Gishiri mai Tashi tare da Babban Yisti na Kimiyyar Cellar

Carboy gilashin da ke cike da giyar amber mai rarrafe yana zaune a kan wani benkin katako a cikin wani yanki mai tsattsauran ra'ayi, kewaye da kayan aikin noma da dumi, haske na halitta. Karin bayani

Wannan labarin zai bincika abin da za ku jira daga CellarScience Prime Yisti. Za mu tattauna aikin sa, dacewar girke-girke, sarrafa shi, allurai, gyara matsala, da ƙimarsa. Yana da manufa ga waɗanda ke neman abin dogaro na kwandishan yisti da zaɓin yisti na gida. Cikakken bita yana ba da jagora mai amfani da auna ma'auni.

Key Takeaways

• Babban yisti na CellarScience an keɓance shi don kwalabe da kwandishan kwandishan tare da sauri, tsaftataccen haki.
• Yana ba da juriyar juriya ga barasa da yawan yawo don ƙaƙƙarfan samuwar lees.
• CellarScience ne ya samar, alamar MoreFlavor Inc. mai alaƙa da MoreBeer da Juyin Juyin Yisti Busassun.
• Bita ya ƙunshi kulawa, allurai, matches girke-girke, da magance matsala ga masu aikin gida.
• Babban bita na yisti yana nuna shi azaman zaɓin busasshen yisti mai bushewa don giya mai tsaka tsaki.

Menene CellarScience Firayim Yisti

CellarScience Prime busasshen yisti ne wanda aka ƙera don kammala giyar ta hanyar kwandishan kwalba da aikin kasko. Ya ƙware a cikin aminci, carbonation mai iya tsinkaya ba tare da ƙarin raguwar busawa ba. Wannan ya sa ya zama ɗan wasa mai mahimmanci a cikin tsarin yin giya.

CellarScience ne ya samar da shi, alama a ƙarƙashin MoreFlavor Inc., Prime wani ɓangare ne na jeri na nau'in yisti mai bushewa sama da 15. An san shi don saurin fermentation, babban flocculation, da bayanin dandano na tsaka tsaki. Wannan yana adana ɗanɗanon da mai shayarwa ya nufa, yana tabbatar da yanayin giyan ya kasance cikakke.

Bayanan fasaha da mai ƙira ya bayar yana nuna yawan jurewar barasa. Prime baya metabolize maltotriose. Wannan yanayin ya sa ya zama madaidaicin kwandishan kwalban. Yana barin sigar malt mai ƙyalƙyali kaɗai, yana aiki ne kawai akan sukarin da aka ƙara don carbonation.

Kowane rukuni na Firayim yana yin gwajin PCR don tabbatar da tsabta da daidaito. Wannan ingantaccen iko yana goyan bayan matsayin CellarScience na Firayim a matsayin ingantaccen zaɓi don cimma daidaiton kwalabe ko a cikin akwati.

• Ƙaddamar da manufar: kwalabe da kwandishan kwandishan
• Tasirin dandano: tsaka tsaki, yana adana halayen girke-girke
• Halayen fermentation: saurin farawa da ƙaƙƙarfan flocculation
• Tabbacin inganci: Batches-gwajin PCR daga MoreFlavor Inc.

Ga masu shayarwa da ke neman ingantaccen yisti mai ƙarewa, CellarScience Prime ya yi fice. Bayyanar ma'anar yisti ta Firayim Minista da daidaiton carbonation sun sa ya zama zaɓi. Yana tabbatar da tasiri kaɗan akan ƙarfin ƙarshe, yana bawa masu shayarwa damar mai da hankali kan halayen girke-girke.

Me Yasa Zabi Busassun Yisti don Kiwan Gida

Dry yisti yana ba da fa'idodi masu mahimmanci ga masu aikin gida. Ya fi araha fiye da yawancin nau'ikan ruwa kuma ana iya jigilar su ba tare da firiji ba. Wannan yana rage farashi da matsalolin kayan aiki ga masu sha'awar sha'awa ba tare da samun damar yin amfani da sabis na firiji ba.

Lokacin da ya zo wurin ajiya da rayuwar shiryayye, busassun yisti yana da babban hannu. Yawancin busassun busassun na iya dadewa a zazzabi na ɗaki kuma baya buƙatar jigilar sarkar sanyi. Wannan amincin yana sauƙaƙe tsarawa ga masu shayarwa waɗanda ke buƙatar takamaiman nau'in girkin su.

