SAL NA CERVEJA? Efeitos dos Sais na Água da CERVEJA

Retomando!!!! Referencias - Os limites de cada íon foram baseados principalmente no livro water, embora foram levadas em consideração outras referências Palmer, John, and Colin Kaminski. Water: A Comprehensive Guide for Brewers. Brewers Publications, 2013. pp 139-150 Greg J. Noonan, Brewing Lager Beer (Brewers Publications, Boulder, Colorado, 1986), pp. 25–58, 75. Jean DeClerck, A Textbook of Brewing (reprinted by the Siebel Institute of Technology, Chicago, Illinois, 1994), pp. 71–90. George Fix, Principles of Brewing Science (Brewers Publications, Boulder, Colorado, 1989), pp. 7–21. George and Laurie Fix, An Analysis of Brewing Techniques (Brewers Publications, Boulder, Colorado, 1997), pp. 14–22. Ray Daniels, Designing Great Beers (Brewers Publications, Boulder, Colorado, 1996), pp. 63–71. Charlie Papazian, The Home Brewer’s Companion (Avon Books, Newark, New Jersey, 1994), pp. 73–85. Paul Domski and Dave Miller, “The Role of Aeration in Precipitating Calcium Carbonate,” Readers’ Tech Notes, Brewing Techniques 6 (2), pp. 10–12 (March/April 1998). City of Durham Drinking Water Analysis, 1996. Dana Edgell, Water Treatment Worksheet, http://www.quantumnet.com/edge_ale/be....