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• Flavoring agents
  ...ts''' include anything added to a beer primarily to add flavor rather than fermentable sugar to the brew. Common beer flavorings include fruits, herbs, and spice
  1 KB (205 words) - 20:59, 16 October 2007
• Fermentable adjuncts
  ...ermentable adjuncts''', often simply called '''adjuncts''', are sources of fermentable sugars other than [[malt|malted grain]]. They serve a myriad of purposes, ...and yeast as an "adjunct", ingredients whose primary purpose is not to add fermentable sugars to the beer are dealt with separately, as [[flavoring agents]] or [[
  11 KB (1,552 words) - 14:26, 18 September 2013
• Specialty Spice or Herb Beer
  ...presented. Some SHV(s) may add additional body and/or slickness, although fermentable additions may thin out the beer. Some SHV(s) may add a bit of astringency,
  7 KB (1,118 words) - 20:24, 19 October 2007
• Back sweetening
  ...e dryness in the first place. Dryness can be avoided by using fewer fully fermentable sugars such as [[table sugar]], or by using a less attenuative [[yeast]]. Once a batch has fully fermented, there are two ways of back-sweetening: with fermentable or unfermentable sweeteners.
  2 KB (351 words) - 17:57, 4 November 2007
• Dextrose
  ...d from cornstarch. Glucose is a sugar preferred by yeast and is thus very fermentable, fermenting quickly and leaving little to no residual flavor. For this rea
  572 bytes (84 words) - 01:32, 14 November 2007
• Understanding Attenuation
  ...osition. The denaturization of the enzymes finally fixes the ratio between fermentable and unfermentable extract. The coagulation of proteins changes the amount a ...aracter, and different styles of beer oftentimes have different amounts of fermentable sugars remaining.
  13 KB (2,153 words) - 09:38, 4 August 2014
• Mash Time Dependency of Wort Fermentability
  ...high mash temperature was desired to start out with a mash that is poorly fermentable and is thus able to show any drop in fermentability over time. ...nued alpha amylase activity was the reason for the continued production of fermentable sugars. Though the drop in mash temperature was unplanned it better emulate
  5 KB (807 words) - 01:38, 4 December 2007
• Diammonium Phosphate
  Diammonium Phosphate(DAP) - Contains fermentable nitrogen (N) at 25g/HL = 50mg/L N and phosphorus. The chemical formula for ...stance, a DAP addition of 1 g/L (8.3 lb/1,000 gal) provides about 258 mg/L fermentable N.
  292 bytes (45 words) - 15:53, 6 August 2008
• Spunding
  ...]], or after the beverage is transferred to another vessel containing more fermentable sugar for carbonation during a [[Secondary fermentation|secondary fermentat
  3 KB (423 words) - 03:42, 20 February 2011
• Bulk Priming
  Priming is the practice of adding a small amount of fermentable material (i.e. sugar) to beer just before bottling so as to provide enough
  4 KB (841 words) - 15:40, 10 September 2011
• Home Brew Acronyms
  '''Mash''' (vt.) - to convert staches in grist to fermentable sugars and long-chain dextrins by the action of enzymes in the malt portion
  14 KB (2,225 words) - 23:56, 13 July 2017
• Bottle bomb
  ...aking [[sweet mead]], since the final product is intended to contain extra fermentable [[sugars]] from [[honey]]. Additionally, fermentation of honey is less pre
  6 KB (910 words) - 01:04, 1 April 2009

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