Biya mai Taki tare da Yisti Lallemand LalBrew Windsor

Carboy gilashi na fermenting English ale a cikin wani katafaren dakin ajiyar kayan marmari tare da malt, hops, da kwalabe a kusa da shi. Karin bayani

Wannan jagorar an yi niyya ne ga masu shayarwa gida da ƙwararrun ƙwararrun masu sana'a a cikin Amurka. Yana ba da nasihu masu amfani akan ƙimar ƙima, rehydration, dusar ƙanƙara da gyare-gyaren girke-girke, kulawa, gyara matsala, ajiya, da kuma inda ake siyan Lallemand LalBrew Windsor Yeast.

Key Takeaways

• Lallemand LalBrew Windsor Yeast busasshen yisti ne, irin na turanci mai tsananin zafi wanda ya dace da ales na gargajiya da kuma salo masu duhu.
• Yi tsammanin halayen 'ya'yan itace, matsakaita attenuation, da ƙarancin ɗigon ruwa wanda ke adana jiki.
• Mafi kyawun kewayon fermentation shine 15-22°C (59–72°F); Haƙurin barasa ya kusanci 12% ABV.
• Labarin ya haɗa da nasiha mai amfani akan fiti, rehydration, mash tweaks, da kuma magance matsala.
• Abubuwan da ke ciki suna hari ga masu aikin gida na Amurka da ƙananan ƙwararrun masu sana'a masu neman ingantaccen yisti na Windsor ale.

Me yasa Ya Zaba Yisti Lallemand LalBrew Windsor don Ales-Style Ales

LalBrew Windsor nau'in Ingilishi ne na gaske, wanda aka zaɓa don daidaitaccen ƙamshi na 'ya'yan itace da sabon yanayin yisti. An fi so don giya waɗanda ke buƙatar cikakken jiki da ɗan ƙarami mai daɗi. Wannan ya bambanta da tsabta, bayanan bayanan tsaka tsaki na yawancin nau'ikan Amurkawa.

Wannan nau'in ya dace da salo iri-iri na gargajiya, gami da milds, bitters, ja na Irish, ales launin ruwan Ingilishi, ƴan dako, ƙwanƙwasa mai daɗi, da kodadde ales. Masu sana'a na gida da masu sana'a sukan zaɓi Windsor don kodadde ales. Yana adana ɗanɗanon malt kuma yana haɓaka esters ɗin 'ya'yan itace ba tare da ƙarfin halin hop ba.

Ƙarƙashin yawo na Windsor da matsakaitan attenuation suna tabbatar da cewa giya suna riƙe da jiki da sauran zaƙi. Wannan ya sa ya zama babban zaɓi don bitters, inda bakin ciki da daidaituwar malt ke da mahimmanci. Yisti yana ba da gudummawar zagaye mai daɗi, haɓaka biscuit da caramel malts.

Don giya masu duhu, Windsor na iya yin laushi ga gasa bayanin kula, yana fitar da busassun 'ya'yan itace da abubuwan toffee. A cikin misalin gida, mai yin giya ya yi amfani da Windsor maimakon Fermentis US-05 don rage gasasshen cizon kofi. Wannan ya haifar da cikar, zabibi na gaba wanda ya cika burin girke-girke.

Zaɓi Windsor don halayen Ingilishi na yau da kullun: matsakaicin esters, m yisti tang, da zurfin malty. Yana da kyau ga brews waɗanda suka dogara da malt ɗin malt da dumi, bayanin martaba, mai zagaye, maimakon ƙaƙƙarfan ƙaƙƙarfan ƙaƙƙarfan ƙarewa.

Halayen Maƙarƙashiya da Ƙayyadaddun Fasaha

Windsor an rarraba shi azaman Saccharomyces cerevisiae, yisti ale mai yawan haifuwa. An fi so don giya irin na Ingilishi. Wannan nau'in yana da 'ya'yan itace, bayanin martaba da matsakaitan attenuation, dacewa da girke-girken ale na gargajiya da kyau.

