AAU. See Alpha acid unit
Abbreviations, listed, xviii-xix
ABV. See Alcohol by volume
ABW. See Alcohol by weight
Acetaldehyde, 181; odor of, 177
Acetic-acid bacteria, 103
Acetobacter, 91 (illustration), 104
Acetohydroxyl acids, 182
Acetomonas, 91 (illustration), 104
Acid cleansers, cleaning with, 259
Acidity, 60; measuring, 47; problems with, 252
Acid sterilants, cleaning with, 260
Acidulation, 130-31, 132; enzymatic, 133
Acrospire, 113; growth of, 21 (illustration), 22, 114, 116
Acyl Co A, 176
Aeration, 163, 170; avoiding, 157; hazing and, 74; hot-side, 6, 33, 136
Aerobacter aerogenes, 104
Airlock, 241 (illustration)
Albumins, 31, 32, 157; finings and, 196
Alcohol, cleaning with, 260
Alcohol by volume (ABV), deriving, 320, 321
Alcohol by weight (ABW), deriving, 320, 321
Aldehydes, 33, 181; flavor and, 194
Ales, fermentation of, 172
Alkaline cleansers, cleaning with, 258-59
Alkalinity, 45, 55-59, 302; adjusting, 63, 70, 72-73; measuring, 47
Alpha acids, 78, 81, 84, 88; analysis of, 82; beta acids and, 85; isomerized, 77; loss of, 82
Alpha-amylase, 16, 27, 29, 109 (diagram), 134, 140, 142, 143; mash rests, 197
Alpha resin group, 77
Altitude, pressure and, 322
Amber malt, 291; fermentation and, 118-19
American Homebrewers Association, 82
Amino acids, 32, 176, 184; as energy sources, 181
Ammonia, 66
Amylases, 109-10
Amylopectin, 27, 27 (diagram), 28, 29, 109
Amylose, 26-27, 27 (diagram)
Anthocyanogens, removing, 196
Apparent attenuation, 198, 321; real attenuation and, 185-86
Apparent density, 197
Aroma, 200, 201; problems with, 251, 252
ASBC laboratory mash, 313
Astringency, problems with, 252
Atomic weights, 60
Attenuation, 301, 303; apparent, 185-86, 198, 321; real, 185-86, 198
Aufkraeusening, 169
Bacteria, 44, 100-6; fermenting and, 100; gram-negative, 103-6; gram-positive, 101-3
Balance scale, 264; constructing, 263 (illustration)
Balled starch, 203; problems with, 127, 129, 248
Barley, 106; aerating, 114-15; four-row, 5 (illustration), 6; harvesting, 3; improved varieties of, 6; six-row, 2 (illustration), 3, 5 (illustration), 6; two-row, 2 (illustration), 3, 5 (illustration); ungerminated/undermodified, 22; weight/yield of, 326. See also Malted barley
Barley corn, 4 (illustration)
Barley kernels, 1; decomposition of, 107; dehusked, 4 (illustration)
Barm, fermenting qualities of, 189
Beech chips, clarifying with, 196-97
Beta acids, 78, 81; alpha acids and, 85
Beta-amylase, 28, 30, 109, 109 (diagram), 134, 136, 140, 141, 142; mash rests, 197
Bicarbonate ions, 56-57
Bicarbonates, 36, 57, 58, 66-67, 197; reduction of, 70
Big Book of Brewing (Line), xiv, 82
Biscuit malt, 118
Bitterness units (IBU), 82, 84
Blowoff, 179, 180, 239, 241 (illustration)
Bock, xx; real density of, 197; recipe for, 224
Bohemian malt, kilning, 117
Boiling, 133, 134-35, 153, 157, 159; clarification and, 235; elevation and, 325; pressure and, 326; sterilizing by, 254
Bottle brush, 287, 287 (illustration)
Bottle filler, 286, 286 (illustration)
Bottle priming, 246 (table)
Bottle rack, 287
Bottle rinser, 287 (illustration)
