Need a reference list of home brewing definitions, terms and descriptions for wine and beer? Print out the list below, email it to yourself, share on G+ or Facebook, or bookmark this page.
These substances such as preservatives, enzymes or antioxidants may be added to your home brew to add to the shelf life or simplify the brewing process.
This is a fermentable material used to make a cheaper or lighter-bodied beer and is a substitute for the traditional grains.
This may refer to either ethyl alcohol or ethanol. When the yeast works with the sugar in the malt, you get a certain alcohol content, which makes it intoxicating. Others describe it as the result of fermentation.
Alcohol by weight
This means the amount of alcohol that’s in your beer as a percentage of the volume of beer. If a bottle states it’s 2.5% alcohol by weight, it means it has 2.5 grams of alcohol for every 100 centimeters of beer.
This is a type of beer resulting from the use of malted barley and the top-fermenting types of brewers yeast. Most ale you’ll find will have hops in them, which balances out the flavor.
This is a beer that is made from all barley malt and no adjuncts.
These are the bittering compounds in hops, which are extracted when the hops is boiled with the wort. The higher the alpha acid content, the more bitter the taste will be.
This is a cereal grain, which once malted, is used as mash when brewing beer.
This is a unit of measure used to store beer. In the U.S., a barrel is equal to 31.5 gallons and 36 imperial gallons in Britain.
This term refers to the beverages that are flavored from hops and contain alcohol from fermenting grain such as malt. Part of the home brewing definitions for making beer.
Body describes the thickness and property of your beer, either full or thin bodied.
This is a device used to put your crown caps on your bottles. They can be used for home brewed beer or soda.
This bucket, made of food grade plastic, has a spigot on the bottom for your convenience. The priming sugar is put in these buckets prior to bottling so they’re sometimes referred to as priming vessels.
This is one of the two types of yeasts that are used in brewing. Also known as “lager yeast”, it’s best when used at low temperatures and produces a clean crisp taste because it ferments with more sugars.
This is the vessel where the wort that comes from the mash is boiled with the hops.
This is the sparkle created by the fermentation and caused by carbon dioxide.
If you use a carboy, this brush is a necessity for cleaning. It’s perfect for getting to the inside of the carboy, which you’ll have to do to clean it thoroughly.
This is the tank where the beer is stored after the initial fermentation. This is where it matures and becomes carbonated from the secondary fermentation.
This is when you add more hops to the aging or fermenting beer to increase the aroma or character of the hop.
These glass containers, which are also called fermentors, are used to store the beer while it ferments. The most common size is 5 gallons, although they come in a variety of sizes.
This is the female cone of the hop plant, which is used as a stability and flavoring agent in beer and other beverages.
This instrument is used to measure the weight of the liquid (fermented or unfermented) in relation to the volume of water.
This term is used to describe a style of beer.
This is a grain, usually barley, which is soaked in water to get it to a certain moisture level. It then is germinated and then roasted to be used in the making of beer. The amount of roasting determines how light or dark the beer will be. They are used as adjuncts.
This is hard plastic tubing used when you’re transferring the beer from the fermenting kettle to the bottling bucket or kettle. It bends on one end with a cap on the other end, which lets liquid flow through with the littlest amount of sediment.
This is a special type of cleaner needed to sanitize (not just clean) all your equipment so it is sterile and will not promote bacteria. Some people use unscented bleach for this.
This hose is used to get the beer from the vessel or barrel into the bottles, where it will be stored.
These bags re used to steep the specialty grains or hops in the brewing kettle. You can get reusable or disposable ones. They are steeped like tea bags.
You’ll need both small tubing (3/8″ or ½” inside diameter) and large tubing (1″ inside diameter) for your home brewing. The small tubing is used to get the beer out of the fermenter and for bottling. This large tubing is used during the initial fermentation process. Both size tubing are made of heavy-duty plastic.
This is the container where the beer will be kept during the fermentation period.
This term is used to describe the mixture of the boiled water and malt after the hops has been added and before it’s fermented.
This is used to quickly chill the boiling wort to help the yeast pitch much quicker, which helps prevent the risk of infection. It’s not a necessity, but makes things go much quicker and smoother. Some choose to make their own with a tubing bender and copper tubing.
This ingredient helps with the fermentation in your home brew. While some people may try to use bakers yeast, brewers yeast will work much better.
Find wine or beer kits or just the supplies you need in our GoodByeCityLife.com Country Store; Home Brewing.