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Free Amino Nitrogen. Type of protein break down products in the wort. Amino acids and smaller molecules are included. A great nutritional source for yeast.
A thermometer scale in which the freezing point of water is 32° and the boiling point is 212°. Abbreviated °F.
To convert °Fahrenheit to °Celsius: °C=(°F - 32) x 5/9
To convert °Celsius to °Fahrenheit: °F=(°C x 9/5) + 32
A perforated plate or screen set above the bottom of the lauter/mash tun to separate grain from the mash liquor. Aids in filtering back the grain during siphoning and sparging.
A hand-operated device used to slice barley kernels in the middle to allow the maltster to determine the degree of malt modification.
The chemical conversion of fermentable sugars in the wort into ethyl alcohol and carbon dioxide gas, by yeast, resulting in a drop in the specific gravity of the beer as the alcohol content increases.
A one-way valve attached to a fermenter to allow carbon dioxide gas to escape while excluding ambient wild yeasts, bacteria and contaminants. It can also serves as a guide to the fermentation process.
A generic name for any open or closed vessel in which fermentation takes place.
A procedure used by brewers to clarify beer with the use of gelatin, Irish moss or isingglass.
Grains that have been moistened and pressed or rolled into flakes. Flaked grains are gelatinized during the flaking process and can be added directly to the mash.
The formation of clumps or masses. Usually referring to yeast in later stages of fermentation. Can also be used referring to proteins in a cold or hot break.
Finely ground grain meal. The intentional use of flour is rare in brewing.
This type of grain mill employs one rotating and one fixed plate to grind grain which is forced between the plates by a rotating screw auger. The degree of grinding can be adjusted from a fine flour to a coarse grist by adjusting the distance between the plates. These mills grind rather than crush and do not leave husks entirely intact. Example: Corona mill.
The head on the surface of beer or fermenting wort
A homebrewer who associates with other homebrewers or beer drinkers and usually meets usually every third Friday of the month and is living in the Houston metropolitan area or is an alumni.
A highly fermentable monosaccharide that occurs naturally in malt and honey but mostly fruit.
Similar to banana, pear, raspberry, apple or strawberry flavor, may include other fruits. Often accentuated by high fermentation temperatures and certain yeast strains. Also known as estery flavor.
fusel alcohol, oils
Higher, more complex alcohols, found in all fermented beverages.