Gishiri mai Tashi da Mangrove Jack's M20 Bavarian Wheat Yeast

Kusa da gilashin gilashi mai walƙiya cike da zinariya, al'adun yisti mai ɗumi a cikin hasken yanayi mai dumi. Karin bayani

Wannan bita ta M20 ta dogara ne akan bayanai masu amfani da ra'ayin mai amfani. A daidaitaccen 19°C, fermentations sun kai maƙiyi na ƙarshe kusa da 1.013 cikin kusan kwanaki huɗu. Wannan yana nuna attenuation abin dogara da matsakaicin haƙurin barasa. Jagoranci akan zafin fermentation, ƙwanƙwasa, da ajiya zai taimaka muku cimma daidaiton sakamako lokacin yin fermenting tare da yisti na alkama na Bavarian.

Key Takeaways

• M20 yana ba da ayaba na yau da kullun da esters na clove manufa don bayanan bayanan yisti na Hefeweizen.
• Ƙananan yawo yana goyan bayan hammatacce, cikakken siffa da santsin bakin baki.
• Hakuri na yau da kullun a ~ 19 ° C na iya kaiwa FG ~ 1.013 a cikin kwanaki.
• Ya dace da masu gida biyu da batches na kasuwanci da ke nufin ingantacciyar giyar alkama ta Bavarian.
• Kula da ƙimar ƙira, sarrafa zafin jiki, da ajiya don sakamako mafi kyau.

Me yasa Zabi Yisti na Alkama na Bavarian don ingantaccen Hefeweizen

Masu shayarwa sun zaɓi keɓantaccen nau'in alkama na Bavarian don ingantacciyar Hefeweizen. An ƙera waɗannan yeasts don samar da adadi mai yawa na esters da phenolics. Wannan yana haifar da ɗanɗanon ayaba na musamman daga isoamyl acetate da ɗanɗano mai ɗanɗano daga 4-vinyl guaiacol.

Halayen yisti na giya na alkama yana tasiri sosai ga ƙanshi da dandano. Rarrashin yawowarsu yana tabbatar da tsayawar yisti, yana haifar da hazo mai kama da santsi lokacin da aka haɗe shi da malts na alkama. Wannan rubutun yana da mahimmanci ga salon kamar yadda 'ya'yan itace da kayan yaji.

Amsar da yanayin zafi yana bawa masu shayarwa damar daidaita ma'auni mai kyau. Wani iri tare da ingantaccen kewayon fermentation yana ba da damar daidaitawa ester ko ficewar phenol ta canza yanayin zafin fermentation. Wannan yana sa cimma madaidaicin sahihancin Hefeweizen da ake so cikin sauƙi.

M20 da irin busassun yisti na Bavaria suna ba da fa'idodi masu amfani ga masu aikin gida. Suna da sauƙin adanawa, sauƙi don sake sake ruwa ko farar ruwa, da kawar da buƙatar kiyaye al'adun ruwa. Ga waɗanda ke tambaya game da yisti na alkama na Bavarian, haɗuwa da halayen yisti na giya na alkama da sauƙin amfani ya fito fili a matsayin babban fa'ida.

Bayanin Yisti na Alkama Bavarian na Mangrove Jack's M20

Mangrove Jack's M20 busassun busassun iri ne na sama, wanda ya shahara saboda ingantacciyar ɗanɗanon giyar alkama ta Jamus. Wannan yisti shine abin da aka fi so a tsakanin masu aikin gida don kera Hefeweizen, Dunkelweizen, Weizenbock, da Kristallweizen. Shahararrinta ya samo asali ne daga ikon sa na sadar da dandano na gaskiya-to-style.

Bayanan yisti yana da ƙaƙƙarfan esters na ayaba da phenolics masu kama da clove. Masu shayarwa na gida sukan kwatanta jin bakin da mai tsami da siliki. Suna kuma lura da kayan kamshi na lokaci-lokaci-kamar vanilla waɗanda ke haɓaka ɗanɗanon alkama malt.

Takaddun bayanai na Mangrove Jack's M20 suna nuna kewayon fermentation na 64-73°F (18-23°C). Yayin da wasu jagorar ke ba da ƙarin juriya na 59-86 ° F (15-30 ° C), yana da mahimmanci a lura cewa bayanan martaba na iya bambanta a waje da kewayon asali.

