What is the first stage of general fermentation?

The first stage of general fermentation is when the yeast goes through a division process, known as budding. This phase marks the initial activity of yeast once it is pitched into wort. During this stage, the yeast cells begin to grow and divide, consuming available nutrients and increasing in number. This cellular multiplication sets the foundation for subsequent yeast activity, including the metabolism of sugars.

Following the division phase, the yeast will metabolize sugars, leading to alcohol and carbonation production, but this is a subsequent step rather than the very beginning of the fermentation process. Flocculation is a later stage in which yeast clusters together and settles out of the solution, and secondary fermentation refers to additional fermentation that may occur after primary fermentation is complete, often used in the conditioning of some styles of beer. Each of these stages has its importance, but the first stage is specifically characterized by the yeast's division and expansion.