Gishiri mai Tashi tare da Yisti Fermentis SafLager S-189

Wannan yisti yana samuwa a cikin masu girma dabam daga 11.5 g zuwa 10 kg. Fermentis S-189 yana ba da sassauƙan dosing don batches guda ɗaya har zuwa samar da sikelin matukin jirgi. Jerin abubuwan sinadarai mai sauƙi ne: yisti (Saccharomyces pastorianus) tare da emulsifier E491. Samfurin yana ɗauke da alamar E2U™. Wannan bita yana mai da hankali kan ayyukan fasaha, tsammanin azanci, da jagora mai amfani ga masu sana'ar giya na Amurka.

Key Takeaways

• Fermentis SafLager S-189 Yisti busassun yisti ne wanda ya dace da tsaftataccen lagers mai tsaka tsaki.
• Ya samo asali daga Hürlimann kuma Fermentis / Lesaffre ne ke tallata shi.
• Akwai a cikin nau'ikan fakiti da yawa, daga 11.5 g zuwa 10 kg.
• Sinadaran: Saccharomyces pastorianus da emulsifier E491; mai lamba E2U™.
• Mafi dacewa ga masu sana'a na gida da ƙananan masu sana'a masu sana'a suna neman bayanin martabar lager mai sha.

Me yasa Zabi Fermentis SafLager S-189 Yisti don Lagers ɗinku

An yi bikin Fermentis SafLager S-189 don tsaftataccen bayanin martabarta. Yana haskaka malt da hop dandano, sa shi manufa domin masu neman abin sha. Wannan yisti yana rage girman esters, yana tabbatar da ƙarewa.

Lokacin da yanayin fermentation yayi daidai, yana bayyana bayanan ganye da na fure. Wadannan aromatics sun dace da salo kamar Vienna lagers, Bocks, da Oktoberfests. Zaɓin ne don bayyanawa ba tare da sadaukarwa ba.

Tsayar da bushe-bushe yana sa S-189 mai sauƙi don adanawa da fage. Babban ma'auni na Lesaffre yana tabbatar da daidaiton aiki da tsabtar ƙwayoyin cuta. Wannan abin dogaro ne ga duka biyun kasuwanci Brewers da kuma tsanani homebrewers suka daraja maimaita sakamakon.

• Burin ɗanɗano: tushe mai tsabta tare da ɗan alamun ganye ko na fure
• Mafi kyau ga: lagers irin na Swiss, Bocks, Oktoberfests, Vienna lagers
• Haƙiƙa gefen: barga mai bushe yisti tare da daidaitacce

Don girke-girke da ke buƙatar tushe mai tsaka-tsaki, S-189 shine mafi kyawun zaɓi fiye da nau'i mai ma'ana kamar yisti Hürlimann. Yana samar da giyar da za'a iya sha sosai duk da haka tana ba da rikitacciyar dabara lokacin da ake so.

Ƙididdiga na Fasaha da Zaɓuɓɓukan Marufi

Fermentis yana ba da cikakkun bayanan fasaha na S-189 don masu shayarwa. Ƙididdigar tantanin halitta ya wuce 6.0 × 10^9 cfu/g. Wannan yana tabbatar da daidaiton fermentation da ingantaccen yisti abin dogaro.

Matsayin tsafta yana da girma: tsafta ya wuce 99.9% tare da ƙananan gurɓatattun ƙwayoyin cuta. Iyakoki sun haɗa da kwayoyin lactic acid, kwayoyin acetic acid, da Pediococcus a ƙarƙashin 1 cfu a kowace 6.0 × 10 ^ 6 yisti Kwayoyin. Jimlar kwayoyin cuta da yisti na daji suma ana sarrafa su sosai.

Rayuwar tanadi shine watanni 36 daga samarwa. Ajiye yana da sauƙi: kiyaye ƙasa 24 ° C har zuwa watanni shida, kuma ƙasa da 15 ° C don dogon ajiya. Da zarar an buɗe, ya kamata a sake rufe buhunan kuma a adana su a zazzabi na 4 ° C. Yi amfani a cikin kwanaki bakwai don kula da yuwuwar yisti.

