Brewing Science and Practice, Volume II By H. Lloyd Hind This item is not currently in stock. » Notify me when this item is available... Enter your email address below, and we'll notify you as soon as this item becomes available. [read more] Your email: ... See shipping rates for this item ... Email a friend about this item ... Link to this page

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Publisher: John Wiley & Sons, 1940.
Hard Cover, 513 pages, 6.25 x 9.75.
Item #1414

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Here is a first edition copy (the American edition, published by John Wiley & Son, New York) of H. Lloyd Hind's BREWING SCIENCE AND PRACTICE, VOLUME II, BREWING PROCESSES. Hind's one-thousand-page two-volume brewing manual was published in 1938 (Vol. I) and 1940 (Vol. II), and quickly gained wide usage and respect among brewers around the globe. Its popularity forced a series of reprints in later years. This first edition Volume II contains 20 chapters covering the state-of-the-art of brewing in 1940, starting with "Brewing Equipment" and ending with "Stability of Beer, Oxidation-Reduction Potential, Non-Biological Hazes." The book's 75 photographs, mostly of gorgeous interiors of breweries around the world, adds fantastic visual appeal. Be sure to look inside the book.

CHAPTER LIST:
• Brewery Equipment
• The Grist
• Mashing
• Decoction Mashing Systems
• The Influence of Mashing Conditions on Wort Composition
• Reaction of the Mash and Composition of Spargings
• Starch Conversion and Proteolysis
• Wort Boiling
• Wort Cooling
• Brewing Room Calculations and British Excise Regulations
• Fermenting Rooms, Storage Cellars and Their Equipment
• Principles of Fermentation
• Top Fermentation
• Bottom Fermentation Systems and Bulk Carbonated Beers
• Racking and Cellar Management
• Yeasts and Moulds
• Bacteria, by J. L. Shimwell
• Yeast Nutrition
• The Nature of Fermentation and Respiration
• Stability of Beer, Oxidation-Reduction Potential, Non-Biological Hazes