Gishiri mai Tashi tare da Yisti Fermentis SafLager S-23

Key Takeaways

• SafLager S-23 nau'in pastorianus ne na Saccharomyces wanda aka tsara don 'ya'yan itace, lagers mai tsabta.
• Akwai a cikin 11.5g, 100g, 500g, da 10kg format don sha'awa da kasuwanci.
• Mafi dacewa don fermenting lager styles inda ake son kasancewar ester da tsayin faranti.
• Tsarin yisti mai bushewa yana sauƙaƙe ajiya da sarrafawa idan aka kwatanta da al'adun ruwa.
• Labarin zai rufe fiti-fita, kewayon zafin jiki, rehydration, da gyara matsala.

Gabatarwa zuwa Yisti Fermentis SafLager S-23

SafLager S-23 busassun iri ne, mai zafi na ƙasa daga Fermentis (Lesaffre), tushen a Berlin. Yisti ne na Berliner wanda aka sani don ƙara sarrafa 'ya'yan itace da bayanin kula ga lagers na gargajiya.

An rarraba wannan nau'in azaman Saccharomyces pastorianus kuma ana jigilar shi azaman busasshen yisti mai aiki. Yana amfani da fasahar E2U™, wanda ke bushewa sel don kiyaye su a kwance tukuna. Wannan yana ba su damar sake kunnawa da sauri lokacin da aka sake dawo da ruwa ko jefa su cikin wort.

Dangane da dandano, SafLager S-23 yana karkata zuwa ga bayanin martaba na gaba da 'ya'yan itace yayin da yake kiyaye tsayin faranti mai tsafta. Yana da manufa don 'ya'yan itace masu 'ya'yan itace, lagers masu tsalle, da kowane girke-girke inda ake son magana mai sauƙi. Wannan ya wuce halin tsaka tsaki.

Fermentis yana ba da haske game da ƙaƙƙarfan aikin nau'in a cikin ayyuka daban-daban. Wannan ya haɗa da fermentation na sanyi da kuma firgita kai tsaye ba tare da rehydration ba. Masu shayarwa da ke neman hadaddun ƙamshi sukan fi son S-23 akan ƙarin zaɓuɓɓukan tsaka tsaki kamar W-34/70.

• Bayan Fage: Yisti na Berliner wanda aka haɓaka don yin lager.
• Tsarin: Busassun Saccharomyces pastorianus mai aiki tare da adana E2U™.
• Amfani da lokuta: 'ya'yan itace-gaba da lagers da kamshi, hoppy lagers.

SafLager S-23 wani yanki ne na babban layin SafLager. Ya haɗa da nau'ikan kamar W-34/70, S-189, da E-30. Wannan yana ba masu shayarwa nau'ikan bayanan ester iri-iri da halayen attenuation don salon lager daban-daban.

Mabuɗin Fasaha na SafLager S-23

SafLager S-23 nau'in pastorianus ne na Saccharomyces, wanda aka inganta tare da emulsifier E491 don sauƙin sakewa da kulawa. Yana tabbatar da daidaiton aiki a cikin lager fermentations, saduwa da babban inganci da ƙa'idodin tsabta. Yawan yisti ya fi 6.0 × 10^9 cfu/g, kuma tsarki ya wuce 99.9%.

Ƙididdigar da aka bayyana na 80-84% yana ba masu shayarwa ingantaccen ƙididdiga na ragowar sukari. Wannan kewayon yana taimakawa wajen tsara jin bakin da kuma nauyi na ƙarshe don madaidaitan ƙarfi.

An san wannan nau'in don haɓakar ester mafi girma da kuma jurewar barasa. SafLager S-23 yana samar da ƙarin jimlar esters da manyan barasa fiye da nau'ikan lager masu tsaka tsaki. Wannan yana ba da gudummawar ɗan itace mai laushi lokacin da ake so.

An ƙirƙira haƙurin barasa don dacewa da jeri na ABV na giya. Yi amfani da shi a cikin ƙayyadaddun ƙayyadaddun ƙarfi don tabbatar da lafiyar yisti da ma'aunin ɗanɗano.

