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Wort produced from a combination of both malt extract (dry or liquid) and the mashing (steeping) of grains.
For questions about the equipment and process around capping bottles of homebrew.
For questions regarding the use of dry malt extract in homebrewing.
Acidity the level of acid in substances such as water, beer, or wine. Can be used to discuss the measured acidity via pH level or perceived acidity on the palate.
DIY stands for: Do It Yourself.
The factor of alpha acids extracted from hops during boiling compared to the theoretical maximum. Typical utilization is 0.2-0.3. All things being equal, a lower gravity wort and longer boil times con…
The mash pH is a measure of the acidity or alkalinity of the mash. Mash pH affects conversion efficiency and, to some extent, fermentability. The mash pH should be in the range 5.1-5.6, with 5.2 consi…
For questions regarding the use of liquid malt extract in homebrewing.
A wheat-like cereal plant which tolerates poor soils and low temperatures. Usually used as a low percentage adjunct when included in a mash.