by Pierre Rajotte (from the back of the book) More than a century ago the technique of pure yeast culture was first proposed. Tor the first time since then, a complete illustrated manual 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. Those considering brewing on a commercial scale will be more likely to succeed if they master the techniques detailed in this book. 170 page Paperback
