Giya mai Hatsari tare da Mangrove Jack's M29 Faransa Saison Yeast

Wani yanayi mai ban sha'awa na wani katafaren katafaren gilashi mai cike da fermenting giya na Faransa Saison, wanda aka lullube shi da kumfa kuma an saka shi da makullin iska, wanda aka saita akan benci na katako tare da kayan aikin girki a kusa. Karin bayani

Yi tsammanin bayanin martaba mai ɗanɗano, 'ya'yan itace, da barkono daga Mangrove Jack M29. An san shi da albasa, barkono, pear, bawo orange, da ayaba mai haske ko bubblegum a yanayin zafi mai zafi. Nauyin yana ƙoƙarin barin bushewa sosai, tare da ɗan bushewar acidity da ɗumamar bayanin barasa a cikin ingantattun giya.

A cikin wannan labarin, za mu gabatar da wani bita na Mangrove Jack M29. Zai mayar da hankali kan ƙimar filaye mai amfani, sarrafa zafin jiki, abun da ke cikin wort, da shawarwarin marufi. Idan kuna shirin yin fermenting tare da M29, waɗannan bayanan farko yakamata su taimaka muku saita tsammanin kuma zaɓi girke-girke waɗanda ke nuna ƙarfin nau'in.

Key Takeaways

• Yisti Saison na Mangrove Jack's M29 busasshen iri ne mai ɗaci, wanda ya dace da gidan gona da kuma irin na Belgian.
• Ragewar da aka ba da rahoton yana da girma (kimanin 85-90%), yana samar da yanayin bushewa.
• Bayanin dandano yana jingina da yaji da 'ya'yan itace tare da barkono, clove, da bayanin kula na citrus.
• Haƙurin barasa a kusa da 14% yana sa M29 ya zama mai amfani ga duka zaman da mai ƙarfi.
• Jagoran aiki na yau da kullun akan fermenting tare da M29 zai rufe fitifi, zazzabi, da haɗin girke-girke a cikin sassan masu zuwa.

Me yasa Zabi Yisti na Mangrove Jack's M29 Faransanci Saison don Brew ɗin ku

Masu aikin gida da ƙwararrun masu sana'a sukan juya zuwa Mangrove Jack don ingantaccen yisti na Faransanci na Saison. Nau'in M29 yana da daraja don ƙaƙƙarfan ragewa da kuma ikon yin taki da tsabta a yanayin zafi. Wannan ya sa ya zama cikakke don kera bushes, ales na gidan gona mai wartsake.

Wadanda suka fi son giya-gaba da yisti za su sami M29 mai ban sha'awa. Yana samar da kayan yaji, esters masu 'ya'yan itace da barkono mai daɗi waɗanda ke dacewa da lissafin malt mai sauƙi da matsakaicin hopping. Wadannan dadin dandano suna da kyau ga duka saisons na zaman da mafi girma-ABV iri, inda rikitarwa ke da mahimmanci.

Amfanin yisti yana da mahimmanci. Akwai shi a cikin busasshiyar tsari, yana da tsawon rairayi kuma yana jure wahalar jigilar kaya fiye da yisti masu yawa na ruwa. Matsakaicin matakin flocculation ɗin sa yana taimakawa a cikin tsabtar giya yayin kiyaye halayen yisti.

Lokacin yin la'akari da M29, tuna da daidaitonsa, kwanciyar hankali, da kuma yanayin gidan gona na musamman da yake kawowa a teburin. Wadannan abubuwan sun sa ya zama zaɓi na musamman ga masu shayarwa da ke da niyyar haifar da kintsattse, bushewa da bushewa da ɗan bushewar acidity wanda ke haɓaka sha a mafi girma ABV.

• Wanene ya dace: masu shayarwa suna neman babban attenuation da juriya na fermentation.
• Halaye na musamman: esters masu yaji da barkono mai daɗi waɗanda ke mamaye ƙashin bayan malt.
• Fa'idodi masu fa'ida: kwanciyar hankali tsarin bushewa, matsakaicin flocculation don daidaitaccen tsabta.

Lokacin kwatanta nau'ikan nau'ikan, Mangrove Jack's M29 ya fito fili don ikonsa na iya sarrafa ƙidayar tantanin halitta da zafi mai zafi. Yana riƙe bayanan zaɓin yisti na Faransanci na Saison wanda yawancin masu shayarwa ke so. Wannan haɗin halayen ya sa M29 ya zama babban zaɓi don tudun ruwa da ales irin na gidan gona.

Fahimtar Bayanan Haihuwar M29

Bayanin fermentation na Mangrove Jack's M29 ya bambanta, yana nufin tsayayyen bushewa sosai a cikin saisons. Ragewar da aka ruwaito ya fito daga 85-90%, tare da Beer-Analytics yana lura da takamaiman ƙimar 87.5%. Wannan yana nufin masu shayarwa za su iya tsammanin ƙarancin nauyi na ƙarshe fiye da nau'ikan alewa na yau da kullun.

Yawowar yisti matsakaici ne, yana haifar da hazo sai dai in ba a sanyaya ko tacewa ba. Wannan yanayin yana tasiri ga tsabtar giya bayan sanyaya, ya danganta da zaɓaɓɓen jirgin ruwa ko hanyar tara.

