Biya mai Hatsari tare da Yisti CellarScience Hazy

Jirgin ruwan gilashin mai haske na ruwan zinari mai hazaka tare da barbashi yisti mai jujjuyawa da kumfa akan bango mara duhu. Karin bayani

Key Takeaways

• Yisti na CellarScience Hazy shine busassun ale yisti wanda ke nufin aikin yisti na New England IPA da riƙe hazo.
• Wannan bita na yisti mai HAZY yana jaddada fa'ida mai amfani, sarrafa zafin jiki, da abinci mai gina jiki don sakamako mai iya faɗi.
• Zaɓuɓɓukan farar ruwa kai tsaye an rufe su don haka masu shayarwa za su iya zaɓar ta girman tsari da haƙurin haɗari.
• Bi fakitin, yuwuwar, da bayanin kula don kiyaye ƙarfi mai ƙarfi da tsaftataccen esters.
• Cikakkun labarin yana tafiya ta hanyar warware matsala, ƙwanƙwasa, da shawarwarin girke-girke don samun mafi yawan daga haƙarƙarin IPA.

Me yasa Zabi Yisti Hazy na Kimiyyar Kimiyya don Sabon Ingila IPAs

CellarScience HAZY an ƙera shi don haɓaka ɗanɗanon hop mai ɗanɗano ba tare da rinjaye su ba. Yana samar da esters mai laushi wanda ya dace da hops, yana ƙara bayanin kula kamar peach, citrus, mango, da passionfruit.

Masu shayarwa da ke neman halayen NEIPA na gaskiya za su sami wannan yisti daidai gwargwado. Yana aiki da kyau tare da mosaic, galaxy, da citra hops, ƙirƙirar ƙamshi masu haske, na wurare masu zafi. Waɗannan ƙamshina suna ƙarfafa ku don ɗaukar wani sip.

Siffar giyar kuma mabuɗin ce. HAZY yana tabbatar da tsayin daka, matashin kai, saduwa da tsammanin zamani don IPAs na New England da Hazy Pale Ales. Wannan hazo yana haɓaka jin baki, yana kiyaye giyar zagaye da ƙari yayin da ke kiyaye ƙarfin hop.

CellarScience yana ba da layin busasshen sa azaman madadin mai inganci mai tsada ga nau'ikan ruwa. Ga masu aikin gida, wannan yana nufin ƴan matakai, mafi kyawun rayuwa, da daidaiton aiki. Zaɓi ne mafi sauƙi idan aka kwatanta da al'adun ruwa masu rauni.

Fa'idodi masu amfani sun haɗa da sauƙin sarrafawa da ingantaccen aiki a yanayin zafi na ale gama gari. Idan kuna sha'awar giya mai ɗanɗano, hop-gaba ba tare da wahalar hadaddun al'amuran yau da kullun ko jigilar kaya masu tsada ba, wannan yisti shine abin da kuke so don samun daidaiton sakamako.

Fahimtar Iri: CellarScience Hazy Yeast

CellarScience Hazy busasshiyar ale ce da aka tsara don New England IPAs da Hazy Pale Ales. Yana nufin maimaita halayen 'ya'yan itace masu haske, taushin bakin baki, da kwanciyar hankali da aka samu a cikin Farin Labs WLP066 ko Wyeast WY1318.

Bayanan ester yisti yana da wadata a cikin bayanin kula na wurare masu zafi-peach, mango, citrus, da passionfruit. Wadannan dadin dandano sun dace da marigayi hops, suna haɓaka ƙamshi. A yanayin zafi mai sanyi, waɗannan esters suna komawa baya. Duk da haka, a yanayin zafi mai zafi, suna ƙaruwa, suna wadatar da 'ya'yan itace.

Matsakaici-ƙananan yawo alama ce ta wannan yisti, yana tabbatar da turbidity ta hanyar riƙe yisti a cikin dakatarwa. Wannan sifa ita ce mabuɗin don cimma laushin da ake so, matashin kai a cikin NEIPAs. Hakanan yana taimakawa riƙe hazo yayin sanyaya.

An ba da rahoton attenuation yana cikin kewayon 75-80%, yana haifar da ƙarewa mai tsabta tare da alamar zaƙi na saura. Haƙurin barasa na yisti yana kusa da 11-12% ABV. Wannan ya sa ya zama manufa don kera daidaitattun IPAs masu nauyi ba tare da tsattsauran bayanan fusel ba.

Adadin da aka ba da shawarar haifuwa shine 62-75°F (17-24°C). Ƙananan yanayin zafi yana haifar da ingantaccen bayanin martaba. Maɗaukakin yanayin zafi, har zuwa 75°F, yana haɓaka haɓakar ester da hulɗar hop.

