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The Grain Mill
The grain mill is used to crack the malted grain to allow water to enter the seed during the mash.
The wort is boiled in the kettle for 1.5 hrs.  Boiling sterilizes the wort and drives off some unwanted flavours.  Hops are added into the kettle throughout the boil to add bitterness,  flavours and aromas.
Conditioning allows the beer to mature and the malt,  hop and alcohol flavours to balance.  The beer is then carbonated,  then kegged or bottled and ready to drink.
The Mash/Lauter Tun
The mash tun is where the grain is mixed with hot water,  activating enzymes in the seeds that convert the starch into sugar.
After the conversion of the starch into sugar (1.5 hours),  hot water is sparged through the grain bed into the kettle dissolving the sugar.  The term lautering refers to the filtering of the wort through the grain bed.
The wort is cooled and transferred into the fermentation vessel.  Yeast is added to the wort and fermentation converts sugars into alcohol.  This process takes around 4 days When fermentation is complete the beer is then transferred to the conditioning tanks.