Marufi Fermentis ya dace da buƙatu daban-daban. Girman da ke samuwa suna daga 11.5 g zuwa 10 kg. Waɗannan zaɓuɓɓukan suna kula da masu sha'awar sha'awa da manyan masu sha'awar sha'awa, suna tabbatar da daidaitaccen kashi na kowane tsari yayin adana ƙayyadaddun yisti mai bushe.

• Ƙididdigar tantanin halitta: > 6.0 × 109 cfu/g
• Tsafta:> 99.9%
• Rayuwar rayuwa: watanni 36 daga samarwa
• Girman marufi: 11.5 g, 100 g, 500 g, 10 kg

Lakabin tsari yana gano samfurin azaman E2U™. Akwai takardar bayanan fasaha don ma'aunin lab. Brewers na iya tsara allurai, ajiya, da sarrafa inganci. Wannan yana tabbatar da daidaiton yisti da aiki.

Ayyukan Fermentation da Attenuation

S-189 attenuation ya nuna m sakamako a daban-daban gwaji. Bayanai da bayanan mai amfani suna nuna alamar raguwar 80-84%. Wannan yana nufin cewa lokacin da fermentation ya cika, ƙarfin ƙarshe ya bushe sosai, ƙarƙashin yanayin da ya dace.

Hanyoyin fermentation na wannan nau'in suna da ƙarfi a cikin yanayin zafi daban-daban. Fermentis ya gudanar da gwaje-gwaje tun daga 12 ° C kuma yana ƙarewa a 14 ° C. Sun auna ragowar sukari, flocculation, da samar da barasa. Yana da mahimmanci ga masu shayarwa su gudanar da gwajin benci don daidaita waɗannan motsin motsa jiki tare da wort da jadawalin su kafin haɓakawa.

Tasirin dandano na S-189 gabaɗaya mai tsabta ne. Gwaje-gwaje sun nuna ƙananan matakan jimlar esters da mafi girma alcohols. Wannan yana goyan bayan bayanin ɗanɗano na tsaka tsaki, cikakke ga lagers na gargajiya ko giya tare da halayen malt mai ƙarfi.

Haƙurin barasa wani yanki ne da S-189 ya yi fice. Gwaje-gwajen da ba na yau da kullun ba da ra'ayoyin masu shayarwa sun nuna yana iya ɗaukar matakan barasa fiye da kewayon lager. Misali, yana iya kaiwa zuwa kashi 14% a cikin giya masu nauyi ko lokacin sake kunna ferments. Fermentis yana jaddada dacewarsa don daidaitaccen shayarwar lager.

Lokacin aiki tare da S-189, kula da hankali sosai ga hanyar sakawa da oxygenation. Don cimma daidaiton kinetics na fermentation da haɓakar da ake so na 80-84%, sarrafa zafin jiki da abubuwan gina jiki shine maɓalli.

• Gudanar da ƙaramin gwaji don tabbatar da attenuation S-189 a cikin wort ɗin ku.
• Saka idanu da nauyi akai-akai don taswirar motsin motsa jiki.
• Shirya don mafi girma al'amuran barasa idan kun tura nauyi; Haƙurin barasa na iya taimakawa wajen gama haki mai tauri.

Shawarar Sashi da Matsakaicin Zazzabi

Fermentis ya ba da shawarar yin amfani da 80 zuwa 120 g na S-189 a kowace hectoliter don daidaitaccen fermentation lager. Ga masu shayarwa a gida, daidaita girman sachet gwargwadon ƙarar batch ɗin ku. Jakunkuna na 11.5 g ya dace kawai don ƙaramin juzu'i na hectoliter. Don haka, ƙididdige adadin da ake buƙata don cimma ƙidaya tantanin halitta da ake so.

Adadin farar yana da mahimmanci don tsaftataccen hadi. Yana taimakawa sarrafa samar da ester da tsaftace diacetyl. Don 5-gallon ales da lagers, daidaita ma'aunin S-189 don dacewa da ƙidayar tantanin halitta da ake so. Wannan hanya tana tabbatar da fermentation mai tsabta, ba tare da la'akari da girman sachet ba.

Don kyakkyawan sakamako, kiyaye zafin zafin S-189 tsakanin 12°C da 18°C (53.6°F–64.4°F). Wannan kewayon yana da mahimmanci don samun ingantaccen bayanin martaba mai tsabta. Yana goyan bayan tsayayyen attenuation da haɓakar ɗanɗanon da ake iya faɗi a lokacin fermentation na farko.