Inganci a cikin busassun yisti wani amfanin busasshen yisti ne. Yawancin busassun yisti, gami da nau'ikan Kimiyyar Kimiyya, ana iya jefa su kai tsaye cikin wort ba tare da an sake yin ruwa ba ko iskar oxygen. Wannan yana adana lokaci kuma yana rage matakai, yana barin masu shayarwa su fi mayar da hankali kan shayarwa.

Kwatancen masu zaman kansu suna nuna aikin busasshen yisti. Suna nuna ƙidayar tantanin halitta da ƙarfi a wasu busassun zaɓuka idan aka kwatanta da wasu filayen ruwa. Daidaitaccen aikin jaka-zuwa-buhu shima yana rage sauye-sauyen tsari-zuwa-tsari, yana goyan bayan maimaita girke-girke.

• Farashin: ƙananan farashin kowane fanni yana sa yawan shan giya ya zama mai araha.
• Sauƙi: sauƙin ajiya da jigilar kaya ba tare da firiji ba.
• Gudun: ƴan matakan shirye-shirye sun inganta aikin girki.
• Daidaituwa: ingantaccen aiki yana taimakawa sakamako mai maimaitawa.

Lokacin yanke shawara tsakanin bushe da yisti mai ruwa, la'akari da damar ku da burin ku. Yisti na ruwa yana ba da babban ɗakin karatu mai faɗi da sabbin al'adu don ƙwararrun giya. Busassun yisti, a gefe guda, yana ba da ƙarfi, ƙarancin farashi, da sauƙin sarrafawa don yin yau da kullun.

Amfanin yisti na gida ya wuce fiye da farashi. Busassun nau'ikan suna faɗaɗa zaɓuɓɓukan salo don ƙananan masu sana'a, suna tallafawa saitin grid, da rage shingen gwaji tare da sabbin girke-girke. Kamfanoni suna haɓaka "Juyin Juyin Yisti Busashe" ta hanyar faɗaɗa nau'ikan iri da farashi mai gasa don biyan wannan buƙatu mai girma.

Halayen Haɗin Yisti na Firayim Minista

An san firamin yisti don iya saurin haifuwa, yana rage jinkirin lokaci da haɓaka fermentation na farko. Masu shayarwa suna godiya da daidaituwarsa a matakin farko. Wannan ya sa ya dace don girke-girke inda madaidaicin lokaci yana da mahimmanci.

An zaɓi shi don bayanin martabarsa na tsaka-tsaki, wanda ke kiyaye esters mafi ƙarancin yisti. Wannan zabi yana tabbatar da cewa malt da dandano na hop ba a rufe su ba. Ya dace da duka ales na gargajiya da na zamani hop-gaba da giya.

Haƙurin barasa wani muhimmin batu ne na Firayim. A cewar CellarScience, ya dace da giya masu girma ABV. Yawancin masu shayarwa sun sami nasarar samar da giya a cikin kewayon ABV 10-12% tare da fa'ida mai kyau da abinci mai gina jiki.

Halin rage girman Firayim yana abin lura. Ba ya da inganci yadda ya kamata ga maltotriose. Wannan da gangan ne, kamar yadda yisti ke mayar da hankali kan ƙara yawan sukari a lokacin sanyaya. Wannan hanyar tana taimakawa kiyaye sarƙaƙƙiya na masu ciwon sukari.

Flocculation yana da girma sosai tare da Prime. Wannan yana haifar da ɗanɗano mai ɗanɗano a cikin kwalabe, kigs, ko akwatuna. Irin wannan laka yana taimakawa a cikin tsabta kuma yana rage yisti da aka dakatar, yana sa Firayim ya zama babban zaɓi ga giya inda bayyanar mai tsabta ke da mahimmanci.

• Yisti mai saurin haifuwa yana rage lokutan farko.
• Yisti mai tsaka tsaki yana adana malt da cikakkun bayanai.
• Babban bayanin martabar fermentation yana ba da fifiko ga ayyukan sukari sama da hadadden metabolism na sukari.

Yi amfani da Firayim don kwalabe ko kwandishan lokacin da ake son gamawa mai tsabta da ƙarancin yisti. Halayensa sun sa ya zama zaɓi mai amfani ga masu shayarwa da nufin adana ainihin ɗanɗanon giyar su.

Kusa da giya na zinari yana haifuwa a cikin akwati gilashi kusa da fermenter na bakin karfe a cikin masana'anta mai haske. Karin bayani

Babban Haɓakar Yisti da Halayen Yawo

Babban attenuation an jera shi sosai daga masana'anta a 95-100% akan takarda. A aikace, wannan nau'in yana nuna bayanin martaba na musamman. Baya metabolize maltotriose, don haka yawancin sukarin wort ya kasance kamar yadda mai shayarwa ya nufa.

