Gishiri mai Haɓaka tare da Farin Labs WLP006 Bedford British Ale Yisti

Gilashin carboy na fermenting na Biritaniya a kan teburin katako a cikin ɗaki mai ban sha'awa na gida. Karin bayani

A cikin wannan bita na WLP006, mun zurfafa cikin shawarwari masu amfani. Madaidaicin yanayin zafi na fermentation yana daga 65-70°F (18-21°C). Yana da matsakaicin jurewar barasa, kusan 5-10%. Hakanan nau'in yana alfahari da sakamako mara kyau na STA1 QC. Ya yi fice a cikin ɗaci, kodadde ales, ƴan dako, souts, launin ruwan kasa, da ƙari, yana ba da daidaitattun esters da ƙarfi mai ƙarfi.

Sassan da ke gaba za su zurfafa zurfafa cikin mafi kyawun ayyuka na fermentation, ƙaddamarwa, oxygenation, tasirin dandano, da dabarun girke-girke. Wannan bita na nufin jagorantar masu shayarwa ta yin amfani da WLP006 don kerawa daidaitattun giya irin na Ingilishi.

Key Takeaways

• Farin Labs WLP006 Bedford British Ale Yisti yayi fure zuwa ingantacciyar bushewa tare da yawo mai ƙarfi.
• Shawarwari na kewayon fermentation: 65-70°F (18-21°C) don mafi kyawun ma'auni na esters da attenuation.
• Attenuation yawanci 72-80%; Haƙurin barasa yana da matsakaici a kusan 5-10% ABV.
• Ya dace da turanci bitters, kodadde ales, 'yan dako, stouts, da launin ruwan kasa ales.
• Binciken WLP006 yana ba da haske game da marufi na Vault da STA1 QC mummunan sakamako don ingantaccen aiki.

Bayani na White Labs WLP006 Bedford British Ale Yisti

WLP006 al'adar ruwa ce ta Vault daga Farin Labs, cikakke don haƙiƙanin Ingilishi na gargajiya. Wannan bayyani yana ba da ma'auni na lab da halaye masu amfani da masu sana'a ke buƙata don tsara girki.

Bayanin yisti na Bedford na Biritaniya yana bayyana 72-80% attenuation da babban flocculation. Hakanan yana nuna matsakaicin haƙurin barasa, kusan 5-10% ABV. Mafi kyawun fermentation yana faruwa kusa da 65-70F (18-21°C), tare da gwajin STA1 mara kyau don ayyukan sitaci mara kyau.

Ƙimar daɗin daɗi tana mai da hankali kan kame esters irin na Ingilishi. Wannan yana ba da damar halayen malt su haskaka yayin kiyaye jin daɗin baki. Yana da manufa ga kodadde ales, bitters, ƴan dako, stouts, da ƙarfi irin na turanci.

• Ma'auni na dakin gwaje-gwaje: tsinkayar da za a iya tsinkaya da ƙaƙƙarfan daidaitawa don tsabta.
• Kewayon fermentation: ingantaccen aiki a yanayin zafi na ale.
• Flavor: daidaita esters tare da cikakken malt magana.

Marufi yana cikin tsarin White Labs Vault. Masu shayarwa ya kamata su yi amfani da lissafin ƙimar farar farar Labs don tantance madaidaicin mafari ko ƙarar farar. Wannan gabatarwa yana taimaka wa masu shayarwa su dace da zaɓin nau'in giya da ake so da kuma aiwatar da bukatun.

Me yasa Zaɓan Turanci Ale Strain don Brew ɗin ku

Amfanin yisti na Ingilishi yana bayyana lokacin da halin malt ya ɗauki matakin tsakiya. Waɗannan nau'ikan suna fitar da ɗanɗanon malt da ɗanɗano kaɗan. Wannan ya sa su zama cikakke ga classic bitters, kodadde ales, ESB, 'yan dako, da stouts.

Zaɓin WLP006 don girke-girke yanke shawara ne da gangan. Yana haɓaka jin daɗin giya tare da taɓa ɗanɗano mai laushi. Masu shayarwa sun dogara da shi don cimma ingantaccen halin gidan Biritaniya. Hakanan yana taimakawa kiyaye jiki a cikin barasa masu duhu da daidaituwa a cikin ales.

