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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Equipment required for boiling the wort. Comprises at least the kettle and the heat source.
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Indigenous yeast harvested naturally, such as from open air or from skins of fruits and berries.
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An off-flavor produced by the reaction of isomerized hop alpha acids in beer with light.
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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…
For questions regarding the use of dry malt extract in homebrewing.
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a class of chemical compounds found in the resin glands of the flowers of the hop plant and are the main source of hop's bitterness contribution to beer. The Alpha Acids are …
For questions regarding the use of liquid malt extract in homebrewing.
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any organic compound in which the hydroxyl functional group (–OH) is bound to a saturated carbon atom. Alcohol originally referred to ethanol, the predominant alcohol in alcoholic bevera…