Wannan yana nufin ƙara daɗaɗɗen sukari yana yin laushi da tsabta yayin da giyar giyar ke kiyaye jikin da aka yi niyya. Feel ɗin baki yana tsayawa tsayin daka saboda yisti ya yi niyya ga masu ciwon sukari maimakon ƙarin wort dextrins.

Halin yaɗuwar yisti yana da ƙarfi musamman. Kwayoyin sun dunkule su zauna a cikin wani ƙaramin Layer a kasan kwalabe, kigs, ko ganga.

Karamin yisti sedimentation inganta zuba tsabta da kuma rage yisti abin hawa a cikin gilashin. Masu aikin gida waɗanda ke darajar gabatarwa mai haske suna ganin wannan yanayin yana da amfani ga giya masu kwandishan.

• Babban bayyanar da hankali akan ƙayyadaddun bayanai, iyakance amfani da maltotriose a aikace
• Very high flocculation forming m laka da wuri
• Carbonation yana samuwa ta hanyar priming sukari tare da ɗan ƙaramin tasiri akan jiki

Lokacin shirya kwandishan da marufi, lissafin laka mai ƙarfi. Sanyi-katse ko huta a cikin jirgin ruwa don taimakawa sedimentation yisti da sauƙi tarawa ko kwalban.

Bayyanar zubewa da iskar carbonation da ake iya faɗi suna sanya yisti Firayim zama zaɓi mai amfani ga masu shayarwa. Suna son abin dogaro mai ƙarfi da ƙarancin damuwa na jin bakin ƙarshe.

Yadda Firimiya Yisti ke Yin Aiki a cikin Kwantena

An tsara Prime musamman don kwalabe da kwandishan. Masu shayarwa suna nufin samar da ingantaccen carbonation ba tare da tarwatsa ma'auni na giya ba bayan marufi.

A cikin priming fermentation mataki, Prime ya rushe da kara dextrose ko wasu sugars don samar da CO2. Wannan tsari yana tabbatar da ƙarfin ƙarshe na giya ya kasance karko, yana hana ɓarna da ba zato ba tsammani.

Yana da mahimmanci a bi umarnin masana'anta don lokacin carbonation. Bada aƙalla makonni biyu a yanayin zafi tsakanin 53-77°F (12-25°C) kafin a duba kwalabe don carbonation. Yanayin zafi yana haɓaka samar da CO2, yayin da yanayin zafi yana raguwa.

Ɗaya daga cikin fitattun fasalulluka na Firayim shine babban ƙarfin sa na yawo. Yana samar da laka mai yawa wanda ke daidaitawa da kyau a gindin kwalbar. Wannan yanayin yana sa sarrafa kwalabe cikin sauƙi kuma yana haɓaka tsabtar giya lokacin da aka zuba.

• Abokan hulɗa kai tsaye: ana iya ƙarawa kai tsaye zuwa kwalabe ko sake sake yin ruwa a kowane kwatance.
• Matsakaicin sakamako: ingantaccen allurai da tsaftataccen tsafta yana haifar da abin dogaro da kwalbar carbonation kowane lokaci.
• Canjin ɗanɗanon ɗanɗano: an tsara shi don carbonate ba tare da ƙarin canza ma'aunin giya ba.

Don cimma daidaiton fermentation, auna sukarin da ake so daidai kuma a kula da tsayayyen yanayi don kwalabe. Dabarar da ta dace tana tabbatar da Firayim yana isar da ingantaccen carbonation na kwalba a cikin batches.

Aikace-aikacen girke-girke na Yisti na Firayim da Salon Beer

Yisti na CellarScience ya yi fice a cikin al'amuran da ke da mahimmancin ƙarewar tsaka tsaki da daidaiton carbonation. Masu shayarwa na gida akai-akai suna zaɓar shi a cikin kwalabe masu kwandishan da giya masu kwandishan. Yana kula da malt da hop ɗanɗanon yayin da yake tabbatar da ingantaccen sakamako na farko.

Babban yisti ya dace musamman don masu ƙarfin zaman-ƙarfin giya da Ingilishi na gargajiya da ales na Amurka. Yana da manufa lokacin da kuke nufin bayanin lissafin hatsi ko rinjayen ƙamshi. A irin waɗannan lokuta, yisti ya kamata ya kasance a baya.

