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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
 

Malting : The partial germination of malted grains in order to activate the enzymes needed during the mashing process. The process is usually stopped at the very beginning of germination so to leave as much potential food- carbohydrates as possible for the mash.

 

Mashing : The act of putting malted grains into water at certain temps to activate the enzymes in the grains and start the conversion of starches to sugars in addition to breaking down proteins , etc to be used by the yeast later on during fermentation.

 

Phenols : Long chain molecules usually from tannins. They taste and smell like medicine and are the chief components to chill haze.

 

Pitching : The act of introducing yeast to the wort. From a time when brewers would pitch or throw the yeast onto the wort.

 

Protein Rest : Holding a temperature during the mash so as to allow the enzymes to thoroughly break down large proteins into smaller more manageable ones for the yeast during fermentation. Also helps with the reduction of Phenols so as to prevent chill haze.

 

Racking : The act of moving the beer from one vessel to another. Usually from say a primary fermenter to a secondary fermenter.  Also rack from fermenter to bottling bucket via a racking cane.

 

Saccharification : The conversion of malt starches into sugars.

 

Sparge :  See Lautering - To sprinkle heated water over the mash bed in order to filter and strain a portion of the remaining sugars in the grain bed to the boiling vessel. To increase the wort strength and content. PH is measured carefully at the output of the grain bed so as to know when to stop sparging unless one wants to extract tannins into the wort.

 

Tannins : A bitter mediciny tasting phenol present in malt and hops. Not a desirable component to the finished beer.

 

Trub : pronounced troob - All the materials in the wort/beer that coagulate and fall to the bottom of the fermenter. Contains hops, proteins, peptides, fibers, yeast, etc.