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Homebrew Forum - Beer Index Category: Food and Drink Date & country: 08/09/2014, UK Words: 257

N2
nitrogen

O2
oxygen

P
Plato (density measurement, see also SG)

V1
Vossy1

Wort Chiller.
See heat exchanger.

WOW
Wurzel's Orange Wine, or other supermarket juice wines made to the same method.

Yeast
1. A micro-organism of the fungus family. Genus Saccharomyces. 2. Living plant microorganisms that convert sugars to alcohol and carbon dioxide.

Zymurgy
The science / art of yeast fermentation

Winy
Sherry-like flavor; can be caused by warm fermentation or oxidation in very old beer.

TSP
trisodium phosphate

Ullage
The empty space in a cask

Underback
A vessel used to collect runnings from the mash.

Units of bitterness
See IBU.

Weisenbier
A beer made with approximately one-third wheat malts and usually served cold with lemon

Weisse
A beer made with approximately one-quarter wheat malts and usually served cold with either woodruff or raspberry.

Wez
Site Admin - Unable to use the Mass Email option and don't ever trust him with any personal data.

Trub
Proteins in barley filtered during the wort boil.

Top-Fermenting Yeast
(Ale Yeast) A style of yeast that works at cellar or warm temperatures and floats to the top of the beer. Ale yeasts are responsible for the creation of most beers other than lagers. However, this style of brewing is practiced mostly in England and very few breweries in the US use this type of yeast to produce real ales. Instead, US ales are made with a modified lagering process.

Tart
Taste sensation cause by acidic flavors

TC
Turbo Cider - Cider usually made using carton apple juice.

Temporary Hardness
Hardness in water that can be removed by boiling

Terminal gravity
Synonym for final specific gravity

TEST
Test (pls delete)

TIA
thanks in advance

TIT
Technically Incompetent Tosser

SWMBO
She who must be obeyed

Sulfurlike
Reminiscent of rotten eggs or burnt matches; a by-product of some yeast's

Sweet
Taste like sugar; experienced on the front of the tongue.

Squares
Brewers' term for a square fermenting vessel.

SS
Stainless Steel

Strike temperature
The temperature of the mash liquor prior to the grist being added.

Spraymalt
Spraymalt is dried malt extract in the form of a powder. This is achieved with the use of a spraydryer. Spraymalts can be purchased in a variety of colours to suit your beer. Hopped spraymalt is also available.

Skunking
A term used to describe an off flavour though to be caused by beer in clear bottles being exposed to sunlight.

SNPA
Sierra Nevada Pale Ale

Solventlike
Reminiscent of acetone or lacquer thinner; caused by high fermentation temperatures

Sour/Acidic
Vinegar-like or lemon-like; can be caused by bacterial infection.

Sparge
. To spray grist with hot water in order to remove soluble sugars (maltose). This takes place at the end of the mash.

Specific gravity
A measure of the density of a liquid or solid compared to that of water [1.000 at 39?F (4?C)].

Secondary fermentation
Stage of fermentation occurring in a closed container from several weeks to several months.

Sediment
Yeast material at the bottom of the bottle formed as a result of conditioning the beer in the bottle. Not a sign of bad beer.

SG
specific gravity (density measurement, i.e., dissolved sugar)

Shelf life
Describes the number of days a beer will retain it's peak drinkability. The shelf life for commercially produced beers is usually a maximum of four months

Saccharomyces cerevisiae
See Top-fermenting yeast

Saccharomyces uvarum
See Bottom-fermenting yeast

Salty
Flavor like table salt; experienced on the side of the tongue.

Sanitization
The never-ending process of cleaning brewing equipment.

RIS
Russian imperial stout

RO
reverse osmosis (filtering approach)

Rousing
Stirring settled yeast back into suspension.

RTFM
read the manual

Run Off
The act of emtying a vessel, ie; a mash tun

Runnings
The liquid collected from the mash

Saccharomyces carlsbergensis
See Bottom-fermenting yeast.

Racking
The process of separating the fermented beer from the yeast cells at the bottom of the fermenting vessel. Also the transfer of finished beer to kegs. Broadly, moving beer from one vessel to another.

