Gishiri mai Tashi tare da Yisti Fermentis SafAle BE-134

Fermentis SafAle BE-134 Yisti busasshen yisti ne, wanda Fermentis ya kera don giyar da ke da ƙarfi sosai, mai kauri, da ƙamshi. Ana siyar da shi azaman yisti BE-134 Saison, cikakke ga Saison na Belgian da yawa na zamani. Yana kawo 'ya'yan itace, fure-fure, da ƙananan bayanan phenolic zuwa ga abin sha. Halin yisti shine Saccharomyces cerevisiae var. diasaticus, kuma ya haɗa da emulsifier (E491) don kwanciyar hankali a cikin nau'ikan fakiti daban-daban daga 11.5 g zuwa 10 kg.

Fermentis BE-134 yana fa'ida daga sarrafa ingancin Lesaffre da fasahar E2U™. Wannan yana ba masu shayarwa damar jefa shi kai tsaye ko kuma sake shayar da shi, gwargwadon abin da suke so. Wannan labarin jagora ne ga masu aikin gida na Amurka kan yadda za a zaɓa, farar fata, da sarrafa yisti na BE-134 Saison. Yana ba da shawarwari masu amfani don cimma tsafta, bushewar ƙarewa da daidaiton aikin fermentation tare da wannan keɓaɓɓen yisti mai bushewa.

Key Takeaways

• Fermentis SafAle BE-134 Yisti yana da kyau don bushe, barasa da aka rage sosai kamar Saison.
• Saccharomyces cerevisiae var. diasaticus kuma ya haɗa da emulsifier E491.
• Akwai a cikin fakiti masu yawa daga 11.5 g har zuwa 10 kg don sha'awa da amfani.
• Samar da E2U™ yana ba da damar sassauƙa don yin jigila kai tsaye ko sake shan ruwa.
• Wannan jagorar yana taimaka wa masu aikin gida na Amurka suyi amfani da Fermentis BE-134 lafiya da kirkira.

Menene Fermentis SafAle BE-134 Yeast kuma me yasa masu shayarwa suka zaɓi shi

Fermentis SafAle BE-134 busassun iri ne na yisti, wanda aka sani da girman girman sa. An fi so don bushewar wort yayin adana ƙamshi masu rikitarwa. Wannan nau'in ya dace da girke-girke na Belgian-Saison da gwaje-gwajen ale na zamani, yana ba da bushewa.

Bayanan dandanonsa yana da 'ya'yan itace da phenolic. Yi tsammanin bayanin kula na ethyl acetate, ethyl butanoate, isoamyl acetate, da ethyl hexanoate. Waɗannan an haɗa su da ɗanɗano mai kama da ɗanɗano daga 4-vinyl guaiacol. Matsakaicin manyan barasa da madaidaitan esters suna haɓaka zurfin ba tare da ƙoshin daɗin ɗanɗanon hop ba.

BE-134 iri-iri ne, ya dace da Saisons na gargajiya da sabbin ales. Ya yi fice a cikin Saisons masu bushe-bushe, nau'ikan kayan yaji, da ƙwaƙƙwaran ƙira. Ƙarfin ƙarfinsa da raguwar diacetyl abin dogara a lokacin maturation ya sa ya fi so a tsakanin masu shayarwa.

• Performance: sananne ga babban bayyana attenuation da barga fermentation.
• Ƙanshi: ƙaƙƙarfan gudummawar 'ya'yan itace da gudummawar phenolic waɗanda ke dacewa da citrus da yaji.
• Aiki: ana siyar dashi azaman busasshen yisti tare da zaɓuɓɓukan sarrafa E2U™ don ingantaccen sakamako.
• Bambance-bambance: yayi daidai da Belgian-Saison da sauran nau'ikan nau'ikan nau'ikan busassun bushewa.

Halayen SafAle BE-134 suna nuna sadaukarwar Lesaffre ga inganci da ƙirƙira. A matsayin wani ɓangare na kewayon Fermentis SafAle, yana amfana daga ɗimbin gwajin kasuwanci da R&D mai gudana. Halayensa na musamman na 'ya'yan itace da phenolic, haɗe tare da busassun fa'idodin yisti, ya sa ya zama babban zaɓi ga masu shayarwa da ke neman tsabta da ƙaƙƙarfan ƙarewa.

Fahimtar attenuation a fili da kuma jurewar barasa na BE-134

Fermentis ya ba da rahoton ƙarancin raguwar 89-93% don BE-134. Wannan yana nuna yawan amfani da sukari, wanda ke haifar da bushewar ƙarfin ƙarshe a yawancin worts. Masu shayarwa da ke neman ƙwanƙwasa, ƙaƙƙarfan ƙarewa sukan zaɓi wannan nau'in. Suna neman attenuation da za a iya tsinkaya da busasshiyar bayanin martaba fiye da bayar da yisti na ale.

Babban attenuation shine saboda Saccharomyces cerevisiae var. diastaticus. BE-134 yana ɓoye enzymes kamar amyloglucosidase. Wadannan enzymes suna rushe hadaddun dextrins zuwa glucose mai fermentable. Wannan ƙarfin yana ba da izinin yisti don haƙar sukari waɗanda sauran nau'ikan ba za su iya ba.

