Yeast Profile Terminology
Beer Styles - The styles of beer for the specific yeast strain.
Aroma - The aroma and flavor profile of the yeast strain.
Attenuation Range - Attenuation is the percentage of sugars consumed by the yeast. Attenuation range provides the percentage of sugar a yeast strain will consume.
Temperature Range - The optimal fermentation temperature of a yeast strain. Common issues from incorrect temperature range are poor attenuation and diacetyl "buttery" flavor.
Flocculation - The aggregation of brewing yeast during the fermentation of beer. Refers to how soon the beer yeast will begin to flocculate during fermentation.
Alcohol Tolerance - The percentage of alcohol a yeast strain can tolerate.
Pitching Rate - The amount of yeast cell count per mL of wort. Low or high pitch rate may contribute to a wide range of effects ranging from flavor to yeast productivity.
Sources:
https://www.enzymeinnovation.com/flocculation-attenuation-explained/
https://wyeastlab.com/resource/professional-pitch-rate/
https://www.lallemandbrewing.com/en/united-states/brewers-corner/technical-documents/
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