Brewing & Homebrewing Terms

A source of fermentable extract other than malted barley. Some examples include: un-malted barley, Irish moss, honey, and sucrose and candied sugar.

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.

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.

Hops usually added in the last 5 minutes of the boil to impart hop aroma. They do not contribute much bitterness.

The decrease in original gravity that occurs during fermentation. A highly attenuated beer will be thinner in body than a beer with low attenuation.