Giyar Gishiri Tare da Yisti Asalin Kimiyya

Kusa da bututun gwajin gilashin da ke cike da launin amber, ruwa mai kumfa mai haske da hasken gefe mai dumi, tare da bangon dakin gwaje-gwaje mara kyau na saman katako da kayan aikin girki. Karin bayani

Key Takeaways

• Yisti Asalin Kimiyyar Cellar an sanya shi azaman tsaka tsaki, yisti mai jurewa mai yawan barasa don iri iri.
• Wannan bita na yisti na Asalin yana taƙaita ƙayyadaddun ƙira, ra'ayoyin taron, da mahallin masana'antu.
• Rufewa ya haɗa da marufi, sashi, sarrafa zafin jiki, da aiki akan sukari, zuma, da malt.
• Ƙwaƙwalwar ƙira, oxygenation, da jagorar abinci / pH an haɗa su don taimakawa daidaitaccen fermentation.
• Yana da amfani ga masu shayarwa da ke niyya mai ƙarfi, wankin tsaka tsaki, gwangwani gwangwani, da abincin zuma.

Menene CellarScience Asalin Yisti

Asalin Kimiyyar Kimiyya busasshen yisti ne wanda aka tsara don tsaka tsaki. Masu yin burodi, masu sana'a, da distillers sun fi son shi don tsaftataccen ɗanɗanon sa. Wannan ya sa ya zama cikakke don ƙara yadudduka na dandano ba tare da tsangwama ba.

An san yisti don yawan jurewar barasa da ƙarancin samar da ester. Yana ƙin H2S kuma yana aiki da kyau a yanayin zafi mai zafi har zuwa 80°F (27°C). Wannan ya sa ya zama manufa don masu tsattsauran ra'ayi, gwangwani gwangwani, da wankin tsaka tsaki don distillation.

Kunshin ya ƙunshi nau'in yisti mai tsaka tsaki, abubuwan gina jiki marasa tushen urea, da buffers pH. Waɗannan abubuwan da aka gyara suna taimakawa fermentation a cikin kafofin watsa labarai masu ƙarancin abinci kamar sauƙin sukari syrups da zuma. Suna taimakawa hana fermentation mai makale kuma suna tabbatar da cikar fermentation.

CellarScience yana jaddada inganci da iko akan dandano wanda Asalin ke bayarwa. Suna guje wa kalmar "Turbo Yeast," suna mai da hankali maimakon yin aiki daidai. Haɗin pH buffers shine maɓalli mai mahimmanci, sau da yawa bacewa a cikin gaurayawan ferment.

Asalin wani yanki ne na busasshiyar yisti na MoreFlavor Inc./MoreBeer. Alamar ta lashe Juyin Juyin Yisti Dry. Suna nufin samar da homebrewers da ƙananan kera tare da abin dogara, shiryayye-barga yisti duka biyu tsaka tsaki da kuma na musamman fermentations.

Me yasa zabar busassun yisti don yin gida

Masu aikin gida sukan fi son busasshen yisti don sauƙin sa. Yana kawar da rikitattun abubuwan da ke cikin ƙaramin ranar shayarwa. Busassun yisti yana ba da fa'idodi kamar rashin buƙatun jigilar kaya mai sanyi, sauƙin ajiya, da tsawon rai. Waɗannan fa'idodin suna sa tattarawa, jigilar kaya, da sarrafa kaya madaidaiciya ga masu sha'awar sha'awa da masu sana'ar kulab.

Farashin shine muhimmin abu yayin kwatanta bushe da yisti mai ruwa. Busassun busassun busassun busassun sun fi rahusa kowane faranti, rage buƙatar farawa ko ƙarin kayan aiki. Wannan ingantaccen farashi yana ba masu shayarwa damar yin gwaji tare da ƙarin girke-girke ba tare da saka hannun jari mai yawa a cikin kayan aikin yisti ba.

Busassun busassun zamani daga masu samarwa kamar CellarScience da MoreBeer an tsara su don aiki mai ƙarfi. Mutane da yawa za a iya kafa kai tsaye ba tare da rehydration ko tilasta oxygenation na wort. Wannan yana rage haɗarin kurakuran tsari kuma yana goyan bayan tabbataccen sakamako, har ma a cikin ƙananan saitin fasaha.

Fa'idodin fa'ida na busassun yisti sun haɗa da raguwar tsinkaya da kwanciyar hankali a yanayin zafin ɗaki. Masu shayarwa na gida suna fuskantar tsayayyen fermentation da daidaitattun sakamakon dandano tare da amintattun busassun iri. Wannan abin dogara yana taimakawa wajen haɓaka girke-girke da ƙira.

Lokacin yanke shawara tsakanin busasshen yisti da ruwa, la'akari da dacewa da kwanciyar hankali akan abubuwan dandano na nau'in ruwa. Ga mafi yawan masu sha'awar sha'awa, fa'idodin busassun yisti - araha, sauƙin amfani, da wadataccen nau'in iri - sanya shi zaɓin da aka fi so don shayarwa yau da kullun.