Haƙurin barasa yana kusa da 14% ABV, bisa ga bayanan masana'anta. Wannan haƙuri yana ba masu shayarwa damar kera ƙaƙƙarfan ales na gidan gona ba tare da lalata aikin yisti a mafi girman nauyin nauyi ba.

Samar da ɗanɗano a cikin M29 yana dogara ga phenolic da esters na 'ya'yan itace. Yi tsammanin bayanin kula na albasa, barkono, ayaba, pear, bawo orange, da bubblegum lokaci-lokaci. Ƙarfin Ester ya bambanta tare da zafin jiki da abun ciki na wort, don haka daidaita mash da yanayin zafi don siffar bayanin martaba.

Ganin bayanin martabar Saccharomyces cerevisiae saison a cikin M29, yana da mahimmanci don haɓaka ƙaƙƙarfan malt da hop. Ƙarfin halin yisti ya dace da tsattsauran ra'ayi, saison na gaba da yaji da fassarorin gidan gona.

Ingantacciyar kewayon Zazzabi da Zazzaɓi Na Musamman

Mangrove Jack's M29 ya yi fice a cikin kewayon dumi. Yana bunƙasa tsakanin 26-32°C (79-90°F). Wannan kewayon yana haɓaka esters masu haske da kuma barkono, yanayin gidan gona, irin na saisons.

Yawancin masu shayarwa suna farawa da sanyaya mai sanyaya. Suna nufin 18-20°C (64-68°F). Wannan farawar mai sanyaya yana taimakawa guje wa ɓacin rai da sarrafa haɓakar ester da phenolic.

Da zarar yisti ya yi aiki, bari wort ya tashi zuwa tsakiyar-zuwa babba na kewayon M29. Idan bai tashi a zahiri ba, ƙara yawan zafin jiki zuwa kusan 26 ° C bayan sa'o'i 48. Wannan yana tabbatar da cikakken attenuation da halayen saison esters.

Saisons mai zafi a saman kewayon yana ƙarfafa esters da phenolics. Yanayin zafin jiki na 30-32 ° C na iya haifar da bayyanar cututtuka masu ƙarfi da kuma yanayin barasa mai zafi. Yi hankali da matsananciyar bayanin kula mai ƙarfi ko ƙusa a cikin waɗannan yanayin zafi mai zafi.

• Ayyukan wasan motsa jiki: zazzabi mai zafi M29 a 18-20 ° C don mafi tsafta da wuri.
• Dabarun Ramp: ba da damar haɓaka kyauta ko karkata zuwa ~ 26°C bayan awanni 48 don gama fermentation.
• Tsananin zafi mai zafi: fermenting saisons zafi kusa da 32°C yana haɓaka esters; kallon ƙamshi da ƙamshi.

Madaidaicin rajistan ayyukan zafin jiki da ingantaccen mai sarrafawa suna da mahimmanci ga kewayon M29 na sama. Tsayayyen tsari yana ba da damar nau'in don nuna sarƙaƙƙiyar gidan gona tare da guje wa abubuwan dandano masu haɗari.

Kusa da wani bakin karfe mai taki mai lakabin 'Faransa Saison' tare da ma'aunin zafi da sanyio yana karanta 29°C (84°F) a cikin masana'antar giya ta kasuwanci. Karin bayani

Matsakaicin ƙima da Zaɓuɓɓuka don Busassun Yisti M29

Mangrove Jack's M29 busasshen yisti ne mai gafartawa ga masu son gida. Mutane da yawa suna mamaki game da ƙimar ƙimar M29 don daidaitaccen tsari mai gallon 5. Fara da daidaitaccen ƙimar sigar ale: kusan 0.75 zuwa 1.0 sel a kowace millilita a kowane digiri Plato. Wannan yana aiki da kyau ga mafi yawan matsakaita-ƙarfi saisons ba tare da kulawa ta musamman ba.

Busassun yisti mai ruwa M29 na iya haɓaka iyawar tantanin halitta, mai mahimmanci ga tsofaffin fakiti ko giya masu nauyi. Rehydration ya ƙunshi dumama tsaftataccen ruwa zuwa 30-35°C (86-95°F) na mintuna 15-20. Sa'an nan kuma, a hankali motsa kuma ƙara shi a cikin wort. Yawancin masu shayarwa sun tsallake rehydration kuma har yanzu suna ganin sakamako mai kyau a cikin iskar oxygen mai kyau.

Babban nauyi worts yana buƙatar ƙarin kulawa. Don giyar da ke nufin 8-10% ABV, ƙara ƙimar ƙimar M29 ko sake sake sa ruwa. Yi la'akari da mafari don ƙididdige tantanin halitta mai ƙarfi a cikin manyan nauyi na asali. Isasshen iskar oxygen a farar farar yana rage damuwa na yisti kuma yana rage haɗarin fermentation.

• Don gallon 5, madaidaicin saison mai ƙarfi: bi jagorar fakiti ko amfani da cikakken jakar buhu ɗaya a ƙimar ale na yau da kullun.
• Don 1.070-1.080 OG: haɓaka ƙimar farar da 25-50% ko sake sake yin ruwa kafin yin jifa.
• Sama da 1.090 OG ko nufin kusa da jurewar barasa: haɓaka farar ƙasa da iskar oxygen, da ƙara sinadarin yisti.

