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First Steps in Yeast Culture

First Steps in Yeast Culture
Part One

More than a century ago, the technique of pure yeast culture was first proposed. For 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 demontrated 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.

Pierre Rajotte — 170 pages — ISBN 2-921327-17-1

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Pierre's book is very well written, beautifully illustrated, and easy to follow. The manipulations are so well broken down that I will show them to all my students.
William Eaton, Ph. D. Microbiologist, Malaspina University College, Nanaimo, B.C.

Great collection of practical methods, tips and procedures. This is the type of book every brewer needs. I wish I had it when I first opened my brewery.
Joe Rolfe, Ould Newbury Brewing Co., Newbury, MA

It is almost impossible to be a successful home or microbrewer without adequate microbiological practice. Rajotte's endeavor and passion for the job has the microbiological feel. This concise, reader friendly manual is a valuable book for the practical brewer. As a bonus, the appropriate explicit and excellent drawings warrant the promotion and recommendation of this manual.
Joris Van Gheluwe, former Director of Research and Development, Honorary Member of the Master Brewers Association of the Americas, Fellow of the Institute of Brewing, U.K.