Sedimentation da flocculation suna bin ka'idodin lager na kasa-kasa. Wannan yana ba da damar daidaitawa mai kyau bayan fermentation da sauƙin bayani. Fa'idodi masu amfani sun haɗa da mafi ƙarancin giya da sauƙin canja wuri zuwa tankunan kwandishan.

Iyakoki na ƙazantattun ƙwayoyin cuta suna da ƙarfi: ƙwayoyin lactic acid, ƙwayoyin cuta acetic acid, Pediococcus, ƙwayoyin cuta duka, da yisti na daji duk ana sarrafa su zuwa ƙananan ƙimar cfu a kowace ƙidayar ƙwayar yisti. Gwajin tsari yana bin hanyoyin da aka sani na ƙwayoyin cuta kamar EBC Analytica 4.2.6 da ASBC Microbiological Control-5D.

• Nau'in: Saccharomyces pastorianus
• Yiwuwa:> 6.0 × 109 cfu/g
• Ragewar gani: 80-84%
• Haƙuri na barasa: dace da daidaitattun lagers
• Samar da Ester: jimlar esters da mafi girma alcohols vs tsaka tsaki iri

Shawarwarin Hatsarin Haɗi da Sashi

Fermentis yana ba da shawarar adadin 80-120 g a kowace hectoliter don daidaitaccen fermentation lager. Don tsari mai sauƙi, sannu a hankali tare da bayanan martaba na ester, zaɓi ƙarshen ƙarshen. Ƙarshen mafi girma shine mafi kyau don saurin attenuation da iko mai ƙarfi.

Maƙasudin zafin jiki na farko shine 12°C–18°C (53.6°F–64.4°F). Fara ƙasa zai iya taimakawa wajen hana samuwar ester. Haɓakar da aka tsara bayan sa'o'i 48-72 na farko yana taimakawa wajen kammala attenuation yayin adana dandano.

• Don lagers masu laushi: farawa a 12 ° C, kula da sa'o'i 48, sa'an nan kuma tada zuwa 14 ° C a matsayin mai sarrafawa.
• Don cikakken bayanin ester: fara kusa da 14°C kuma riƙe tsakanin kewayon 14°C–16°C.
• Don saurin motsin motsi da haɓakar haɓakawa: yi amfani da sashi na S-23 a babban kewayon kuma tabbatar da isasshen iskar oxygen don dacewa da ƙimar ƙima.

Matsakaicin ƙimar ya kamata ya daidaita tare da nauyin wort da burin samarwa. A ra'ayin mazan jiya kudi rage yisti danniya a high-nauyi worts. Don mafi nauyi worts, ƙara ƙimar don guje wa sluggish farawa da haɓakar ester wuce kima.

Gwajin ciki na Fermentis ya bi ka'idar 12°C na awanni 48 sannan 14°C don yawancin nau'ikan SafLager. Masu shayarwa yakamata su gudanar da fermentation na matukin jirgi don tabbatar da aiki tare da takamaiman wort, kayan aiki, da sarrafa tsari.

Daidaita sashi S-23 da ƙimar ƙima bisa sakamakon gwaji. Kula da attenuation, rage diacetyl, da bayanin martaba. Yi ƙarin canje-canje tsakanin batches don haɗuwa akan halin lager da ake so.

Kai tsaye Pitching vs Hanyoyin Rehydration

An yi busasshen yisti na Fermentis tare da fasahar E2U. Wannan fasaha yana ba masu shayarwa damar zaɓar hanyoyin da za su yi jifa. Yana goyan bayan amfani mai ƙarfi a yanayin sanyi kuma ƙarƙashin yanayin rashin samun ruwa. Wannan ya sa duka ayyukan aiki su dace da kasuwanci da masu aikin gida.

