Biya mai Tashi tare da Lallemand LalBrew London Yeast

Gilashin carboy na fermenting English ale tare da frothy krausen, kewaye da hops, sha'ir, da kuma kayan aikin bushewa a cikin tsohuwar ciki na Ingilishi. Karin bayani

Fayil ɗin fasaha suna haskaka matsakaicin samar da ester, matsakaicin attenuation, ƙarancin flocculation, da kewayon zafin fermentation wanda ya dace da salo na Birtaniyya. Wannan labarin yana ba da jagora mai amfani don sarrafa yisti na gida a cikin Amurka.

Masu karatu za su gano abin da za su jira lokacin da ake yin barasa tare da LalBrew London. Maudu'ai sun haɗa da aikin fermentation, tukwici da kulawa, rehydration tare da shawarwarin busassun busassun, dabarun sarrafa ƙayyadaddun maltotriose, adanawa da bayanan rayuwa, da warware matsalolin gama gari.

Key Takeaways

• Lallemand LalBrew London Yeast ya yi fice wajen samar da dandano mai daɗi, irin na turanci na gargajiya tare da tsayayye, mai ƙarfi mai ƙarfi.
• Yi tsammanin esters masu matsakaici, matsakaicin attenuation, da ƙananan flocculation - madaidaici ga tudu da kwalabe.
• Matsakaicin ƙimar da ya dace da hankali ga iskar oxygen da abubuwan gina jiki suna haɓaka haɓakawa da kuzari.
• Rehydration na iya haɓaka aiki da wuri, amma bushewar bushewa a hankali kuma yana aiki ga yawancin masu aikin gida.
• Ajiye fakitin sanyi da bushe; saka idanu rayuwar shiryayye don kiyaye ingantaccen aikin fermentation.

Menene Lallemand LalBrew London Yeast

LalBrew London wani nau'in ale ne na gaske na Ingilishi, wani ɓangare na Tarin Al'adun Yisti na Lallemand. Yisti busasshen busassun busassun busassun yisti ne, wanda aka zaɓa don ainihin bayanan bayanan giya na Burtaniya. Brewers sun dogara da shi don ingantaccen aikin sa da ingantacciyar halayen Ingilishi.

Kwayoyin da ke bayan LalBrew London shine Saccharomyces cerevisiae, wanda aka sani don samar da ester mai tsabta da kuma tsinkaya. Yana da POF korau, ma'ana ba zai samar da alkama-kamar phenolics wanda zai iya rushe m malt da hop ma'auni.

Bincike na yau da kullun yana bayyana kashi mai ƙarfi tsakanin kashi 93 zuwa 97, tare da yuwuwar a ko sama da 5 x 10^9 CFU kowace gram na busassun yisti. Bayanan microbiological yana nuna yisti na daji da ƙwayoyin cuta kowace ƙasa da 1 cikin sel 10^6. Nauyin yana gwada diasaticus korau.

• Nau'in gado daga tarin Lallemand Brewing
• Top-fermenting Saccharomyces cerevisiae dace da ales
• Tsarin yisti busassun busassun busassun don ajiya mai sauƙi da faɗuwa

Zaɓi LalBrew London don ingantaccen nau'in ale na Ingilishi. Yana da tsabta mai tsabta, yana gamawa da kyau, kuma yana da sauƙin ɗauka don masu aikin gida da ƙwararrun masu sana'a.

Flavor da ƙamshi bayanin martaba na LalBrew London

Dadin LalBrew London yana karkata zuwa tsaka tsaki zuwa bakan 'ya'yan itace. Wannan yana ba masu shayarwa damar mai da hankali kan nuances na malt da hop. An shawo kan halin yisti, yana tabbatar da cewa malt ɗin Ingilishi na gargajiya da kuma hops na Burtaniya sun ɗauki matakin tsakiya.

Ƙanshin yana da ƙamshi mai ma'ana da dabara mai ma'ana tare da alamar tasirin ester. Kwatanta sau da yawa sun haɗa da jan apple, apple kore, da ayaba mai laushi, tare da alamun 'ya'yan itace na wurare masu zafi. Wannan dabarar ita ce dalilin da ya sa yawancin masu shayarwa ke yaba madaidaicin bayanin martabarsa.

cikin salo irin su Extra Special Bitter, Pale Ale, Bitter, da M, LalBrew London yana haɓaka bayanan malt da hop. Esters 'ya'yan itace suna ƙara zurfi amma suna kasancewa a bango, suna wadatar da giya ba tare da rinjaye shi ba.

