Gishiri mai Tashi tare da Fermentis SafLager W-34/70 Yisti

SafLager W-34/70 yana samuwa a cikin girma dabam dabam, daga fakiti 11.5 g zuwa jakunkuna kilo 10. Reviews sau da yawa yaba da dogon shiryayye rayuwa da bayyanannen jagororin ajiya. Ana iya adana shi har tsawon watanni 36, tare da takamaiman kewayon zafin jiki don kiyaye iyawa. Tambarin samfurin ya lissafa Saccharomyces pastorianus da emulsifier E491, yana tabbatar da tsabta da ka'idojin aiki daga Fermentis.

Da'awar masana'anta na Lesaffre suna haskaka aiki mai ƙarfi, ko da ƙarƙashin yanayin sanyi ko yanayin rashin samun ruwa. Wannan yana jan hankalin masu shayarwa da ke neman daidaitaccen attenuation da tsabtace bayanan lager. Wannan labarin zai bincika aikin fermentation, sakamakon azanci, da kwatancen nau'ikan ruwa. Hakanan zai ba da shawara ga masu shayarwa ta amfani da wannan busasshen yisti.

Key Takeaways

• Fermentis SafLager W-34/70 Yisti busassun yisti ne tare da gadon Weihenstephan wanda ya dace da tsaftataccen hakin lager.
• Akwai a cikin masu girma dabam daga 11.5 g zuwa 10 kg, yana sa ya zama mai amfani ga gida da kasuwanci.
• Ƙididdiga na fasaha suna nuna babban tasiri da tsabta; Samfurin ya ƙunshi Saccharomyces pastorianus da E491.
• Mai sana'anta yana ba da rahoton aiki mai ƙarfi tare da zaɓuɓɓukan sakar sanyi ko rashin shan ruwa.
• Wannan bita na SafLager W-34/70 zai rufe halaye na fermentation, bayanin kula, da gyare-gyaren ƙira don masu sana'a.

Me yasa Fermentis SafLager W-34/70 Yisti Ya shahara don Ƙarƙashin Ƙarƙashin Ƙasa

Masu Brewers suna darajar W-34/70 don mahimmancin tarihi a yankin Weihenstephan. An san shi don isar da tabbataccen sakamako a cikin salon lager na gargajiya. Wannan suna ya sa ya zama abin da aka fi so a tsakanin masana'antun kasuwanci da masu sana'a.

Siffar ɗanɗanon nau'in nau'in abu ne mai mahimmanci a cikin shahararsa. Fermentis ya lura cewa yana samar da daidaiton haɗin gwiwar furanni da esters na 'ya'yan itace. Wannan nau'in yisti mai tsabta yana haɓaka malt da ɗanɗanon ɗanɗano ba tare da rinjaye su ba.

Ƙwaƙwalwarta da juriya na ƙara taimakawa wajen jan hankalinsa. W-34/70 na iya ɗaukar hanyoyi daban-daban na yin famfo da rehydration, yana mai da shi daidaitawa zuwa nau'ikan ayyukan ƙira daban-daban. Ƙarfinsa na bunƙasa a ƙarƙashin nau'i-nau'i na kai tsaye da kuma sake farfadowa a hankali yana da mahimmanci.

Marufi na aiki da ingantaccen aiki yana sa W-34/70 ya dace da yin ƙima mai girma. Akwai a cikin masu girma dabam daga ƙananan buhuna zuwa manyan tubali, yana ba da ƙididdiga masu ƙarfi da tsawon rai. Waɗannan fasalulluka suna kula da ma'aikatan cellar da masu sha'awar sha'awa, suna ƙara shahararsa.

Ra'ayin al'umma yana ƙarfafa amincin yisti. Tarukan shayarwa da rajistan ayyukan masu amfani suna nuna daidaitaccen aikin sa a cikin yanayin zafi da tsararraki. Wannan dabi'a mai dogaro tana ƙarfafa masu shayarwa su sanya W-34/70 su tafi-zuwa yisti.

Haɗin mahimmancin tarihi, bayanin ɗanɗano, sauƙin aiki, da yarda da yawa yana ƙarfafa matsayin W-34/70. Yawancin masu shayarwa suna zaɓar Fermentis SafLager W-34/70 don ikon sa na isar da daidaitattun sakamako.

Fermentis SafLager W-34/70 Yisti

SafLager W-34/70 busassun saccharomyces fastorianus W-34/70 iri ne, ana amfani da shi sosai wajen samar da lager. Yana bin zuriyarsa zuwa rukunin Weihenstephan da Frohberg. Wannan yana ba shi ingantaccen halayen hadi mai sanyi da tsabtar bayanan lager.