Tallafin haki shine maɓalli tare da M29. Tabbatar da adadin iskar oxygen da aka auna a lokacin girkin, ƙara daidaitaccen sinadiran yisti don girke-girke mai nauyi ko nauyi mai nauyi, kuma kula da yanayin zafi a cikin kewayon shawarar iri. Kyakkyawan iskar oxygen da abinci mai gina jiki, haɗe tare da zaɓaɓɓen ƙimar ƙima na M29, yana haifar da tsafta, mai ƙarfi mai ƙarfi.

Lokacin ƙayyade ƙimar ƙimar M29, yi la'akari da nauyi na wort, shekarun yisti bushe, da manufa ABV. Waɗannan abubuwan suna yin tasiri ga yanke shawara tsakanin faɗakarwa kai tsaye, busassun yisti rehydration M29, ko gina mafari. Aiwatar da abubuwan haɓaka masu ra'ayin mazan jiya don ƙalubalen worts don kiyaye lafiyar yisti da ingancin giya.

Haɗin Wort da Kuɗin Hatsi don Salon Saison

Don lissafin hatsi mai sauƙi na saison, bari yanayin yisti ya haskaka. Yi amfani da malt ɗin tushe kamar Pilsner ko kodadde ale malt don haske, tsaftataccen ƙashin baya. Vienna ko haske Munich na iya ƙara taɓawa na gurasa ba tare da rinjayar dandano ba.

Ka kiyaye malts na musamman kadan. Ƙara kashi 5-10% na alkama ko hatsi mai laushi don haɓaka riƙe kai da jin daɗin baki. Ƙananan ɓangaren haske na caramel malt na iya ƙara jiki. Amma a guji kristal mai nauyi ko gasasshen malts, saboda suna iya rufe bakin esters.

• Tushen malt: 85-95% Pilsner ko kodadde ale.
• Tallafin malts: 3-8% Vienna ko Munich haske.
• Adjuncts da ƙwarewa: 2-6% alkama, hatsi, ko caramel mai haske.

Shirya zaɓin malt don M29 don haɗa kayan yaji, barkono, da bayanan citrus. Bayanin fermentation na M29 zai mamaye, don haka daidaita launin hatsi da zaki don kiyaye yisti a cikin tabo.

Target wort nauyi don saisons dangane da salo da burin barasa. Yawancin saisons suna farawa matsakaici, kusa da 1.050–1.060 OG. Farmhouse sau uku ko mafi ƙarfi iri na iya matsawa sama. Daidaita abubuwan haifuwa don isa ga ABV da ake so ba tare da ɗimbin haifuwa ba.

Nufin zafin dusar ƙanƙara a gefen ƙasa don haɓaka haifuwa. Don saisons, dusar ƙanƙara a kusa da 148-150F (64-66°C) yana fifita mafi sauƙi masu sukari. Yi amfani da ƙaramin adadin malt diastatic ko ingantaccen malt tushe idan kun shirya babban kayan haɗin gwiwa.

Lokacin zayyana lissafin hatsin saison, yi tunani game da ma'auni. Bari malt ya goyi bayan jiki da launi yayin da zaɓin malt don M29 da tsarin mash suna ba da haifuwa. Wannan hanya tana taimaka wa M29 cimma busasshen gamawa da ɗabi'a mai daɗi.

Zaɓuɓɓukan Hop da Yadda Suke Mu'amala da Fayil ɗin Flavor na M29

Mangrove Jack's M29 an san shi da barkono da 'ya'yan esters. Lokacin zabar hops don saison, la'akari da yisti a matsayin babban hali. Zaɓi hops wanda ko dai ya dace da lemu da bayanin kula na pear ko samar da wani abu mai bambanta.

Don dandanon gidan gona na gargajiya, hops na Turai suna da kyau. Saaz, Gabashin Kent Goldings, da Styrian Goldings suna ƙara bayanin kula na ganye da na fure. Yi amfani da su don tallafawa halin M29. Nufin matsakaicin ɗaci kuma a mai da hankali kan ƙari na ƙarshen don ƙamshi don haskaka yisti.

Amurkawa na zamani da na kudanci hops na iya haifar da bambanci mai ƙarfi da M29. Citrus da piney hops suna ƙara naushi mai ƙarfi ga brews na zamani. Yi la'akari da abubuwan da aka ƙara a ƙarshen ruwa ko busassun hopping don nuna waɗannan mai ba tare da yin galaba akan esters yisti ba.

Daidaita farashin hop bisa ga rawar da ake so. Don saisons na gaba da yisti, kiyaye IBU matsakaici kuma a jaddada kammala hops ko bushewar bushewa. Yin tsalle-tsalle mai yawa zai iya rufe yisti, yana sa giya ya ɗanɗana kamar IPA.

• Haɓakawa: Saaz da Gabashin Kent Goldings don haɓaka kayan yaji na gidan gona.
• Bambanci: Citra, Amarillo, ko Nelson Sauvin don ɗaga citrus lokacin yin hopping da M29.
• Dabarar: Late kettle whirlpool da busassun hop don ƙamshi ba tare da ɗaci ba.

