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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Technique of adding unboiled hops to the fermentor to give hop aroma and possibly additional bitterness.
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fermented with a bottom-fermenting yeast at low temperatures, with extended cold conditioning.
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store finished beer or wine.
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A dark beer that uses roasted barley or malt.
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a sequence of steps and techniques that transform ingredients (typically malt, yeast and water) into beer.
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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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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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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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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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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 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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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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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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an organism that ferments
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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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Any sort of numerical manipulations used in calculating brew-related quantities such as bitterness, original gravity etc.
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for posts that are related to working with adjuncts while brewing.
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Transferring wort or beer from one vessel to another via a siphon, often with a rigid tube - a "racking cane" - to help avoid transferring sediment.
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