Selecting for yeast, Flocculation and Attenuation
So me and the head brewer of a local brewery were discussing the different properties of yeast banking/collecting/selecting
We were talking about how you would want to collect the trub from the primary and not the secondary (if you do secondary) because by collecting only the primary, you are selecting for more flocculant yeast with every collection. This is compared to secondary collection where you are selecting for yeast that are slower to drop.
Well, we were wondering if you choose continuously for the highest flocculating yeast, could you end up lowering your attenuation because the yeast will be dropping out faster?
This is making the assumption that the yeast that stay in suspension and in the krausen longer would continue to ferment longer compared to those that quickly drop out.
So basically, would selecting for more and more flocculant yeast potentially hurt attenuation? Just a thought were were tossing back and forth.
Also, the brewer is attempting open fermentation using a clean room. He wants to collect the yeast from these beers by skimming the krausen off and culturing the yeast from that. What are you thoughts?
Thank you for your time and I look forward to your thouhts.
Primary 1:French Fantom (Saison with Fatome Saison blend)
Primary 2: Columbus/Simcoe IPA
Primary 3: Belgian Tripel
Up next: Tangerine Wit, Flanders Red, Maybe a Gose?