| Absorption | The penetration of a liquid or solid into or through another liquid or solid, the particles that are absorbed being molecular or micellar in size. A few solid bodies have the power of taking up or absorbing gases, for instance, charcoal or activated carbon.
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| Acid | A hydrogen containing substance which will dissociate on solution in water to produce one or more hydrogen ions (H+). |
| Acrospire | The plumule in germinating grain. |
Adjuncts | Unmalted grain, sugars or syrups used in brewing.
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| Adsorption | The adhesion, in an extremely thin layer of the molecules of gases, of dissolved substances, or of liquids, to the surfaces of solid bodies, with which they are in contact. |
| Aerobic | Referring to bacteria and other forms of life which require oxygen to live. |
| Aerobic | Needing oxygen for growth. |
| Agar-Agar | The water soluble colloidal carbohydrate of the red seaweed, Gelidium; forms gels with as little as one part to 500 of water. It is used in preparing bacteriological media. |
| Alcohol | Any of a series of organic compounds containing one or more hydroxyl OH) groups. |
| Ale | Usually refers to malt beverages where the wort is fermented with strains of yeast which tend to rise to the top of the vessel and form a yeast head at the end of fermentation. |
Alkalinity | The combining power of a base measured by the maximum number of equivalents of an acid with which it can react to form a salt. |
| Alloy | The product formed by the mixing of a metal with other metals. |
| Amino Acids | Compounds with an amino and a carboxyl group. Proteins are built up of amino acids connected by peptide linkages. |
| Amino acids | Building blocks of proteins. There are twenty common amino acids: alanine, arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, and valine. |
| Ammonia | A colorless, gaseous compound of nitrogen and hydrogen (NH3) of extremely pungent smell. Used as a refrigerant. |
Amylases | Are starch degrading enzymes.
Alpha Amylase: Degrades starch to a mixture of dextrins and sugars. |
| Amylodextrin | The first hydrolysis product of starch with amylase; gives purple color with iodine. |
| Anaerobic | Referring to bacteria and other forms of life that do not require oxygen to live. |
| Anaerobic | Growing in the absence of oxygen. |
| Antiseptic | Destructive to microorganisms. |
Apparent Attenuation | The indication of the Balling or Plato hydrometer in Extract beer not de- alcoholized. Convenient for determining the degree of fermentation of beer with known original gravity. |
| Aseptic | Free of living organisms in any form. |
| Attenuation | The thinning down or reduction in wort concentration resulting from fermentation, decreasing the amount of extract. |
| Autolysis | Self-digestion of tissues, post mortem, often applied to yeast. |
| Bacterium | Any of a large group of microscopic organisms with a very simple cell structure. Some manufacture their own food, some live as parasites on other organisms, and some live on decaying matter. |
| Barrel | a. Generic name for a cask or keg. b. Container for transporting draft beer. c. Unit of liquid volume measure: U.S. beer barrel = 31 U.S. Gallon Canada beer barrel = 25 Imp. Gallon British beer barrel = 36 Imp. Gallon |
| Beer Stone | Grayish-brown deposit of calcium oxalate and organic matter on surface of equipment in prolonged contact with beer. |
| Beta | Is an enzyme which catalyzes the hydrolysis of Glucanase randomly placed internal links in the beta glucan chain. |
| Bios | Vitamin necessary for yeast growth; found to be a mixture of i- inositol, vitamin (B1) and “biotin,” and/or pantothenic acid. |
| Bitterness | The bitter substances in beer which are mainly iso-alpha acids. |
| Bitterness Unit(BU) | A method of measuring the degree of bitterness in beer. The bitter substances are extracted from acidified beer with iso-octane and the absorbance measured with a spectrophotometer at 275 nm. |
| Brilliancy | Property (of a beer) of being transparent and sparkling. |
British Thermal Unit (BTU) | Amount of heat required to raise the temperature of one pound of water, Unit (BTU) one degree Fahrenheit. |
| Budding | The production of new yeast cells as buds from mother cells. |
| Buffer | Any substance, or combination of substances, which when dissolved in water produces a solution which resists a change in its hydrogen ion concentration upon the addition of acid or alkali. |
| Bunging | To close a container with a bung or to connect a container to a pressure- regulating system; to maintain a certain counter pressure of CO2. |
