Here we see the inside of the mash tun in the mash house.
The mash tun has a perforated base, allowing the sugary liquid, or wort, to be drained off for brewing. One load of grist was drained several times to get all the sugars out. the remaining mushy husks, or draft, were removed on the draft conveyor and sold as cattle feed.
When the wort came from the mash tun, it was too hot for brewing; the heat would kill the yeast. so the wort went into a cooler room before moving to the tun room.