Biya mai Taki tare da Lallemand LalBrew Wit Yeast

Carboy Glass tare da fermenting Belgian Witbier a kan tebur na katako a cikin wani yanayi mai ban sha'awa na Belgium tare da busassun hops da ganga na itacen oak a bango. Karin bayani

Wannan bita na nufin magance matsalolin buƙatu masu amfani ga gida da ƙananan masu sana'a na kasuwanci. Ya ƙunshi witbier fermenting tare da LalBrew Wit, aikin fermentation da ake tsammanin, tasirin dandano, da shawarwarin kulawa. Hakanan ya haɗa da magance matsalolin gama gari da ma'ajiyar da ta dace. Lallemand yana goyan bayan sababbin masu sana'a tare da albarkatun fasaha da tabbacin gamsuwa, yana taimakawa wajen yanke shawarar zaɓar LalBrew Wit don girke-girke ko lokacin siyan kan layi.

Key Takeaways

• Lallemand LalBrew Wit Yeast an tsara shi don giyan alkama da fermentation na witbier.
• Akwai ta hanyar masu rarraba Lallemand da abokan ciniki; Shafukan samfur suna nuna sake dubawa na abokin ciniki da ma'amalar jigilar kayayyaki na gama gari.
• Labarin zai rufe aikin fermentation, ɗanɗano, kulawa, matsala, da ajiya.
• Lallemand yana ba da tallafin fasaha da tabbacin gamsuwa masu amfani ga masu shayarwa a Amurka
• Wannan bita ya yi niyya mai amfani, shawarwarin mai da hankali ga girke-girke don gida da ƙananan masu sana'a na kasuwanci.

Me yasa Zabi Lallemand LalBrew Wit Yisti don Witbier ɗin ku

Masu gida suna zaɓar LalBrew Wit don bayanin martaba mai dogaro, wanda ya dace da salo iri-iri na gaba da alkama. Ƙasashensa na ester da phenol ya fito waje, idan aka kwatanta da nau'in hefeweizen na gargajiya. Wannan ya sa ya zama babban zaɓi ga waɗanda ke neman ƙirƙirar daidaitaccen Witbier.

Yisti yana ba da ginshiƙan ayaba-da-kayan yaji, yana ba da damar ƙara coriander, bawon lemu, da sauran kayan yaji. Wannan sassauci ya sa ya zama cikakke ga duka na gargajiya da na zamani. Yana da ƙarfi mai fafatawa don mafi kyawun yisti don witbier.

LalBrew Wit yana ba da madaidaiciyar attenuation da fermentation mai tsinkaya. Yana aiki da kyau tare da takaddun mash na zamani da na gargajiya. Wannan yisti ya dace da salo iri-iri, gami da Witbier na Belgium, Alkama na Amurka, da Hefeweizen.

Kasancewa ɓangare na LalBrew core damuwa na Lallemand, ana samun wannan yisti ta hanyar amintattun abokan tarayya kamar White Labs. Wannan rarraba mafi girma yana tabbatar da masu shayarwa za su iya samun damar yin amfani da shi don ƙananan ƙananan da manyan batches. Yana da maɓalli mai mahimmanci ga waɗanda ke tsara kayan girki na yanayi ko haɓaka.

Lokacin zabar nau'in giya na alkama, la'akari da ma'auni tsakanin hali da tsaka tsaki. LalBrew Wit ya yi fice a cikin ƙirar girke-girke da kuma nunin ƙari. Zabi ne na abokantaka na masu shayarwa ga waɗanda ke darajar iko akan yadudduka masu daɗi.

Fahimtar Bayanan Haihuwa da Aiki

LalBrew Wit yana ba da bayanin martaba mai sarrafawa LalBrew Wit brewers na iya dogara da tushe mai tsaftar alkama. Ayyukan yisti ya yi daidai, yana cinye sukari cikin inganci da kiyaye matakan ester da phenol a cikin rajistan. Wannan ya bambanta da nau'in hefeweizen na gargajiya.

