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Yeast: The Practical Guide to Beer Fermentation (Brewing Elements) Paperback – October 16, 2010

4.8 4.8 out of 5 stars 1,076 ratings

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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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Editorial Reviews

From the Back Cover

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

About the Author

Chris White lives in San Diego, Calif., USA, where he serves as President and CEO of White Labs Inc. Chris founded White Labs in 1995 to manufacture yeast cultures and provide fermentation services to the brewing, wine, and distilling industries. Chris has a Ph.D. in Biochemistry from the University of California, San Diego and a B.S. in Biochemistry from the University of California, Davis.  Jamil Zainasheff started brewing in 1999 and soon started winning awards in homebrew competitions. He has brewed beers in every style recognized by the Beer Judge Certification Program, taken medals in the finals of the National Homebrew Competition every year since 2002 and amassed more than 20 Best-of-Show awards. He contributes articles to Zymurgy and is the Style Profile columnist for Brew Your Own.

Product details

  • Publisher ‏ : ‎ Brewers Publications; 9/16/10 edition (October 16, 2010)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 300 pages
  • ISBN-10 ‏ : ‎ 0937381969
  • ISBN-13 ‏ : ‎ 978-0937381960
  • Item Weight ‏ : ‎ 2.31 pounds
  • Dimensions ‏ : ‎ 6.1 x 0.79 x 9.02 inches
  • Customer Reviews:
    4.8 4.8 out of 5 stars 1,076 ratings

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Customer reviews

4.8 out of 5 stars
1,076 global ratings

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Customers say

Customers find the book provides valuable information about brewing yeast and quality control. They find it concise and well-written, suitable for both professional and homebrewers. The book is described as an essential starting point for homebrewers who want to learn how to brew. It covers yeast storage, fermentation processes, and quality control. Many readers consider it a good value for money, with thorough coverage of yeast biology, fermentation, and types of yeast cultures. However, opinions differ on whether the book provides sufficient information on yeast variety.

AI-generated from the text of customer reviews

150 customers mention "Information quality"137 positive13 negative

Customers find the book provides good information about yeast and brewing. They appreciate the detailed content and the mix of science and real-world experience. The book is easy to read and compartmentalized, with an engaging writing style.

"...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." Read more

"...harvested from a primary fermentation vessel, pitching rates, yeast starters, harvesting yeast, storing yeast, preparing slants and petri dishes and..." Read more

"...The book was particularly enjoyable to me because of the mix of science (biological and chemistry) with real scenarios, while still written in a..." Read more

"...While providing useful information that can expand the understanding of the beer enthusiast, this book more directly addresses the needs of the home..." Read more

126 customers mention "Readability"120 positive6 negative

Customers find the book easy to read and understand. They find it concise and well-written, providing useful information and tools for brewing beer. The book is written for both amateur and professional brewers.

"...This book treats the reader seriously...." Read more

"...The author(s) do an excellent job explaining concepts and procedures in a clear way giving the reader a step-by-step guide, with some..." Read more

"...with real scenarios, while still written in a language that anyone can comprehend. Cheers!" Read more

"...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...." Read more

46 customers mention "Brewer knowledge"46 positive0 negative

Customers find the book helpful for homebrewers and beginners alike. It provides useful information and is a good starting point for learning how to brew. They consider it an excellent reference in their beer library.

"...head spin and your wallet empty, there were many simple, free approaches to controlling and measuring your beer...." Read more

"...this book extensively I believe that this is an excellent starting point for homebrewers who want to learn how to culture and store their own yeast...." Read more

"...Zainasheff collaborated with John Palmer on the well-received book Brewing Classical Styles...." Read more

"...It includes a section for building a brewing-lab where you pay special atention to the "magical" ingredient in brewing, giving in deep..." Read more

8 customers mention "Quality control"8 positive0 negative

Customers find the book helpful for yeast handling, washing, and quality control. They say it provides a comprehensive treatment of yeast and how to use it properly. The book covers inputs, equipment, and variables that affect the output quality. It's a solid guide to fermentation processes and yeast biology and microbiology techniques for quality control.

"...Lots of good info on yeast handling, washing, and quality control. Even goes into how to set up a lab for homebrewing." Read more

"...understand why control of the inputs, equipment, and variables determines the output quality...." Read more

"This is a well done, comprehensive treatment of yeast and how to use it...." Read more

"...Shipping was quick and the books are in perfect condition and just as I expected them t look." Read more

6 customers mention "Value for money"6 positive0 negative

Customers find the book informative and useful. They say it's worth the money and will save them money in producing beer.

"Very informative book. Well worth the money." Read more

"...Overall this book is well worth the money but there are a few places it could be better. The biggest problem is the sequencing of the information...." Read more

"...-up as well as being able to make tests that will also save a ton of money in producing beer...." Read more

"...money to improve the quality of our brewing, this is a minor in investment with huge returns." Read more

5 customers mention "Book content"5 positive0 negative

Customers find the book content comprehensive and thorough.

"This book is very comprehensive but from the brewers point of view not the distiller...." Read more

"Very good, comprehensive, book. This is my bible on brewing yeast...." Read more

"This one was a very good surprise. Complete and very well written, this book is essential to every homebrewer like me...." Read more

"As advertised. Appears thorough. I have not had a chance to read yet." Read more

5 customers mention "Storage"5 positive0 negative

Customers find the book helpful for yeast storage and propagation. They mention it covers short-term storage, but not long-term freezing methods.

