October 25, 2019

Tripel

A pale, very strong Belgian ale. High alcohol content is achieved without making the beer too sweet, but adding generous amounts of sucrose (cane or beet sugar) to the wort. This can be done without the negative flavor impacts generally associated with the use of sucrose, because there is also a ... .. Read More

October 25, 2019

Treacle

The British term for molasses. .. Read More

October 25, 2019

Trappist Ale

In its broadest sense, refers to any style of ale that is brewed in a Trappist monastery. The most commonly seen sub-styles of Trappist Ale are Dubbel and Tripel; other beers which do not fit either of these styles may still be referred to as Trappist Ales, provided that they are still brewed at ... .. Read More

October 25, 2019

Torrified

Puffed. Many grains are available in torrified form, alas, all must be mashed. .. Read More

October 25, 2019

Titration

A method, or the process, of using a standard solution to determine the strength of another solution. .. Read More

October 25, 2019

Temperature Rest

In all-grain brewing, refers to bringing the mash to a specific temperature, and holding that temperature for a specified period of time. .. Read More

October 25, 2019

Tannin

Astringent polyphenol compounds that can cause haze and/or join with large proteins to precipitate them from solution. Tannins are most commonly found in the grain husks and hop cone material. .. Read More

October 25, 2019

Sweet Wine

Wine with more than 2% residual sugar .. Read More

October 25, 2019

Sweet Stout

A sub-style of Stout characterized by a sweet taste. The sweetness is usually achieved by the addition of lactose (a.k.a. milk sugar), which is not fermentable by brewers yeast. Because of the use of lactose, it is also sometimes referred to as Milk Stout. View all Stouts and Porters. .. Read More

October 25, 2019

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. .. Read More

October 25, 2019

Sur Lie

French term for leaving the wine in contact with its lees. .. Read More

October 25, 2019

Sucrose

This disaccharide consists of a fructose molecule joined with a glucose molecule. It is most readily available as cane sugar. .. Read More

October 25, 2019

Stewing

The process by which crystal malts are produced. Whole damp malt is heated to saccharification temperatures, allowing the amylase enzymes which are naturally present in the malt to convert the starches into sugars. The malt is then kilned (heated), to dry it and impart color and flavor. .. Read More

October 25, 2019

Sterilize

To kill all microbes present in a substance (or on surface). Typically requires the use of an autoclave. .. Read More

October 25, 2019

Steeping Grains

Steeping is like making tea- you’re extracting flavor from grains and sugar/flavor/color release into water. Steeping contributes much more color and flavor to a beer than sugars. Used in extract brewing applications. It is the process of soaking grains (usually specialty grains) in water to extr... .. Read More

October 25, 2019

Steam Beer

Top fermenting beer of very high carbon dioxide content, originated in California. See California Common. .. Read More

October 25, 2019

Starter

A vigorous yeast culture prepared in advance to ensure a strong initial ferment. Also describes reserving and nurturing a sample of yeast for future use. .. Read More

October 25, 2019

Starch Haze

A haze in the finished beer which results from the presence of unconverted starch. Starch haze differs from chill haze in that it is present regardless of whether the beer is chilled, or at room temperature. .. Read More

October 25, 2019

Starch

Complex branches chain of from 25 to more than 1000 glucose residues. Starch is often used as a general term for all large glucose sugars (amylose, amylopectin, and true starch). This usage is, in strict biochemical terms, incorrect. .. Read More

October 25, 2019

Splashing

Aerating wine or beer to release carbon dioxide gas, also known as de-gassing. .. Read More

October 25, 2019

Spiles

Small, wooden pegs or plugs, used to close vent holes in barrels. .. Read More

October 25, 2019

Spigot

A faucet used to regulate the flow of liquids from the bunghole of a barrel. .. Read More

October 25, 2019

Specialty Malts

Malts used in lesser quantities in the mash that are usually used to impart flavor/color/aroma. Most specialty grains do not need to be mashed and can be steeped. View all Brewing Grains .. Read More

October 25, 2019

Sound Wine

Wine with no obvious defect. .. Read More

October 25, 2019

Slurry

A thin mixture of water and insoluble solids. .. Read More

October 25, 2019

Silica Gel

A hard, glassy substance made from specially processed silica (sand), which contains microscopic pores. Sometimes used as a wine or beer clarification agent; can also be used as a dessicant (moisture absorber), due to its extreme attraction for water. .. Read More

October 25, 2019

Scrumpy

Scrumpy is a term used to describe hard ciders made in West Country in England. It can be used in reference to commercial or homemade hard cider. Scrumpy can be dry or sweet, and is generally higher in alcohol. It is usually cloudy, is served still instead of carbonated, and can be rather pulpy. .. Read More

October 25, 2019

Saccharomyces Cerevisiae

Scientific name for ale yeast. Top fermenting yeast. .. Read More

October 25, 2019

Saccharomyces Carlsbergensis

Scientific name for lager yeast. Bottom fermenting yeast. .. Read More

October 25, 2019

Saccharometer

Any devise for measuring the amount of sugar in a solution. A specially calibrated hydrometer. .. Read More

October 25, 2019

Russian Imperial Stout

A very strong, dark (nearly black), intensely roasty and malty ale. So named because it supposedly was originally brewed (in England) for export to Russia. .. Read More

October 25, 2019

Roasted Malt

Malt used for coloring purposes. .. Read More

October 25, 2019

Respiration

The sum total chemical reactions in living cells which release energy. The aggregate of those processes by which oxygen is introduced into the system and carbon dioxide removed. .. Read More

October 25, 2019

Reinheitsgebot

The Reinheitsgebot (German pronunciation: "Rine-hites-ge-boat", literally "purity order") was an ordinance brought forth by Duke Wilhelm IVan in the city of Ingolstadt in the duchy of Bavaria on April 23, 1516. The ordinance sought to restrict which grains could be used in beer production. The re... .. Read More

