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.
a variety of barley with 2 rows of grains on the head. Barley has a 6-fold symmetry in the head formation, but in 2 row only 2 of the 6 form full grains the other 4 fail to develop beyond the…
A common green apple off flavour in beer and wine.
Being or containing an acid or a solution having an excess of hydrogen ions; having a pH of less than 7.
Acidity the level of acid in substances such as water, beer, or wine. Can be used to discuss the measured acidity via pH level or perceived acidity on the palate.
Starches, sugars, or other ingredients included in a recipe beyond the technically required ingredients, often added for their affect on the cost, body, flavor, or alcohol content of a beverage.
for posts that are related to working with adjuncts while brewing.
Introducing air into the wort to increase the amount of dissolved oxygen.
For questions on the effects or recommendations for aging (long-term storage) homebrewed products.
prevent back flow of external air into the fermentor.
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…
present in an alcoholic drink. Usually expressed as percent ABV (by volume) or percent ABW (by weight).
For questions related to warm fermentation of beer with yeast comfortable near room temperature (i.e. ale yeast).
The technique of making beer from malted grains instead of using malt extract for the base sugars.
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 …
A tag for posts about doing things in an alternative-to-the-norm fashion.
A distinctive, typically pleasant smell. Can be used to refer to the aroma addition of hops which is a late hop addition within the last 5 min of the boil that contributes the most to the aroma of a f…
The percentage of sugars present in the wort converted to alcohol by yeast. Typical attenuations are 60-80%.
The process by which a cell breaks itself down (i.e. self-digests). In home brewing, this most often occurs after a very long fermentation and can be a cause of off-flavors.
a key ingredient in the making of beer. This tag is for questions regarding the processing of barley in preparation for its use in home brewing (e.g. malting).
Is a recognized style of strong ale (BJCP 19b & 19c). It is noted for it's high alcohol content and strong flavors and aromas
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.
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.