Gishiri mai Haihuwa tare da Yisti Saison Science

Carboy gilashin da ke cike da fermenting giya Saison yana zaune a kan teburin katako a cikin wani ɗaki mai ƙazanta na Faransanci tare da hasken yanayi mai dumi. Karin bayani

An gano yisti a matsayin Saccharomyces cerevisiae var. diastaticus. Yana samar da 'ya'yan itace masu haske da bayanin kula na citrus tare da sautin phenolic na yaji. Yana gama bushewa sosai duk da haka yana barin jikin malt mai laushi da jin daɗin baki. Maɓalli na fasaha sun raba wannan busasshen yisti saison baya. CellarScience yana ba da ƙarin yisti har zuwa 9% akan kowane buhu idan aka kwatanta da yawancin masu fafatawa. Kowane kuri'a an gwada PCR don sarrafa inganci, kuma samfurin ba shi da alkama. Za mu rufe halaye iri-iri, zaɓukan huɗa, mafi kyawun yanayin zafi, da ƙari a cikin sassan masu zuwa.

Key Takeaways

• Yisti Saison Yisti busasshen yisti ne mai gram 12 don batches gallon 5-6, wanda aka keɓance shi da Saccharomyces cerevisiae var. diastaticus.
• Yana ba da 'ya'yan itace da esters citrus tare da phenolics na yaji yayin da yake bushewa sosai amma yana kiyaye jikin malt mai laushi.
• Sachet ɗin yana ba da ƙarin yisti kowane fakiti tare da abokan hamayya da yawa kuma ana yin gwajin PCR don ingancin tsari.
• Ya dace da ayyukan saison homebrew waɗanda ke da nufin haɓaka haɓakawa da wadatar bakin baki.
• Sashe na gaba za su yi daki-daki dalla-dalla hanyoyin yin jigila, bayanan yanayin zafin jiki, da kuma lokutan haifuwa masu amfani.

Me yasa Zabi Yisti Saison Yisti don Masu Gida

Yisti na CellarScience Saison yayi fice don dandano da daidaitawa. Yana ba da wani nau'i na musamman na citrusy, lemony esters da yaji, bayanin kula na phenolic. Wannan haɗin yana jan hankalin duka gidan gona na gargajiya da masu sha'awar saison na zamani. Dabarun ɗanɗano da gwajin girke-girke suna ba da haske akai-akai akan ikon yisti na samar da ƙamshin da ake so.

Tsarin bushewa na wannan yisti yana ba da fa'idodi masu amfani, yana mai da shi mafi so ga ƙananan batches. Yana sauƙaƙa ajiya, tsawaita rayuwa, kuma yana kawar da buƙatar haɗaɗɗun sarkar sanyi. Jakunkuna na g 12 na iya kula da mafi yawan batches na gallon 5-6, yana rage buƙatar farawa ko sake maimaitawa.

Ingaci da iyawa suna da mahimmanci don daidaitaccen sakamako. CellarScience yana tabbatar da inganci ta hanyar buga gwajin PCR akan batches samarwa don tabbatar da ainihin iri. Matakan haɓakar aerobic na yisti yana haɓaka abun ciki na sterol, yana tallafawa babban aiki da ingantaccen aikin ferment a cikin batches.

Versatility wani mabuɗin fa'idar wannan yisti ne. Ya yi fice a cikin pilsner, spelt, ko oat-forward grists kuma yana sarrafa adjuncts kamar sukarin tebur don haɓakawa. Yana jure matsakaicin matsakaicin nauyi na asali yayin da yake kiyaye bayanin martabar barkono da 'ya'yan itace wanda ke bayyana saison ales.

Sake mayar da martani daga MoreBeer abokan ciniki da kuma homebrew forums kara goyan bayan da real-duniya aikin. Masu amfani sau da yawa suna ba da rahoto mai ƙarfi mai ƙarfi, ƙarewa mai tsabta, da halayen saison da ake tsammanin a cikin brews saison brews. Ga masu shayarwa, haɗewar ɗanɗano, daɗaɗawa, da tabbataccen sakamako yana sanya Yisti Saison Yisti mai jan hankali.

• Abin dandano: Citrus, lemun tsami, da phenolics na yaji.
• Aiki: busasshen yisti saison fa'idodin ajiya da sarrafawa.
• Girman tsari: buhun buhu 12 g ɗaya ya dace da batches na gida na galan 5-6.
• Quality: Batches-gwajin PCR da da'awar inganci.
• Ƙarfafawa: yana aiwatar da kewayon girke-girke na saison.

