Biya mai Taki tare da Yisti Lallemand LalBrew Köln

Saitin gyaran gida na rustic tare da gilashin carboy mai ƙyalli irin na Kölsch akan benci na katako. Karin bayani

Key Takeaways

• Lallemand LalBrew Köln Yisti yana ba da tsaftataccen tushe mai tsaka tsaki don fermentation irin na Kölsch.
• Ayyukan beta-glucosidase na iri yana haɓaka hop biotransformation da ingantaccen ƙanshin hop.
• ferments masu sanyi suna haifar da bayanan tsaka tsaki; zafi mai zafi yana ƙara yawan esters.
• Akwai a busassun busassun busassun amfani guda ɗaya da manyan fakitin tsari-tabbatar da haja na yanzu kafin siye.

Gabatarwa zuwa Yisti Lallemand LalBrew Köln

Gabatarwar LalBrew Köln tana nuna busasshen busasshen ale daga Lallemand, cikakke ga giya irin na Kölsch da ales tsaka tsaki. An zaɓi shi don tsaftataccen bayanin haifuwa. Wannan yana ba da damar malt, hops, da esters masu dabara don haskakawa.

Menene LalBrew Köln ke nufi a aikace? Busasshen yisti ne, mai tsayayye da ke samuwa ga masu aikin gida a cikin fakitin dillalai guda. Masu sana'a na kasuwanci na iya samun shi a cikin manyan fakitin 500 g. Busasshensa yana sa ajiya da sarrafawa ya fi sauƙi fiye da al'adun ruwa da yawa.

Binciken yisti na Kölsch ya bayyana dalilin da yasa wannan nau'in ya fi so tsakanin masu sha'awar sha'awa da ƙwararru. LalBrew Köln yana neman kashin baya na tsaka tsaki yayin samar da ayyukan beta-glucosidase. Wannan enzyme yana haɓaka ƙamshi da aka samu daga hop a cikin hoppy Kölsch ko matasan ales lokacin amfani da hankali.

• Tsarin bushewa: dacewa don jigilar kayayyaki da tsawon rai.
• Halin tsaka tsaki: yana goyan bayan m malt da bayanin kula.
• Esters masu dogaro da zafi: daidaita yanayin zafi don siffanta 'ya'yan itace.

Wannan gabatarwar tana saita mataki ba tare da faɗi hanya ɗaya ba. Yana taimaka wa masu shayarwa su tantance idan LalBrew Köln ya dace da buƙatun girke-girke don tushe mai tsafta, mai sauƙin amfani.

Rarraba bayanin martaba da nau'in bayanan

Bayanan LalBrew Köln na damuwa yana mai da hankali kan busassun yisti Saccharomyces cerevisiae Köln. An tsara shi don giya irin na Kölsch. Wannan yisti an san shi don tsaftataccen fermentation da sassauƙa a cikin ƙirƙirar salon lager-ale.

Ana samun wannan nau'in a matsayin busasshen yisti, yana sauƙaƙa adanawa da jigilar kaya. Yana da matsakaici zuwa matsakaicin juriya na barasa, har zuwa kusan 9% ABV. Wannan yana ba da damar ƙirƙirar giya na zama da matsakaici-ƙarfi ales ba tare da matsananciyar yisti ba.

An ƙididdige ƙwanƙwasa matsakaici zuwa matsakaici-maɗaukaki, wanda ke nufin yana sharewa da kyau amma yana riƙe da isassun sel don haifuwa mai tsabta. Ƙimar attenuation sun bambanta daga 75% zuwa 83%, yana tabbatar da daidaitattun giya da abin sha.

Shawarwar yanayin zafi mai zafi yana tsakanin 15-22 °C (59-71.6 °F). Wasu masu shayarwa suna gwada yanayin zafi har zuwa 25 ° C (77 ° F) don ɗanɗano mai 'ya'yan itace. Wannan kewayon yana sa yisti ya zama mai amfani ga nau'ikan giya daban-daban.

• Kölsch da Altbier
• Amurka Pale Ale da Blonde Ale
• American Alkama da Cream Ale
• New England IPA/New England Pale Ale da Zama IPA

Waɗannan salon suna nuna iyawar LalBrew Köln. Masu shayarwa suna zaɓe shi don tushe mai tsabta, ɗanɗano mai ɗanɗano tare da abin dogaro mai ƙarfi da tsabta. Madaidaicin halayensa ya sa ya zama zaɓi mai amfani don girke-girke da yawa.