Mahimmin ƙayyadaddun bayanai na SafLager W-34/70 sun haɗa da bayyananniyar ragi na 80-84% da ƙima mai ƙarfi fiye da 6.0 × 10^9 cfu/g. Matsayin tsarki ya wuce 99.9%. Takardar bayanan fasaha ta Fermentis kuma ta lissafa iyakokin ƙididdigewa don ƙwayoyin lactic da acetic, Pediococcus, yeasts daji, da jimlar ƙwayoyin cuta.

Jagorar sashi daga Lesaffre yana ba da shawarar 80-120 g/hl a 12-18°C (53.6-64.4°F) don masana'antu brews. Masu aikin gida na iya auna wannan shawarar don dacewa da ƙimar farar da aka saba da nauyi ta kowace ƙara da nauyi. Ya kamata a yi gyare-gyare don isa ga ƙidayar tantanin halitta iri ɗaya a kowace millilita.

Dokokin ajiya suna shafar aiki da rayuwar shiryayye. Lokacin da aka adana a ƙasa da 24 ° C, rayuwar shiryayye yana ƙara har zuwa watanni shida. A ƙasa da 15 ° C, yana inganta fiye da watanni shida, tare da rayuwar samar da kayayyaki na watanni 36. Ya kamata a sake rufe buhunan buɗaɗɗen, a ajiye su a kusan 4°C, kuma a yi amfani da su cikin kwanaki bakwai kamar yadda aka bayyana a takardar bayanan fasaha na Fermentis.

Taimakon samfur daga Lesaffre ya haɗa da zazzagewar takaddar fasaha da ingantaccen iko don samarwa. Mai sana'anta yana jaddada ci gaba da haɓakawa da tsabtar ƙwayoyin cuta. Wannan don kare aikin fermentation lokacin amfani da SafLager W-34/70.

Ayyukan fermentation da halayen attenuation

Fermentis yana nuna alamar raguwar 80-84% don W-34/70, yana rarraba shi a matsayin matsakaici-zuwa babba don yeasts. Fermentis ya gudanar da gwaje-gwajen dakin gwaje-gwaje tare da daidaitaccen wort, yana farawa daga 12 ° C kuma yana ƙaruwa zuwa 14 ° C bayan sa'o'i 48. Sun sa ido kan samar da barasa, ragowar sukari, flocculation, da fermentation kinetics na W-34/70.

Rukunin rajistan ayyukan gida suna bayyana kewayon matakan attenuation don W-34/70 a cikin batches na duniya. Wasu gwaje-gwajen cibiyoyin sun ba da rahoton kusan 73% attenuation, yayin da fermentations masu sha'awar sha'awa sukan kai ga ƙasa zuwa tsakiyar 80s. Rubuce-rubuce guda ɗaya ya tashi daga 1.058 OG zuwa 1.010 FG, wanda ya sami raguwar kusan kashi 82.8%.

Practical fermentations nuna cewa W-34/70 attenuation yana rinjayar daban-daban dalilai. Waɗannan sun haɗa da zafin jiki na dusar ƙanƙara, ƙimar farar ƙasa, lafiyar yisti, abun da ke ciki na wort, oxygenation, da bayanin yanayin fermentation. Waɗannan abubuwan za su iya musanya haɓakar ƙarshe daga kewayon da masana'anta suka bayyana.

• Mash temp: mafi girman yanayin dusar ƙanƙara yana barin ƙarin dextrins da ƙaramar attenuation.
• Matsakaicin ƙimar yisti da ƙarfin yisti: rashin ƙarfi ko damuwa yisti na iya rage raguwa.
• Oxygenation: ƙarancin iskar oxygen yana iyakance fermentation kinetics W-34/70 da ɗaukar sukari.
• Wort nauyi da abun da ke ciki: manyan matakan dextrin suna ba da cikakkiyar jiki da ƙarancin ƙarancin 80-84% a aikace.
• Zazzabi mai zafi: mai sanyaya, ferment a hankali yana nuna raguwar raguwa idan aka kwatanta da bayanin martaba na Fermentis.

Matsayin attenuation yana tasiri ma'aunin giyar. Mafi girman W-34/70 attenuation yana haifar da bushewa mai bushewa kuma yana iya haɓaka haushin hop, ƙirƙirar bayanin martaba mai kama da Pils na Jamus. Ƙarƙashin haɓaka, a gefe guda, yana haifar da cikakkiyar jin daɗin baki da jin daɗin jin daɗi, yana sha'awar wasu masu shayarwa don takamaiman salon lager.

