Fermenting Room
    In the fermenting room, the wort fresh from the Kettle after passing through the heat exchangers, has yeast added. The yeast then takes the sugars released during the mash stage and converts it to alcohol. The longer that the beer remains in the fermenting tanks leads to it having a higher alcohol content, although the temperature can effect the performance of the yeast as well, requiring longer during the winter to create beer with the same ABV.