Giya Mai Haɗawa da White Labs WLP005 British Ale Yist

Gilashin giyar giya ta Burtaniya mai ɗumi a kan teburin katako tare da hops, sha'ir, da kayan aikin giya a cikin ɗakin giya na gida na Burtaniya. Danna ko danna hoton don ƙarin bayani.

Key Takeaways

• WLP005 Yis ɗin Ale na Burtaniya ya dace da malt na ales na Ingilishi da kuma malt na gargajiya.
• Sashe Na Lamba. WLP005 da STA1 Sakamakon QC: Mara kyau su ne cikakkun bayanai na asali.
• Yin amfani da WLP005 yana samar da daidaiton esters da kuma laushin malt idan aka sarrafa shi yadda ya kamata.
• Yi tsammanin jagora mai amfani kan yadda ake sarrafa bugun jini, sarrafa zafin jiki, da kuma daidaita yanayin jiki a cikin cikakken bita.
• Wannan bita na WLP005 yana da nufin taimaka wa masu yin giya na gida na Amurka su zaɓi kuma su yi amfani da nau'in da ƙarfin hali.

Bayani game da White Labs WLP005 British Ale Yist

WLP005 nau'in giya ne na gargajiya, wanda masu yin giya na gida da masana'antun giya na sana'a da yawa ke so. An san shi da tsabta da kuma salon burodi. Wannan yana tallafawa giyar Ingila mai kama da malt, yana tabbatar da ɗanɗano mai kyau ba tare da wuce gona da iri na hops ko malt ba.

Bayanan yeast na White Labs sun nuna raguwar kusan kashi 67%–74% da kuma yawan flocculation. Wannan yana nufin za ku iya tsammanin giya mai tsabta bayan an yi amfani da ita. Kwayoyin suna daidaita sosai, wanda ke haifar da samfurin ƙarshe mai haske.

Tsarin yisti na ale na Burtaniya yana nuna ɗanɗanon ester mai sauƙi, yana ƙara ɗanɗanon 'ya'yan itace masu laushi. Yana jingina ga ɗanɗanon hatsi, kamar biskit. Waɗannan halaye sun dace da ɗanɗanon ɗanɗanon Ingilishi, ɗanɗanon ale mai haske, da ɗanɗanon ale mai launin ruwan kasa.

• Yanayin fermentation: 65°–70°F (18°–21°C) kamar yadda aka bayyana a cikin White Labs yeast.
• Juriyar barasa: matsakaici, kusan kashi 5-10% na ABV, don haka yana aiki mafi kyau a cikin salon Ingilishi mai ƙarfi na yau da kullun.
• Flocculation: babba, yana taimakawa wajen sharewa da sauri da kuma sauƙin tara ko marufi.

White Labs ta ba da shawarar amfani da WLP005 don yin giya mai suna English Bitter, Pale Ale, Porter, Stout, da Old Ale. Don giya mai nauyi mai yawa, yi la'akari da manyan giya ko dabarun da aka haɗa don cimma raguwar da ake so.

Lokacin da kake shirin girke-girke, duba bayanin WLP005. Haɗa lissafin malt da jadawalin fermentation zuwa bayanin yisti na ale na Burtaniya. Ƙananan gyare-gyare ga zafin jiki da saurin juyawa na iya ƙara ƙarfin yisti.

Me yasa Za a Zaɓar White Labs WLP005 British Ale Yist don Turanci Ales

Ana bikin WLP005 saboda iyawarsa ta fitar da dandano mai daɗi da kuma ɗanɗano a cikin al'adun gargajiya na Ingilishi. Wannan ya haɗa da almond kamar Maris Otter da Golden Promise. Yana ƙara zurfin almond, yana tabbatar da cewa almond ɗin tushe ya kasance a bayyane.

Tsarin ester na yisti yana da sauƙi, wanda ke taimakawa wajen kiyaye halayen Turanci na gargajiya a cikin giyar. Wannan siffa tana da amfani musamman ga bitters na zaman da kuma pale ales na gargajiya. Yana tabbatar da cewa giyar ta kasance daidai da tushenta na gargajiya ba tare da yin 'ya'yan itace da yawa ba.

