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Chilling & Transfer
After 1 hour of boiling the wort is transferred to the fermenting vessel via our wort cooler which cools the beer from 1000C to 210C for fermentation.
Yeast
Yeast is added when the fermenting vessel is full. This converts the brewing sugars to carbon dioxide and alcohol. On the 2nd day the yeast is collected from the top of the fermenting beer and is stored for use in future fermentation. After 3 days the beer is cooled for a further 2 days before casking up.
Transfer to Holding Vessels
The beer is filled into casks straight from the fermentation vessel. These can be either 9, 11 or 18 gallons
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