Gishiri mai Tashi tare da Yisti CellarScience Acid

An ƙera shi don farar kai tsaye, Yisti Acid CellarScience yana jure yanayin zafi tsakanin 66-77°F (19–25°C). Yana nuna babban flocculation kuma yawanci yana haifar da pH na ƙarshe kusa da 3.5 ko ƙasa. Yana gabatar da 'ya'yan itace masu haske da esters na fure yayin da dogara rage yawan acidity. Wannan yisti yana ba da ƙarancin haɗarin giciye daga ƙwayoyin cuta ko Brettanomyces. Kowane tsari yana jurewa gwajin PCR don tabbatar da inganci da daidaito don ayyukan souring na gida.

Key Takeaways

• Yisti Acid Cellar Science (Lachancea thermotolerans) yana ba da damar lactic da fermentation na giya lokaci guda.
• Yi amfani da shi don sauƙaƙa samar da giya mai tsami da kuma guje wa ƙaran matakai masu tsami.
• Mafi kyawun kewayon fermentation shine 66-77°F; sa ran esters masu 'ya'yan itace masu haske da ƙarancin acidity.
• Busasshen yisti da aka gwada PCR yana ba da ƙarancin haɗarin giciye da sauƙi mai sauƙi kai tsaye.
• Ya dace da yawancin gidajen gida har zuwa kusan 9% ABV tare da 75-80% attenuation.

Bayanin Yisti Acid Cellar Science don Kiwan Gida

CellarScience Acid yana ba masu shayarwa hanya don ƙirƙirar giya mai tsami ba tare da buƙatar sarrafa ƙwayoyin cuta ba. Yisti ne na Lachancea thermotolerans wanda ke canza sukari mai sauƙi zuwa lactic acid da ethanol. Wannan ya sa ya zama zaɓi mai dacewa don acidifying wort a lokacin fermentation na farko, madadin kwayoyin lactic acid na gargajiya.

Yana da manufa don salo kamar Berliner Weisse, Gose, da miya na zaman zamani. Ana iya jefa yisti kai tsaye a cikin wort ko cikin fermenter bayan sanyi. Yawancin masu shayarwa sai su bi saccharomyces ale yisti don gama fermentation da daidaita pH.

Sassaucin zafin sa yana sa sauƙin amfani da shi a cikin saitin gida. Yana zafi sosai tsakanin 11-25°C (52–77°F). CellarScience yana nuna fermenting tsakanin 19-25°C (66–77°F) don mafi kyawun samar da acid da daidaiton dandano. Kula da pH a lokacin fermentation na farko yana taimakawa tantance lokacin canzawa zuwa daidaitaccen yisti ale.

An tsara marufi don masu sana'a na gida, tare da busassun busassun busassun da zaɓuɓɓukan girman gida. Kowane tsari yana fuskantar gwajin PCR don tabbatar da ainihin nau'in da ingancinsa. Wannan gwajin yana tabbatar da daidaito da inganci, sabanin al'adun da ba a san su ba.

Yisti na Lachancea thermotolerans yana da fa'idodi da yawa akan hanyoyin daɗaɗɗen ƙwayoyin cuta. Yana iya ɗaukar matakan hop mai girma wanda ke hana yawancin ƙwayoyin lactic, rage haɗarin kamuwa da cuta. Kwayoyin yisti ba sa yaduwa lokacin da yeasts na yau da kullun suke kasancewa, yana mai da shi mafi aminci don yin gida tare da kayan aikin da aka raba da batches na jeri.

Fa'idodin Amfani da Yisti Acid na CellarScience a cikin Samar da Giya mai tsami

Yisti na CellarScience Acid yana daidaita samar da giya mai tsami ta hanyar kawar da buƙatun mai tsami. Wannan bidi'a tana kawar da larura don dogayen incubations masu ɗumi da tsabtace CO2. A sakamakon haka, batches suna canzawa daga dusar ƙanƙara zuwa fermenter da sauri.

Hakanan yana sauƙaƙa buƙatun kayan aiki. Ba a buƙatar kettle na musamman ko tsarin dumama na waje. Wannan raguwar buƙatun kayan aiki yana adana sararin samaniya da kuɗi, yana sa ya zama manufa ga masu sana'a na gida da ƙananan masana'antun.

Matsakaicin alamar yisti ce ta CellarScience Acid, godiya ga kuri'a da aka gwada PCR. Masu shayarwa za su iya dogara da daidaituwar attenuation da bayanan bayanan acid. Wannan daidaito yana da matukar amfani don daidaita girke-girke a cikin batches daban-daban.