Idan aka kwatanta da WLP002, WLP005 yana nuna ɗan raguwar ƙarfi, wanda ke haifar da bushewar fata. Duk da haka, yana kiyaye ƙashin bayan malt mai ƙarfi. Wannan ya sa ya dace don ƙirƙirar ɗanɗano mai daidaito, masu ɗaukar kaya masu ƙarfi, da amber ales waɗanda ke da cikakken jiki amma ba su da kyau.

Amfanin WLP005 wani muhimmin ƙarfi ne. Yana iya jure nau'ikan nauyi iri-iri, tun daga giya mai ƙarancin ƙarfi zuwa tsofaffin giya masu ƙarfi da kuma giyar sha'ir. Yana aiki cikin matsakaicin jure wa barasa. Wannan sauƙin amfani ya sa ya zama zaɓi mai aminci ga masu yin giya waɗanda ke neman ingantaccen haske na malt a cikin salo daban-daban.

• Mafi kyau tare da sha'ir da aka yi da malt da aka yi da ƙasa da kuma malt na gargajiya na Ingilishi
• Esters masu laushi, mai da hankali kan malt
• Matsakaicin raguwa don daidaito a cikin 'ya'yan itatuwa da masu ɗaukar kaya

Zafin Jiki da Gudanar da Jiki don Mafi Kyawun Sakamako

White Labs ta ba da shawarar yin amfani da WLP005 a cikin zafin jiki tsakanin 65°–70°F (18°–21°C) don samun sakamako mafi kyau. Wannan kewayon yana tabbatar da yanayin giya na gargajiya na Ingilishi wanda aka san WLP005 da shi.

Yin ferment a zafin jiki na 65-70°F yana haifar da yanayin malt-forward tare da ƙarancin esters. Idan kuna nufin yanayin zafi mai zafi, kuna iya ganin ƙaruwar raguwa da ƙarin ɗanɗano na 'ya'yan itace. Zaɓi zafin da ya dace da manufofin salon ku.

Yin amfani da firiji mai keɓancewa da kuma ingantaccen mai sarrafa zafin jiki yana sauƙaƙa sarrafa zafin jiki. Waɗannan kayan aikin suna taimakawa wajen kiyaye yanayi mai kyau yayin girkawa. Suna hana canjin zafin jiki wanda zai iya danne yis ɗin.

• Sanya yisti mai lafiya kuma ku yi nufin yin aiki mai ƙarfi a cikin iyakar da aka ba da shawarar.
• Kula da yanayin muhalli don kada zafin da ke fitowa daga fermentation ya ɗaga yanayin zafi sama da abin da aka nufa.
• A guji fallasa yisti ga zafi mai yawa yayin jigilar kaya ko ajiya kafin a jefa shi.

Ya kamata a kammala fermentation na farko da rage raguwar kusan kashi 67–74% lokacin da ake fermentation a cikin kewayon da ake so. Ƙananan gyare-gyaren zafin jiki na iya yin tasiri ga halin ƙarshe ba tare da canza girke-girke ba.

Don daidaiton rukuni, ajiye tarihin yanayin zafi da sakamako. Kwatanta bayanai kan fermentation a 65-70°F na iya taimakawa wajen inganta tsarin ku. Yana inganta maimaitawa yayin amfani da WLP005.

Kusa da gilashin giya mai cike da giya mai ɗumi a cikin ɗakin da aka sarrafa zafin jiki tare da na'urar sarrafawa ta dijital, hita, da fanka. Danna ko danna hoton don ƙarin bayani.

Attenuation da Ƙarshe Tsammanin Nauyi

White Labs WLP005 yawanci yana nuna kewayon rage darajar WLP005 na 67%–74% akan takardun fasaha. Yi amfani da wannan kewayon don kimanta ƙarshen giyar lokacin da kake tsara girke-girke.

Don ƙididdige tsammanin ƙarfin nauyi na ƙarshe, fara da asalin ƙarfin nauyi naka kuma yi amfani da kewayon rage nauyi. Giya mai matsakaicin OG za ta bushe fiye da nau'ikan Ingila da yawa amma tana riƙe da yanayin malt-forward a saman ɓangaren FG.

Ga 'ya'yan itacen Ingila masu ɗanɗano da kuma 'ya'yan itacen da ba su da daɗi, a yi tsammanin samun daidaiton gamawa wanda ya dace da 'ya'yan itacen amber. A cikin salon da suka fi ƙarfi kamar tsohon ale ko barleywine, a yi shirin ƙarin ɗanɗano sai dai idan kun rage zafin da aka dafa don samar da ƙarin 'ya'yan itacen wort mai ɗanɗano.