Masu aikin gida na iya samun sakamako mai karɓuwa ta hanyar gudu S-189 mai ɗan zafi, a tsakiyar 60s zuwa ƙananan-70s °F (kimanin 18-21 ° C). Wannan sassauci yana da amfani lokacin da aka iyakance ƙarfin lagering. Duk da haka, yi tsammanin ƙarin esters masu iya gani da ƙarancin bayanan lager a yanayin zafi mafi girma. Yi amfani da wannan sassauci tare da taka tsantsan, fahimtar cinikin da ke tattare da shi.

Bayan na farko fermentation, lagering da sanyi sanyi ya kamata a bi a shawarar S-189 fermentation zafin jiki. Da zarar attenuation ya cika, sauke zuwa yanayin sanyi na gargajiya. Wannan matakin yana inganta tsabta kuma yana tsaftace dandano kafin shiryawa.

• Hanyar sashi: 80-120 g / hl; canza zuwa girman tsari don daidaitaccen fiti.
• Matsakaicin ƙira: daidaita ƙidayar tantanin halitta zuwa nauyi mai nauyi da ƙarar tsari don daidaitaccen sakamako.
• Zazzabi na farko na S-189: 12-18°C (53.6-64.4°F) don lagers mai tsabta.
• Zaɓin mai sauƙi: 18-21 ° C (tsakiyar 60s zuwa ƙananan-70s °F) don masu aikin gida ba tare da kayan aiki ba; sa ran bambancin ester.

Zaɓuɓɓukan Ƙirar: Kai tsaye Pitching da Rehydration

Fermentis SafLager S-189 yana gabatar da hanyoyi biyu masu dogaro da kai. Yawancin masu shayarwa sun zaɓi busasshen yisti kai tsaye don sauƙi da saurin sa. Yayyafa yisti a hankali a kan saman wort a sama ko dan kadan sama da zafin fermentation na manufa. Wannan hanya tana taimaka wa yisti ya rarraba daidai gwargwado, rage ƙugiya da kuma tabbatar da fermentation iri ɗaya.

Ga waɗanda suka fi son farawa mai laushi, akwai ka'idar rehydration. Yayyafa buhun aƙalla sau goma nauyinsa na ruwa mara kyau ko sanyaya, dafaffen wort a 15–25°C (59–77°F). Bada sel su huta na tsawon mintuna 15-30 kafin su yi motsawa a hankali don ƙirƙirar slurry mai tsami. Sa'an nan kuma, sanya kirim mai yisti a cikin taki don rage damuwa da haɓaka aiki.

Busassun nau'ikan fermentis suna nuna juriya na ban mamaki ba tare da an sami ruwa ba. Jagororin sarrafa yisti suna ba da izinin yin sanyi ko tada kai tsaye ba tare da gagarumin asarar iyawa ko motsin motsi ba. Wannan karbuwa ya sa yisti mai bushe kai tsaye ya zama manufa don ƙananan batches ko lokacin da babu damar yin amfani da kayan aikin lab ko ruwa mara kyau.

• Guji matsananciyar yanayin zafi lokacin sake yin ruwa don rage girgiza osmotic ko zafin zafi.
• Kada a ƙara busassun yisti zuwa tafasasshen wort; niyya da shawarar taga zafin jiki don mafi kyawun kuzari.
• Lokacin amfani da hanyar farar kai tsaye, rarraba yisti a saman wort har ma da allura.

Gudanar da yisti mai inganci yana haɓaka tsinkayar fermentation. Bi jagorar masana'anta, daidaita ka'idar rehydration zuwa girman tsari, kuma la'akari da farashin farawa ko mafi girma don giya mai nauyi. Waɗannan matakan sun tabbatar da SafLager S-189 ya kai cikakken aikinsa tare da ƙarancin haɗari.

Yawo, Sedimentation, da Conditioning

S-189 flocculation an san shi don ingantaccen yisti ya fita bayan fermentation na farko. Fermentis yana ba da cikakken bayanin martaba na fasaha, gami da lokacin lalata. Wannan yana ba masu sana'a damar yin kwarin gwiwa don tsara daidaitaccen lokacin lager.

Yi tsammanin shimfidar wuri mai tsabta da daidaitaccen lokacin lalata, wanda ke goyan bayan yanayin yanayin lager. Da zarar attenuation ya cika, yisti da furotin za su haɗu. Wannan yana barin wort a shirye don ajiyar sanyi da jinkirin maturation.

