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It is so called because during the fermentation process its hydrophobic surface causes the flocs to adhere to CO 2 and rise to the top of the fermentation vessel. Top-fermenting yeasts are fermented at higher temperatures than the lager yeast Saccharomyces pastorianus, and the resulting beers have a different flavor from the same beverage ...
Barm, also called ale yeast, [1] is the foam or scum formed on the top of a fermenting liquid, such as beer, wine, [2] or feedstock for spirits or industrial ethanol distillation. It is used to leaven bread , or set up fermentation in a new batch of liquor.
Yeast flocculation typically refers to the reversible clumping together (flocculation) of brewing yeast once the sugar in a wort has been fermented into beer. In the case of "top-fermenting" ale yeast (Saccharomyces cerevisiae), the yeast creates a krausen, or barm on the top of the liquid, unlike "bottom-fermenting" lager yeast (Saccharomyces pastorianus) where the yeast falls to the bottom ...
Top-fermenting yeast typically ferments at higher temperatures 15–23 °C (59–73 °F), producing significant amounts of esters and other secondary flavours and aromas, often resembling those of apple, pear, pineapple, grass, hay, banana, plum or prune. Top-fermented beers include Brown Ale, Mild Ale, Old Ale, Pale Ale, Stout and Wheat beer.
If the changing leaves and cooler weather give you the urge to hunker down in a beer garden with a cold glass in hand, it’s little wonder. ... including pale ales, “use a top-fermenting yeast ...
Optimal yeast selection has ale brewers choosing strands of yeast with low production of H2S overall, as the chemical gives the beer an unappealing smell akin to garlic or burnt rubber. However, the compound SO2 can affect many facets of ale quality, and is not detrimental to the fermentation process, making brewers search and find ways to ...