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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FAQ focused at beginner home brewers
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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.
|finings× 16||extract-plus-grains× 16||oxidation× 16||oak× 15|
|mill× 15||growing-hops× 15||irish-moss× 15||diy× 15|
|bittering× 15||boil-kettle× 15||
Abbreviation: Alcohol By Volume. The percentage of alcohol in a given volume of liquid.
|sediment× 15||recipe-scaling× 14||yeast-cultures× 14||chemistry× 14|
|plastic× 14||packaging× 13||
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…
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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