Duba hop haɗawa M29 azaman ƙalubalen ma'auni. Daidaita citrus da aka samu hop, na ganye, ko na fure tare da lemu na yisti da esters pear don jituwa. Don bambanta, zaɓi hops na zamani masu ƙarfin hali kuma rage abin rufe fuska ta hanyar daidaita wadatar malt.

Lokacin yin girke-girke, fara da ƙananan batches. Gwaji tare da lokacin hop da ƙima don cimma daidaitattun daidaito. Wannan dabarar tana ba ku damar haɓaka haɗin haɗin hop ɗinku na M29, ko kun fi son bambance-bambancen dabara ko m.

Kusa da koren hop cones waɗanda aka girbe sabo, suna walƙiya ƙarƙashin hasken yanayi mai dumi tare da bango mai laushi. Karin bayani

Chemistry na Ruwa da La'akarin Mash don Farmhouse Ales

Fara da tsabtataccen bayanin martaba na ruwa. Don bayanin martabar ruwa saisons, yi nufin rabon chloride-to-sulfate wanda ɗan ƙaramin fifikon sulfate. Wannan matsakaicin sulfate yana haɓaka bushewa da cizon hop, yana kiyaye yanayin yisti mai laushi, barkono.

Kafin yin burodi, duba matakan carbonate. Manyan matakai na iya kashe miyagu mai laushi a cikin girke-girke na saison. Yi amfani da ruwan baya osmosis ko tsarma kayan aiki na birni don kula da bayanin martaba mai hankali.

Mash pH na M29 ya kamata ya kasance kusa da 5.2-5.4 a zazzabi na mash. Wannan kewayon yana haɓaka aikin enzyme kuma yana tabbatar da ƙwayar ƙwayar ƙwayar cuta sosai. Yi amfani da ingantaccen pH mita kuma daidaita tare da calcium chloride, gypsum, ko acid-aji abinci don cimma burin.

Calcium yana da amfani amma ya kamata ya zama matsakaici. Nufin isassun Ca2+ don tallafawa lafiyar yisti, flocculation, da aikin enzyme ba tare da ba da ɗanɗanon ruwa mai ƙarfi ba. Maƙasudi na yau da kullun a kusa da 50-100 ppm calcium sun dace da salon gidan gona.

Shirya jadawali na dusar ƙanƙara wanda ke son haifuwa. Yi amfani da ƙananan zafin jiki na saccharification, kamar 148-152°F (64-67°C), don samar da mafi sauƙin sukari. Wannan nau'i-nau'i da kyau tare da babban haɓakar M29, da nufin ingantaccen bushewar bushewar saisons.

Lokacin daidaita ma'adanai, yi ƙananan matakai. Ƙara gypsum don ƙara sulfate da calcium chloride don kasancewar malt mai zagaye. Daidaita waɗannan abubuwan ƙari don haɓaka barkono, esters masu 'ya'yan itace na M29 ba tare da rufe su ba.

Don ingantattun sakamako, bin diddigin mash pH da daidaitawar ionic a cikin kowane tsari. Matsakaicin bayanin martabar ruwa saisons ya dogara da tsayayyen mash pH don M29 da kuma ilimin sunadarai na ruwa wanda ke mutunta yanayin bayyanar yisti.

Jadawalin Haihuwa da Zaɓin Jirgin Ruwa

Lokacin zabar fermenter don saison, yi la'akari da sikelin shayarwar ku da abubuwan da kuke so. Bakin fermenters na conical suna ba da fa'ida a cikin cire yisti da sarrafa zafin jiki. Don ƙananan batches da tsabta, gilashin carboys ne mai kyau zabi. Masu farawa za su iya fifita fermenters na abinci na filastik don sauƙi da araha.

Ƙirƙirar jadawalin fermentation na M29 wanda ke farawa da yanayin sanyi. Tsakanin 18-20 ° C yana ba da yisti damar kafa tushe mai tsabta. Bayan sa'o'i 48, saka idanu ayyukan kulle iska da krausen. Idan aiki yana jinkirin, ƙara yawan zafin jiki zuwa 26-32 ° C don haɓaka keɓaɓɓen bayanin martabar saison.

lokacin mafi yawan aiki, kiyaye daidaitaccen yanayin zafi. Wannan yana haɓaka cikakken attenuation kuma yana haɓaka bayanin yanayin barkono na M29 da 'ya'yan itace. Yi amfani da ɗakin haki ko amfani da bel mai zafi don sarrafa zafin yanayi. Mai sarrafa zafin jiki yana da mahimmanci don hana matsananciyar jujjuyawar zafin jiki.

Tsawon lokacin fermentation yana rataye akan nauyin giya da ƙimar farar. Biya tare da ƙananan nauyi zuwa matsakaicin nauyi sau da yawa suna nuna aiki mai ƙarfi a cikin rana ta farko. Za su iya ƙarasa fermentation na farko da sauri a yanayin zafi mafi girma. Dogayen yanayin yanayin sanyi yana da mahimmanci don tsufa don samun tsabta da tsaftace ɗanɗano.

• Zaɓuɓɓukan jirgin ruwa na haƙori: ɗauki ɗan leƙen asiri don girbin yisti, carboy don duba gani, ko filastik don sauƙin sarrafawa.
• Jadawalin fermentation na M29: farar sanyi, tantancewa a sa'o'i 48, haɓaka zuwa manufa idan an buƙata, kiyaye ta mafi girma, sannan sannu a hankali.
• Kayan aikin sarrafa zafin jiki: bel ɗin zafi, kuɗaɗen da aka rufe, ɗakunan fermentation, ko mafita na dumama yanayi.

