Choosing the best yeast is not a simple task. When you select a strain by using the name alone is not that bad of an idea. After all, there is why these names are there in the first place and choosing the yeast based on its name will not steer you far away from where you intend to be. However, it is also crucial that you look at particular performance indicators to ensure that you get the best strain for the job. Below highlighted are a few things to look for before deciding on the yeast to use. Attenuation is the first thing to consider in your yeast, and it means making thin or reducing in thickness. You must be able to know how a particular yeast strain will reduce the thickness of the wort through fermentation. White Labs yeast does not just entail creating more alcohol I the beer but is also about the beer’s mouthfeel and taste. Flocculation may also seem to be an unimportant deal and is maybe lower on the scale of performance indicator, but is vital nonetheless. The settling out and clumping up of spent yeast in most ways establishes how the beer tastes, looks, and ferments. When the yeast does not flocculate early, the beer will not attenuate fully and will probably be too sweet. Alternatively, when the yeast does not flocc or floccs slowly the resultant beer will be yeasty tasting and cloudy. Flocculation of yeast is described as being low, medium or high. The highest flocculators begin aggregating with three to five days after fermentation and require rousing for the job to be completed. Get more info here! Most of the yeast strains are highly sensitive to temperatures that allow them to work and have the most favorable temperatures which they perform best. Knowing the different ranges and offering the yeast with the right fermentation temperatures will do wonders for any beer. Thus, make sure you know the temperature range of the yeast before buying it for your beer. It is odd that the nature of yeast can hinder its performance because of a byproduct of its making called alcohol toxicity. Yeast can continue functioning properly as long as the alcohol content if the beer does not exceed its tolerance. When all I said and done, there is nothing that can be compared to how the beer tastes and smells. On top of all the methods mentioned above of measuring the performance of yeast, none will matter is the aromatic profile and flavor created by your yeast is bad. Learn more here: https://www.huffingtonpost.com.au/2016/03/24/chocolate-fermentation-bacteria-yeast_n_9543426.html.
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