Biya mai ƙonawa tare da Fermentis SafBrew DA-16 Yisti

DA-16 yana samuwa a cikin fakiti 25 g da 500 g, tare da rayuwar shiryayye na watanni 36. Ana buga mafi kyawun kwanan wata akan kowane buhu.

Ana siyar da DA-16 a matsayin busasshen yisti na giya. An san shi don ƙirƙirar ƙwanƙwasa, ƙaƙƙarfan giya ba tare da rasa halayen hop ba. Wannan gabatarwar yana haskaka abin da ake tsammani lokacin amfani da DA-16 don busassun, 'ya'yan itace, ko giya masu girma.

Key Takeaways

• Yisti Fermentis SafBrew DA-16 Yisti ne Duk-In-1 yisti mai bushewa wanda aka ƙera don bushewa sosai.
• DA-16 bita yana nuna aiki mai ƙarfi a cikin Brut IPA da sauran ƙamshi, giya masu daɗi.
• Akwai a cikin fakiti 25 g da 500 g tare da rayuwar shiryayye na watanni 36.
• An ƙera shi don adana ƙamshi na hop da 'ya'yan itace yayin da ake samun haɓaka mai girma.
• Masu sauraro masu manufa: Masu sana'ar sana'a na Amurka da ƙwararrun ƙwararrun ƙwararrun ƙwararrun masu neman busasshen yisti na giya.

Bayanin Yisti Fermentis SafBrew DA-16

Fermentis SafBrew DA-16 ya haɗu da takamaiman Saccharomyces cerevisiae DA-16 iri tare da amyloglucosidase enzyme. Wannan yana haifar da maganin Duk-In-1™. Yisti, wani nau'in POF, an zaɓi shi don bayanin martabar ester da dacewa tare da hops na aromatic. Haɗin ya haɗa da maltodextrin, glucoamylase daga Aspergillus niger, da E491 emulsifier don daidaita busasshen samfurin.

Wannan samfurin yana da kyau ga masu shayarwa da ke neman haɓakawa sosai da bayyanannun bushewa. Yana da cikakke don tsara IPAs na lalata ko hop-gaba, giya masu 'ya'yan itace waɗanda ke buƙatar matsananciyar haifuwa. Enzyme yana taimakawa canza dextrins zuwa sugars masu fermentable, yana tabbatar da cikakken fermentation ko da a cikin manyan nauyin nauyi.

Salon manufa sun haɗa da busassun giya, giya masu kamshi tare da bayyana halin hop. Saccharomyces cerevisiae DA-16 na iya ɗaukar babban abun ciki na sukari, yana isar da ƙwaƙƙwaran bakin ciki. Enzyme amyloglucosidase yana ci gaba da aiki yayin fermentation, yana ba da damar sukari zuwa yisti. Wannan yana tallafawa matakan barasa har zuwa kusan 16% ABV lokacin da aka sarrafa shi daidai.

• Abun da ke ciki: Active bushe Saccharomyces cerevisiae DA-16, maltodextrin, glucoamylase (amyloglucosidase) daga Aspergillus niger, emulsifier E491.
• Matsayi: Duk-In-1 ™ yisti-da-enzyme gauraye don babban attenuation da tsananin zafi / ƙamshi.
• Mafi amfani: Brut IPA da sauran bushe, hop-gaba, 'ya'yan itace masu 'ya'yan itace; dace da high-nauyi fermentations.
• Ƙaddamarwa: Zaɓi daga shirin nunawa don samar da ester da kuma dacewa yayin aiki tare da aikin enzyme.

Masu shayarwa yakamata suyi la'akari da wannan bayyani na DA-16 azaman jagorar fasaha don ƙirar girke-girke da shirin fermentation. Haɗin Saccharomyces cerevisiae DA-16 da amyloglucosidase enzyme yana tabbatar da haɓakar tsinkaya. Wannan yana taimakawa jaddada hop aromatics ba tare da lalata sha ba.

Me yasa Zabi Haɗin Yisti-da-Enzyme don Brewing

Yin amfani da cakuda yisti-da-enzyme a cikin shayarwa yana ba da fa'ida mai mahimmanci. Enzyme, irin su amyloglucosidase, ya rushe hadaddun dextrins zuwa mafi sauƙi sugars. Ana amfani da waɗannan sikari da yisti, wanda zai kai ga bushewa.