°B Degree Balling | Grams of extract in 100 gm. water solution at 20°C., or pounds extract in 100 pounds of solution. Usually measured by determining specific gravity of the solution with a hydrometer (brewers use hydrometers which read directly in °B by referring to tables). |
| Calorie | Amount of heat required to raise the temperature of one gram of water one degree Centigrade. |
| Carbohydrate | Any one of a group of compounds composed of carbon, hydrogen and oxygen with the ratio of hydrogen to oxygen usually as in water; viz., two H: one O. They are neutral compounds comprising the sugars, starches, celluloses, pentosans, galactans, etc. |
| Carbon Dioxide | A heavy, colorless, gas (CO2). Two grams fermented wort extract will produce about 1 gram of alcohol and 1 gram of CO2. |
| Carrageenan | Is the polysaccharide fraction of Irish Moss, soluble in hot water. |
| Cask | Originally an oak container (barrel) with a side bung hole and tap for holding,transporting and dispensing beer. Later versions similar in design and concept but made from aluminum or stainless steel. Ranging in size from a Pin (4.5 Imp. Gallon) to a Hogs Head (54 Imp. Gallon). |
| Catalyst | Any substance which, by virtue of its presence, affects the rate of a chemical reaction and which may be recovered practically unchanged at the end of the reaction. |
| Check | A stoppage or slowing up of the main fermentation before the beer is completely attenuated. |
| Chit Malt | Very short-grown malt. |
| Coagulation | The act or state of becoming viscous, jelly-like or solid, or of uniting into a coherent mass; especially the change from a liquid to a thickened, curd- like state by chemical reaction. |
| Colloid | A state of subdivision of matter characterized by a particle size intermediate between molecular dispersion (true solution) and a size just about visible with an ordinary microscope. |
| Coolship | Shallow tank for aeration, clarification and cooling of hot wort. Presently usually replaced by Whirlpool tank. |
| Couch | Barley in the stage of beginning to sprout; to couch means to follow-up with an after or secondary steep. |
| Culture | As a noun, cultivation of living organisms in prepared medium; as a verb, to grow in prepared medium. |
| Culture medium | Any nutrient system for the artificial cultivation of bacteria or other cells; usually a complex mixture of organic and inorganic materials. |
| Cytase | An enzyme which has the power of dissolving the cellulose of the cell walls surrounding the starch granules. |
| Decoction | Mash method involving the boiling of parts of the mash and return of coagulation. It is characterized by a loss of solubility at the iso electric points, greater susceptibility to proteolytic enzymes, and a change in the specific rotation. It does not occur without the presence of water. |
| Dextrin | A soluble, gummy carbohydrate formed by the decomposition of starch by heat, acids or enzymes. |
| Diastase | An enzyme mixture capable of gelatinizing and converting starch to dextrins and sugars. |
| Diffusion | The flow of molecules, usually, but not necessarily, through a membrane. |
| Disaccharide | The sugar resulting from the condensation of two molecules of a monosaccharide, with the loss of water. Examples: sucrose, maltose, and lactose. |
| Disinfecting | To free from infection, especially destroying disease germs; to free from infesting insects. |
| Dispersion | Any mixture where one substance is very intimately intermingled with another. Most frequently a dispersion refers to a colloidal suspension. |
| Dissociation | The splitting of a compound into two or more simpler molecules, atoms, or ions. |
| Distillation | The process of heating a liquid to its boiling point, removing the vapors through a cooling and condensing apparatus, and finally collecting the condensed vapors, as a liquid, in a separate receiver. Method of separating liquids from solids or liquids having different boiling points from each other by evaporation and condensation of the more volatile component. |
| Doubling | The addition of unyeasted wort to beer in the first stage of the main fermentation. |
| Empirical | Depending on experience or observation alone. |
| Emulsion | The product of the dispersion of one liquid in another liquid, the dispersed phase particles being larger than colloidal size. |
| Endonuclease | An enzyme that breaks nucleic acids at specific interior bonding sites, thus producing nucleic acid fragments of various lengths. Cf. Exonuclease. |
| Enzyme | A catalyst made by a living cell. The brewer often supplements the natural enzymes of malt and grist with industrial enzymes which are extracted from plants or prepared by letting selected organisms “ferment” specially formulated media. |
| Essential | Any one of a class of odoriferous, volatile liquids, Oil insoluble in water, which are obtained from plants to which they impart odors and other characteristic properties. |