Fahimtar Matsala: Saccharomyces cerevisiae var. diastaticus

Saccharomyces cerevisiae var. diastatic yisti sanannen yisti ne don samar da glucoamylase. Wannan enzyme yana da mahimmanci a cikin rushe hadaddun dextrins zuwa masu ciwon sukari. Masu shayarwa sun lura cewa barasa da aka yi da wannan nau'in suna samun matakan raguwa sosai.

A matsayin diastaticus saison yisti, yana yin ƙura fiye da sauƙaƙan sikari da nau'ikan talakawa suka bari a baya. Wannan sifa tana haifar da bushewar bushewa na musamman da kuma ƙarar daɗaɗɗawa. Lokacin yin kwalba ko kegging, yana da mahimmanci don yin taka tsantsan saboda ragowar ayyukan enzymatic wanda zai iya ci gaba da rage sukari bayan tattarawa.

Yisti mai girma kamar wannan nau'in ana tsammanin zai samar da bayanan martaba na saison. Waɗannan giyar sun bushe, masu raye-raye, tare da ɗanɗano mai ɗanɗano mai ɗanɗano da ƙanshin citrus masu haske. Duk da bushewar ƙarewa, galibi suna riƙe taushi, zagaye bakin da ke haɓaka sha.

CellarScience Saison ana yawan kwatanta shi da Belle Saison da Wyeast 3711 a cikin bayanan ɗanɗanowar al'umma. Masu shayarwa suna ba da haske iri ɗaya na citrus da bayanin kula da barkono, ƙaƙƙarfan attenuation, da ingantaccen aiki a cikin jeri mai ɗumi. Wannan suna yana ƙarfafa matsayinsa a matsayin babban zaɓi don salon ales na gidan gona.

Tsaftace da rabuwa suna da mahimmanci yayin amfani da Saccharomyces cerevisiae var. diastaticus a cikin wani wuri mai gauraye-brewery. Glucoamylase enzyme na iya gurbata kayan aiki da tasoshin kwandishan. Tabbatar da keɓe layin ko tsaftataccen tsaftacewa yana da mahimmanci don hana fermentation na wasu giya.

Matakai masu dacewa don yin aiki tare da yisti diasaticus saison sun haɗa da ƙimar ƙima mai sarrafawa, sa ido a hankali game da nauyi mai ƙarfi, da ka'idojin sanyaya kwalban ra'ayin mazan jiya. Waɗannan matakan suna da mahimmanci don haɓaka ƙarfin nau'in yayin da rage haɗarin haɗarin da ke tattare da ayyukan sa na enzymatic.

Hoton ƙananan ƙira mai ƙima na Saccharomyces cerevisiae var. Kwayoyin yisti na diasaticus suna nuna sifofin ovoid na zinariya akan bangon shuɗi. Karin bayani

Marufi, Sashi, da Bayanin iyawa

Ana samun fakitin Kimiyyar Kimiyya a cikin buhuna guda 12 g, cikakke ga masu aikin gida. Kowane sachet ya ƙunshi kusan 9% ƙarin yisti fiye da yawancin masu fafatawa. Wannan ya sa ya dace da gallon gallon guda ɗaya na US 5-6, yana kawar da buƙatar ƙididdige ƙididdiga mai rikitarwa.

Don daidaitattun batches na gida, buhunan 12g ɗaya ya isa galan galan 5-6 na Amurka. Masu sana'a na kasuwanci, duk da haka, suna amfani da mafi girma rates, sau da yawa 80-120 g kowace ganga. Wannan ya dogara da zafin jiki na wort da nauyi. Don matsanancin nauyi mai nauyi ko yanayin zafi mai zafi, ƙara adadin.

Yiwuwar yisti yana da mahimmanci don tabbatar da inganci. Ana yada nau'in ta hanyar iska don haɓaka lafiyar tantanin halitta da abun ciki na sterol. Wannan yana inganta jurewar damuwa yayin fermentation. Ana gwada kowane nau'in samarwa da PCR don tabbatar da ainihin iri da daidaito kafin saki.

Babban tasiri na farko yana goyan bayan busassun yisti kai tsaye a cikin girke-girke da yawa, adana lokaci da kayan aiki. Koyaya, tsofaffin sachets sun rasa aiki. Koyaushe bincika mafi kyawun kwanan watan mai siyarwa da adana fakiti a wuri mai sanyi, busasshiyar wuri don kula da aiki.

• Adana: Sanyi, bushe, nesa da hasken rana.
• Rayuwar Shelf: Tabbatar da karewa akan kowane akwati.
• Lakabi: An jera samfura azaman marasa alkama don masu sana'a masu mahimmanci.

