Gishiri mai Tashi tare da Yisti Baja na Cellar

Kusa da kwalaben giya na amber mai sanyi tare da natsuwa a kan tankunan da ba su da kyau a cikin hasken zinari mai dumi. Karin bayani

Key Takeaways

• Yisti na Cellar Science Baja shine busasshen yisti da ake siyar da shi a cikin fakiti 11 g kuma an kafa shi don lagers irin na Mexico.
• Ƙarfin gama gari sun haɗa da abin dogaro mai dogaro, tsaftataccen fermentation, da aiki mai sauri.
• Labarin zai ƙunshi aiki, ƙirar girke-girke, magance matsala, da shawarwarin ajiya.
• Ya dace da masu shayarwa da ke neman Modelo-like da Dos Equis-kamar bayanan martaba.
• An ɗaure CellarScience zuwa MoreFlavor/MoreBeer; Akwai wasu tattaunawa na al'umma game da tushen lab.

Me yasa masu gida suka zaɓi Yisti Baja Sellar Science

Masu shayarwa na gida suna yawan tambaya game da fa'idodin yisti na Baja ga lagers. Mutane da yawa suna haskaka bayanin martabarsa mai tsabta, tsaka tsaki, mai nuna salon kasuwancin Mexico. Wannan nau'in yana tabbatar da tsinkayar tsinkaya da ƙarewa, yana ƙara ƙara haske da malt ɗin masara da dabara.

Amfanin amfani da yisti na Baja yana da mahimmanci. Karamin fakitin busassun g 11 g yana rage farashin jigilar kayayyaki kuma yana kawar da buƙatun firiji akai-akai. Wannan yana ba da sauƙin ajiya da kulawa ga masu shayarwa ba tare da samun dama ga shaguna na musamman ba.

Waɗanda suka fi son mai mai sanyaya sun yaba da aikin yisti na Baja a yanayin zafi. Yana yin ferments da kyau a cikin ƙananan kewayon, yana haifar da daidaitaccen malt hali da ƙarancin esters na 'ya'yan itace. Wannan aikin shine ya sa mutane da yawa suka zaɓi shi don cimma ingantacciyar sakamakon yisti irin na Mexica.

Amincewar al'umma kuma yana ba da gudummawa ga shahararsa. Dandalin tattaunawa da kulake na gida suna yaba wa CellarScience saboda ƙimarsa. Yayin da wasu na iya bayyana sha'awar sanin asalin dakin gwaje-gwaje, yawancin ra'ayoyin sun kasance masu inganci. Wannan ya faru ne saboda ikon yisti na samar da tsaftataccen giya, masu sha.

• Daidaitaccen attenuation don maimaita girke-girke
• Tsarin bushewa na tattalin arziki da tsawon rairayi
• Yana aiki da kyau a yanayin yanayin lager na gargajiya
• Kyakkyawan wasa don haske, ƙwaƙƙwaran lagers irin na Mexican

Cellar Kimiyya Baja Yisti

Ana samun yisti na Baja na Cellar a cikin busassun busassun g 11, mai kyau ga ƙananan-tsari da masu sha'awar gida. An ƙera kowace fakiti don batches jere daga galan ɗaya zuwa galan biyar. Masu shayarwa yawanci suna yin ƙima tsakanin 2.5-4 g kowace galan, suna bin ƙa'idar al'umma.

Yisti yana bunƙasa a cikin mafi kyawun kewayon fermentation na 50-57°F. Yawancin masu shayarwa suna yin tsalle a tsakiyar-zuwa-mafi girma 50s, suna lura da ɗan canjin yanayin zafi yayin fermentation. Tsayar da tsayayyen yanayi mai sanyi shine mabuɗin don adana bayanan martaba mai tsabta.

Yi tsammanin ingantacciyar haɓakawa da ƙwanƙwasa, ƙarewar annashuwa tare da ƙarancin samar da ester. CellarScience yana ba da wannan nau'in don tsaftataccen lagering da daidaiton halin malt. Matsakaicin sakamako da ƙarancin ɗanɗanon ɗanɗano sun zama ruwan dare yayin da ake bin ayyukan fermentation da lagering a hankali.

Tushen tattara kaya jigo ne na tattaunawa tsakanin masu sha'awar sha'awa. Wasu suna hasashe sake tattarawa ta dillalan dillalai ko samowa daga manyan dakunan gwaje-gwaje na yisti kamar AEB ko wasu masu samarwa. Duk da waɗannan muhawarar, aikin nau'in a cikin fermenter ya kasance baya canzawa.

• Jagorar farar al'ada: 2.5-4 g kowace galan don fakiti 11g na Baja.
• Yanayin zafin jiki: nufin 50-57°F don dacewa da ƙayyadaddun yisti na Baja.
• Sakamakon dandano: mai tsabta, tsaftataccen lagers lokacin da aka ba da lokacin lagering daidai.

Ga waɗanda ke da niyyar samar da ingantattun lagers irin na Mexica, bayanin martabar Kimiyyar Kimiyya na Baja zaɓi ne mai yuwuwa. Cimma kyakkyawan sakamako ta hanyar kiyaye yanayin zafi, manne da ƙimar farar da ta dace, da ba da izinin kwantar da marasa lafiya. Wannan zai nuna cikakken iyawar lager na Mexico.