Yawancin bayanan fasaha na Windsor daga Lallemand sun haɗa da daskararru bisa dari a 93–97% da yuwuwar a ≥ 5 x 10^9 CFU kowace gram. Iyakoki na ƙwayoyin cuta suna da tsauri: yisti na daji ƙarƙashin 1 da 10 ^ 6 ƙwayoyin yisti, ƙwayoyin cuta a ƙarƙashin 1 a cikin 10 ^ 6 ƙwayoyin yisti, da diastaticus wanda ba a iya ganowa.

Ƙarƙashin daidaitattun yanayi na Lallemand a 20°C (68°F), nazarin Lallemand Windsor yana rikodin fermentation mai ƙarfi. Yana iya gamawa a cikin kamar kwana uku. Yi tsammanin matsakanci attenuation tare da ƙarancin flocculation da bayyanannen halayen ester irin na Ingilishi.

• An ruwaito attenuation: Lallemand ya lissafa “matsakaici”; Bayanan martaba masu zaman kansu Beer-Analytics suna rikodin kusan 70%.
• Haƙurin barasa: kusan har zuwa 12% ABV a ƙarƙashin yanayin lafiya.
• Shawarar ƙaddamarwa: 50-100 g a kowace hL don isa kusan sel miliyan 2.5-5 / ml, dangane da ƙimar farar manufa.

Saccharomyces cerevisiae busassun yisti dalla-dalla na Windsor ya sa ya zama mai iyawa don kewayon ales. Wannan ya haɗa da bitters, kodadde ales, da m. Bayanan martabar sa mai iya tsinkaya yana taimaka wa masu shayarwa bugun kira a jiki da sauran zaƙi.

Don labs da matukin jirgi, bincike Lallemand Windsor da bayanan fasaha na Windsor suna ba da awo da ake buƙata. Waɗannan sun haɗa da ƙidayar tantanin halitta, buƙatun ruwa, da jadawalin lokacin haifuwa da ake tsammanin. Waɗannan alkalumman suna tallafawa daidaitaccen aikin tsari-zuwa-tsari.

Ƙwararren Ƙwararren Ƙwararren Ƙwararren Ƙwayoyin Yisti na Ale yana nuna sifofi masu kyan gani da budowa, a kan wani ɗan ƙaramin tsaka tsaki. Karin bayani

Mafi kyawun Haɗin Zazzaɓi da Tasiri

Lallemand LalBrew Windsor yana bunƙasa a cikin matsakaicin kewayon zafin jiki. Yanayin da aka ba da shawarar shine 15-22°C (59-72°F). Wannan kewayon yana taimakawa kula da halayen Ingilishi yayin da yake tabbatar da daidaituwar attenuation.

Tsayawa yawan zafin jiki kusa da ƙananan ƙarshen yana haifar da dandano mai tsabta tare da ƙananan esters. Yayin da yawan zafin jiki ya ƙaru, giya yana haɓaka esters masu 'ya'yan itace da kuma ƙarin furci na Ingilishi. Masu shayarwa suna amfani da wannan don daidaita ƙamshi da jin daɗin baki.

Kula da yanayin zafi yana da mahimmanci. Yawan zafin jiki na fermentation yana rinjayar Windsor a kowane mataki: lokaci mara kyau, attenuation, da haɓaka dandano. Ƙananan canje-canje a cikin zafin jiki na iya tasiri sosai ga giya na ƙarshe. Haɗin kai tsakanin ƙimar farar, abinci mai gina jiki, da zafin jiki shine mabuɗin.

Misalin mashawarcin kasuwanci ya nuna Windsor na iya jure yanayin zafi kaɗan don takamaiman tasiri. A cikin gwajin dako, fermentation ya fara a 20-21 ° C kuma ya tashi zuwa 23 ° C zuwa ƙarshe. Anyi wannan don hanzarta fermentation da haɓaka samar da ethanol. Yi amfani da wannan hanya tare da taka tsantsan kuma da ɗan lokaci.

