Refers to secondary fermentation. Wort is initially fermented for 5-6 days and then transferred to a Krausen cellar, where fresh wort is mixed with the previously-fermented liquid and fermented again at lower temperatures for longer periods.

A secondary fermentation. A small portion of young, still actively fermenting beer and yeast is added to a tank of beer at the end of primary fermentation. Since such a small supply of wort is being introduced, the new yeast has a limited food supply. It quickly exhausts the available sugars and is then forced to scavenge among a range of secondary compounds for more food. This eliminates strong and potentially offensive odors and flavors, producing an elegant and balanced flavor, and adding smoothness and body.

priming the beer with wort.