Mash Tun
Precise temperature management is imperative in the mash; a misfire of two or three degrees can have a profound effect on the body and flavor of the finished product.
Mash Tun
Once the starch has all been converted to sugar, both of the fermentable and unfermentable variety the resulting “sweet liquor” from the mash tun is gently pumped over to the boiling kettle. Many critical body, flavor and color components of the finished product are determined during the mash stage of the brew, and the art of the mashing style is something that is unique to each who practices it.
Mash Tun
These sugars contribute to the body and character of the beer as well as to serve as the food source on which the brewer’s yeast cells actively feed.
Mash Tun
This large stainless steel vessel is where the milled grain ("grist") is mixed with hot water, a process termed in the trade “mashing in.” At this stage, the enzymatic activity created in the mashing process serves to convert the grains’ starch content into sugars, both “simple” and “complex.”