Cold lagering yana haɓaka tsabtar giya ta hanyar barin ragowar barbashi su daidaita. Kula da yanayin zafi kusa da 33-40°F na makonni da yawa. Wannan yana haɓaka ɗanɗano kuma yana ƙarfafa ƙarin lalata kafin marufi.

• Riƙe buhunan buɗaɗɗen hannu da kulawa; firiji yana kiyaye aiki na kimanin kwanaki bakwai.
• Maimaita sabo ne kawai, yisti da aka adana da kyau don guje wa raguwar aikin yawo.
• Yi amfani da tausasawa mai laushi don guje wa tsayayyen yisti da tsumma.

Riƙe kai yana da tasiri sosai da lissafin hatsi da ƙari fiye da yisti kaɗai. Malts masu yawan gina jiki da wasu alkama ko hatsi suna inganta kwanciyar hankali fiye da bambance-bambancen yisti.

Don kwandishan lager mai tsinkaya, haɗa daidaitaccen sanyaya tare da lokaci. Ma'ajiyar sanyi mai kyau da matuƙar haƙuri tana kaiwa ga mafi kyawun tsabtar giya. S-189 flocculation yana tabbatar da tsabta, lager mai haske.

Sakamako na Hankali: Abin da ake tsammani a cikin Giya Gama

Hannun hankali na Fermentis SafLager S-189 yana haskaka madaidaicin bayanin martaba. Masu shayarwa suna lura da ƙaramin esters da matsakaicin matsakaicin barasa. Wannan yana haifar da kyakkyawan hali mai tsabta, inda malt da hops ke ɗaukar matakin tsakiya.

Ƙarƙashin ƙayyadaddun yanayin fermentation, masu shayarwa na iya gano bayanan ganye. Waɗannan suna faruwa ne lokacin da zafin fermentation, ƙimar farar ƙasa, ko sarrafa iskar oxygen ya kauce daga ayyukan lager na gargajiya. Rubutun ganye suna gabatar da daɗaɗɗen sarƙaƙƙiya zuwa salon gaba-gaba.

Bayanan fure, ko da yake ba na kowa ba, na iya bayyana tare da ɗanɗano mai zafi ko lokacin amfani da hops masu daraja. Lokacin da suka yi, bayanin kula na fure suna da laushi kuma ba sa mamaye ainihin giyar.

Mafi dacewa da salo kamar su lagers na Swiss, Vienna lagers, Bocks, da lagers masu zama, S-189 yana haɓaka halayen lager mai tsabta. A cikin giyar da ke sarrafa malt irin su Oktoberfest da bocks na gargajiya, yana nuna wadataccen ɗanɗanon malt tare da kariyar yisti mai karewa.

Bayanan ɗanɗanowar al'umma sun bambanta. Wasu suna godiya da S-189 don inganta shayarwa a cikin giya na gaba. Gwaje-gwajen makafi a ƙananan ABV da daidaitattun hanyoyin lager sau da yawa suna bayyana ɗan bambanci idan aka kwatanta da sauran nau'ikan lager mai tsabta.

• Primary: tsaka-tsakin bayanin martaba na ester da ƙananan giya.
• Sharadi: bayanan ganye na lokaci-lokaci a ƙarƙashin takamaiman yanayi.
• Na zaɓi: bayanin kula na fure mai haske tare da ɗumama ko hop-m hanyoyin.

Kwatanta S-189 zuwa Wasu Shahararrun Matsalolin Lager

Masu shayarwa sukan kwatanta S-189 vs W34/70 da S-189 vs S-23 lokacin zabar nau'in lagers. An san S-189 don bayanan martaba na maltier, yana mai da shi abin da aka fi so ga Bocks da Oktoberfests. A gefe guda kuma, ana bikin W-34/70 don tsafta, tsaftataccen tsafta, mai kyau ga pilners na gargajiya.

Canjin yanayin zafi shine mabuɗin a aikace. Gwajin al'umma sun nuna S-189 da W-34/70 na iya yin taki da tsabta har zuwa kusan 19°C (66°F) a cikin saiti da yawa. Sakamako na iya bambanta bisa la'akari da ƙimar sauti da dusa, yin gwajin gida yana da mahimmanci.

