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November 05, 2019

I Want to Keg My Soda, How Do I Carbonate It?

Kegging is great for soda, seeing that the kegs a brewer uses for beer used to contain soda. We will point out that it is a good idea to dedicate a keg solely for soda as the soda flavor does tend to work itself into the plastic o-rings inside the keg. If you do want to switch back to beer, just ..... Read More

Kegging is great for soda, seeing that the kegs a brewer uses for beer used to contain soda. We will point out that i..... Read More

November 04, 2019

Instructions on How to Make Hard Cider

Brewing hard cider from nonalcoholic, or “sweet” cider is a simple process, and the inebriating end product is as delicious as it is discombobulating. Here are the steps you’ll follow to make hard cider of your own. Checklist of Cider Brewing Equipment 5 Gal. Stainless Steel brewing pot Long-..... Read More

Brewing hard cider from nonalcoholic, or “sweet” cider is a simple process, and the inebriating end product is as del..... Read More

October 29, 2019

Hard Cider

If you are already making beer and wine at home, the jump to cider is simple. The equipment is exactly the same. Spoiler Alert: it's actually easier than brewing beer! If you're brand new to the world of craft beverages, we will give you a step-by-step guide to help you make your first batch of c..... Read More

If you are already making beer and wine at home, the jump to cider is simple. The equipment is exactly the same. Spoi..... Read More

October 28, 2019

How to Make Kombucha

Step-by-Step Kombucha Making Instructions: Add 1 quart of water to your pot and bring to a boil. When a boil is reached, turn off the burner. Add 2 Tbsp of the loose leaf tea to the tea ball. Place the tea ball into the water and steep for 6 minutes. Remove the tea ball. Add 1 cup of raw cane su..... Read More

Step-by-Step Kombucha Making Instructions: Add 1 quart of water to your pot and bring to a boil. When a boil is reac..... Read More

October 25, 2019

Can I double or triple a recipes for making cheese?

Yes. You should be able to increase amounts of culture and rennet proportionately. The times and temperatures should be close to what the recipes call for. Brining time is simply a matter of scale - increase proportionate to cheese volume. (As in life, nothing works perfectly, so you may need to ..... Read More

Yes. You should be able to increase amounts of culture and rennet proportionately. The times and temperatures should ..... Read More

October 25, 2019

India Pale Ale

Commonly referred to as an I.P.A. — A strong, hoppy Pale ale. The style originated in Britain in the 19th century, and had a high alcohol content and hopping rate, allowing it to survive the long sea voyage to India... Read More

Commonly referred to as an I.P.A. — A strong, hoppy Pale ale. The style originated in Britain in the 19th century, an..... Read More

October 25, 2019

Should I ever throw away a SCOBY layer?

With proper care, SCOBYs can last many generations. But when you see excessive, dark yeast growth on a SCOBY layer, or if it starts producing Kombucha that tasted bad or overly acidic, it’s time to say goodbye. New kombucha recipes can be made... Read More

With proper care, SCOBYs can last many generations. But when you see excessive, dark yeast growth on a SCOBY layer, o..... Read More

October 25, 2019

What the heck is a SCOBY Hotel?

The more Kombucha you brew, the more layers of SCOBY you’ll produce. Giving SCOBY away to friends is a great way to create Kombucha converts. But what if you don’t have a booch-curious friend standing by? That’s where the SCOBY Hotel comes in handy. It’s a safe, healthy place to store your spare..... Read More

The more Kombucha you brew, the more layers of SCOBY you’ll produce. Giving SCOBY away to friends is a great way to c..... Read More

October 25, 2019

My “mother” SCOBY had a “baby.” How do I care for it?

First off, Congrats! If your mother SCOBY is healthy, it should produce a brand-new, bouncing baby SCOBY with each batch. That’s a lot of offspring. Here’s how to keep your SCOBY happy and healthy. Typically, the baby SCOBY forms on the surface of your Kombucha tea, eventually covering it and me..... Read More

First off, Congrats! If your mother SCOBY is healthy, it should produce a brand-new, bouncing baby SCOBY with each ba..... Read More

October 25, 2019

There are floaters, blobs or baby SCOBYs in my bottled booch. What do I do?

That is entirely up to you. They won’t hurt you if you drink them, so if you’re feeling adventurous, go ahead and send them down the hatch. Some people claim that these concentrated, bonus blobs are even more beneficial to your health than drinking plain ol’ filtered Kombucha. But if you just ca..... Read More

That is entirely up to you. They won’t hurt you if you drink them, so if you’re feeling adventurous, go ahead and sen..... Read More

October 25, 2019

Will my Kombucha ever expire or go bad?

Kombucha has a lengthy shelf life due to its high pH levels, which keep microorganisms at bay. But you may notice Kombucha that is stored for a month or more can taste different or not as fresh, due to continuous fermentation, even when stored in the fridge. Best to drink it when fresh to enjoy t..... Read More

Kombucha has a lengthy shelf life due to its high pH levels, which keep microorganisms at bay. But you may notice Kom..... Read More

October 25, 2019

When is my Kombucha ready to drink?

Brew times vary depending on the temperature. In warm weather, or if you can keep your booch around 78-82 degrees, you may see your first signs of a “baby” SCOBY forming on top of your brew within 4-7 days. With colder temps it may take weeks. Since brew times can vary from 1-4 weeks depending ..... Read More

Brew times vary depending on the temperature. In warm weather, or if you can keep your booch around 78-82 degrees, y..... Read More

October 25, 2019

How should my SCOBY look and behave?

