Biya mai Taki tare da Lallemand LalBrew CBC-1 Yeast

Share flask Erlenmeyer tare da ruwa mai haifuwa na zinari-amber akan bango mai tsabta mai launin toka. Karin bayani

Key Takeaways

• Lallemand LalBrew CBC-1 Yisti ya yi fice a cikin kwandishan kwalban CBC-1 da fermentations na farko don giya masu haske da ciders.
• Nasiha mai amfani akan fiti, rehydration, da zafin jiki na taimakawa wajen guje wa kwalabe da ba su tsaya ba.
• Yi tsammanin tsattsauran ra'ayi da bayanin martabar ester mai tsaka-tsaki lokacin da kuke shayar da giya tare da CBC-1.
• Adana, sarrafawa, da tsafta suna da mahimmanci don adana yuwuwar yisti mai kwandishan kwalban.
• Wannan bita na Lallemand CBC-1 ya haɗa da kwatancen, girke-girke, da ja-gora don masu shayarwa.

Dubamand LalBrew CBC-1 Yeast

LalBrew CBC-1 busassun iri ne daga tarin al'adun Lallemand. An zaɓe shi don gyaran kwalabe da kwandishan saboda yawan jurewarsa da juriyar barasa.

matsayin Saccharomyces cerevisiae CBC-1, yana ferments kamar yisti mai girma amma yana da bayanin martaba. Bayanan yisti na Lallemand yana nuna cewa CBC-1 baya rushe maltotriose, yana kiyaye halin malt.

A lokacin da ake magana, yisti yana samar da tabarmar tabarmar da ke zaune a kasan kwalabe ko tukwane. Wannan siffa ta sa bayyanawa cikin sauƙi kuma tana taimakawa adana ainihin ƙamshi da ɗanɗanon giyan.

Bayan amfani da shi a cikin kwandishan kwalban, CBC-1 kuma ya dace da fermentation na farko na busassun cider, mead, da seltzer mai wuya. Yana samun babban attenuation akan masu ciwon sukari masu sauƙi tare da ingantaccen abinci mai gina jiki da sarrafa iskar oxygen.

• Babban barasa da juriya na matsa lamba masu dacewa don daidaitawa na biyu.
• Gudunmawar azanci ta tsaka tsaki tana kiyaye halayen girke-girke na gaskiya.
• Amintaccen flocculation yana samar da ɗan ƙaramin yisti.
• ga mai tsabta, mai sauƙi-sukari fermentations tare da mai kyau attenuation.

Bayanan yisti na Lallemand da bayanin CBC-1 suna nuna shahararsa. Yawancin masu shayarwa suna zaɓar shi don daidaitaccen kwandishan kwalba da ferments na farko na tsaka tsaki waɗanda ke buƙatar gamawa mai tsabta.

Me yasa Ya Zaba Lallemand LalBrew CBC-1 Yisti don Kwakwalwa

Lallemand LalBrew CBC-1 babban zaɓi ne don yisti na kwandishan. Yana ba da daidaitattun sakamako na farko, godiya ga yawan barasa da juriya na carbonation. Wannan ya sa ya zama cikakke don magana a cikin kwantena da aka rufe kamar kwalabe da akwatuna.

Siffar dandanonsa na tsaka tsaki babbar fa'ida ce. CBC-1 ba ya ƙyalli maltotriose, wanda ke taimakawa wajen adana ainihin ƙamshin giya da halayen hop. Wannan maɓalli ne yayin gyaran kwalban.

Wani fa'ida shine ingantaccen yanayin daidaitawa bayan carbonation. Yisti yana samar da madaidaicin tabarmar, yana rage yisti a cikin sabis kuma yana hanzarta bayyanawa. Wannan yana haifar da ƙarar giya tare da ƙarancin laka a cikin kowace zuba.

• Carbonation mai tsinkaya: nau'i-nau'i da kyau tare da masu sikari mai sauƙi kamar dextrose.
• Rarraba tantanin halitta mai iyaka: ajiyar ciki yana tallafawa kusan rabon tantanin halitta guda ɗaya a cikin kwalbar, isa ga carbonation ba tare da wuce gona da iri ba.
• Haƙurin damuwa: yana sarrafa barasa da matsi na CO2 irin na kwalabe.

Waɗannan fa'idodin sun sa CBC-1 ya zama zaɓi mai amfani ga masu sana'a na kasuwanci da na gida. Yana tabbatar da ingancin dandano da daidaiton carbonation. Yi amfani da daidaitattun ƙima da masu sikari don haɓaka fa'idodin CBC-1 yayin kiyaye bayanin martabar giyan da aka yi niyya.

Maɓalli Maɓalli da Bayanan Fasaha don CBC-1

Lallemand yana ba da ƙayyadaddun CBC-1 don masu shayarwa don zaɓar madaidaicin nau'in kwalabe da kwandishan. Yisti, Saccharomyces cerevisiae, shine nau'in nau'in haifuwa. Yana samar da ƙaramin yisti tabarmar bayan fermentation, godiya ga madaidaicin bayanin martabarsa.

