Brewer’s yeast for beer helps convert sugars into alcohol during the brewing process. There are many different strains of brewer’s yeast available, each imparting different characteristics to the beer. When choosing a brewer’s yeast for beer, you should keep in mind that the type of beer you are brewing will be influenced by the type of fermentation of the yeast, the flavors imparted by the yeast, the level of flocculation of the yeast, and its ability to flocculate. of attenuation.
Tanks for fermenting beer.
Yeasts with different fermentation characteristics make different types of beer. Top-fermenting yeasts, for example, are those that tend to foam on the surface of the liquid during fermentation before settling. This type of brewer’s yeast generally produces ales, wheat beers, and stouts. Bottom fermenting yeasts are those that do not form top foam during fermentation. Brewers use this type of yeast for lagers, including Pilsners, Dortmunders, and Bocks.
Yeast.
You should also choose a brewer’s yeast for beer based on the flavor characteristics you want to impart to the finished product. Different strains of yeast impart different tastes. Strains intended for American beers, for example, tend to produce a cleaner, slightly fruitier flavor, while English ale strains tend to produce a sweeter, maltier end product. The by-products of the yeast provide the variety of flavors and produce tastes that range from fruity to spicy and medicinal. Think about what flavors you want your beer to have and what you want to avoid when choosing your yeast.
Three types of beer in pilsner glasses.
Flocculation is the ability of the yeast to clump together and settle in the beer. The type of brewer’s yeast you choose should have proper flocculating qualities for that particular style of beer. Yeasts have this characteristic with low, medium and high capacities. Ale beers, for example, tend to include yeasts with medium to high flocculation capabilities, while lagers tend to incorporate strains with medium to low capacities.
Attenuation is the conversion of sugar into alcohol. This characteristic affects the final gravity of the beer. The lower the attenuation capacity of the yeast, the higher the density and the sweeter the final product. Yeast strains come in low, medium, and high for this characteristic. The best way to choose the right brewer’s yeast for your beer is to buy a kit, as it will include the right yeast for that style of beer; if not, talk to a local brewer; practical experience often provides the best advice.