Don cimma sakamakon da ake so, masu shayarwa za su iya daidaita tsarin mash, oxygenation, da kuma ayyukan yau da kullum. Yin amfani da ƙwaƙƙwaran ɓarna 80-84% azaman jagora yana taimakawa saita tsammanin. Bayanan filin, ko da yake, suna tunatar da masu sana'a don tsammanin bambancin tsari-zuwa-tsalle.

Shawarar yanayin zafi da jadawali

Rike da shawarar Fermentis W-34/70 kewayon zafin fermentation na 12-18°C. Wannan kewayon shine mafi kyawu don haɓakar fermentation na farko da haɓaka dandano, a cewar Fermentis.

Don lagers na gargajiya, yi nufin ƙarshen ƙarshen wannan kewayon. Tsarin fermentation na yau da kullun ya ƙunshi farawa sanyi a kusan 12 ° C. Wannan yana biye da haɓaka kaɗan bayan kwana biyu. Fermentis yana ba da shawarar farawa a 12 ° C na awanni 48, sannan ƙara zuwa 14 ° C don kula da aiki.

Wasu masu shayarwa sun yi nasarar yin fermented kuma sun lalace a kusan 48°F (8.9°C). Wannan hanya na iya haɓaka tsabta da rage esters. Duk da haka, Fermentis yana jaddada mahimmancin 12-18 ° C don fermentation na farko don cimma daidaito a cikin attenuation da ƙanshi.

Anan akwai wasu jadawali masu amfani da yakamata ayi la'akari dasu:

• Yanayin sanyi zuwa 12 ° C, hutawa na tsawon sa'o'i 48, sa'an nan kuma tashi zuwa kyauta ko hawan zuwa 14-15 ° C don babban fermentation.
• Fara a 12 ° C tare da haɓakar sarrafawa na 1-2 ° C kowace rana har sai nauyi na ƙarshe ya kusanci manufa.
• Na farko a 12-15 ° C, sa'an nan kuma ƙara sanyi maturation (lagering) a 0-4 ° C don share sulfur da santsi profile.

Bi jagororin Fermentis akan yawan yisti da sarrafa su. Suna ba da shawarar adadin masana'antu na 80-120 g / hl. Yana da hikima a gudanar da gwaje-gwajen matukin jirgi yayin daidaita jadawalin ku na fermentation na lager ko gwaji tare da sabon yanayin zafi.

Yi hankali don alamun jinkirin aiki kuma kuyi gyare-gyare a hankali. Zaɓi don haɓaka a hankali a cikin zafin jiki, kamar zaɓin tashi sama ko jinkirin ramp. Wannan tsarin yana taimakawa kare lafiyar yisti kuma yana tabbatar da tsabtataccen sakamako na azanci a cikin kewayon 12-18 ° C Fermentis.

Hanyoyi na yin jigila: yin jigila kai tsaye tare da rehydration

Masu shayarwa suna da zaɓuɓɓuka biyu lokacin amfani da Fermentis SafLager W-34/70. Kowace hanya ta yi daidai da jagororin fasaha na Fermentis, wanda ke ba da yanayin shayarwa iri-iri.

Yisti bushewar farar kai tsaye ya haɗa da yayyafa jakar a saman wort a ko sama da zafin fermentation. Don kyakkyawan sakamako, ƙara yisti da wuri a cikin aikin ciko. Wannan yana tabbatar da ruwan sel a yanayin zafin wort kuma yana hana kumbura.

• Yayyafa daidai gwargwado don rufe saman gaba ɗaya.
• Fara iskar oxygen da sarrafa zafin jiki da sauri don tallafawa ayyukan tantanin halitta.
• Yin jigon kai tsaye yana adana lokaci kuma yana yanke adadin matakan kulawa.

Rehydrate Fermentis yisti lokacin da damuwa na wort, babban nauyi, ko dogon ajiya na iya rage ƙarfin farko. Yi amfani da aƙalla sau goma na nauyin yisti a cikin ruwa mara kyau ko Boiled-da-hopped wort a 15-25°C (59-77°F).

• Yayyafa yisti a cikin ruwa ko sanyaya wort.
• Huta minti 15-30, sannan a motsa a hankali don samar da slurry mai tsami.
• Sanya kirim a cikin fermenter kuma bi daidaitaccen oxygenation.

Fermentis ya lura cewa hanyoyin jefa W-34/70 suna da ƙarfi a kan yanayin sanyi ko rashin samun ruwa. Wannan daidaitawa yana ba masu shayarwa damar daidaita dabarun su tare da aikinsu.

