Video Transcript

Hi! I¡¯m Eddie Leal, I¡¯m the brewer here at Steelhead Brewing Company. We¡¯re going to talk about the cooling right now. Basically, what¡¯s going on right here is this is the period where we¡¯re cooling down the wort from the brew kettle to the fermentation tank. During this process is when we add oxygen to the wort itself. Now this is going to help the yeast to take off quicker. The faster the yeast can start eating away at those sugars that we took from the mash, the better end result and the less chance of any bacteria happening. So, what we do is we add oxygen to the wort to basically kick start the yeast. This is what happens right here. Basically, we do that through our beer stone that¡¯s located inside this pipe right here. Basically, what happens with that beer stone, it lets the oxygen flow into the wort as we pump it into our fermentation tank.