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common-beer-format.yeasts

The definition of a yeast record used in BeerXML.

The definition of a yeast record used in BeerXML.
raw docstring

add-to-secondaryclj/s

A boolean value indicating whether the yeast should be added to the secondary fermentation.

A boolean value indicating whether the yeast should be added to the secondary fermentation.
sourceraw docstring

aleclj/s

Yeast that ferments at higher temperatures and produces a more fruity, estery, and alcohol-forward beer.

Yeast that ferments at higher temperatures and produces a more fruity, estery, and alcohol-forward beer.
sourceraw docstring

amountclj/s

The amount of yeast in liters or kilograms. Depends upon :amount-is-weight.

The amount of yeast in liters or kilograms.
Depends upon `:amount-is-weight`.
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amount-is-weightclj/s

A boolean value indicating whether the :amount is in kilograms or liters.

A boolean value indicating whether the `:amount` is in kilograms or liters.
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attenuationclj/s

The percentage of sugars that are typically converted to alcohol during fermentation.

The percentage of sugars that are typically converted to alcohol during fermentation.
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best-forclj/s

A free-form text field for denoting styles the yeast is best suited for.

A free-form text field for denoting styles the yeast is best suited for.
sourceraw docstring

champagneclj/s

Yeast traditionally used in champagne making, offering a dry taste.

Yeast traditionally used in champagne making, offering a dry taste.
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cultureclj/s

Yeast cultivated from previous fermentations.

Yeast cultivated from previous fermentations.
sourceraw docstring

culture-dateclj/s

A non-empty string denoting a display value for the date the yeast sample was last cultured formatted for display in arbitrary structure

A non-empty string denoting a display value for the date the yeast sample was last cultured formatted for display in arbitrary structure
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disp-max-tempclj/s

A human-readable string representing the maximum recommended temperature of fermentation.

A human-readable string representing the maximum recommended temperature of fermentation.
sourceraw docstring

disp-min-tempclj/s

A human-readable string representing the minimum recommended temperature of fermentation.

A human-readable string representing the minimum recommended temperature of fermentation.
sourceraw docstring

display-amountclj/s

A human-readable string representing the amount of yeast added to the beer.

A human-readable string representing the amount of yeast added to the beer.
sourceraw docstring

dryclj/s

Dry yeast sold in a dehydrated state to extend shelf life.

Dry yeast sold in a dehydrated state to extend shelf life.
sourceraw docstring

flocculationclj/s

The rate at which the yeast settles out of suspension.

Currently, the following flocculation types are supported:

  • low - The yeast settles out of suspension slowly.
  • medium - The yeast settles out of suspension at a moderate rate.
  • high - The yeast settles out of suspension quickly.
  • very high - The yeast settles out of suspension very quickly.
The rate at which the yeast settles out of suspension.

Currently, the following flocculation types are supported:

- `low` - The yeast settles out of suspension slowly.
- `medium` - The yeast settles out of suspension at a moderate rate.
- `high` - The yeast settles out of suspension quickly.
- `very high` - The yeast settles out of suspension very quickly.
sourceraw docstring

formclj/s

The form of the yeast added to the beer.

Currently, the following forms are supported:

  • liquid - A liquid slurry of yeast, usually with a source of nutrients or sugars.
  • dry - Dry yeast sold in a dehydrated state to extend shelf life.
  • slant - Yeast cultivated on a solid growth medium.
  • culture - Yeast cultivated from previous fermentations.
The form of the yeast added to the beer.

Currently, the following forms are supported:

- `liquid` - A liquid slurry of yeast, usually with a source of nutrients or sugars.
- `dry` - Dry yeast sold in a dehydrated state to extend shelf life.
- `slant` - Yeast cultivated on a solid growth medium.
- `culture` - Yeast cultivated from previous fermentations.
sourceraw docstring

highclj/s

The yeast settles out of suspension quickly.

The yeast settles out of suspension quickly.
sourceraw docstring

inventoryclj/s

A map containing information about the yeast on hand in inventory.

A map containing information about the yeast on hand in inventory.
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laboratoryclj/s

The laboratory that cultivated the yeast.