Nau'in Ingilishi sun yi fice don juzu'insu da riko da salo. White Labs yana ba da shawarar su don ales irin na Ingilishi da ingantattun giya masu duhu. Hakanan suna aiki da kyau tare da wasu meads da ciders, musamman lokacin da malt ko jiki ke da mahimmanci.

• Sarrafa ɗanɗano: ƙwararrun esters da zagayen gama-gari na Wells da sauran giya na Biritaniya.
• Mayar da hankali-gaba: yana haskaka caramel, biscuit, da bayanin kula mai gasa ba tare da cire zaƙi ba.
• Feel ɗin Baki: yana adana jiki don ƙarin abubuwan sha a cikin matsakaicin nauyi.

Don girke-girke masu neman halayen Birtaniyya na gargajiya, la'akari da fa'idodin yisti ale da fa'ida. Wannan dalili yana jaddada dalilin da yasa aka zaɓi WLP006 don kayan gargajiya da na gaba.

Yisti Yisti: Attenuation da Flocculation

WLP006 attenuation yawanci jeri daga 72% zuwa 80%. Wannan yana nufin masu shayarwa suna buƙatar tsara girkin su daidai. Da alama giya za su ƙarasa bushewa, musamman idan bayanin mash da abubuwan da za a iya amfani da su sun dace da masu sikari mai sauƙi.

Don cimma FG da ake so, daidaita zafin dusar ƙanƙara da nau'ikan abubuwan haifuwa da ake amfani da su. Ƙara sauran dusar ƙanƙara ko haɗa dextrin malts na iya haɓaka jiki da kuma riƙe ƙarin ragowar sukari. Wannan hanyar tana taimakawa wajen magance girman girman WLP006, da nufin samun cikakkiyar jin daɗin baki.

Yawowar yisti yana da girma, yana haifar da saurin daidaitawa bayan haifuwa. Wannan yana haifar da ƙarar giya, sauƙaƙan tarawa da tafiyar da kwalba. Ƙwararren kwandishan na iya ƙara tsaftace tsabtar giya kuma ya rage kowane ɗanɗanon yisti koren.

Gyare-gyare a cikin jadawalin dusar ƙanƙara, hatsi na musamman, da sarrafa fermentation na iya yin tasiri ga bushewar da aka gane. Masu shayarwa gida galibi suna samun kyakkyawar malt magana da jin daɗin baki, har ma a matakan rage girman WLP006. Ana samun wannan ta hanyar daidaita lissafin hatsi da dusar ƙanƙara don daidaitawa da burin salo.

• Maƙasudin mash don sarrafa bayanin martaba mai ƙyalƙyali da isa FG da ake tsammani.
• Yi amfani da dextrin malts ko saccharification mafi girma don ƙarin jiki.
• Bada lokaci a sakandire ko sanyi sanyi don haɓaka tsabtar giya tare da WLP006.

Gilashin gilashin gwal mai haske tare da kan kumfa mai laushi a kan ƙasa mai sauƙi. Karin bayani

Haƙurin Barasa da Dacewar Salon

WLP006 yana da matsakaicin haƙurin barasa, dace da giya tare da ABV na 5-10%. Wannan kewayon yana tabbatar da tsayayyen attenuation kuma yana rage damuwa da yisti. Shirya girke-girke don cimma sakamako mafi kyau.

WLP006 ya yi fice a cikin Ingilishi da salon gaba na malt, yana mai da shi zaɓi mai dacewa. Yana aiki da kyau don ale mai launin shuɗi, ale mai launin ruwan kasa, Turanci mai ɗaci, IPA na Ingilishi, kodadde ale, ɗan dako, jan ale, da stout. Ayyukan yisti a cikin waɗannan salon abin lura ne.

Koyaya, ana ba da shawarar yin taka tsantsan ga giya masu nauyi. Barasa kamar sha'ir, tsohon ale, sarkin sarakuna, da scotch ale na iya tura iyakar yisti. Don tallafawa fermentation, la'akari da ƙara abubuwan gina jiki yisti, ƙirƙirar manyan farawa, ko iskar oxygenation.

Don meads da ciders, WLP006 na iya ɗaukar busassun mead da cider a cikin yankin ta'aziyya. Koyaya, mead mai zaki na iya buƙatar yin shiri a hankali don gujewa makalewa yayin da matakan barasa ke ƙaruwa.

