Which type of yeast strain is typically poorly flocculent?

The choice identifying high attenuative strains as typically poorly flocculent is based on the behavior of yeast during fermentation. High attenuative yeast strains are capable of fermenting sugars to a lower final gravity, which often means they have a more vigorous fermentation process. As a result, these types of yeasts can produce high levels of suspension and may have a tendency to remain in suspension rather than settling out at the bottom of the fermentation vessel.

This behavior contrasts with flocculent strains, which tend to clump together and settle quickly, leading to clearer beer once fermentation is complete. Flocculation is influenced by several factors including yeast strain properties, fermentation conditions, and the composition of the beer.

Additionally, low attenuative strains generally leave more residual sugars, leading them to behave differently in terms of sedimentation, while neutral and strong flocculent strains are known for their capacity to form sediment quickly after fermentation. Therefore, selecting high attenuative strains highlights their unique fermentation characteristics that contribute to their typically poor flocculation.