Make Beer At Home

Heat exchanger Device for rapidly cooling down liquid streams, e.g., boiled wort. The hot liquid flows countercurrent to a cold liquid on either side of thin walls. Heat passes from the hot to the cold liquid.

Hectoliter 100 liters.

Hemocytometer Microscope-based chamber for counting yeast cells.

High-gravity brewing Technique for maximizing vessel utilization whereby the wort being fermented is more concentrated than necessary to make the desired strength of beer. After fermentation, the beer is diluted to the required alcohol content.

High-performance liquid chromatography (HPLC) Analysis technique involving separation and measurement of components of a mixture on the basis of their relative affinity for a high-pressure liquid stream or a solid support. In gas chromatography (Gc) the liquid is replaced by gas.

High-temperature mashing Mashing performed at higher than normal temperatures in order to rapidly eliminate one of the starch-degrading enzymes (_-amylase) and produce a wort that contains fewer sugars that are fermentable by yeast and hence a lower alcohol beer.

Higher alcohols Compounds that are similar to ethanol but contain more carbon atoms. They may contribute to the aroma of beer (and certainly do after conversion into their equivalent esters), and it has been suggested that they may be responsible for hangovers, although there is very little evidence for this.

Hop Plant that provides bitterness and aroma to beer.

Hop back Vessel, rarely found these days, that was used to separate boiled wort from residual solids by passage through a bed of waste hops.

Hop cone The flower of the female hop plant, which is the part of the plant used in the brewing process.