Fermenter
As the yeast consumes these sugars, the result is the formation of carbon dioxide and alcohol.
Fermenter
Pure oxygen (a vital yeast nutrient) is force-injected as the yeast and wort are mixed together, encouraging and nourishing the yeast’s metabolic processes.
Fermenter
The “hopped wort” is rapidly cooled from the boiling point to 66 degrees F and transferred to the fermenter where it is either mixed with McMenamins’ proprietary strain of brewer’s yeast, or with a specialty strain where the yeast's specific properties are desired for the production of certain style-specific flavor components.
Fermenter
Careful monitoring of temperature during the fermentation cycle is critical to both the flavor profile of the beer and the health of the yeast, which will be harvested and reused on future batches.
Fermenter
The yeast cells will grow and reproduce until all of the oxygen has been consumed and then turn to the fermentable sugars created during the brewing process.
