After the inoculation has been sent, which is about 15 minutes, the guy at yeast and enzyme says, "Here comes your air, 26." He blows pressurized air through the line so that all of the inoculation goes through the line and into the fermenter. When the air blows through the bleed pipe, I close the line off from the fermenter and tell him, "Got the air, 24." So then he shuts off the air, and I close the bleed valve, and then open a valve so that the line has steam in it. This keeps everything hot and sanitized so that the yeast is not killed by bacteria. So in this picture I am opening the valve for the steam.
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