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Beer Making Glossary
- Y -
- Large class of microscopic fungi, several species of which are used in brewing. The productivity of yeasts in wort varies with the temperature and reaches a maximum at about 86 °F (30 °C). See ale yeast, lager yeast.
- yeasty flavor
- Yeast-like flavor. Often due to non-flocculent yeast in suspension or beer sitting on sediment for log periods.
- Yorkshire stone
- English system of fermentation using shallow, square, traditionally slate vessels for fermentation. Still in use by the Samuel Smith Brewery in Tadcaster, Yorkshire.