• Daidaita zafin jiki na mash sama don cikakken jiki da kuma tsammanin babban nauyi na ƙarshe.
• Ƙara yawan zafin da aka yi da mash don haɓaka ƙarfin fermentation da kuma turawa zuwa ƙarshen ƙarshen rage WLP005.
• Yi la'akari da daidaitawa da daidaitawa, wanda zai iya ɗan canza karatun nauyi akan lokaci.

Lokacin da ake nufin FG mai daidai, yi amfani da hydrometer ko refractometer kuma a yi amfani da manufa FG WLP005 a matsayin jagora maimakon cikakken bayani. Ƙananan canje-canje a cikin bayanin martabar mash, ƙimar sautin, da zafin fermentation na iya canza sakamakon nauyi a cikin kewayon rage ƙarfin da aka ambata.

Tsarin girke-girke yana amfana daga wannan hasashen. Masu yin giya waɗanda ke son busasshiyar gamawa ya kamata su yi ƙoƙarin rage yawan dafaffen da kuma ƙara ƙarfi. Waɗanda ke neman zaƙin malt za su iya ƙara zafin dafaffen dafaffen ko ƙara malt na musamman don motsa giya zuwa ga tsammanin nauyi mafi girma daidai da rage ƙarfin WLP005.

Halayyar Sauye-sauye da Shawara

White Labs WLP005 yana nuna yawan flocculation, wanda ke haifar da yin yisti ya zauna jim kaɗan bayan an gama fermentation. Wannan siffa tana taimakawa wajen samun giya mai haske a lokacin sanyi da kuma lokacin sanyi. Yana haifar da samfurin da ya fi haske a shirye don marufi.

Domin inganta sakamako, a bar giyar ta huta a yanayin zafi har sai aikinta ya ragu. Sannan a mayar da ita zuwa yanayi mai sanyi don sanyaya WLP005. Sanyaya sanyi yana ƙara haske sosai kuma yana haɓaka samuwar kek mai yawa a tushen mai yin ferment.

Lokacin da ake zuba kwalba, yana da mahimmanci a tara a hankali don hana damun kek ɗin yis ɗin. Don yin kek, sanyaya sanyi a gaba yana rage yis ɗin da aka dakatar kuma yana rage yawan iskar oxygen yayin mu'amala. Irin waɗannan canje-canje masu kyau suna kiyaye wurin zama na yis ɗin kuma suna rage haɗarin hazo.

Yawan fitar da ruwa yawanci yana haifar da jin daɗin baki mai tsabta saboda ƙarancin ƙwayoyin yisti a cikin dakatarwa. Don ƙarin haske, yi la'akari da ƙara fin-fine kamar Irish moss yayin tafasa ko ƙara sanyaya sanyi don sauƙaƙe narkewa.

• Yi tsammanin yisti zai fara narkewa da sauri bayan fermentation ya ragu.
• Yanayin sanyi don ƙara haske kafin a saka kayan.
• A guji damun kek ɗin yis lokacin da ake tara shi ko a zuba a kwalba.

Juriyar Barasa da Zaɓin Salo

White Labs WLP005 yis ne na matsakaicin ABV, wanda ke jure wa matakan barasa kusan 5%–10% ABV. Wannan nau'in haƙuri ya dace da yawancin girke-girke na ale na Ingilishi. Masu yin giya za su iya tsammanin raguwar ci gaba da kuma fermentation mai tsabta a cikin wannan kewayon.

Zaɓi salon da ya dace da ƙarfin yisti. Bitar Turanci ta gargajiya, ale mai launin ruwan kasa, ale mai launin ruwan kasa, da porters sun dace da WLP005. Waɗannan giya suna nuna yanayin malt-forward na yisti ba tare da wuce gona da iri ba.

Ga giya mai ƙarfi, kula da yisti da kyau yana da matuƙar muhimmanci. Amfani da WLP005 a cikin tsofaffin giya ko giya mai nauyi yana yiwuwa amma yana buƙatar manyan abubuwan farawa, iskar oxygen, da ƙarin abubuwan gina jiki masu yawa. Yi amfani da WLP005 a matsayin matsakaicin yisti na ABV lokacin da kake tsara jadawalin yin burodi da fermentation.

