Gishiri Mai Haihuwa tare da Lallemand WildBrew Philly Sour Yisti

Carboy gilashi tare da giyar daji da kumfa a ciki, an saita shi a cikin gandun daji Karin bayani

Lallemand WildBrew Philly Sour wani nau'in thermotolers ne na Lachancea wanda aka haɓaka a Jami'ar Kimiyya a Philadelphia. Lallemand Brewing ne ya tallata shi. Wannan yisti yana samar da matsakaicin lactic acid da ethanol a cikin mataki na fermentation guda ɗaya. Wannan ya sa ya zama zaɓi na ceton lokaci don shayarwa na Berliner Weisse, Gose, IPAs mai tsami, da ales na daji na Amurka.

Jagoran zai rufe lokacin da za a jefa WildBrew Philly Sour, haɓakawa na yau da kullun da yanayin pH, da dabarun girke-girke. Ya haɗa da misalin BIAB. Hakanan yana bayanin yadda nau'in ke hulɗa tare da hops, ƙarin 'ya'yan itace, da abokan haɗin gwiwa. Wannan hulɗar tana siffanta acidity na ƙarshe da dandano.

Key Takeaways

• WildBrew Philly Sour (Lachancea thermotolerans) yana samar da lactic acid da ethanol a cikin mataki ɗaya na fermentation.
• Yana gajarta lamurra mai tsami idan aka kwatanta da mai tsami mai tsami ko dogon tsufa na al'ada.
• Mafi dacewa da Berliner Weisse, Gose, Sour IPA, da salon m.
• Lokacin ƙaddamarwa, zafin jiki, da zaɓin haɗin gwiwa suna shafar acidity na ƙarshe da halayen 'ya'yan itace.
• Labarin yana ba da ƙayyadaddun ƙayyadaddun lab, misalin girke-girke na BIAB, da shawarwari masu amfani ga masu sana'a na Amurka.

Me yasa Lallemand WildBrew Philly Sour Yeast shine Mai Canjin Wasa don Kiya Mai tsami

Lallemand WildBrew Philly Sour Yisti yana jujjuya noman tsami ta hanyar haɗe samar da lactic acid da ethanol a cikin matakin haifuwa ɗaya. Wannan ƙirƙira tana kawar da buƙatar kettle mai tsami ko tsawan lokaci gaurayawan tsufa. Har yanzu yana samun acidity mai haske da ake so.

Ƙarƙashin daidaitattun yanayi, al'adar yawanci tana kawo pH cikin kewayon 3.2-3.5. Wannan matakin tartness yana kwatankwacin abin da yisti mai tsami mai sauri zai iya cimma. Yana sa ya zama kyakkyawan zaɓi ga masu shayarwa da ke neman ingantaccen bayanin martaba ba tare da ƙarin matakai ba.

Juyawa na iya zama da sauri. Yawancin batches na gida da na sana'a suna gama fermentation na farko kusan kwanaki goma. Wannan yana goyan bayan hawan marufi da sauri, yana tabbatar da sauƙin giya mai tsami da jujjuyawar famfo.

Nauyin yana nuna babban attenuation da ƙarfi flocculation. Waɗannan halayen suna haɓaka haifuwa da tsabta. A sakamakon haka, kwalabe da kegs suna daɗaɗa, kuma giya ya bayyana mafi tsabta akan zuba.

Riƙe kai ya fi wasu nau'ikan tsami, waɗanda ke da mahimmanci ga salon zama. Masu shayarwa da ke neman gajeriyar hanyar Berliner Weiss suna samun wannan da amfani musamman. Yana daidaita jikin haske tare da acidity mai rai yadda ya kamata.

Haƙuri na Hops yana ba da damar yin amfani da wannan yisti a cikin hop-gaba da sours, irin su Sour IPAs, ba tare da lalata aikin souring ba. Wannan yana buɗe damar salo ga masu shayarwa waɗanda ke sha'awar tartness tare da tabbataccen halin hop.

• Souring-mataki ɗaya don matakai masu sauƙi
• PH isa kwatankwacin yisti mai tsami mai sauri
• Saurin juyawa ya dace da jadawalin giya mai tsami mai sauƙi
• High attenuation da flocculation ga m giya
• Kyakkyawan riƙon kai don yawan zubewa
• Juriya na Hops yana faɗaɗa zaɓuɓɓukan girke-girke

Takaddun Samfura da Ayyukan Laboratory na Yisti

WildBrew ™ Philly Sour shine nau'in Lachancea, wanda aka zaɓa a Jami'ar Kimiyya a Philadelphia. Shafukan Lab daga Lallemand suna bayyana pH na yau da kullun a daidaitattun jeri daga 3.2 zuwa 3.5. Yawan acidity na titratable sau da yawa yana faɗuwa tsakanin 0.1-0.4% lactic acid a ƙarƙashin daidaitattun yanayi.

