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Any sort of numerical manipulations used in calculating brew-related quantities such as bitterness, original gravity etc.
For questions about the equipment and process around capping bottles of homebrew.
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…
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,…
The process of cooling hot wort after the boil or whirlpool phase of beer making.
Chloramines present in the water can combine with malt phenols in the wort to create a compound called chlorophenol.
A fermented beverage made from apple juice
free of cloudiness. This is often achieved with the use of finings or cold-crashing.
The removal of soils from the surface of equipment left behind by the brewing/fermentation process. A vital prerequisite for good sanitation.
For questions about closed transfer systems and methods. That is, transferring wort between vessels while actively limiting the intake of oxygen to the system.
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…