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• FG
  #REDIRECT[[Specific gravity]]
  29 bytes (3 words) - 01:40, 17 December 2008
• IBU
  ...where SG is specific gravity, t is the time of the hops in the boil, AA is the alpha acid rating of the ...where tanh() is hyperbolic tangent, SG is specific gravity, t is the time of the hops in the boil, AA is the alpha acid rating of the
  1 KB (212 words) - 14:16, 26 October 2009
• OG
  #REDIRECT[[Specific gravity]]
  29 bytes (3 words) - 01:39, 17 December 2008
• SG
  #REDIRECT[[Specific gravity]]
  29 bytes (3 words) - 01:38, 17 December 2008
• Do I need an hydrometer?
  ...e you will always have enough sugar in the wort and will know the original gravity. If your beer finishes fermenting you will be able to work out the alcohol ...the beer has finished fermenting or sometimes even started is to check the gravity with a [[Hydrometer]]. Just because the airlock no longer bubbles does not
  844 bytes (141 words) - 00:59, 15 November 2007
• Can I bottle yet?
  ...the gravity to see if you've reached your target. Some advise checking the gravity three days in a row to make sure it hasn't changed, but that has been debat
  474 bytes (80 words) - 12:10, 13 September 2007
• Pitching the Yeast
  ...ing the yeast, a sample of the [[wort]] should be taken and its [[specific gravity]] measured with a [[hydrometer]].
  4 KB (626 words) - 03:31, 15 December 2008
• Dubbel
  Dubbel wort is generally of a medium-high gravity which can present problems to many varieties of yeast.Using a starter to re
  4 KB (676 words) - 17:49, 16 July 2008
• Bock
  ...n the ranges cited, the style can be considered to have no upper limit for gravity, alcohol and bitterness (thus providing a home for very strong lagers). Any ...rate hop bitterness that should increase proportionately with the starting gravity. Hop flavor should be low and hop aroma should be very low. Bocks can range
  18 KB (2,877 words) - 16:03, 30 March 2011
• Dry
  ...there is little sugar overall, or when a yeast is too attenuative for the gravity. It can also be the result of a [[bacteria|bacterial]] or other [[infectio The easiest way to avoid dryness is to balance the gravity of your wort or must and the attenuative character and alcohol tolerance of
  1 KB (223 words) - 03:23, 15 December 2008
• Wee Heavy
  ...rongest of the [[Scottish beer styles]], with alcohol content and original gravity in some cases rivaling [[Barley Wine]]. Like many Scottish beers, it is sw
  6 KB (940 words) - 14:56, 24 November 2010
• Cream Ale
  ...-low hop bitterness. Low to moderate maltiness and sweetness, varying with gravity and attenuation. Usually well attenuated. Neither malt nor hops prevail in ...tion levels can lend a "thirst quenching" finish. High carbonation. Higher gravity examples may exhibit a slight alcohol warmth.
  6 KB (932 words) - 03:41, 1 March 2013
• Belgian Pale Ale
  ...ing color, body and complexity. Candi sugar is not commonly used as a high gravity is not desired. Noble hops, Styrian Goldings, East Kent Goldings or Fuggles
  5 KB (734 words) - 14:49, 24 October 2007
• English Brown Ale
  ...hern English (or "London-style") brown ales are darker, sweeter, and lower gravity than their Northern cousins.
  5 KB (803 words) - 14:51, 24 November 2010
• Specialty Session Beer
  ...ines do recognize a category of commercial beer brewed to lower than usual gravity. These beers are especially common in certain parts of the United States w
  2 KB (255 words) - 17:58, 24 September 2007
• Rauchbier
  ...rate hop bitterness that should increase proportionately with the starting gravity. Hop flavor should be low and hop aroma should be very low. Bocks can range
  8 KB (1,269 words) - 19:47, 15 October 2007
• Stout
  The Guinness brewed for export was traditionally brewed to a higher gravity, resulting in a higher alcohol, stronger flavored beer. Until recently, th Tropical stout is the term usually applied to the sweet, high-gravity stouts often brewed in the Carribbean and elsewhere. These stouts were oft
  31 KB (4,799 words) - 01:25, 1 April 2009
• Lambic
  '''Faro''' is made by blending lambic, usually low-gravity Unblended Lambic or a blend of Lambic and Mars, with burnt sugar or dark ca |mouthfeel=Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from tasting like water. A
  19 KB (2,939 words) - 14:27, 22 September 2007
• Specialty Aged Beer
  ...ed additives (wood chips, wood staves, oak essence). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional f
  19 KB (3,119 words) - 05:18, 8 December 2008
• Specialty Belgian Beer
  ...ble. Some are well-attenuated, thus fairly light-bodied for their original gravity, while others are thick and rich. Most are moderately to highly carbonated.
  8 KB (1,289 words) - 19:52, 22 October 2007

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