An ba da rahoton raguwar Lachancea yana da girma, tare da misalan gida na gida suna nuna yawan amfani da sukari. OG na 1.063 ya faɗi zuwa FG kusa da 1.013. Yawancin yisti yana tabbatar da daidaitawa kuma yana fayyace giya ba tare da tacewa ba.

Lallemand yana ba da shawarar kewayon zafin fermentation na 20-25°C (68–77°F) don kyakkyawan aiki. Masu shayarwa yakamata su yi tsammanin fermentation farawa a hankali. Ayyukan bayyane na iya ɗaukar sa'o'i 24-48 don bayyana bayan yin jifa.

• Haƙurin barasa yana kusa da 9% ABV, don haka tsara ƙarfin manufa daidai.
• Shawarar ƙimar farar 1-1.5 g/L na taimakawa haɓaka samar da acid da rage ma'auni.
• Bayanan kula na sulfur mai laushi na lokaci-lokaci na iya faruwa yayin haifuwa mai aiki kuma yawanci suna bazuwa kafin shiryawa.

Ma'auni na Lab da bayanin kula masu amfani sun samar da ainihin ƙayyadaddun bayanai na Philly Sour masu buƙatun giya masu tsami ko gauraye-haɗe-haɗe. Rike da lissafin zafin zafin da aka jera da kuma jagorar farar. Wannan zai taimaka wajen daidaita samar da acid, maƙasudin carbonation, da tsabta ta ƙarshe.

Shirya Girke-girke na Philly Sour: Mash, Malt Bill, da Target ABV

Fara da ƙwaƙƙwaran gwajin gallon 5: OG 1.063, FG 1.013, da ABV kusa da 6.4%. Yi amfani da girke-girke na BIAB a matsayin mafari tare da yisti Philly Sour. Wannan hanya tana rage sauye-sauye, yana ba ku damar fahimtar yadda dusar ƙanƙara da ƙwanƙwasa ke tasiri acidity da ɗanɗanon 'ya'yan itace.

Don lissafin malt ɗin giya mai tsami, nufi ga ƙarancin acidity da bayanin kula masu haske. Cakuda kilogiram 3 Pale Ale Malt, 600 g hatsi mai flaked, da 500 g CaraGold yana da amfani. Wannan haɗin yana samar da jiki tare da taɓawa na zaƙi da siriri baki, yana haɓaka ingancin ruwan giyar.

Daidaita zafin dusar ƙanƙara bisa ga bayanin dandano da kuke so. Jadawalin mash na Berliner tare da yajin 65°C a cikin BIAB yana tabbatar da ingantaccen juzu'i da fermentable wort. Ƙananan yanayin zafi na dusar ƙanƙara yana ƙara yawan sukari mai sauƙi, haɓaka 'ya'yan itace na dutse da dandano na wurare masu zafi a cikin giya.

Don adana dextrins da cimma ja-apple da rubutun rubutu, tada zafin dusar ƙanƙara. Maɗaukakin yanayin zafi yana haifar da ƙarin ciwon sukari marasa ƙima. Wadannan sugars suna hulɗa tare da yisti, suna canza acidity na giya da ma'auni.

Yi la'akari da jurewar barasa lokacin tsara OG. Philly Sour na iya ɗaukar har zuwa 9% ABV, yana ba da sassauci ga miya mai ƙarfi. Ka tuna, samar da acid ya fi dogara akan ƙimar farar da abun da ke ciki na wort fiye da OG. Nufin pH da aka yi niyya kuma daidaita bayanan mash da haɗawa daidai.

Don rage abubuwan dandano da kare halayen ɗanɗano, bi matakai masu sauƙi na shiri. Tace ruwan sha don cire chlorine ko chloramine. Yi amfani da sodium metabisulfite idan ya cancanta don kawar da sinadarai na famfo kafin yin burodi. Tsaftace kayan aiki da pre-auna hatsi da ƙari don daidaita tsarin dusar ƙanƙara da BIAB.

• Misali BIAB tsami girke-girke (5 gal): Kodadi Ale Malt 3 kg, Flaked Oats 600 g, CaraGold 500 g.
• Mash manufa: yajin 65 ° C don cikakken tuba tare da BIAB; bi tsarin mash na Berliner don daidaito.
• Tafasa: minti 60; OG manufa 1.063 don ~ 6.4% ABV.

Lokacin girka girke-girke, kula da daidaituwa tsakanin fermentability da jiki. Wannan ma'auni yana tabbatar da Philly Sour yana nuna acidity mai haske ba tare da zama bakin ciki ba. Saka idanu pH a dusa da kuma bayan fermentation don tace batches na gaba.