Ga masu yin cider, samar da ester mai sauƙi na LalBrew London abin alfanu ne. Yana adana sabbin 'ya'yan itace yayin gabatar da ɗagawa mai ƙamshi mai laushi.

• Halin yisti na tsaka tsaki: yana goyan bayan girke-girke na gaba-gaba.
• Estery amma an kame: yana ƙara rikitarwa ba tare da rinjaye ba.
• ƙamshin ƙamshin ƙamshi: yana ƙarfafa salon Turanci na gargajiya.
• 'Ya'yan itãcen marmari: bayanin kula da hankali waɗanda ke haɓakawa, ba ƙarfi ba.

Fint ɗin amber na Turanci ale tare da kai mai kumfa, kewaye da hops, malt, da sha'ir akan tebur na katako mai ƙyalli tare da haske mai dumi. Karin bayani

Mafi kyawun salon giya don girkawa tare da LalBrew London

LalBrew London ya yi fice wajen yin kiwo na gargajiya irin na Turanci. Yana da babban zaɓi don Bitter, M, da girke-girke na Pale Ale na gargajiya. Wadannan salon suna jaddada malt da hop nuances.

Don Extra Special Bitter, halayen yisti na LalBrew London shine maɓalli. Yana haifar da malt profile mai zagaye da esters masu laushi. Wannan ya sa yisti na ESB ya zama cikakke don daidaitacce, giya mai zaman zama tare da zurfi.

A cikin hoppy English kodadde ales, wasan kwaikwayon LalBrew London ya bayyana. Matsakaicin bayanin martabarsa na ester yana kiyaye ƙamshin hop haske. Har ila yau, yana ba da damar kristal malts da ƙwanƙwaran malt na Ingilishi suna haskakawa.

Zaɓi LalBrew London don giya mai cikakken jiki ko ɗan ɗanɗano kaɗan. Gudanar da maltotriose yana goyan bayan bakin al'adar Birtaniyya. Wannan ba tare da rinjayen ɗanɗanon yisti ba.

Har ila yau, nau'in yana aiki da kyau a cikin ciders mai haske, yana ƙara tsabta, ɗanɗano mai 'ya'yan itace. Yin taki a cikin kewayon zafin jiki na Birtaniyya na yau da kullun yana tabbatar da sahihancin salon yisti na ale na Ingilishi.

• Daci: tsaftace fermentation da dabara esters
• ESB: kasancewar malt zagaye tare da halayen yisti na ESB
• Pale Ale: daidaitaccen ɗaga hop ta amfani da yisti na kodadde ale
• M: jiki mai laushi da zaƙi mai laushi
• Cider haske: tsabta, bayanin kula mai 'ya'ya lokacin da ake so

Haɓaka LalBrew London a cikin girke-girke waɗanda ke ba da haske game da malt da hop nuance. Tsare-tsarensa, ingantaccen bayanin martaba ya yi daidai da yawancin salon yisti ale na Ingilishi. Yana taimaka wa masu shayarwa su haifar da aminci, zube masu daɗi.

Ayyukan fermentation da motsa jiki

Ƙarƙashin daidaitattun yanayin wort a 20°C (68°F), aikin Haɗin LalBrew London sananne ne ga ɗan gajeren lokaci da saurin aiki. Masu shayarwa suna bayar da rahoto mai ƙarfi mai ƙarfi wanda yakan kai ƙarshen nauyi a cikin kusan kwanaki uku lokacin da ƙimar farar, iskar oxygen, da abubuwan gina jiki suka dace.

Kinetics na fermentation sun bambanta tare da kulawa da muhalli. Hankali na yau da kullun yana zaune a cikin matsakaicin matsakaici, yawanci 65-72%, wanda ke siffanta jiki da saura zaki. Lag lokaci, jimlar lokacin fermentation, da attenuation na ƙarshe suna amsa ƙimar ƙima, lafiyar yisti, zafin fermentation, da abinci mai gina jiki.

Karancin yawo wani ɓangare ne na halayen nau'in, don haka yisti na iya kasancewa a cikin dakatarwa kuma wani lokacin yana kama yisti yayin sanyaya. Wannan ɗabi'ar tana rinjayar attenuation a fili kuma yana iya tsawaita lokacin haifuwa sai dai idan an yi amfani da tashin hankali ko tsayin girma.