WLP800 (Pilsner Urquell) ya bambanta daga S-189 da W-34/70, yana kawo ɗan ɗan tsoho-duniya cizo da zurfin halayen pils. Danstar Nottingham, nau'in ale, wani lokaci ana amfani dashi don kwatanta. Yana zafi mai zafi kuma yana samar da esters daban-daban, yana nuna kamewa da nau'ikan lager suka jaddada.

Lokacin kwatanta yeasts na lager, batches-gefe-gefe akan girke-girke iri ɗaya suna bayyana bambance-bambance masu hankali. Wasu masu ɗanɗano suna kokawa don bambance iri a gwaje-gwajen makafi. Wannan yana nuna cewa tsari, ruwa, da malt na iya rinjayar sakamako gwargwadon zaɓin yisti.

• S-189 vs W34/70: S-189 yana goyon bayan malt-gaba lagers kuma yana aiki da kyau a ɗan gajeren lokaci a cikin rahotanni da yawa.
• S-189 vs S-23: S-23 na iya nuna ɗan ƙaramin hali; S-189 na iya ba da tausasawa na ganye ko furen ɗagawa.
• Kwatanta yeasts na lager: gudanar da ƙananan gwaje-gwaje don ganin wane nau'i ne ya dace da girke-girke da tsarin lokaci.

Don amfani mai amfani, zaɓi S-189 don tsaka tsaki amma abin sha tare da rikitaccen malt. Zaɓi W-34/70 don ƙayyadadden bayanin martabar pilsner. Gwada girke-girke iri ɗaya gefe-da-gefe don tabbataccen sakamako a cikin masana'anta ko saitin gida.

Amfani da Yisti Fermentis SafLager S-189

Fara ta hanyar daidaita maganin fermentis tare da girman batch ɗin ku. Don daidaitattun lagers, yi amfani da 80-120 g / hl. Masu ginin gida na iya daidaita fakitin g 11.5 dangane da girman batch ta amfani da ka'idar grams-per-hectliter.

Zabi tsakanin filaye kai tsaye da sake sake ruwa bisa dacewa da lafiyar yisti. Fitar kai tsaye yana da sauri da sauƙi, yayin da rehydration na iya haɓaka ƙarfin farko, mai mahimmanci ga worts masu damuwa.

Sarrafa fermentation zafin jiki tsakanin 12-18 ° C don m attenuation. Kula da wannan kewayon kuma saka idanu akan nauyi yau da kullun don bin diddigin ci gaba da gano rumfuna da wuri.

• Oxygenate wort a pitching don tallafawa farkon yisti mai ƙarfi.
• Yi amfani da mafari ko mafi girma madaidaicin taro don lagers masu nauyi.
• Bi shawarwarin Fermentis lokacin canza girman fakiti zuwa gram a kowace kadada.

Lokacin kunna S-189, tabbatar da rarraba ko da a cikin chilled wort. Yi motsawa a hankali bayan kunnawa don tarwatsa sel kuma sauƙaƙe hulɗa tare da iskar oxygen.

Don shawarwarin lager na gida, gudanar da ƙananan batches kafin yin babban gudu. Batches na gwaji suna taimakawa fahimtar yadda S-189 ke aiki a cikin tsarin ku da kuma daidaita jadawalin lagering.

Masu gudanar da kasuwanci ya kamata su gudanar da gwaje-gwaje irin na lab kuma su haɓaka mataki-mataki. Ajiye bayanai akan attenuation, lokacin flocculation, da bayanin kula don kwatanta cikin fermentations.

Bi tsaftar muhalli mai kyau, auna ma'aunin firgita a hankali, kuma shiga matakan iskar oxygen. Waɗannan ɗabi'un suna haɓaka daidaito, suna ba da damar amintaccen aikace-aikacen saka S-189 a cikin girke-girke.

S-189 a cikin Aikace-aikace na Musamman da Cases na Edge

Masu shayarwa da ke gwaji tare da S-189 manyan nauyin nauyi sun ba da rahoton cewa nau'in ya nuna sanannen haƙurin barasa. Bayanan anecdotal sun ba da shawarar cewa zai iya turawa zuwa 14% ABV a cikin worts masu wadataccen abinci lokacin da aka sarrafa shi a hankali. Cibiyoyin jagora na Fermentis na yau da kullun akan jeri na lager na gargajiya, don haka batches na gwaji suna da hikima kafin yin ƙima.