Lokacin shirya abin sha, daidaita ma'aunin yisti na sachet 12g zuwa nauyin nauyi da girman batch. Don ƙananan ƙararraki, yi la'akari da yin ƙaramin farawa ko ƙara sachet na biyu. Wannan yana hana haɗarin sluggish fermentation.

Ga masu shayarwa waɗanda suka fi son busassun yisti kai tsaye, ta yin amfani da sachets sabo da kuma maganin da ya dace yana rage jinkirin lokaci. Yana taimakawa cimma tsinkayar tsinkaya. Kula da fermentation da wuri kuma ku kasance cikin shiri don iskar oxygenate ko abinci mai gina jiki idan alamun damuwa sun bayyana.

Zaɓuɓɓukan Pitching: Kai tsaye Pitch ko Rehydrate

CellarScience Saison an ƙera shi don sauƙaƙan filaye. Kuna iya jujjuya shi kai tsaye ta hanyar yayyafa fakitin cikin tsumma mai sanyi. Kamfanin ya jaddada babban abun ciki na sterol da fa'idodin haɓakar aerobic. Saboda haka, farkon wort oxygenation ba lallai ba ne don cin nasara fermentation.

Fitar da kai tsaye yana ba da sauƙi da sauri. Yana da tafi-zuwa ga da yawa homebrewers neman saukaka a cikin Brewing saisons. Wannan hanyar tana rage girman mu'amala da adana lokaci yayin kwanakin sha.

Wasu masu shayarwa sun fi son rehydrating busassun yisti kafin su ƙara shi zuwa wort. Don yin wannan, tsaftace kunshin da almakashi, sannan a haɗa 10 g na ruwan famfo da aka haifuwa a kowace gram na yisti a 85-95 ° F (29-35 ° C). Ƙara 0.25 g FermStart a kowace gram, yayyafa yisti a kan ruwa, bar shi ya tsaya ba tare da damuwa ba na minti 20, sannan a juya.

Bayan an sake yin ruwa, ƙara yisti ta ƙara ɗan ƙaramin wort har sai slurry ya kasance tsakanin 10 ° F (6°C) na zafin jiki na wort. Fitar da zarar yanayin zafi ya daidaita. Wannan tsarin yau da kullun na busasshen yisti mai busasshen ruwa na zaɓi zai iya sauƙaƙe girgiza tantanin halitta kuma yana taimakawa tare da tsofaffin fakiti ko yuwuwar a gefe.

Duka farar kai tsaye da rehydration suna goyan bayan fermenting busasshen yisti saison yadda ya kamata. An tabbatar da farawar kai tsaye don dacewa, yayin da rehydration yana ba da ƙarin yuwuwa da wuri don masu sana'a masu hankali. Zaɓi hanyar da ta yi daidai da shekarun fakitin, nauyin nauyi, da matakin jin daɗin ku tare da sarrafa yisti.

CellarScience ya lura cewa yisti yana cike da muhimman abubuwan gina jiki, don haka ba a buƙatar oxygenation. Duk da haka, yawancin brewers har yanzu oxygenate wort don tallafawa ci gaban kai mai ƙarfi da kuma taimakawa manyan giya masu nauyi su kai ga cikawa. Ya kamata shawararku ta dogara ne akan ƙirar girke-girke da kayan aiki.

Filashin dakin gwaje-gwaje na gilashi cike da zinare, ruwa mai kumfa da aka saita akan wani bakin karfe a gaban tankunan girki na zamani. Karin bayani

Mafi kyawun yanayin zafi da bayanan martaba

CellarScience yana ba da shawarar yin taki tsakanin 62-75°F (17-24°C) don girke-girke na Saison. Wannan kewayon yana tabbatar da tsinkayar tsinkaya da daidaitaccen bayanin martaba na ester.

Masu aikin gida sukan fara fermenting a tsakiyar 60s zuwa sama. Sannan suna ba da damar zafin jiki ya tashi kaɗan zuwa ƙananan 70s. Wannan hanya tana taimakawa sarrafa phenolics kuma yana haɓaka tsayayyen attenuation. Matsakaicin hawan zafin jiki zai iya haifar da giya tare da barkono mai yaji, ba tare da rinjaye shi ba.

Wasu masu shayarwa suna zaɓar yin taki a yanayin zafi mai zafi don daɗin ɗanɗano. fermenting CellarScience Saison a 70°F na iya samar da giya tare da lemo mai haske da bayanin kula mai laushi. Don ƙarin citrus da barkono, a hankali ƙara yawan zafin jiki zuwa manyan 70s na iya zama da fa'ida.

