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There are 271 entries in this glossary.
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Term Definition
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.

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.

Tart

Taste sensation cause by acidic flavors.

Template

A molecule that serves as the pattern for synthesizing another molecule.

Terminal gravity

Synonym for final specific gravity.

Thermo-Bacteria

Heat resistant microorganisms undesirable in brewing.

Titration

A method, or the process, of using a standard solution to determine the strength of another solution.

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".

Trub

The sediment at the bottom of the fermenter consisting of hot and cold break material, hop bits, and dead yeast.

 

Try Cock/Test Cock

Sampling device.

Tun

Any large vessels used in brewing. In America, "tub" is often preferred.

Underdough

The sludge contained between the false bottom and the real bottom of a straining tank. It consists of rather hard parts of the mash and contains at times considerable amounts of starch.

Units of bitterness

See IBU.