Bottles, 286-87, 290; cleaning, 198-99, 258, 294; inspecting, 246
Bottling, 198-99, 245-46, 248, 294-95, 297; oxygenation at, 199; problems with, 251-53; racking and, 245
BrewCap, 294
Brew-house efficiency, 12, 13, 236 (table)
Brew-house yield, various sources for, 208-9 (table)
Brewing, 226-53; outline of, xvii; preparing for, 202-25, 289
Brewing liquor, 211-13 (table)
Brew log, 216-17 (table)
British ale malts, 9, 299; balling and, 129; kilning, 117; mash filter bed for, 146; partial mashing of, 116; single-decoction mash and, 135
British ales: fining and, 196; whole hops in, 160
Bromcresol Green-Methyl Red, 58
Brown malt: drying, 118; fermentation and, 118-19; pH of, 130
Bruchhefen, 188
Calcium, 55, 57, 63, 64; measuring, 59; precipitation of, 65
Calcium carbonate, 44; precipitation of, 64 (diagram)
Calcium sulfite, cleaning with, 260
Candida sp., 95
Capacity: expressing, 307-8; submultiples of, 309
Capper, 287
Caps, 287
Caramel malt, 120; crystal malt and, 119; pH of, 130
CaraPils malt, caramel versions of, 119
Carbonate ions, 57, 58; sparging and, 149
Carbonates, 66, 67, 297; free hydrogen, 36; reduction of, 71-72; sparging and, 149
Carbonation, 199, 248; degree of, 198; sugar and, 198
Carbon dioxide, 181, 246; pressure and, 322-23; production of, 177-78; volumes of, 322
Carbonic acid, 56, 71, 73, 240
Carboy brush, 284 (illustration), 286
Carboy cap, 283 (illustration)
Carboys, 241 (illustration), 282 (illustration), 290; fermentation with, 294; lagering with, 244
Carlsberg, bottom-fermenting yeast at, 90
Casks, conditioning for, 248
Cations, 50, 55, 63, 65-66; metal, 56
Cellulose, 24, 26 (diagram)
Celsius scale, changing, 306
Chemical sterilants, using, 254
Chemist’s lock, 283 (illustration)
Chillers, 276-78; counterflow, 278 (illustration); immersion, 279 (illustration)
Chloride, 49 (diagram), 67
Chloride ions, 49 (diagram), 56
Chocolate malt, 120; pH of, 130
Christian, Jacob: lager brewing by, 90
Clarification, 191; boiling and, 235; reducing treatment for, 196
Cleaning, 254-60
Clostridium butyricum, 103, 133
Cloudiness. See Haze
Cold break, 158-59, 235; problems with, 249; settling tank and, 163
Cold ferment, contamination during, 192
Coliform bacteria, 70, 104, 252
Congress of the International System of Units, 306
Construction, cleaning, 255-57
Contamination, 105 (table), 179, 194; preventing, 100-1, 162, 169, 198, 199; risk of, 191, 192
Convection currents, 173
Conversions, various, 311
Copper, cleaning, 254, 256, 257
Copper jam boiler, 275 (illustration)
Cornelius keg, 244, 285 (illustration)
Corn sugar, carbonating with, 198
Counterflow wort chiller, 278 (illustration)
Crystal malts, 302, 303; caramel malt and, 119; pH of, 130; saccharified, 120
Cubic measures, U.S./metric, 309
CWE (cold-water extract), 15, 126
Czechoslovakian malt, kilning, 117
Dark Munich, xx; enzyme strength of, 133; recipe for, 221
DBCG extract, 12-13
Debranching enzymes, 109 (diagram)
Decimal equivalents, 328
Decoction, 18, 226; first, 229; second, 230
Decoction mashing, 22, 107-8, 127, 128, 227, 298, 300, 302, 304; described, 133-36; filter bed for, 148; hopping, 155; skepticism about, 136; wort and, 155