An lura da BE-134 don kyakkyawan jurewar barasa. Yana aiki da kyau a cikin jeri na ABV na al'ada. Yana iya ma tura matakan ethanol na bayyane sama ta hanyar haɓaka ƙarin sukarin da ya rage. Masu shayarwa ya kamata su koma ga takaddar bayanan fasaha don madaidaicin iyakoki na gwaji lokacin shirya giya mai nauyi.

Abubuwan da ake amfani da su a bayyane suke. Yi tsammanin ƙananan nauyi na ƙarshe da mafi girma ABV don nauyin asali iri ɗaya idan aka kwatanta da nau'ikan ale da yawa. Daidaita priming da marufi tsare-tsaren don kauce wa over-matsi a cikin kwalabe ko kegs lokacin amfani da BE-134.

• Shirya girke-girke tare da jera BE-134 attenuation a zuciya.
• Saka idanu FG a hankali; Diasaticus attenuation na iya ci gaba a hankali bayan aikin farko ya ragu.
• Sarrafa yanayin fermentation don tabbatar da an sami nasarar bayyana attenuation 89-93% cikin dogaro.

Gwajin Fermentis yana ba da garantin aƙalla ~89% ragewa a ƙarƙashin shawarwarin sharuɗɗan. Lokacin isa wannan matakin ya bambanta da zafin jiki, ƙimar ƙima, da nauyi na asali. Yana da mahimmanci a kalli karatun gravity a hankali. Wannan yana tabbatar da cikar fermentation, ba tare da la'akari da ƙayyadaddun lokaci ba.

Haɗin zafin jiki da sarrafa ƙamshi

Fermentis yana nuna mafi kyawun kewayon 18-26°C (64.4-78.8°F) don haifuwa. Duk da haka, gwaje-gwaje sun faɗaɗa wannan kewayon zuwa 64-82°F, yana tasiri duka gudu da ƙamshi. Zazzabi BE-134 fermentation yana da mahimmanci a ƙayyade ayyukan yisti da samar da maras tabbas.

Yanayin sanyi mai sanyi, kusa da 16°C (61°F), yana rage fermentation. A ƙasa da 16 ° C, tsarin zai iya ɗaukar kwanaki 20 a 54 ° F. Masu shayarwa da ke neman ingantaccen bayanin martaba na ester da kamewar jiki sau da yawa sukan zaɓi waɗannan ƙananan yanayin zafi don rage yawan 'ya'yan itace.

Yanayin zafi mai zafi, a kusa da 24°C (75°F), yana hanzarta haifuwa. A 16 ° P / 1.065 wort na iya isa da tsammanin attenuation a cikin kusan kwanaki bakwai. Yisti na Saison yana bunƙasa a tsakiyar yanayin zafi mai zafi, yana samar da esters na wurare masu zafi da na dutse yayin da yake rage raguwa da ayyukan kololuwa.

Hakanan yanayin zafi yana rinjayar samar da phenolics da mahadi sulfur. Maganar Ester yana ƙaruwa sama da 20°C (68°F). Motsawa zuwa 75°F yana haɓaka bayanan ayaba da apple kuma yana ƙara phenolic 4-VG. Tsayawa ƙasa da 82°F yana da mahimmanci don guje wa bayanan sulfur.

Zazzabi yana aiki azaman maɓalli don sarrafa ƙamshin BE-134. Don 'ya'yan itace mara hankali da bayanin martaba mai tsabta, yi amfani da yanayin sanyi. Don ƙarin furucin yaji da ƙayyadaddun ester, zaɓi matsakaita zuwa babban yanayin zafi, karɓar ɗan ƙaramin hali.

• Cool (64–68°F): hana esters, motsin motsi a hankali.
• Tsakiyar (69–75°F): cikakkun wurare masu zafi da esters 'ya'yan itace, matsakaicin phenolics.
• Dumi (76–82°F): m esters da phenolics, duba sulfur a saman ƙarshen.

Tuna, ƙimar ƙara da nauyi na asali suna tasiri mara ƙarfi samu. Maɗaukakin filaye ko ƙananan nauyi na iya rage matakan ester. Matsakaicin kula da zafin jiki a lokacin fermentation mai aiki shine mabuɗin don cimma sakamako mai iya faɗi tare da zafin zafin BE-134 da yanayin zafin yisti na Saison a cikin girke-girke.

Matsakaicin ƙirƙira, fiɗa kai tsaye da zaɓuɓɓukan rehydration

Fermentis yana ba da shawarar adadin 50-80 g/hl don yawancin ales tare da BE-134. Wannan adadin yana tabbatar da ƙidayar tantanin halitta mai ƙarfi. Hakanan yana goyan bayan tsayayyen attenuation tsakanin 18-26°C (64.4-78.8°F).

An sauƙaƙe ƙaddamar da BE-134 kai tsaye ta hanyar ƙirar E2U™. Yayyafa yisti sannu a hankali a saman wort yayin da ake cika fermenter. Wannan hanya tana guje wa ƙugiya. Ƙara da wuri yana taimaka wa yisti ya yi ruwa a ko'ina yayin da wort ke sanyi ko daidaitawa zuwa zafin fermentation.

