During fermentation, yeast converts the fermentable sugars in the wort into alcohol to produce a beer-like liquid called wash. Fermentation is the stage...
Excellent article. A friendly observation, though: after mashing the wort is indeed cooled, but to 16 - 19ºC (depending on the season and ambiance’s temperature), no to 34ºC, because, as you mention, above 35ºC yeast will begin to die. Keep the good work!
juan carlos arias