Talk:Brewing/Procedures

Procedures overview
I've written a complete simplified description of the entire beer making process in hopes of driving this book towards the goal of being a textbook. The entire simplified description should be understood by a student brewer, while all the details can be left out until the student is ready. This way, a teacher can instruct a student to read this chapter first and become familiar with the entire brewing process before being exposed to all the fine details. I may have put too many unneeded details into this page, but right now I really don't want to edit this down, since the work is fresh in my mind and thus not very objective.

The final section may not be entirely necessary, but I don't see enough information there to warrant a distinct chapter for it, or even an appendix. Perhaps other tips and tricks could be compiled into an appendix later..... perhaps legal restrictions could be addressed in such a page....

I removed and tried to avoid using specific volumes from this page - five gallons may be the standard batch size in the US, but it is by no means the only. Some kits provide merely enough ME to produce 2.5 gallon batches, and a few clever brewers I know brew in 55-gallon drums with 20 to 40 gallon batches. Besides, volumes are details, best left to recipies. --Schusselig 05:20, 2 August 2007 (UTC)

Also needed
Brewing processes that also need to be included (when I have the time) are Storage/Lagering and Filtration - although these are probably not major proceses in home brewing, they are important brewing processes. Andbrew.downes (talk) 07:15, 27 October 2009 (UTC)