Dekkera sp., 95
Density, 174, 215 (table); apparent, 197; checking, 240; measuring, 312-15; reference units for, xviii; temperature and, 202; wort, 185, 186-87, 188, 236, 242
Dextrinization rest, 230-31, 232
Dextrinous beer, secondary fermentation for, 194
Dextrins, 27-28, 134, 192, 194, 243, 301; a-limit, 30, 109, 140, 143; ß-limit, 29, 109, 136; maltose and, 164
Dextrocheck, testing with, 243
Diacetyl, 101, 175, 183, 185, 188; flavor and, 182; formation of, 194; kraeusening and, 243; reducing, 169
Diacetyl diketone, 102
Diacetyl rest, 242; fermentable extract and, 185
Diastatic enzymes, 108-9, 134, 135, 145
Diatomaceous earth, using, 196
Disaccharides, 30
DME. See Dry malt extract
DMS, 20; reducing development of, 237
Dopplebock, xx; recipe for, 225
Dortmund, kilning, 117
Dortmunder, xix; mash thickness and, 142; recipe for, 219
Doughing-in, 126-29, 135, 144, 227-28, 304
Dreher, Anton: bottom fermenting and, 90
Dry Malt Extract (DME), 288-89, 292
Dry measures, 309-10
Eisbocks, xx
Electron transfer, 49 (diagram)
EMP, 181
Enamelware, cleaning, 256
Enzymes, 107-10; constitutive, 107; debranching, 109 (diagram); diastatic, 108-9, 134, 135, 145; extracellular, 107; improving effectiveness of, 128; inducible, 107; intracellular, 107; nonproteolytic, 138; pH and, 47; proteolytic, 108, 145
Equipment, 261-87; cleaning, 257-58, 297
Equivalence, 60-63
Ethyl, cleaning with, 260
Ethyl acetate, 176
Ethyl alcohol, 181; boiling, 326
Evaporation rates, establishing, 156-58
Exiguus, 91 (illustration)
Extracts: diacetyl rest and, 185; expressing, 313; post-kraeusen, 184; problems with, 249; terminal, 197-98, 244; unfermentable, 197; unhopped, 288
False bottom cross sections, 269 (illustration)
Fatty acids, 33-34, 176; as energy sources, 181
Fermentation, 89, 97, 164-90, 193, 288, 293-94; acidity of, 174; clean, 185; culture-yeast, 171, 192; flavor and, 188; gelitanous, 102; heat from, 173; inducing, 168; kraeusening and, 238, 250; lag times for, 110; mash thickness and, 140-41, 301; problems with, 250-51; products of, 181; ropy, 102, 104; single-stage, 294; temperature and, 172-73, 185, 293. See also Primary fermentation; Secondary fermentation
Fermentation lock, 171, 189, 240, 243; cleaning, 257
Fermenters, 296; blocking, 295; cleaning, 258, 297; cone-bottomed, 187, 189
Filtering, 20, 74, 148, 233-34, 247 (illustration); improving, 6; purpose of, 146; speed of, 20
Final rest, 231
Fine grind-coarse grind difference, 13-14
Finings, 244; isinglass, 195-96, 245
Finishing hops, 156, 159-60; adding, 235-36
Fix, George, 60
Flavor, 200, 201; fermentation and, 188; kraeusening and, 243; problems with, 251, 252, 253; temperature and, 172-73, 294
Flocculation: improving, 162; oxygenization and, 157; pH and, 54; polyphenol, 235; problems with, 251; protein, 157, 235
Force cooling, 139, 161, 235, 237
Formulas, various, 329
Freezing point, 326
Friability, percent, 18-19
Fructose, 29 (diagram)
Fusel alcohol, 176, 177, 181, 239; esterization of, 170-71; oxidation of, 194
Galactose, 24, 29 (diagram), 30
