Giya Mai Haɗawa da White Labs WLP023 Burton Ale Yist

Gilashin carboy na Burton ale mai fermented tare da kumfa krausen a kan teburin katako na ƙauye wanda aka kewaye da kayan aikin gyaran gida na gargajiya. Danna ko danna hoton don ƙarin bayani.

Masu yin giya suna amfani da WLP023 don giya da ke nuna zurfin malt ko ɗacin da ya taurare. Wannan ya haɗa da English IPA, California Common, launin ruwan kasa, da stouts.

White Labs tana ba da bayanai dalla-dalla: raguwar ruwa a kusa da 72–78%, matsakaicin kwararar ruwa, da kuma jure wa barasa kusa da 5–10%. Matsakaicin fermentation da aka ba da shawarar shine 68–73°F (20–23°C). Masu yin giya a gida galibi suna ba da rahoton sakamako iri ɗaya, tare da wasu bambance-bambance dangane da jadawalin mashin da ƙimar sautin.

Fakitin kasuwanci masu yawan ƙwayoyin halitta suna ba da damar yin jifa ba tare da na'urar farawa ba. Duk da haka, yana da mahimmanci a kula da jigilar kaya da sarrafawa a cikin sanyi don tabbatar da dorewa.

Key Takeaways

• White Labs WLP023 Burton Ale Yeast ya samo asali ne daga Burton upon Trent kuma yana fifita malt-front ales.
• Ragewar da aka saba samu shine kashi 72–78% tare da matsakaicin kwararar ruwa da kuma jure wa barasa mai matsakaici (5–10%).
• Ya fi kyau a ajiye fermentation kusa da 68–73°F (20–23°C) don sarrafa esters da sulfur notes.
• Ƙwayar WLP023 na iya ƙarewa kusan kwanaki 10 a cikin saitunan gida da yawa, amma sakamakon ya bambanta dangane da mash da pitch.
• Fakitin kasuwanci masu yawan ƙwayoyin halitta suna ba da damar yin amfani da na'urar busar da kaya ba tare da fara amfani da ita ba, amma a kula da sarkar sanyi yayin jigilar kaya don samun mafi kyawun amfani.

Bayani game da White Labs WLP023 Burton Ale Yeast

White Labs WLP023 ya samo asali ne daga gadon giya mai kyau na Burton upon Trent. Masu yin giya suna ƙaunarsa saboda yanayin musamman da yake ba wa giya. Wannan yisti ya fi kyau a wurare masu ɗauke da ruwa mai wadataccen sulfate.

Zuriyar WLP023 ta samo asali ne daga al'adar Burton a kan Trent mai cike da tarihi. Wannan tarihi ya haskaka dalilin da yasa yawancin ales na Amurka da Ingila da aka yi da ita suna nuna haske mai kyau da kuma gefen ma'adinai.

Ƙamshi da ɗanɗanon WLP023 suna da alaƙa da esters na 'ya'yan itace masu laushi. Siffofin sun haɗa da apple, zumar clover, da pear, tare da ɗan ƙaramin adadin sulfur wanda ke bayyana a cikin ƙananan giya.

Ra'ayoyin masu yin giya da kuma bayanan ɗanɗano sun tabbatar da yanayinsa na jin daɗi. Waɗannan rahotannin kuma sun nuna kamanceceniya da Wyeast 1275 Thames Valley, wanda hakan ya sa ya zama abin kwatancen gama gari. Dukansu nau'ikan suna da esters da kuma hali irin na Ingilishi.

Ga waɗanda ke neman ingantaccen fermentation, WLP001 galibi shine zaɓin da ake so. Duk da haka, WLP023 yana ba da madadin aiki. Yana ƙara ɗanɗanon 'ya'yan itace da halayyar gargajiya ta Burton ga giya mai daidaito, mai sauƙin sha ba tare da yin nisa da tushe ba.

