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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The removal of soils from the surface of equipment left behind by the brewing/fermentation process. A vital prerequisite for good sanitation.
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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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For questions relating to the storage of beer, cider, wine, etc. as well as storage of the ingredients that go into producing them.
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Initial gravity of wort (prior to fermentation).
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prevent back flow of external air into the fermentor.
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The introduction of unwanted organisms or chemicals into the beer. Typically, this refers to unwanted bacteria or wild yeast propagating to levels to cause spoilage of the beer. Often incorrectly call…
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India Pale Ale. A Pale Ale with a high bitter/hop content
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The stage in the brewing process where yeast is pitched into the wort and the bulk of the sugars are converted to alcohol, transforming the wort into beer. Contrasts with secondary fermentation, bott…
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A dark beer that uses roasted barley or malt.
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abbreviation of cornellius keg. A stainless steel tank, with gas in and liquid out posts that mate with quick disconnects for simple attachment and removal of hoses. 5 gallon capacity is the most comm…
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store finished beer or wine.
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Addition of fermentable sugar to fully-attenuated beer, cider, mead or other beverage to produce carbonation by re-fermentation inside a sealed container, usually a bottle or keg. Requires viable yeas…
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when the yeast stop fermenting early, leaving the final gravity reached considerably above the expected final gravity. Can be caused by temperature swings, poor yeast condition…
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The stage after primary fermentation where the beer is clarified, stabilized and matured. After conditioning, the beer is ready for packaging.
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Carbon-dioxide - an odorless gas at room temperature. CO2 is a byproduct of fermentation and provides carbonation when forced into solution in a beverage. Dispensing pressure is typically provided by…
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A jug like container characterized by a narrow opening at its top. Often made from glass however plastic is becoming more popular. Used for primary and/or secondary fermentation and storage of beer,…
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a sequence of steps and techniques that transform ingredients (typically malt, yeast and water) into beer.
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sugar (usually corn sugar, table sugar or malt extract) that is added to the beer at bottling time to carbonate the beer.
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A collection of equipment or ingredients that covers all aspects of creating a finished alcoholic beverage.
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an organism that ferments
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The harvested seeds of various grass-related crops, such as barley, wheat and corn. Grains are usually malted, flaked, or roasted before being used by the brewer. Grains comprise the majority of the g…
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for question about your own recipes, when you want to achieve particular effect but don't know how, or you need verification. Do not use for questions where recipe-scaling or clone-recipe…
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the initial and primary stage of fermentation where the yeast consumes the sugars in the wort and converts them to alcohol and carbon dioxide.
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Brewing using Dried or Liquid Malt Extract rather than extracting the sugars from the malted grains, in the mash.
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A distinctive, typically pleasant smell. Can be used to refer to the aroma addition of hops which is a late hop addition within the last 5 min of the boil that contributes the most to the aroma of a f…
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The sensation of flavour perceived in the mouth and throat on contact with a substance. eg This beer has a sweet taste. or This wine has a fruity taste.
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intentionally tart or sour.
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a step at the end of the lautering process to extract much of the remaining sugars from brewing grains by adding additional hot water to the mash.