Attenuation jeri daga 75% zuwa 82%, tabbatar da bushe gama ba tare da over-attenuation. Wannan kewayon yana goyan bayan giya masu ƙarfi, yana ba da damar yin gyare-gyare a cikin dusar ƙanƙara don siffar jikin giya da jin daɗin baki.

Haƙurin barasa na yisti matsakaici-zuwa-ɗaukaki ne, kusan 8-12% ABV. Wannan sassauci yana ba masu shayarwa damar ƙirƙirar giyar alkama masu ƙarfi yayin da suke riƙe daidaitaccen dandano da esters masu sarrafawa.

Juyawa yayi ƙasa da ƙasa, yana haifar da jinkirin daidaitawa. Wannan yana nufin lokacin daidaitawa yana buƙatar tsarawa a hankali. Ƙarƙashin yawo kuma yana rinjayar tsabta, yana buƙatar tacewa ko tsawaita yanayin sanyi don cimma hasken da ake so.

• Bayanin haƙori LalBrew Wit: tsaka-tsakin kashin baya tare da ayaba mai haske da kayan ƙanshi.
• Yisti mai yisti: ingantaccen ɗaukar sukari da kewayon attenuation abin dogaro.
• LalBrew Wit halaye: matsakaici-zuwa-high barasa haƙuri da low flocculation.
• Halin yisti: jinkirin daidaitawa wanda ke yin tasiri ga daidaitawa da ƙayyadaddun lokaci.

Fahimtar waɗannan ma'auni yana da mahimmanci don ƙirar girke-girke da tsara fermentation. gyare-gyare a cikin ƙimar farar ƙasa, sarrafa zafin jiki, da lokacin sanyaya suna da mahimmanci don daidaitawa tare da halayen LalBrew Wit da ake so a cikin giya na ƙarshe.

Tankin fermentation na bakin karfe a cikin masana'antar giya ta zamani tare da Belgian Witbier yana yin fermenting a ciki. Karin bayani

Shawarar Haɗin Haɗi da Zazzaɓi

Lallemand yana ba da shawarar fermenting LalBrew Wit tsakanin 63-77°F. Wannan kewayon yana ba masu shayarwa damar sarrafa ester da matakan yaji yayin tabbatar da lafiyar yisti.

A ƙarshen mai sanyaya, a kusa da tsakiyar 60s, yawan zafin jiki na fermentation yana haifar da giya mai tsabta. Wannan bayanin martaba yana da ƙarancin esters da ƙarancin clove. Masu shayarwa da ke neman gamawa sukan yi niyya ga wannan kewayon zafin jiki.

A gefen zafi, kusa da tsakiyar 70s, yisti yana samar da ayaba da bayanin kula da kayan yaji. Zaɓin ƙarshen ɗumi na kewayon zai iya haɓaka ƙamshin witbier na gargajiya ga waɗanda ke son ƙarin giya mai yisti gaba.

Wuce iyakar zafin jiki da aka ba da shawarar na iya haifar da al'amura. Ɗaya daga cikin masu sana'a ya kafa a kusan 80 ° F, yana haifar da kaifi, daɗaɗɗen dandano da tsawan lokaci mai tsafta. Kula da zafin jiki da ya dace yana da mahimmanci don guje wa damuwa da yisti da abubuwan dandano.

• Sanya wort zuwa cikin kewayon fermentation 63-77 ° F kafin yin jita-jita idan zai yiwu.
• Rehydration na lokaci da ƙwanƙwasa don rage danniya mai dumi-dumi akan zafin zafin LalBrew Wit.
• Yi amfani da ɗakin da ke sarrafa zafin jiki ko na'urar sanyaya fadama don tsayayyen sarrafa zafin jiki yayin da ake aiki da shi.

Madaidaicin zafin jiki don yin witbier ya dogara da bayanin dandano da ake so. Yi amfani da kewayon fermentation 63-77°F azaman wurin farawa. Daidaita cikin wannan kewayon don nemo cikakkiyar ma'auni tsakanin tsaftataccen hali mai yisti mai bayyanawa.

