| Term | Definition |
|---|---|
| Tannin | A strongly astringent substance obtained from gall nuts, sumac, etc., used in chillproofing of beer. Also present in hops and malt in small amounts.
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| Tart | Taste sensation cause by acidic flavors.
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| Template | A molecule that serves as the pattern for synthesizing another molecule.
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| Terminal gravity | Synonym for final specific gravity.
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| Thermo-Bacteria | Heat resistant microorganisms undesirable in brewing.
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| Titration | A method, or the process, of using a standard solution to determine the strength of another solution.
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| Top-fermenting yeast | One of the two types of yeast used in brewing. Top-fermenting yeast works better at warmer temperatures and are able to tolerate higher alcohol concentrations than bottom-fermenting yeast. It is unable to ferment some sugars, and results in a fruitier, sweeter beer. Also known as "ale yeast".
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| Trub | The sediment at the bottom of the fermenter consisting of hot and cold break material, hop bits, and dead yeast.
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| Try Cock/Test Cock | Sampling device.
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| Tun | Any large vessels used in brewing. In America, "tub" is often preferred.
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