a term used to define the specific gravity after a beer has fermented and aged appropriately. A synonym that is commonly used is final gravity.

A term used to describe worts that have not been sufficiently aerated for fermentation. Yeast need an adequate amount of oxygen to effectively convert sugar to alcohol (and CO2

the transformation of starch from a solid, crystalline form to a liquid, soluble form. It occurs when starch is heated in water. Gelatinized starch can be attacked by mashing enzymes whereas ungelatin [..]

nickname for a commercial beer keg that has been converted into a homebrewing beer kettle.

A stabilizing technique that uses high heat in packaged materials or brew to kill microorganisms. This process also prevents post packaging fermentation in brews and lengthens shelf life.

this is a fermentation that is carried out in bottles as a conditioning technique.

any substitute unmalted grain or fermentable ingredient added to a mash. Reduces cost and produces lighter-bodied, paler, and less malty beers.

exposing a substance to air, performed at various stages of the brewing process.

a one-way valve that allows carbon dioxide gas to escape while preventing the entry of contaminants.

a generic term for beers produced by top fermentation (i.e. using ale yeast strains) at temperatures higher than lager fermentation temperatures; wort usually made by infusion mashing.