Into the Brewpot...

So now that we're all familiar with ingredients, lets move onto some brewing techniques... actually, I started writing this post and found that there is just WAY too much info to spew at once, so I'm gonna recommend something and then try and segment my thoughts into future posts. My suggestion is to visit the link I have at the side for "Canadian Homebrewing Supplies" and find the book "The Complete Joy of Homebrewing". Buy this book. If you're interested in brewing beer, this is the best $20 bucks you'll ever spend. The book details far better the processes and ideas than I ever will on my blog.

Also if you want to brew you're own, this webstore is possibly the greatest one I've ever shopped from. Fair prices, and very quick service for those of us in Ontario.

Anyways, I leave you now with a glossary of sorts. This will dramatically aid me in my blogging as it will help you understand some terms without me having to write explanations. There are many more 'beer' terms, but I thought these would be the most common ones I'll use.

THE GLOSSARY

Adjuncts: Fermentable ingredients and flavorings other than malted barley - such as rice, corn, brewing sugar and herbs.

Ale: Typically, a class of beer made with a top-fermenting yeast strain that is fermented at warmer temperatures. Ale fermentations are generally shorter than lager fermentations, and the yeast fermentation by-products are more pronounced in the flavor/aroma.

Alpha Acid: Resin in hops that contributes to the bitterness of beer. The higher the alpha acid% in the hop, the more potential bitterness can be extracted from it.

Aroma Hops: Hops usually added in the last 5 minutes of the boil to impart hop aroma. They do not contribute much bitterness.

Base Malt: Malt such as pale malt, that serves as the "backbone" of the beer, as well as the main sugar source for fermentation.

Bittering Hops: Hops used early in the boil to impart bitterness. They do not generally impart much flavor or aroma.

Bottle-conditioned: A beer that undergoes a secondary ferment in the bottle.

Bottom-fermenting yeast: One of the two types of yeast used in brewing. Bottom-fermenting yeast works well at low temperatures and ferments more sugars leaving a crisp, clean taste and then settles to the bottom of the tank. Also referred to as "lager yeast".

Caramel malt: A sweet, coppery-colored malt. Caramel or crystal malt imparts both color and flavor to beer. Caramel malt has a high concentration of unfermentable sugars that sweeten the beer and contribute to head retention.

Chill haze: a haze sometimes evident in cloudy strands caused by coagulated proteins in chilled beer, does not affect flavor.

Cold Break: The coagulation of proteins during wort cooling.

Conditioning: Period of maturation intended to impart "condition" (natural carbonation). Warm conditioning further develops the
complex of flavors. Cold conditioning imparts a clean, round taste.

Fermentation: In simple terms, the process of yeast breaking down sugars into alcohol and carbon dioxide.

Fermenter: The vessel in which fermentation takes place, typically a glass carboy or food-grade plastic bucket for homebrewing applications.

Final specific gravity: Specific gravity of a beer when fermentation is complete (that is, all fermentable sugars have been fermented).

Flavor Hops: Hops added to the boil within the last 20 minutes of the boil, imparting flavor and some aroma to the beer.

Grist: Brewers' term for milled grains, or the combination of milled grains to be used in a particular brew. Derives from the verb to grind. Also sometimes applied to hops.

Gruit: A precursor to modern beers using hops. the anti-spoilage and flavoring effects of hops was created using rosemary, juniper and other herbs.

Hops: A climbing vine, whose oily flower cones are used to give beer its bitterness and aromas, as well as acting as a preservative. Bitterness of a beer is measured in International Bitterness Units (IBU). This is determined by the Alpha Acid content of that crop of hops and the amount of hops added to a batch of beer. There are many varieties of hops that each impart different flavors, aromas, and bitterness levels.

Hot Break: The coagulation of proteins during wort boiling.

Hydrometer: Instrument that measures the density of liquid in comparison to the density of water. One can determine the alcohol % of a finished beer by comparing the original gravity and final gravity.

IBU: International Bittering Units. A scale for measuring the bitterness of beer.

Lager: Beers produced with bottom fermenting yeast strains, Saccharomyces uvarum (or carlsbergensis) at colder fermentation temperatures than ales. This cooler environment inhibits the natural production of esters and other byproducts, creating a crisper tasting product.

Lagering: From the German word for storage. Refers to maturation for several weeks or months at cold temperatures (close to 0°C /32°F) to settle residual yeast, impart carbonation and make for clean round flavors.

Lautering: The process of washing converted sugars from grain

Lauter: To run the wort from the mash tun. From the German word to clarify. A lauter tun is a separate vessel to do this job. It uses a system of sharp rakes to achieve a very intensive extraction of malt sugars.

Lovibond: scale used for measuring darkness in malts. The higher the number, the darker the malt. Some malts, especially crystal malt, are available in many degrees of Lovibond.

Mash: Step in all-grain or partial mash brewing in which crushed grains/malt are mixed with hot water to rest at a pre-determined temperature or temperatures(if step mashing etc). The enzymes in the malt then convert the starches in the grain to fermentable and unfermentable sugars which the yeast will then consume during fermentation.

Malt: Barley and other grains that have been partially germinated, then dried, to allow starches to be converted to usable sugar.

Malted Barley: Barley seed that has been sprouted and dried. It is then roasted to varying degrees of darkness. Ranges from very pale (pilsners) to dark, espresso-like brown (stouts). Gives the beer its mouthfeel and sweetness.

Malt (ing): The process by which barley is steeped in water, germinated ,then kilned to convert insoluble starch to soluble substances and sugar. The foundation ingredient of beer.

Malt Extract: The condensed wort from a mash, consisting of maltose, dextrins and, other dissolved solids. Either as a syrup or powdered sugar, it is used by brewers, in solutions of water and extract, to reconstitute wort for fermentation.

Mash, mashing: The process of converting the complex carbohydrates in grains into simple fermentable sugars by mixing with and then boiling in water.

Mash Tun: A tank where grist is soaked in water and heated in order to convert the starch to sugar and extract the sugars and other solubles from the grist.

Original gravity: A measurement of the density of fermentable sugars in a mixture of malt and water taken at the beginning of a given batch of beer before the yeast is added.

Priming: Addition of a fermentable sugar to finished beer to carbonate the beer in the bottle. Corn sugar is a common priming sugar.

Reinheitsgebot: "Purity Law" originating in Bavaria in 1516 and now applied to all German brewers making beer for consumption in their own country. It requires that only malted grains, hops, yeast and water may be used in the brewing.

Sparging: Rinsing excess sugars from the grain after mashing.

Specialty Malts: Malts used in lesser quantities in the mash that are usually used to impart flavor/color/aroma. Most specialty grains do not need to be mashed and can be steeped.

Specific gravity: A measure of the density of a liquid or solid compared to that of water.

Steeping grains: Used in extract brewing applications. It is the process of soaking grains (usually specialty grains) in water to extract color/flavor/aroma/body. Steeping differs from mashing in that there is no starch-to-sugar conversion.

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".

Two-row: The most common type of barley for brewing in the world - except America where six-row in mostly used. Two-row is considered to have better flavours than six-row.

Wort: The liquid resulting from sparging, or rinsing of the malt with water to come up with a fermentable sugar solution. The wort is heated to destroy bacteria, then cooled and mixed with yeast to attain the desired outcome of beer.

Yeast: One of the four main ingredients in beer. Yeast is a single-cell fungus which feeds on sugars produceded by mashing/malt extract, producing alcohol and carbon dioxide. Yeast is considered by many to be the most important ingredient in beer making.