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

Malted Barley
The basis of beer. Malted barley is created by germinating (sprouting) barley for optimum starch content and enzyme development, then drying it quickly. This provides starches that convert to sugars, which then ferment into alcohol and CO2. Maltose

Malt Extract
1. The condensed wort from a mash, consisting of maltose, dextrins and, other dissolved solids. Either as a syrup or powdered sugar, it is used by brewers, in solutions of water and extract, to reconstitute wort for fermentation. 2. Syrups manufactured by evaporating excess water out of wort.

Malt Liquor
A legal term used in the U.S. to designate a fermented beverage of relatively high alcohol content (7%-8% by volume).

Malt (ing)
The process by which barley is steeped in water, germinated ,then kilned to convert insoluble starch to soluble substances and sugar. The foundation ingredient of beer.

Liquor
. 1. The water used in making beer. 2. The brewer's word for water used in the brewing process, as included in the mash or, used to sparge the grains after mashing.

LPG
liquid propane gas

LT
lauter tun

Lambic
Spontaneously fermented wheat beers from Belgium. The yeast is not manually added; instead, it is allowed to drift in from the surrounding countryside.

LDK
litre degree per kg, the laboratory extract potential of malt and adjuncts that are used to make beer

Lightstruck
Beer damaged by exposure to light. Also known as corona

Lagering
1. Aging the beer by letting it stand for a number of days in a lagering tank. 2. From the German word for storage. Refers to maturation for several weeks or months at cold temperatures (close to 0?C /32?F) to settle residual yeast, impart carbonation and make for clean round flavors.

Lager
1. Beers produced with bottom fermenting yeast strains, Saccharomyces uvarum (or carlsbergensis) at colder fermentation temperatures than ales. This cooler environment inhibits the natural production of esters and other byproducts, creating a crisper tasting product. 2. From the German word to store, lagers represent a major family of beers. They have a longer and cooler fermentation period than ales, and are brewed with bottom-fermenting yeast. Most German and North American beers are lagers.

Isinglass
Material made from fish bladders used to clarify beer

Krausen
A method to carbonate beer in which wort is added to the fermented/finished beer to carbonate. (wiki)

LA
Low alcohol

Lag Time
Lag Time is the time in between pitching the yeast and fermentation starting - the shorter period of time this is the less prone to infections the brew will be. Aerating the wort by vigourously stirring the wort prior to pitching for 5 mins is usually sufficient to help reduce lag time, if AG brewing fresh ingredients help reduce lag time.

IOW
in other words

IPA
India pale ale

Irish Moss
A seaweed that is added to boiling wort to filter proteins

ID
inner diameter

IG
Issinglass Finings

IMHO
in my humble opinion

IMO
in my opinion

Infusion
1. Simplest form of mash, in which grains are soaked in water. May be at a single temperature, or with upward or (occasionally) downward changes. 2. The process of introducing mash into hot water for mashing. The infusion method of mashing involves mashing a single time at a constant temperature, as opposed to other, more complex mashing techniques that involve mashing more than once at different heat levels.

Hops
1. One of the four principal ingredients of beer, hops are flower cones added to beer as a bittering agent, a preservative, and an aromatic. 2. Herb added to boiling wort or fermenting beer to impart a bitter aroma and flavor.

Hot break
The point at which unwanted proteins in the wort precipitate out of solution during the boil

HSA
hot side aeration

Hydrometer
A thermometer-like device used to measure the specific gravity to determine the proportion of potential alcohol in the beer

IBU
International Bitterness units. A system of indicating the hop bitterness in finished beer

Hoppy
Aroma of hops, does not include hop bitterness.

HLT
Hot Liquor Tank - used for heating water used for mashing and sparging

HNO3
nitric acid

Hogshead
A 54 U.K gallon vessel that contains beer

Hop extract
Constituents of hops which have been extracted. Sometimes used as a replacement for hops in beer.

Grist
The mixture of dry crushed malt/adjunct prior to mashing

Hand Pump
A device for dispensing draft beer using a pump operated by hand. The use of a hand pump allows the cask-conditioned beer to be served without the use of pressurized carbon dioxide.

HBU
homebrew bittering unit (same as AAU)

HDPE
high density poly-ethylene (plastic)

Heat Exchanger
A mechanical device used to rapidly reduce the temperature of the wort.

HERMS
Heat Exchange Recirculating Mash System - basically wort is pumped through the grain during the mash while being kept at the right mash temperature via a heat exchanger which is carrying hot water

Grainy
Tastes like cereal or raw grain

Green Beer
Beer that has not been matured/aged

Green malt
Malt that has not been kilned

Grist
1. Brewers' term for milled grains, or the combination of milled grains to be used in a particular brew. Derives from the verb to grind. Also sometimes applied to hops. 2. Dry mixture of barley malts and adjuncts used in mashing.