Bayanan fasaha na LalBrew CBC-1 na al'ada sun haɗa da kashi mai ƙarfi tsakanin 93 da 97 bisa dari. Yiwuwa yana a ko sama da 1 x 10^10 CFU a kowace gram na busassun yisti. Tsabtace ƙananan ƙwayoyin cuta yana da tsattsauran ra'ayi, tare da yisti na daji da gurɓataccen ƙwayoyin cuta a ƙasa 1 cikin sel 10^6. Nauyin yana gwada rashin kyau ga diastaticus da phenolic off-flavor (POF).

Bayanan CBC-1 sun nuna cewa wannan nau'in yisti ne mai kisa. Yana ɓoye gubobi masu kisa waɗanda zasu iya hana nau'ikan kisa a cikin gauraye al'adu. Ana ba da shawarar kulawa daban da gwaji lokacin sake amfani da kayan aiki ko yisti.

• Yanayin zafin jiki: mafi kyawun 20-30C (68-86°F), kodayake wasu ƙayyadaddun ƙididdiga sun nuna mafi ƙarancin kusa da 15°C kuma matsakaicin kusan 25°C.
• Haƙuri na barasa yisti: 12-14% ABV don kwandon gargajiya da kwandishan kwalba.
• Jurewar barasa yisti a cikin sauran abubuwan sha: haƙuri zai iya kaiwa zuwa 18% ABV a cikin cider, mead, da aikace-aikacen seltzer mai wuya.

Sakin samfur ya haɗa da ƙayyadaddun ƙayyadaddun bayanai da takaddun bayanan aminci daga Lallemand waɗanda ke sarrafa daki-daki, ajiya, da amincewa cikin daidaiton yawa. Masu shayarwa za su sami bayanan fasaha na LalBrew CBC-1 masu amfani don tsara ƙimar farar ruwa, daidaita lokutan yanayi, da yanke shawara na marufi.

Lokacin kwatanta ƙayyadaddun bayanai na CBC-1 zuwa wasu nau'ikan LalBrew, yi la'akari da yuwuwar, jurewar barasa yisti, da kewayon yanayin zafi na fermentation don mafi kyawun aiki a cikin girke-girke.

Masanin kimiyya yana nazarin al'adar yisti a cikin filo yayin daukar bayanai a cikin dakin gwaje-gwaje na zamani. Karin bayani

Matsakaicin ƙima da Shawarar Sashi don aikace-aikace daban-daban

Lokacin zabar farar, la'akari da manufar samfurin ƙarshe. Don kwandishan kwalban, adadin 10 g / hL ya isa. Wannan adadin yawanci yana kammala magana a cikin makonni biyu a mafi kyawun yanayin zafi, ta amfani da sukari mai sauƙi.

Haɗin farko, a gefe guda, yana buƙatar hanya mai mahimmanci. Don cider da mead, yi nufin 50-100 g/hL don haɓaka taki mai tsayi. Hard seltzer, tare da ƙarancin kayan abinci mai gina jiki, yana amfana daga ƙimar farar ƙarfi mai ƙarfi, yawanci 100-250 g/hL, yana tabbatar da tsaftataccen fermentation.

Maɗaukakin nauyi ko haƙori mai damuwa yana buƙatar ƙarin kulawa. A irin waɗannan lokuta, ƙara yawan ƙimar ƙimar CBC-1 kuma ƙara abubuwan gina jiki. Wannan yana ba da isasshen nitrogen, bitamin, da ma'adanai don aikin yisti mai ƙarfi.

Busasshen yisti daga Lallemand baya buƙatar aeration kafin yin tsiro. Duk da haka, ƙarin abubuwan gina jiki suna da mahimmanci ga cider, mead, da girke-girke na seltzer. Don ingantaccen allurai, auna yisti da nauyi, guje wa ƙididdige ƙara ko fakiti.

• Matsakaicin kwandishan kwalban: 10 g/hL don yawancin aikace-aikace.
• Cider da mead farantin farko: 50-100 g/hL.
• Hard seltzer na farko na farar farar mai na cider mead seltzer: 100-250 g/hL.

Adadin farar yana tasiri sosai ga saurin fermentation da dandano. Ƙananan filaye na iya rage fermentation, yiwuwar barin esters ko bayanan bayanan. Maɗaukakin filaye, akasin haka, suna haɓaka ƙarewar tsaka tsaki. Zaɓi ƙimar ƙimar CBC-1 wanda ya dace da manufofin dandano ku da matakin damuwa na tsari.

Sake buga CBC-1 a cikin cider, mead, ko hard seltzer bai dace ba. Don ingantacciyar sakamako, yi amfani da sabo, daidaitaccen adadin CBC-1. Bi ka'idodin abinci mai gina jiki da zafin jiki don ingantaccen tsari na fermentation.

Rehydration vs Dry Pitching Practices

Don kwandishan kwalban, rehydration CBC-1 shine hanyar da aka fi so. Rehydrating yisti kafin ƙara shi zuwa kunshin giya yana tabbatar da ko da rarrabawa. Wannan hanyar kuma tana rage damar da ba ta dace ba. Don cimma daidaiton sakamako, auna ta nauyi don manufa game da 10 g/hL.

