Here, our yeast is happily churning away, as is evident by bubbles on the top of the wort and condensation on the inside of the carboy. The yeast will consume the sugars present in the wort and will produce alcohol and carbon dioxide in the process. The beer will not yet be carbonated by the carbon dioxide- it will all escape from the airlock at the top of the carboy. The fermentation process takes from one to two weeks. This brew is destined to be an ale, which requires room-temperature fermenation. A lager would need to be fermented in a much cooler environment.
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