Ga masu shayarwa waɗanda suka gwammace su rayar da ƙwayoyin sel kafin yin busa, akwai umarnin sake yin ruwa. Yayyafa busassun yisti aƙalla sau goma nauyinsa na ruwa maras kyau ko dafaffe-da-hopped wort. Rike cakuda a 25-29°C (77-84°F). Huta na tsawon mintuna 15-30, sannan a motsa a hankali don samar da slurry mai tsami. Sanya slurry.

Zaɓi hanyar da ta fi dacewa da tsarin ku da nauyi mai nauyi. Fitar da kai tsaye BE-134 ya dace kuma yana tasiri ga madaidaitan giya masu ƙarfi. Don ma'aunin nauyi mai nauyi, yi amfani da umarnin sake shan ruwa. Wannan yana rage girgiza osmotic kuma yana inganta ƙarfin fermentation da wuri.

• Maƙasudin maƙasudi: 50-80 g / hl sashi don yawancin fermentations.
• Fitar da kai tsaye BE-134: yayyafa a hankali yayin cikawa; babu pre-hydration da ake bukata.
• Umarnin sake farfadowa: 10 × ruwa mai nauyi, 25-29 ° C, hutawa 15-30 mintuna, motsawa mai laushi, kirim mai laushi.

Yiwuwa ya wuce 1.0 x 10^10 cfu/g kuma tsarki shine> 99.9%. Waɗannan sun haɗu da iyakokin microbiological na EBC da ASBC. Daidaita zaɓin fitin ku don ƙarfin wort, kayan aiki, da tsarin lokaci don daidaitaccen sakamako tare da BE-134.

Halin Diastaticus: abubuwan da ke faruwa na var. diastaticus ga masu shayarwa

Fermentis SafAle BE-134 sanannen misali ne na Saccharomyces cerevisiae var. diastaticus. Wannan nau'in yana ɓoye enzyme AMG, wanda ke rushe dextrins zuwa sukari mai ƙima. Masu shayarwa gida za su ga ƙarin attenuation saboda yisti yana samun dama ga nau'ikan nau'ikan da ba za su iya ba.

Ƙarin sukarin da ke da ƙima yana haifar da raguwar bayyanar da yawa, yawanci sama da kashi 90. Yi tsammanin bushewar bakin baki da kayan kamshi da aka gyara waɗanda suka zo tare da tsawaita jujjuyawar sukari. Karancin yawo yana nufin yisti ya daɗe a dakatarwa kuma yana iya ƙarewa a hankali.

• Kula da nauyi na ƙarshe a hankali; na iya ci gaba da kwandishan a cikin kwalabe ko kegs.
• Bada ƙarin lokaci don bayani; ana iya buƙatar tacewa ko tara.
• Daidaita dusa ko girke-girke idan kuna son ƙarin jiki bayan attenuation.

Haɗarin kamuwa da cuta na gaske ne tare da diastaticus BE-134. Nauyin na iya ci gaba da yin fermenting saura sugars idan ya kai ga wasu giya, ganga, ko kayan aiki. Tsaftar tsaftar tsafta da rarrabuwar kayan aiki na rage damar da ba a yi niyya na fermentations na sakandare ba.

Shirya ayyukan sana'ar giya a kusa da halayen iri. Kula da Saccharomyces cerevisiae var. diastaticus kamar kwayar halitta mai aiki, mai tsayi: keɓe fermenters, waƙa da FG har zuwa barga, kuma mai tsabta tare da samfuran da aka tabbatar suna hana yeasts daji. Waɗannan matakan suna taimakawa guje wa matsalolin kwanciyar hankali na giya a cikin sauran batches.

Marufi yana buƙatar taka tsantsan. Saboda enzyme AMG yana ba da damar ƙarin canjin sukari bayan cikawa, dole ne a ƙididdige matakan priming da keg tare da kulawa. Idan ba za ku iya cikakken sarrafa ragowar sukari ba, yi la'akari da pasteurization, firiji, ko priming mara ƙima don rage haɗarin over-carbonation da kwanciyar hankali na giya.

Abubuwan da ke cikin wort da shawarwarin girke-girke don BE-134

Zane Saison grist wanda ke son tsaka tsaki, busasshiyar kashin baya. Fara da Pilsner ko kodadde malt a matsayin tushe. Ƙara ƙananan alkama, hatsin rai, spelt, ko hatsi don ba da yaji da jiki ba tare da rufe halin yisti ba.

Shirya lissafin malt don BE-134 don barin dakin kayan kamshi mai yisti. Yi amfani da 70-85% malt tushe, 5-15% hatsi na musamman, da 5-10% madaidaicin madaidaicin lokacin da kuke son ƙarin jin daɗin baki. Rike kristal malts ƙasa da ƙasa don guje wa zaƙi wanda ke yaƙi da babban damuwa.

• Don Saison na gargajiya: Pilsner malt + 10% alkama + 5% hatsin rai.
• Don cikakken jin bakin: Pilsner + 5% hatsi + 5% spelt.
• Don busasshiyar giya, mai murkushewa: ƙara girman malt kuma rage girman Caramel/Crystal.

