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Adjuncts

Aeration

Aerobic

Ale

Alpha Acids

Anaerobic

Attenuation

Cerevisia

Chill Haze

Decoction

Esters

Ethanol

Fermentation

Flocculation

Infusion

Isomerization

Kilning

Lager

Lautering

Malting

Mashing

Phenols

Pitching

Protein rest

Racking

Saccharification

Sparge

Tannins

Trub

Wort

Yeast
 

Esters : Compounds responsible for the fruity flavors in ales. The enzymes that yeast use during fermentation interact with the acids and volatile components in the beer to produce them. Generally can be increased by upping the temperature a  fermentation undergoes. Each yeast strain will throw certain amounts of esters. Some excel at it, while others do not.

 

Ethanol : The primary alcohol created by fermentation. Desirable compared to higher order alcohols that can render the beer ‘hot” or with a harsh solventy flavor.  A careful control of the fermentation temps is chiefly responsible for how much “off alcohols “ will be produced.

 

Fermentation : The act of yeast digesting sugars and producing waste by products of alcohols, esters, and some other 200 compounds that make up all spirits as we know them.

 

Flocculation : The ability of yeast to clump together thus falling out of solution. High flocculators tend to clump frequently and early during the fermentation while low flocculators tend to stay suspended in the beer.

 

Infusion : Type of mashing where usually a single infusion or temperature setting is used throughout the course of mashing. Simplest form of mashing. There are differing types within this realm. RIMs or re circulated infusion mashing is a popular mashing technique used by both home brewers and the industry.

 

Isomerization : A chemical change on the organic parts of the hop oils. Under a boil, the hop components will be isomerized into iso-alpha-acids and impart the bitterness to the beer.

 

Kilning : Process of drying malted grain. Everything from very lightly kilned Pils malt to Black malt can be made by controlling the temperatures, water content and drying time.

 

Lager : Means to store in German. Identified with beers fermented with lager strains called: Saccharomyces Uvarum or bottom fermenters because they prefer colder temps than those yeast strains used in ale making. Lager strains do not produce fruity esters as ales do because they perform there work at temps from 38 - 58 F. Lager beer is crisp and clean.

 

Lautering : The final act of straining/clearing the mash by trickling warm water through it to extract the sugars/syrup remaining in the mash bed. Related to Sparging.