Book: Yeast. The Practical Guide To Beer Fermentation

[markws]

Just received today my copy of Zymurgy. P 48 has a half page ad covering Jamil Zainasheff's next book co-authored with Chris White. I have acut out some further information from facebook and the AHA site.

Release date is September.

Acknowledgments
Introduction

Part One: The Importance of Yeast and Fermentation

1) A Brief History of Yeast
2) Why Fermentation is So Important
3) Improving Fermentation Quality
4) The Basics of Good Fermentation

Part Two: Biology, Enzymes, and Esters

1) Yeast Biology
2) Enzymes
3) Esters, Alcohols and More

Part Three: How to Choose the Right Yeast

1) Yeast Sources
2) Selection Criteria
3) Beer Styles and Yeast Selection
4) Yeast Strains
5) Multiple Strains in Your Brewery
6) Multiple Strains in One Beer
7) Brettanomyces
8) Capturing Wild Yeast

Part Four: Fermentation

1) Fermentation Time Line
2) Wort Composition
3) Yeast Nutrition
4) Aerating for Fermentation
5) High Gravity Beers
6) Fermentation Systems
7) Use of Antifoam
8) Fermentation Temperatures
9) Optimizing Fermentation Flavor
10) Fermentation Endgame
11) Bottle Conditioning
12) Cask Conditioning


Part Five: Yeast Growth, Handling, and Storage

1) Pitching Rates
2) Yeast Propagation
3) Commercial Brewery Propagation
4) Homebrew Propagation
5) Working with Dry Yeast
6) Yeast handling
7) Yeast Collection
8) Yeast Storage and Maintenance
9) Reusing yeast
10) Transporting Yeast


Part Six: Your Own Yeast Lab Made Easy

1) Quality from the Beginning
2) Setting Up Your Lab
3) Sterilization
4) Yeast Culturing
5) Yeast Capture
6) Yeast and Beer Quality Assurance
7) Bacteria Tests
8) Wild Yeast Tests
9) Serial Dilution
10) Cell Counting
11) Viability
12) Vitality
13) Differentiation of Ale and Lager Yeast
14) Yeast Strain Differentiation

Part Seven: Troubleshooting

1) Slow, Stuck, and Incomplete Fermentation
2) Flocculation Changes
3) Flavors and Aromas
4) Autolysis
5) Carbonation
6) Attenuation
7) Yeast Storage Problems
8) Propagation/Starter Problems
9) Malt Contamination
10) Troubleshooting Charts

Yeast is the first of a series of four books delving into the specific ingredients that go into beer in general. The second book in the series, tentatively titled For the Love of Hops, is being written by Stan Hieronymus and will debut at GABF in 2012. Outside this series, other upcoming titles include a book on how to brew better beer by two-time Ninkasi winner, Gordon Strong and a book on India Pale Ales by Stone Brewings Mitch Steele and Steve Wagner.
Hopefully it will be a good read!

MWS