| Ester | Product of a reaction between an acid and alcohol. |
| Evaporation | The loss of water or volatile substances from liquids or solids. |
| Exonuclease | An enzyme that breaks down nucleic acids only at the ends of polynucleotide chains, thus releasing one nucleotide at a time, in sequential order. Cf. Endonuclease |
| Extract | The total solids contained in a liquid, (e.g., wort). |
| False Bottom | The slotted or perforated, liftable plates in the Bottom straining tank, forming a support for the grains, a few inches above real bottom of strainer. |
| Fermentation | A process of growing micro-organisms for the production of various chemical or pharmaceutical compounds. Microbes are normally incubated under specific conditions in the presence of nutrients in large tanks called fermentors |
| Filter Mass | Prepared cotton used for beer filtration, at times containing synthetics. |
| Finings | Materials to clarify beer, for instance, isinglass. |
| Forcing | Undue speeding up of process, especially the germinating process. |
| Forcing Test | Method of estimating the shelf stability of packaged beer by measuring the increase in chill haze caused by 5-7 day storage at elevated (40-60°C.) temperatures. Results should be used with caution; estimates should be checked against shelf-stability in the field. |
| Fore Masher | Device to moisten the crushed malt before entering the mash tank; also called “Pony” masher. |
| Friability | Ease of pulverizing, mellowness. |
| Fungus | (Plural: Fungi) A Eukaryote possessing a cell wall. Fungi cannot conduct photosynthesis and they feed on organic matter. Fungi include mushrooms and moulds. |
| Fusel Oil | A mixture of amyl alcohol, isoamyl alcohol and some lower alcohol and their esters. |
| Gallon | Liquid volume measure: One U.S. gallon = 3.785 liters One British gallon = 4.546 liters |
| Gas | A state in which the volume of a substance changes in direct proportion to its absolute pressure and its absolute temperature. In the gaseous state a given volume of any substance contains the same number of atoms or molecules. |
| Gas Volume | Volume of carbon dioxide in beer compared to beer of Beer liquid volume. |
| Gelatinize | To bring the starch into a jelly-like consistency during mashing. |
| Germination | Beginning of vegetation or growth in seeds. |
| Gibberellic Acid | Is an additive often used in malting to assist the penetration of water into the grain. |
| Globulins | In the American classification of proteins, the globulins are simple proteins, insoluble in water, but soluble in dilute neutral solutions of salts of strong acids and strong bases. Example: serum globulin and edestin of hemp seed. |
| Glucose | C6H12O6; dextrose. |
| Gluten | The viscid substance which gives adhesiveness to dough; an insoluble protein. |
| Glycogen | A white, amorphous, tasteless carbohydrate, related to starch and dextrin. One of the constituents of the yeast cell. |
| GrantA horizontally placed vessel between straining tank and brew kettle, to facilitate the straining of the wort. | |
| Grist | Grain to be, or that has been, ground |
| Grits | Hulled and coarsely ground grain; especially coarse hominy. |
| Gum | Any one of a class of colloidal substance exuded by, or extracted from, gum plants. |
| Gum Arabic | A mixture of several gums, the best being that obtained from Acacia Senegal; it is usually completely soluble in water. |
| Gypsum | Sulfate of lime combined with water forms gypsum. Plaster of Paris is burnt gypsum, or gypsum freed from one half of its water content. |
| Hardness (of) | Water’s component of soluble calcium and magnesium salts equals water) hardness. It is usually expressed in terms of calcium carbonate equivalents. Some calcium in the brewing water is desirable for the protection and stimulation of malt enzymes. Elsewhere in the brewery, hardness results in the deposition of hard scale when water is heated or evaporated, and is therefore undesirable. |
| Head (of beer) | The foam on beer. |
| Hominy | A dry corn product made by breaking the kernel into particles of even size, larger than those usually called “grits” in brewing. |
| Hop Jack | A hop strainer. |
| Hop Nose | The fragrant odor of hops in beer. |
| Hop Petals | The small leaves projecting form the spindle of the hop cone, consisting of bracts and bracteoles. |
| Hormone | A chemical, often a polypeptide, that acts as a messenger, relaying instructions to stop or start certain physiological activities. Hormones are synthesized in one type of cell and then released to direct the function of other cell types. |
| Humidity | a. The absolute humidity is the amount of vapor actually present in the air and is expressed either in its expansive force, or in its weight per given volume.