• Kula da lafiyar SG da fermentation a hankali don giya sama da 10% ABV.
• Yi la'akari da tarawa zuwa na biyu don batches na kan iyaka don taimakawa ƙare attenuation.
• Haɗa tare da nau'in juriya mafi girma lokacin da ke da niyya fiye da matsakaicin kewayon.

Ra'ayin al'umma ya yaba wa WLP006 don ingantaccen sakamako a cikin kwalabe masu ɗaci da kuma irin nau'ikan kodadde ales. Ci gaban Ester sau da yawa yana inganta tare da tsufa, yana haɓaka dandano da yawa masu dacewa.

Mafi kyawun Halayen Zazzabi na Haɗi

Farin Labs yana ba da shawarar zazzabi na 65-70 ° F don yisti WLP006. Fara da sanyaya wort zuwa 65-67 ° F kafin ƙara yisti. Wannan yana guje wa haɓakar zafin jiki kwatsam wanda zai haifar da samfuran da ba'a so.

Tsayawa a cikin kewayon 65-70°F yana da mahimmanci don cimma abin da ake so. Hakanan yana ba da izinin yisti don samar da esters na Ingilishi a cikin matsakaici. Ƙananan zafin jiki yana haifar da ɗanɗano mai tsabta tare da ƙarancin esters. A gefe guda, zafin jiki mafi girma zai iya gabatar da bayanin kula da 'ya'yan itace da sauri.

Don kula da sarrafawa, yi la'akari da yin amfani da firjin fermentation, mai sarrafa zafin jiki, ko mai sauƙin fadama mai sanyaya tare da bincike na thermostat. Matsakaicin yanayin zafi yana rage yuwuwar abubuwan dandano kuma tabbatar da yisti yana aiki akai-akai.

Yawancin masu shayarwa sun gano cewa sarrafa ester yana inganta tare da tsayayyen fermentation na farko da kuma yanayin da ya dace. Haƙuri a lokacin tsufa yana ba da damar esters su haɗu a ciki, haɓaka ɗanɗano na ƙarshe ba tare da rinjayar halin yisti ba.

• Maƙasudin yanayin zafi: 65–67°F don guje wa girgizar zafi.
• Kula da zafin yisti 65-70 ° F a duk lokacin da ake aiki.
• Saka idanu tare da bincike kuma daidaita sanyaya don hana jujjuyawar da ke cutar da attenuation.

Ƙananan gyare-gyaren zafin jiki na iya tasiri sosai ga sarrafa ester WLP006. Suna ba da izinin mafi tsaftataccen salon Ingilishi ko kuma mafi kyawun halayen 'ya'yan itace. Yin amfani da ingantattun hanyoyin da za a iya maimaitawa yana tabbatar da sakamakon da ake so daga wannan nau'in alewar Bedford na Burtaniya.

Shawarwari na Pitching da Oxygenation

Don tabbatar da ingantattun fermentations tare da WLP006, daidaita ƙididdigar tantanin halitta tare da girman tsari da nauyi. White Labs yana ba da ƙididdiga mai ƙima. Yana taimakawa tantance madaidaicin ƙimar ƙimar WLP006 don ales ɗinku na gallon biyar da manyan batches.

A daidaitaccen ma'aunin nauyi, ana ba da shawarar farar ruwa mai lafiya ko farar Labs guda ɗaya ko fakitin kowane kalkuleta. Sabbin al'adu masu ƙarfi ana fifita su don rage jinkirin lokaci da haɓaka tsaftataccen fermentation na farko.

Oxygenation a cikin rami yana da mahimmanci. Brewers sun lura mafi kyawun attenuation tare da cikakkiyar iskar oxygen don WLP006. Yi amfani da saitin O2 mai tsafta ko iska mai ƙarfi tare da tsaftataccen whisk ko famfon akwatin kifaye. Wannan yana narkar da isassun iskar oxygen a cikin wort kafin ƙara yisti.

• Don manyan giya masu nauyi, haɓaka ƙarar farawa kuma la'akari da filaye da yawa don biyan buƙatun tantanin halitta.
• Samar da sinadiran yisti lokacin da nauyi ya kusanci jurewar barasa don hana ayyukan jinkiri.
• Kula da fermentation a cikin sa'o'i 24-48 na farko; Ayyukan gaggawa yana nuna daidai ƙimar ƙimar WLP006 da isasshen iskar oxygen don WLP006.