Halayen fermentation na Lallemand LalBrew Köln Yeast

Haɗin LalBrew Köln yana bunƙasa a cikin kewayon zazzabi mai matsakaici. Madaidaicin kewayon shine 15-22 °C (59-71.6 °F). Wasu masu shayarwa suna gwaji da 25°C (77°F) don haɓaka esters masu 'ya'ya.

Bayanan fermentation na yisti na Köln an san shi don attenuation abin dogara. Yi tsammanin attenuation a kusa da 75%, tare da wasu batches sun kai manyan 70s ko ƙananan 80s. Wannan yana haifar da ƙarewar bushewa mai matsakaici, kiyaye jiki don daidaitawa a cikin girke-girke na ale daban-daban.

Wannan nau'in yana nuna matsakaici zuwa matsakaici-girma flocculation. Yana ci gaba da aiki yayin fermentation sannan ya daidaita da kyau, yana sauƙaƙe bayani. Wannan yana hana abubuwan dandano kamar diacetyl daga tarko.

• Haƙuri na barasa: a kusa da 9% ABV, dace da zaman da tsakiyar ƙarfi ales.
• Tasirin yanayin zafi: yanayin sanyi yana samar da mai tsabta, bayanin martaba; zafi zafi yana ƙara 'ya'yan itace.
• Daidaituwa: yana kula da tsayuwar hankali da ƙarewar tsinkaya a cikin batches.

Masu shayarwa da ke neman tushen tushen Kölsch mai dogaro za su sami yisti LalBrew Köln mai mahimmanci. Yana ba da ma'auni tsakanin tsaftataccen fermentation da ikon coax fruitiness ta hanyar daidaita yanayin zafi.

Lokacin shirya fermentation na ku, tabbatar da ingantaccen iskar oxygen, ƙimar ƙima, da matakan gina jiki. Wannan zai taimaka fermentation na LalBrew Köln ya kai kololuwar sa kuma ya nuna halayensa.

Carboy gilashin haske mai haske na giya mai ƙyalƙyali akan benci na bakin karfe tare da manyan abubuwan zinare. Karin bayani

Flavor da kamshi profile za ka iya sa ran

LalBrew Köln yana da tsaka tsaki zuwa ɗanɗano mai ɗanɗano. Yanayin sanyi yana haifar da tushe mai tsabta, yayin da masu zafi ke haɓaka esters. Wannan versatility ya sa ya dace da kodadde, m giya.

Esters suna da dabara duk da haka an tsabtace su. LalBrew Köln esters suna gabatar da dutse mai haske-'ya'yan itace da dandanon apple. Waɗannan suna haɓaka malt ba tare da rinjaye shi ba. Masu shayarwa da ke neman madaidaicin ale za su yaba wa waɗannan esters don ƙara zurfin ba tare da mamaye hops ko malt ba.

Hops suna ɗaukar matakin tsakiya tare da LalBrew Köln. Kamshin yisti yana nan amma ba ya da ƙarfi. Wannan yana ba da damar bayanin kula na fure ko citrus su haskaka a cikin giya. Ya dace da matasan hop-gaba da salon Kölsch na zamani, yana tabbatar da tsabta da tasiri.

Attenuation yana tsakiyar-zuwa-high 70s, yana haifar da daidaitaccen bushewa. Wannan ƙarewa yana nuna ma'amala tsakanin zaƙi na malt da ɗaci. Yi tsammanin jin daɗin baki da ɗanɗano mai tsabta wanda ke ƙarfafa wani.

• Mafi dacewa: Kölsch, ales masu launin shuɗi, kirim mai tsami, da hop-gaba hybrids.
• Tushen fermentation: Ƙananan yanayi don tsaka tsaki; Tada yanayin dan kadan don haɓaka esters LalBrew Köln.
• Sakamakon dandano: Tsaftace bayanan martaba tare da bayanan 'ya'yan itace masu laushi da bayyananniyar tsaftar hop.

Ta yaya LalBrew Köln ke haɓaka hop biotransformation

LalBrew Köln yana aiki azaman yisti mai canzawa a cikin busassun giya. Yana bayyana beta-glucosidase, wani enzyme wanda ke raba glycosidic bond a cikin abubuwan da aka ɗaure hop. Wannan yana 'yantar da terpenes masu canzawa da thiols, suna haɓaka ƙamshi da ɗanɗano.

Masu shayarwa sukan zaɓi nau'ikan hop masu wadata a cikin ma'auni na glycosylated don ƙarin halayen hop. Wannan ya haɗa da wasu Citra, Mosaic, da Nelson Sauvin kuri'a. Lokacin da LalBrew Köln ya sadu da waɗannan mahadi, beta-glucosidase hop tuba yana sakin furanni, citrus, da bayanin kula na wurare masu zafi. An rufe su a baya.