• Asalin: An samo daga Burton upon Trent, mai amfani don ƙirƙirar salon yanki.
• Ɗanɗano: Apple, zumar clover, pear, da kuma sinadarin sulfur idan sun yi sabo.
• Amfani da kwatancen: Sau da yawa idan aka kwatanta da kwatancen Wyeast 1275 Thames Valley kuma ana bayar da shi azaman madadin WLP001 don ƙarin bayyanar 'ya'yan itace.

Muhimman Bayanan Yadda Ake Yin Jika Burton Ale Yeast

Yis ɗin White Labs WLP023 Burton Ale yana ba da sakamako mai ɗorewa idan hanyoyin yin fermentation sun dace da ƙayyadaddun bayanai. Masu yin brew suna amfani da lambobi masu amfani da dabaru masu sauƙi don cimma matsakaicin nauyi. Hakanan suna sarrafa matakan ester da sulfur kuma suna nufin haske.

Matsakaicin raguwa da kuma matsakaicin nauyi na ƙarshe da ake tsammani

Kamfanin White Labs ya nuna raguwar WLP023 a 72–78%. Rahotannin Homebrew galibi suna tabbatar da cewa giyar da aka gama ta fara ne a tsakiyar kashi 70. Duk da haka, wasu rukunin giya sun nuna raguwar giya sosai, har ta kai kashi 82.6%.

Bin diddigin nauyin asali yana taimakawa wajen kimanta nauyin ƙarshe. Daidaita yanayin zafi ko abin da za a iya fermenting don cimma burin da ake so.

Tagar zafin jiki ta Fermentation da nasihu kan sarrafawa

Yanayin zafin fermentation na Burton Ale da aka ba da shawarar shine 68–73°F (20–23°C). Kasancewa cikin wannan kewayon yana haɓaka esters na apple da pear na gargajiya yayin da ake sarrafa sulfur. Yin sanyaya, kusan 65–68°F, na iya rage esters da sulfur, amma fermentation yana ɗaukar lokaci mai tsawo.

• Yi amfani da akwati ko firiji mai na'urar dumama zafi don sarrafa shi sosai.
• A ajiye fermentation a tsakiyar zafin jiki domin a guji wuce gona da iri na esters.
• Idan kuna buƙatar ƙananan esters, rage zafin jiki da digiri kaɗan amma ku yi tsammanin tsawon lokacin fermentation.

Halayyar rashin fahimta da kuma rashin fahimta

White Labs ta lissafa hanyar yin amfani da yeast flocculation don WLP023. A aikace, daidaitawa na iya bambanta. Nau'in yana warwarewa da kyau amma sau da yawa yana kasancewa a dakatar fiye da nau'ikan Ingilishi na gargajiya kamar WLP002.

• Siphon ko rosing na iya mayar da yisti zuwa dakatarwa, don haka a kula da shi a hankali yayin canja wuri.
• Sanyi da kuma gyaran giya suna aiki sosai idan ana son giya mai haske.
• Yi tsammanin ɗan ƙarin yisti a cikin fakitin lokacin da ake zubawa daga masu ferment idan aka kwatanta da nau'ikan da ke da yawan flocculent.

Ƙididdigar Ƙididdigar Ƙididdiga da Shirye-shiryen

Lokaci da adadin ƙwayoyin halitta suna da mahimmanci don tsarkakewar ruwa. Kullum karanta lakabin fakitin kuma yi amfani da kalkuleta na ƙimar bugun White Labs. Sabbin fakitin White Labs suna da ƙarin ƙwayoyin halitta, wanda ke sa bugun bugun da ba a fara ba ya zama mai amfani ga ales da yawa.

Fakitin da aka shirya don yin burodi yana sauƙaƙa wa masu yin giya na gida. Ga rukunin galan 5 da ke nufin samun OGs masu ƙarfi, sabon fakitin zai iya kaiwa ga matsayi ba tare da farawa ba. Wannan gaskiya ne musamman lokacin da lokaci da tsafta suka dace.

