Brewing terminology

The need to know kinda stuff.

To get a good start in home brewing its a good idea to know what people are referring to in their posts.  So,  I thought I would put together a basic list of definitions to get people started.

(Remember, this is a very basic list.  If you have any questions about terminology just ask and I'll be quick to clear up any questions.)

So here we go!

%ABV(Alcohol by volume): Simply refers to the percentage of the alcohol in question.  For example, an average %ABV for beer is 5%.

Equipment

Corny keg: Also known as soda kegs, Pepsi kegs(Ball lock kegs), Coke kegs(Pin lock kegs).  These are used regularly with home draft setups.  More expensive set up costs but I feel well worth it in the long run.

Primary fermentor: This is the vessel that you start your fermentation in.  People use carboys, better bottles, plastic buckets etc.

Secondary fermentor:  A carboy that is used to store the product after "racking" from primary fermentor.  When "racking" you want to make sure not suck up the layer of yeast at the bottom of the fermentor

Carboy: Also known as a demijohn.  A large glass or plastic container used to ferment beverages in such as beer, cider and mead.  Uses a rubber stopper with an airlock or blowoff valve to prevent oxygen and other nasties from getting into the fermentor

Racking cane: Hard plastic cane shaped instrument that fits through the opening of the carboy.  It has a flexible plastic hose attached and works by creating a siphon to transfer fluids from one bottle to another.

Airlock: Small plastic vessel partially filled with a sanitized solution that allows CO2 to escape without letting anything in.

Rubber stopper: Basically a rubber cork with a hole in it to allow an airlock to be fit into it.

Blowoff Valve:  This is a version of an airlock which allows for aggressive fermentations to vent off overflow.

Hydrometer: A must have tool for the home brewer! This measures the specific gravity of whatever you want to ferment.  You take an original gravity(OG) reading, and once your fermentation is done, you take a final gravity(FG) reading.  You can then use one of many online calculators to determine the alcohol content of your mash.

Processes

Fermenting: After your ingredients are mixed and yeast is added, it will start to ferment.  Fermenting is the process of yeast converting sugars into CO2 and alcohol.

Bottle Conditioning: Secondary fermentation or aging of the beer/cider/wine etc once removed from the primary fermentor

Bulk aging:  To bulk age one can leave the full ferment in the secondary for a certain amount of time so it can age together.  The other way to accomplish aging is to bottle condition.

Racking: Process of siphoning from one container to another using racking cane

Clearing:  The act of letting the sediment fall from the beverage.

Fining:  After fermentation is complete, one can add "Fining agents" to help clear the product.  This fining agents are made to impart no flavour to the product and work quite well.

Sugars, Yeast, Additives

Trub or Lees:  The layer of yeast and sediment at the bottom of the fermenting vessel after fermenting.  

Dextrose:  Corn sugar used in many recipes.  This sugar is made to leave no undesirable flavours in the final product.  Corn syrup should not be used as a substitute.

Cane sugar: Regular table sugar.  Not usually recommended as it is known to leave off flavors.