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.

Heated brewing water.