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 may 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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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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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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The technique of making beer from malted grains instead of using malt extract for the base sugars.
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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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A mixture of water and crushed grains (usually malted) in which enzymes convert complex carbohydrates into simpler sugars that can be utilized by yeast during fermentation.
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The temperature of the wort during fermentation. Often different from the ambient temperature since fermentation is an exothermic process (releasing heat).
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The product of fermented fruit juice, usually from grapes.
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A fermented beverage made from apple juice
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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 carbonation of beer by re-fermenting in the serving container, through addition of fermentable sugar and, if necessary, viable yeast. Protects beer quality by scavenging dissolved oxygen during re…
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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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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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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 100 deg. C or higher, causing the wort to boil. Hops are most often added during the wort boil.
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Flavor controls taste - one of the main human senses.
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make a beer or wine.
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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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A (primarily metal) container for storing and serving beer.
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a fermented beverage that uses honey as the primary source of fermentable sugars.
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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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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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the ratio of the density of the wort to that of water.
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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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Technique of adding unboiled hops to the fermentor to give hop aroma and possibly additional bitterness.
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The removal of soils from the surface of equipment left behind by the brewing/fermentation process. A vital prerequisite for good sanitation.