 
 <prompt> ```wia di wort dey pass through? Givn di previus kweshon, write one context wey contain di ansa. E fit be 1 - 20 sentenses. Context:``` <response>: After boiling, the hopped wort don cool, e dey ready for the yeast. For some breweries, the hopped wort fit pass through a hopback wey be small vat wey full with hops, to add aroma hop flavor and to act as filter; but usually the hopped wort dey just cool for the fermenter, where dem go add the yeast. During fermentation, the wort dey turn beer for inside process wey fit take one week to months depending on the type of yeast and strength of the beer. Apart from producing ethanol, fine particles wey dey suspended for the wort go settle during fermentation. Once fermentation don complete, the yeast go settle too, e go leave the beer clear. 