The Sedimentation Of Yeast

During the fermentation process, the beer brewing yeast gradually falls to the bottom of the fermenter. It can be divided into three parts.

The third (bottom) layer of the yeast is the weak and dead cells. They are first composed of particles falling down. Such as hop resin, condensate, etc. Since the bottom layer has many impurities, they are usually used as feed or left unused.

The middle layer is the core yeast. They contain strong yeast cells and yeast cells with strong respiratory capacity. Their color is lighter. The percentage of middle layer yeast is 65% to 70% of all yeast cells. Therefore, they should be collected and used at the next time.

The first level of yeast is the light yeast. It is usually composed of the descending starter cup and the last descending yeast. They contain components of protein and impurities such as hop resin. After separation, they can be used for feed and other general purposes.

Golden beer

Style modeled after Kolsch beer from Cologne, Germany
Light color, light aroma and crisp finish
Light, fresh and clean taste

Wheat beer

Pale, hazy color, unfiltered
Dry, grainy, with a strong spiciness

Amber ale

Floral, hoppy, aromatic, more bitter, red hue from the caramel malt, it is sweet beer

Rye beer

Uses ray malt, spicy flavor, beer-like like IPA

IPA

An English based India Pale Ale with more hops

Porter

Translucent, brown or ruby red, slightly roasted

Stout

Black, opaque, with a tan head
Dark chocolate and coffee flavors

Adding wet hops

Wet hops have a greater concentration of fresh plant material, which can lead to a more vegetal or even tobacco flavor. When used properly, Chlorophyl and “green” flavors can give a beer a distinctive fresh hop flavor. However, the risk with 100% wet hopped beers is that these flavors can be overused and ruin the character of the beer. For this reason, many brewers avoid using wet hops on very hoppy beers such as IPAs, while others accept green flavors as part of a freshly hopped beer.

Commercial and home grown hops also do not come with a hop analysis data sheet. There is always an element of mystery when it comes to wet hops. The brewer can only guess at what the alpha content of the season might be for a given wet hop based on the variety. This means that determining a bittering level for your hops may mean choosing a range of IBUs rather than a single number.

Further complicating the hop yield calculation is the fact that wet hops are mostly water by weight. Therefore, an ounce of wet hops is far different than an ounce of dry hops. Most brewers use a rule of thumb, usually derived from experience, to determine how many wet hops to use in place of the same weight of dry hops. A good starting point is in the 6-8 range – so you can use 6-8 times the weight of wet hops to achieve the same weight of bitterness as dry hops.

Wet hops can be used anywhere in the brewing process, including as a boil additive, a whirlpool additive, or for dry hopping. However, because hops themselves have a short shelf life of 1-2 days, it is often difficult to brew and dry hop with the same hops at the same time. However, some brewers have experimented with using dry hops during primary fermentation, which may be an option if you want to brew and dry hop with a freshly harvested home grown variety.

It is not uncommon to use a mix of wet and dry hops when brewing. For example, you can boil with regular dry hops from the store and “dry hop” with fresh hops, or you can mix store-bought varieties with home-grown fresh hops. Fresh hops can add exciting, fresh flavors to your beer once a year, and provide a unique challenge for brewers and hop growers.