Marukunin Yisti Asalin Kimiyyar Cellar da jagorar sashi

CellarScience yana ba da Asalin a cikin fakitin amfani guda ɗaya don yin filaye kai tsaye. Kowane fakiti ya haɗa da busassun yisti, abubuwan gina jiki, da buffers pH. Wannan yana ba da damar sauƙi ƙari ga wort ba tare da hydration ba.

Don gwaji na farko, bi umarnin Asalin: ƙara 10 zuwa 20 g kowace galan (2.5 zuwa 5 g kowace lita) kai tsaye cikin fermentation. Shawarar da aka ba da shawarar farawa shine 15 g kowace galan (4 g a kowace lita) don yawancin ales.

Bayan batches na matukin jirgi, daidaita adadin yisti na Asalin don daidaitawa da dandano don girke-girke. Ƙananan ƙwaƙƙwaran gwaji suna taimakawa fahimtar yadda nau'in ke sarrafa nau'i daban-daban da abubuwan haifuwa.

• Fakitin amfani guda ɗaya don sauƙin sarrafawa da tsaftacewa kai tsaye.
• Gina-ginen abubuwan gina jiki da masu buffer pH suna inganta dogaro a cikin batches.
• Hannun zafin ɗaki da farashi mai ƙima daga MoreBeer da Kimiyyar Cellar suna sa samun sauƙi.

Koma zuwa marufi na Kimiyyar Kimiyya da takaddar bayanan fasaha don cikakkun bayanai da jagorar ajiya. Masu shayarwa yakamata su ɗauki kwatance azaman wuraren farawa. Ya kamata su tace allurai don saduwa da attenuation manufa da maƙasudin azanci.

Matsakaicin zafin jiki da gudanarwa

CellarScience yana ba da shawarar Tushen fermenting tsakanin 65-80°F (18-27°C). Yin taki a 65-70°F yana haifar da ɗanɗano mai tsabta, tsaka tsaki. Don saurin haifuwa ko giya mai gaba da barasa, yi nufin mafi girman ƙarshen kewayon.

Al'ummar homebrew suna raba gogewa tare da yanayin zafin Asalin. Matsaloli kamar Nectar sun nuna aikin dumi, tare da yanayin zafi daga 64-72°F. Wani lokaci, zafin jiki na iya tashi har zuwa 74 ° F a lokacin kololuwar fermentation. Wannan yana nuna buƙatar kulawa ta kusa, musamman ma a cikin nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i) nau'i-nau'.

Asalin yana da wadataccen abinci mai gina jiki kuma yana aiki da kyau akan sukari ko zuma. Ƙunƙarar nauyi mai nauyi ko ƙuri'a mai nauyi na iya haifar da gagarumin aiki na exothermic. Yana da mahimmanci don bin diddigin zafin jiki na fermenter, kamar yadda karatun na yanayi yakan raina ainihin zafin jiki.

Ingantacciyar sarrafa zafin jiki don Asalin ya haɗa da sarrafa yanayi, na'urorin sanyaya fadama, da canza sheƙa don manyan tasoshin ruwa. Yin taki a 80°F yana haɓaka haɓakawa kuma yana ƙarfafa bayanan martaba na ester. Yi shiri don kwantar da fermenter idan yanayin zafi ya wuce burin ku.

Bi waɗannan matakai masu amfani:

• Sanya thermometer a tsakiyar fermenter don kama exotherms da wuri.
• Yi amfani da busasshiyar ƙanƙara, ƙaramin firiji, ko glycol chiller don sarrafawa daidai.
• Matsar da fermenter zuwa wuri mai sanyaya ko amfani da sanyaya mai fitar da ruwa don ƙananan gyare-gyare.
• Ƙananan zafin jiki don ba da dakin yisti don dumama cikin kewayon maimakon spiking.

Ajiye cikakkun bayanan fara nauyi, yanayin yanayi, da ainihin yanayin zafi. Wannan bayanan yana taimakawa wajen tsinkayar samar da zafi a cikin batches na gaba kuma yana daidaita dabarun sarrafa zafin ku don Asalin.

Attenuation tsammanin da kuma cimma bushe gama

CellarScience yana gabatar da Asalin a matsayin nau'in yisti mai iya jurewa yawan barasa. Zai iya cimma ƙarfi mai ƙarfi tare da yanayin da ya dace. Don sucrose ko kafofin watsa labarai na tushen zuma, abubuwan gina jiki da aka haɗa da pH buffer suna haɓaka canjin sukari. Wannan yana ƙara yuwuwar cikakken attenuation.

Lokacin amfani da malt, yi nufin samun sakamako mafi bushewa ta hanyar haɗa CellarScience Brutzyme glucoamylase. Wannan enzyme yana rushe dextrins zuwa sugars fermentable. Wannan yana ba da izinin yisti don yin ƙura fiye da yadda ya saba, yana tallafawa bushewa.