• Imani na iri: busasshen ale wanda aka inganta don salon hazo mai bayyanawa.
• Tasirin ɗanɗano: esters na wurare masu zafi waɗanda ke ƙara kayan ƙanshin hop.
• Halayyar: matsakaita-ƙananan yawo don hazo da jin bakin.
• Performance: yisti attenuation ~ 75-80% da yisti haƙuri haƙuri ~ 11-12% ABV.
• Range: 62–75°F don sarrafa ester da ake so.

CellarScience ya sanya wa wannan nau'in maras alkama, yana faɗaɗa kira ga masu shayarwa da ke neman wannan sifa. Ta hanyar haɓaka waɗannan halayen, masu shayarwa za su iya daidaita fermentation tare da burin girke-girke da matakan hazo da ake so.

Marufi, Yiwuwa, da Tabbacin Inganci

Marubucin Kimiyyar Cellar yana fasalta buhunan buhu ɗaya da aka ƙera don batches na gida galan 5-6 na yau da kullun. Kowane bulo ko jakar bulo yana da sauƙin adanawa da kuma lakafta don amfani da tsari. Masu aikin gida suna samun tsarin da ya dace don tsara ƙananan gudu ko tsaga batches.

Busassun rayuwar shiryayyen yisti akan lakabin yana nuna kwanciyar hankali a yanayin zafin daki idan ba a buɗe ba. Ma'ajiyar da ta dace a wuri mai sanyi, busasshiyar wuri tana adana ƙidayar tantanin halitta kuma yana tsawaita busasshiyar rayuwar shiryayyen yisti. Ya kamata a yi amfani da fakitin da aka buɗe da sauri don kiyaye yuwuwar yisti.

Alamar tana jaddada ƙididdige yawan tantanin halitta a cikin kowane sachet, yawanci dacewa ko wuce wasu filayen ruwa na kasuwanci. Wannan mayar da hankali kan yuwuwar yisti yana nufin yawancin masu shayarwa za su iya kai tsaye ba tare da rehydration ba. Wannan yana adana lokaci da matakai a cikin ranar sha.

Kowane yanki na samarwa ana gwada PCR don tabbatar da tsabta da kawar da gurɓatawa. Yisti da PCR da aka gwada yana tabbatar da masu shayarwa cewa nau'in ya kasance gaskiya kuma ba tare da ƙwayoyin cuta na daji ba. Waɗannan na iya lalata ƙamshi da ɗanɗano.

Ana samar da HAZY tare da matakin haɓakar iska wanda ke haɓaka abun ciki na sterol kuma yana barin mahimman abubuwan gina jiki a cikin busasshen samfurin. Wadannan abubuwan gina jiki da aka riga aka ɗora su suna rage buƙatar oxygenation mai tsanani a cikin wasu worts. Suna tallafawa farawa lafiya zuwa fermentation.

• Girman jakunkuna guda ɗaya ya yi daidai da daidaitattun kundin kayan gida.
• Ƙididdiga masu yawa suna nufin haɓaka yuwuwar yisti akan farar.
• Yisti da aka gwada PCR yana goyan bayan daidaiton tsari-zuwa-tsari.
• Abubuwan gina jiki da aka riga aka ɗora suna rage buƙatar ƙarin iskar oxygen a yawancin girke-girke.

Samuwar ya bambanta a cikin tashoshi na tallace-tallace waɗanda ke adana samfuran MoreBeer da CellarScience. Masu shayarwa sukan bayar da rahoton samfurin a matsayin ƙima mai kyau. Wannan shi ne saboda tanadin lokaci daga farar kai tsaye da amincin busassun tsarin sarrafa lokacin jigilar kaya da ajiya.

Zaɓuɓɓukan Ƙirar: Kai tsaye Pitch vs Rehydration

An tsara CellarScience Hazy don amfani da bushe bushe yisti kai tsaye. Ana samar da shi ta hanyar motsa jiki, yana ba sel mafi girman abun ciki na sterol da abubuwan gina jiki. Yayyafa HAZY akan saman wort ba tare da iskar iskar oxygen ba don farawa mai dogaro a ƙarƙashin nauyi na al'ada da yanayin iskar oxygen mai kyau.

Wasu masu shayarwa suna zaɓar su sake shayar da yisti HAZY kafin su ƙara shi zuwa wort. Rehydration iya rage osmotic danniya, sa shi da amfani ga high-nauyi ferments ko lokacin da ake so ƙarin kulawa. Mataki ne na zaɓi, ba ƙaƙƙarfan buƙatu ba don yawancin ginin IPA na New England.