• Lag lokaci: taƙaitacce ƙarƙashin daidaitaccen oxygen da yanayin farar.
• fermentation mai aiki: fermentation mai ƙarfi tare da ƙarfin CO2 da haɓaka krausen.
• Haƙuri na barasa: mai iya ƙare giya har zuwa kusan 12% ABV lokacin dumi da ciyarwa da kyau.

Kula da takamaiman nauyi da yin hukunci akan ayyukan yisti suna ba da mafi kyawun karantawa akan ainihin motsin fermentation. Daidaita farashin faranti, samar da kayan abinci mai gina jiki, da kiyaye zafin jiki don daidaita aikin Haɗin LalBrew London tare da jadawalin jadawalin ku da burin dandano.

Wani bakin karfen fermenter tare da taga gilashin da ke nuna amber ale yana takin ciki, kumfa a saman, da ma'aunin zafi da sanyio yana karanta 20°C (68°F). Karin bayani

Mafi kyawun yanayin zafi da kewayon fermentation

Lallemand yana ba da shawarar kewayon zafin LalBrew na London na 18–22°C (65–72°F) don halayen ale na Birtaniyya. Wannan kewayon yana ba da damar esters masu matsakaicin matsakaici, kiyaye malt da bayanin kula na hop daidaita da bayyane. Yana da mahimmanci don cimma burin bayanin dandano da ake so a cikin harshen Ingilishi.

A 20°C (68°F), LalBrew London yana baje kolin ayyukan gaggauwa kuma ya kai matsakaita attenuation akan kodadde da amber grists. Wannan zafin jiki yakan haifar da bayanin martaba mai tsabta tare da esters masu haske. Masu shayarwa da ke neman ales na gargajiya na Ingilishi sun sami wannan manufa.

Canjin yanayin zafi yana tasiri haɓakar ester da halayen yisti. Don tabbatar da daidaito, kula da zafin fermentation ale na Ingilishi a cikin kewayon da aka ba da shawarar. gyare-gyare a hankali sun fi aminci fiye da canje-canje kwatsam.

• Guji firgita kwatsam lokacin ƙara rehydrated yisti zuwa wort. Digo fiye da 10 ° C na iya rage iyawa da ƙwayoyin damuwa.
• Riƙe wort kusa da zafin jiki kuma yi amfani da yanayin zafi a hankali idan ana buƙata don dacewa da slurry yisti ko fakitin mai ruwa.
• Saka idanu da daidaita yanayin zafin jiki yayin babban aiki don hana abubuwan dandano.

Yin taki sama da 22 ° C zai gabatar da ƙarin estery, bayanin kula. Yin taki a ƙasa da 18 ° C yana rage ayyukan yisti, yana iya barin ƙarin zaƙi. Zaɓi zafin jiki a cikin kewayon LalBrew London don daidaitawa da salon giyar ku da manufofin dandano.

Matsakaicin ƙima da shawarwarin sarrafa yisti

Ga yawancin ales ɗin da aka yi da LalBrew London, nufin samun ƙimar girman LalBrew London na 50-100g/hL. Wannan kewayon yana ba da kusan sel miliyan 2.5-5 a kowace ml. Yana goyan bayan farawar lafiya ga fermentation da lokacin tsinke.

Auna busassun yisti da nauyi maimakon girma don zama cikin taga 50-100g/hL. Yi amfani da ma'auni mai dogaro da yin rikodin gram a kowace hectoliter don daidaito tsakanin batches.

Worts masu damuwa suna buƙatar ƙarin kulawa. High nauyi, nauyi adjuncts, ko low pH iya tsawanta lag lokaci da kuma rage attenuation. Ƙara farar sama da 50-100g/hL a waɗannan lokuta kuma ƙara kayan abinci na yisti don tallafawa kuzari.

Busassun sarrafa yisti yana shafar aiki. Ƙara yisti zuwa ruwan dumi, oxygenated wort idan ya sake fitowa, kuma guje wa girgizar zafi. Don filaye na farko, rehydration na zaɓi ne amma busasshen yisti a hankali kula yana inganta aiki da wuri kuma yana rage rashin ƙarfi.

Yi amfani da kalkuleta mai ƙididdige ƙima lokacin da madaidaicin mahimmanci. Kalkuleta mai ƙididdige ƙima na Lallemand yana ba da takamaiman maƙasudin tantanin halitta. Yana taimakawa daidaitawa don nauyi, zafin jiki, da jadawalin maimaitawa.