Gallons, pounds and, 329
Gelatinous precipitate, problems with, 253
Glass, cleaning, 256
Glazed porcelain, cleaning, 256
Glucose, 29 (diagram), 30; anaerobic fermentation of, 180-81, 180 (diagram)
Grain bill, 206-7 (table)
Grams, milliliters and, 329
Gram scale, 263
Gravity, 215 (table), 312, 315, 316, 318; excess, xviii; final, 296
Grist, 122; lauter-tun, 125 (table)
Hafnia, 91 (illustration), 106
Hammer mills, 123 (illustration), 124
Hanson, Emil: lager brewing by, 90
Hardness, 38-39 (map), 55-59, 57, 58, 68 (table), 324; reducing, 74; temporary, 59; as treatment indicator, 69 (table)
Hardness test kit, 262 (illustration)
Hartong extract, 15
Hartong 45 degrees, 115
Haze, 23, 74, 233; malts and, 32; problems with, 251, 253
Hazelnut chips, clarifying with, 196-97
Heads, 1; formation/retention of, 200; problems with, 253
Heating elements, cleaning, 257
Hellesbock, recipe for, 223
Hemicellulose, 24-25, 89, 126, 138
Home grain mill, 123 (illustration)
Hop acids, solubility of, 156
Hop extraction, 245; efficiency of, 156; pH and, 53, 54
Hop nose, 160
Hop rates, 156, 214-15 (table)
Hop resins, 153; isomerization of, 157
Hops, xvii, 77-88, 80 (illustration), 160; analysis of, 84 (table); aroma, 160; bitterness of, 85; color range of, 84 (table); cone size of, 84 (table); cross-section of, 83 (illustration); displacement values of, 327; dry, 78, 160, 245; finishing, 156, 159-60, 235-36; flavoring, 159; growing, 79-80, 88 (table); kettle, 153-55, 156, 292; as preservative, 79, 155; varieties of, 78, 86-87 (table), 88
Hop scale, 276, 277 (illustration)
Humulus lupulus, 77
HWE, 14-15
Hydrochloric acid, 56
Hydrogen, 48 (diagram), 50-51
Hydrogen ions, 48 (diagram), 62
Hydrogen peroxide, cleaning with, 260
Hydrometer, 244 (illustration); calibrating, 314; measuring with, 151, 186, 197; temperature corrections for, 319
Hydroxyl ions, 62
IBU. See Bitterness units
Immersion chiller, 279 (illustration)
Indicator dyes, 58
Infusion mash, 142, 148, 227, 298-303; hopping, 155; malts for, 116, 299; modified, 304-5; traditional, 299 (graph), 299
IOB lot analysis, 14
Iodine starch conversion test, 143-44, 230, 232, 303, 305
Iodophor, cleaning with, 260
Ionic compounds, 48 (diagram), 50
Ions, 47-48, 48 (diagram); equivalent/molecular weight of, 61
Isinglass finings, 195-96, 245
Isomaltose, 28 (diagram), 92, 197
Isopropyl, cleaning with, 260
Kegging, problems with, 251-53
Kettle adjuncts, 210 (table)
Kettle break, 158; pH and, 47; problems with, 249
Kettle hops, 292; adding, 153-55, 156
Kettles, 263, 292-93; calibrating, 291; cleaning, 254, 257; decoction, 273; wort, 226, 275-76, 288
Kilning, 117-21
Klebsiella, 91 (illustration), 104
Kraeusen, 98, 103, 104, 157, 162, 168-69, 194; aroma hops and, 160; fermentation and, 155, 167, 238, 250; hazing in, 251; high, 182-83, 183 (illustration), 184-85, 242, 250, 251; late, 184; low, 178-79, 179 (illustration), 182, 240, 250; pH of, 180; post, 183-84, 242-43; problems with, 250
Lactic acid, 61-62, 71, 72, 73, 101, 102, 106, 228
Lactobacillus, 91 (illustration), 101, 102
Lactobacillus brevis, 132
