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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
About the Author
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 ›
Most Recent Customer Reviews
This is a well done, comprehensive treatment of yeast and how to use it. I contains a lot of useful practical information to assist the brewer in getting the most out of their... Read morePublished 10 days ago by John Lawrence
I think I might need a degree in chemistry to understand this book. Very technical stuff that is way beyond the basic homebrewer who wants to know how to duplicate yeast strainsPublished 26 days ago by M . S.
Definitely the most useful of the series. Packed full of information, science, tables, procedures, and everything you need to step up your yeast game. Read morePublished 1 month ago by Andy
Excellent, informative read for those of us who love brewing but do not have a bio-chemistry degree!Published 1 month ago by Taylor Perry
The information in this book is invaluable, whether you are just starting out as a home brewer, or have years of experience. Read morePublished 1 month ago by kamel maude
I really liked this book. Great for all levels of brewer. Gets pretty advanced with the yeast propagation techniques, and lab testing, and setting up a yeast lab. Read morePublished 1 month ago by jcav
Excellent book. Will up your brewing game and give you tools to set up a lab if you want to go down that rabbit hole.Published 2 months ago by MCD