Rehydration da Pitching Mafi kyawun Ayyuka

Bi jagororin shan ruwa Lallemand don LalBrew Wit don haɓaka yuwuwar sa. Yi amfani da bakararre, ruwa mara oxygen a ƙayyadadden zafin jiki. A hankali a hankali kuma a jira lokacin da aka ba da shawarar kafin ƙara yisti zuwa wort.

Lokacin datsa busassun yisti, auna daidai adadin, mai mahimmanci ga giya na gaba da alkama. LalBrew Wit yana buƙatar isassun adadin tantanin halitta saboda yawan furotin da aka dakatar a cikin giya na alkama. Tabbatar cewa wort ɗin da aka sanyaya yana da iskar oxygen sosai kafin ƙara busassun yisti don farawa mai ƙarfi.

Jinkirta yin sanyaya bayan ruwan sha na iya ba da izinin yin jigila, amma akwai haɗari. Yisti da aka damu da wort mai dumi na iya daidaitawa a hankali kuma ya haifar da abubuwan dandano. Wani ma'aikacin gida ya raba gwanintarsu ta shiga cikin ɗumi-fiye da manufa lokacin da babu wani zaɓi.

• Tabbatar cewa ruwan rehydration yana da tsafta kuma a yanayin da ake ba da shawarar Lallemand.
• Daidaita lokacin ƙaddamarwa tare da zafin jiki don hana zafin zafi.
• Samar da isassun iskar oxygen zuwa ga wort kafin saka LalBrew Wit don mafi kyawun hadi.

Yi shiri a gaba don ƙaddamar da LalBrew Wit yadda ya kamata. Tsaftace kayan aiki, shirya don sanyaya tsutsotsi, da ƙayyade sel ko buhunan da suka dace. Riko da mafi kyawun ayyuka na sarrafa yisti yana rage haɗari kuma yana haɓaka tsinkayar fermentation.

Don yin firgita kai tsaye ba tare da an sami ruwa ba, a yayyafa busassun yisti a saman saman wort. Ana iya amfani da wannan hanyar a cikin gaggawa amma yana haifar da ƙarancin aiki na farko idan aka kwatanta da samun ruwa mai kyau. Yi la'akari da cinikin kuma zaɓi hanyar da ta dace da jadawalin ku da kayan aikin ku.

Saka idanu fermentation a hankali. Saurin aiki, daidaiton aiki yana nuna alamar nasara ta filaye da sarrafa yisti daidai. Idan fermentation yana jinkirin, duba zafin jiki, matakan iskar oxygen, da isasshiyar ƙimar farar giya da abun ciki na alkama.

Wani ma'aikacin gida yana zuba busasshiyar yisti a cikin gilashin fermentation jirgin ruwa mai cike da wort a cikin wani wuri mai sha'awar shayarwa na Belgian. Karin bayani

Sarrafa Haɗin Mai Girma ko Kan Zazzabi

Lokacin da LalBrew Wit yayi zafi sosai, zai iya canza bayanin dandano na giya. Fara fermentation a 80 ° F ko barin shi yayi dumi sosai zai iya haifar da haɓakar ester da phenol. Wannan yana haifar da haɗarin ɗanɗano mai ɗanɗano kamar kaushi. Damuwar yisti kuma ya fi yawa idan ba a jefa yisti a daidai adadin ba.

Don magance zafi mai zafi, kwantar da fermenter da sauri. Matsar da shi zuwa daki mai sanyaya ko amfani da mai sanyaya fadama tare da kankara. Mai sanyi mai nutsewa akan sake zagayowar tsutsotsi kafin yin tsiri shima zai iya taimakawa wajen hana al'amura.

Kula da nauyi da ƙamshi yayin lokacin dawowa. Idan nauyin nauyi ya tsaya ko kuma ka lura da bayanan kaushi mai tsauri, alama ce ta tsananin damuwa na yisti. Idan fermentation ya ci gaba, yi la'akari da sauran diacetyl don cire abubuwan dandano mai ban sha'awa. Amma, guje wa kiyaye giya da dumi sosai, kamar yadda LalBrew Wit zai iya jure yanayin zafi kawai har zuwa 77°F.