October 25, 2019

Rehydration

The process of adding water to dry dormant yeast cells to hydrate the cell walls, and bring the yeast into an active state. Consult yeast manufacturer’s instructions for proper yeast rehydration. .. Read More

October 25, 2019

Reductive Wines

Wines that are permitted little or no oxygen and are consumed young. .. Read More

October 25, 2019

Raffinose

Trisaccharide composed of one galactose, one glucose and one fructose molecules. Although not a major component of beer wort, raffinose is used to biochemically define lager and ale yeast. Lager yeast completely process raffinose; ale yeast leave a residual G- G sugar, known as melibiose. .. Read More

October 25, 2019

Rack

Also referred to as "transfer." To move beer from one vessel to another, usually through siphoning. .. Read More

October 25, 2019

Pulp

Crushed fruit or grape solids .. Read More

October 25, 2019

Propagate (yeast)

To be produced or multiplied by generation. To cause to spread, to multiply as by seeds, cuttings, etc. .. Read More

October 25, 2019

Proof

The alcohol content of beer and wine is normally described in percent by volume. With spirits or distilled products the percentage multiplies by two, i.e., whiskey that is 50% alcohol is 100 proof. .. Read More

October 25, 2019

Priming

Addition of a fermentable sugar to a finished beer to carbonate the beer in the bottle. Also called bottle conditioning. Corn sugar is a common priming sugar. Use our easy Priming Sugar Calculator for helpful measuring advice. .. Read More

October 25, 2019

Pressing

Squeezing juice from crushed fruit. .. Read More

October 25, 2019

Potassium Sorbate

Stabilizing agent that prevents renewed fermentation in sweetened wine. .. Read More

October 25, 2019

Poppet

A small, spring-loaded valve located inside a soda keg fitting. The poppet is what seals the fitting when the hose fitting is removed. Poppets are the most likely source of leaks on older soda kegs; replacements are available from various on-line vendors. Midwest Supplies offers three different p... .. Read More

October 25, 2019

Points Per Pound Per Gallon (PPG)

The US homebrewers unit for total soluble extract of a malt, based on specific gravity. The unit describes the change in specific gravity (points) per pound of malt, when dissolved in a known volume of water (gallons). Can also be written as gallon*degrees per pound. .. Read More

October 25, 2019

Plato

A scale for measuring the weight of the wort relative to a weight of a solution of sucrose in water. 12 degrees Plato represents 100 grams of sucrose/water solution of which 12 grams are sucrose. It is said to be more accurate than the Balling scale. .. Read More

October 25, 2019

Pitch

Adding yeast to the cooled wort. .. Read More

October 25, 2019

Phenols/Phenolic

Off-flavor in most beer styles (except weizens and some Belgian styles) which can manifest themselves as a medicinal/clovey/band-aid type flavor or aroma. High levels of phenols may be caused by contamination or tannins extracted from the grain husks. .. Read More

October 25, 2019

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. .. Read More

October 25, 2019

Pasteurization

Exposure of packaged beer to 140°F or 60°C., for one Unit (PU) minute. .. Read More

October 25, 2019

Oxidative Wines

Wines that need to absorb small quantities of oxygen during a lengthy aging. .. Read More

October 25, 2019

Oxidation

Off-flavor in most beer styles which is caused by the introduction of oxygen to fermented beer. It produces a stale, cardboardy flavor and aroma. .. Read More

October 25, 2019

Original Gravity

The density of the wort before fermentation occurs, abbreviated O.G. Also known as the specific gravity, but usually taken to mean the Balling or Plato degree of the wort leaving the brew kettle. .. Read More

October 25, 2019

Organic

Basically the chemistry of natural or synthetic carbon compounds with Chemistry carbon combining mainly with O, H, N, S, P. .. Read More

October 25, 2019

Ordinary Bitter

A gold to copper colored, low alcohol, low carbonation English-style ale. .. Read More

October 25, 2019

NHC

National Homebrew Competition. An annual homebrew competition sponsored by the American Homebrewers Association. Brewers submit entries to a first round judging in their geographic area; winners from the first round judging advance to a second round (national) judging. .. Read More

October 25, 2019

Mycoderma

Mycoderma is a spoilage organism. Also known as a mother in vineger. .. Read More

October 25, 2019

Must

Raw wine. The mixture of fruit juice, sugar, water and yeast which eventually ferments into wine. .. Read More

October 25, 2019

Mulled Wine

Red wine that has been mixed with sugar, lemon, and spices, usually including cinnamon, cloves, and nutmeg. Served hot. .. Read More

October 25, 2019

Micron

0.001 millimeter. .. Read More

October 25, 2019

Metabisulphite

Antioxidant and bactericide that releases sulphur dioxide into wine. .. Read More

October 25, 2019

Mead

An alcoholic beverage produced by the fermentation of honey. For a traditional mead, the honey is mixed with water. In a fruit mead, the honey is mixed with fruit juice. Mead is really more of a wine than a beer, since it does not contain any grain sugars. Mead can be broadly classified based on ... .. Read More

October 25, 2019

Mash

The mixture of water with malt, fruit, grain, etc., used in fermenting alcoholic beverages. In beer making, called mash, then wort when the solids are removed and the liquid is boiled with hops. In wine making, called must, which may include crushed fruit and sugar or just the juice or liquid. Ma... .. Read More

October 25, 2019

Maris Otter

A type of British 2-row malt, prized for its plump kernels and refined flavor. Since Maris Otter does not yield as well as other, newer strains, it is not grown in great quantities; this tends to make it significantly more expensive than "normal 2-row malt. Midwest carries a variety of Maris Otte... .. Read More

October 25, 2019

Manifold

A device used at the bottom of a lauter tun, to strain the wort from the grain. Manifolds are commonly constructed from pieces of metal or plastic tubing, connected in a flat ring or "H" shape, into which holes or slots have been cut. The tubing is attached to a fitting which passes through the w... .. Read More