• Attenuation: matsakaici, kusan 70-75% don daidaitaccen jiki.
• Flocculation: ƙananan don adana hazo da kamannin gargajiya.
• Haƙurin barasa: har zuwa kusan 7% ABV don salo masu ƙarfi.
• Girman fakiti: buhu ɗaya da aka kafa don galan 5-6 (20-23 L) batches.

Farashin dillali na buhu ɗaya yawanci kusan $4.99 ne. Wannan bayanin yana da amfani ga masu shayarwa don ƙididdige farashin kowane tsari yayin kwatanta zaɓuɓɓukan yisti daban-daban.

Ta hanyar fahimtar bayanin M20 da Mangrove Jack's M20 dalla-dalla, masu shayarwa za su iya daidaita zaɓin yisti tare da burin girke-girke. Bayanan yisti yana tabbatar da ingantaccen halayen Bavaria da riƙe hazo na gargajiya, yana mai da shi zaɓi ga mutane da yawa.

Gudunmawar Baki da Bayyanar M20

Mangrove Jack's M20 yana ba da silky-mai santsi, mai ɗanɗano bakin ciki wanda ya dace da masu shayarwar alkama sukan nema. Rarrashin sa ya tabbatar da yisti da furotin alkama sun kasance a dakatar da su. Wannan yana haifar da arziƙi, mai laushi mai laushi akan palate.

Kasancewar dakatarwar yisti da kuma sunadaran suna ba da gudummawa ga bayyanar Hefeweizen na giyar. Kuna iya tsammanin hazo mai haske na zinariya wanda ke nuna salon gargajiya. Masu shayarwa da ke neman bayyana Kristallweizen suna buƙatar ɗaukar ƙarin tara tara ko tacewa.

Kasuwanci da masu sana'a na gida akai-akai suna lura da ayaba da ƙamshi na vanilla tare da cikakken ɗanɗano. Waɗannan ƙamshi, haɗe da jin baki, suna haɓaka cikar giyar da aka gane. Har ila yau, sun bar ɗanɗano mai ɗorewa wanda ke ƙarfafa sahihancin giyar alkama.

Lokacin yin burodi da M20, yi tsammanin dogon hazo mai tsayi da zagayen baki. Idan kun fi son bushewa, ƙare mai sauƙi, daidaita bayanan dusar ƙanƙara ko amfani da hanyoyin share bayan haifuwa. Wannan hanyar za ta canza jikin giyar ba tare da sadaukar da esters da ake so ba.

• Low flocculation: dorewa hazo da creaminess
• Jikin giya na alkama: fahimtar cikawa daga sunadaran da yisti
• Hazy Hefeweizen bayyanar: girgije na gargajiya da launi

Kusa da gilashin giyan alkama na Bavarian na zinari tare da kumfa mai tsami da kumfa masu tasowa. Karin bayani

Kewayon Zazzabi da Haɗin Haɓakawa

Mangrove Jack's M20 yana ba da madaidaicin kewayon zafin jiki don masu shayarwa don sarrafa dandano. Matsakaicin zafin jiki na Hefeweizen na yau da kullun shine 64-73°F (18-23°C). Wannan kewayon yana ba da damar daidaitawa tsakanin phenolics-kamar clove da esters ayaba.

Wasu masu sana'a suna gwada yanayin zafi a wajen wannan kewayon. Sun bayar da rahoton cewa M20 na iya jure yanayin zafi daga 59-86°F (15-30°C). Amma duk da haka, yanayin zafi sama da 73°F na iya ƙara haɓaka esters kuma ya haifar da ƙaƙƙarfan samfura. Yana da mahimmanci a kiyaye daidaiton zafin jiki yayin fermentation don guje wa waɗannan batutuwa.

Don cimma daidaitattun ma'auni na ayaba da albasa, masu shayarwa ya kamata su yi nufin yanayin zafi. Don dandano mai ƙarfi mai ƙarfi, yi niyya zuwa ƙananan ƙarshen kewayon. Don ɗanɗanon 'ya'yan itace, yi nufin ƙarshen zafi. Canje-canjen ƙananan zafin jiki a lokacin ƙyalli mafi girma na iya tasiri sosai ga ƙamshin giya.

Batches masu amfani na 5-6 galan (20-23 L) suna amsa da kyau ga sarrafa zafin jiki. Misali, jigon da aka yi a 19°C (66°F) ya kai madaidaicin nauyi na 1.013 bayan kwanaki hudu. Wannan yana nuna ingantaccen fermentation ba tare da wuce kima esters ba. Irin waɗannan sakamakon sun kasance na yau da kullun lokacin da aka inganta yanayin zafi na fermentation na M20 da ƙimar farar.

