Practical Handbook for the Specialty Brewer, Vol. 2, Fermentation, Cellaring and Packaging Operation

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

Produktdetails

Autor/en: Karl Ockert

Einband: Softcover

Maße: 17,8 x 25,4 cm

Seitenzahl: 263

Erscheinungsdatum: 9. Auflage 2014

Sprache: Englisch

ISBN: 978-0-9770519-2-2

Herausgeber: ASBC/MBAA