b. Relative humidity is the ratio of the quantity of vapor actually present, to the greatest amount possible at the given condition. Complete saturation of the air by a vapor is designated as Humidity 100. |
| Hydration | A special case of solvation, where water is the solvent. |
| Hydrometer | A floating instrument for determining specific gravities; especially of liquids and solutions. It is usually a hollow glass or metal instrument, weighted at one end so as to float upright. The stem of the instrument is graduated so as to indicate the gravity of the liquid. Many instruments, for use with specific solutions, have arbitrary scales and are usually known by the names of the inventors, such as Balling and Plato. |
| Hygrometer | An apparatus for measuring the degree of moisture of the atmosphere. |
| Hygroscopic | Readily absorbing, becoming coated with, and retaining moisture, but not enough to make a liquid. |
| Indicator | A substance, which by some visible change, such as a change of color, indicates the condition of a solution as to the presence of free acid, alkali, or other substances. Indicators are employed in volumetric (titrimetric) analysis to indicate the end points of reactions. |
| Infection | The presence of undesired or foreign micro-organisms in a culture medium or system. |
| Infusion | Upward infusion: Heating the mash stepwise to no more than Mashing 78°C. without adding portion of boiling mash. |
| Initial Mashing | The temperature at which malt and water are brought together at Temp commencement of mashing. |
| Inoculation | The introduction of minute organisms, like yeast or bacteria to culture media. |
| Iodine | A non-metallic element of the halogen group. |
| Iodine Test | In brewing this test is generally used to check on the degradation of starch to dextrins and malt sugar. Iodine turns from a yellow to dark blue, purple or red with various starches and dextrins, but not with sugars. |
| Irish Moss | Is dried red marine algae Chondrus crispus. |
| Isinglass | A semi-transparent, whitish and very pure form of gelatine, prepared from the air-bladders of certain fish, originally sturgeons, now largely cod, ling and carp. |
| Iso-electric Point | pH value at which the electrical charge of an amino acid is zero. |
| Isohumulones or Iso-alpha Acid | Isomerized form of alpha acids from hops. Isohumulone content is related to the hop bitterness of beer. |
| Keg | A single concentric aperture container in aluminum and stainless steel, ranging in size from 5 liters (1.1 Imp. Gallon) to 170 liters (36 Imp. Gallon). Originally designed for automated processing, improved dispensing and extending the shelf life of filtered beers by dispensing under inert gas (CO2 and/or N2) pressure. |
| Kernel | The whole grain or seed of a cereal or the inner portion of a seed. |
| Kiln | A stove or furnace for hardening, burning or drying materials, such as bricks, grains, or hops. |
| Lager | To age; to store, frequently while a slow after or secondary fermentation process under bunging pressure is taking place; lager means storage in German. |
| Lauter Tub | Vertical and usually cylindrical, straining tank having a false bottom for separating the wort from the spent grains. |
| Lautering | The separation of sweet wort from spent grains |
| Leaching | Removal of dissolvable matter from its mixture with an insoluble solid; major part occurring during mashing |
| Lime | A caustic, highly infusible solid, white when pure, chemically CaO2, obtained by calcining limestone shells or other forms of calcium carbonate; called also quicklime, burnt lime, caustic lime; quicklime develops great heat when treated with water; forming slacked lime. |
| Lipase | Any of a class of enzymes that accelerate the hydrolysis of fats to fatty acids and glycerol. |
| Liquefaction | The act or process of transforming any substance into a liquid, especially the conversion of a solid into a liquid by heat, or of a gas into a liquid by cooling or pressure. |
| Lupulin | The fine, yellow, resinous powder on the strobile of hops. |
| Lysis | Breaking apart of cells. |
| Maize | Indian corn. |
| Malting | Steeping, germinating and drying grains, particularly barley. |
