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A to H Print E-mail
A.A.U.
Alpha Acid Units. The way bitterness is measured in hops
A.G.
All Grain. A method of making beer using malted barley, hops and yeast.
Adjunct
Any fermentable added to beer that is not malted barley i.e. honey, dextrose.
Airlock
A device to let the carbon dioxide out without letting air get into your fermenter.
Alpha Acids
The bittering component of hops.
Attenuate
Refers to a yeast strains ability to convert malt into alcohol. Shown as a percentage.
Base Grain
The main source of fermentables in a beers grain bill. Normally Pale, Pilsner, Wheat, Munich or Vienna.
Body
The feeling of fullness or thickness you get from beer on your palate.
Bottle Priming
Adding sugar or dextrose to beer when bottling to give beer its bubbles.
Bottom-fermenting
Yeast strains that sink to the bottom of the fermenter. Mainly Lager yeasts.
Carbon Dioxide
The gas produced as a bi-product of the fermentation process. Also used to gas beer in the bottle and in keg systems.
Carboy
Another name for a fermenter.
Cider
An alcoholic beverage made from apples.
Conditioning
Also called bottle conditioning. The process of beer maturing.
Conversion
The process of changing starches into fermentable sugars. This occurs in the mashing process.
Decoction
A type of mashing where a proportion of the mash is removed, boiled then returned to the mash tun.
Dextrin
An unfermentable carbohydrate that adds body and mouthfeel to beer. They are released from the grain in the mash.
Dextrose
Corn sugar.
Dry Enzyme
Can be added to your fermenter to produce a dryer finish in your beer.
E.B.C.
European Brewing Congress. A scale used to describe colour in beers.
Enzyme
An organic protein that acts as a catalyst in the mashing process.
Esters
Some of the fruiter flavors you find in beers, particularly ales.
Ethanol
The alcohol produced by yeast.
Extract Brewing
A method of making beer using malt extract, specialty grains and hops.
Fermenter
Any large container used for fermenting beer.
Fermentation
The process of yeast converting sugars into alcohol.
Finings
Any product added to your beer to help the solids settle out of suspension i.e. Irish Moss, Isinglass.
Finish
A beers after taste.
Finishing Hops
Hops added late in the boil, aimed to add aroma not bitterness.
Flocculation
Yeasts ability to gather together and ?fall out? of suspension in your beer.
Fusel Alcohol
A type of alcohol produced if your brew gets too hot in the fermenter. Destroys head retention and gives ?off ? tastes to the beer.
Grain
Normally refers to malted barley.
Grain Bed
The grain left behind after the sweet wort has been drained off.
Grain Bill
The grain component of a beer recipe.
Gravity
The density of a liquid.
Grist Grain that has been milled (cracked) prior to mashing.
H.B.U.
Homebrew Bittering Units. A way of measuring hop bitterness.
Hop Extract
Hop acids and oils that have been chemically removed for use in brewing.
Hopping
Adding hops to wort.
Hops
Flowers used to add bitterness beer.
Husk
The protective coating on barley. The husk must be cracked before the grain can be mashed.
Hydrometer
A glass tool used to measure the density of liquid.
 
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