Biya mai Taki tare da Lallemand LalBrew BRY-97 Yeast

Kusa da gilashin gilashi bayyananne cike da busassun busassun yisti na mashaya a kan wani wuri mai tsaka tsaki Karin bayani

Wannan labarin zai bincika asalin nau'in, aikin fermentation, yanayin zafi mai kyau, da rehydration da ƙimar iri. Hakanan za'a tattauna zaɓuɓɓukan kwandishan da marufi. Bayanan kula sun haɗa da kewayon attenuation na 78-84%, fermentation mai ƙarfi yana ƙarewa a cikin kusan kwanaki huɗu sama da 17 ° C (63 ° F), haƙurin barasa kusa da 13% ABV, da shawarar dabarun shuka don daidaiton sakamako lokacin da ake yin giya tare da BRY-97.

Key Takeaways

• Lallemand LalBrew BRY-97 Yisti busasshen Saccharomyces cerevisiae ne wanda aka zaɓa don tsaftataccen ales irin na Amurka.
• Yi tsammanin tsaka tsaki ga esters masu haske, babban flocculation, da 78-84% attenuation a yawancin worts.
• Yawanci yana da ƙarfi kuma yana iya ƙarewa a cikin kusan kwanaki huɗu a yanayin zafi sama da 17 ° C (63 ° F).
• Ayyukan β-glucosidase yana tallafawa hop biotransformation, mai amfani ga tsarin IPA da NEIPA.
• Ya dace da masu gida biyu da masu samar da kasuwanci; tsara adadin iri da marufi don dacewa da girman tsari.

Dubamand LalBrew BRY-97 Yeast

LalBrew BRY-97 busasshen yisti ne, cikakke ga tsaftataccen giya irin na Amurka. Zaɓin Cibiyar Siebel ce, akwai don sana'a da masu sana'a na kasuwanci ta Lallemand.

Halin, Saccharomyces cerevisiae BRY-97, yana haifar da tsaka tsaki ga esters masu haske. Wannan ya sa ya dace da giya inda halin hop shine babban abin da aka mayar da hankali.

• Dandan tsaka tsaki tare da taƙaitaccen bayanin kula
• Babban flocculation don saurin bayani
• High attenuation don barin giya bushe da haske

Maɓuɓɓugan masana'anta suna nuna alamar β-glucosidase a cikin yisti. Wannan enzyme yana haɓaka hop biotransformation a lokacin fermentation. Yana buɗe ƙamshin da aka samu daga hop a cikin busasshiyar hopping.

Marufi da sakawa kasuwa manufa Brewers neman abin dogara, high-yi bushe yisti. Ana ganin LalBrew BRY-97 azaman zaɓi mai dacewa don IPAs, kodadde ales, da sauran nau'ikan nau'ikan salon Yammacin Tekun Yamma.

Me yasa Zabi Yisti na Yammacin Gabar Amurka

Amfanin yisti ale na Yammacin Tekun Yammacin Amurka yana bayyana a fili lokacin da masu shayarwa ke nufin yin zane mai tsabta don hops da malt. Waɗannan nau'ikan suna ba da haske a cikin ɗaci da ƙamshin hop, suna guje wa ƙaƙƙarfan esters masu 'ya'yan itace. Sun dace da giya na gaba kamar American Pale Ale da Amurka IPA.

Bayanin dandano na BRY-97 ya yi daidai da wannan hanyar. Yana ba da tsaka tsaki fermentation tare da haske esters, tabbatar da halin hop ya kasance rinjaye. Masu shayarwa da ke neman daidaito, gamawa da za a iya tsinkaya za su yaba yadda wannan yisti ke adana mai hop mai laushi da tsantsan bayanan malt.

An san fermentation ale na West Coast don kasancewa mai kauri da jan hankali, wanda ke haifar da bushewar ƙarewa wanda ke ƙara fahimtar ɗaci. Wannan salon fermentation ya dace da nau'ikan giya masu yawa, daga Imperial IPA zuwa cream ale. Har ila yau, yana da ma'auni da kyau ga giya masu ƙarfi kamar sha'ir ko kuma Rasha Imperial Stout, inda ake buƙatar haƙurin barasa mafi girma.

