Kettle

The liquid that is transferred from the mash tun is then brought to a boil in the kettle. The boil acts as a sterilizer for the wort, killing off any microorganisms which might contribute to off-flavors during fermentation. It is also during the boil when hops are added. The first set of hops are added early in the boil and contribute to bitterness in the beer. The second set of hops is added with about 30 minutes left, contributing to hop flavor. The final addition is with a couple minutes left, giving the beer a nice hoppy aroma. Once the boil is complete, the wort is whirlpooled to collect all the solids in center of the kettle. The wort is then drawn off from the side of the vessel, cooled and transferred to a fermentation tank.