A tag is a keyword or label that categorizes your question with other, similar questions. Using the right tags makes it easier for others to find and answer your question.

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A fermented beverage where the majority of the fermentable sugars are derived from malted grains via mashing.
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The anaerobic process by which yeast convert sugars into alcohol and carbon dioxide.
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micro-organisms used in brewing to produce alcohol during the process of fermentation.
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The various hardware items for producing beer or wine. Includes buckets, carboys, kegs, hoses, airlocks, etc.
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Female flower cones from the Humulus Lupulus plant. Used for their flavor, aroma, and bittering qualities. Hops also contribute a preservative/anti-microbial properties to beer.
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The process of moving beer or wine in to bottles and sealing them for later consumption.
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Ways of using tools and tricks to accomplish a task. May refer to any portion of work during any stage in the brewing or fermenting process.
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Carbonation refers to dissolved carbon dioxide (CO2) in beer, wine or soda. The container holding the liquid is held under pressure like in a keg or bottle. When the pressure is reduced, the carbon di…
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The technique of making beer from malted grains instead of using malt extract for the base sugars.
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convert complex carbohydrates in grain into sugars that yeast can convert into alcohol.
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The process of moving beer or wine into larger storage containers and sealing them for later consumption. Generally carbonated using CO2 or beer gas (70/30 Nitrogen/CO2).
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The temperature of the wort during fermentation. This may be different to the ambient temperature since fermentation is an exothermic (gives out heat) process.
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A fermented beverage made from apple juice
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The product of fermented fruit juice, usually from grapes.
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Temperature plays a key role throughout the brewing process, particularly during the mash and during fermentation.
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The items included in the recipe to make the beer/wine
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The liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars that will be fermented by the brewing yeast to produce alcohol.
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The change in characteristics and carbonation of beer due to the presence of live yeast in the bottle.
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make a beer or wine.
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The practice of removing the majority of microorganisms from equipment, utentils, fermentors, bottles etc. that comes into contact with the cooled wort. Poor sanitation can contaminate the wort, produ…
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Refers to both the phase of fermentation after primary fermentation, and a continuation of fermentation in another vessel.
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The process of heating the wort to 100C or higher causing the wort to boil.
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small worts of 1L or more that contain no hops. The primary purpose is to awaken and grown the yeast supplied in a vial or smack-pack. Typical starter wort is around or under 1.04…
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H2O - dihydrogen oxide, hydrogen hydroxide. Comprises over 90% of most beers. Termed "liquor" when used in the brewing process.
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A (primarily metal) container for storing and serving beer.
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the ratio of the density of the wort to that of water.
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a fermented beverage that uses honey as the primary source of fermentable sugars.
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An undesired flavor in the final beer. The flavor may be undesirable in any style, such as soapiness, harsh astringency, or may be out of place in the style being brewed, such as fruitiness or diacety…
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Short for malted grain - the main ingredient of beer after water. A cereal grain, usually barley, that has been soaked then dried. The soaking causes the grain to germinate, developing enzymes necessa…
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A shorthand form for "secondary fermentation" or "secondary fermentor." Having the beer "in secondary" implies the beer has been racked to a different fermentation vessel and is undergoing "secondary-…
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Initial gravity of wort (prior to fermentation).