Masu sana'a masu sana'a suna godiya da fa'idodin yisti Duk-In-1. Wannan tsarin yana sauƙaƙa ranar sha ta hanyar kawar da buƙatar fakitin enzyme daban. Yana daidaita tsarin, yana rage kurakurai, kuma yana goyan bayan babban attenuation ba tare da ƙarin bayanai ba.

Amfanin haɗin enzyme yisti yana haɓaka fiye da nauyi da daidaituwa. Suna haɓaka ƙamshi da jin daɗin baki. Tare da ƙarin fermentable substrate, ester-samar nau'in samar da haske bayanin kula. Waɗannan esters suna haɓaka ƙamshi na hop, suna sa su ƙara bayyana a cikin busassun salo.

Giya da ke neman matsananciyar bushewa da ƙarfin ƙamshi suna amfana daga wannan gauraya. Salo kamar Brut IPA da busassun ruwan inabi sha'ir riba daga aikin haɗin gwiwar enzyme da yisti. Masu shayarwa da ke neman babban abun ciki na barasa tare da raƙuman jiki za su sami wannan hanya mai mahimmanci.

• Dalilin da ya sa yake aiki: Canjin Enzymatic yana haifar da sikari mai ƙwaya don cikakken aikin yisti.
• Yadda yake sauƙaƙa busawa: Duk-In-1 fa'idodin yisti yana rage sarrafawa da damar kuskure.
• Flavor lift: Amfanin gauran enzyme yisti yana taimakawa haɓaka esters masu 'ya'yan itace da kasancewar hop.

Ayyukan Fermentation da Halayen Ragewa

Fermentis SafBrew DA-16 yana nuna jujjuyawar sukari mai ƙarfi, yana ƙetare nau'ikan alewa na yau da kullun. Sakamakon Lab yana nuna cewa DA-16 ya sami fa'ida a bayyane na 98-102% a ƙarƙashin ingantattun yanayi. Wannan yana haifar da ƙarewar bushewa sosai, ana ɗauka cewa wort ɗin yana da cikawa.

Gwaje-gwaje na farko sun nuna alamun DA-16 a cikin haɓakar barasa a cikin kwanakin farko na fermentation. Haƙurin sa na barasa ya kai har zuwa 16% ABV, manufa don kera ƙarfi, busassun giya. Ƙarfin haɓakar yisti mai girma na wannan yisti, haɗe tare da aikin enzyme, da kyau yana canza dextrins wanda yawancin alewa suka bari a baya.

Flocculation yana da matsakaici, wanda ke nufin sedimentation ba nan da nan ba. Wannan yanayin yana taimakawa wajen kiyaye tsabta yayin kwandon shara da tanki. Hakanan yana tabbatar da daidaiton sakin CO2 yayin fermentation. Fermentis yana ba da shawarar bin ka'idodin haifuwa da gudanar da batches na matukin jirgi kafin haɓakawa.

• Kinetics na fermentation: saurin aiki da wuri, tsayayyen lokacin ƙarewa.
• Halayen attenuation: kusan-cikakken amfani da sukari lokacin da yanayin zafi da ƙa'idodin daidaita ƙimar ƙimar.
• Sakamakon bakin ciki: ingantaccen bayanin martaba mai bushewa tare da haɓakar ƙarfin ABV.

Ga masu shayarwa da ke niyya takamammen nauyi na ƙarshe, yin amfani da wannan babban yisti mai ƙarfi zai haifar da ƙarancin sukarin da ya rage. Gudanar da fermentations na gwaji tare da takamaiman wort da tsarin dusar ƙanƙara don cimma cikakkiyar ma'auni tsakanin bushewa da jiki.

Flavor da Bayanin Haɓaka don Biyayyar Hoppy da 'Ya'yan itace

Bayanan dandano na DA-16 yana da tsabta, bushe sosai. Wannan yana haɓaka halayen hop ba tare da gabatar da bayanan yaji ko phenolic ba. Daidai ne ga IPAs na Yammacin Kogin Yamma, salo na New England, da busassun lagers. Waɗannan giya suna buƙatar tsabta da haske.

Bayanan kula na Brewers sun furta esters na 'ya'yan itace waɗanda suka dace da citrusy da nau'in hop na wurare masu zafi. Lokacin da aka haɗe shi da hops kamar Citra, Mosaic, da Cascade, yisti yana buɗe abubuwan da ake so. Wannan yana haɓaka ƙarfin da aka gane a cikin gilashin.

