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A tool for measuring the specific gravity of the wort, providing information about sugar content and potential alcohol level.

The initial stage of fermentation, where yeast is most active and the majority of alcohol is produced.

An instrument that measures the concentration of sugars in a liquid by checking the refraction of light through it.

A secondary stage of fermentation where the beer is transferred to a new vessel, allowing flavors to mature and unwanted sediments to settle.

The sweet liquid extracted from the mash during lautering, which will be boiled and then fermented to produce beer.

Additional sugar added to the beer before bottling to provide carbonation during the secondary fermentation in the bottle.

A measurement of the density of a liquid in relation to water, used to gauge the fermentation progress and calculate potential alcohol content.

A container for storing beer that has already been carbonated or will be carbonated through forced carbonation.

A device used to rapidly cool down the hot wort after boiling to a temperature suitable for fermentation.

The foamy head that forms on top of the wort during the early stages of fermentation due to active yeast.

A large vessel designed to separate the wort from the solid grain material after the mash process.

The process of transferring beer from one vessel to another, typically from the primary fermenter to a secondary fermenter, while minimizing exposure to oxygen.

A container with a spigot at the bottom, used for the beer bottling process that facilitates the transfer of beer into bottles.

A container where the wort is placed after boiling to undergo the fermentation process with yeast.

Flowers of the hop plant used to add bitterness, flavor, and aroma to the beer during the boil, or sometimes during fermentation for a process called 'dry hopping'.

Microorganisms that convert sugars into alcohol and carbon dioxide during the fermentation process.

A vessel used for the mashing process where grains are mixed with water at specific temperatures to convert starches into fermentable sugars.

A device that makes it easier to transfer beer between vessels by creating a siphon with a single pump.

Chemicals used to sterilize brewing equipment and prevent contamination by unwanted microorganisms.