Don sake shayar da yisti HAZY yadda ya kamata, bi waɗannan matakan. Tsarkake karamin akwati da almakashi. Yi amfani da kusan g 10 na ruwan famfo da aka haifuwa a kowace gram na yisti, mai zafi zuwa 85-95°F (29-35°C). Ƙara 0.25 g na CellarScience FermStart a kowace gram na yisti, yayyafa yisti a kan ruwa, kuma bar shi ya zauna ba tare da damuwa ba na minti 20. Bayan haka, a hankali a hankali don dakatar da sel kuma a haɗa tare da ƙaramar ƙaramar wort har sai mahaɗin ya kasance tsakanin 10 ° F (6°C) na babban tsari kafin yin fage.

FarmStart rehydration nau'i-nau'i da kyau tare da kayan abinci na FermFed don ƙarin tallafi. Yi amfani da waɗannan samfuran don ƙarfin hali a cikin dogon ko babban nauyi. Suna kare sel a lokacin farkon sa'o'i masu mahimmanci kuma suna inganta lafiyar fermentation.

Shawarwari na yin ƙwanƙwasa sun dogara da girman tsari da raguwar manufa. Ga mafi yawan masu shayarwa gida, yisti busassun busassun kai tsaye a ƙimar da aka ba da shawarar yana ba da sakamako mai ƙarfi. Ƙara yawan farar farar ko zaɓi rehydrate yeast HAZY don babban nauyi ko girke-girke mai sauƙi don rage lokacin jinkiri da rage damuwa akan al'ada.

Kwarewar al'umma yana nuna hanyoyi daban-daban. Yawancin masu aikin gida suna ba da rahoton santsi, farawa mai sauri tare da bushe bushe yisti kai tsaye don HAZY. Wasu bayanan lura a hankali farawa lokacin da ƙimar farar, sarrafa zafin jiki, ko abinci mai gina jiki ba su da kyau. Waɗancan lokuta sau da yawa suna amsawa da kyau ga shayarwa na FermStart ko ƙaramin ƙara a cikin alluran gina jiki.

• Yisti bushe bushe kai tsaye: mai sauri, mai sauƙi, abin dogaro ga daidaitaccen nauyi.
• Rehydrate yeast HAZY: na zaɓi don babban nauyi ko kulawa da hankali.
• Rehydration na FermStart: bi yanayin zafin jiki, rabon ruwa, da matakan haɓakawa.
• Shawarwari na ƙaddamarwa: daidaita ƙimar ta nauyi da burin fermentation.

Kusa da tudun busassun busassun yisti na zinari-beige tare da kaifi daki-daki dangane da yanayin dumi mai laushi mai laushi. Karin bayani

Sashi da Sikeli don Girman Batch

Don galan gida na yau da kullun na gallon 5-6, buhunan cellar Science HAZY guda ɗaya ya wadatar. Masu shayarwa waɗanda ke yin ƙira a cikin wannan ƙararrakin na iya dogara da wannan ma'auni sau da yawa ba tare da buƙatar auna fakitin ba.

Ƙimar ƙira har zuwa mafi girma girma yana buƙatar ƙa'ida mai sauƙi: nufin 2-3 grams na yisti a kowace galan. Wannan yana tabbatar da ƙididdiga masu lafiya a cikin batches 10-12 galan.

Misalai na zahiri sun kwatanta hakan. Don ruwan galan 10-12, ninka sachets sau da yawa yana da sauƙi fiye da ma'auni. Wannan hanya tana taimakawa kiyaye daidaitattun ƙididdiga tantanin halitta.

• 5-6 galan: buhu ɗaya ya wadatar.
• 10-12 galan: sachets biyu ko 2-3 g kowace galan.
• Tsari mafi girma: ma'auni a kan layi ta galan, sa'an nan kuma haɗa zuwa cikakken jakar na gaba lokacin da ake shakka.

Babban nauyin nauyi yana buƙatar kulawa ta musamman. Don giya masu ƙarfi, yi la'akari da sake shayar da yisti tare da FermStart. Ƙara CellarScience FermFed abinci mai gina jiki don tallafawa cikakken fermentation da rage damuwa.

Rahotannin dandalin suna nuna bambanci a aikace. Wasu masu shayarwa suna yin girma tsakanin 2.5-4 g/gal, suna lura da bambance-bambance a lokacin lag da kuzari. Daidaita ƙimar farar da CellarScience ke ba da shawarar na iya rage jinkirin lokaci da inganta lafiyar haƙori.

Lokacin da madaidaici shine maɓalli, yisti mai niyya ga galan da alamun haƙoƙi. Haɗawa zuwa wani buhun buhu mataki ne na aminci da yawancin masu shayarwa ke bi.