• Yin amfani da al'adun tushen yisti yana rage haɗarin kamuwa da cuta idan aka kwatanta da Lactobacillus ko Pediococcus.
• Wannan hanya tana rage haɗarin ci gaba da haɓaka ƙwayoyin cuta a cikin kettles, magudanar ruwa, da fermenters.

Kula da dandano mai sauƙi ne tare da Yisti Acid CellarScience. Yana samar da daidaitaccen acidity tare da alamun 'ya'yan itace masu haske da esters na fure. Wannan yana ba masu shayarwa damar daidaita tartness yayin da suke adana ƙamshin giya mai tsami.

Hakanan ana fadada zaɓuɓɓukan hopping. Yisti na iya ɗaukar mahaɗan hop fiye da ƙwayoyin cuta da yawa. Wannan yana nufin masu shayarwa na iya ƙirƙirar hoppier worts ko bushe-hop ba tare da yin sulhu akan acidification ba.

Tsarin bushewa yana ba da kwanciyar hankali da sauƙin jigilar kayayyaki. Yana fahariya babban aiki da ƙididdige ƙididdiga masu ƙarfi, yana samar da mafi kyawun ƙima idan aka kwatanta da yawancin masu farawa ruwa. Wannan yana ba da damar samun dama ga masu shayarwa da yawa.

Yadda Yisti Acid CellarScience Ke Yin A Lokacin Haihuwa

Yisti na CellarScience Acid shine mai canza wasa don masu shayarwa, kamar yadda yake aiwatar da fermentation na lactic da barasa. Wannan ƙarfin yana kawar da buƙatar Lactobacillus, yana daidaita tsari don giya mai tsami da gauraye-nau'i. Yana sauƙaƙa aikin shayarwa sosai.

An ba da rahoton attenuation yana kusa da 75-80%, tare da jurewar barasa har zuwa 9% ABV. Wannan matakin attenuation ya dace da yawancin girke-girke, yana tabbatar da raguwar nauyi mai daraja. Don manyan ayyuka masu nauyi, co-fitch ko ƙarin yisti ale na iya zama dole don cimma manyan matakan ABV.

Flocculation yana da girma, yana haifar da share giya da zarar fermentation ya cika. Wannan yanayin yana rage hazo kuma yana sauƙaƙa canja wuri na biyu. Hakanan yana iyakance tsawaita miya a cikin tankuna da fermenters.

Bayanin acid ɗin yana jujjuya zuwa tartness mai zagaye, galibi yana ƙarewa a pH 3.5 ko ƙasa. Ƙarshe pH yana tasiri ta hanyar abun ciki na wort, mash acidity, zafin fermentation, da lokaci. Kula da pH shine mabuɗin don sarrafa tsinkayen kaifin giya.

Don dakatar da ƙara acidification, masu shayarwa na iya ƙaddamar da nau'in Saccharomyces ale na al'ada bayan Acid ya kai pH da ake so. Wannan hanya tana tabbatar da yisti na ale ya fi Acid, yana ƙare barasa fermentation yayin daidaita acidity. Yana raba yadda ya kamata souring daga ƙarshe attenuation.

CellarScience Acid kasancewar nau'in yisti, ba kwayan cuta ba, yana rage haɗarin kamuwa da cuta na dogon lokaci a cikin masana'antar. Ragowar Kwayoyin Acid basa dagewa kamar kwayoyin lactic a cikin batches na gaba. Duk da yake daidaitaccen tsafta yana da mahimmanci, kulawa ya fi sauƙi fiye da al'adun Lactobacillus.

Abubuwan da ake amfani da su don masu shayarwa sun haɗa da saka idanu da nauyi da pH kowace rana yayin fermentation mai aiki. Dole ne su yanke shawarar ko za a haɗa haɗin gwiwa ko kuma za a bi fermentations. Fahimtar aikin fermentation Acid da ƙayyadaddun ƙayyadaddun abubuwan thermotolerans na Lachancea yana taimakawa daidaita zaɓin tsari tare da burin girke-girke.

Zazzabi da Haɗin ɗanɗano

Sarrafa yanayin zafi shine mabuɗin don tsara ƙamshi da acidity na batch. CellarScience yana nuna kewayon 52–77°F (11–25°C) don kyakkyawan sakamako. Ga yawancin masu aikin gida, ana ba da shawarar 66-77°F (19-25°C).