Hops da Philly Sour: Juriya ga Hops da Yadda Wannan ke Canza Dabarun Hop ɗin ku

Lallemand WildBrew Philly Sour yana nuna juriya mai mahimmanci. Wannan yana ba masu shayarwa damar ƙirƙirar ƙwaƙƙwaran hop-gaba ba tare da hana fermentation na lactic ba. Yana yiwuwa a cimma IBU mafi girma fiye da nau'in lactobacillus na gargajiya yayin kiyaye tsaftataccen ɗanɗano.

Batches masu amfani suna nuna cinikin da ake samu a cikin giya mai tsami. Gwaji ɗaya ya haɗa da Magnum 10 g a cikin mintuna 60 don haushi. Sa'an nan, Mosaic da Citra 40 g kowanne an saka su a cikin tanda na minti 20. Samfurori na ƙarshe sun nuna ɗaci mai ƙarfi amma babban hasara na ƙamshin hop idan aka kwatanta da tsammanin.

Don adana halayen hop, ƙara ƙarar ƙararrawa a ƙarshen ko shirya busassun busassun busassun bushewa bayan an rage haki. Yisti zai kashe wasu mai masu canzawa. Sabili da haka, ƙarin haɓaka marigayi ya zama dole don kashe wannan tasirin.

• Zaɓi nau'ikan hop tare da tsantsa, tsayayyen kayan ƙanshi-Citra, Mosaic, da Amarillo sune zaɓaɓɓun gama gari don ayyukan IPA masu tsami.
• Yi la'akari da busassun hops bayan fermentation sau ɗaya pH ya daidaita don rage asarar ƙamshin hop yayin daɗaɗɗen aiki.
• Idan ɗaci shine maɓalli, dogara da farkon abubuwan haɓaka mai ɗaci tunda Philly Sour hop juriya yana ba da izinin IBU mafi girma ba tare da dakatar da samar da acid ba.

Lokacin zayyana IPA mai tsami, daidaita acidity da haushi. Yi amfani da Philly Sour azaman yisti na IPA mai tsami kuma daidaita lokacin hop don fifita riƙe ƙanshi. Yi tsammanin raguwar bayanan hop masu canzawa. Shirya ƙari daidai gwargwado don cimma bayanin hop da ake so a cikin giya da aka gama.

Hop Cones da yisti mai tsami na daji suna jujjuya cikin haɗuwar zinari, suna haifar da yanayin sana'ar sana'a. Karin bayani

Matsakaicin Matsakaicin, Gudanar da Haɗi, da Tasiri akan Acidity

Matsakaicin ƙima yana da mahimmanci don samar da acid tare da Lallemand WildBrew Philly Sour. Lallemand da brewers sun yarda cewa 1-1.5 g/L shine mafi kyau. Misali, yin amfani da fakitin 11 g guda biyu a cikin 22 L yana haifar da kusan 1 g/L. Wannan yana tura al'adar zuwa samar da lactic acid mai ƙarfi.

Ƙananan ƙimar farar sauti, kusa da 1 g/L, yana haɓaka ayyukan lactic da tsami. Bacewa daga kewayon da aka ba da shawarar na iya rage samar da acid. Masu shayarwa da ke neman miya dole ne su mai da hankali kan ma'auni daidai, tsafta, da abun da ke ciki na wort.

Zazzabi mai zafi yana tasiri sosai ga halayen yisti da attenuation. Lallemand yana nuna 20–25°C (68–77°F) a matsayin kewayon manufa. Yawancin masu shayarwa suna yin zafi tsakanin 22-27 ° C, wasu kuma suna farawa daga 30 ° C kafin sanyi zuwa 25 ° C. Yin takin sanyi sosai, a 18-20 ° C, na iya haifar da yawo da wuri da raguwa.

Canjin yanayin zafi yana shafar aiki fiye da nau'ikan dandano. Babban haɗari shine barin yisti idan ya yi sanyi sosai. Tsayawa hawan zafin jiki mai laushi zai iya taimakawa cikar attenuation da ci gaba da samar da acid.

• Yi tsammanin ɗan lokaci kaɗan: alamun bayyane sukan bayyana sa'o'i 24-48 bayan farar.
• Samar da acid yawanci yana haifar da samar da ethanol; Souring na iya yin kololuwa da wuri a firamare.
• Haɗin farko yana ƙarewa a cikin kusan kwanaki 10 don yawancin giya, kodayake mai sanyaya ko mafi nauyi worts yana ɗaukar tsayi.

