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pico c instruction manual
The process of steeping milled grains in
hot water in order to activate enzymes and
extract sugars from the malt.
Chemical compounds derived from yeast
activity during fermentation. Vary from spicy,
peppery, smoky, medicinal, and many more.
The process of adding yeast to cooled wort to
start fermentation.
The act of adding a small amount of sugar
to fermented beer in order to restart
fermentation and create carbonation inside
bottle or keg.
Pounds per square inch.
A solid material composed of yeast, proteins,
and hop particles that fall out of solution
during brewing and fermentation
Yeast that is naturally airborne and
ubiquitous. Typically used in sours or wild ales,
considered an off-flavor in a majority of other
beer styles.
mash
phenols
pitch
priming
psi
trub
wild yeast
Unfermented liquid containing sugars
extracted from the malt grain during the
mash process. Adding yeast to wort starts
the fermentation process which transforms
the wort into beer.
Single-celled fungus that breaks down
sugars in the wort during fermentation
into carbon dioxide, alcohol, and creates
various phenols or esters.
yeast
wort
unboxing
setup
first
rinse
let's
brew
after
brewing
ferment
your beer
dry
hopping
ra
ck &
carbona
te
serving
usa
ge &
care
sous vide
glossary
Summary of Contents for C
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