Koyaya, ana ba da shawarar yin taka tsantsan lokacin da yanayin zafi ya wuce 80 ° F. Matsaloli kamar Wyeast 3711 analogs na iya tashi cikin 80s, wanda ke haifar da ɗanɗanon lemun tsami da barkono. Yanayin zafi a cikin 80s na iya haifar da kashe bayanan kula ga wasu masu sha.

• Tushen: bi shawarwarin 62-75°F don ingantaccen sakamako.
• Tashi kyauta mai sarrafawa: fara mai sanyaya, sannan ba da damar haɓaka sannu-sannu zuwa dandano mai niyya.
• Ramping: yi amfani kawai tare da gwaninta da kuma na kusa bincike na hankali don kauce wa damuwa.

Zazzabi kai tsaye yana rinjayar dandano. Ƙananan zafin jiki zuwa tsakiyar kewayon yana haifar da kamewar citrus da mafi tsabta esters. Zazzabi mafi girma, a daya bangaren, yana jaddada barkono barkono, fitattun lemo mai haske, kuma sau da yawa saurin attenuation.

Kafin yin burodi, ƙayyade bayanin martabar dandano da ake so. Don Saison mai raye-raye kuma mai daidaitacce, yayi zafi a 70°F tare da tashi mai kyauta. Idan kuna son citrus mai ƙarfi da yaji, yi amfani da ramp ɗin sarrafawa yayin sa ido don matsananciyar esters ko bayanin kula.

Hankali, Haƙurin Barasa, da Sakamakon Baki

Ƙaddamar da Kimiyyar Cellar ta yi fice don ikonta na haɗe da hadadden sukari. Yana iya kaiwa har zuwa 95% attenuation, godiya ga aikin diasaticus wanda ke rushe dextrins. Wannan babban attenuation shine ya sa yawancin saisons ke ƙarewa na musamman bushe.

Haƙurin barasa na Saison yana da mahimmanci yayin tsara nauyin giyar ku. CellarScience yana ba da damar saisons har zuwa 12% ABV, yana ba da damar haɓaka mai girma ba tare da tsayawar fermentation ba. Wani girke-girke tare da nauyin nauyi na asali kusa da 1.066 da ƙarfin ƙarshe a kusa da 1.004 ya haifar da giya kusa da 8% ABV, tare da hadi mai tsabta.

Zaɓin malt yana rinjayar jikin giya, har ma da matsananciyar attenuation. Haɗin Pilsner malt, spelt, da kuma taɓa hatsi yana taimakawa wajen kula da ƙashin bayan malt mai laushi. Ragowar glycerol da dabarar phenolic esters daga fermentation suna ƙara wadatar arziki, suna haɓaka bakin ciki duk da bushewar gamawa.

Carbonation yana tasiri sosai ga bayyanar bushewa da dandano. Carbonation mai rai, kusan 2.5 kundin CO2 a yawancin girke-girke na saison, yana haɓaka hop zest da yaji. Har ila yau, yana ƙara bushe bushe, yana sa bayanin kula da citrus da barkono ya fi bayyana.

• Shirya zaɓin dusar ƙanƙara da hatsi don daidaita bakin ciki daga babban attenuation.
• Maƙasudin OG da girman girman don amfani da yuwuwar jurewar barasa saison.
• Daidaita carbonation don jaddada jin bakin ciki da haɓaka yanayin bushewar ƙarewar saison.

Gudanar da Haƙori: Buɗe vs Rufe Haɗin

Masu aikin gida suna muhawara akan cancantar buɗaɗɗe tare da rufaffiyar fermentation tare da yeasts saison. Wasu bayar da shawarwari ga bude fermentation a farkon 3-5 days. Wannan yana ba da damar iskar oxygen a ciki kuma yana haɓaka aikin enzyme, yana haifar da haɓaka mafi girma.

Ingantacciyar sarrafa fermenter ya rataya akan burin ku. Idan kun damu da jinkirin fermentation ko kuna son aikin enzyme mai ƙarfi, fallasa wort da wuri. Taƙaitaccen buɗaɗɗen fermentation na iya taimakawa yisti cinye sauƙi masu sikari da haifar da enzymes kafin rufe fermenter.

Ba duk nau'ikan suna amsawa iri ɗaya bane. Matsalolin layin Dupont sun fi damuwa da matsi. Sabanin haka, ana kwatanta CellarScience Saison sau da yawa da Belle Saison/3711, wanda ke jurewa duka biyun buɗewa da rufewa da kyau. Yawancin masu shayarwa suna yin tsalle a tsakiyar 60s F kuma suna ba da izinin tashi kyauta ba tare da tsayayyen buɗaɗɗen fermentation ba.

