An ion that lowers mash/wort pH.
obtained from sugar cane.
A sweet, coppery malt which imparts both color and flavor to beer. Gives a golden color and a nutlike flavor to beer. Used frequently in darker ales. Also called crystal malt.
In homebrewing, the dechlorination of a water source by use of a carbon filter.
To inject or dissolve carbon dioxide gas in beer.
(1) Carbon dioxide gas dissolved in a liquid. (2) The process of dissolving carbon dioxide gas in a liquid.
5 or 6-1/2 gallon glass bottle with a narrow opening on top. Properly cleaned, carboys can be used as primary or secondary fermenters.
Ale conditioned in the cask -- unpasteurized draft ale which completes its maturation in the pub cellar as opposed to pasteurized, filtered and chilled kegged ale. Served at room temperature.
Cask Conditioned/Bottle Conditioned
Beer with the yeast left in the brew to complete the fermentation in the cask or bottle.
Cloudiness in the beer from coagulated protiens.
An ion that imparts a sweet finish to beer.
Can be used as a sterilizing agent in homebrewing.
Theese contribute an unpleasant taste and smell.Contributed to chlorine based cleaners.
Similar to black malt but roasted to a lesser, chocolate-brown color.
A vat in which brewers' grain is soaked.
A fresh impression with a good balance between the various elements.
A condition not normal for beer except in bottled beer where yeast is added at bottling. This brewing practice adds additional fermentation and depth of character.
The precipitation of protein and tannin material to a fine coagulum during the cooling stage. Also: Haziness caused by protein matter which must be strained after the cooling process.
The process of carbonating beer.
An airtight tank in which a beer's secondary fermentation occurs.
The wort is cooled to the desired temperature for starting fermentation in a holding tank or whirlpool.
An ion that is a vital yeast nutrient at low levels but that can poison yeast at high levels.
Beers made by small, independent brewers with only traditional brewing ingredients such as malt, hops, yeast and water, and brewed with traditional brewing methods.
An American style, blending pale golden, mild, light-bodied ale and lager. Priming with DME is another way to achieve this texture.
When all taste characteristics are well-defined, a beer is said to be in balance.
The last step in floor malting, when the grain is heated to fully develop flavor and color.