| Maltose | A crystalline sugar C12H22O11 formed from starch by the action of amylase. It is dextrorotatory and the main source of fermentable extract in brewing. |
| Medium | A mixture of nutrients needed for cell growth. |
| Micron | 0.001 millimeter. |
| Mildew | A thin, whitish growth produced on organic matter and on plants by fungi (as of the families Peronosporaceae). |
| Mineral | Any element or compound occurring naturally in the mineral kingdom as distinguished from occurrence in either the vegetable or animal kingdom. |
| Mold | A growth, often wooly in appearance, produced by saprophytic fungi on various forms of organic matter, especially when damp or decaying. |
| Nitrogen | A colorless, gaseous element, tasteless and odorless, constituting about four-fifths of the atmosphere by volume and a constituent of all living tissues. |
| Nuclease | An enzyme that, by cleaving chemical bonds, breaks down nucleic acids into their constituent nucleotides. See also Exonuclease. |
| Original Gravity | Abbreviated O.G. Strictly speaking, the specific gravity, but usually taken Gravity to mean the degree Balling or Plato of the wort leaving the brew kettle. |
| Osmotic | The pressure differential that exists between two solutions of different Pressure concentration when placed on opposite sides of a semi-permeable membrane. |
| Oxidases | Respiratory enzymes which catalyze oxidation changes. |
| Oxidation | In a broad sense, oxidation is the increase in positive valence or decrease in negative valence of any element in a substance. On the basis of the electron theory, oxidation is a process in which an element loses electrons. In a narrow sense, oxidation means the chemical addition of oxygen to a substance. |
| Oxygen | An element occurring free as a colorless, odorless, tasteless gas in the atmosphere, of which it forms about 23% by weight and 21% by volume, being slightly heavier than nitrogen. |
| Papain | A proteolytic enzyme obtained from the latex of papaya used by brewers to increase the stability of their beer. |
| Pasteurization | Exposure of coldest point in packaged beer to 140°F or 60°C., for one Unit (PU) minute. |
| Pectin | A group of substances which consists entirely of a long chain of galacturonic acid units, some of which are esterified with methylalcohol; water dispersable. In the presence of acids and sugar, pectin forms the basis of household jellies. |
| Pepsin | A proteolytic enzyme secreted in the stomach of higher animals, used as a digestive. |
| Peptide | Two or more amino acids joined by a linkage called a peptide bond. |
| Peptize | To bring into colloidal solution. |
| Peptonize | To digest or dissolve by a proteolytic ferment. |
| Phenol | Any one of a series of aromatic hydroxyl derivatives which has the OH group directly attached to the benzene ring. Specifically the term phenol is applied to carbolic acid, C6H5OH. |
| Pitching | To add yeast to wort. |
| Plastic | A substance capable of or the property of being deformed continuously and permanently in any direction without rupture, under a stress greater than the yield value. |
| Polymerase | General term for enzymes that carry out the synthesis of nucleic acids. |
| Polypeptide | Long chain of amino acids joined by peptide bonds. |
| Precipitate | To separate in solid form, as from a solution. A substance separated from a solution. |
| Protease | Proteolytic enzyme which breaks down high molecular weight proteins into lower molecular weight. Proteases in malt are active during the protein rest at 40°C.-55°C. in the mash. Commercial proteases of plant, fungi, or bacterial origin are used in the brewhouse to supplement malt protease and more prominently in the cellar to chillproof the beer. |
| Protein | Any one of a class of naturally occurring compounds containing carbon, hydrogen, oxygen, nitrogen, often sulfur, phosphorus, occasionally iron and a few other elements. They are essentially very complex combinations of amino acids and are constituents of all living cells, both animal and vegetable. Since most proteins contain about 16% nitrogen, it is customary in analytical chemistry to multiply the total nitrogen by the factor 6.25 in computing the percent of protein in a sample. |