• Yana nuna ƙamshin hop da ɗaci a sarari a cikin busassun giya masu kauri
• Yana ba da fa'ida mai amfani a duk faɗin kodadde ales, ambers, da ales masu ƙarfi
• Yana samar da attenuation mai iya tsinkaya da tsaftataccen bayanin martaba

Lokacin zabar wani iri don girke-girke na gaba, la'akari da yadda fa'idodin yisti na Yammacin Tekun Yammacin Amurka za su yi hulɗa tare da jadawalin hop da lissafin malt. Haɗa waɗannan zaɓuɓɓuka tare da bayanin ɗanɗanon BRY-97 yana haifar da giyar da aka mai da hankali inda sinadaran ke magana a sarari da ƙarfi.

Ayyukan Fermentation da Attenuation

Lallemand LalBrew BRY-97 yana nuna matsakaici-high attenuation a al'ada ales. Mai sana'anta ya ba da shawarar raguwar sa yana kusa da 78-84%. Wannan yana haifar da giya waɗanda suka fi bushewa amma suna riƙe da isasshen jiki don jin daɗin baki.

Yawan fermentation na BRY-97 yana da sauri don farawa kuma yana da ƙarfi da zarar ya fara. Lokacin da aka kafa shi daidai kuma aka haɗe sama da 17 ° C (63 ° F), yana iya ƙarewa a cikin ƙasa da kwanaki huɗu. Gudun fermentation ya dogara da dalilai da yawa, ciki har da ƙimar ƙaddamarwa, oxygenation, nauyin wort, da matakan gina jiki.

Haƙurin barasa na BRY-97 yana da girma, ya kai kusan 13% ABV. Wannan ya sa ya dace da daidaitattun ales da yawancin giya masu nauyi, irin su Imperial IPA da Barleywine. isassun filaye da abinci mai gina jiki suna da mahimmanci don cimma wannan haƙuri.

• Ragewar da ake tsammani: kusan 78-84% a ƙarƙashin yanayin gida na yau da kullun.
• Tsawon lokacin fermentation na yau da kullun: saurin kawar da lag da fermentation mai aiki a cikin sa'o'i 24-72 a ƙarƙashin dumi, yanayi mai isasshen oxygen.
• Rufin barasa: a kusa da 13% ABV tare da abinci mai gina jiki mai ƙarfi da ƙididdiga masu dacewa.

Ƙwararrun ayyuka suna da mahimmanci. Matsayin attenuation da fermentation kudi na BRY-97 na iya bambanta. Abubuwan da suka haɗa da yawa na inoculation, oxygenation, wort gravity, da sarrafa zafin jiki suna taka rawa. Ƙarƙashin ƙaddamarwa ko rashin isashshen iskar oxygen na iya rage jinkirin fermentation kuma ya rage attenuation a fili.

Don ayyuka masu girma-nauyi, yana da mahimmanci don haɓaka ƙimar ƙima da oxygenate karimci. Samar da abubuwan gina jiki na yisti shima mabuɗin don saduwa da jurewar barasa na BRY-97. Waɗannan matakan suna taimakawa ci gaba da kuzarin fermentation da cimma maƙasudi yayin da ake rage ɗanɗano.

Zane yana nuna fermentation na giya tare da aikin yisti da jadawali na takamaiman nauyi akan lokaci Karin bayani

Madaidaicin Zazzaɓin Haki da Tsawon Lokaci

Don ingantacciyar sakamako, saita zafin fermentation BRY-97 tsakanin 15-22 °C (59-72 °F). Matsakaicin zafin jiki, a kusa da 15 ° C, yana haifar da ingantaccen bayanin martabar ester da sannu a hankali. A gefe guda, yanayin zafi sama da 17 ° C yana haɓaka saurin fermentation da samar da ester 'ya'yan itace.

Lokacin yin tsalle a mafi zafi ƙarshen kewayon, yi tsammanin farawa da sauri. A 20-22 ° C, fermentation na farko zai iya nuna aiki mai karfi a cikin sa'o'i 24-48. A ƙarƙashin waɗannan sharuɗɗan, cikakken fermentation na farko yawanci yakan cika cikin kusan kwanaki huɗu.