Abubuwan da ake amfani da su suna da mahimmanci. Yisti bushe bushe kai tsaye yana rage haɗarin kamuwa da cuta ta rage canja wuri. Rehydration, a gefe guda, yana haɓaka iyawar tantanin halitta na farko don matsananciyar worts ko giya masu nauyi. Yana kuma iya sauƙaƙa smoother fermentation farawa.

Rike da kunshin sashi da sikelin don girman tsari. Jagororin masana'antu suna ba da shawarar 80-120 g / hl azaman tunani. Daidaita ga kundin gida, nauyin nauyi, da oxygenation don tabbatar da farawar fermentation lafiya.

Flocculation da sedimentation hali

Fermentis ya rarraba W-34/70 a matsayin nau'i mai yawo, wanda ke bayyana dalilin da yasa yawancin masu shayarwa ke ganin sharewa da sauri. Bayanai na masana'anta da takaddun ilimi sun danganta haɗar tantanin halitta zuwa sunadaran flocculin. Waɗannan sunadaran suna haɗa yisti tare lokacin da sukari mai sauƙi ya faɗi.

Rahotanni masu dacewa suna lura da yawa, m laka da samuwar ƙwallan flocculation yayin canja wuri da sanyi. Waɗannan halayen suna rage lokacin kwantar da hankali kuma suna sa racking sauƙi don yawancin girke-girke na lager.

Wasu masu amfani suna yin rikodin batches foda ko waɗanda ba su da ruwa. Wannan sauye-sauyen na iya tasowa daga maye gurbi a cikin kwayoyin halittar FLO, bambance-bambancen samarwa a mai kaya, ko gurɓata tare da yisti maras fure.

• Saka idanu lokacin lalatawa SafLager yayin sanyaya don kama dabi'un da aka saba da wuri.
• Yi amfani da plating mai inganci ko jeri lokacin da aka shirya sake amfani ko yaduwa.
• Mutuwar sanyi da tacewa a hankali suna taimakawa sarrafa tsabta idan hali yawo yisti ya yi rauni.

Lokacin flocculation yana danganta kai tsaye zuwa metabolism na yisti. Halin ɓarkewar yisti yawanci yana tasowa bayan ciwon sukari na numfashi ya ragu. Wannan yana ba da tsinkaya a cikin ferments da aka sarrafa da kyau.

Don girbi da sake amfani da shi, mai ƙarfi W-34/70 flocculation yana sauƙaƙa tarin slurry. Don batches mara tabbas, duba lokacin ɓarkewar SafLager kuma kiyaye tsarin yaduwa. Haɗa microscopy ko duban iya aiki.

Haƙurin barasa da salon giya masu dacewa

Fermentis SafLager W-34/70 yana da juriyar barasa na 9-11% ABV. Wannan kewayon ya dace da yawancin lagers na gargajiya. Yana hana damuwa yisti a cikin batches-ƙarfi na al'ada.

Homebrewers sun gano cewa wannan yisti na iya samun babban tasiri a cikin giya mai nauyi. Wannan yana haifar da bushewa. Daidaita yawan zafin jiki na dusar ƙanƙara da oxygenation na iya taimakawa yisti ya kula da mafi yawan worts.

Nau'in giya da aka ba da shawarar sun haɗa da Pilsner, Munich Helles, Märzen, Dunkel, da Bock. Waɗannan salon suna amfana daga tsaftataccen bayanin martabar ester da tsayayyen halin haƙoƙi.

Ga pilsners, ana son jin taushin baki sau da yawa. Ƙarƙashin raguwa na iya cimma wannan. Duk da haka, yawancin masu shayarwa sun fi son W-34/70 don bushewa, bushewa. Daidaita jadawalin dusar ƙanƙara don ƙara yawan sukari mai ƙima na iya ƙara jiki.

• Pilsner da Bohemian-style lagers - kyakyawan sakamako mai bushewa lokacin da aka kusanci haƙurin barasa W-34/70.
• Munich Helles da Märzen - daidaitaccen kasancewar ester ya dace da lagers na gaba.
• Dunkel da Bock na gargajiya - yana aiki da kyau tare da mafi girman nauyi na asali lokacin da aka yi amfani da taku da iskar oxygen.

Mash zafin jiki yana tasiri ga haifuwa. Maɗaukakin yanayin zafi yana haifar da cikar jiki, wanda zai iya fusata ƙarancin yisti. Don batches masu nauyi sosai, yi la'akari da ƙwanƙwasawa, ƙarin iskar oxygen, da ayyukan lafiyar yisti mai ƙarfi. Wannan yana tabbatar da yisti na iya ɗaukar nau'ikan lager don W-34/70.

