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• Mash tun
  ...heated with [[water]] in order to [[convert]] the grain's [[starch]] to [[sugar]]. This process is known as [[mashing]]. The grain is then rinsed, or [[l
  1 KB (252 words) - 03:39, 8 December 2008
• Hydrometer
  ...iable if there are no additional substances dissolved in the mixture (like sugar); and no air or CO2 bubles adhere to the meter during the measurement.
  3 KB (399 words) - 01:31, 16 August 2010
• Fly Sparging
  ...unoff. It’s important to go slow so as to extract the maximum amount of sugar and not compact the grainbed, which would stop the runoff. Lauter design i
  1 KB (223 words) - 17:09, 17 July 2011
• No sparge method
  ...bable extreme, adding a unit of grain would eventually mean losing as much sugar due to absorption as you would gain from extraction. A lesson that can be
  4 KB (637 words) - 17:05, 29 June 2015
• Extract Brewing Simplified
  ...yeast]]. Put an [[airlock]] on, wait 7-10 days, [[bottle]] with a little [[sugar]] in each bottle, cap, wait 2 weeks, and your beer is done and ready to dri
  5 KB (851 words) - 21:09, 4 July 2008
• Packaging and Carbonation
  ...f necessary the section on priming to determine how much [[Priming|priming sugar]] you need to add. * [[Priming sugar]] (other options such as [[Krausening]] are viable but much more difficult)
  5 KB (724 words) - 23:43, 5 December 2012
• Modification
  In unmalted [[grain]], the [[starch]] which will eventually be converted to [[sugar]] and [[fermentation|fermented]] is stored in the grain's '''endosperm''', *It releases the [[starch]], making it available for [[conversion]] to [[sugar]] by [[diastatic enzymes]]
  2 KB (321 words) - 17:09, 30 August 2007
• Conversion
  ...e process by which [[starch]] in the brewing [[grain]] is converted into [[sugar]] which can be used by [[yeast]] in [[fermentation]]. Conversion is carrie
  439 bytes (59 words) - 15:21, 10 December 2007
• Starch
  ...s composed mostly of starch. The process by which starch is turned into [[sugar]] during the mash is known as [[conversion]]. An [[iodine test]] is used t
  554 bytes (83 words) - 17:08, 30 August 2007
• Sugars
  #REDIRECT[[Sugar]]
  18 bytes (2 words) - 17:56, 30 August 2007
• Sandbox
  ...fermented apple juice, while [[Perry]] is fermented pear juice. Sometimes sugar or raisins may be added to raise the alcohol content and sometimes spices a
  3 KB (540 words) - 14:09, 1 August 2014
• Balling
  ...a percentage of sugar by weight. A reading of 10 means the solution is 10% sugar by weight. Scale is interchangable with [[Brix]].
  225 bytes (35 words) - 03:18, 28 February 2007
• Brix
  A scale measuring sugar in solution expressed as a percentage by weight. Interchangeable with [[Bal
  284 bytes (34 words) - 15:58, 2 February 2010
• Body
  ...tated by how much unfermented sugar remains in the finished beer; the more sugar, the heavier the body.
  252 bytes (44 words) - 03:18, 28 February 2007
• Malting
  * The sugar derived from such grains which is heavy in maltose, such as baker's malt,
  1 KB (195 words) - 12:32, 15 September 2007
• Priming
  ...ttle conditioned beer. Most homebrewers use either [[Priming_sugar|priming sugar]] (Dextrose) or [[Dry_Malt_Extract|Dried Malt Extract]] (DME). Also can be
  415 bytes (64 words) - 14:40, 30 May 2008
• Belgian Blond Ale
  ...rs (commonly orange-like or lemony). Light sweetness that may have a candi sugar-like character. Subtle yet complex. ...perfumy or orange/lemon-like). Light spicy phenolics optional. Some candi sugar or honey-like sweetness on palate.
  3 KB (454 words) - 14:48, 24 November 2010
• Dextrine Malt
  ...retention, sweetness, and body. Dextrine malts contain a lot of dextrins, sugar structures that are resistant to enzyme action that remain in the finished
  564 bytes (71 words) - 14:43, 7 December 2007
• Table Sugar
  Large amounts of table sugar will not make good beer. If the majority of the ferementables comes from sugar then it is not beer.
  340 bytes (55 words) - 11:01, 11 October 2009
• Koji
  ...beer brewing process]], converting the [[starch]] found in [[rice]] into [[sugar]] that can be fermented by sake yeasts
  606 bytes (88 words) - 18:41, 14 September 2007

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