Don nau'ikan giya na kwandishan kwalban da ke buƙatar ma'auni mai hankali, yisti Firayim shine babban zaɓi. Wannan ya hada da kirim ales, kodadde ales, milds, da wasu bitters. Ana yin amfani da waɗannan giya mafi kyau tare da ɗanɗano mai laushi kuma ba tare da wani esters da aka samu yisti ba.

Duk da haka, akwai iyakoki don la'akari. Babban yisti ba ya rushe maltotriose, wanda ke nufin ba zai ƙara raguwa a cikin ƙwayoyin nauyi mai nauyi ba. Don haka, bai dace ba don bushewa masu tsatsauran ra'ayi ko haɓaka matakan barasa ta hanyar cinye sukari masu rikitarwa.

• Mafi kyawun lokuta na amfani: ales mai kwandishan kwalban, giya mai kwandishan, ƙarewar tsaka tsaki a cikin kowane giya mai kwalba.
• Daidaita salo: ales na zaman, Turanci da Amurkawa, da girke-girke inda malt da hop tsabta sune fifiko.
• Tukwici na girke-girke: Firayim tare da dextrose don amintaccen kwalban carbonation da ƙaramin ɗanɗanon canji.

Lokacin ƙirƙirar girke-girke, daidaita bayanan mash ɗin ku da OG tare da iyawar yisti. Yisti na Firayim yana tabbatar da daidaiton carbonation da tsaftataccen gamawa a cikin nau'ikan giya na kwandishan kwalban daban-daban. Yana yin haka ba tare da rufe zaɓin girke-girkenku ba.

Ciki mai jin daɗi tare da ɗakunan katako, haske mai dumi, da nau'in gilashin giya da kwalabe akan nuni. Karin bayani

Dosage da Rehydration Umarnin don Firayim yisti

Bi shawarar da aka ba da shawarar Firayim yisti: gram 0.38 kowace galan ko gram 1 a kowace lita don kwandishan kwalban. Wannan sashi yana tabbatar da daidaiton matakin carbonation yayin da yake riƙe da yanayin yisti mai tsaka tsaki.

Lokacin sake sake ruwa yisti, fara tsaftace bulo da almakashi. Sannan a yi amfani da gram 10 na ruwan famfo da aka haifuwa ga kowane gram na yisti. Yi zafi zuwa 85-95 ° F (29-35 ° C). Yayyafa busasshen yisti a kan ruwa a bar shi ya zauna ba tare da damuwa ba na minti 20.

• Bayan minti 20, a hankali a juya vial don daidaita slurry.
• Bada slurry ya huta kaɗan kafin matakan daidaita yanayin zafi.

Haɓaka yanayin zafi yana da mahimmanci don guje wa girgizar zafi. A hankali ƙara giya mai sanyaya zuwa slurry yisti har sai zafinta ya kasance tsakanin 10°F (6°C) na zafin giyan. Dama a hankali don daidaita yanayin zafi.

Mix da acclimated slurry a cikin giya. Don kwandishan kwalba, haɗa slurry yisti tare da maganin sukari na farko kafin a kwaba. Wannan yana tabbatar da ko da rarrabawa. Matsakaicin ƙimar CellarScience yana ba da shawarar tabbatar da daidaiton yanayi a cikin batches.

Farawar kai tsaye zaɓi ne idan lokaci ya yi gajere. Yawancin nau'ikan Kimiyya na Cellar na iya jure jujjuyawa kai tsaye a cikin wort ko ƙãre giya ba tare da shan ruwa ba. Yi amfani da farar kai tsaye kawai lokacin da shekarun yisti, ajiya, da girman farar suka dace da tsari.

• Auna Firayim yisti sashi: 0.38 g/gal (1 g/L) don kwandishan kwalban.
• Tsaftace kayan aikin, sake sanya ruwa tare da g 10 a kowace g 1 yisti a 85-95 ° F.
• Yayyafa yisti, jira minti 20, sannan a juya don haɗuwa.
• Haɗa tare da ƙaramar ƙarar giya zuwa tsakanin 10°F na zafin giya.
• Mix slurry a cikin giya ko haɗa tare da sukari da kwalba.

Shirye-shiryen Sugar Priming da Haɗin Kai

Fara da umarnin farko na dextrose don kwandishan kwalba tare da yisti Prime. CellarScience yana ba da shawarar yin amfani da sukarin masara. Yi amfani da kalkuleta mai ƙima don auna gram a kowace galan, yana tabbatar da daidai CO2 don salon giyar ku da zafin fermentation.

Mix dextrose da aka ƙidaya tare da nauyinsa sau biyar a cikin ruwa. Gasa cakuda zuwa tafasa na ƴan mintuna don tsaftace shi. Wannan matakin yana kashe ƙananan ƙwayoyin cuta kuma yana tabbatar da cewa sukari ya narke gaba ɗaya.