• Guji girgiza zafin jiki kwatsam yayin shan ruwa ko canja wuri.
• Kada ku bijirar da yisti zuwa swings sama da 10 ° C; saurin canje-canje na iya haifar da nau'ikan mutant da abubuwan dandano.
• Kula da yanayin yanayi da zafin jiki, ba kawai sararin saman fermenter ba.

Lokacin neman takamaiman salo, duba yadda zafin fermentation ke shafar Windsor. Ikon daidaitawa tsakanin kewayon 15-22°C yana tabbatar da sakamako mai maimaitawa da matakan ester da ake iya faɗi don ales na gargajiya na Ingilishi.

Hankali, Jiki, da Hasashen Dadi

Lallemand LalBrew Windsor yana baje kolin matsakaita attenuation, kamar yadda yawancin jagorori ke ba da shawara. Kuna iya tsammanin kusan 65-75% attenuation bayyananne a cikin batches da yawa. Wannan yana nufin yawancin sukari masu sauƙi suna haɗe, suna barin bayan dextrins masu tsayi don haɓaka bakin ciki.

Matsayin attenuation na Windsor yana ba da gudummawa ga sanannen jikinsa, yana sanya shi ban da nau'ikan alewar Amurka masu matukar damuwa kamar US-05. Masu shayarwa sau da yawa suna lura da cikakken ɓangarorin da taushin ƙarewa tare da Windsor. Wannan yana da fa'ida ga nau'ikan duhu, irin su ɗan dako ko ale mai launin ruwan kasa, wanda zai iya kaiwa 9-10% ABV kuma har yanzu yana jin zagaye.

Jikin Windsor wani bangare ne saboda amfani da maltotriose. Wannan nau'in ba ya haɓaka maltotriose yadda ya kamata, trisaccharide wanda ke yin kashi 10-15% na sukarin wort. Ragowar maltotriose yana ƙara tsantsa saura, yana haifar da zaƙi a bayyane.

Don haɓaka saura zaƙi a Windsor, daidaita jadawalin dusar ƙanƙara. Ƙara dusar ƙanƙara yana hutawa zuwa 154-156 ° F don ƙarfafa samuwar dextrin da jin daɗin bakin ciki. Wannan hanya tana ba da damar yin amfani da dabi'ar yisti don riƙe jiki da zaƙi.

Don ƙarasa bushewa, rage zafin dusar ƙanƙara kuma fifita ayyukan beta-amylase. Wannan dabarar tana haɓaka samar da maltose mai ƙima, wanda nau'ikan da suka dace zasu iya cinyewa. Yana haifar da raguwar abin da ya rage idan aka kwatanta da giya mai ƙyalli na Windsor.

• Yi tsammanin raguwar matsakaici a cikin daidaitattun ales.
• Yi amfani da mafi girman yanayin dusa don ƙara daɗin jiki da saura.
• Zaɓi ƙananan yanayin dusar ƙanƙara don busasshiyar bayanin martaba idan kuna son ƙarancin saura zaki.

Fint na giya na amber akan sandar katako da aka sawa a cikin wani wurin da ba shi da haske tare da kayan aikin tagulla mai dumi da fitila mai haske a bango. Karin bayani

Matsakaicin Matsakaicin Matsala, Rehydration, da Gudanar da Yisti Mafi kyawun Ayyuka

Don ingantacciyar sakamako, yi niyya akan ƙimar sigar Windsor na 50-100 g kowace hl na wort. Wannan zai samar da kusan 2.5-5 miliyan sel / ml. Don ales ɗin Ingilishi na yau da kullun, nufin ƙarshen ƙarshen wannan kewayon. Don brews masu nauyi, masu nauyi, ko worts acidic, ana bada shawarar mafi girma.

A cikin lokuta mafi damuwa fermentations, yi la'akari da ƙara girman farar da ƙara kayan abinci mai gina jiki. Yin amfani da sinadirai mai raɗaɗi kamar Go-Ferm Kare Juyin Halittu na iya haɓaka haɓakar tantanin halitta sosai yayin sauyawa daga bushewa zuwa yisti mai ruwa.

