Bottom Fermenting Flocculent Yeast: Strain W 34 (W 34/70, W 34/78)

These yeast strains require a complete trub discharge and a relatively high oxygen necessity in the wort. The flocculent behaviour with the cultures W 34/70 are somewhat higher formed as by the cultures W 34/78, nevertheless they are a to be identified as normal. Under well-optimized conditions and technical conditions the results gained from the metabolism from these pure yeast cultures provide a very pure beer. Without an intrusive aroma, nevertheless very mild taste profile. The course of fermentation takes place quickly, whereas certain temperature sensitivity upon cooling is to be monitored. If the beer is to be stored for longer periods the possibility of a yeasty bitter taste should be monitored.

These demanding pure cultured yeast strains yield by good technological guidance excellent Beer. With raw grain additives of up to 40% accomplishes for the yeast by the usage of zinc that supports the metabolism and creates no problems. However the yeast stress reaction should be monitored. The original wort over 16% should be initially avoided with large tanks.

Bottom Fermenting Flocculent Yeast: Strain W 120

These yeast strains are traditionally used for the production of beer types „Munich Dark“. The attenuation of the yeast is to a minimum degree after fermentation and therefore one receives a beer with a soft character and a certain residual sweetness.

Bottom Fermenting Flocculent Yeast: Strain W 128

These yeast strains are especially used for beers that have high raw grain usage. The flocculating behaviour and the fermentation by products are comparable with the strains W 34/70 and W 34/78. These strains are used especially for the production of beers with high raw grain fractions. An increase of the fermenting temperature leads only to a lower increase of acetaldehyde and higher alcohols.

Autolysis is even with higher secondary fermentation temperatures no issue. That is to be judged as a good response. The results of the beer appear to be a more fruity character with a soft and rounded palate.

Bottom Fermenting Flocculent Yeast: Strain W 168

These yeast strains are less sensitive in comparison with temperature changes, whereas by a disadvantaged temperatures control during the fermentation normally shows no negative observations. Therefore the yeast tends not to get caught up in the fermentation, therefore this yeast is very good for cooler leading fermentations. The settling follows however very close to the actual degree of attenuation.

Using temperatures that are too high in the storage cellar tend to lead to Autolysis, so that the organoleptic interference is to be expected Basically this strain produces in comparison lower concentrations of fermentation by products and should be stored cooler.

Bottom Fermenting Flocculent Yeast: Strain W 59 and W 69

These strains label themselves with a somewhat slower fermentation, however at the end of the fermentation they show excellent results. The relative high Diacetyle maximum during fermentation degrades fast and the additional fermentation by products are classed as lower level.

These yeast strains are less sensitive in comparison to wort variations and during the fermentation they give a strong, full-bodied beer character.

Bottom Fermenting Flocculent Yeast: Strain W 26 and W 114

As with these trains W 59 and W 69 these strains ferment somewhat slower in the main and secondary fermentation. They are more shock sensitive to temperature and pressure variations and prove to have a strong oxidation. Therefore these strains are especially in connection with higher Diacetyle values and are especially suitable for darker beers with aromatic characters.

Bottom Fermenting Flocculent Yeast: Strain W 194

This is a pure yeast strain that has the highest-pressure resistance within the yeast collection at the Hefebank Weihenstephan. It is suitable for very large fermentation tanks and pressurised fermentation.

Bottom Fermenting Flocculent Yeast: Strain W 195

This high attenuating strain has less difference from a final attenuation/final degree of attenuation with excellent Diacetlye reduction. The pH decrease during the fermentation is speedy, whereas during the main fermentation an excellent ester spectrum due to the strong refined alcohol development.

This yeast settles very well and reflects less autolysis appearances. Therefore the resulting beer foam is very appealing.

Bottom Fermenting Flocculent Yeast: Strain W 44

Beers that are fermented with this strain seem to be less elegant, nevertheless fundamentally it features a similar beer as used with the strains W34/78 and can be compared.