Mabuɗin ƙira don cin nasara ga fermentations na Baja

Kula da yanayin zafi yana da mahimmanci. Nufin yanayin zafi na Baja fermentation tsakanin 50-57°F don tsaftataccen bayanan martaba na ester da tsayin daka. Wasu masu shayarwa suna yin zafi kaɗan, kusa da 59°F, kuma suna ba da izinin gangara zuwa ƙasan 50s yayin da yisti ya daidaita.

Matsakaicin ƙima suna da mahimmanci don ayyukan farko da lafiyar yisti. Bi jagorar marufi na kusan gram 2.5-4 akan galan. Yawancin masu sana'a na gida suna amfani da fakitin g 11 na kusan galan uku, wanda ke faɗuwa cikin rahotan masu amfani da Baja.

Yi tsammanin lokuta daban-daban. Ayyukan bayyane na iya bayyana a farkon sa'o'i 9-10. Sauran masu shayarwa suna bayar da rahoton har zuwa sa'o'i 17 kafin farkon nauyin nauyi a kan na'urar dubawa. Tsara don wannan kewayon lokacin da ake tsara abubuwan binciken fermentation.

Saka idanu gudun fermentation da attenuation a hankali. Rahotanni sun nuna worts a kusa da 1.050-1.052 suna ƙare kusa da 1.011-1.012, wanda yayi daidai da tsammanin attenuation a kusa da 77-80%. Wasu batches suna ci gaba a kusan maki 2.1 a kowace rana, tsayayye amma rarrafe a hankali.

Duba don bayanin kula na sulfur da yisti mai wucewa. Halin sulfur mai haske ko ƙamshi mai yisti na iya fitowa da wuri. Wadannan dadin dandano yawanci suna tarwatsewa a lokacin sanyi da kuma lagering yayin da yisti ke tsaftace abubuwan da suka dace.

• Matsakaicin yanayin zafin yisti mai nisa: 50-57 ° F don ma'auni mafi kyau.
• Bi kimar baja: 2.5-4 g/gal ko fakitin g 11 na ~3 gal.
• Yi shiri don lokutan jinkiri daga sa'o'i 9 zuwa 17 kafin ayyukan bayyane.
• Saita tsammanin attenuation kusa da 77-80% don 1.050-1.052 worts.

Matsakaicin sarrafa zafin jiki da madaidaicin sitiriyo sun saita matakin da za'a iya faɗi. Ajiye rajistan ayyukan nauyi kuma kuyi haƙuri yayin lokacin tsaftacewa don isa ga tsaftataccen halin lager da yawa masu sana'a ke nema.

Kusa da ruwan amber mai bubbuga a cikin bututun gilashi akan ma'aunin dakin gwaje-gwaje mara nauyi a karkashin hasken zinari mai dumi. Karin bayani

Nasihun ƙirar girke-girke don lagers irin na Mexican tare da Baja

Fara da lissafin hatsi mai sauƙi na Baja lager, wanda ya dogara akan malt mai tsafta. Yi amfani da jeri 2 ko Pilsner malt don yawancin grist. Don amber ko salon duhu, ƙara taɓawa na Munich ko ƙananan adadin caramel malt. Wannan yana ba da launi da dandano malt zagaye.

Haɗa masara adjuncts baja don ingantaccen haske, kintsattse jiki na kodadde lager Mexico. Masara da aka dasa ko kuma dafaffen masara da kyau a kashi 5-15% na grist yana sauƙaƙa jin bakinsa yayin da yake riƙe sha. Rike ƙaƙƙarfan hadisai na musamman don kiyaye tsabta.

Saita maƙasudin OG kusa da 1.050-1.052 don yawancin girke-girke na gida. Zana girke-girken ku yana tsammanin Baja zai ƙare a kusa da 1.011-1.012 tare da kusan 75-80% attenuation. Wannan kewayon nauyi na ƙarshe yana haifar da tsabta, matsakaicin jiki wanda ya dace da shan rani.

Shirya girke-girke na low-hop lager tare da ɗanɗano mai ɗaci da ƙamshi mai ƙamshi. Nufin 15-25 IBUs ta amfani da nau'ikan daraja ko tsaka tsaki kamar Saaz, Hallertau, Magnum, Hallertauer Mittelfrüh, ko Liberty. Yi amfani da ƙari mafi yawa da wuri tare da ƙarshen haske ko taɓa guguwa idan ana so.

Don bambance-bambancen salon, ma'auni na musamman malt a hankali. Mexica Pale Lager yakamata yayi kwaikwayi bayanin haske na lagers na kasuwanci kamar Modelo Especial ta zama kodadde da kintsattse. Salon Amber na Mexica ko Dark na iya amfani da ƙananan kaso na Munich, Vienna, ko gasasshen malts don kusanci bayanin martabar Negra Modelo ko Dos Equis Amber.

