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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Initial gravity of wort (prior to fermentation).
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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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A dark beer that uses roasted barley or malt.
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store finished beer or wine.
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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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India Pale Ale. A Pale Ale with a high bitter/hop content
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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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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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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 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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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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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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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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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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an organism that ferments
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for posts that are related to working with adjuncts while brewing.
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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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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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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.