Adjuncts don babban attenuation yana aiki da kyau tare da BE-134. Sauƙaƙan sugars kamar sugar cane, dextrose, ko zuma suna haɓaka ABV yayin da jiki ke ɓacin rai. Ka tuna cewa aikin diastatic a cikin wannan nau'in zai kara rage dextrins, don haka tsammanin ƙananan nauyi na ƙarshe fiye da sauran yisti.

Lokacin amfani da adjuncts don babban attenuation, ƙara ba fiye da 10-20% na fermentables kamar sauƙi sugars don ma'auni. Don ƙwaƙƙwaran giya, ƙara yawan sukari a lokacin tafasa don guje wa asarar ƙamshin hop mai yawa da kuma sarrafa haifuwa.

Mash zafin jiki zai kwatanta bushewar ƙarshe. A 148-152°F (64-67°C) saccharification hutawa yana haifar da ma'auni mai ƙima. Tada dusar ƙanƙara zuwa 154-156°F (68-69°C) idan kuna son adana ƙarin dextrins da bushewar bushewa daga iri.

Jagoran ƙarfin Wort: manufa 1.045-1.065 OG don daidaitawar saisons. A waɗannan jeri, BE-134 na samar da busassun giya masu sha. Don saisons masu nauyi mai nauyi, yi tsammanin aikin enzymatic na yisti zai tura raguwa mafi girma; saka idanu fermentation don kauce wa damuwa phenolics.

Zaɓuɓɓukan Hop yakamata su dace da bayanin martabar yaji da ester. Yi amfani da hops na Nahiyar Turai don halayen gargajiya. Busassun hopping na iya ƙara citrus da bayanin kula na fure waɗanda ke hade da esters yisti. Ƙara haske na ganye, furanni, ko barkono na iya haɓaka salon saison ba tare da rinjaye shi ba.

Bayanan ruwa da oxygenation sun kasance madaidaiciya. Nufin matsakaicin abun ciki na ma'adinai tare da kasancewar sulfate kaɗan don ƙara ƙarfin bushewa. Bayar da iskar oxygenation na al'ada kafin yin faɗuwa don tabbatar da lafiya, mai ƙarfi mai ƙarfi.

Manufofin girke-girke na taƙaice: kiyaye Saison grist mai sauƙi da tsaka tsaki, ƙirƙira lissafin malt don BE-134 don ba da izinin bayyana yisti, yi amfani da adjuncts don haɓakar hankali sosai, kuma zaɓi mash temps don sarrafa jikin ƙarshe. Waɗannan shawarwarin girke-girke na BE-134 suna taimaka wa masu shayarwa su ƙirƙira rayayyun ruwa mai bushewa waɗanda ke nuna halin yisti.

Gudanar da fermentation da tsammanin lokaci

Ƙirƙirar lokaci mai sassauƙa na BE-134 fermentation yana da mahimmanci. Ya kamata ya daidaita tare da zafin da kuke so da nauyi na asali. A kusan 75°F (24°C) da OG na 1.065, fermentation na farko yawanci yana ƙarewa cikin kusan kwanaki bakwai. Idan kuka yi zafi a yanayin zafi mai sanyi, kusa ko ƙasa da 61°F (16°C), yi tsammanin tsawon lokacin hadi, sau da yawa fiye da kwanaki ashirin.

Fara da ɗaukar karatun nauyi na yau da kullun, sannan a hankali ƙara tazara yayin da karatun ya daidaita. Yana da mahimmanci don tabbatar da tsarin lokacin fermentation na BE-134 ta hanyar karantawa mai yawa barga na ƙarshe (FG) sama da kwanaki biyu ko uku kafin marufi. Ƙarfin wannan nau'in na rushe dextrins yana nufin ƙananan ƙananan karatun ƙila ba zai tabbatar da cikakken raguwa ba.

• Farawa da sauri, ƙaƙƙarfan attenuation: aiki mai ƙarfi da wuri, sa'an nan kuma tsayin ƙarewa saboda ƙarancin flocculation.
• Karancin yawo: yisti ya kasance a cikin dakatarwa kuma yana iya ci gaba da aiki a yanayin sanyi ko zafi.
• Gudanar da Diacetyl: nau'in yana rage diacetyl da kyau, amma ba da damar lokaci tare da yisti don tsaftacewa idan an buƙata.

Ɗauki jadawalin Haɗin Saison don giya irin na Saison. Ya ƙunshi ɗumi, lokaci na farko mai aiki tare da lokacin sanyaya don tace dandano. Idan kuna nufin babban firamare mai dumi sannan kuma mai sanyi, yi tsammanin ingantaccen haske. Duk da haka, ragowar ayyukan enzymatic na iya dawwama a yanayin zafi mai tsayi.

Ingantacciyar kulawar fermentation ta BE-134 tana buƙatar maƙasudin marufi a hankali. Tabbatar da kwanciyar hankali FG cikin kwanaki da yawa. Bada ƙarin lokaci don daidaitawa, tacewa, ko hutun sanyi don cimma tsaftar da ake so. Lokacin haɗa 'ya'yan itace ko abubuwan haɗin gwiwa, tsara lokacin kammala sakandare ko tsawaita lokaci don hana kwalabe ko keg ambaton.