When you receive your SCOBY, it will look like a flat, rubbery disc or segment, floating in rich Kombucha starter liquid. Once you add it to your sweetened tea, it may sink or float or stand on end. And, depending on the temperature, within 7-10 days, your tea should develop a transparent film o..... Read More

When you receive your SCOBY, it will look like a flat, rubbery disc or segment, floating in rich Kombucha starter liq..... Read More

October 25, 2019

Hydrometer

A hydrometer is 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 in..... Read More

A hydrometer is a floating instrument for determining specific gravities; especially of liquids and solutions. It is ..... Read More

October 25, 2019

Hops

One of the four main ingredients in beer. The flower or cone of a perennial vine that contributes to the bitterness, flavor, and aroma in beer. They are considered the "spice" of beer, and there are many varieties of beer hops that each impart different flavors, aromas, and bitterness levels... Read More

One of the four main ingredients in beer. The flower or cone of a perennial vine that contributes to the bitterness, ..... Read More

October 25, 2019

Bittering Hops

Beer hops used early in the boil to impart bitterness. They do not generally impart much flavor or aroma... Read More

October 25, 2019

Hop Jack

A hop strainer... Read More

October 25, 2019

How should I store roasted coffee beans?

Room temperature in a sealable glass jar like a mason jar works very well. Don't store coffee beans in the freezer. Roasted coffee beans give off CO2 up to 24 hours after roasting. This can be allowed to vent off by leaving the lid loose for the first 4-24 hours. After this period, the container ..... Read More

Room temperature in a sealable glass jar like a mason jar works very well. Don't store coffee beans in the freezer. R..... Read More

October 25, 2019

Why should I roast coffee beans at home?

Roasting your own coffee is easy! Whether it's with a Whirley-Pop, air popper, fluid air roaster, or home drum coffee roaster, it's quick and easy to roast high quality beans at home for brewing the best, freshest coffee possible. Roasting your own coffee saves time. No weekly trips to the local..... Read More

Roasting your own coffee is easy! Whether it's with a Whirley-Pop, air popper, fluid air roaster, or home drum coffee..... Read More

October 25, 2019

Base Malt

Malt such as pale malt that serves as the "backbone" of the beer, as well as the main sugar source for fermentation... Read More

October 25, 2019

How to Make Mozzarella Cheese

Here’s a checklist of everything you’ll need to make your own delicious mozzarella cheese at home. Cheese Salt Tablet Vegetable Rennet Cheese Cloth Laboratory Thermometer Stainless Steel Skimmer Citric Acid 12" Curd Knife 6 to 8 quart Stainless steel pot (Aluminum or cast iron will not work) 2 ..... Read More

Here’s a checklist of everything you’ll need to make your own delicious mozzarella cheese at home. Cheese Salt Table..... Read More

October 25, 2019

How to Make Cheese

How is home cheese making different from commercial? Home cheese making differs from commercial cheese making in scale and in the need to produce exact duplicate products day after day for retail markets. Commercial cheese makers employ the same raw ingredients as home cheese makers, but they mu..... Read More

How is home cheese making different from commercial? Home cheese making differs from commercial cheese making in sca..... Read More

October 25, 2019

How to Make Cheddar Cheese

First, you’ll need some equipment. You may have some of these items around the house, or see our Cheese Making Supplies. The items you'll need are listed below: Hard Cheese Mold Vegetable Rennet Tablets Cheese Cloth Mesophilic Culture 12” Curd Knife Laboratory Thermometer Cheese Salt Calcium Chl..... Read More

First, you’ll need some equipment. You may have some of these items around the house, or see our Cheese Making Suppli..... Read More

October 25, 2019

Hot Break

Material which precipitates out of the wort during the boil, consisting primarily of proteins and tannins. One of the components of trub. Hot break is generally removed prior to fermentation... Read More

Material which precipitates out of the wort during the boil, consisting primarily of proteins and tannins. One of the..... Read More

October 25, 2019

DMS- (Dimethyl Sulfide)

An off-flavor is excessive amounts that resembles the aroma or flavor of canned corn/cooked vegetables... Read More

October 25, 2019

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... Read More

Abbreviated O.G. Strictly speaking, the specific gravity, but usually taken Gravity to mean the degree Balling or Pla..... Read More

October 25, 2019

Esters

The "fruity" flavor or aroma most commonly found in ales. Created from the interaction between acids and alcohol... Read More

October 25, 2019

Steeping

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... Read More

Steeping is like making tea- you’re extracting flavor from grains and sugar/flavor/color release into water. Steeping..... Read More

October 25, 2019

What is a Scoville Unit and how is it measured?

Hot sauces are made from chili peppers, so it's only natural that both hot sauces and chili peppers follow the same units of heat measurement, which is call the Scoville unit. The Scoville unit was named for Wilbur Scoville in 1912. At the time, he worked for a pharmaceutical company named Parke-..... Read More

Hot sauces are made from chili peppers, so it's only natural that both hot sauces and chili peppers follow the same u..... Read More

October 25, 2019

How to Make Homemade Soda

If you can boil water, you can make soda. Seriously, it is that easy. Midwest offers many different soda extracts so you are able to find a flavor that you like. Once you have the equipment needed (and many homebrewers/winemakers have all of this stuff already; See our PDF titled “What equipment ..... Read More

If you can boil water, you can make soda. Seriously, it is that easy. Midwest offers many different soda extracts so ..... Read More

October 25, 2019

How do you roast coffee at home?