Philly Sour yana da girma sosai kuma yana iya daidaitawa kafin cikakken jujjuya sukari. Kula da nauyi da tayar da yisti idan samar da acid ya tsaya. Wannan matakin yana tabbatar da nauyi na ƙarshe da acidity ɗin da ake so.

Nau'in sukari yana shafar dandano da kuzarin acid. Worts tare da sucrose ko sukari na 'ya'yan itace na iya gabatar da bayanin kula na peach. Maɗaukakin yanayin zafi yana haifar da ƙarin dextrins, yana karkatar da dandano zuwa jan apple. Lactose ba ya haɗe da wannan nau'in, don haka ana iya ƙara shi bayan haifuwa don riƙe zaƙi ba tare da rage acidity ba.

Ƙara 'Ya'yan itace da Lokaci don Mafi kyawun dandano tare da Philly Sour

Ƙarin ƴaƴan lokaci a cikin Philly Sour yana tasiri acidity, ƙamshi, da zaƙi. Yisti yana samar da mafi yawan acid da wuri, sannan ƙarin ethanol daga baya. Wannan lokaci yana rinjayar ko sukarin 'ya'yan itace yana haɓaka acidity ko taimakawa ga dandano da jiki.

Ƙara 'ya'yan itace da wuri, a kusa da ranar 1-4, yana ba da damar sugars su yi girma tare da al'ada. Wannan matakin yana ƙara tartness kuma yana haɗa 'ya'yan itace a cikin ƙashin bayan giya mai tsami. Masu shayarwa da ke neman halayen 'ya'yan itace masu ƙarfi sukan ƙara 'ya'yan itace a nan don ƙarewa.

Ƙarin fermentation na tsakiya, a kusa da ranar 4-5, ma'auni acid da kuma cire barasa. Wannan lokacin ya dace don 'ya'yan itatuwa masu laushi ko gauraye, da nufin daidaita acidity da esters 'ya'yan itace. Gidan girki ya raba batch, yana ƙara abarba a rana ta huɗu zuwa ɗaya tanki da rhubarb zuwa wani, yana samun ɗimbin 'ya'yan itace ba tare da ƙarancin acidity ba.

Abubuwan da aka ƙara, bayan ɗanɗano na farko, mai da hankali kan ƙamshi da sauran zaƙi. 'Ya'yan itãcen marmari da aka ƙara a makare baya yin taki sosai, yana barin ƙarin sukari da sabbin bayanan 'ya'yan itace. Masu aikin gida da ke neman jin daɗin bakin ciki ko ƙamshi mai ƙamshi sukan zaɓi wannan lokacin.

• Mangoro da abarba sun haɗu da kyau tare da Philly Sour, ƙirƙirar bayanin kula na wurare masu zafi waɗanda suka dace da bayanin martabar iri.
• Blueberries na iya ba da launi mai laushi mai laushi da ɗanɗano mai laushi; wani mashaya wanda ya kara kilogiram 2 zuwa ga gal 5 bayan mako guda ya ba da rahoton kasancewar blueberry mai laushi.
• Rhubarb da gasasshen abarba suna ba da tart da caramelized yadudduka lokacin amfani da hankali a tsakiyar farko.

Yanke shawarar nauyin 'ya'yan itace bisa ga ƙarfin da ake so. Ƙara yawan 'ya'yan itace a cikin batches na baya yana ƙarfafa dandano ba tare da ƙara yawan acidity ba. Saka idanu da nauyi da pH bayan kowane ƙari don waƙa da haifuwa da tasiri na ƙarshe.

Tsara 'ya'yan itace tare da tsaftacewa a hankali. 'Ya'yan itãcen marmari masu daskarewa sau da yawa suna zuwa pasteurized kuma ana iya narke su kuma a tsarkake su. Gasasshen yana mai da hankali kan ɗanɗano kuma yana rage nauyin ƙwayoyin cuta don ɗanyen 'ya'yan itace. Tsaftace saman kuma la'akari da maganin zafi mai haske don sabbin 'ya'yan itace don kare al'ada da sarrafa sakamakon.

Ajiye bayanan lokaci, yawa, da shiri don kowane tsari. Ƙananan canje-canje a lokacin ƙara 'ya'yan itace da yadda ake sarrafa shi zai canza giya ta ƙarshe. Tsare-tsare masu tunani da gwaji zasu taimaka muku buga madaidaicin ma'auni tsakanin acidity, cire barasa, da halayen 'ya'yan itace a cikin gwaje-gwajen lokacin 'ya'yan itacen Philly Sour.