Ajiye cikakken rikodin yanayin zafi da karatun nauyi. Cikakken log yana sauƙaƙe kwafin brews mai nasara. Tabbatar cewa zaɓin jirgin ruwa na fermentation ya daidaita tare da tafiyar aiki da sararin samaniya don kiyaye daidaito da inganci.

Kulawa da Haɗin Kai: Nauyi, Zazzabi, da Alamun Ji

Fara ta hanyar bin diddigin karatun M29 daga farkon. Yi rikodin asalin nauyi sannan ɗauki karatun yau da kullun na ƙarfin ƙarshe har sai sun daidaita na sa'o'i 48-72. M29 yawanci ya kai matakan raguwa na 85-90%. Yi amfani da tsaftataccen hydrometer ko refractometer tare da gyaran barasa don ingantacciyar ma'auni.

Ajiye tarihin zafin jiki mai sauƙi. Yi rikodin yanayin ɗaki da wort kowane sa'o'i kaɗan a cikin kwanaki biyu na farko da kullun bayan haka. M29 na iya fuskantar tashin hankali kyauta, don haka shigar da waɗannan yanayin zafi yana taimakawa daidaita samar da ester tare da canjin yanayin zafi. Wannan bayanin yana taimakawa wajen yanke shawarar lokacin da za'a sanyaya ko rufe fermenter.

Yi amfani da alamomin azanci don tantance lafiyar yisti. Kamshin makullin iska da ƙaramin samfurin nauyi don rubutu na saison na yau da kullun kamar barkono, albasa, pear, da lemu. Waɗannan ƙamshi yawanci suna nuna yisti mai aiki da lafiya.

Yi hankali ga alamun gargaɗi. Ƙunƙarar nauyi, ƙamshi-kamar ƙamshi, ko ƙananan krausen wanda ba zai taɓa tasowa ba zai iya sigina batutuwa kamar ƙarancin farar fata, ƙarancin iskar oxygen, ko ƙarancin abinci. Magance waɗannan matsalolin da sauri don hana fermentations makale.

• Yadda za a yi aiki a kan tsayayye nauyi: tabbatar da zafin jiki, tarihin iskar oxygen, da ƙimar farar mai yuwuwa kafin ƙara abubuwan gina jiki ko sabon mai farawa.
• Amsa zuwa ga bayanin kula masu ƙarfi: bincika yanayin kwanan nan kuma la'akari da sanyi mai sanyi ko sake sakewa tare da ingantaccen al'ada idan an tabbatar da damuwa.
• Lokacin da za a bar shi shi kaɗai: Tsayayyen karatun nauyi M29 da tsayayyen alamun azanci yana nufin giya yana buƙatar lokaci don tsaftacewa da gama sanyaya.

Haɗa bin diddigin lambobi tare da hankalin ku don kyakkyawan sakamako. Karatun nauyi M29 yana ba da ci gaba na haƙiƙa, rajistan ayyukan zafin jiki yana bayyana alamu, da alamun haƙori suna ba da gargaɗin farko. Tare, suna jagorantar ku zuwa ga saison mai tsabta, mai rai.

Sarrafa Hatsarin Haki Mai Girma

Mangrove Jack's M29 na iya samar da esters masu rai lokacin dumi, amma M29 babban haɗarin zazzabi ya tashi kusa da 32°C (90°F). A wannan kewayon, damuwa na yisti na iya haifar da phenolics mai ƙarfi da ƙarfi, bayanin kula. Waɗannan bayanin kula suna iya rufe ɗanɗanon barkono da ɗanɗanon 'ya'yan itace. Masu shayarwa suna shirin saison dumi ya kamata su mutunta iyakokin.

Don sarrafa zafi mai zafi, fara mai sanyaya. Yi zafi tsakanin 18-20 ° C kuma ajiye wort a can na tsawon sa'o'i 36-48 na farko. Matsakaicin sarrafawa daga baya zai kori bayanin martabar ester da ake so ba tare da haifar da wuce gona da iri ba saison yisti yana da wuyar shiga lokacin damuwa.

Oxygenation da kuma adadin kuzari al'amarin. Isasshen iskar oxygen a iskar da lafiyayyen sel yana yanke damuwa kuma yana rage damar samuwar sauran ƙarfi. Don batches masu nauyi, ƙara yawan farar farar da ƙara abubuwan gina jiki na yisti. Wannan yana taimakawa guje wa makale ko matsananciyar fermentation kuma yana iyakance haɗarin zafin jiki na M29.

Kula da alamun matsala: bayanin kula mai kaifi, zafi mai zafi, ko tsayayye nauyi. Idan bayanin kula da sauran ƙarfi ya bayyana, rage zafin jiki kuma kimanta lafiyar yisti. Hannun hankali yakan taimaka; a cikin matsanancin yanayi, maimaitawa tare da sel masu aiki na iya ceton fermentation. Wannan yana rage abubuwan dandano saison yisti na iya ɗauka a cikin giyan da aka gama.

