The yeast strain used to make ales, a top fermenting yeast. This
strain rises to the top of the tank during fermentation.
Saison
An amber or copper-colored top fermented beer from Belgium
and France, once brewed in summer but now available all
year-round. Naturally conditioned in burgundy-shaped one liter
bottles.
Sake
A traditional Japanese fermented drink made from rice.
Scotch Ale
A top-fermented beer of Scottish origin. Traditionally strong, very
dark, thick and creamy.
Seasonal Beers
Special beer styles brewed for a specific season, i.e. Octoberfest,
Winter Lager.
Secondary fermentation
After primary fermentation is done I use this to clarify my beer.
Sometimes co2 will get released at this point,but nothing conciderable.This
should be done in a glass carboy.
Six Row Barley
A type of barley used by most major brewers. Six row barley has
less flavor than two row barley, the barley used in Samuel
Adams.
Sparge
To wash out all soluble products from the mash prior to boiling.
Specific Gravity
A measure of the density of a liquid or solid, as compared with
that of water. Brewers use gravity to measure the fermentation's
progress -- the more fermentable sugars, the higher the gravity;
the more alcohol, the lower the gravity.
Spruce Beer
A brew produced in North America and Northern Europe by
fermenting molasses and other sugars with the exudate of spruce
trees, sometimes with malt.
SRM
A measure of beer and grain color in lovibond degrees.Standard Reference
Method.
small amount of weak wort used to build up the yeast colony for addition
to unfermented beer.Reduces lag time in fermentation.Larger volumes aid in a faster
and more vigorous fermentation but this is not always wanted.
Steam Beer
A beer produced by hybrid fermentation using bottom yeast
fermented at top yeast temperatures. Fermentation is carried out
in long shallow vessels called clarifiers, followed by warm
conditioning and krausening. The style is indigenous to America
and was first produced in California at the end of the 19th
century, during the Gold Rush. At one time there were 27
breweries making steam beer in California. Now trademarked by
Anchor Brewing.
Step mash
A mash schedule that increases the tenperature in steps,sometimes 2,3,or
maybee even 4.
Sterile
Can not be achieved in a home enviroment.To be absent of all contaminents.
Stillage
A cradle that holds a horizotal cask for either storage or dispensing.
Stock Ale
A strong ale brewed to be stored for a long time. Indigenous to
America.
Stout
A very dark, heavy, top-fermented beer made from pale malt,
roasted unmalted barley, and often caramel malt. Stout was first
introduced by Guinness as an extra stout version of their porter.
The new stout was darker, hoppier and richer than porter, which
it gradually overtook in popularity. A distinction is drawn
between sweet stout and dry stout: although both are highly
hopped, sweet stout is less bitter than dry stout. See also: Russian
stout.
Strike heat
The temperature of the hot liquor when the grist is added.
Strong Bitter
A British-style dry ale brewed to an original gravity in the 1050s,
and having a higher alcohol content than a "Best" bitter.
Strong Scotch Ale
Scotch ale brewed to a higher original gravity and having a higher
alcohol content than regularly brewed Scotch ale. See: Scotch
Ale.
Sweet Stout
The English version of stout as opposed to the dry stout of
Ireland. It has a slightly lactic flavor and is less alcoholic than dry
stout.
