Once the pump and hoses are sanitized by the boiling wort and the wort is cooled by the chillers the wort is pumped thru an inline oxygenator and into the fermentor. The inline oxygenator saturates the wort with oxygen as it is pumped to the fermentor. Yeast needs pure o2 to reproduce and completely process the sugars in the wort. When all the wort is transfered to the conical the yeast is added to the fermentor.

The fermentor is a 14.5 gallon Blichmann Fermenator stainless steel conical fermentor. The advantage to this fermentor are easy cleaning and sanitization, ability to remove unwanted sedement collected in the bottom of the cone, harvesting yeast from the fermentor for use in other brews, and the ability to pump the contents of the conical into kegs using co2. The racking arm allows easy access to samples. This makes it incredibly easy to monitor the progress of the fermentation.

The conical is kept inside an upright freezer. The freezer has a dual stage digital temperature controller with probe placed into the conical thru a thermowell. The dual stage controller allows precise control of the fermentation temperature by allowing both heating and cooling whenever either is needed. Using the freezer allows the beer to be crash cooled after fermentation is complete. Crashing the beer helps yeast and other particles settle to the bottom and makes the beer even clearer.

Once the beer is done fermenting and has been crash cooled it is time to transfer into kegs for conditioning, carbonation, and storage. By pressurizing the conical with co2 the beer can be pushed thru sanitized a hose into a sanitized keg purged with co2. Using this process eliminates all contact with air preventing possible oxidization and contamination of the finished beer. Filled kegs are moved to the cold storage freezer.

The cold Storage Freezer