Fahimtar bayanin yanayin yanayin Lachancea thermotolerans yana da mahimmanci don zaɓar madaidaicin zafin jiki. Yin taki a yanayin zafi mai sanyi, a kusa da 64-65°F (18°C), yana haɓaka citrus da tsabtace bayanan lactic. A gefe guda, zafi mai zafi har zuwa 77°F (25°C) yana fitar da esters na wurare masu zafi da na dutse.

Daidaita zafin jiki yana rinjayar samar da acid. Matsakaicin yanayin zafi yana haɓaka ƙimar metabolism, yana haifar da saurin acidification. Yana da hikima a yi amfani da pH mita ko abin dogara pH tube a lokacin da fermenting a zafi zafi.

Daidaita zafin jiki tare da burin dandano yana da mahimmanci. Don da hankali, mai zagaye acidity da bayanin martaba, zaɓi ƙananan yanayin zafi. Idan kuna nufin furucin 'ya'yan itace da saurin bushewa, zaɓi yanayin zafi mafi girma kuma saka idanu pH akai-akai.

Anan akwai matakai masu amfani don kiyaye sarrafawa:

• Fara fermentations a wurin da aka zaɓa kuma ku guje wa juyawa mai faɗi.
• Yi amfani da ƙirji mai sarrafa zafin jiki, firiji, ko akwatin tabbatarwa don kwanciyar hankali.
• Yi rikodin zafin jiki da pH kullum yayin aiki mai ƙarfi don sakamako mai maimaitawa.

Ta hanyar daidaita dandano tare da zafin jiki na fermentation, masu shayarwa na iya ƙirƙirar giya tare da acidity na tsinkaya da halayen ester. Duba bayanin martabar yanayin zafin Lachancea thermotolers azaman mafari, ba iyaka ba. Daidaita wasu masu canji kamar ƙimar ƙima da ƙari na gina jiki don daidaita sakamakonku.

Hanyoyin Fitar: Kai tsaye Pitch vs Rehydrate

CellarScience Acid yana gabatar da ingantattun hanyoyi guda biyu don gabatarwar yisti cikin wort. Kuna iya ko dai kai tsaye jefa CellarScience daga fakiti ko kuma sake shayar da busassun yisti tukuna. Kowace dabara tana da fa'idodinta da takamaiman lokuta na amfani.

Juyawa kai tsaye yana da sauƙi. Yisti, wanda aka wadatar da sterols da abubuwan gina jiki, ya yi fice a yanayin anaerobic. Kawai yayyafa fakitin akan wort kuma bar shi ya daidaita. Wannan hanyar ba ta buƙatar iskar oxygen ta farko don yawancin batches masu ƙarfi.

Rehydrating busassun yisti ya ƙunshi taƙaitaccen tsari, sarrafawa. Fara da tsabtace fakiti da almakashi. Mix kimanin g 10 na ruwa mai haifuwa tare da 1 g na yisti a 85-95 ° F (29-35 ° C). Ƙara 0.25 g na FermStart ga kowane gram na yisti a cikin ruwa. Yayyafa yisti a saman, jira minti 20, sannan a hankali a hankali don dakatar da sel.

Na gaba, ƙara rehydrated slurry zuwa wort zafin jiki. A hankali ƙara ɗanɗano mai sanyaya har sai slurry ya kasance tsakanin 10°F (6°C) na babban tsari. Fitar da zarar yanayin zafi ya daidaita don guje wa girgizar zafi da kiyaye iyawar tantanin halitta.

Rehydration yana da kyau ga ferments mai nauyi mai nauyi ko worts da basu da sinadarai. Wannan hanya tana tabbatar da kyakkyawan aiki a cikin yanayi masu wahala. Yin amfani da FermStart a cikin ruwan rehydration yana goyan bayan yuwuwar yisti.

Yana da mahimmanci a lura da rawar oxygen da farkon fermentation. Umurnin shigar da acid yana nuna cewa ƙarin iskar oxygen ba lallai ba ne don batches na yau da kullun saboda shirye-shiryen anaerobic na yisti. Don manyan worts, la'akari da ƙarin abubuwan gina jiki ko rehydration don haɓaka aikin haifuwa da wuri.