Zazzabi na Haɗi, Gudanarwa, da Tasiri

Yanayin zafin jiki yayin fermentation yana tasiri sosai ga ƙamshi da jin daɗin baki na NEIPA. Yana da mahimmanci don kiyaye daidaiton zafin jiki tsakanin 62-75°F (17-24°C). Wannan kewayon yana ba da izinin yisti Hazy na CellarScience don bayyana cikakken halinsa ba tare da jaddada al'ada ba.

Yanayin zafi a cikin wannan kewayon na iya haɓaka samuwar ester. Wannan yana haifar da ƙarin ma'anar peach, citrus, mango, da bayanin kula na passionfruit. A gefe guda, yanayin zafi mai sanyi yana kaiwa zuwa bayanin martaba mai tsabta tare da ƙarancin esters masu 'ya'yan itace. Wannan yana da fa'ida lokacin da kake son hops su ɗauki matakin tsakiya.

Zazzabi yana da tasiri mai mahimmanci akan samuwar ester. Ko da ƙananan canje-canjen zafin jiki na iya canza ma'aunin ester sosai. Zaɓi yanayin zafin da aka yi niyya dangane da lissafin hop na girke-girke da bayanin martabar hazo da ake so.

• Yi amfani da mai kula da zafin jiki ko ɗakin haɗi don tabbataccen sakamako.
• Idan ba ku da ɗaki, mai sanyaya fadama tare da ma'aunin zafi da sanyio yana ba da iko mai ma'ana.
• Sanya fermenters kuma kauce wa saurin motsi wanda zai iya hana fermentation.

Saka idanu ayyukan fermentation a hankali. Yi amfani da karkatarwar, hydrometer, ko karatun nauyi mai sauƙi. Bibiyar ci gaban krausen da takamaiman nauyi yana taimakawa tantance lokacin da yanayin zafi mai zafi ke haifar da attenuation da ake tsammani.

HAZY yawanci yana ragewa zuwa 75-80%. Tabbatar da giya ya kai ga daidaiton nauyi na ƙarshe kafin bushewar hopping ko marufi. Wannan aikin yana taimakawa wajen kiyaye ma'auni na ester kuma yana hana over-carbonation.

Daidaita kula da zafin jiki tare da ingantaccen abinci mai gina jiki da iskar oxygen don cimma burin da kuke so da dandano. Tunanin kula da zafin jiki na NEIPA shine mabuɗin zuwa daidaito, sakamako mai maimaitawa.

Jirgin ruwa mai ƙyalƙyali na gilashi mai ƙyalƙyali tare da ruwan amber mai kumfa a cikin saitin masana'anta mai duhu. Karin bayani

Gina Jiki, Oxygenation, da Gudanar da Mafi kyawun Ayyuka

Fara da tsaftataccen ƙwayar iskar oxygen don ƙarfafa farawa mai sauri. CellarScience yana ba da shawarar cewa HAZY sau da yawa yana zuwa tare da isassun tanadi, yana yin zaɓin pre-oxygenation. Duk da haka, yawancin masu shayarwa sun zaɓi iskar oxygen a farkon don tallafawa ci gaban tantanin halitta da kuma rage lokacin jinkiri.

Bi shawarar masana'anta don tallafin abinci mai gina jiki. Yi amfani da FermStart lokacin sake shayar da busassun yisti don haɓaka iyawa da sauƙaƙe damuwa. Don ferments masu tauri, kamar babban nauyi ko ƙarancin abinci mai gina jiki, ƙara FermFed. Wannan hadadden sinadirai marasa kyauta na DAP yana kiyaye fermentation da ƙarfi ba tare da gabatar da ɗanɗano mai daɗi ba.

Gudanar da kyau shine mabuɗin don kiyaye aiki. Tsarkake duk kayan aikin, guje wa girgiza zafin jiki yayin shan ruwa, da ba da damar haɓakawa a hankali idan an narke. Rehydrating a daidai zafin jiki da lokaci yana taimakawa adana bangon tantanin halitta kuma yana rage haɗarin farawa a hankali.

Yi hankali da ajiya da rayuwar shiryayye. Ajiye buhunan da aka rufe a wuri mai sanyi, busasshen wuri, manne da jagororin ajiya na CellarScience don adana iyawa. Freshness a kiri yana da mahimmanci; tsofaffin jari bazai yi kyau ba, koda kuwa an adana shi da kyau.

Ƙoƙari don ma'auni a cikin ƙimar farar sauti, kayan abinci mai gina jiki, da zafin jiki don guje wa farawa mara daidaituwa. Ƙananan farashin farar fata, rashin wadataccen abinci mai gina jiki, ko kuma sanyin wort na iya tsawaita lokacin lag. Yi amfani da dabarar abinci mai gina jiki yisti HAZY, tare da ingantaccen iskar oxygen da ƙari na gina jiki kamar FermFed da FermStart, don tabbatar da tsayayyen fermentation.