Zazzabi shine mabuɗin don aikin enzymatic. Tsayawa fermentation a cikin kewayon shawarar iri yana tabbatar da yisti ya ci gaba da aiki. Wannan yana rage danniya kuma yana goyan bayan hop biotransformation LalBrew Köln yayin da yake adana madaidaitan bayanan ester.

Matakai masu amfani don haɓaka biotransformation kai tsaye:

• Yi amfani da ƙari na ƙarshen-hop ko busassun busassun don samar da mafarin glycosylated.
• Tabbatar da ingantaccen iskar oxygen da sarrafa kayan abinci don haka yisti na biotransformation zai iya kula da samar da enzyme.
• Guji wuce gona da iri a cikin zafin jiki wanda ke danne ayyukan rayuwa.

Aiwatar da shi daidai, LalBrew Köln's beta-glucosidase hop jujjuyawa yana fitar da fuskokin hop da dabara ba tare da bushe-bushe mai nauyi ba. Sakamakon shine giya tare da ƙamshi mai ɗagawa da ingantaccen bayanin yisti. Wannan yana nuna rashin ƙarfi da aka samu daga hop.

Shawarar yanayin zafi da bayanan martaba

Lallemand yana nuna kewayon zafin fermentation na 15-22 °C (59-71.6 °F) don LalBrew Köln. Wannan kewayon yana ba ku damar sarrafa samar da ester da kuma gabaɗayan halin giyar ku. Yi a zafin jiki da kuke so kuma ku kula da tsayayyen zafin jiki na sa'o'i 48-96 na farko. Wannan yana taimakawa kafa ingantaccen bayanin yanayin zafin yisti.

Don bayanin martaba mai sanyaya, nufi 15–17°C (59–63°F). Wannan kewayon zafin jiki yana haifar da tsabta, tsaka tsaki irin na Kölsch tare da ƙaramin esters. Yawancin masu shayarwa sun fi son wannan don Kölsch na al'ada da Altbier, suna nuna alamar malt da bayanan bege.

Bayanin tsakiyar kewayon, 18-22 °C (64-72 °F), yana da kyau don daidaita esters da ƙarancin 'ya'yan itace. Wannan kewayon zafin jiki yana kiyaye giyar tsaka tsaki yayin ƙara taɓawar halin ale. Ya dace da fasahar zamani yana ɗaukar Kölsch da kyau.

Don cimma sakamako na gaba, yi nufin 23-25 ° C (73-77 ° F). Yanayin zafi yana haɓaka haɓakar ester, mai amfani ga nau'ikan nau'ikan nau'ikan nau'ikan NEIPA. Takardun Lallemand suna nuna har zuwa 25 ° C don ƙarin fa'ida.

• Pitch a yanayin zafi da aka yi niyya.
• Bada damar aiki na farko mai ƙarfi na awanni 48-96.
• Bari fermentation ya ƙare sannan yanayin kowane salon.

Don jadawalin fermentation na Kölsch na gargajiya, la'akari da tsawaita yanayin sanyi bayan fermentation na ale. Bayan fermentation na farko, sauke zafin jiki na makonni da yawa. Wannan yana fayyace giya kuma yana sassauta ragowar esters. Haɗin fermentation ale da yanayin yanayin lager yana ba Kölsch tsaftataccen gamawarsa.

Saka idanu bayanin yanayin zafin yisti tare da mai sarrafawa ko bincike kusa da fermenter. Tsayayyen yanayin zafi yana tabbatar da daidaiton sakamako. Ƙananan, canje-canjen zafin jiki na gangan yayin fermentation mai aiki na iya daidaita matakan ester ba tare da jaddada yisti ba.

Glass carboy na fermenting amber giya akan bakin karfe tare da nunin zazzabi na dijital. Karin bayani

Nasihar salo da ra'ayoyin girke-girke

Lallemand LalBrew Köln ya yi fice a cikin Kölsch na al'ada da Altbier. Tsaftataccen lissafin malt mai salo na pils wanda aka haɗa tare da hops masu daraja shine mabuɗin. Wannan saitin yana ba da izinin yisti don ba da esters masu hankali da bushewa. Yin taki a zazzabi na 15-17 ° C yana haɓaka kintsattse kuma yana ƙara bayanin kula mai laushi.

Ales masu tsaka tsaki da haske suna amfana da wannan yisti. Salo kamar Blonde Ale, Cream Ale, da Alkama na Amurka suna amfana daga bayanin martabar yisti mai karewa. Wannan yana kiyaye halin malt a gaba. Don ra'ayoyin girke-girke na Köln, kula da matsakaicin yanayin dusar ƙanƙara kuma kauce wa malt na musamman. Wannan yana tabbatar da tsabta da sha.

