Measure of amount of hop bitterness added to beer.
Temporary hardness is determined by the concentration of carbonate and bicarbonate.
The hardness that carbonate and bicarbonate ions contribute is temporary because carbonate and bicarbonote are precipitated when water is boiled. Permanent hardness is determined by the amount of calcium and magnesium ions present in the water. Glucose, fructose, lactose, mannose, galactose. The presence of free amino acids in the wort aids yeast growth. The absence of complex proteins also reduces the likelihood of haze problems in the finished product.