Sakamakon gama-gari na azanci da abubuwan ban sha'awa

Fermentis SafLager W-34/70 yawanci yana samar da tushe mai tsabta, ƙazamin ƙazamin fure tare da ƙwararrun fure-fure da 'ya'yan itace. Yawancin masu shayarwa suna godiya da babban abin sha da bayanin martaba, yana mai da shi manufa don masu pilsners na gargajiya da Helles.

Masu amfani sun ba da rahoton abubuwan ban sha'awa kamar bayanin kula na sulfurous, sautunan itace, ko jin daɗin baki. Waɗannan batutuwan na iya bambanta da tsari kuma suna tasiri ta yadda aka adana yisti ko yaduwa kafin a yi tsiri.

Sulfur tare da W-34/70 na iya bayyana da wuri a cikin fermentation tare da ƙanshin ruɓaɓɓen kwai. Abin farin ciki, wannan yawanci yana raguwa tare da lagering daidai da yanayin sanyi. Ƙwararren ajiyar sanyi yana taimakawa sau da yawa don horar da bayanan bayanan da ba su wuce lokaci ba.

Abubuwa da yawa na iya yin tasiri ga dandano na W-34/70. Waɗannan sun haɗa da iskar oxygenation a filin wasa, sauye-sauyen zafin jiki, abubuwan dusar ƙanƙara, da lafiyar yisti. Wurin ajiya mara kyau ko yisti mai damuwa na iya ƙara yuwuwar ƙarancin ɗanɗano.

Don magance waɗannan batutuwa, kula da tsayayye, ƙarancin yanayin zafi, yisti mai lafiya a gwargwadon shawarar, da tabbatar da isasshen iskar oxygen a farkon fermentation. Waɗannan matakan suna taimakawa rage girman sulfur da sauran bayanin kula.

• Bi yanayin zafin Fermentis da jagorar fage.
• Bada ƙarin lokacin lager don ƙamshin sulfur ya watse.
• Ajiye busassun yisti a cikin sanyi, bushe yanayi don adana kuzari.
• Saka idanu bayanan mash da oxygenation don tallafawa tsaftataccen dandano na W-34/70.

Kwatanta batches na iya taimakawa wajen tantance idan abubuwan da ba su da daɗi ba al'amurra ne na kashe-kashe ko daidaito. Wasu masu shayarwa sun fi son ruwa ko nau'in gida don bambance-bambance. Duk da haka, da yawa suna samun W-34/70 da tsafta idan an sarrafa su daidai.

Kwatanta Fermentis W-34/70 zuwa ruwa da sauran busassun iri

Brewers sukan auna W-34/70 vs yisti na ruwa lokacin zabar nau'in lagers. Nazarin kwayoyin halitta da rahotanni na dandalin tattaunawa sun nuna W-34/70 ya bambanta da wasu nau'o'in labulen ruwa kamar Wyeast 2124. Wannan yana nufin dandano da aiki bazai dace da daidai ba, koda kuwa sakamakon yayi kama da farko.

kan filaye masu amfani, kwatancen yisti busassun yana nuna fayyace fa'ida. Busassun nau'ikan kamar W-34/70 suna ba da rayuwa mai tsayi, ma'auni mai sauƙi, da daidaitattun ƙimar ƙima. Al'adun ruwa suna isar da babban ɗakin karatu mai faɗi da aminci ga ainihin bayanin martaba na lab.

Kwatancen ayyuka suna bayyana ra'ayoyi gauraye. Mutane da yawa suna samun W-34/70 yana samar da tsaftataccen tsafta, tsattsauran ƙayyadaddun ƙaƙƙarfan yawo. Wasu masu shayarwa sun ce wasu nau'ikan ruwa suna haifar da ƙarancin ɗanɗano kaɗan da kuma ƙarin halayen maimaitawa daga tsari zuwa tsari.

Ƙirƙira da marufi na iya shafar sakamako. An haɗa masana'antar bushewar yisti zuwa ga maye gurbi ko gurɓataccen matakin kunshin wanda ke canza raguwa ko yawo. Irin wannan sauye-sauye yana nunawa a cikin rahotanni masu ban sha'awa yayin gwajin kai-da-kai.

• Muhawarar Fermentis vs Wyeast ta mai da hankali kan sarrafawa tare da nuance.
• Busassun kwatancen yisti sau da yawa suna fifita dacewa da tanadin farashi.
• W-34/70 vs bayanin yisti na ruwa suna nuna bambance-bambancen hankali da amincin lab.

Ga masu shayarwa suna canza nau'ikan, matakin wayo shine matukin jirgi na gefe-gefe. Gwaje-gwajen ƙananan ƙananan suna bayyana yadda raguwa, ƙamshi, da motsin baki tare da W-34/70 idan aka kwatanta da zaɓaɓɓen madadin ruwa. Yi amfani da waɗancan sakamakon don jagoranci cikakken yanke shawara.

