Biya mai Tashi tare da Lallemand LalBrew Munich Classic Yeast

Gilashin carboy na giyar Hefeweizen mai fermenting tare da krausen mai kumfa, an saita shi a cikin wani ɗaki na ƙazamin gida na Jamus tare da tebur na katako, tulun jan karfe, da ganga. Karin bayani

An san wannan nau'in don samar da ayaba-kamar esters da clove phenol. Hakanan yana da abin dogaro mai dogaro, matsakaicin flocculation, da jurewar barasa. Kuna iya sa ran cikakkun bayanai masu amfani akan kewayon zafin fermentation, ƙimar ƙima, da halayen girbi na sama. An mayar da hankali kan daidaiton girke-girke na ainihin duniya.

Wannan labarin don ƙwararru ne da masu sana'a na gida a cikin Amurka. Yana ba da shawarwarin fasaha, da dandano don yin aiki tare da yisti na alkama na Bavarian. Yana daidaita bayanan azanci tare da shawarwarin tsari, yana taimaka muku sake haifar da halayen yisti na Hefeweizen na yau da kullun tare da ingantaccen zaɓin bushewa.

Key Takeaways

• Lallemand LalBrew Munich Classic Yiast shine busashen da aka samo asali daga Doemens wanda ya dace da ingantattun salon Bavarian.
• Yisti yana ba da esters na ayaba da phenols irin na yisti na Hefeweizen lokacin da aka haɗe shi cikin kewayon da ya dace.
• Yi tsammanin yawo mai matsakaici da ingantaccen abin dogaro don fayyace madaidaicin giya na alkama.
• Labarin yana ba da jagorar faɗakarwa, zafin jiki, da jagorar girbi don yin amfani da giya mai amfani da gida.
• Yana da amfani ga masu shayarwa da ke neman busasshiyar yisti madadin da ke adana bayanan dandano na Weissbier na gargajiya.

Me yasa Lallemand LalBrew Munich Classic Yiast Ya shahara ga Biran Alkama

Masu shayarwa sun zaɓi LalBrew Munich Classic don haɗin kai tsaye da aikin yisti na alkama na Bavaria. An zaɓi wannan nau'in don maimaita ƙamshin ƙamshin ayaba mai ɗanɗano da ƙamshi na Hefeweizen da Weissbier.

matsayin fitaccen yisti na Hefeweizen, Munich Classic yana ba da daidaiton ester da ma'aunin phenol. Wannan ma'auni yana haɓaka bayanin kula na ayaba da ƙanƙara, yana ware shi da madadin alkama na Belgium. Masu shayarwa suna neman ɗanɗanon alkama na yau da kullun suna samun ingantaccen bayanin martaba a cikin batches.

Shahararriyar yisti kuma ta fito ne daga iyawa da sauƙi. Ya dace da Hefeweizen, Dunkelweizen, Weizenbock, da sauran girke-girken alkama. Yana kula da yanayin fermentation iri-iri da kyau. Dukansu ƙanana da masu sana'a masu sana'a suna yabo da daidaituwar haɓakarsa da ƙaƙƙarfan ƙaƙƙarfan ɗigon ruwa.

Yanayinsa na saman-haske ya yi daidai da hanyoyin gargajiya na Bavaria. Za a iya kawar da nau'in don amfanin gona na sama, yana sha'awar masu shayarwa waɗanda ke bin ayyukan tarihi. Wannan sifa tana ƙarfafa sunan yisti na sahihanci.

• Amintaccen ƙanshi da ɗanɗano don salon alkama
• Tagar fermentation mai sauƙi don girke-girke iri-iri
• Daidaitaccen aiki wanda ke haɓaka shaharar Classic na Munich

Mahimman Bayanai da Bayanan Fasaha na Yisti

LalBrew Munich Classic ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun lalBrew ke Munich aka tsara don sauƙi, ba da abinci ga masu shayarwa na gida da masu sana'a na kasuwanci. Yana da Saccharomyces cerevisiae, wanda aka rarraba shi azaman yisti mai haƙori na gaske. Wannan rarrabuwa yana da mahimmanci don fahimtar rawar da yake takawa a cikin samar da giyar alkama.

Ragewar yisti yana da matsakaici zuwa babba, tare da ƙima tsakanin 76-83%. Wannan kewayon yana tabbatar da daidaiton ƙarewa, riƙe wasu jiki yayin ba da izinin haɓakar barasa mai tsabta. Yana taimakawa wajen tsinkayar nauyin nauyi na ƙarshe kuma yana jagorantar girke-girke niyya.

Flocculation yana ƙasa da rauni, ma'ana yisti ya daɗe yana tsayawa. Wannan yanayin yana da fa'ida don kiyaye hazo na Hefeweizen na yau da kullun da kuma tabbatar da cewa dandano ya kasance a lokacin sanyaya. Masu shayarwa ya kamata su san jinkirin raguwar yisti don saurin share tsammanin.

