| Term | Definition |
|---|---|
| Saccharometer | Any devise for measuring the amount of sugar in a solution. A specially calibrated hydrometer.
|
| Saccharomyces carlsbergensis | See Bottom-fermenting yeast.
|
| Saccharomyces cerevisiae | See Top-fermenting yeast.
|
| Saccharomyces uvarum | See Bottom-fermenting yeast.
|
| Sanitize | To reduce microbial contaminants to insignificant levels.
|
| Sarcina | Undesirable microorganism from brewing standpoint. Classified as pediococcus cerevisiae.
|
| Secondary Fermentation | Stage of fermentation occurring in a closed container from several weeks to several months. A period of settling and conditioning of the beer after primary fermentation and before bottling.
|
| Seed Yeast | Yeast used to start fermentation in a brew.
|
| Shelf life | Describes the number of days a beer will retain it's peak drinkability. The shelf life for commercially produced beers is usually a maximum of four months.
|
| Slurry | A thin mixture of water and insoluble solids.
|
| Solubility | The quantity of solute present in a given amount of the saturated solution, at a certain temperature, is called the solubility of the solute.
|
| Solute | When a solid is dissolved in a liquid, the solid is termed the solute, the liquid the solvent. When one liquid is dissolved in a second liquid, the liquid present in the smaller amount is usually called the solute. In this case, the designation is arbitrary, particularly when the liquids are completely miscible.
|
| Solution | A homogeneous mixture formed by the process in which a substance, whether solid, liquid or gaseous is dissolved into a liquid called the solvent.
|
| Sorghum | Any representative of the genus (sorghum) or tropical cereal grasses.
|
| Sour/Acidic | Vinegarlike or lemonlike; can be caused by bacterial infection.
|