Does Papazian have an updated version. I have an older one and too many aspects just don't hold true anymore.
I feel the same way except I lke "How to Brew" by John Palmer. I think it's the easiest most straightforward book. I re-read it before each brew sessionI like Papazian, and have a couple of his books (Joy of Home Brewing and The Home Brewer's Companion), I would suggest New Brewing Lager Beer by Gregory J. Noonan as well. He was a pioneer in brewing in our state and began Vermont Pub and Brewery back in 1988. I am a Noonanite. With all that said, to each his own.
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I'm not sure how much biochemistry you're looking for, but if your looking at yeast biochemistry, the book "Yeast" seems like a great book so far (I think its by Chris White and Jamil). But if you want something more in-depth than that book (keep in mind that this book has a chapter about setting up your own yeast laboratory), you might have to look in a biochemistry textbook and read what you can find. There will be a lot of information that is probably not so pertinent to brewing, and most you will need to figure out for yourself how it applies to brewing.
You can find a dozen of so of these books for $1 (one dollar) on www.abebooks.com Along with many other beer and wine books for cheap.