Term | Definition |
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Lag Phase | The period of adaptation and rapid aerobic growth of yeast upon pitching to the wort. The lag time typically lasts from 2-12 hours.
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Lager | Beers produced with bottom fermenting yeast strains, at colder fermentation temperatures than ales. This cooler environment inhibits the natural production of esters and other byproducts, creating a crisper tasting product.
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Lagering | From the German word for storage. Refers to maturation for several weeks or months at cold temperatures (close to 0C /32F) to settle residual yeast, impart carbonation and make for clean round flavors.
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Lauter | To run the wort from the mash tun. From the German word to clarify. A lauter tun is a separate vessel to do this job. It uses a system of sharp rakes to achieve a very intensive extraction of malt sugars.
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Lauter Tub | Vertical and usually cylindrical, straining tank having a false bottom for separating the wort from the spent grains.
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Lauter Tun | See mash tun.
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Lautering | The separation of sweet wort from spent grains
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Leaching | Removal of dissolvable matter from its mixture with an insoluble solid; major part occurring during mashing
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Length | The amount of wort brewed each time the brew house is in operation.
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Light-Struck | Skunklike smell; from exposure to light.
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Lipase | Any of a class of enzymes that accelerate the hydrolysis of fats to fatty acids and glycerol.
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Liquefaction | The act or process of transforming any substance into a liquid, especially the conversion of a solid into a liquid by heat, or of a gas into a liquid by cooling or pressure.
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Liquor | The brewer's word for water used in the brewing process, as included in the mash or, used to sparge the grains after mashing.
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Lupulin | The fine, yellow, resinous powder on the strobile of hops.
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Lysis | Breaking apart of cells.
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