• Saita bayyananniyar manufa a cikin 64–73°F kuma kiyaye ta.
• Yi amfani da na'urar sanyaya fadama, jaket, ko ɗaki don daidaitawa.
• Kula da nauyi zuwa lokacin zafi yana ƙaruwa don hutun diacetyl idan an buƙata.

Girman batch, lafiyar yisti, da iska suna da mahimmanci don tsaftataccen fermentation. Fitilar kai tsaye ko rehydration ya dace da batches 20-23 L a cikin kewayon zafin da aka ba da shawarar. Tsayayyen yanayin zafi yana da mahimmanci don bayyana yisti da kuma samun daɗin daɗin da ake so ba tare da ɗanɗano ba.

Ƙarfafawa, Haƙurin Barasa, da FG da ake tsammani

Mangrove Jack's M20 yana nuna matsakaicin ƙarfi na haifuwa a cikin brews mai amfani. Matsayinsa na al'ada ya bambanta daga 70-75%, yana nuna daidaito tsakanin jiki da bushewa a cikin giya na alkama.

Don yin hasashen ƙarfin ƙarfin ƙarshe da ake sa ran, fara da ma'aunin nauyi na asali kuma a yi amfani da matsakaicin matsakaicin ƙima. Misali, wani mai yin giya da ke neman Hefeweizen OG ya kai wani nauyi na ƙarshe da ake tsammani na kusan 1.013 bayan kwanaki huɗu a 19°C. Wannan yana nuna saurin ikon M20 don daidaitawa kusa da kewayon attenuation.

Haƙurin barasa na M20 yana kusa da 7% ABV. Wannan ya sa ya dace don Hefeweizen na gargajiya da sauran nau'ikan alkama mai matsakaicin ƙarfi. Don masu ƙarfi masu ƙarfi kamar Weizenbock, yi hankali tare da haɓaka OG saboda haƙurin barasa na M20. Wannan na iya iyakance attenuation da kuma haifar da saura zaki.

Lokacin ƙera girke-girke, ɗauka matsakaicin attenuation don mash da OG. Daidaita hakin dusar ƙanƙara don yin tasiri ga jikin ƙarshe. Dusar da aka fi so za ta rage girman ƙarfin da ake tsammani na ƙarshe, yayin da ƙaramar mashi mai ƙima zai adana ƙarin zaƙi.

• Yi amfani da attenuation na M20 na 70-75% azaman tushen tsarawa.
• Shirye-shiryen OG tare da tsammanin ƙarfin ƙarshe a zuciya don burin jin bakin ciki.
• Mutunta haƙurin barasa M20 lokacin zayyana manyan giya na alkama ABV.

A cikin batches na gallon 5-6 na yau da kullun, wannan yisti yana ba da ɗanɗano mai ɗanɗano mai daɗi amma masu ƙarancin ƙarewa suna nema daga nau'in alkama na Bavarian. Saka idanu da karatun nauyi da wuri don tabbatar da yisti yana yin aiki a cikin abin da ake tsammani da taga FG.

Hanyoyin Fitar: Kai tsaye Pitch vs. Rehydration

Jakunkuna na Mangrove Jack's M20 an tsara su don sauƙi. Don batches har zuwa 20-23 L (5-6 US galan), yayyafa M20 a kan sanyaya wort. Wannan hanya tana tabbatar da abin dogaro a cikin 64-73°F (18-23°C).

Fitar da kai tsaye yana da sauri da ƙarancin haɗari don shayarwa ta yau da kullun. Homebrewers sukan cimma tsafta, lokacin fermentations. Suna amfani da yanayin zafin jiki kusa da 19°C kuma suna kaiwa ga ƙarfin ƙarshe na 1.013 cikin kwanaki huɗu.

Rehydration na busassun yisti na zaɓi ne. Don sake shayar da ruwa, ƙara sachet ɗin zuwa kusan ninki goma a cikin ruwa mara kyau. Dumi ruwan zuwa 77–86°F (25–30°C) kuma jira mintuna 15–30 kafin a yi jifa.

Rehydrating busassun yisti na iya haɓaka farfadowar tantanin halitta na farko da rage girgiza osmotic. Wannan hanyar tana da fa'ida ga tsofaffin sachets ko waɗanda aka adana a ƙarƙashin ƙasa mara kyau.