• Farko mai dumi (72-76 ° F / 22-24 ° C): saurin ragewa, shirin ~ 7-10 kwanaki kafin duba kwanciyar hankali FG.
• Cool firamare (≤61°F / ≤16°C): jinkirin attenuation, shirya don> kwanaki 20 da ƙarin binciken nauyi.
• Yanayi: hadarin sanyi da 1-3 makonni na maturation don tsabta; ya dade idan low sedimentation ne batun.

Ajiye cikakkun bayanan yanayin zafi da karatun nauyi ga kowane tsari. Wannan zai taimaka wajen daidaita tsarin lokacin fermentation ɗin ku na BE-134 akan lokaci. Ingantattun bayanai sune mabuɗin don daidaita jadawalin fermentation na Saison da haɓaka sarrafa fermentation BE-134 don ingantaccen sakamako.

Tsaftace, ajiya da rayuwar shiryayye na busasshen yisti BE-134

Tabbatar cewa buhunan su sun yi sanyi kuma sun bushe don kiyaye yiwuwar su. SafAle BE-134 yana riƙe da ƙarfinsa na tsawon watanni 36 daga samarwa, muddin an adana shi daidai. Koyaushe tabbatar da mafi kyawun kwanan wata akan jakar kafin aikace-aikacen.

Don tsawaita rayuwar ajiya, kiyaye yisti ƙasa da 24 ° C na ƙasa da watanni shida. Don dogon ajiya, yi nufin yanayin zafi ƙasa da 15 ° C. Takaitaccen canjin yanayin zafi har zuwa kwanaki bakwai ana iya jurewa yayin jigilar kaya ko sarrafawa.

Bayan buɗewa, bi ƙa'idodin buɗaɗɗen sachets. Sake rufe kunshin, adana shi a 4°C (39°F), kuma ku cinye cikin kwanaki bakwai. Yi watsi da duk wani buhunan da ya bayyana taushi, kumbura, ko lalacewa don hana gurɓatawa ko rage yuwuwar.

Fermentis yana tabbatar da ingancin ƙananan ƙwayoyin cuta a cikin BE-134. Yawan yisti ya wuce 1.0 × 10^10 cfu/g, tare da tsarki sama da 99.9%. Samfurin ya cika ka'idojin EBC da ASBC don kwayoyin lactic acid, kwayoyin acetic, Pediococcus, yeasts daji, da jimlar kwayoyin cuta.

Tsaftace duk kayan aiki sosai lokacin amfani da wannan nau'in. Tsaftace kettles, fermenters, da magudanun ruwa don hana gurɓata kayan girki na gaba. Yi amfani da yisti, datsa, da sharar da aka kashe tare da kulawa don guje wa gurɓata wasu batches na bazata.

• Bincika mafi kyawun-kafin kwanan wata kafin yin wasa.
• Bi umarnin buɗaɗɗen buhu: sake rufewa, sanyaya, yi amfani da shi cikin kwanaki bakwai.
• adana dogon lokaci a ƙasa da 15 ° C; a cikin gajeren lokaci a kasa 24 ° C.
• Yi watsi da marufi da suka lalace.
• Tsaftace da keɓe kayan aiki bayan amfani da su don iyakance gurɓatawa.

Shirya matsala na gama gari lokacin amfani da BE-134

Tsayawa ko jinkirin fermentations yawanci suna nuna buƙatar BE-134 matsala. Zazzabi shine maɓalli mai mahimmanci a cikin al'amuran yisti na Saison. Idan zafin jiki na wort yana ƙasa da 61 ° F, fermentation na iya raguwa. Tabbatar cewa zafin jiki yana cikin kewayon da aka ba da shawarar kuma bincika matakan oxygen da matakan gina jiki kafin ya tashi.

Lokacin da fermentation ya bayyana makale, auna nauyi a cikin kwanaki biyu. Ci gaba da karatu yana nuna cewa BE-134 fermentation ya tsaya. A hankali ƙara yawan zafin jiki na fermenter kuma juya don sake dakatar da yisti. Kauce wa iska mai zafi don hana iskar oxygen.

Rubutun sulfur da ba zato ba tsammani zai iya zama mai ban tsoro ga masu shayarwa. Sulfur bayanin kula a BE-134 sau da yawa faruwa a lokacin da fermentation ne ma zafi ko krausen ne matalauta. Rike yanayin zafi ƙasa da 82°F kuma tabbatar da samun iska mai kyau yayin fermentation don rage abubuwan dandano na sulfur.

Halayen diastaticus na BE-134 yana haifar da haɓakar haɓaka. Ƙarfafawa na iya ba da mamaki ga masu shayarwa idan girke-girke ba su da lissafi don ƙarin rushewar dextrin. Ƙananan yanayin zafi ko ƙara dextrin malts kamar CaraMunich don riƙe jiki don cikakkiyar jin daɗin baki.

• Matsalolin tsabta da hazo: ƙananan ɗigon ruwa yana nufin yisti ya tsaya a cikin dakatarwa.
• Ma'auni: tsawaita kwandishan, hadarin sanyi, tarawa, ko tacewa suna inganta haske.
• Hadarin kwandishan kwalban: saboda BE-134 na iya haifar da ragowar dextrins, priming yana buƙatar taka tsantsan.

