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Abbreviation: Alcohol By Volume. The percentage of alcohol in a given volume of liquid.
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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%.
present in an alcoholic drink. Usually expressed as percent ABV (by volume) or percent ABW (by weight).
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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