Brew Books - What's On Your Shelf??

[Little Rock Brewing]

You can download it here for nout and then decide whether you want to buy a hard copy: pdfdrive.com

I prefer a paper copy when I'm reading on the throne.
You never know, it could be soft, strong and very very long!

 

[Sadfield]

Picked up another Mosher of the bay of dreams.

 

[Wobbly13]

I doubt you will get any of the well known home brewing writers writing about closed vessel fermentation. I did ask John Palmer about fermenting under pressure, his reply was.'Why would anyone do that'
I think anyone who has read the Palmer books, as a next step in my opinion is the Dave Miller book Home Brewing Guide. Won plenty of accolades as a home brewer before becoming a commercial brewer and ending his career at Blackstone Brewing Company in Nashville as Head Brewer.

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@foxy interesting thanks for the reply. Don’t quite understand his response, I would say why not there are certainly benefits for some styles or for certain environmental conditions that a brewer may have to contend with?

 

[foxy]

@foxy interesting thanks for the reply. Don’t quite understand his response, I would say why not there are certainly benefits for some styles or for certain environmental conditions that a brewer may have to contend with?

Well it has been looked at since the 1890's when they used mercury in the blow off bucket it wasn't satisfactory then. Marstons commissioned Herriot Watt University some years ago (the 1960's I believe) they found there were no advantages to fermenting under pressure.
Terri Fahrendorf wrote a paper for home brewers so they could emulate the professional brewers by capping the pressure with a point or two to go and partially carbonating the beer. Since it was printed in Zymurgy it has been taken completely out of context by home brewers. Some other reading as you will get those who believe that commercials brew under pressure. They don't. Only at the end of the ferment do they cap the escaping co2. But each to his own, I have 6 pressure fermenters and have tried tried fermenting lager under pressure and it is not patch on following the proven technique of slow, low temperature lagering, which suppresses yeast esters for a nice clean finish.

https://discussions.probrewer.com/f...-by-cpe-systems/3595-pressurized-fermentationhttps://discussions.probrewer.com/f...allemand/35267-spunding-pressure-optimizationhttp://scottjanish.com/fermenting-dry-hopping-pressure/ https://www.terifahrendorf.com/Closed-Pressurized-Fermenatation.pdf

 

[Sadfield]

Totally agree @Wobbly13. Beer styles and the homebrew equipment available have changes drastically over the last decade and BYO with its brew buckets and stove top brewing is crying out for an update to be more relevant to NEIPA brewers with Fermzillas etc, capable of pressurisation and closed transfers. Lager brewers and macros have been pressure brewing since the 70's, for reasons that can be carried over to homebrewing for the right beer and situation, where ester suppression is desired. Many modern breweries such as Trillium dry hop under pressure, too. All useful tools for the open minded.

 

[Wobbly13]

Well it has been looked at since the 1890's when they used mercury in the blow off bucket it wasn't satisfactory then. Marstons commissioned Herriot Watt University some years ago (the 1960's I believe) they found there were no advantages to fermenting under pressure.
Terri Fahrendorf wrote a paper for home brewers so they could emulate the professional brewers by capping the pressure with a point or two to go and partially carbonating the beer. Since it was printed in Zymurgy it has been taken completely out of context by home brewers. Some other reading as you will get those who believe that commercials brew under pressure. They don't. Only at the end of the ferment do they cap the escaping co2. But each to his own, I have 6 pressure fermenters and have tried tried fermenting lager under pressure and it is not patch on following the proven technique of slow, low temperature lagering, which suppresses yeast esters for a nice clean finish.

https://discussions.probrewer.com/f...-by-cpe-systems/3595-pressurized-fermentationhttps://discussions.probrewer.com/f...allemand/35267-spunding-pressure-optimizationhttp://scottjanish.com/fermenting-dry-hopping-pressure/ https://www.terifahrendorf.com/Closed-Pressurized-Fermenatation.pdf

@foxy interesting, had a lot of info on the discussion board that just doesn’t chime with my own personal experience with both types of brewing pressurised and non and what is being reported elsewhere. Each to there own.

 

[dave_77]

Another book for the collection

 

[sifty]

This arrived today, looks to be some decent recipes in it. I'm at the stage now where I create a malt list for a style, then look at examples to see if I'm on the right track. Tried and true brews from books like this are more reliable than ones gleaned from the web...

 

[Big_Eight]

Picked up another Mosher of the bay of dreams.
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Looks like I'll be adding another one to my shelf thanks for the post!

 

[YeastFace]

Waiting for the Beamish and Crawford book by the Ó Drisceoil brothers to arrive.

Also had their Murphy's book in my basket at 85p, clearly a mistake as went up to £26 the next day when I went to check out

 

[An Ankoù]

Just got Andrew Lea's Craft Cider Making. Interesting start, let's see how he progresses. I'm particularly impressed that he considers "small scale" cider production to range between 10 litres and 10, 000 litres.

 

[Big_Eight]

Added malt now I have the whole series.

 

[An Ankoù]

Just got Andrew Lea's Craft Cider Making. Interesting start, let's see how he progresses. I'm particularly impressed that he considers "small scale" cider production to range between 10 litres and 10, 000 litres.

Wasn't blown away by this book. No doubt he's an expert in his research centre, but I got the impression he was trying to adapt large-scale, commercial methods to small, kitchen-size batches without really having done it himself. Threads left hanging. If you've never made cider it's a great start, if you have, it possibly doesn't help a great deal.

 

[Rwilts]

Finally had a find at one of the local charity shops today.

 

[Sadfield]

Bumping the thread with another that I picked up for a couple of quid. Looks interesting.

 

[MashBag]

The Lars Garshol book is excellent, everything I want in a brewing book, a bit like Brew Like A Monk and Secrets of the Master Brewer, giving the history and structure of a style in a way that inspires me to create beers in the spirit of those brewers, rather than a collection of recipes to follow.

Missing the odd loanee....
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EDIT: Just added Durden Park to the collection.

Nice one, I am easily a couple of foot too.

 

[MrJay83]

Only one and there's a good selection of beers so will take me a couple of years before I get another.

 

[RichardM]

I've just got a copy of John Palmer's How to Brew.
I'm enjoying reading it and learning a lot. It has so much in it that Greg Hughes, Graham Wheeler etc don't cover.
I wonder how much better my next brew will be as a result of reading it.

 

[An Ankoù]

Bumping the thread with another that I picked up for a couple of quid. Looks interesting.
View attachment 84825

Found a free copy on one of the e-book sites. Had a quick look last night and it seems interesting enough in an anecdotal sort of way. It has more than 100 pages of endnotes, some of which are several pages long.

 

[Sadfield]

cider.org.uk Only available via Apple™ devices.