Lactobacillus bulgaris, 132
Lactobacillus delbruckii, 71, 102, 132, 228
Lagering, 185, 188, 191, 193-95; bottle-conditioning and, 244; fermenting and, 182, 195, 284-85; length of, 194, 244-45; pH and, 165 (graph); yeast and, 193
Lager malts, 8, 9, 16; wort pH of, 129
Lagers, xix-xxi, 291; real density of, 197; temperatures for, 172
Lag phase, 239; primary fermentation and, 174-78; problems with, 250; yeast in, 175, 177
Lautering, 13, 20, 145, 146, 231
Lauter-tuns, 122, 226, 231, 232, 233, 234, 266-71, 268 (illustration), 270 (illustration), 305; cleaning, 257; filtering with, 146; milling for, 125; sparging and, 150
Light beers, mash thickness and, 141
Light Munich, xx, 9; recipe for, 222
Linear measures, expressing, 310
Lipids, 33; oxidation of, 194; sparging and, 34
Liquid measures, abbreviations for, 307
Liquor-storage vessels, 264
Magnesium, 55, 57, 65; measuring, 59
Malt, 7, 21 (illustration), 114; aromatic, 118; base, 8-9, 117; binning, 121; coarsely ground, 125; colored, 11, 25 (table), 129; crushed, 122-25, 124 (illustration), 144, 228, 300; dark, 302; diastic power of, 134; displacement values of, 327; dry analysis of, 10 (table); enzymatic, 117; evaluation of, 21-23; fractions, 32-33; glassy, 18; gums, 24; half-glassy, 18; infusion mash, 300; kilning, 117, 120; lager, 8, 9, 16, 129; mealy, 18; modification of, 25 (table); moisture content of, 9, 11; roasted, 303; size grading for, 23 (table); specialty, 118-20; weight of, 326; well-modified/poorly modified, 125, 202
Malted barley, xvii, 7-34, 113; milling, 122-25
Malt-extract syrup, homebrewing with, 288-97
Malting, 113-21
Malt mills/screens, 265; cleaning, 257
Maltose, 28 (diagram), 30, 92, 109, 141; dextrin and, 164
Maltotriose, 31, 192, 197, 300
Malt scale, 265
Manganese, 55, 66; removing, 74
Mannose, 29 (diagram), 30
Mash: acidity of, 71, 130; compositional changes during, xvii; fermentability and, 301; lactic-acid, 132-33, 228; odor of, 20; pH of, 129-30, 132, 228, 248; problems with, 248-49; rest mash, 126, 137, 144, 145, 197, 232; saccharified, 132; set, 249; single-decoction, 135, 231-32; step, 14, 18, 203, 227, 298, 300, 304-5, 304 (graph); temperature of, 145, 149, 228, 298, 304-5; thick, 136, 138-41, 231, 301, 302; thin, 136-37, 228; three-decoction, 127 (graph), 136-52, 227-31; two-decoction, 128 (graph). See also Decoction mashing; Infusion mash
Mash filter bed, 147 (illustration)
Mashing, 7, 13, 126-52, 157, 202, 298-99; extract from, 126
Mash-tuns, 226, 229, 265-66, 304; cleaning, 257; picnic cooler as, 267 (illustration)
Measures, 306-29
Melanoids, 117-18; phenolic, 33
Melibiose, 29 (diagram), 30
Mesh strainers, 272
Metabolic pathways, 89
Metric units, abbreviations of, 307
Mho, 55
Microaerophiles, 101
Mill, 264 (illustration)
Milliliters, grams/ounces and, 329
Milling: efficiency of, 144; equipment for, 122-25
Mineral ions, 63-64
Mineral salt treatment, 56, 74, 75-76 (table)
Mitcherlich, yeast and, 90
Mixing, described, 203
Molarity, 60-63
Monohydrate acid, 71
Monosaccharides, 24, 30, 92, 177
Munich lagers, 291, 299; mash thickness and, 141
