There are 4 entries in this glossary.
| Term | Definition |
|---|---|
| Yeast | A general term for single-celled fungi that reproduce by budding. Some yeasts can ferment carbohydrates (starches and sugars), and thus are important in brewing and baking. technically a group of unicellular organisms of the family Saccharomycetaceae which ferment sugars to alcohol and carbon dioxide by virtue of its enzymes (Zymase).
|
| Yeast Crop | Yeast collected from fermentors during or after the fermentation.
|
| Yeasty | Yeastlike flavor; a result of yeast in suspension or beer sitting too long on sediment.
|
| Yield of | Number of pounds of extract, obtained from 100 pounds of brewing material, given in percent. Also kilos extract per kilo brewing material.
|