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 percentage of sugars present in the wort converted to alcohol by yeast. Typical attenuations are 60-80%.
For questions about the use of honey in homebrew (e.g. mead, honey ale, cyser, bragott, etc.)
Products added to homebrew in order to improve clarity by precipitating away proteins or other suspended matter.
The layer of sediment that accumulates on the bottom of the fermenter during fermentation.
A vessel in which wort is boiled prior to fermentation.
A beverage that is created by symbiotic yeast and bacteria (SCOBY) fermenting in tea.
An alcohol is 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…
A yeast culture is 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…
A vessel used for containing the combined liquid and grain during a mash.
A vessel used for containing and heating the wort during the boil phase of beer making.
The technique of leaving beer in the fermentor after fermentation has finished in order for suspended yeast to remove diacetyl "butterscotch flavors" from the brew.
Equipment required for boiling the wort. Comprises at least the kettle and the heat source.
Pitch is the action of adding yeast to a wort or must usually in a primary fermenter.