Don daidaitawa, bi layin LalBrew BRY-97. Bayan fermentation na farko, ba da izinin ƙarin lokaci don sharewa da maturation. Ƙaunar ƙananan nauyi na iya yin sanyi a cikin mako guda. Sabanin haka, giya masu nauyi suna buƙatar sanyaya mai tsayi don cikawa da sassaukar daɗin dandano.

• Zazzabi: 15-22 ° C (59-72 ° F)
• Mai sauri na farko a ƙarshen zafi: ~ 4 days
• Cool, bayanin martaba mai tsabta kusa da 15 °C: ƙarewa a hankali

Daidaita jadawali bisa ga karatun nauyi. Idan attenuation ya tsaya, ƙara yawan zafin jiki kaɗan zai iya taimakawa. Ka tuna, sarrafa zafin jiki yana tasiri samar da ester, attenuation, da halayyar flocculation.

Shirya jadawalin ku bisa ga sakamakon da ake so. Don ƙaƙƙarfan alewar Yammacin Tekun Yamma, yi niyya ƙasan-zuwa-tsakiyar kewayon ingantattun lokutan hakin Ale. Don ƙarin ƙwararrun esters da saurin juyowa, niyya mafi girma a cikin taga yanayin zafin fermentation na BRY-97 kuma saka idanu kan tsarin lokaci na LalBrew BRY-97 a hankali.

Gudanar da Yisti da Rehydration Mafi kyawun Ayyuka

Gudanar da yisti na LalBrew daidai yana farawa da kunshin. Ajiye busassun yisti a wuri mai sanyi, bushewa har sai an yi amfani da shi. Riƙe lambar kwanan wata na masana'anta don kiyaye dawwama.

Don sake dawo da ruwa na BRY-97, yi amfani da ruwa mara kyau a iyakar zafin da aka ba da shawarar. Canjin yanayin zafi a hankali yana rage damuwa. Wannan yana haɓaka aiki da sauri bayan saka BRY-97 cikin wort.

• Tsaftace: tsaftace duk kayan aiki da kwantena da ake amfani da su don sake ruwa.
• Ingancin ruwa: yi amfani da maras chlorine, ruwan zafin ɗaki don sakamako mafi kyau.
• Lokaci: Rehydrate na tsawon lokacin da Lallemand ya shawarce shi kafin yin allura.

Har ila yau, sarrafa yisti na LalBrew ya ƙunshi yawan ƙwayar cuta. Nufin jagorar masana'anta na kusan 50-100 g a kowace hL don ales da yawa. Ƙara yawan iri don mafi girma nauyi worts ko lokacin tsallake mai farawa.

Lokacin jefa BRY-97, oxygenation shine maɓalli. Samar da isassun narkar da iskar oxygen ko gajeriyar bugun jini mai tsaftar iskar oxygen a lokacin yin jifa. Wannan yana tallafawa haɓakar haɓakar ƙwayoyin halitta mai ƙarfi, yana rage jinkirin lokaci da ƙarancin dandano.

• Daidaita ƙimar farar bisa ga nauyi da maƙasudin fermentation.
• Yi la'akari da ƙarin abubuwan gina jiki don babban nauyin nauyi don hana damuwa na gina jiki.
• Kula da zafin jiki a hankali bayan saka BRY-97 don kiyaye bayanin martaba a cikin kewayon manufa.

Sauƙaƙan, dabarar da ta dace a cikin sarrafa yisti na LalBrew yana haifar da ƙwaƙƙwaran tsinkaya. Tsaftataccen fasaha, ingantaccen rehydration, da ingantaccen iskar oxygen saita BRY-97 don yin da gamawa da tsabta.

Yawo, Bayyanawa, da Sharadi

LalBrew BRY-97 sananne ne don ƙaƙƙarfan yawo. Kwayoyin yisti sun taru kuma suna daidaitawa, yana haifar da giya mai haske ba tare da buƙatar dogon tacewa ba. Wannan halayen yana ba masu shayarwa damar samun giya mai haske da sauri, muddin fermentation ya ci gaba da kyau.