Yisti lafiya, yaduwa, da sake amfani da dabarun

Yisti mai lafiya yana da mahimmanci don tsabtace lager mai tsabta da tsinkaya. Don babban nauyi ko manyan batches, tsara W-34/70 yaduwa don cimma madaidaicin ƙidayar tantanin halitta kafin sakawa. Fermentis yana ba da shawarar maganin masana'antu a 80-120 g / hl; Masu aikin gida yakamata su auna masu farawa ko haɗa sachets kamar yadda ake buƙata.

Gina farkon yisti a cikin matakai shine mafi kyau ga yisti mai laushi. Fara da ƙarami, mai iskar oxygen a ƙarancin nauyi, sannan ƙara ƙara ko nauyi sama da awanni 24-48. Wannan hanya tana rage damuwa ta tantanin halitta kuma yana haɓaka motsin fermentation.

Yawancin masu shayarwa suna sake amfani da busasshen yisti don adana kuɗi da rage sharar gida. Sakamako sun bambanta: wasu suna samun sakamako mai tsafta don maimaitawa 4-10, yayin da wasu ke lura da canje-canje a cikin flocculation ko ƙamshi da wuri. Kula da lalata, attenuation, da bayanin martaba tare da kowane tsara.

Lokacin girbi don sake amfani da shi, ɗauki yisti kawai daga mai tsabta, mai lafiyayyen fermentations. Rage iskar oxygen yayin canja wuri da adana yisti sanyi da tsafta. Idan abubuwan ban sha'awa ko jinkirin motsin motsa jiki sun bayyana, dakatar da maimaitawa kuma yi amfani da yisti mai ruwa mai daɗi ko sabon sachet.

• Bincika iyawa tare da sauƙin methylene blue ko gwajin Trypan kafin sake bugawa.
• Kula da flocculation da sedimentation; manyan sauye-sauye suna nuna canjin yawan jama'a.
• Iyakacin tsararraki lokacin da ake yin lagers masu laushi don kare amincin dandano.

Yi la'akari da bincike na lab ko plating idan halayen da ba a zata ba suka bayyana. Waɗannan gwaje-gwajen suna nuna gurɓata ko rinjayen yawan jama'a wanda ɗanɗano mai sauƙi na iya ɓacewa. Don lagers na flagship inda daidaito shine maɓalli, yawancin masu sana'a sun fi son yisti mai ruwa ko busasshiyar yisti da aka sake mai da ruwa akan maimaita maimaitawa.

Daidaita farashi da inganci ta amfani da farar yisti don yisti mai laushi lokacin yin sikeli da tanadin sake amfani da busassun yisti don ƙarancin ƙima. Tsaftar da ta dace, tausasawa, da sa ido a hankali suna sa W-34/70 yaduwa da sake amfani da kayan aiki masu inganci don ƙwararrun masu sana'a.

Tsaftar muhalli, haɗarin gurɓatawa, da kula da inganci

Tabbatar cewa saman aiki, kayan aiki, da hannaye sun kasance masu tsabta lokacin sarrafa busassun yisti. Yi amfani da bakararre ruwa don rehydration kuma tsaftace almakashi don buɗe jakar. Wannan dabarar aseptic tana rage haɗarin kamuwa da cuta yayin canja wuri.

Bi jagororin Fermentis don sake ruwa da yanayin zafi. Riƙe waɗannan matakan yana taimakawa kiyaye ƙarfin yisti kuma yana tabbatar da daidaiton aikin tantanin halitta. Rashin kulawa na iya haifar da canje-canje a cikin flocculation ko abubuwan ban sha'awa, kwaikwayon gurɓatawa.

Takaddun ƙayyadaddun ƙayyadaddun tsabta na fermentis suna bayyana ƙarancin ƙididdiga na ƙwayoyin cuta masu cutarwa da yisti na daji. Takardar fasaha ta tabbatar da yarda da iyakokin ƙwayoyin cuta na pathogenic. Waɗannan alkaluman tsafta suna ƙarfafa amincewa ga samfurin, in har an bi jagororin ajiya da sarrafawa.

Tsara hannun jari mai shigowa kuma tabbatar da lambobi da mafi kyawun kwanan wata. Juya kaya don amfani da tsofaffin fakitin farko. Sayi daga mashahuran dillalai da adana jakunkuna a yanayin da aka ba da shawarar. Wannan yana kiyaye iyawa kuma yana rage haɗarin kamuwa da W-34/70 a cikin kayan tsufa.

