Book About Yeast
We got a press release sent to us about the latest book from Jamil Zainasheff. He co-wrote another one and this time it was with Chris White of White Labs. It’s entitled: Yeast: The Practical Guide to Beer Fermentation.
I have to say that it’s one that I might have to pick up. I think my beers have gotten a whole lot better since I learned about pitching the right amount of yeast and getting fermentation temperatures under control.
It’s not to say I know everything. Hopefully the chapters on fermentation don’t just boil down to “get a fridge and a thermostat”…although that’s ultimately what every homebrewer should do eventually. I guess I am looking for some good in-between steps.
Anyway, I feel I could benefit from learning more about the little critters and this book looks like a great resource.
on September 3rd, 2010 at 5:08 am
It boils down to exactly that: Thermostat and fridge. But mostly its about the kind of beer you are fermenting. I have written a short script about the quality of yeast dosage on beer quality some time ago. Perhaps you’d like to read it (you have to register to read it fully) http://lautering.net/brewing-knowledge/brewing-technology/influence-yeast-dosage-on-beer-quality