Don batches na gaba, daidaita dabarun ku don rage damuwa da yisti. Rehydration mai kyau, iskar oxygen lafiya, da daidaitaccen adadin farar shine mabuɗin. LalBrew Wit na iya ɗaukar yanayin zafi mai zafi, amma wuce 77°F na iya canza halin giya.

• Saurin sanyaya: motsa fermenter ko amfani da mai sanyaya fadama
• Tantance lafiyar yisti: duba krausen, nauyi, da wari
• Riƙe hutun diacetyl kawai idan ana buƙata kuma saka idanu sosai
• Inganta rehydration, oxygenation, da kuma farar yawan lokaci na gaba

Gudunmawar Dadi Da Yadda Ake Siffata Su

LalBrew Wit yana ba da tushe mai laushi na ayaba da ƙamshi mai laushi. Yana da ƙananan ester da ƙarfin phenol fiye da nau'in hefeweizen na gargajiya. Wannan ya sa ya zama kyakkyawan zaɓi don ƙirƙirar madaidaicin witbier.

Don haɓaka halayen yisti, sarrafa zafin fermentation. Yin taki a ƙarshen sanyi na kewayon da aka ba da shawarar yana haifar da giya mai tsabta. Yana nuna da dabara esters yisti da phenols. Warmer fermentation, a gefe guda, yana fitar da 'ya'yan itace da kayan yaji, yana ƙara rikitarwa.

Daidaita hatsi da lissafin kuɗi don tallafawa bayanan yisti ba tare da rufe su ba. Ƙashin bayan malt mai sauƙi yana ba da damar ɗanɗanon LalBrew Wit ya haskaka. Yana kiyaye jiki da jin daɗin baki dacewa don witbier.

• Yi amfani da bawo mai ɗaci da coriander da ɗanɗano mai ɗaci don ƙara kayan yaji ba tare da rinjaye shi ba.
• Ƙara kayan yaji a cikin magudanar ruwa don haɗaɗɗen ƙamshi da dandano.
• Don ƙarin haske, ƙamshi mai kaifi, ƙara kayan witbier mai yaji a ƙarshen ko bayan haifuwa.

Lokacin tsara ɗanɗanon witbier, bi da kayan yaji azaman abokin tarayya ga yisti. Auna da ɗanɗano a cikin ƙananan matakan gwaji. Bari yisti esters da phenols su ba da daɗaɗɗen rikitarwa. Sa'an nan, sanya coriander ko orange don cimma giya na ƙarshe.

Gilashin Witbier na Belgian mai haɗe tare da kauri farar kai, launin zinari mai ƙwanƙwasa, da ƙaƙƙarfan ɓacin rai a kan bango mai laushi mai laushi. Karin bayani

La'akarin Mash da Wort don Giyar-Gaba da Alkama

Don cimma keɓantaccen jiki mai tauna da hazo na dabi'a na alkama-gaba wort, ƙirƙiri lissafin hatsi tare da mahimmin adadin malt na alkama. Don Alkama na Amurka ko Weizenbock, nufin 40-70% alkama. Don Berliner Weisse ko Gose, rage alkama kuma ƙara kodadde malt da adjuncts don haɓaka dandano tart ko saline.

Lokacin yin dusar ƙanƙara don LalBrew Wit, kula da kauri mai sassauƙa. Mashes masu kauri suna ba da gudummawar ƙarin jiki da dextrins, yayin da mashes na bakin ciki suna haɓaka haifuwa. Daidaita kaurin dusar ƙanƙara bisa ga salo da tsammanin rage yawan yisti.