• Tsaftace kayan aikin da filaye kafin saduwa da yisti.
• Rehydrate a yanayin zafi da aka ba da shawarar kuma kauce wa canje-canjen zafi kwatsam.
• Yi la'akari da FermStart don rehydration da FermFed don worts masu nauyi.
• Ajiye buhunan buhunan sanyi da jujjuya haja don amfani da sabbin fakitin farko.

Hankali, Yawo, da Halayen Beer na ƙarshe

CellarScience HAZY yana tabbatar da daidaiton HAZY attenuation na 75-80%. Wannan yana guje wa bushewar ƙarewa, kiyaye jiki da haskaka haske a cikin New England IPAs.

Nauyin yana nuna matsakaici-ƙananan matakin flocculation. Wannan sifa tana kiyaye ƙwayoyin yisti da aka dakatar, suna taimakawa riƙe hazo. Hakanan yana ba da gudummawa ga nau'in matashin kai da ake so a cikin bakin NEIPA.

Yana ba da bayanan ester na wurare masu zafi tare da bayanin kula na peach, citrus, mango, da passionfruit. Wadannan esters, haɗe tare da marigayi-hop da bushe-hop kamshi, haifar da m, 'ya'yan itace- ɗanɗanon gaba.

Warmer fermentation yana haɓaka samar da ester, yana ƙarfafa ɗanɗanon 'ya'yan itace. Haƙurin barasa na yisti kusa da 11-12% ABV yana ba da damar samun ƙarfi. Wannan yana kiyaye ainihin HAZY attenuation da hazo riƙe hazo.

Yisti mai saura a cikin dakatarwa yana rinjayar yanayin sanyi da tsaftar lokaci mai tsawo. Zaɓuɓɓukan marufi da kwantar da hankali na iya adana hazo ba tare da lalata kwanciyar hankali ba. Koma zuwa Sashe na 12 don jagora kan marufi da sanyaya.

Kusa da giya mara nauyi na zinare mara tacewa tare da kumfa mai tsami a cikin gilashin pint mai haske. Karin bayani

Magance Matsalolin gama gari tare da Yisti Hazy na Kimiyyar Cellar

Sannu a hankali yana farawa da CellarScience Hazy yisti na iya tasowa daga ƙarancin farar farar fata, sanyi mai sanyi, ko ƙarancin narkar da iskar oxygen a cikin wort. Tabbatar cewa kun bi shawarwarin 2-3 g/gal jagororin jefa ƙuri'a. Hakanan, tabbatar da shekarun sachet kafin yin tsalle.

Idan kun ga ɗan ƙaramin aiki bayan sa'o'i 24-48, dumama fermenter a hankali zuwa babban kewayon da aka ba da shawarar, tsakanin 62 da 75°F. Dumama mai laushi sau da yawa yana tsalle yisti metabolism ba tare da damuwa da sel ba.

• Tabbatar da oxygenation da matakan gina jiki. Rashin abinci mai gina jiki na wort na iya haifar da jinkirin fara halayyar yisti.
• Yi la'akari da rehydration lokacin amfani da busassun yisti don inganta ƙarfin farko.
• Auna nauyi don tabbatar da ko fermentation yana ci gaba ko tsayawa.

Maƙerin fermentation yana buƙatar bincikar masu canji. Tabbatar da ƙimar farar farar, zafin jiki, narkar da iskar oxygen, da nauyin wort. Idan nauyi ba ya fadowa bayan sa'o'i 48-72, shirya don sake kunna yisti mai aiki ko ƙara kayan abinci mai yisti kamar FermFed don ƙananan kayan abinci mai gina jiki.

Matsalolin aikin yisti wani lokaci suna komawa zuwa ga asarar dawwama daga tsofaffi ko jakar ajiyar da ba ta dace ba. Lokacin da ake shakka, yi ƙaramin mafari ko sake shayar da sabon fakitin kuma ƙara shi azaman filin ceto.

Damuwar kamuwa da cuta ba kasafai bane saboda CellarScience tana gudanar da gwajin PCR akan batches. Duk da haka, kula da tsaftar tsafta da kuma lura da abubuwan da ba su da kyau ko yanayin haifuwa. Idan kun gano kamshin da ba a saba gani ba ko haɓakar fim, ɗauki tsari kamar yadda aka yi sulhu.

• Tabbatar da ƙimar farau da shekarun sachet.
• Bincika zafin jiki kuma a hankali tadawa zuwa babban kewayon iri idan an buƙata.
• Haɓaka iskar oxygen ko ƙara kayan abinci mai gina jiki don rashin abinci mai gina jiki.
• Sake yi tare da yisti mai aiki lokacin da SG ya nuna babu digo bayan awanni 48-72.