Matakai masu amfani don yin giya mai nauyi mai yawa:

• Gina babban mai farawa ko amfani da sautuka da yawa don ƙara yawan ƙwayoyin halitta.
• Maganin oxygenate yana da kyau sosai wajen rage kiba domin yana taimakawa wajen inganta lafiyar jiki.
• Shirya ƙarin abinci mai gina jiki yayin aikin fermentation don rage yawan kitsen da ke cikin jini.

Ta hanyar daidaita nauyin girke-girke da juriyar barasa ta WLP005 da kuma zaɓar salo masu dacewa, fermentation yana zama mai tsabta, kuma dandano yana kasancewa daidai. Wannan yana sa fermentation ya zama zaɓi mai dogaro ga ales na gargajiya na Ingilishi da kuma yawancin giya na zamani masu matsakaicin ƙarfi.

Kusa da gilashin giyar amber mai kumfa a kan teburin yin giya na katako, kewaye da gilashin dakin gwaje-gwaje da aka cika da yisti, hops, sha'ir, da kuma yanayin giya mai duhu a ƙarƙashin hasken ɗumi. Danna ko danna hoton don ƙarin bayani.

Ƙididdigar ƙira da Shawarwari na farawa

Don yawan galan 5 na yau da kullun tare da matsakaicin nauyi na asali, yi nufin ƙididdige ƙwayoyin halitta da masu lissafin homebrew suka ba da shawara. Daidaita ƙimar bugun WLP005 ɗinku da ƙarfin giya da shekarun yisti. Ƙarancin bugun yana rage ƙarfin fermentation kuma yana iya haɓaka matakan ester. Ƙara girman bugun na iya kashe haruffa a cikin ales na Ingilishi.

Shawarwarin fara amfani da White Labs ya fi son yin manyan faranti lokacin amfani da tsofaffin fakiti ko masu sanyi. Ga yawancin masu yin giya na gida, WLP005 mai amfani da yisti mai lita 1.0–2.0 yana ba da ƙarfi a cikin adadin ƙwayoyin halitta da kuzari. Ƙara girman fara amfani da giya mai yawa na OG ko lokacin yin giya da yawa a jere.

Bi wannan dabarar mai sauƙi:

• Yi amfani da kalkuleta na homebrew don nemo ƙwayoyin da aka yi niyya bisa ga OG da girman batch.
• Ƙirƙiri na'urar farawa mai lita 1–2 don yawancin galan 5 don biyan buƙatun ƙimar bugun WLP005.
• Ƙara yawan farawa idan fakitin yis ɗin ya kai watanni da yawa ko kuma idan OG ya wuce 1.070.

Lokaci da kuma dorewa suna da muhimmanci. Yi odar yisti na White Labs a farkon mako don guje wa jinkirin isar da kayayyaki a ƙarshen mako. A guji jigilar kaya a lokacin zafi mai tsanani. Idan akwai shakku game da dorewa, yi amfani da WLP005 mai ɗan girma kaɗan don tabbatar da kyakkyawan sauti.

Shan iskar oxygen kafin a fara motsa jiki yana taimakawa yis ya zama mai narkewa cikin sauri. A shafa iskar oxygen ko kuma a bar shi ya yi daidai da girman da aka saba da shi. Ingantaccen iskar oxygen yana rage damuwa ga ƙwayoyin halitta kuma yana tallafawa maƙasudin saurin bugun WLP005, yana inganta raguwa da daidaito.

Abubuwan da za a yi la'akari da su wajen samar da ruwa, sarrafawa, da jigilar kaya

Lokacin jigilar yisti, lokaci da zafin jiki suna da mahimmanci. White Labs da dillalai da yawa suna gargaɗin cewa wasu nau'ikan na iya ɗaukar makonni 2-3 kafin su isa. Yana da kyau a yi oda a farkon mako don guje wa jinkirin ƙarshen mako wanda zai iya tsawaita lokacin jigilar kaya.

Kafin siyayya, duba yanayin gida. A guji yin oda idan yanayin zafi ya yi yawa ko kuma idan lokacin jigilar kaya zai wuce kwana uku ba tare da kariyar sanyi ba. Waɗannan matakan kariya suna taimakawa rage damuwa ta ƙwayoyin cuta da kuma tabbatar da dorewa yayin jigilar kaya.

