I am going to be brewing a wheat beer soon, and I was wondering if there's any adverse effects for not using a non-flocculating yeast strain. (Hah, how's that for a double negative.)
I would like to try some of the Nottingham ale yeast I have already. Since it is a flocculating yeast will it clear all the haze out of the wheat beer?
From their website:
Danstar Premium Beer Yeasts - The Dry Yeast Advantage
Microbiological Properties
Classified as Saccharomyces cerevisiae.
A top fermenting yeast.
The typical analysis of the active dried strain:
Percent solids 93%95%
Living yeast cells 5 x 109 per gram of dry yeast
Wild yeast < 1 per 106 yeast cells (Lysine method)*
Bacteria < 1 per 106 yeast cells*
Finished product is released to the market only after passing a rigorous series of tests.
*According to ASBC and EBC methods of analysis.
Brewing Properties
Quick start to fermentation, which can be completed in 4 days above 17°C.
High attenuation, reaching a final gravity near 1008 (2°P).
Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.
Shows flocculation at completion of fermentation, and settling is promoted by cooling and use of fining agents and isinglass.
The aroma is slightly estery, almost neutral and does not display malodours when properly handled. Because of flocculation, it may tend to slightly reduce hop bitter levels.
Best when used at traditional ale temperatures after rehydration in the recommended manner.
Lager-style beer has been brewed with Nottingham, however low fermentation temperature requires adaptation of the pitching rate to ensure proper attenuation."
"
I would like to try some of the Nottingham ale yeast I have already. Since it is a flocculating yeast will it clear all the haze out of the wheat beer?
From their website:
Danstar Premium Beer Yeasts - The Dry Yeast Advantage
Microbiological Properties
Classified as Saccharomyces cerevisiae.
A top fermenting yeast.
The typical analysis of the active dried strain:
Percent solids 93%95%
Living yeast cells 5 x 109 per gram of dry yeast
Wild yeast < 1 per 106 yeast cells (Lysine method)*
Bacteria < 1 per 106 yeast cells*
Finished product is released to the market only after passing a rigorous series of tests.
*According to ASBC and EBC methods of analysis.
Brewing Properties
Quick start to fermentation, which can be completed in 4 days above 17°C.
High attenuation, reaching a final gravity near 1008 (2°P).
Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.
Shows flocculation at completion of fermentation, and settling is promoted by cooling and use of fining agents and isinglass.
The aroma is slightly estery, almost neutral and does not display malodours when properly handled. Because of flocculation, it may tend to slightly reduce hop bitter levels.
Best when used at traditional ale temperatures after rehydration in the recommended manner.
Lager-style beer has been brewed with Nottingham, however low fermentation temperature requires adaptation of the pitching rate to ensure proper attenuation."
"