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There are 15 entries in this glossary.
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Term Definition
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.

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.

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.

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.

Lauter Tub

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

Lauter Tun

See mash tun.

Lautering

The separation of sweet wort from spent grains

Leaching

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

Length

The amount of wort brewed each time the brew house is in operation.

Light-Struck

Skunklike smell; from exposure to light.

Lipase

Any of a class of enzymes that accelerate the hydrolysis of fats to fatty acids and glycerol.

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.

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.

Lupulin

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

Lysis

Breaking apart of cells.