October 25, 2019

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. .. Read More

October 25, 2019

Malting

The process which basically consists of immersing or soaking grains in water until they germinate, then drying and kilning them in a way which develops the needed enzymes in malt for mashing later. .. Read More

October 25, 2019

Malt Extract

A condensed/concentrated wort that is used by homebrewers. It is found in either a liquid or dry form. View all Malt Extract. .. Read More

October 25, 2019

Malt

Usually refers to malted barley but is also used to refer to any grain, rye, wheat, or barely, etc, that has gone through the malting process. View Midwest Supplies' entire collection of brewing grains and malt extract. .. Read More

October 25, 2019

Maibock

Essentially the same thing as Helles Bock. A pale colored Bock beer. .. Read More

October 25, 2019

Lysis

Breaking apart of cells. .. Read More

October 25, 2019

Lupulin

The fine, yellow, resinous powder on the strobile of hops. .. Read More

October 25, 2019

Lovibond

Measurement with which malt and beer color is compared against. The higher the lovibond, the darker the color. .. Read More

October 25, 2019

Liquefaction

As alpha amylase breaks up the branched amylopectin molecules in the mash, the mash becomes less viscous and more fluid; hence the term liquefaction of the mash and alpha amylase being referred to as the liquefying enzyme .. Read More

October 25, 2019

Les Garagistes

Is a French term that describes small-scale, progressive winemakers who have very basic facilities but make outstanding wines. The movement started in Bordeaux in the 1980s and has spread worldwide. Les garagistes- winemakers who break all traditions and spurn the idea that one needs millions of ... .. Read More

October 25, 2019

Lees

The sediment that forms over time as small pieces of yeasts and grape skins settle to the bottom of the carboy or barrel. Healthy lees contribute a texture, richness and complexity that define great wine. .. Read More

October 25, 2019

Leaching

Removal of dissolvable matter from its mixture with an insoluble solid; major part occurring during mashing .. Read More

October 25, 2019

Lauter Tub

Vertical and usually cylindrical, straining tank having a false bottom for separating the wort from the spent grains. .. Read More

October 25, 2019

Lambic

A type of Belgian beer fermented using wild instead of cultured yeasts. .. Read More

October 25, 2019

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. A class of beer made with a bottom-fermenting yeast strain. Usually fermented at cooler temperatures than ale and lagered (stored cold) after fe... .. Read More

October 25, 2019

Lactic Acid

An organic acid, which gives spoiled milk its sourness. Small amounts of pure lactic acid are commonly used as a brewing water additive to reduce pH. Certain types of bacterial infections may produce large quantities of lactic acid during fermentation, imparting a distinct sour flavor to the fini... .. Read More

October 25, 2019

Kriek

A Lambic fermented with cherries. .. Read More

October 25, 2019

Krausen

Krausen, pronounced, kroy-zen, is the foamy and bubbly head that forms on top of beer during primary fermentation. As yeast ferments the sugars in a beer, it creates a great deal of CO2. The Krausen is formed as the CO2 rises to the top of the beer mixing with proteins, yeast and residues in the ... .. Read More

October 25, 2019

Kit

Usually refers to a hopped malt extract. .. Read More

October 25, 2019

Kieselguhr

Natural diatomaceous earth. .. Read More

October 25, 2019

Kernel

The whole grain or seed of a cereal or the inner portion of a seed. .. Read More

October 25, 2019

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 (C... .. Read More

October 25, 2019

Iso-electric Point

pH value at which the electrical charge of an amino acid is zero. .. Read More

October 25, 2019

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. .. Read More

October 25, 2019

Irish Moss

Is a form of dried seaweed, used to help clarify beer. Irish moss is added to the kettle during the boil; it causes more of the dissolved proteins to precipitate out, in the form of hot break. This means there are less proteins left in the finished beer, resulting in less chill haze. .. Read More

October 25, 2019

Initial Mashing

The temperature at which malt and water are brought together at Temp commencement of mashing. Learn more about All Grain Brewing .. Read More

October 25, 2019

Infusion Mash

Simplest procedure for conducting a mash in which crushed grain is mixed with hot water to arrive at a pre-determined rest. .. Read More

October 25, 2019

In Vivo

In the living organism. .. Read More

October 25, 2019

In Vitro

Literally, "in glass." Performed in a test tube or other laboratory apparatus. .. Read More

October 25, 2019

Infusion

Infusion is the process of extracting flavours from plant material by allowing the material to remain suspended within water. .. Read More

October 25, 2019

IBU

International Bitterness Unit. A measure of the bitterness in beer. .. Read More

October 25, 2019

Hygrometer

An apparatus for measuring the degree of moisture of the atmosphere. .. Read More

October 25, 2019

Hydrolosis

A chemical process of decomposition involving addition of water. .. Read More

October 25, 2019

Hybrid Grapes

A cross between North American and European grapes. .. Read More

October 25, 2019

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. Compl... .. Read More

October 25, 2019

Hopback

A hopback is a sealed chamber that is inserted in between the brewing kettle and counter-flow wort chiller. Hops are added to the chamber, the hot wort from the kettle is run through it, and then immediately cooled in the wort chiller before entering the fermentation chamber. It facilitates maxim... .. Read More

October 25, 2019

Hop Nose

The fragrant odor of hops in beer. .. Read More

October 25, 2019

Hoop

A circular band, of metal, wire or wood, used to hold the staves of a barrel together. .. Read More

October 25, 2019

Head (of Beer)

The foam on beer. .. Read More

October 25, 2019

Herbaceaous

Describes a wine or beer that smells or tastes grassy or green. Often a characteristic of wines made from Sauvignon Blanc and Semillon grapes. Can also be found in very young wines that will change flavor as they age. Primarily a function of the grape variety, not soil or climate. .. Read More

October 25, 2019

Hardness

The hardness of water is equal to the concentration of dissolved calcium and magnesium ions. Usually expressed as ppm of (CaCO₃). .. Read More

