Adding hops to the boiling wort. Hops provide bitterness, flavor, and aroma. Adding hops early in the boil gives more
bitterness, shorter boiling times are for flavor or aroma.
One of the less glamorous parts of the job- cleaning the spent grains out of the mash tun. Normally, farmers would kill for
this grain, but unfortunately there aren't many farmers in Lincoln Park. The grain gets hauled out to the dumpster.
After the boil is done, wort is pumped through the heat exchanger to chill it down and then goes into the fermenter.
Once fermentation
is complete, it ages in the fermenters until it's ready to be served.
