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• Adambier
  ...racked again into aging vessel for at least 6 months. Prime with 4oz corn sugar and active 2oz (thick slurry) Scottish ale yeast culture, age cool for at l
  8 KB (1,230 words) - 14:47, 19 March 2016
• Vinegar
  ...], which convert the [[alcohol]] that results from primary fermentation of sugar by [[yeast]] into acetic acid in a secondary fermentation process. The vin ...the most common types available. However, almost any substance containing sugar can be and probably has been made into vinegar, if not intentionally than t
  1 KB (220 words) - 20:09, 15 October 2007
• Flavoring agents
  ...e anything added to a beer primarily to add flavor rather than fermentable sugar to the brew. Common beer flavorings include fruits, herbs, and spices.
  1 KB (205 words) - 20:59, 16 October 2007
• Fermentable adjuncts
  ==Sugar Adjuncts== ===Brown Sugar, Dark===
  11 KB (1,552 words) - 14:26, 18 September 2013
• Krausening
  ...ailable in a brewery. It also has several advantages over the priming corn sugar/DME: * the apparent [[OG]] will not be changed. (If you use a highly concentrated sugar solution your [[FG]] and [[ABV]] will be as if the beer had a 2-3 GU higher
  5 KB (879 words) - 03:31, 19 July 2014
• Candi Sugar
  [[How to make Candi Sugar]]
  103 bytes (13 words) - 18:34, 26 October 2007
• Quadrupel
  ...e malts for maltiness, other Belgian specialty grains for character. Candi sugar to lighten body and to add color and flavor (if dark candi is used). Noble- ...brown in color. Often, though not always, brewed with dark Belgian "candy" sugar, these beers can be well attenuated, ranging from medium to full bodied. Th
  5 KB (791 words) - 17:25, 2 November 2007
• Table Beer
  ...ly sweet. More modern versions of this beer incorporate sweeteners such as sugar and saccharine added post fermentation to sweeten the palate and add to a p
  2 KB (344 words) - 17:07, 29 June 2015
• Back sweetening
  ...he brewer can '''back sweeten''' the batch by an addition of unfermentable sugar. ...ess can be avoided by using fewer fully fermentable sugars such as [[table sugar]], or by using a less attenuative [[yeast]]. See the [[Dry]] article for m
  2 KB (351 words) - 17:57, 4 November 2007
• Dextrose
  ...ften sold as "corn sugar", which is derived from cornstarch. Glucose is a sugar preferred by yeast and is thus very fermentable, fermenting quickly and lea #[[Priming]] sugar
  572 bytes (84 words) - 01:32, 14 November 2007
• Understanding Attenuation
  [[Hydrometer]]s are calibrated for measuring the sugar (extract) content of a water solution. This is true for wort. But when used ...e to a third and lager yeasts (saccharomyces uvarum) can ferment that wort sugar completely, lager yeasts will show a slightly higher limit of attenuation f
  13 KB (2,153 words) - 09:38, 4 August 2014
• American Handy Book of the Brewing, Malting, and Auxiliary Trades/Storage Cellar Operations
  The yeast settles the more quickly, the less sugar there is present and the smaller the storage vats; and proteids are the mor
  5 KB (812 words) - 18:01, 19 July 2011
• American Handy Book of the Brewing, Malting, and Auxiliary Trades/Composition of Various Beers
  !Sugar. !Sugar.
  11 KB (764 words) - 18:00, 19 July 2011
• How to brew BMC
  1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 12.50 % <br>
  2 KB (324 words) - 22:09, 8 March 2012
• Mash-lauter tun
  ...ess of [[The Theory of Mashing|converting the starches]] in the grain into sugar ([[mashing]]) and separating the wort from the grains ([[Lautering|lauter]]
  608 bytes (96 words) - 15:51, 2 January 2008
• EDME
  ...eneric term for malt extract. In many breweries, the pipe running from the sugar room to the mash tuns is still known as the "Edme pipe." As the 1994 recipi
  2 KB (374 words) - 00:19, 1 April 2008
• Diastatic power
  ...roduction of a number of enzymes such as amylase which convert starch into sugar; thereby, sugars can be extracted from the barley's own starches simply by
  1 KB (215 words) - 03:05, 15 December 2008
• Spunding
  ...the beverage is transferred to another vessel containing more fermentable sugar for carbonation during a [[Secondary fermentation|secondary fermentation]].
  3 KB (423 words) - 03:42, 20 February 2011
• Bulk Priming
  ...ing is the practice of adding a small amount of fermentable material (i.e. sugar) to beer just before bottling so as to provide enough CO2 or carbonation to ...ntire batch at once immediately prior to bottling as opposed to adding the sugar to each bottle.
  4 KB (841 words) - 15:40, 10 September 2011
• Home Brew Acronyms
  '''Gravity''' - is the concentration of sugar in the wort or beer. There are various methods of measurement, one of which '''K&K''' or '''K+K''' - Kit (hopped malt extract) and Kilo (sugar)
  14 KB (2,225 words) - 23:56, 13 July 2017

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