Strain specific performance of active dry yeast for fermentation of very high gravity wort

Abstract

Active dry brewing yeast strains were characterized for fermentation of very high gravity wort from 18–36 °P. In higher gravity worts, metabolism of maltose and maltotriose decreases, resulting in lower attenuated beers. In general, all active dry yeast strains performed well with only minor changes in attenuation and metabolism of maltose and maltotriose up to 24-26 °P. Strain-specific differences in attenuation, sugar metabolism and ethanol production were identified allowing for the identification of strains that maintain consistent metabolism of maltose and maltotriose up to 36 °P. These differences highlight the importance of yeast strain selection for high gravity brewing applications.