- Taschenbuch: 304 Seiten
- Verlag: Brewers Pubn (10. Dezember 2010)
- Sprache: Englisch
- ISBN-10: 0937381969
- ISBN-13: 978-0937381960
- Größe und/oder Gewicht: 15,5 x 2 x 22,9 cm
- Durchschnittliche Kundenbewertung: 2 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 52.678 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Yeast: The Practical Guide to Beer Fermentation (Brewing Elements) (Englisch) Taschenbuch – 10. Dezember 2010
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Über den Autor und weitere Mitwirkende
Chris White is Assistant Professor in Sociology based in the Department of History, Philosophy and Social Science, The Rhode Island School of Design. 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.
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Alles in allem eine Super Buch, gut geschrieben und nicht übertrieben Wissenschaftlich sondern richtig praktisch.
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If you're an intermediate- to advanced-homebrewer, this is worth having. (True beginners should probably concentrate on big-ticket techniques first.) It will teach you everything you need to know to get the best performance out of yeast purchased from reputable sources and help you shepherd it through a typical 4 or 5 generations.
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.
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.
If you're hoping it will contain the information necessary to maintain yeast without reliance on commercial sources (after obtaining a culture) then it will be grossly inadequate. The over simplification of techniques (often times a complete omission) make this book useless to a professional; this simplification is so incredible that it is not much more than a primer for the homebrewer. Considering it was written by prominent professionals with a academic backgrounds in science, it is appalling that it reads like a hybrid between an amateur forum post and an advertisement for White Labs.
The book was truly lost for me upon reading the sentence: "An easy way to determine the proper amount of yeast for your batch and how big a starter you need is the free Pitching Rate Calculator at [...]" (p144). Anybody buying an entire book dedicated to beer yeast is far beyond needing a reference to that website.
A text of this type should enable the reader to perform all of the necessary calculations on their own; it doesn't. This book mentions several times that certain methods should be avoided or circumvented in lieu of less ideal but easier methods because the reader is not competent enough to maintain a sanitary environment or use complex/expensive equipment or methods, yet the book goes on to recommend the reader purchase items like a centrifuge (p182) and a spectrophotometer (p229).
I admit some of this disappointment is my fault. I was foolish to assume that, since this book was co-authored by the founder of White Labs, it would be a wealth of knowledge bordering on the publication of trade secrets: a way of truly understanding how to indefinitely maintain my own yeast library and perform fermentations using IDEAL conditions (which are arguably never discussed). For instance, tell me HOW to make nutrient saturated yeast extracts instead of saying "one supplement that addresses [yeast nutrition] is Servomyces, which White Labs [sells]" (p75). Also, the book does not give the reader the information necessary to safely preserve yeast for long periods by creating something akin to a White Labs vial, or specialized nutrient solutions for long term refrigeration or freezing.
So far I've only quickly read through the book once. I plan on giving a detailed run-through of the problems with this book when I go through it again and take the time to make notes. I will be happy after doing so, so that I can eliminate this publication from my brewing shelf and make space for a text with practical use.
One bit of information I specifically hoped to gain from this book was the techniques for proper starters. I wanted to know *ideal* gravity, cell/mL inoc rates, cell/mL expected yield, and stepping proportions; I know some of you were probably fooled into thinking this book contains these answers (on pages 126-145), but if you read carefully you will realize that it doesn't (due to vague or excluded information and poor assumptions).
I also found it was difficult to find information by looking using the index. For example, I recalled reading a note about the dangers of crash cooling. The index was useless in helping me track down the relevant passage and I basically had to skim through several chapters.
On the positive side the information is solid and saves having to dig it up from other books. Zainasheff and White also clarify some critical procedures around testing and propagation. Especially useful on this was clear lists of supplies and equipment. Definitely worth adding to your shelf once you've got some of the other brewing topics down. I just hope that in future editions they improve the sequencing of the information and beef up the index.