Written by the head honcho of Whitelabs (along with famed homebrewer Jamil Zainasheff) there was no shadow of doubt that this was going to be the defacto bible on the subject of yeast.
If you want to be serious about brewing beer this book is a must read and gives invaluable advice on the matter of yeast wrangling. There are some science heavy sections that are more geared towards breweries that can afford a dedicated lab area, but I’d like to think that one day I can make use of that knowledge.
I did notice that some of the information contradicted what is written on a vial of Whitelabs yeast, such as pitchable amounts and ideal temperatures, but these things aren’t set in stone so I guess it’s up to the brewer how they want to handle things. I had always tried to avoid messing too much with yeast as it seemed like something more akin to witchcraft, but after reading this there was no fear and I’m now the proud owner of a conical flask and knock out my own yeast starters with confidence. Out of all the books out there on the subject of brewing this is without a doubt in the top 3 you should read.
Available to buy here – Yeast: The Practical Guide to Beer Fermentation (Brewing Elements)