A barrel for fermenting raw wort into beer.
- 1 ˣ 1
- 10 kg
- 30 + 10
The fermenting barrel is used to turn wort into beer. The conversion ratio is 1 wort per beer. Each barrel can hold up to 25 wort at a time. The fermenting process takes approximately 10 days, during which the temperature must be maintained between -1°C and 32°C. Haulers fill barrels with wort, but only when the temperature is correct. If the temperature rises above 30°C, the wort will become spoiled and no beer is made. If the temperature falls below -1°C the fermenting process is paused and will resume when the temperature is corrected. Fermenting begins as soon as the first wort is added. Adding more wort later does not reset the 10 day timer entirely, but rather delays it.
On the barrel there is a bar that serves as both the progress bar and the contents bar. The length of the bar is dependent on the amount of wort that is inside, while the color indicates how close it is to completion- brown means it has just started, and yellow means it has finished.