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| Yeast | A group of unicellular organisms of the family Saccharomycetaceae which ferment sugars to alcohol and carbon dioxide by virtue of its enzymes (Zymase). |
| Yeast | A general term for single-celled fungi that reproduce by budding. Some yeasts can ferment carbohydrates (starches and sugars), and thus are important in brewing and baking. |
| Yeast Crop | Yeast collected from fermentors during or after the fermentation. |
| Yield of | Number of pounds of extract, obtained from 100 pounds of brewing material, given in percent. Also kilos extract per kilo brewing material. Distinguish between laboratory yield of malt and adjunct which is determined by standard ASBC methods and brewhouse yield, which depends on equipment and operating conditions. Brewhouse yield ranges from 92 to 98% of laboratory yields. |
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Siebel Institute of Technology - America's Oldest Brewing School