• Ribobi na farar kai tsaye: mai sauri, dacewa, kasuwa don mai sauƙin amfani da M20.
• Fursunoni na farar kai tsaye: danniya mafi girma na osmotic don sel, ƙananan haɗari tare da lalataccen ajiya.
• Ribobi na rehydration: mafi kyawun iyawar tantanin halitta, farawa mai laushi don m worts.
• Fursunoni na rehydration: karin lokaci da bakararre prep ake bukata.

Bi umarnin samfur don ɗaukar girma: an ƙirƙira buhun M20 ɗaya don bacin galan 5-6. Masu shayarwa da ke neman mafi girman tabbaci yakamata suyi la'akari da rehydration don tsofaffin sachets ko tarihin ajiya mara tabbas.

Zaɓi hanyar da ta dace da tafiyar aikin ku. Don shayarwa na yau da kullun, yayyafa farar M20 kuma saka idanu akan fermentation. Don giya mai nauyi ko madaidaicin batches, bushe bushe yisti mai ruwa yana ba da ƙarin matakin hankali.

Kusa da mai shayarwa yana zuba busassun yisti daga jakar jaka a cikin gilashin gilashin wort na zinariya. Karin bayani

Aikace-aikacen Brewing Practical da Ingantattun Salon Beer

Mangrove Jack's M20 ya yi fice a cikin giyar alkama ta Bavaria. Ya dace da Hefeweizen, yana fitar da ayaba da bayanin kula masu mahimmanci. Don Dunkelweizen da Weizenbock, yana kula da yanayin yisti na musamman yayin da yake haɓaka ɗanɗanon malt mai zurfi.

Crystal-clear Kristallweizen ana iya samunsa tare da daidaitaccen lamuni da yanayin sanyi. Wannan hanyar tana riƙe da ainihin yisti na Hefeweizen yayin kawar da hazo, yana haifar da giyar mai kamshi. Yi tsammanin jin santsin bakin da mai laushi, mai santsi a cikin waɗannan kayan girkin.

M20 kuma ya yi fice a cikin nau'ikan giyar alkama da na zamani. Yana da kyau a cikin saisons na gaba-gaba ko alkama na musamman, ƙara kayan yaji da bayanin 'ya'yan itace. Tabbatar cewa malt alkama yana da aƙalla 50% na lissafin hatsi don ingantaccen rubutu da dandano.

Hanyoyi masu sauƙi na iya inganta haɓakar ku sosai. Sarrafa zafin fermentation don daidaita esters da phenols. A guji yawan yin tsalle-tsalle, saboda yana iya rufe dabarar yisti. Yi amfani da laushi mai laushi da dusa matsakaici don cimma cikakkiyar jiki ba tare da wuce kima tannins ba.

• Makasudin farko: Hefeweizen, Dunkelweizen, Weizenbock.
• Zaɓin da aka fayyace: Kristallweizen tare da tara kuɗi da haɗarin sanyi.
• Amfani na biyu: saisons na gaba da alkama da gauraye ales inda ake son nau'in giya na alkama.

M20 tafi-zuwa ga masu gida biyu da masu sana'a na kasuwanci waɗanda ke neman daɗin daɗin ɗanɗano na Bavarian. Haɗa shi tare da lissafin hatsi daidai, sarrafa yanayin zafi, kuma bari yisti ya jagoranci halayen giya. Wannan tsarin yana tabbatar da amincin salon kuma yana bayyana dalilin da yasa mutane da yawa suka fi son M20 don waɗannan salon.

Gina girke-girke tare da M20: Lissafin Kuɗi da Bayanan Mash

Fara girke-girke na M20 ta hanyar tantance abun ciki na alkama. Girke-girke na Hefeweizen yawanci sun haɗa da 50-70% malt alkama. Yi amfani da Pilsner ko kodadde malt a matsayin tushe don masu ciwon sukari da launin haske. Don Dunkelweizen, maye gurbin wasu malt mai kodadde tare da Munich ko crystal mai haske don haɓaka gasa da launi.

Yakamata a yi amfani da malt na musamman don adana halayen yisti na musamman. Guji wuce gona da iri na kristal malts, saboda za su iya rufe inuwar ayaba da esters. Ƙananan CaraMunich ko Vienna na iya ƙara zurfi ba tare da rinjayar ƙanshi ba.

