The mash is allowed to sit for an hour in the mash tun, this period being known as the stand. During the mash stand, although nothing can be seen to be happening, the enzymes in the malt act to break down the malt's complex sugars and starches into simple sugars
which the yeast will later convert to alcohol. The mash tun has a false sieved base so that after the mash stand, during run-off, the malt is left behind in the mash tun. This spent malt is fed to cattle and pigs by local farmers.