Yeast for beer

Yeast is divided into upper (ale) and lower (camp). Yeast for ales works at 16-26 ° C, and camp yeast — at 8-15 ° C. During fermentation, ale yeast forms a larger number of by - products - esters and phenols. They give beer fruity or spicy flavors and aromas. Beer fermented with camp yeast at low temperatures, on the contrary, has a cleaner taste and aroma, in which the taste of malt and hops prevails. At home, it is easier to maintain the temperature for fermentation of ales. Fermentation of camp yeast usually requires special refrigeration equipment. Such styles as all kinds of ales, wheat beer, porters, statutes, etc. are fermented with horse yeast. Lagers, pilsners, bocks, etc. are fermented with grassroots yeast.

• The degree of fermentation. This characteristic shows what percentage of all sugars in the wort these yeasts are able to process. Some manufacturers give a gradation of this parameter in the form of "high, medium or low degree of fermentation", others give this characteristic as a percentage of about 65% (low degree of sugar fermentation), up to 85% (high degree of fermentation). The lower the fermentation capacity of yeast, the sweeter the taste of the finished beer will be.
• Flocculation is the rate of precipitation, precipitation after the fermentation process. The degree of flocculation can be different: some yeast, for example, camp yeast, after fermentation completely settles to the bottom and forms a dense layer of sediment, others, for example, yeast for wheat beer, flocculate poorly, remaining in beer.
• Tolerance to alcohol. That is, the percentage of alcohol in the drink at which the yeast will not die. For example, if the tolerance to alcohol is 9.5%, then they can be used to prepare beer with a strength of up to 9.5%. Yeast for beer in the Belgian style has a high tolerance to alcohol, since the style assumes a high alcohol content in the drink — up to 12-14%!