The high cell count of 65 – 75 million yeast cells/ml in the main fermentation is not desired in subsequent storage. Taditionally, green beer is clarified by sedimentation of the yeast and other turbid substances. The beer is then transfered with as little yeast and sediment as possible. To obtain a controlled, rapid secondary fermentation and maturing of the beer in storage, it is appropriate to transfer with a defined number of living yeast cells. This can be achieved by using a separator. The yeast is fed into a collecting tank or the beer recovery process and the green beer is separated.