| Adjunct |
Materials, other than malt, which contribute to extract. |
| Attemperation |
Applying cooling to control the temperature of the fermentation and/or initiate sedimentation of yeast. |
| Attenuation limit |
Gravity to which wort is fermentable. |
| Attenuation target |
Final gravity required after primary fermentation. |
| Auxiliary finings |
Preparations containing gums, alginates or silicates which are used to assist fining. |
| Barming |
Formation of a yeast head in the fermenter. |
| Barm ale |
Drainings or pressings from the yeast after its removal from the fermentation vessel. |
| Bottoms |
Residue in fermentation or storage vessels or in casks. |
| Chelator (Chelating agent) |
Compound which binds available metal ions. |
| Cleansing time |
Time required to sediment yeast when cooling is applied at the end of primary fermentation. |
| Cold break |
Precipitate formed when wort is cooled. |
| Copper finings |
Clarifying agents added to the copper. |
| Copper sugars |
Crystalline sugars which contribute to extract and are added to the copper during wort boiling. |
| Copper syrups |
Liquid adjuncts prepared by hydrolysis of suitable starch. They contribute to extract and are added to the copper during wort boiling. |
| Cropping |
Separation of yeast from fermenting wort. |
| Diastatic power |
A measure of the activity of the enzymes present in malt which are involved in the breakdown of starch. |
| Displaced beer |
Overflow from cask at fining. |
| Dressing a fermentation |
Sprinkling materials on to the surface of fermenting wort. |
| Excess condition |
Carbon dioxide content of beer is above specification. |
| Fermentability |
The amount of extract which is fermentable in wort. |
| Forcing tests |
Methods of holding beer at elevated temperatures to encourage the growth of any micro-organisms present, They are used to assess biological stability of beer |
| Hot break (trub) |
Precipitate resulting from wort boiling. |
| Isinglass finings |
Colloidal substance which is added to beer to assist its clarification. |
| Indulgence |
Excise term relating to the granting of permission to perform legally operations which would otherwise be illegal. |
| Keystone |
Plug sealing the tapping bush of a cask. |
| Last runnings |
Last portion of extract from the mash tun. |
| Liquor |
Water used in the brewing process. |
| MYGP plates |
Agar plates containg Malt extract, Yeast extract, Glucose and Peptone. |
| Malt extract |
Material extracted from malt and usually concentrated by evaporation. |
| Pitching |
Inoculating wort with yeast to start the fermentation. |
| Pitching heat |
Temperature of the wort when yeast is pitched. |
| Pitching rate |
Quantity of yeast added per unit of wort. |
| Primary fermentation |
The first and principal fermentation. |
| Primings |
Sugar solution added to beer after primary fermentation. |
| Respiratory-deficient Mutants |
Spontaneously and commonly occurring yeast mutants unable to use oxidative pathways for generating metabolic energy. Such strains are unable to use non-fermentable carbon sources (e.g. glycerol and lactate) for growth and are usually affected also in their fermentation and/or sedimentation characteristics. |
| Rousing |
Vigorous agitation of the fermentation usually involving some form of circulation. |
| Saccharometer |
Instrument for determining the specific gravity of wort or beer. |
| Screenings |
Corns and other extraneous materials which pass through a sieve with a mesh size of 2·2 mm |
| Secondary fermentation |
Process in which beer continues to ferment and mature after cleansing. |
| Shive |
A bung, inserted in the bungbush or shiveport of a cask. |
| Skimming |
Removing yeast head from the top of the fermenter, particularly in collecting yeast for repitching. |
| Slack malt |
Malt which has picked up moisture following kiln-drying so that the final moisture content is more than 0·5% above specification. |
| Spile |
A wooden peg used to vent or release carbon dioxide from a cask. A porous spile permits slow escape of gas; a non-porous spile prevents gas diffusing through. |
| Stillage |
Structure which supports casks of beer in a horizontal position ready for dispense. |
| Sticking fermentation |
Fermentation which slows down abnormally or stops before the attenuation target is reached. |
| Stooping |
Tilting of a cask. |
| Tut |
A small plug in the shive. |
| Ullage |
In this document ullage refers to spillage or losses associated with dispense. |
| Venting |
The use of porous and non-porous spiles to control the condition of cask beer. |
| Viability of Yeast |
Percentage of the cells which are living. |
| Wild yeast |
Any yeast other than the strain selected for the primary fermentation. They may be genera other than Saccharomyces. |
| WLN Agar |
Wallerstein Laboratory Nutrient agar - an agar medium containing the pH indicator bromocresol green. |
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