Yin amfani da ɗanyen alkama ko ƙwanƙolin alkama yana buƙatar ɗan gajeren hutu na furotin. Hutun furotin na minti 15-20 a 122-131°F yana taimakawa wajen wargaza manyan sunadaran kuma yana sauƙaƙa lautering. Wannan hutun sunadaran kuma yana inganta riƙe kai kuma yana rage haɗarin maƙarƙashiya.

Mai da hankali kan zaɓin kayan aikin lautering da niƙa. Ƙarƙashin ɗanɗano mai ɗanɗano da ƙari na shinkafar shinkafa na iya haɓaka gudu yayin da ake yin burodi tare da babban abun ciki na alkama. Waɗannan matakan suna da mahimmanci don kiyaye daidaiton hakar a cikin shirin dusar ƙanƙara.

Tabbatar da isasshen iskar oxygenation na wort kafin fara. Yeasts mai zafi mai zafi, irin su LalBrew Wit, suna amfana daga isassun matakan iskar oxygen don haɓaka haɓakar ƙwayar sel lafiya da isa ga attenuation da ake so. Daidaitaccen oxygenation ya dace da yanke shawara, yana haifar da daidaitaccen samfurin ƙarshe.

Daidaita abubuwan haɗin gwiwa da mash profile don daidaitawa tare da burin salo. Don salon tart, ɗan rage zafin dusar ƙanƙara don ƙarfafa haifuwa. Don cikar giya na gaba-gaba na alkama, ƙara yawan zafin jiki zuwa 154-156°F don haɓakar jiki. Ya kamata maƙasudin ɗanɗana da nauyi ya jagoranci waɗannan gyare-gyare.

• Matsakaicin mash ta hanyar salo: 150-152°F don jiki mai sauƙi, 154–156°F don cikakken jiki.
• Gajeren furotin na hutu don lissafin gaba-gaba: 15-20 mintuna a 122-131°F.
• Yi amfani da ƙwanƙolin shinkafa ko murƙushewa don guje wa ƙulle-ƙulle mai yawan adadin alkama.
• Oxygenate sosai kafin yin tsalle don tallafawa fermentation na LalBrew Wit.

Tsammanin Hankali da Maƙasudin Ƙarshe na Ƙarshe

LalBrew Wit attenuation yawanci yana faɗi cikin ƙimar da ake tsammani 75-82% wanda masu kawo yisti suka ruwaito kamar Lallemand da White Labs. Yi amfani da wannan tazarar don tsara fermentation da saita maƙasudin FG na gaskiya don witbier.

Don daidaitaccen witbier tare da ainihin nauyi na 1.046-1.052, nufin ƙimar ƙimar ƙarshe kusa da 1.008-1.012. Waɗannan maƙasudin FG na witbier suna ɗaukar matsakaiciyar mash fermentability da bayanin martaba mai tsabta daga LalBrew Wit.

Mash abun da ke ciki yana haifar da yawancin bambanci tsakanin annabta da auna nauyi na ƙarshe. Dusar ƙanƙara mai ƙima ko amfani da alkama da hatsi mai karimci zai tura ƙarfin ƙarshe mafi girma ko da lokacin LalBrew Wit attenuation yana kusa da 75-82% attenuation da ake tsammani.

• Low-zazzabi, mash mai ƙima sosai: FG kusa da 1.008.
• Matsakaicin mash na dextrins ko ƙwararrun malt: FG kusa da 1.012 ko sama.

Haƙurin barasa na yisti, wanda aka jera azaman matsakaici-zuwa sama kusan 8-12%, yana bawa masu shayarwa damar tura nauyin nauyi na asali don salo masu ƙarfi kamar weizenbock. Lokacin haɓaka OG, daidaita haɓakar manufa da sart na nauyi na ƙarshe don guje wa zaƙin da ba a yi niyya ba ko wuce gona da iri.

Bibiyar karatun karatun nauyi ta hanyar fermentation na farko don tabbatar da aiki a kan tsammanin ragi na LalBrew Wit. Idan FG tana zaune a waje da maƙasudan FG don witbier, bitar bayanin martabar mash, ƙimar farar ƙasa, da zafin fermentation don daidaitawa akan tsari na gaba.

