Human beings have been fermenting different foods for centuries and over time they learn more about it. With the advancement in technology, scientists had the opportunity to study yeast strains and make isolations. This is what led to the discovery of the best yeast for brewing. If you are planning to brew anything this is something you have to learn. One of the things you have to keep in mind in making this selection is attenuation. This simply means a reduction in thickness. You need to know by how much will the particular yeast strain you have selected reduce the thickness of what you want to ferment. It does not only affect the volume of alcohol you will get but even how it will feel in the mouth and also the taste.
With some strains of yeast, the attenuation will be at eighty-five percent while with others it will only be 5 percent. Therefore, you have to know what you want in order to make the right choice. Flocculation is another essential factor you have to bear in mind when making this selection. This is the process the used yeast clumps up and settles. It will affect the taste, look and even fermentation process of the beer. If the flocculation happens too early it will interfere with the attenuation process and then you will end up with alcohol that is just too sweet. Also, if the process is slow or doesn't happen the beer will end up tasting like the yeast and also cloudy. You can get more info at https://whitelabs.com
The flocculation process can be low, high or medium. In addition, you have to think about the temperature range before when picking brewing yeast. Most of the strains are usually sensitive to temperature. You have to know the temperature range at which the yeast you are picking works best so that you can have an easy time using it. Also, it ensures that you end up with the best beer possible. Another factor you have to think about when making this choice is the alcohol tolerance of the yeast. You may not have heard of this but the performance of the yeast can be affected by its nature. Alcohol toxicity does affect yeast as well. The alcohol level of the beer should not be higher than what the yeast can tolerate because that means it will stop working and this will be it as far as brewing goes. Check out also White Labs for useful references.
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