Navigate! History How To Serve It Ingredients Equipment Recipes Appendices	*****Glossary***** Adjunct: anything added to beer, other than water, hops, malt or yeast. Ale: beer fermented with top fermenting yeast at temp. Between 55-70. All-grain: brewing with grains rather than extracts. This involves mashing the grains and collecting the wort before boiling. Antioxidant: an additive that prevents oxidation. Attenuation: fermentation as measured by the beginning specific gravity. Beer has reach final attenuation when the yeast can convert no more sugar. Black and tan: a drink with stout and a lighter beer, usually poured in layers. Body: the feeling of fullness in the mouth. Hence; "heavy" and "light" beers. California common: a beer made with lager yeast at Ale temp. Carbon dioxide: the gas produced during fermentation. this is what carbonates your beer. Conditioning: priming and aging in the bottle conditions the beer--gives it clarity and sparkle. Conversion: the process by which starches are converted to sugars. Cyser: mead incorporating apples. Dextrins: non-fermentable substance produced during mashing. Dextrose: corn sugar. Diatase: an amylase enzyme that can be added to the grains during the mash. It helps in the conversion. Dry-hop: adding hops during secondary fermentation. This gives hop aroma without adding bitter- ness. This method was used to preserve beer during sea voyages. Extra special bitter: a stronger version of English bitter. Extract: the solids from mashing. Includes maltose, dextrins, and protein. Available canned or dried. Extraction rate: a measure of the starches converted during mashing. Finings: additives that help clarify beer. Heading liquid: an additive that increases head retention and creaminess. Hypocras: a spiced or herbed pyment. Hot break: the solids that separate as the hot wort cools. India pale ale: a beer style with strong hop aroma and higher alcohol content. Originally a ship's beer. Dry-hopped. Invert sugar: a fermentable sugar made from cane Or beet sugars. Krausen: the ugly foamy head that appears on new beer as it ferments. This is a good thing. Krausening: priming the beer with wort. Lager: beer fermented with bottom fermenting yeast at a lower temp. Below 50 degrees. Malting: the processing of grains for mashing. Involves sprouting, drying and roasting the grain. Maltose: the fermentable sugar derived from mashing the grain. Mashing: the process by which the starches in grain are converted to sugar. Mead: a fermented beverage made of honey. Nutrients: an additive to keep yeast healthy and active during fermentation. Original gravity: the density of the wort before fermentation. This gives you an idea of what the alcohol content of your beer will be. Oxidation: excessive oxygen absorption in the beer. Destroys flavor and carbonation. Pitching yeast: adding the yeast to the wort. Priming: the addition of fermentables at bottling time. This carbonates the beer. Pyment: mead with the addition of grapes. Racking: the transferring of beer from one container to another, leaving the solids behind. Single-stage fermentation: Session beer: in Briton, a beer with a low alcohol content. You can have several without becoming too drunk for conversation. Smack pack: an air tight package of wort that contains a smaller inner package of yeast. When you are ready to use it you "smack" the inner package and the yeast and wort mix with out exposing it to air. Sparge: slowly running water through mashed grains to gather the fermentables. Specific gravity: the density of your wort compared to water. Measured with a hydrometer. Starter: a small amount of wort used to start the yeast prior to pitching. Starting gravity: the specific gravity of your wort prior to fermentation. Stout: very dark, heavy beer. High hop content. Sucrose: regular sugar. Not recommended for brewing. Sulfate: a sterilizing agent. Terminal gravity: the specific gravity of the finished beer. Tertiary fermentation: third fermentation. After secondary fermentation the beer is racked into another fermentor and the solids are left behind. The beer is then allowed to ferment further. Water treatment: an additive used to adjust the hardness and ph of water. Wit: a belgian beer style. It is a pale (white or wit) beer reflecting the use of pale grains and wheat. Wort: a sweet unfermented liquid made of malts and other fermentable sugars. Zymurgy: the science of brewing.

Homebrew as defined by styles Ale Beer made with top fermenting yeast, at higher temp. 65-72 degrees. Ale ferments fairly fast, this usually results in more byproducts. Ales have a pronounced palate. Esters and fruity flavors are often evident, and are considered part of the character of the brew. Among the many variations of ale are the following: Barleywine Belgian "&" french ale Brown ale English style pale ale American style pale ale English bitter Scottish ale Porter English "&" Scottish strong ale Stout Appendices. Top Home

Lager Lagers are brewed with bottom fermenting yeast at cooler temperatures than ales. Below 50 degrees. This inhibits the production of esters and results in a clearer tasting product. Some lagers are: Bock Bavarian dark German light Classic pilsner American lager One More "Style" Classic fruit beers These are classic beers ales, lagers etc. with fruit added to them, usually in the primary. The fruit should b pasteurized by placing it in the primary and pouring 150 degree water over it. Maintain that temp.. about 20 min. Use this water as part of your liquid. Add the cooled wort to the fruit and proceed as usual. Some brewers prefer to add the fruit to the secondary and that's fine. The flavor is probably stronger, but I hate trying to clean the carboy afterwards. If you choose to put it in the secondary you need to go Ahead and pasteurize it. And you will need to clear it further with a third or tertiary fermentation 2-3 days should do it.

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