| Term | Definition |
|---|---|
| Final specific gravity | Specific gravity of a beer when fermentation is complete (that is, all fermentable sugars have been fermented).
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| Fining | An aid to clarification: a substance that attracts particles that would otherwise remain suspended in the brew, for instance, isinglass.
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| Forcing | Undue speeding up of process, especially the germinating process.
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| Fore Masher | Device to moisten the crushed malt before entering the mash tank; also called "Pony" masher.
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| Friability | Ease of pulverizing, mellowness.
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| Fusel Oil | A mixture of amyl alcohol, isoamyl alcohol and some lower alcohol and their esters.
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| Gas Volume | Volume of carbon dioxide in beer compared to beer of Beer liquid volume.
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| Gelatinize | To bring the starch into a jelly-like consistency during mashing.
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| Gibberellic Acid | Is an additive often used in malting to assist the penetration of water into the grain.
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| Glycogen | A white, amorphous, tasteless carbohydrate, related to starch and dextrin. One of the constituents of the yeast cell.
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| Grainy | Tastes like cereal or raw grain.
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| Grant | A horizontally placed vessel between straining tank and brew kettle, to facilitate the straining of the wort.
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| Gravity | Like density, gravity describes the concentration of malt sugar in the wort. The specific gravity of water is 1.000 at 59F. Typical beer worts range from 1.035 - 1.055 before fermentation (Original Gravity).
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| Grist | Brewers' term for milled grains, or the combination of milled grains to be used in a particular brew. Derives from the verb to grind. Also sometimes applied to hops.
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| Grits | Hulled and coarsely ground grain; especially coarse hominy.
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