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.

In brewing, friability is a measure of the hardness of grains of malted barley.

German for "recirculation."

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

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.