How to brew: everything you need to know to brew great beer every time

Brewing your first batch of beer

Cleaning and sanitizing

Malt and malt extract

Hops

Yeast and fermentation

Yeast management

Water for extract brewing

Brewing with a full-volume boil

Priming, bottling, and kegging

How to brew lager beer

Brewing strong beers

Brewing with fruits, vegetables, and spices

Brewing sour beer

Understanding malted barley and adjuncts

How the mash works

The methods of mashing

Extraction and yield: or what to expect from your mash

Getting the wort out (lautering) - Brewing your first all-grain batch

Residual alkalinity, malt acidity, and mash pH: or, everything you ever wanted to know about mash pH but were afraid to ask

Adjusting water for style: famous brewing waters and their beers

Some of my favorite beer styles and recipes

Developing your own recipes

Is my beer ruined?

Appendix A: using hydrometers and refractometers

Appendix B: Beer color

Appendix C: Beer clarity

Appendix D: building wort chillers

Appendix E: lauter tun design for draining

Appendix F: later tun design for continuous sparging

Appendix G: brewing metallurgy

Appendix H: metric conversions

Appendix I: the trouble with producing gluten-free beer.