October 25, 2019

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. .. Read More

October 25, 2019

Growler

Glass jug, typically ½ gallon capacity. Commonly used by brewpubs and micro breweries in the US, to sell fresh draft beer for carry-out. .. Read More

October 25, 2019

Grits

Hulled and coarsely ground grain; especially coarse hominy. .. Read More

October 25, 2019

Grist

Crushed malt grains used for mashing. Grist should be only gently crushed to expose the husk interior, not broken apart or ground into powder. Ground grains will result in tannins and astringency in beer. .. Read More

October 25, 2019

Grain Bill

A list of the types and quantities of malt and other grains used in a beer recipe. .. Read More

October 25, 2019

Glycerine

Used in wine making to make the wine more mellow, or have less bite. .. Read More

October 25, 2019

Glucose

The primary sugar found in grapes. .. Read More

October 25, 2019

Germination

Part of the malting process where the acrospire grows and begins to erupt from the hull. .. Read More

October 25, 2019

Gelatinize

Starch gelatinization is the process of irreversibly dissolving the starch granule in water with the application of heat usually. .. Read More

October 25, 2019

Full-bodied (Wine)

Full-bodied wines are characterized by their ability to coat your mouth. .. Read More

October 25, 2019

Framboise

Framboise is used primarily in reference to a Belgian lambic that is fermented using raspberries. .. Read More

October 25, 2019

Foreign Extra Stout

Foreign Extra Stouts were designed for export. They are more heavily hopped than standard stouts. They also typically have a higher alcohol content. .. Read More

October 25, 2019

Flor

Flor is Spanish and Portuguese for flower. It is a winemaking term that refers to the film of yeast on the surface of wine. .. Read More

October 25, 2019

Flare Fitting

Flare fittings are a style of compression fitting used to connect brew gear. .. Read More

October 25, 2019

First Runnings

First runnings are the liquid that you would drain out of your mash tun before sparging. .. Read More

October 25, 2019

Fermentation Lock

A fermentation lock better known as an airlock is a piece of equipment or lid that is designed to let CO2 out without letting air back in to your fermentation vessel. .. Read More

October 25, 2019

False Wine

A second wine made from the left over grape skins with sugar and water. .. Read More

October 25, 2019

Extraction

The soluble material derived from barley malt and adjuncts. Not necessarily fermentable. .. Read More

October 25, 2019

Ethanol

Also known as grain alcohol, ethanol is what gets us drunk. It is produced (along with co2) when sugars are fermented by yeast. The chemical formula for ethanol is C2H5OH. .. Read More

October 25, 2019

Enology

The science and study of winemaking. Also spelled oenology. .. Read More

October 25, 2019

English Bitter

A gold to copper colored ale, with pronounced hop bitterness. The terms Ordinary Bitter, Best Bitter, and Strong Bitter are commonly used to refer to increasingly higher strength versions of Bitter. Stronger versions may slo be referred to as English Pale Ale. .. Read More

October 25, 2019

Emulsion

A fine dispersion of minute droplets of one liquid in another in which it is not soluble or miscible. .. Read More

October 25, 2019

Empirical

Depending on experience or observation alone. .. Read More

October 25, 2019

Dunkel

A dark, malty, German-style lager beer. The word "dunkel" means "dark", and is also sometimes used as an adjective, as in "Dunkel Weizen" (meaning dark wheat beer). .. Read More

October 25, 2019

Dry Stout

A very dark ale, with a roasted (sometimes coffee-like) character. Guinness Stout (draft) is the prototypical Dry Stout. Contrary to popular belief, Dry Stouts are generally not very alcoholic, and some examples may even be lower in alcohol than a typical American "mega-brew". .. Read More

October 25, 2019

Doubling

The addition of unyeasted wort to beer in the first stage of the main fermentation. .. Read More

October 25, 2019

Doppelbock

Most commonly used to refer to a very strong, German-style lager beer. To be called a Doppelbock under German law, a beer must have an original gravity of at least 18 P (specific gravity of 1.072). Most Doppelbocks have names ending in -otor, in the tradition of Paulaner Savator, which is widely ... .. Read More

October 25, 2019

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 oth... .. Read More

October 25, 2019

Dissociation

The splitting of a compound into two or more simpler molecules, atoms, or ions. .. Read More

October 25, 2019

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. .. Read More

October 25, 2019

Decanting

Decanting is a process of removing liquid from sediment that have fallen out of suspension. For example after making your yeast starter and cold crashing so that the yeast can fall out of suspension you would decant off the liquid. .. Read More

October 25, 2019

Culture Medium

Any nutrient system for the artificial cultivation of bacteria or other cells; usually a complex mixture of organic and inorganic materials. .. Read More

October 25, 2019

Culture

As a noun, cultivation of living organisms in prepared medium; as a verb, to grow in prepared medium. .. Read More

October 25, 2019

Cream Ale

A variation on American Light Lager. Fermented as a ale but lagered. Typically contains rice or corn as an adjunct. .. Read More

October 25, 2019

Coupling

A device that serves to connect the ends of adjacent parts or objects. Example: hose couplings. .. Read More

October 25, 2019

Corn Syrup

A sugar syrup which has been manufactured from corn. May contain flavorings (e.g. vanilla), and/or preservatives. .. Read More

October 25, 2019

Corked

An expression used when a wine has gone bad. Typically because the cork has lost its resiliency and may even be crumbly. .. Read More

October 25, 2019

Cordial

Sweet fruit beverage, 20-24% alcohol .. Read More

October 25, 2019

Copper

A British term for the kettle. .. Read More

October 25, 2019

Cone

Any of several cone-like flower or fruit clusters, as in the hop. .. Read More

October 25, 2019

Cold Stabilizing

This is the process of removing tartaric acid from wine by chilling the wine down below 30°F for a few weeks. The cold temperature causes the tartaric acid to bond to potassium and create large potassium bitartrate crystals that are too large to stay in solution. This is done for two reasons; to ... .. Read More

