Mastering Yeast Selection: A Guide To Brewing Beer

Choosing the right yeast for your beer is a simple but complex process. The perfect yeast selection will be largely dependent on the style you are making, but there is some crossover. Some styles have more to do with the malt and the hops than the yeast, so a neutral-flavoured yeast strain can work in a variety of situations.

Sensory profile - major driver of flavor and aroma

The sensory profile of a beer is a major driver of its flavor and aroma and is hard to describe. Attenuation, flocculation, alcohol tolerance, and temperature range are all quantifiable, but sensory descriptors are imperfect and subjective. A yeast strain’s sensory characteristics change depending on temperature, pitch rate, oxygen levels, and other variables.

Selecting a yeast according to its name is unlikely to steer you too far away from where you’d like to be. For example, American ale for pale ale, Scottish ale for wee heavy, Czech lager for Pilsner, and so on. However, it’s also important to look at certain performance indicators to make sure your chosen strain is up to the job.

The perfect yeast selection for your beer will be largely dependent on the style you are making. Some styles have more to do with the malt and the hops than the yeast, so a neutral-flavored yeast strain can work in a variety of situations.

In general, go with an American yeast strain for American styles, an English strain for English styles, etc. However, sometimes when selecting beer yeast you choose a traditional strain, but aren’t happy with the results. You might be tempted to switch to a different beer yeast, but don’t forget about all of the different variables that affect yeast character.

The desired degree of attenuation is partly a matter of style and partly one of personal preference. Using a low-attenuation yeast for a saison or a high-attenuation yeast for a mild ale is likely to disappoint. But I’ve discovered that I tend to prefer a drier finish in most of my beer, so I tend to err on the side of more attenuation than less.

Select a yeast strain that exhibits the right level of attenuation for the beer style and for your palate. Flocculation is the readiness with which yeast cells clump together and, having reached a critical mass, drop to the bottom of the fermentor.

Attenuation - degree of fermentation

The degree of fermentation is a major factor in the selection of yeast for beer. The attenuation of a yeast is the degree to which it ferments the sugars in the beer. The attenuation of a beer is partly a matter of style and partly a matter of personal preference. For example, using a low-attenuation yeast for a saison or a high-attenuation yeast for a mild ale is likely to disappoint.

The attenuation of a beer is also dependent on the yeast strain. Flocculation is the readiness with which yeast cells clump together and, having reached a critical mass, drop to the bottom of the fermentor. Flocculating yeast strains are more efficient and cleaner than non-flocculating yeast strains.

The attenuation of a beer is also dependent on the fermentation environment. The sensory profile is a major driver of the flavor and aroma profile of the finished beer and also the hardest to describe. Sensory descriptors are imperfect and subjective. The sensory characteristics of a yeast strain change depending on temperature, pitch rate, oxygen levels, and other variables.

The attenuation of a beer is also dependent on the flavor profile. The flavor profile is a major driver of the flavor and aroma profile of the finished beer and also the hardest to describe. The flavor profile is dependent on the fermentation environment and the sensory profile.

The attenuation of a beer is also dependent on the temperature range. The temperature range is a major driver of the flavor and aroma profile of the finished beer and also the hardest to describe. The temperature range is dependent on the fermentation environment and the sensory profile.

Flocculation - readiness to clump together

Flocculation is the readiness with which yeast cells clump together and, having reached a critical mass, drop to the bottom of the fermentor. This is a quantifiable performance indicator that you should consider when choosing a yeast strain.

Flocculation is dependent on the style of beer you are making. American yeast strains are good for American styles, and English strains are good for English styles. Neutral-flavoured yeast strains can work in a variety of situations.

Flocculation is also dependent on your personal preference. The desired degree of attenuation is partly a matter of style and partly one of personal preference. Using a low-attenuation yeast for a saison or a high-attenuation yeast for a mild ale is likely to disappoint.

Flocculation is also dependent on the fermentation environment. Sensory profile is a major driver of the flavour and aroma profile of the finished beer and also the hardest to describe. Attenuation, flocculation, alcohol tolerance, and temperature range are all quantifiable, but sensory descriptors are imperfect and subjective. And a yeast strain’s sensory characteristics change depending on temperature, pitch rate, oxygen levels, and other variables. In short, the only way to really know is to brew with it.

Flocculation is also dependent on the flavour profile. Sensory profile is a major driver of the flavour and aroma profile of the finished beer and also the hardest to describe. Attenuation, flocculation, alcohol tolerance, and temperature range are all quantifiable, but sensory descriptors are imperfect and subjective. And a yeast strain’s sensory characteristics change depending on temperature, pitch rate, oxygen levels, and other variables. In short, the only way to really know is to brew with it.

Neutral flavors - work in a variety of situations

Neutral-flavoured yeast strains can work in a variety of situations. The perfect yeast selection for your beer will be largely dependent on the style you are making. Some styles have more to do with the malt and the hops than the yeast.

Sensory profile is a major driver of the flavour and aroma profile of the finished beer. It is also the hardest to describe. Attenuation, flocculation, alcohol tolerance, and temperature range are all quantifiable, but sensory descriptors are imperfect and subjective. And a yeast strain’s sensory characteristics change depending on temperature, pitch rate, oxygen levels, and other variables.

Select a yeast strain that exhibits the right level of attenuation for the beer style and for your palate. Flocculation is the readiness with which yeast cells clump together and, having reached a critical mass, drop to the bottom of the fermentor.

In general, go with an American yeast strain for American styles, an English strain for English styles, etc. Sometimes when selecting beer yeast you choose a traditional strain, but aren’t happy with the results. You might be tempted to switch to a different beer yeast, but don’t forget about all of the different variables that affect yeast character.

Traditional strains - affects yeast character

When it comes to choosing the right yeast for your beer, it's important to consider the traditional strains and their characteristics. The perfect yeast selection for your beer will be largely dependent on the style you are making, but there is certainly some crossover. Some styles have more to do with the malt and the hops than the yeast, so a neutral-flavoured yeast strain can work in a variety of situations.

American yeast strains are often used for American styles, while English strains are commonly used for English styles. However, it's important to note that sometimes when selecting beer yeast, you might choose a traditional strain and aren't happy with the results. This could be due to various factors that affect yeast character, such as temperature, pitch rate, oxygen levels, and more.

The sensory profile of a yeast strain is a major driver of the flavour and aroma profile of the finished beer. While attenuation, flocculation, alcohol tolerance, and temperature range are all quantifiable, sensory descriptors are imperfect and subjective. Therefore, it's essential to read the descriptors to get a general idea and then take notes on how you perceive the results.

When selecting a yeast strain, it's crucial to consider the right level of attenuation for the beer style and your palate. For example, using a low-attenuation yeast for a saison or a high-attenuation yeast for a mild ale is likely to disappoint.

In summary, when choosing a yeast strain, it's important to consider the traditional strains and their characteristics, such as sensory profile, attenuation, flocculation, alcohol tolerance, and temperature range. By selecting a yeast strain that exhibits the right level of attenuation for the beer style and your palate, you can ensure that your beer turns out as desired.

Frequently asked questions