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Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.

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Book ID Asin: 0937381969
Book Title: Yeast: The Practical Guide to Beer Fermentation (Brewing Elements)
Book Author: Chris WhiteJamil Zainasheff
Book Format and Price:
Book Format Name: Kindle
Book Format Price: $14.49
Book Format Name: Paperback
Book Format Price: $15.89
Book Price: $15.89
Book Category: Books, Cookbooks, Food & Wine, Beverages & Wine and unknown
Book Rating: 825 ratings

Yeast: The Practical Guide to Beer Fermentation (Brewing Elements) by Chris WhiteJamil Zainasheff Book Review

Name: Mangy Badger
Rating: 5.0 out of 5 stars
Title: WowThereisalotofgreatinformationinthisread
Date: Reviewed in the United States on December 4, 2020
Review: If you are a master brewer who knows everything about fermentation and yeast, this book provides checklists and lab references. If you are a home brewer, 10% of the 304 pages provides invaluable information that will take your beer to that next level. That being said, be ready to write down the last couple checklists as the author limits what you get to "cut & paste"... why??? If I were a microbrewery, I'd buy the printed version so I could copy the pertinent pages and add them to my batch journal.

Name: kamel maude
Rating: 5.0 out of 5 stars
Title: Ifyoureallywanttounderstandbrewing
Date: Reviewed in the United States on June 2, 2016
Review: 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!

Name: anonymous
Rating: 4.0 out of 5 stars
Title: Agoodintroductiontoyeast
Date: Reviewed in the United States on June 9, 2013
Review: 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.

Name: gmesick
Rating: 5.0 out of 5 stars
Title: ExcellentReferencetoColdSideofHomebrewing
Date: Reviewed in the United States on January 21, 2013
Review: 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.

Name: Calvin J. Frye
Rating: 4.0 out of 5 stars
Title: Indepthguidetomanagingyouryeast
Date: Reviewed in the United States on September 9, 2013
Review: I'm just a homebrewer, not a commercial brewer. This book will take anyone well beyond simply dumping a packet or vial of yeast into their wort and waiting for fermentation. Can't knock the choice of authors - Jamil and Chris White (of White Labs!) certainly know their stuff, and pass along their knowledge in a clear and understandable manner. This is a deep book, but not a dense one!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?