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I to O Print E-mail
I.B.U.
International Bittering Units. A way of measuring hop bitterness.
Infusion
A simple way of mashing grain whilst maintaining the same temperature.
Irish Moss
A fining agent used in All grain and Extract brewing.
Isinglass
A fining agent used in All Grain and Extract brewing.
Kit Brewing
A method of making beer using pre-hoped malt extract and yeast.
Krauesen
The time in the fermentation when yeast is most active. Often also used to describe the cap of foam on a beer whilst fermenting.
Lactose
A non-fermentable sugar often used to sweeten beers. Most common use is in sweet or milk stouts.
Lagering
A method of secondary fermentation at low temperatures. Mainly used in lagers.
Lautering
Separating the wort and grain.
Lauter Tun
A devise, often a pot with a false bottom, used to separate wort & grain.
Lovibond
A scale used to describe colour in beers.
Malt
Grain that has been converted by the malting process.
Malt Extract
Sweet wort that has been either been concentrated or dehydrated.
Maltose
The technical name for the sugar occurring in malted barley.
Mashing
The process, by soaking in hot water, of converting the starches and proteins in malted grains into something yeast can then convert into beer.
Mash Tun
A large vessel used for mashing.
Mead
An alcoholic beverage made from honey.
Mouth Feel
The body of a beer.
Nobel Hops
The original hops from Germany and central Europe. They include Saaz, Tettnanger and Hallertauer.
O.G.
Original Gravity .The specific gravity of wort before fermentation has started.
 
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