... to become cloudy, clump together or "flocculate". The wort is transferred to a vessel called a whirlpool, which uses a high speed swirling or vortex effect to remove the unwanted solids. The wort is sent from the whirlpool via a wort cooler or paraflow to a fermentation vessel. As the wort leaves the paraflow, yeast is added, as well as oxygen to allow the yeast to multiply before fermentation begins. Fermentation. In brewing, fermentation is the conversion of sugar into carbon dioxide gas (CO2) and ethyl alcohol. Enzymes within a yeast cell carry out this process. It is in fact a complex series of conversions that bring about the conversion of sugar to CO2 and alcohol. Yeast is a member of the plant family and in brewing we use the sugar fungi form of yeast. These cell gain energy from the break down of the sugar. The by-product, CO2, bubbles through ...

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