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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…
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Equipment required for boiling the wort. Comprises at least the kettle and the heat source.
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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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Indigenous yeast harvested naturally, such as from open air or from skins of fruits and berries.
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Is a recognized style of strong ale (BJCP 19b & 19c). It is noted for it's high alcohol content and strong flavors and aromas
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