Yisti da mu'amalar hops suna jin daɗin ƙamshin giya na gaba yayin da yake kiyaye ɓangarorin ƙwanƙwasa. Haɓakawa mafi girma yana haifar da jiki mai sauƙi da ɗaga ƙamshi mafi girma. DA-16 yana da kyau lokacin da kuke son mai hop da kayan kamshi masu canzawa su haskaka ba tare da saura zaƙi ya rufe su ba.

• Tsaftace, bushewar gamawa wanda ke nuna daɗin ɗanɗano
• Esters 'ya'yan itace waɗanda ke ba da fifikon citrus da bayanin kula na wurare masu zafi
• POF- profile, guje wa clove da phenolic kashe dandano
• Yana aiki da kyau tare da ƙari na hop na marigayi, whirlpool, da bushewar hopping

Zaɓi DA-16 don ƙirƙira, giya mai bayyanawa tare da halayen hop na gaba. Daidaita jadawalin hopping da lokacin tuntuɓar don daidaita esters 'ya'yan itace da ƙamshin giya na gaba a zub da ƙarshe.

Shawarwari na Sashi da Yanayin Haɗi

Don cimma daidaiton sakamako tare da Fermentis SafBrew DA-16, bi shawarwarin kashi na masana'anta. Nufin adadin DA-16 a cikin kewayon da aka ba da shawarar. Wannan yana tabbatar da attenuation da ake so kuma yana adana ƙamshi masu ƙamshi.

Matsakaicin adadin ya kamata ya kasance tsakanin 100-160 g/hl, dangane da nauyin giya da lafiyar yisti. Don ƙananan giya masu nauyi da al'adun yisti masu aiki, ƙananan ƙarshen wannan kewayon ya fi dacewa.

Don fermentation na farko, kula da zafin jiki tsakanin 20-32 ° C. Wannan kewayon zafin jiki yana ba da damar nau'in don bayyana bayanan ester yayin da yake tabbatar da cewa sukari ya cika.

• Fitar da kai kai tsaye: zafin zafin fermentor mai niyya na 25°C–35°C don fara aiki da sauri.
• Batches na kasuwanci: zaɓi adadin allurai 100-160 g/hl dangane da gwajin matukin jirgi da daidaita ma'auni.
• Gwaji yana gudana: gwada adadin DA-16 a ƙarshen kewayon don daidaita attenuation da jin daɗin baki.

Kula da nauyi da ƙamshi yayin fermentation. Daidaita adadin DA-16 da zafin jiki na fermentation 20-32 ° C kamar yadda ake buƙata. Wannan zai taimaka wajen tace halayen giya na ƙarshe.

Hanyoyin Fitar: Kai tsaye Pitch vs. Rehydration

Fermentis SafBrew DA-16 za a iya kafa shi kai tsaye ko a sake shayar da shi kafin ƙari. Yin jigon kai tsaye ya haɗa da ƙara sachet kai tsaye cikin wort a zazzabi na fermentation. Tabbatar cewa zazzabi na fermenter ya bambanta daga 25°C zuwa 35°C (77°F–95°F) don daidaitawa da mafi kyawun kewayon yisti.

Don rehydration, bi hanya madaidaiciya. Yi amfani da ruwa ko wort a 25°C – 37°C (77°F – 98.6°F), da nufin rabon kusan sau 10 nauyi ko ƙarar sachet. Bada yisti ya zauna na minti 15 ba tare da motsawa ba. Sa'an nan kuma, a hankali a motsa don sake dakatar da sel da yin tsalle da sauri.

• Ƙofar iyawa: ƙidayar ƙidayar da ta fi 1.0 × 1010 cfu/g tana goyan bayan ingantaccen hadi ko kun sake sake ruwa ko farar kai tsaye.
• Tukwici na aiki: yanayin yanayin daidaitawa yayin ƙari don guje wa girgizar zafi da haɓaka farfadowar tantanin halitta.

Zaɓi hanyar da ta dace da ayyukan masana'antar ku da girman tsari. Ƙananan masana'antun giya na iya sake shayar da yisti don ingantaccen iko akan ayyukan farko. Manyan ayyuka na iya fifita filin DA-16 kai tsaye don saurin sa da sauƙi, da aka ba da ingantattun dabaru da sarrafa zafin jiki.

Bayan buɗewa, sake rufe buhunan da ba a yi amfani da su ba kuma adana su a zazzabi na 4 ° C. Yi amfani da fakitin da aka buɗe a cikin kwanaki bakwai don kiyaye dawwama da daidaito a cikin abubuwan da suka biyo baya.

