Brewing/Focus areas

Pages needed

 * A page to explain the differences between commercial brewing, microbrewing and home brewing
 * A page that will outline the intention of the wikibook - to prevent editing wars between homebrewers and commercial brewers and between imperial and metric system users
 * A section on malting
 * More information about how yeast work
 * A section on how enzymes work in malting and the mash
 * A vastly expanded ingredients section, with more info on water chemistry (such as pH and the influences of each brewing salt)
 * Much more chemistry. Everywhere.

Pages needing attention / rework

 * Brewing/Glossary - there are still many terms that need to be added

Contributors

 * User:andbrew.downes