Sauƙaƙe kai tsaye SafLager S-23 madaidaiciya ce. Yayyafa busassun yisti a saman wort a ko sama da yanayin zafin da aka yi niyya. Yi haka yayin da jirgin ya cika don tabbatar da ko da ruwa. Ci gaba da yayyafawa yana hana clumping kuma yana tabbatar da tarwatsa iri ɗaya.

Rehydration S-23 ya ƙunshi mafi al'ada hanya. Auna aƙalla sau goma na nauyin yisti a cikin ruwa maras kyau ko dafaffe-da-hopped wort a 15-25°C (59-77°F). Huta da slurry na tsawon minti 15-30, sa'an nan kuma motsawa a hankali har sai ya zama mai tsami. Sanya kirim a cikin fermenter don rage girgiza osmotic.

Kowace hanya tana da fa'ida. Sauraron kai tsaye SafLager S-23 yana adana lokaci kuma ya dace da shawarwarin Fermentis don kiyaye iyawa da motsin motsa jiki. Rehydration S-23 yana ba da ƙarin iko akan lafiyar sel na farko da tarwatsawa, wanda wasu masana'antun giya sun fi so don daidaiton tsari.

Lokacin zabar hanyoyin firam, la'akari da tsafta, amincin sachet, da sikelin giya. Tabbatar cewa buhunan ba su lalace ba. Kula da kayan aiki mai tsabta da daidaitattun yanayin zafi. Dukansu SafLager S-23 da rehydration S-23 suna ba da ingantaccen sakamako tare da tsafta mai kyau da kulawa mai kyau.

• SafLager S-23 ƙwanƙwasa kai tsaye: sauri, ƴan matakai, goyan bayan fasahar E2U.
• Rehydration S-23: rage osmotic danniya, inganta ko da Starter samuwar.
• Zaɓi bisa ga ayyukan mashaya, kayan aiki, da maƙasudin daidaiton tsari.

Amfani da SafLager S-23 don Salon Lage daban-daban

SafLager S-23 yana da kyau ga lagers waɗanda ke amfana daga ƙayyadaddun 'ya'yan itace. Yana haɓaka samar da ester, yana mai da shi cikakke ga yisti na Berliner lager da sauran salon da ke jin daɗin haske, bayanin kula.

Don lagers masu 'ya'yan itace, yin taki a saman ƙarshen iyakar zafin da aka ba da shawarar. Wannan hanya tana haɓaka ayaba, pear, da esters masu ɗanɗano mai haske ba tare da gabatar da abubuwan dandano ba. Fara da ƙananan batches don tantance mafi kyawun girman wort da ƙimar ƙirƙira.

Biranen da aka mayar da hankali kan hop suna amfana daga S-23 lokacin da suke son haɓaka ƙamshin hop da iri iri. Wannan yisti yana ba da damar mai hop da esters suyi hulɗa, haɓaka ɓangarorin da haɓaka halaye iri-iri. Yi hankali tare da busassun hopping don kiyaye daidaito.

Don mai tsafta, crisper lager, rage zafin jiki kuma la'akari da nau'in tsaka tsaki kamar W-34/70. Don ƙarin lagers masu bayyanawa, ɗanɗano ɗanɗano mai ɗumi, karɓar ɗan ƙarin kasancewar ester. Gwaje-gwajen ƙanana suna da mahimmanci don daidaita bayanan mash, ƙimar farar, da lokacin girma.

• Gwada lagers irin na Berliner tare da matsakaicin nauyi na asali don barin esters su haskaka ba tare da rufe acidity ba.
• Daidaita zaɓin hop don ester bayanin martaba don ƙamshi mai laushi a cikin lagers na gaba.
• Gudanar da ƙananan gwaje-gwaje kafin yin sikeli zuwa batches na kasuwanci don daidaita jadawalin da attenuation.

Gudanar da Fermentation da Kinetics tare da S-23

Fermentis SafLager S-23 yana nuna daidaitaccen motsin motsa jiki a cikin kewayon da aka ba da shawarar. Fara yanayin zafi a kusa da 12 ° C, biye da mataki zuwa 14 ° C, daidaita tare da gwajin gwaji. Wannan hanyar tana haɓaka aikin yisti akai-akai. Cold yana farawa taimako a cikin sarrafa samuwar ester kuma yana rage tsarin haifuwa. Ƙarar ɗan ƙaramin zafin jiki yana haɓaka fermentation ba tare da gabatar da abubuwan dandano ba.