Bi ƙa'idodin shayarwa na Lallemand don guje wa sel masu damuwa. Muhimman sabani na iya tsawaita lokutan yanayin sanyi na ƙarshe. Hakanan suna iya haifar da rashin ƙarfi da haɓaka haɗarin kamuwa da cuta. Lokacin da ake shakka, yi amfani da ruwan dumi, tsaftataccen ruwa kuma bar yisti ya huta kowane umarnin masana'anta.

Busassun busassun busassun CBC-1 yayin gyaran kwalba ba a ba da shawarar ba. Yafa busassun yisti a cikin kwalabe ko kegs na iya haifar da ƙarancin carbonation. Wannan yana haifar da ɗanɗano mai canzawa a cikin tsari. Rashin daidaitawa yana barin wasu kwantena ƙarƙashin carboned wasu kuma sun cika carbon.

Don fermentation na farko na cider, mead, da hard seltzer, busassun busassun CBC-1 yana aiki da kyau. Yayyafa yisti a ko'ina a kan wort ko dole yayin da mai taki ya cika. Wannan hanya mai sauƙi ce, daidaito, kuma tana iyakance ƙarin kulawa wanda zai iya haifar da gurɓatawa.

Lokacin da kayan aiki ko gudanawar aiki suka hana busassun busassun busassun busassun don aikin kwalabe, sake sanya ruwa a cikin kwalbar shine amintaccen faduwa. Idan fermentations yana da damuwa, ƙara yisti da aka sake yin ruwa ta hanyar ƙara ƙaramin adadin giya na farko a matakai. Wannan bayyanarwa a hankali yana rage girgiza tantanin halitta kuma yana taimakawa cimma ingantaccen carbonation na ƙarshe.

• Rehydrate CBC-1 don kwandishan kwalban don tabbatar da magana iri ɗaya.
• Nufin 10 g/hL ta nauyi don daidaitattun allurai masu sanyaya kwalban.
• Yi amfani da busassun busassun busassun busassun CBC-1 don farkon ferments na cider, mead, ko seltzer.
• Lokacin da ake buƙata, kwandishan kwalban ya sake sake yin ruwa tare da haɓaka haɓaka don rage damuwa.

Fahimtar yadda ake saka CBC-1 ya sauko zuwa aikace-aikacen. Daidaita hanyar zuwa kunshin: rehydrate don kwalabe, bushe bushe don buɗe ferments na farko. Wannan tsarin yana kiyaye carbonation daidai kuma yana rage damar samun sakamako.

Gudanar da Zazzabi na Fermentation da Tsarin lokaci

Sarrafa yawan zafin jiki na CBC-1 shine maɓalli ga yanayin kwandishan kwalban da ake iya faɗi da kuma fermentations na farko. Jagorar fasaha ta Lallemand yana nuna mafi kyawun kewayon 20–30°C (68–86°F) don mafi kyawun aiki tare da CBC-1. Wasu ƙayyadaddun ƙayyadaddun tallace-tallace suna lissafin 15-25 ° C a matsayin ƙarami da matsakaicin. Koyaushe a bi takaddun bayanan masana'anta don daidaiton bayanin martaba da ƙamshi.

Lokacin magana CBC-1 ya dogara da abubuwa da yawa. Waɗannan sun haɗa da nauyi mai nauyi, nau'in sukari na farko, ƙimar ƙima, da matakan gina jiki. Matsakaicin daidaitaccen kashi na kusan 10 g/hL na sukari mai haifuwa yawanci yana kaiwa ga ƙarshe cikin kusan makonni biyu a yanayin yanayin da aka ba da shawarar. Ajiye sanyi yana rage aiki, yana tsawaita lokutan lokaci.

Jimlar lokutan CBC-1 sun bambanta dangane da aikace-aikacen. Haɗin farko na iya zama sauri ko a hankali fiye da kwandishan kwalban. Saka idanu karatun karatun nauyi don yawan fermentation kuma duba matsa lamba CO2 ko yin samfuri mai laushi a cikin kwalabe masu sharadi lokacin da lafiya. Yi amfani da calibrated hydrometer ko refractometer don ingantattun matakai.

Don haɓaka matsananciyar haƙori ko gaggawar haƙori, ƙara yawan ƙima da haɓaka wadatar abinci. Ƙananan zafin jiki yana ƙaruwa a cikin taga 20-30 ° C na iya hanzarta aikin yisti da rage lokacin magana CBC-1. Kula da lafiyar yisti a hankali don guje wa abubuwan dandano.

Matakai masu dacewa don sarrafa lokaci:

• A kiyaye manyan jiragen ruwa na farko da na sakandare don riƙe zafin zafin fermentation na CBC-1.
• Stagger fermenter da yanayin kwandishan kwalba idan kuna buƙatar saurin jujjuyawa lokacin CBC-1 ba tare da jaddada yisti na farko ba.
• Yi rikodin lokutan CBC-1 don kowane girke-girke don haka za ku iya tace ƙimar ƙira, abubuwan gina jiki, da zafin jiki don sakamako mai maimaitawa.

Kyakkyawan kula da zafin jiki da daidaiton saka idanu suna rage sauye-sauye kuma suna ba masu shayarwa matakan da ake iya faɗi. Daidaita sigogi dangane da ci gaban da aka auna, ba ƙayyadaddun kwanaki ba, don tabbatar da aminci, kwanciyar hankali.