Yiwuwa, Tsafta, da Ƙayyadaddun Kwayoyin Halitta

Fermentis SafBrew DA-16 ya zo tare da garantin ƙidayar yisti sama da 1.0 × 10^10 cfu/g. Wannan babban ƙarfin DA-16 yana tabbatar da ingantaccen farawa mai ƙarfi da daidaituwar ƙima. Yana da mahimmanci a sanya shi daidai don sakamako mafi kyau.

Ana kiyaye tsabtar DA-16 a matakin tsabta> 99.9%. Hanyoyin samar da ƙungiyar Lesaffre suna tabbatar da ingancin ƙananan ƙwayoyin cuta. Wannan yana rage ƙananan ƙwayoyin da ba'a so waɗanda zasu iya lalata dandano ko kwanciyar hankali na giya.

An ba da ƙayyadaddun ƙayyadaddun ƙwayoyin cuta don taimakawa masu shayarwa su duba ingancin tsari da sarrafa ayyukansu. An saita iyakoki don gurɓataccen abu na gama-gari. Wannan don kare halayen giya ne.

• Kwayoyin Lactic acid: <1 cfu / 10^7 kwayoyin yisti
• Kwayoyin acetic acid: <1 cfu / 10^7 kwayoyin yisti
• Pediococcus: <1 cfu / 10^7 Kwayoyin yisti
• Jimlar ƙwayoyin cuta: <5 cfu / 10^7 ƙwayoyin yisti
• Yisti na daji: <1 cfu / 10^7 kwayoyin yisti

Ana tabbatar da bin ka'idodin ta hanyar gwajin tsari. Wannan ya haɗa da hanyoyin kamar EBC Analytica 4.2.6 da ASBC Microbiological Control-5D. Waɗannan gwaje-gwajen sun tabbatar da rashin ƙwayoyin cuta masu cutarwa a cikin kuri'a na yisti.

An samar da tabbacin samarwa ta tsarin samar da yisti na ƙungiyar Lesaffre. Yana haɗuwa da sarrafa ingancin cikin gida tare da bayanan batch ɗin da za a iya ganowa. Masu shayarwa za su iya amfani da ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙwayoyin cuta da rahotanni masu yuwuwa don tallafawa tabbacin inganci da karɓa mai yawa.

Don amfani na yau da kullun, bi umarnin alamar don sarrafa fakiti. Ajiye yisti a cikin firiji don ci gaba da iyawarsa. Wannan yana tabbatar da ku isa da tsammanin DA-16 yiwuwar cfu lokacin yin tsalle.

Amfani da DA-16 don Brut IPA da Sauran Busassun Salon Aromatik

Fermentis yana ba da shawarar DA-16 don Brut IPA saboda ƙarancin bushewar sa da jiki mai haske. Wannan yana nuna ƙanshin hop. Enzyme amyloglucosidase yana rushe dextrins zuwa masu ciwon sukari. Wannan tsari yana tafiyar da yanayin bushewar Brut IPA.

DA-16 yana aiki kamar busassun yisti IPA, yana ƙarewa sosai ba tare da tsangwama ba. Yana da cikakke ga waɗanda ke neman ƙwanƙwasa, suna samar da esters masu 'ya'ya yayin da suke tsaftace ƙorafi. Wannan ma'auni ya sa ya zama manufa don ƙamshi, hop-gaba giya.

Don haɓaka daɗin ɗanɗano, yi amfani da abubuwan da suka makara kettle, cajin magudanar ruwa, da busasshen busassun karimci. Waɗannan fasahohin suna ba da damar DA-16 Brut IPA don bayyana mai hop mai maras tabbas da mafarin terpene. Ta wannan hanyar, bushewar giyan ba a rufe ba.

Don ingantacciyar sakamako, kiyaye yanayin zafi a cikin kewayon da aka ba da shawarar. Wannan yana kare halayen ester. Isassun adadin tantanin halitta da iskar oxygen suma mabuɗin ne, suna tabbatar da ƙaƙƙarfan attenuation a cikin fermentation na Brut IPA.

• Yi niyya ƙaƙƙarfan ƙaƙƙarfan ƙarewa don isa jikin hasken salon.
• Faɗaɗɗen ƙarin hop na ƙarshen zamani da busassun busassun hopping don ƙara ƙamshi.
• Kula da isasshen oxygenation da matakan abinci mai gina jiki don haɓaka mai ƙarfi.