• Buɗe fa'idodin fermentation: haɓaka isashshen iskar oxygen da wuri, yuwuwar haɓakawa mafi girma, haɓaka krausen mai aiki.
• Amfanin fermentation na rufe: sauƙin tsafta, rage haɗarin gurɓataccen iska, mafi kyawun sarrafa sararin samaniya na CO2.
• Cinikin haɗari: hanyoyin buɗewa suna buƙatar tsaftar tsafta da kulawa ga muhalli yayin gudanar da aikin buɗaɗɗen fermenter.

Magance hankalin matsi a cikin yisti saison yana buƙatar hanyar da ta dace. Kula da nauyi da aiki a hankali. Idan fermentation ya tsaya, buɗe saman a taƙaice ko ƙara iskar oxygen kafin babban aiki. Bayan farkon kwanakin kwanaki 3-5, hatimi kuma cika fermentation kamar yadda ake so.

Ajiye cikakkun bayanai. Bi diddigin magudanar haki, yanayin zafi, da amfani da buɗaɗɗen fermentation. Bayan lokaci, alamu za su fito, suna nuna wace hanya ce ta fi dacewa da saitin ku da takamaiman nau'in saison.

Rage Zazzabi da Dabarun Tashi Kyauta

Yanayin zafin jiki na kyauta yana farawa tare da faɗakarwa a yanayin zafi mai sanyi, sau da yawa a tsakiyar 60s F. Yayin da yisti ya yi zafi, yana dumama giya, yana tashi kusan 1 ° F kowace rana. Wannan haɓakawa sannu a hankali yana haɓaka daidaitaccen ɗanɗano kuma yana rage matsananciyar fusel. Brewers suna lura da aiki da nauyi, ba tsayayyen tsari ba.

Ringing mai aiki ya ƙunshi canje-canjen zafin jiki mai sarrafawa don rinjayar dandano. Fara a cikin 60s na sama ko ƙananan 70s kuma a hankali ƙara zuwa tsakiyar ko babba 70s na kwanaki da yawa. Gajeru, manyan spikes na iya haɓaka lemo, citrus, da bayanin kula na barkono. Duk da haka, guje wa yanayin zafi sama da 80-85 ° F na tsawon lokaci don hana abubuwan dandano.

Madaidaicin zafin jiki don yisti saison ya dogara da iri da bayanin ɗanɗanon da ake so. Wasu masu shayarwa suna bin hanyar Drew Beechum na tashi kyauta, suna yin sanyi kuma suna barin fermenter yayi dumi a zahiri. Wasu, ta yin amfani da nau'i kamar Wyeast 3711, fara zafi da haɓaka kyauta zuwa yanayin zafi mafi girma don ɗanɗano mai haske. Zaɓi hanyar da ta dace da girke-girke da zaɓin dandano.

Aiwatar da dabarun ramping yana da sauƙi tare da kayan aikin da suka dace. Yi amfani da ɗakin haki tare da mai sarrafawa, bel ɗin zafi, ko ɗakin da ake sarrafa zafin jiki. Don ƙara girman zafin jiki, kunsa fermenters kuma kula da yanayin yanayi kusa da giya, ba kawai iska mai ɗaki ba.

• Kalli nauyi da ƙamshi don alamu don jinkirin ko dakatar da tudu.
• Yi rikodin jadawalin zafin jiki saison yisti yakamata ya bi don maimaitawa.
• Daidaita ilmin sinadarai na ruwa da iskar oxygen lokacin da ake shirin tashin hankali.

Kula da alamun azanci yayin da kuke takawa. Canje-canjen ƙamshi da ƙananan nauyi sun fi ba da labari fiye da kwanakin kalanda. Tare da kulawar zafin jiki a hankali da bayyanannun maƙasudai don haɓakar zafin zafin saison kyauta, zaku iya ƙirƙirar hadaddun, daidaiton giya ba tare da bayanan kaushi maras so ba.

Carboy gilashi mai kyalli mai ƙyalli da giya saison giya mai ƙyalƙyali a cikin ɗaki mai haske mai haske mai lulluɓe da bututun jan ƙarfe. Karin bayani

Gina girke-girke tare da Yisti Saison Science

Fara da lissafin hatsi don saison wanda ke jaddada haske, tushe mai ƙima. Haɗin da aka saba ya haɗa da 72% Pilsner malt, 15% spelt, 6% flaked oat, da sukari 6% na tebur. Wannan haɗin yana haɓaka attenuation kuma yana haskaka jiki. Yana ba da ƙwaƙƙwaran tushe yayin rubutawa da hatsi suna gabatar da laushi.