Lokacin da aka fuskanci fermentations makale, wasu masu sana'a sun yi amfani da S-189 don sake farawa aiki. Tausasawa mai laushi, zafin jiki yana ƙaruwa a cikin iyakokin aminci, kuma sarrafa iskar oxygen na iya taimakawa yisti ya dawo. Yi tsammanin tsaftacewa a hankali na sukari mafi girma idan aka kwatanta da daidaitattun lagers.

Lagering Ale-zazzabi ya zama zaɓi mai amfani ga masu shayarwa ba tare da ajiyar sanyi ba. Gwaje-gwajen al'umma suna haɓaka S-189 a cikin tsakiyar 60s zuwa ƙananan-70s °F suna samar da giya mai karɓuwa tare da ɗan canjin ester. Wannan hanyar tana ba da damar jujjuyawar sauri yayin kiyaye bayanan lager mai tsabta.

S-189 ya dace da salon gaba-gaba kamar Bocks da Oktoberfests inda ƙaƙƙarfan hali, ƙarancin ester ke goyan bayan haɗaɗɗun malt. Masu shayarwa suna lura da ingantaccen abin sha da daidaiton ƙarewa lokacin da aka kafa yisti a ƙimar da aka ba da shawarar kuma an ba da isasshen tallafin abinci mai gina jiki.

Ƙa'idodin gwaji irin su fermentation na matsa lamba da ƙananan narkar da iskar oxygen na iya amfana daga ƙarfin S-189. Waɗannan hanyoyin-harka na iya rage haɓakar ester da ƙarfafa bayanan martaba, amma gwaje-gwajen sarrafawa suna da mahimmanci don tabbatar da tasiri kafin samarwa ya gudana.

Sake buga S-189 a cikin tsararraki da yawa ya zama ruwan dare a cikin saitin fasaha, duk da haka dole ne a kula da lafiyar tantanin halitta. A kiyaye yaduwa mai tsafta, bincika iyawa, da kuma guje wa ƙarnuka masu wuce kima don hana abubuwan dandano ko abubuwan da ke da alaƙa da ƙwanƙwasa.

• Don aikin babban nauyi: oxygenate sosai kuma la'akari da ƙarin abubuwan gina jiki.
• Don fermentations mai makale: haɓaka zafin jiki a hankali kuma a guji yawan iska a ƙarshen fermentation.
• Don lagering ale-zazzabi: tsammanin bambance-bambancen ester da dabara da tsara lokacin daidaitawa daidai.
• Don sake kunnawa: ƙidayar tsara waƙa da yuwuwar aiki tare da sauƙaƙe binciken lab.

Gwaje-gwajen ƙanana suna ba da mafi ingantaccen fahimta yayin tura S-189 sama da iyakokin lager na yau da kullun. Ajiye lissafin ƙimar farar, nauyi, zafin jiki, da kwandishan don tace ƙa'idodin da suka dace da masana'anta ko saitin gida.

Kula da Inganci da Bayanan Bayanan Lab

Fermentis yana buga cikakken bayanan dakin gwaje-gwaje na S-189, yana mai da hankali kan tsaftar microbiological da iyawa. Waɗannan gwaje-gwajen suna bin ka'idodin EBC Analytica 4.2.6 da ASBC Microbiological Control Standards. Suna bayyana ƙananan ƙididdiga na kwayoyin lactic da acetic acid, Pediococcus, yeasts daji, da kuma jimlar kwayoyin cuta.

Ƙididdigar tantanin halitta don SafLager S-189 ya haura 6.0×10^9 cfu/g, ƙarƙashin ingantattun yanayin ajiya da kulawa. Wannan babban ƙidayar yana tabbatar da masu shayarwa suna da adadin abin dogara. Hakanan yana goyan bayan tsayayyen fermentation a cikin batches.

Gudanar da ingancin Lesaffre da masana'anta na rukuni suna haifar da fa'idodin samarwa. Ci gaba da aiwatar da kayan haɓɓaka aiki da bayanan batch da za'a iya ganowa suna tabbatar da haɓakar fermentation. Har ila yau, suna goyan bayan binciken aminci yayin samar da yisti.