Don giya masu sanyin kwalabe, tabbatar da ingantaccen ƙarfin ƙarshe kafin ƙaddamarwa. Idan FG ya kasance ƙasa kaɗan, yi la'akari da kegging da tilasta-carbonating ko yi amfani da mai da hankali don guje wa wuce gona da iri. Wadannan matakan suna rage yiwuwar fashewar kwalabe.

Rashin gurɓatawa zai iya yada diastaticus zuwa wasu giya. Idan ci gaba da fermentation na bazata ya bayyana a cikin batches daban-daban, duba tsaftar muhalli da ayyukan warewa. Tsaftace fermenters, kayan tarawa, da hoses tare da ingantattun samfuran kamar Star San ko PBW don iyakance gurɓatawa.

Yi amfani da wannan aikin bincike na matsala na BE-134 don jagorantar gyare-gyare cikin sauri: tabbatar da zafin jiki, bincika oxygen da abubuwan gina jiki, saka idanu yanayin nauyi, tsara tsarin haɓakawa a cikin girke-girke, da ɗaukar tsauraran matakan tsaftacewa don hana al'amurran yisti na Saison daga shafar sauran brews.

Marufi da la'akari da carbonation ga manyan-attenuation giya

Kafin marufi, tabbatar da ƙarfin ƙarshen. Ɗauki aƙalla karatu uku sama da awanni 48 zuwa 72 don tabbatar da kwanciyar hankali. Glucoamylase mai aiki daga nau'ikan diastaticus na iya ci gaba da raguwa ko da bayan fermentation ya bayyana cikakke.

Don kwalabe na diastaticus, yi amfani da ƙima mai mahimmanci. Nufin ƙasa da sukari don guje wa wuce gona da iri saboda ayyukan enzyme da suka rage. Gwada ƙaramin rukunin matukin jirgi da farko don auna sakamako.

Don madaidaicin sarrafawa, la'akari da kegging BE-134 da tilasta carbonation. Kegging yana ba da damar yin saurin daidaita ƙarar CO2, yana hana matsa lamba a cikin kwalabe na gilashi tare da ci gaba da fermentation.

Bayyana giyan kafin shiryawa don rage yawan yisti. Tsawaita kwandishan sanyi, tacewa, ko lokacin fa'idodin flocculation marufi BE-134. Ƙananan ƙwayoyin da aka dakatar suna rage haɗarin jinkirin haifuwa a cikin kwantena da aka rufe.

• Yi amfani da kwalabe masu ƙarfi waɗanda aka ƙididdige don mafi girman matsa lamba na CO2 idan kun zaɓi kwandishan kwalban.
• Hadarin sanyi da adanawa a kusa-daskarewa yanayin zafi bayan marufi don rage ayyukan enzymatic.
• Yi la'akari da pasteurization kawai bayan ƙididdigar haɗarin haɗari; yana iya dakatar da ragowar fermentation amma yana ƙara matakan sarrafawa.

Lakabi da daftarin aiki matakan sarrafa lokacin rarraba giya da aka yi da nau'in diastaticus. Yi la'akari da zaɓin sukari na BE-134, hanyoyin daidaitawa, da duk wani pasteurization ko tacewa da aka yi. Shafaffen lakabi yana goyan bayan aminci da bayyananniyar tsari.

Lokacin shirya marufi mai yawa, kwantena masu ƙima don CO2 da ake tsammani da zafin jiki. Kegging BE-134 yana rage haɗarin fashewar kwalabe kuma yana sauƙaƙa cimma daidaiton carbonation. Kula da ajiyar sanyi da saka idanu akan matsa lamba na akalla mako guda bayan marufi.

A kowane hali, dace da matakin farko na sukari BE-134 zuwa salon giya da haƙurin haɗari. Conservative priming da sanyi sanyi yana ba da hanya mafi aminci don manyan giyar giyar da aka haɗe tare da sauye-sauyen marufi na BE-134 a zuciya.

Kwatanta BE-134 da sauran nau'ikan SafAle

Fermentis yana haskaka BE-134 a matsayin babban zaɓi don busassun giya na Belgian mai yaji. A cikin kwatankwacin nau'ikan SafAle, BE-134 ya yi fice tare da haɓaka mafi girma da bayyanannun ayyukan enzymatic. Har ila yau yana fahariya da m ester da dandano phenolic.

Lokacin kwatanta S-04 da BE-134, bambance-bambance a bayyane suke. S-04 yana ba da mafi tsabta, ɗanɗano mai tsaka tsaki tare da mafi kyawun flocculation don ƙarar giya. A gefe guda, BE-134 yana riƙe da ƙarin kamshin da aka samu yisti kuma yana ƙara ƙara bushewa.

Duban T-58 da BE-134, ƙarfin phenolic shine maɓalli mai mahimmanci. T-58 yana ba da kayan yaji na Belgium na yau da kullun ba tare da aikin diasaticus ba. BE-134, yayin da yake kama da phenolics, zai iya haɓaka ƙarin dextrins, yana shafar jiki da nauyi na ƙarshe.

• Jagorar shari'ar amfani: zaɓi BE-134 lokacin da bushewa da halayen yisti masu ƙarfin hali sune burin.
• Zaɓi S-04 ko US-05 lokacin da aka fi son tsabta ko ma'aunin ester tsaka tsaki.
• Zaɓi T-58 lokacin da kuke son phenolics ba tare da haɗarin diastaticus ba.