Cikakkun lemun tsami, raspberries, da blackberries akan teburin katako mai yanayin yanayi tare da tarkacen tasoshin fermentation a bango. Karin bayani

Amfani da Philly Sour a cikin Brew-in-a-Bag (BIAB) Gudun Aiki

Ƙirƙirar girke-girke mai sauƙi na BIAB yana farawa tare da mash mai sarrafawa. Fara da dumama ruwan yajin zuwa kusan 65 ° C. Sa'an nan kuma, ƙara jakar da dakakken hatsi. Kula da wannan zafin don canjin da ake so da kuma siffata bayanin martabar sukari na malt. Wannan bayanin martaba yana da mahimmanci don hulɗa tare da Lallemand WildBrew Philly Sour.

Da zarar dusar ƙanƙara ta cika, ɗaga jakar kuma kawo wort zuwa tafasa na tsawon minti 60. Ƙara hops mai ɗaci da wuri a cikin tafasa. Bayan haka, yi tsayin daka a 80-90 ° C don ƙanshin hop na marigayi. A ƙarshe, kwantar da wort zuwa yanayin zafi mai kyau. Yayyafa busassun yisti na Philly Sour kai tsaye a kan wort don hanyar bushewa.

Aikin BIAB da aka rubuta yana nuna misalin nauyi sama da 1.063 kafin fermentation. Sanya yisti a cikin kewayon da aka ba da shawarar, sarrafa zafin jiki. Wannan OG yana ba da isassun abubuwan haifuwa don samar da acid da daidaiton jiki a cikin giyar ku ta Brew-in-a-Bag.

• Tsaftace: Tace don cire chlorine ko chloramine daga ruwa. Ƙananan kashi na sodium metabisulfite zaɓi ne don ƙarin kariya.
• Kayan aiki: Daidaitaccen tsaftar BIAB na kettle, jaka, da fermenter yana rage haɗarin ƙwayoyin cuta maras so koda lokacin amfani da Philly Sour iri ɗaya.
• Ikon Mash: Madaidaicin zafin dusar ƙanƙara a cikin BIAB yana taimakawa daidaita bayanan sukari da acidity na ƙarshe lokacin amfani da nau'in Philly.

Ƙarin 'ya'yan itace yana aiki da kyau a cikin ayyukan BIAB. Canja wurin da aka sanyaya ferment zuwa fermenter, sa'an nan kuma ƙara 'ya'yan itace ko kari bisa ga tsarin samar da acid. Ƙara 'ya'yan itace bayan canja wuri na farko yana taimakawa wajen adana ƙamshi mai kyau kuma yana hana haze pectin da yawa a cikin girke-girke na BIAB.

Fa'idodin tsarin BIAB Philly Sour sun haɗa da saitin tukwane guda ɗaya wanda ke sauƙaƙa da bushewar hatsi gabaɗaya da sarrafa mash ɗin da ke tasiri ga haɓakar ɗanɗano da ci gaban acid. Wannan ma'auni na aikin aiki daga batches gwajin lita 10 zuwa mafi girman kundin gida tare da ƙaramin kayan aiki.

Bi matakan tsaftar muhalli na yau da kullun da matakan shirya ruwa, kiyaye zafin dusar ƙanƙara, da ƙara ɗan lokaci ga dabarun ku. Waɗannan matakan suna taimakawa tabbatar da daidaiton BIAB Philly Sour ko Brew-in-a-Bag giya mai tsami wanda ke nuna halayen yisti da zaɓin girke-girke.

Tsawon Lokacin Haihuwa da Abin da za a Yi tsammani Lokacin Firamare

Jadawalin lokacin haifuwa na Philly Sour yawanci madaidaiciya ne. Wani lokaci na tsawon sa'o'i 24-48 yana biyo bayan ƙaddamarwa. Alamun krausen ko kumburi na iya fitowa a wannan lokacin.

Farkon matakan fermentation mai tsami na farko, yisti da ƙwayoyin cuta suna mayar da hankali kan samar da acid. Matsakaicin pH yakan faɗi zuwa 3.2-3.5 a cikin kwanakin farko. Wannan acidity shine ke baiwa giyar tartness ta musamman.

Bayan samar da acid, an mayar da hankali ga ƙirƙirar barasa. Attenuation yana ci gaba, kuma yawancin batches sun kai ga ƙarfinsu na ƙarshe a cikin kusan kwanaki goma. Masu shayarwa sukan ƙara fermentation na farko zuwa makonni uku. Wannan yana tabbatar da duka fermentation da ci gaban acid sun cika cikakke.

• Alamomin fermentation Philly Sour sun haɗa da krausen da ake iya gani, bubbuga mai aiki a cikin makullin iska, da faɗuwar karatun nauyi.
• Sulfur mai laushi ko bayanin kula mai daɗi na iya bayyana yayin fermentation mai aiki. Waɗannan ƙamshina yawanci suna shuɗe yayin da ake ci gaba da sanyaya.
• Yi amfani da duka nauyi da kuma pH cak don tabbatar da ci gaba. Nufin pH kusa da 3.2-3.5 don bayyanannen tsami.