Bi shawarar da mai siyarwa ya bayar na sarrafa WLP005. Yi amfani da madaidaicin pitch lokacin da yisti ya yi sabo kuma a cikin lokacin da ya dace. Idan jigilar kaya ta nuna alamun jigilar ɗumi ko isowa a makare, shirya na'urar farawa don ƙara yawan ƙwayoyin halitta da murmurewa.

Lokacin sake fitar da ruwa, yi amfani da ruwa mai tsafta a yanayin zafin da White Labs ta ba da shawara. Kulawa mai laushi da iskar oxygen suna taimakawa wajen farfaɗo da ƙwayoyin halitta cikin sauri. Ga manyan rukuni, ana ba da shawarar ƙirƙirar abin farawa don yin ferment akai-akai.

• Yi oda a farkon mako domin gujewa jinkirta zuwa ƙarshen mako.
• Zaɓi jigilar kaya na dare ɗaya ko na kwana biyu a cikin watanni masu dumi.
• Yi la'akari da fara amfani da na'urar idan jirgin ya wuce awanni 48-72 ko kuma yisti ya ji dumi.

Tallafawa hanyoyin samar da kayayyaki na gida yana da amfani. Shaguna kamar Brewgrass Homebrew a Louisville, KY, suna jigilar kaya a duk faɗin ƙasar kuma suna ba da yisti, hatsi, hops, da kayan aiki. Ɗauka daga shagon sayar da giya na gida da ke kusa yana rage haɗarin lalacewar zafi yayin jigilar kaya.

Rubuta yanayin yis ɗinka lokacin da ka isa kuma ka adana shi a cikin sanyi har sai an yi amfani da shi. Ajiyewa cikin firiji mai kyau da kuma yin amfani da shi cikin gaggawa suna da mahimmanci don kiyaye aiki. Matakan sarrafawa masu kyau na WLP005 suna tabbatar da isasshen ruwa da kuma kare sakamakon fermentation.

Ra'ayoyin Girke-girke da ke Nuna WLP005

WLP005 ya yi fice a salon Ingilishi na malt-forward. Ana iya yin amfani da Maris Otter a matsayin tushen malt na Ingilishi Pale Ale. Yi amfani da cakuda jiko guda ɗaya a zafin 152°F da hops na East Kent Goldings masu haske. Wannan hanyar tana nuna malt mai burodi da esters masu ɗanɗano, tana hana ɗaci.

Don zaman Bitter, a haɗa Golden Promise da ɗan ƙaramin malt na lu'ulu'u don launi da bayanin caramel. A niƙa a 150–153°F don ƙara jiki ba tare da nauyi ba. Farawa mai kyau da kuma yin ferment a cikin ƙananan digiri 60 zai fitar da yanayin Turanci na yau da kullun na yisti.

• Brown Ale: Sha'ir ko kuma malt mai duhu mai duhu yana ƙara ɗanɗanon toffee da gyada.
• Porter: Ci gaba da tsalle-tsalle cikin sauƙi kuma a jaddada launin malt mai duhu don launukan cakulan da suka yi kama da na WLP005.
• Red Ale: Yi amfani da matsakaicin zafin mash da Maris Otter don samun malt mai kyau tare da yeast esters masu tsabta.

Haɓaka har zuwa Old Ale ko Barleywine yana buƙatar manyan abubuwan farawa da kuma kula da zafin jiki da kyau. WLP005 yana da matsakaicin jure wa barasa. Tsarin ciyarwa mai matakai da kuma tsawaita lokacin shayarwa yana hana tsayawar fermentation da damuwa na yisti.

Cikin waɗannan girke-girke na WLP005, yi nufin yin matsakaicin mashed rest da kuma tsalle-tsalle a hankali. Bari malt da yisti su bayyana giyar, tare da hops suna ba da daidaito. Waɗannan girke-girke na ale na Ingilishi suna nuna yadda malt na tushe da sarrafa fermentation ke haifar da sakamako na musamman da na gaske.

Wurin yin giya na gargajiya tare da gilashin giya na zinare da amber a kan teburin katako wanda aka kewaye shi da hops, hatsin malt, ganye, da kayan aikin yin giya na jan ƙarfe. Danna ko danna hoton don ƙarin bayani.

Haɗin Malt da Hop don Haɗa WLP005

Haɗa malt na WLP005 yana farawa da malt na asali na Ingilishi. Maris Otter da Golden Promise suna ba da kashin biskit mai ƙarfi da ɓawon burodi. Wannan yana ba wa halayen WLP005 masu kama da malt damar haskakawa.

