Tags

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.

Short for malted grain - the main ingredient of beer after water. A cereal grain, usually barley, that has been soaked then dried. The soaking causes the grain to germinate, developing enzymes necessa…
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prevent back flow of external air into the fermentor.
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Technique of adding unboiled hops to the fermentor to give hop aroma and possibly additional bitterness.
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Initial gravity of wort (prior to fermentation).
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The use of malt extract in homebrewing.
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A shorthand form for "secondary fermentation" or "secondary fermentor." Having the beer "in secondary" implies the beer has been racked to a different fermentation vessel and is undergoing "secondary-…
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when the yeast stop fermenting early, leaving the final gravity reached considerably above the expected final gravity. Can be caused by temperature swings, poor yeast condition…
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For questions relating to the storage of beer, cider, wine, etc. as well as storage of the ingredients that go into producing them.
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fermented with a bottom-fermenting yeast at low temperatures, with extended cold conditioning.
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India Pale Ale. A Pale Ale with a high bitter/hop content
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present in an alcoholic drink. Usually expressed as percent ABV (by volume) or percent ABW (by weight).
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Addition of fermentable sugar to fully-attenuated beer, cider, mead or other beverage to produce carbonation by re-fermentation inside a sealed container, usually a bottle or keg. Requires viable yeas…
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The process of adjusting or maintaining temperatures throughout fermentation.
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A dark beer that uses roasted barley or malt.
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abbreviation of cornellius keg. A stainless steel tank, with gas in and liquid out posts that mate with quick disconnects for simple attachment and removal of hoses. 5 gallon capacity is the most comm…
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For questions on the effects or recommendations for aging (long-term storage) homebrewed products.
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For questions related to warm fermentation of beer with yeast comfortable near room temperature (i.e. ale yeast).
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store finished beer or wine.
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for question about your own recipes, when you want to achieve particular effect but don't know how, or you need verification. Do not use for questions where recipe-scaling or clone-recipe…
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The old-fashioned fizzy ginger-flavoured drink, carbonated with yeast; this comes in both alcoholic and non-alcoholic versions.
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The specific gravity at the end of fermentation.
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The stage after primary fermentation where the beer is clarified, stabilized and matured. After conditioning, the beer is ready for packaging.
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Carbon-dioxide - an odorless gas at room temperature. CO2 is a byproduct of fermentation and provides carbonation when forced into solution in a beverage. Dispensing pressure is typically provided by…
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The submerging of crushed malted grain in hot water for the purpose of activating enzymes that will convert starches into sugars.
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The harvested seeds of various grass-related crops, such as barley, wheat and corn. Grains are usually malted, flaked, or roasted before being used by the brewer. Grains comprise the majority of the g…
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a sequence of steps and techniques that transform ingredients (typically malt, yeast and water) into beer.
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A collection of equipment or ingredients that covers all aspects of creating a finished alcoholic beverage.
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intentionally tart or sour.
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sugar (usually corn sugar, table sugar or malt extract) that is added to the beer at bottling time to carbonate the beer.
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A jug like container characterized by a narrow opening at its top. Often made from glass however plastic is becoming more popular. Used for primary and/or secondary fermentation and storage of beer,…
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Brewing using Dried or Liquid Malt Extract rather than extracting the sugars from the malted grains, in the mash.
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Transferring wort or beer from one vessel to another via a siphon, often with a rigid tube - a "racking cane" - to help avoid transferring sediment.
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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…
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