Haƙurin barasa shine kusan 12% ABV. Wannan haƙuri yana sa nau'in ya dace da ales masu ƙarfi yayin da har yanzu yana da kyau ga ƙarfin giya na alkama. Yana da mahimmanci don tsara haɓaka ko haɓakar nauyi mai nauyi.

• Kewayon zafin jiki na fermentation: masana'anta sun lissafa 17-25°C (63-77°F), tare da kafofin da yawa suna ba da shawarar ingantaccen 17-22°C don daidaitawar ester da samar da phenol.
• Matsakaicin ƙimar: shawarar 50-100 g / hL don busassun yisti busassun; sikelin gwargwadon girman tsari.
• Top-cropping: gaskiya saman-fermenting iri da za a iya skimmed a bude fermentation tsarin.
• Tsarin samfur: ana samun su a cikin sachets na siyarwa da fakiti masu yawa, gami da zaɓuɓɓukan 500 g na kasuwanci; girman fakitin yana rinjayar kulawa da farashi.

Waɗannan ƙayyadaddun ƙayyadaddun ƙayyadaddun LalBrew Munich da bayanan S. cerevisiae suna ba da cikakkun sigogi don tsara fermentation. Fahimtar raguwar yisti, flocculation, da jurewar barasa yana ba masu shayarwa damar saita manufa don dandano, hazo, da ƙarfi ba tare da tabbas ba.

Masanin kimiyya a cikin farar rigar lab da safar hannu yana nazarin al'adar yisti ta hanyar na'urar hangen nesa a cikin dakin gwaje-gwaje mai tsabta mai haske tare da flask da bututun gwaji. Karin bayani

Matsakaicin Matsakaicin Yanayin Zazzabi don Mafi kyawun Sakamako

Fara fermentation Classic ɗin ku a kusa da 17°C (62–63°F). Wannan zafin jiki na farko yana da mahimmanci don samun daidaiton dandano. Yana tabbatar da yisti yana samar da adadin adadin phenols na clove da esters na 'ya'yan itace.

Ga wadanda ke da niyyar kasancewar kasancewar cloves mai ƙarfi, ferment tsakanin 16-19 ° C. Don haɓaka bayanin kula na ayaba, yi nufin 19-22 ° C. Madaidaicin kewayon Lallemand LalBrew Munich Classic shine 17–22°C.

Wasu takaddun fasaha suna ba da shawarar yanayin zafi har zuwa 25°C ana karɓa. Duk da haka, yanayin zafi mafi girma na iya haɓaka fermentation da haɓaka samar da ester. Wannan na iya haifar da giya mai ɗanɗanon ayaba fiye da kima idan ba a kula da shi a hankali ba.

• Fara sanyi a ~ 17 ° C don ba da fifiko ga hadaddun phenolic.
• Sannu a hankali ƙara zuwa ~ 19 ° C zuwa coax esters ba tare da cin nasara ba.
• Kauce wa tsawaita fermentation sama da 22°C don hana wuce gona da iri esters ayaba.

Ingantacciyar sarrafa zafin giya na alkama yana tasiri ga samfurin ƙarshe. Ƙaruwar zafin jiki mai sarrafawa yayin fermentation yana rage aikin. Hakanan yana taimakawa wajen kiyaye daidaito tsakanin phenols da esters.

Dabarar da ta dace: fara da mai sanyaya, tsayayyen lokaci don iyakance matsananciyar phenols. Sa'an nan kuma, ba da izinin karuwa mai sauƙi don haɓaka bayanin kula na 'ya'yan itace. Wannan hanyar tana tabbatar da daidaiton sakamako tare da yisti Classic na Munich.

Sakamakon dandano: Daidaita Esters Ayaba da Clove Phenols

Lallemand LalBrew Munich Classic yana ba da ɗanɗanon Hefeweizen daban-daban, haɗe esters ayaba tare da phenols na clove. Masu shayarwa suna ganin yana da mahimmanci don sarrafa wannan ma'auni don cimma halin Bavarian na gaskiya. Wannan nau'in yana ƙoƙarin bayyana esters da phenols fiye da yawancin nau'in alkama na Belgium.

Zazzabi shine mabuɗin don cimma wannan daidaituwa. Yin taki tsakanin 16-19 ° C yana haɓaka phenols na clove. Ƙara yawan zafin jiki zuwa 19-22 ° C yana inganta esters na ayaba. Hanyar da ta dace ita ce farawa a 17 ° C sannan kuma dumi zuwa 19 ° C yayin fermentation. Wannan hanyar tana taimakawa adana phenolics na yaji yayin ƙarfafa esters masu 'ya'yan itace.