Lokacin shirya ginin ku, tuna shawarwarin farkon yisti. Yi amfani da masu farawa waɗanda suka isa ƙididdige ƙididdigar tantanin halitta akan Farar Labs kalkuleta. Wannan yana rage danniya akan al'ada kuma yana taimakawa WLP006 bayyana yanayin alewarsa na Biritaniya ba tare da tsayawa ba.

Tankin iskar oxygen da aka haɗa da jirgin ruwan hadi na giya tare da tubing da dutse mai yaduwa a cikin saitin lab mai tsabta. Karin bayani

Gudunmawar Flavor da Bayanin Ester

WLP006 yana gabatar da bayanan ester-halayen Ingilishi, yana fifita bayanan 'ya'yan itace masu laushi akan m esters. Masu shayarwa suna lura da haske amma daban-daban esters waɗanda ke dacewa da ƙaƙƙarfan ƙashin bayan malt.

Gudunmawar ɗanɗanon sun fi tsabta fiye da wasu nau'ikan Fuller amma suna riƙe ainihin ɗanɗanon yisti na Bedford na Burtaniya. Yi tsammanin 'ya'yan itace mai laushi mai kama da apple ko pear mai laushi, maimakon m esters na wurare masu zafi da aka samu a cikin wasu nau'o'in.

Bayanin al'umma yana nuna cewa bayanin martabar WLP006 ester yana tasowa tare da lokaci a cikin cellar. Yawancin masu shayarwa suna lura cewa giya na zama mafi zagaye da rikitarwa bayan watanni da yawa na yanayin.

Kwatanta da wasu nau'ikan Ingilishi suna bayyana wasu kamanceceniya da S-04 a wasu girke-girke. Koyaya, WLP006 an lura da shi don samar da ƙarin ƙayyadaddun esters da ingantaccen gabatarwar malt.

• Esters masu ƙamshi masu ƙamshi waɗanda ke haɓaka ƙamshi ba tare da mamaye giya ba.
• Ƙarfin malt mai ƙarfi wanda ke tallafawa jiki da jin baki.
• Ingantattun rikitarwa da ɗanɗano mai santsi tare da tsawaita kwandishan.

Ma'anar shayarwa mai amfani: shirya girke-girke waɗanda ke haskaka halin malt kuma suna ba da izinin balaga. Dandanan yisti na Bedford na Burtaniya zai haɓaka ales na gargajiya na Turanci da girke-girke na clone da yawa.

Misalan girke-girke waɗanda ke Nuna WLP006

A ƙasa akwai misalan girke-girke da aka mayar da hankali waɗanda ke haskaka girke-girke na WLP006 kuma suna nuna yadda wannan nau'in ke haifar da malt da halayen hayaki. Misali na farko shine nau'in nau'in nau'in Cream Ale wanda ke amfani da fakitin Farin Labs guda ɗaya a cikin wani nau'in tsantsa-gallon-gallon-da-abincin da Briess Technical Team ya bayar.

Texas Smokin' Blonde WLP006 (cire-tare da hatsi)

• Malts: 6.6 lb CBW® Golden Light LME, 1 lb Mesquite Kyafaffen Malt, 0.5 lb Jan Alkama Malt.
• Hops: 1 oz Liberty (minti 60), 1 oz Willamette (minti 10).
• Yisti: 1 fakitin WLP006 kafa a ~ 70°F.
• Ƙarin: Servomyces yisti na gina jiki a saura minti 10 a cikin tafasa.

Bayanan tsari suna kiyaye ruwan sha mai sauƙi don daidaitaccen sakamako. Ƙara hatsi a 152 ° F, tafasa minti 60, kwantar da shi zuwa 70 ° F, sa'an nan kuma yisti yisti. Tashi na farko na mako guda a 67–70°F, matsawa zuwa sakandare na makonni biyu a 65–67°F.

Takaddun bayanai don wannan misali karanta OG 1.051 da FG 1.013 don kusan 5.0% ABV, IBU 25, da launi kusa da 7 SRM. Don carbonation, zaku iya tilasta carbonate ko yanayin kwalba ta amfani da 3/4 kofin priming sugar da 1/4 fakiti WLP006. Sa'an nan yanayin kwalabe na tsawon makonni uku zuwa hudu.

