What effect does lower flocculation have on the brewing process?

Lower flocculation refers to the reduced ability of yeast to clump together and settle out during fermentation. When yeast has low flocculation, it remains suspended in the beer for a longer period. This can result in a greater amount of yeast remaining in the beer even after packaging, which can lead to sediment forming in the bottle or keg. Sediment can be comprised of yeast cells as well as other particulates that were not removed during the brewing or conditioning processes.

In contrast, higher flocculation yeasts tend to clump together and settle at the bottom of the fermentation vessel more efficiently, leading to clearer beer with less sediment. Therefore, lower flocculation is directly associated with an increased likelihood of sedimentation, making the presence of sediment in the bottle a characteristic of beers that use low-flocculating yeast strains.

While lower flocculation can affect fermentation speed and possibly flavor, the most direct and observable effect is the sediment presence in the final product.