Ga giya mai yawan nauyi ko kuma giya mai yawan repitch, yana da mahimmanci a fara shan giya. Ƙaramin yisti na Burton Ale yana ƙara lafiyar ƙwayoyin halitta kuma yana rage jinkirin shan giya. Wannan shine mafi aminci idan aka yi amfani da tsofaffin fakiti, rashin kyawun yanayin jigilar kaya, ko kuma aka yi amfani da giya mai yawa.

• Duba shekarun fakitin da lokacin jigilar kaya.
• Ka yi la'akari da ƙarancin amfani da fakitin dumi ko jinkiri kuma ka yi la'akari da farawa.
• Ga OGs sama da ƙarfin ale mai laushi na yau da kullun, ƙara yawan ƙwayoyin halitta tare da mai farawa.

Tsaftacewa da kuma kula da kyau su ne mabuɗin dorewa da kuma hana gurɓatawa. Yi amfani da kayan aiki masu tsabta da aka tsaftace yayin buɗe kwalaben ko fakitin da aka yi da smack. A zuba zafin wort ɗin da aka ƙayyade a cikin girke-girke don guje wa girgizar zafi da kuma sarrafa samar da ester.

Jigilar kaya da adanawa wani ɓangare ne na tsarin shiryawa. White Labs tana jigilar yisti mai ruwa tare da fakitin kankara kuma tana ba da shawarar marufi mai zafi. Duba fakitin lokacin da aka isa: nemi kwalaben kumbura, rashin wari, ko tsawon lokacin wucewa. Idan ba ku da tabbas, ƙirƙiri ƙaramin abin farawa na yisti ga Burton Ale don tabbatar da aiki kafin a saka shi a babban injin ferment.

Bi waɗannan matakai masu sauƙi don kare aikin fermentation:

• Tabbatar da ƙimar bugun WLP023 da aka ba da shawarar don OG ɗin da aka nufa.
• Yanke shawara tsakanin sautin da ba ya buƙatar farawa da kuma sautin da zai fara aiki bisa ga yanayin nauyi da kuma yanayin fakitin.
• A tsaftace duk abin da ya shafi yisti; a guji gurɓata.
• Kula da yanayin zafin jiki da iskar oxygen mai kyau don farawa lafiya.

Bayanin Ruwa da Hulɗarsa da WLP023

Masu yin giya da ke amfani da White Labs WLP023 suna ganin gagarumin ci gaba idan ruwansu ya yi daidai da asalin yisti. Tsarin ruwan Burton, wanda aka san shi da cizon hop da kuma kauri, ya cika esters masu haske na WLP023 da kuma kusancinsa da ales masu tsalle.

Nasarar wannan haɗin ya dogara ne akan daidaiton ma'adinai. Yawan matakan sulfate yana ƙara ɗaci da bushewa, yana ƙara ɗanɗanon hop a cikin IPAs da English pale ales. Masu yin giya da ke son yin kaifi hop snap yakamata su yi nufin samun mafi girman rabon sulfate zuwa chloride tare da wannan nau'in.

Duk da haka, ga giyar malt-forward, dabarun ya canza. Ƙara chloride yana rage ɗaci kuma yana ƙara wa tsakiyar palate wadata. Don samun wadataccen malt a cikin ruwan kasa, porters, da kuma ɗanɗanon Ingilishi, ƙara calcium chloride yayin da ake daidaita ma'adanai.

Ga masu yin giya a gida, farawa da gwajin ruwa yana da mahimmanci. Fahimci taurin ruwan yankinku da alkaline kafin ƙara gypsum ko calcium chloride. Yi amfani da kalkuleta na kimiyyar ruwa na mai yin giya don cimma daidaiton rabon sulfate da chloride. Wannan yana tabbatar da cewa an cimma salon ba tare da gyara pH ɗin da aka matse ba.

