SexPanther13

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So I'm going to do a strong Belgian Ale, and I am going to use Wyeast 1388 Belgian Strong Ale. This says it has a low flocculation. All of the other yeasts I've used were high flocculation.

First of all can someone clarify what flocculation even is, because I have a general idea but I feel something is escaping me.

Secondly, what kind of precautions/preparations should I take to make sure this yeast does its duty?

I apologize ahead of time for being an idiot.

krops13

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Since its a strong ale due a starter to help the yeast complete the ferment before the alcohol is to much for the little guys.

Potter1

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And low Flocculation means the yeast will stay in suspension longer ie more cloudy, but eventually it will drop out

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SexPanther13

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Ok thanks guys, other things I was reading were making it sound more complicated than that.

david_42

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The reasons why are complicated, the result isn't.

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kanzimonson

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I've come to hate using yeasts with low flocculation because apparently I'm more sensitive than most to the yeast-bite flavor derived from suspended yeast. So I use a lot of high floc yeasts.

However, if I want to use a low floc yeast, I'll use gelatin to help with clarification. You might want to consider this - such an easy step to give you tastier and clearer beers.

SexPanther13

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Unfortunately gelatin isn't an option, as I am a vegetarian and gelatin is animal derived. Is there anything else I could clarify with?

ChshreCat

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time

......

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Grizzlybrew

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If you're not opposed to plastic in your beer, you could use polyclar (I think that's the name). Maybe pectic enzyme also...

Low flocculation is nothing (lots of) time, (lots of) cold, or a great filter can't solve.

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SexPanther13

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Well the person I'm making it for won't be back to the states until June so I should have plenty of time.