After cooking the boiling hot wort is then cooled to around 7 °C. In the fermentation cellar fine brewer’s yeast is then added to this cooled wort. This ferments the malt sugar found in the wort in around 7 days into alcohol and carbon dioxide. At the end of the so-called main fermentation stage in the fermenting cellar this young beer is then pumped into the storage cellar. The yeast which remains at the bottom of the barrel can be harvested and re-used up to 8 times for further fermenting. The 14 open vats in the fermenting cellar hold around 250,000 litres.