The National Collection of Yeast Cultures in the United Kingdom catalogs more than 500 strains of Saccharomyces cerevisiae, and this list is not all-inclusive. The choices are diverse, and the type of yeast selected by the brewer does not influence the flavor and aroma of beer. The other ingredients are the same.
Flocculation
Attenuation
- Low: 72% and below
- Moderate: 73% to 77%
- Higher: 78% and above
Attenuation is also divided into low, medium or high, and can also be expressed in percentage ranges. For example, the decay rate of California brewer’s yeast is 73% to 80%, which is quite high. British brewer’s yeast from the same laboratory is listed as having a 63% to 70% attenuation, which is quite low. The brewer needs to know the decay of the yeast before the brewing starts. Please make a wise choice based on the actual situation.
Fermentation rate
Temperature range
Most American and British ale yeasts are most suitable for exercise in the temperature range of 60-70°F, and some yeasts can also raise the temperature to 70-73°F. The optimal temperature range for most lager yeasts is 50-55°F. The exception is California Common style yeast, which prefers a warm environment (around 65°F). Also, Belgian yeast not only likes warmth, but it performs best at higher temperatures. Most yeast strains have a temperature range of 60°F to 70°F or less. But, there are still some other yeast strains that like to move in wort above 75°F.
Alcohol tolerance
Ordinary yeast strains can easily ferment up to 5% alcohol, and it is possible to nearly double the amount of alcohol. This depends on the health of the yeast strain and fermentation conditions. There are also a dozen or more strains that usually ferment up to 7-8%, and may reach a stable level of 12-13% under optimal conditions. In Belgium/special category, it is not uncommon for some strains to produce 10-15% alcohol, while a few selected strains can reach 20% alcohol by volume.
Flavor and aroma characteristics
The most common of these aromas and flavors are in the form of esters, phenols, and alcohols. Esters are considered fruity. Phenols are considered medicinal or pungent. High-grade “hetero” alcohols (ie, propanol, butanol), when in enough quantity, can exhibit floral, wine, and even solvent flavors. For example, German Weizen has the aroma of cloves and bananas, which is the difference between it and American hefeweizen; Belgian wisdom yeast is like German yeast, but the taste is more crisp and sour.
Fermentation by-products
Brewers' experience with yeast strains
Yeast selection conclusion
You can get more professional advice by looking at other people’s brewing recipes or consulting a more experienced winemaker. Of course, you can also visit the forum and ask other people, they can provide more comments and suggestions for your style. The best way to make a unique beer is to practice, practice, and practice again.
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