Mashing a ƙananan zafin jiki shine mabuɗin don haifuwa. Gwada mashing a 149 ° F na minti 50, sannan ƙara zuwa 168 ° F na minti 15. Wannan hanyar, tare da ƙari na sukari mai sauƙi, yana haifar da bushewa lokacin amfani da yisti na CellarScience.

• Hops da haushi: nufin kusan 30 IBU. Yi amfani da Sterling a minti 60 da 10 don kula da matsakaicin ɗaci, barin yisti ya ɗauki matakin tsakiya.
• Bayanan ruwa: fara da ruwa mai tsabta kuma ƙara ma'adanai don cimma daidaitaccen bayanin martaba. Nufin Ca 75 ppm, Mg 5 ppm, Na 41 ppm, SO4 109 ppm, Cl 131 ppm don mafi kyawun ma'adinai da jin daɗin baki.
• Carbonation: yi ƙoƙarin samun carbonation mai rai kusa da 2.5 juzu'i CO2. Wannan yana haɓaka yanayin bushewa da shakatawa na salon.

Lokacin zayyana girke-girke na asali, yi la'akari da ƙarfin da ake tsammani da haƙurin yisti. CellarScience Saison na iya ɗaukar nauyi har zuwa kusan 12% ABV. Koyaya, waɗannan giya suna buƙatar ƙarin iskar oxygen da sinadarai yisti da wuri a cikin fermentation. Ka kiyaye wannan a zuciyarka yayin da kake haɓaka girke-girke na saison tare da yisti na Kimiyyar Kimiyya zuwa OG mafi girma.

A ƙarshe, cimma daidaito. Daidaita lissafin hatsi don saison idan kuna son ƙarin jiki ko yaji. Gyara hops da zabin yisti don yin tasiri ga bayanin kula na phenolic da barkono. Tabbatar cewa an kiyaye bushewa, bushewa.

Misalin Ƙarƙashin Ƙarƙashin Ƙarƙashin Ƙarƙashin Ƙarƙashin Ƙarƙashin Ƙarƙashin Ƙarƙashin Ƙarƙashin Ƙarƙashin Ƙarƙashin Ƙarƙashin Ƙarƙashin Ƙarƙashin Ƙarƙashin Ƙarƙashin Ƙarƙashin Ƙarƙashin Ƙarƙashin Ƙarƙashin Ƙarƙashin Ƙarƙashin Ƙarƙashin Ƙaƙwalwa

An gabatar da girke-girke na saison misali, bisa ga gwajin bidiyon da aka gwada. Adadin bayan tafasa shine galan US 3.5. Lissafin hatsi ya ƙunshi 72% pilsner malt, 15% spelt, 6% flaked hatsi, da kuma 6% sukari na tebur. Hops sun haɗa da Sterling, 1 oz a minti 60 da 1.5 oz a minti 10.

Maƙasudin bayanin martabar ruwa yana nufin haske mai bushewa. Ya haɗa da daidaitawar calcium, sulfate, chloride, da matakan bicarbonate.

Jadawalin dusar ƙanƙara ya ƙunshi riƙe a 149 ° F na minti 50, sa'an nan kuma motsawa zuwa 168 ° F na minti 15. Tafasa na tsawon mintuna 60 ya biyo baya, sannan a yi sanyi da sauri. Sanya jakunkuna g 12 na yisti saison na Cellar a daidai zafin da aka yi niyya. Wannan girke-girke ya haifar da ainihin nauyi na 1.066 da ƙarfin ƙarshe na 1.004.

Jagorar fermentation yana hari 70-74°F. Yi tsammanin aiki mai ƙarfi a cikin sa'o'i 48-72 na farko, musamman tare da farawa mai zafi. Giya mai girman nauyi na buƙatar ƙarin lokaci don yisti don kammala attenuation. Giyar ta kai kusan 8% ABV, tare da bayanin kula da lemun tsami da kayan ƙanshi-ganye.

Yi amfani da jadawalin fermentation na saison bisa ga duban nauyi maimakon ƙayyadaddun kwanaki. Yawanci, makonni 2-3 a cikin fermentation na farko ana yin su don wannan bayanin martaba. Fara hawan zafin jiki a cikin ƙananan ƙarshen kewayon manufa, ba da damar haɓaka mai ƙarfi kyauta, sannan riƙe a saman ƙarshen don gama esters da attenuation.

• Misalin lokaci: Rana 0 fara a 70°F; Ranar 1-3 fermentation mai karfi; Ranar 4-10 tapering aiki; Rana ta 10-21 gama da kwandishan.
• Saka idanu takamaiman nauyi sau biyu a cikin satin ƙarshe don tabbatar da tsayayyen attenuation.
• Idan iskar oxygenation ko lafiyar yisti yayi ƙasa, la'akari da hutu mai laushi kusa da 74 ° F na kwanaki da yawa don kwantar da hankali na ƙarshe.

