Microbiology Students

A chromosome from each homologous pair ends up in each cell, but, because of crossing over, some paired chromatids may no longer carry identical genetic information. ... This process results in four new cells, or gametes. Each gamete contains only one chromosome from each homologous pair

Microbiology Students

Choosing the right yeast strain for your style of beer is never an easy task. There are certain performance indicators which need to be considered. Words such as attenuation, flocculation, fermentation temperature, alcohol tolerance and sensory profile have a special meaning to the brewers. In this article, we emphasize on these terms to give you better understanding on how to choose the right yeast

We all know that yeast consumes the sugar in wort and converts it into alcohol, CO2 and other fermentation derived by-products. Attenuation is the percentage of sugars consumed by the yeast. Besides gravity, brewers often check the degree of attenuation to know when the fermentation is complete.
Most of the yeast manufacturers list attenuation range for every strain. Attenuation ranges somewhere between 65-80%. High attenuation produces dry beers. It comes in handy while choosing the right yeast strain for a specific beer style.