Glycol Insulated Fermenter
Here we add the yeast, and let it do it’s thing.*
After about a week, the IPA is ready to receive yet another dose of hops – 27.5 pounds! This is where those pungent floral and citrus aromas come into play. This process is called “dry-hopping.”
When the brew is just right, it comes directly out of the fermenter. This is called “uni-tanking”.
*For centuries, brewers didn’t know how exactly their mash became a delicious, intoxicating beverage, and attributed it to divine sources. Now-a-days, we know this to be the effect of yeast, which breaks down sugars into carbon dioxide and alcohol.