Girke-girke da zaɓuɓɓukan tsari suna tasiri sosai ga dandano. Abubuwa kamar abun da ke ciki na wort, nauyi na asali, oxygenation, da ƙimar ƙima suna tasiri matakan ester da phenol. Babban nauyi na asali da ƙananan matakan oxygen na iya ƙara haɓakar ester. Ciwon yisti mai lafiya da kuzari mai ƙarfi yana taimakawa wajen kashe phenols da yawa.

Masu sana'ar gida sun sami sakamako daban-daban a cikin cimma bayanan ester na ayaba. Hankali yana tasiri ta hanyar bayanan dusa, tsaftar fermentation, sanyaya jiki, da kuma hankali ga mahallin ƙamshi. Wasu suna gano bayanan ayaba a hankali, yayin da wasu ke ganin an furta su a ƙarƙashin yanayin da ya dace.

Yanayin hidima kuma yana tasiri dandano na ƙarshe. Lokacin sanyaya, matakin carbonation, da zafin jiki na hidima suna shafar gabatar da esters na ayaba da phenols na clove. Sabis mai sanyaya da matsakaicin carbonation na iya tausasa esters, yayin da ɗumi-ɗumi ya jaddada phenolic yaji.

• Fara fermentation kusa da 17 ° C, tashi zuwa 19 ° C don daidaita esters ayaba tare da phenols na clove.
• Daidaita ƙimar ƙima da oxygenation don fifita ko murkushe esters.
• Tweak wort nauyi da mash profile don tallafawa dandanon Hefeweizen da ake so.

Dogon gilashin Hefeweizen na zinare mai hazaƙa wanda aka lullube shi da kumfa mai kauri mai kauri, daɗaɗɗa akan gilashin, da kumfa masu ƙyalƙyali suna tashi cikin haske mai laushi. Karin bayani

Ayyukan Fermentation da Gudu tare da Munich Classic

Lallemand LalBrew Munich Classic yana baje kolin aikin fermentation mai ban sha'awa a cikin gida da saitunan sana'a. Tare da mafi kyaun oxygenation, lafiyayyen wort, da daidaitaccen filin wasa, zai iya gama fermentation na farko a cikin awanni 48 kawai. Wannan fermentation mai sauri yana buƙatar kulawa kusa da nauyi da zafin jiki.

Wannan yisti yana samun haɓaka mai ƙarfi, kama daga 76-83%, yana haifar da matsakaici-zuwa bushewa na ƙarshe. Ya dace da Hefeweizen da sauran salon alkama. Ƙarfin haƙori yana da girma a yanayin da aka ba da shawarar. Zazzaɓi mai zafi yana haɓaka saurin haifuwar Munich Classic kuma yana haɓaka samar da ester, yana fifita esters na ayaba.

Ƙarƙashin yawowar sa yana tabbatar da cewa sel sun daɗe suna tsayawa, suna tallafawa aikin yisti mai tsayi. Wannan halayyar hazo yana da mahimmanci ga yawancin giya na alkama. Masu shayarwa da ke neman bayyanawa ya kamata su tsara ƙarin lokaci ko amfani da wakilai masu tarawa bayan gyaran farko.

• Saurin farawa: krausen mai ƙarfi a cikin sa'o'i 12-24 tare da ƙimar farar da ta dace.
• Gaggawa yana ƙarewa: wasu batches sun isa ƙarshen nauyi a kusa da sa'o'i 48-72.
• Tsayayye attenuation: sa ran matsakaici-zuwa-bushe sakamakon daidai da salo.

Abubuwan da ake amfani da su suna da mahimmanci. Ƙarshe mai saurin gaske yakan nuna kyakkyawan yanayi. Masu shayarwa yakamata su tabbatar da nauyi na ƙarshe kafin ɗaukan fermentation ya cika. Isassun kwandishan yana da mahimmanci don daidaita esters da phenols da ba da damar CO2 da hazo su daidaita.

Ƙididdigar Ƙimar Ƙirar Yisti da Gudanar da Yisti Mafi kyawun Ayyuka

Bi shawarar Lallemand don ƙimar farar 50-100 g/hL lokacin amfani da LalBrew Munich Classic. Daidaita wannan kewayo don dacewa da girman batch ɗin ku. Don galan 5-galan (19 L) na gida, canza gram a kowace hectolita zuwa gram ɗin da ake buƙata don tsari. Daidaitaccen ma'auni yana tabbatar da fermentation mai tsinkaya.

Zaɓi tsakanin busasshen yisti da busasshiyar rehydration dangane da aikin ku. Busassun yisti sake yin ruwa na iya haɓaka iyawar tantanin halitta, mai kyau don dogon ajiya ko yanayin wort na gefe. Sake ruwa cikin tsaftataccen ruwa, tsaftataccen ruwa a yanayin zafin da mai yin yisti ya nuna. Sa'an nan kuma, huce zafin zafin jiki don guje wa girgizar zafi.

