Well, it took me several months (been very busy at work), but I finally got through this book. Whew! That is one information dense book! With every brewing book I read, I have a few aha! moments where something just clicks, and this book was no exception. Ray puts emphasis on a BU:GU ratio comparing IBU's and OG's to achieve the correct balance in each beer style. I've too often calculated out the proper amount of hops to add ahead of time not keeping in mind if I was short on gravity or got more out of my mash than expected that I have to adjust those bittering hops. Ray also focused on the attenuation of each beer style which I've never given much thought until now. Using certain mash temperatures has always been in my procedures, but using certain yeasts to achieve a desired level of attenuation is something I haven't. This will certainly push me to experiment with more yeasts. In conclusion, I know many of you voiced the opinion that this is a very dry read, I would recommend reading it or at least have it as a reference that contains a lot of useful numbers.