After a fermenter ferments for about two days, the fill cycle begins to come back to that fermenter. In other words, it takes two days to fill all 29 fermenters. So in order to fill the fermenter again, we must empty the fermenter of the alcohol it has made. So I open the manhead and measure again how far down the alcohol is from the top. These are called dry inches. From the dry inches the fermenter operator knows how long it will take to empty. After it is emptied, it is cleaned, steamed, and then set up for filling again.
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