Yeast: The Practical Guide to Beer Fermentation, by Chris White with Jamil Zainasheff, was released at the Great American Beer Festival in Denver, CO, in September 2010. The book is published by Brewers Publications.
From Brewers Publications: "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."
Chris White is president of White Labs and is a frequent speaker and writer about beer, fermentation and yeast. Past titles include The Fungus Among Us (with Yuseff Cherney).
Jamil Zainasheff is host of "The Jamil Show" radio program and is a brewing speaker and writer, including (with John Palmer) of Brewing Classic Styles.
" ... beat the casions at their game"
By: John Mutter, Enterprise Developer Partnerships for BlackBerry
Date: Feb. 5, 2014
Comments: "Yeast, by White and Zainasheff, is the equivalent of Edward Thorps 1962 book, Beat The Dealer, which will enable any home brewer to be consistently *thrown out and roughed up* for using Science and Math to beat the casinos at their game.”
"There is a LOT of great information in this book ..."
Date: April 9, 2011
Favorite beer styles: Altbier, Doppelbock
Comments: "My background is in biology and engineering so I understood what was in this book. You need a bit of a primer on the basics of yeast but not too much. This is a book that gives a great overview of yeast theory and function along with the practical aspects of yeast management and propagation. There is a LOT of great information in this book; about how you can make your beers that much better. Yeast make the beer and so how well you take care of them during fermentation will determine your finished beer. "Yeast" does get technical at times but these are things one can go on to research in addition to reading this book. It is good to take notes while reading. The latter parts of the book are procedures which have become great references. I recommend this highly. Easy to read; another page-turner from Zainasheff and White written not to be a textbook but a ready source for home brewers desiring to