• Kai tsaye filin CellarScience - mafi sauri, manufa don daidaitaccen ƙarfin worts.
• Rehydrate busassun yisti - shawarar don babban nauyi ko m ferments; amfani da FermStart a cikin ruwan rehydration.
• Bi umarnin ƙaddamar da Acid don sakamako mafi kyau da daidaitaccen farawa.

Dosage Guidelines and Scaling for Daban-daban Girman Batch

Lokacin amfani da nau'ikan Kimiyya na Cellar a cikin gida, bi ƙa'idodin ƙa'idar Acid mai sauƙi. Don batch na galan 5-6 na yau da kullun, masana'anta sun ba da shawarar yin amfani da sachets guda biyu. Wannan hanya ta sa ƙaddamarwa mai sauƙi da daidaituwa ga yawancin masu aikin gida.

Haɓaka sama da galan 6 yana buƙatar tsarin tushen nauyi. Yi amfani da gram 2.5-4 na yisti a kowace galan wort. Wannan yana tabbatar da ƙidayar tantanin halitta yayi daidai da ƙarar wort don daidaitaccen fermentation. Don sauƙi, haɗa har zuwa cikakken jakar na gaba maimakon yin awo kaɗan yayin ranar sha.

• 5-6 galan homebrew: sachets biyu a kowace jagorar masana'anta.
• Gallon 10: lissafta a 2.5-4 g/gal, sannan a ƙara ƙarin buhu idan ya sauƙaƙa fiti.
• Kasuwanci ko manyan batches: yi amfani da ka'idar gram-per-gallon da tattara sama don tabbatar da inganci.

Busassun yisti daga Kimiyyar Kimiyya yana nuna ƙarfi mai ƙarfi da ƙididdiga tantanin halitta. Wannan yana rage buƙatar manyan masu farawa kuma yana tabbatar da aikin da ake iya faɗi a cikin batches. Matsakaicin adadin sachet ɗin yana adana sakamakon dandano.

Don sakamako mafi kyau, yi la'akari da taƙaitaccen rehydration don mafi girma-pH worts ko yanayin damuwa. Sachet dosing CellarScience yawanci yana aiki da kyau idan an kafa shi kai tsaye. Yi rikodin adadin Acid ɗinku da sakamakonku don daidaita sikelin yisti don girbin gaba.

Gudanar da pH da Sarrafa Acidity yayin Fermentation

Fara da auna pH a farkon fermentation. Yi amfani da ingantacciyar mita ko madaidaicin tsiri don bin diddigin pH yayin da yake faɗuwa. Wannan raguwa a hankali yana ba ku lokaci don yanke shawarar lokacin da za ku shiga tsakani.

Acid na iya rage pH zuwa kusan 3.5 ko ma ƙasa. Wannan ya dogara da fermentability na wort da zafin jiki na fermentation. Yanayin zafi yana haɓaka samar da acid. Abubuwan da ke yin taki cikin sauƙi suna iya kaiwa ƙananan matakan pH. Kula da yanayin zafin jiki da nauyi na asali don daidaitaccen sakamako.

Don sarrafa acidity a cikin giya mai tsami, saita wuraren bincike na yau da kullun. Gwada pH a 12, 48, da 96 hours, sannan kullun har sai kun isa pH ɗinku. Wannan tsarin da aka tsara yana taimaka muku sarrafa acidity ba tare da tabbas ba.

Idan kuna nufin dakatar da yisti na ale, kafa madaidaicin ale mai tsafta lokacin da pH ya yi daidai da burin ku. Wani nau'in Saccharomyces na al'ada zai fi ƙarfin Acid don masu ciwon sukari. Wannan yana dakatar da ƙara samar da lactic acid yayin da aka kammala attenuation da ester profiles.

Haɗin hops da wort kuma suna shafar acidification. Acid na iya jure wa hop iso-alpha acid, wanda ke hana ƙwayoyin lactic da yawa. Wannan yana sa sarrafa pH tare da yisti Acid sauƙi a cikin worts. Daidaita matakan hop da mash profile don cimma halin da ake so.

• Saka idanu akai-akai don gano acidification.
• Daidaita zafin jiki don rage ko saurin raguwar pH.
• Pitch ale yisti don dakatar da yisti tare da ale yisti a pH da ake so.
• Yi lissafin hops da fermentability na wort lokacin da kuke tsara acidity.

Ajiye rikodi na kowane tsari na pH. Wannan bayanan yana ba ku damar daidaita lokacinku kuma ku sami daidaiton sakamako. Rikodi mai daidaitawa shine mabuɗin don sarrafa acidity a cikin giya masu tsami a cikin brews da yawa.