Gudanar da yisti mai tasiri yana farawa tare da iskar oxygen mai kyau. Samar da isassun iskar oxygen a farar don tallafawa haɓakar haɓakar halittu da farawar haƙori lafiya. Don mafi girma na asali gravities, shirya abubuwan da ake tara na gina jiki yisti kuma la'akari da matakin matakan oxygen don saduwa da nauyi da buƙatun ƙidaya tantanin halitta.

Daidaita yanayin yisti da wort don iyakance phenols da esters maras so. Munich Classic yana amsa da kyau ga farawa sarrafawa kusa da 17°C don daidaitattun bayanan ester da phenol. Idan rehydrating, kawo yisti kusa da wort zafin jiki ko a hankali a hankali don kauce wa damuwa.

• Saka idanu samuwar krausen da farkon nauyi digo don tantance lafiyar yisti.
• Don fermentations mai lalacewa, bincika oxygen, abubuwan gina jiki, da zafin jiki maimakon ƙara ƙarin yisti kawai.
• Rubutun zafin jiki da lokacin don tace filaye na gaba.

Munich Classic yana kula da yawo cikin rauni, don haka tsara lokacin daidaitawa da hutun sanyi don ƙarar giya. Yi amfani da tacewa ko masu tara idan ana buƙatar bayani cikin sauri don kegging ko marufi. Tausasawa mai laushi kafin marufi na iya taimakawa wajen samar da samfur na ƙarshe mai haske.

Ajiye bayanan ƙimar farar fari, matakan bushewar yisti mai bushewa, da kowane daidaitawar abinci ko iskar oxygen. Daidaitaccen sarrafa yisti zai rage bambancin tsari-zuwa-tsari. Wannan yana taimaka muku buga lambar alkama ta alkama da kuke so daga Lallemand LalBrew Munich Classic.

Kusa da gilashin gilashin Erlenmeyer a saman bakin karfe, cike da ruwan giya na zinari da yisti a cikin fermentation mai aiki, yana jujjuyawa tare da kumfa da kumfa mai kumfa. Karin bayani

La'akari da Marufi da Sharadi don Salon Alkama

Ƙananan yawo a cikin Lallemand LalBrew Munich Classic yana nufin yisti ya daɗe yana tsayawa. Shirya ƙarin lokaci don yanayin yanayin yanayi na Munich don haka dandano ya ƙare kuma yisti zai iya daidaita idan ana son tsabta.

Ya kamata masu fakiti su tabbatar da cikakken attenuation kafin ƙaura zuwa marufi don Hefeweizen. Rufewa da wuri na iya kama esters da phenols kafin su shiga cikin giya. Saka idanu da nauyi na ƙarshe kuma ba da izinin ɗan gajeren lokacin daidaitawa don guje wa koren rubutu ko matsananciyar rubutu.

Matsayin carbonation yana canza fahimtar ƙamshi da jin daɗin baki. Hefeweizen na gargajiya yana fa'ida daga mafi girman carbonation don ɗaga esters ayaba da phenols na clove. Maƙasudi 3.5-4.5 juzu'i CO2 kuma daidaita ƙididdigar tantanin halitta idan kun dogara da kwalbar kwalbar alkama don carbonation na halitta.

• Don gudanar da kwalabe, gwada yiwuwa. Idan kididdigar yisti ba ta da ƙarfi, ƙara nau'in kwandishan mai tsaka-tsaki don tabbatar da ingantaccen carbonation yayin sanyaya kwalban giyan alkama.
• Lokacin amfani da buɗaɗɗen fermentation da girbi, girbi lafiyayyen slurry na Munich Classic don sake amfani. Wannan yana goyan bayan daidaitattun kwandishan Classic na Munich a cikin batches.

Wasu salon suna buƙatar tsabta. Dunkelweizen da Weizenbock na iya yin kira don sanyaya sanyi, wakilai tara, ko tacewa. Yi tsammanin faɗuwar hazo na al'ada da ƙaramin asara a cikin jin baki lokacin cire dakataccen yisti don ƙarar zubewa.

Tsarin marufi yana rinjayar gabatarwa. Kegs suna adana ƙamshi kuma suna sauƙaƙa zuƙowa ga salon hefe mara tacewa. kwalabe suna ba da izinin rarraba dillali da ba da damar sanyaya giya na alkama, wanda zai iya zurfafa rikitarwa cikin makonni idan aka yi tare da ingantaccen sarrafa yisti.

Saita fayyace lokaci: cikakken fermentation, gajeriyar sharadi mai yawa don auri esters da phenols, da auna carbonation wanda aka keɓance da salo. Wannan hanyar tana ba da kariya ga ɗanɗano mai ɗanɗano yayin ba wa masu shayarwa iko akan tsabta ta ƙarshe.