Gudanar da fermentation ya bambanta tsakanin nau'ikan. BE-134 yana buƙatar tsauraran matakai game da kamuwa da cuta saboda yanayin diastaticus. Ƙwayoyin SafAle marasa diastaticus suna buƙatar ƙarancin ƙulla amma suna amfana daga daidaitaccen tsafta.

Taƙaitaccen kwatancen SafAle yana taimakawa masu shayarwa wajen daidaita yisti tare da manufofin girke-girke. Yi la'akari da attenuation da ake so, esters, da phenolics, da kuma kula da bayan-fermentation. Wannan zai taimaka wajen yanke shawara tsakanin S-04 vs BE-134 ko T-58 vs BE-134.

Bayanan aminci da ka'idoji don masu aikin gida ta amfani da nau'in diastaticus

Fermentis yana manne da tsaftar tsafta da ƙa'idodin ƙwayoyin cuta a cikin samarwa. Wannan yana tabbatar da cewa yisti ya cika ka'idoji masu tsauri don ƙwayoyin cuta. Lesaffre da sauran masana'antun suna rubuta ayyukan cellar su da gwajin batch. Wannan ya yi daidai da tsammanin yisti na amincin abinci.

Masu aikin gida dole ne su ba da fifiko ga tsafta. Kyakkyawan tsafta ya haɗa da tsaftacewa da tsaftace fermenters, layin tarawa, kwalabe, da kayan kegging bayan gudu na diastaticus. Wannan yana hana kamuwa da cuta. Ko da ƙananan ragowar yisti mai aiki na iya sake farawa fermentation a cikin batches na gaba.

Rarraba kayan aiki ma mabuɗin ne. Yawancin masu sha'awar sha'awa suna sadaukar da fermenter ɗaya ko saitin kayan aiki don giya diastaticus. Wasu kuma suna ƙirƙirar rubutaccen tarihin gudu da matakan tsafta. Wannan tsarin yana rage haɗarin ga sauran giya kuma yana rage damar daɗaɗɗen haɗari na haɗari.

Lokacin shiryawa, ba da fifiko ga amincin mabukaci. Tabbatar da nauyi na ƙarshe kafin kwalban don rage haɗarin matsa lamba. Don rarrabawa, kegging tare da ƙarfin carbonation ko pasteurization yana ba da ƙarin iko. Wannan ya yi daidai da mafi kyawun ayyuka don sarrafa yisti na amincin abinci.

Idan raba ko siyar da giya, yin lakabi yana da mahimmanci. Bayyanar bayyanawa cewa an yi amfani da nau'in diasaticus ya zama dole. Bayanan kula akan sanyaya ko ajiya suna ba dillalai da masu siye damar adanawa da yin hidima cikin aminci. Wannan ya haɗu da bayanan gama gari na BE-134 don bayyana gaskiya.

• Bi takaddun ƙa'idodin tsaftacewa bayan batches diastaticus.
• Tabbatar da ma'aunin nauyi kafin a sanyaya ko kwalba.
• Yi amfani da keɓaɓɓen kayan aiki ko cikakkun bayanai don hana kamuwa da cuta.
• Lakabi giya waɗanda suka yi amfani da nau'in diasaticus lokacin rarrabawa.

Misalin girke-girke da ra'ayoyin gwaji tare da BE-134

Fara da girke-girke na gargajiya na Saison BE-134: 85-90% kodadde pilsner ko kodadde ale malt, 10-15% alkama, spelt, ko hatsin rai, da ainihin nauyi na 1.048-1.060. Mash a 145-151 ° F don jiki mai matsakaici. Dogara kan BE-134 don cimma bushewar ƙarshe. Yi amfani da hops na nahiyoyi a matsakaicin farashin don daidaita ɗaci. Bari yisti ya fito da bayanin kula da 'ya'yan itace da barkono.

Don saison na zamani, high-attenuation saison, ƙara 5-15% sukari mai sauƙi ko zuma don ƙara bushewa da ABV. Mash a matsakaicin matsakaici iri ɗaya. Tada fermentation zuwa 72-76°F don haɓaka esters da phenolics. Kula da nauyi na ƙarshe a hankali. Waɗannan girke-girke na BE-134 sune maɓalli don cimma laushi mai laushi ko bayanin bushewar reza.

Bincika 'ya'yan itace saisons BE-134 ta ƙara 'ya'yan itace bayan fermentation na farko ko lokacin sanyaya. 'Ya'yan itacen dutse, citrus, da 'ya'yan itace sun dace da esters na iri. Yi la'akari da ƙarin abubuwan haifuwa da haɗarin yin magana. Auna nauyi kafin marufi kuma la'akari da pasteurization ko kegging don hana wuce gona da iri.

Haɓaka ra'ayoyi sun cancanci gwadawa: biyu BE-134 tare da busassun busassun hopping don Saison mai bushewa, ko haɗa shi tare da ƙwararrun malt masu duhu don kayan yaji, sigar amber. Ƙananan yanayin zafi na dusar ƙanƙara yana ƙaruwa da fermentability. Ƙananan ƙari na invert ko dextrin syrup yana taimakawa sarrafa jiki ba tare da sadaukar da bushewa ba.