October 25, 2019

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. .. Read More

October 25, 2019

Cloying

Overly sweet, typically leaving a slickness on your tongue. .. Read More

October 25, 2019

Classic American Pilsner

The ancestor of the American Light Lager style, as it existed prior to Prohibition. More flavor and body than an American Light Lager — closer to its Continental Pilsner roots, but with an American malt and hop character. Frequently contains corn as an adjunct. .. Read More

October 25, 2019

Clarification

Newly fermented beers and wines are murky due to the presence of suspended solids, mainly yeast. These solids will settle naturally to the bottom of a vessel or bottle in time, sped up by adding various substances to the brew near the end of fermentation. Unflavored gelatin is the clarifying subs... .. Read More

October 25, 2019

Chlorine Bleach

Unscented Clorox or similar product, diluted at about one tablespoon per gallon, is an excellent sterilizing agent for bottles and equipment. Its disadvantage over campden tablets is that if not thoroughly rinsed from equipment, even a small amount will kill the yeast in your fermenter. .. Read More

October 25, 2019

Chit Malt

Highly undermodified malt. .. Read More

October 25, 2019

Check

A stoppage or slowing up of the main fermentation before the beer's fermentation has completely attenuated. .. Read More

October 25, 2019

Chalk

The common name for calcium carbonate (CaCO3) also know as precipitated chalk in older recipes. Used to reduce high acid levels in juice, must, and wine. Use at a rate of 0.7-1.5 g/l to reduce TA by 1g/l (0.1%). This method should be used at least 3 months before bottling to prevent a chalk haze ... .. Read More

October 25, 2019

Cellulose

(C6H10O5)x: a polysaccharide composed of D-glucopyranoside units. It forms the cell walls and fibrous structure of many plants, and is the chief constituent of paper and wood. .. Read More

October 25, 2019

Cellar

n. A cellar is a storage room for wine and beer. v. To age and/or store wine or beer in a storage room. .. Read More

October 25, 2019

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). .. Read More

October 25, 2019

Carboy

Large glass jug, such as you see on old-fashioned water coolers. Really fine for fermenting beer and wine as long as you don’t use the cap forming or top fermenting ale yeasts. .. Read More

October 25, 2019

Carbon Dioxide

A heavy, colorless, gas (CO2). Two grams fermented wort extract will produce about 1 gram of alcohol and 1 gram of CO2. .. Read More

October 25, 2019

Caramel Malt

A malt that is made by raising the temperature of wet green malt to a temperature during which the enzymes in the malt convert the starch to sugars, in effect mashing the grain "in the husk." Also referred to interchangeably as "Crystal malt." .. Read More

October 25, 2019

Carrageenan

Is the polysaccharide fraction of Irish Moss, soluble in hot water. .. Read More

October 25, 2019

Capsule

The protective metal or plastic sheath over the cork and neck of a wine bottle. The capsule keeps the cork from drying out and admitting air into the bottle. Can also be called a PVC capsule. .. Read More

October 25, 2019

Calorie

Amount of heat required to raise the temperature of one gram of water one degree Centigrade. .. Read More

October 25, 2019

California Common

California Commons are thought to have originated on the west coast of the US in the 1800s. They are similar to Pale Ales, but they have a unique quality from being fermented with lager yeasts are warmer than normal temps. .. Read More

October 25, 2019

Buffer

A chemical solution, such as a salt, that by disassociation or re-association stabilizes the pH of a solution. .. Read More

October 25, 2019

Brown Malt

A medium-dark toasted malt, not as dark as chocolate or black malt. Color is typically around 60°L; imparts a pronounced coffee/roasted flavor, seemingly out of proportion to its color. Contains starch, but no enzymes (should be mashed with pale malt). Historically, brown malt was dried over a wo... .. Read More

October 25, 2019

Brine

Water to which sodium chloride is added to lower its freezing point. Term can also be applied if calcium chloride, potassium carbonate, specially denatured ethyl alcohol or propylene glycol are added. Level of corrosion inhibitor and pH must be controlled. .. Read More

October 25, 2019

Brilliancy

Property (of a beer) of being transparent and sparkling. .. Read More

October 25, 2019

Braggot

A mead in which some of the fermentable sugars come from malt; or, a mixture of ale and mead. .. Read More

October 25, 2019

Bouquet

A French term for the aroma of a wine. The bouquet is often the first indicator of a wine's quality during wine tasting. Aromas may include fruit, spice, and other smells associated with a particular grape variety, region, or condition of the wine. The bouquet of a Merlot, for example, will often... .. Read More

October 25, 2019

Bottle Sickness

A temporary condition characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile wines) are shaken in travel. Also called bottle shock. A few days of rest is the cure. .. Read More

October 25, 2019

Blow-off

A type of airlock arrangement consisting of a tube exiting from the fermenter, submerging into a bucket of water, that allows the release of carbon dioxide and removal of excess fermentation material. .. Read More

October 25, 2019

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. .. Read More

October 25, 2019

BJCP

Beer Judging Certification Program. A program of certifying and ranking beer judges, involving a written examination, scoring test beers, and gaining points by helping run BJCP Registered competitions (judging, stewarding, organizing, etc.). .. Read More

October 25, 2019

Bitterness

The bitter substances in beer which are mainly iso-alpha acids. .. Read More

October 25, 2019

Beer Stone

Grayish-brown deposit of calcium oxalate and organic matter on surface of equipment in prolonged contact with beer. .. Read More

October 25, 2019

Beer Geek

Any homebrewer who has advanced beyond simple kit brewing, or any person who has taken (and passed) the BJCP Certification Exam. .. Read More

October 25, 2019

Bâtonnage

The term for stirring the lees back up into the wine. .. Read More

October 25, 2019

Batch

Quantity of wine/beer produced at one time. .. Read More

October 25, 2019

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. Gallons, Canada beer barrel = 25 Imperial Gallons, British beer barrel = 36 Imperial Gallons .. Read More

