Yeast Flocculation; An Overview

Flocculation is the end process of fermentation. Yeast has, generally, converted the sugar in the wash. The yeast binds together and forms an aggregate. Than it proceeds to sink to the bottom of the fermenter. This video gives a very brief explanation of the how and why of flocculation. It cover the different factors that can be modified to improve or work against flocculation and flocculant yeast types. The information in this video can be used to improve flocculation by non or low floccualnt yeast strains. Assist fermentation of sugars in a wash that is un/ under attenuated. And possibly act as a source of new developments in brewing your own super high alcohol, super clear or dry home brew. The main topics covered are: Calcium pH Ethanol Organic solvents, primarily different alcohols, culture media/ medium Environmental factors Relevant links: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.2010.04897.x/pdf https://www.ncbi.nlm.nih.gov/pmc/articles/PMC167332/pdf/610718.pdf https://www.researchgate.net/figure/Fig-1-The-lectin-model-for-flocculation-Lectin-like-proteins-so-called-flocculins-stick_10802686_fig1 These links will updated in the near future with all of the major sources and review articles.