The period between adding yeast to wort and the beginning of fermentation.

A brewing adjunct that is created by converting sucrose with either acids or enzymes to produce a mixture of glucose and fructose.

The brewing practice of putting one batch of wort "on top of" another.

A technique used by brewers during run-off or lautering as a method of freeing up a mash bed that has collapsed, colloquially known as a stuck mash.

German for "recirculation."

A tubular heat exchanger that heats wort quickly and efficiently, allowing it to boil vigorously in the kettle.

A device to hydrate the grist (milled malt) without the need to manually mix the mash.

An extremely strong beer made through a process called "freeze distilling," which separates the water from the alcohol and sugars to concentrate them.

A measurement of the concentration of dissolved solids in a wort that is used to quantify the concentration of extract as a percentage by weight.

An inexpensive, mass-produced, UK-built pub cellar tank that was fabricated in the 1950s and 1960s.

A form of beer maturation on the yeast that usually lasts for several weeks, or sometimes months, at or near freezing temperatures. Lagering occurs after fermentation and before filtration and/or packaging of the beer.

Decoction mashing is removing part of the mash, boiling it, and then returning it to the main mash, which is held at a constant temperature.

Heated brewing water.

A device for measuring pressure.

A method of fermentation by which all microorganisms necessary for fermentation are naturally occurring in the brewery and the brewer adds no cultures of microorganisms.

Alternative sources of extract used to replace a proportion of malt in a beer. Adjuncts can be liquid or solid. Familiar adjuncts include sugars, wheat, corn, rice, oats, sorghum, and millet. 

When a brewer makes a parti-gyle, they first make a strong beer, such as a barleywine, that uses a lot of grain, then remash the leftover grain and use the wort from the second mash to make a weaker beer.