Here I am closing the 'manhead'. It is simply the lid that keeps the pressure of the carbon dioxide produced by the fermenter out of the catwalk. Carbon dioxide often seems very harmless, but in the quantities that are present at the distillery, it is easy for it to become suffocating if it is not controlled. After removing the fill spout, I rinse out the fill hole so that sticky corn mash doesn't build up on it, and close it up. Then I press a button that switches a valve so that the carbon dioxide that is produced is directed through a pipe that goes to a company that makes dry ice.
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