A cikin yin wasu busassun salon kayan ƙanshi, yi amfani da ka'idodi iri ɗaya. Yi amfani da DA-16 don rage ragowar dextrins da tsara jadawalin hop don ƙanshi. Sarrafa fermentation don adana m aromatics. Wannan hanya tana tabbatar da bayanin martaba mai haske, mai tsananin kamshi, irin busassun IPAs na zamani.

Sarrafa Haɗin Haɓaka Mai Girma tare da DA-16

Lokacin da ake shirya babban ƙarfin nauyi tare da DA-16, fara da saita maƙasudai na gaske. Fermentis ya nuna cewa barasa na iya kaiwa zuwa 16% ABV tare da nauyin wort kusa da 30 ° P. Yana da kyau a gwada kananan batches kafin a kai ga cikar samarwa.

Tabbatar da lafiyar yisti shine mabuɗin don guje wa sluggish ko makale fermentations. Yi amfani da ƙididdige ƙimar ƙima na 100-160 g/hl. Oxygenate ko aerate da wort da kyau kafin fara. Har ila yau, ƙara abubuwan gina jiki a lokacin aiki. Waɗannan matakan suna taimakawa rage damuwa na yisti da goyan bayan tsayayyen attenuation.

Enzyme a cikin DA-16 yana ƙara yawan sukari mai ƙima, wanda ke haɓaka yawan barasa amma kuma yana iya ƙara matsa lamba na osmotic akan sel. Yana da mahimmanci a kula da yanayin zafi sosai. Mai sanyaya, sarrafa fermentation yana taimakawa iyakance abubuwan dandano yayin adana bayanan ester iri.

Bi kinetics na fermentation tare da karatun nauyi sau biyu kowace rana da wuri, sannan sau ɗaya kowace rana yayin da aiki ke raguwa. Idan fermentation ya tsaya, duba tarihin narkar da iskar oxygen, jadawalin abinci mai gina jiki, kuma la'akari da tausasawa ko yanayin zafin jiki mai sarrafawa. Guji sake yin bututu mai nauyi.

• Pitch 100-160 g / hl don manyan nauyin nauyi.
• Oxygenate kafin dasa shuki; guje wa iskar oxygen daga baya don hana oxidation.
• Yi amfani da ƙarin abubuwan gina jiki a cikin sa'o'i 48-72 na farko.
• Rike zafin ferment don sarrafa samar da ester.

Gudanar da gwajin matukin jirgi a ƙarƙashin ƙayyadaddun yanayin masana'antar ku. Fermentis yana ba da shawarar gwaji kafin amfani da kasuwanci don tabbatar da cewa har zuwa 16% ABV ana iya cimma su ba tare da lalata inganci ba. Aiwatar da waɗannan manyan nasihun fermentation na OG don daidaita tsarin sarrafawa da haɓaka ingantaccen sakamako tare da DA-16.

Tasiri kan Ƙashin Hop da Dabaru don Ƙarfafa Maganar Hop

Fermentis SafBrew DA-16 ya haɗu da aikin enzyme amylolytic tare da halayen yisti mai samar da ester. Wannan cakuda yana haɓaka sakin ƙamshi na hop daga masu ƙima. Hakanan yana haɓaka esters masu 'ya'yan itace, suna haɓaka nau'ikan hop na zamani.

Zaɓi hops tare da halaye iri-iri, kamar Citra, Mosaic, da Cascade. Abubuwan da aka makara a lokacin tafasa suna taimakawa wajen adana mai. Yin tsalle-tsalle a yanayin zafi mai sanyi yana fitar da mai yadda ya kamata, yana guje wa mahaɗan ganyayyaki masu ƙarfi.

Aiwatar da jaddawalin busassun busassun da aka yi niyya don yin amfani da canjin yanayin rayuwa yayin haifuwa mai aiki. Ƙara hops a lokacin farkon aiki fermentation damar yisti enzymes su canza hop precursors zuwa sabon aromatic mahadi.

• Ƙarshen tafasa: amintaccen mai mai canzawa tare da ƙarancin zafi mai ƙarancin zafi.
• Wurin ruwa: sanyi zuwa 70–80°F (21–27°C) don daidaitaccen hakar.
• Active fermentation: gajeren lamba (48-72 hours) don biotransformation riba.
• Maturation busassun hops: yi amfani da lallausan lamba da sarrafa sanyi-sanyi don guje wa bayanan ciyawa.

