Editing Brewing (section)

====Warm fermentation{{anchor|Warm fermentation}}{{anchor|Warm fermenting}}====

In general, yeasts such as ''[[Saccharomyces cerevisiae]]'' are fermented at warm temperatures between {{convert|15|and|20|C|F}}, occasionally as high as {{convert|24|°C|°F|abbr=on}},<ref>{{cite book|author1=Andrew G.H. Lea |author2=John Raymond Piggott |author3=John R. Piggott |title=Fermented Beverage Production|publisher=[[Springer Science+Business Media|Kluwer Academic/Plenum Publishers]] |date=2003 |isbn=0-306-47706-8 |pages=43–44}}</ref> while the yeast used by [[Dupont Brewery|Brasserie Dupont]] for [[saison]] ferments even higher at {{convert|29|to|35|C|F|0}}.<ref>''Farmhouse Ales: Culture and Craftsmanship in the European Tradition'', pages 168–173, Phil Markowski, Brewers Publications (2004), {{ISBN|0-937381-84-5}}</ref> They generally form a foam on the surface of the fermenting beer, which is called [[barm]], as during the fermentation process its [[hydrophobic]] surface causes the flocs to adhere to CO<sub>2</sub> and rise; because of this, they are often referred to as "top-cropping" or "top-fermenting"<ref>{{cite book|author1=Andrew G.H. Lea |author2=John Raymond Piggott |author3=John R. Piggott |title=Fermented Beverage Production|publisher=[[Springer Science+Business Media|Kluwer Academic/Plenum Publishers]]|date=2003|isbn=0-306-47706-8|page=43}}</ref> – though this distinction is less clear in modern brewing with the use of cylindro-conical tanks.<ref name="Bamforth 2005 66">{{cite book|author=Charles W. Bamforth|title=Food, Fermentation and Micro-organisms |page=66 |publisher=[[Wiley-Blackwell]] |year=2005 |isbn=978-0-632-05987-4}}</ref> Generally, warm-fermented beers, which are usually termed [[ale]], are ready to drink within three weeks after the beginning of fermentation, although some brewers will condition or mature them for several months.<ref>{{cite book|url=https://books.google.com/books?id=Ga4MYyZq-RMC&pg=PA22|page=22|author=Garrett Oliver|title=The Oxford Companion to Beer|publisher=Oxford University Press|date=2011|isbn=9780195367133|author-link=Garrett Oliver|access-date=26 August 2019|archive-url=https://web.archive.org/web/20191227144338/https://books.google.co.uk/books?id=Ga4MYyZq-RMC&pg=PA22|archive-date=27 December 2019|url-status=live}}</ref>