Ƙarshe attenuation yana tasiri ta hanyar sashi, zafin jiki, da ƙimar ƙima. Bi shawarwarin kashi na masana'anta kuma yi amfani da sinadiran yisti don hana tsayawar fermentation a cikin ma'auni-malauni na gina jiki. Ƙananan ƙimar ƙira da yanayin sanyi suna haifar da raguwar attenuation. Sabanin haka, isassun farar sauti da dumi, yanayin zafi mai sarrafawa yawanci yana ƙaruwa.

Ra'ayin al'umma yana bayyana bambancin tsakanin nau'ikan Kimiyyar Kimiyya da girke-girke. Ma'aikacin gida ya sami kusan 76% attenuation a cikin 1.043 stout wanda aka haƙa a 68-72°F. Yi tsammanin matakan ragewa zuwa jere daga tsakiyar 60s zuwa tsakiyar 80s bisa dari. Wannan ya dogara da nau'in haifuwa, aikace-aikacen enzyme, da sarrafa tsari.

• Don sukari ko zuma: bi umarnin abinci mai gina jiki da pH buffer don turawa zuwa ga cimma cikakkiyar attenuation.
• Don malt worts: ƙara Brutzyme glucoamylase idan kuna son bushewa sosai tare da Asalin.
• Don ingantaccen sakamako: lura da nauyi, kula da yanayin zafi, kuma tabbatar da isassun iskar oxygen a cikin firgita.

Cikakken tsari yana haifar da sakamako mai iya faɗi. Daidaita zaɓi mai ƙyalƙyali, aikace-aikacen enzyme, da ayyukan firam tare da haɓakar da kuke so. Wannan zai haɓaka damar mai tsabta, bushewar giya wanda ya dace da tsammanin salo tare da attenuation Origin.

Wani ma'aikacin gida a cikin taron bita yana lura da wani katafaren gilashin da ke cike da giya mai gaɗi, kewaye da kayan aikin noma da haske mai dumi. Karin bayani

Aiki a kan daban-daban fermentables: sugar, zuma, da malt

Asalin Kimiyya na Cellar yana nuna iyawa tare da nau'ikan haifuwa iri-iri. Ya yi fice da sucrose, dextrose, da ruwa mai juyar da sukari, musamman a cikin musts-malauci na gina jiki. Abubuwan gina jiki waɗanda ba urea ba suna tabbatar da tsayayyen haifuwa, suna hana sluggish tsayawa a cikin sauƙin wanke sukari.

A cikin meads da taƙama, Asalin zuma ya fito waje. Zuma, rashin ma'adanai, yana fa'ida daga fakitin sinadirai na iri da abubuwan buffering. Waɗannan suna taimakawa kiyaye pH mai ƙyalƙyali da dorewar aiki. Masu shayarwa ya kamata su ƙara abubuwan gina jiki da aka yi niyya da kuma ciyar da abinci mai tsayi don tsayin daka.

Don giya na tushen malt, malt ɗin malt tare da Asalin yana fa'ida daga tallafin enzymatic. CellarScience yana ba da shawarar haɗa Asalin tare da Brutzyme Glucoamylase. Wannan haɗin gwiwar hydrolyzes α-1,4 da α-1,6 haɗin gwiwa, yantar da dextrins da starches don ƙarin attenuation. Wannan hanya tana haifar da bushewa mafi bushewa da kuma firgita bayyananne lokacin da ake so.

Asalin yana samar da ƙananan esters da ƙananan H2S a fadin sukari, zuma, da malt ferments. Wannan yana kiyaye halin yisti tsaka tsaki. Tushen mai daɗaɗɗen ƙirƙira da abubuwan haɗin gwiwa sun kasance manyan direbobin dandano, ba yisti ba.

• Pilot ƙananan batches lokacin da za a canza kayan haifuwa zuwa bugun kira a matakan abinci mai gina jiki da ƙwayar enzyme.
• Yi amfani da buffers pH don sukari da ferments na zuma don kare lafiyar yisti da tabbatar da kammalawa.
• Haɗa malt mai ƙyalƙyali tare da Origin da glucoamylase don cikakkiyar faɗuwar sitaci da bayanin busarwa.

Gwaji yana gudana, auna ƙarin abubuwan gina jiki, da tweaks enzyme suna ba da sakamakon da ake iya faɗi. Rike bayanan ƙimar farar, zazzabi, da adadin enzyme. Wannan yana ba da damar kwafin sakamako mafi kyau a cikin sukari, zuma, da girke-girke na malt.

Kusa da gilashin giya mai kumfa na zinari tare da jujjuyawar kumfa da ke tashi sama, wanda aka saita akan yanayin bokeh mara kyau. Karin bayani

Ayyukan motsa jiki da shawarwarin oxygenation

CellarScience yana ba da shawara ga yisti farar kai tsaye a yawancin al'amuran gida. Bi umarnin samfurin 10-20 g/gal, tare da 15 g/gal azaman wurin farawa na yau da kullun. Wannan yana tabbatar da ƙaƙƙarfan ƙwayar tantanin halitta. Don madaidaitan giya masu ƙarfi, ƙaddamarwa kai tsaye Asalin ba tare da ɗigon ruwa ba yana da tasiri lokacin da aka sadu da shawarar da aka ba da shawarar.

