Analysis & Fermentation
Following the boil a quick analysis of the strength of the wort is taken and then any further liquor required to bring the beer down to trade gravity is added. Once this has been completed the wort is then transferred to the fermenting vessels via a series of coolers which reduces the temperature of the wort from boiling to the temperature at which the beer will ferment. At this stage a slurry of the Evan Evans’ yeast is added. The yeast reacts with the sugar solution and converts the sugars to alcohol over a period of two to three days. As a by-product of the fermentation process the beer will increase in temperature and produce carbon dioxide. The temperature and the gravity of the beer are logged three times a day and are closely monitored and controlled during the fermentation process.
