然后它们开始像用于慢性发酵的储藏啤酒的酵母一样活动，深入酿造箱底部，却又不休眠。
Then it began to act like yeast used in slow-fermenting lagers, settling to the bottom of the tank but not going dormant.
一般情况下，哈科特会用“塌箱”(crashing the tank)来结束这次酿造试验，也就是通过降低温度让酵母进入休眠状态。
Normally, Hackett ends the primary fermentation process by "crashing the tank" -lowering the temperature to shock the yeast into dormancy.
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