Don haɓaka bayanin LalBrew, ayyuka masu sauƙi na iya yin babban bambanci. Ciwon sanyi na kwana biyu zuwa biyar yana ƙarfafa yisti ya daidaita. Yin amfani da ma'aikatan tara kuɗi kamar isinglass ko silica gel na iya ƙara haɓaka sharewa ga kegs da kwalabe.

Lokaci yana da mahimmanci saboda yanayin yisti na yawo da yawa. Idan yisti ya tsiro da wuri, zai iya haifar da nauyi na ƙarshe. Tabbatar da ƙimar ƙima mai kyau da kiyaye matakan gina jiki masu lafiya na iya rage haɗarin makalewar fermentation.

Conditioning BRY-97 bayan fermentation na farko yana bawa yisti damar tace giya. Ƙarin lokaci a matsakaicin yanayin sanyi yana da mahimmanci don rage saura sugars da kuma santsi da ɗanɗanon da ke haifar da yisti. Wannan mataki yana da mahimmanci ga ales mai girma.

• Haɓaka daidaitawa: sanyi da hutawa ba tare da damuwa ba.
• Ƙarfafa cikakken attenuation: tabbatar da lafiyar yisti da isasshen yanayin lokacin BRY-97.
• Bayyanawa: Yi amfani da kayan aikin bayanin LalBrew kamar tara kuɗi lokacin da tsabta ta zama fifiko.

Yin ƙananan gyare-gyare don kulawa zai iya haifar da sakamako mai tsabta. Ingantacciyar kulawar flocculation na BRY-97 da kuma bin ingantattun ayyukan fayyace LalBrew na iya rage hazo sosai. Wannan yana tabbatar da giya ya kai ga bayanin da aka yi niyya yayin yanayin yanayin BRY-97.

Beaker na ruwan zinari mai gizagizai yana nuna dunkulewar yisti mai yawo Karin bayani

Hop Biotransformation da Haɓaka ƙamshi

Yisti yana canza mahadi na hop zuwa sabbin kwayoyin kamshi yayin fermentation. BRY-97 hop biotransformation shine tsarin enzymatic wanda ke sakin terpenes mai ɗaure daga glycosides. Wannan aikin yana buɗe bayanan fure, 'ya'yan itace, ko citrus waɗanda aka ɓoye a cikin wort.

Enzyme β-glucosidase BRY-97, wanda aka samo a cikin wasu nau'ikan LalBrew, yana taka muhimmiyar rawa. Yana rushe abubuwan ƙamshi mai ɗaure da sukari, yana sakin terpenes masu canzawa cikin giya. Masu shayarwa suna lura da yanayin hop mafi bayyananne lokacin da suke daidaita lokacin fermentation da bushewar bushewa don tallafawa wannan tsari.

Hanyoyi masu amfani don haɓaka ƙamshin hop sun haɗa da busasshiyar bushewa a ƙarshen ko bayan fermentation. Yin amfani da hops tare da babban abun ciki na glycoside, kamar wasu Citra, Mosaic, ko Nelson Sauvin kuri'a, shima yana taimakawa. Yin amfani da yisti mai laushi da guje wa m oxygenation suna da mahimmanci don adana aikin enzymatic da ƙanshi.

Ka tuna cewa sakamakon biotransformation ya dogara da iri, hop iri-iri, da lokaci. Batches na gwaji shine mabuɗin don fahimtar yadda β-glucosidase BRY-97 ke hulɗa tare da takamaiman haɗin hop. Daidaita jadawalin hopping, lokutan hulɗa, da yanayin zafi sau da yawa yana haifar da gagarumin ci gaba a cikin ƙamshin hop.

• Yi la'akari da busassun busassun busassun busassun busassun don haɓaka hulɗar enzymatic.
• Yi amfani da nau'ikan hop da aka sani don bayanan martabar glycoside masu wadata.
• Kula da tsabtace yisti mai tsabta don kare ayyukan β-glucosidase BRY-97.

Abincin Gina Jiki da Shirye-shiryen Wort don Mafi Kyau

Mafi kyawun shirye-shiryen BRY-97 wort yana rataye akan daidaitattun lissafin malt da ingantaccen tsari don abubuwan gina jiki. Tabbatar da isassun amino nitrogen (FAN) kyauta da ma'adanai masu mahimmanci don tallafawa abinci mai yisti BRY-97 yayin girma na farko.

