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Yeast: The Practical Guide to Beer Fermentation (Brewing Elements) Paperback – October 16, 2010
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From the Back Cover
Mitch Steele, Head Brewer/Production Manager, Stone Brewing Company
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Top Customer Reviews
If you're an intermediate- to advanced-homebrewer, this is worth having. (True beginners should probably concentrate on big-ticket techniques first.) It will teach you everything you need to know to get the best performance out of yeast purchased from reputable sources and help you shepherd it through a typical 4 or 5 generations.
The authors give examples of how commercial breweries grow up their yeast to pitchable rates, but the vast majority of this book is written for homebrewers who are working in 5 and 10 gallon batches. Everything is covered in detail, from washing and rinsing yeast harvested from a primary fermentation vessel, pitching rates, yeast starters, harvesting yeast, storing yeast, preparing slants and petri dishes and streak plating yeast cells to grow and isolate different colonies. For those homebrewers who think that yeast culturing is way too much of a headache and prefer to purchase a new vial of yeast from the store for every batch, please give this book a chance and see how easy it is to culture and isolate your own yeast. The author(s) do an excellent job of describing how complex a brewery laboratory can be, but they do an even better job of teaching the homebrewer to use the exact same techniques at home using nothing more than a pressure cooker, agar, dry malt extract and a wire inoculation loop.
If you are a homebrewer who is just starting out and are using extract and partial mash recipes then perhaps yeast culturing is too large of a next step.Read more ›
This book divides brewing into two parts: the brew day, which it calls the "hot side" (which it does not really cover), and what happens after you boil your wort, which it calls the "cold side." This is what the book focuses on. It's about yeast, sure: what they are, how they work, what happens to them under various conditions. But it's really about fermentation, this cold side: the way we control those various conditions to get yeast to do something we want them to do: make great beer.
And in its focus, White and Zainasheff hammer home the need for repeatability--same amount of yeast, same temperature, etc.
I think they are on to something. And if you suspect that your beer could stand some time and attention spent on this cold side of brewing, there is a wealth of knowledge here. For example, if you had to brew all your beers with just one yeast, what would it be? Two? Three? etc. How many yeast varieties should you try to maintain (based on how often you brew)?
This book treats the reader seriously. That means whether you are doing 5 gallons at a time with malt extract or running a microbrewery, the assumption is you want to make the best beer possible--and that fermentation control is key. I did have to smile at the chapter title "Your Own Yeast Lab Made Easy." And yet, for all the high-tech possibilities mentioned that might make your head spin and your wallet empty, there were many simple, free approaches to controlling and measuring your beer.Read more ›
I also found it was difficult to find information by looking using the index. For example, I recalled reading a note about the dangers of crash cooling. The index was useless in helping me track down the relevant passage and I basically had to skim through several chapters.
On the positive side the information is solid and saves having to dig it up from other books. Zainasheff and White also clarify some critical procedures around testing and propagation. Especially useful on this was clear lists of supplies and equipment. Definitely worth adding to your shelf once you've got some of the other brewing topics down. I just hope that in future editions they improve the sequencing of the information and beef up the index.
Most Recent Customer Reviews
If you care about your beer or wine, you'll buy this book. Excellent break down of yeast, what it needs, and when it needs it. Highly recommended.Published 5 days ago by Scotty
Lots of insights about yeast from one of the best commercial yeast producers.Published 12 days ago by jemphd
Full of so much info you might need to read it twice while taking notes and highlighting.Published 1 month ago by Amazon Customer
I'm absolutely hooked beer yeast after reading this book. It includes a section for building a brewing-lab where you pay special atention to the "magical" ingredient in... Read morePublished 2 months ago by Alvaro Figueroa
This is an excellent guide that gives great insight into our favorite little critters, and how they do the voodoo that they do so well.Published 3 months ago by Blair hollingsworth
It's a little dry but its a book about yeast what do you want. It's a bit better as a reference rather than read cover to cover I think.Published 3 months ago by prime8
I think he doesn't give our ancestors the credit for understanding yeast they deserve. He states what we know historically and then turns around and dismisses it out of hand and... Read morePublished 4 months ago by JB