• Fara sanyi (18-20 ° C) kuma riƙe tsawon sa'o'i 48
• Ƙara zafin jiki a hankali don siffanta esters
• Tabbatar da karfi oxygenation da abinci mai gina jiki
• Ƙarfafa farar ga giya masu nauyi
• Ƙananan zafi ko motsa yisti idan bayanin kula ya fito

Kwangila, Balagawa, da La'akari da Marufi

Bayan fermentation na farko, matsar da giya zuwa wuri mai sanyaya dan kadan don sanyaya. Ƙananan yanayin zafi yana taimakawa yisti tsaftace abubuwan dandano kuma bari barbashi su daidaita. Mangrove Jack's M29 yana da matsakaita flocculation, don haka sa ran wani yisti ya kasance a cikin dakatarwa.

Balaga don saison ya bambanta da ƙarfi. Don madaidaicin-ƙarfin ales, makonni biyu zuwa huɗu na kwandishan galibi suna sassauƙa esters da daidaita phenolics. Don mafi girma ABV saisons, ƙara lokacin maturation saison don ba da damar bayanan barasa masu zafi don haɗawa da laushi.

• Hadarin sanyi ko tara zai iya saurin bayyanawa idan ana son zubo mai haske.
• Yi amfani da tara mai laushi lokacin da kake son adana ƙamshi mai ƙamshin yisti.
• Yi la'akari da barin wasu yisti don kwandishan kwalban halitta idan kun fi son carbonation mai rai.

Matsayin carbonation yana bayyana yawancin halayen saison. Nufi don raye-rayen carbonation mai ban sha'awa lokacin shirya giya saison don jaddada barkono da bayanin kula. Tabbatar da ƙarfin ƙarshe ya tsaya tsayin daka a cikin kwanaki da yawa kafin kwalban don guje wa wuce haddi daga sauran abubuwan haifuwa.

Lokacin zabar tsakanin kegging da kwalabe, tuna cewa kwandishan kwalban yana buƙatar ƙididdige ƙididdiga a hankali da matuƙar haƙuri. Tace kafin tilasta-carbonating a cikin keg zai samar da tabbataccen sakamako mai haske amma yana cire yisti mai sanyaya. Daidaita tsarin marufin ku zuwa jin bakin da ake so da rayuwar shiryayye.

Shirya matsala na gama gari tare da Fermentations M29

Haɗin da aka dakatar da shi lamari ne na gama gari tare da Mangrove Jack's M29. Dalilan sun haɗa da rashin ƙarfi, ƙarancin iskar oxygen, ko haɓaka babban nauyi ba tare da daidaita yisti ba. Don magance fermentation mai makale, a hankali dumi yisti zuwa saman sa. A hankali aerate idan har yanzu fermentation yana aiki kuma ƙara daidaitaccen sinadiran yisti. Idan babu wani aiki bayan sa'o'i 48-72, sake maimaita tare da nau'in ale mai lafiya kamar Wyeast 3711 ko White Labs WLP565.

Bayanan bayanan barasa mai narkewa da fusel suna ba da shawarar damuwa da yisti ko yawan zafin jiki yayin fermentation. Don guje wa waɗannan batutuwa, sarrafa zafin fermentation kuma tabbatar da ƙimar ƙimar da ta dace. Koyaushe oxygenate wort kafin yin tsiro kuma tabbatar da yuwuwar yisti, har ma da tsofaffi ko fakitin da aka adana.

Esters ko phenolics da ke mamaye ɗanɗanon suna nuna damuwa na yisti ko yawan zafin jiki. Don hana wannan, sarrafa zafin fermentation kuma yi amfani da ƙimar ƙimar da ya dace. Oxygenate wort kafin fara da kuma duba yiwuwar yisti, har ma da tsofaffi ko fakitin da aka adana.

Tsaftace da hazo mai ɗorewa sun zama ruwan dare tare da matsananciyar flocculation saison. Don inganta haske, yi amfani da kwandishan sanyi, abubuwan tarawa kamar gelatin ko isinglass, ko tacewa haske. Ka tuna, wasu hazo sun dace da ales na gidan gona kuma baya nuna laifi.

• gyare-gyare na gama gari don batches da suka tsaya:
• Ƙara zafin jiki a hankali da 2-4°F don ƙarfafa aiki.
• Ƙara oxygen idan samar da CO2 yana nan kuma yisti har yanzu yana aiki.
• Kari tare da sinadarin yisti ko ma'adanai masu ganowa.
• Yi maimaita tare da yisti mai ƙarfi, mai jituwa idan ba a dawo ba.
• Magance abubuwan ban sha'awa:
• Ƙarƙashin yanayin zafi na fermentation kuma kauce wa hawan zafi.
• Tabbatar da ƙimar ƙima da iskar oxygenation don busawa na gaba.
• Yi la'akari da ɗan gajeren hutu mai dumi ko maɓalli daban-daban don rage damuwa.
• Inganta tsabta:
• Ciwon sanyi na kwanaki da yawa kafin marufi.
• Yi amfani da tarawa ko tacewa a hankali.
• Karɓar hazo mai haske idan ya dace da bayanin martabar saison.

