This is the process where the sugar is converted into alcohol and carbon dioxide by the action of enzymes and yeast
These are reagents used to clear beers by prompting the haze particles to grow, become heavier, and sink as a sediment.
Proven fining substances are isinglass, silica hydrogel and gelatine.
Barley flakes help with head retention, body and flavour.
Looks like small corn flakes and imparts a “corn” flavour to beers. Typically used for American and Lager beers. This product has now been discontinued in the UK.
1 English gallon = 1.2 US gallons
One of the two sugars (the other fructose) formed when ordinary sugar is broken down by yeast enzyme action. Normally the yeast makes its own.
The dry mixture of malt and adjuncts ready for mashing.