How to Choose Good Yeast Strains
Whilst people have enjoyed the magic of fermentation, it was never fully appreciated or understood for many years. People only know that the frothy barm in their fermenters somehow played a role in the creation of alcohol. However, the invention of the microscope opened up an entirely new world of possibilities in the brewing sector. Yeast got recognized for the impacts it brought on the fermentation and many yeast strains were classified. As a brewer, you are concerned about the particulars of your yeast supply. To ensure you get the best White Labs yeast strain, here are the things you should consider.
Be keen on attenuation.You should be much concerned with how much a given yeast strain will lower the thickness of your wort through fermentation. Attenuation is not just about generating more alcohol in your beer but the taste and mouthfeel of the beer as well. You should note that there are many yeast strains that attenuate as low as 65% but when your beer style needs it, there are a few strains with the ability to attenuate to as high as 85%. Decide wisely.
Put flocculation into account. Although many people take flocculation lightly, it is very crucial. Flocculation determines how your beer will ferment, look and taste. In case the yeast flocculates too early, chances are that the beer will not be fully attenuated hence tasting too sweet. In case a yeast flocculates not or does so slowly, the produced beer will be cloudy and yeasty tasting. Low flocculating yeast starts clumping the second week. High flocculating yeast start aggregating within three days of fermentation and they may need to be roused to complete the job. Medium flocculating yeast begins flocculating around the sixth to the fifteenth day, producing a beer flavor profile that is clean and balanced.
Pay attention to alcohol tolerance. It surprises that yeast can stop its own performance as a result of a byproduct of its own making. Yeast at https://www.whitelabs.com/yeast-bank/wlp001-california-ale-yeast can only continue feasting on maltose so long as the alcohol content in the beer rises not above its tolerance for it. The average strain can ferment up to 5% alcohol and there is the possibility of that amount being doubled depending on the fermentation conditions and the yeast’s health. A few yeast strains ferment 7-8% and it is possible for them to reach 12-13% under the most favorable conditions. Some strains produce 10-15% while a select few reach to 20%.
Factor in aroma and flavor. Nothing matters as much as the way the beer smells or tastes. You thus have to check the flavor and aromatic profile the yeast creates. The common aromas and tastes are esters, alcohol, and phenol. Note that you can control aromas and flavors through the aforementioned performance indicators together with the flavor profile of the yeast. Learn more about beer at https://en.wikipedia.org/wiki/Kegerator.