Bari maganin da aka tafasa ya yi sanyi zuwa dakin da zafin jiki kafin ƙara shi a cikin giya. Ƙara ruwa mai zafi zai iya girgiza yisti kuma ya canza dandano. Maganin sanyi mai sanyi yana kula da kwanciyar hankalin giya kuma yana adana yuwuwar carbonation.

Don cimma ko da carbonation, zuba ruwan sanyi mai sanyaya a cikin babban giyar kafin kwalba. Dama a hankali kuma a ko'ina don rarraba sukari ba tare da gabatar da iskar oxygen ba. Juyawa ƴan jinkiri tare da tsaftataccen cokali ko rake mai raɗaɗi tare da tausasawa yana aiki da kyau.

• Yi amfani da madaidaitan lissafin sukari na farko don saita gram ga galan don CO2.
• Aiwatar da shawarar ƙirar yisti na CellarScience daban: 0.38 g/gal don yisti mai kwandishan kwalba.
• Ci gaba da haɗawa a hankali don rage ɗaukar iskar oxygen yayin tabbatar da yaduwar maganin iri ɗaya.

Bi umarnin dextrose priming kuma haɗa su tare da daidaitaccen adadin yisti na Firayim don daidaitaccen sakamako. Tsaftataccen tafasa da matakan sanyaya zafin ɗaki, ƙaƙƙarfan kariya ne waɗanda ke kare ɗanɗano da aikin yisti.

Gudanar da Zazzabi na Haɗi

Tabbatar da fermentation da sanyaya zama cikin kewayon Kimiyyar Kimiyya na 53-77°F (12-25°C). Wannan kewayon zafin jiki yana da mahimmanci ga lafiyar yisti da daidaiton carbonation a cikin kwalabe.

Lokacin yin tsiri, yana da mahimmanci a bi ka'idodin zafin yisti don guje wa girgizar zafi. Yisti mai mai da ruwa ko slurry yakamata ya zama kusan 10°F (6°C) daga zafin giyar kafin a haɗe. Canje-canjen zafin jiki na kwatsam na iya damuwa da ƙwayoyin yisti, rage fermentation.

• Ƙimar mai sanyaya manufa kusa da 53–64°F don tsaftataccen bayanan bayanan ester.
• Yi amfani da rabi na sama na kewayon yanayin zafin jiki don haɓaka kwandishan da carbonation.
• Guji ci gaba da ɗaukar hoto sama da 77°F don rage haɗarin ɗanɗano ko fiye da carbonation.

Bada kwalabe zuwa yanayin zafi a 53–77°F (12–25°C) na kimanin makonni biyu kafin gwajin carbonation. Wuraren daɗaɗɗa a waccan taga zai hanzarta haɓaka haɓakar carbonation. Rike yanayin yanayin ajiya don samun ingantaccen sakamako.

Zazzabi da ke ƙasa da 53°F na iya jinkiri ko dakatar da kwandishan kwalban. Idan carbonation ya tsaya, duba jagororin zafin yisti. Daidaita zuwa barga, wurin da ya dace a cikin kewayon zafin jiki don farfado da aiki.

Laboratory Brewing tare da sarrafa zafin jiki na dijital, beaker, da bututun gwaji kusa da tankunan bakin karfe a ƙarƙashin haske mai dumama. Karin bayani

Kwatanta Babban Yisti zuwa Sauran Matsalolin Kimiyyar Cellar

An tsara Prime Prime don kwalabe da kwandishan, yana mai da hankali kan dandano mai tsaka tsaki da tsaftataccen ƙare. Sabanin haka, nau'in Kimiyyar Kimiyya kamar CALI da ENGLISH an tsara su don fermentation na farko. Suna ƙara esters, suna shafar attenuation, da haɓaka jin daɗin baki a cikin giya na ƙarshe.

Kwatanta Firayim da sauran yisti na Kimiyyar Cellar yana bayyana bambance-bambance daban-daban a cikin flocculation da metabolism na sukari. Prime yana nuna yawan yawo kuma baya cinye maltotriose, yana haifar da sharewa da sauri bayan sanyaya. Matsaloli kamar CALI, a gefe guda, suna kwaikwayon US-05 (Chico) tare da matsakaicin matakan ester da haɓakar yawan sukari.

