Thought whilst I was in hospital I would write a few little guides to help all so here is the first one! I will continue to add more to it later in the week!

But if you have any you would like adding please type bellow and I will add it to the list!

ABV- ALCOHOL BY VOLUME
This is the percentage of alcohol in your brew, to determine this there is a simple sum:

(OG-FG) x 0.1275= abv%

e.g if your Original Gravity is 1048 and your Final Gravity is 1008 the abv is 5.1% (40 x 0.1275= 5.1% abv

AAU- ALPHA ACID UNITS
AAU’s measure the hops bitterness, Hops come marked on the package with the Alpha Acid Percentage, basically it’s a measure of the resin in the hops that contribute to the bitterness of the beer.

AROMA HOPS
Hops added in the in and around the last 5 minutes of the boil to impart hop aroma. They do not contribute much bitterness.

BITTERING HOPS
Hops used for adding bitterness to beer, these hops have the longest boil time, and often have a higher alpha acid content.

COLD BREAK
Proteins that coagulate and fall out of solution when the wort is rapidly cooled prior to pitching the yeast (done after boil)

DRY-HOPPING
Adding hops to finished beer which provides hop aroma and flavour but no bitterness

FERMENTATION
Period of time where sugars convert into alcohol.

FINAL GRAVITY
The density of the wort after fermentation occurs

FLAVOUR HOPS
Hops that are added to the boil within the last 20 minutes of the boil, giving flavour and some aroma to the beer.

FLOCCULATION
yeast cells falling/dropping out of the beer and/or proteins that effects the clarity of the beer. Higher flocculation means clearer beer.

FININGS
Ingredients such as isinglass, Irish moss, etc, that act to help the yeast to settle out of finished beer.

GRAVITY
gravity describes the concentration of sugar in the wort. The specific gravity of water is 1.000. Typical beer worts range from 1.035 - 1.055 before fermentation (Original Gravity).

GRIST
Crushed malted barley

HEAD
The foamy substance on the surface of beer produced by bubbles of carbon dioxide

HOPS
Herb, ingredient used in the brewing process. Hops are clusters of female flowers from the Hop plant.

HOT BREAK
The coagulation of proteins during the wort boiling.

HYDROMETER
A tool used to determine the sugar content of liquid (reads gravity)

IBU International Bitterness Unit
Internationally recognised measure of the bitterness in beer.

LIQUOR
Brewer's term for hot water used in the mashing process

MALT
Grains, usually barley, used in brewing beer

MALT EXTRACT
Also known as "DME, LME, Spray Dried Malt Extract", this is a high density substance derived from base malt

MASH/MASHING
Steeping the grains/malts at a temperature to extract the sugars from the malts/grains.

ORIGINAL GRAVITY
The density of the wort before fermentation occurs. Some people call this SG or Starting Gravity

PITCHING
Adding Yeast to wort

PRIMING
Addition of a fermentable sugar to finished beer to carbonate the beer in the bottle. Corn sugar is a common priming sugar.

RACKING
Transferring the beer from one container to another

SACCHAROMYCES CARLSBERGENSIS
Scientic name for lager yeast. Bottom fermenting yeast. Such as lager yeast

SACCHAROMYCES CEREVISIAE
Scientific name for ale yeast. Top fermenting yeast. Such as ale yeast

SPARGING
Washing the grain after the mashing process is complete

STARTING GRAVITY
See Original Gravity

WORT
The sugar beer solution that is boiled prior to fermentation.

YEAST
A live product that, when added to the brewing process, allows the process of fermentation