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

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

German for "recirculation."

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

A standardized small-scale mashing procedure used to assess malt quality.

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.

The removal of sugars and production of alcohol by yeast during fermentation.