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"  1. FERMENTING VESSELS Yeasts work their magic in these stainless steel conditioning tanks. Encased in an electronically controlled layer of glycol, each tank can cool thousands of just-boiled gallons some 40\u00B0 within 48 hours. 2. AIR TESTER This glass Zahm &amp;amp;amp; Nagel tester is used to spot-check levels of air in bottles before they go to market. Keeping air content down reduces spoilage. &amp;quot;It&amp;#039;s a pretty expensive little unit,&amp;quot; says Avery. &amp;quot;Very delicate.&amp;quot; 3. HYDROMETER Conceptualized by Leonardo da Vinci and perfected for brewing in the 1700s, hydrometers measure dissolved sugars in a water-malt solution. This tells Avery how well he&amp;#039;s mashed his grains\u2014and how strong the beer may turn out. 4. WHOLE GRAINS No grain, no glory: This imported specialty malt is used in Avery&amp;#039;s White Rascal, a Belgian-style ale. 5. AGING BARREL Avery ages select beers (such as his Beast line) in 59-gal. oaken casks like this one, formerly a port wine barrel. &amp;quot;There are only a handful of American microbrewers aging beers this way,&amp;quot; he says with pride. 6. SPARGE PADDLE During the &amp;quot;mash&amp;quot;(when milled grain is rinsed with superheated water), things can get sticky. A &amp;quot;stuck runoff&amp;quot; can allow the grains to congeal into a glutinous mess, blowing an entire batch. This steel paddle keeps it all moving. "^^<http://www.w3.org/2001/XMLSchema#string>
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