Asalin ya haɗa da abubuwan gina jiki waɗanda ke sauƙaƙe farawa da sauri da kuma kula da lafiya. Yi amfani da ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun nauyi don daidaitawa tare da girman wort da girman tsari. Gwajin batch na matukin jirgi yana da fa'ida lokacin canzawa zuwa sabbin girke-girke ko mafi girman nauyi.

Shawarar iskar oxygen daga Asalin tana nuna cewa kafin iskar oxygen bazai zama dole ba a yanayi da yawa. Koyaya, don giya mai nauyi ko galibin malt-based worts, samar da iskar oxygen ko iska a lokacin farar yana da kyau. Isasshen iskar oxygen yana tallafawa haɗin sterol da membrane, mai mahimmanci don haɓakar ƙarfi.

• Don ƙananan-zuwa tsakiyar nauyi ales, yisti farar kai tsaye a adadin da aka ba da shawarar da saka idanu akan ayyuka.
• Don matsanancin nauyi ko lager-style worts, samar da iskar oxygen a cikin pitching don haɓaka kiwon lafiya.
• Idan alamun yisti sun nuna jinkirin farawa, yi la'akari da ƙayyadaddun abubuwan da ke tattare da iskar oxygen da wuri a cikin fermentation.

Lokacin shirya manyan batches, auna yawan adadin maimakon dogaro kawai akan tsawaita iskar oxygen. Kula da tsaftar tsafta da kula da zafin jiki don gujewa damuwa na al'ada. Yi amfani da ma'auni masu sauƙi, kamar raguwar nauyi da lokacin krausen, don auna ko ayyukan iskar oxygen sun fi dacewa don saitin ku.

Bi batches matukin jirgi da duban hankali don daidaitawa na ƙarshe. Wannan hanya tana sake daidaita yisti Asalin da shawarar oxygenation Asalin, tabbatar da kowane nau'i ya dace da dandano da burin ku.

Yisti na gina jiki, pH buffers, kuma me yasa suke da mahimmanci

Kyakkyawan fermentation yana farawa tare da ingantaccen abinci mai gina jiki. Abubuwan gina jiki na asali suna ba da sinadarai marasa urea, masu mahimmanci don ci gaban yisti. Suna ba da bitamin, amino acid, da ma'adanai masu mahimmanci don fermenting masu sauƙi kamar sukari ko zuma.

Worts da musts tare da ƙananan abubuwan gina jiki sau da yawa suna tsayawa. Wannan saboda yisti ba shi da tushen ginin da ake buƙata don girma. Abubuwan gina jiki na fermentation, musamman tsara don Asalin, suna ciyar da ƙwayoyin yisti da wuri. Suna rage jinkirin lokaci kuma suna rage haɗarin jinkirin ƙarewa.

Acidity na iya hana aikin yisti. pH buffers a cikin dabarar yisti suna kula da ingantaccen yanayi. Wannan yana ba da damar sel su daidaita sukarin wort, koda lokacin da dole ne pH yayi ƙasa. Wannan buffering yana da mahimmanci ga kafofin watsa labaru na acidic ko na gina jiki.

Wasu gauraya sun tsallake buffering don mayar da hankali kan saurin gudu ko tanadin farashi. Koyaya, CellarScience yana jaddada Asalin abubuwan gina jiki don kare ɗanɗano yayin da tabbatar da cikakken fermentation. Wannan hanya tana ba da fifikon inganci fiye da saurin ragewa.

Don giya na tushen malt tare da hadaddun haɗin gwiwa, la'akari da haɗa abubuwan gina jiki na asali tare da glucoamylase. Wannan haɗin yana taimakawa wajen canza dextrins zuwa sukari mai ƙima. Yana inganta attenuation, yana kaiwa ga bushewa.

Don cimma tsaftataccen, abin dogaro, bi matakai masu amfani. Ƙara adadin abubuwan gina jiki da aka ba da shawarar a ko kuma kafin fara fara. Bincika farkon pH kuma daidaita idan ya cancanta don kiyaye shi a cikin kewayon da aka fi so. Waɗannan ƙananan gyare-gyare sune mabuɗin nasarar Asalin.

Sakamakon bayanin martaba da kuma salon giya mai niyya

An tsara asalin asali don samar da tsattsauran ra'ayi don masu shayarwa. Bayanin dandanonsa yana da ƙarancin samar da ester da ƙarancin sulfur da ke tattare da shi. Wannan yana ba da damar hops, malt, da adjuncts su haskaka ba tare da tsangwama na yisti ba.

Dandan tsaka tsaki na yisti ya sa Asalin ya zama manufa don samun haske a cikin ƙarin dandano. Yana da kyau ga masu shayarwa, gwangwani gwangwani, ko giya masu ci gaba da 'ya'yan itace. Anan, halayen yisti yakamata ya kasance a bango.

