After cooking the boiling wort is cooled to around 7 °C. Fine brewer’s yeast is then added to this cooled wort in the fermenting room. This ferments the malt sugar in the wort to alcohol and carbon dioxide in around seven days. At the end of the so-called tumultuous fermentation process in the fermentation room the young beer is pumped into the storage cellar. The yeast at the bottom of the tun can then be harvested and used up to a further eight times for fermentation. The 14 open tuns in the fermentation room have a capacity of around 250,000 litres.