Yi la'akari da bayanin martabar ruwa. Yawancin masu aikin gida suna amfani da ruwan osmosis na baya kuma suna ƙara ma'adanai masu sarrafawa kamar calcium chloride da gypsum. Daidaita gishiri don tallafawa mash pH kuma don daidaita ma'auni na hop a cikin girke-girke na low-hop lager.

• Lissafin hatsi: 85-95% Pilsner/2-jere, 5-15% masara addjuncts baja, 0-5% Munich ko caramel haske don nau'ikan amber.
• OG/FG: 1.050-1.052 manufa tare da tsammanin ƙarewa kusa da 1.011-1.012 (75-80% attenuation).
• Hops/IBU: Saaz/Hallertau/Liberty ko Magnum, 15-25 IBU duka don kamewa da daidaituwa.
• Ruwa: RO tushe tare da CaCl2 da gypsum gyare-gyare don dandano da kwanciyar hankali.

Ƙananan canje-canje zuwa zafin jiki na mash da ƙarin kashi-kashi suna ba ku damar ɓata jiki da sha ba tare da rasa halayen lager na Mexico ba. Rike girke-girke mai da hankali, mai tsabta tare da Baja, kuma ba da fifiko ga daidaituwa akan rikitarwa.

Ana shirya yisti ɗin ku: rehydration, masu farawa, da fakiti masu yawa

CellarScience Baja busasshen yisti ne wanda za a iya dasa shi kai tsaye. Duk da haka, yawancin masu shayarwa sun fi so su sake sanya shi da farko. Wannan hanyar tana da fa'ida lokacin da girman wort ya yi girma ko fakitin yisti ya tsufa. Yana da mahimmanci a yi amfani da bakararre, ruwa mai dumi kuma a bi ƙa'idodin masana'anta don guje wa duk wani girgiza ga ƙwayoyin yisti.

Don batches da ke buƙatar ƙarin ƙwayoyin sel, ƙirƙirar farar yisti yana da kyau. Karamin mai farawa akan farantin motsi na iya farfado da yisti da sauri. Yawanci yana nuna alamun aiki a cikin sa'o'i 48-72. Masu aikin gida sun yi nasarar farfado da busassun busassun shekara, wanda ke haifar da fermentation mai ƙarfi a cikin kwanaki 2.5 kacal.

Ƙayyade adadin fakitin Baja da ake buƙata ya dogara da ƙimar farar da ake so. Tsarin babban yatsa shine amfani da 2.5-4 g na yisti a kowace galan. Don batch-gallon biyar, wannan yana fassara zuwa buƙatar fakitin g 11 da yawa don ƙidayar tantanin halitta. Kafin yanke shawara, la'akari da ainihin nauyi da maƙasudin ƙaddamarwa.

Rehydrating busassun yisti na iya rage raguwar lokatai yayin da ake shiga cikin wort. Idan fakitin bai isa ba, hada rehydration tare da ɗan gajeren farawa zai iya tabbatar da ƙarfinsa. Don fakiti tare da rashin tabbas, yin amfani da fakiti biyu ko ƙirƙirar mai farawa ana ba da shawarar don tabbatar da lafiyar fermentation.

• Rehydrate: ruwa mara dumi mai dumi, motsawa mai laushi, huta kowane kwatance.
• Mai farawa: ƙarami, aerated wort akan farantin motsa jiki don tabbatar da aiki.
• Fakiti da yawa: bi jagorar 2.5-4 g/gal don manya ko manyan giya OG.

Ajiye bayanan fakitin kwanakin da aiki yana da mahimmanci. Sakamakon bin diddigin yana taimaka wa masu shayarwa su yanke shawarar lokacin da za su sake shayar da ruwa, lokacin da za a gina farar yisti, ko lokacin da za a ƙara ƙarin fakiti. Wannan yana tabbatar da daidaiton sakamako tare da CellarScience Baja.

Kula da fermentation da matsala tare da Baja

Fara aikin sa ido daga sa'o'in farko. Yawancin masu shayarwa da ke amfani da yisti na Tilt Baja suna lura da ɓarkewar farko tsakanin sa'o'i 9 zuwa 17. Yi amfani da na'urar hydrometer dijital ko duba makullin iska a hankali. Binciken akai-akai yana taimakawa wajen gano raguwar ayyuka kafin ya tsaya.

Karatun nauyi maɓalli ne. Yi tsammanin raguwar raguwa yau da kullun. Slow fermentation gyara sau da yawa yana nufin haƙuri. Idan nauyi ya faɗi kusan maki 2.1 a kowace rana, wannan al'ada ce. Yi rajistar ƙima cikin kwanaki da yawa kafin yin canje-canje.

Idan fermentation yayi jinkirin, gudanar da jerin bincike mai sauri. Tabbatar da iskar oxygenation na wort, tabbatar da ƙimar farar sauti, kuma duba yanayin zafin ɗakin ku. Juyin yanayin zafi da ƙarancin iskar oxygen sune abubuwan gama gari na raguwar nauyi.