Halayen Dandano da Ragewa

Lallemand LalBrew CBC-1 yana gabatar da tsabtataccen bayanin martaba mai karewa. Yana kiyaye malt da abubuwan dandano a cikin rajistan. A matsayin yisti mai tsaka tsaki, yana rage girman ƙamshi ko ƙamshi a lokacin fermentation na farko da kwandishan kwalban cider, mead, ko seltzer.

Nauyin baya cinye maltotriose, yana kiyaye ainihin zaƙi da jiki. Wannan yana nufin ƙaƙƙarfan nauyi ya tsaya kusa da abin da mai sana'anta ke nufi, har ma da malt ɗin da ake samu.

Tare da sauƙi masu sauƙi kamar dextrose don carbonation, CBC-1 yana nuna haɓaka mai ƙarfi. Abubuwan da suka dace na gina jiki maɓalli ne. Yana haɓaka glucose da sucrose da kyau, yana samar da amintaccen CO2 don sanyaya kwalban yayin da yake kiyaye ɗanɗanon da aka samu yisti kaɗan.

Ajiye tantanin halitta a cikin CBC-1 yana ba da damar iyakance rarraba tantanin halitta a cikin kwalbar. Yawanci, yisti ya cika kusan ƙarni ɗaya na girma yayin sanyaya. Wannan tsara guda ɗaya yana samar da isassun ƙwayoyin halitta don carbonation ba tare da wuce haddi na yisti ba.

Matsakaicin ƙira yana tasiri sosai ga ɗanɗano da attenuation. Matsakaicin ƙarancin kwandishan kwalabe kusa da 10 g/hL yana rage girman sabon kwayoyin halitta. Wannan yana kiyaye halayen giya. Masu shayarwa da ke neman gamawa na tsaka tsaki yakamata suyi la'akari da wannan ƙaramin adadin don dabara a cikin jin daɗin baki da ƙamshi.

• Halin yisti na tsaka tsaki yana goyan bayan girke-girke na gaba-gaba.
• Attenuation maltotriose kiyayewa yana kula da bayanan malt na asali.
• Ƙarfafawa mai ƙarfi akan sukari mai sauƙi yana tabbatar da daidaiton carbonation.

Mafi kyawun Ayyuka don Kwakwalwar Kwalba tare da CBC-1

Don kwandishan kwalban, ana ba da shawarar sukari mai sauƙi kamar dextrose don sakamakon da ake iya faɗi. Lokacin amfani da sukari na CBC-1, yana da mahimmanci don auna daidai don cimma adadin da ake so. Dextrose yana tabbatar da daidaiton carbonation kuma yana rage yawan abubuwan dandano idan aka kwatanta da hadadden syrups.

Daidaitaccen maganin yisti yana da mahimmanci. Don Lallemand LalBrew CBC-1, an shawarci kashi 10 g/hL mai sanyaya kwalban. Wannan nau'in yana haifar da ma'auni tsakanin abin dogara da abin dogara da laka mai tsabta wanda ke haɓaka tsabtar giya.

Kafin shiryawa, sake shayar da yisti bisa ga umarnin masana'anta. Riko da tsarin rehydrate na Lallemand yana tabbatar da ko da farfadowa da rarraba tantanin halitta. Yin sakaci ko gaggawar wannan matakin na iya tsawaita lokacin sanyaya kuma ƙara haɗarin kamuwa da cuta.

Gudanar da yanayin zafi yayin magana shine maɓalli. Nufin kewayon 20-30°C (68-86°F) don sarrafa kwalabe yadda ya kamata. Tsayayyen yanayin zafi ba kawai yana rage lokacin sanyi ba har ma yana tabbatar da daidaiton carbonation a cikin tsari.

Bada game da makonni biyu a yanayin da aka ba da shawarar tare da 10 g/hL da daidaitaccen kashi na farko don sanyaya. Ainihin lokacin na iya bambanta dangane da zafin jiki, ƙimar farar, da adadin sukari. Yana da kyau a saka idanu ƴan kwalabe na gwaji kafin yin lakabi ga cikakken tsari.

Yi tsammanin ƙaramin fakitin yisti a ƙasan kwalbar. CBC-1 yana samar da laka mai ƙarfi, yana taimakawa bayyananniyar yanayi. Tsara don tarawa a hankali ko zuba a hankali don guje wa wuce gona da iri a cikin giyan da aka yi aiki.

• Tsaftace kwalabe, huluna, da kayan aikin cikawa sosai don rage haɗarin kamuwa da cuta.
• Yi amfani da ma'auni na CBC-1 na sukari don kiyaye matakan carbonation daidai.
• Bi hanyar CBC-1 rehydrate lokacin amfani da busassun yisti don inganta iyawa.
• Ajiye kwalabe masu sharadi a zafin zafin jiki na 'yan kwanaki kafin dandana don ba da damar haɗin CO2.

Tuntuɓi mafi kyawun ayyuka na kwandishan kwalban Lallemand don cikakken jagorar mataki-mataki lokacin ƙira ko daidaita girke-girke. Yin riko da waɗannan hanyoyin zai inganta daidaito, rage sauye-sauye, da kuma taimakawa wajen cimma bayanin martabar carbonation da ake so tare da CBC-1.