Matakan attenuation yawanci kewayo daga 80-84%. Wannan kewayon yana haifar da lagers tare da tsaftataccen gamawa da saura zaƙi, wanda dusa ya rinjayi. Bibiyar nauyin nauyi na yau da kullun da wuri a lokacin haifuwa yana tabbatar da faɗuwar ƙarfin da ake tsammanin zuwa ga madaidaicin nauyi.

Yiwuwar yisti ya zarce 6.0 × 10^9 cfu/g, yana tabbatar da ƙwanƙwasa mai ƙarfi tare da ƙimar filaye masu dacewa. Isassun iskar oxygenation a cikin ƙwanƙwasa da kayan abinci na yisti don manyan nau'ikan nauyi suna da mahimmanci. Suna taimakawa ci gaba da aikin yisti a duk tsawon lokacin fermentation.

Sarrafa yanayin zafi yana da mahimmanci a cikin fermentation mai yawa. Nufin kewayon 12-18°C don daidaita saurin fermentation da sarrafa ester. Hutun diacetyl, wanda aka yi tare da raguwar nauyi, ya ƙunshi haɓakar zafin jiki. Wannan yana haɓaka raguwar ester mai tsabta da haɓaka mai inganci.

Daidaitaccen ayyuka na fermenter shine mabuɗin don samun ingantaccen sakamako. Ci gaba da tsalle-tsalle a cikin manyan tankuna na iya hana tsawan lokaci. Kula da nauyi da zafin jiki yana ba da damar gyare-gyare a cikin lokutan hutu da yanayin yanayin. Wannan yana tabbatar da mafi kyau duka fermentation kinetics da yisti lafiya.

• Kula da nauyi sau biyu a kowace rana a cikin sa'o'i 48 na farko don tabbatar da raguwar aiki 80-84% tsammanin.
• Samar da iskar oxygen a 8-12 ppm narkar da iskar oxygen a wurin yin famfo don aikin yisti mai ƙarfi.
• Shirya ƙarin kayan abinci don worts sama da 1.060 don hana tsayawar motsin motsa jiki.

Ajiye cikakkun bayanan sigogin tsari, yanayin zafi, da ci gaban nauyi yana da mahimmanci. Waɗannan bayanan kula suna taimakawa wajen daidaita sarrafa hadi. Suna ba da damar haifuwa na SafLager S-23 mai tsabta, ingantaccen hali.

La'akari da Juyin Halitta, Kwanɗaɗi, da Marufi

SafLager S-23 yana baje kolin ɗumbin ɗumbin ɗumbin ƙasa. Bayan fermentation na farko, yisti ya daidaita da kyau, yana ba da gudummawa ga tsabta ba tare da buƙatar tacewa mai nauyi ba. Ana sa ran digo na krausen na musamman da giya mafi tsabta bayan ɗan gajeren hutu.

Kafin balaga sanyi, shirya hutun diacetyl. Ƙara yawan zafin jiki kaɗan zuwa ƙarshen fermentation. Wannan yana ba da izinin yisti don sake dawo da diacetyl, rage abubuwan dandano da inganta kwanciyar hankali don kwantar da lager.

Lager conditioning yana amfana daga tsawaita ajiyar sanyi. Makonni a cikin ƙananan zafin jiki suna fitar da esters da kuma tsaftace bakin ciki. Ciwon sanyi yana taimakawa wajen tarwatsewa, yana haɓaka flocculation SafLager S-23 tana bayarwa.

• Tabbatar da ƙarfin ƙarshe da matakan diacetyl kafin shiryawa.
• Yi amfani da tacewa ko tara tara idan kuna buƙatar ƙarin haske don marufi na kasuwanci.
• Kula da kwanciyar hankali na ƙananan ƙwayoyin cuta; ingantaccen balagagge yana rage haɗarin kamuwa da cuta.

