During the mashing process we heat water in our mash-tun. Once the water reaches the strike temperature the milled grains are introduced and stirred in. The temperature is slowly increased to bring the mash up to the conversion temp. At this temperature a process called saccharification starts breaking the complex carbohydrate (starch in our case) into simple sugars. After the majority of the starch has been converted we begin cooling the mash down. Fresh water used to cool the mash will be saved and used on the next run. This helps reduce water usage and also means the water is pre-heated; thus reducing the energy needed to heat the next run. Once the mash has been cooled to 95F the yeast is added and then its pumped over to one of our fermenters.