Tsaftar Tsafta, La'akari da Yisti Kisa, da Hatsarin Cutarwa

Lallemand's CBC-1 nau'in yisti ne mai kisa wanda ke ɓoye sunadaran don hana nau'ikan ƙira da yawa. Wannan yanayin yana tabbatar da bayanin ya kasance mai tsabta yayin amfani da iri ɗaya don gyaran kwalabe. Yana da mahimmanci a lura cewa yisti mai kisa CBC-1 na iya dagewa akan saman da kayan aiki bayan amfani.

Abubuwan yisti masu gurɓatawa suna faruwa lokacin da ragowar CBC-1 ya kasance a cikin magudanar ruwa, siphon, layin kwalba, ko kayan tarawa. Ko da ƙananan kuɗi na iya murkushe fermentations na gaba tare da yeasts masu kisa. Ƙananan masu sana'a da masu sana'a na gida suna da rauni daidai lokacin da suke canza yanayin ba tare da tsaftacewa sosai ba.

Aiwatar da ƙaƙƙarfan ƙa'idar tsaftar CBC-1. Yi amfani da magudanar ruwa mai zafi, mai dacewa da matakin sanitizer, da goge goge don kayan aiki da hatimi. Mayar da hankali kan layukan kwalba, canja wurin hoses, da famfo hatimi, kamar yadda biofilm zai iya ɓoye sel.

• Kurkure kayan aiki nan da nan bayan amfani da su don cire sukari da tsintsiya.
• Jiƙa sassan da za a iya cirewa a cikin ingantaccen sanitizer kowane kwatancen masana'anta.
• Tsaftace bawul ɗin kwalabe da masu cika kwalbar tsakanin batches.

Yi la'akari da kayan aikin sadaukarwa da launuka don tafiyar CBC-1. Idan keɓaɓɓen kayan aiki ba zai yuwu ba, tsara fermentations CBC-1 a ƙarshen ranar samarwa ko sati. Wannan hanya tana rage haɗarin gurɓata zama na gaba tare da wani nau'i na daban.

Gwaji da ƙãre kayayyakin ta hanyar Lallemand shawarwarin cak lokacin amfani da CBC-1 a sikelin kasuwanci. Don ƙarami saitin, kula da bayanan zagayowar tsaftacewa kuma saka idanu masu fermentation na gaba don rashin jin daɗi ko rashin ƙarfi. Wannan na iya nuna aikin yisti mai gurɓatawar giciye.

Lokacin da ake shakka, tarwatsa hadadden kayan aiki da bincika sauran. Sauya sawa gaskets da bututu mai ƙyalli akai-akai idan kuna amfani da yisti mai kisa CBC-1 akai-akai. Waɗannan matakan kiyayewa suna rage haɗari sosai kuma suna kiyaye amincin duk abubuwan da za a yi a nan gaba.

Wurin dakin binciken giya mara tabo tare da kayan aikin tsaftacewa da tankuna masu kyalli. Karin bayani

Yin Aiki a cikin Ƙaƙƙarfan nauyi da Ƙunƙarar Haɓaka

Lallemand LalBrew CBC-1 ya yi fice a cikin nau'ikan giya da kwandishan kwalba, yana kaiwa zuwa 12-14% ABV. Don aikin tudu da kwalba, yana yin abin dogaro. A cikin cider, mead, da hard seltzer, zai iya jurewa kusa da 18% ABV tare da kulawa da hankali.

High-adjunct, high-sugar, ko high-acid mashes damuwa CBC-1 yisti. Waɗannan sharuɗɗan suna ƙara haɗarin tsayawar fermentations da abubuwan dandano. Isassun abubuwan gina jiki da shirye-shirye suna da mahimmanci don rage waɗannan haɗari.

Don tabbatar da yuwuwar, ƙara ƙimar farar don damuwa fiye da daidaitattun shawarwari. Ƙididdiga mafi girma na tantanin halitta yana taimakawa wajen kiyaye fermentation lafiya. Wannan hanya tana rage fusel da sulfur mahadi. Don cider, mead, ko seltzer, yi amfani da gaurayawan kayan abinci na kasuwanci.

• Yi amfani da sabbin fakiti maimakon yisti da aka sake yi a cider, mead, ko seltzer.
• Haɓaka ƙimar filin don damuwa da 25-50% dangane da nauyi da kayan haɗin gwiwa.
• Haɗa abubuwan gina jiki na yisti kuma sarrafa iskar oxygen da wuri a cikin fermentation.

Lokacin haɓaka CBC-1 don manyan giya masu nauyi, yi amfani da dabarun fallasa a hankali. Sannu a hankali ƙara wort ko giya mai ƙima don haɓaka sel. Wannan hanyar tana rage girgiza osmotic kuma tana haɓaka aiki a cikin sa'o'i masu mahimmanci.

Sake saka CBC-1 cikin cider, mead, ko hard seltzer bai dace ba. Fara da sabo, girman girman da ya dace don biyan buƙatun damuwa. Yi amfani da ingantattun ƙididdiga masu ƙididdigewa kuma daidaita don abun ciki na sukari, ABV manufa, da ragewa da ake so.