Don maida ruwan LalBrew Windsor yadda ya kamata, yayyafa busasshen yisti sama da nauyinsa sau 10 a cikin ruwa mara kyau a 30–35°C (86–95°F). A hankali a motsa, sannan ku huta na minti 15. Sake motsawa kuma jira minti biyar kafin acclimation.

Bayan-rehydration, gabatar da ƙananan wort aliquots a cikin tazara na mintuna 5 don guje wa girgiza sel. Tabbatar cewa duk wani zazzabi tsakanin yisti da wort bai wuce 10 ° C ba. Da zarar an haɓaka, jefa cikin wort mai sanyaya ba tare da bata lokaci ba.

• Busassun busassun sau da yawa yana yin nasara ga daidaitattun ales, amma sanya LalBrew Windsor ruwa don babban nauyi ko ƙalubale.
• Yi la'akari da ƙarin abubuwan gina jiki da oxygenation don babban nauyi don tallafawa fermentation lafiya.

Daidaitaccen sarrafa yisti ta Lallemand yana farawa da ajiya. Ajiye fakitin da aka rufe a cikin sanyi, busasshiyar wuri ƙasa da 4°C (39°F). Kar a yi amfani da fakitin da suka rasa injinsu.

Idan fakitin ya buɗe, sake rufe kuma amfani da shi a cikin kwanaki uku sai dai idan kun sake share shi da sauri. Guji sauyin zafin jiki da bayyanar danshi yayin sufuri da ajiya.

Don giya masu wahala, ƙara ƙimar farar, tabbatar da isassun iskar oxygen, da amfani da abubuwan gina jiki na rehydration. Waɗannan matakan suna ba da kariya ga aiki da kuma rage lokacin jinkiri. Ta hanyar amfani da ƙimar ƙimar Windsor da sarrafa yisti mafi kyawun ayyuka, za ku iya samun kyakkyawan sakamako.

Ayyukan Fermentation da Tsarin lokaci tare da Windsor

Ƙarƙashin daidaitaccen yanayin wort na Lallemand a 20°C, yi tsammanin ƙwaƙƙwaran haki na Windsor zai ƙare cikin kusan kwanaki uku. Ainihin lokacin hadi na Windsor na iya bambanta bisa dalilai da yawa. Waɗannan sun haɗa da ƙimar ƙirƙira, nauyi mai nauyi, zazzabi, da matakan gina jiki.

Lag tsawon lokaci da jimlar lokacin fermentation ya dogara da sarrafa yisti da girman farar. Lafiyayyan farar ruwa mai kyau yana rage jinkiri kuma yana haɓaka saurin haifuwar Windsor. Busassun busassun ƙima a ƙananan ƙima na iya tsawaita lokacin.

• Maɗaukakin nau'in nau'in nau'in nau'in nau'in nauyi sau da yawa yakan jinkirta aiki kuma yana kira don ƙarin ƙimar ƙira.
• Abubuwan gina jiki da iskar oxygen a cikin farar suna rage tsayawar fermentation.
• Tsaftatacciyar tsafta da kula da zafin jiki suna kare daɗaɗɗa da dandano da ake so.

Ga masu shayarwa suna neman ƙarin attenuation yayin da suke riƙe ɗan jiki, haɓaka zafin jiki a ƙarshen fermentation. Matsawa daga 20-21 ° C zuwa kusan 23 ° C na iya ƙulla yisti don ƙarasa sukari ba tare da cire halayen malt ba.

Lokacin sake kunna Windsor, bi daidaitattun SOPs don sarrafa yisti. Tabbatar da iska mai kyau na wort idan ana amfani da yisti mai bushewa. Wannan yana kiyaye lafiyar yisti da daidaitaccen saurin haifuwar Windsor a cikin tsararraki masu zuwa.

Gudunmawa Da Kamshi Daga Windsor Yeast

LalBrew Windsor yana gabatar da yanayin Ingilishi na yau da kullun, cikakke don girke-girke na malt mai da hankali. Bayanan dandanonsa yana da alamar sabo, esters masu 'ya'yan itace da alamar yisti mai gurasa. Sanannun bayanin kula sun haɗa da jan apple, kore apple, da ayaba mai haske.