Rahotannin al'umma sun nuna yawancin masu sana'a sun daidaita al'amura na farko ta hanyar haɓaka ƙimar farar ruwa, sake shayar da ruwa ga kowane umarni, da haɓaka abinci mai gina jiki. Waɗannan matakai masu sauƙi sukan warware jinkirin fara halayen yisti kuma suna hana fermentation makale.

Lokacin saka idanu fermentation, log gravity reads da temps. Share bayanan suna taimakawa gano matsalolin aikin yisti da jagorar aikin gyara ba tare da yin haɗari da cikakken tsari ba.

Nasihun girke-girke don Samun Mafifici daga HAZY

Fara da lissafin malt wanda ke jaddada jiki da furotin. Zabi malt koddun furotin a matsayin tushe. Add 8-12% flaked hatsi da 6-10% alkama malt. Haɗa ɗan ƙaramin malt na dextrine ko CaraVienne don haɓaka jin baki da riƙe kai.

Ƙirƙirar jadawalin hop wanda ke adana ƙamshi da ɗanɗano. Keɓance yawancin IBUs don ƙara-kwankwasa da wuri a 170–180°F. Wannan hanyar tana jan sauye-sauye ba tare da tsangwama ba. Iyakance hops masu ɗaci da wuri don kiyaye bayanin martaba mai laushi.

Aiwatar da dabarun bushewa don haɓaka juiciness. Raba busassun hops a cikin kwanaki da yawa, farawa da wuri a cikin fermentation kuma ƙare tare da ɗan gajeren taɓawar bayan haifuwa. Yi amfani da nau'ikan tasiri mai girma kamar Citra, Mosaic, Amarillo, Galaxy, da Nelson Sauvin don wurare masu zafi, citrus, da ɗanɗanon 'ya'yan itace.

Rike fermentation tsakanin 62-75°F don sarrafa ƙarfin ester. Yanayin sanyi yana haifar da sakamako mai tsabta, yayin da yanayin zafi yana haɓaka esters masu 'ya'ya. Yi la'akari da ɗan gajeren hutun diacetyl kusa da ƙarshen attenuation, sannan kuma sanyaya sanyi don daidaita abubuwan da suka wuce kima.

Bi jagorar fage mai amfani don batch 5-6 galan. Jaka ɗaya na yisti hazy na CellarScience ya wadatar da nauyin nauyi. Don manyan giya masu nauyi, sake shayar da ruwa tare da FermStart kuma ƙara abubuwan gina jiki na FermFed don ƙoshin lafiyayyen haƙori da cikakken attenuation.

Daidaita sinadarai na ruwa zuwa ga taushi, bayanin martaba na gaba da chloride don haɓaka zagaye. Nufin ƙaramin rabo na sulfate/chloride don juiciness akan tsinkayen haushi. Rike jimlar alkalinity matsakaici don kare hasken hop da kwanciyar hankali.

• Haɗin hop: mayar da hankali kan wurare masu zafi, citrus, da hops-ya'yan itacen dutse don dacewa da esters HAZY.
• Lokaci: jaddada jinkirin kettle, guguwa, da busassun busassun busassun riƙewa.
• Zaɓuɓɓukan malt: hatsi da alkama suna inganta jin daɗin baki da hazo.
• Pitch da abinci mai gina jiki: rehydrate da na gina jiki-kashi don babban nauyi batches.

Waɗannan shawarwarin girke-girke na NEIPA da jadawalin hop don zaɓin HAZY, haɗe tare da tsararrun dabarun busasshen hop da kuma da gangan lissafin malt don haze, suna yin mafi yawan ƙarfin yisti. Suna taimakawa samar da m, barga, da ƙanshin New England IPA.

Shirya tashar girkin gida tare da katin girke-girke, hops, gilashin hydrometer, da hasken rana mai dumi akan teburin dafa abinci. Karin bayani

Marufi, Kwanɗaɗi, da Sarrafa Haze Bayan Haɗuwa

MAZY's matsakaici-ƙananan flocculation yana taimakawa kiyaye turbaya ta hanyar ajiye yisti da rukunin furotin-polyphenol a cikin dakatarwa. Ga masu shayarwa da ke neman bayyanar laushi, gajimare, kulawa mai laushi da iyakanceccen kwandishan shine maɓalli. Wannan hanya tana taimakawa wajen kiyaye hazo da ƙamshin hop.

Sanyaya HAZY yisti na ɗan gajeren taga yana adana mahaɗan hop masu canzawa. Marufi mai sauri bayan annashuwa na farko da taƙaitaccen ajiyar sanyi yana riƙe ƙarin ƙanshi. Hadarin sanyi, wanda ke fitar da yisti da polyphenols daga dakatarwa, yakamata a yi amfani da shi kadan don tsabta.

