Claim 52 craft brewery in Eugene (7)
The grains are then taken back inside and added to water.
"This is doughing in. Ii'm adding the grains to the water, trying not to create what's called a dough ball like these guys over here ... you don't want those because they are all dry inside and you don't get any of the enzymes to the sugars to get the sugar out to make the beer. We shove about 88 pounds of grain in here. It is quite a work out. I pretty much put in a 14 hour day brewing once a week."