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Step by step procedure (the simplified version)

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Step by step procedure (the simplified version)

The process of single-vessel brew-in-a-bag using the heat sticks and temperature sensors, and the basics of the brewing process in general, is this.

First, you fill a keg with water. Then, you place the heat sticks in the keg.
You press a button on a computer and computer wirelessly and remotely tells the heat sticks to bring the kettle (keg) to the "strike" temperature.
This is a pre-set temperature that the computer knows to level off at and await your physical action in the world.

Next, you "strike" (i.e. drop/place) a bag full of crushed grain into the water. (First you must "mill" the grain). This soaking of the crushed grain in hot water extracts sugars which will be broken down in the next process. This is called "mashing" or "doughing" in, presumably because a thin cotton voile bag is all that separates a mashy mess of dough from your mash water.

After the sugars have extracted for an hour a smart device alerts the human operator. For the human operator, this means that the bag of grain is removed from the water and saved for the compost pile and pressing a button to acknowledge that this has been accomplished.

So in effect a bag has been lifted and a button has been pressed at the computer wirelessly telling the heat sticks to resume heating the vessel to bring it to boiling. The sugars are boiled for an hour to break them down at which point they are suitable for consumption by yeast (living organisms).

The beer (it's actually pre-beer "wort") is chilled either quickly or overnight (your mileage may vary) to a temperature suitable for the yeast to survive and thrive. It is the yeast that actually make the beer (and CO2).

A clean environment is important but fatal brews are rare. I do not obsess over this.

A clean-in-place (CIP) module and means by which to move liquids around without a lot of human wait times are important.

Hops are poisonous to dogs and people.

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