| Adjunct | Something added to beer other than malt, hops, water, and yeast. Like corn or sugar |
| Ale | Top fermenting beer brewed at room temperature. Usually 68 to72 degrees. |
| All Grain | The process of making beer with just grain. You use no DME or LME. |
| Aerate | To force air or oxygen into the wort. |
| Air Lock | A one way valve that allows carbon dioxide to escape while fermentation takes place. |
| Autolysis | The death of yeast due to shock or lack of nutrients. |
| Beer | Fermented beverage made from malt, water, yeast, and hops. |
| Blow Off | A method of expelling carbon dioxide gas by fitting tubing in the neck of the carboy and other end in pitcher of water. |
| Bottle Conditioned | Priming bottled beer with priming sugar and allowing to naturally carbonate. |
| Capper | Device used to put bottle caps on bottles. |
| Carbon Dioxide | Gas that is produced by the yeast as it consumes the malt sugar. |
| Carboy | A glass jug usually 5 to 6 1/2 gallons used to ferment beer in. |
| Chill Haze | Temporary cloudiness of beer when chilled. |
| Cider | A fermented beverage made with apple juice. |
| Conversion | process where the starches in the grain are converted to sugar that can then be fermented. |
| Dextrose | AKA corn sugar. This is used in priming beer. |
| DME | Dried malt extract. |
| Dough In | The process of adding grain and water to the mash tun. |
| Dry Hopping | Adding hops to the secondary to add aroma to beer. Usually for a week to two weeks. |
| Fermentation | Conversion of sugar to carbon dioxide and alcohol. The results of yeast. |
| Final Gravity | The ending gravity of beer after fermentation. |
| Finings | Used to clear beer. Products such as Irish Moss, and Inglass |
| Flocculation | This is how yeast settles out after fermentation. Yeast's have different flocculation rated as low, med, or high |
| Extract | Malt that has been processed by mashing and comes in the form of dry or liquid. |
| Extraction rate | This is a measurement of the starches that are converted to sugar during the mash. |
| Hops | Used to give beer its flavor. Some say hops spice the beer. |
| Hot Break | This is the gunk that settles out in the bottom of the kettle after it is cooled. |
| Hydrometer | A device that measures the amount of sugar in water. A brewer uses this to estimate the alcohol content in beer. |
| Irish Moss | A fining that is a form of seaweed. Used to clarify beer. |
| Krausen | Foam that appears on top of fermenting beer. |
| Lager | Bottom fermenting beer brewed at cooler temperatures. Usually 32 to 58 degrees. |
| Lager | German word meaning (to store). |
| Lauter | To separate sweet wort from the spent grains. |
| Lauter Tun | This is a vessel where the malted barley and hot water convert starch to sugar. |
| LME | Liquid malt extract. |
| Lovibond | A rating system for grain from 0 to 500+. The lower the number the lighter the color. |
| Malt | Barley that has been soaked in water, allowed to sprout, and then dried. |
| Mash | This is the grain and hot water mixture. |
| Mashing | Starch is converted to sugar by mixing hot water and malted barley. |
| Mead | A fermented beverage made from honey. |
| Original Gravity | This is the gravity reading before fermentation. |
| Pitch | A term used in beer making meaning to add yeast to wort. |
| Primary Fermenter | Usually a plastic or glass container used to ferment beer in. |
| Priming Sugar | AKA corn sugar. This is used in priming beer. |
| Proof | A term used to check and make sure yeast is alive and healthy. |
| Rack | A term used in brewing that means to move beer from one location to another. |
| Racking Cane | A long curved plastic tube used to transfer beer from one location to another. |
| Rehydrate | To add dry yeast to boiled and cooled water to slowly come back to life before pitching into wort. |
| Reinheitsgebot | The German purity law of 1516 that states that beer can only contain water, malt, hops, and yeast. |
| Rhizome | A root cutlet from a hop plant. |
| Rousing | To agitate or create turbulence. To mix. |
| Sanitizer | Solution to kill most bacteria on equipment. |
| Secondary Fermenter | A glass container used to clear beer that has been racked from the primary. |
| Siphon | Used to transfer beer from one place to another. |
| Skunky | This is a term used when a beer has been subjected to too much light. |
| Sparging | The process of running hot water over spent grains to extract remaining sugar. |
| Specialty Grain | Used to give beer color without adding much fermentables. |
| Starter | Small batch of beer used to increase the amount of yeast cells. |
| Strike temperature | This is temperature you are shooting for when doing all grain. |
| Thermometer | A device to measure the temperature. |
| Trub | The junk at the bottom of your pot after the boil. You should avoid adding this to the fermenter. |
| Wort | Unfermented beer. |
| Wort Chiller | A device used to cool the wort. |
| Yeast | a microorganism that eats sugar and the by products are carbon dioxide and alcohol. |