Kasance mai sassauƙa tare da tsarin lokacin shayarwa na CellarScience Saison. Karatun nauyi yana jagorantar yanke shawara akan canja wuri, haɗarin sanyi, ko marufi. Wannan hanya tana tabbatar da sa hannun barkono da halayen lemun tsami ba tare da yin aiki da giya ba.

Wani ma'aikacin gida a cikin riga mai launin tsatsa yana zuba busasshen yisti a cikin wani kumfa saison wort a cikin wani jirgin ruwa na robobi akan teburin katako. Karin bayani

Matsalolin gama gari da Shirya matsala tare da Saison Fermentations

Tsayawa ko jinkirin hadi na gama gari tare da wasu nau'ikan saison. Brewers sukan fuskanci al'amura tare da Belle da Wyeast 565. Sauƙaƙe gyare-gyare na iya magance waɗannan matsalolin. Fara da fara da sabon yisti mai yuwuwa da kuma tabbatar da cewa wort yana da iskar oxygen sosai kafin ƙara shi. Don tsofaffin yisti mai bushe, bi umarnin masana'anta don shayar da ruwa ko ƙirƙirar mafari don al'adun ruwa.

Bude fermentation na farkon kwanaki 3-5 na iya zama da amfani. Wannan hanya tana ba da damar shigar da iskar oxygen mai laushi, wanda ke motsa ayyukan enzyme a cikin Saccharomyces cerevisiae var. diastaticus. Yana taimakawa hana ƙulle-ƙulle ta hanyar ƙarfafa yisti ya rushe hadadden sukari da wuri.

Har ila yau, matsa lamba na iya rinjayar shigar da enzyme. Tasoshin da aka rufe na iya haifar da rumfunan fermentation. Don rage wannan, ferment buɗe a farkon ko tabbatar da iyakataccen musayar sararin sama. Waɗannan dabarun suna taimakawa magance al'amurran da suka shafi haifuwar Kimiyyar Cellar na gama gari da rage tsaikon tsaka-tsaki.

Kula da yanayin zafi yana da mahimmanci don haɓaka dandano. Babban yanayin zafi na iya haifar da matsananciyar fusel da bayanin kula. Yi amfani da matsakaicin matsananciyar zafin jiki kuma dogara ga duban hankali. Idan dandano mai ƙarfi ya bayyana, ɗan rage zafin jiki kuma kula da shi don ba da damar esters su daidaita.

Nau'in diastaticus suna da wuyar wuce gona da iri. Gyaran kwalabe na iya haifar da wuce gona da iri idan dextrins saura ya yi taki a makare. Ana ba da shawarar yin motsa jiki. Idan kwalban ya zama dole, yi amfani da kwalabe masu ƙarfi kuma a cika da sukari mai ƙima. Wannan shawarar tana magance matsalolin warware matsalar saison gama gari a lokacin tattara kaya.

Matsakaicin ƙima da dabarun gina jiki suna tasiri sosai ga sakamako. Don manyan nauyin nauyi na asali, tabbatar da isasshen iskar oxygen kuma la'akari da ƙarin abubuwan gina jiki. CellarScience yana ba da shawara kai tsaye don sabbin fakitin g 12 amma yana ba da shawarar mai farawa ko maimaita ga tsofaffi ko yisti mai ruwa. Gudanarwa da kyau shine mabuɗin don hana yawancin al'amurran da suka shafi haƙiƙan Kimiyyar Cellar.

• Bincika yuwuwar: yi amfani da sabbin fakiti ko rehydrate kowane lakabin.
• Oxygenate wort: mai mahimmanci tare da babban saisons OG.
• Bude da wuri: ƙarfafa ayyukan enzyme don nau'in diastaticus.
• Matsakaicin lokacin sarrafawa: tada hankali a hankali don guje wa fuses.
• Kunshin a hankali: fi son kegging don hana wuce gona da iri.

Lokacin da ake ma'amala da fermentation saison makale, kimanta lafiyar yisti, matakan oxygen, matsa lamba, da zazzabi. Tsarin tsari zai iya magance yawancin al'amura kuma ya dawo da giyar ku kan hanya.

