TOPIC:

Well done on the glossary lads.

How about a direct link from the Knowledge Base menu rather than hiding it under Basics

I just had a look (laziness mostly) and was really impressed! If anyone has suggestions for changes / additions, is this the right place for it?
The only change Id suggest would be to include the formula to calculate ABV as part of the entry. That said, maybe there should be a place for handy formulae (calcuations for initial sparge temp water, ABV, etc etc)

Yes, definitely the place to make suggestions for entries, and if you'd like to formulate the entry itself, drop it inhere and we'll add it! <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

[b:31wcdv2w]Alcohol By Volume (ABV)[/b:31wcdv2w] – a standard measure of how much alcohol is contained in an alcoholic beverage. It is expressed as a percentage of total volume and can be calculated as follows;
[b:31wcdv2w]ABV = (OG - FG) X 131 [/b:31wcdv2w]
where
[b:31wcdv2w]OG = Original Gravity [/b:31wcdv2w]
[b:31wcdv2w]FG = Final Gravity [/b:31wcdv2w]

Of course, now I have to define Original Gravity, Final Gravity, and Specific Gravity <!-- s:roll: --><img src="{SMILIES_PATH}/icon_rolleyes.gif" alt="" title="Rolling Eyes" /><!-- s:roll: -->

[b:31wcdv2w]Specific Gravity[/b:31wcdv2w] - the ratio of the density of liquid to the density water. This is normally measured by brewers twice (see [b:31wcdv2w]OG[/b:31wcdv2w] and [b:31wcdv2w]FG[/b:31wcdv2w]) to calcuale the [b:31wcdv2w]ABV[/b:31wcdv2w]. Measuring the Specific Gravity using a standard brewing [b:31wcdv2w]hydrometer[/b:31wcdv2w] should be carried out at 15 degrees Celcius (60F)

[b:31wcdv2w]Original Gravity[/b:31wcdv2w] - The [b:31wcdv2w]specific gravity[/b:31wcdv2w] of wort taken just before the yeast is added

[b:31wcdv2w]Final Gravity[/b:31wcdv2w] - The [b:31wcdv2w]specific gravity[/b:31wcdv2w] of beer taken just before the beer is moved from the fermenter to the bottle or keg.

I can see how putting the whole list together must have been a pain!! <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

Interesting. There's an entry on Gravity that breaks it into the "types", but perhaps seperate entries would be more useful.

[b:3eocctyz]Gravity[/b:3eocctyz] – the concentration or density of malt sugar in the wort. The higher the concentration of sugar in a beer the higher the gravity. The term has three central uses in homebrewing: specific, original and final. Specific gravity is the measure of the density of beer compared to the density of water. Original gravity is the density of the beer before it ferments. And final gravity is the density of the beer after it has finished fermenting.

With that in mind, we can break it down and stick in the formula. Thanks! <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->