when selecting a new yeast strain
- attenuation
- flavor profile
- flocculation
- reliability of supply
- working temperature range
George Fix's division
- ale: Clean/ Neutral/ Maltier/ Yeast/ Specialty
- lager: dry/ crisp/ full/ malty
author's division
- ale: clean, fruity, hybrid, phenolic, eccentric
- lager: dry, full
each strains
- idle temperature for most yeast=20'c
- compounds(ester, fusel alcohols) of ale yeast: more(fruity, estery) less(clean)
clean ale strains
- ferment slowly
- flocculate at a medium rate
- remain in suspension long enough to condition beer properly
- sulfur under stressful condition
- eg. california, american, scottish, english
fruity ale strains
- ferment and flocculate very quickly
- form large clump during flocculation->bright and clear beer
- more by-product eg. diacetyl
- eg. british, irish, australian, belgian
hybrid ale strains
- ale yeast fermented at cooler temperature than average ale yeast
- clean, lagerlike beer eg. kolsch, altbier
- ferment slower than fruity strains
- flocculate at a medium
- remain in suspension long enough to attenuate and condition beer
- sulfur(<lager)
- eg. california common yeast
phenolic ale strains
- attenuation high
- flocculation low
- historically, w/ bacteria=attenuation further, more characteristics
- ensure vigorous ferment and complete before capping fermentor(avoid sulfur, diacetyl)
- eg. german hefeweizen, belgian ale, trappist/abbey ale
eccentric ale strains
- everything not clean, fruity, phenolic, hybrid
- earthy, barnyard, sour
- attenuate well
- flocculation low
- interesting flavor profiles(including phenol)
lager strains
- stay in suspension longer>ale strains->remove most of the by-products
- idle temperature=10~13'c
- slower fermentation+cool temperatures=more sulfur&diacetyl
- esters: ale>lager bc/ depends on membrane
- drier, cleaner, crisp, refreshing(eg. american, scandinavian, german)
- vs. clean, maltier, rounded, complex(eg. Munich helles, dunkel, and malty lagers)
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