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Publisher: Chapman & Hall, London, 1948.
Hard Cover, 513 pages, 6.25 x 9.75.
Item #1414
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Here is a copy 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 copy is third printing (1948) of Volume II and 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.
CONDITION: Dust jacket: Poor. Book: Fair to Good. See pics below. The dust jacket is badly worn and stained with chips missing around edges. But the DJ is now inside a protective mylar wrap. The book itself is fair to good. Inside pages have faint yellowing at edges. Binding is a little wobbly, though it is holding strong. A great reference copy.
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
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