Filashin gilashin Erlenmeyer mai haske mai cike da ruwan zinari mai gizagizai akan saman bakin karfe, yana haskakawa da haske tare da bangon kayan aikin giya. Karin bayani

Karɓar Ƙarƙashin Yawo da Dabarun Kulawa

LalBrew Wit yana nuna ƙananan ɗigon ruwa, ma'ana yisti ya rage tsayin daka. Wannan halayyar tana ba da gudummawa ga taushi, cikakken jin bakin da kuma riƙe kai mai ƙarfi a cikin giya na alkama. Yana buƙatar haƙuri lokacin da ake jiran tsayuwar giyar.

Don taimakawa wajen daidaita yisti, yi la'akari da tsawaita yanayin sanyi ko ɗan gajeren lokacin lagering. Sanyaya giya zuwa 34-40 ° F na makonni ɗaya zuwa uku bayan haifuwa na iya hanzarta sharewa. Na biyu ko ajiyar tanki mai haske yana ba da izinin dakatar da yisti don daidaitawa kafin marufi.

• Yi la'akari da wakilai na tara kamar gansakuka na Irish yayin tafasa don bayanin furotin.
• Yi amfani da gelatin ko isinglass bayan fermentation lokacin da ake buƙatar giya mai haske.
• Tace yana ba da mafi kyawun sakamako don batches na kasuwanci waɗanda ke buƙatar tsabta.

Zaɓin hanyar sharewa mai kyau don giya na alkama ya dogara da sakamakon da kuke so. Don jiki mai laushi da kumfa mai ƙarfi, wasu hazo yana karɓa. Don ƙarar giya, haɗa kwandishan sanyi tare da tara ko tacewa.

Ingantacciyar sarrafa ruwan yisti yana da mahimmanci don guje wa wuce gona da iri da abubuwan dandano. Lokacin canja wurin zuwa tanki mai haske, jefar da tudu mai nauyi da yawancin yisti. Idan marufi daga fermenters tare da babban yisti matakan, rage priming sugar ko ba da damar ƙarin lokacin daidaitawa.

Sanya giya na alkama yana buƙatar haƙuri da shiri mai kyau. Bayar da ƙarin lokaci don sanyaya sanyi kuma la'akari da canja wurin tanki don sarrafa matakan yisti a marufi. Wannan hanya tana kula da ingancin bakin giyar yayin da take magance tsabta da kwanciyar hankali.

Marufi, Carbonation, da Tsayayyen Shelf

Zaɓi hanyar tattara kayanku da wuri yana da mahimmanci. Don kwalban witbier, yi la'akari da ƙarancin yawo da yisti. Yi amfani da madaidaicin lissafin sukari na farko kuma adana rajistan ayyukan fermentation don guje wa wuce gona da iri da abubuwan dandano.

Maƙasudin matakan carbonation don witbier a 2.5-3.0 kundin CO2. Wannan kewayon yana haɓaka coriander, bawon lemu, da ɗanɗanon alkama, yana tabbatar da ɗanɗanon bakin ciki.

Lokacin da kwandishan kwalba, la'akari da kirga yisti mai rai. Ciwon sanyi a hankali don rage yisti da aka dakatar ba tare da cire kayan kamshi ba. Tsaftace da auna ma'auni na farko na taimakawa wajen tabbatar da daidaito da aminci a cikin kwalbar witbier.

Don kegs da tankuna masu haske, la'akari da tilasta carbonation bayan ɗan gajeren lokaci. Bada lokaci don girma ɗanɗano don haka CO2 ya ɗaure da kyau. Idan ana son tsabta, saita giya har sai matakan yisti sun faɗi kafin canja wurin marufi LalBrew Wit giya.

Kwanciyar kwanciyar hankali giyan alkama ya dogara da sarrafa iskar oxygen a marufi, matakin barasa, da tsaftar ƙwayoyin cuta. Ci gaba da narkar da iskar oxygen a ƙarƙashin 50 ppb yayin cika. Marufi daidai da ajiyar sanyi jinkirin asarar dandano da haɓaka hazo akan lokaci.