Fita a daidai adadin inoculation. Ƙarƙashin ƙasa yana ƙarfafa al'ada, yana jinkirta fermentation, kuma yana ƙara haɗarin abubuwan dandano. Daidaita ƙididdigar tantanin halitta zuwa nauyi da zafin jiki don tsayayyen motsin motsi.

• Auna FAN kuma daidaita tare da abubuwan gina jiki na yisti lokacin da ƙima ta yi ƙasa.
• Gwada taurin kuma ƙara calcium ko magnesium idan an buƙata don haɓaka haɓakar yisti na amino acid.
• Don gudanar da babban nauyi, la'akari da ciyar da sukari mataki-mataki da ƙari na gina jiki.

Oxygenation don BRY-97 a lokacin dasa shuki yana da mahimmanci. Samar da isassun narkar da iskar oxygen don ba da damar haifuwa mai ƙarfi da ingantaccen bayanan ester. Yi amfani da iska ko tsantsar O2 dangane da girman tsari da fara nauyi.

Lokacin turawa zuwa jurewar barasa, ƙara oxygenation don BRY-97 kuma bi tsarin abinci mai gina jiki. Ƙididdigar da ba ta da yawa tana rage damuwa kuma tana taimakawa hana ƙullewar haƙori.

Saka idanu nauyi da fermentation motsin rai kullum. Idan attenuation ya tsaya, kimanta FAN, pH, da tarihin oxygen kafin ƙara ƙarin yisti ko abubuwan gina jiki.

Ayyuka masu sauƙi suna haifar da babban bambanci: sabon yisti, kulawa mai tsabta, daidaitaccen ƙimar ƙima, da iskar oxygenation na BRY-97 duk suna inganta haɓakawa da daidaito.

Salon Biya gama-gari da aka yi da BRY-97

BRY-97 yana haskakawa a cikin ales na Amurka da na Biritaniya, godiya ga ɗanɗanonsa na tsaka-tsaki da ƙaƙƙarfan attenuation. Ya dace don yin burodin Pale Ale na Amurka, IPA na Amurka, Imperial IPA, American Amber, American Brown, da American Stout. Wannan yisti yana ba da damar hops da malt su haskaka ta hanyar, ƙirƙirar halayen giya mai tsabta.

Yana da manufa don duka masu zama da kuma manyan giya ABV. Don gama bushewa, gwada Cream Ale, Alkama na Amurka, ko Kölsch. A gefe guda kuma, Barleywine na Amurka, Sarkin sarakunan Rasha Stout, da Strong Scotch Ale suna amfana daga jurewar barasa da raguwa. Wannan yana ba da damar haɓaka mafi girma ba tare da esters mamaye dandano ba.

Mai ƙira ya ba da shawarar yin amfani da BRY-97 don Scotch Ale, Oatmeal Stout, Belgian Blonde, Dusseldorf Altbier, Extra Special Bitter, da Irish Red Ale. Waɗannan salon sun yaba da tsaftataccen haki da yisti da gudunmawar jin daɗin baki.

• Hop-gaba: Amurka IPA, Zama IPA, Imperial IPA - yisti yana goyan bayan hop biotransformation da tsabta.
• Malt-gaba: Scottish Ale, Scotch Ale, Old Ale - yisti yana barin daidaitaccen malt kashin baya tare da hana esters.
• Haɓaka da ƙwararru: Roggen/Rye, Blonde Ale, Kölsch - yisti yana sarrafa hatsin rai da kuma halayen malt.

Lokacin zabar BRY-97 don shayarwa, la'akari da bushewar da ake so da kasancewar hop. Matsayinsa mai girma (78-84%) yana da kyau don kammala bushewa. Zaɓi girke-girke inda bayanin martabar yisti mai tsabta yana haɓaka ƙamshin hop ko malt, ba tare da rufe su ba.

Ga masu haɓakawa, haɓakar BRY-97 yana nufin ƙarancin musanyawa. Tsara ruwan ku, dusar ƙanƙara, da hopping don dacewa da salon. Bari yisti ya ba da daidaito, tsaftataccen haki a cikin batches.