Roasting coffee at home is fun and easy to learn. Our automatic coffee roasters take a lot of the guesswork out of the process, so in no time you’ll be enjoying some of the most delicious coffee you’ve ever tasted, rivaling even that of your local coffee shop. Roasting time may vary slightly depe..... Read More

Roasting coffee at home is fun and easy to learn. Our automatic coffee roasters take a lot of the guesswork out of th..... Read More

October 25, 2019

How to Make Hot Sauce

Making fresh homemade hot sauce from scratch is fun and easy to do in a few steps. You do not have to be a trained chief or a barbeque pit master to create your own recipes. The process of making sauce will teach you a lot about the sauces you buy and how the ingredients can impact the final flav..... Read More

Making fresh homemade hot sauce from scratch is fun and easy to do in a few steps. You do not have to be a trained ch..... Read More

October 25, 2019

Cold Break

Materials that precipitate out of the wort when it is chilled, consisting primarily of proteins and tannins. One of the components of trub. Some experts claim that carrying at least some of the cold break over into the fermenter is beneficial, because it acts as a yeast nutrient... Read More

Materials that precipitate out of the wort when it is chilled, consisting primarily of proteins and tannins. One of t..... Read More

October 25, 2019

Dry-Hopping

Adding hops to finished beer which provides hop aroma and flavor but no bitterness... Read More

October 25, 2019

Mashing

Mashing is when you use malts that have diastatic power to actually convert starches into fermentable sugars. The key is to use a prescribed amount of water at a prescribed temperature, and the proper amount of malt with diastatic power to convert. You must have base malt for this process, or mal..... Read More

Mashing is when you use malts that have diastatic power to actually convert starches into fermentable sugars. The key..... Read More

October 25, 2019

Mead Gravities

Variety: Sparking mead lb./gal: 2 Original Gravity: 1.070-1.075 Final Gravity: .996 Variety: Dry (still) lb./gal: 2-2.5 Original Gravity: up to 1.110 Final Gravity: 1.000-1.010 Variety: Medium (still) lb./gal: 2.5-3 Original Gravity: 1.110-1.120 Final Gravity: 1.010-1.015 Variety: Sweet (still) l..... Read More

Variety: Sparking mead lb./gal: 2 Original Gravity: 1.070-1.075 Final Gravity: .996 Variety: Dry (still) lb./gal: 2-2..... Read More

October 25, 2019

What is the difference between Coarse Cheesecloth and Butter Muslin?

Coarse cheesecloth is generally used to for making hard cheese to drain large curds, line cheese molds, etc. Butter Muslin is a fine cheesecloth and is used to drain soft cheeses. Both Coarse Cheesecloth and Butter Muslin can be reused: rinse in COLD water after use and then wash in the washing m..... Read More

Coarse cheesecloth is generally used to for making hard cheese to drain large curds, line cheese molds, etc. Butter M..... Read More

October 25, 2019

Does my water source matter when making cheese?

Yes, it is important to use unchlorinated water during the cheese making process. Chlorinated water will stop the enzyme action of the rennet. If you don’t know whether your tap water is chlorinated, call your local water department. If it is chlorinated, you may choose to buy distilled water or ..... Read More

Yes, it is important to use unchlorinated water during the cheese making process. Chlorinated water will stop the enz..... Read More

October 25, 2019

How do I decide whether to make a mother culture or use direct set packets?

For most purposes, we recommend using the direct set cultures. When you use them, you are sure of the amount of culture activity you are getting. When you make a mother culture, you are exposing the culture to the freezing and thawing process which affects the balance of bacteria. Mother cultures..... Read More

For most purposes, we recommend using the direct set cultures. When you use them, you are sure of the amount of cultu..... Read More

October 25, 2019

How do I decide which cultures to buy?

Our recipes specify which kinds of cultures to use. Thermophilic cultures are for cheeses scalded to higher temperatures (104-140F) and Mesophilic cultures are for those never exceeding 102F... Read More

Our recipes specify which kinds of cultures to use. Thermophilic cultures are for cheeses scalded to higher temperatu..... Read More

October 25, 2019

What are starter cultures?

Cheese cultures are combined single strains of bacteria that were isolated many years ago from cheese dairies producing great cheese. They are currently maintained as pure strains by the culture companies we buy from. There is no animal tissue derivation, they are non-GMO and they are gluten-free..... Read More

Cheese cultures are combined single strains of bacteria that were isolated many years ago from cheese dairies produci..... Read More

October 25, 2019

How do I brine my cheese?

After pressing, the cheese is moved to a cool area to stabilize its temperature to that of the brine. (Brining a warm cheese will increase the rate of salt absorption and cause over salting.) Prepare your brine or, if you have been keeping a good brine, simply pour this into a non reactive pan. ..... Read More

After pressing, the cheese is moved to a cool area to stabilize its temperature to that of the brine. (Brining a warm..... Read More

October 25, 2019

How do I use a Cheese Mold?

This mold (small mold or Tomme Mold) is pretty straight forward to use. Sanitize it, use cheesecloth to line it, and fill it with curds. Insert the follower and press or use a weight, according to your recipe. Make sure you remove it from the press, flip it and rewrap it with cheesecloth several ..... Read More

This mold (small mold or Tomme Mold) is pretty straight forward to use. Sanitize it, use cheesecloth to line it, and ..... Read More

October 25, 2019

I am not getting curds. Is it the milk or the rennet?

