During fermenting, the wort is mixed with a certain amount of yeast cells. At the beginning of the fermenting process, the yeast is aerated well and subsequently fermented at a temperature that is optimum for the yeast. During subsequent storage, the yeast is harvested and the green beer is stored at a particular temperature and for a defined period depending on the type of beer.
| Prozessdaten | |
|---|---|
| Start temperature | 5 to 6 °C |
| Maximum temperature | 8 to 15 °C |
| Cooling down | 4 to 5 °C |
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