Magance Matsalolin Haihuwa

Lokacin da fermentation ya ragu ko tsayawa, abubuwan gama gari sun haɗa da rashin ƙarfi, ƙarancin iskar oxygen a lokacin inoculation, ƙarancin abinci mai gina jiki, ko yanayin zafi mai sanyi. Ganewa da wuri yana taimakawa hana tsawaita buguwa BRY-97 kuma yana iyakance damuwa akan yisti.

Bi sauƙi mai sauƙi don magance matsala. Bincika nauyi na yanzu akan ƙimar da ake sa ran kuma tabbatar da zafin hadi. Idan iskar oxygenation ta kasance kadan kuma giya tana cikin matakan aiki na farko, sakewa da hankali zai iya farfado da aikin yisti ba tare da haɓaka iskar oxygen ba.

Idan yisti ya nuna alamun damuwa daga rehydration ko kulawa, la'akari da ƙara kayan abinci na yisti ko ƙarami, mai lafiya mai farawa na nau'in ale mai jituwa. Maimaita tare da sabobin al'adun Lallemand ko yisti na kasuwanci na iya dawo da taurin da ke makale fermentation BRY-97 bayan sa'o'i 48-72 na kadan zuwa babu canji.

Kashe-dandano sau da yawa yana fitowa daga damuwa yayin fermentation. Fitar da ya dace, daidaitaccen yanayin zafin jiki, da ingantaccen abinci mai gina jiki suna rage haɗarin abubuwan dandano BRY-97. Lallemand ya lura cewa BRY-97 baya haifar da malodors idan an sarrafa shi daidai, don haka mayar da hankali kan matakan kariya don adana bayanan martaba masu tsabta da ester.

• Tabbatar da adadin iskar oxygen da ƙimar ƙima kafin fara fermentation.
• A kiyaye zafin jiki a cikin iyakar shawarar yisti; tada shi a hankali idan fermentation ya tsaya.
• Ƙara kayan abinci mai yisti da wuri idan wort ɗin yana da nauyi mai yawa ko ƙasa da amino nitrogen kyauta.
• Yi la'akari da maimaitawa bayan dogon rashin aiki tare da ingantaccen al'adar farawa.

Yawo da wuri na iya haifar da faɗuwar jinkiri yayin da yisti ke faɗuwa daga dakatarwa kafin cikakken attenuation. Guji yawo da wuri ta hanyar tabbatar da isassun adadin farar ruwa da abinci mai gina jiki. Yi amfani da matsakaicin kulawar zafin jiki don kiyaye sel aiki har sai an kai maƙasudin nauyi.

Takaddun gyare-gyare da sakamako na kowane rukuni. Wannan aikin yana haɓaka ƙwarewar gyara matsala na BRY-97 kuma yana taimaka muku daidaita tsarin aiki don rage makalewar fermentation BRY-97 da rage damar ɗanɗano BRY-97 a cikin brews na gaba.

Shirye-shiryen Batch: Rawanin iri da Dabaru-Sake-Sake

Lokacin shirya shukar ku, yi nufin takamaiman manufa. Lallemand yana ba da shawarar yawan tsaba na BRY-97 na 50-100 g/hL don yawancin ales. Daidaita wannan kewayon dangane da nauyi mai nauyi, ƙaddamar da manufa, da saurin fermentation da ake so.

Don giya masu nauyi mafi girma, zaɓi babban ƙarshen ƙimar shuka BRY-97. Matsayi mafi girma na LalBrew yana haɓaka fermentation, yana gajarta lokaci-zuwa ƙarewa, kuma galibi yana rage ƙirar ester. Ƙananan farashin farar, a gefe guda, yana tsawaita fermentation kuma yana iya haɓaka esters masu 'ya'ya.

• Yi lissafta gram a kowane tsari ta hanyar canza ƙarar tsari zuwa hectoliters.
• Factor a cikin ƙarin yisti don maimaitawa ko asarar da ba tsammani.
• Yi rikodin ainihin ƙimar fitin LalBrew da aka yi amfani da shi don sakamako mai maimaitawa.

Ƙirƙirar BRY-97 daga gida don samarwa yana buƙatar amfani da sachets da yawa ko fakitin gram 500. Gina mai fara yisti ko sarrafa yaduwa ya zama dole don al'adun ruwa ko manyan batches.

