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42 results - showing 1 - 10
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A source of fermentable extract other than malted barley. Some examples include: un-malted barley, Irish moss, honey, and sucrose and candied sugar.
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To force air/oxygen into your wort. Generally by "shaking like crazy" some homebrewers will use an oxygen stone, air pump, shake method or even a wine degasser.
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Resin in hops that contributes to the bitterness of beer. The higher the alpha acid% in the hop, the more potential bitterness can be extracted from it.
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Hops usually added in the last 5 minutes of the boil to impart hop aroma. They do not contribute much bitterness.
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The decrease in original gravity that occurs during fermentation. A highly attenuated beer will be thinner in body than a beer with low attenuation.
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Malt such as pale malt, that serves as the "backbone" of the beer, as well as the main sugar source for fermentation.
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Hops used early in the boil to impart bitterness. They do not generally impart much flavor or aroma.
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The boiling process takes sweet wort produced either by mashing or by adding extracts to water and boils it for an extended period with hops to create hopped wort.
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Carbonating beer with an additional fermentation in the bottle.
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Brewing in a bag (BIAB) is a technique developed in Australia, which generally requires a single brewing vessel only, and a fine mesh bag to hold the grain
42 results - showing 1 - 10
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