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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Wort produced from a combination of both malt extract (dry or liquid) and the mashing (steeping) of grains.
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.
The layer of sediment that accumulates on the bottom of the fermenter during fermentation.
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Abbreviation: Alcohol By Volume. The percentage of alcohol in a given volume of liquid.
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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…
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…