Ale style yeasts are typically top fermenting and they usually perform better at higher temperatures - somewhere between 20 and 26 degrees Celcius. It gets the tag from the fact that it rises to the top of the cooled wort when working creating a foamy top sometimes referred to as the Krausen Ring. This style of yeast is also known to produce a slightly sweeter beer as it is not able to consume all the sugar available resulting in a lower attenuation compared to that achieved with bottom fermenting yeast.
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Trying to make sense of the nomenclature used in brewing circles... Archives
May 2014
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