Ga waɗanda ke neman ƙarin haske, la'akari da sakamakon tara vs sakamakon haze. Fining kamar SilaFine na iya rage hazo yayin da ya rage cin ganyayyaki. Yi amfani da SilaFine a hankali kuma a gwada akan ƙaramin tsari, saboda zai rage turɓaya kuma yana iya rage ɗagawa.

• Kegging da tilasta carbonation rage iskar oxygen da kuma ci gaba da NEIPA aromatics haske.
• Guji dogon canja wuri da fantsama yayin marufi don kare ƙamshin hop da halayen yisti.
• Lokacin da rayuwar shiryayye ke da mahimmanci, ajiyar sanyi yana jinkirin tsayawa, amma tsawan lokaci yana rage bayanan citric da na wurare masu zafi.

Daidaita haze vs kwanciyar hankali ta amfani da hatsi da alkama don gyaran jiki da hazo. Sarrafa ƙarin lokacin hop don iyakance yawan cirewar polyphenol. Gudanar da hazo mai kyau NEIPA ya dogara da zaɓin girke-girke gwargwadon dabarun bayan haifuwa.

Ga masu shayarwa da ke neman tsaka-tsaki, haɗarin sanyi mai sauƙi wanda ke biye da lamuni mai laushi yana ba da haske mai aunawa tare da riƙe hazo. Bibiyar canje-canjen azanci bayan kowace hanya don yanke shawarar yadda yanayin HAZY yisti ke shafar ƙamshi da bayyanar a takamaiman girke-girke.

Ra'ayin Al'umma da Ƙwarewar Duniya ta Gaskiya

Masu shayarwa suna yaba wa CellarScience HAZY don ƙimar sa, esters masu 'ya'ya, da sauƙin amfani. Suna nuna mahimmancin yin biyayya ga ƙimar farar da yanayin zafi. Masu gidan gida sukan yaba da bayyananniyar halin hop da taushin bakin cikin IPAs irin na New England.

Tattaunawar dandalin kan HomeBrewTalk da sauran dandamali suna bayyana ra'ayoyi iri ɗaya. Wasu masu amfani suna ba da rahoton jinkirin farawa hadi. Suna danganta waɗannan batutuwan zuwa ƙananan ƙimar farar ƙasa, yanayin sanyi mai sanyi, ko ƙarancin abinci mai gina jiki. Wannan yana nuna cewa ƙila matsalar ba ta cikin samfurin ba.

Yawancin masu shayarwa gida suna samun rehydrating tare da FermStart don zama ingantaccen bayani don sluggish fermentation. Wasu sun fi son busassun busassun busassun busassun, kamar yadda CellarScience ta ba da shawarar, kuma suna ba da rahoton ingantaccen sakamako da tsari mafi sauƙi. Duk hanyoyin biyu suna samun goyan baya a cikin martanin mai amfani.

Masu amfani akai-akai suna ambaton FermFed, Silafine, da OxBlox a cikin tattaunawa game da magance babban nauyi da hazo mai tsayi. Ana ganin waɗannan samfuran suna da fa'ida don haɓaka haɓakawa da tsabta ba tare da sadaukar da juiciness ba a cikin sake dubawar Science Science HAZY.

Samuwar jigo ne mai maimaitawa a cikin tattaunawar dandalin HAZY. Dillalai kamar RiteBrew da MoreBeer galibi ana ambaton su azaman amintattun tushe. Bita na ƘarinBeer yana nuna canje-canjen haja na lokaci-lokaci, yana sa masu siye su bincika masu kaya da yawa kafin yin siyayya.

• Yabo gama gari: bayanin martabar ester mai bayyanawa, fitintin da ake iya kusantarsa, daidaitaccen riƙe hazo.
• Damuwa gama gari: jinkirin farawa yana da alaƙa da ƙimar farar ƙasa, zazzabi, ko abinci mai gina jiki.
• An lura da wuraren aiki: rehydration tare da FermStart, amfani da FermFed don abinci mai gina jiki, Silafine don bayani.

Gabaɗayan ra'ayin da ke cikin CellarScience HAZY bita da ra'ayin dandalin yana da kyau lokacin da masu shayarwa suka bi kyawawan ayyuka. Abubuwan da suka faru na duniya na gaske suna nuna mahimmancin ingantaccen sauti, sarrafa zafin jiki, da dabarun gina jiki don kyakkyawan sakamako.

Yadda Jigon Yisti Mai Busasshen Kimiyya na Cellar Ya Kwatanta Gabaɗaya

Ƙwararrun Kimiyya na Cellar suna ba da masu sana'a ga masu shaye-shaye, zaɓuɓɓuka masu inganci a cikin salo daban-daban. Jigon su ya haɗa da nau'ikan nau'ikan lager na Jamus, ales na gargajiya na Ingilishi, fermenters salon Cali, da HAZY don New England IPAs. Wannan yana bawa masu sana'a damar yin daidai da yanayin yanayin girki ba tare da biyan bukatun al'adun ruwa ba.

