Yeast Flocculation

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

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jayhawk
Strong Ale
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Joined: Tue Dec 25, 2001 12:05 am
Location: Vancouver, BC, CA

Yeast Flocculation

Post by jayhawk »

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.
fitz
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Don't Know

Post by fitz »

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.
jayhawk
Strong Ale
Strong Ale
Posts: 472
Joined: Tue Dec 25, 2001 12:05 am
Location: Vancouver, BC, CA

Barometer

Post by jayhawk »

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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