| Pure culture | In vitro growth of only one type of microorganism. |
| Pycnometer | Narrow mouth flask used to determine the specific gravity of wort or beer. |
| pH | The negative logarithm of the hydrogen ion concentration. pH values range from 0 to 14, below 7 being the acid range and above 7 the basic range. |
| Radicle | The lower portion of the axis of an embryo seedling. |
| Rancid | Having a smell or taste of stale fats or oils. |
| Real Extract | The extract in dealcoholized beer. |
| Reaumur | Thermometric scale in which 0° marks the freezing point and 80° the boiling point of water. |
| Reducing | A chemical reagent which brings about the reduction of some other Agent substance and is itself simultaneously oxidized. See reduction and oxidation. |
| Reduction | In a narrow sense reduction means the decrease in the oxygen content, or in the increase in the hydrogen content of a substance. In a broad sense, reduction is the decrease in positive valence or the increase in negative valence of an element. |
| Refrigerant | Substance such as ammonia, fluorocarbons (e.g., Freon) and less frequently CO2 and SO2 capable of removing heat from their surroundings by boiling at the desired temperature under economical and safe operating conditions. Also see “Brine.” |
| Restriction enzyme | An enzyme that breaks DNA in highly specific locations, creating gaps into which new genes can be inserted. |
| Roasted Malt | Malt used for coloring purposes. |
| Rousing | Turbulent action in a liquid caused by mechanical agitation or introduction of a gas. |
| Ruh (G) | Period of storage after main fermentation. |
| Saccharometer | Any devise for measuring the amount of sugar in a solution. A specially calibrated hydrometer. |
| Salt | A class of compounds formed when the hydrogen of an acid is partly or wholly replaced by a metal or a metallic radical. Specifically, the term salt is applied to sodium chloride, NaCl. |
| Saponifi- | The treatment of a fatty acid with an inorganic base (caustic soda) to form cation a salt (soap) and an alcohol (glycerine). |
| Sarcina | Undesirable microorganism from brewing standpoint. Classified as pediococcus cerevisiae. |
| Saturated | A solution which contains any constant temperature as much dissolved Solution substance as it can possibly hold in presence of solid solute. |
| Seed Yeast | Yeast used to start fermentation in a brew. |
| Slurry | A thin mixture of water and insoluble solids. |
| Soap | A sodium or potassium salt of a fatty acid of high molecular weight. |
| Solubility | The quantity of solute present in a given amount of the saturated solution, at a certain temperature, is called the solubility of the solute. |
| Solute | When a solid is dissolved in a liquid, the solid is termed the solute, the liquid the solvent. When one liquid is dissolved in a second liquid, the liquid present in the smaller amount is usually called the solute. In this case, the designation is arbitrary, particularly when the liquids are completely miscible. |
| Solution | A homogeneous mixture formed by the process in which a substance, whether solid, liquid or gaseous is dissolved into a liquid (or by extension, with a solid, or gas) called the solvent. The term is usually associated with liquids, but may include solids, as in alloys, or gaseous mixtures. |
| Sorghum | Any representative of the genus (sorghum) or tropical cereal grasses. |
| Sparge | To distribute water over grains or hops in order to wash out extract. |
| Specific Gravity | Usually given for liquids as specific gravity 20°C./20°C. is the ratio of Gravity the weight of a volume of liquid at 20°C. and the same volume of water at 20°C. |
| Spigot | A faucet used to regulate the flow of liquids from the bunghole of a barrel. |
| Spiles | Small, wooden pegs or plugs, used to close vent holes in barrels. |
| Starch | A white, odorless, tasteless, granular or powdery complex carbohydrate. It gives a deep blue color with iodine. |
| Steam Beer | Top fermenting beer of very high carbon dioxide content, originated in California. |
| Steeping | To prepare grain for germination by soaking in water, usually to 45% moisture. |