Ƙididdiga ƙayyadaddun ƙayyadaddun ƙayyadaddun bayanai sune maɓalli mai nuna alama a kwatanta nau'ikan Kimiyyar Cellar. Nau'o'in farko suna nuna alamar raguwa tsakanin 75-84%, suna jagorantar wort zuwa ƙarfinsa na ƙarshe. Firayim, duk da haka, yana aiki, fermenting priming sugar maimakon cikakken wort, tare da kewayon attenuation na 95-100%.

• Yi amfani da CALI ko HAUSA don fermentation na farko inda gudummawar dandano da nauyi na ƙarshe ke da mahimmanci.
• Ajiye Firayim don sanyaya bayan fermentation zuwa carbonate kuma bari yisti ya daidaita sosai.
• Zaɓi nau'in bisa ga salon giya da kuma matakin samarwa inda yisti zai yi aiki.

Kudi muhimmin abu ne a cikin tsarin yanke shawara. Matsalolin Kimiyyar Kimiyya suna ba da ingantaccen yisti mai inganci a farashin gasa, wanda ya zarce madadin ruwa da yawa. Wannan yana sa kwatanta nau'ikan Kimiyyar Kimiyya mai mahimmanci ga masu shayarwa suna neman daidaita farashi, dacewa, da aiki.

Haɗin kai yana iya zama dabara mai tasiri. Tashi da CALI ko HAUSA, sannan a saka Prime don conditioning. Wannan tsarin yana ba da damar keɓancewar halayen Firayim ba tare da lalata ingancin giya ba, yana nuna bambance-bambance masu amfani tsakanin Firayim da sauran yisti na Kimiyyar Cellar.

Inganci da Darajar Yisti na Kimiyyar Cellar

Ingancin Kimiyyar Cellar yana bayyana a duka bayanan lab da ayyukan mashaya. Kowane rukuni yana yin gwajin PCR don tabbatar da ainihin nau'in. Wannan gwaji mai tsauri yana haifar da kwarin gwiwa ga masu shayarwa, musamman ma lokacin girka girke-girke.

Busassun yisti na samar da ƙididdiga masu yawa da ingantaccen aiki. Idan aka kwatanta da yisti na ruwa, za a iya jigilar busassun fakiti ba tare da firiji ba kuma a adana mafi kyau. Waɗannan fa'idodin suna haɓaka ƙimar da aka gane na yisti na Kimiyyar Kimiyya ga duka masu sha'awar sha'awa da ƙananan masana'antar giya.

Amincewar alama yana da mahimmanci. CellarScience yana aiki a ƙarƙashin MoreFlavor Inc. da MoreBeer, tare da layukan sa da ake amfani da shi a cikin saitunan kasuwanci. Sama da masana'antun giya 400 sun karɓi waɗannan samfuran, suna samun daidaiton fermentations da samun lambobin yabo.

Ƙimar ta wuce farashi kawai. Fitar da kai tsaye yana kawar da buƙatar hadaddun farawa don giya da yawa. Wannan hanya tana rage dabaru da adana lokaci, rage haɗarin lalacewa yayin kiyaye inganci.

Fassarar fa'idodi masu amfani:

• Yisti da aka gwada na PCR yana tabbatar da amincin aminci da ɗanɗanon tsinkaya.
• Maɗaukakin busassun tantanin halitta yana ba da ikon haifuwa da farawa da sauri.
• Jigilar zafin daki da ajiya suna rage farashi da sauƙaƙe ƙira.
• Farashi mai araha yana sanya nau'ikan ƙwararru masu isa ga masu aikin gida da ƙananan ayyuka.

Lokacin zabar tushen kayan masarufi, kwatanta awoyi na aiki, farashi akan kowane tantanin halitta, da rubuce-rubucen gwajin lab. Wannan hanyar tana nuna inda ingancin CellarScience da ƙimar yisti suka daidaita tare da buƙatun aiki.

Shirya matsala al'amurra gama gari tare da Yisti Firayim

Sannu a hankali ko babu carbonation lamari ne akai-akai. Tabbatar kana amfani da daidai adadin yisti na CellarScience Prime, wanda shine 0.38 g kowace galan. Har ila yau, tabbatar da cewa an auna sukarin da aka yi da shi daidai kuma an narkar da shi. Ajiye kwalabe a daidaitaccen zafin jiki na 53-77°F (12-25°C) kuma ba da izinin aƙalla makonni biyu don sanyaya.

Idan matsalolin kwandishan kwalba sun ci gaba, duba yuwuwar yisti. Yi amfani da sabbin fakitin Kimiyyar Kimiyya. Busassun yisti gabaɗaya yana da babban tasiri. Koyaya, adanawa da ya wuce rayuwar sawu ko fallasa ga zafi na iya rage tasirin sa.

