Mastering Homebrew by Randy Mosher

Author:Randy Mosher [Randy Mosher]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2015-03-14T16:00:00+00:00

ATTENUATION

With yeast behavior, this is largely related to flocculence. A yeast that stays in suspension longer ferments more thoroughly. Beyond differences between strains, attenuation is greatly affected by pitching rate and wort aeration, as greater quantities of yeast are more effective at eating all the sugar in the wort. Alcohol tolerance of yeast obviously has an impact on attenuation of strong beers.

FLOCCULATION

This is the tendency for yeast cells to clump together and drop out of the beer, a process that involves the binding of special proteins and other chemicals on cells’ surfaces. Some flocculence is useful, as it clears the beer, but with too much, the strain may be underattenuative, leaving the beer a bit sweet. So-called powdery or nonflocculent strains are highly attenuative, making a dry beer, but they may need to be fined with isinglass or gelatin in order to clear the beer.

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