Zaɓi bayanin martabar dusar ƙanƙara wanda ke tallafawa matsakaicin saccharification, yana nufin 148–154°F (64–68°C). Rage yanayin zafi na dusar ƙanƙara a kusa da 148°F yana haifar da bushewa, mafi bushewar wort. Maɗaukakin yanayin zafi kusa da 154°F yana haifar da cikakkar jiki, wanda ya dace da nau'in kirim ɗin M20.

Daidaita zafin dusar ƙanƙara tare da matakin attenuation na M20. Matsakaicin raguwar M20 zai haifar da bushewa idan dusar ƙanƙara ta yi ƙasa. Don kyakkyawan gamawa, ƙara yawan zafin jiki don riƙe ƙarin dextrins. Daidaita dusar ƙanƙara don cimma ƙarfin ƙarshe da kuke so.

• OG na yau da kullun don Hefeweizen: 1.044–1.056.
• FG da ake tsammani tare da M20: tsakiyar 1.010s zuwa ƙananan 1.020s dangane da mash da abun ciki na alkama.
• Misali gama nauyi: 1.013 lokacin da nufin samun daidaitaccen bayanin martaba.

Don haɓaka haske, yi la'akari da hutun furotin mai laushi tare da babban kaso na ɗanyen alkama ko da ba a gyara ba. Yawancin malts na alkama na zamani ba sa buƙatar tsawaita hutu. Yi amfani da decoction a hankali; zai iya zurfafa halin malt don bayanan martaba na Jamusanci na gargajiya.

Lokacin shirya hops da haɗin gwiwa, kiyaye ƙari a hankali don haskaka halayen M20. Yi amfani da citrus ko kayan yaji a hankali kuma cikin jituwa. Kula da haɓakar haifuwa da ƙimar lissafin hatsi yayin tsarin girke-girke don tabbatar da giya ta ƙarshe ta dace da salon da aka yi niyya.

Ma'amalar Ruwa, Hops, da Yisti

Hefeweizen yana bunƙasa tare da bayanin martabar ruwa mai laushi zuwa matsakaicin ma'adinai. Sulfates yakamata a kiyaye ƙasa don hana zafin haushi. Ƙananan adadin chloride na iya haɓaka jin daɗin alkama mai tsami, duk da haka taka tsantsan shine mabuɗin don adana ɗanɗanon yisti.

Zaɓi hops masu hankali, masu daraja kamar Hallertauer ko Tettnang. Ƙarƙashin ƙaƙƙarfan hopping yana ba da ayaba da clove daga yisti damar mamaye ƙamshin. Wannan dabarar tana tabbatar da ana kiyaye ma'aunin giyar alkama na Bavaria.

Yin hulɗar yisti na M20 ya fi kyau tare da ƙarar hop ko kuma aikin motsa jiki mai laushi. M20's esters da phenolics suna haɗuwa da ƙamshin hop. Zabi hops wanda ya dace da waɗannan abubuwan dandano, guje wa gasa. Yi amfani da hops na ƙamshi kaɗan don haɓaka halin yisti, ba da ƙarfi ba.

Haushin haushi a cikin giyan alkama na musamman ne. esters-kore yisti da taushi, zagaye baki na iya rufe matsakaicin IBUs. Nuna ƙananan matakan ɗaci don fifita yisti da bayyana malt akan hops.

Lokacin yin girke-girke, ba da fifiko ga malt da yisti, sannan daidaita ruwa da hops don tallafa musu. Daidaita bayanin martabar ruwa na Hefeweizen don haɓaka ƙima. Daidaita zaɓin hop tare da hulɗar yisti na M20 don nuna ayaba, clove, da jikin alkama mai siliki.

Misalin fantsama na ruwa, koren hops, da kumfa na zinari dake nuna alamar noman Hefeweizen. Karin bayani

Gudanar da Ciki da Kulawa

Sarrafa zafin fermentation shine mabuɗin don tsara esters da phenolics. An ba da rahoton cewa zafin jiki na 19°C (66°F) ya haifar da aikin yisti cikin sauri, wanda ya kai madaidaicin nauyi na 1.013 a cikin kwanaki huɗu kacal. Tsayar da daidaiton yanayi yana da mahimmanci don hana abubuwan dandano da tabbatar da fermentation ya kammala lafiya.

