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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for posts that are related to working with adjuncts while brewing.
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intentionally tart or sour.
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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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Any sort of numerical manipulations used in calculating brew-related quantities such as bitterness, original gravity etc.
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A beer with an original gravity of 1.070 or higher.
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Extraction or mash efficiency - the percentage of actual sugars extracted from the grain compared to the theoretical maximum.
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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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The old-fashioned fizzy ginger-flavoured drink, carbonated with yeast; this comes in both alcoholic and non-alcoholic versions.
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A substance, typically a liquid, that removes most or all of the bacteria and other microbial contaminants from brewing equipment.
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Batches less than 5 gallons in volume.
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Introducing air into the wort to increase the amount of dissolved oxygen.
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boiled prior to fermentation.
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Introducing pure oxygen into the wort to increase the level of dissolved oxygen. More effective than aeration.
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An all grain technique of making beer that uses just a single vessel to mash, sparge and boil. During the mash the grain is physically removed via a bag or some other form of retainer.
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FAQ focused at beginner home brewers
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