Daidaitawa tare da Adjuncts da bambance-bambancen girke-girke

Lallemand LalBrew Munich Classic ya dace sosai da girke-girke na gargajiya na Munich. Ya yi fice a cikin alkama na Bavarian na gargajiya da kuma bambance-bambance masu yawa. Bayanan martabarsa na ester da phenol ya dace don grists na gargajiya na hefeweizen ko salo masu duhu.

Lokacin zabar adjuncts don giyan alkama, zaɓi su da manufa. Ƙarin 'ya'yan itace masu haske kamar kwasfa orange ko ceri suna haɓaka esters na ayaba. Cloves daga furcin phenolic sun kasance a bayyane. Mafi duhu malts don Dunkelweizen ko Weizenbock bebe esters, yana bayyana mai yaji, cikakkar ƙarewa.

Ayyuka masu girma suna buƙatar tsarawa a hankali. Daidaituwar yisti Weizenbock ya kai kusan 12% ABV. Wannan yana ba masu shayarwa damar ƙara ƙarfi tare da isashshen iskar oxygen mai kyau, ƙimar farar ƙasa, da abinci mai yisti. Ciyarwar mataki ko iskar oxygen da kyau a filin wasa yana rage damuwa, kiyaye ma'aunin ester/phenol.

Bayanan mash yana tasiri sosai ga jiki da haifuwa. Mafi girman zafin jiki na dusar ƙanƙara yana riƙe da ƙarin dextrins, yana haɓaka jin daɗin baki. Wannan ya dace da kayan yaji na Munich Classic. Ƙananan zafin jiki na dusar ƙanƙara yana ƙara haɓakar haifuwa, yana ba da damar yisti damar ƙara haɓaka da nuna esters.

• Yi amfani da pilsner da tushe malt alkama don classic hefeweizen.
• Ƙara Munich mai duhu ko carahell a cikin ƙananan adadi don halin Dunkelweizen.
• Haɗa 'ya'yan itace ko kayan yaji a ƙarshen tafasa ko a yanayin sanyi don adana esters masu saurin canzawa.

Gwaji shine maɓalli. Wannan nau'in yana haifar da esters da phenols, wanda ya sa ya dace da hybrids. Yana ƙara 'ya'yan itace, yanayin yisti mai yaji. Gwada ƙananan batches don daidaita daidaitattun girke-girke na Munich Classic tare da zaɓaɓɓun abubuwan da kuka zaɓa da halayen yisti na Weizenbock da kuke so.

Kwatanta Classic na Munich da Sauran Matsalolin Biyar Alkama

Munich Classic ta yi fice a kwatankwacin yisti na alkama, wanda aka sani da ƙarfin ester da bayanin martabar phenol. Yana ba da ƙarin bayyananniyar ayaba da bayanin kula na kambi idan aka kwatanta da LalBrew Wit da yawancin nau'in alkama na Belgium. Wannan ya sa ya zama abin da aka fi so ga masu shayarwa suna neman karin dandano.

Halin haifuwa ya bambanta tsakanin nau'ikan iri. Munich Classic yana samar da esters na ayaba da phenols na clove lokacin da ake sarrafa zafin jiki daidai. Sabanin haka, LalBrew Wit yana karkata zuwa ga taushi, ƙamshi masu wayo, manufa don witbiers irin na Belgian. Wannan bambanci yana da mahimmanci lokacin zabar nau'in alkama na S. cerevisiae.

Flucculation da hazo suma suna da mahimmanci ga salo. Ƙarƙashin yawo na Munich Classic yana taimakawa kula da hazo na Hefeweizen. Sauran nau'ikan, waɗanda ke yawo da yawa, na iya sharewa da sauri, suna sa su dace da faren alkama ko takamaiman girke-girke na kasuwanci.

• Mai da hankali kan dandano: Munich Classic yana ba da halayen yisti mai ƙarfi don salon Jamus.
• Tsara: Sauran nau'ikan alkama na iya samar da bayani mai sauri don kyan gani mai tsabta.
• Matsakaicin zafin jiki: Ma'aunin Ester/phenol yana canzawa tare da sarrafa fermentation.

Zaɓin jagororin niche amfanin amfani. Zaɓi Classic na Munich don ingantacciyar halayen Bavaria da bayanin martaba mai yin yisti. Ficewa don LalBrew Wit ko wasu nau'ikan alkama na S. cerevisiae lokacin da kuke son gudummawar yisti mai laushi ko ƙamshi mai ɗanɗano ɗan Belgian.