Idan aka gano ƙamshin da ba zato ba, ko ƙamshi mara kyau, ko rashin daidaituwa, bincika kafin dangana shi ga nau'in. Tabbatar da tarihin ajiya kuma duba marufi. Don abubuwan da suka dage ko kuma ba a saba gani ba, yi la'akari da sanya samfuran ko aika su zuwa dakin gwaje-gwaje da aka amince da su don nazarin ƙwayoyin cuta. Wannan yana tabbatar da ko gurɓatawa ko bambancin samarwa yana nan.

Aiwatar da waɗannan matakan sarrafa ingancin yau da kullun don kiyaye ingancin giya.

• Tsaftace tasoshin ruwa da kayan aiki.
• Bi ƙayyadaddun ƙayyadaddun ƙayyadaddun tsabta na Fermentis da jagororin samun ruwa.
• Bibiyar lambobin tsari da kwanakin samarwa.
• Ajiye a yanayin da aka ba da shawarar kuma juya hannun jari.
• Aika samfurori zuwa dakin gwaje-gwaje idan akwai alamun haƙoƙi.

Ta hanyar aiwatar da waɗannan matakan, ana kiyaye lafiyar yisti, kuma ana rage haɗarin kamuwa da cuta. Share rikodin rikodi yana taimakawa wajen gano matsaloli kuma yana goyan bayan ingantaccen ingancin sarrafa yisti a duk faɗin busassun.

Canje-canje masu amfani lokacin amfani da W-34/70

W-34/70 wani nau'i ne mai ƙarfi mai ƙarfi wanda aka sani don haɓakawa. Don sarrafa nauyi na ƙarshe da jin bakin, ƙara hutun saccharification zuwa kusan 152°F (67°C). Wannan mataki yana haifar da ƙarin dextrins, yana haifar da cikakken jiki. Yana yin haka ba tare da shafar hop ko malt hali ba.

Matsakaicin adadin kuzari da oxygenation suna da mahimmanci don tsaftataccen fermentation. Tabbatar cewa ƙimar ku ta yi daidai da girman tsari da nauyi. Har ila yau, oxygenate da wort da isasshe kafin fara. Daidaitaccen oxygenation yana taimakawa rage sulfur da ke da alaƙa da damuwa da bayanin kula yayin amfani da W-34/70.

• Bayanin haƙori: kiyaye fermentation mai aiki tsakanin 12-18°C don riƙe kyawawan halaye.
• Tashi kyauta da haɓakawa: yi amfani da haɓakar ra'ayin mazan jiya don guje wa abubuwan dandano yayin aiki mai ƙarfi.
• Cold lagering: tsawaita yanayin sanyi don taimakawa W-34/70 tsaftace sautunan sulfur da goge bayanan martaba.

Lokacin tweaking lager girke-girke, sa ran gama bushewa a cikin haske salon kamar pilsners. Yi la'akari da ƙara ƙwararrun malt, crystal, ko ƙara yawan zafin dusar ƙanƙara don lagers da bocks masu duhu. Yi la'akari da farashin tsalle-tsalle, kamar yadda busasshiyar giya na iya ƙara ɗaci.

Kulawa da kulawa suna taka muhimmiyar rawa a cikin tsabta da dawo da yisti. Bada izinin tsawaita lagering ko lokacin sanyi don daidaita yawan yawo. Lokacin canja wuri ko girbi yisti, asusu don laka mai ƙarfi don guje wa tara daskararru cikin giya mai haske.

Ƙananan sauye-sauye na tsari na iya haifar da ci gaba mai mahimmanci. Mayar da hankali kan gyare-gyaren jadawalin dusar ƙanƙara, sarrafa iskar oxygen, da sarrafa zafin jiki da gangan. Waɗannan tweaks suna da mahimmanci don samun daidaiton ƙima, jin daɗin baki, da dandano mai tsabta tare da W-34/70.

Shirya matsala game da fermentation tare da W-34/70

Lokacin da aka makale fermentation tare da W-34/70 ya faru, fara da mahimman bayanai. Yi nazarin ƙimar farar farar, yuwuwar yisti, nauyi mai nauyi, da matakan oxygenation. Idan lambobin yisti ba su da ƙasa, gabatar da iskar oxygenation a hankali kuma a ɗan dumi fermenter. Wannan yakamata yayi dai-dai da madaidaicin yanayin zafi na iri. Idan fermentation bai sake farawa ba, sake sakewa tare da sabo, mai lafiya Saccharomyces pastorianus don hana damuwa yisti.