Bayanan kula na farko na iya zama mara dadi. Sulfur na wucin gadi ko haruffan “yisti” galibi suna shuɗe tare da sanyaya da lagering. Baja off-flavors gyare-gyare yana farawa da barin giya ya huta. Laifi da yawa suna warwarewa yayin sanyi.

Sa baki kawai idan ya cancanta. Idan nauyin nauyi ya tsaya na dogon lokaci ko ya ƙare sama, gwada haɓakar zafin jiki mai laushi, ƙara kayan abinci na yisti, ko yin farawa. Maimaita tare da wani nau'in lager zaɓi ne na rumfuna masu tsayi. Gyaran jinkirin haifuwa da aka auna yana rage ɓarna batches.

Yi amfani da lissafin bincike mai sauƙi kafin matakai masu tsauri:

• Tabbatar da hanyar iskar oxygen da iskar oxygen.
• Tabbatar da ƙimar farar da ta dace da yuwuwar yisti.
• Kula da kwanciyar hankali a cikin kewayon 50-57°F.
• Bibiyar nauyi a cikin kwanaki da yawa tare da naúrar dijital ko hydrometer na hannu.
• Bada isasshen lokaci kafin yin la'akari da abubuwan dandano.

Lokacin da kuka sake bugawa, rubuta abin da kuka canza. Share bayanan suna taimakawa haɗa ayyuka zuwa sakamako da inganta abubuwan da suka faru na gaba. Kyakkyawan sa ido yana rage zato kuma yana sa barasa na Baja kan hanya.

Ra'ayin babban kusurwa na tankin fermentation mara nauyi tare da yisti mai kumfa da masu saka idanu na dijital suna nuna bayanan shayarwa kai tsaye. Karin bayani

Guraren sanyaya, lagering, da fayyace giya sun haɗe da Baja

Bayan kammala fermentation na farko, ba da izinin Baja lagering don tace giya. Wannan tsari yana kawar da bayanin kula da sulfur kuma yana taimakawa flocculation yisti. Masu aikin gida sukan lura da ingantaccen dandano da ƙamshi bayan makonni biyu zuwa uku na ajiyar sanyi.

Sanyin sanyi Baja a kusa da sanyi yanayin zafi yana inganta daidaita yisti. Wannan yana ba da damar ragowar esters su yi laushi. Wasu masu shayarwa suna samun sakamako mai kyau ta hanyar kegging bayan kwanaki 10-14. Amma duk da haka, firiji mai tsayi yana haɓaka tsabtar giya da jin bakinsa.

Yi amfani da cakuda hanyoyin don fayyace cerveza. Faɗuwar sanyi na iya haɗa yisti da hazo. Ma'aikatan lamuni kamar gelatin ko isinglass suna cire sunadaran kuma suna hanzarta sharewa. Kowace dabara tana rage lokacin yin hidimar giya mai tsabta.

Aiwatar da tsari mai ƙima:

• Cikakken fermentation kuma tabbatar da nauyi na ƙarshe.
• Ƙananan zafin jiki a hankali don guje wa damuwa akan sel.
• Sanyin sanyi Baja na tsawon makonni biyu zuwa shida dangane da tsayuwar da ake so.
• Aiwatar da wakilai na tara a makara a cikin sanyaya idan ya cancanta.

Balagawa a lokacin yanayin yanayin yana ci gaba da raguwa kuma yana daidaita ma'auni. Yi tsammanin bayanin kula-kamar burodi don santsi da tsaftataccen halin lager don zama mafi shahara yayin da sulfur ke faɗuwa. Haƙuri tare da lagering yana haifar da ƙwararrun ƙwararru, goge goge ko lager irin na Mexican.

Dandano bayanin martaba da tsammanin dandano daga barasa-fermented Baja

Yi tsammanin tsaftataccen bayanin ɗanɗanon Baja mai fa'ida, wanda ya dace da lagers irin na Mexica. Masu shayarwa suna haskaka ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙaƙƙarfan ƙaƙƙarfan ƙaƙƙarfan ƙaƙƙarfan ƙaƙƙarfan ƙaƙƙarfan ƙaƙƙarfan ƙaƙƙarfan ƙaƙƙarfan ƙaƙƙarfan ƙaƙƙarfan ƙaƙƙarfan ƙaƙƙarfan ƙaƙƙarfan ƙaƙƙarfan ƙaƙƙarfan ƙaƙƙarfan ƙaƙƙarfan ƙayyadaddun ƙayyadaddun malt, tare da alamar zaƙi na malt da ƙarancin kasancewar ester. Wannan haɗin yana sa giyar ta wartsake a kwanakin dumi.

Yawancin lokaci ana kwatanta nau'in da yisti mai kama da Modelo a cikin yanayinsa gaba ɗaya. Yana ba da ɗanɗano mai ɗanɗano mai ɗanɗano da bayanin kula na cracker, mai haɗa pilsner da lager malts. A cikin girke-girke masu sauƙi, mayar da hankali ya kasance akan sha da annashuwa.

Tare da malts masu duhu, bayanin ɗanɗanon Baja ya samo asali zuwa caramel mai laushi da gasa. Wannan yana tunawa da Negra Modelo da Dos Equis Amber, inda launi da ƙwararrun malt ke ƙara zurfi. Yisti yana tabbatar da haɓakawa mai girma, yana hana cloying zaki.