• Auna fakiti don buga gram da aka yi niyya a kowace hL.
• Daidaita zuwa sama don babban nauyi ko matsananciyar fermentations.
• Tabbatar da iskar da ta dace lokacin da ake sake busasshen yisti cikin wort.

Matsakaicin ƙima, sarrafa yisti, abinci mai gina jiki, da zafin jiki na fermentation suna hulɗa don siffar dandano da attenuation. Ajiye bayanan nauyi, iska, da zafin jiki don tace batches na gaba ta amfani da LalBrew London.

Kusa da ƙwanƙolin dakin gwaje-gwaje bayyananne mai cike da ruwa mai kumfa, ruwan gwal mai haifuwa da ɗanɗano kaɗan. Karin bayani

Rehydration tare da bushe bushe hanyoyin busa

Masu shayarwa suna fuskantar yanke shawara tsakanin rehydration LalBrew London da busassun busassun, wanda ƙarfin giya ya rinjayi da haɗarin tsari. Lallemand yana ba da shawarar sake shan ruwa don yanayin matsananciyar damuwa, kamar su wort mai girma ko amfani mai nauyi.

Don bin ƙa'idar rehydration mai sauƙi, yayyafa yisti fiye da sau goma nauyinsa a cikin ruwa mara kyau a 30-35°C (86-95°F). Dama a hankali, sannan ku huta na minti 15. Sake motsawa kuma ku huta na minti biyar. Haɓaka slurry ta ƙara ƙananan wort aliquots ba tare da faɗuwar zafin jiki sama da 10 ° C ba. Don ƙarin kariya a cikin ƙalubale na ferments, yi amfani da Go-Ferm Kare Juyin Halittu yayin shan ruwa.

Busassun busassun bushewa yana ba da sauri da sauƙi. Yawancin masu shayarwa suna samun daidaiton sakamako tare da LalBrew London ta hanyar busassun bushes cikin wort mai sanyaya. Lallemand ya bayyana cewa busassun busassun busassun busassun busassun busassun busassun busassun busassun ruwa ba su nuna wani bambanci mai mahimmanci ga ales na yau da kullun.

Zaɓi don sake yin ruwa a cikin worts mai tsami, babban nauyi, ko lokacin da iskar oxygen da abubuwan gina jiki sun iyakance. Guji rehydrating a cikin wort, distilled, ko RO ruwa. Matsanancin zafin jiki da dogon sanyaya yanayi yayin tashin hankali na iya rage yuwuwar. Sanya yisti da aka sake ruwa a cikin tsummoki mai sanyaya ba tare da bata lokaci ba.

• Lokacin da za a sake rehydrate: matsananciyar fermentations, high adjuncts, low oxygen.
• Lokacin da za a bushe farar: daidaitaccen ales, dacewa, abin dogaro LalBrew London kinetics.
• Mafi kyawun aiki: ƙara Go-Ferm a cikin matakin rehydration don tallafin abinci mai gina jiki.

Daidaituwa a cikin hanyoyin yana haifar da tsayayyen fermentation. Zaɓi hanyar bisa haɗarin fermentation. Yi amfani da ka'idar rehydration lokacin da ƙarin kariyar yisti ke da mahimmanci.

Sarrafa attenuation da ƙayyadaddun maltotriose

LalBrew London baya haƙar maltotriose, wanda zai iya zama kusan 10-15% na duk-malt wort. Wannan iyakancewa yana haifar da matsakaicin LalBrew London attenuation, kama daga 65-72%. Har ila yau yana ba da gudummawa ga cikakken jiki a zahiri.

Yi tsammanin taɓa saura zaƙi yayin amfani da wannan nau'in. Masu shayarwa da ke neman bushewa ya kamata suyi la'akari da gyare-gyaren zafin jiki da canje-canjen girke-girke kafin fara fermentation.

Don cimma busasshen giya, rage zafin dusar ƙanƙara zuwa kusan 148-150°F (64-66°C). Waɗannan gyare-gyare suna ƙara yawan sukari mai ƙima kuma suna haɓaka haɓakar haifuwa gaba ɗaya. Wannan canjin baya shafar rashin iya yisti na cinye maltotriose.

Don cikakken jin bakin, ɗaga yanayin dusar ƙanƙara kaɗan. Wannan zai bar ƙarin dogayen sarkar dextrins a baya, yana ƙaruwa saura zaƙi a cikin pint na ƙarshe.