Zaɓuɓɓukan tattarawa suna tasiri sosai ga rayuwar shiryayye. Daidaitaccen hatimi da kula da tsafta sune mabuɗin don adana bayanan giyar da aka haɓaka yayin sanyaya lager. Ka tuna, ester hali yakan yi laushi tare da lokaci a cikin giya mai kyau.

Idan kuna shirin girbi yisti don sake yin tsiro, duba yiwuwarsa da lafiyarsa. Ajiye buhunan buɗaɗɗiya bisa ga jagorar masana'anta. Yi amfani da kwantena da aka rufe don kunshin giya don iyakance ɗaukar iskar oxygen da kula da dandano.

Adana, Rayuwar Shelf, da Gudanar da Dry SafLager S-23

Bi jagororin ajiya na E2U don tabbatar da Fermentis SafLager S-23 yana aiki da kyau. Sachet ɗin yana nuna mafi kyawun-kafin kwanan wata. Busasshen yisti yana da rayuwar shiryayye na watanni 36 daga samarwa, muddin ba a buɗe shi kuma a adana shi yadda ya kamata.

Don ajiya na ɗan gajeren lokaci, yanayin zafi ƙasa da 24 ° C ana karɓa har zuwa watanni shida. Bayan haka, kiyaye yanayin zafi a ƙasa da 15 ° C don kula da iya aiki. A taƙaice, har zuwa kwanaki bakwai, ana iya tsallake ajiyar sanyi a cikin gaggawa.

• Dole ne a sake rufe buhunan buɗaɗɗen, a sanyaya su a 4°C (39°F), kuma a yi amfani da su cikin kwanaki bakwai.
• Yi watsi da duk wani sachets masu laushi ko lalacewa; marufi da aka daidaita na iya rage yuwuwar tantanin halitta kuma ya ba da damar gurɓatawa.

Gudanar da yisti mai inganci yana farawa da hannaye masu tsabta da tsaftataccen kayan aikin. Har ila yau, ya haɗa da yanayin sarrafawa a lokacin da ake sake yin ruwa da bututun ruwa. Fermentis yana fa'ida daga ƙwarewar masana'antu na Lesaffre, yana tabbatar da tsaftar ƙananan ƙwayoyin cuta da ingantaccen aikin haƙori.

Bi jagororin ajiya na E2U kuma juya kaya ta mafi kyawun-kafin kwanan wata. Ma'ajiyar da ta dace da kula da yisti a hankali sune mabuɗin cimma daidaiton lagers. Hakanan suna taimakawa adana rayuwar busasshen yisti da ake tsammani.

Scaling Sashi da Yin Farawa ga Masu Gidan Gida

Fara da shawarar 80-120 g/hl na SafLager S-23, wanda ke fassara zuwa 0.8-1.2 g kowace lita. Don bacin galan 5 (19 L), ninka adadin lita ɗaya ta ƙarar sha. Wannan hanyar tana ba da madaidaiciyar hanya don ƙayyade adadin yisti don yin lager a gida.

Don tsari na 19 L, lissafin yana haifar da kusan gram 15-23 na SafLager S-23 a matsayin wurin farawa. Ƙara wannan adadin don giya mai nauyi ko don hanzarta fermentation. Wannan dabarar tana tabbatar da ƙidayar yisti ta yi daidai da ƙimar da ake so da bayanin dandano.

Waɗanda suka fi son busassun busassun yisti su sake sanya fakitin ruwa a cikin kusan sau goma nauyinsa a cikin ruwa mara kyau a 30-35 ° C. Bada rehydration ya huta na tsawon mintuna 15-30, sannan a juya a hankali. Yi amfani da kirim ɗin yisti kai tsaye ko ƙara shi sama a cikin ƙaramin farar wort don haɓaka ƙidaya tantanin halitta gaba.