Wasu batches na iya nuna sulfur na wucin gadi ko ƙarancin bayanin yisti da wuri a cikin kwandishan. Waɗannan ƙamshi da ɗanɗano yawanci suna bazuwa tare da makonni da yawa na lagering sanyi da ajiya. Hakuri shine mabuɗin don cimma tsaftataccen ɗanɗanon ɗanɗanon yisti na Mexico.

• Matsakaicin raguwar jeri da aka ruwaito suna zaune kusa da 77-80%, suna samar da bushewa a cikin giya da yawa.
• Ƙananan raguwa da nau'o'in kamar W34/70 na iya haifar da ɗan gajeren jiki idan fermentation ya kasance mai sanyaya ko ƙasa.
• Daidaitaccen kwandishan yana rage bayanan bayanan da aka kashe kuma yana fayyace bayanin ɗanɗano Baja.

Daidaita bayanin martabar dusar ƙanƙara da yanayin zafi don daidaita yanayin da aka gane da ma'auni. Ƙananan canje-canje a cikin attenuation za su canza jin daɗin baki, amma ainihin ɗanɗanon yisti na Mexican lager ya kasance mai kintsattse kuma yana ci gaba tare da kulawa da hankali.

Ƙwarewar masu sana'a na duniya na ainihi da ra'ayoyin al'umma

Masu aikin gida gabaɗaya suna da ingantacciyar gogewa tare da Baja, tare da ƴan fitattun keɓanta. A kan fitaccen dandalin gida na Baja, masu amfani da yawa sun ba da rahoton barasa cewa abokan hamayyar kasuwancin Mexico suna da ƙanshi da sha. Suna haskaka ƙima da sauƙi na amfani, idan har an kiyaye fitin da ya dace da sarrafa zafin jiki.

Ɗaya daga cikin masu sana'a ya yi nasarar jefa fakiti ɗaya zuwa galan 3 na 1.052 OG na Mexica Dark Lager. Lokacin jinkirin ya kasance kusan awanni 17, tare da yanayin zafi na fermentation daga 53-57°F. Girman nauyi ya ragu a hankali, a kusan maki 2.1 a kowace rana. Wannan misalin ya kasance batun tattaunawa a cikin rahotannin hadi na Baja, yana kwatanta tsarin haifuwa a hankali amma tsayayyen tsari.

Wani asusun akan dandalin homebrew Baja ya nuna ayyuka a cikin sa'o'i 9-10 tare da 3-gallon 1.049 Pils / toasted masara lager. Batch ɗin ya ƙare kusan 80% attenuation. Bayanan sulfur na farko sun ɓace bayan makonni uku na yanayin sanyi, yana bayyana giya mai tsabta tare da gurasa mai haske. Irin waɗannan rubuce-rubucen a cikin rahotannin haki na Baja suna nuna mahimmancin sanyaya don samun ɗanɗanon da ake so.

Wasu masu shayarwa sun farfado da fakitin shekara ta hanyar gina masu farawa. Waɗannan masu farawa sun nuna ayyuka a cikin kusan kwanaki 2.5 kuma sun isa aiki mai ƙarfi. Shawarwarin masu amfani da Baja da yawa suna haskaka wannan hanyar azaman mafita mai amfani don tsufa ko fakiti tare da yanayin ajiya mai tambaya.

Sharhin al'umma yakan kwatanta Baja zuwa nau'ikan WLP940 da samfuran Omega. Mutane da yawa masu hasashe Baja suna nuna busasshiyar analogin waɗannan nau'ikan lager na Mexico. Tattaunawa akan dandalin gida na Baja sun haɗu da abubuwan fasaha tare da bayanin ɗanɗano, taimaka wa masu shayarwa wajen yanke shawarar lokacin amfani da yisti.

Bayanin CellarScience yana da inganci gabaɗaya. Membobi sun yaba madaidaicin marufi, farashi mai araha, da sakamako mai maimaitawa a cikin batches. Wasu 'yan posts suna tambaya game da asalin lab, amma yawancin masu sana'a sun ce asiri ba ya rinjayar shawarar siyan su lokacin da sakamakon ya cika tsammaninsu.

Ganawa amma gabaɗaya tabbatacce rahotannin hadi na Baja suna ba da kewayon tsammanin. Misalai na zaren da bayanin CellarScience tare suna ba da jagora mai amfani ga duk wanda yayi la'akari da wannan nau'in na lagers da ales masu sauƙi.

Kwatanta Baja da sauran busassun yisti da ruwa

Masu aikin gida sukan kwatanta yisti na Baja zuwa wasu nau'ikan, suna mai da hankali kan raguwa, kewayon zafin jiki, da tasirin dandano. Baja yawanci yakan kai tsakiyar zuwa babba 60s zuwa ƙananan raguwar kashi 70. Wannan yana haifar da ɗanɗanon ɗanɗanon gaba na malt idan aka kwatanta da wasu yisti na lager na gargajiya.

