Glossary U: Difference between revisions
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== Glossary == | == Glossary == | ||
[[Glossary A|A]] - [[Glossary B|B]] - [[Glossary C|C]] - [[Glossary D|D]] - [[Glossary E|E]] - [[Glossary F|F]] - [[Glossary G|G]] - [[Glossary H|H]] - [[Glossary I|I]] - [[Glossary J|J]] - [[Glossary K|K]] - [[Glossary L|L]] - [[Glossary M|M]] - [[Glossary N|N]] - [[Glossary O|O]] - [[Glossary P|P]] - [[Glossary Q|Q]] - [[Glossary R|R]] - [[Glossary S|S]] - [[Glossary T|T]] - [[Glossary U|U]] - [[Glossary V|V]] - [[Glossary W|W]] - [[Glossary X|X]] - [[Glossary Y|Y]] - [[Glossary Z|Z]] | [[Glossary A|A]] - [[Glossary B|B]] - [[Glossary C|C]] - [[Glossary D|D]] - [[Glossary E|E]] - [[Glossary F|F]] - [[Glossary G|G]] - [[Glossary H|H]] - [[Glossary I|I]] - [[Glossary J|J]] - [[Glossary K|K]] - [[Glossary L|L]] - [[Glossary M|M]] - [[Glossary N|N]] - [[Glossary O|O]] - [[Glossary P|P]] - [[Glossary Q|Q]] - [[Glossary R|R]] - [[Glossary S|S]] - [[Glossary T|T]] - [[Glossary U|U]] - [[Glossary V|V]] - [[Glossary W|W]] - [[Glossary X|X]] - [[Glossary Y|Y]] - [[Glossary Z|Z]] | ||
*[[Ullage]] | |||
*[[Underletting]] | |||
Filling the space beneath the false bottom of the lauter tun with hot water before running off the sweet wort. | |||
*[[Undermodified]] | |||
Malt of high amylase strength containing large amounts of unconverted protein resulting in the potential for more yield per weight of barley but has more complex proteins and few free amino acids (yeast nutrients). Consequently a protein rest is needed, by either a step or decoction mash, in order to develop amino acids to be utilized by the yeasts as nutrients. | |||
Revision as of 18:34, 19 January 2007
Glossary
A - B - C - D - E - F - G - H - I - J - K - L - M - N - O - P - Q - R - S - T - U - V - W - X - Y - Z
Filling the space beneath the false bottom of the lauter tun with hot water before running off the sweet wort.
Malt of high amylase strength containing large amounts of unconverted protein resulting in the potential for more yield per weight of barley but has more complex proteins and few free amino acids (yeast nutrients). Consequently a protein rest is needed, by either a step or decoction mash, in order to develop amino acids to be utilized by the yeasts as nutrients.