Don zaman gargajiya, yi amfani da sha'ir mai malt a ƙasa ko kuma ɗan ƙaramin rabo na Maris Otter tare da WLP005. Waɗannan malt suna kiyaye esters masu laushi na yisti. Suna kiyaye giyar ta cika jiki ba tare da ɓoye yanayin yisti ba.

• Malt mai haske: yana ƙara caramel mai laushi da zaƙi mai zagaye ga ale na amber.
• Malt mai launin ruwan kasa: yana gabatar da hadaddun gyada mai amfani ga tsoffin ales da ɗanɗano.
• Gasasshen sha'ir: ƙaramin ƙari yana ba da launi da gasa ga masu ɗaukar kaya da masu ƙwaya.

Lokacin da ake shirin haɗa hop don yisti na ale na Burtaniya, zaɓi nau'ikan Ingilishi da aka hana. Fuggle, East Kent Goldings, da Challenger suna ba da ƙanshin ƙasa, fure, da ɗanɗanon kayan ƙanshi. Waɗannan suna tallafawa malt da yisti, ba tare da mamaye su ba.

Don daidaita dandano, a riƙa ɗanɗanon giyar malt-forward kaɗan. Ƙara ɗanɗanon giya mai ɗaci tare da ƙara ɗanɗanon giya mai laushi yana kare ɗanɗanon yis ɗin. Wannan yana kiyaye sauƙin sha.

• Zama mai ɗanɗano: Maris Otter tare da WLP005, lu'ulu'u mai haske, Fuggle a 60 da ƙaramin ƙamshi mai kauri.
• Amber ale: Maris Otter tare da WLP005, ƙarin lu'ulu'u, East Kent Goldings don ɗaga furanni.
• Mai ɗaukar kaya na Ingilishi: Maris Otter tare da WLP005, sha'ir da aka gasa, Challenger don busasshen kayan ƙanshi.

Maris Otter tare da WLP005 yana aiki sosai a cikin salo daban-daban. Malt ɗin yana ba da bayanin hatsi mai tsabta yayin da yis ɗin yana ƙara 'ya'yan itace da burodi masu laushi. Bi daidaitaccen ma'auni: bari malt da hop ɗin haɗin yis ɗin ale na Burtaniya su goyi bayan bayanin martabar yis ɗin.

Shirya matsala game da fermentation tare da WLP005

Duk wani mai yin giya zai iya fuskantar mamakin fermentation a hankali ko kuma tsayawa. Don magance matsalar WLP005, fara da bincika saurin fitar da iskar oxygen da matakan iskar oxygen. Rashin isasshen iskar wort ko rashin isasshen iskar oat sau da yawa yakan haifar da fermentation a cikin rukuni tare da ƙarfi na yau da kullun.

Babban nauyi na asali yana ƙara damuwa ga yis. Idan kuna shirin yin babban giya mai ƙarfi na Ingilishi, ƙirƙiri abin farawa wanda ya dace da nauyi. Mai farawa mai ƙarfi yana rage jinkiri kuma yana rage haɗarin matsalolin fermentation na yis ɗin ale na Burtaniya da ke fuskantar a cikin wort mai yawan OG.

Kula da zafin jiki yana da matuƙar muhimmanci. A kiyaye fermentation tsakanin 65°–70°F don tsaftace attenuation. Yin fermenting ɗin a sanyaye sosai zai iya haifar da raguwar aiki. A gefe guda kuma, frequency na zafi na iya haifar da ɗanɗano mara kyau da kuma dagula al'adar.

Yi la'akari da amfani da sinadarai masu gina jiki don wort mai yawan nauyi. Sinadarin yisti ko haɗin DAP na iya taimakawa lokacin da abubuwan da ke narkewa suka wuce yankin jin daɗin yisti. Ƙara sinadaran gina jiki na iya farfaɗo da rukunin da ke raguwa daga fermentation WLP005 da ya makale.

• Duba karatun nauyi sau biyu don tabbatar da ainihin wurin tsayawa.
• A motsa yis ɗin a hankali ko a dumama mai girki zuwa digiri kaɗan don sake farfaɗo da aikinsa.
• Yi amfani da yisti mai aiki sabo a matsayin mafita ta ƙarshe idan akwai shakku game da yuwuwar hakan.

