What You Need to Know
Yeast flocculation typically refers to the reversible clumping together (flocculation) of brewing yeast once the sugar in a wort has been fermented into beer. In the case of "top-fermenting" ale yeast, the yeast creates a krausen, or barm on the top of the liquid, unlike "bottom-fermenting" lager yeast where the yeast falls to the bottom of the brewing vessel.
Steps
- 1.
British Real Ale (United Kingdom): Creates natural carbonation and complex flavors through secondary fermentation in cask
- 2.
Belgian Trappist Beer (Belgium): Allows yeast to remain in bottle for characteristic sediment and flavor development
- 3.
German Hefeweizen (Germany): Deliberate low flocculation creates cloudy appearance and enhances ester production