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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Abbreviation: Alcohol By Volume. The percentage of alcohol in a given volume of liquid.
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for posts that are related to working with adjuncts while brewing.
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Introducing air into the wort to increase the amount of dissolved oxygen.
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The technique of making beer from malted grains instead of using malt extract for the base sugars.
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A tag for posts about doing things in an alternative-to-the-norm fashion.
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The percentage of sugars present in the wort converted to alcohol by yeast. Typical attenuations are 60-80%.
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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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A malt with enough enzymatic power to convert its own starches into fermentable sugars. A typical beer recipe will include a significant portion of a base malt.
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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.