|
More Information...
Publisher: Chapman & Hall, London, 1948.
Hard Cover, 513 pages, 6.25 x 9.75.
Item #1414
» Look Inside The Book
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
|
