By Pat McLoughlin
There are several words that you will be introduced to when brewing beer. Some of them are probably things that you have heard before such as pH, Ale, and Lager. This article will give a more in depth description of these terms as well as give you a variety of new homebrewing vocabulary that you may not have heard yet.
ABV - Alcohol by volume
ABW - Alcohol by weight
Airlock - a plastic top that lets carbon dioxide be released during fermentation without contaminating your brew.
Ale - top fermented beer
Carboy - glass fermenter
Conditioning - Adding sugar to your beer before bottling. This makes the left over yeast react with the sugar to create carbonation.
DME - dry malt extract
Dry hopping - adding hops during the fermentation stage
Fermentation - the time in the brewing process where your beer is sitting in a container and reacting with the yeast. This usually takes a couple weeks and is done before bottling your beer.
FG - Final gravity (the gravity of the beer taken at the end of fermentation)
Gravity - denseness of a liquid (used to determine the amount of alcohol)
Hydrometer - tool used to determine gravity
IPA - India Pale Ale
Lager - bottom fermented beer
Lautering - mash separated into the wort and leftover grain
Malt - Grain (either barley or wheat) sometimes in a malt extract form which is a syrup
Mead - fermented honey
OG - Original gravity (the gravity of the beer taken at the beginning of fermentation)
pH - percent Hydrion
Pitching - pouring yeast into your beer
Sparging - filtering water through grain to get the sugar out of the grain
Wort - What you call your brew when you have finished boiling before adding it to the fermenter.
http://ezinearticles.com/?Beer-Brewing-Vocabulary-and-Abbreviations&id=3597420
Saturday, 18 June 2016
Wednesday, 1 June 2016
Record-breaking Cambridge Beer Festival not likely to grow much bigger, organiser says
By Chris Elliott
Organisers of Cambridge's hugely successful Summer Beer Festival are soberly keeping their feet on the ground – and steering clear of predicting another record-breaking year in 2017.
As the News has reported, CAMRA says this year's festival clocked up an all-time high of 41,000 customers, who sank 86,000 pints between them, as well as 13,000 pints of cider and perry, 9,300 pints of foreign beer, and 1,600 bottles of wine and mead.
They also munched their way through about a tonne of cheese, the weight of a small saloon car.
The event raised more than £10,000 for Addenbrooke's Charitable Trust, which supports patient care at Addenbrooke's and the Rosie.
Speculation has mounted about just how big the festival could get, with real ale now said to be the height of fashion among trend-chasing 'hipsters'.
Asked if it could break the 50,000 mark, Mr Kenward said the numbers were limited by the size of the venue on Jesus Green.
He said: “I think we're operating pretty much at the right size for the location, and also for the number of volunteers we have helping to make it all happen. We had 400 this year, whom I'd particularly like to thank, and we always need more."
Next year's festival is scheduled for May 22-26, and selection of the beers and ciders for that event will begin in January.
Mr Kenward said: “It's not quite as glamorous as people might think. We don't do tastings of every beer – we use our experience of the breweries involved to make the choices."
Cambridge CAMRA's competition to find the best drinks on offer at this year's fesival produced joint winners in the beer category: Cambridge Brewing Company's Chicken Porter and Harvey's Prince of Denmark, with third place going to Siren Broken Dream.
Best cider was judged as Simon's COX!!!, the best perry was Apple Cottage Pyder Buldock, and the best mead was Rookery Spruce Mead.
The next Cambridge CAMRA festival is Octoberfest, at the University Social Club, October 14 and 15.
http://www.cambridge-news.co.uk/Record-breaking-Cambridge-Beer-Festival-likely/story-29342736-detail/story.html
Organisers of Cambridge's hugely successful Summer Beer Festival are soberly keeping their feet on the ground – and steering clear of predicting another record-breaking year in 2017.
As the News has reported, CAMRA says this year's festival clocked up an all-time high of 41,000 customers, who sank 86,000 pints between them, as well as 13,000 pints of cider and perry, 9,300 pints of foreign beer, and 1,600 bottles of wine and mead.
They also munched their way through about a tonne of cheese, the weight of a small saloon car.
The event raised more than £10,000 for Addenbrooke's Charitable Trust, which supports patient care at Addenbrooke's and the Rosie.
Speculation has mounted about just how big the festival could get, with real ale now said to be the height of fashion among trend-chasing 'hipsters'.
Asked if it could break the 50,000 mark, Mr Kenward said the numbers were limited by the size of the venue on Jesus Green.
He said: “I think we're operating pretty much at the right size for the location, and also for the number of volunteers we have helping to make it all happen. We had 400 this year, whom I'd particularly like to thank, and we always need more."
Next year's festival is scheduled for May 22-26, and selection of the beers and ciders for that event will begin in January.
Mr Kenward said: “It's not quite as glamorous as people might think. We don't do tastings of every beer – we use our experience of the breweries involved to make the choices."
Cambridge CAMRA's competition to find the best drinks on offer at this year's fesival produced joint winners in the beer category: Cambridge Brewing Company's Chicken Porter and Harvey's Prince of Denmark, with third place going to Siren Broken Dream.
Best cider was judged as Simon's COX!!!, the best perry was Apple Cottage Pyder Buldock, and the best mead was Rookery Spruce Mead.
The next Cambridge CAMRA festival is Octoberfest, at the University Social Club, October 14 and 15.
http://www.cambridge-news.co.uk/Record-breaking-Cambridge-Beer-Festival-likely/story-29342736-detail/story.html
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