October 25, 2019

Barleywine

Barleywines tend to be high in alcohol, with a lot of sweetness left from unfermented sugars. Many are quite hoppy as well, to balance that sweetness. .. Read More

October 25, 2019

Banana Powder

Additive used to increase body in wine recipes. .. Read More

October 25, 2019

Ball Lock

The most common type of keg fitting used on soda kegs, for the liquid and gas connections. The quick-disconnect locks onto a groove in the keg fitting using a spring-loaded collar, and small steel ball bearings. .. Read More

October 25, 2019

Bacteria

Bacteria are microscopic organisms that are typically undesirable in beer. However some bacteria are cultivated for their ability to create sour flavors in Lambics, Berliner Weisses, and American style sour beers. .. Read More

October 25, 2019

Autolysis

Autolysis is the process of yeast cells breaking open in a sort of self-digestion. This process can create muddy, soy sauce-like flavors. .. Read More

October 25, 2019

Autoclave

An autoclave is a chamber used to increase heat and pressure, typically for the process of sterilization. .. Read More

October 25, 2019

Artesian Well

A well that flows to the surface with force, due to the pressure it is under. .. Read More

October 25, 2019

Aphid

Aphids are small bugs that can infest hop bines. These infestations result in yield decline and effect hop cone quality. .. Read More

October 25, 2019

Amylases

Amylases are enzymes responsible for breaking large starches into smaller sugars so that the yeasts used in brewing can easily digest them. .. Read More

October 25, 2019

Amino Acids

Amino acids are compounds that join together to form proteins. .. Read More

October 25, 2019

American Light Lager

American light Lagers have a light fizzy body with a crispness usually enhanced by rice and/or corn. These were made popular by the large Macro-Breweries after prohibition ended. .. Read More

October 25, 2019

Amber Malt

Amber malt is a more toasted version of pale malt. It is a traditional malt used in the making of brown porters and must be mashed. .. Read More

October 25, 2019

Alpha Acid

Alpha acids are responsible for the bitterness we taste in beer. When boiling the wort the heat extracts these compounds and isomerizes them into iso-alpha acids. .. Read More

October 25, 2019

Alkalinity

Alkalinity is the measurement of an alkali solution's ability neutralize an acid. .. Read More

October 25, 2019

Alkali

An alkali is a salt that will usually dissolve in water. A solution of one of these salts would have a pH that is greater than 7.0. These alkalis are what you would use to raise the pH of your mash water if it is too acidic. .. Read More

October 25, 2019

Ale

An ale is a beer fermented with top-fermenting yeast. It can also sometimes refer to beers with more body or darker in color. .. Read More

October 25, 2019

Alcohol tolerance

The level of alcohol that a yeast strain can survive at. .. Read More

October 25, 2019

Albumin

Proteins in beer which affect head retention. .. Read More

October 25, 2019

Air Lock

An airlock is essentially a piece of equipment or lid that is designed to let CO2 out without letting air back in to your fermentation vessel. .. Read More

October 25, 2019

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. .. Read More

October 25, 2019

Adjunct

Adjuncts are any ingredients that are additional or unnecessary to the style of beer you are making. Even though they might still be beneficial or attractive to reach a desired outcome. .. Read More

October 25, 2019

Acetic acid

Acetic acid is what gives vinegar its sour kick. It is created by the acetobacter family of bacteria. .. Read More

October 25, 2019

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. .. Read More

October 25, 2019

How to Start a Siphon

There are a number of ways to start a siphon. At the very least, you will need a racking cane (preferably curved) and at least three feet of siphon tubing. We prefer an auto-siphon or even better, the new Self Priming Anti-gravity Pump. .. Read More

October 25, 2019

Home Brewing: How to Start

Homebrewing is used to describing making beer at home using brewing equipment and brewing ingredients (Grain, Hops, Yeast & Water) What most people don't realize is that making beer at home is significantly easier than they think. .. Read More

October 25, 2019

Beer Making Equipment List

A common question we get asked at Midwest is "What equipment do I need to get started?" Below is a list of equipment that you'll need to get started. This is not the end-all/be-all of brewing, but a good place to start. Remember, most of these items can be bought in the equipment kits we offer. ... .. Read More

October 25, 2019

How to Clean a Beer Glass

Recently, more and more folks have become aware that the best way to serve a beer is to have the glass "beer glass clean." "Beer glass clean" means that the glass is free from any sediment, oil, fragrance, or other material that accumulate during cleaning using conventional methods. Beer glasses ... .. Read More

October 25, 2019

How Much Fruit to Add to Beer

So, you want to add fruit to your homebrew. Well the amount of fruit you'll need depends on the beer recipe and the type of fruit you are adding, but generally 3-7 pounds will do for a 5 gallon batch of beer. Don't be afraid to experiment with the amounts depending on how much fruit flavor you wa... .. Read More

October 25, 2019

Priming Sugar Substitutes or Alternatives

While many brewers elect to use priming sugar (corn sugar), there are several alternatives that can be used to carbonate your beer. Just about anything that has sugar in it could be used, but here are a few examples of the types and amounts of sugar you’ll need to carbonate a 5 gallon batch: Whi... .. Read More

October 25, 2019

How to Change the Bitterness or Hoppiness of your Homebrew

Hops play a big role in how your beer turns out. For those new to brewing, hops are what add the bitterness to the beer. When a brewer is new to the hobby, hops can be one of the most difficult items to master because there is not a great way to test out what the hops taste like before using them... .. Read More

October 25, 2019

How to Pour the Perfect Glass of Beer

Start with a glass clean of any residue, including soap film. Place the glass at a 45 degree angle, one inch below the faucet. Do not let the glass touch the faucet. Open the faucet all the way in one swift motion. After the glass has reached ½ full, gradually bring the glass to an upright posit... .. Read More

