- Paperback: 398 pages
- Publisher: Avon Books; 2nd edition (October 1, 1991)
- Language: English
- ISBN-10: 0380763664
- ISBN-13: 978-0380763665
- Product Dimensions: 0.8 x 5.2 x 8 inches
- Shipping Weight: 6.6 ounces
- Average Customer Review: 87 customer reviews
- Amazon Best Sellers Rank: #438,783 in Books (See Top 100 in Books)
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The New Complete Joy of Home Brewing Paperback – October 1, 1991
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"Relax. Don't Worry. Have a home-brew." It's the mantra of home-brewing, a phrase that nods to the technical aspects of brewing only as it dismisses all stress with a sip and a smile. Home-brewing is fun, after all. Charlie Papazian didn't just coin the term, he virtually spearheaded the home-brewing revival in America. Figurehead for the American Homebrewers Association and its membership magazine, Zymurgy, Papazian is one of the founding fathers of the modern home-brewing scene.
Often touted as the home-brewer's bible, The New Complete Joy of Homebrewing charts a beginning brewer's course, keeping the focus on enjoying the process as well as the results of home-brewing. An easy-to-use table of ingredients helps the newly initiated design their own recipes, although many home-brewers happily spend years sampling those Papazian provides. Dozens of recipes for all levels of experience are here, christened with the most improbable (and irresistible?) names in home-brewing literature ("Toad Spit Stout," "Cheeks to the Wind Mild," and "Goat Scrotum Ale" among them).
While Papazian's classic does cover a broad sweep of home-brewing techniques (including more advanced procedures like grain mashing and yeast culturing), it's more than just a home-brewer's guidebook. Papazian's personal take on the history of American brewing is an entertaining read for any beer enthusiast, and his laid-back, humor-driven style engages readers whether or not they've ever boiled up a brew. This book makes home-brewers almost as often as it helps them. If enthusiastic friends haven't convinced you to start home-brewing, The New Complete Joy of Homebrewing undoubtedly will. --Todd Gehman
"Beer lore, organics advocacy, popular scientific explanation, andhow-to advice. . .Best of all is the simple chart forbrewing everything imaginable." -- Village Voice Literary Supplement
"Indispensable" -- -- Penthouse
"Indispensable" -- Penthouse
Top customer reviews
I would like to point out one step in Papazian's book that should be avoided at all levels of brewing, and that is, the aeration of the wort when it's hot. Please keep this in mind as you read this book. It will make sense after you read the first section for beginners. Papazian suggests, for simplicity sake, that you pour the 3 gallons of hot wort from your brew pot into a container that already contains 2 gallons of cold water. This is not a good practice at any level of brewing. Aeration of the wort is a two way street. Although necessary for the proper yeast life cycle necessary for the conversion of the sugars to alcohol and carbon dioxide, If you aerate the wort when it's too hot, or after the beer has began fermenting (which Charlie does warn you about), you could ruin your finished product. If you read the later chapters in the book, you'll find reference to wort chillers and chilling the wort quickly.
Most books written to date suggest that you cool the beer to below 80 degrees F before aerating. This is what I practice, as do most of the other homebrewers that I keep in touch with. You don't have to buy an expensive copper or stainless steel wort chiller to accomplish this quick cooling of the wort. All you need is a bathtub filled with cold water. You can take your brewing pot straight from the stove to the tub and simply submerge it in the water for a few minutes (remember to keep the pot covered!). Hope this helps out, happy homebrewing. Also, you can get some very good info at the following site; [...] This is a private homebrewing site which contains lots of good info on homebrewing. Also, there is a live chat room there where you can ask questions and get some free technical info on starting your first brew.