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

Product no.: 1512

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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

 

 

Product details


Author/s: Karl Ockert

Cover: Softcover

Format: 17.8 x 25.4 cm

Number of pages: 263

Year of publication: 9th edition 2014

Language: English

ISBN: 978-0-9770519-2-2

Publisher: ASBC/MBAA

 

 

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