Masu shayarwa da ke amfani da abubuwan haifuwa kamar zuma ko wanke-wanke na tsaka-tsaki za su yaba da bayanan fermentation na asali. Wannan kamewa yana taimakawa adana ƙamshi masu ƙamshi a cikin meads da ruhohi masu tsabta.

Asalin ya fi dacewa da tsaftataccen tsarin giya da busassun, guje wa ales na gaba-gaba. Yana da kyau ga kodadde ales, IPAs mayar da hankali a kan hop magana, da haske lagers. Waɗannan salon suna amfana daga bangon da baya gasa da mahadi na ƙamshi.

• Matsakaicin tsaka-tsaki: seltzer mai wuya da gwangwani gwangwani waɗanda basu buƙatar sa hannun yisti ba.
• 'Ya'yan itãcen marmari da kayan yaji: inda dole ne masu haɗin gwiwa su kasance da fice.
• Meads da distilling wanke: don kare m hali mai haifuwa.

Mai lafazi yana ba da sauran juzu'i, kamar Cali ko Turanci, don halayenta ale hali da severs cirity. Ra'ayin al'umma yana nuna nau'ikan nau'ikan kamar Nectar suna samar da citrus da bayanin kula na dutse. Asalin, duk da haka, yana kiyaye ƙamshi da gangan.

Zaɓi Asalin lokacin da kake son iko akan ƙamshi da dandano na ƙarshe. Bayanan martaba mara ƙarancin tasiri yana bawa masu sana'a damar yin kwalliyar hops, malts, da ƙari. Wannan yana tabbatar da yisti ba zai rufe aikin su ba.

Cikakken hoto da aka zana na giya na zinare tare da kai mai kamshi kusa da ganga na katako da lush hop bines, ƙarƙashin tutar 'Yin Brewer's'. Karin bayani

Kwatanta da sauran busassun ale iri da kuma madadin kasuwa

Asalin Kimiyya na Cellar yana gasa a cikin kasuwa mai cunkoso na busassun ale yisti. Masu Brewers sukan kwatanta Asalin zuwa US-05, suna neman tsaka tsaki da ƙwaƙƙwaran esters. An ƙirƙiri asali don bayanin ɗanɗanon sa na tsaka tsaki da kuma ginanniyar tallafi na gina jiki don fermenting sugars da zuma.

Lokacin kwatanta Asalin zuwa US-05, manufar kowane ɗayan ya bayyana a sarari. US-05, daga Fermentis, an san shi don tsaftataccen fermentation da attenuation mai iya faɗi. Asalin, a gefe guda, yana nufin irin wannan tsafta amma ya haɗa da buffering pH da gaurayawan abinci. Waɗannan abubuwan ƙari suna taimakawa babban-sukari ko babban-ABV worts su kai ga cikar attenuation.

Muhawara tsakanin Asalin da yisti na turbo ta ta'allaka ne akan sauri da dandano. Yisti na Turbo yana ba da sauri, sakamako mai girma amma sau da yawa rashin zaɓin dandano da sarrafa pH. Asalin ya fito ne ta hanyar mai da hankali kan tsaka-tsakin ɗanɗano tare da ƙari masu tallafi, ware shi ban da da'awar yisti na turbo.

Ra'ayin al'umma da kwatancen yisti busassun ale sun bayyana kewayon wasan kwaikwayon tsakanin samfuran Kimiyyar Cellar. Masu amfani suna kwatanta fakiti kamar Nectar ko wasu zuwa iri kamar London Ale 1028, suna lura da bambance-bambance a cikin 'ya'yan itace ko ragewa. Waɗannan kwatancen suna nuna cewa nau'ikan Kimiyya na Cellar na iya kwaikwayi kafaffun bayanan martaba yayin ba da tweaks don takamaiman abubuwan haifuwa.

• Ƙunƙarar zuma da sukari: Abubuwan gina jiki na asali da abubuwan pH suna taimakawa inda bushewar alewar busassun busassun na iya tsayawa.
• Tsabtace ales: US-05 ya kasance maƙasudin ma'auni don sauƙi, tsaftataccen haƙori.
• Bukatun haɓakawa mai girma: Yisti Turbo ya sami nasara cikin sauri, Asalin ya sami ikon sarrafa dandano.

Lokacin kimanta kwatancen busassun ale yisti, la'akari da salon giya da aka yi niyya, fara nauyi, da ƙarewar da ake so. Matsakaicin tsaka tsaki tare da buffering yana da fa'ida ga kayan abinci ko kayan abinci na gaba da sukari. Har yanzu nau'ikan ale na al'ada suna da amfani ga salon gargajiya waɗanda ke amfana daga sanannun bayanan ester.

Gwaji na yau da kullun shine hanya mafi kyau don fahimtar bambance-bambance. Gudun batches na gefe-da-gefe, kula da yanayin zafi mai dacewa, da rikodin raguwa da sakamakon dandano. Wannan tsarin zai taimaka wajen fayyace bambance-bambancen da ke tsakanin Asalin da US-05, Origin vs turbo yisti, da sauran busassun yisti na yisti don burin ku.

