Editing Flocculation
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At the end of [[fermentation]], when all [[ | At the end of [[fermentation]], when all [[fermentable sugars]] are converted into [[alcohol]] and [[carbon dioxide]], [[yeast]] cells in suspension clump together and sediment at the bottom of the [[fermenter]], a process called flocculation. | ||
Some strains of yeast are known to generally flocculate very well, and other strains flocculate poorly. Often the yeast lab providing a beer yeast culture will describe the flocculation tendency. Low flocculation strains will stay in suspension and add a haze, such as [[ | Some strains of yeast are known to generally flocculate very well, and other strains flocculate poorly. Often the yeast lab providing a beer yeast culture will describe the flocculation tendency. Low flocculation strains will stay in suspension and add a haze, such as [[Weizen]] yeast for example, whereas high flocculation strains will settle quickly and leave little to no haze. | ||
Compared to other brewing technical properties of yeasts, flocculation is one of the most variable,<ref>Van Mulders, S.E., et al. [https://lirias.kuleuven.be/retrieve/129510 "Flocculation gene variability in industrial brewer’s yeast strains."] ''Appl Microbiol Biotechnol'', vol. 88, 2010, pp. 1321–1331.</ref> meaning even the same exact strain of yeast may flocculate to a different degree or at a different time, depending on the conditions. Unfortunately the mechanisms are not currently well understood, and so manipulating this characteristic is difficult. | Compared to other brewing technical properties of yeasts, flocculation is one of the most variable,<ref>Van Mulders, S.E., et al. [https://lirias.kuleuven.be/retrieve/129510 "Flocculation gene variability in industrial brewer’s yeast strains."] ''Appl Microbiol Biotechnol'', vol. 88, 2010, pp. 1321–1331.</ref> meaning even the same exact strain of yeast may flocculate to a different degree or at a different time, depending on the conditions. Unfortunately the mechanisms are not currently well understood, and so manipulating this characteristic is difficult. |