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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…
prevent back flow of external air into the fermentor.
Technique of adding unboiled hops to the fermentor to give hop aroma and possibly additional bitterness.
Initial gravity of wort (prior to fermentation).
The use of malt extract in homebrewing.
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-…
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…
For questions relating to the storage of beer, cider, wine, etc. as well as storage of the ingredients that go into producing them.
fermented with a bottom-fermenting yeast at low temperatures, with extended cold conditioning.
India Pale Ale. A Pale Ale with a high bitter/hop content
present in an alcoholic drink. Usually expressed as percent ABV (by volume) or percent ABW (by weight).
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…
The process of adjusting or maintaining temperatures throughout fermentation.
A dark beer that uses roasted barley or malt.
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…
For questions on the effects or recommendations for aging (long-term storage) homebrewed products.
For questions related to warm fermentation of beer with yeast comfortable near room temperature (i.e. ale yeast).
store finished beer or wine.
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…
The old-fashioned fizzy ginger-flavoured drink, carbonated with yeast; this comes in both alcoholic and non-alcoholic versions.
The specific gravity at the end of fermentation.
The stage after primary fermentation where the beer is clarified, stabilized and matured. After conditioning, the beer is ready for packaging.
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…
The submerging of crushed malted grain in hot water for the purpose of activating enzymes that will convert starches into sugars.
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…
a sequence of steps and techniques that transform ingredients (typically malt, yeast and water) into beer.
A collection of equipment or ingredients that covers all aspects of creating a finished alcoholic beverage.
intentionally tart or sour.
sugar (usually corn sugar, table sugar or malt extract) that is added to the beer at bottling time to carbonate the beer.
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,…
Brewing using Dried or Liquid Malt Extract rather than extracting the sugars from the malted grains, in the mash.
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.
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…