No fermentation happens in this step, just flavor development and improved clarity. Yeast consumes the sugar converting into CO2 giving us the carbonation we love in beer. The real magic happens here.Ī measured amount of sugar dissolved in water that is added at bottling time.Ĭorn sugar used to make a priming solution at bottling to produce co2 in the bottle. The Fermenter/Carboy that the chilled wort and yeast are mixed together in. If you have clear fermenter you will see foaming and turning of the wort as the yeast go to work. The first 1-2 weeks of fermentation where the sugar is converted to CO2 and alcohol. Grain that has been sprouted and heated making it ready for the brewing process. A good sign that fermentation is happening. In general, hops added in the first 30mins of the boil are for bitterness and hops added in the last 30mins are for flavor and aroma.Ī tool used to measure the gravity of wort/beer.įoamy head created during fermentation. Used to add bitterness, flavor, and aroma to the beer. The amount of sugar left after fermentation in the beer. Hops that are added to the beer during fermentation, adding even more flavor and aroma.Īn even more reduced down version of Liquid Malt Extract (LME). Great for primary and secondary fermentation.
Used to close the hole of a carboy or fermenter and also holds the airlock in place on the fermentor.Ī common glass or plastic fermenter. During this period the yeast consumes the priming sugar creating co2 and should be done at room temps. Brewing VocabularyĪllows CO2 to escape the fermentor created by yeast during fermentation. As with any way of life, brewing has its own language.įind a comprehensive translation below.
While Merriam-Webster defines homebrew as "an alcoholic beverage (such as beer) made at home," we think of it more as a way of life.
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