Masu shayarwa na gida kai tsaye sukan sami isassun ma'aunin ma'auni. Daidaita ƙididdige ƙididdiga bisa ga nauyin giya: ƙarin yisti don lagers masu ƙarfi, ƙasa don masu sauƙi. Ajiye bayanan don tace adadin tare da kowane tsari.

• Yi lissafin gram daga 0.8-1.2 g/L don ƙarar ku.
• Rehydrate da 10× nauyi ruwa domin busasshen yisti fara.
• Haɓaka tare da ƙaramin farar wort idan ana buƙatar ƙarin adadin tantanin halitta.

Lokacin ƙara ƙidayar tantanin halitta, yi amfani da filaye masu ci gaba maimakon babban mataki ɗaya. Wannan tsarin yana rage damuwa na yisti kuma yana inganta kuzari. Gwada ɗan ƙaramin gwaji don tabbatar da ƙamshi da ƙamshi kafin yin ƙima har zuwa cikakken tsari.

Yi rikodin zafin jiki, farawa nauyi, da nauyi na ƙarshe bayan kowace gwaji. Waɗannan bayanan kula za su taimaka wajen tace yawan yisti da ake buƙata don lager da inganta tsarin shayarwa don batches na gaba.

Inganci da Tsaro: Tsafta, Iyakar Guba, da Ayyukan Masu ƙira

Ingancin fermentis yana farawa da tsauraran gwajin ƙwayoyin cuta. Wannan yana tabbatar da ƙididdige yisti mai yiwuwa sama da 6.0 × 10^9 cfu/g. Hakanan yana ba da garantin tsabtar SafLager S-23 ya wuce 99.9%. Waɗannan ƙa'idodin suna kiyaye aikin fermentation kuma suna hasashen raguwa da sakamakon dandano.

An saita iyakacin gurɓataccen yisti don ƙayyadaddun ƙayyadaddun kayan aikin giya. Wadannan sun hada da kwayoyin lactic acid, kwayoyin acetic acid, Pediococcus, da yisti na daji. Kowane gurɓataccen abu ana kiyaye shi ƙasa takamaiman mashigin cfu idan aka kwatanta da ƙidayar ƙwayoyin yisti. Hanyoyin nazari suna bin EBC Analytica 4.2.6 da ASBC Microbiological Control-5D don ganewa daidai.

Samar da Lesaffre yana ɗaukar tsabtace sikelin masana'antu da sarrafawa masu inganci. Ana ɗaukar waɗannan matakan yayin yaduwa da bushewa don rage haɗarin kamuwa da cuta. Kamfanin yana aiwatar da tsari don daidaiton kuri'a kuma yana tabbatar da aiki bayan bushewa tare da alamar E2U™. Wannan yana tabbatar da ƙarfin fermentative.

Yarda da tsari yana buƙatar gwaji don ƙwayoyin cuta a cikin samfuran da aka gama. Bayanan ingancin fermentis suna nuna gwajin yau da kullun da takaddun shaida waɗanda suka dace da ka'idodin amincin abinci. Wannan gwajin yana tabbatar da masu sana'a na kasuwanci da masu sha'awar sha'awa game da amincin samfur.

Lokacin siyan SafLager S-23, dillalai da masu rarraba Fermentis suna karɓar hanyoyin biyan kuɗi daban-daban. Waɗannan sun haɗa da Visa, Mastercard, American Express, PayPal, Apple Pay, Google Pay, da Venmo. Ana sarrafa bayanan katin kiredit ta ƙofofin amintattu kuma ba 'yan kasuwa ba su riƙe su.

Masu sana'a masu sana'a yakamata su kula da lambobi da yanayin ajiya. Wannan yana kiyaye tsabtar SafLager S-23 kuma yana tabbatar da an cika iyakokin gurɓataccen yisti. Kyakkyawar kulawa, amfani akan lokaci, da bin sharuɗɗan shayarwa ko sharuɗɗa suna kiyaye inganci da daidaiton sakamako.

