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Yeast: The Practical Guide to Beer Fermentation (Brewing Elements), by Chris White Jamil Zainasheff
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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
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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.
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Product details
Series: Brewing Elements
Paperback: 300 pages
Publisher: Brewers Publications; 39654th edition (October 16, 2010)
Language: English
ISBN-10: 0937381969
ISBN-13: 978-0937381960
Product Dimensions:
6.1 x 0.8 x 9 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
227 customer reviews
Amazon Best Sellers Rank:
#32,605 in Books (See Top 100 in Books)
The information in this book is invaluable, whether you are just starting out as a home brewer, or have years of experience. After brewing for almost 7 years - mostly reading articles from popular brew magazines, collecting information from online forums, watching youtube videos, I would greatly urge you to pick up a copy of this book. Whether it provides too much information or not, is up to you to determine, but even if the knowledge goes on unused, I'd imagine everyone would love to have an idea of what really goes on in brewing chemistry. I would strongly recommend all the books in this series for anyone who is serious about brewing beer. The book was particularly enjoyable to me because of the mix of science (biological and chemistry) with real scenarios, while still written in a language that anyone can comprehend.Cheers!
I was put off by some of the early reviewers of this book, who didn't find it as useful as they had hoped. And, perhaps partly because they had lowered my expectations--but mostly because of what I read in this book--I am overjoyed with what I found.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. And I think that chapter title captures the spirit of the book--first, to encourage you to think more scientifically about your beer (by which I mean "systemically," where you brew with intention)--which can be a bit off-putting if you think of yourself as a free spirit, creative type; second, that it is as "easy" as you want it to be. Take notes. Sniff. Taste. Do it again.Do you need this book to brew award-winning beer? No. You just need a way to put the right amount of yeast in your wort and hold it at the right temperature(s) for the duration of fermentation--every time. If you are convinced, put this money toward a few flasks and a stir plate, a temperature controller, a fermentation chamber, and a way to heat or cool your beer as it ferments--and hold it to within 1 degree F of your target. But if you aren't convinced, this book might give you the information and knowledge, and allow you to benefit from the experience of these gentlemen.
This is a fantastic booking for home brewers or smaller breweries owners looking to learn more about the contributions yeast play in the fermentation of beer, how improve your fermentation with better yeast handling and pitching, and coverage on how to setup your own lab for propagation and testing of yeast. The book is well written and easy to understand for somebody that does not have a background in microbiology.I found this book to be much more informative than the Hops book and much easier to follow then the Water book.
Without yeast there would be no beer. Author and homebrewer Chris White has a doctorate in biochemistry and founded White Labs, a major provider of yeast to home and professional brewers. Homebrewer, biochemist and author Jamil Zainasheff collaborated with John Palmer on the well-received book Brewing Classical Styles. Many Brewer’s Publications books address both the needs of the serious brewer and the hard core beer fan and sometimes fail to fully satisfy either. While providing useful information that can expand the understanding of the beer enthusiast, this book more directly addresses the needs of the home and small craft brewer. Less than 10% of this book deals with the history of yeast. Slightly more than 15% discusses how yeast works clearly and concisely in a way that most readers should be able to follow. Another 10% digs into how to choose the right yeast. The rest of the book tunnels into important issues for brewers, explaining the fermentation process, growing, handling and storing yeast, and finishes with an important section on trouble shooting. Despite being written by the founder of White Labs, this book is not written for the professional zymologist or biochemist. It’s written for lay readers – amateur and professional brewers and for a subset of beer aficionados who want to burrow deeper into the subject. To reach their intended audience at times they sacrifice depth for clarity. That said, for what they intended to write they did a good job and I thoroughly enjoyed the book.
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