- add-to-secondary
- ale
- amount
- amount-is-weight
- attenuation
- best-for
- champagne
- culture
- culture-date
- disp-max-temp
- disp-min-temp
- display-amount
- dry
- flocculation
- form
- high
- inventory
- laboratory
- lager
- liquid
- low
- max-reuse
- max-temperature
- medium
- min-temperature
- name
- notes
- product-id
- slant
- times-cultured
- type
- version
- very-high
- wheat
- wine
- yeast
- yeast-flocculation-types
- yeast-forms
- yeast-types
- yeasts
common-beer-format.yeasts
The definition of a yeast record used in BeerXML.
The definition of a yeast record used in BeerXML.
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.
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.
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`.
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.
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.
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.
champagneclj/s
Yeast traditionally used in champagne making, offering a dry taste.
Yeast traditionally used in champagne making, offering a dry taste.
cultureclj/s
Yeast cultivated from previous fermentations.
Yeast cultivated from previous fermentations.
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
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.
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.
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.
dryclj/s
Dry yeast sold in a dehydrated state to extend shelf life.
Dry yeast sold in a dehydrated state to extend shelf life.
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.
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.
highclj/s
The yeast settles out of suspension quickly.
The yeast settles out of suspension quickly.
inventoryclj/s
A map containing information about the yeast on hand in inventory.
A map containing information about the yeast on hand in inventory.
laboratoryclj/s
The laboratory that cultivated the yeast.
The laboratory that cultivated the yeast.
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.
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.
lowclj/s
The yeast settles out of suspension slowly.
The yeast settles out of suspension slowly.
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.
max-temperatureclj/s
The maximum recommended temperature of fermentation.
The maximum recommended temperature of fermentation.
mediumclj/s
The yeast settles out of suspension at a moderate rate.
The yeast settles out of suspension at a moderate rate.
min-temperatureclj/s
The minimum recommended temperature of fermentation.
The minimum recommended temperature of fermentation.
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.
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.
slantclj/s
Yeast cultivated on a solid growth medium.
Yeast cultivated on a solid growth medium.
times-culturedclj/s
The number of times the yeast has been cultured.
The number of times the yeast has been cultured.
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.
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.
very-highclj/s
The yeast settles out of suspension very quickly.
The yeast settles out of suspension very quickly.
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.
wineclj/s
Yeast traditionally used in wine making.
Yeast traditionally used in wine making.
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.
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.
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.
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.
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