Tafiya mai fa'ida: Texas Smokin' Blonde WLP006 yana nuna dalilin da yasa masu shayarwa ke jera giya don yin sha tare da WLP006 lokacin da suke son ma'auni mai sarrafa malt. Nau'in yana goyan bayan kyafaffen ko ƙwararrun malts ba tare da rufe su ba kuma yana ba da gudummawar dabarar ester na Ingilishi wanda ke sauƙaƙe ƙarshen.

Idan kana son wasu giya su yi da WLP006, yi la'akari da kodan maras kyau irin su Turanci bitters, launin ruwan kasa, ko amber ales. Yi amfani da matsakaicin hopping kuma ba da izinin bayanin martabar ester yisti ya dace da rikitaccen malt. Daidaita dusar ƙanƙara ko matsanancin zafi don sarrafa jiki da jin bakin ga kowane salo.

Tsawon Lokaci da Kwangila

WLP006 yana bunƙasa a ƙarƙashin kyakkyawan tsari. Tashi a yanayin zafi tsakanin 65-70°F don kyakkyawan sakamako. Yawancin masu shayarwa suna lura cewa fermentation WLP006 yana da ƙarfi a farkon kuma ya kai ƙarshen fermentation cikin sauri.

Don batches tare da matsakaicin nauyi na asali, tsari madaidaiciya yana aiki da kyau. Fara da fermentation na farko a 67-70 ° F na mako guda. Wannan lokacin ya kamata ya ga tashin krausen da ƙayyadaddun nauyi kamar yadda sukari ke canzawa zuwa barasa.

Da zarar makon farko ya ƙare, dan kadan rage yawan zafin jiki kuma ƙara lokacin tsaftacewa. Yanayin yanayin yanayin mako 1-2 a 65-67°F yana haɓaka tsabta da kwanciyar hankali.

Kafin marufi, tabbatar da cikar fermentation ta hanyar duba nauyi. Matsakaicin karatun sa'o'i 48 baya yana tabbatar da aikin yisti an yi shi, yana nuna ƙarshen lokacin fermentation WLP006.

• Ranar 0-7: Haɗin farko 1 mako a 67-70°F.
• Ranar 8-21: Sanya WLP006 a 65-67°F don ingantaccen haske da ma'aunin ester.
• Makonni zuwa watanni: Tsawaita lokacin cellar na iya ƙara ɗanɗano dandano da haɓaka hadaddun abubuwa.

WLP006 yana da motsi sosai, yana yin na biyu, keg, ko kwandishan kwalba mai mahimmanci. Wannan tsari yana ba da izinin yisti don daidaitawa, yana haifar da giya na ƙarshe mai tsabta. Hakuri yana samun lada tare da santsin bakin baki da ingantaccen bayanin martabar ester.

Jirgin ruwa mai kumfa gilashin fermentation a cikin gaba tare da alamar lokaci na matakan fermentation wanda aka nuna akan bangon grid mai dabara. Karin bayani

Samun Jikin Baki da Soyayya

Kasuwar White Labs WLP006 azaman isar da saƙon bakin WLP006 wanda ya dace da ales na Ingilishi, ƴan dako, souts, da launin ruwan kasa. Wannan zagaye na halitta ya dace da girke-girke na gaba-gaba waɗanda ke sha'awar ingantaccen rubutu.

Don haɓaka jiki, daidaita zafin dusar ƙanƙara don jiki ta ɗaga dusar ƙanƙara zuwa tsakiyar-154-158°F. Wannan yana haifar da ƙarin dextrins, wanda ya haifar da cikakkiyar fahimta, jin dadi a kan palate. Ƙananan mash temps suna haifar da ƙarin fermentable wort da bushewa mai bushewa, mai amfani lokacin da kake son attenuation na yisti ya bayyana.

Zaɓi hatsi na musamman don haɓaka nauyi. Carapils da matsakaici crystal malts suna ƙara dextrins masu rufe baki. Don mafi duhun salo, ƙwaln hatsi ko sha'ir maras kyau yana haɓaka danko da kirim, ƙarfafa cikakken yisti na Bedford sau da yawa yana bayarwa.

