The type and characteristics of brewer's yeast
According to the position of yeast in beer after the end of fermentation, there are two mainly types of yeast: one is top fermented yeast, and another is the bottom fermented yeast.
1) Top fermented yeast is floating on the surface performed as round shape. Its fermentation time is 5-7 days, the optimum fermentation temperature is 20-25 degrees Celsius, and the fermentation temperature is on the high side.
2) Bottom fermented yeast is agglomerating on the bottom performed as fan-shaped. Its fermentation time is 8-14 days, the optimum fermentation temperature is 6-10 degrees Celsius, and the fermentation temperature is on the lower side.
3) Powdery yeast, also known as flocculent yeast, it is weakly cohesive and suspended in the beer in a dispersed state. It is not easy to aggregate and it is difficult to precipitate. After the end of the fermentation, the temperature is relatively high.
4) The agglomerated yeast is dispersed in the beer at the primarl stage of fermentation, but aggregates at the end of the fermentation. Therefore, beer precipitation rate is faster, but the degree of fermentation is lower.
Edited by Amy
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