The odds are very good that it is a milk problem. Check the milk or curd below the surface. Bring a spoonful up from the bottom and if it is different, you have a problem milk. Try your recipe again with a good local cow's milk. Whenever possible, look for a local brand. This is because long, col..... Read More

The odds are very good that it is a milk problem. Check the milk or curd below the surface. Bring a spoonful up from ..... Read More

October 25, 2019

How do I maintain my milk at the appropriate temperature for long periods of time?

A kitchen sink is the best choice for this. The easiest way to keep a pot or vat of milk up to temperature is to put it into a sink full of hot water. As the milk begins to warm to target temperature and the bath begins to cool, drain some water from the sink and add some of your boiling water to..... Read More

A kitchen sink is the best choice for this. The easiest way to keep a pot or vat of milk up to temperature is to put ..... Read More

October 25, 2019

Can I make cheese without salt? Do I have to use cheese salt?

Mozzarella and Ricotta are two cheeses that do not require salt. All of the soft cheeses may be made without salt. Salt is added to these simply for flavor. The hard cheeses and mold-ripened cheeses do require salt. Salt is used in cheese making, not just for flavor, but to slow the bacteria down..... Read More

Mozzarella and Ricotta are two cheeses that do not require salt. All of the soft cheeses may be made without salt. Sa..... Read More

October 25, 2019

How do I choose which rennet to use?

Rennet is standardized, so all the different kinds of rennet (liquid, tablet or powder) work the same to set milk. Liquid is the easiest to work with because you can measure it very precisely. However, the powders and tablets will keep better under more adverse conditions. Calf rennet is consider..... Read More

Rennet is standardized, so all the different kinds of rennet (liquid, tablet or powder) work the same to set milk. Li..... Read More

October 25, 2019

What is Rennet?

Rennet is an enzyme used in the cheese making process to coagulate or set milk and allow cheese curds to form.Traditional Animal Rennet is an enzyme derived from the stomachs of calves, lambs, or goats before they consume anything but milk. Rennet used in cheese making is about 90% pure chymosin...... Read More

Rennet is an enzyme used in the cheese making process to coagulate or set milk and allow cheese curds to form.Traditi..... Read More

October 25, 2019

What should I look for when buying my milk for cheese?

Whenever possible, look for a local brand. This is because long, cold storage and transportation is problematic for milk. The closer the milk is to the source (cows, goats, etc.) the better for cheese making. Another factor is the heat at which the milk has been pasteurized. If the milk clearly s..... Read More

Whenever possible, look for a local brand. This is because long, cold storage and transportation is problematic for m..... Read More

October 25, 2019

Can I make cheese from pasteurized/homogenized milk?

All of our recipes work with most store bought milks. (It has always been our mission to make cheese making accessible to everyone.) You may use whole, skim or any percent of milk in our recipes. Whole milk gives a higher yield and tastes best because of the butterfat it contains, whereas skim mi..... Read More

All of our recipes work with most store bought milks. (It has always been our mission to make cheese making accessibl..... Read More

October 25, 2019

APO FPO USPS Mail FAQ

We are sorry for the inconvenience but, at this time, we do not ship to APO/FPO addresses... Read More

October 25, 2019

Shipping weights, cost...

Why does shipping on my $2 order cost $10? Midwest’s shipping is determined by UPS's calculations for distance and size. We always do our best to package and ship in the most economical way possible. And issue refunds where appropriate... Read More

Why does shipping on my $2 order cost $10? Midwest’s shipping is determined by UPS's calculations for distance and si..... Read More

October 25, 2019

I made my order a few days ago and still have not received a tracking number for my order.

Tracking numbers update the evening of their shipment once packages have been scanned for the first time. If you create an account on our website, you will be able to access this information and track directly from your account. Your order is still on its way and should reach you on/before the es..... Read More

Tracking numbers update the evening of their shipment once packages have been scanned for the first time. If you crea..... Read More

October 25, 2019

Gift Certificate

It’s simple, just add our gift certificate to your shopping cart, specify the amount you’d like to be on the gift certificate. Determine whether you would like to have a "Virtual Certificate" sent directly to a friend's email address, complete with gift message - perfect for late birthdays! Or, i..... Read More

It’s simple, just add our gift certificate to your shopping cart, specify the amount you’d like to be on the gift cer..... Read More

October 25, 2019

I just roasted a batch of coffee at home, when is it ready to brew with?

Roasted coffee beans need some time to de-gas CO2, which is created in the roasting process. Because of this, coffee made from your beans will be better after 4-24 hours from roasting. Coffee will be at its best within 12-72 hours of roasting... Read More

Roasted coffee beans need some time to de-gas CO2, which is created in the roasting process. Because of this, coffee ..... Read More

October 25, 2019

What options do I have to make my own liquor?

When it comes to making liquor at home, there are two options. One is making a Classic Liquors Kit. The second is using a Liquor Quik essence. Let’s tell you the differences between the two. Liquor Quik essences can be the most basic way to make your own liquor at home. All you have to do is add ..... Read More

When it comes to making liquor at home, there are two options. One is making a Classic Liquors Kit. The second is usi..... Read More

October 25, 2019

Is it legal to make liquor at home?

It is legal to make liquor at home as long as you do not use a still. You might want to check with your state laws because some states limit the percentage of alcohol you can make at home. Each of the Classic Liquors kits will make around 20 - 25% alcohol without the need for a still. This is aro..... Read More

It is legal to make liquor at home as long as you do not use a still. You might want to check with your state laws be..... Read More

October 25, 2019

What equipment do I need to make liquor?