Munich malt, 15; kilning, 117, 118; pH of, 130
Mycoderma, 91 (illustration)
National Institute of Standards and Technology (NIST), 306
Nearly fermented beer, 245-46, 248; contamination of, 194
Neon, 48 (diagram)
NIST. See National Institute of Standards and Technology
Nitric acid, 56; cleaning with, 259
Nitrogen, metabolism of, 181
Normality, 60-63
Odor, 46-47; problems with, 251, 252
Ohm, 55
Orthophosphoric acid, 71
Ounces, milliliters and, 329
Oxidation, 159; prevention of, 198
Oxygen, 48 (diagram); contamination by, 194; saturation, 164; starvation, 162
Oxygenation, 85, 170, 203; bottling and, 199; flocculation and, 157; yeast and, 178
Oxygen ion, 48 (diagram)
Paddle, 272 (illustration), 273
Pale malts, 8, 17; character grading for, 23 (table); mashing, 71; pH of, 130
Pasteur, Louis: yeast and, 90
Pasteur units, 327
Pectins, dissolving, 138
Pediococcus, 91 (illustration), 101, 102, 251, 252
Percentage equivalents/solutions, 328
Petite mutants, 162
PET soda bottles, 289
pH, 53 (table), 304; as alkalinity indicator, 69 (table); checking, 52, 53-54, 174, 235, 236, 240; mash, 248, 302; papers, 261-62, 262 (illustration); problems with, 248, 302; temperature and, 202; testing, 44, 45, 46, 47; test kit, 262 (illustration); as treatment indicator, 69 (table)
Phosphates, 33, 56, 71; leaching, 34
Phosphoric acid, 56, 61, 62, 71, 72, 228; cleaning with, 259, 260
Phosphoric coenzyme, 89; fermentation and, 110
Pichia membranaefaciens, 91 (illustration)
Pichia sp., 95
Pilseners, xix; American, xx; dark, xx; mash thickness and, 142; recipe for, 218
Pilsner, xix
Pitching, 169-71, 176, 178, 179, 237-38, 242, 290, 293; preparing for, 164, 166-68; volume, 238 (table)
Plato, 312, 314, 315, 316, 317
Polypeptides, 32, 138, 196, 226
Polyphenols, 33, 154, 158, 235; finings and, 196; flavors and, 171; polymerization of, 163; removing, 196
Polysaccharides, 24, 30, 140, 301; saccharified, 113
Polyvinylpyrrolidones, 196
Porcelain plate, 274
Potassium metabisulfite, cleaning with, 260
Pounds, gallons and, 329
Pressure: absolute, 321; altitude and, 322; boiling and, 326; carbon dioxide and, 322-23; regulating, 194; temperature and, 322, 323, 324, 325
Primary fermentation, 171, 172, 179, 189, 294; described, 239-40; lag phase of, 174-78; temperature and, 239, 240, 240 (table); time guideline for, 240 (table)
Priming bucket, 286, 295, 296; cleaning, 297
Principles of Brewing Science (Fix), 60
Protein precipitation, 157; pH and, 53
Pseudomonas, 104
Pump-spray bottles, 281
Quaternary ammonium sterilants, cleaning with, 260
Racking, 186-87, 193, 242, 244; bottling and, 198, 245; cloudiness and, 170; sampling at, 188
Real attenuation, 198; apparent attenuation and, 185-86
Recipes, 218-25
Recirculating Infusion Mash System (RIMS), 266
Reducing-sugar, analysis of, 244
Reducing-sugar analysis kit, 286
Reference units, xviii
Respiratory phase, yeast and, 177
Rest mash, 126, 137, 144, 145, 232; alpha-amylase/beta-amylase, 197
RIMS. See Recirculating Infusion Mash System
Rootlet growth, as acrospirelength indicator, 116 (table)
Roughness, problems with, 251
