Beer Forum

What will the end flavors be from a fermentation where the yeast was not able to consume all or most of the maltotriose.

In other words, if a highly flocculent yeast was used what effect will it have on the finished beer, in characteristics and/or flavor. Will it be a less attenuating, thus maltier beer?

Sorry if this is vague but the concept is new to me.

Thanks in advance.

It would be sweeter than a fully attenuated beer. It will also give you a lot of gas, because the left over sugars will be consumed in your gut.

As far as sugars go, maltotriose is less sweet than the other common sugars in wort, but if your fermentation stalls towards the end, maltotriose will likely be making up the majority of 'unferemnted fermentables'...