Ra'ayoyin girke-girke masu amfani ta amfani da Origin

Asalin ya dace don kera tsaftataccen tushe, tsaka tsaki don kewayon abubuwan sha. A ƙasa, zaku sami taƙaitacciyar jagororin aiki don ƙirƙirar waɗannan sansanonin a gida ko cikin ƙaramin ma'aikacin matukin jirgi.

• Asalin hard seltzer girke-girke: Fara da sukari wanka, ta yin amfani da dextrose ko sucrose don isa da ake so nauyi. Ƙara pH buffer da aka bayar tare da Asalin. Sa'an nan kuma, sanya adadin da aka ba da shawarar, farawa da kimanin 15 g kowace galan. Yi zafi a 65-75 ° F don adana ɗanɗano mai tsaka tsaki. Da zarar fermentation ya cika, yanayin, carbonate, da ƙara dandano bayan fermentation don kiyaye ƙamshin sabo.
• Giya tushe girke-girke: Don mai tsabta, ƙananan dandano tushe, daga kodadde malt wort mai sauƙi. Yi la'akari da amfani da CellarScience Brutzyme glucoamylase don rage dextrins. Pitch Origin a adadin da aka bayyana kuma a yi taki a 65–72°F don bushewa sosai. Wannan yana haifar da zane mai tsaka tsaki don hadaddiyar giyar gwangwani ko RTDs masu ɗanɗano.
• Asalin mead girke-girke: Lokacin aiki tare da zuma, sake rehydrate kuma daidaita sinadarai dole ne ta ƙara abubuwan gina jiki na yisti da buffer pH da aka bayar tare da Origin. Yi la'akari da ƙarin abubuwan gina jiki don guje wa damuwa. Yi zafi a 65-75°F don kiyaye bayanin martaba. Wannan yana ba da damar haɗe bayanan zuma masu laushi daga baya, ko kuma a gama bushewa don kayan abinci masu kyalli.
• Girke-girke na gwangwani / RTD tushe: Haɗa sukari ko wanke-wanke-glucose tare da Asalin don ƙirƙirar tushe mai tsaka tsaki. Pilot ƙananan batches don bugawa a cikin maida hankali na 'ya'yan itace ko dandano na halitta. A haxa bayan fermentation, sannan a daidaita zaƙi da acidity don dacewa da salon abin sha.
• Wankin distillation: Samar da wanka mai tsaka-tsaki tare da Asalin a matsayin mafari don distillation na ruhu. Bi dokokin gida kuma yi amfani da kayan aiki masu dacewa. A kiyaye yanayin sinadarai da fermentation sun tsaya tsayin daka don guje wa abubuwan dandano waɗanda ke ta da hankali yayin distillation.

Don kowane girke-girke tare da Asalin, fara ƙarami kuma kiyaye cikakkun bayanai. Bibi na asali da na ƙarshe, zafin hadi, ƙari na gina jiki, da bayanin kula. Wannan yana taimakawa wajen ƙirƙira girke-girke daga matukin jirgi zuwa samarwa yayin kiyaye sakamako mai tsabta, tsaka tsaki.

Shirya matsala game da fermentation tare da Asalin

Fara da tabbatar da ƙimar farar da ƙarfin wort. Don Asalin Kimiyyar Cellar, nufin 10-20 g kowace galan. Rashin isassun magunguna ko maƙarƙashiya mai yawa na iya haifar da fermentation. Auna ainihin nauyi kuma kwatanta shi da haƙurin yisti kafin a ci gaba.

Yi nazarin pH da matakan oxygen. Asalin ya haɗa da buffers, amma farkon wort pH dole ne ya kasance cikin kewayon karɓuwa don haɓaka yisti. Oxygenate high-nauyi ko malt-nauyi worts a pitching don hana sluggish farawa da yisti al'amurran da suka shafi.

Ku sa ido kan zafin fermentation. Heat spikes a lokacin aiki fermentation iya ƙara ester samuwar. Idan ka lura da bayanin kula ko sulfur, daidaita zafin fermenter ko kwantar da shi a hankali. Tsaftar muhalli da ma'auni na gina jiki shima yana tasiri ga abubuwan dandano.

Idan fermentation ya tsaya, yi la'akari da rehydrating da sake sakewa tare da sabon yisti mai aiki. Don ci gaba da ƙwanƙwasa fermentation, ciyarwa ko ƙara ƙaramin bugun iskar oxygen da wuri a cikin aiki na iya zama da fa'ida. Kula da karatun nauyi kowane sa'o'i 12-24 don bin diddigin ci gaba.

• Don H2S ko sulfur: tabbatar da matakan gina jiki kuma rage yawan zafi.
• Don wuce gona da iri na esters: ƙananan zafin jiki na fermentation kuma kula da matsanancin yanayin zafi.
• Don jinkirin sharewa ko hazo: hadarin sanyi ko amfani da fining kamar BioFine ko gelatin.