Tukwici mai amfani: daidaita zaɓin yisti zuwa manufar girke-girke. Don Weissbier na gargajiya, zaɓi Munich Classic. Don masu haske, masu son gaba, zaɓi LalBrew Wit. Maƙasudin bayyanannu suna sauƙaƙe kwatancen yisti na alkama, yana haifar da sakamako mai maimaitawa.

Magance Matsalar Aiki da Matsalolin Jama'a

Lokacin da kuka haɗu da al'amura tare da Munich Classic, fara da ainihin cak. Tabbatar cewa zafin jiki na fermentation, ƙimar farar, oxygenation, da tsafta daidai ne. Waɗannan matakan za su iya magance yawancin matsalolin haɗin giyar alkama da wuri.

Ƙananan samar da ester na ayaba sau da yawa yana fitowa daga yanayin sanyi mai sanyi ko rashin isassun farashin farar ruwa. Don magance wannan, ƙara ɗan ƙara zafin fermentation a cikin mafi kyawun kewayon yisti. Har ila yau, tabbatar da cewa kun kafa isassun ƙwayoyin yisti kuma cewa wort ɗin yana da iskar oxygen a farkon.

Ƙunƙarar ɗanɗaɗɗen ɗanɗani ko kayan yaji na phenolic na iya haifar da taki mai sanyi sosai ko kuma daga yanayin dusar ƙanƙara wanda ke haɓaka abubuwan da ke haifar da phenolic. Ƙarar zafin jiki kaɗan da daidaita jadawalin dusar ƙanƙara na iya taimakawa rage bayanan yaji. Yana da mahimmanci a lura cewa bambance-bambancen malt da maltster na iya shafar matakan phenol.

Ƙarewar hadi da sauri sun zama ruwan dare tare da wannan nau'in. Idan fermentation ya bayyana cikakke a cikin sa'o'i 48-72, jira wasu 'yan kwanaki don duba nauyi na ƙarshe kafin marufi. Yin kwalaba da wuri ko kegging na iya haifar da wuce gona da iri ko abubuwan dandano.

Haze da bayyana al'amurran da suka shafi sau da yawa tasowa daga low flocculation. Kwanciyar sanyi, tsawaita lagering, ko tara kuɗi na iya fayyace yawancin giya idan ana son tsabta. Yawancin salon alkama, ko da yake, suna yarda ko ma tsammanin hazo, don haka la'akari da ko tsabta salo ne ko fifiko na sirri.

• Haɗin da aka dakatar: bitar ƙimar farar (50-100 g/hL jagora), sake shayar da yisti yadda ya kamata, da samar da abubuwan gina jiki.
• Ayyukan sluggish: duba matakan oxygen da bayanin yanayin zafi.
• Off-flavors: tabbatar da tsafta da kuma guje wa ɗaukar iskar oxygen bayan fermentation na farko.

Ana iya hana al'amuran yisti na yau da kullun tare da matakan da aka tsara. Ci gaba da ƙididdige ƙididdigewa ko ƙididdigewa a halin yanzu, lura da nauyi yau da kullun da wuri, kuma daidaita yanayin a hankali. Ƙananan gyare-gyare a lokacin fermentation mai aiki zai iya ajiye lokaci da kare giya na ƙarshe.

Lokacin da matsalolin haɗin giyar alkama suka ci gaba, rubuta yanayin kuma kwatanta bayanin kula tare da masu kaya kamar Lallemand ko dandalin homebrew. Bayanai akan bayanin martabar mash, hanyar iskar oxygen, ƙimar farar ƙasa, da madaidaicin lokaci yana saurin ganowa kuma yana taimakawa kwafin nasara.

Masanin fasaha a cikin rigar dakin gwaje-gwaje yana nazarin gilashin giyar da ke da zafi a cikin wata masana'anta mai haske, tare da tasoshin tagulla da buhunan malt a bango a ƙarƙashin haske mai dumi. Karin bayani

Dorewa da Sake amfani da su: Manyan Noma da Girbin Yisti

Munich Classic top-cropping shine manufa ga masu shayarwa waɗanda suka fi son buɗe fermentation. Wannan nau'in yana yawo a kusa da saman. Wannan yana sauƙaƙa don kawar da yisti mai lafiya ba tare da damun giyar da ke ƙasa ba.

Lokacin girbi yisti na alkama daga kumfa, kiyaye tsabta yana da mahimmanci. Yi amfani da tsaftataccen kayan aiki da hannaye. Ajiye slurry a cikin sanyi, sanitized kwalba. Wannan hanya tana taimakawa wajen adana ƙamshin yisti kuma yana rage haɗarin kamuwa da cuta.

Yanke shawarar ko za a sake amfani da yisti nan da nan ko adana shi. Sake amfani da ɗan gajeren lokaci ya ƙunshi maimaitawa a cikin ƴan tsararraki kaɗan. Yana da mahimmanci don bin diddigin tsararraki da duba yiwuwar tantanin halitta don guje wa abubuwan da ba su da daɗi daga al'adun da suka damu.

