| Term | Definition |
|---|---|
| Roasted Malt | Malt used for coloring purposes.
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| Rousing | Turbulent action in a liquid caused by mechanical agitation or introduction of a gas.
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| Ruh (G) | Period of storage after main fermentation.
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| Saccharometer | Any devise for measuring the amount of sugar in a solution. A specially calibrated hydrometer.
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| Saccharomyces carlsbergensis | See Bottom-fermenting yeast.
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| Saccharomyces cerevisiae | See Top-fermenting yeast.
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| Saccharomyces uvarum | See Bottom-fermenting yeast.
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| Sanitize | To reduce microbial contaminants to insignificant levels.
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| Sarcina | Undesirable microorganism from brewing standpoint. Classified as pediococcus cerevisiae.
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| Secondary Fermentation | Stage of fermentation occurring in a closed container from several weeks to several months. A period of settling and conditioning of the beer after primary fermentation and before bottling.
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| Seed Yeast | Yeast used to start fermentation in a brew.
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| Shelf life | Describes the number of days a beer will retain it's peak drinkability. The shelf life for commercially produced beers is usually a maximum of four months.
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| Slurry | A thin mixture of water and insoluble solids.
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| Solubility | The quantity of solute present in a given amount of the saturated solution, at a certain temperature, is called the solubility of the solute.
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| Solute | When a solid is dissolved in a liquid, the solid is termed the solute, the liquid the solvent. When one liquid is dissolved in a second liquid, the liquid present in the smaller amount is usually called the solute. In this case, the designation is arbitrary, particularly when the liquids are completely miscible.
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