Let’s start off by saying that you are not going to need, or use, a still with the liquor kits that are on the market. These are lower alcohol liquors that are very similar to the alcohol content in schnapps. Most of the kits will make roughly 20-25% alcohol. Here is a list of the equipment you n..... Read More

Let’s start off by saying that you are not going to need, or use, a still with the liquor kits that are on the market..... Read More

October 25, 2019

Can I use apple cider from the supermarket to make hard or sweet cider?

No. Cider purchased at the super market will almost always contain preservatives and will not allow the juice to start fermenting. State and local laws require producers to treat apples with anti bacterial sprays prior to pressing and many require that stabilizers be added prior to sale. Go to yo..... Read More

No. Cider purchased at the super market will almost always contain preservatives and will not allow the juice to star..... Read More

October 25, 2019

Why do you want to use plastic bottles over glass ones for soda?

When it comes to making soda at home it is strongly encouraged to use plastic PET bottles over glass beer bottles for a number of reasons. Once a person gets the timing down of how long it takes to carbonate a soda in your area, (based on the climate of your region) then some people will switch t..... Read More

When it comes to making soda at home it is strongly encouraged to use plastic PET bottles over glass beer bottles for..... Read More

October 25, 2019

What equipment do I need to make soda?

Soda making is a great activity to do with the kids. It is very easy to do, and kids get a kick out of helping out. Plus, they actually get to drink what you’ve made this time. All you need is some very basic equipment and you are good to go. Equipment Soda making equipment kit (6.5 gallon bottli..... Read More

Soda making is a great activity to do with the kids. It is very easy to do, and kids get a kick out of helping out. P..... Read More

October 25, 2019

Can I bottle my homemade soda like I would my beer?

No. If you put soda into glass bottles, you run the risk of having them explode on you. Midwest suggests putting homemade soda into either 2 liter plastic soda bottles, or using the 500 ml P.E.T. Soda Bottles and plastic screw caps available in our catalog or on our website... Read More

No. If you put soda into glass bottles, you run the risk of having them explode on you. Midwest suggests putting home..... Read More

October 25, 2019

Can I keg my homemade soda?

Absolutely. You can even force carbonate it. If you are kegging your soda, you can just make the soda right in the keg, omitting the champagne yeast, and force carbonate it just as you would with beer. It is a good idea to dedicate a keg to soda making since the flavors can get trapped in the O-r..... Read More

Absolutely. You can even force carbonate it. If you are kegging your soda, you can just make the soda right in the ke..... Read More

October 25, 2019

Zymurgy

The chemistry of Fermentation with Yeasts, especially the Science involved in Beer and Wine Making... Read More

October 25, 2019

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... Read More

A group of enzymes (originally found in yeasts and bacteria) which, in the presence of oxygen, convert glucose and a ..... Read More

October 25, 2019

Zinfandel

Also known as Primativo, Zinfandel is at home in California. Zinfandels range in style from fruity blush wines, to fresh early drinking reds, to almost portlike reds. Zinfandel is a great example of how terrior influences and winemaking techniques can make totally different wines from the same gr..... Read More

Also known as Primativo, Zinfandel is at home in California. Zinfandels range in style from fruity blush wines, to fr..... Read More

October 25, 2019

Zest

Term often used to describe the 'bite' that some wines have in them. Usually associated with new, or young, wines. The zest is often due to the alcohol in the wine... Read More

Term often used to describe the 'bite' that some wines have in them. Usually associated with new, or young, wines. Th..... Read More

October 25, 2019

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 oper..... Read More

Number of pounds of extract, obtained from 100 pounds of brewing material, given in percent. Also kilos extract per k..... Read More

October 25, 2019

Yeast nutrient

A brewing additive which adds free amino nitrogen (FAN), a substance which is essential for good yeast health. Think of it as fertilizer for your yeast. As with yeast energizer, should not be necessary for beer wort, since malt already contains all of the essential nutrients for your yeast... Read More

A brewing additive which adds free amino nitrogen (FAN), a substance which is essential for good yeast health. Think ..... Read More

October 25, 2019

Yeast energizer

A brewing additive which is typically produced by extracting the "futs" of yeast cells in a centrifuge. Provides essential nutrients to the yeast. Since barley malt already contains all of hte nutrients that yeast need, yeast energizer is generally unnecessary when brewing beer. It may be more he..... Read More

A brewing additive which is typically produced by extracting the "futs" of yeast cells in a centrifuge. Provides esse..... Read More

October 25, 2019

Yeast Crop

Yeast collected from fermentors during or after the fermentation... Read More

October 25, 2019

Yeast

One of the four main ingredients used in making beer. A group of unicellular organisms of the family Saccharomycetaceae which ferment sugars to alcohol and carbon dioxide by virtue of its enzymes (Zymase). A general term for single-celled fungi that reproduce by budding. Some yeasts can ferment c..... Read More

One of the four main ingredients used in making beer. A group of unicellular organisms of the family Saccharomycetace..... Read More

October 25, 2019

Wort

Basically, unfermented beer. You will have made wort after the mashing and sparging process. Liquid or Dry malt extract can be described as a concentrated wort. Pronounced "wert.".. Read More

Basically, unfermented beer. You will have made wort after the mashing and sparging process. Liquid or Dry malt extra..... Read More