Haske da kuma flocculation wani lokacin na iya zama ƙalubale ga masu yin giya. WLP005 yana da yawan flocculation, duk da haka hazo na iya ci gaba saboda sanyi ko canja wurin marufi wanda ke sake dakatar da yisti. Tsawaita sanyaya sanyi sau da yawa yakan share giyar.

Yi hankali da canja wurin giya. A hankali a shaƙa da kuma guje wa tashin hankali mai ƙarfi, a rage yisti da aka dakatar, sannan a taimaka wa giyar ta yi haske. Idan hayaƙi ya ci gaba, a gwada ɗan gajeren ƙasa mai kama da diatomaceous ko kuma a gwada finishing a cikin kwalbar ko kwalbar da ke gaba.

Kare lafiyar yisti yayin jigilar kaya. A guji yin oda a lokacin zafi ko kuma tsawon lokacin jigilar kaya. Yi amfani da ingantattun masu samar da kayayyaki na gida kamar Brewgrass Homebrew a Louisville, KY, ko wasu shagunan da ke shirye don jigilar kaya a duk faɗin ƙasar don rage damuwar sufuri da kuma iyakance matsalolin fermentation yisti na ale na Burtaniya da zai iya fuskanta daga raunin fakiti.

A ajiye jerin abubuwan da za a iya gyara matsala a hannu. A tabbatar da saurin sauti, iskar oxygen, zafin jiki, da shekarun yisti da farko. Waɗannan matakan suna warware yawancin yanayin gyara matsala na WLP005 ba tare da gyara masu rikitarwa ba.

Nasihu kan Marufi, Haɗa Carbonation, da Sharaɗi

Tsarin sanyaya sanyi yana ƙara haske da wannan nau'in. Yawan kwararar WLP005 yana tabbatar da cewa yisti ya kwanta da sauri. Shirya sanyi na tsawon awanni 48-72 kafin a canja shi. Wannan matakin yana rage yisti da aka dakatar kuma yana inganta haske kafin a matse shi.

Lokacin da ake marufi, a guji damun butar. Don kwalba, a hankali a zuba daga saman kek ɗin yisti. Don yin kegging, a yi amfani da rufewa bayan an sanyaya shi don kiyaye tauri ƙasa. Waɗannan shawarwarin marufi na WLP005 suna kare ɗanɗano kuma suna ƙara dawwama a kan shiryayye.

Saita matakan carbonation don dacewa da salon. Bitters na Ingilishi da milds suna amfana daga ƙarancin CO2. Bitters galibi suna da kusan vol 1.5–1.8. Pale ales na iya ɗaukar vol 2.2–2.6 don jin daɗin baki mai daɗi. Daidaita priming sugar ko keg CO2 zuwa carbonate WLP005 giya zuwa adadin da aka nufa.

• Auna sukari na farko daidai don daidaita carbonation.
• Yi amfani da kalkuleta na carbonation don ƙididdige adadin da aka yi niyya ta hanyar salo.
• A bar shi ya yi aiki na tsawon makonni biyu a yanayin zafi bayan an fara amfani da shi don ya kai ga daidaiton carbonation.

Yin amfani da yisti na giya na Burtaniya a cikin kwalba ko akwati yana inganta balaga. A ba da lokacin giya mai sanyi a zafin ɗakin ajiya na 50-55°F don daidaita dandano. Wannan yana haɓaka daidaiton malt kuma yana rage taurin da ya zama ruwan dare gama gari a cikin ƙananan ales.

A lura da riƙe kai da kuma jin daɗin baki kamar yadda giyar ke buƙata. Idan tsabtar giya ce, ƙarin lokaci a cikin sanyi zai taimaka. Tare da fermentation mai kyau da kuma marufi mai kyau, giyar da aka yi da WLP005 tana nuna yanayin malt mai ƙarfi wanda ya dace da adana giya na ɗan gajeren lokaci zuwa matsakaici.

Wurin yin giya a gida tare da giyar kwalba da gwangwani, bayanin carbonation, bokitin fermentation, airlock, da kwalbar capper a kan teburin katako Danna ko danna hoton don ƙarin bayani.

