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.
The sensation of flavour perceived in the mouth and throat on contact with a substance. eg This beer has a sweet taste. or This wine has a fruity taste.
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.
Temperature plays a key role throughout the brewing process, particularly during the mash and during fermentation.
The process of adjusting or maintaining temperatures throughout fermentation.
For questions regarding the terminology associated with homebrewing, beer-making, wine-making, etc.
The layer of sediment that accumulates on the bottom of the fermenter during fermentation.
the action of running off some wort from your mash/lauter tun into a container, then putting it back on top of the grain bed.
H2O - dihydrogen oxide, hydrogen hydroxide. Comprises over 90% of most beers. Termed "liquor" when used in the brewing process.
Indigenous yeast harvested naturally, such as from open air or from skins of fruits and berries.
The product of fermented fruit juice, usually from grapes.
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.
A device used for cooling the hot wort following the boil or whirlpool phase of beer making in preparation for fermentation.
micro-organisms used in brewing to produce alcohol during the process of fermentation.
a pure sample of a strain of yeast. Achieved by plating from dilute slurry onto agar. This yields a pure colony grown from a single cell, which can be used to grow up a new yeast st…
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…