Mafi girman carbonation da ragowar yisti na iya yin tasiri na dogon lokaci da hazo da jin baki. Kula da batches da aka adana kuma juya hannun jari. Kyakkyawan tsarin daftarin aiki da ingantattun ka'idojin marufi suna haɓaka inganci ga giyar alkama da aka yi da LalBrew Wit.

• Bincika priming sukari tare da kalkuleta na kan layi ko ginshiƙi na lab kafin a kwaba witbier.
• Auna juzu'i CO2 don buga matakan carbonation da ake so don witbier.
• Yi amfani da iyakoki masu hana iskar oxygen ko share kegs don inganta kwanciyar hankali na giya na alkama.

Matsalolin gama gari da Tukwici na magance matsala

Haƙuri a hankali ko makale abu ne na kowa. Na farko, bincika ƙimar farar, oxygenation, da mash nauyi. Tabbatar cewa kun sami yisti mai lafiya a ƙididdigar da aka ba da shawarar kuma ku ba da iskar oxygen a cikin wort kafin fara. Kula da yanayin zafi tsakanin 63°-77°F don daidaitaccen aikin yisti.

Idan fermentation ya tsaya, a hankali dumi mai fermenter zuwa ƙananan ƙarshen kewayon. Juyawa don sake dakatar da yisti. Kauce wa matsanancin zafin jiki canje-canje, saboda za su iya tsananta matsalolin fermentation.

Yawan esters ko phenols sau da yawa suna haifar da zafi mai zafi ko damuwa yisti. Rage zafin jiki kuma inganta yanayin zafin jiki don rage waɗannan abubuwan dandano. Gyaran ruwa mai kyau da daidaitaccen bututu yana taimakawa ƙirƙirar farawa mai ƙarfi da rage matsalolin yisti.

fermentations sama da zafin jiki na buƙatar mataki na gaggawa. Matsar da taki zuwa wuri mai sanyaya ko amfani da mai sanyaya fadama, injin daskare ƙirji, ko firjin hadi. Saurin sanyayawa cikin sauri yana iyakance abubuwan dandano waɗanda ke tasowa lokacin da yisti yayi zafi.

Rashin tsabta a cikin LalBrew Wit na kowa ne saboda ƙarancin yawo. Tsawaita lokacin sanyaya, yi amfani da fining kamar isinglass ko gelatin, ko amfani da tacewa mai laushi don inganta haske. Ciwon sanyi na kwanaki da yawa yana taimakawa magance yisti da hazo.

Abubuwan da ba su da daɗi bayan an sake yin ruwa ko kurakurai masu tsauri na iya tasowa daga yanayin rashin isasshen ruwa ko gurɓata ruwa. Sake ruwa a yanayin zafin da Lallemand ya ba da shawarar kuma a yi amfani da tsaftataccen kayan aiki. Dabarar bakararre tana rage haɗarin al'amurran fermentation da bayanin kula maras so ko phenolic.

Wani mai shan giya da na yi magana da shi ya kafa bayan an sha ruwa a kusan 80 ° F saboda gazawar sanyaya. Giyar ta ci gaba da zafi, masu ƙarfi kamar esters kuma dole ne a haɗa su cikin ale mai duhu. Wannan sakamako na zahiri na duniya yana nuna mahimmancin tsare-tsaren sanyaya ajiya da kuma samun damar yin sanyi a cikin tanadin tsari.

• Slow / makale fermentation: duba matakin farar, oxygenation, zazzabi.
• Yawan ester/phenol: ƙananan yanayin zafi, tsayayyen sarrafawa.
• Yawan zafin jiki: sanyi wort ko fermenter da sauri, saka idanu akan abubuwan dandano.
• Rashin tsabta: tsawaita kwandishan, amfani da fining ko tacewa.
• Bayan-fitch kashe-dadi: bi yanayin rehydration da tsaftataccen tsafta.

