Welcome at the third edition of Netbeer.org (the home of brewing). This site was brewed in 1996 and matured slowly over time. This is the third referment. New articles will only be published here. Not all articles are translated to English. Archived articles will be migrated over time.




BrewPlanner

The BrewPlanner is an expert system for recipe design and serves as free collection of formulas to aid development of open source projects. The download area contains basic versions of the brewplanner. Advanced and extended versions of the brewplanner are contributed...

Austrian Suppliers

Last edited on October 31th, 2017 Ordered by zip code. Not all listed suppliers offer all your needs - please pay attention to a limited range of products, denoted in italics! Content and covarage of the list are not based on advertising or personal business...

International Suppliers

Last edited on April 19th, 2016 Ordered by zip code. This is not a worldwide list of suppliers! Only Suppliers based in the German-speaking part and export worldwide or international suppliers sending to Central Europe are accepted. Please pay attention to "Shipping...

Swiss Suppliers

Last edited on October 19th, 2011 Ordered by zip code. Not all listed suppliers offer all your needs - please pay attention to a limited range of products, denoted in italics! Content and covarage of the list are not based on advertising or personal business...

German Suppliers

Last edited on January 08th, 2020 Ordered by zip code. Not all listed suppliers offer all your needs - please pay attention to a limited range of products, denoted in italics! Content and covarage of the list are not based on advertising or personal business...

Calculation of Hop Additions

Comparative figure for bitterness are the International Bittering Units, defined as 1 IBU = 1 milligram of iso-alpha-acid per liter. There are different calculation models and tables available for estimating this value. I'm using the formulas supplied by Glenn Tinseth...

Controlling Temperature with Step- and Decoction Mashing

Malt-Components Enzym Optimum Activity °C pH Gum Substances Glucanases 40-45 4.7-5.0 Proteins Proteases 45-50 5.0-5.2 Starch beta-Amylase 60-65 5.4-5.6 alpha-Amylase 70-75 5.6-5.8 pH and temperature are the key parameters for controlling the enzymatic degradation...

Units Converter US / metric

JavaScript tool for converting metric- (SI) to US-units and hydrometer readings Just enter a value to convert the corresponding unit. SI Units (metric) Gramm (g) Kilogram (kg) Liters (L) °Celsius (°C) US Units Ounces (oz) Pounds (lb) Gallons (gal) °Fahrenheit (°F)...

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