Hakanan yanayin zafi na iya shafar carbonation. Matsar da kwalabe zuwa barga, wuri mai zafi a cikin iyakar da aka ba da shawarar. Guji canje-canjen zafin jiki na kwatsam yayin aiwatar da tsiron, saboda suna iya lalata ƙwayoyin yisti. Idan rehydrating yisti, tabbatar da slurry yana tsakanin 10°F (6°C) na zafin giyar kafin haɗe.

• Fiye da carbonation ko gushers: bitar adadin sukari mai yawa da haɗawa iri ɗaya.
• Tabbatar da giya ya kai ga daidaiton ƙarfin ƙarshe kafin a yi kwalba don guje wa kamuwa da ciwon sukari.
• Guji wuce gona da iri da sukari da gaurayawa mara kyau wanda ke haifar da rashin daidaituwar carbonation.

Abubuwan da ba su da daɗi suna da wuya tare da bayanin martaba na tsaka tsaki na Prime. Bincika idan yanayin yanayin sanyi ya wuce iyakar shawarar. Ajiye dumi zai iya haifar da samuwar esters ko wasu abubuwan dandano maras so.

Matsalolin ruwa da tsafta suna nuna matsalolin ajiya ko magancewa. Firimiya yawanci yana samar da ƙaramin laka. Idan ruwan ya yi laushi ko kuma ya ɗauki lokaci mai tsawo don daidaitawa, yana iya nuna ajiyar dumi ko tashin kwalabe yayin sanyaya.

Lokacin gyara matsala, bi jerin abubuwan dubawa mai sauƙi: sashi, daidaitaccen sukari, daidaiton zafin jiki, fakitin sabo, da kulawa mai laushi. Wannan tsarin zai iya magance yawancin matsalolin gyaran kwalabe da magance buƙatun warware matsalar yisti na gama gari.

Wurin aiki na dakin gwaje-gwaje tare da filastar Erlenmeyer mai kumfa na yisti mai ƙyalƙyali, kewaye da kayan gilashi da kayan aiki ƙarƙashin haske mai laushi. Karin bayani

Tsaftar Tsafta da Kula da Mafi kyawun Ayyuka

Lokacin aiki tare da busassun yisti, ba da fifiko ga tsabtace yisti. Kafin buɗe fakitin yisti, tsaftace fakitin da almakashi tare da abin da ya dace da abinci. Wannan matakin yana hana gurɓatawa shiga cikin jirgin ruwan ku.

Bi tsauraran matakan tsabtace ruwan sha. Yi amfani da ruwan famfo da aka haifuwa, mai dumi zuwa 85-95°F (29-35°C), kuma kula da rabon ruwa-da-yisti 10:1 ta nauyi. A hankali zuba ruwan, sannan a jujjuya cakuda ba tare da hadawa da karfi don shayar da yisti ba.

Lokacin canja wurin slurry yisti, tabbatar da kayan aiki da kwantena suna riƙe da tsaftataccen saman. Yi amfani da cokali mai tsafta ko sirinji mara kyau. Ka guji taɓa yisti da hannaye don rage haɗarin kamuwa da cuta yayin sarrafa yisti na Kimiyyar Cellar.

• Tafasa sikari (dextrose) a cikin nauyin ruwa sau biyar don tsaftace maganin.
• Sanya maganin farko zuwa zafin jiki kafin ƙara shi zuwa giya.
• Yi motsawa a hankali don rarraba sukari mai ƙima ba tare da ɗaukar iskar oxygen da yawa ba.

Rage iskar iskar oxygen yayin da ake hada maganin priming. Yi amfani da tsaftataccen cokali mai dogon hannu don jinkirin bugun jini. Yawan iskar oxygen na iya haifar da abubuwan dandano kuma yana rage rayuwar rayuwa.

Ajiye busasshen yisti na Kimiyyar Kimiyya a yanayin da aka ba da shawarar. Yayin da yawancin busassun nau'ikan na iya tsira da jigilar yanayin ɗaki, guje wa bayyanar zafi. Ajiye fakiti har sai an yi amfani da su don adana iyawa yayin sarrafa yisti na Kimiyyar Cellar.

Bi waɗannan matakan akai-akai a duk lokacin da kuka sha. Ƙananan ayyuka masu maimaitawa suna haifar da fermentations mai tsabta da ingantaccen ingancin giya.

