Sugar: Difference between revisions
Created page with "== Maltotriose == Maltotriose is fermented last. This is a tricky sugar for the yeast to digest, and some yeast ferment maltotriose better than others. Some strains of brewers yeast do not ferment maltotriose at all! The more flocculent a yeast strain, the less maltotriose they tend to ferment. The ability to ferment maltotriose gives each strain its characteristic attenuation range." |
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== Maltotriose == | == Maltotriose == | ||
Maltotriose is fermented last. This is a tricky sugar for the yeast to digest, and some yeast ferment maltotriose better than others. Some strains of brewers yeast do not ferment maltotriose at all! The more flocculent a yeast strain, the less maltotriose they tend to ferment. The ability to ferment maltotriose gives each strain its characteristic attenuation range. | Maltotriose is fermented last. This is a tricky sugar for the yeast to digest, and some yeast ferment maltotriose better than others. Some strains of brewers yeast do not ferment maltotriose at all! The more flocculent a yeast strain, the less maltotriose they tend to ferment. The ability to ferment maltotriose gives each strain its characteristic attenuation range. | ||
[[Category:Ingredients]] | |||
Latest revision as of 00:35, 17 July 2025
Maltotriose
Maltotriose is fermented last. This is a tricky sugar for the yeast to digest, and some yeast ferment maltotriose better than others. Some strains of brewers yeast do not ferment maltotriose at all! The more flocculent a yeast strain, the less maltotriose they tend to ferment. The ability to ferment maltotriose gives each strain its characteristic attenuation range.