Dabaru Masu Ci gaba da Haɗakarwa

Dabaru na zamani na WLP005 suna farawa da tsari mai kyau. Lokacin amfani da dabarun yisti iri-iri, a fayyace rawar da kowanne nau'in yake takawa kafin a yi amfani da shi. Zaɓi WLP005 don dandanon Birtaniya na gargajiya, sannan a haɗa shi da nau'in da ya fi rage ko tsaka tsaki. Wannan haɗin yana haɓaka ragewa ba tare da lalata hali ba.

Haɗawa da haɗakar fermentation tare da WLP005 yana da tasiri a cikin hanyoyin bi da bi da kuma hanyoyin haɗin gwiwa. A cikin fermentation na bi da bi, bari WLP005 ta kafa ma'aunin esters da malt. Sannan, gabatar da Saccharomyces mai tsabta ko nau'in Brettanomyces don ƙara rikitarwa. Kula da canjin nauyi da ƙamshi bayan kowane mataki.

Giya mai nauyi yana buƙatar takamaiman dabarun zamani na WLP005. Yi amfani da manyan abubuwan farawa, ƙarin abubuwan gina jiki masu yawa, da kuma iskar oxygen a lokacin yin giya. Ga giya sama da matsakaicin ABV, yi la'akari da jadawalin yin giya da yawa don tabbatar da lafiyar yisti da kuma cimma raguwar da ake so.

Fara gwaje-gwajen gwaji tare da dabarun yisti iri-iri a ƙaramin sikelin. Gudanar da rukuni biyu don kwatanta haɗuwa da haɗuwa da haɗuwa. Auna raguwar, bayanin ester, da haɗarin rashin ɗanɗano don tantance wace hanya ce mafi kyau ta adana bayanin ale na Burtaniya.

Kulawa yana da matuƙar muhimmanci a duk wani aikin fermentation WLP005 na haɗin gwiwa. Duba nauyi na yau da kullun, tantance zafin jiki, da kuma lura da flocculation na yisti suna da mahimmanci. Daidaita iskar oxygen da abubuwan gina jiki kawai lokacin da aikin yisti ya zama dole, don guje wa rashin ɗanɗano da fermentation da ya makale.

Nasihu masu amfani: a rage yawan kayan aiki tsakanin matakai, a kula da tsafta sosai, sannan a rubuta duk wani ƙari da lokaci. Waɗannan dabarun WLP005 na zamani suna ƙarfafa masu yin giya su yi gwaji cikin aminci, suna kare manufofin dandano na asali.

Kammalawa

White Labs WLP005 British Ale Yeast babban zaɓi ne ga ainihin ales na Ingilishi. Wannan yisti yana da ƙarancin raguwar kashi 67%–74%, yawan flocculation, da kuma yanayin fermentation mai kyau na 65°–70°F. Yana samar da yanayin malt mai laushi da ɗanɗanon hatsi tare da esters masu laushi.

Domin samun sakamako mafi kyau, yi amfani da shi tare da Maris Otter, Golden Promise, ko sha'ir da aka yi da malt don ƙara wa malt sarkakiyar. Ya dace da malt mai ɗaci don ƙarfafa malt na Ingilishi, muddin masu yin giya suna iya sarrafa saurin bugawa da zafin jiki sosai.

Lokacin siyayya, yi la'akari da yin oda a farkon mako kuma ku guji jigilar kaya mai zafi. Gina kayan farawa yana da mahimmanci ga yawan nauyi. Masu yin giya na gida na Amurka za su iya samun masu samar da kayayyaki na gida kamar Brewgrass Homebrew don rage haɗarin jigilar kaya da kuma tabbatar da yisti mai inganci.

A taƙaice, WLP005 yana ba da dandanon flocculation, matsakaicin raguwa, da kuma dandanon ale na Burtaniya na gargajiya. Wannan zaɓi ne mai aminci ga masu yin giya waɗanda ke neman bayanin Ingilishi na gargajiya, matuƙar sun bi ƙa'idodin da aka ƙayyade.

Kwalba mai cike da al'adun yisti mai haske a kan teburin katako, kewaye da hops, cokali na katako, da kayan aikin yin giya a cikin haske mai ɗumi. Danna ko danna hoton don ƙarin bayani.

Karin Karatu

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

• Biya mai Taki tare da Lallemand LalBrew CBC-1 Yeast
• Giyar Gishiri tare da Wyeast 1084 Irish Ale Yeast
• Biya mai ƙonawa tare da Fermentis SafBrew HA-18 Yisti