The selection of the yeast strain during beer brewing
- Feb 22, 2017
- 159
- beer
The selection of the yeast strain during beer brewing
Fermentation is an important progress during beer brewing, which with a huge influence for the beer quality. Today we will talk about how should we select the suitable yeast for the beer we wanna brew.
Generally the factors as following should be considered: the proliferation strength and initiation speed; the fermentation ability; the coherency; the use ratio of nutriment; and the by products of fermentation etc.
(1). The proliferation strength and initiation speed
This progress is the most important step for controlling the pollution of microorganism. The fast initiation speed will better avoid the breed of malignant bacteria in beer, such as the Lactobacillus or coccus.
(2). The fermentation ability
Different yeast strains with different fermentation speed, the brew master should control the suitable fermenting speed for their beer types. The yeast with high fermenting ability is generally suitable for brewing light beer. The quick primary fermentation is good for the beer aroma, month feel and foam retention, the CO2 in the secondary fermentation will help to discharge the harmful by-products, then produce the light beer. But for the dark beer, exported beer or strong beer etc, the yeast with medium fermenting ability may be the best choice, which will ensure the plenty of fermentable sugar in beer for the secondary fermentation.
(3). The coherency of yeast
Generally the brewmaster prefer a better yeast settling when the fermentation is over, it is good for filtering. But if the coherency is too strong, the main fermentation will be ended prematurely, more extractum will goes into secondary fermentation which cause the inadequate fermentation. On the contrary, there will be more yeast in the secondary fermentation if the yeast with bad coherency, it will make the beer with yeast flavor.
(4). The fermenting by products
Except the ethanol, the main product of anaerobic fermentation also included ester and higher alcohols, it will cause a rough mouth feel and bad foam retention for beer.
Edited by Laura
Sales Manager in Tiantai Company
Email: [email protected]
Fermentation is an important progress during beer brewing, which with a huge influence for the beer quality. Today we will talk about how should we select the suitable yeast for the beer we wanna brew.
Generally the factors as following should be considered: the proliferation strength and initiation speed; the fermentation ability; the coherency; the use ratio of nutriment; and the by products of fermentation etc.
(1). The proliferation strength and initiation speed
This progress is the most important step for controlling the pollution of microorganism. The fast initiation speed will better avoid the breed of malignant bacteria in beer, such as the Lactobacillus or coccus.
(2). The fermentation ability
Different yeast strains with different fermentation speed, the brew master should control the suitable fermenting speed for their beer types. The yeast with high fermenting ability is generally suitable for brewing light beer. The quick primary fermentation is good for the beer aroma, month feel and foam retention, the CO2 in the secondary fermentation will help to discharge the harmful by-products, then produce the light beer. But for the dark beer, exported beer or strong beer etc, the yeast with medium fermenting ability may be the best choice, which will ensure the plenty of fermentable sugar in beer for the secondary fermentation.
(3). The coherency of yeast
Generally the brewmaster prefer a better yeast settling when the fermentation is over, it is good for filtering. But if the coherency is too strong, the main fermentation will be ended prematurely, more extractum will goes into secondary fermentation which cause the inadequate fermentation. On the contrary, there will be more yeast in the secondary fermentation if the yeast with bad coherency, it will make the beer with yeast flavor.
(4). The fermenting by products
Except the ethanol, the main product of anaerobic fermentation also included ester and higher alcohols, it will cause a rough mouth feel and bad foam retention for beer.
Edited by Laura
Sales Manager in Tiantai Company
Email: [email protected]
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