Top critical review
5 people found this helpful
Is the advice accurate?
on 18 February 2015
This book served my purpose in teaching me more about yeast and homebrew practice. BUT it was hard going. This is not a well edited book. The first two or three chapters did nothing but annoy me. How many times will we be subject to a stupid chapter on the "ancient history" of beer. This book ventured more padding in a full chapter on cell structure. Accurate I'm sure but irrelevant to the homebrewer. Through the next few chapters, if you are diligent and make notes (this book is not laid out as a handy reference book) you will learn about:
Preparation of Starters
After that the last chapters venture into laboratory work. My guess is that to learn this effectively it would be best to get some professional training. In any case this steps beyond most homebrew horizons. So three stars because I leant more than when blogging, but the authors need to focus on one audience. Here's the question mark. Is some of the advice motivated to sell more yeast? For example:
Are the yeast pitch rates put forward in the book sensible? This is hard to judge. For my 23 litre batch of ale the book suggests 160 Billion yeast cells. A sachet of commercial dried yeast contains 55 Billion, but the producers say this is adequate. Bear in mind that the main business of one of the authors is selling yeast!
The book recommends that you only reuse yeast that is less than 2 weeks old. Whitelabs yeast vials have a refrigerated shelf life of months, not weeks. How does that add up?
There is little about dry yeast. How economic it is? How sterile it is? Any coincidence that the author doesn't sell dry yeast?