Yi amfani da wannan lissafin binciken matsala lokacin fuskantar matsalar LalBrew Wit. Kulawa a hankali na firgita, zafin jiki, da tsafta yana hana yawancin matsalolin yisti kuma yana iyakance abubuwan dandano da ke da alaƙa da al'amuran fermentation na gama gari.

Shawarwari na Siyarwa da Ajiya don Yisti na LalBrew Wit

Amintaccen yisti na LalBrew Wit daga amintattun tushe kamar masu rarraba Lallemand ko sanannun shagunan gida. Lissafin samfuran akai-akai sun haɗa da sake dubawa na abokin ciniki da ƙimar ƙima, tabbatar da sabo da ingancin yisti. Nemo shigarwar tare da kusan bita 35 don auna ra'ayoyin al'umma.

Lokacin siyan yisti na LalBrew Wit, tabbatar da samarwa da mafi kyawun-kafin kwanakin. Rayuwar shiryayye na yisti LalBrew Wit ya dogara sosai kan yanayin ajiya. Ajiye sanyi yana ƙara ƙarfin ƙarfinsa sosai.

• Ajiye busassun yisti a firiji ko daskararre kamar yadda masana'anta suka ba da shawarar.
• Rike fakitin da ba a buɗe su yi sanyi har sai an yi amfani da su don adana lafiyar tantanin halitta.
• Idan fakiti ya buɗe, rufe shi kuma adana shi a sanyi. Yi amfani a cikin taga iyawar masana'anta.

Bi don share tukwici na ajiya na LalBrew: kauce wa sauyin yanayin zafi da kare yisti daga danshi. Ƙananan rumbun injin daskarewa ya dace don adana dogon lokaci. Alamar fakitin tare da kwanan wata da aka karɓa da kowane buɗaɗɗen kwanan wata don bin diddigin rayuwar rayuwar LalBrew Wit daidai.

La'akarin tallace-tallace suna da mahimmanci. Wasu masu siyarwa suna ba da ƙofofin jigilar kaya kyauta da bundle na talla. Zaɓi masu ba da kaya tare da kulawa ta gaskiya da dawo da manufofin lokacin siyan yisti na LalBrew Wit.

Shirye zaɓin madadin yisti idan kuna buƙatar yin fare nan da nan. Wannan yana hana jinkiri idan yisti mai ruwa ya kamata ya jira yayin da wort ya huce. Tsarin da ya dace yana rage damuwa a lokacin shayarwa.

Bi waɗannan matakan don adana busassun yisti lafiya kuma ku cimma daidaitattun batches daga LalBrew® Wit Alkama Dry Yeast.

Kammalawa

Wannan bita na Lallemand LalBrew Wit Yisti yana ba da haske mai yawa, yisti na alkama. Yana ba da mahimman ayaba-da-kayan yaji ba tare da nauyin esters na nau'ikan hefeweizen na gargajiya ba. Yana da kyau ga wits irin na Belgian, giya na alkama na Amurka, da girke-girke inda adduncts ko kayan yaji suka mamaye ƙamshi da dandano.

Don ingantaccen sakamako, yi zafi a cikin kewayon 63°-77°F. Yi tsammanin raguwar 75%-82%. Lura cewa yana da ƙananan sauye-sauye kuma a hankali daidaitawa. Bi rehydration da fidda mafi kyawun ayyuka don haɓaka aiki. Bada ƙarin lokacin sharadi don fayyace kafin marufi.

Tunani na ƙarshe LalBrew Wit: masu shayarwa da ke neman goyan baya, yisti mai karewa yakamata su zaɓi LalBrew Wit. Ƙarfin da ake iya faɗi da shi da kuma haƙurin barasa da ya dace ya sa ya zama zaɓi mai amfani a cikin salo da yawa na gaba da alkama.

Karin Karatu

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

• Gishiri mai Tashi tare da Fermentis SafLager W-34/70 Yisti
• Gishiri mai Tashi tare da Mangrove Jack's M21 Belgian Wit Yeast
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