Terms & Lingo


The behaviour of suspended particles in wort or beer that tend to clump together in large masses and settle out. During brewing, protein and tannin particles will flocculate out of the kettle, coolship or fermenter during hot or cold break. During and at the end of fermentation, yeast cells will flocculate to varying degrees depending on the yeast strain, thereby affecting fermentation as well as filtration of the resulting beer.

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