About this site

The aim is to be useful and correct: guides that explain what is happening in the pot, recipes with their numbers shown, and tools that do the arithmetic. Where a figure comes from a formula or a standard, we say which. Where something is a rule of thumb, we say that too.

One page has been here from the start and is still the most specific: how to open a Euro sanke keg, written from hands-on experience of a keg that came without instructions.

• Beer Judge Certification Program, 2021 Beer Style Guidelines: the style ranges for gravity, bitterness, colour and strength on every recipe page.
• Glenn Tinseth, Hop Utilization: the IBU formula.
• Standard Reference Method (SRM) and Daniel Morey's colour equation, used for colour.
• Beer measurement: ABV and attenuation formulas.

Carbonation uses the widely published polynomial for CO2 solubility in beer; priming sugar quantities follow from the chemistry of fermentation (the formulas are set out on the carbonation page). Recipes are original starting points, calculated to the style ranges. They are not copies of any commercial beer.