Yeast
A helpful little glossary:
Flocculation: This refers to the yeast’s tendency to clump at the end of the fermentation period. Yeasts with high flocculation will form larger clumps and settle out of the suspension more quickly and more easily, creating a clearer product. Yeasts with low flocculation may require filtering to get clarity.
Attenuation: This is the amount of fermentable sugar that the yeast will be able to use in your wort. A higher attenuation suggests a drier beer, lower attenuation should be a little sweeter. This does not refer to the ability of yeast to live in high gravity/high alcohol environments, however.
Type: In this chart, is referring to Liquid or Dry yeast. They don’t appear to make a differentiation for yeasts available on slants and liquid yeasts, presumably because they’re both available in a liquid medium and also because I’m sure you have to be some sort of deranged mad scientist to order slants to homebrew with.
References:
- BYO Magazine’s Yeast Chart
- Yeast Strains, Compiled by Kris England, BJCP Continuing Education Director
- Homebrew.com Forums