Beer Brewing



TANK – Fermentation vessel or conditioning vessel, now usually made of stainless steel. Modern tanks are closed and can be pressurized. In the old days, tanks tended to be open fermenters. In closed tanks, contamination from airborn bacteria during fermentation can be minimized.

TANNINS – Tannins are the most widely known class of phenols and if in high enough concentrations are responsible for bitterness, astringency, and haze. Tannins can be divided into hydrolyzable and condensed tannins. Hydrolyzable tannins come primarily from hops, and most are removed with the break material. Condensed tannins, on the other hand, are quite resistant to degradation.

TEMPORARY HARDNESS – It is a form of hardness in water caused by the presence of soluble bicarbonates of calcium and magnesium.

TERMINAL EXTRACT – It is the density of the fully fermented beer.

TERMINAL GRAVITY – The specific gravity of a beer after fermentation is completed.

THERMOPHILIC – “Heat loving” bacteria operating at unusually high temperatures.

TRISACCHARIDES – Sugars formed from the combination of three monosaccharides.

TOTAL DISSOLVED SOLIDS (TDS) – The mineral ion content in solution.

TRISACCARIDE – A sugar composed of three monosaccharides joined by the removal of water molecules.

TRUB – The sediment (trubaceous matter) formed from boiling and cooling the wort.

TUNNEL PASTEURIZATION – It is a method of pasteurization for bottled and canned beer.

TURBIDITY – Sediment in suspension; hazy, murky water.