Har ila yau, hybrids masu zuwa gaba suna nuna alkawari tare da wannan yisti. New England IPA, New England Pale Ale, da American Pale Ale na iya amfana daga ayyukan beta-glucosidase. Yi amfani da ruwa mai laushi, lissafin malt mai gina jiki, da kuma busassun busassun marigayi don haɓaka ƙamshin hop.

• Kölsch asali girke-girke: Jamus Pils malt, 5-10% Vienna ko Munich, Hallertau Mittelfrüh hops, ferment 15-17 ° C.
• Hanyar NEIPA: kodadde malt, babban hatsi ko alkama, ruwa mai laushi zuwa ƙananan alkalinity, tsarin bushewa mai ƙarfi, ferment 18-20 ° C.
• Giya na zama: kiyaye ƙarancin nauyi na asali, kodadde ale mai-hop ko mai salon Kölsch don sauƙin sha da sarrafa halayen yisti.

Kewayon barasa yana da sassauƙa. LalBrew Köln na iya sarrafa barasa masu ƙarfi har zuwa kusan 9% ABV. Ana samun haɓaka mai kyau tare da ingantaccen abinci mai gina jiki da sarrafa ƙimar farar ƙasa. Don mafi kyawun giya tare da yisti Köln, daidaita sukari mai ƙima da oxygenation don guje wa ƙwanƙwasawa.

Ra'ayoyin girke-girke Köln za a iya haɗa su tare da kayan aikin Jamus na gargajiya ko palette na gaba na zamani. Ƙananan gyare-gyare a cikin bayanan dusar ƙanƙara, sunadarai na ruwa, da jadawalin hopping suna haifar da nau'in giya mai yawa. Waɗannan gyare-gyare suna kiyaye tsaftataccen sa hannun LalBrew Köln.

Matsakaicin ƙima, masu farawa, da jagorar shayarwa

Lallemand LalBrew Köln busasshen yisti ne wanda ke aiki da kyau idan aka sarrafa shi daidai. Don mafi kyawu, bi matakan shan ruwa Lallemand. Ana ba da shawarar wannan don manyan giya masu nauyi.

Matsakaicin ƙima na LalBrew Köln ya bambanta da girman tsari da nauyi. Masu aikin gida sukan yi amfani da fakiti ɗaya don 5-20 L ales na ƙarfin talakawa. Domin mafi girma nauyi worts ko manyan kundin, nufin zuwa ga kwararrun shuka rates a kusa da 100-200 g/hL. Wannan yana tabbatar da fermentation lafiya.

Ba a buƙatar mai farawa don yisti na Köln don daidaitattun giya masu ƙarfi ta amfani da sabon busasshen yisti. Yi amfani da fakiti masu farawa ko da yawa don manyan giya ko batches masu girma. Wannan yana haɓaka ƙidaya tantanin halitta kuma yana rage jinkirin lokaci.

Don sake shayar da yisti na Köln, ruwan da bakararre mai dumi zuwa zafin da Lallemand ya ba da shawarar. Wannan yawanci yana kusa da 30-35 ° C don yawancin busassun iri. A hankali a yayyafa yisti a cikin ruwa, riƙe a taƙaice, sa'an nan kuma motsawa kafin a daka shi ga wort mai sanyaya. Wannan matakin yana taimakawa maido da aiki kuma yana rage damuwa akan sel.

Bincika kwanakin ƙarewa da ajiya don fakitin g 500 mai yawa ko tsofaffin hannun jari. Ƙarƙashin iyawa daga tsohon ko yisti da ba a adana ba zai buƙaci mafi girma ƙimar ƙimar LalBrew Köln ko mai farawa don yisti Köln. Wannan shine a kai ga kididdigar tantanin halitta.

Lokacin cikin shakka, auna nauyi da ƙarar tsari. Sa'an nan kuma tsara aikin yisti na Köln mai mai da ruwa da kuma LalBrew Köln don daidaitawa. Gudanar da kyau yana yanke lokacin jinkiri, yana inganta haɓakawa, kuma yana kiyaye daɗin dandano.

Oxygenation, sarrafa kayan abinci, da lafiyar fermentation

Gabatar da LalBrew Köln tare da iskar oxygen a filin wasa don haɓaka lokacin girma na farko. Target 8-12 ppm narkar da iskar oxygen don ales na yau da kullun. Wannan oxygenation yana taimakawa yisti wajen samar da sterols da fatty acid. Wadannan mahadi suna ƙarfafa membranes tantanin halitta kuma suna tabbatar da daidaituwar attenuation.