Dabarun bushewa suna da mahimmanci. Zaɓi adadin hop da lokutan hulɗa bisa la'akari da nauyin giya da ƙarfin ƙamshin da ake so. Kula da yanayin zafi don hana yawan haƙar ciyayi.

Busasshiyar bushewa tare da DA-16 sau da yawa yana ƙarfafa ƙamshin hop, yana sa su ƙara fayyace. Shirye-shiryen ƙari a kusa da ayyukan enzyme yana haɓaka ƙanshin hop DA-16 ba tare da katse bayanan bayanan ba.

Matakan da suka dace sun haɗa da daidaita kettle da ƙari na whirlpool tare da busassun hops. Gyara lokutan lamba da samfurin canje-canjen azanci. Waɗannan gyare-gyaren gyare-gyaren hop na kyauta kuma suna adana haske, masu fa'ida masu fa'ida sukan nema.

Kwatanta SafBrew DA-16 zuwa Makamantan Samfuran Fermentis

Brewers da ke fuskantar yanke shawara tsakanin DA-16 da HA-18 za su gano bambance-bambance masu mahimmanci a cikin samfuran fermentation. DA-16 wani nau'i ne na musamman na yisti da enzymes, wanda aka tsara don matsanancin bushewa da bayanin martaba mai tsabta. Yana da manufa don bushe, salon kayan kamshi kamar Brut IPA.

HA-18, a gefe guda, yana da nufin haɓaka matakan barasa, har zuwa 18% ABV. Hakanan yana gabatar da bayanin kula na phenolic, yana mai da shi cikakke ga ales na gidan gona ko sha'ir.

Lokacin kwatanta nau'ikan SafAle, muna ganin bambanci sosai. SafAle S-04 da US-05 sune nau'ikan POF-ale na yau da kullun, tare da matsakaicin raguwa kusan 83-84% ADF. Wannan yana haifar da giya tare da ƙarin ragowar sukari da daidaitaccen ɗanɗanon malt-hopped. Sabanin haka, DA-16 yana samun ban sha'awa 98-102% ADF, yana haifar da busasshiyar giya.

• Yi amfani da DA-16 lokacin da matsanancin bushewa da haɓakar hop ko ƙamshin 'ya'yan itace sune fifiko.
• Zaɓi HA-18 don halayen phenolic da giya masu yawan gaske.
• Zaɓi nau'ikan SafAle don bayanan martaba na IPA na gargajiya ko lokacin da kuke son ƙarin jiki da zaƙi.

Bambance-bambance masu amfani tsakanin DA-16 da HA-18 sun wuce kawai attenuation. Dukansu sun ƙunshi enzymes don fermentation dextrin, amma sakamakonsu na azanci ya bambanta saboda samar da phenolic da kuma jurewar barasa. Lokacin yanke shawara tsakanin DA-16 da HA-18, la'akari da burin girke-girke, sarrafa yisti, da jin daɗin bakin da ake so.

Lissafin Ƙirar Ƙarfafawa don Amfani da DA-16

Tsara ranar girkin ku a kusa da maƙasudin nauyi na asali da ake tsammani ABV. DA-16 na iya tallafawa haɓakar haɓakawa sosai, kaiwa matakan ABV kusa da 16% tare da babban OG. Saita jadawalin hop don ƙarin ƙari da bushewa don kare ƙamshi.

Yi amfani da wannan jerin abubuwan bincike na DA-16 don tsara mahimman matakai kafin dumama ruwan yajin aiki. Tabbatar da lissafin hatsi, adadin manufa, da hanyar iskar oxygen. Jerin abubuwan gina jiki da ake buƙata, masu mahimmanci ga worts masu nauyi.

• Sashi da sakawa: nufin 100-160 g / hl. Zaɓi farar kai tsaye a 25-35 ° C ko sake rehydrate a 25-37 ° C ta amfani da 10 × ruwa mai girma ko wort, huta minti 15, motsawa a hankali, sa'an nan kuma ƙara.
• Gudanar da yisti: adana fakitin da ba a buɗe ba ta jagorar Fermentis. Sake rufe buhunan buhunan da aka buɗe kuma a sanya su cikin firiji a 4 ° C; amfani a cikin kwanaki bakwai.
• Oxygenation: tabbatar da isassun iskar oxygen da aka narkar da kafin a dasa don yaduwa mai kyau a cikin ferments mai girma.
• Abubuwan gina jiki: ƙara abubuwan gina jiki na yisti don ƙalubale, batches masu nauyi mai nauyi don gujewa makalewa.

