Yeasts: Difference between revisions

Latest revision as of 02:43, 1 April 2008

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The various fields in the yeast editor are used for the following purposes:

Flocculation: How well yeast collects together and settles to the bottom of the fermenter after fermentation is complete

Atten. Low: The lowest percentage of malt sugar that is converted by the yeast to ethanol and CO2 (Fact check requested)

Atten. High: The highest percentage of malt sugar that is converted by the yeast to ethanol and CO2 (Fact check requested)

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+{{refresh}}
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-[[Image:Yeastedit.jpg|Yeast editor]]
+==Browser==
-[[Image:yeast.jpg|Yeast browser]]
+[[Image:yeast.jpg]]
+==Editor==
+{|
+|valign="top"|The various fields in the yeast editor are used for the following purposes:
+;Name
+:self-explanatory
+;Supplier
+:manufacturer or grower
+;Catalog Number
+:Add content here
+;Description
+:comments on distinctive characteristics of the ingredient
+;Medium
+:Dry or liquid
+;Type
+:Ale, lager, or wine
+;Flocculation
+:How  well  yeast collects together and settles to the bottom of the fermenter after fermentation is complete
+;Atten. Low
+:The lowest percentage of malt sugar that is converted by the yeast to ethanol and CO2 '''(Fact check requested)'''
+;Atten. High
+:The highest percentage of malt sugar that is converted by the yeast to ethanol and CO2 '''(Fact check requested)'''
+;Temp. Low
+:Add content here
+;Temp. High
+:Add content here
+;Cost/Unit
+:unit cost of the ingredient
+|valign="top"|[[Image:yeastedit.jpg|left]]
+|}
 ==See also==
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 * [[Hops]]
 * [[Special Ingredients]]
+* [[Water]]
+* [[Mineral Salts]]