Flocculation
Flocculation is when yeast stick to each other and settle out of suspension, which normally occurs at the end of fermentation.
Compared to other brewing technical properties of yeasts, flocculation is one of the most variable.[1]
References
- ↑ Van Mulders, S.E., et al. "Flocculation gene variability in industrial brewer’s yeast strains." Appl Microbiol Biotechnol, vol. 88, 2010, pp. 1321–1331.