Subscribe to:
Post Comments (Atom)
About Me
- Steven
- I live in West Lothian, Scotland with my partner and her son. I've recently taken up homebrewing, which is why I've started this blog.
Links - Beer related.......and not!
Index
Glossary
- As I learn the terminology of homebrewing I'll add the terms and their meanings here.
- ABV - alcohol by volume - how steaming your brew gets you
- Wort - the mixture of water, malt and hops to which the yeast is pitched
- Brewing Liquor - the water used to make up the wort
- Hydrometer - tool for measuring specific gravity (sg) of wort/beer/wine - this is the amount of sugar present in wort from which ABV can be calculated
- OG - original gravity, the density of the wort which concretely means the amount of sugar present. The OG is measured with a hydrometer prior to pitching the yeast.
- FG - final gravity, the amount of sugars left in the wort after fermentation, allows us to know how much sugar the yeast has eaten and to calculate ABV
- Malt - Grain (usually Barley) which has been allowed to germinate then stopped turning starches into sugars which the yeast "eats" turning into alcohol and co2. The malt provides the sweeter flavours in the beer. Oh it's also the main ingredient in WHISKY!
- Hops - flower of this vine like plant is used in the making of beer - gives beer it's bitterness
- Lees - the gunky stuff left at the bottom of the fermentor after fermentation, comprises dead yeast cells
- Pitch - simply adding the yeast to the wort to begin fermentation
0 comments:
Post a Comment