Ra'ayoyin girke-girke da Jagorar Salon Amfani da Yisti

Fara da girke-girke na Berliner Weisse, yana nufin 3-4% ABV. Yi amfani da malt pilsner da lissafin alkama mai sauƙi. Mash a ƙananan zafin jiki don ƙare bushewa. Sanya yisti na Acid da wuri, ba shi damar sauke pH kafin sanyaya tare da 'ya'yan itace ko kayan lambu.

Yi la'akari da Gose tare da Acid ta ƙara ƙaramin gishiri da caja na coriander a ƙarshen tafasa. Yisti yana jure wa ƙarancin gishiri, yana mai da shi dacewa da madadin kettle mai tsami ba tare da dogon lactobacillus ya huta ba. Nufin tartness tare da hana ɗaci, ƙyale yaji da gishiri su haskaka.

• Zama mai tsami: manufa 4-5% ABV, ƙarin citrus mai haske, ƙarancin tsufa.
• 'Ya'yan itãcen marmari: ƙara 'ya'yan itace bayan farko don tsabta da ƙanshi.
• Karancin-zuwa tsakiyar ƙarfi ales mai tsami: kiyaye fermentables daidaita don sauƙin sha.

Acid yana nuna juriya ga hop antisepsis, yana ba da izinin bushe-bushe ko matsakaicin IBUs yayin tafasa. Yi amfani da hankali tare da babban ɗaci idan ana so mai laushi, bayanin martaba na lactic. Zaɓi nau'ikan kamshi kamar Citra, Mosaic, ko Saaz don ƙarin citrus da ɗaga fure.

Lokacin amfani da 'ya'yan itace da kayan haɗin gwiwa, haɗa citrus da 'ya'yan itace na wurare masu zafi tare da kayan lambu masu haske. Ƙara 'ya'yan itace bayan fermentation na farko don adana sabon ƙamshi da tsabta. Yi la'akari da ƙarin kayan 'ya'yan itace puree ko gabaɗayan ya danganta da jin bakin da ake so.

• fermentations mataki: ba da damar Acid ya kai ga miya mai niyya, sa'an nan kafa wani tsaka tsaki ale yisti ya gama attenuation da zagaye jiki.
• Haɗuwa: haɗa ƙarami da manyan batches don daidaita acidity da rikitarwa.
• Tsare-tsare nauyi: ƙirƙira nauyin nauyi na asali tare da haɓakar 75-80% da ake tsammani da mutunta haƙurin 9% ABV yisti.

Don salon tsami mai girma-nauyi, yi amfani da fermentation tsari ko gauraya don guje wa ƙunshe da al'ada. Saka idanu pH da takamaiman nauyi don yanke shawarar lokacin gabatar da yisti mai ƙarewa. Wannan hanya tana taimakawa riƙe halayen acid yayin cimma barasa da jin daɗin da ake so.

Yi amfani da wannan jagorar don bincika madadin kettle-mai tsami, miya na zamani, da salo na zamani. Yisti ya dace da nau'in girke-girke, yana ba masu shayarwa damar yin gwaji tare da hop-gaba mai tsami da kuma kayan gargajiya kamar girke-girke na Berliner Weisse ko Gose mai haske tare da Acid.

Sarrafa Haɗin Gina Jiki da Batches Mai Girma

Fara ta hanyar sake shayar da busassun yisti acid tare da FermStart don kiyaye bangon tantanin halitta da haɓaka aiki. Yi amfani da 0.25 g na FermStart ga kowane gram na yisti a cikin ruwan rehydration. Wannan matakin yana rage girgiza osmotic kuma yana kafa tushe mai ƙarfi don abinci mai yisti na acidity a cikin ƙalubalen worts.

Lokacin da ake yin giya mai tsami mai nauyi, tsara abubuwan da za ku ci na gina jiki kafin saka yisti. Maganin ciwon sukari na iya damuwa da yisti kuma ya rage yawan samar da acid idan abubuwan gina jiki ba su isa ba. Gabatar da FermFed DAP-Kyakkyawan hadadden abinci mai gina jiki a lokacin haifuwa na farko. Wannan yana tallafawa metabolism ba tare da gabatar da abubuwan dandano mai daɗi ba.