Jagororin QA na ajiya suna cikin wurin don kiyaye aiki na dogon lokaci. Rayuwar shiryayye shine watanni 36, tare da takamaiman ƙa'idodin ajiya. Waɗannan ƙa'idodin sun haɗa da kiyaye samfurin ƙasa da 24 ° C har zuwa watanni shida. Don ajiya mai tsawo, ya kamata ya kasance ƙasa da 15 ° C don kiyaye inganci da tsabta.

Rahotannin dakin gwaje-gwaje suna rakiyar kowane samfuri da yawa, gami da allon ƙwayoyin cuta da kuma tantance yiwuwar aiki. Masu shayarwa za su iya amfani da waɗannan rahotanni don tabbatar da yarda da tsare-tsaren su na QA. Hakanan za su iya kwatanta bayanan Lab S-189 a cikin ayyukan samarwa daban-daban.

• Hanyoyin nazari: EBC da ka'idojin ASBC don iyakokin ƙananan ƙwayoyin cuta
• Maƙasudin yuwuwa:> 6.0×10^9 cfu/g
• Rayuwar tanadi: watanni 36 tare da takamaiman sarrafa zafin jiki
• Tsarin inganci: Lesaffre ingancin kulawa a duk faɗin samarwa

Yin nazarin takaddun shaida na lab yana da mahimmanci don kiyaye daidaito cikin ƙamshi da ƙamshi. Takaddun bincike na yau da kullun na tsabtar ƙwayoyin cuta da ƙididdige ƙwayoyin sel suna da mahimmanci ga masana'antar giya ta amfani da SafLager S-189.

Ra'ayoyin girke-girke da ka'idojin gwaji

Yi la'akari da girke-girke na Vienna lager, mai da hankali kan Munich da Vienna malts don wadataccen dandano mai dadi. Yi amfani da hannu mai haske tare da Saaz hops. Mash zafin jiki tsakanin 64-66°C shine mabuɗin ga cikakken giya. Ferment tare da SafLager S-189 a mafi sanyin ƙarshen kewayon sa. Wannan hanya tana haɓaka halin malt mai tsabta yayin da yake riƙe da bayanin fure mai hankali.

Don bock, yi nufin ingantaccen tsarin malt tare da Vienna, Munich, da caramel malts. Matsakaicin hops masu daraja da tsayi, lokacin sanyi suna da mahimmanci. Oxygenation, ƙarin kayan abinci mai gina jiki, da ɗanɗano mai laushi mai laushi suna da mahimmanci don nasarar S-189 tare da giya masu nauyi.

Bincika matasan lagers kamar Munich Helles ko Märzen tare da matsakaicin nauyi da bayanan bayanan hop. Zaɓi Willamette ko hops masu daraja na Amurka don daidaitaccen ɗanɗano. Yin taki a kusa da 14 ° C na iya daidaita matakan attenuation da ester.

• Kwatancen tsaga-tsari: a yi dusa ɗaya, a raba kashi uku, farar S-189, Wyeast W-34/70, da Safbrew S-23 don kwatanta ƙamshi da attenuation.
• Gwajin zafin jiki: gudanar da grists iri ɗaya a 12°C, 16°C, da 20°C don taswirar samar da ester da gamawa.
• High-nauyi yarjejeniya: oxygenate da kyau, ƙara yisti gina jiki, da kuma la'akari staggered sugar ciyar ko mataki na 2-3 ° C a lokacin aiki fermentation don kare lafiyar yisti.

Ajiye cikakkun bayanai na nauyi, pH, da bayanin kula a lokaci-lokaci. Yi amfani da daidaitattun bayanan hopping da bayanan ruwa a cikin gwaji don ware tasirin yisti. Gwajin ɗanɗano bayan hutun diacetyl da kuma bayan sanyi ya nuna juyin halittar S-189.

Ingantacciyar ƙa'idar gwaji ta lager ya kamata ta zayyana bayyanannun masu canji da ma'auni masu maimaitawa. Haɗa nau'in sarrafawa don kwatantawa. Yi la'akari da tsayin hadi, ƙarfin ƙarshe, da jin bakin. Waɗannan bayanan suna da mahimmanci don tace girke-girke na S-189 da dabaru masu nauyi.