Don gyara matsala na M29 na tsari, adana cikakkun bayanai na ranar farar, nauyi, yanayin zafin jiki, da kowane matakan oxygenation. Waɗannan bayanan suna taƙaita lokacin ganewar asali lokacin da matsalolin fermentation na saison suka bayyana. Kula da hankali ga ƙimar ƙira, iskar oxygen, da sarrafa zafin jiki sune mafi sauri hanyoyin gyara fermentation M29 da hana maimaita batutuwa.

Wurin dakin gwaje-gwaje tare da masanin fasaha yana nazarin nunin faifai a ƙarƙashin na'urar hangen nesa kusa da filayen Erlenmeyer masu cike da amber guda uku akan benci mai tsabta, hasken wuta mai dumi, ɗakunan tuluna a baya. Karin bayani

Ra'ayoyin girke-girke da Misalin Gina Amfani da M29

Fara da saison gidan gona na gargajiya a matsayin tushe mai ƙarfi. Mix 85-90% Pilsner malt tare da 5-10% alkama ko Vienna. Mash a ɗan ƙaramin zafin jiki don haɓaka haifuwa. Nufin ainihin nauyi wanda ya dace da barasa da kuke so ta ƙara (ABV).

Sanya M29 a 18-20 ° C kuma bar shi ya tashi kyauta zuwa 26 ° C. Wannan kewayon zafin jiki yana da mahimmanci don haɓaka bayanan ester da barkono da ake so.

Don yin saison ABV mafi girma, ƙara yawan abubuwan da za a iya haifuwa da ƙimar farar yisti. Gabatar da iskar oxygen a lokacin faduwa kuma la'akari da ƙara abubuwan gina jiki yisti a cikin sa'o'i 24 na farko. Waɗannan gyare-gyare suna tabbatar da M29 ya ƙare tsabta kuma yana sarrafa damuwa na osmotic yadda ya kamata.

• Misali saison gina don ƙananan ABV: OG 1.044, 88% Pilsner, 7% alkama, 5% Vienna; Sa'a mai zafi; m29; fara 18 ° C, tashi kyauta zuwa 24-26 ° C.
• Misali saison ginawa don mafi girma ABV: OG 1.066, 80% Pilsner, 10% Munich, 10% sugar adjunct; matsakaicin sauti; oxygenate; saka idanu sosai.

Bambance-bambancen da ke motsa hop suna ba da damar hops suyi hulɗa tare da yisti. Zaɓi Saaz ko Styrian Goldings don kayan yaji da bayanin fure. Don bambanta, haɗa citrus hops na zamani kamar Citra ko Amarillo. Ci gaba da ɗaci don tabbatar da cewa M29 ya kasance tauraro na bayanin dandano.

Saisons masu yaji ko ƴaƴan itace suna amfana daga ƙarawar marigayi. Haɗa bawon citrus, fashe barkono, ko 'ya'yan itacen dutse yayin sanyaya don adana ƙamshi masu canzawa. M29's orange, pear, da barkono bayanin kula sun cika waɗannan dalla-dalla dalla-dalla da kyau.

• Lissafin hatsi mai sauƙi: Pilsner malt tushe, ƙaramin alkama, mash don haɓaka.
• Shirye-shiryen zafi da zafin jiki: 18-20 ° C farawa, ba da damar tashi kyauta zuwa tsakiyar 20s Celsius.
• Lokacin daidaitawa: Ƙara kayan yaji ko 'ya'yan itace bayan farko don kiyaye ƙamshi mai haske.

Waɗannan girke-girke na M29 suna aiki azaman mafari don tafiyar ku. Jin kyauta don daidaita lissafin hatsi, OG, da zaɓin hop don ƙirƙirar saison na musamman. Misalin da aka gina yana ba da ƙayyadaddun tsari don gwaji da gyarawa.

Kwatanta da Alamomin Mahimmanci: Yadda M29 Ke Yi A Duniyar Gaskiya

Ma'auni na Mangrove Jack M29 akai-akai suna nuna babban fa'ida na 85-90%, matsakaita flocculation, da tsayayyen aiki a yanayin zafi mai zafi. Wannan ya sa M29 ya zama abin dogaro ga masu shayarwa da ke neman busasshen saison gaba da yisti. Halayensa sun daidaita daidai da bayanin martabar da ake so.

A cikin kwatancen duniyar gaske, M29 sau da yawa yakan ƙetare yeasts na tsaka tsaki tare da phenolic da yanayin yaji. Dukansu masu aikin gida da ƙwararrun masu sana'a akai-akai sun haɗa da M29 a cikin saison su da girke-girke na gidan gona. Ana bikin ne don samar da esters barkono da tsaftataccen bushewa. Rahoton amfani yana kama da jagorar masana'anta akan zafin jiki da sakamakon dandano.

Lokacin kwatanta M29 zuwa sauran yeasts saison, bambancinsa a cikin attenuation da haƙurin zafi yana bayyana. M29 yana yin zafi sosai kuma yana jure yanayin zafi ba tare da ɗanɗano ba. Yayin da wasu nau'ikan saison na iya ba da kayan yaji mai laushi ko ƙarin bayanan ester na ayaba, wani lokacin suna barin giya mafi girma a ƙarfin ƙarshe.