Rehydrate busassun fakitin yisti tare da dumi, ruwa mara chlorine da cakuduwa sosai. Bi jagororin shan ruwa na masana'anta. Ka guji jefawa kai tsaye cikin babban nauyi mai nauyi ba tare da mai farawa ko haɓaka iskar oxygen ba.

Saka idanu abun da ke ciki na wort don ƙarancin abinci mai gina jiki. Babban haɗin gwiwar grists, babban adadin dextrin, ko ƙarancin amino nitrogen kyauta na iya haifar da jinkirin fermentation. A irin waɗannan lokuta, ƙara sinadaran yisti Köln don samar da muhimman amino acid, bitamin, da ma'adanai.

Gudanar da abubuwan gina jiki cikin adalci. Ƙaramin ƙari a farar yisti da bin kashi ɗaya bisa uku cikin fermentation mai aiki ne na hali. Wannan dabarar tana rage tsayawar haƙori da samar da ɗanɗano daga sel masu damuwa.

• Tabbatar da iyawa da ƙimar farar ƙasa kafin fermentation don tabbatar da tsinkayar tsinkaya.
• Tabbatar da tsaftataccen tsafta a kusa da abubuwan gina jiki da abubuwan oxygen don hana kamuwa da cuta.
• Kula da nauyi da ayyukan fermentation a hankali a cikin sa'o'i 48 na farko.

Sarrafa yanayin zafi don kiyaye lafiyar fermentation yisti Kölsch. Kula da 15-22 ° C don tsabtataccen bayanin martaba. Kawai tashi zuwa 25 ° C lokacin neman ƙarin esters da kyawawan halayen 'ya'yan itace. Guji saurin jujjuyawar zafin jiki ko zafi mai yawa, saboda suna iya gabatar da phenolics, sulfur, ko esters-kamar ƙarfi.

Bada isashshen lokacin nauyi bayan tasha don yisti don tsaftace samfuran. Yanayin sanyi da ƴan kwanaki na balaga a yanayin zafi kusa-daskarewa suna taimakawa rage diacetyl da fayyace giya. Wannan tsari yana ba da izinin yisti don yawo da daidaitawa.

Don ƙare-kamar lager, haɗa dabarun oxygenation tare da ma'auni na tsarin gina jiki da yanayin zafi mai sarrafawa. Wannan hanyar tana goyan bayan dorewar yisti na dogon lokaci da kuma daidaitaccen lafiyar fermentation. Yana tabbatar da sakamako mai maimaitawa don yisti Kölsch.

Kusa da ƙwanƙolin gilashi tare da ruwa na zinariya da kuma tashi kumfa a saman bakin karfe. Karin bayani

Bayyanawa, kwandishan, da sarrafa flocculation

LalBrew Köln flocculation yana nuna matsakaici zuwa matsakaicin matsayi. Wannan yana nufin yisti zai daidaita da kyau bayan fermentation. Wannan tsari na halitta yana tabbatar da tsabta ba tare da tsangwama mai yawa ba a lokacin babban lokacin fermentation.

Don cimma tabbataccen bayanin Kölsch, lokacin sanyi yana da mahimmanci bayan ƙarfin nauyi ya daidaita. Lagering a 34-40 ° F na mako ɗaya zuwa uku yana taimakawa ga kammala yisti. Hakanan yana rage esters da diacetyl, yana haskaka giya.

Lokacin daidaita yisti na Köln, yana da mahimmanci don rage iskar oxygen da kuma kula da daidaitaccen yanayin sanyi. Tada giya a hankali kafin canja wuri zai iya taimakawa wajen share tsumma. Wannan yana adana kyakkyawan yisti don kwandishan kwalba ko keg.

Idan daidaitawar dabi'a ba ta cika ka'idodin gani ba, yi la'akari da yin amfani da ma'aikatan tara ko tace haske. Bentonite, isinglass, ko polyclar na iya haɓaka tsabta ba tare da cire giyar ɗanɗanonta ba.

• Tsawon yanayin sanyi: 1-3 makonni a kusa da daskarewa.
• Fining: na zaɓi don ƙarin goge.
• Tace: ana la'akari da shi lokacin tattara kwalabe ko gwangwani.

Kafin marufi, tabbatar da cewa yawo na LalBrew Köln ya rage isasshen yisti da aka dakatar. Wannan yana hana magana mara niyya. Idan ana sa ran kwandishan kwalban, bar yisti mai dacewa ko firam a hankali don sarrafa carbonation.