Abubuwan esters Windsor masu 'ya'yan itace suna da tasiri ta yanayin zafi da ƙimar farar. Yanayin zafi mai zafi da ƙananan ƙimar farar sauti suna haɓaka magana ta ester. A gefe guda kuma, mai sanyaya, mai daɗaɗɗen ƙishirwa yana haifar da ƙarin taƙaitaccen bayanin martaba tare da ƙananan phenolics da ɗanɗano mai kama da ɗanɗano.

cikin barasa masu duhu, gudummawar ƙamshin Windsor na sassauta gasassun gefuna. Wannan bangon bangon yisti yana zagaya ƴan dako da ales mai launin ruwan kasa, yana sa su ɗanɗana a ƙarshen. Jikin baki yakan cika fiye da tsaftataccen nau'in ale na Amurka.

Lokacin daidaita girke-girke, Windsor yana haɓaka haɓakar malt ba tare da mamaye shi da yaji ba. Daidaita bayanan mash da hopping don kiyaye esters cikin jituwa da caramel, toffee, ko cakulan malts. Yawancin tallace-tallacen Ingilishi na kasuwanci sun dogara da Windsor don ingantaccen ƙashin bayansa na 'ya'yan itace da matsakaicin ɗaga phenolic.

• Bayanan kula na yau da kullun: jan apple, apple na wurare masu zafi da kore, ayaba, albasa mai haske.
• Tukwici na sarrafawa: ƙananan zafin jiki da matsayi mafi girma don rage esters; tada zafi ko ƙasa don ƙara su.
• Mafi dacewa: malt-gaba bitters, Turanci ales, zaman dako inda ake so gasa mai laushi.

Gudunmawar ɗanɗanon Windsor da ƙamshi sun sa ya zama mai amfani ga masu shayarwa da ke neman ɗabi'a ba tare da yin ƙarfi da yaji ba. Yi amfani da ƙananan gwaje-gwaje don daidaitawa da esters Windsor 'ya'yan itace don salon giya da kuke so.

Amfani da Windsor don Babban Nauyi da Biya na Musamman

LalBrew Windsor ya kware wajen sarrafa manyan ales na Ingilishi. Yana iya jure wa barasa har zuwa kusan 12% ABV. Wannan ya sa ya zama kyakkyawan zaɓi ga ƴan dako da stouts, yana tabbatar da riƙe halayen malt da attenuation mai laushi.

Don ferments mai nauyi, ƙara yawan ƙara. Lallemand yana nuna ƙimar sama da 50-100 g/hL na yau da kullun don babban haɗin gwiwa ko wort na acidic. Wannan don hana sluggish hali lokacin Windsor high-nauyi fermentation.

Sake ruwa tare da kayan abinci mai kariya, kamar Go-Ferm Kare Juyin Halitta, yana goyan bayan yuwuwar tantanin halitta. Wannan matakin yana haɓaka aiki a cikin manyan ayyukan ABV na LalBrew Windsor. Hakanan yana rage haɗarin tsayawa aiki.

Oxygenation da abubuwan da aka yi niyya na gina jiki suna da mahimmanci don cimma matakan barasa mafi girma. Taƙaitaccen isashshen iskar oxygen a farar farar da yawan adadin kayan abinci mai gina jiki yana sa yisti lafiya. Wannan yana rage ƙarancin dandano a Windsor don ƴan ɗora da ƴan ɗaki.

• Misali na aiki: mai ɗaukar hoto na 1.070 OG ta amfani da Windsor riƙe jiki da daɗi mai daɗi yayin da ya kai kusan 9-10% ABV lokacin da aka ƙara ƙarin abubuwa kamar raisins da lactose.
• Kula da nauyi kowace rana da wuri a cikin fermentation. Kula da alamun damuwa don ku iya ƙara abubuwan gina jiki ko daidaita zafin jiki idan an buƙata.
• Yi la'akari da ƙarewar ɗanɗano mai zafi don taimakawa yisti don tsaftace abubuwan da ke faruwa ba tare da cire halayen malt ba.