Saka idanu attenuation da enzymatic bukatun. Fakitin abinci mai gina jiki na asali yana goyan bayan ƙaƙƙarfan attenuation. A cikin busassun busassun, malt-gaba giya, attenuation over-attenuation na iya faruwa ba tare da sarrafa enzyme. Ƙara wani enzyme kamar Brutzyme idan ana buƙatar ƙarin jujjuyawar dextrin, bin jagorancin masana'anta.

Yi la'akari da halin flocculation. An tsara asali don zama tsaka-tsaki da ƙarancin ester, duk da haka wasu nau'ikan Kimiyyar Cellar na iya barin yisti da aka dakatar bayan fermentation na farko. Bada ƙarin lokacin kwantar da hankali ko amfani da wakilai masu tarawa don bayyanannen giya.

Lokacin magance matsalolin yisti tare da Asalin, rubuta kowane maɗaukaki: ƙimar farar, bayanin yanayin yanayi, oxygenation, ƙari na gina jiki, da nauyi. Hanyar da ta dace tana saurin dawowa kuma tana rage maimaita matsalolin a cikin abubuwan da za a yi a gaba.

Wani masani na dakin gwaje-gwaje a cikin farar riga yana nazarin wani jirgin ruwa mai kyalli a cikin dakin gwaje-gwaje mara haske da ke kewaye da beaker, bututun gwaji, da kwamfutar tafi-da-gidanka masu nuna hotuna. Karin bayani

Nazarin shari'a da gogewar al'umma

Masu aikin gida da ƙananan masana'antun giya sun raba abubuwan da suka shafi masu amfani da asali waɗanda ke nuna sakamako mai amfani. Ɗaya daga cikin masu sana'a ya jefa jakar Kimiyyar Kimiyya a cikin 20 L, 1.043 mai tsayi a 68 ° F, sannan ya bar ferment ya tashi zuwa 72 ° F. Sun ba da rahoton ɗanɗano mai tsabta, kusan 76% attenuation, da adadi mai yawa na yisti da aka dakatar bayan yanayin sanyi. Wannan asusun ya kwatanta ɗabi'ar nau'in da Wyeast London Ale 1028 dangane da flocculation da ester profile.

Sauran rahotannin jama'a na CellarScience sun tabo abubuwan da suka faru da kuma sake tattarawa. Bayanan kula game da layin "Nectar" suna nuna sachets masu alamar "samfurin Sweden," wanda ya jagoranci wasu masu sana'a don yin hasashe game da samowar ɓangare na uku. Tattaunawa da aka kwatanta Nectar zuwa nau'ikan IPA irin na Verdant da zuwa nau'ikan alewa na Ingilishi da yawa, tare da ra'ayoyi masu gauraya akan attenuation da hop tsabta.

KegLand da MoreBeer ke ɗaukar hoto sun haɓaka sha'awar jama'a a cikin kewayon. Hankalin ya haifar da ƙarin nazarin shari'ar yisti daga masu sha'awar sha'awa da masu sana'a na gwajin fakiti a fadin salo. Wasu rahotanni sun ambaci amfani da kasuwanci ta ɗaruruwan masana'antun giya kuma sun ambaci lambobin yabo inda aka yi amfani da nau'ikan Kimiyyar Cellar, wanda ya ɗaga sha'awar yin aiki a sikelin.

Rahoton filin yana lura da bambance-bambancen yanayin zafi tsakanin nau'ikan. Yawancin masu sha'awar sha'awa sun yi rikodin zafi mai zafi a cikin batches masu saurin haifuwa da tsarin daidaitawa a tsakanin barasa da kodadde giya. Waɗannan abubuwan lura sun ƙarfafa masu sana'a don gudanar da batches na matukin jirgi da lura da krausen, raguwar nauyi, da zafin jiki sosai.

• Nasihohi masu amfani daga al'umma: gwaje-gwajen rarrabuwar kawuna, ɗimbin ƙima, da sarrafa zafin jiki.
• Abubuwan lura na gama-gari: sauye-sauye masu canzawa, yisti da aka dakatar lokaci-lokaci bayan hadarin sanyi, da tsaftataccen tsafta a lokuta da yawa.
• Kwatancen da aka ba da rahoton: kamanni da nau'ikan Ingilishi a cikin bayanan ester don wasu fakiti, yayin da wasu sun jingina tsaka tsaki.

Waɗannan nazarin shari'ar yisti da rahotannin jama'a na CellarScience suna nuna ƙima a cikin rikodin cikakkun bayanai. Tattara ƙimar farar, bayanin yanayin zafin jiki, da rajistan ayyukan nauyi yana taimaka wa sauran masu sana'a su fassara sakamako da sake haifar da kyakkyawan sakamako. Ƙwarewar tushen mai amfani da aka samo asali na ƙwararru ya kasance ɗaya daga cikin mafi kyawun hanyoyin da za a iya daidaita sarrafa kayan girke-girke da kayan aiki.