Saka idanu da nauyi, zafin jiki, da alamun azanci a cikin batches na CBC-1 mai damuwa. Idan fermentation stalls ko a kashe-dadan dandano bayyana, yi la'akari da gina jiki ƙarfafa, m aeration da wuri, da kuma sarrafa zafin jiki daidaitawa. Wadannan ayyuka suna taimakawa ci gaba da yisti mai aiki da kuzari ba tare da kara matsa musu ba.

Tare da madaidaicin ƙimar ƙimar don damuwa, sarrafa kayan abinci, da haɓakawa, CBC-1 babban fermentation na nauyi na iya cimma barasa mai niyya tare da bayanan martaba mai tsabta. Tsare-tsare na hankali yana tabbatar da daidaitattun sakamakon kwandishan kwalba, ko da a ƙarƙashin yanayi mai buƙata.

Adana, Rayuwar Shelf, da Gudanarwa don Kiyaye Mai yiwuwa

Ajiye LalBrew CBC-1 a cikin marufi na asali da aka rufe a busasshen wuri ƙasa da 4°C (39°F). Ma'ajiyar CBC-1 da ta dace tana kiyaye yuwuwar tantanin halitta kuma yana kiyaye aiki a cikin kwanan watan da aka buga.

Kar a yi amfani da fakitin da suka rasa injinsu. CBC-1 yana saurin rasa aiki lokacin da aka fallasa shi zuwa iska. Dole ne a sake rufe fakitin da aka buɗe kuma a mayar da su cikin ajiyar sanyi nan da nan.

Idan kun sake rufe fakitin a ƙarƙashin injin bayan buɗewa, kiyaye shi ƙasa da 4°C har sai ranar ƙarewar da aka buga. Idan ba za ku iya sake cirewa ba, yi amfani da fakitin da aka buɗe a cikin kwanaki uku don sakamako mafi kyau.

Bi Lallemand shiryayyen rayuwar rayuwar yisti: yana da garantin aiki lokacin da aka adana samfurin daidai kafin ya ƙare. Lallemand busassun yisti na yin jurewa gajere, gazawar lokaci-lokaci a cikin yanayi amma yana aiki mafi kyau tare da daidaitaccen sanyi, busasshen ajiya.

• Ka kiyaye yisti daga tushen zafi da hasken rana kai tsaye.
• Kada a adana a cikin damshi ko wurare masu ɗanɗano wanda zai iya lalata marufi.
• Rubuta kwanan wata da ka buɗe kowace fakiti don bin diddigin taga na kwanaki uku idan ba a sake sharewa ba.

Gudanarwa da kyau yana rage haɗarin hasara mai ƙarfi da rashin daidaituwa. Don bayyananniyar yadda ake adana CBC-1, bi jagorar sanyi, bushe da bushewa akan kowane fakiti.

Kwatanta CBC-1 zuwa Sauran Kwandishan kwalabe da Matsalolin Brewing

LalBrew CBC-1 ya yi fice a kwatancen yisti na kwandishan kwalba saboda yawan barasa da jurewar matsin lamba. Yana adana hop da malt dandano, barin tsaka tsaki dandano. Wannan yisti ba ya ƙyalli maltotriose, yana tabbatar da saura zaƙi da jiki daga fermentation na farko.

cikin fermentation na farko, masu shayarwa sukan fi son daidaitaccen yeasts kamar Wyeast 1056 ko Safale US-05. Wadannan nau'ikan suna haifar da maltotriose, suna kaiwa ga bushewa. CBC-1, a gefe guda, ya fi dacewa don magana a cikin kwalabe da akwatuna.

Don samfuran fakitin, ikon CBC-1 don daidaitawa azaman madaidaicin tabarma yana da fa'ida. Ƙididdigar ƙananan adadin, yawanci 10 g/hL, yana taimakawa wajen kula da giya mai tsabta. Wannan ƙari ne idan aka kwatanta da nau'ikan nau'ikan nau'ikan da za su iya haifar da hazo ko ɗanɗano.

A cikin cider, mead, da hard seltzer, CBC-1 tana gasa tare da tsaka-tsakin tsaka-tsaki, nau'ikan haɓaka mai ƙarfi kamar Lalvin EC-1118. Bayanansa na tsaka-tsaki da ƙaƙƙarfan attenuation akan masu ciwon sukari masu sauƙi sun sa ya zama manufa don fermentation mai tsabta.

A matsayin yisti mai kisa, CBC-1 yana ba da kariya a cikin magana guda ɗaya. Yana hana Saccharomyces daji yayin kwandishan kwalban. Wannan yana buƙatar tsaftar tsafta don guje wa rikice-rikice a cikin shirye-shiryen al'adu masu gauraya da gurɓatawa.

• Haɗin giya na farko: ni'ima nau'ikan alewa waɗanda ke cinye maltotriose akan CBC-1 don cikakken attenuation.
• Kwayoyin kwandishan: CBC-1's low-dose profile da m daidaitawa sun sa ya zama babban ɗan takara a kwatancen yisti na kwandishan kwalban.
• Cider/mead/seltzer: CBC-1 yana riƙe da nasa tare da tsaka-tsakin tsaka-tsaki mai haɓakawa.

