Glossary Y

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

• 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.