Daidaita zaɓin malt tare da raguwar yisti na 72-80% don haka giya da aka gama ba ta zama sirara ba. Idan girke-girke yana kira don faɗin ɗanɗanon malt da rubutu mai zagaye, WLP006 nau'i-nau'i da kyau tare da mafi girma mash temps da dextrin-rich malts don adana jiki.

Yanayin sanyi da siffar carbonation fahimtar nauyi. Dogayen kwandishan yana santsin gefuna masu tsauri kuma yana haɗa dextrins. Mafi girman carbonation yana haskaka hasashe, yayin da ƙananan carbonation yana jaddada cikawa kuma cikakken yisti Bedford na iya samarwa.

• Daidaita zafin dusar ƙanƙara don jiki: dusar ƙanƙara mai zafi don ƙarin dextrins da ƙarin jiki.
• Yi amfani da ƙwararrun malt ko haɗe-haɗe: carapils, crystal, ko hatsi don ƙarin jin bakin ciki.
• Hankalin hankali: bari WLP006 ya gama duk da haka yana tsara lissafin malt don riƙe nauyin da ake so.
• Sarrafa carbonation: rage carbonation don haskaka cikawa, haɓaka don haskaka shi.

Kwatanta da Sauran Turanci Ale Strains

Masu aikin gida akai-akai suna muhawara WLP006 vs S-04 don nau'ikan alewar Ingilishi. Yawancin bayanin kula WLP006 azaman mai tsabta, tare da esters masu sauƙi da ƙarin malt kasancewar malt. Sabanin haka, S-04 sau da yawa yana gabatar da 'ya'yan itace gaba da ƙarewa daban-daban, bambanta ta hanyar girke-girke.

Lokacin kwatanta WLP006 vs WLP002, bambance-bambance masu hankali suna fitowa. WLP002, wanda aka sani da halayen Fuller, yana gabatar da fitattun esters da zagayen baki. WLP006, a gefe guda, yana samar da bushewa mai bushewa yayin da yake kiyaye bayanan Ingilishi na yau da kullun.

Bedford vs S-04 bambance-bambancen yisti suna da mahimmanci ga attenuation da jiki. WLP006 yawanci yakan kai 72-80% attenuation, yana haifar da bushewa, mafi ƙarancin giya. S-04, duk da haka, na iya riƙe taɓawa mafi saura zaƙi, haɓaka salo mara kyau.

• Zaɓi WLP006 don ƙayyadaddun esters da bayyana malt.
• Zaɓi S-04 lokacin da kuke son halayen ale mai 'ya'yan itace da ƙarancin ƙarewa.
• Yi amfani da WLP002 don jaddada wadatar irin ta Fuller da cikakken jin bakin.

Zaɓuɓɓukan shayarwa na yau da kullun sun rataya akan burin girke-girke. Don ƙaƙƙarfan yawo, abin dogaro mai ƙarfi, da dabarar halayen Birtaniyya, WLP006 zaɓi ne mai hikima. Wadanda ke neman bayanin martaba na ester daban ko cikakkiyar gamawa na iya fifita S-04 ko WLP002.

Magance Matsalar Aiki da Matsalolin Jama'a

Idan fermentation ya ragu ko tsayawa, da farko duba ƙimar farar da iskar oxygenation. Sau da yawa, ƙanƙan da kai shine mai laifi ga giya mai nauyi. Don guje wa tsayawar fermentation WLP006 a cikin ƙarfi mai ƙarfi, gina babban farawa ko amfani da fakiti da yawa.

Don tsayawar fermentation WLP006, auna nauyi sama da awanni 48. Idan yana motsawa da kyar, dumama fermenter ƴan digiri kuma ya jujjuya don sake dakatar da yisti. Ƙara kayan abinci mai yisti da lafiyayyen oxygen a farkon fermentation a cikin batches na gaba.

Kula da yanayin zafi yana da mahimmanci don guje wa abubuwan da ba za a iya amfani da su ba. Ajiye yawancin ayyuka a cikin kewayon 65-70°F. Saurin jujjuyawa ko jujjuyawa cikin sel damuwa mai zafi da haɓaka haɗarin esters ko phenolics.

