Glossary Y: Difference between revisions
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== Glossary == | == Glossary == | ||
[[Glossary A|A]] - [[Glossary B|B]] - [[Glossary C|C]] - [[Glossary D|D]] - [[Glossary E|E]] - [[Glossary F|F]] - [[Glossary G|G]] - [[Glossary H|H]] - [[Glossary I|I]] - [[Glossary J|J]] - [[Glossary K|K]] - [[Glossary L|L]] - [[Glossary M|M]] - [[Glossary N|N]] - [[Glossary O|O]] - [[Glossary P|P]] - [[Glossary Q|Q]] - [[Glossary R|R]] - [[Glossary S|S]] - [[Glossary T|T]] - [[Glossary U|U]] - [[Glossary V|V]] - [[Glossary W|W]] - [[Glossary X|X]] - [[Glossary Y|Y]] - [[Glossary Z|Z]] | [[Glossary A|A]] - [[Glossary B|B]] - [[Glossary C|C]] - [[Glossary D|D]] - [[Glossary E|E]] - [[Glossary F|F]] - [[Glossary G|G]] - [[Glossary H|H]] - [[Glossary I|I]] - [[Glossary J|J]] - [[Glossary K|K]] - [[Glossary L|L]] - [[Glossary M|M]] - [[Glossary N|N]] - [[Glossary O|O]] - [[Glossary P|P]] - [[Glossary Q|Q]] - [[Glossary R|R]] - [[Glossary S|S]] - [[Glossary T|T]] - [[Glossary U|U]] - [[Glossary V|V]] - [[Glossary W|W]] - [[Glossary X|X]] - [[Glossary Y|Y]] - [[Glossary Z|Z]] | ||
*[[Yeast]] | |||
*[[Yeast Back]] | |||
A large open vessel, usually with a capacity of 80 to 500 hectoliters (1,800 to 11,000 gallons), in which top yeast recovered from the fermentation vessel is stored. | |||
*[[Yeast Head]] | |||
The yeast-containing froth at the surface of top fermenting ale at the end of primary fermentation. It is sometimes recovered by skimming or suction to be used for pitching further worts. | |||
*[[Yield Extract]] | |||
The percentage of extractable dry matter in the grist; i.e., the total amount of dry matter that passes into solution in the wort during mashing. | |||
Revision as of 14:22, 18 January 2007
Glossary
A - B - C - D - E - F - G - H - I - J - K - L - M - N - O - P - Q - R - S - T - U - V - W - X - Y - Z
A large open vessel, usually with a capacity of 80 to 500 hectoliters (1,800 to 11,000 gallons), in which top yeast recovered from the fermentation vessel is stored.
The yeast-containing froth at the surface of top fermenting ale at the end of primary fermentation. It is sometimes recovered by skimming or suction to be used for pitching further worts.
The percentage of extractable dry matter in the grist; i.e., the total amount of dry matter that passes into solution in the wort during mashing.