Daidaita ƙididdige ƙimar yisti bisa ga nauyi da girman tsari. Target 2.5-4 g na yisti da galan ga nauyi worts. Koyaushe tattara zuwa jakar na gaba idan babu tabbas. Matsakaicin farashin farar yana hanzarta samar da acid kuma yana rage haɗarin makalewar fermentations a cikin manyan giya masu nauyi.

Aiwatar da ƙarin abubuwan gina jiki da aka jera idan ya cancanta. Fara da ƙaramin kashi na FermFed a sa'o'i 24-48, sannan wani sashi na tsakiyar ferment ya biyo baya. Wannan yana sa ƙwayoyin yisti suyi aiki yayin da sukari ke raguwa. Irin wannan dabarar tana kula da lafiyar yisti da ci gaban acidity, yana tabbatar da daidaiton abinci mai yisti na yisti.

Idan babban nau'in nauyi yana nuna ayyukan jinkiri, sake tantance iskar oxygen da matakan gina jiki kafin ƙara ƙarin yisti. Yi la'akari da ƙaddamar da nau'in ale mai haƙuri bayan al'adar ta samar da isasshen acid don adana bayanin martaba. Wannan hanya na iya kammala attenuation yayin kiyaye acidity da ake so daga yisti acid.

Magance batutuwa tare da ma'auni daidai. Kula da nauyi da pH kullum don makon farko. Rage nauyi na farko da tsayayyen motsi na pH yana nuna lafiyayyen hadi. Canje-canje a hankali tare da pH mai lebur yana ba da shawarar abubuwan gina jiki ko matsalolin rayuwa waɗanda FermStart da FermFed zasu iya gyara idan aka yi amfani da su daidai.

Tsara jerin abubuwan dubawa don kowane nau'in ƙima mai nauyi: ingantaccen rehydration tare da FermStart, daidaitaccen ƙimar ƙima, ƙarin lokacin FermFed, da lura da nauyi da pH. Har ila yau, sami tsarin ajiya na ƙaddamar da ƙwayar ale mai haƙuri idan an buƙata. Wannan tsarin da aka tsara yana tabbatar da abin dogaro mai girman nauyi mai tsami da abinci mai gina jiki mai yisti mai iya tsinkaya.

Fa'idodin Kayan Aiki da Tsaftar Gida Ga Masu Gindi

Yisti na CellarScience Acid yana sauƙaƙa tsarin shayarwa don masu sha'awar giya mai tsami. Yisti ne wanda ba na kwayan cuta ba, yana kawar da buƙatar kayan aikin ƙwanƙwasa na musamman. Wannan yana ba masu gida damar ƙirƙirar bayanan martaba masu aminci ba tare da keɓe takamaiman kettles ko fermenters ba.

Wannan tsarin yana rage farashin farko kuma yana haɓaka sarari. Ba kwa buƙatar ƙara damuwa game da dogayen incubations na zafi, rufi mai nauyi, ko tsayin lokacin riƙon kettle. Kawai jefa yisti kai tsaye cikin fermenter kuma ku bi tsarin tsaftar da kuka saba.

Ilimin halittun acid kuma yana rage haɗarin kamuwa da cuta. Ba ya ƙunshi Lactobacillus, Pediococcus, ko Brettanomyces, kuma ragowar sel ba su da yuwuwa su yi girma a cikin ɓangarorin da suka biyo baya tare da nau'ikan Saccharomyces na kowa.

Masu kera suna gwada kowace ƙuri'a ta amfani da PCR don tsaftar iri. Waɗannan sakamakon gwajin suna ba masu shayarwa da kwarin gwiwa cewa ba a gabatar da ƙananan ƙwayoyin cuta waɗanda ba a yi niyya ba yayin yin busawa. Wannan yana kawar da buƙatar raba tasoshin mai tsami kawai.

• Yi amfani da daidaitattun ma'aikatan tsaftacewa da daidaitaccen sake zagayowar kurkura don kiyaye tsaftar ayyukan giya mai tsami.
• A ci gaba da yi wa fermenters lakabi da jadawalin gudu mai tsami da mara tsami don ƙara rage gurɓacewar giciye.
• Dogaro da dubawa na yau da kullun da kuma pH cak maimakon ƙayyadaddun matakan tsabtace kettle.

Acid yana ba da sauƙin aiki mai sauƙi, rage buƙatun kayan aiki, da ingantacciyar tsafta. Wadannan fa'idodin sun sa ya zama abin sha'awa ga masu shayarwa na gida suna neman giya mai tsami ba tare da ƙarin rikitarwa ba. Yana ba masu shayarwa damar mai da hankali kan girke-girke da dandano yayin kiyaye tsafta da sarrafa kayan aiki kai tsaye.