Matakan da suka dace zasu iya taimakawa wajen guje wa wuraren fermentation. Tausasawa mai laushi ko ɗaga zafin jiki zuwa 22-27 ° C na iya hana yawo da wuri. Duban nauyi na yau da kullun yana da mahimmanci don bin diddigin ci gaba na gaskiya.

Ana ƙara yawan 'ya'yan itace a lokacin firamare don haɗawa ko bayan firamare don ƙamshi mai haske. Lokaci ya dogara da halin 'ya'yan itace da ake so da jagorar da ta gabata.

Sarrafa bayan firamare ya ƙunshi tsabta, haɗaɗɗen 'ya'yan itace, da tsara tsarin carbonation. Wasu masu shayarwa suna canjawa zuwa sakandare don daidaitawa, yayin da wasu sun fi son lokutan firamare mafi tsayi. Wannan hanyar tana rage iskar oxygen kuma tana kiyaye ma'aunin acidity.

Mutumin mai gemu a cikin zaman bita yana lura da hatsarori na giya a cikin motar haya mai gilashi tare da kulle iska Karin bayani

Haɗin kai da Jeri tare da Sauran Yisti da Bacteria

Fara da nisantar haɗin gwiwar Philly Sour tare da sauran yisti ko ƙwayoyin cuta a rana ɗaya idan burin ku shine tsaftataccen lactic acidity. Lokacin da daidaitattun nau'ikan Saccharomyces ke kasancewa a farkon, sun fi son yin nasara da Lactobacillus kuma suna rage fitowar lactic.

Yi amfani da tsarin haifuwa na jeri don adana tayin Philly Sour mai tsami mai sauri. Ba da izinin nau'in Philadelphia don gudanar da soring na farko na kusan kwanaki huɗu ko fiye har sai kun bugi pH. Bayan haka, ƙara yisti na biyu don siffar ƙamshi da bayanin martabar ester.

• Yi la'akari da ƙaddamar da nau'in Saison kamar Belle Saison bayan na farko don ƙara barkono, bayanin kula ba tare da kashe acidity ba.
• Gabatar da Brettanomyces daga baya don haɓaka funk da rikitarwa; Brett da Philly Sour suna da kyau yayin da Philly Sour ke da rinjaye na farko.
• Ƙara Lactobacillus a cikin sakandare mai sarrafawa idan kuna son ƙarancin acidity, sanin zai tsawaita lokacin tsufa.

Dabarun al'adu masu gauraya suna buƙatar haƙuri da tsarawa. Kula da pH da nauyi kafin kafa kwayoyin halitta masu zuwa don ku san lokacin da sukari da acidity ke kan matakan da suka dace don al'ada ta gaba.

Ci gaba da tsaftar tsafta da taswirar lokacinku akan barasa da maƙasudin dandano. Dabarun al'adu masu gauraya da fermentation na jeri suna canza buƙatun tsufa da bayanin martaba na ƙarshe, don haka shirya sararin tanki da haɗawa daidai.

Nasiha mai amfani: gwada ƙaramin rukunin matukin jirgi yayin haɗa Brett da Philly Sour don fahimtar yadda funk ke haɓaka cikin watanni. Bincika yawan acidity akai-akai don guje wa ɗimbin yawa lokacin da ƙananan ƙwayoyin cuta suka shiga.

Marufi Mai Aiki da Shawarwari don Shawarwari ga Giya na Philly Sour

Lokacin shirya Philly Sour, yi nufin makonni 2-3 a cikin fermentation na farko. Wannan yana tabbatar da fermentation ya cika. Jira karatun nauyi don daidaitawa cikin 'yan kwanaki kafin matsawa zuwa matakan daidaitawa.

Don kwandishan kwalban, sanyi-katse ko daidaitawa da farko idan an ƙara 'ya'yan itace. 'Ya'yan itãcen marmari na iya gabatar da ragowar sikari waɗanda ke ƙara yin taki a cikin kwalabe. Yi amfani da madaidaicin lissafin sukari na farko kuma zaɓi kwalabe masu ƙarfi don haɓakar carbonation.

Canjin kwandishan na iya yin nasara tare da digowar carbonation ko kwalabe irin na gueuze. Waɗannan kwalabe suna zuwa tare da kwalabe da kejin waya don aminci. kejin waya ko kwalabe-saman suna taimakawa sarrafa matsi na bazata.