GPM
gallons per minute

Grains
(such as rice, corn, maize, or wheat) used in addition to malted barley to make a beer. They tend to lighten the flavor of a beer and produce alcohol

Goods
When the grist is added to the mash liquor the mixture is known as 'goods'

GIBF
Great Irish Beer Festival

GBBF
Great British Beer Festival

Gelatine
Used as a fining agent to clear beer.

GABF
Great American Beer Festival

FWIW
for what it's worth

FV
fermentation vessel

FWH
first wort hopping

Force Carbination
Force Carbination is a method of getting c02 into your beer without the use of priming sugars. This is commonly done using a corny keg with a co2 cylinder and regulator.

Fining
1. A process of producing a bright beer by clearing the beer of unwanted haze or yeast, by adding ingredients such as isinglass or gelatin. 2. An aid to clarification: a substance that attracts particles that would otherwise remain suspended in the brew.

Firkin
A 9 U.K gallon vessel that contains beer

Final specific gravity
Specific gravity of a beer when fermentation is complete (that is, all fermentable sugars have been fermented).

FAQ
frequently asked question

Fermentation
1. This is the process of producing alcohol and carbon dioxide through the actions of yeast on grain-based sugars. 2. Conversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast.

FG
final gravity

Filter
The removal of designated impurities by passing the wort through a medium, sometimes made of diatomaceous earth ( made up of the microscopic skeletal remains of marine animals). Yeast in suspension is often targeted for removal

Estery
Aroma or flavor reminiscent of flowers or fruits

FAN
free amino nitrogen

Esters
Esters are organic compounds that result from the interaction of acids and alcohol. The presence of esters can cause the fruity flavors and aromas, such as banana, blueberry, and pear, that intentionally or unintentionally occur in some beers

Enzymes
Catalysts that are found naturally in the grain. When heated in mash, they convert the starches of the malted barley into maltose, a sugar used in solution and fermented to make beer.

ESB
extra special bitter

Ester
Volatile flavor compound naturally created in fermentation. Often fruity, flowery or spicy

EE
extract efficiency

EKG
East Kent Goldings (hops)

EBC
European Brewers' Convention (color scale)

Draft (Draught)
The process of dispensing beer from a bright tank, cask or, keg, by hand pump, pressure from an air pump or, injected carbon dioxide inserted into the beer container prior to sealing.

Dry-hopping
The addition of dry hops to fermenting or aging beer to increase its hop character or aroma

Dosage
The addition of yeast and/or sugar to the cask or bottle to aid secondary fermentation

DME
dry or dark malt extract

DMS
diastatic malt syrup

DMS
dimethyl sulfide

DMS
Taste and aroma of sweet corn; results from malt, as a result of the short or weak boil of the wort, slow wort chilling, or bacterial infection

DMSO
dimethyl sulfoxide

Dimethyl sulfide
A sulfur compound

Diacetyl
A volatile compound in beer that contributes to a butterscotch flavor, measured in parts per million.

Decoction
Exhaustive system of mashing in which portions of the wort are removed, heated, then returned to the original vessel

Dextrin
The unfermentable carbohydrate produced by the enzymes in barley. It gives the beer flavor, body, and mouth feel. Lower temperatures produce more dextrin and less sugar. While higher temperatures produce more sugars and less dextrin

Dextrins
Non (or slowly) fermentable carbohydrates found in the malt. They give beer flavor, body, and mouthfeel

Copper finings
A fining added to the copper during the boil to ai the protein break and improve the stability of the finished beer ie, Irish moss, Whirlfloc etc

CPVC
chlorinated polyvinyl choloride (plastic)

Cracking
The process of lightly crushing the grain to expose the endosperm to the liquor during the mash.

DE
diastatic enzyme

Copper
Term used to describe the vessel used for boiling wort, as traditionally they were made from copper.

Clovelike
Spicy character reminiscent of cloves; characteristic of some wheat beers, or if excessive, may derive from wild yeast

CM
Cat's Meow (recipe collection)

CO
carbon monoxide

CO2
carbon dioxide

Conditioning Tank
A vessel in which beer is placed after primary fermentation where the beer matures, clarifies and, is naturally carbonated through secondary fermentation. Also called bright beer tank, serving tank and, secondary tank.

Cask-conditioning
Secondary fermentation and maturation in the cask at the point of sale. Creates light carbonation.

CaSO4
calcium sulfate (gypsum)

CFC
counterflow chiller

Chill haze
1. Cloudiness caused by precipitation of protein-tannin compound at low temperatures, does not affect flavor. 2. A condition occurring in some beers at low (near freezing) temperatures caused by proteins in the beer becoming cloudy. Not an indication of bad beer.

Chill proof
Beer treated to allow it to withstand cold temperatures without clouding

Cask2 (Firkin)
9 Gallons = 2 Pins