Ana iya samun carbonation ta hanyar fermentation ko tilasta wa matakan salo. Sanya yisti na Köln ta hanyar yanayin sanyi mai sarrafawa yana haɓaka jin daɗin baki. Matsakaicin yawo yana adana isasshen jiki don daidaitawa.

Don gudanar da kasuwanci, gwada ƙaramin tsari tare da zaɓinku na tara da tacewa. Wannan yana tabbatar da ku cimma daidaiton manufofin ku. Ƙananan gwaje-gwaje na taimakawa wajen daidaita bayanin Kölsch da tabbatar da halayen LalBrew Köln tare da takamaiman ruwa, malt, da tsari.

Ƙididdigar tallace-tallace da tallace-tallace

Canjawa daga batches na matukin jirgi zuwa cikakken samarwa yana buƙatar mai da hankali kan marufi da sarrafa kaya. An tsara LalBrew Köln don amfani da kasuwanci, ana samun su a cikin ƙananan fakitin tallace-tallace da busassun busassun 500 g don masu sana'a. Fakitin girma na iya rage farashin kowace lita, amma yana da mahimmanci a yi la'akari da ajiya, rayuwar rayuwa, da iya aiki kafin aiwatar da manyan umarni.

Masu sana'ar sana'a dole ne su tsara tsarin sarrafa yisti da yawa. Matsakaicin girman shuka don manyan fermenters yana kusa da 100-200 g/hL. Yawancin masana'antun giya sun zaɓi yaɗa sel daga fakitin g 500 don cimma ƙidayar tantanin halitta da ake so, suna guje wa faɗawa kai tsaye cikin manyan tankuna.

Haɓaka sarkar samarwa na iya yin tasiri ga samuwa ta SKU da kasuwa. Wasu jeri na 500 na iya nuna an daina SKUs a takamaiman yankuna. Yana da kyau a tuntuɓi Lallemand ko mai rabawa mai izini don tabbatar da haja na yanzu da lokutan jagora don amfanin kasuwanci na LalBrew Köln.

• Siffofin tattarawa: fakitin amfani guda ɗaya don sikelin sana'a da busassun busassun g 500 don ayyukan kasuwanci.
• Yawan shuka girma: bi jagorar ƙwararru na kusan 100-200 g/hL don daidaiton fermentation.
• Binciken ƙididdiga: saka idanu sabuntawar SKU da oda masu buffer don guje wa gibin samarwa.

Binciken farashi ya kamata ya wuce fiye da farashin naúrar. Yayin da yawan farashi na iya rage farashin kowace lita, ƙarin kashe kuɗi kamar wuraren ajiya, buƙatun sanyi, da gwajin yuwuwar dole ne a yi la'akari da su. Yi ƙididdige jimlar farashin ƙasa a kowane tsari lokacin da ake tunanin manyan sayayya.

Kula da inganci yana da mahimmanci don sarrafa yisti mai yawa. Ajiye busassun fakitin a cikin sanyi, bushewa yanayi kuma gudanar da gwaje-gwajen iya aiki kafin yin jigila akan babban sikeli. Idan ƙididdiga tantanin halitta bai isa ba, yaduwa ta hanyar mataki na iya taimakawa gina ingantaccen farati don babban nauyi ko tsawaita fermentations.

Ayyukan aiki waɗanda ke goyan bayan ɓarkewar yisti Köln sun haɗa da daidaitattun ƙa'idodin yaɗawa, bayanan yawa da za a iya ganowa, da gwajin batches bayan canji na mai kaya ko yawa. Wadannan matakan suna taimakawa wajen kiyaye daidaito yayin da ake haɓaka samarwa.

Lokacin yin shiri don iya aiki, yi la'akari da lokutan jagora, rayuwar ajiya, da halayen attenuation da ake tsammanin. Shirye-shiryen da ya dace yana tabbatar da amfani da kasuwanci na LalBrew Köln duka abin tsinkaya ne kuma ana iya maimaita su a cikin fermenters da yawa.

Matsalar gama gari al'amurran da suka shafi fermentation

Damuwar yanayin zafi yakan haifar da abubuwan dandano tare da LalBrew Köln. Yin taki sama da kewayon da aka ba da shawarar yana ɗaga samar da ester kuma yana iya gabatar da bayanin kula na phenolic. Don adana halin Kölsch mai tsabta, kiyaye fermenter tsakanin 15-17 ° C. Wannan yana iyakance matsalolin yisti na Kölsch da ke daure da zafi.