Lokacin haɓaka BRY-97, la'akari da maƙasudin fermentation. Don gudanar da kasuwanci, zaɓi yaɗuwa tare da ƙididdige ƙididdiga na tantanin halitta. Wannan yana kiyaye lafiyar yisti kuma yana tabbatar da attenuation mai iya faɗi.

• Ƙimar yisti da ake buƙata: ƙarar tsari × ƙimar shuka BRY-97 da ake so.
• Yanke shawara tsakanin sachets, fakiti masu yawa, ko yaɗuwar farawa.
• Yi odar adadi mai yawa don rage farashin kowane gram da kiyaye wadata don sake bugawa.

Daban-daban kamar nauyin wort, zafin jiki na fermentation, da bayanin martabar dandano da ake so suna yin tasiri ga shawarar ƙimar farar LalBrew. Maɗaukakin farar rates sun fi son mai tsabta, mai sauri. Ƙananan ƙimar kuɗi na iya haɓaka rikitarwa amma suna buƙatar kulawa mai ƙarfi.

Ajiye cikakkun bayanai game da ƙimar iri, bayanan fermentation, da sakamako. Wannan bayanan yana sa BRY-97 na gaba yana gudana wanda za'a iya faɗi kuma yana taimakawa haɓaka ƙimar farar LalBrew don kowane girke-girke da sikelin samarwa.

Silinda da aka kammala tare da 7 ml na bayyananniyar yisti brewer's slurry kusa da mai mulkin katako. Karin bayani

Tasiri kan Dacin Hop da Haushin Daci

Lallemand LalBrew BRY-97 na iya canza yadda ake tsinkayar hops a cikin giya ta ƙarshe. Yawan yawowar sa yana sa yisti da hop barbashi su daidaita da sauri. Wannan na iya rage dacin da aka auna kuma ya canza ma'auni na giya.

Masu shayarwa sukan lura da ɗan tazara tsakanin karatun IBU da ainihin ɗacin giya. Haushin dacin BRY-97 na iya zama ɗan ƙasa kaɗan saboda yawan yisti na farko. Wannan yana fitar da polyphenols da kayan hop da aka dakatar.

gefe guda, aikin enzymatic a cikin ƙwayoyin yisti na iya samun kishiyar sakamako. β-glucosidase-kore hop biotransformation yana sakin dauri aromatics. Wannan na iya haɓaka ɗanɗanon hop da ƙamshi, mai yuwuwar ƙara ƙarfin hop ko da auna ɗaci ya ragu.

• Daidaita yawan tsalle-tsalle ko bushe-bushe don rama idan kuna son ƙarin cizo.
• Lokaci busassun hops don haɓaka biotransformation ba tare da ƙara hazo ba.
• Saka idanu akan tasirin yisti akan IBU lokacin zazzage girke-girke zuwa manyan batches.

Lokacin shirya girke-girke, yi la'akari da ƙananan canje-canje a cikin fahimtar IBU. BRY-97 hop haushi da tsinkayar haushi BRY-97 duka sun dogara ne akan jadawalin hopping, sarrafa yisti, da lokacin hulɗa tare da tsintsiya.

Yin amfani da busassun hopping don yin amfani da biotransformation yana ba da damar haɓaka ƙamshi da dandano ba tare da ƙara ma'aunin IBU ba. Bibiyar tasirin yisti akan IBU a cikin batches na matukin jirgi kafin haɓakawa. Wannan yana taimakawa daidaita ma'aunin da kuke nufi.

Lambobin Amfani da Laboratory da Kasuwanci

Yawancin wuraren sana'a na kasuwanci sun zaɓi BRY-97 don tsaftataccen bayanin hadi. Wannan yisti an san shi don tsinkayar da ake iya faɗi da shi da babban flocculation. Waɗannan halayen sun sa ya dace don giyar giyar da kuma ales na flagship.

cikin ma'ajin matukin jirgi da dakunan gwaje-gwaje masu azanci, an fi son BRY-97 don kwatancen damuwa da gwajin haɓakar halittu. Bayanan martabarsa na enzymatic, gami da ayyukan β-glucosidase, yana taimakawa wajen gwada sakin ƙamshi daga hops na zamani.