Rousing, 170, 178; aeration by, 162-63; racking and, 187
Ruh beer. See Nearly fermented beer
Runoff, 148; boiling, 153; cloudy, 233; restricting, 150-51; temperature of, 149
Saaz yeasts, 172
Saccharification, 134, 135, 136, 138, 142, 144, 226, 302; mash, 143; problems with, 249; temperature for, 230, 298, 300
Saccharification rest, 140-43, 230-31; duration of, 301; temperature for, 231, 232
Saccharometers, 274-75; temperature corrections for, 320
Saccharomyces, 89
Saccharomyces carlbergensis, 90, 91 (illustration), 92, 95
Saccharomyces cerevisiae, 90, 92, 95
Saccharomyces uvarum, 30, 95, 177
Salmonella strains, 70
Screens, 265
Scrub brush, 275
Secondary fermentation, 185, 188, 191-201, 243-44; duration of, 192-93; lagering and, 195; length of, 244-45; temperature for, 240
Secondary fermenter, 284-85
Sediments, 74; cold-break, 237; filtering, 41; problems with, 251; water, 46-47
Sedlmayer, Gabriel: bottom fermenting and, 90
SG 1040, 312
Shigella dysenteriae, 70
Shredded hulls, 122
Silica gel, using, 196
“Sinker” test, 22
Siphon tubing, 284
Six-row malt mill, 123 (illustration)
Size, 19
Slants, 97
SNR, 17-18
Soda keg, 247 (illustration)
Sodium, 49 (diagram), 55, 56, 65
Sodium bicarbonate, cleaning with, 259
Sodium carbonate, cleaning with, 259
Sodium chloride, 49 (diagram)
Sodium hydroxide, cleaning with, 258
Sodium hypochlorite, cleaning with, 259
Sodium ion, 49 (diagram)
Sodium metabisulfite, cleaning with, 260
Softeners, ionic-exchange, 74
Soluble gums, 24
Soluble protein, percent, 17
Sourmalt, 129
Sourmash-tun, 265
Sparge liquor, 148-49
Sparger, 272
Sparging, 20, 150-52, 157, 202, 298, 301, 302, 303, 305; lipids and, 34; preparing for, 149-50; purpose of, 146; rate for, 233-34; system for, 271 (illustration)
Specific conductivity, 54-55, 68 (table)
Specific gravity (sp gr), xviii, 312
Sp gr. See Specific gravity
Splashing, 198, 203, 253, 296; avoiding, 243, 246; contamination during, 199; racking and, 187
Sponges, 275
Spoon, 272
Springs, as brewing source, 37, 40
Square measures, expressing, 310
Squeeze bottles, 281
SRM, 11
Stabilization, 191
Stainless steel, cleaning, 254, 255-56, 257
Starch, 26-27, 26 (diagram), 28 (diagram); conversion of, 230
Staubhefen yeast, 188
Step mash, 14, 18, 203, 227, 298, 300, 304-5, 304 (graph)
Sterilant solutions, making, 327
Sterilization, 246, 254-60, 290, 294, 327
Streptococcus faecalis, 70
Subculturing, 190; fermentation and, 167
Sucrose, 28 (diagram), 30; displacement values of, 327; yeast and, 177
Sugars, 30-31; carbonation and, 198
Sulfuric acid, 56, 60, 61, 62, 71, 72; cleaning with, 260; pollution by, 36
Tanks, pressurization in, 194
Taste: areas for, 200 (illustration); perceptions, 201; problems with, 249-50, 251, 252
Temperature: density and, 202; fermentation and, 172-73, 185, 293; flavor and, 172-73, 294; maintaining, 173, 145, 231, 232, 233, 240; pH and, 202; pressure and, 322, 323, 324, 325; primary fermentation, 239, 240, 240 (table); problems with, 248, 302; reference, xviii, 236; rest, 139, 140, 303; saccharification, 298, 300; standard density/specific gravity reference, 306; strike, 143; various measures of, 311