Lokacin kwatanta Baja zuwa WLP940, yawancin masu shayarwa suna lura da kamanceceniya a cikin halayen lager na Mexico. Dukansu WLP940 da Omega na Mexica suna ba da ingantaccen bayanin martaba. Sabanin haka, Baja yana kula da mafi laushi, gama burodi, mai tunawa da cervezas na kasuwanci.

Kwatanta Baja zuwa W34/70 yana bayyana bambance-bambancen fasaha. W34/70 da nau'in lu'u-lu'u suna yin ƙaranci mafi girma, yana haifar da bushewa a yanayin zafi iri ɗaya. Waɗannan nau'ikan sun dace da lagers bushe sosai. Baja, a gefe guda, yana ba da zagaye mai laushi, cikakke don girke-girke irin na Mexican.

Yanayin zafin jiki yana da mahimmanci ga kowane nau'i. Baja yana da kyau sosai a tsakanin jeri na kusa da lager. Yana iya, ko da yake, yana nuna ƙarin esters na yanki idan an ba da izinin hutun diacetyl mai ɗumi kaɗan. Wannan nuance yana da mahimmanci lokacin da masu shayarwa suka auna sauƙin busassun yisti da bambance-bambancen ƙamshi na yisti na ruwa.

• Attenuation: Baja-tsakiyar 60s zuwa ƙananan 70s; W34/70 - sau da yawa mafi girma.
• Flavor: Baja-bread, bayanin kula na Mexica na yanki; WLP940-tsaftace, salon kasuwanci.
• Zazzabi: Baja-mai sassauci tare da hutawa mai kyau; nau'ikan nau'ikan yanayi - matsananciyar sanyaya lager temps.

Dry vs Liquid lager yisti zabin tasiri dabaru. Dry Baja yana ba da rayuwa mai tsayi, ƙarancin farashi, da sauƙin ajiya. Nau'in ruwa, kamar WLP940, suna ba da tsabta mai tsauri da ƙamshi mai ƙamshi amma suna buƙatar jigilar mai sanyaya da saurin amfani.

Samuwar da farashi ma abin la'akari ne. Busassun busassun busassun suna samuwa a kan layi da kuma a cikin shaguna, yana mai da su sha'awar masu shayarwa akai-akai. Liquid vials ko slants daga masu samar da kayayyaki kamar White Labs ko Omega na iya zama mafi tsada ga kowane farar kuma wani lokacin suna buƙatar masu farawa don dacewa da ƙidayar salula.

Masu sana'a masu sana'a suna zaɓar bisa ga burin salon. Don bayanin martaba mai kama da Modelo ba tare da ƙarin matakai ba, Baja zaɓi ne mai ƙarfi. Don bushewar, lager mafi ƙanƙara, gwada W34/70 ko wasu nau'ikan ruwan lager na yau da kullun, suna buƙatar kulawar zafin jiki.

Jerin abubuwan bincike na yau da kullun kafin ku fara Baja

Kafin fermentation, yi amfani da wannan jerin abubuwan bincike na Baja don tabbatar da kun shirya. Binciken sauri yana taimakawa kula da lafiyar yisti kuma yana kiyaye lager ɗin ku akan jadawali.

• Duba yanayin fakiti da kwanan wata. Don tsofaffin fakiti ko manyan kundin, la'akari da farawa ko fakiti biyu don shirya yisti na Baja don aikin.
• Yi lissafin ƙimar farar. Nufin kusan 2.5-4 g/gal kuma canza wancan zuwa adadin fakitin g 11 da kuke buƙata.
• Aerate ko oxygenate da wort da kyau. Yisti mafi girma yana buƙatar narkar da iskar oxygen don fara tsaftataccen fermentation.
• Saita kuma daidaita zafin fermentation. Nuna 50-57°F kuma tabbatar da ɗakin ku na iya riƙe wannan kewayo a hankali.
• Daidaita bayanin martabar ruwa. Ƙara calcium chloride da gypsum kamar yadda ake buƙata don dacewa da malt da tsinkayen da kuke so.
• Shirya yanayin sanyi. Jadawalin makonni da yawa na lagering bayan fermentation na farko don inganta tsabta da dandano.
• Shirya hanyoyin bayyanawa. Yanke shawarar idan za ku yi sanyi, yi amfani da gelatin ko isinglass, ko gudanar da tacewa don fayyace giya.
• Saka idanu ci gaban fermentation. Yi amfani da na'urar hydrometer ko na'urar duba dijital kamar karkatar da hankali don bin diddigin lokaci da raguwar nauyi.

Bi waɗannan matakan Baja cikin tsari. Tabbatar da kowane abu kafin ku zubar da yisti don rage haɗari kuma ku rage murmurewa daga hiccups.

Ajiye lissafin yisti da aka rubuta tare da takamaiman bayanin kula. Yi rikodin fakitin yawa, girman farawa, adadin oxygen, da maƙasudin ɗaki don ku iya maimaita nasarori.

