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| *[[Yeast]] | | *[[Yeast]] |
| *[[Yeast Back]] | | *[[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.
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| *[[Yeast Head]] | | *[[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.
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| *[[Yield Extract]] | | *[[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.
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Latest revision as of 14:23, 18 January 2007
Glossary
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