• Yi amfani da ƙididdiga masu ƙididdigewa don guje wa wuce gona da iri.
• Yi la'akari da ɗan gajeren lokacin lagering bayan carbonation don taimakawa wajen daidaita hazo.
• Yi lakabin batches tare da kwanan wata da nauyi don tunani na gaba.

Kegging giya yana ba da iko da sauri akan carbonation kuma yana rage haɗarin kwalban. Ƙarfafa-carbonate a ƙananan matsi da samfurin akai-akai. Philly Sour na iya ragewa sosai, yana haifar da bushewar da ba zato ba tsammani.

Idan kwalabe bayan fermentation mai aiki, la'akari da daidaitawar sinadarai ko pasteurization don hana bama-bamai na kwalba. Sanyin sanyi na mako guda ko biyu kafin fara fara farawa na iya rage ayyukan yisti ba tare da cutar da acidity ba.

Tsafta na iya dawowa bayan yanayin sanyi, amma 'ya'yan itace da ƙananan ƙwayoyin cuta na iya sake dawo da hazo. Yi amfani da abubuwan tarawa kamar gelatin ko isinglass don ƙarar giya. A madadin, ƙara yanayin sanyi don daidaita daskararru.

• Don giya masu kawai Philly Sour, tsammanin halayen da za a iya faɗi da kuma saurin sha.
• Don haɗe-haɗe tare da Brettanomyces ko Lactobacillus, shirya kan watannin juyin halitta da lura da dandano akan lokaci.

Ajiye tarihin kwandishan ku da zaɓin marufi. Wannan log ɗin zai taimaka wajen daidaita adadin ƙima da yanke shawara tsakanin kwalabe da kegging. Hakanan zai inganta daidaito a cikin brews Philly Sour na gaba.

Kusa da gilashin gilashi tare da gizagizai na zinariya-amber m giya mai rayayye fermenting, murfi ajar da kumfa suna tashi zuwa saman. Karin bayani

Dandano Bayanan kula da Bayanan ji na ji daga Batches Gwaji

Bayyanar ya bambanta daga kodadde bambaro zuwa shunayya mai zurfi tare da ƙarin 'ya'yan itace. Batch 5 gal tare da 2 kilogiram na blueberries sun juya shuɗi mai haske. Riƙe kai yana da ƙanƙanta, sau da yawa yana faɗuwa da sauri. Matsakaicin carbonation yana haɓaka acidity kuma ya kiyaye giyar a raye.

Ƙanshi da abubuwan farko sun kasance masu tsabta da haske, suna jingina zuwa Berliner Weiss. Ƙanshin hop sau da yawa yakan ragu, yana sa bayanan martaba na gaba ba su bayyana ba. An lura da hakan a cikin gwaji da yawa.

Dandano ya ba da wani kaifi mai kaifi, mai tsami. Mutane da yawa sun sami acidity fiye da yadda ake tsammani. Ƙarin 'ya'yan itace ya canza bayanin martaba. Ƙananan nauyin 'ya'yan itace yana ba da bayanin kula na blueberry, yayin da ƙarin nauyi ya fito da abarba ko rhubarb.

Esters sun taka muhimmiyar rawa dangane da abun da ke cikin wort. Wort tare da ƙarin sauƙi masu sauƙi da sucrose sun gabatar da dutse-ya'yan itace da esters-kamar peach. Maltier worts sun jaddada ja-apple da sautunan burodi. Waɗannan canje-canje sun yi tasiri ga dandano ba tare da ƙara funk kamar Brett ba.

• Tasirin 'ya'yan itace: 2 kg blueberries a cikin 5 gal = launi mai haske, ƙanshin blueberry mai haske, ƙarancin 'ya'yan itace.
• Acidity: furta puckering tsami; matakin carbonation yana da mahimmanci don daidaita kaifi.
• Hankalin Hop: bebe a cikin giya da aka gama; shirya abubuwan tarawa kamar yadda ya kamata.

Abin sha ya kasance mai ƙarfi. Masu gwadawa sun gano giyar tana iya zama da daidaito, cikakke don maimaita pints. Masu shayarwa sun yaba da bayanin kula na ɗanɗano na Philly Sour, suna daidaitawa tare da maƙasudin ƙima mai sauri. Ya ba da zaɓi mai daɗi kuma mai kusanci zuwa ga dogon tsufa na al'adu.

Nasiha, Shirya matsala, da Mafi kyawun Ayyuka daga Masu Brewers Amfani da Philly Sour

Don tsayayyen attenuation da samar da lactic acid, kiyaye fermentation tsakanin 22-27 ° C. Masu shayarwa sun gano cewa yanayin zafi a kusa da 18-20 ° C na iya rage yawan aiki kuma ya haifar da yawo da wuri. Wannan yana haifar da rashin ƙarfi.