Daidaita girke-girke lokacin da Baja yayi zafi a hankali fiye da yadda ake tsammani

Slow Baja fermentation yana bayyana a cikin digon nauyi na kusan maki 2.1 a kowace rana ko lokutan jinkiri kusa da awanni 17. Masu shayarwa sukan shaida ci gaba amma jinkirin raguwa yana ɗaukar kwanaki da yawa. Yana da mahimmanci a kiyaye wannan tsari kafin yin kowane canje-canje.

Fara da duba abubuwan da ba girke-girke ba. Tabbatar da oxygenation da yisti yisti. Tafiya mai laushi a lokacin rumbun farko na iya tada sel ba tare da lalata dandano ba. Ƙara yawan zafin jiki na fermenter kadan, misali, daga ƙananan 50s zuwa babba 50s. Wannan yana ƙarfafa aiki yayin da yake kasancewa cikin kewayon lager masu aminci.

• Tabbatar da matakan oxygen kuma la'akari da mai farawa idan girman farar ya kasance karami.
• Idan akwai yuwuwar rashin ƙarfi, sake fitar da nau'in lager mai aiki kamar Wyeast 2124 ko White Labs WLP830 maimakon yisti ale.
• Jira kwanaki da yawa don raguwa a hankali amma tsayayye a cikin nauyi kafin ku shiga tsakani.

Lokacin yin la'akari da gyare-gyaren girke-girke don batches na gaba, yi nufin rage damuwa na yisti ta hanyar rage nauyi na asali. Ƙarƙashin nauyi na farawa yana taimaka wa ƙwaƙƙwaran ƙarancin ƙarewa da tsabta.

Daidaita zafin dusar ƙanƙara kaɗan don rage dextrins da haɓaka haifuwa. Rage ƙananan digiri yana da kyau amma dole ne a kiyaye mutuncin salon don kiyaye daidaito.

Don faɗaɗa fermentation na Baja a cikin madaidaicin tsari, ƙara sukari mai sauƙi a hankali. Sugar masara ko dextrose na iya ba da yisti tare da manufa mafi sauƙi, mai motsa aiki. Yi amfani da wannan hanyar tare da taka tsantsan don gujewa canza bayanin martabar giyar da aka yi niyya.

• Don girke-girke na gaba, yi niyya ga grist mai yuwuwa kuma ku guji wuce gona da iri na dextrin malts.
• Shirya ƙimar farar lafiya mai kyau tare da fakitin farawa ko fakitin CellarScience da yawa don manyan nauyi.
• Ci gaba da sarrafa zafin fermentation mai sassauƙa don ƙyale ƙananan haɓaka lokacin da ake buƙata.

Wasu masu shayarwa sun fi son haƙuri fiye da shiga tsakani. Idan nauyi yana nuna raguwar jinkiri amma daidaitaccen raguwa, ba da damar lokacin yisti don tsaftacewa da kanta. Sa baki kawai bayan tabbatar da babu ci gaba cikin kwanaki da yawa.

Idan kana buƙatar gyara sluggish lager yisti da sauri, haɗa matakai: dumi mai laushi, motsi mai haske, da ƙaramin oxygenation ko ƙarami kaɗan. Kula da nauyi kowane sa'o'i 12-24 kuma daidaita kawai lokacin da bayanai suka tabbatar da tsayawa.

Tankin fermentation na gilashi mai haske mai haske tare da ruwa mai jujjuyawar amber da tashin tururi a cikin dakin shakatawa na gida mai dadi. Karin bayani

Adana, rayuwar shiryayye, da shawarwarin siyan yisti na Kimiyyar Cellar

Tsayar da busassun fakitin sanyi shine mabuɗin don kiyaye iyawa. Al'ada mafi sauƙi ita ce adana yisti na Baja a cikin firiji har sai kun buƙaci shi. Don madadin dogon lokaci, yawancin masu sana'a suna sanya fakitin da ba a buɗe ba a cikin injin daskarewa, suna bin jagorar masana'anta.

Busasshen yisti gabaɗaya yana daɗe fiye da al'adun ruwa, amma iyawa yana raguwa da shekaru. Yana da mahimmanci a bi diddigin rayuwar rayuwar kimiya ta cellar akan fakitin. Shirya mai farawa idan kwanan wata yana kusa ko ba a sani ba. Idan dole ne ka yi amfani da tsohuwar fakitin, ƙaramin mai farawa zai iya farfado da busasshen yisti, yana mai tabbatar da aiki kafin yin shuki.

Lokacin siyan yisti na Baja, kwatanta girman fakiti da farashi. Dillalai kamar MoreBeer da Northern Brewer galibi suna ɗaukar Kimiyyar Cellar. Nemo ma'amaloli da yawa don adana kuɗi akan manyan batches kuma don samun madadin nan take idan fakitin bai yi aiki ba.

• Ajiye buɗaɗɗen fakitin da ba a buɗe ba; sanyi yana rage raguwar tantanin halitta.
• Don shekarun fakitin rashin tabbas, farfado da busasshen yisti tare da mafari ko amfani da fakiti biyu don aminci.
• Ajiye ƙarin fakiti don manyan OG worts ko kwanakin da aka jinkirta.