Masu shayarwa ya kamata su daidaita zaɓin iri tare da sakamakon da suke so. CBC-1 shine manufa don ɗanɗano mai tsaka tsaki, abin dogaro, da daidaitawa mai tsabta. Don cikakken ƙaddamarwa na farko da ayyukan al'adu masu gauraya, zaɓi nau'in alewar maltotriose-fermenting.

Beaker biyu masu al'adun yisti daban-daban kusa da na'urar gani da ido da kwalaben giya. Karin bayani

Misalin Girke-girke na Gwaninta da Canjin Canjin Mataki na Mataki-mataki

Wannan CBC-1 kwalban kwandishan girke-girke ne na 20 L (5.3 gal) kodadde ale. Manufar ita ce cimma 2.3 kundin CO2. Don gal 5.3, yi amfani da 4.5 oz (128g) na dextrose, daidaitawa don zafin giya da sauran CO2.

Don 20 L (0.2 hL), yi amfani da kusan 2 g na Lallemand LalBrew CBC-1. Yi ma'auni nauyi don dacewa da ƙarar rukunin ku don ingantaccen allurai.

1. Tabbatar da nauyi na ƙarshe da zafin giya, sannan ƙididdige sukarin da ake buƙata don adadin da ake so. Wannan matakin yana ƙayyade ainihin ƙimar sukarin CBC-1 yana buƙatar isa ga kundin 2.3.
2. Idan kayan aiki sun ba da izini, sake sanya ruwa CBC-1 a kowane umarnin Lallemand kuma auna yisti ya kai 10 g/hL. Idan ba haka ba, bi shawarwarin sake yin ruwa ko matakan sakawa don tabbatar da ko da rarrabawa.
3. Tsaftace duk kayan aikin kwalba da kyau don guje wa gurɓatawa. Kula da kulawa ta musamman ga sarrafa nau'in kisa don hana kamuwa da cuta tare da wasu al'adu.
4. Narkar da sikari a cikin ruwan dafaffe, a yi sanyi, a gauraya da giya a cikin bokitin kwalabe mai tsafta don tabbatar da ko da rarraba sukarin CBC-1 zai yi zafi.
5. Ƙara CBC-1 da aka sake yin ruwa a cikin giya na farko kuma a haɗe a hankali. Nufi don dakatar da yisti iri ɗaya ba tare da shayar da giya ba.
6. Cika kwalabe masu tsafta da rufe su. Ajiye kwalabe a 20-30 ° C (68-86 ° F) na kimanin makonni biyu yayin duba ci gaban carbonation.
7. Sanya kwalban samfurin kuma gwada carbonation. Idan ƙasa da carbonated, ba da damar ƙarin lokacin sanyaya a yanayin da aka ba da shawarar.
8. Yi la'akari da yanayin lalata: CBC-1 yana ƙoƙarin daidaitawa a cikin madaidaicin tabarma a gindin kwalban. Zuba a hankali don rage yisti a cikin giyan da aka yi aiki.

Wannan jagorar mataki-mataki yana nuna yadda ake yanayin kwalban tare da CBC-1 mai tsabta da tsinkaya. Ya ƙunshi ƙididdige ƙididdiga, rehydration, tsafta, da ajiya don haɓaka daidaitaccen carbonation.

Ajiye bayanan zafin jiki, priming sukari CBC-1 nauyi, da samfurin sakamakon. Bibiyar waɗannan sauye-sauyen yana taimakawa daidaita yanayin gaba mai kyau kuma yana haɓaka maimaita girke-girke na kwandishan kwalban ku na CBC-1.

Shirya matsala na gama gari tare da CBC-1 Fermentations

Magana a hankali ko tsayawa sau da yawa yana fitowa daga wasu ƴan dalilai na gama gari. Da farko, duba ƙimar farar, matakan sake samun ruwa, da ranar ajiyar fakitin Lallemand. kwalabe da aka adana sosai sanyi na iya dakatar da fermentation. Ƙananan abubuwan gina jiki suna tasiri cider, mead, da seltzer fiye da giya. Rashin iyawa daga tsofaffi ko fakitin da aka karye na iya haifar da fermentation na CBC-1.

Lokacin da kuka haɗu da CBC-1 makale fermentation, gwada waɗannan magunguna cikin tsari.

• Tabbatar da marufi da ranar karewa. Fakitin sulhu na iya nufin mataccen yisti.
• Ku kawo kwalabe zuwa kewayon yanayin sanyi da aka ba da shawarar kuma kiyaye su a tsaye.
• Tabbatar cewa an gauraye sukari mai yawa daidai don haka yisti ya sami mai zuwa carbonate.
• Don matsananciyar lokuta, ƙara ƙaramin adadin sabon yisti ale. Lura cewa sake saka CBC-1 cikin wasu samfuran ba a ba da shawarar ba.

Ƙarƙashin carbonation bayan taga kwandishan da ake tsammanin yana nuna yanayin zafin jiki da abubuwan yisti. Ajiye kwalabe a 20-30 ° C don gamawa na mako biyu. Bada ƙarin lokaci kafin canza tsarin ku. Tabbatar da adadin adadin sukari da kuma yuwuwar yisti kafin sake yin wani tsari.

