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Yeast: The Practical Guide to Beer Fermentation
By Chris White and Jamil Zainasheff

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Publisher: Brewers Association, 2010.
Soft Cover, 304 pages, 6x9.
Item #1644

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.

About the authors, Chris White and Jamil Zainasheff:

Chris White earned his doctorate from the University of California and founded White Labs Inc. in San Diego in 1995. The company's focus is liquid yeast cultures for homebrewers and professional brewers.

Internationally respected homebrewer Jamil Zainasheff co-authored Brewing Classic Styles with John Palmer. Jamil shares his passion and brewing prowess with homebrewers internationally, hosting podcasts on The Brewing Network.

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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Louis Pasteur's Studies on Fermentation: The Diseases of Beer, Their Causes, and the Means of Preventing Them
Yeast Fermentation and Pure Culture Systems
Practical Studies in Fermentation

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