NON Flocculating Yeast (Bottom fermenting): Strain W 66/70

This high attenuating yeast strain should be absolutely cooled down rapidly at the end of fermentation or placed in a centrifuge for the detachment of the yeast before being hosed in the lager cellar. This strain can be especially recommended and used for “Low Carb” (diet beers) .

As this yeast is fermented very close to the final attenuation. The yeast should be separated before or during the storage. There will be no Autolysis appearances to be feared and a less estery and a milder beer is produced.

NON Flocculating Yeast (Bottom fermenting): Strain W 71

These flocculating yeast strains are to be compared to the strain W 66/70 regarding their fermentation behaviour and lead to a high ester content.

Bottom fermenting yeast for the production of low-alcohol beers: Saccharomycodes ludwigii

Saccharomyces ludwigii is a special yeast that is used in breweries, that is then used when only a small amount of the wort sugar should be fermented. This is a weak-fermenting style. The maltose and the maltotriose cannot be fermented. From the wort sugars only glucose, fructose and the sucrose is then fermented.

With this yeast acidification of the wort it is strongly recommended.

Wheat Beer Yeast: Strain W 68

The mostly used wheat beer yeast it labels itself with a robust feature. It shows less Ester development and less dependence upon the wort air supply and normally needs no further cold break reduction.

The beer produced then has a balance of fruity and spicy flavour components. The low acetaldehyde values are as the concentration of the rest of the fermentation product highly rated.

Wheat Beer Yeast: Strain W 175

This culture is very closely related to the strain W 68 with a higher Ester formation, nevertheless a similar fermentation behaviour.

Wheat Beer Yeast: Strain W 127

This wheat beer strain labels itself as a culture with below average propagation that then lowers the acidification of the green beer. The pH value of the resulting beer is therefore somewhat higher in comparison to other wheat beer yeasts. However the fermentation speed is sufficiently high and it withholds a pleasured fruity estery total aroma.

Dark Beers: Strain W 148 , W 165 and W 184

These strains are mainly used in the production of top fermenting dark beers. They can also be classed as interesting for ale variations. They are used for higher fermentation temperatures and can also be used without further trub removal at cooler temperatures.

A longer period of leaving the brew with the yeast should be avoided due to the fact that a yeasty character is to be expected. The yeast strain W165 is to be recommended as the best appropriate yeast for top fermenting dark beers.

Kölsch yeasts: Strain W 177

This is the classical strain used for the production of Kölsch beers, with a light fruity estery taste and character with lower Amyl-alcohol contents. Similar to the alt beer yeasts this yeast strain can be fermented with high or low temperatures.

The Diacetyle degradation is, especially by higher temperatures than 20 °C as good as complete. Therefore a very clean and very pure beer is to be expected.

Lactic Acid Bacteria: Propagation from Agar / Slant agar

The Lactobacillus-culture is to be transferred to the MRS-Bouillon at 37°C and later on the propagation continues with a sterile diluted first wort.

Lactic Acid Bacteria: The Method of Biological Acidification

The basic concept of a biological acidification is, observing the limits of the purity law, adapt the pH values of the mash and the wort . This is especially recommended when the water quality shows high ph values or when the used raw materials cause low acidities.

In such countries that the application of industrial acids are permitted, it is very common that technical lactic acids are used. Due to the fact that the effect of the adjustment of the pH value is limited, whereas the application of lactic acid has also various other reported technological advantages.

The principle of the biological acidification is to apply as much lactic acid as necessary to the mash to reach a pH value of 5.5-5.6. A second dosage can be added to the wort 10 to 15 minutes before cast out. The pH value of wort should be in the range of 5.1 – 5.2. The mash acidification aims for the optimization of the Enzyme activities, whereas the wort acidification increases the trub flocculation.

Lactic Acid Bacteria: Dosage

As a rough estimate per 100kg of Malt approximately 5 to 15 litres of lactic acid is to be applied. This depends upon the starting pH-value of the mash, its buffering capacity and the acidity of the lactic acid. The lactic acid volume on stock should be 2.5 to 3 times the daily requirements. At a pH-value of the acidified wort of 2.5-3.5 lactic acid contents of 0.50-1.50 % (Total acidity) can be expected.