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present in an alcoholic drink. Usually expressed as percent ABV (by volume) or percent ABW (by weight).
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Abbreviation: Alcohol By Volume. The percentage of alcohol in a given volume of liquid.
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The layer of sediment that accumulates on the bottom of the fermenter during fermentation.
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a pure sample of a strain of yeast. Achieved by plating from dilute slurry onto agar. This yields a pure colony grown from a single cell, which can be used to grow up a new yeast st…
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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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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 factor of alpha acids extracted from hops during boiling compared to the theoretical maximum. Typical utilization is 0.2-0.3. All things being equal, a lower gravity wort and longer boil times con…
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Wort produced from a combination of both malt extract (dry or liquid) and the mashing (steeping) of grains.
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