Lokacin kwatanta busassun yisti zuwa yisti na ruwa, busassun fakiti sau da yawa suna da fa'ida. Suna cin nasara akan jigilar kaya, ajiya, da farashi kowane farar. CellarScience yana mai da hankali kan daidaitattun ƙidayar tantanin halitta da ingantaccen rayuwa bayan sufuri. Yawancin masu shayarwa suna ba da rahoton juyawa cikin sauri da ƙarancin filaye da suka gaza tare da waɗannan busassun iri a cikin batches na yau da kullun.

Kwatancen duniya na ainihi yana bayyana abubuwan da aka zaɓa daban-daban. Wasu masu ginin gida sun fi son Lallemand ko Fermentis don nau'ikan iri. Wasu suna zaɓar CellarScience don ƙimar sa da takamaiman aikin sa, kamar HAZY a cikin IPAs masu haɗari da wasu nau'ikan lager-ale.

• Amfani mai amfani: fiɗa kai tsaye yakan yi aiki, datsa lokacin shiri tare da ƙirƙirar manyan masu farawa.
• Ƙarfafawa: Faɗin fayil yana goyan bayan komai daga ƙaƙƙarfan ales na Ingilishi zuwa Cali-ferments mai ƙarfi.
• Farashi da kwanciyar hankali: Tsarin busassun yana sauƙaƙa ƙira don ƙananan kasuwanci da masu sha'awar sha'awa.

Ga masu shayarwa suna neman mafi kyawun busassun ale yisti, CellarScience yana ba da masu fafatawa waɗanda ke daidaita aiki da farashi. Alamar nau'ikan nau'ikan nau'ikan iri tare da samfuran tallafi kamar FermStart da FermFed don rehydration da abinci mai gina jiki, da Silafine don cin nama.

Zaɓi tsakanin nau'ikan Kimiyyar Kimiyya da sauran masu samarwa ya dogara da fifikon salo da tafiyar aiki. Masu shayarwa sun mayar da hankali kan dacewa da sakamako masu dacewa sau da yawa suna samun busassun jeri ya dace da bukatun su. Waɗanda ke neman bayanan bayanan ruwa-kawai na iya dogaro da zaɓin ruwa na al'ada don rikitaccen ester.

Kammalawa

An tsara yisti na CellarScience HAZY don New England IPAs da Hazy Pale Ales. Yana haifar da esters na wurare masu zafi kamar peach, citrus, mango, da passionfruit. Wannan yisti yana da matsakaici-ƙananan flocculation, yana tabbatar da hazo mai ɗorewa. Hakanan yana ba da ingantaccen abin dogaro na 75-80%, cikakke ga giya masu ci gaba.

Don shawarwarin yisti na NEIPA mai amfani, buhu ɗaya ya isa gallon gallon 5-6. Tashi tsakanin 62-75°F don sarrafa matakan ester. Fitar da kai tsaye yana da tasiri; rehydration tare da FermStart ana bada shawarar don babban nauyi worts ko ƙarin taka tsantsan.

Gudanar da ingantaccen abinci mai gina jiki, oxygenation, da ƙimar farar ƙasa sune maɓalli don gujewa jinkirin farawa. Hukuncin yisti na CellarScience Hazy yana ba da haske game da ingancin sa mai tsada, babban aiki, da bayanin martabar ester. Sauƙin amfaninsa shine ƙari. Babban koma baya shine jinkirin farawa lokaci-lokaci, wanda galibi saboda al'amuran tsarin shayarwa ne, ba yisti kanta ba.

Ga masu shayarwa da ke neman daidaiton hazo da halayen hop mai ɗanɗano, wannan yisti ingantaccen zaɓi ne mai dacewa da kasafin kuɗi. Yana buƙatar ayyukan ƙira mai sauti don ƙware. Matakai na gaba sun haɗa da samar da madaidaicin gallon NEIPA 5-6 tare da shawarar farar da zafin jiki. Ƙara FermStart ko FermFed don mafi girman nauyi ko ƙananan kayan abinci mai gina jiki yana da fa'ida. Ana iya amfani da silafine don giya mai tsabta. Waɗannan matakan za su haɓaka ƙwarewar cellarScience Hazy Yeast.

Karin Karatu

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

• Gishiri mai Tashi tare da Yisti na Jamusanci CellarScience German
• Gishiri Mai Tashi Tare da Yisti Nectar Kimiyyar Cellar
• Gishiri mai Tashi tare da Fermentis SafLager W-34/70 Yisti