fermentation

I recently took advantage of a training session on the brewing process.

In 10 simplified steps – here it is.

1. Milling – the grain in the mill. Breaking the grain open, not crushing them, to access the endosperm  (starch).
2. Mashing – adding hot water to the grist (grain). Begins sugar extraction and breaking down of starches.
3. Lauter – separating the liquids (sugars) from the solids (grain) – and Sparge – hot water sprayed on top of the grain to wash away (into the wort) the last remaining sugars.
4. 

   a grant

   Boil – sterilizing the liquid (safety) and heating up the wort to access the hops (bitterness and essential oils).

5. Whirlpool – liquid and solid separation
6. Knockout – wort out of the (boiling) kettle to the fermenters, heat exchange happens here too.
7. Fermentation (Fx) – yeast is added and away it goes to feast on the fermentable sugars.
8. Conditioning (maturation) – chills and lets yeast drop out of solution.
9. Filtering (or fining) – removes the yeast
10. Serve and drink!