Flocculation: This refers to yeast's tendency to clump together at the end of fermentation and drop to the bottom of the fermenter. Yeast strains are separated into three main degrees of flocculation: High, Medium, and Low. A yeast strain that has low flocculation will take a longer time to settle-out of solution, possibly resulting in cloudier beers. A yeast strain with high flocculation will settle-out rapidly, resulting in beers that become clear much faster.
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