After the bitter wort is cooled and aerated, it is pumped into a fermentation vessel. As soon as the wort is inoculated with yeast (known as pitching the yeast) the fermentation process can start. Yeast pitching can be done with the yeast slurry recovered from the previous fermentation; in which case the wort must be oxygenated. The yest begins to reproduce and uses up all the oxygen within the first 24 hours of fermentation for cell wall production.
The other option for yeast pitching is the use of dry yeast which is added directly to a fermenter without the need for previous oxygenation.

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