Gudanar da ƙananan benci ko gwaji na matukin jirgi kafin yin sikeli zuwa cikakken samarwa. Jerin duk-In-1 yisti yana taimaka wa bin diddigin attenuation, bayanin kula, da mu'amalar hop yayin waɗannan gwaji.

1. Shirye-shiryen riga-kafi: tabbatar da OG, ABV manufa, sinadarai na ruwa, da lokacin hopping.
2. Shiri: shayar da ruwa ko shirya jadawali kai tsaye da sanyin wort zuwa zafin jiki.
3. Pitching: bi matakan shan ruwa ko taga kai tsaye da lokacin rikodin.
4. Sarrafa fermentation: saka idanu akan yanayin zafi da tsammanin aiki mai ƙarfi da haɓakar haɓaka.
5. Kimantawa: samfurin nauyi da ƙamshi, daidaita shawarwarin girke-girke na gaba DA-16 dangane da sakamako.

Ajiye taƙaitaccen tarihin nauyi, zafin jiki, da sakamakon azanci. Yi amfani da shawarwarin girke-girke na DA-16 daga kowane gwaji don tace bayanan mash, ƙarin abubuwan gina jiki, da lokacin hop don sakamako mai maimaitawa.

Lokacin matsawa zuwa manyan batches, maimaita gwaje-gwajen matukin jirgi kuma tabbatar da jerin abubuwan yisti Duk-In-1 a cikin ayyukan samarwa. Wannan tsari yana rage sauye-sauye kuma yana inganta daidaituwa tare da Fermentis SafBrew DA-16.

Packaging, Conditioning, and Carbonation La'akari

Lokacin amfani da Fermentis SafBrew DA-16, yi tsammanin tsawaita lokacin sanyaya a wasu batches. Yanayin DA-16 yawanci yana haifar da raguwar sukarin da ya rage saboda yawan raguwa. Wannan yana haifar da kintsattse, bushewar baki da giya wanda ya fi dacewa da narkar da CO2 yayin marufi.

Brut IPAs yana da niyya don jin daɗin rai. Maƙasudin carbonation don Brut IPA zuwa mafi girma CO2 juzu'i don cimma ƙananan kumfa mai tsayi. Lokacin kwandishan kwalban Brut IPA, sarrafa carbonation a hankali. Karancin sukarin da ya rage yana rage haɗarin sake haifuwa, amma sauran yisti da duk wani ƙarar sukari na iya ƙara matsa lamba da sauri.

Shirya busassun giya na buƙatar kulawa mai ƙarfi akan ɗaukar iskar oxygen da matakan CO2. Yi amfani da rufaffiyar canja wuri da iyakoki masu hana iskar oxygen lokacin da zai yiwu. Don daidaiton sakamako, fi son ƙarfin carbonation a cikin tankuna marasa ƙarfi don aminci da tsinkaya, wanda ke da mahimmanci ga barasa da aka rage sosai.

• Rage narkar da iskar oxygen yayin cikawa don kare ƙamshin hop da rayuwar shiryayye.
• Lokacin yin kwalba, ƙididdige yawan sukari a cikin ra'ayin mazan jiya don rage haɗarin haɓakar carbon.
• Yi la'akari da kegging ko cika matsi don kiyaye daidaitaccen carbonation da guje wa bama-bamai na kwalba.

Matakan bayyanawa suna da mahimmanci don daidaita bayyanar kafin marufi. DA-16 yana nuna matsakaicin flocculation, don haka ba da damar daidaitawa lokaci ko amfani da finning da tacewa mai laushi don tsabtar da ake so. Ciwon sanyi na kwanaki da yawa na iya hanzarta fitar da yisti da sauƙaƙe buƙatun tacewa.

• Ciwon sanyi kuma bari yisti ya daidaita kafin canja wuri.
• Yi canja wuri mai sauƙi mara oxygen zuwa tankuna masu haske don ƙarfin carbonation.
• Saita kundin CO2 dangane da salon da kayan gilashi; Brut IPAs suna amfana daga mafi girma, bayanin martaba.

