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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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.
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A beer with an original gravity of 1.070 or higher.
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The specific gravity at the end of fermentation.
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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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Introducing air into the wort to increase the amount of dissolved oxygen.
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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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Introducing pure oxygen into the wort to increase the level of dissolved oxygen. More effective than aeration.
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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 old-fashioned fizzy ginger-flavoured drink, carbonated with yeast; this comes in both alcoholic and non-alcoholic versions.
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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 percentage of sugars present in the wort converted to alcohol by yeast. Typical attenuations are 60-80%.
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