Haɓaka ɗanɗano da Hasashen Haɓaka Tsawon Lokaci

Haɗin farko tare da Yisti Acid Cellar yana nuna samar da lactic acid lokaci guda da haɓaka ester Lachancea. Yi tsammanin esters masu haske, 'ya'yan itace da furanni yayin da pH ta ragu. Waɗannan kwanakin farko sun saita sautin ga giya mai daɗi, abin sha.

Haɗin zafin jiki yana sarrafa ƙamshi. A kusan 64.4°F (18°C) zaku lura da manyan abubuwa masu kama da citrus. Turawa zuwa 77°F (25°C) yana haɓaka bayanin kula da 'ya'yan itace na wurare masu zafi. Ajiye bayanan don ku iya haifar da sakamakon da ake so.

Yayin da ake sanyawa ɓangarorin masu kaifi suna yin laushi. Tsufawar giya mai tsami yana ƙyale acidity ya haɗu tare da malt da esters waɗanda aka samu yisti. A cikin makonni zuwa watanni acidity yana zagaye kuma ya zama ƙasa da nuni fiye da yawancin miya mai ɗauke da ƙwayoyin cuta.

Dandanawa na ƙarshe yawanci yana bayyana madaidaicin acidity da kamewar kasancewar phenolic ko acetic lokacin da aka sarrafa samfurin yadda ya kamata. Maƙasudin pH na ƙarshe sau da yawa yakan sauka kusa da 3.5 ko ƙasa dangane da dusa, ruwa, da lokaci.

• Mataki na farko: tartness da haɓaka ester Lachancea kololuwa.
• Conditioning: m giya tsufa narke acid tare da malt jiki.
• Ƙarshe: 'ya'yan itace ko yisti na biyu na iya canza ƙamshi da jin daɗin baki.

Yin amfani da yisti mai ƙarewa, ƙara 'ya'yan itace bayan farko, ko yin amfani da ganga ko sarrafa tsufa na oxidative zai canza hanyar azanci. Bayanan ɗanɗanon acid yana aiki azaman tushen daɗaɗɗen tsinkaya don waɗannan fasahohin.

Bin ƙamshi da pH a saita tazara. Ƙananan ɗanɗano, ɗanɗano mai yawa yana taimaka muku yin hukunci lokacin da giya ya kai ma'aunin da kuke so. Wannan saka idanu mai amfani yana kiyaye haɓakar dandano daidai da manufofin ku na azanci.

Kwatanta Yisti Acid Kimiyyar Cellar zuwa Hanyoyin Maganin Gargajiya

Shawarar da ke tsakanin Acid da kettle mai ɗanɗano ta ta'allaka ne kan tsari, haɗari, da burin ɗanɗano. Kettle souring yana amfani da Lactobacillus a cikin dusar ƙanƙara mai dumi, rufaffiyar dusar ƙanƙara ko kettle don keɓantaccen lokaci mai tsami. Wannan lokaci yana buƙatar tsabtace CO2 mai tsafta da tsaftataccen tsafta don kawar da gurɓatawa. Acid, a gefe guda, yana kawar da buƙatar matakin lactic daban-daban, yana daɗaɗa kai tsaye a cikin fermenter na farko. Wannan hanya ta daidaita tsarin, rage duka lokaci da bukatun kayan aiki.

Ga waɗanda ke neman rikitacciyar al'ada, gaurayewar al'adu da hanyoyin da ba za a iya misaltawa ba sun tsaya tsayin daka. Waɗannan hanyoyin, waɗanda suka samo asali daga al'adun Lambic da Flanders na tarihi, sun haɗu da Lactobacillus na asali, Pediococcus, Saccharomyces, da Brettanomyces don tsawaita tsufa. Wannan gauraya ta kera nau'in acidity da funk wanda Acid kadai ba zai iya kwaikwaya ba. Bambancin ya ta'allaka ne a cikin bambanci tsakanin haske na Acid, sarrafa acidity da haɓaka, rustic hadaddun al'adu.

