Terminology

There are many types of alcohol but as a home brewer we are interested in Ethanol, which we get with yeasts who are eating the sugars and release ethanol and CO2.

A term taken from the whiskey world.
There are 2 types of aging of beer:
First Aging - the time between bottling of the young beer until it is ready to drink. At that time the yeasts are regenerating and creating the CO2 in the beer and cleaning after them self.
Secondary Aging - taking a ready to drink beer and put it in storage (dark, dry) place for months and even years before drinking it.

A micro-organisms that eats sugars and produce ethanol (alcohol) and CO2.
There are 2 types of yeasts:
Top yeasts - yeasts that lives at the top of the wort and stays up when they are done.
Bottom yeasts - yeasts that lives at the bottom of the wort and ends up at the floor of the container, some brewers recollect this yeasts for re-use and that when you see containers that have a cone and a slop to ward it so the yeasts will end up in that cone.

The fermentation process is basically the time that the yeasts consume the sugars in the liquid and transform it to alcohol and CO2.
First Fermentation - the wort is introduced with the yeasts and the liquid is not yet a beer.
Second Fermentation - The time that the young beer is in the bottles and the yeasts has a change to finish the work and clean after them self.>br/>This happens in the bottles and mostly in the craft breweries beers (or home brewers).

Alcohol By Volume - A common way to calculate the percentage of alcohol in a alcohol beverage (beer, whiskey, wine and so on). The percentage of alcohol (Ethanol) out of the total volume.

Alcohol By Weight - Used in some parts of the world or besides the ABV, this method is how much percentage alcohol per the weight of the liquid.
Example: 3.2% ABW means 3.2 grams of alcohol per 0.01 liters (or 10 milliliters) of beer

When refer to beer, we talk about the taste of the beer.
Light body - light taste.
Heavy body - strong taste
This helps a taster (or a judge) to describe the beer.

A process when you add hops to the beer after the first fermentation to add the smell of the hop to the beer.

The white bubbles on the top of the beer.
Another term that being used to describe a beer.
Poor Head - no bubbles to very little bubbles at the top of the beer.
Rich Head - plenty of bubbles and they stay for a long time.

* some side note: the way you pure the beer has a big effect on the head of the beer, also how fresh the beer is and type. Some types (like Stout), you will expect a very rich (lots of bubbles and dense) head.

A method of brewing a beer that uses a special container to extract the sugar from the malt.
At the 'all grain' method (we will talk and explain more later) we have 2 'sub' system:
1. Mash tun - where you have a special container for the malt to mix with the hot water to extract the sugars and get the wort out.
2. BIAB (Brew in a bag) - where you use a sack or steel cage to do the same thing but you use the same container.

I know it may be a little confusing now but keep reading and it will get clearer and understood.

O.G - How much sugars we have in the wort before applying the yeasts in

F.g - How much sugars left after the first fermentation and before the bottling or caging of the beer.

Adding the yeasts to the wort.

We want to maximize the sugars that we can get from the malts so we will let hot water wash the extracted malt again and get as much sugars as we can from the malt.