Shirya matsala na gama gari Lokacin Amfani da SafLager S-23

Lokacin magance matsalar SafLager S-23, fara da bincika abubuwan yau da kullun. Tabbatar da adadin kuzari, iskar oxygenation, da ƙari na gina jiki. Ƙarƙashin ƙasa ko rashin iskar oxygen na iya haifar da sluggish fermentation S-23 ko da a cikin matsakaicin nauyi.

Don sluggish fermentation S-23, tabbatar da ƙimar ƙima a kan matakan da aka ba da shawarar na 80-120 g/hl. Auna narkar da iskar oxygen a filin wasa da oxygenate idan matakan sun yi ƙasa. Ƙara abubuwan gina jiki na yisti don worts masu nauyi. Idan fermentation ya tsaya, ɗaga zafin jiki a hankali a cikin kewayon iri don sake kunna aikin yisti.

Wuce kima esters ko ester kashe dandano sau da yawa suna zuwa daga saman ƙarshen taga zafin da aka ba da shawarar. Idan kun gano abubuwan dandano na ester, sauke zafin fermentation kuma ƙara lagering da yanayin sanyi. Daidaita ƙimar ƙara zuwa sama don rage samar da ester akan batches na gaba.

Kula da alamun gurɓatawa kamar tsamin da ba zato ba tsammani, hazo mai tsayi, ƙamshi, ko ƙamshi waɗanda ba su dace da bayanin martabar SafLager S-23 ba. Waɗannan alamun gurɓataccen abu suna nuna buƙatar bitar tsafta. Bincika mutuncin sachet kuma la'akari da gwajin ƙananan ƙwayoyin cuta idan yanayin ya ci gaba.

Asarar mai yiwuwa na iya bin ma'ajiyar da ba ta dace ba ko matattun sachets. Duba mafi kyawun kwanan wata da tarihin ajiya. Jagoran Fermentis yana ba da shawarar ajiya ƙasa da 24 ° C don ɗan gajeren lokaci da mai sanyaya don tsawon rayuwa. Jakunkuna masu lalacewa ko da zafi ya fallasa galibi suna haifar da rashin aiki mara kyau.

Idan yisti da aka sake girbe yisti, saka idanu akan maye gurbi da gurɓatawa. Gwada inganci da tsabta kafin sake amfani da yawa. Kula da tsaftataccen mu'amala da amfani da tsaftar mahalli don rage haɗarin abubuwan ɗanɗano da alamun gurɓatawa.

Matakai masu aiki a cikin magance matsalar SafLager S-23 sun haɗa da jerin abubuwan dubawa cikin sauri:

• Tabbatar da ƙimar ƙara da amincin sachet.
• Auna narkar da iskar oxygen a lokacin da ake shukawa.
• Ƙara abubuwan gina jiki don babban nauyi worts.
• Daidaita zafin jiki don sarrafa abubuwan dandano na ester.
• Duba ga pellicles, hazo mara tsammani, da bayanin kula mai tsami.
• Gwada yuwuwar idan yisti ya sake girbe.

Yi amfani da waɗannan gwaje-gwaje don keɓe dalilai da amfani da magunguna da aka yi niyya. Bayanin bayanan zafin jiki, daɗaɗa, da ajiya zai hanzarta ganewar asali kuma zai taimaka hana maimaita matsaloli tare da SafLager S-23.

Kwatanta da Sauran SafLager da SafAle Strains

Kwatancen SafLager galibi suna mai da hankali kan halayen ester, attenuation, da zafin fermentation. SafLager S-23 sananne ne don 'ya'yan itace, bayanin martabar ester-gaba da kyakkyawan tsayin baki. Babban zaɓi ne ga masu shayarwa da nufin ƙirƙirar lagers masu bayyanawa da lagers masu ƙamshi mai ƙamshi mai ƙamshi da tsaka-tsaki.

Lokacin kwatanta SafLager S-23 zuwa W-34/70, bayyanannen bambanci ya bayyana. W-34/70 ya fi tsaka tsaki kuma mai ƙarfi. Yana da manufa don al'ada, kamewa lagers inda ester suppression da tsaftataccen malt mayar da hankali ne maɓalli.