October 25, 2019

Witbier

A pale, cloudy beer, brewed with a high percentage of unmalted wheat (and sometimes oats), and spiced with coriander and orange peel... Read More

A pale, cloudy beer, brewed with a high percentage of unmalted wheat (and sometimes oats), and spiced with coriander ..... Read More

October 25, 2019

Weizenbock

WeizenbockA Weizen (German-style wheat ale) which has been brewed to Bockstrength (OG of at least 1.066)... Read More

October 25, 2019

Scrumpy

ScrumpyScrumpy 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 ..... Read More

ScrumpyScrumpy is a term used to describe hard ciders made in West Country in England. It can be used in reference to..... Read More

October 25, 2019

Wine Conditioner

Mixture of liquid invert sugar and sorbic acid, used to sweeten finished wine... Read More

October 25, 2019

Wild Yeast

Uninvited yeast other than our cultured yeasts... Read More

October 25, 2019

Whirlpool

Round cylindrical flat bottom tank into which hot wort from the brew kettle is pumped at high velocity tangentially to its straight wall. This high speed stream causes the wort in the tank to rotate slowly and to deposit its trub in a more or less compact cone in the center of the tank... Read More

Round cylindrical flat bottom tank into which hot wort from the brew kettle is pumped at high velocity tangentially t..... Read More

October 25, 2019

Wheat

The second most common grain used in beer brewing. Malted wheat makes up at least 50% of the grist of traditional Weizen and Hefeweizen beers, and may also be added in lesser amounts in other styles (generally as an aid to head retention). Unmalted wheat makes up a substantial percentage of the g..... Read More

The second most common grain used in beer brewing. Malted wheat makes up at least 50% of the grist of traditional Wei..... Read More

October 25, 2019

Weizen

A German-style wheat ale, with a fruity/spicy character imparted by unique yeast strains. Unfiltered versions are generally referred to as Hefeweizen... Read More

A German-style wheat ale, with a fruity/spicy character imparted by unique yeast strains. Unfiltered versions are gen..... Read More

October 25, 2019

Wax

Any one of a class of substances of plant or animal origin, insoluble in water, partly soluble in alcohol, ether, etc., and miscible (mixable) in all proportions with oils and fats. They consist of esters and often, in addition, free fatty acids, free alcohols and higher hydrocarbons... Read More

Any one of a class of substances of plant or animal origin, insoluble in water, partly soluble in alcohol, ether, etc..... Read More

October 25, 2019

Volatile Acid

Acid created during fermentation or spoilage; for example, vinegar... Read More

October 25, 2019

Viscosity

Stickiness, aka; 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... Read More

Stickiness, aka; the resistance offered by a fluid (liquid or gas) to flow. The viscosity is a characteristic propert..... Read More

October 25, 2019

Vinous

Winelike; tasting or smelling like good wine.. Read More

October 25, 2019

Vienna Lager

An amber or light brown lager, with a light toasted character... Read More

October 25, 2019

Victory malt

Victory Malt is a toasted malt, similar to biscuit malt, that can improve body and head retention in beer. The color is between 25-28 Lovibond, and has been described as slightly red or amber in color with highlights of orange... Read More

Victory Malt is a toasted malt, similar to biscuit malt, that can improve body and head retention in beer. The color ..... Read More

October 25, 2019

Vertical tasting

A tasting of several different vintages of the exact same wine or beer... Read More

October 25, 2019

Vat

Usually a fermenting or storage vessel... Read More

October 25, 2019

Upperdough

The sludge on top of the layer of grains in a straining tank, consisting of finely divided light particles, mostly coagulated protein... Read More

The sludge on top of the layer of grains in a straining tank, consisting of finely divided light particles, mostly co..... Read More

October 25, 2019

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... Read More

The sludge contained between the false bottom and the real bottom of a straining tank. It consists of rather hard par..... Read More

October 25, 2019

Turbinado sugar

Cane sugar which has not been fully refined. Still contains some of the natural molasses, giving it a golden color, and a rum-like flavor. Sometimes called raw sugar... Read More

Cane sugar which has not been fully refined. Still contains some of the natural molasses, giving it a golden color, a..... Read More

October 25, 2019

Turbid

Cloudy or opaque... Read More

October 25, 2019

Trub

(pronounced troob) The whitish, scummy layer that forms on the bottom of fermenting wort containing precipitated proteins, dead or dying yeast cells, lipids and fats, and other molecules. If beer is not removed from contact with the trub after two to three weeks, off flavors can develop... Read More

(pronounced troob) The whitish, scummy layer that forms on the bottom of fermenting wort containing precipitated pro..... Read More

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

A pale, very strong Belgian ale. high alcohol content is achieved without making the beer too sweet, but adding gener..... 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

In its broadest sense, refers to any style of ale that is brewed in a Trappist monastery. The most commonly seen sub-..... 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

In all-grain brewing, refers to bringing the mash to a specific temperature, and holding that temperature for a speci..... 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

Astringent polyphenol compounds that can cause haze and/or join with large proteins to precipitate them from solution..... 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. milksugar), which is not fermentable by brewers yeast. Because of the use of lactose, it is also sometimes referred to as Milk Stout... Read More

A sub-style of Stout characterized by a sweet taste. The sweetness is usually achieved by the addition of lactose (a...... 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

The state of a solid when its particles are mixed with, but undissolved in, a fluid or another solid; a two-phase sys..... 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

This disaccharide consists of a fructose molecule joined with a glucose molecule. It is most readily available as can..... 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

