The Basics of Homebrewing:
liquid yeast- a form of yeast preferred for its ease of use.
malt- barley that has been germinated and then dried.
mash- the process of converting grains into fermentable sugars using enzymes and heat
pale ale- a style of beer that is amber in color and drier and hoppier than other beers.
Pilsner- the original style of beer from Pilsen, Czech Republic.
pitch- the act of adding yeast to unfermented wort.
porter- a smooth and sweet dark beer.
primary fermentation- the initial fermentation process when most sugars are converted to alcohol.
priming sugar- sugar added to the fermented ale just before bottling; necessary for remaining live yeast cells to carbonate the beverage.
racking- transferring a fermented liquid from one container to another by siphoning.
sanitize- cleaning equipment of unwanted bacteria.
secondary fementation- the second step in the fermentation process when clarification takes place and more flavoring occurs.
siphoning tube- a plastic, food grade tube used to move ale from one container to another.
sparge- the process of removing sugars from grains to make wort.
spicy- a term used to describe a flavor characteristic of certain ales; associated with the ale's hops.
starter- activating yeast cells prior to pitching in order to increase the amount of active yeast cells introduced to the wort.
sterilize- the act of killing all living organisms.
stout- a dark, sharp tasting ale first made in Britain.
stuck fermentation- a state where fermentation has stopped before the yeast has consumed all of its sugars.
transfer- moving fermented ale from one container to another.
wort- unfermented ale.
yeast- microbes used in brewing that convert sugars into alcohol and CO2.
yeast energizer/ nutrient/ extract- products used to reactivate or jump-start inactive yeast.
zymurgy- the science of beer making; what we're
(c) 2001 Shawn Ford/ Webb-Ed Press