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There are 30 entries in this glossary.
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Term Definition
Sparge

To spray grist with hot water in order to remove soluble sugars (maltose). This takes place at the end of the mash.

Specific Gravity

A measure of the density of a liquid or solid compared to that of water ((1.000 at 39F (4C)).

Spigot

A faucet used to regulate the flow of liquids from the bunghole of a barrel.

Spiles

Small, wooden pegs or plugs, used to close vent holes in barrels.

Squares

Brewers' term for a square fermenting vessel.

Starch

A white, odorless, tasteless, granular or powdery complex carbohydrate. It gives a deep blue color with iodine.

Steam Beer

Top fermenting beer of very high carbon dioxide content, originated in California.

Steeping

To prepare grain for germination by soaking in water, usually to 45% moisture.

Sterile

Free from living microorganisms, as bacteria, or their visible spores.

Sterilize

To eliminate all forms of life, especially microorganisms, either by chemical or physical means.

Substrate

The substance upon which an enzyme acts.

Sugar

Any of a group of carbohydrate compounds of relatively low molecular weight and comprised of not to exceed three monosaccharide units. They may be monosaccharide such as dextrose, disaccharide such as maltose or trisaccharide such as raffinose.

Sulfurlike

Reminiscent of rotten eggs or burnt matches; a by-product of some yeast's.

Suspension

The state of a solid when its particles are mixed with, but undissolved in, a fluid or another solid; a two-phase system consisting of a finely divided solid dispersed in a solid, liquid or gas.

Sweet

Taste like sugar; experienced on the front of the tongue.