Yeast. The Practical Guide to Beer Fermentation

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 ; "These authors recommend that brewers become yeast whisperers so that cat-like yeasts may be treated right and so love them by producing fine beers !! In seven sections the book provides much sound practical advice about yeasts for advanced home brewers and craft brewers without getting entangled in more yeast biology or brewing science than is strictly necessary." — Michael J.
Lewis, Professor Emeritus of Brewing Science, University of California Davis and Academic Director of Brewing Programs in UCD Extension ; "This is a great addition to brewing literature and it should find its way on to the bookshelves of every eager brewer." — Charlie Bamforth, Professor, Department of Food Science & Technology, University of California Davis