Ta bin waɗannan matakan, Windsor babban-nauyi fermentation ya zama abin tsinkaya kuma mai maimaitawa. Masu shayarwa da ke neman LalBrew Windsor babban sakamakon ABV za su sami nasara tare da taka tsantsan, rehydration, oxygenation, da dabarun gina jiki.

Ciki mai cike da haske mai haske tare da tankuna na bakin karfe, bututu, bawuloli, da pint na giyar amber mai haske a saman katako a gaba. Karin bayani

gyare-gyaren girke-girke na Aiki da La'akarin Mash

Windsor yana barin ƙarin maltotriose a baya, don haka daidaita zafin dusar ƙanƙara don cimma jikin da ake so da zaƙi. Don cikakken jin bakin, nufi 66–68°C (151–154°F). Don ƙare bushewa, sauke zuwa ƙananan 60s.

Lokacin da ake ƙirƙira ales irin na Ingilishi, bi tsarin dusar ƙanƙara don cikakken jiki. Jiko ɗaya a 66-68 ° C yana tabbatar da daidaitattun matakan dextrin. Don ƙarin sarrafawa, la'akari da ɗan gajeren hutun sunadaran da ke biye da babban saccharification hutawa don haɓaka cirewa.

Don tweaks girke-girke na abokantaka na Windsor, ƙara fahimtar zaƙi da rikitarwa. Ƙara ƙananan lactose, crystal malts, ko cakulan malt don launi da nauyin tsakiya. Raisins ko busassun 'ya'yan itace a cikin kwandishan na iya ƙara zurfin ba tare da turawa ba.

Don mafi tsabta, ƙarancin sakamako mai daɗi, zaɓi ƙananan yanayin dusar ƙanƙara kuma dasa zuwa sanyin ƙarshen kewayon Windsor. Tsayawa fermentation a 15-17 ° C yana inganta ingantaccen bayanin martabar ester kuma yana rage saura zaƙi.

Babban girke-girke na nauyi na asali yana buƙatar kulawa ta musamman. Ƙara kayan abinci mai yisti, oxygenate da kyau a filin wasa, kuma kuyi la'akari da matakan ciyar da sukari mai sauƙi idan attenuation ya tsaya. Maimaita busassun yisti yana buƙatar aeration a hankali don tallafawa biomass da haƙoƙi mai lafiya.

• Daidaita hops don dacewa da malt mayar da hankali: matsakaicin hops na Ingilishi don ɗaci.
• Iyakance hadisai masu haifuwa sosai idan kuna son ƙarin jiki.
• Daidaita ilmin sinadarai na ruwa don nuna rashin ƙarfi yayin amfani da matsanancin zafi na dusar ƙanƙara.

Waɗannan gyare-gyare masu amfani da madaidaicin jadawalin dusar ƙanƙara don cikakken jiki suna taimaka muku daidaita halin Windsor zuwa burin girke-girkenku. Ƙananan tweaks na girke-girke na Windsor na iya canza giyar giyar zuwa mafi arziƙi, mafi ingantacciyar alewar Turanci.

Marufi, Kwandishan, da Halayen Yawo

Yisti na Windsor yana nuna ƙarancin yawo, ma'ana yana tsayawa tsayin daka fiye da nau'ikan Ingilishi da yawa. Wannan yanayin yana ba da gudummawa ga cikakkiyar jin bakin da ɗan hazo. Waɗannan halayen sun dace da kwandon shara na gargajiya da ales masu kwandishan kwalba.

Yin sanyi tare da Windsor yana buƙatar ƙarin lokaci. Bada damar tsawon lokacin girma don tsaftace yisti da rage diacetyl. Ciwon sanyi ko ɗan gajeren lokacin lagering yana taimakawa wajen daidaita yisti kafin shiryawa.

Lokacin shirya giya na Windsor, yi tsammanin ƙarin yisti a cikin kwalabe ko kegs. Kashe gangar jikin a hankali kuma ka guje wa juzu'i mai jujjuyawa. Don tilasta carbonation, dakata bayan faɗuwar sanyi don barin yawancin yisti ya daidaita.

