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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The specific gravity at the end of fermentation.
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the measure the specific gravity of a liquid.
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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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Extraction or mash efficiency - the percentage of actual sugars extracted from the grain compared to the theoretical maximum.
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A beer with an original gravity of 1.070 or higher.
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Soak (food or tea) in water or other liquid so as to extract its flavour or to soften it. Often but not exclusively refers to steeping specialty grains or fruit.
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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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Batches less than 5 gallons in volume.
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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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the act of directly infusing CO2 into a solution under pressure.
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Passing liquid through a device(the filter) to remove unwanted material.
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boiled prior to fermentation.
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Introducing air into the wort to increase the amount of dissolved oxygen.
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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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The layer of sediment that accumulates on the bottom of the fermenter during fermentation.
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