Lokacin da yisti Bedford mara kyau ya bayyana, yi la'akari da ko tsafta, mash pH, ko wuce kima lamba ta taka rawa. Daidaita kula da zafin jiki da lafiyar farar yawanci yana rage bayanan da ba'a so a cikin abubuwan da suka biyo baya.

Matsalolin tsabta ba sabon abu ba ne tare da wannan nau'i mai girma. Bada lokacin sanyi da sanyi lokacin da yisti ya daidaita. Idan hazo ya ci gaba, gwada lokaci mai tsawo ko masu tara kuɗi don saurin sharewa.

Lokacin kwandishan kwalba, ƙididdige yawan sukari a hankali don carbonation da ake so. Wasu masu shayarwa suna ƙara ƙaramin yisti don tabbatar da ingantaccen carbonation; girke-girke kamar Texas Smokin' Blonde yana ba da shawarar kusan fakiti 1/4 na WLP006 don haɓaka nasarar kwandishan kwalban.

• Bincika girman mai farawa da oxygenation don hana tsayawar fermentation WLP006.
• Kula da 65–70°F don iyakance abubuwan dandano da yisti Bedford na iya samarwa a wajen wannan taga.
• Bada izinin tsawaita kwandishan da sanyi-hadari don tsabta; cin tara idan an buƙata.
• Yi amfani da ƙididdige ƙididdiga masu dacewa kuma kuyi la'akari da ƙaramin yisti don sanyaya kwalban.

Bi waɗannan matakai masu amfani lokacin da ake buƙatar gyara matsala WLP006, kuma daidaita farar da dabarun zafin jiki don daidaiton sakamako. Kula da hankali ga waɗannan maki yana kiyaye tsafta da tsinkaya.

Dakin gwaje-gwaje mai haske mai haske wanda ke nuna carboy gilashin ruwa mai taki, kayan aikin aunawa, bayanin kula, da kwamfutar tafi-da-gidanka a kan tebur. Karin bayani

Marufi, Carbonation, da kwandishan kwalba

Lokacin zabar marufi, la'akari da hanyar carbonation ɗin ku. Ga waɗanda suka fi son giyar su nan da nan da carbonated, kegging tare da ƙarfi carbonation ya dace. Yana ba da sakamako mai sauri da daidaito. A gefe guda, kwandishan kwalban WLP006 yana ba da walƙiya ta halitta amma yana buƙatar haƙuri, musamman tare da yawan yisti.

Don gyaran kwalban, ƙara sabon yisti yana da amfani. Kyakkyawan misali shine Texas Smokin' Blonde, wanda ke amfani da 3/4 kopin sukari na farko da fakiti 1/4 na WLP006 don bacin gallon 5. Wannan hanyar tana tabbatar da daidaiton carbonation, koda bayan tarar ko tsawaita tsufa.

Yana da mahimmanci don daidaita matakan carbonation zuwa salon giya. Ales na Ingilishi suna amfana daga matsakaicin carbonation, yayin da salo mai ƙira na iya buƙatar matakan CO2 mafi girma. Daidaita priming sugar ko CO2 juzu'i daidai don saduwa da jagororin salo.

• Don kwandishan kwalban: tabbatar da cewa kwalabe suna zama da dumi don isashen yisti, yawanci 68-72 ° F na mako ɗaya zuwa hudu.
• Don kegging WLP006: tsaftacewa da kwantar da keg, sannan a shafa 10-12 PSI don saurin carbonation ko ƙananan PSI don carbonation a cikin kwanaki da yawa.
• Idan kun yi amfani da fining ko faɗuwar sanyi, ƙara ɗan ƙaramin sabon yisti don guje wa kwalabe da ba su da carbonated.

Yi hankali da haɗarin wuce gona da iri. Yawan sukari na iya haifar da gushers ko bama-bamai na kwalba. Koyaushe auna priming sukari a hankali kuma yi amfani da ingantattun ƙididdiga don ƙididdigar CO2.

Lakabi mai kyau da ajiya suna da mahimmanci don kunshin giya. Ajiye kwalabe a tsaye don daidaitawa, sannan matsa zuwa sanyi, wurin ajiya mai duhu don girma. Kegs, a gefe guda, suna amfana daga sarrafawar CO2 da tsayayyen ajiya mai sanyi, wanda ke taimakawa kiyaye tsabta saboda babban flocculation WLP006.

