International Bitterness units. A system of indicating the hop bitterness in finished beer.

Simplest form of mash, in which grains are soaked in water. May be at a single temperature, or with upward or (occasionally) downward changes.

The temperature at which malt and water are brought together at commencement of mashing. The initial infusion temperature (typically 148-158F) to create a mash temperature of 152F.

The introduction of minute organisms, like yeast or bacteria to culture media.

A more precise unit for measuring hops. Equal to the AAU multiplied by factors for percent utilization, wort volume and wort gravity.

A non-metallic element of the halogen group.

In brewing this test is generally used to check on the degradation of starch to dextrins and malt sugar. Iodine turns from a yellow to dark blue, purple or red with various starches and dextrins, but not with sugars.

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.

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

Isomerized form of alpha acids from hops. Isohumulone content is related to the hop bitterness of beer.