Speaker: So we have just finished our brewing process. We have brought our wort over to this tank, we have added our yeast and we have passed our oxygen of course. Very, very important now, the last thing that the yeast need for them to be perfectly comfortable just as human beings need as a comfortable temperature. So we set the temperature on this tank, which we control through a glycol system that circulates cold glycol through the jacket.
One very important feature that these tanks is that they are temperature controlled. The tank itself is actually surrounded by a jacket. If you look at this tank over here you will see, that this square over here, this is actually the tank. This over here, this piece over here is actually the jacket around the tank that clad as well and insulated, and what we do is we circulate a mixture called glycol through the jacket of the tank.
We keep the glycol at a certain temperature, usually below zero, and we circulate it through the tank, so that we can maintain the specific temperature of that particular tank. If we didn't do that we will have to air condition the entire room and we probably need several rooms so that we can maintain different temperatures for different stages of the process. So here again we can conduct the entire fermentation and conditioning process in one tank.
We in fact do not because we have the conditioning tank for in our walking cooler, but if we need to pinch we can use this tank for that. You set the temperature on this tank to 700 Fahrenheit or plus 18-190 Celsius. The yeast will start the fermentation at that temperature and then we will gradually start lowering the temperature within about five days or so, we will have -- what you would be able to identify as beer. From that point we can condition it for another week or so or month depending upon the style of beer and there it goes out kegs and goes out to the top.
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