Keeping sleepy yeast awake until bedtime

摘要

Yeast f locculation and sedimentation is a normal part of the beer fermentation process, and is particularly important for the production of bright, lager beers. But f locculation must not occur too early! The yeast must stay in suspension or 'awake and active' until it has metabolised the greater part of the fermentable sugars available in the original wort.rnYeast flocculation occurs when single yeast cells aggregate into floes perhaps of many thousands of cells, that subsequently sediment from the beer towards the end of primary fermentation.rnThis phenomenon (Fig 2) is of considerable importance in the brewing industry, especially the consistent timing of the onset of flocculation.