A proteolytic enzyme obtained from the latex of papaya used by brewers to increase the stability of their beer.

Heating of beer to 60-79C/140-174F to stabilize it microbiologically. Exposure of coldest point in packaged beer to 140F or 60C., for one Unit (PU) minute.

To bring into colloidal solution.

To digest or dissolve by a proteolytic ferment.

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.

Flavor and aroma of medicine, plastic, Band-Aids, smoke, or cloves; caused by wild yeast or bacteria, or sanitizer residue.

To add yeast to wort.

Expresses the specific gravity as the weight of extract in a 100 gram solution at 64F (17.5C). Refinement of the Balling scale.

To separate in solid form, as from a solution. A substance separated from a solution.

The initial fermentation activity marked by the evolution of carbon dioxide and Krausen. Most of the total attenuation occurs during this phase.

The method of adding a small amount of fermentable sugar prior to bottling to give the beer carbonation, often results in some small final fermentation as well.

Proteolytic enzyme which breaks down high molecular weight proteins into lower molecular weight. Proteases in malt are active during the protein rest at 40C.-55C. in the mash. Commercial proteases of plant, fungi, or bacterial origin are used in the brewhouse to supplement malt protease and more prominently in the cellar to chillproof the beer.

Any one of a class of naturally occurring compounds containing carbon, hydrogen, oxygen, nitrogen, often sulfur, phosphorus, occasionally iron and a few other elements. They are essentially very complex combinations of amino acids and are constituents of all living cells, both animal and vegetable.

An establishment that serves beer and sometimes other alcoholic beverages for consumption on premise. The term originated in England and is the shortened form of "public house".

The owner or manager of a pub.