• Don mafi ƙarancin giya, yi amfani da ma'aikatan tarawa kamar gansakuka na Irish yayin tafasa ko gelatin a cikin tankuna masu kwandishan.
• Hadarin sanyi yana hanzarta daidaitawa kuma yana rage dakatarwar yisti kafin shirya giya na Windsor.
• Tacewa ko centrifugation yana ba da sakamako mafi tsabta lokacin da tsabta yake da mahimmanci.

Bar yisti a cikin dakatarwa don cikakken jiki da hazo na gargajiya na Turanci. Yawancin masu shan gizagizai sun fi son taɓa gajimare. Wannan hazo da jin bakin su ne mahimmin fa'idodin ɓarkewar Windsor.

Lokacin da ake shirin sake amfani da shi, girbi yisti a hankali kuma a bi SOPs na masana'anta don wankewa da adanawa. Re-pitching Windsor yana aiki da kyau, amma duba yiwuwar kuma samar da isassun iska a filin wasa na gaba.

Ƙananan gyare-gyare don daidaitawa tare da Windsor da kulawa da hankali a marufi suna rage abubuwan dandano. Wannan hanyar tana ba da ma'auni da ake so na tsafta da hali don ales irin na Ingilishi.

Kusa da gilashin haske mai cike da ruwan zinari yana nuna yanayin jujjuyawar ƙwayoyin yisti masu yawo suna daidaitawa cikin alheri. Karin bayani

Shirya matsala na gama-gari na haki tare da Windsor

Hatsi ko jinkirin haki na kowa tare da kowane iri. Don Windsor da ke makale fermentation, duba ƙimar ku da farko. Ƙananan ƙidayar tantanin halitta, raunin aikin farawa, ko rashin isasshen ruwa zai jinkirta ci gaba.

Don gyara matsalolin fermentation na Windsor, ƙara ƙimar farar don tsari na gaba. Ƙara mai farawa mai lafiya a tsakiyar ferment lokacin da nauyi yana da girma zai iya taimakawa. Tabbatar da oxygenate da wort kafin fara da kuma la'akari da yisti na gina jiki don babban nauyi worts. Don giya masu ƙarfi sosai, yi amfani da ciyarwar mataki don guje wa ƙunsar al'ada.

Matsanancin zafin jiki da kurakurai na rehydration na iya haifar da dogon, rashin cika fermentations da kashe dandano. Ka guje wa faɗuwar sama da 10 ° C a lokacin shan ruwa ko bayan zafi. Rehydrate Lallemand yisti bisa ga umarnin kuma kawo zafin farar kusa da zafin jiki.

Windsor-off-flavors sau da yawa suna zuwa daga fermenting a saman ƙarshen kewayon ko sama da 22 ° C. Maɗaukakin yanayin zafi yana ƙara esters da wasu bayanan phenolic. Don sarrafa dandano, riƙe ferment a cikin kewayon da aka ba da shawarar ko sanyaya fermenter ƴan digiri idan 'ya'yan itace ya wuce kima.

• Idan hazo ya ci gaba, sa ran sharewa a hankali; Windsor yana da ƙananan flocculation.
• Yi amfani da haɗarin sanyi, masu tara kuɗi, ko tacewa lokacin da tsabta yake da mahimmanci.
• Idan giya ya bushe fiye da yadda ake tsammani, bincika jadawalin dusar ƙanƙara da enzymes kafin ɗaukar yisti akan-ƙarancin.

Lokacin da har yanzu kuna buƙatar taimako, Lallemand Brewing yana ba da tallafin fasaha a brewing@lallemand.com. Ƙungiyarsu za ta iya ba da shawara kan yadda za a gyara matsalolin fermentation na Windsor musamman ga girke-girke da tsari.

Inda za a Siya, Shawarar Ajiya, da Tallafin Mai ƙira

Don siyan LalBrew Windsor a cikin Amurka, bincika manyan shagunan homebrew, dillalan kan layi na ƙasa, da masu rarraba giya masu izini. Tabbatar da girman fakitin da ke akwai; Zaɓuɓɓukan gama gari sun haɗa da sachets 11 g dillali da fakitin ƙwararru 500 g. Dillalai suna ba da bayanai da yawa da bayanan ƙarewa, suna tabbatar da zaɓin sabobin haja.

