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