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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Introducing air into the wort to increase the amount of dissolved oxygen.
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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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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 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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Introducing pure oxygen into the wort to increase the level of dissolved oxygen. More effective than aeration.
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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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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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The layer of sediment that accumulates on the bottom of the fermenter during fermentation.
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The technique of leaving beer in the fermentor after fermentation has finished in order for suspended yeast to remove diacetyl "butterscotch flavors" from the brew.
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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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boiled prior to fermentation.
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