|| Materials, other than malt, which contribute
|| 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.
|| Formation of a yeast head in the fermenter.
| Barm ale
|| Drainings or pressings from the yeast after its
removal from the fermentation vessel.
|| Residue in fermentation or storage vessels or
| 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.
|| 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
| Excess condition
|| Carbon dioxide content of beer is above specification.
|| The amount of extract which is fermentable in
| 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.
|| Excise term relating to the granting of permission
to perform legally operations which would otherwise be illegal.
|| Plug sealing the tapping bush of a cask.
| Last runnings
|| Last portion of extract from the mash tun.
|| 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
|| 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.
|| 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.
|| Vigorous agitation of the fermentation usually
involving some form of circulation.
|| Instrument for determining the specific gravity
of wort or beer.
|| 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.
|| A bung, inserted in the bungbush or shiveport
of a cask.
|| 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%
|| 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.
|| 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.
|| Tilting of a cask.
|| A small plug in the shive.
|| In this document ullage refers to spillage or
losses associated with dispense.
|| 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.