Abubuwan Amfani na Gaskiya na Duniya da Ƙarfafa Ƙarfafawa

Busashen yisti na Kimiyyar Kimiyya ya rikide daga gwaje-gwajen dakin gwaje-gwaje zuwa amfani mai karfi a cikin masana'antar giya a fadin Amurka da Turai. Sama da masana'antun kasuwanci 400 yanzu suna amfani da waɗannan nau'ikan duka don samarwa da ƙayyadaddun fitarwa. Wannan riƙon da aka yaɗa yana nuna amincewa da busasshiyar yisti don ingantaccen sakamakonsa.

Ƙananan masana'antun giya suna amfana daga sauƙi na ajiyar yanayin zafi da kuma batches na PCR. Wannan hanya tana rage sharar gida da haɗari. Yawancin masu shayarwa sun canza zuwa Firayim don ingancin sa mai tsada da sauƙi, musamman ga ales irin na Belgian da kuma giya mai kwandishan Ingilishi. Waɗannan salon suna buƙatar ƙarewar tsaka-tsaki da ƙaƙƙarfan laka.

Ma'aikatan gida sun taka muhimmiyar rawa wajen haɓaka sha'awa ta hanyar nazarin shari'ar su da zanga-zangar. Bidiyoyin KegLand da wuraren taro suna nuna ingantaccen carbonation da attenuation na CellarScience a cikin saitin gida. Waɗannan misalan suna taimaka wa sababbin masu shayarwa su fahimci yadda busassun yisti mai kai tsaye zai iya maye gurbin zaɓuɓɓukan ruwa.

Ci gaban girke-girke ya faɗaɗa tare da Kimiyyar Kimiyya yana ba da nau'ikan giya 15+ don salo daban-daban. Masu shayarwa yanzu za su iya gwaji tare da bayanan martaba kai tsaye ba tare da wahalar kayan aikin ruwa-yisti ba. Wannan 'yancin yana ƙarfafa gyare-gyaren ƙirƙira a cikin lissafin malt, jaddawalin jaddawalin, da daidaitawa don haɓaka halayen kowane iri.

• Adana farashi: ƙananan kayan sufuri da kuɗin ajiya don ɗaukar kasuwanci.
• Hasashen: daidaitaccen kwandishan kwalban a cikin duka masana'antun yin amfani da ilimin kimiyyar cellar da nazarin shari'ar gida.
• Sauƙaƙawa: buƙatun sarkar sanyi mafi sauƙi da rayuwa mai tsayi don sarrafa kaya.

Misalai masu amfani suna da yawa, tare da wuraren sayar da giya na yanki da ke maye gurbin takamaiman nau'ikan ruwa a cikin shirye-shiryen saison da kodadde ale. Wannan motsi yana ƙarfafa lokutan juyawa. Masu shayarwa na gida suna bin kwat da wando, girke-girke na gyaran gyare-gyare don tarurrukan kulob ko gasa. Waɗannan sauye-sauyen suna nuna yadda tallan kasuwanci da sha'awa ta tushe ke tasiri ga zaɓin yisti a cikin al'ummar noma.

Kammalawa

CellarScience Prime yana ba da ingantaccen, ingantaccen bayani don kwalabe da kwandishan. Ya yi fice a matsayin babban yisti don saurin fermentation na priming sugar da tsaka tsaki. Babban flocculation ɗin sa yana tabbatar da tsaftataccen ruwa mai ɗanɗano, yana mai da shi manufa don cimma daidaiton carbonation ba tare da canza dandanon giya ba.

Ga masu sana'ar gida da ƙananan masana'antun, hukuncin da aka yanke akan CellarScience Prime a bayyane yake. Yana da sauƙin amfani kuma mai dacewa da kasafin kuɗi. Kawai bi ƙa'idodin don faɗakarwa, sashi, da yanayin yanayin sanyi. Wannan hanya tana tabbatar da sakamako mafi kyau.

Tabbacin inganci ta hanyar gwajin batch PCR da faffadan busasshen yisti na CellarScience yana nuna ƙimar Firayim. A cikin amfani da duniyar gaske, mafi kyawun yisti don kwandishan kwalba shine wanda yake carbonates da kyau, ba ya gabatar da abubuwan dandano, kuma yana barin ƙarancin laka. Firimi ya yi fice a waɗannan wuraren, idan aka ba da tsaftar tsafta, ingantacciyar ƙira, da sarrafa zafin jiki.

Karin Karatu

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

• Gishiri mai Tashi tare da Mangrove Jack's M84 Bohemian Lager Yeast
• Gishiri mai Tashi tare da Yisti na Kimiyyar Cellar
• Gishiri mai Tashi tare da Yisti na Jamusanci CellarScience German