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The anaerobic process by which yeast convert sugars into alcohol and carbon dioxide.
micro-organisms used in brewing to produce alcohol during the process of fermentation.
A fermented beverage where the majority of the fermentable sugars are derived from malted grains via mashing.
The process of moving beer or wine in to bottles and sealing them for later consumption.
Carbonation refers to dissolved carbon dioxide (CO2) in beer, wine or soda. The container holding the liquid is held under pressure like in a keg or bottle. When the pressure is reduced, the carbon di…
Female flower cones from the Humulus lupulus plant. Used for their flavor, aroma, and bittering qualities. Hops may also contribute a preservative/anti-microbial properties to beer.
The various hardware items for producing beer or wine. Includes buckets, carboys, kegs, hoses, airlocks, etc.
A fermented beverage made from apple juice
Ways of using tools and tricks to accomplish a task. May refer to any portion of work during any stage in the brewing or fermenting process.
The product of fermented fruit juice, usually from grapes.
The technique of making beer from malted grains instead of using malt extract for the base sugars.
The process of moving beer or wine into larger storage containers and sealing them for later consumption. Generally carbonated using CO2 or beer gas (70/30 Nitrogen/CO2).
The temperature of the wort during fermentation. Often different from the ambient temperature since fermentation is an exothermic process (releasing heat).
A mixture of water and crushed grains (usually malted) in which enzymes convert complex carbohydrates into simpler sugars that can be utilized by yeast during fermentation.
Temperature plays a key role throughout the brewing process, particularly during the mash and during fermentation.
Questions pertaining to the caution or concerns of someone new to home-brewing.
The carbonation of beer by re-fermenting in the serving container, through addition of fermentable sugar and, if necessary, viable yeast. Protects beer quality by scavenging dissolved oxygen during re…
Refers to both the phase of fermentation after primary fermentation, and a continuation of fermentation in another vessel.
a fermented beverage that uses honey as the primary source of fermentable sugars.
The practice of removing the majority of microorganisms from equipment, utentils, fermentors, bottles etc. that comes into contact with the cooled wort. Poor sanitation can contaminate the wort, produ…
The process of heating the wort to 100 deg. C or higher, causing the wort to boil. Hops are most often added during the wort boil.
The items included in the recipe to make the beer/wine
make a beer or wine.
The process of creating a fermented beverage from base ingredients and water. Generally used to refer to process of producing malt based alcoholic beverages but also can be used to refer to the making…
The liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars that will be fermented by the brewing yeast to produce alcohol.
Flavor controls taste - one of the main human senses.
small worts of 1L or more that contain no hops. The primary purpose is to awaken and grown the yeast supplied in a vial or smack-pack. Typical starter wort is around or under 1.04…
the ratio of the density of the wort to that of water.
The introduction of unwanted organisms or chemicals into the beer. Typically, this refers to unwanted bacteria or wild yeast propagating to levels to cause spoilage of the beer. Often incorrectly call…
The use of fruit as an adjunct.
H2O - dihydrogen oxide, hydrogen hydroxide. Comprises over 90% of most beers. Termed "liquor" when used in the brewing process.
A (primarily metal) container for storing and serving beer.
The stage in the brewing process where yeast is pitched into the wort and the bulk of the sugars are converted to alcohol, transforming the wort into beer. Contrasts with secondary fermentation, bott…
Any of the class of soluble, crystalline, typically sweet-tasting carbohydrates found in living tissues and exemplified by glucose, sucrose, and in beer production maltose.
An undesired flavor in the final beer. The flavor may be undesirable in any style, such as soapiness, harsh astringency, or may be out of place in the style being brewed, such as fruitiness or diacety…
Technique of adding unboiled hops to the fermentor to give hop aroma and possibly additional bitterness.