Attenuation, Flocculation and priming

[afox]

Hi guys,

Ive been reading up on attenuation and have a few questions.

If I have a OG of 1.06 and I pitch with a yeast strain that has an apparent attenuation of 80%, in theory if i ferment through it should reach a FG of 1.012 right?

My understanding is that the yeast will then flocculate after this point? If so why does subsequently priming with extra sugar actually work, since the yeast will have flocculated and can no longer consume any further sugar to then carbonate the beer?

Does the extra sugar reactivate the yeast?

Arthur

 

[Simonh82]

Yes, the priming sugar will reactivate the yeast. The yeast goes dormant, rather than giving up the ghost completely.

When you prime a beer it will get a bit churned up and bring some yeast back into suspension. It only take a very small amount to carbonate a beer.

 

[IainM]

Yes, flocculation is, by definition, the "non-sexual aggregation of yeast cells that may be dispersed by specific sugars". That said, there is always some yeast in suspension after fermentation, which is why you can siphon off after fermentation is finished, cold crash for a month, siphon off again, and still be able to carbonate your beer.

 

[afox]

That's brilliant guys, thanks it's answered my question.