October 25, 2019

Ideal Storing Temperature for Ales and Lagers

Your main concerns here are heat and sunlight, both of which are bad for your beer. Heat can cause oxidation, which results in a stale, cardboard-like taste. If your house does not have air conditioning, we suggest storing your beer on the floor of your basement during the summer months, or in th... .. Read More

October 25, 2019

How to Convert an All Grain Recipe to Extract

Many all-grain recipes are simply too complex to replicate in an extract brew. This doesn’t mean that it cannot be done, it just means that your extract version may not taste the same as the all-grain version. You can usually get pretty close, conversion-wise, anyhow. The ratio between liquid mal... .. Read More

October 25, 2019

Secondary Fermentation

Two-stage fermentation is fermenting by using two fermenters instead of one. Most homebrewers will start out using only one fermenter. This fermenter is called the primary fermenter because it is the first vessel wort is transferred into. If the fermented wort is then transferred into another ves... .. Read More

October 25, 2019

Late Extract Addition Brewing Method

The Late Extract Addition process is very simple: the bulk of the fermentable sugars (generally malt extract) are added near the end of the boil, rather than at the beginning. Add 15-25% of your malt and/or fermentable sugars at the beginning of the boil. This will create a wort that has malt sug... .. Read More

October 25, 2019

Specialty Grains

What are specialty grains? Specialty grains are added to impart specific and desirable character to a beer. Color, malt sweetness, and aroma are but a few of these characteristics, which can be controlled and "dialed in" to suit the individual taste for a specific style of beer. Specialty grains ... .. Read More

October 25, 2019

How to Measure the Alcohol Content of Beer - ABV

Take a hydrometer reading right before you pitch the yeast into your wort (see our article "How to take a hydrometer reading" ). Make a note of this reading, which will vary by style but should be larger than 1.040. After the fermentation is complete, take another hydrometer reading right before ... .. Read More

October 25, 2019

3 Piece Airlock vs S-Type Airlock

There are no significant differences between the two types of airlocks in terms of functionality. Both will serve the purpose just fine. The three piece is much easier to clean, especially with the airlock brush, which was designed specifically to clean the three piece airlock. However, many home... .. Read More

October 25, 2019

Liquid Malt Extract vs Dry Malt Extract

The primary difference between liquid and dry malt extract is the amount of water in each. Because the two types of malt are different in water content, a pound of liquid extract and a pound of dry extract differ in sugar content as well. Therefore, liquid and dry extract are not interchangeable ... .. Read More

October 25, 2019

What is Malt Extract?

Malt extract is sugar extracted from malted grain. This concentrated and condensed extract is used to create wort by homebrewers. LME vs. DME Malt extract comes in two forms: liquid or dry malt extract (LME and DME, respectively). LME is a thick, sugary syrup, and DME is a dry powder. The primary... .. Read More

October 25, 2019

How to Make Beer

When you receive your Beer Making Kit, if you ordered your recipe kit with liquid yeast, refrigerate the yeast until you are ready to brew. Dry yeast can go in the refrigerator but it isn't critical. Before Brew Day: If you're using Wyeast, activate the Smack Pack the night before your brew day.... .. Read More

October 25, 2019

Carbonating Bottled Beer

We recommend agitating each bottle and/or moving to a warmer temperature (70+ °F). If you added the sugar it will carbonate. Some styles will take longer to carbonate than others, and temperature can play a big role in carbonating a beer as well. It is not unusual for a beer to take 2-3 weeks to ... .. Read More

October 25, 2019

Function of Hops

Hops (Humulus lupulus) are a perennial climbing vine, a member of the family of Cannabinaceae and, hence, a close relative of Cannabis sativa. Only the female ripened flower is used for flavoring beer. There are presently over a hundred varieties of hops cultivated around the world. Some of the b... .. Read More

October 25, 2019

What is Hop Utilization?

Put simply, "hop utilization" refers to how well the hops have imparted their taste and aroma into the beer. For those that are looking for a more technical definition, hop utilization is the percentage of alpha acids that have been isomerized remain in the finished beer. Usually only about half ... .. Read More

October 25, 2019

How to Prime 5 Gallons of Beer with Corn Sugar or Dried Malt Extract (DME)

Dextrose (corn sugar) For bottling-priming 5 gallons of fully fermented beer using dextrose (corn sugar), add three quarters (¾) of a cup to achieve an appropriate carbonation level. You may wish to add slightly less or more depending on the style of beer or your own individual preference. For ke... .. Read More

October 25, 2019

How to Sanitize Bottle Caps

For any of the standard, non-o2 absorbing caps, you can either boil them in water for 15 minutes or soak them in the sanitizing solution of your chossing for the needed contact time. Use Iodophor or Star San to sanitize oxygen-absorbing caps, since they, unlike One Step or oxygen cleaners/sanitiz... .. Read More

October 25, 2019

What is Flocculation?

Flocculation is the process where colloids, in our case yeast, come together to form a floc or flake and the drop out of suspension. The degree to which a yeast strain does this will determine how quickly your beer will naturally clear. Strains are separated into three main degrees of flocculatio... .. Read More

October 25, 2019

Homebrew Kettles

Your best bet is to go with a stainless steel kettle. While these are more expensive than the other options, a stainless steel kettle will last any brewer a lifetime. We suggest purchasing one of at least a 7 gallon capacity, that way if you decide to move up to all-grain brewing, it will be larg... .. Read More

October 25, 2019

How to Take a Hydrometer Reading

Hydrometers are a tool that every homebrewer and winemaker should become familiar with because they can tell you so much about what is going on. A hydrometer is a glass tube with a weight on one end. Its purpose is to measure the difference in gravity (density) between pure water and water with s... .. Read More

October 25, 2019

When to Replace the Rubber Gaskets on my Grolsch-Style Swing-Cap Bottles

The rubber gasket seals will last for many uses before wearing out. They should be replaced if: There are visible cracks There is mold growth at any time The gasket has become thin The gasket has failed to seal on previous use If you receive Swing top bottles from someone else and are unsure of ... .. Read More

October 25, 2019

Brewing with Brown Sugar

Brown sugar is a great addition to many different brews. It works great in brown ales and porters, even some Stouts. It will add alcohol and some flavor to these styles.Brown sugar can even be added to hard cider and tropical fruit wine prior to fermentation. Brown sugar has a PPG of 45, so every... .. Read More

October 25, 2019

Ale Yeast vs Lager Yeast

Brewers yeast is categorized into two main varieties. They are classified as ale yeast (top-fermenting type, Saccharomyces cerevisiae) or lager yeast (bottom-fermenting type, Saccharomyces uvarum). These two varieties are further broken down into categories of specific strains. There are hundreds... .. Read More

October 25, 2019

What is Attenuation?