Kula da nauyi daga asali zuwa nauyi na ƙarshe yana da mahimmanci. Gudanar da fermentation na M20 yana fa'ida daga duban nauyi na yau da kullun yayin fermentation mai aiki. Wannan nau'in yisti an san shi da matsakaicin raguwar sa, sau da yawa yakan kai ƙarshen nauyi da sauri.

Kula da ayyukan yisti yana da mahimmanci a cikin sa'o'i 72 na farko. Airlock bubbling da krausen samuwar samar da farko Manuniya. Duk da haka, karatun hydrometer ko refractometer yana ba da ƙarin cikakkun bayanai. Saurin raguwar nauyi yana nuna ingantaccen amfani da sukari.

Yi shiri don ƙananan flocculation tare da yisti M20. Wannan nau'in yana ƙoƙarin kasancewa a dakatar da shi, yana jinkirta bayyanan giya. Yi la'akari da lallausan tarawa, faɗuwar sanyi, ko tsawaita kwandishan don cimma mafi ƙarancin giya idan ana so.

• Ikon zafin jiki: kiyaye cikin kewayon yisti don sarrafa ma'aunin ɗanɗano.
• Duban nauyi: yin rikodin OG, sannan saka idanu FG har sai an bayyana ingantaccen karatu.
• Gudanar da yisti: yi tsammanin dakatar da yisti kuma ba da damar lokaci don daidaitawa ko amfani da kayan taimako.

Bada lokacin sanyaya bayan an cika haifuwa don maturation na dandano da tsaftace yisti. Ko da tare da saurin haifuwa, ana iya buƙatar ƙarin kwanaki ko makonni don abubuwan dandano su shuɗe kuma giya ya girma sosai.

Conditioning, Carbonation, da Marufi don Giraren Alkama

Bayan fermentation na farko ya kai ga ƙarfinsa na ƙarshe, lokacin sanyaya yana da mahimmanci. Wannan yana ba da damar yisti don sake shayar da diacetyl da sauran abubuwan da ba su da amfani. Tare da Mangrove Jack's M20, yi tsammanin yanayi mara ƙarfi wanda zai iya barin ƙarin hazo da dakatar da yisti. Idan tsabta shine fifiko, tsawaita lokacin sanyaya sanyi da tara a hankali kafin shiryawa.

Hefeweizen yana amfana daga carbonation mai rai. Hefeweizen na gargajiya yana neman mafi girma matakan carbonation fiye da yawancin ales. Wannan yana haɓaka ayaba da ƙwanƙwasa esters, yana haskaka jin baki. Yi amfani da kwandishan kwalban halitta ko keg ƙarfi-carbonation don cimma matakan CO2 da ake so. Ci gaba da matsa lamba da zafin jiki don gujewa wuce-da-iri ko ƙarƙashin-carbon.

Yi la'akari da bayanin martabar yisti lokacin shirya giyar alkama. Don wanda ba a tace ba, ingantacciyar zuba, bar yisti a cikin dakatarwa da fakiti ba tare da faɗuwar sanyi ba. Don ƙarin bayani na kasuwanci, a hankali cire katako kuma la'akari da tacewa ko tarar wakilai kafin kwalba ko kegging. Wannan yana rage yawan yisti.

Lokacin yanke shawara tsakanin kwandishan kwalba da karfi-carbonation, la'akari da adana ƙanshi da kwanciyar hankali. Canjin kwalabe yana kiyaye yanayin yisti mai rai, yana riƙe da ƙarfin ƙamshi na tsawon lokaci. Marufi mai dacewa tare da amintattun hatimi da madaidaiciyar sararin kai yana kare esters masu canzawa yayin rarrabawa da adanawa.

Ku bauta wa ba tare da tacewa ba tare da yisti a cikin dakatarwa don ingantaccen gabatarwar Hefeweizen da isar da ƙamshi kololuwa. Ga waɗanda ke neman bayyanawa, daidaita yanayin kwanciyar hankali mai tsayi tare da taka tsantsan. Ta wannan hanyar, giya yana riƙe da halayensa yayin saduwa da tsammanin mabukaci don bayyanar da matakan carbonation.

Adana da Shawarwari na Rayuwar Shelf

Ajiye buhunan da ba a buɗe ba a wuri mai sanyi, busasshiyar wuri don kiyaye tasirin su. Bi jagororin ajiya na Mangrove Jack kuma a saka a cikin firiji idan ya yiwu.

Buhun da ba a buɗe ba zai iya zama mai ƙarfi har zuwa watanni 24 idan an adana shi daidai. Koyaushe bincika kuri'a da kwanan wata akan jakar kafin amfani da ita don tabbatar da bushewar yisti.

