 |
Here the ground grain is fed by an overhead
tube and auger system into our mash tun. At the point of exit from
our auger we mix it with hot (165°) water from the 'hot liquor' tank.
The 'mashing' process takes about 120 minutes
and uses about 600 pounds of crushed grain per 310 gal. of
brew. |
 |
'Sparging'
uses 170° water to rinse out the grain sugars from the crushed
grain. It is these sugars that when combined with yeast and
allowed to sit (ferment), produce an alcoholic beverage (beer). |
 |
 |
Here, the 'wort'
is pumped from the mash tun (left) to the 'kettle' (right).
Stainless screens at the bottom of the mash tun leave the spent grains
behind.
|
 |
Pitching yeast
from a finished beer to use for this next brew. We usually end up
using the yeast for about 5 batches before retiring it for
new. |
 |
Here, in the heat exchanger, the 'wort' is being pumped
from the kettle to one of the fermenters as it is being quickly cooled
to a temperature of around 70° and being aerated with oxygen to
start the 'fermentation' process. |
|
|
Cleaning - argh! Lots and lots of good
quality water is used throughout the brewing process. Every single
piece of equipment is thoroughly washed.
|
 |
Lastly, the spent grains (after shoveling out
of the mash tun) are waiting for pick up by a local farmer and the spent
hops which are very acidic are used by local organic growers for
mulching. |
|
|
********
|
