While the inoculation is running, I usually go and get the next fermenter ready to fill. At this point in the process, the fermenter is empty, and is filled with steam. This keeps things sanitized and clean, just like the inoculation line. But in order for the fermenter to be cool enough for the inoculation, I have to take it off steam about an hour before I start to fill it with mash. So I turn the steam off, open the manhead, and swing the fill spout into the hole and chain it down so that is doesn't come out and make a mess.
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