• Daidaita nauyi na asali ƙasa idan kuna son ƙarancin jiki a ƙarshe.
• Haɓaka ƙimar farar ƙira don babban nauyi ko haɗin giya don rage raguwa da taimakawa fermentation ya kai ga raguwar manufa.
• Ƙara kayan abinci mai yisti don ƙalubalen worts don hana fermentations makale.

Ka tuna, LalBrew London attenuation wani bangare ne kawai. Adadin fiɗa, sarrafa zafin jiki, sarrafa yisti, da abinci mai gina jiki suma suna taka muhimmiyar rawa. Suna tasiri lokaci mai tsawo da dandano na ƙarshe.

Oxygenation, gina jiki, da fermentation vitality

Iskar iska da iskar oxygen da ta dace ta LalBrew London suna da mahimmanci ga ƙwanƙwasawa mai ƙarfi. Oxygen a farar yana goyon bayan sterol da membrane kira a yisti. Wannan yana rage raguwa kuma yana ba da damar yisti don farawa da tsabta.

LalBrew London yana ƙunshe da tanadin carbohydrates da fatty acids marasa ƙarfi waɗanda ke taimakawa rehydration. Don amfani na farko a yawancin ales na yau da kullun, ƙila ba za a buƙaci iska mai ƙarfi ba. Lokacin sake kunnawa ko aiki tare da ma'aunin nauyi mai nauyi, ƙara narkar da iskar oxygen ta daidaitattun jagororin don guje wa ƙarancin iskar oxygen.

Abubuwan gina jiki na yisti suna da mahimmanci ga ƙwanƙolin damuwa. Yi amfani da sinadirai masu raɗaɗi kamar Go-Ferm Kare Juyin Halittu lokacin da ake sake shayar da LalBrew London don haɓaka iyawar tantanin halitta. Don abubuwan haɗin kai masu nauyi, babban nauyi, ko wort na acidic, kari tare da abubuwan gina jiki na yisti yayin farkon fermentation.

• Bi girman-tsari da takamaiman maƙasudin iskar da nauyi don guje wa yawan iskar oxygen.
• Tabbatar da isasshen nitrogen da bitamin a cikin wort; rashin abinci mai gina jiki yana ƙara tsayin lokaci.
• Ƙara abubuwan gina jiki kafin ko a farar don mafi kyawun ɗauka da ƙarfin hadi.

Ingancin abinci mai gina jiki yana tasiri sosai ga attenuation da haɓaka ɗanɗano. Kyakkyawan-oxygenated, ma'auni-ma'auni na gina jiki wort yana inganta daidaitaccen attenuation kuma yana rage abubuwan dandano masu alaƙa da yisti mai tsanani. Kula da iskar oxygen da amfani da kayan abinci don kula da kuzarin fermentation a cikin batches.

Magance ƙananan flocculation da abubuwan yisti masu tarko

LalBrew London flocculation na iya zama quite maras tabbas. Duk da cewa ana yi musu lakabi da ƙananan flocculation, wasu batches suna samar da kek ɗin yisti mai yawa. Wannan biredi yana kama sel lafiya a ƙasa, yana shafar fermentation.

Yisti mai tarko bazai nuna aiki ba har sai an sami damuwa. A ƙarshen sake kunna hadi zai iya faruwa lokacin da waɗancan sel suka sake shigar da dakatarwar yisti bayan motsi ko yanayin zafi.

• A hankali girgiza fermenter kowane kwanaki 3-4 akan cikkaken ales don sake dakatar da yisti ba tare da haɗarin kamuwa da cuta ba.
• Yi farkon oxygenation da kyau; matalauta O2 yana tafiyar da matsuguni da rashin ƙarfi.
• Kula da karatun nauyi. Idan ci gaba ya tsaya cak, a hankali tashin hankali na iya 'yantar da yisti da aka kama kuma ya guje wa ƙarewar makale.

Dakatar da yisti da aka shirya yana taimakawa sarrafa tsabta da daidaita lokutan lokaci. Karancin yawo yana ƙara hazo kuma yana jinkirta tarawa, don haka tsara ƙarin lokaci don daidaitawa idan kuna buƙatar giya mai haske da wuri.