Ka'idoji da la'akari na kasuwanci don masu shayarwa

Masu sana'ar sana'a dole ne su bi ka'idojin tarayya na Amurka don amfanin kasuwanci. Suna buƙatar yin rajistar wuraren aiki tare da Ofishin Harajin Barasa da Taba (TTB) da kuma mai kula da barasa na jiharsu. Wannan matakin yana da mahimmanci kafin haɓaka samarwa.

Ingantattun bayanan suna da mahimmanci don gano kuri'a, gano abubuwan sinadarai, da sadarwar masu kaya. Masu shayarwa yakamata su kula da cikakkun bayanai tare da MoreBeer ko Kimiyyar Cellar.

Alamun dole ne su nuna daidaitattun abun ciki na barasa, bayanin abubuwan sinadarai, da duk wani abin da ke haifar da alerji. Masu shayarwa da ke siyar da giyar da aka haɗe tare da Origin a cikin jihohi da yawa dole ne su tabbatar da alamar kowace jiha da dokokin haraji. Don giya masu tsaka-tsaki, masu ƙwanƙwasa mai ƙarfi, da gwangwani gwangwani, yana da mahimmanci don tabbatar da kwanciyar hankali da kula da ƙananan ƙwayoyin cuta kafin rarrabawa.

• Ci gaba da ganowa ta hanyar adana fakitin Kimiyyar Cellar da lambobin tsari.
• Nemi takaddun bayanan fasaha daga CellarScience ko MoreFlavor don tsara wadatar kayayyaki.
• Gudanar da batches matukin jirgi don tabbatar da daidaiton hali da maimaita samfur.

Kayayyakin da aka ƙera daga wanki da aka haɗe tare da Asalin suna buƙatar izinin TTB da bin biyan haraji. Distillation gida ba tare da izini ba haramun ne a Amurka. Masu shayarwa ya kamata su yi aiki tare da distiller mai lasisi ko kuma su sami izini da ya dace idan sun shirya ƙaura daga giya zuwa ruhohi ta amfani da ferment na tsaka tsaki.

Gwajin carbonation da kwanciyar hankali suna da mahimmanci don rayuwar siyayya. Masu shayarwa dole ne su tabbatar da tsarin tsarin carbonation, sarrafa pH, da dabarun kiyayewa don tashoshi da aka yi niyya. Wannan ya haɗa da giyar sana'a mai sanyi, RTDs na yanayi, ko rarraba keg. Takaddun matakan tabbatarwa yana da mahimmanci don tallafawa bincike da buƙatun dillalai.

Lokacin siyar da giyar da aka haɗe tare da Asalin zuwa kasuwannin fitarwa, masu shayarwa yakamata su sake duba jadawalin kuɗin fito da ka'idojin tabbatarwa. Ajiye bayanan tuntuɓar mai kaya da bayanan batch yana da mahimmanci don warware kwastan ko tambayoyi masu inganci. Kyakkyawan sadarwa tare da CellarScience ko ƘarinBeer yana rage haɗarin wadata kuma yana taimakawa amintaccen zaɓi mai yawa.

Kammalawa

Ƙarshen nazarin yisti na asali: Asalin Kimiyyar Kimiyya kayan aiki ne da aka mayar da hankali ga masu shayarwa da ke neman tsaka tsaki, babban yisti mai jure wa barasa. Ya yi fice a cikin ƙananan kafofin watsa labarai masu gina jiki kamar masu ƙoshin abinci, gwangwani gwangwani, wankin tsaka tsaki, da kayan abinci. Wannan shi ne inda ake son ƙarancin hali yisti.

Shin Asalin ya dace da ni? Idan kuna neman babban attenuation da bayanin martaba mai tsabta, yana da daraja gwadawa. Rike da jagorar sashi na Kimiyyar Kimiyya (fara 15 g/gal). Tashi tsakanin 65–80°F, dangane da saurin da ake so da tsaka tsaki. Yi la'akari da amfani da Brutzyme don busassun malt giya. Gudun ƙananan batches na matukin jirgi na iya taimakawa mai kyau-saukar da hankali da dandano.

Takaitaccen bayani game da Yisti Asalin Kimiya na Ciki: rahotannin duniya na zahiri suna ba da haske game da aikin sa, abin dogaro. Koyaya, yana da mahimmanci don saka idanu akan zafi da dakatar da yisti. Yi amfani da daidaitattun ayyuka mafi kyau - kula da yanayin zafi, iskar oxygen da ta dace lokacin da ake buƙata, da sarrafa kayan abinci - don cimma daidaiton sakamako tare da wannan nau'in mai ƙima.

Karin Karatu

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

• Giya mai Haɓaka tare da Wyeast 2002-PC Gambrinus Style Lager Yeast
• Biya mai ƙonawa tare da Bulldog B19 Belgian Trapix Yeast
• Gishirin Gishiri tare da Yisti na Kimiyyar CellarScience Berlin