Shut up about Barclay Perkins

You can't imagine how much time I dedicated to finding an analysis of Edinburgh brewing water. Without success. And know I've just t...

The best water, according to Loftus, was hard spring water from chalky soils, such as that at Burton. He did warn that hard water worts requ...

Someone mentioned that it would be useful to know the starting point of the water for which I gave the various treatments. So here you go. I...

In London, similar treatments were taking place. The date is a little later, but much the same elements are being employed. Gypsum appears a...

The importance of water chemistry had been highlighted by the experiences of brewing Pale Ales in Burton.  At first brewers simply set up sh...

One ingredient of which there was an abundant local supply was water. Just as well, as importing would have been enormously impractical. Llo...

Rousing my naturally extremely lazy arse, I've been getting stuck into the sections of my next book I've been avoiding working on. F...

It's the final part of this series of posts on brewing water. This time were looking at what to do if your water contains minerals d...

We're back with late 19th-century brewing waters. This time with some practical advicew for brewers. By the 1890's brewers had l...

If you follow me on Twitter, you might find some of the following familiar. I posted an image of the table without explanation a few days ...