Kwatanta: Kimiyyar Kimiyyar Cellar Saison Yisti da Sauran Matsalolin Saison

Masu aikin gida sukan kwatanta CellarScience Saison zuwa nau'ikan ruwa kamar Wyeast 3711 don yin hukunci game da dandano da kulawa. Dukansu yisti suna ba da phenolics barkono da bayanin kula na citrus mai haske lokacin da aka yi dumi. The CellarScience vs Wyeast 3711 muhawara ta ta'allaka ne akan dacewa, daidaito, da ƴan sauye-sauye a ma'aunin ester waɗanda ke fitowa daga sarrafa bushewa.

Masu shayarwa suna yin bayanin kwatancen Belle Saison irin wannan babban haɓakawa da bushewa a duk nau'ikan biyu. Wyeast 3711, wanda aka tallata shi azaman Belle Saison a wasu da'irori, na iya samar da ƙaƙƙarfan yaji da cikakken bayanin martaba a ƙarƙashin buɗaɗɗen fermentation. CellarScience yana karkata zuwa ga tsinkaya, yana farawa da sauri a cikin batches masu girman gida.

Dupont iri bambance-bambance suna da mahimmanci lokacin neman gaskiya. Nau'in da aka samu na Maison Dupont na iya nuna ƙarin hankali ga matsi da lokacin gina jiki, wanda zai iya haifar da rumfuna idan aka sarrafa shi kamar busasshen yisti mai ƙarfi. Wasu masu shayarwa sun fi son buɗaɗɗen fermentation tare da layin Dupont don ƙarfafa kayan kamshi na gidan gona na yau da kullun waɗanda ke sa waɗancan giya suka bambanta.

Hanyoyin ciniki na yau da kullun suna da sauƙin yin taswira. Zaɓi Kimiyyar Kimiyya don busassun busassun yisti, ƙarfi mai ƙarfi, da batches-gwajin PCR waɗanda ke rage haɗarin faɗuwa. Zaɓi Wyeast 3711 ko wasu al'adun ruwa lokacin da makasudin shine a kwaikwayi takamaiman ɓangarorin tarihi ko kama dabi'un zuri'a waɗanda rashin ruwa zai iya kashewa.

Ka tuna cewa sarrafa tantanin halitta da bayanin haifuwa - rehydration, zafin jiki mai zafi, da tashi kyauta tare da babban lokacin farawa - galibi suna haifar da ƙarin bambanci fiye da alama kaɗai. Ƙananan canje-canje a cikin hanya na iya motsa giya zuwa ga kayan yaji kamar Dupont ko nau'in 'ya'yan itace na Wyeast 3711 ba tare da la'akari da alamar fakitin ba.

Don masu aikin ginin girke girke, jera abubuwan da suka fi dacewa da farko: kwafin halin saison na yau da kullun, sauƙin amfani, ko ƙarancin gwaji. Wannan shawarar ita ce ko kwatancen Belle Saison ko bambance-bambancen Dupont suna da mahimmanci a cikin ƙarshe.

Kammalawa

The CellarScience Saison mai ƙarfi ne, zaɓi busasshen yisti mai dacewa ga masu shayarwa gida. Yana fitar da dandano na saison na gargajiya: citrus mai haske da phenolics na yaji. Har ila yau, yana ba da haɓaka mai girma da jiki mai laushi mai laushi. Wannan yisti yana da kyau ga batches na gallon 5-6, ta amfani da jakar 12 g. Yana aiki da kyau ko an saka shi kai tsaye ko an sake shi, yana bin jagorar masana'anta.

Don yin girki mafi kyau, yi nufin kewayon zafin jiki na 62-75°F. Yi amfani da tashin hankali kyauta don haɓaka esters da bushewa. Yi tsammanin raguwar kashi 95% da haƙurin barasa kusa da 12% ABV. Mash ƙasa kaɗan ko ƙara sukari mai sauƙi don daidaita bushewa da jin daɗin baki. Kula da fermentation da wuri kuma la'akari da buɗaɗɗen fermentation idan fermentation ya tsaya.

CellarScience Saison ya fito a matsayin babban zaɓi ga masu shayarwa waɗanda ke neman aikin saison mai ɗorewa. Yana kawar da buƙatar kula da al'adun ruwa. Lokacin amfani da Kimiyyar Cellar, bi da allurai da tsafta mafi kyawun ayyuka. Yi hankali da ayyukan diasaticus enzymatic yayin sanyaya da ajiya don hana wuce gona da iri a cikin gauraye-haɗuwa ko kayan giya.

Karin Karatu

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

• Gishiri mai ƙoshi tare da Farin Labs WLP510 Bastogne Belgian Ale Yisti
• Gishiri mai Tashi tare da Babban Yisti na Kimiyyar Cellar
• Gishiri mai Tashi tare da Yisti Fermentis SafLager S-23