Marufi mai girma a cikin masu girma dabam kamar 500 g yana da fa'ida don maimaita ayyukan samarwa, rage farashi don manyan ayyuka. Wannan samfurin marufi yana nuna shirye-shiryen BRY-97 don karɓuwa a cikin SKUs daban-daban a cikin masana'antar giya.

Matsakaicin aikin lab na aiki yana amfani da BRY-97 don yin ƙirar ƙima da tsarin tsarin gina jiki kafin haɓakawa. Gwaje-gwajen ƙananan ƙananan suna nuna daidaituwar daidaituwa kusa da 78-84% lokacin da ake sarrafa rehydration da oxygenation.

• Bayanan dandano mai maimaitawa don ainihin giya.
• Gwajin gwaji mai inganci na girke-girke na gaba.
• Zaɓuɓɓukan wadata da yawa waɗanda suka dace da kwangila da masana'antar samar da giya.

Ƙungiyoyin kasuwanci suna ba da rahoton ci gaba da aiki lokacin sarrafawa da sake yin ruwa suna bin jagororin masana'anta. Wannan daidaito yana goyan bayan mafi girman ɗaukar BRY-97 a cikin layukan yanayi da na shekara.

Bayanan yisti na dakin gwaje-gwaje na BRY-97 yana taimaka wa masu shayarwa su saita ƙimar ƙima, maƙasudin iskar oxygen, da ƙari na gina jiki. Bayyanar ma'auni yana rage haɗari yayin haɓaka haɓakawa daga lab zuwa cikakken samarwa.

Don ayyukan tantance zaɓuɓɓukan yisti, amfani da kasuwanci na BRY-97 yana ba da ingantaccen tushen tushen. Ya yi daidai da buƙatun haɓaka samfura, ayyukan sarrafa inganci, da tattalin arziƙin manyan ƙira.

Kammalawa

Lallemand LalBrew BRY-97 ya fito waje a matsayin abin dogaro, mai yisti mai yawa. Yana ba da tsaka-tsaki ga bayanin martabar ester mai haske, haɓaka mai girma (78-84%), da ƙaƙƙarfan flocculation. Fermentation yana ƙare da sauri, sau da yawa a cikin kusan kwanaki huɗu sama da 17 ° C. Ayyukanta na β-glucosidase yana haɓaka ƙamshin hop da ɗanɗano a cikin hop-gaba ales na Amurka.

Don amfani mai amfani, bi tabbataccen kulawa: sake yin ruwa yadda ya kamata, farar ƙima a ƙimar da aka ba da shawarar (50-100 g/hL), wort oxygenate, da tabbatar da isasshen abinci mai gina jiki. Wadannan matakan suna taimakawa al'adar ta kai ga jurewar ABV kusa da 13% kuma su gane cikakken kewayon attenuation. A takaice, LalBrew BRY-97 zabi ne mai dogaro lokacin da daidaito da tsaftataccen abu.

Ta fuskar kasuwanci, fakitin gram 500 masu yawa da farashi mai ƙima suna sa BRY-97 kyakkyawa ga ƙanana da matsakaitan masana'antun giya. Shirya wadata da ajiya don kiyaye iyawa da daidaiton tsari-zuwa-tsari. Lokacin zabar mafi kyawun amfani da BRY-97, fifita hop-gaba ales na Amurka amma kada ku nisanci salo mara kyau ko gauraye masu gauraya inda tsaftataccen gurɓataccen abu da kwayoyin halitta.

Daidaita yanayin zafin jiki da dabarar faɗakarwa zuwa ga maƙasudin ɗanɗanon ku: mai sanyaya sanyi don bayanin martaba mai tsabta, mai zafi don ƙarasa da sauri da ɗan cikar bayanin ester. Yi amfani da yanayin canjin yanayin yanayin lokacin zana ƙarar hop na ƙarshen hop da jaddawalin bushe-bushe don haɓaka tasirin ƙamshi a cikin giya da aka gama. Wannan ƙarshe na BRY-97 yana haɗa aiki, sarrafawa, da abubuwan kasuwanci cikin bayyananniyar jagora ga masu sana'a.

Karin Karatu

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

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