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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…
An off-flavor produced by the reaction of isomerized hop alpha acids in beer with light.
Indigenous yeast harvested naturally, such as from open air or from skins of fruits and berries.
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Questions pertaining to the legality of using certain ingredients, methods or processes when homebrewing
Equipment required for boiling the wort. Comprises at least the kettle and the heat source.
ran off and a large portion of the sparge liquor (often all of it) is added at once. A simpler technique than fly/continuous sparging.
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