The process by which crystal malts are produced. Whole damp malt is heated to saccharification temperatures, allowing..... 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

Used in extract brewing applications. It is the process of soaking grains (usually specialty grains) in water to extract color/flavor/aroma/body. Steeping differs from mashing in that there is no starch-to-sugar conversion... Read More

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

A vigorous yeast culture prepared in advance to ensure a strong initial ferment. Also describes reserving and nurturi..... 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

A haze in the finished beer which results from the presence of unconverted starch. Starch haze differs from chill haz..... 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

Complex branches chain of from 25 to more than 1000 glucose residues. Starch is often used as a general term for all ..... 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... Read More

Malts used in lesser quantities in the mash that are usually used to impart flavor/color/aroma. Most specialty grains..... Read More

October 25, 2019

Sparging

Rinsing excess sugars from the grain after mashing... 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 beer clarification agent; can also be used as a dessicant (moisture absorber), due to its extreme attraction for water... Read More

A hard, glassy substance made from specially processed silica (sand), which contains microscopic pores. SOmetimes use..... Read More

October 25, 2019

Saccharomyces Cerevisiae

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

October 25, 2019

Saccharomyces Carlsbergensis

Scientic 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 becasue it supposedly was originally brewed (in England) for export to Russia... Read More

A very strong, dark (nearly black), intensely roasty and malty ale. So named becasue it supposedly was originally bre..... 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

The sum total chemical reactions in living cells which release energy. The aggregate of those processes by which oxy..... 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

The Reinheitsgebot (German pronunciation: "Rine-hites-ge-boat", literally "purity order") was an ordinance brought fo..... 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

The process of adding water to dry dormant yeast cells to hydrate the cell walls, and bring the yeast into an active ..... 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

Trisaccharide composed of one galactose, one glucose and one fructose molecules. Although not a major component of be..... 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

Original Gravity

Original GravityThe density of the wort before fermentation occurs.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... Read More

Original GravityThe density of the wort before fermentation occurs.Abbreviated O.G. Strictly speaking, the specific g..... Read More

October 25, 2019

Pulp

Crushed fruit or grape solids.. Read More

October 25, 2019

Propagate

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. Now you know... Read More

The alcohol content of beer and wine is normally described in percent by volume. With spirits or distilled products t..... 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... Read More

Addition of a fermentable sugar to a finished beer to carbonate the beer in the bottle. Also called bottle conditioni..... 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... Read More

A small, spring-loaded valve located inside a soda keg fitting. The poppet is what seals the fitting when the hose fi..... 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

The US homebrewers unit for total soluble extract of a malt, based on specific gravity. The unit describes the change..... 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

A scale for measuring the weight of the wort relative to a weight of a solution of sucrose in water. 12 degrees Plato..... Read More

October 25, 2019

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... Read More

A substance capable of or the property of being deformed continuously and permanently in any direction without ruptur..... 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

Off-flavor in most beer styles (except weizens and some Belgian styles) which can manifest themselves as a medicinal/..... 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

The negative logarithm of the hydrogen ion concentration. pH values range from 0 to 14, below 7 being the acid 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

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

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

October 25, 2019

Ordinary Bitter

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

October 25, 2019

Oktoberfest

A gold to amber colored, malty, German-style lager beer, with moderate hop bitterness. Also sometimes called Marzen... 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

National Homebrew Competition. An annual homebrew competition sponsored by the American Homebrewers Association. Brew..... 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

An alcoholic beverage produced by the fermentation of honey. For a traditional mead, the honey is mixed with water. I..... 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

The mixture of water with malt, fruit, grain, etc., used in fermenting alcoholic beverages. In beer making, called 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... Read More

A type of British 2-row malt, prized for its plump kernels and refined flavor. Since Maris Otter does not yield as we..... 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

A device used at the bottom of a lauter tun, to strain the wort from the grain. Manifolds are commonly constructed fr..... 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

A crystalline sugar C12H22O11 formed from starch by the action of amylase. It is dextrorotatory and the main source o..... 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

The process which basically consists of immersing or soaking grains in water until they germinate, then drying and ki..... 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... 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... Read More

Usually refers to malted barley but is also used to refer to any grain, rye, wheat, or barely, etc, that has gone thr..... 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

As alpha amylase breaks up the branched amylopectin molecules in the mash, the mash becomes less viscous and more flu..... 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

Is a French term that describes small-scale, progressive winemakers who have very basic facilities but make outstandi..... 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

The sediment that forms over time as small pieces of yeasts and grape skins settle to the bottom of the carboy or bar..... 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

To age; to store, frequently while a slow after or secondary fermentation process under bunging pressure is taking pl..... 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

An organic acid, which gives spoiled milk its sourness. Small amounts of pure lactic acid are commonly used as a brew..... 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

Krausen, pronounced, kroy-zen, is the foamy and bubbly head that forms on top of beer during primary fermentation. As..... 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

A single concentric aperture container in aluminum and stainless steel, ranging in size from 5 liters (1.1 Imp. Gallo..... 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

A semi-transparent, whitish and very pure form of gelatine, prepared from the air-bladders of certain fish, originall..... 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

Is a form of dried seaweed, used to help clarify beer. Irish moss is added to the kettle during the boil; it causes m..... Read More

October 25, 2019

Initial Mashing

The temperature at which malt and water are brought together at Temp commencement of mashing... 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

