The purpose of this forum is to discuss scientific and advanced technical topics in all aspects of brewing and fermentation, from malt analyses and mash enzymes to water chemistry and yeast metabolism. Discussions of brewing experiments are also encouraged.
Scientific terminology, abbreviations, etc. are welcome. If there are terms you don't understand, Google can help. However, this is not to dissuade those who want to learn from asking questions. Questions even for basic understanding of the scientific aspects of brewing are welcome as well, but the answers may assume a basic level of science knowledge. Discussions on the "how-to's" of brewing are best reserved for the other forums. This forum is about the "why's" of brewing.
The scientific community is about learning, understanding, and helping others to learn and understand. So, welcome to the Brew Science Forum! Come to listen and learn and be helpful for others to learn.