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author: Pierre Rajotte
pages : 157
For the first time available: a complete illustrated manual in which the author has succeeded in covering all the essentials of basic yeast culturing, from the creation of media to the isolation of single-cell cultures and the propagation of yeast for brewing. The emphasis is not only on correct lab procedures but on adapting them to the home brewer as well. The book shows you in simple terms the basic manipulations. Instructions are detailed in such a way that even a person with no formal training in the field of yeast manipulation can become proficient. Homebrewers following the demonstrated tips and techniques will attain a level of quality never before dreamed and also commercial brewers will benefit from reading this book.
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