The laboratory that cultivated the yeast.
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lagerclj/s

Yeast that ferments at lower temperatures and produces a crisp, clean, and alcohol-restrained beer.

Yeast that ferments at lower temperatures and produces a crisp, clean, and alcohol-restrained beer.
sourceraw docstring

liquidclj/s

A liquid slurry of yeast, usually with a source of nutrients or sugars.

A liquid slurry of yeast, usually with a source of nutrients or sugars.
sourceraw docstring

lowclj/s

The yeast settles out of suspension slowly.

The yeast settles out of suspension slowly.
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max-reuseclj/s

A suggestion of the maximum number of times the yeast can be cultured.

A suggestion of the maximum number of times the yeast can be cultured.
sourceraw docstring

max-temperatureclj/s

The maximum recommended temperature of fermentation.

The maximum recommended temperature of fermentation.
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mediumclj/s

The yeast settles out of suspension at a moderate rate.

The yeast settles out of suspension at a moderate rate.
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min-temperatureclj/s

The minimum recommended temperature of fermentation.

The minimum recommended temperature of fermentation.
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nameclj/s

The name of the yeast record.

The name of the yeast record.
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notesclj/s

A free-form text field for recording any additional information about the yeast.

A free-form text field for recording any additional information about the yeast.
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product-idclj/s

The product label or id number that identifies the strain of yeast.

The product label or id number that identifies the strain of yeast.
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slantclj/s

Yeast cultivated on a solid growth medium.

Yeast cultivated on a solid growth medium.
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times-culturedclj/s

The number of times the yeast has been cultured.

The number of times the yeast has been cultured.
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typeclj/s

The type of yeast, usually categorized by the intended beverage or style.

Currently, the following types are supported:

  • ale - Yeast that ferments at higher temperatures and produces a more fruity, estery, and alcohol-forward beer.
  • lager - Yeast that ferments at lower temperatures and produces a crisp, clean, and alcohol-restrained beer.
  • wheat - Yeast that ferments at higher temperatures and produces a fruity and phenol-forward beer.
  • wine - Yeast traditionally used in wine making.
  • champagne - Yeast traditionally used in champagne making, offering a dry taste.
The type of yeast, usually categorized by the intended beverage or style.

Currently, the following types are supported:

- `ale` - Yeast that ferments at higher temperatures and produces a more fruity, estery, and alcohol-forward beer.
- `lager` - Yeast that ferments at lower temperatures and produces a crisp, clean, and alcohol-restrained beer.
- `wheat` - Yeast that ferments at higher temperatures and produces a fruity and phenol-forward beer.
- `wine` - Yeast traditionally used in wine making.
- `champagne` - Yeast traditionally used in champagne making, offering a dry taste.
sourceraw docstring

versionclj/s

The version of the BeerXML specification used to create the yeast record.

The version of the BeerXML specification used to create the yeast record.
sourceraw docstring

very-highclj/s

The yeast settles out of suspension very quickly.

The yeast settles out of suspension very quickly.
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wheatclj/s

Yeast that ferments at higher temperatures and produces a fruity and phenol-forward beer.

Yeast that ferments at higher temperatures and produces a fruity and phenol-forward beer.
sourceraw docstring

wineclj/s

Yeast traditionally used in wine making.

Yeast traditionally used in wine making.
sourceraw docstring

yeastclj/s

A map representing the yeast used during the mash and for top-up.

A map representing the yeast used during the mash and for top-up.
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yeast-flocculation-typesclj/s

The allowed values for the :flocculation of yeast used to ferment the beer.

The allowed values for the `:flocculation` of yeast used to ferment the beer.
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yeast-formsclj/s

The allowed values for the :form of yeast used to ferment the beer.

The allowed values for the `:form` of yeast used to ferment the beer.
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yeast-typesclj/s

The allowed values for the :type of yeast used to ferment the beer.

The allowed values for the `:type` of yeast used to ferment the beer.
sourceraw docstring

yeastsclj/s

A vector of yeast records.

A vector of yeast records.
sourceraw docstring

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