• A wanke slurry a hankali don cire tsintsiya lokacin da ake shirin dogon ajiya.
• Ajiye yisti da aka girbe a cikin firiji kuma a jefar cikin tagogin da aka ba da shawarar.
• Yi alama batches tare da kwanan wata, iri, da ƙidaya tsara.

Yada yisti na iya ceton ƙananan girbi ko haɓaka ƙidayar tantanin halitta don manyan abubuwan girbi. Fara da sabo ne wort, saka idanu akan krausen, da oxygenate da wuri. Wannan yana tallafawa ci gaban lafiya kuma yana kula da kuzari kafin sake amfani da shi.

Don sake amfani da yisti bisa ga gaskiya, iyakance tsararraki kuma gudanar da gwaje-gwajen yuwuwar lokaci-lokaci. Ƙarƙashin ƙwanƙwasa na iya tsayawa a dakatar da shi, yana sa girbi cikin sauƙi amma yana buƙatar ƙarin kulawa don guje wa gurɓata.

Mai ɗorewa mai amfani yana adana kuɗi kuma yana rage sharar gida daga fakitin amfani guda ɗaya. Ayyukan girbi masu daidaitawa kuma suna taimakawa adana halayen gida na musamman wanda Munich Classic ke kawowa ga giyar alkama.

Zaɓuɓɓukan Siyan, Girman Marufi, da La'akarin Kuɗi

Lallemand yana ba da LalBrew Munich Classic a cikin girma dabam dabam. Masu sana'a na gida za su iya samun shi a cikin ƙananan sachets, yayin da masu sana'a zasu iya siyan adadi mai yawa. Fakitin dillalan sun dace don batches guda ɗaya, yayin da fakitin yisti 500g ya dace don masu shayarwa akai-akai ko manyan ayyukan samarwa.

Farashin Munich Classic ya bambanta dangane da mai siyarwa da girman fakitin. Farashin a shagunan gida na gida na iya bambanta da waɗanda aka samu akan layi. Misali, babban fakitin yisti gram 500 galibi suna da ƙarancin farashi a kowane tsari. Wasu dillalai suna lissafin farashin kusan $233.81 akan 500g kafin haraji.

Zaɓin ko siyan LalBrew Munich Classic ya dogara da sau nawa kuke sha da girman batches ɗinku. Busassun tsarin yisti suna ba da fa'ida a cikin ajiya da sarrafawa idan aka kwatanta da nau'ikan ruwa. Ga waɗanda suke yin giya lokaci-lokaci, sachets guda ɗaya zaɓi ne mai tsada. A gefe guda, fakitin yisti 500g ya fi tattalin arziki ga masu shayarwa na yau da kullun.

• Jagorar ƙimar ƙira: 50-100 g/hL yana taimakawa kimanta yisti da ake buƙata don rukunin ku.
• Farashin kowane nau'i yana faɗuwa yayin da ƙidayar tsari ke ƙaruwa lokacin amfani da fakiti masu yawa.
• Busassun tsarin yisti yana sauƙaƙe ƙira da rage nauyin jigilar kaya idan aka kwatanta da ruwaye.

Masu rarraba Lallemand masu izini, shagunan gida, da masu siyarwa a cikin Amurka suna ɗaukar wannan nau'in. Saye daga mashahuran masu siyarwa yana tabbatar da sabo da samun damar goyan bayan fasaha daga masana'anta.

Darajar Munich Classic ta ta'allaka ne a cikin daidaiton fermentation, sauƙin girbi na sama, da sahihancin salon alkama na Bavarian. Ga masu shayarwa suna tsara batches da yawa, farashin ya zama mafi dacewa idan aka bazu a kan brews da yawa.

Babban Dabaru don Siffata Ester da Bayyanar Phenol

Rage zafin jiki yana ba da iko kai tsaye akan metabolism na yisti. Fara fermentation kusa da 17 ° C, kiyaye wannan zafin jiki yayin lokacin lag. Da zarar fermentation yana aiki, ƙara yawan zafin jiki zuwa kusan 19 ° C. Wannan mataki yana da mahimmanci don samun daidaitaccen bayanin ɗanɗanon ayaba-zuwa-ƙasa. Yana tabbatar da cewa ana sarrafa esters da phenols yayin da fermentation ya kasance mai ƙarfi.

Matsakaicin ƙira yana tasiri sosai ga samuwar ester. Nufin 50-100 g / hL shine kyakkyawan farawa. Ƙananan rates na iya haɓaka samar da ester. Don dandano mai tsabta, ƙara ɗan ƙara ƙimar lokacin da ake ƙirƙira batches mafi girma. Kula da nauyi da krausen yana da mahimmanci don tabbatar da lafiyar yisti da daidaita ƙimar kamar yadda ake buƙata.

