Reddit mentions of Brewing Yeast and Fermentation

This is my full list of books from /r/homebrewing but it includes pro level books:

New Brewers:

• How to Brew - John Palmer
  
• Brewing classic styles- Jamil Zainasheff
  
• Designing Great Beers - Ray Daniels
  
• The Complete Joy of Homebrewing - Charlie Papazian
  
  Continued Learning:
  
  
• Water - Palmer and Kaminsky
  
• Yeast - Zainicheff and White
  
• Malt - Mallet
  
• Hops - Hieronymous
  
• Experimental Brewing - Drew Beechum and Denny Conn
  
• Radical Brewing - Randy Mosher
  
• Brewing Better Beer - Gordon Strong
  
  Specialty/Advanced/Other:
  
  
• American Sour Beers - Michael Tonsmeire (/u/oldsock)
  
• Brewing with Wheat - Stan Hieronymus
  
• IPA: Brewing Techniques - Mitch Steele
  
• Farmhouse Ales - Phil Markowski
  
• Brew Like a Monk - Stan Hieronymus
  
• New Brewing Lager Beers - Gregory J. Noonan
  
• Sacred and Herbal Healing Beers- Stephen Harrod Buhner
  
• Drink: a cultural history of alcohol - Iain gately
  
• Principals of Brewing Science - George Fix
  
  Business Books:
  
  
• Brewing Up a Business - Sam Calagione
  
• Brewers association Guide to Starting Your Own Brewery - Cantwell, among others
  
• SO you want to start a brewery - Tony magee
  
• Beyond the Pale: The Story of Sierra Nevada Brewing Co - Ken Grossman
  
• Beer School: Bottling Success at the Brooklyn Brewery Paperback –Steve Hindy & Tom Potter
  
  Technical Readings (Textbooks might be expensive):
  
  
• Brewery Operations Manual - Tom Hennessy
  
• Beer Packaging - Master Brewers Association
  
• Technology Brewing and Malting - W. Kunze, 5th Edition
  
• Malting and Brewing Science, Volume 1 - Many Authors
  
• Malting and Brewing Science, Volume 2 - Many Authors
  
• Brewing yeast and fermentation - Boulton and Quain

This is the best book I have read on brewing yeast and fermentation.

https://www.amazon.co.uk/Brewing-Yeast-Fermentation-Chris-Boulton/dp/1405152680

Right, I will try my best.

1. Lager malt, as was labeled on the malt sack, is Extra Pale malt with an IOB of 3.2. As I am in the UK it will most likely be 2 row barley. It is common in production of pale beers and lagers.
   
   
2. As for the yeast. The actual title is "The Viability of Serial Repitching of Yeast and the Development of Petite Yeast Colonies" What I am primarily looking at is the formation of yeast colonies that are unable to respire. This means no alcohol formation which is obviously not ideal. It also means that the colonies will not reproduce reducing the cell count over time. Within the industry it is common practice to reuse yeast. However within the literature there is a lot of debate about how many times you can theoretically use the yeast before you should revert back to your starter. The dogma seems to be between 10-20 brews before this happens. I am looking to see if there are any glaringly obvious reasons why you shouldn't keep reusing the same yeast over and over.
   
   These books 1 2 give a great overview of yeast and yeast management.
   
   I hope this has answered your questions. If not please ask more

You can also check out Brewing Yeast & Fermentation (http://www.amazon.com/Brewing-Yeast-Fermentation-Christopher-Boulton/dp/1405152680)

Its written by brewers associated with Bass in the UK and its a very technical look at how brewing yeast behaves and contributes to beer.

The elements series is a great place to start but it isn't quite deep enough if you're already very well versed with biochem/chemistry and want to know the foundations of what happens with fermentation, malting, etc.