Note that homebrewers and professional brewers have completely different ways of calculating extraction efficiency, so the two figures they obtain are not directly comparable. The specific gravity of a wort after fermentation is complete. See also original gravity . The clumping together of smaller particles to form larger particals which drop out more quickly. The flocculence of yeast is of interest to brewers.
Different yeasts exhibit different degrees of flocculence.
Of utmost importance when mashing. Full gelitinization of the mash occurs at 149F, and is required to get maximum conversion of starch to sugar. Some unmalted grains are also used in brewing certain types of beer. This is the term used to refer to the total amount and types of grains used in a particular beer recipe. It allows the brewer easy access to the wort which is being run off, such that it can be monitored both visually and with various brewing tools such as a thermometer, hydrometer, and pH meter.