Idan ba za ku iya yin burodi nan da nan ba, ku adana sachets a cikin firiji. Tsofaffin sachets na iya amfana daga rehydration ko ƙaramin mafari. Wannan yana haɓaka aikin tantanin halitta kuma yana haɓaka aikin fermentation.

• Girman sachet: an yi nufin galan 5-6 (20-23 L) guda ɗaya.
• Misalin dillali: Farashin dillalan buhu-buhu daya kusan $4.99.
• Fitar kai tsaye: mai yiwuwa lokacin da sachets suka faɗi cikin rayuwar shiryayyen busassun yisti don mafi kyawun attenuation da ɗanɗano.

Lokacin sarrafa fakiti, nisantar da sauyin yanayin zafi da danshi. Ma'ajiyar M20 da ta dace tana tabbatar da ƙamshi mai ƙamshi da ƙamshi, yana goyan bayan halayen hefeweizen mai tsabta.

Layukan manyan tankuna masu juzu'i na bakin karfe a cikin injina mai tsabta. Karin bayani

Shirya matsala na gama-gari tare da Fermentation na M20

Jinkiri ko makale fermentations babban damuwa ne ga masu aikin gida ta amfani da Mangrove Jack's M20. Na farko, duba zafin fermentation. Tabbatar ya kasance cikin kewayon da aka ba da shawarar don M20 kuma tabbatar da daidaiton ma'aunin zafi da sanyio. Na gaba, tantance yiwuwar yisti. Sabbin sachets daga sanannun tushe kamar Northern Brewer ko MoreBeer sun fi kyau. Don tsofaffin fakitin yisti, yi la'akari da yin farawa ko sake shayar da yisti ɗin kafin yin tsiri don magance fermentation M20.

Matsalolin yisti na alkama na iya bayyana azaman abubuwan dandano. Ciki a yanayin zafi da yawa na iya haifar da esters da fusel alcohols, yana haifar da ɗanɗano mai kaifi ko sauran ƙarfi. Don rage esters na 'ya'yan itace, yin taki a yanayin zafi mai sanyi. Don cikakkun bayanan 'ya'yan itace, dan dan dumama fermenter don haɓaka esters na ayaba. Gudanar da zafin jiki mai aiki tare da mai sanyaya fadama ko mai kula da zafin jiki yana da mahimmanci.

Matsalolin tsabta sau da yawa suna tasowa daga ƙarancin flocculation. Don samun giya mai haske, yi amfani da ma'aikatan tarawa kamar gelatin ko gansakuka na Irish. Sanyi faɗuwar giya na tsawon sa'o'i 24-72 ko tacewa a hankali na iya taimakawa. Yayin da hazo ya zama ruwan dare a yawancin nau'ikan alkama, matakan sharewa da aka yi niyya na iya inganta sha'awar gani lokacin da ake so.

Rashin hankali na iya nuna matsalolin mash ko oxygenation. Tabbatar da haifuwar bayanin martabar mash ɗinku ta hanyar duba zafin zafin da aka yi kafin tafasa da bayan tafasa. Tabbatar da isassun iskar oxygen ko iskar oxygen a lokacin yin famfo. M20 nau'i ne mai matsakaicin rahusa. Idan nauyi na ƙarshe ya fi yadda ake tsammani, sake tantance zafin dusar ƙanƙara da lafiyar yisti don magance matsalolin yisti na alkama.

• Duba ƙimar farar da kwanan watan samarwa.
• Auna da sarrafa zafin fermentation.
• Samar da iskar oxygen mai kyau kafin yin jifa.
• Yi la'akari da mafari don tsofaffi ko al'amura marasa ƙarfi.

Wuce kima na phenolic ko alfarwa hali na iya zama daidai-style amma yana iya rinjayar ma'auni. Don rage ƙwanƙara, yi zafi a mafi zafi ƙarshen kewayon M20 don matsar da furcin phenolic zuwa ƙasa. Don jaddada alkama, matsa zuwa ƙarshen mai sanyaya kuma kula da tsayayyen yanayin hadi. Matsakaicin daidaitaccen ma'aunin abinci yana taimakawa bugun kira a cikin bayanin kula ba tare da haifar da matsalolin yisti na alkama ba.