Attenuation, to a brewer or vintner, is the percentage that measures the conversion of sugars into alcohol and carbon dioxide by the fermentation process. Attenuation can be calculated using this formula: (Starting Gravity - Final Gravity / Starting Gravity-1) = Attenuation Example: (1.061 - 1.01... .. Read More

October 25, 2019

What are Alpha Acids, AAU's, HBU's, and IBU's?

Alpha acid resins only contribute to the bitterness of the beer. Occurring naturally in the lupulin gland on the hop cone they are not very soluble in water. The reason that beer hops must be boiled is because the heat of boiling water creates a condition that allows a chemical reaction, called i... .. Read More

October 25, 2019

How to Increase the Alcohol Content in Beer

The simple answer to this is to add more sugar. The yeast eats the sugar and that produces more alcohol. Most brewers will use dry malt extract as their sugar source because it will add more alcohol to the beer, but doesn't add a lot of sweetness to the beer like table sugar will. Keep in mind th... .. Read More

October 25, 2019

Grilling and Wine

Beer goes with outdoor cooking, there's no question. But there are wines that go well--or perhaps, better--than beer with your grilled foods. Here are my top tips for enjoying your wine in the backyards, along with some Master Vintner pairings that will set off your food and impress your guests... .. Read More

October 25, 2019

What are Wine Crystals?

If you make wine long enough, chances are you're eventually going to see a strange phenomenon in your bottle. You'll be all set to enjoy a glass of your delicious white, red or pink wine, pull the wine cork and there are tiny little shards, looking like crystal or glass, either on the cork or l... .. Read More

October 25, 2019

Wine Storage Temperature

The Snow Miser I'm Mister White Christmas I'm Mister Snow I'm Mister Icicle I'm Mister Ten Below Friends call me Snow Miser What ever I touch Turns to snow in my clutch I'm too much! --The Snow Miser I'm pretty sure that Rankin-Bass didn't include any wine drinking in their animat... .. Read More

October 25, 2019

Degassing Wine

Degassing is one of those things that seems like it should be really easy to accomplish, but in practice it’s one of the most vexing areas of kit winemaking, to both amateurs and experienced vintners alike. .. Read More

October 25, 2019

Keeping Fruit Flies Out of Wine

Summer is here: for winemakers that heralds the inevitable return of our sworn enemy, Drosophila Melanogaster — the common fruit fly. A tiny little flying monkey of doom, it’s hard to exclude them from your winemaking areas, and while easy to kill, by the time you've swatted one, thirteen more ... .. Read More

October 25, 2019

How to Use a Hydrometer in Wine Making

Understanding your hydrometer A hydrometer is a sealed, hollow, cylindrical glass tube with weight at the bottom and a graduated scale running up the tube. Like a thermometer, your hydrometer tells you something about your wine--and it has even more tricks than plain old temperature. 'Hollow' a... .. Read More

October 25, 2019

Choosing Wine Yeast

We spend a lot of time thinking about yeast--unless someone is a professional baker they probably don't think about yeast very much at all, but as a winemaker, you need a good feel for how your yeast is going to work. Without it you won't get wine, just sweet grape juice--and that's no fun at a... .. Read More

October 25, 2019

Can Wine be Non-Alcoholic?

First, while there’s no satisfactory way to make wine without alcohol (that’s just fruit juice) there is a way to get the alcohol out of your wine after it’s finished. But the wine will be absolutely awful. There are some acceptable-tasting commercial non-alcohol wines. I can’t say they tast... .. Read More

October 25, 2019

Organic, Vegan, Gluten-Free Wine

We get a lot of questions about winemaking, our wines, and our wine ingredients. Today we'll talk about two that come up frequently. First, Angela from San Diego writes: Dear Master Vintner, I've been making wine for a while and I love it. But one of my friends is celiac and has a terrible pr... .. Read More

October 25, 2019

Tim Vandergrift's Favorite Wine Kits

I get asked all the time, “What’s your favorite wine?” That’s like asking a parent, “Who’s your favorite child?” Of course you have one, but who wants to say out loud? I rarely have less than a dozen wines in my cellar or on tap at home. But there are a few that I return to again and again, bo... .. Read More

October 25, 2019

How to Taste Wine

If you're like most home winemakers, you love your wine, enjoy making it and sharing it with family and friends, but you may not be as confident in your general wine knowledge as you are with your vinting skills. You can tackle the book learning part of your knowledge base pretty easily. For ... .. Read More

October 25, 2019

Should I Chill a Red Wine?

Chilling Out: A Frosty Glass of Red Wine, the Perfect Summer Drink Sunshine in a glass Almost all wine books and guidelines will tell you to serve your reds at 'cellar temperature', which is 55-60°F. That's because the tannins in a really bold red wine like Cabernet Sauvignon, Malbec or Nebbi... .. Read More

October 25, 2019

How to Age Wine

The top question beginner winemakers always ask is, “How long will my wine last?” It's surprisingly difficult to answer that question. If you look at historical purchase patterns for most home winemakers you could say, “About a month and a half, because your friends and family love it so much th... .. Read More

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