Matsalolin kwantar da kwalabe waɗanda ke bayyana a matsayin abubuwan ban sha'awa yawanci suna zuwa ne daga rashin tsafta ko kurakurai na rashin ruwa. CBC-1 shine POF korau da diastaticus korau, wanda ke rage wasu haɗari, amma gurɓatawa na iya faruwa. Ƙarfafa ayyukan tsafta kuma bi ƙa'idodin shan ruwa Lallemand daidai.

Idan kun zuba kuma ku ga yisti da yawa a cikin gilashin, duba dosing. Manufar shawarar shine kusan 10 g/hL. Ba da lokaci mai yisti don daidaitawa kafin yin hidima. Lokacin zubawa, bar oza na ƙarshe a cikin kwalban don guje wa yisti a cikin gilashin.

Hani-hala-tsalle yana nunawa lokacin da batches na baya ba su yi aiki ba bayan amfani da CBC-1 a baya. Kwayoyin da suka rage akan kegs, kwalabe, ko layi suna iya ɗauka. Yi zurfin tsaftacewa da tsaftace kayan aiki sosai don hana matsalolin gyaran kwalabe na gaba da ƙetarewa.

Inda za a saya, Farashi da Zaɓuɓɓukan Girma a Amurka

Gano Lallemand LalBrew CBC-1 ta tashoshin Amurka daban-daban. Ziyarci rukunin yanar gizon Lallemand's Amurka, masu ba da izini masu ba da giya, shagunan gida, da manyan masu rarrabawa don sabon haja. Wannan shine inda zaku iya siyan Lallemand CBC-1 USA.

Dillalai suna ba da CBC-1 a cikin fakiti daban-daban don amfanin gida da kasuwanci. Za ku sami fakitin dillali 11 g mai amfani guda ɗaya da manyan fakitin kasuwanci 500 g. Yana da mahimmanci a duba girman fakitin CBC-1 kafin yin oda don tabbatar da sun dace da girman batch ɗinku da ma'ajiyar ku.

Farashin CBC-1 na iya bambanta dangane da mai siyarwa da nauyin fakitin. Misali, an jera fakitin g 500 a kusa da $212.70 CAD a Arewacin Amurka. Farashin a cikin USD na iya bambanta; koyaushe duba jerin gida don farashin CBC-1 na yanzu a Amurka.

Lokacin yin oda, tabbatar da sharuɗɗan jigilar kaya, haraji, da ko mai siyarwa yana amfani da ajiyar sanyi ko bushewa. Shafukan samfur na iya turawa zuwa takamaiman shagunan ƙasar. Koyaushe tabbatar da farashin ƙarshe da zaɓuɓɓukan bayarwa kafin yin siyan Lallemand CBC-1 USA.

• Tabbatar da rashin mutunci da ranar ƙarewar lokacin isowa.
• Kar a yi amfani da fakitin da suka rasa sarari ko nuna alamun lalacewa.

Don manya ko maimaita sayayya, kwatanta masu rarraba don farashi mai yawa, lokutan jagora, da fakitin fakitin CBC-1. Wannan kwatancen yana taimakawa sarrafa farashi kuma yana tabbatar da farashin CBC-1 yayi daidai da jadawalin shayarwa da buƙatun ajiya.

Wurin tattara kayan yisti bakararre tare da fakitin foil da injuna mai sarrafa kansa akan tsaftataccen saman karfe. Karin bayani

Kammalawa

Wannan taƙaitaccen bayanin CBC-1 yana jaddada LalBrew CBC-1 a matsayin kayan aiki na musamman don kwalabe da kwandishan. Yana fahariyar bayanin ɗanɗanon tsaka tsaki, babban juriya na barasa, da juriya mai ƙarfi. Ayyukansa akan masu sikari masu sauƙi yana da daidaito, yana tabbatar da zub da ruwa da kuma adana ainihin halayen giya.

Ga waɗanda ke cikin ƙananan masana'antun giya ko masu sana'a na gida na Amurka suna tunanin ko za a yi amfani da CBC-1, shawarar ta ta'allaka ne akan abubuwan da kuka fi dacewa. Idan kuna neman nau'in da ya fi ƙanƙanta, aikace-aikacen da ke jure matsi don kwandishan kwalban, cider, mead, ko hard seltzer, CBC-1 babban ɗan takara ne. Kawai tuna don samar da abubuwan gina jiki masu mahimmanci. Bi umarnin Lallemand na shan ruwa, adana shi a hankali a ƙarƙashin 4°C, kuma ku kula da yanayin yisti mai kisa don hana kamuwa da cuta.

A ƙarshe, wannan bita na Lallemand CBC-1 ya tabbatar da cewa, lokacin da aka yi aiki da shi a ƙimar ƙimar da aka ba da shawarar, tare da madaidaicin sarrafa zafin jiki da tsaftataccen tsafta, CBC-1 yana ba da tabbacin daidaito, sakamako tsaka tsaki. Yana tsaye a matsayin abin dogara ga masu sana'a masu sha'awar sakamakon da za a iya iya gani da kuma ɗan ƙaramin ɗanɗanon canji yayin tsarin yanayin.

Karin Karatu

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

• Gishiri mai Tashi tare da Mangrove Jack's M15 Empire Ale Yisti
• Gishiri mai Tashi tare da Yisti Fermentis SafAle S-04
• Biya mai Tashi tare da Lallemand LalBrew Verdant IPA Yeast