Lokacin da kuke buƙatar dawo da niyya, bi tsarin matakin mataki don magance matsalar M20. Tabbatar da kayan yau da kullun na farko: zafin jiki, iskar oxygen, da yuwuwar yisti. Yi amfani da tausasawa mai laushi ko ƙarami mai farawa kafin ƙarin matakan cin zarafi kamar maimaitawa. Don makale fermentation M20, haƙuri da auna ayyuka yawanci mayar da aiki ba tare da cutar da dandano.

Mangrove Jack's M20 Bavarian Alkama Yisti

Mangrove Jack's M20 Bavarian Wheat Yeast busassun nau'in nau'in iri ne wanda aka tsara don giya na alkama na Jamus. An san shi da ƙamshi na ayaba da ƙamshi, da silky mouthfeel, da ƙananan yawo. Wannan ya sa ya zama kyakkyawan zaɓi don cimma ingantaccen halayen Hefeweizen.

Sachet ɗaya ya dace da har zuwa 23 L (6 US gal) na giya. Don ingantacciyar sakamako, jera shi kai tsaye a kan sayayyar wort a 64-73°F (18-23°C). Idan kun fi son shayarwa, yi amfani da nauyin yisti sau goma a cikin ruwa maras kyau a 77-86 ° F (25-30 ° C) na minti 15-30 kafin yin jifa.

Ma'auni na fermentation na asali sun haɗa da matsakaitan attenuation da jurewar barasa har zuwa kusan 7% ABV. Yisti yana samar da jiki mai laushi wanda ke ɗaukar esters da phenols da kyau. Girke-girke na Hefeweizen, Dunkelweizen, Weizenbock, da Kristallweizen sun dace da wannan nau'in.

• Marufi: busassun yisti buhun buhu; kantin sayar da firiji don tsawon rai.
• Rayuwar rayuwa: har zuwa watanni 24 ba a buɗe ba lokacin da aka yi sanyi.
• Tallace-tallacen da aka ba da shawarar: farashin misali kusa da $4.99 a kowace buhu.

Ga masu sana'ar gida suna neman dacewa da halayen alkama na Bavarian, Mangrove Jack's M20 zaɓi ne mai amfani. Lokacin da ake shirin siyan yisti na M20, tabbatar da siyan daga mashahuran masu kaya. Hakanan, bi shawarwarin ajiya don kiyaye ƙarfinsa.

Takaitaccen bayanin yisti na M20 yana taimaka wa masu shayarwa cikin hanzari don fahimtar tasirin sa akan ƙamshi, jin baki, da nauyi na ƙarshe. Yi amfani da matsakaicin yanayin zafi da buhu ɗaya don daidaitattun batches don ɗaukar bayanan martaba na alkama-giya.

Kammalawa

Mangrove Jack's M20 Bavarian Wheat Yeast ya fito waje a matsayin babban zaɓi ga masu shayarwa. An san shi don isar da ayaba na yau da kullun da esters na clove, jin daɗin baki, da hazo da ake tsammanin na Hefeweizen na gargajiya. Yin taki a cikin kewayon da aka ba da shawarar (64-73°F / 18–23°C) yana tabbatar da waɗannan abubuwan dandanon abubuwan ban sha'awa ba tare da bayanan bayanan da ba'a so ba.

Yawancin masu aikin gida suna ɗaukar M20 mafi kyawun yisti na alkama don Hefeweizen. Yana da gafartawa, yana aiki da kyau ko an kunna kai tsaye ko an sake shi don manyan batches. An tsara shi don girke-girke na galan 5-6 (20-23 L), yana goyan bayan jadawali masu amfani. Rahoton mai amfani yana nuna FG kusa da 1.013 bayan kwana huɗu a 19°C, yana nuna raguwar aiki da lokaci.

Hukuncin Mangrove Jack M20 yana da inganci sosai. Ya dace da masu sha'awar sha'awa da ƙwararrun masu neman ingantacciyar halayen Bavarian. Don tabbataccen sakamako, bi jagorar ajiya, ƙimar ƙima, da sarrafa zafin jiki. Rike da waɗannan abubuwan yau da kullun, kuma M20 za ta dogara da samar da bayanan martaba na Hefeweizen a cikin sauƙi, mai maimaitawa.

Karin Karatu

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

• Biya mai Taki tare da Lallemand LalBrew CBC-1 Yeast
• Gishiri mai Tashi tare da Yisti Fermentis SafAle BE-134
• Biya mai Hatsari tare da Yisti CellarScience Hazy