Karl Ockert, 263 S., 25 x 18 cm, Softcover., 9 th. ed. 2014
More than 65 years ago MBAA created a simple, practical, technical book on all aspects of brewing in a user friendly question-and-answer format. Building on that best-selling concept, this popular handbook series, written by MBAA experts, expands the Q&A format in a comprehensive manner, making it easier than ever to find answers to your questions on the broad subject of specialty brewing.
The unique simplicity of the Q&A format makes understanding and application straightforward. Editor Karl Ockert has assembled a talented group of expert contributors from within the pub, craft, and large brewing communities, who write from their own experience and knowledge to bring you the know-how you need in order to answer real-life questions quickly and easily. Practical knowledge is the objective for this handbook series which stresses useful applications over theory.
Inside Volume 2: Fermentation, Cellaring, and Packaging Operations
Traditional and modern processes for the fermentation of ales and lagers
Cellar, tank, and equipment design considerations
Clarification, filtration, and carbonation of finished beers
Racking beer in kegs and casks
Bottle filling operations, materials, and equipment
Laboratory methods, equipment, and calculations