Rage hankali na iya zama saboda dalilai da yawa. Na farko, tabbatar da zafin dusar ƙanƙara da fermentability na wort daidai. Ƙananan yanayin zafi na dusar ƙanƙara na iya haifar da ƙarin sukari mai haifuwa, yana haifar da haɓakar haɓaka. Daidaita jadawalin mash ɗin ku don riƙe ƙarin dextrins don cikakken jiki. Saka idanu na asali na nauyi da maƙasudin attenuation don gano abubuwan da ke faruwa a cikin batches ɗinku.

Don magance matsalolin rashin dandano, nuna dalilin. Bayanan sulfur sau da yawa yana raguwa tare da tsawaita yanayin sanyi da lagering mai kyau. Itace ko ɗanɗanon sinadarai da ba a saba gani ba na iya nuna rashin tsafta, matsalolin ajiya, ko lahani na marufi. Gudanar da tsari mai sarrafawa tare da yisti daban ko sabo W-34/70 don sanin ko yisti ko tsari yana da laifi.

Canje-canje a cikin flocculation, kamar ruwan wukake ko yisti mara sa ruwa, na iya nuna alamun maye gurbi, gurɓatawa, ko bambancin tsari. Guji sake yin magana daga batches da ake zargi. Idan matsalolin sun ci gaba, aika samfurori don plating. Isar da goyan bayan Fermentis don daidaitattun sauye-sauyen sauye-sauye a cikin batches da yawa.

Aiwatar da jerin abubuwan dubawa don tsararrun matsala na W-34/70:

• Tabbatar da ƙimar farar farar, iyawa, da iskar oxygenation kafin fermentation.
• Tabbatar da bayanin martabar mash da haifuwar wort don kowane sabani a cikin attenuation.
• Ƙaddara yanayin sanyi don rage sulfur da sauran bayanan wucin gadi.
• Yi bitar tsaftar muhalli, ajiya, da marufi lokacin da ba a san gyare-gyaren da ba su da daɗi.
• Dakatar da maimaitawa daga batches da ake zargi; gudanar da gwaje-gwajen gefe-da-gefe tare da wasu nau'ikan iri.

Yi la'akari da maye gurbin nau'in idan an maimaita lahani na azanci, raguwa mara kyau, ko rashin jin daɗi. Gwada nau'in bushewar lager daban ko ingantaccen al'adar ruwa a cikin brews gefe-da-gefe. Wannan zai taimake ka kwatanta sakamako kafin yin canji na dindindin.

Kammalawa

Fermentis SafLager W-34/70 yana ba da ƙaƙƙarfan tushe mai aminci na kasafin kuɗi don shayar da lager. Wannan taƙaitaccen taƙaitawa yana jaddada 80-84% attenuation manufa da kewayon 12-18°C. Hakanan yana ɗaukar tsawon rayuwar shiryayye, manufa don Pilsner, Helles, Märzen, Dunkel, da salon Bock tare da kulawa da kyau.

Ƙarfinsa ya haɗa da bayanin martaba mai tsabta mai tsabta da ma'aunin fure/'ya'yan itace mai daɗi. Yana ba da zaɓuɓɓuka masu sassaucin ra'ayi da marufi masu dogara ga duka ƙanana da manyan ayyuka. Don haɓaka fa'idodinsa, haɗa shi tare da kulawar zafin jiki mai hankali da ƙirar mash. Zabi ingantaccen ruwa mai kyau ko yin jigila kai tsaye don cimma burin da ake so da sakamakon azanci.

Duk da fa'idodinsa, masu shayarwa ya kamata su san wasu fa'idodi. Akwai rahotanni game da sauye-sauyen tsari, abubuwan ban sha'awa na lokaci-lokaci, da motsin motsi. Dabarar hikima ita ce gwada sabbin kuri'a, kwatanta su da nau'ikan ruwa, da kiyaye tsaftar tsafta da kula da inganci. Wannan yana taimakawa wajen gano duk wata matsala ta samarwa ko gurɓatawa.

taƙaice, bita na SafLager ya ƙare da cewa W-34/70 ingantaccen wurin farawa ne ga masu shayarwa da ke neman dacewa da ƙima. Saka idanu fermentation a hankali, daidaita girke-girke kamar yadda ya cancanta, da gudanar da ƙananan gwaji kafin haɓakawa. Wannan yana tabbatar da cewa nau'in ya hadu da maƙasudin tunanin ku da maƙasudi.

Karin Karatu

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

• Gishiri Mai Tashi Tare da Yisti Nectar Kimiyyar Cellar
• Giya mai Haɓaka tare da Fermentis SafAle BE-256 Yisti
• Gishiri mai Tashi tare da Yisti Fermentis SafAle S-33