Sanya a 1-1.5 g/L don cimma acidity da ake so. Matsakaicin matakin yana tasiri kai tsaye pH na ƙarshe, wanda ke haifar da matakan acid masu kaifi. Yana da mahimmanci don saka idanu da nauyi da pH kowace rana a cikin makon farko don bin diddigin ci gaba.

• Idan fermentation ya fara sannu a hankali, ba da yisti 24-48 hours kafin shiga tsakani. Bincika yawan zafin jiki da ƙimar fiɗa da farko.
• Don ƙarancin acidity, bitar ƙimar farar, zafin fermentation, da kayan shafa na sukari na wort. Rage yawan farar farar zai iya haɓaka matakan lactic acid.
• Idan yawo da wuri ya faru, a hankali motsa yisti ko ɗaga zafin jiki don ci gaba da aiki.

Lokacin 'ya'yan itace mabuɗin don cimma daidaito. Ƙara 'ya'yan itace a kusa da rana ta 4 don kama cakuda acid da abubuwan dandano na barasa. Ƙara 'ya'yan itace a baya yana ba da fifiko ga haɓakar acid. Ƙara shi daga baya yana jaddada halayen 'ya'yan itace da aka haɗe.

Sour na Philly ba zai haifar da lactose ba, don haka ana iya amfani da lactose don riƙe sauran zaƙi lokacin da ake so. Lokacin dasa yisti na biyu kamar Saison, sai a dasa shi bayan ɗanɗano na farko, kusa da rana ta 4, don adana haɓakar acid maimakon haɗin gwiwa.

• Kamshin hop na kashe? Haɓaka ƙarin abubuwan da suka makara, yi amfani da hop hop, ko ƙara yawan busasshen hop bayan farko. Yi tsammanin asarar hop tare da wannan nau'in.
• Tsaftar jiki yana da mahimmanci ko da tare da ɗimbin iri ɗaya. Hana ƙananan ƙwayoyin cuta da ba a yi niyya ba ta hanyar kiyaye kayan aiki da tsabtace 'ya'yan itace.
• Lokacin yin kwandishan tare da 'ya'yan itace ko karin sukari, yi amfani da kwalabe masu ƙarfi ko keg don sarrafa amincin carbonation.

Ajiye rikodi yana da mahimmanci don magance matsalar Philly Sour. Bibiyar ƙimar farar, zazzabi, pH, nauyi, da adadin 'ya'yan itace. Waɗannan bayanan kula suna taimakawa gano al'amura lokacin da batches ba su cika tsammanin ba.

Ɗauki mafi kyawun ayyuka masu yin yisti masu ƙima sun dogara: daidaitaccen yanayi, ƙimar ƙimar farar ƙasa, ƙarar 'ya'yan itace, da saka idanu akai-akai. Waɗannan matakan suna rage abubuwan mamaki da haɓaka maimaitawa.

Kammalawa

Lallemand WildBrew Philly Sour yana ba masu brewers sauri, mafi daidaito hanya don tsaftace, 'ya'yan itace masu tsami. Yana samar da lactic acid da ethanol a cikin fermentation guda. Wannan yana haifar da sakamakon pH da ake sa ran a kusa da 3.2-3.5, babban haɓaka, kuma kusa da 9% barasa haƙuri. Ya dace da salo-salo mai tsami da yawa, gami da bambance-bambancen da aka yi kamar su IPA mai tsami.

Nasarar ta ta'allaka ne akan wasu mahimman abubuwa. Fitar da kusan 1-1.5 g/L don samar da acid. Riƙe fermentation tsakanin 20-27 ° C. Ƙara tsakiyar fermentation na 'ya'yan itace don daidaitaccen dandano. Bayanin ƙamshi zai zama mafi tsabta kuma ya fi kamewa fiye da gauraye-ciwon al'adu. Daidaita hop da haɗa zaɓuɓɓukan daidai.

Don haka, ya kamata ku yi amfani da Philly Sour? Ga masu shayarwa da ke neman saurin, daidaito, da sauƙi, amsar ita ce eh. Kayan aiki ne na yau da kullun don kera yumɓu mai yuwuwa, mai sha. Hakanan yana ba da damar yin gwaji tare da 'ya'yan itace da maganganun hop ba tare da rikitaccen ƙwayar kettle ba ko tsufan ganga na dogon lokaci.

Karin Karatu

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

• Gishiri mai ƙonawa tare da Wyeast 3725-PC Bière de Garde Yisti
• Gishiri mai shayarwa tare da Bulldog B1 Universal Ale Yisti
• Giyar Gishiri Tare da Yisti Asalin Kimiyya