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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 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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Wort produced from a combination of both malt extract (dry or liquid) and the mashing (steeping) of grains.
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boiled prior to fermentation.
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An off-flavor produced by the reaction of isomerized hop alpha acids in beer with light.
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Abbreviation: Alcohol By Volume. The percentage of alcohol in a given volume of liquid.