The yeast tank, hoses and all other equipment are completely clean and sterile before the Wort is pumped over and we use sterile gloves to prevent bacteria from entering the tank. It is best to let the Wort splash into the tank so that as much oxygen is added to the Wort as possible, however, be aware that no bacteria can enter the tank. The yeast must use the oxygen to form a cell membrane and to multiply.
During fermentation, the yeast breaks down the sugar into CO2, alcohol and other flavoring substances. The fermentation process itself usually takes a maximum of 6 days. Then the yeast has converted most of the sugar and slowly perishes.
The yeast lock at the top of the tank shuts off overpressure. After 10 days, or when no more sugar is metabolized by the yeast, most of the used yeast is drained through the tap at the bottom of the cone, at the bottom of the tank. The beer is then allowed to mature, usually 3 to 4 weeks before being bottled. During ripening, the remaining yeast converts foul-tasting substances, diacetyl and acetaldehyde, so that they can no longer be tasted.
It happens that we add hops to the tank after the main fermentation, or other flavoring things. Importantly, these additives are absolutely sterile.
Several brews can be fermented at the same time.