Brewing/Focus areas

To do:
You can help with these, or you can tell us what needs to be done

Pages needed

A page to explain the differences between commercial brewing, microbrewing and home brewing
A page that will outline the intention of the wikibook - to prevent editing wars between homebrewers and commercial brewers and between imperial and metric system users
A section on malting
More information about how yeast work
A section on how enzymes work in malting and the mash
A vastly expanded ingredients section, with more info on water chemistry (such as pH and the influences of each brewing salt)
Much more chemistry. Everywhere.