Influence of Yeast Strain on Loss of Bittering Material During Fermentation

In standardized fermentations of hopped wort by flocculent and non-flocculent strains of top and bottom yeasts, the yeasts differed in their ability to adsorb isohumulones from the wort. However, these differences could not be correlated with (a) the degree of flocculence of the yeasts, (b) their ability to form a yeast head, or (c) the amount of yeast crop. Using worts of increasing O.G., relative differences between yeast strains were noted with respect to the amounts of bitter substances which their cells could adsorb.