Aeration a cikin farar yana da mahimmanci don haɓakar ƙwayar sel lafiya da daidaituwar attenuation. Samar da ma'aunin oxygen a farkon yana da mahimmanci. A guji reoxygenation daga baya don hana ci gaban yisti a kashe ɗanɗano. Over-oxygenation iya danniya yisti, kai ga kashe-bayanin kula. Gudanar da iskar oxygen daidai shine mabuɗin don sarrafa esters da phenols.

Jadawalin dusar ƙanƙara da abun da ke ciki na wort suna tasiri sosai ga halayen yisti. Rage yawan zafin jiki na dusar ƙanƙara yana haɓaka haifuwa kuma yana rage jiki, haɓaka bayanan ester. Ƙara yawan zafin jiki na dusar ƙanƙara yana barin ƙarin dextrins, yana haifar da cikakkiyar jin daɗin baki da bene esters. Daidaita lissafin hatsi da sauƙi mai sauƙi-yana daidaita hulɗar tsakanin dabarun fermentation da bayanin yisti.

Dabarun gina jiki yana da mahimmanci don tsabta da sarrafawa. Ƙara abubuwan gina jiki yisti a cikin babban nauyi ko girke-girke masu nauyi don hana damuwa. Yisti mai lafiya ba shi da yuwuwar samar da fusels ko phenolics maras so. Amfani da sinadarai masu tunani yana ba da damar iya iya siffanta ɗanɗanon Hefeweizen.

Lokacin daidaitawa yana da mahimmanci don haɗakar ɗanɗano da narkewa. Bayan ƙaddamarwa na farko, ba da izinin sanyi ko tsufa mai laushi. Extended balagagge na iya tausasa kaifi esters ko matsanancin phenols yayin kiyaye kyawawan halaye. Saka idanu samfurori da kwalban lokacin da bayanin martaba ya dace da burin ku.

• Matsakaicin zafin jiki: 17 ° C riƙe, sannan tashi zuwa ~ 19 ° C.
• Jagorar ƙaddamarwa: 50-100 g / hL, daidaita ta hanyar burin salon.
• Aeration: iskar oxygen a farar kawai.
• Dusar ƙanƙara: ƙananan zafin jiki = ƙarin fermentable wort; zafi mai girma = ƙarin jiki.
• Sinadaran gina jiki: yi amfani da su ga high-nauyi ko adjunct-nauyi worts.
• Yanayi: ƙyale lokaci bayan attenuation don haɗin kai.

Aiwatar da waɗannan dabarun sarrafa fermentation a cikin haɗin kai. Ƙananan, canje-canje na dabaru suna ba da izini ga madaidaicin iko akan esters da phenols. Wannan dabarar tana tabbatar da daidaito da ingantaccen tsarin dandano na Hefeweizen a cikin batches.

Kammalawa

Lallemand LalBrew Munich Classic yisti ƙarshe: Wannan Saccharomyces cerevisiae strain, daga tarin Doemens, sananne ne don esters na ayaba da phenols na clove. Waɗannan halayen suna da mahimmanci ga giya na alkama na Bavarian. Yana da matsakaici-zuwa-high attenuation na 76-83%, low flocculation, kuma zai iya jure har zuwa 12% ABV. Ya dace da Hefeweizen, Weissbier, Dunkelweizen, da Weizenbock.

Munich Classic taƙaitawa: Brewers za su sami ƙarfi, daidaitaccen fermentation da babban-cropping damar tare da wannan yisti. Don sakamako mafi kyau, farar a ƙimar da aka ba da shawarar na 50-100 g/hL. Sarrafa yanayin zafi na fermentation, farawa kusa da 17 ° C kuma ba da izinin tashi kaɗan zuwa 19 ° C. Wannan zai taimaka wajen daidaita matakan ester da phenol. A ƙarƙashin kyakkyawan yanayi, fermentation na iya ƙare a cikin sa'o'i 48.

Shawarwari mai dacewa da bayanin kula na ƙarshe: Munich Classic babban zaɓi ne don ingantaccen halin Bavarian. Tsara don sanyaya, marufi, da sarrafa yisti don adana ƙamshi masu ƙamshi. Saurin fermentation shine babban fa'ida. Tare da kula da zafin jiki da kuma sarrafa sauti, wannan nau'in yana ba da sha'awar masu sha'awar 'ya'yan itace, yaji.

Karin Karatu

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

• Gishiri mai Tashi tare da Farin Labs WLP351 Bavarian Weizen Ale Yisti
• Biya mai Taki tare da Yisti Lallemand LalBrew Nottingham
• Gishiri mai Tashi tare da Yisti Fermentis SafAle S-33