The flocculation of protein and tannin molecules during boiling. Humulone the soft resin that is largely responsible for the bittering of beer. See also Single Infusion, Step Infusion. A measure of the actual bitterness level of beer. Ion An atom or bond group of atoms that carries an electrical charge.
Water contains ions that affect enzyme activity in the mash, and others that affect beer flavor.
Kettle A large vessel, similar in shape to a mash tun, usually made of copper or stainless steel in which the wort is heated. Kiln A large furnace with a perforated floor heated either fire or heaters through which malt is dried and roasted. The large head of foam that forms on the surface of the wort during the early stages of fermentation. To store beer at low temperatures for a period of weeks or months prior to consumption. A large vessel with a perforated false bottom.