Adana, Sarrafa, da Tukwici na siyayya

Kafin siyan WLP006, duba kasancewar White Labs' Vault da zaɓuɓɓukan dillalai masu izini. White Labs yana ba da WLP006 azaman samfurin Vault. Yi amfani da kalkuleta mai ƙididdige ƙimar farar Labs don tantance girman fakitin da ya dace ko mafari don nauyin batch ɗin ku.

Ajiye al'adun ruwa da amfani da su kafin ranar karewa akan fakitin. Adana sanyi shine mabuɗin don kiyaye iyawa. Don tsofaffin fakiti ko girke-girke tare da babban nauyi na asali, ƙirƙirar mai farawa na iya haɓaka ƙidayar tantanin halitta da rage haɗarin haƙori.

Shirya jigilar kaya don kiyaye al'adun sanyi yayin tafiya. Nemi game da jigilar sarkar sanyi tare da dillalai. Marufi da aka keɓe da fakitin kankara suna da mahimmanci don kare yisti yayin doguwar tafiye-tafiye a cikin Amurka.

• Bi White Labs Vault jagorar kulawa don yanayin yanayin ajiya da ƙimar farar da aka ba da shawarar.
• Idan fakitin ya zo da dumi, tuntuɓi mai siyarwa nan da nan don shawara ko sauyawa.
• Alamar buɗe yisti kuma lura da kwanan wata don gano shekaru a cikin cellar ku.

Wasu masu shayarwa suna auna farashi akan fa'ida kuma sun zaɓi busasshen yisti na Ingilishi lokacin da farashi ko jigilar kaya ke damuwa. Busassun nau'ikan na iya zama madadin, amma yawancin masu aikin gida sun fi son WLP006 don ingantaccen ester na Bedford da bakin ciki.

Don ajiyar firij a kan wurin, kiyaye fakitin a tsaye kuma a guji sauyin yanayin zafi akai-akai. Bi da kowane fakitin kamar al'adun lab mai lalacewa don kiyaye sakamakon dandano a cikin giya na ƙarshe.

• Tabbatar da hannun jari na Vault tare da White Labs ko dillali mai izini kafin yin oda.
• Ƙimar farar buƙatun tare da kalkuleta na Farin Labs da yin odar ƙarin idan yin babban mafari.
• Nemi jigilar kaya mai sanyi da duba fakiti lokacin isowa.

Kammalawa

WLP006 Ƙarshe: Farin Labs WLP006 Bedford British Ale Yisti amintaccen nau'in ruwa ne na Vault. Yana ba da 72-80% attenuation, babban flocculation, da matsakaicin haƙuri na barasa a cikin kewayon 5-10%. Ya fi son taga fermentation kusa da 65–70°F, yana haifar da taƙaitaccen bayanin ester na Ingilishi da cikakken jin baki. Waɗannan halayen sun sa ya dace don ales na gargajiya na Ingilishi da ƙarin salo mai ƙarfi inda halin malt da tsabta ke da mahimmanci.

Bedford Birtaniyya ale taƙaitaccen bayani: masu shayarwa da ke neman halayen gaba-gaba tare da tsaftataccen gamawa za su sami WLP006 musamman da amfani. Ya yi fice a cikin bitter, kodadde ales, ƴan dako, stouts, har ma da brews kamar kyafaffen blondes. Don cimma daidaiton sakamako, bi jagororin White Labs akan ƙimar farar, iskar oxygen, da sarrafa zafin jiki.

Wanene ya kamata yayi amfani da WLP006: masu aikin gida da ƙwararrun masu sana'a waɗanda ke neman dogaron halayen Ingilishi na Ingilishi, kyakkyawan flocculation, da bakin al'ada yakamata suyi la'akari da wannan nau'in. Bada isasshen lokacin sanyaya don esters da jiki su haɓaka gabaɗaya. Kwarewar al'umma ta nuna cewa kulawa da hankali da daidaita girke-girke suna haifar da sakamako mai kyau, abin sha.

Karin Karatu

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

• Gishirin Gishiri tare da Yisti na Kimiyyar CellarScience Berlin
• Gishiri mai Tashi tare da Yisti CellarScience Acid
• Gishiri mai Haihuwa tare da Farin Labs WLP590 Faransa Saison Ale Yisti