• Gwajin ƙaramin tsari: raba batches don kwatanta 68°F da 75°F fermentation da ɗanɗanon bayanin kula.
• Daidaita lokaci: ƙara 'ya'yan itace a cikin na biyu tare da sanyaya don daidaita ƙarfin ƙamshi.
• Gwaje-gwajen marufi: firamare a cikin-kwalba, keg force-carbonate, da haɗarin sanyi don ganin wanne ne ke adana halayen da ake so.

Ajiye cikakkun bayanai akan kowane gwaji. Fermentis yana ba da shawarar gwada nau'ikan nau'ikan a ƙarƙashin yanayin masana'antar ku kafin yin sikeli. Yi amfani da waɗannan ra'ayoyin BE-134 na gwaji don tace girke-girke. Gina kasida na tabbataccen girke-girke na Saison BE-134 don brews na gaba.

Abubuwan albarkatu, bayanan fasaha da ƙarin karatu

Fara da Fermentis BE-134 TDS na hukuma don tabbatar da cikakkun bayanai kamar yuwuwar da shawarar sashi. Takardar bayanan fasaha tana ba da takamaiman adadi don tsara gwaje-gwajen ku ko batches ɗin samarwa.

Yi nazarin binciken Fermentis don fahimtar ayyukan BE-134. Nazarin fermentation yana ba da cikakken bayani game da matakan attenuation, ester da mahadi na phenolic, da motsin motsi a cikin yanayin zafi daban-daban. Wannan bayanin yana taimakawa saita kyakkyawan fata don attenuation da dandano.

Bincika albarkatun Lesaffre Fermentis don ƙarin fahimtar samfuran su. Shafukan samfuran su suna kwatanta nau'ikan SafAle da jerin zaɓuɓɓuka masu alaƙa kamar S-04, T-58, da US-05. Wannan mahallin yana taimakawa matsayin zama-134 a cikin nau'ikan damuwa da kuma cutar kanjamau a cikin zaɓin hanyoyin don gwajin rarrabuwa.

Tuntuɓi ma'auni na masana'antu don aikin lab. EBC Analytica da hanyoyin sarrafa ƙwayoyin cuta na ASBC sun sami goyan bayan masana'antun. Suna aiki azaman tushe don gwaji da tabbacin inganci lokacin aiki tare da nau'ikan diastaticus.

• Zazzage Fermentis BE-134 TDS don ƙimar nazari da sigogin gwaji.
• Nemi bayanan masana'anta akan motsin motsi da matrices masu azanci yayin shirin matukin jirgi.
• Yi amfani da wallafe-wallafen da aka yi bita don samun zurfin fahimta cikin Saccharomyces cerevisiae var. diastaticus.

Yi amfani da rahotannin al'umma don fa'ida mai amfani. Tarukan Gida da Gwaje-gwaje na Biya & Brewing sau da yawa suna bayyana halaye na ainihi na duniya ba dalla-dalla a cikin zanen gado ba. Duba waɗannan rahotanni azaman ƙarin bayani zuwa takaddar bayanan fasaha na BE-134 da jagorar Fermentis.

Ajiye cikakkun bayanai yayin gwaje-gwaje. Kwatanta bincikenku tare da Fermentis BE-134 TDS da rikodin sakamakon binciken haifuwa. Wannan yana tabbatar da sake haifuwa da amintaccen kulawa a samarwa.

Kammalawa

Fermentis SafAle BE-134 Ƙarshen yisti: BE-134 ya fito fili a matsayin mai ƙarfi, busasshiyar yisti mai daidaitawa ga masu shayarwa da ke yin niyya mai girma da kuma ƙarewa. Ƙarfinsa na samar da ƙamshi na 'ya'yan itace dabam-dabam da phenolic ya sa ya zama cikakke ga giya irin na Saison da sauran girke-girke waɗanda ke amfana daga esters masu yaji. Lokacin yin shayarwa tare da BE-134, yi tsammanin ƙarancin nauyi na ƙarshe da kuma yanayin rayuwa, muddin ana sarrafa fermentation tare da kulawa.

Mahimman hanyoyin ɗaukar aiki sun haɗa da amfani da shawarar allurai (50-80 g/hl), kiyaye yanayin zafi tsakanin 64-76°F don siffanta ƙamshi, da tabbatar da kwanciyar hankali na ƙarshe kafin marufi. Tsaftatacciyar tsafta da ma'auni daidai suna da mahimmanci don rage haɗarin kamuwa da cuta da kuma adana yuwuwa. Don mafi kyawun amfani da BE-134, sarrafa iskar oxygen, ƙimar ƙima, da lokacin fermentation don daidaitawa tare da bayanan mash ɗin ku da manufofin attenuation.

Shawarwari na ƙarshe shine don gudanar da ƙananan gwaji don daidaita jadawalin dusar ƙanƙara, zafin jiki, da marufi don tsarin ku. Koma zuwa takardar fasaha na Fermentis da rahotannin al'umma don daidaita tsarin ku da warware matsalar. Tare da kulawa mai kyau, BE-134 na iya zama amintacciyar amintacciyar aboki ga masu shayarwa da ke da niyyar haɓaka ƙarfin hali da ɗanɗano irin na Saison.

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