Yeast Flocculation

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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Yeast Flocculation

Postby jayhawk » Sun Sep 28, 2003 4:59 pm

Anyone know why some yeast strains drop out of solution sooner than others? I tried Windsor dried yeast with this batch, and it is done fermenting, but the yeast is refusing to drop. I am used to using Wyeast 1275, 1968(a fast "floccer" ) and Danstar Nottingham. All of these guys have decent drop times. I am not concerned about the quality of this batch or anything, just curious about why some stay suspended longer.
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Don't Know

Postby fitz » Mon Sep 29, 2003 4:05 am

I don't know why, but they are all just a little different. Like people.
Even with the slow floc yeasts though, chilling it, or letting it sit where falling barometric pressure can affect it, will help the yeast to settle.
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Barometer

Postby jayhawk » Mon Sep 29, 2003 5:56 am

Hey, maybe thats it! There has been a prolonged dry spell in my region over the last week and a half, so maybe the high barometer is helping to keep them suspended.
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