Mg. Gonzalez et al., EFFECT OF TEMPERATURE IN THE EVALUATION OF YEAST FLOCCULATION ABILITYBY THE HELMS METHOD, Journal of the American Society of Brewing Chemists, 54(1), 1996, pp. 29-31
Production lager yeast strains settle to the bottom at the end of ferm
entation, but some of them cannot be classified as flocculent accordin
g to the Helm's test. This method is one of the most recognized labora
tory procedures to evaluate the flocculation ability of yeasts. This a
ssay involves a combination of standing times and ambient temperature
(20 degrees C) to permit yeast sedimentation. This article describes t
he use of several temperatures of analysis (5, 10, 15, and 20 degrees
C) during the assay of the Helm's test on some brewing yeast strains.
The use of a temperature of 5 degrees C during the analysis increased
the volumes of settled yeast obtained in the laboratory, even with yea
sts reported as non-flocculent by the regular Helm's conditions.