Ƙarfin Mangrove Jack M29 ya sa ya dace don girke-girke masu yin yisti. Zaɓi M29 idan kuna nufin samun yisti ya zama tauraro a cikin kodadde, saison-malt ko kuma wani gidan gona. Bai dace da malt-gaba saisons inda m caramel ko biscuit malts ke buƙatar zama sananne.

• Performance: High attenuation, abin dogara dumi-zazzabi fermentation.
• Flavor: Furancin esters masu yaji da 'ya'yan itace tare da nau'ikan ale mai tsaka tsaki.
• Yi amfani da lokuta: Mafi kyawun lokacin da yanayin yisti ya kasance tsakiyar giya.

Ga masu shayarwa da ke kwatanta zaɓuɓɓukan iri, gwada ƙananan batches yana da mahimmanci. Wannan yana ba da damar kimanta M29 akan fitattun nau'ikan saison. Dandanawa gefe-da-gefe yana bayyana yadda M29 ke bushewar giya kuma yana jaddada phenolic yaji. Waɗannan gwaje-gwajen suna ba da ma'auni masu amfani don jagorantar zaɓin girke-girke da sarrafa fermentation.

Tsaro, Adana, da Tukwici na Siyayya don Yisti Jack Mangrove

Don kyakkyawan aiki, adana yisti na Mangrove Jack a cikin wuri mai sanyi, bushewa. Firiji yana da kyau don fakitin da ba a buɗe ba. Wannan hanya tana ƙara rayuwar shiryayye kuma tana kula da ingancin fermentation.

Lokacin siyan M29, zaɓi ingantattun masu siyar da gida ko dillalai masu izini na Mangrove Jack. Koyaushe bincika abubuwan samarwa da kwanakin ƙarewa. A kula da lambobi idan an bayar. Siyan daga amintattun tushe yana rage haɗarin karɓar gurɓatattun samfuran ko na jabu.

Bi umarnin mai ƙira don samun sakamako mafi kyau. Idan ka fi so, za ka iya kai tsaye jefa busassun yisti a cikin wort. Koyaushe kiyaye tsaftar tsafta yayin sarrafa yisti don gujewa gurɓatawa.

Amintaccen M29 ya yi daidai da sauran yisti masu ƙima. Ba shi da wani hatsari na musamman da ya wuce irin haɗarin da ke tattare da yin giya. Tabbatar cewa kayan aikinku sun kasance masu tsabta kuma ku bi ƙa'idodin samar da barasa na gida idan kuna shirin siyar da giyar ku.

• Ajiye fakitin da ba a buɗe ba don haɓaka aiki.
• Tabbatar da samarwa/kwanakin karewa kafin siyan.
• Yi amfani da kayan aiki masu tsafta da sanitizer yayin shan ruwa ko farar ruwa.
• Ajiye bayanan mai kaya da tsari don ingantaccen sa ido.

Idan dole ne ka adana fakitin da aka buɗe na ɗan gajeren lokaci, sake rufe su kuma sanya su sanyi. Don dogon ajiya, kiyaye yanayin sanyi da ƙarancin zafi yana da mahimmanci don adana yuwuwar yisti.

Lokacin siye, ba da fifiko ga ƴan kasuwa masu daraja. Tabbatar da manufofin dawowa ko maye gurbin su. Shafaffen lakabi da bayanin tsari mai ganowa sune mabuɗin don tabbatar da daidaiton aiki yayin siyan M29 don aikin ku na gaba.

Kusa da kwandon filastik da aka lika mai lakabin Brewer's Yeast, cike da granules na beige, wanda ya ke kan wani wuri mai tsaka tsaki tare da laushi, watsa haske da inuwa mai laushi. Karin bayani

Kammalawa

Yisti na Mangrove Jack's M29 na Faransanci Saison ingantaccen zaɓi ne don bushe bushe, yaji, da ƴaƴan gidan gonaki. Lokacin da fermented a cikin ta 26-32 ° C yankin ta'aziyya, yana haifar da attenuation mai girma da ingantaccen bayanin martaba. Wannan ya sa M29 ya zama kyakkyawan zaɓi don saisons da sauran salon rustic.

Don cimma sakamako mai sarrafawa, sanya yisti a yanayin zafi na al'ada (18-20 ° C). Bada shi don daidaitawa, sannan ƙarfafa hawan zuwa 26 ° C bayan sa'o'i 48 don ingantaccen phenolics da bushewa. Don batches masu nauyi, ƙara yawan farar farar da iskar oxygenation don hana rumfuna da kiyaye tsabtataccen gamawa.

Zaɓi takardar lissafin hatsi mai sauƙi kuma zaɓi hops waɗanda ke dacewa da halayen yisti, maimakon yin gasa da shi. Ma'ajiyar da ta dace, kulawa ta kusa da fermentation, da gyare-gyare akan lokaci sune mabuɗin don guje wa batutuwan gama gari. A taƙaice, nau'in M29 yana da ma'ana kuma mai gafartawa, yana mai da shi zaɓi mai dogaro ga masu sana'a da ke da niyyar ƙirƙirar ingantattun ales na gidan gona.

Karin Karatu

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

• Gishiri mai Haihuwa tare da Farin Labs WLP590 Faransa Saison Ale Yisti
• Biya mai Hatsari tare da Yisti CellarScience Hazy
• Gishiri mai Tashi tare da Yisti Fermentis SafLager S-23