Adana da kyau na Windsor yana da mahimmanci don kiyaye aiki. Ajiye fakitin da aka rufe a cikin busasshiyar wuri, da kyau ƙasa da 4°C (39°F). Ka guji amfani da fakitin da suka rasa injin. Idan fakitin ya buɗe, sake rufe shi kuma a yi amfani da shi cikin kwanaki uku. Don ƙarin ajiya mai tsawo, sake sanya injin rufe fakitin.

Tsayawa da aiki suna tasiri kai tsaye ta hanyar kulawa da kyau da kwanan watan ƙarewar da aka buga. Lallemand ya lura cewa wasu nau'ikan na iya jurewa gajeriyar bambancin zafin jiki. Duk da haka, iyawa yana raguwa sosai tare da ajiyar da bai dace ba. Don cimma sakamako mafi kyau, bi ƙa'idodin ajiya da aka bayar akan fakitin kuma kauce wa sauyin yanayin zafi akai-akai.

Taimakon Lallemand yana ba da wadataccen albarkatun fasaha don masu shayarwa. Takaddun su sun haɗa da takaddun bayanai, ƙididdiga masu ƙididdigewa, da cikakkun bayanan kula. Don takamaiman tambayoyi, tuntuɓi brewing@lallemand.com don jagora kan ƙimar ƙima, sake-fitina, da iska mai bushewa yayin amfani da yisti bushe.

• Bincika kuri'a kuma ƙare akan fakitin kafin siyan LalBrew Windsor.
• Ajiye fakitin da ba a buɗe ba a ƙarƙashin firiji don mafi kyawun ajiyar Windsor.
• Lokacin sake kunnawa, samar da sabon iskar oxygen kuma bi daidaitattun SOPs.

Don ƙarin taimako, goyon bayan Lallemand na iya ba da jagora akan aikace-aikace, damuwa mai yuwuwa, da mafi kyawun ayyuka don duka ƙwararru da saitin gida. Yin yanke shawara na siye da bin diddigin ayyukan ajiya masu kyau zai tabbatar da cewa nau'in yana aiki da kyau a cikin ku.

Kammalawa

Binciken Yisti na Lallemand LalBrew Windsor yana nuna abin dogaro, nau'in alewar Ingilishi na gargajiya. Yana ba da esters masu 'ya'yan itace, matsakaicin matsakaici kusa da 70%, da cikakkiyar jin daɗin baki. Wannan ya faru ne saboda ƙarancin amfani da maltotriose. Ƙarƙashin tafiyar sa da bayanin martabar da za a iya faɗi ya sa ya dace don masu ɗaci, ƴan dako, ales mai launin ruwan kasa, da zaƙi. Waɗannan salon suna amfana daga ragowar zaƙi da jiki.

Don cimma sakamako mafi kyau tare da yisti na Windsor, bi shawarwarin ƙira na kusan 50-100 g/hL. Rehydrate da yisti don m ferments. Rike yanayin zafi na fermentation tsakanin 15-22 ° C don sarrafa matakan ester. Daidaita zafin dusar ƙanƙara da ƙari don daidaita jikin giyar. Ajiye fakitin da ke ƙasa da 4 ° C don kiyaye iyawa.

Lokacin amfani da Windsor a cikin giya masu nauyi, ƙara ƙimar farar da ƙari na gina jiki. Saka idanu zafin jiki a hankali. Yi la'akari da tarawa ko sanyi-sanyi don mafi ƙarancin giya. Wannan taƙaitaccen bayani ya nuna ma'aikatan gida na Amurka da masu sana'ar sana'a za su iya kwafi halayen Ingilishi na gargajiya tare da yisti na Windsor. Don cikakkun tambayoyin fasaha, tuntuɓi albarkatun Lallemand Brewing ko tuntuɓi brewing@lallemand.com.

Karin Karatu

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