Speaker: Okay. So at this point, our mash should be done and we will be able to test that in a few minutes. What we are going to do is a process called vorlof or in English, recirculating. What we want to do at this point, if you can visualize inside of this tank, we have got the tank over here and we have got just around right over here, we have a screen and all of the grains are sitting on top of that screen and underneath that screen there's about 50 gallons of liquid.
What we are going to start now is a process whereby we're going to bring liquid from this tank into that tank. What we are going to do is we are going to add more water on top of the grains in this tank, and basically very slowly wash the sugar off of the grain, so that we can bring about 1300 liters or so of wort into that tank and carry off all the sugar that we just help to convert in this tank.
But, before we do that, what we want to do is we want to first circulate the liquid in this tank so that we can set the grain bed, and the grain bed itself will actually serve as a filter so that any new liquid we bring in here will flow through and will flow out pure without bringing a lot of pieces along with it. Now, to do this, what we want to do is we want to circulate this liquid gently for several reasons.
What's going to happen if we start moving this liquid too quickly then what will happen by accident, total liquid out from the bottom and actually creates a vacuum underneath the grain. What that's going to cause, is all the grain is going to compact and when you take chopped up, wet barley or any sort of grain and you kind of push it together like that, you get a big cookie. It is impossible to push liquid through a cookie.
So we don't want that to happen, we want to keep the grain nice and soft and in suspension in the liquid. We want to do this very gently because also at this point we don't want the beer to pick up more oxygen. When you add, when the beer can pick up oxygen, while it's warm, it will absorb that oxygen and then that can contribute to the beer oxidizing later on, which will reduce its shelf life.
So the point is we are trying to pump it slowly, we are trying to put it back underneath the surface of the grain bed. We are going to circulate it like this for about 20 minutes, and then make sure that it starts running clear at that point.
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