3 ms·
The distinction isn’t about where the yeast is harvested, but where its most observable peak activity occurs. S. cerevisiae activates and ferments rapidly at th
by eyelidlessness 3y ago
The distinction isn’t about where the yeast is harvested, but where its most observable peak activity occurs. S. cerevisiae activates and ferments rapidly at the top of the brew and settles, becomes dormant more quickly and in lower temperatures.
- ch4s3 3y agoS. cerevisiae Has the higher active temperature range, as high as 80F in some cases, and 90+ for kveiks. Both types ferment throughout the column of liquid and have krauesn. I can assure you, I have a number of clear fermenters. You cannot identify the type visually.
- eyelidlessness 3y agoPoint taken. The krausen is much less pronounced at lagering temps, but you’re right that the yeast ferments throughout. But they are all harvested at the bottom unless you’re doing something pretty unusual. And brewers do all sorts of unusual things!
- ch4s3 3y agoAles were historically harvested at high krausen, which is the origin of the phrase top cropping. But you're right, almost no one does that anymore. You can do it really effectively at the small scale an get a lot of live active cells that way though.