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Brewers often transfer the beer to a secondary fermentor to separate the beer from inactive yeast, proteins, tannins, hops and other products that precipitate out of the beer and form a sediment at the bottom of the primary fermenterfermentor. A secondary fermentation of 5-14 days allows fermentation to complete and also lets additional tannins, proteins and yeast to fall out of the beer. This aids in clarifying the beer and reducing sediment in the final keg or bottle.

*[http://en.wikipedia.org/wiki/Fermentation Wikipedia - Fermentation] ==Other languages==*[[:fr:Fermentation_de_la_bi%C3%A8re]]