Controls equipment to prepare mixture of mash and yeast for use in manufacture of distilled liquors: Weighs specified quantities of rye and malt meal, depending upon amount of yeast required, and dumps them into yeast tub (cooker) filled with specified amount of water.
Opens valves to admit steam that circulates through coil pipes in tub and cooks mixture. Starts revolving blades in tub to agitate mixture as it cooks. Observes temperature gauges and increases or decreases steam pressure to maintain constant temperature as mash cooks. Pours yeast culture into cooked mash and mixes mash with revolving blades. Stops revolving blades when mash and yeast are thoroughly mixed. Tests mash to determine temperature and specific gravity (proof), using thermometer and hydrometer, and records results. Observes gauges and increases or decreases steam to ensure that mash ferments at constant temperature. Notifies FERMENTATION OPERATOR (beverage) when mash is ready to be pumped into fermentation tank. Removes sample of mash for laboratory analysis.