Magance Matsalar gama gari da Nasihu masu Aiki

Ƙananan kurakurai tare da busassun yisti na iya haifar da matsaloli masu mahimmanci yayin lager ferments. Koyaushe bincika buhunan buhu don laushi ko huda kafin amfani. Yi watsi da duk wani fakitin Fermentis da ya lalace. Ajiye buhunan da ba a buɗe ba a wuri mai sanyi, busasshiyar wuri. Da zarar an buɗe, a sanyaya kuma a yi amfani da shi cikin kwanaki bakwai don rage yawan hasara.

Lokacin sake shayar da yisti, yana da mahimmanci don sarrafa zafin jiki don guje wa girgiza. Yi amfani da ruwa maras kyau ko ƙaramin adadin sanyaya mai a 15-25 ° C. Bada yisti ya huta na tsawon mintuna 15 zuwa 30, sannan a motsa a hankali kafin a daka. A guji rehydrating a yanayin zafi mai yawa sannan kuma ƙara zuwa ga ciwon sanyi, saboda wannan na iya dagula sel da gabatar da abubuwan dandano.

Har ila yau, ƙaddamarwa kai tsaye yana da mafi kyawun ayyuka. Yayyafa busassun yisti a hankali a saman wort don hana kumbura. Ƙara yisti yayin cikawa don ba da damar yin dumi a hankali. Wannan hanya tana rage zafin zafi da damuwa na osmotic ba tare da buƙatar ƙarin kayan aiki ba.

Idan fermentation ya bayyana makale, tabbatar da ainihin yanayin farko. Auna nauyi, duba zafin fermentation, kuma tabbatar da iskar oxygenation da matakan gina jiki. Haƙurin barasa na S-189 na iya taimakawa tare da taurin giya. Kuna iya buƙatar ɗaga zafin jiki a hankali ko sanya mafarin fara sabon yisti.

• Bincika iskar oxygenation da narkar da iskar oxygen kafin sakawa a cikin babban nauyin nauyi.
• Yi amfani da sinadirai masu yisti lokacin aiki tare da ƙayyadaddun malt ko abubuwan haɗin gwiwa.
• Yi la'akari da sabon sake-fiti idan sel sun tsufa ko aiki ya yi ƙasa.

Sarrafa ɗanɗano ya dogara da yawa akan kiyaye daidaiton zafin jiki. Manne da fermentis da aka ba da shawarar jeri don guje wa bayanan ganye ko na fure maras so. Idan kuna son bayanin martaba mai ɗumi don ɗabi'a, tsara wannan zaɓi kuma ku sa ido sosai don guje wa rashin ƙarfi.

Ajiye dalla-dallan bayanan ƙididdigewa, hanyar rehydration, da tarihin ajiya don warware matsalar S-189 na gaba. Share logs suna taimakawa gano alamu da gyara matsalolin bushe bushe masu maimaitawa kafin su zama matsalolin da suka makale.

Kammalawa

Fermentis SafLager S-189 ya fito a matsayin zaɓi mai dogaro a cikin wannan taƙaitaccen S-189. Yana fahariya babban attenuation (80-84%), ƙarancin samar da ester, da ingantaccen bayanin malt. Wannan ya sa ya dace da duka lagers na gargajiya da na zamani, suna ba da tushe mai tsaka-tsaki tare da bayanan ganye ko na fure lokaci-lokaci.

A matsayin babban mai fafatawa don mafi kyawun yisti mai bushe, S-189 yana ba da fa'idodi da yawa. Busashen yisti ɗin sa ya dace, fermentation yana iya tsinkaya, kuma yana jure yanayin yanayin zafi da matakan barasa. Wannan juzu'i yana sa ya zama cikakke ga giya na gaba na malt, batches na kasuwanci, da gwaje-gwajen gida inda daidaito ke da mahimmanci.

Don taƙaita Fermentis S-189 yadda ya kamata, bi shawarar da aka ba da shawarar (80-120 g/hl), bi ka'idodin ajiya da kulawa, da gudanar da ƙananan gwaji a cikin cellar ku. Kwatanta shi da nau'ikan nau'ikan W-34/70 da S-23 zai taimake ka ka tantance wanda ya dace da abubuwan da kake so da kuma tsarin shayarwa mafi kyau. Gwaji akan ƙananan sikelin yana tabbatar da yisti yayi daidai da tsarin girke-girke da tsarin shayarwa.

Karin Karatu

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

• Biya mai Taki tare da Yisti Lallemand LalBrew Abbaye
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