Paul Galdies

This book helps take you through the fundamental requirements as well as the nice-to-know elements of creating - not just your first, but hopefully very many thereafter - home brewed beers. As a baker, James know yeast intimately. And let's not mince words here, as much as we brewers spend our time trying to create a nice environment for yeast to strut it's stuff, ultimately we aren't doing the work, the yeast is. James conveys this message well, and tells his audience what they need to get right in order for the yeast to bring forth it's potential. A must read, for brewers new and old.