Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $3.99 shipping
+ $3.99 shipping
Yeast: The Practical Guide to Beer Fermentation (Brewing Elements) Paperback – October 16, 2010
|New from||Used from|
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
Frequently bought together
Customers who bought this item also bought
Customers who viewed this item also viewed
From the Back Cover
From the foreword: "...loads of sound information and techniques that will work for brewers at all levels, from beginning homebrewers to production brewers at any sized brewery. Included are fantastic tips for working with all kinds of yeast strains and beer styles, introducing new strains, and how to use best brewing and lab practices to keep your yeast healthy and your beer tasting great."
Mitch Steele, Head Brewer/Production Manager, Stone Brewing Company
About the Author
Chris White lives in San Diego, Calif., USA, where he serves as President and CEO of White Labs Inc. Chris founded White Labs in 1995 to manufacture yeast cultures and provide fermentation services to the brewing, wine, and distilling industries. Chris has a Ph.D. in Biochemistry from the University of California, San Diego and a B.S. in Biochemistry from the University of California, Davis. Jamil Zainasheff started brewing in 1999 and soon started winning awards in homebrew competitions. He has brewed beers in every style recognized by the Beer Judge Certification Program, taken medals in the finals of the National Homebrew Competition every year since 2002 and amassed more than 20 Best-of-Show awards. He contributes articles to Zymurgy and is the Style Profile columnist for Brew Your Own.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
I quite recommend to this book to any home/artisenal brewer who wants to professionalize their set-up as well as being able to make tests that will also save a ton of money in producing beer.
The only thing I missed from this book is that they didn't talked enough about other types of yeasts like chicha, hydromel or even wines, this book is quite specific for beer brewing. Also, some of the graphs don't have their scales properly defined.
I found this book to be much more informative than the Hops book and much easier to follow then the Water book.
One thing I thought was lacking, however, was an outline of the various yeast strains available. I have the Brewing Elements volume on Hops, and the section on hops varieties and their characteristics is outstanding. Having such a listing at hand to thumb through when building a recipe (or making substitutions) is really handy, and I was longing to find a similar guide here. Some folks have attempted such a thing online, and of course there are the mail-order shops, but these don't have the convenience of paper.
I know a Wyeast/White Labs cross-reference might be a bit too much to ask of these authors, but I really wanted at least a reference to White Labs strains. Perhaps in the second edition?