Give of good solid yest four gallons, two gallons at first, and two gallons more in twelve hours after, rouse your tun each time.
Fixed air, or carbonic acid gas, consists of about twenty-five parts of oxygen, and nine of carbon, devested of the mucilage and yest that rises with it.
The yest first added is not brought into this account.
The quart of yest should not be added to these two extracts at a higher heat than eighty degrees.
Then leave the skiming dish reversed floating in the middle of the Liquor, and so the yest will work up into and under the hollow of the dish, and grow out round about the sides without.
Then let it cool till it be Lukewarm, at which time put some Ale yest into it, to make it work, as you would do Ale.
Let it stand three days; then Tun it up into a Sack cask without yest or Spice, and keep it stopped till it work.
This being done, you will find it worked enough by the black that cometh up by the sides of the Tubs; then take a sieve and take off the yest and bread.
This proportion of yest (which is about six good spoonfuls) is enough for three or four Gallons of Liquor.
TAKE two eggs beat up, add them to a pint of good mild yest and a little milk.
And, after all, I wanted a mill to grind it, sieve to dress it, yest and salt to make it into bread, and an oven to bake it.
Care should be taken never to put youryest to water or milk too hot, or too cold, as either extreme will destroy the fermentation.
Yest cakes should be well proved before put into the oven, as they will prove but little afterward.
In brewing beer, yest is apply'd to it, in order to ferment it, without which it would never be beer.
If your cask be less than a pipe, proportion your yest and jalap accordingly.
To which is added, A Method to make yest to ferment beer, as well as common yest, when that is not to be had.
When cold, pour it off clear from the sediment; put yest to it, and let it work like all other ales.
Make it up into little rolls; set them before the fire for a short time to rise, but, if the yest is very good, this will not be necessary.
Beat an egg smooth, and mix a spoonful of light yestwith a little warm milk.
Mix flour in a pan, with warm new milk and water, yest and salt, according to your judgment.
Add one pint of good yest or porter grounds; shake the cask well, and set it by for twenty-four hours to work.
Water theyest well that it may not be bitter; change the water very often; put a very little sugar and water to it just as you are going to use it; this is done to lighten and set it fermenting.
Put a pint of well boiled milk into a hasty-pudding, and beat it till cold and there are few lumps remaining; then put to it two spoonfuls of yest and two of white powdered sugar, and stir it well.
Run the liquor through your cloth sieve again; let it stand till lukewarm; put into it a toast with a little yest upon it, and let it stand for seven or eight days, stirring it every day.
Put in a toast well spread with yest to make it work.
The grounds will serve instead of yest for a second brewing.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "yest" in a variety of sentences. We hope that you will now be able to make sentences using this word.