• Haɗarin gurɓatawa: ƙwayar ƙwayar cuta tana haifar da haɗari masu haɗari masu haɗari, galibi suna buƙatar kettles ko fermenters. Hanyar tushen yisti na acid yana rage wannan haɗarin kuma yana sauƙaƙe ƙa'idodin tsafta.
• Bayanin ɗanɗano: Acid yana ba da bayanin kula na 'ya'yan itace da na fure, yana isar da ɗanɗanon ester-kore tare da ƙarancin phenolic ko acetic. Sabanin haka, gaurayawan al'adu ko fermentations na Brett suna ba da funk mai zurfi, hadaddun hulɗar tannin, da haɓaka acidity akan lokaci.
• Lokaci da kayan aiki: Kettle souring yana gabatar da dumama shiryawa da matakan kulawa. Acid yana haɗu da souring cikin fermentation na farko guda ɗaya, yana rage kulawa da buƙatun kayan aiki.

Zaɓin tsakanin Lachancea da Lactobacillus yana tasiri ƙanshi da sarrafawa. Lachancea thermotolerans, wanda aka yi amfani da shi a cikin nau'in Acid, yana samar da lactic acid yayin da yake haɓaka sukari kuma yana ba da gudummawar bayanin kula da 'ya'yan itace. Lactobacillus, da bambanci, yana ba da tsattsauran ɗanɗanon lactic, sau da yawa yana buƙatar tsari irin na lab don gudanar da hulɗar hops da Brett.

Jagoran shari'ar amfani yana taimakawa wajen daidaita hanyar tare da niyya. Zaɓi Acid don daidaitacce, miya mai daɗi wanda ke daidaita tare da madaidaicin jadawalin da kayan aikin da aka raba. Haɓaka don shayar da kettle yayin neman madaidaiciyar ƙashin bayan lactic yayin kiyaye halayen hop. Haɗaɗɗen al'ada ko haifuwa na kwatsam ya fi dacewa don ingantaccen tarihi da funk mai launi da yawa, yana buƙatar tsawaita lokacin cellar.

Wannan kwatancen ya kamata ya sanar da yanke shawara masu amfani a cikin daular sha. Yi la'akari da ƙa'idodin tsafta, haƙurin tsufa, da bayanin ɗanɗanon da ake so kafin aiwatar da hanyar. Kowace hanya tana da masu ba da shawara da bambance-bambancen ciniki a cikin rikitarwa, haɗari, da sakamako.

Kammalawa

CellarScience Acid (Lachancea thermotolerans) yana ba da madaidaiciyar hanya, gwajin PCR don ƙirƙirar tart, giya mai tsami. Wannan yisti ya haɗu da fermentation na lactic da barasa a cikin busasshen samfur guda ɗaya. Wannan hanyar tana adana lokaci kuma tana rage haɗarin kamuwa da cuta idan aka kwatanta da miya mai tsami ko hanyoyin al'adu masu gauraya.

Ga masu shayarwa na gida da ke neman daidaito, da CellarScience Acid Yisti bita yana nuna ikonsa na sarrafa pH da samar da 'ya'yan itace, esters na fure. Waɗannan halayen sun dace don ales mai tsami har zuwa kusan 9% ABV. Wannan yisti cikakke ne ga waɗanda ke son guje wa sarƙaƙƙiyar rikiɗar matakai masu yawa, adana halayen hop, ko cimma daidaitattun matakan acidity.

Yana haɗe da kyau tare da ƙare nau'in ale, ƙarin 'ya'yan itace, da daidaitaccen kwandishan. Yin amfani da kayan abinci na FermStart ko FermFed na iya haɓaka aikin sa, har ma a cikin maɗaukakiyar nauyi ko ƙarancin abinci mai gina jiki. Idan kun yanke shawarar siyan yisti Acid, kula da zafin jiki da pH yana da mahimmanci don siffata ƙamshi na ƙarshe da tartness.

Duk da yake Acid baya maye gurbin hadadden al'ada mai hade-hade ko tsohowar ganga don zurfafa funk ko ci gaba na dogon lokaci, ya fito fili don daidaitacce, sarrafa kayan tsami. Ga masu shayarwa gida suna neman ma'auni na dacewa, sarrafa ɗanɗano, da ƙarancin haɗari, CellarScience Acid yana da mahimmancin ƙari ga arsenal ɗin ku.

Karin Karatu

Idan kuna jin daɗin wannan sakon, kuna iya kuma son waɗannan shawarwari:

• Gishiri mai Haihuwa tare da Fermentis SafAle US-05 Yisti
• Biya mai Taki tare da Lallemand LalBrew Belle Saison Yisti
• Biya mai Tashi tare da Lallemand LalBrew Voss Kveik Yeast