Lokacin da kuke zargin yisti tarko yana haifar da sluggish, ɗauki matakin tsafta tukuna. Yi amfani da tsattsauran tsattsauran ra'ayi ko dabarar shake fermenter don ɗaga biredi da haɓaka ko da dakatarwar yisti.

Ajiye bayanan zafin fermentation, hanyar oxygenation, da mitar tashin hankali. Waɗannan bayanan kula suna taimakawa hango ko hasashen ko ɓarkewar LalBrew na London zai yi tafiya zuwa wuri wuri ko kuma ya kasance a tarwatse a cikin rukunin gaba.

Bakin gilashin bayyananne mai cike da ruwa mai hazaka na zinare, yana haskaka barbashin yisti da aka dakatar daga raguwar ruwa a cikin Ingilishi Ale yisti. Karin bayani

Adana, rayuwar shiryayye, da jagorar marufi

Don mafi kyawun ajiya, ajiye yisti na LalBrew London a cikin fakitin da aka rufe a cikin sanyi, busasshiyar wuri ƙasa da 4°C (39°F). Wannan hanya tana tabbatar da yisti ya kasance mai amfani kuma yana tsawaita rayuwar sa. Yana da mahimmanci don kiyaye yanayin sanyi lokacin da ba a buɗe fakitin ba.

Yi hankali da fakitin g 500 ko 11 waɗanda suka rasa injin. Idan an buɗe fakitin, yana da mahimmanci a bi takamaiman ƙa'idodin kulawa. Sake rufewa a ƙarƙashin injin motsa jiki idan zai yiwu, ko a sanyaya buɗaɗɗen fakitin a firiji kuma yi amfani da shi cikin kwanaki uku.

Lallemand bushe bushe yisti na iya jure wa ɗan gajeren lokaci na yanayi mara kyau. Duk da haka, don tabbatar da aiki, yana da mahimmanci don adana fakiti daidai da amfani da su kafin ranar da aka buga. Kada a taɓa amfani da yisti bayan ranar ƙarewarsa.

• Ajiye fakitin da ba a buɗe ba cikin sanyi da bushewa don haɓaka busassun yisti rayuwar shiryayye.
• Don buɗaɗɗen sarrafa fakitin, sake buɗewa idan akwai; ko kuma a saka a cikin firiji a cinye cikin awanni 72.
• Guji maimaita yawan jujjuyawar zafin jiki da fallasa iska don kare ayyukan tantanin halitta.

Riko da waɗannan jagororin ajiya yana tabbatar da ƙarfin haƙoƙi da daidaitaccen sakamako tare da ajiyar LalBrew London a cikin batches.

Gyara matsalar fermentation da matsalolin gama gari

Sannun farawa ko dogon zangon larurar na kowa ne. Bincika ƙimar ƙara tukuna. Low farantin zai iya haifar da makale fermentation da yisti yiwuwa al'amurran da suka shafi. Tabbatar da ranar fakiti da yanayin ajiya kafin ɗaukan gazawar iri.

Lokacin da fermentation ya tsaya, duba oxygenation da matakan gina jiki. Wani ɗan gajeren iskar oxygen ya fashe a filin wasa kuma adadin sinadarin yisti na iya farfado da aiki. Sake yin sabon yisti zaɓi ne don ci gaba da ƙwanƙwasa.

Ƙarƙashin rashin ƙarfi yakan samo asali ne daga iyakancewar maltotriose a cikin wannan nau'in. Daidaita dusar ƙanƙara don ƙirƙirar ƙwaya mai ƙima idan kuna son busasshen giya. Don haɓakar ƙarfin nauyi, haɓaka ƙimar farar da ƙara abubuwan gina jiki don yaƙar rashin ƙarfi.

Farkon flocculation na iya kama sukari da barin zaƙi. A hankali tada fermenter ta hanyar murɗawa ko dumama digiri ko biyu don sake dakatar da yisti. Tabbatar da isasshen iskar oxygen a farkon don rage matsugunin da bai kai ba.

Abubuwan da ba su da daɗi galibi suna gano yanayin zafin jiki ko mugun aiki. Rike fermentation tsakanin 18-22 ° C don halayen gargajiya. Guji zafi mai tsanani yayin shan ruwa da filaye don hana damuwa da ƙananan mutants waɗanda ke haifar da rashin ƙarfi da ɗanɗano.

