unboxing
setup
first
rinse
let's
brew
after
brewing
ferment
your beer
dry
hopping
ra
ck &
carbona
te
serving
usa
ge &
care
glossary
pico instruction manual
158
159
A fermentable addition to the mash that
includes sugars, syrups, and unmalted cereal
grains such as corn, rice, oats that provide
extra sugars in the wort.
Introducing oxygen into the wort to make sure
yeast can reproduce abundantly.
A generic term used for beers that are created
using a top-fermenting yeast strain at a higher
temperature than lager yeast strains.
Single-celled organisms that reproduce
quickly in specific environments. Integral
to specific beer styles, particularly sours,
and considered an off-flavor and flaw in the
majority of all other beer styles.
A plug inserted into the Bung Hole at the top
of a cask or keg.
Carbon dioxide (CO₂) is a naturally occurring
by-product of fermentation. Keg Conditioning
is natural carbonation created during
fermentation when yeast metabolize sugars.
Forced carbonation is the addition of CO₂ to
the final beer.
Part of the mash process where grains soak to
activate and distribute temperature-specific
enzymes.
adjunct
aerate
ale
bacteria
bung
carbonation
dough in
The addition of hops after initial fermentation
to increase hop aroma without increasing hop
bitterness.
Aromatic flavor compound created by yeast
during fermentation. Esters contribute fruity
aromas to beers.
The process where yeast break down sugars
into carbon dioxide (CO₂) and alcohol.
Hops are the flower cones of a the hop plant,
used to contribute bitterness, aroma, and
anti-microbial qualities to beer. Commercially
available in pellet, plugs, whole cone, or
extracted forms.
Thick, moussy foam on the top of fermenting
wort that occurs during the beginning of
fermentation.
A generic term used for beers that are created
using a bottom-fermenting yeast strain at a
lower temperature than ale yeast strains. Also
a term for cold-storing a beer for an extended
amount of time.
Barley, or other grains, used during the
mash and brewing process. Contributes a
wide range of flavors from uncooked bread
to roasted coffee, depending on its kiln or
roasted level.
dry hop
esters
fermentation
hops
krausen
lager
malt
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