Top fermentation yeast
As a top-fermenting yeast is defined as the strains of the brewer's yeast Saccharomyces cerevisiae , which in the fermentation form cell aggregates in which bubbles of fermentation gas accumulate, whereby the yeast after the fermentation as a so-called knitted on the surface of the green beer floats. Top-fermenting yeast requires higher ambient temperatures (15–20 ° C) during fermentation than bottom-fermenting yeast (4–9 ° C) and is therefore more susceptible to contamination with foreign fungi and bacteria . However, fermentation takes place much faster and is also possible without cooling . The beers brewed with it as brewer's yeast are called top-fermented beer .
literature
- Franz Schönfeld: Top-fermented beers and their production. Paul Parey : Berlin 1938