• Bincika yuwuwar: aiwatar da ƙididdigar tantanin halitta mai sauƙi ko tabo mai yiwuwa idan akwai.
• Kula da nauyi kullum don gano raguwar raguwa da wuri.
• Yi amfani da ciyarwar mataki ko iskar oxygen a hankali don sluggings high-gravity ferments.

Idan matakan magance matsala sun gaza, tuntuɓi tallafin fasaha na Lallemand a brewing@lallemand.com don takamaiman shawara. Tsayar da bayanin kula akan ƙimar farar, zafin jiki, da nauyi yana taimakawa bincikar al'amuran yuwuwar yisti mai maimaitawa kuma yana hana matsalolin gaba.

Kwatanta LalBrew London da sauran yisti na Ingilishi

An tsara LalBrew London don ɗaukar ainihin ales na Burtaniya. Yana da matsakaicin bayanin martaba na ester, yana tabbatar da malt da hops suna ɗaukar matakin tsakiya. Tare da matsakaita attenuation da rashin a cikin clove ko yaji bayanin kula, ya fice daga POF-tabbataccen Turanci damuwa.

Yisti na gargajiya na Ingilishi na yin taki a hankali kuma suna yawo da yawa. LalBrew London, a gefe guda, yana fermentation da sauri, yana ƙare fermentation na farko a cikin kusan kwanaki uku a 20 ° C. Karancin yawan yawowar sa yana nufin ƙarin tsayawar yisti, yana haɓaka jikin giya da jin daɗin baki.

Wani maɓalli mai mahimmanci shine iyakancewar maltotriose. Nauyin Ingilishi wanda ke damun maltotriose da kyau yana haifar da bushewar giya. LalBrew London, da bambanci, ya bar ɗan ƙaramin malt. Wannan yana taimaka wa giya kamar ESB da Bitter su riƙe nauyinsu da ƙayyadaddun malt.

• Inda ya zarce: ESB, Pale Ale, Bitter, da ciders waɗanda ke buƙatar ƙayyadadden halin yisti.
• Lokacin da za a zaɓi wani nau'in: idan kuna buƙatar bushewa sosai, zaɓi nau'in da ke haifar da maltotriose ko canza hanyar dusar ƙanƙara da firam ɗinku.

Lokacin zabar yisti don ESB, la'akari da jiki, tsaftar malt, bushewa, da yawo. LalBrew London shine manufa don nuna malt da hop nuances. Don kwatanta nau'ikan ale da gaske, gudanar da batches gefe-da-gefe a ƙarƙashin yanayi iri ɗaya. Wannan zai taimaka muku tantance attenuation, tasirin ester, da jin bakin ƙarshe.

Kammalawa

Ƙarshen LalBrew London: Wannan nau'in Lallemand abin dogaro ne, mai ƙarfi na Turanci ale yisti tare da arziƙin gado. Yana samar da matsakaicin esters da mafi yawa tsaka tsaki kashin baya. Wannan ya sa ya zama cikakke ga ales na gargajiya na Burtaniya da wasu ciders. Daga mahangar bita na yisti, daidaitonsa da tsinkayar sa shine mabuɗin ƙarfi ga masu shayarwa a kowane matakai.

Don mafi kyawun shari'o'in amfani da shawarwarin gyaran gida, farar 50-100 g/hL da ferment tsakanin 18-22 ° C. Wannan yana ɗaukar ainihin halayen giya. Rehydrate lokacin da fermentations suna da damuwa ko babban nauyi, ko bushe-bushe don mafi sauƙi. Ajiye fakitin da ba a buɗe ba a ƙarƙashin injin da ke ƙasa da 4°C. Yi amfani da kayan aikin Corner na Lallemand's Brewers don ainihin ƙididdiga masu ƙira da zanen fasaha.

Tsara a kusa da matsakaita attenuation da yiwuwar saura zaƙi saboda iyakacin amfani da maltotriose. Daidaita bayanin mash ko girke-girke idan ana son gama bushewa. Hakanan, kallon flocculation don haka za'a iya tayar da yisti da aka kama idan an buƙata. Wannan taƙaitaccen bita na yisti da jagora mai amfani yakamata ya taimaka masu shayarwa su yanke shawara lokacin da LalBrew London shine zaɓin da ya dace don girke-girke.

Karin Karatu

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

• Gishiri mai Taki tare da Yisti Turanci na CellarScience English
• Giya mai Haɓaka tare da Fermentis SafAle BE-256 Yisti
• Biya mai Tashi tare da Lallemand LalBrew Diamond Lager Yeast