Ayyuka a hankali ko makale shine damuwa akai-akai. Dalilan sun haɗa da rashin ƙarfi, ƙarancin iskar oxygen a farar, ƙarancin abinci mai gina jiki, ko tsohon yisti. Domin makale fermentation Köln, a hankali tada zafin jiki ta 'yan digiri. Oxygenate idan lafiya, kuma la'akari da ƙari na gina jiki. Sake yin ƙoshin lafiya, al'ada mai aiki zai sake farawa da gaske wanda ya tsaya cak.

Lokacin da hazo ya daɗe duk da ana tsammanin yawo, tantance sunadaran da polyphenols ko bushewar bushewar kwanan nan. Yi amfani da ma'aikatan tarawa, sanyi sanyi, ko tacewa haske don share giyan da ta rage gajimare. Waɗannan matakan na iya gyara hazo mai yawa ba tare da cutar da ɗanɗano ba.

Idan giyan ya ɗanɗana 'ya'yan itace sosai, canza fermentation zuwa ƙananan ƙarshen kewayon yisti. Mai sanyaya fermentation yana lalata haɓakar ester kuma yana kiyaye bayanin martabar tsaka tsaki. Kula da nauyi da ƙamshi yayin da kuke daidaita zafin jiki don guje wa damuwa da ƙwayoyin sel.

Rashin ganin hop biotransformation yakan samo asali ne daga raunin yisti mai rauni ko rashin lokacin saduwa. Tabbatar da yisti mai aiki yayin taga biotransformation kuma zaɓi nau'ikan hop tare da ma'aunin glycoside. Kula da jadawalin fermentation mai kyau don ba da damar lokacin enzymes suyi aiki.

• Bincika ƙimar farar farar da yuwuwar yisti kafin yin burodi.
• Oxygenate wort da kyau a filin wasa kuma ƙara abubuwan gina jiki lokacin da ake buƙata.
• Yi amfani da sarrafa zafin jiki don sarrafa esters da phenolics.
• Yi amfani da yanayin sanyi, tarawa, ko tacewa don hazo mai tsayi.
• Idan fermentation ya tsaya, ɗaga zafin jiki kaɗan kuma la'akari da sake bugawa.

Rikodin rikodi na yau da kullun yana taimakawa gano maimaita matsalolin yisti na Kölsch. Bibiyar bayanan mash, OG, farar, oxygen, da zafin jiki. Waɗannan bayanan kula suna sa LalBrew Köln ya magance matsala cikin sauri kuma mafi daidai akan abubuwan da za a yi a gaba.

Saitin dakin gwaje-gwaje tare da filashin Erlenmeyer mai bubbuga, granules yisti, da kayan bushewa akan ma'aunin karfe. Karin bayani

Kwatanta da sauran nau'in yisti na Kölsch da ale

LalBrew Köln vs Kölsch yisti daga al'adun ruwa na gargajiya yana ba da bambance-bambancen ciniki. Dry LalBrew Köln yana ba da kwanciyar hankali da sauƙi. Sabanin haka, nau'in ruwa Kölsch na iya samar da ɓangarorin yanki na dabara amma suna buƙatar masu farawa da kulawa da hankali.

A kwatanta busassun zaɓuɓɓukan yisti Kölsch, LalBrew Köln ya yi fice a ayyukan enzymatic. Matsayinsa na beta-glucosidase yana haɓaka hop biotransformation. Wannan ya sa ya zama manufa ga hop-gaba Kölsch hybrids inda kamshi saki yana da muhimmanci.

Köln vs sauran nau'ikan alewa suna nuna ingantaccen bayanin martaba na ester. A ƙananan yanayin zafi, ya kasance tsaka tsaki, yana nuna halin Kölsch na al'ada. Lokacin da warmed, zai iya samar da 'ya'yan itace esters, kama da yawa ale iri, ƙyale brewers su yi gwaji da sassauci.

• Flucculation da attenuation: LalBrew Köln ya faɗi tsaka-tsaki zuwa sama akan attenuation da matsakaici zuwa matsakaici-high akan flocculation.
• Ma'aunin ɗabi'a: Ya fi tsafta fiye da nau'ikan nau'ikan Ingilishi da yawa duk da haka yana da halaye fiye da yeasts masu tsaka tsaki.
• Amfani mai amfani: Yana da cikakke ga masu shayarwa da ke neman tushen tsaka tsaki na Kölsch wanda kuma zai iya haɓaka ƙamshin hop enzymatically.

Lokacin kimanta zaɓuɓɓukan yisti na LalBrew Köln vs Kölsch, la'akari da kulawa, ajiya, da burin girke-girke. Don mafi kyawun kwatancen yisti na Kölsch da aka mayar da hankali kan ƙanshin hop, LalBrew Köln yakan ba da mafi kyawun ma'auni na dacewa da fa'idar enzymatic.

