BeerBorg

There was a good point just made, we should have a glossary of acronyms! (Thanks whynot, awesome suggestion!)
I'll get it started off the top of my head:

LBK - Little Brown Keg that comes with Mr. Beer Kit
LME - Liquid Malt Extract, standard liquid extract comes in many forms and flavors.
HME - Hopped Malt Extract, this is just LME with hops already added. You never want to boil this as it will drive away the hops flavor/aroma.
UME - Unhopped Malt Extract, this is just another name for LME AFAIK, Mr. B uses this one for some reason.
OG - Original Gravity, this is a reading taking with a hydrometer or refractometer before the wort begins fermentation.
FG - Final Gravity, this is the gravity reading of the beer when it is finished fermenting. You know it is done when the gravity reading ceases to lower over a long period. (Typically 3 days is the rule of thumb)
ABV - Alcohol by Volume, it's a standard measure of how much alcohol (ethanol) is contained in an alcoholic beverage...

Sweet Wort - The liquid created from mashing grains (or using malt extract) into liquid.
Wort - The liquid created from boiling hops in the Sweet Wort.
Trub - The layer of sediment that is left behind from yeast. It sinks to the bottom in cold environments, and can appear in bottles.
Yeast - The happy little critters who are magic, as they can create alcohol from sugar! They are alive though, so treat them nicely!
Beer - Uh....

Swenochad or Swen'd - To have experienced great misfortune, to the joy of others.

Nice! Hopefully, we can add on more as we think of things.

RDWHAHB-Relax, don't worry, have a homebrew
SWMBO-She Who Must Be Obeyed
HERMS - Heat Exchange Recirculating Mash System
FWH - First wort hopping
IBU - International Bittering Unit; 1 IBU=1 mg iso alpha acid in 1 litre of wort
Cold break - proteins that coagulate as wort cools

DME - Dry Malt Extract, like the LME it comes in many flavors.

BIAB - Brew In A Bag, This is an All Grain method of brewing where all the grains are put in a bag and mashed in the brew kettle. No need for a mash tun or additional equipment.

EBIAB - Electric Brew In A Bag, Same as the BIAB but uses and electric "Turkey Fryer" type brewing kettle instead of open flame or stove top.

Not sure how often people check this thread but there's one correction that I wanted to make as I see a number of people posting it. I didn't want to correct anybody directly for fear of embarrassing them or coming across as "that guy", but if I were stating something incorrectly, I know I would want to be corrected so here goes:

Belgium is a place.
Belgian refers to things originating from Belgium.

So if you are making a beer, it's a Belgian style beer, not Belgium style. The same goes for the yeast.

This PSA provided to you by somebody trying not come across as an asshat.

Thank you.

I looked in the Glossary, but I don't see that term in there. No, not Belgium,...

i think he wants it added as a non term

Flame-out (or Flameout/Flame out): Shutting down the heat source after the boil, or removing the boil pot from the heat source.

I know this seems sort of obvious, but honestly, it took me a couple of weeks before I was certain that my intuition on this definition was correct.

Strike temperature: The temperature of the water prior to adding grains for the mash. Usually a few degrees higher than the desired mash temperature.

AG= All Grain

Surprised the Brewbirds haven't added this one here yet...

SMEIBB = Stovetop Minimal Equipment Ice Bath Brewing(or Brewer, as a noun).

WOW we've made it to the glossary now! Can't wait to see the SMEIBBs showing up on all those other forums soon; heck in a few years SMEIBBs may be a common home brew term that gets a mention in the magazines.

Thanks for adding it here Phil, been a rough day, had a 7 AM bottle bomb that took out four of its neighbors and had to empty and clean the beer closet.

Oh no! Hope the losses were minimal.

While we're here,
bottle bomb = A bottle of beer that has exploded due to overcarbonation by adding too much priming sugar, infection, or bottling too early (before fermentation has finished). Also, defective bottles like ones with cracks in them, or just made with weak glass or plastic, can explode even under proper carbonation.

Cold Crash - A method of clearing the beer before bottling. The technique is, two or three days before bottling, putting the fermenter in a refrigerator to drop the temperature. This causes particles suspended in the beer to drop out of suspension. Bottle while still cold, and carbonate at room temperature.

Hydrometer - A device for measuring the specific gravity of beer, both before and after fermentation. When the number to the right of the decimal point is divided by four, fermentation is complete. e.g. with an Original Gravity of 1.056, you should have a Final Gravity of 1.014 (56 divided by 4).

I would like to add NMCWB for Newbie Mad Chemist Wanna Be. It is a newbie who experiments way more than his knowledge base can support resulting in not so great brews but he can't help himself and keeps doing it anyway. He is a slow learner.

Disclaimer: this acronym is not in common use on the Beer Borg YET because I just made it up. But I am hoping it will catch on. I like it. I am hoping it will make me infamous on the Beer Borg. NMCWBs tend to dream big.

TRUB - Does it rhyme with "SCRUB" or "TUBE", or does it matter?