| Sterile | Free from living microorganisms, as bacteria, or their visible spores. |
| Substrate | The substance upon which an enzyme acts. |
| Substrate | Material acted on by an enzyme. |
| Sugar | Any of a group of carbohydrate compounds of relatively low molecular weight and comprised of not to exceed three monosaccharide units. They may be monosaccharide such as dextrose, disaccharide such as maltose or trisaccharide such as raffinose. |
| Suspension | The state of a solid when its particles are mixed with, but undissolved in, a fluid or another solid; a two-phase system consisting of a finely divided solid dispersed in a solid, liquid or gas. |
| Tannin | A strongly astringent substance obtained from gall nuts, sumac, etc., used in chillproofing of beer. Also present in hops and malt in small amounts. |
| Template | A molecule that serves as the pattern for synthesizing another molecule. |
| Thermo-Bacteria | Heat resistant microorganisms undesirable in brewing. |
| Titration | A method, or the process, of using a standard solution to determine the strength of another solution. |
| Trub (G) | The haze or flock appearing in wort by boiling or cooling. |
| Try Cock/Test Cock | Sampling device. |
| Underdough | The sludge contained between the false bottom and the real bottom of a straining tank. It consists of rather hard parts of the mash and contains at times considerable amounts of starch. |
| Upperdough | The sludge on top of the layer of grains in a straining tank, consisting of finely divided light particles, mostly coagulated protein. |
| Vat | Usually a fermenting or storage vessel. |
| Vent Hole | A small hole to allow air to escape. |
| Viscosity | The resistance offered by a fluid (liquid or gas) to flow. The viscosity is a characteristic property and is a measure of the combined effects of adhesion and cohesion. |
| Vitamin | Any one of a group of constituents of most foods in their natural state which are essential for normal nutrition. |
| Volatile | In chemistry, any one of those acids which can be distilled from an Acid aqueous solution at atmospheric pressure, such as acetic, and butyric acid. Fixed acids such as tartaric, phosphoric, etc., cannot be removed by distillation. |
| Wax | Any one of a class of substances of plant or animal origin, insoluble in water, partly soluble in alcohol, ether, etc., and miscible in all proportions with oils and fats. They consist of esters and often, in addition, free fatty acids, free alcohols and higher hydrocarbons. |
| Whirlpool | Round cylindrical flat bottom tank into which hot Tank wort from the brew kettle is pumped at high velocity and tangentially to its straight wall. This high speed stream causes the wort in the tank to rotate slowly and do deposit its trub in a more or less compact cone in the center of the tank. |
| Wort | The liquid obtained when malt enzymes attach a heated aqueous slurry of ground endosperm of malted and unmalted cereal. |
| Yeast | A group of unicellular organisms of the family Saccharomycetaceae which ferment sugars to alcohol and carbon dioxide by virtue of its enzymes (Zymase). |
| Yeast | A general term for single-celled fungi that reproduce by budding. Some yeasts can ferment carbohydrates (starches and sugars), and thus are important in brewing and baking. |
| Yeast Crop | Yeast collected from fermentors during or after the fermentation. |
| Yield of | Number of pounds of extract, obtained from 100 pounds of brewing material, given in percent. Also kilos extract per kilo brewing material. Distinguish between laboratory yield of malt and adjunct which is determined by standard ASBC methods and brewhouse yield, which depends on equipment and operating conditions. Brewhouse yield ranges from 92 to 98% of laboratory yields. |
| Zymase | A group of enzymes (originally found in yeasts and bacteria) which, in the presence of oxygen, convert glucose and a few other carbohydrates into carbon dioxide and water or, in the absence of oxygen, into alcohol and carbon dioxide or into lactic acid. |
References: Definitions were adapted in part from those on the website for the Siebel Institute.
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