Term | Definition |
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Doubling | The addition of unyeasted wort to beer in the first stage of the main fermentation.
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Draft (Draught) | 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.
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Dry-hopping | The addition of dry hops to fermenting or aging beer to increase its hop character or aroma.
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EBC | European Brewing Convention. An EBC scale is used to indicate colors in malts and beers.
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Emulsion | The product of the dispersion of one liquid in another liquid, the dispersed phase particles being larger than colloidal size.
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Enzymes | 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.
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Essential | 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.
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Ester | Product of a reaction between an acid and alcohol. A volatile flavor compound naturally created in fermentation. Often fruity, flowery or spicy.
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Estery | Aroma or flavor reminiscent of flowers or fruits.
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Evaporation | The loss of water or volatile substances from liquids or solids.
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Extract | The total solids contained in a liquid, (e.g., wort).
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False Bottom | 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.
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Fermentation | Conversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast.
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Filter | The removal of designated impurities by passing the wort through a medium. Yeast in suspension is often targeted for removal.
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Filter Mass | Prepared cotton used for beer filtration, at times containing synthetics.
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