Kula da kwalabe yayin sanyaya idan kun zaɓi firamare. Ajiye bayanan zafin jiki, ƙimar ƙima, da sararin kai don gano kowane bambance-bambancen carbonation. Kyakkyawan ma'auni da kamewa yayin busassun busassun giya suna rage haɗarin aminci da isar da bayanin martaba da ake tsammani daga yanayin DA-16 da carbonation don Brut IPA.

Tsaro, Adana, da Shawarwari Masu Sarrafawa

Don tabbatar da yuwuwar Fermentis SafBrew DA-16, adana shi a ƙarƙashin yanayin sarrafawa. Don ajiya har zuwa watanni shida, kiyaye shi ƙasa da 24 ° C. Don adana tsawon lokaci, ana ba da shawarar yanayin zafi ƙasa da 15 ° C. Gajerun balaguron balaguro har zuwa kwanaki bakwai ana karɓa ba tare da lahani ba.

Buɗen buhunan buɗaɗɗen suna buƙatar ƙarin kulawa. Sake rufe jakar kuma a sanyaya a 4°C (39°F). Yi amfani da buhunan da aka sake rufewa a cikin kwanaki bakwai. Kada a yi amfani da jakunkuna masu laushi, kumbura, ko nuna ɓarna a fili.

• Alamar buɗe fakitin tare da ranar buɗewa.
• Juya hannun jari don a fara amfani da tsofaffin batches.
• Mutunta rayuwar shiryayye watanni 36 daga ranar samarwa.

Matsayin masana'anta na Lesaffre sun tabbatar da samfurin ya dace da iyakoki na ƙwayoyin cuta da kuma buƙatun ƙwayoyin cuta. Wannan babban tsafta yana tallafawa amintaccen amfani a cikin saitunan mashaya kuma yana taimakawa hana abubuwan dandano masu alaƙa da gurɓatawa.

Ƙirƙiri tsarin tsaftar abinci na asali don amincin sarrafa yisti. Yi amfani da tsaftataccen ruwa, tsaftataccen kayan aiki da tasoshin don shayar da ruwa ko fiɗa kai tsaye. Guje wa gurɓacewar giciye ta hanyar raba albarkatun ƙasa da wuraren da aka gama giya.

• Tsaftace kayan aikin sake ruwa kafin amfani.
• Sanya safar hannu kuma bi ka'idojin tsabtace wurin.
• Zubar da ɓangarorin da suka lalace da yisti da aka kashe ta kowace ƙa'idodin gida.

Saka idanu yanayin ajiya tare da sauki log ko thermometer. Share bayanai tare da duban gani na yau da kullun suna taimakawa kiyaye ajiyar DA-16 daidai kuma abin dogaro. Waɗannan matakan suna kare aikin fermentation da amincin mashaya.

Kammalawa

Fermentis SafBrew DA-16 ya fito waje a matsayin cikakken yisti da kunshin enzyme don bushe-bushe, giya masu kamshi. Wannan taƙaitaccen DA-16 yana nuna ikonsa na cimma babban ƙima da ƙaƙƙarfan matakan barasa. Ya dace da Brut IPA da irin wannan salon, yana buƙatar bushewa mai tsabta da ɗanɗano mai daɗi.

Haɗin amyloglucosidase da nau'in POF-Saccharomyces cerevisiae yana haɓaka esters kuma yana adana halayen hop. Wannan yana bayyana a cikin sakamakon amfani da Citra da Mosaic hops. Cikakken bita na samfurin Fermentis ya tabbatar da cewa DA-16 yana samar da 'ya'yan itace, barasa masu fa'ida ba tare da dandanon phenolic maras so ba lokacin amfani da shi daidai.

Don batches masu nauyi, kulawa da hankali yana da mahimmanci. Bi shawarar da aka ba da shawarar, yanayin zafi, da tabbatar da ingantaccen abinci mai gina jiki da iskar oxygen. Masu shayarwa da ke neman mafi kyawun yisti don Brut IPA yakamata su gudanar da gwajin matukin jirgi kuma su bi tsauraran ayyukan kulawa. DA-16 babban zaɓi ne don sana'a da ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun masu sha'awar busassun giya, masu kamshi tare da ingantattun ka'idoji.

Karin Karatu

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

• Biya mai Tashi tare da Lallemand LalBrew Voss Kveik Yeast
• Biya mai ƙonawa tare da Mangrove Jack's M36 Liberty Bell Ale Yisti
• Gishirin Gishiri tare da Yisti Fermentis SafBrew LA-01