RDWHAHB
relax, don't worry, have a homebrew

RFC
request for comment

RIMS
recirculating infusion mash system

PVC
polyvinyl choloride (plastic)

Priming
1. The addition of sugar at the maturation stage to promote a secondary fermentation. 2. The process of adding sugar to the brew to create carbonation, either in the bottle or keg.

Priming Sugar
Sugar added to the bottle or keg that ferments and provides CO2

Proteins
Nitrogen-containing compounds, an excess of which cause a haze in beer

psi
per square inch

Primary Fermentation
Occurring after pitching the yeast and during the first three days on the average, fermentation converts sugars to alcohol and carbonation. Fermentation time for the microbrewery ranges from three to seven days.

ppm
part per million (mg/l)

ppg
points per gallon (extract efficiency)

PML
Pissed myself laughing

Porter
A characteristically dark brown beer, of English origin. The bitterness of this beer derives from the use of roasted, unmalted barley

Pitching
Adding yeast to the wort in the fermentation tank

Plato, degrees
Expresses the specific gravity as the weight of extract in a 100 gram solution at 64?F (17.5?C). Refinement of the Balling scale.

PITA
pain in the ass

Pilsner
A type of lager beer, first made in Czechoslovakia in the late 13th century

Peracetic Acid
A steriliser used in brewing sold in a 5% solution and diluted down again for use. Can cause burns to skin and is a mucosal Irritant, to be used in well ventilated areas. Terminal disinfectant, No need to rinse

PET
polyethylene (plastic)

pH
potential hydrogen (acidity)

Phenolic
Flavor and aroma of medicine, plastic, Band-Aids, smoke, or cloves; caused by wild yeast or bacteria, or sanitizer residue.

Palate
Taste. Influenced by the grains, hops, water, yeast, and adjuncts used in production

Pale Ale
Light-colored ales that are usually full-bodied and on the bitter side

Pasteurization
1. Heating of beer to 60-79(?C/140-174?F to stabilize it microbiologically. Flash-pasteurization is applied very briefly, for 15-60 seconds by heating the beer as it passes through the pipe. Alternately, the bottled beer can be passed on a conveyor belt through a heated tunnel. This more gradual process takes at least 20 minutes and sometimes much longer. 2. The process of heating finished beer to kill all living organisms in it, thereby stabilizing it for shipping and increased shelf life.

NB
Northern Brewer (hops)

OD
outer diameter

OG
original gravity

Original gravity
A measurement of the density of fermentable sugars in a mixture of malt and water with which a brewer begins a given batch

Oxidized
Stale flavor of wet cardboard, paper, rotten pineapple, or sherry, as a result of oxygen as the beer ages or is exposed to high temperatures

MSDS
Material Safety Data Sheet

MT
mash tun

Musty
Moldy, mildewy character; can be the result of cork or bacterial infection

NA
non-alcoholic

NaCHO3
sodium bicarbonate (baking soda)

NaCl
sodium chloride (table salt)

Microbrewery
1. Breweries and brewpubs producing less than 1,500 barrels per year. 2. Small brewery generally producing less than 15,000 barrels per year. Sales primarily off premises.

MM
malt mill

Mouthfeel
1. A sensation derived from the consistency or viscosity of a beer, described, for example as thin or full. 2. A sensory way of evaluating the body of a beer. Mouthfeel is the viscous feeling in the mouth that provides a measure of the texture of beer, ranging from thick to thin.

MgSO4
magnesium sulfate (epsom salt)

Mead
Meads are produced by the fermentation of honey, water, yeast and optional ingredients such as fruit, herbs, and/or spices. According to final gravity, they are categorized as: dry (0.996 to 1009); medium (1010 to 1019); or sweet (1020 or higher). Wine, champagne, sherry, mead, ale or lager yeasts may be used.

Medicinal
Chemical or phenolic character; can be the result of wild yeast, contact with plastic, or sanitizer residue

Metallic
Tastes tinny, bloodlike or coin-like; may come from bottle caps.

MD
malto-dextrine

Maltose
A water soluble, fermentable sugar contained in malt.

Mash Tun
1. The double-jacketed, stainless-steel vessel in which mashing occurs. 2. A tank where grist is soaked in water and heated in order to convert the starch to sugar and extract the sugars and other solubles from the grist

Mashing
The preparation of the wort, the liquid base of beer. Mashing converts starches to sugars by mixing malted barley with hot water.