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The layer of sediment that accumulates on the bottom of the fermenter during fermentation.
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The percentage of sugars present in the wort converted to alcohol by yeast. Typical attenuations are 60-80%.
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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An off-flavor produced by the reaction of isomerized hop alpha acids in beer with light.
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a measure of the acidity or alkalinity of the mash. Mash pH affects conversion efficiency and, to some extent, fermentability. The mash pH should be in the range 5.1-5.6, with 5.2 consi…
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