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

Cask3 (Kilderkin)
18 Gallons = 2 Firkins

Cask4 (Barrel)
36 Gallons = 2 Kilderkins

Cask5 (Hogshead)
54 Gallons = 1? Barrels

Cask6 (Puncheon)
72 Gallons = 2 Barrels

Cask7 (Butt)
108 Gallons = 2 Hogsheads

Cask8 (Tun)
216 Gallons = 2 Butts

Carbonation
Sparkle caused by carbon dioxide, either created during fermentation or injected later.

Cask1 (Pin)
4? Gallons

CAMRA
Campaign for Real Ale

Carbon Dioxide (CO2)
A gas consisting of one part carbon and two parts oxygen released during fermentation.

CaCO3
calcium carbonate (chalk)

Cabbagelike
Aroma and taste of cooked vegetables; often a result of wort spoilage bacteria killed by alcohol in fermentation.

Burtonising
Treating water to make it similar to that of the Burton upon Trent region

BTW
by the way

Bung
The stopper in the hole in a keg or cask through which the keg or cask is filled and emptied. The hole may also be referred to as a bung or bunghole. Real beer must use a wooden bung.

BP
brewpub

Brew Kettle
The vessel in which wort from the mash is boiled with hops. Also called a copper

Brewhouse
The collective equipment used to make beer.

Brewpub
Pub that makes its own beer and sells at least 50% of it on premises. Also known in Britain as a home-brew house and in Germany as a house brewery.

BRF
Beer Recipe Formulator (software)

BT
Brewing Techniques (magazine)

BTU
British thermal units

Bottom-fermenting Yeast
(Lager Yeast) The yeast used to ferment lagers. This yeast works at colder temperatures than ale yeast and settles to the bottom of the fermentation vessel.

BP
Brewers Publications (Association of Brewers)

Bottle-conditioning
Secondary fermentation and maturation in the bottle, creating complex aromas and flavors

BOS
best of show

Black Patent Malt
Malted barley roasted at high temperatures to give color and taste to the beer.

BHE
Brew House Efficiency - this is how efficient your system is in it's entirity and what most people base their recipe calculations upon. Someone with a BHE of 65% will have to use more malt to achieve the same results as someone who has a BHE of 75%

Bitterness
1. The perception of a bitter flavor, in beer from iso-alpha-acid in solution (derived from hops). It is measured in International Bitterness Units (IBU). 2. The taste component added by hops

Black malt
Partially malted barley roasted at high temperatures. Black malt gives a dark color and roasted flavor to beer.

BAE
beta amylase enzyme (not generally used---avoid using)

Barley
A cereal grain that is malted for use in the grist that becomes the mash in the brewing of beer.

Barley Wine
A strong Ale

Barrel
A 36 gallon vessel that contains beer

Bbl
barrel

Beer Engine
Sometimes known as a 'handpull'. This is the device used for pulling beer from a cask that you commonly see in traditional pubs.

Bacterial
A general term covering off-flavors such as moldy, musty, woody, lactic acid, vinegar, or microbiological spoilage.Balance - Hoppiness versus maltiness -The complexity of their interaction, and a measure of the brewer's art.

Auxiliary finings
A type of fining which has the opposite ionic charge to primary finings. Used to drop proteins out of suspension as opposed to yeast.

Autolysis
The enzymatic digestion of cells by enzymes present within them. The cells most susceptible to autolysis tend to be dying or dead cells. Pronounced aw-tol?i-sis

Aroma Hops
Varieties of hop chosen to impart bouquet

Astringent
A drying, puckering taste; tannic; can be derived from boiling the grains, long mashes, over sparging or sparging with hard water.

ATIAL
A T is a legend

Attenuation
Extent to which yeast consumes fermentable sugars (converting them into alcohol and carbon dioxide).

Amylase
Enzymes that liquefy starches and convert them to maltose (sugar) and dextrins

Anaerobic
When describing an organism, such as a bottom-fermenting lager yeast, it means that it is able to metabolize without oxygen being present.

Aroma
The particular combination of smells from malt, hops, yeast, and any unusual or distinctive disturbances in the beer.

Alcohol
A colorless volatile flammable liquid, C2H5OH, synthesized or obtained by fermentation of sugars and starches and widely used, either pure or denatured, as a solvent and in drugs, cleaning solutions, explosives, and intoxicating beverages. Also called ethanol, ethyl alcohol; Also called grain alcohol.

Ale
Beers distinguished by use of top fermenting yeast strains, Saccharomyces cerevisiae. The top fermenting yeast perform at warmer temperatures than do yeast's used to brew lager beer, and their byproducts are more evident in taste and aroma. Fruitiness and esters are often part of an ale's character.

Alcohol
1. Ethyl alcohol or ethanol. An intoxicating by-product of fermentation, which is caused by yeast acting on sugars in the malt. Alcohol content is expressed as a percentage of volume or weight. 2. An intoxicating by-product of fermentation, which is caused by yeast acting on the sugars in the malt. Alcohol content is expressed as a percentage of volume or weight

Aerobic
An organism, such as top fermenting ale yeast, that needs oxygen to metabolize.

Adjunct
Fermentable material used as a substitute for traditional grains, to make beer lighter-bodied or cheaper.

Additive
Enzymes, preservatives and antioxidants which are added to simplify the brewing process or prolong shelf life.

AA
alpha acid (expressed as percentage, see also IBU and AAU)

AAE
alpha amylase enzyme (not generally used---avoid using)

AAU
alpha acid unit (1 ounce of 1% alpha containing hops)

ABV
alcohol by volume

ABW
alcohol by weight