The addition of unyeasted wort to beer in the first stage of the main fermentation.

The process of dispensing beer from a bright tank, cask or, keg, by hand pump, pressure from an air pump or, injected carbon dioxide inserted into the beer container prior to sealing.

The addition of dry hops to fermenting or aging beer to increase its hop character or aroma.

European Brewing Convention. An EBC scale is used to indicate colors in malts and beers.

The product of the dispersion of one liquid in another liquid, the dispersed phase particles being larger than colloidal size.

Catalysts that are found naturally in the grain. When heated in mash, they convert the starches of the malted barley into maltose, a sugar used in solution and fermented to make beer.

Any one of a class of odoriferous, volatile liquids, Oil insoluble in water, which are obtained from plants to which they impart odors and other characteristic properties.

Product of a reaction between an acid and alcohol. A volatile flavor compound naturally created in fermentation. Often fruity, flowery or spicy.

Aroma or flavor reminiscent of flowers or fruits.

The loss of water or volatile substances from liquids or solids.

The total solids contained in a liquid, (e.g., wort).

The slotted or perforated, liftable plates in the Bottom straining tank, forming a support for the grains, a few inches above real bottom of strainer.

Conversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast.

The removal of designated impurities by passing the wort through a medium. Yeast in suspension is often targeted for removal.

Prepared cotton used for beer filtration, at times containing synthetics.