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

October 25, 2019

Ester

EsterProduct of a reaction between an acid and alcohol... Read More

October 25, 2019

Dissociation

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

October 25, 2019

Cold Stabilizing

Cold StabilizingThis 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 ..... Read More

Cold StabilizingThis is the process of removing tartaric acid from wine by chilling the wine down below 30°F for a fe..... 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

Infusion is the process of extracting flavours from plant material by allowing the material to remain suspended withi..... 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

a. The absolute humidity is the amount of vapor actually present in the air and is expressed either in its expansive ..... 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

A hopback is a sealed chamber that is inserted in between the brewing kettle and counter-flow wort chiller. Hops are ..... 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 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

Describes a wine that smells or tastes grassy or green. Often a characteristic of wines made from Sauvignon Blanc and..... 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

The hardness of water is equal to the concentration of dissolved calcium and magnesium ions. Usually expressed as ppm..... 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

Sulfate of lime combined with water forms gypsum. Plaster of Paris is burnt gypsum, or gypsum freed from one half of ..... 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

Glass jug, typically ½ gallon capacity. Commonly used by brewpubs and micro breweries in the US, to sell fresh draft ..... 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

Crushed malt grains used for mashing. Grist should be only gently crushed to expose the husk interior, not broken apa..... 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

Starch gelatinization is the process of irreversibly dissolving the starch granule in water with the application of h..... 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

Foreign Extra Stouts were designed for export. They are more heavily hopped than standard stouts. They also typically..... 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

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

A fermentation lock better known as an airlock is a piece of equipment or lid that is designed to let CO2 out without..... 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

Also known as grain alcohol, ethanol is what gets us drunk. It is produced (along with co2) when sugars are fermented..... 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

A gold to copper colored ale, with pronounced hop bitterness. The terms Ordinary Bitter, Best Bitter, and Strong Bitt..... 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

A dark, malty, German-style lager beer. The word "dunkel" means "dark", and is also sometimes used as an adjective, a..... 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

A very dark ale, with a roasted (sometimes coffee-like) character. Guinness Stout (draft) is the prototypical Dry Sto..... 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

Most commonly used to refer to a very strong, German-style lager beer. To be called a Doppelbock under German law, a ..... 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

The process of heating a liquid to its boiling point, removing the vapors through a cooling and condensing apparatus,..... 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

Mash method involving the boiling of parts of the mash and return of coagulation. It is characterized by a loss of so..... 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

Decanting is a process of removing liquid from sediment that have fallen out of suspension. For example after making ..... 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

Any nutrient system for the artificial cultivation of bacteria or other cells; usually a complex mixture of organic a..... 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

Crown Caps

Common metal caps used to seal beverage bottles by being crimped or squeezed on... 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

Corn

A cereal grain commonly used as an adjunct in American Light Lagers, and Classic American Pilsners. Also used in some British ales... Read More

A cereal grain commonly used as an adjunct in American Light Lagers, and Classic American Pilsners. Also used in some..... Read More

October 25, 2019

Corked

An expresssion used when a wine has gone bad. Typcially becasue the cork has lost its resilency 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

Coagulation

CoagulationThe 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

CoagulationThe act or state of becoming viscous, jelly-like or solid, or of uniting into a coherent mass; especially ..... Read More

October 25, 2019

Cloying

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

October 25, 2019

Classic American Pilsner

Classic American PilsnerThe 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

Classic American PilsnerThe ancestor of the American Light Lager style, as it existed prior to Prohibition. More flav..... Read More

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Category

Article Types

November 05, 2019

I Want to Keg My Soda, How Do I Carbonate It?

November 04, 2019

Instructions on How to Make Hard Cider

October 29, 2019

Hard Cider

October 28, 2019

How to Make Kombucha

October 25, 2019

Can I double or triple a recipes for making cheese?

October 25, 2019

India Pale Ale

October 25, 2019

Should I ever throw away a SCOBY layer?

October 25, 2019

What the heck is a SCOBY Hotel?

October 25, 2019

My “mother” SCOBY had a “baby.” How do I care for it?

October 25, 2019

There are floaters, blobs or baby SCOBYs in my bottled booch. What do I do?

October 25, 2019

Will my Kombucha ever expire or go bad?

October 25, 2019

When is my Kombucha ready to drink?

October 25, 2019

How should my SCOBY look and behave?

October 25, 2019

Hydrometer

October 25, 2019

Hops

October 25, 2019

Bittering Hops

October 25, 2019

Hop Jack

October 25, 2019

How should I store roasted coffee beans?

October 25, 2019

Why should I roast coffee beans at home?

October 25, 2019

Base Malt

October 25, 2019

How to Make Mozzarella Cheese

October 25, 2019

How to Make Cheese

October 25, 2019

How to Make Cheddar Cheese

October 25, 2019

Hot Break

October 25, 2019

DMS- (Dimethyl Sulfide)

October 25, 2019

Original Gravity

October 25, 2019

Esters

October 25, 2019

Steeping

October 25, 2019

What is a Scoville Unit and how is it measured?

October 25, 2019

How to Make Homemade Soda

October 25, 2019

How do you roast coffee at home?

October 25, 2019

How to Make Hot Sauce

October 25, 2019

Cold Break

October 25, 2019

Dry-Hopping

October 25, 2019

Mashing

October 25, 2019

Mead Gravities

October 25, 2019

What is the difference between Coarse Cheesecloth and Butter Muslin?

October 25, 2019

Does my water source matter when making cheese?

October 25, 2019