During the first stage of fermentation or "Primary Fermentation" yeast is added to the freshly-brewed beer and all the fermentable sugars are naturally converted into alcohol and carbon dioxide. The next stage is called "secondary fermentation" and consists of a cooling and conditioning phase, where temperatures are dropped over time from 69 degrees to a final 32 degrees. At this temperature any solids left within the beer will drop to the bottom of the fermenting tank.