adjunctA source of fermentable extract other than malted barley. Some examples include: un-malted barley, corn, wheat, Irish moss, honey, and sucrose.
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aerateTo force air/oxygen into your wort. Generally by "shaking like crazy" some homebrewers will use an oxygen stone on an air pump.
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Alcohol By VolumeThe measurement of alcohol in a beer/wine as a percentage of the volume of alcohol in the total volume of beer.
To calculate:
approx. ABV = (Final Gravity - Original Gravity) / .0075
ABV = (FG - OG)/.0075
Calculate Knowing ABW
approx. ABV = ABW * (Final Gravity / .794)
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Alcohol By WeightThe measurement of alcohol in a beer/wine as a percentage of the weight of alcohol in the total volume of beer.
To calculate:
ABW = (76.08 * (Original Gravity - Final Gravity)) / (1.775 - Original Gravity)
ABW = (76.08 * (OG - FG)) / (1.775 - OG)
To Calculate With ABV
Approx. ABW = Alcohol By Volume * 0.795
ABW = ABV * 0.795
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zymurgyThe chemistry/study of fermentation with yeasts. More recently, zymurgy has become known more as the brewing of alcoholic beverages, although more likely beer.
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wortThe sugary liquid produced in the brewing process either by mashing malted barley and water or using extracts and water. Wort basically the "beer" before the yeast is added for fermentation.
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Chill HazeThe cloudiness that forms in an unfiltered beer when it is refrigerated
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Krausenpriming a beer with an actively fermenting wort instead of using sugar such as corn sugar
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Primingwhen bottling, it is the addition of sugar, such as corn sugar, to enable the yeast in beer to naturally product carbonation
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AttenuationThe measure of how much of the sugar in the wort has been fermented by the yeast.
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Apparent AttenuationThe estimated calculation of how much of the sugar in the wort has been fermented by the yeast. It is usually higher than the actual attenuation because the amount of alcohol produced during fermentation is lighter than water, and throws the reading off.
To Calculate:
apparent attenuation = ( ( OG in points - FG in points ) / OG in points ) x 100
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BeerA fermented alcoholic beverage made from malt and flavored with hops.
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MashThe fermentable mixture, usually a combination of grains and hops, from which alcohol or spirits can be distilled.
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Mash TunA container or brewing vessel designed to hold a mash at a constant or increasing temperature during the brewing process.
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YeastA single-celled fungi used to ferment sugars into an alcoholic form.
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MicrobreweryA smaller brewery with an annual production of 15,000 barrels of beer or less.
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Titration TestA specific test which determines the amount of acid in a beer or wine mixture. A kit can be bought to help perform this test.
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WortThe name used for the solution of grain sugars which are strained from the mash tun during the mashing and sparging process of brewing. This solution is unfermented, meaning the yeast has not yet been added.
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Wort ChillerA device, usually a construction of copper tubing, through which cold water can run thus rapidly cooling the wort mixture.
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Chill HazeA cloudiness that appears in beer as it gets cold, usually a result of hydrogen bonding during the brewing process.
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