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A Brew Kill Floor Technician checks to ensure no "boil-overs" occur as the wort approaches "hot-break" (the point at which the proteins coagulate, which helps produce a clear beverage). |
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The group observes the patented Fat Rock brew kettles during the tour. |
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Another Brew Kill Floor Technician shovels spent grains, husky hair, and peanut shells off the brewery floor. |
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Once boiled wort is cooled, special yeasts are added and the brew is sent to the fermentation area. The special types of yeast used by Fat Rock are a guarded secret (as they are virtually responsible for the over-all taste of the finished brew). |
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The brew remains at specific temperatures in the fermentation tanks for several weeks in order to allow the sugars to be converted to alcohol and carbon dioxide. |
| The fully fermented beverage is then transferred into kegs in order to be made available for consumption (Pictured: Local rock musician and part-time Brew Kill Floor Technician, Walt Redman, transfers the brew into chilled kegs). |
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