Idan kuna shirin siyan yisti na Baja don yin girki na lokaci-lokaci, ajiye ƙaramin jari a gida. Wannan ya sa ya fi sauƙi a mayar da martani ga abin da ya tsaya cak ko don haɓaka girke-girke ba tare da bata lokaci ba. Tsare-tsare yana rage haɗarin ƙaddamarwa kuma yana taimakawa ci gaba da daidaiton sakamako.

Nagartattun dabaru don haskaka halayen Baja

Fara da mash da shirin hatsi wanda ke tabbatar da tsabta da ma'aunin malt. Haɓaka malt Pilsner don kodadde lagers na Mexica. Don salo masu duhu, haɗa ƙananan ƙananan Munich ko caramel malts. Wannan zai haifar da dadin dandano na Negra Modelo ko Dos Equis Amber yayin kiyaye giya mai tsabta.

Adjuncts na iya kwaikwayi zakin hatsi na kasuwanci. Yi amfani da masarar da ba a so ko kuma ƙaramar shinkafa mai sauƙi a hankali. Ta wannan hanyar, yisti ya kasance wurin mai da hankali. Ci gaba da yin tsalle-tsalle a ƙasa don adana ƙamshi masu ƙamshi da jaddada ɗanɗanon Baja.

Shirya hotunan choreography na ku a kusa da madaidaicin hutun diacetyl. Ferment a sanyi kuma tsayayye zafin jiki, sa'an nan kuma ɗaga shi zuwa tsakiyar 50s-low-60s na 24-48 hours kusa da ƙarshen firamare. Wannan matakin yana rage abubuwan dandano kuma yana goyan bayan tsaftataccen attenuation kafin tsawaita yanayin sanyi.

• Yi amfani da jaddawalin mataki-ferm don ƙwaƙƙwaran attenuation lokacin da ake buƙata.
• Yi la'akari da matsananciyar zafin jiki zuwa coax ester profile ba tare da rufe yisti ba.

Tsawaita lagering shine mabuɗin don tsabta da jin daɗin baki. Ciwon sanyi yana sha na makonni ko watanni da yawa don sanya sauti mai kaifi da goge ƙarshen. Lokacin tattarawa, daidaita carbonation zuwa salo ta hanyar tilastawa-carbonating ko a hankali a hankali don isa ga santaccen bakin kasuwanci.

Gwaji tare da cakuda yisti da hanyoyin haɗin gwiwa. Haɗa Baja tare da wasu nau'ikan lager mai tsafta ko ingantaccen nau'in ruwa don tweak attenuation da ƙamshi. Ci gaba da gauraya masu girman kai don jaddada halayen yisti na Mexica ba tare da rinjaye su ba.

Bi shawarwarin kwandishan na Baja yayin lokacin sanyi: kula da ƙarancin zafi, kula da narkar da iskar oxygen kafin marufi, da ba da damar yin yawo. Waɗannan matakan suna haɓaka tsabtataccen yisti na Mexica da haɓaka kwanciyar hankali.

Yi amfani da ingantattun fasahohin lager kamar yadda ake sarrafa amfani da su, tsayayyen fermentation, da lagering a hankali don haskaka ɗanɗanon Baja. Zaɓuɓɓukan ƙananan tsari suna ba da babban riba yayin neman tsaftataccen lager, ƙwaƙƙwal, na gaskiya-to-style na Mexica.

Kammalawa

Yisti na Baja na Cellar ya fito a matsayin abin dogaro, zaɓi mai dacewa da kasafin kuɗi don masu shayarwa waɗanda ke yin niyya irin na Mexico. Yana ba da tsaftataccen ƙarewa, daidaitaccen kasancewar malt, da ingantaccen ƙima lokacin amfani da shi daidai. Wannan taƙaitaccen bayani ya dogara ne akan abubuwan da suka shafi gida da kuma gwaje-gwaje masu sarrafawa, suna nuna bayanin martaba mai kama da Modelo.

Fa'idodinsa sun haɗa da sauƙin ajiya, sarrafa kai tsaye, da ƙima mafi girma idan aka kwatanta da yisti na ruwa. Hukuncin CellarScience Baja ya ƙaddamar da cewa shine mafi kyawun zaɓi ga lagers na Mexico saboda daidaiton sa da kuma araha. Duk da haka, wasu batches na iya yin ɗanɗano a hankali ko kuma su nuna bayanan sulfur na farko. Waɗannan al'amura yawanci suna warwarewa tare da daidaitawa mai kyau.

Don cimma daidaiton sakamako, ba da fifikon ƙimar farar kuma kula da fermentation a 50-57°F. Tsawaita yanayin sanyi yana da mahimmanci. Yi la'akari da yin amfani da masu farawa ko ƙarin fakiti don girma ko tsofaffi. Bin waɗannan jagororin yana tabbatar da kintsattse, wartsakewa irin na Mexico tare da ƙaramin ƙoƙari.

Karin Karatu

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

• Biya mai Hatsari tare da Yisti CellarScience Hazy
• Biya mai ƙonawa tare da Mangrove Jack's M36 Liberty Bell Ale Yisti
• Biya mai Tashi tare da Lallemand LalBrew Voss Kveik Yeast