Yeast: The Practical Guide to Beer Fermentation Paperback – Oct 16 2010
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About the Author
Chris White is Assistant Professor in Sociology based in the Department of History, Philosophy and Social Science, The Rhode Island School of Design. 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.
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Top Customer Reviews
The second half of the book is a little beyond the scope of many homebrewers. However if you wish to learn how to start a small scale biology lab (or are already a biology geek) the later parts of this book are essential!
Starts of with the basics and gives descriptions of simple ways to manage and improve yeast health. Then goes on to get in depth with agar plating and selecting single yeast strains. Finishing with technical gram positive testing for anaerobic/aerobic bacterial infections.
4/5 because it was almost too technical by the end. However If you wish to progress to much more advanced levels of yeast ranching this is the book to start with.
More than just yeast, it also shows the proper way to conduct a beer fermentation.
Most recent customer reviews
Bonne lecture très technique pour les puristes en brassage et distillationPublished 6 days ago by Client d'Amazon
Written by the yeast guru himself - a must-read for any brewer.Published 14 months ago by James Hutchison
Great book, full of usefull advise about temp and pitch rate. A must!Published 16 months ago by Félix DuMesnil Poulin
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