Thermometers: calibrating, 326-27; floating, 273 (illustration); immersible, 273
Thermophilic homofermentive species, 102, 132
Thick mash, 136, 231, 301, 302; enzyme performance of, 138-39; fermentability and, 140-41
Three-decoction mash, 136-52, 227-31; final decoction of, 144-45; first decoction of, 136-37; time/temperature graph for, 127
TN, percent, 17
Tongue, taste areas on, 200 (illustration)
Torulopsis sp., 91 (illustration), 95
Total dissolved solids, 54-55, 68 (table)
Treatment, 211-13 (table)
Trisodium phosphate, cleaning with, 259
Troubleshooting, 248-53
Trub, 150, 159; contents of, 170-71; discharging, 148, 187; settling, 236
TSN, percent, 17
Tubing, 284, 295, 296; cleaning, 258
Turbidity, 46-47; problems with, 252
Underground water, 37, 42-43 (diagram)
U.S. Public Health Service Drinking Water Standards, 47, 70
Valence, negative/positive, 50
Varietal analysis, 84
Vibrio cholerae, 70
Vienna, xix-xx, 291; recipe for, 220
Vienna malt, 9, 15, 16; kilning, 117, 118; pH of, 130
Viscosity, cP, 20
Volume, 211-13 (table); reference units for, xviii
Volutin, 93
Water, 35-76; alkalinity of, 58; analysis of, 44-46, 45 (table); characteristics of, 68-69 (table), 74 (table); density of, 323; expansion/contraction of, 325; hardness of, 38-39 (map), 40-41, 44, 45, 55-59, 68 (table), 69 (table), 74, 324; molecules, 50, 51 (diagram), 52; pH of, 53, 54; softness of, 40-41, 44, 45; treatment of, 46, 70-73; underground, 42-43 (diagram); volume of, 35
Water test kits, 262
Weights, 306-29
Weight/volume measurement, converting, 313-14
Wells, as brewing source, 37, 40
Wine thief, 276
Wood, cleaning, 256-57
Wort: acidity of, 134, 234; aerating, 163; anaerobic metabolism of, 178-79; bitterness of, 85; boiling, xvii, 153-63, 158, 162, 234-35, 289, 292; cooling, 161-63, 236-37; decoction mash and, 155; density of, 185, 186-87, 188, 236, 242; filtering, 236-37; heating, 233; high-gravity, 289; oxygenated, 162; pH of, 19, 129, 158; problems with, 249-50; running off, 146, 168; straining, 160-61; volume of, 236
Wort chiller, 276-78
Wort-storage jars, 280
Yeast, xxi, 89-99, 91 (illustration); activity of, 177-78; adaptation and, 166; aerating, 98; aging by, 94; bottom-fermenting, 90, 92; break, 188, 250; characteristics by, 90; collecting, 188-90; dry, 97; dusty, 92, 167, 188, 191; fermentation and, 110; finings and, 196; flavor and, 166; Frohberg type, 92; growth of, 96 (illustration), 96-98; head, 92; lager, 177, 193; lag phase and, 169, 175, 177, 178; metabolism, 89-90; nutrients for, 93; operation of, 94; oxygenation and, 178; performance of, 47, 174, 188, 243; pitching, 166-67, 169-71, 176, 178, 189, 237-38, 290, 293; problems with, 251; pure-culture, 95-98; reproduction by, 93-94, 192; respiratory phase and, 177; Saaz type, 92; starter, 168, 238-39; storing, 98; strains of, 92-93, 94; subculturing, 190; temperature for, 240; top-fermenting, 90, 174, 182; washing, 99; wild, 94-95, 189
Yeast-culturing equipment, 280-81
Zymase, 89; fermentation and, 110
Zymomonas, 91 (illustration), 106, 252