Kwatanta S-23 zuwa S-189 da E-30 yana bayyana ɓangarorin ciniki. An san S-189 don kyawawan bayanan furanni. E-30, wani zaɓi na gaba na ester, ana ba da shawarar ga esters masu ƙayatarwa a cikin giya masu sanyi. Waɗannan nau'ikan suna ba da damar masu shayarwa don daidaita ƙayyadaddun furanni na fure ko 'ya'yan itace.

Bambance-bambancen SafAle suna da mahimmanci yayin canzawa tsakanin yeasts masu haifuwa na sama da na ƙasa. Matsalolin SafAle kamar US-05 ko S-04 suna aiki da kyau a yanayin zafi mai zafi, suna ƙirƙirar bayanan ester daban-daban da phenolic. Sabanin haka, SafLager S-23 wani nau'in fastoci ne na Saccharomyces pastorianus wanda aka tsara don jeri mai sanyaya da halaye na musamman.

Lokacin zabar yisti, la'akari da sakamakon dandanon da ake so, kewayon zafin fermentation, da maƙasudin attenuation. S-23 yawanci yana rage kusan 80-84%, yana ba da gudummawa ga bushewa da sarrafa jiki. Zaɓuɓɓukan tsari, kamar yin jigila kai tsaye ko shayarwa, suma suna rinjayar zaɓin iri da halayen giya na ƙarshe.

• Lokacin da kuke son esters masu 'ya'ya da tsayi: la'akari da SafLager S-23.
• Don tsaka tsaki, lagers na gargajiya: zaɓi W-34/70.
• Don haskaka bayanin martaba na fure ko madadin ester: gwada S-189 ko E-30.
• Lokacin kwatanta halin ale vs lager: bitar bambance-bambancen SafAle don yanayin zafin jiki da tsammanin dandano.

Yi amfani da kwatancen SafLager da cikakken jagorar zaɓin yisti don daidaita halayen iri tare da burin girke-girke. Ƙananan batches na gwaji suna da mahimmanci don ganin yadda kowace iri ke hulɗa da malt, hops, da yanayin tsari kafin haɓakawa.

Kammalawa

Fermentis SafLager S-23 busasshiyar saccharomyces pastorianus iri ne da aka haɓaka a Berlin. Ya zo da nau'ikan fakiti daban-daban. Wannan nau'in yana haifar da 'ya'yan itace, estery lagers tare da kyakkyawan tsayin ƙona idan aka yi amfani da shi daidai. Wannan taƙaitaccen bayani yana nuna halayen nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i)).

Bi shawarwarin shayarwa: kashi 80-120 g/hl da yanayin zafi na fermentation na 12-18 ° C. Yanke shawara tsakanin yin jigila kai tsaye ko sake shan ruwa bisa la'akari da aikin kayan aikin ku. Tsarin E2U™ yana goyan bayan aiki mai ƙarfi ta kowace hanya. Ka tuna adana shi har zuwa watanni 36 a ƙarƙashin ƙayyadadden iyakokin zafin jiki. Koyaushe kiyaye kula da tsafta don kare tsabtar yisti.

Gudanar da gwajin matukin jirgi don bugun kira a cikin ƙimar ƙima da zafin jiki don takamaiman girke-girke. Saka idanu motsin motsin fermentation da sanyaya don daidaita ma'auni na ester da ɓangarorin ƙarshe. Yi amfani da takardar bayanan fasaha na Fermentis don sigogin da aka samo daga lab. Rike da tsabtar masana'anta da jagororin kulawa don daidaitaccen sakamako lokacin yin fermenting lager yisti tare da SafLager S-23.

Karin Karatu

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

• Biya mai Taki tare da Lallemand LalBrew Belle Saison Yisti
• Gishiri mai Haihuwa tare da Yisti Fermentis SafAle WB-06
• Biya mai Tashi tare da Lallemand LalBrew Verdant IPA Yeast