"...vessel, pitching rates, yeast starters, harvesting yeast, storing yeast, preparing slants and petri dishes and streak plating yeast cells to grow..." Read more

"...for brewers, explaining the fermentation process, growing, handling and storing yeast, and finishes with an important section on trouble shooting...." Read more

"...about yeast starters, fermentation, harvesting and propagating yeast, storing, sanitation, and any other questions you may have...." Read more

"...informative piece, giving good practical guides about yeast handling, storage, etc. I would definitely recommend it...." Read more

9 customers mention "Yeast variety"6 positive3 negative

Customers have different views on the yeast variety in the book. Some find it informative about starters, rehydrating, and what type of yeast to use for different beers. They appreciate the information on yeast biology, fermentation, types of yeast cultures, propagation, and cultivation. However, others feel it lacks an overview of various yeast strains available and is a bit heavy on yeast biology in one chapter. Overall, opinions vary on whether this book provides useful information on yeast variety.

"An in-depth introduction to yeast in general and to choosing the right yeast for your brew and caring for it...." Read more

"...One thing I thought was lacking, however, was an outline of the various yeast strains available...." Read more

"...to know how yeast really affects your beer and to know why at the end it tastes like that...." Read more

"...is the insight into the magical wold of yeast and it's importance on the flavors of beer...." Read more

Top reviews from the United States

  • Reviewed in the United States on January 21, 2013
    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.
    38 people found this helpful
    Report
  • Reviewed in the United States on January 21, 2012
    After reading the other reviews I was a little unsure if purchasing this book would apply to homebrewers. After reading this book extensively I believe that this is an excellent starting point for homebrewers who want to learn how to culture and store their own yeast. The other reviews are correct, there are a few basic introduction chapters in the beginning but the vast majority of the book is an extensive guide on yeast culturing practices from start to finish. The author(s) do an excellent job explaining concepts and procedures in a clear way giving the reader a step-by-step guide, with some photographs.

    The authors give examples of how commercial breweries grow up their yeast to pitchable rates, but the vast majority of this book is written for homebrewers who are working in 5 and 10 gallon batches. Everything is covered in detail, from washing and rinsing yeast harvested from a primary fermentation vessel, pitching rates, yeast starters, harvesting yeast, storing yeast, preparing slants and petri dishes and streak plating yeast cells to grow and isolate different colonies. For those homebrewers who think that yeast culturing is way too much of a headache and prefer to purchase a new vial of yeast from the store for every batch, please give this book a chance and see how easy it is to culture and isolate your own yeast. The author(s) do an excellent job of describing how complex a brewery laboratory can be, but they do an even better job of teaching the homebrewer to use the exact same techniques at home using nothing more than a pressure cooker, agar, dry malt extract and a wire inoculation loop.

    If you are a homebrewer who is just starting out and are using extract and partial mash recipes then perhaps yeast culturing is too large of a next step. However, for all-grain brewers who are looking to take their recipes to the next level and begin culturing their own strains and producing strains that are unique to their recipes then this book will be an excellent starting point. The author(s) teach the reader how to streak yeast onto a petri dish and isolate individual colonies as well as how to select the healthiest colonies as well as how to step up these colonies to a pitchable size for a 5 gallon fermentation.

    All of the other reviews for this book are fairly accurate and each has their own degree of truth, but by all means to not let the negative reviews for this book sway your decision. It does not matter if you are a homebrewer or a full size commercial brewery, if you have considered culturing your own yeast to save money or to create new and unique yeast strains, please give this book a chance.
    46 people found this helpful
    Report
  • Reviewed in the United States on June 2, 2016
    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!
    11 people found this helpful
    Report

Top reviews from other countries

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  • Natacha
    5.0 out of 5 stars Love this book. Well written
    Reviewed in Canada on January 10, 2024
    Not done reading but I love it so far
  • Luis Fernando Torres Barajas
    5.0 out of 5 stars Esta shido, me va a servir pa' mi tesis :v
    Reviewed in Mexico on May 4, 2022
    Na'más ta en inglés pero yo soy poliglota alv asi que no hay pp. El contenido esta shido aun si no sabes de Bioquímica de las levaduras... Y huele a limooooon (inserte meme de plancton).
  • Marcos
    5.0 out of 5 stars Excelente livro sobre levedura cervejeira
    Reviewed in Brazil on March 28, 2020
    O autor descreve com detalhes tudo sobre leveduras e seu uso na fermentação de cervejas. Um bom livro para quem busca levar a fabricação de cerveja a um nível mais avançado.
  • Gerrit Tijhof
    5.0 out of 5 stars From the classic series
    Reviewed in Germany on September 10, 2019
    From the series (Hops, Water, Malt, Yeast) is this the one about yeast. Giving insights, not too technical, not for every layman. One of the musthaves for the brewer, be it professional or home.
  • AVV
    5.0 out of 5 stars Magnifico, buena información avanzada
    Reviewed in Spain on January 4, 2018
    Para avanzados, profesionales y motivados por conocer bien los procesos de fermentación. Desde una bioquímica básica bien entendida y explicada aplicada a la elaboración únicamente, a procesos y materiales para uno mismo montarse su pequeño laboratorio casero, o al menos para intentarlo.
    Me parece básico para el homebrewer que se mete a hacer starters, cultivos y más cacharreos.