The sludge on top of the layer of grains in a straining tank, consisting of finely divided light particles, mostly coagulated protein.

Heating the mash stepwise to no more than mashing 78C. without adding portion of boiling mash.

Usually a fermenting or storage vessel.

A small hole to allow air to escape.

Reminiscent of wine.

Round cylindrical flat bottom tank into which hot Tank wort from the brew kettle is pumped at high velocity and tangentially to its straight wall. This high speed stream causes the wort in the tank to rotate slowly and do deposit its trub in a more or less compact cone in the center of the tank.

Sherrylike flavor; can be caused by warm fermentation or oxidation in very old beer.

The solution of grain sugars strained from the mash tun. At this stage, regarded as "sweet wort", later as brewed wort, fermenting wort and finally beer.

See heat exchanger.

A general term for single-celled fungi that reproduce by budding. Some yeasts can ferment carbohydrates (starches and sugars), and thus are important in brewing and baking. technically a group of unicellular organisms of the family Saccharomycetaceae which ferment sugars to alcohol and carbon dioxide by virtue of its enzymes (Zymase).

Yeast collected from fermentors during or after the fermentation.

Yeastlike flavor; a result of yeast in suspension or beer sitting too long on sediment.

Number of pounds of extract, obtained from 100 pounds of brewing material, given in percent. Also kilos extract per kilo brewing material.

A group of enzymes (originally found in yeasts and bacteria) which, in the presence of oxygen, convert glucose and a few other carbohydrates into carbon dioxide and water or, in the absence of oxygen, into alcohol and carbon dioxide or into lactic acid.

The science of brewing and fermentation.