Kwatanta Köln da sauran nau'ikan ale idan kuna nufin sabunta Kölsch zuwa bayanan martaba masu tasowa. Wannan gyare-gyare na iya haifar da ales tare da tsabtar Kölsch da ƙarin bayanin fata na bayyanawa, ba tare da sadaukar da abin sha ba.

Marufi, farashi, da samowa a cikin Amurka

Lallemand yana ba da LalBrew Köln a cikin fakitin mabukaci da kuma tsari mai yawa don masu sana'a na kasuwanci. Fakitin tallace-tallace, ana samun su a cikin shagunan gida da kan layi, yawanci farashin kusan $8.99 (SKU: 4213). Farashin na iya bambanta dangane da dillali da duk wani ci gaba mai gudana.

Masu rarrabawa suna ba da fakitin g 500 don manyan umarni, tare da farashi mai ƙima. Misali, fakitin g 500 ana yawan farashi akan $200.50. Ana yin rangwamen kuɗi don sayayya mai yawa, kamar $180.50 don fakiti uku da $162.50 kowace fakiti don fakiti 20. Kula da tallan bayarwa kyauta tare da lambobin coupon a zaɓin dillalai don adana farashin jigilar kaya.

Zaɓin inda za a saya ya dogara da sikelin bukatun ku. Masu aikin gida yakamata su zaɓi fakitin dillali ɗaya daga amintattun shagunan gida ko kantunan kan layi don tabbatar da sabo. Don oda mai yawa, tuntuɓi dillalai masu izini na Lallemand ko masu rabawa na hukuma don tabbatar da samuwa, ajiya, da yanayin jigilar kaya.

Yi hankali da daina SKUs don manyan fakiti. Koyaushe tabbatar da samuwa kafin yin oda. Kwatanta farashin tsakanin masu kaya daban-daban don nemo mafi kyawun ciniki akan LalBrew Köln. Lokacin siyan LalBrew Köln Amurka, bincika shekaru da yawa da sarrafa sarkar sanyi don tabbatar da yuwuwar samfurin.

Abubuwan yanki na iya tasiri farashin. Matsakaicin masu rarrabawa, ayyukan shigo da kaya, da kuɗin jigilar kaya sun bambanta a duk faɗin Amurka. Yana da kyau a kwatanta ƙididdiga da la'akari da lokutan bayarwa don daidaitawa da jadawalin samarwa ku.

• Sayi ƙananan fakiti don batches gwaji ko amfanin sha'awa.
• Tushen fakitin g 500 ta hanyar masu rabawa Lallemand don gudanar da kasuwanci.
• Tabbatar da ajiya da yanayin jigilar kaya don kare iyawa.

Don nemo mai kaya, bincika Lallemand Köln inda zaka siyan jeri da tuntuɓar dillalai masu izini kai tsaye. Wannan yana tabbatar da karɓar ingantaccen samfuri da karɓar bayyanannun lokutan jagora don manyan umarni.

Kammalawa

Wannan taƙaitaccen bayanin LalBrew Köln yana nuna ƙarfinsa ga masu sha'awar Kölsch na gargajiya da waɗanda ke neman gwaji. A matsayin busassun Saccharomyces cerevisiae, yana ba da daidaituwar ƙima na 75-83%, matsakaici zuwa matsakaicin matsakaici, da tsaka tsaki a 15-22 ° C. Waɗannan halayen sun sa ya zama kyakkyawan zaɓi don cimma tsaftataccen bayanin martabar giya.

Fermenting tare da LalBrew Köln kuma yana ba da damar ƙirƙira. Samuwar ester mai dogaro da zafin jiki da ayyukan β-glucosidase yana haɓaka hop biotransformation. Ta hanyar haɓaka yanayin zafi zuwa 23-25 ° C, masu shayarwa za su iya haifar da 'ya'yan itace masu girma ba tare da sadaukar da abin sha ba. Tsayawa daidaitaccen iskar oxygen da sarrafa kayan abinci shine mabuɗin don kare lafiyar yisti da ingancin fermentation.

Ga masu sha'awar sha'awa da masu sana'a na kasuwanci, LalBrew Köln yana samuwa a cikin zaɓuɓɓukan marufi daban-daban, daga fakiti ɗaya zuwa fakitin gram 500. Yayin da fakiti masu yawa na iya rage farashi, suna buƙatar ajiya mai kyau. Wannan ƙarshe na bitar yisti na Kölsch a bayyane yake: LalBrew Köln iri iri ne mai sauƙin amfani. Yana daidaita tushen Kölsch mai tsabta tare da sassauci don daidaita halayen ester da haɓaka maganganun hop.

Karin Karatu

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