Historically, lagering was necessitated by the absence of refrigeration, the need to remove yeast, and the need to control the level of carbonation in beer. Consequently, lager beer was brewed during the colder months and stored in iced caves for long periods of time. Cutting ice for summer storage of beer was well known prior to the advent of refrigeration. Primary fermentation was usually done at or below 10C. The resulting beer, containing about 1% fermentable extract, was then transferred to a cold storage cellar along with some suspended yeast. The yeast would assimilate any oxygen picked up during transfer into storage, thus eliminating a potential oxidative flavor problem. Secondary fermentation of the remaining fermentable extract proceeds increasingly slowly while the beer gradually cools over several days. Because CO2 is more soluble at lower temperatures, the brewer could readily obtain elevated levels of carbonation. Total storage time was up to about 50 days at 0C. The long, cold storage allowed not only the settling of the remaining yeast, but also the settling of haze-forming material. Extended storage times have been promoted as giving superior flavor maturation. Modern thinking is that long, cold aging is not necessary if the process provides for the elimination of VDKs, their precursors, and other compounds responsible for green beer flavors in immature beer.