Getting Started: Brewing Primer

So you bought some hardware! Congrats! Next step is to read a few basics of brewing.

Define:

• Fermentation- the process of converting sugar to carbon dioxide and alcohol with yeast

• Hops-The dried conelike flowers of this plant, used in brewing to give a bitter flavor and as a mild sterilant

• Krausen-thick looking foam that forms at the top of your fermenter. It will fall to the bottom of the fermenter later and is a normal part of fermentation.

• Malt-Barley or other grain that has been steeped, germinated, and dried, used esp. for brewing or distilling and vinegar-making

• Trub-The leftover protein and yeast sludge found in a fermenter.

• Wort-The sweet infusion of ground malt or other grain before fermentation, used to produce beer

• Yeast- A microscopic fungus consisting of single oval cells that reproduce by budding, and are capable of converting sugar into alcohol and carbon dioxide

The general idea is that you extract sugar from malt(or in extract brewing use malt extract) then you boil it, you then schedule additives such as hops and spices to get the preferred use per style, much of this can be covered more in depth Here


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