• Don giyar WLP023 mai zuwa: ƙara sulfate da calcium sulfate (gypsum) don haskaka cizon hop.
• Don giyar WLP023 mai siffar malt-forward: ƙara calcium chloride don ƙara chloride da kuma rage ɗacin rai.
• Daidaita jimlar alkaline da calcium don kare lafiyar pH da yisti yayin daidaita ma'adanai.

Yi gyare-gyare a ƙananan matakai kuma ka sa ido kan kowane canji. Ajiye bayanan ƙari da bayanin ɗanɗano yana taimakawa wajen inganta sinadaran ruwa na WLP023. Ko da ƙananan canje-canje a cikin rabon sulfate da chloride na iya canza yanayin giya sosai. Don haka, yana da mahimmanci a gwada da daidaitawa bisa ga salon da kake so.

Zane mai zane wanda ke nuna ruwa yana gudana daga yanayi ta hanyar sinadarai zuwa tsarin yin giya, tare da duwatsu, ma'adanai, kayan aikin yin giya, da kuma giyar da aka gama. Danna ko danna hoton don ƙarin bayani.

Mafi kyawun Salon Biya don Brew tare da Wannan Yisti

Yis ɗin White Labs WLP023 Burton Ale yana kawo wani hali na musamman na Burton ga nau'ikan giya daban-daban. Siffar ester ɗinsa da kuma sifar sulfur mai laushi sune manyan abubuwan da ake la'akari da su yayin zaɓar girke-girke. Ga wasu shawarwari da shawarwari kan salon aiki don haɓaka yuwuwar wannan nau'in.

Zaɓi WLP023 a cikin giya inda esters masu 'ya'yan itace da kuma yanayin hop mai ƙarfi ke ƙara ɗanɗano. Ga giyar hop-forward, wannan yisti yana ƙara ɗaci da ƙamshi busasshen hop, musamman tare da ruwan da ke ɗauke da sulfate.

• IPA na Amurka da IPA Biyu: WLP023 IPA yana nuna hops na resinous da citrus, yana ƙara malt ba tare da ya rinjaye shi ba. Halinsa ya dace da giya mai yawan IBU, yana ƙara zurfi.
• IPA na Turanci: Zaɓi hops na malt-forward kuma bari ɗanɗanon yisti ya goyi bayan sautin hop na gargajiya na Turanci don daidaita salon gargajiya.

A cikin giya mai duhu, wadda ke da tushen malt, nau'in giyar yana ƙara rikitarwa. Masu yin giya suna samun sakamako mai kyau a cikin salon da ke maraba da kyakkyawan tsari mai kyau.

• Brown Ale, Porter, Stout: Tsarin yisti na Burton Ale yana ba wa waɗannan giyar esters masu zagaye da kuma sulfur mai hana lalacewa wanda zai iya ƙara dandanon gasasshe da gyada.
• Scotch Ale da Red Ale: Yi amfani da matsakaicin yanayin zafi da kuma malt mai ƙarfi don barin yisti ya ba da gudummawa ga ɗumamar esters ba tare da rinjayar yanayin caramel ba.

Salo na musamman na asali na Ingilishi sun dace da WLP023 lokacin da ake neman ra'ayi na musamman na yanki maimakon bayanin martaba na Amurka mai tsaka-tsaki.

• California Common: Wannan yisti yana tallafawa kashin bayan caramel malt na giyar tururi yayin da yake ba da ɗanɗanon Ingilishi mai sauƙi.
• Turancin Bitter: Zaɓi ƙananan tsalle-tsalle da matsakaicin jiki don barin salon yisti na Burton Ale ya ƙara zurfin Turanci da sauƙin sha.

Yi hankali da launin ruwan kasa mai haske da taushi. Ƙananan launin ruwan kasa mai haske tare da ƙananan launin ruwan kasa na musamman na iya bayyana ɗanɗanon gasasshe ko mai yaji wanda ya yi karo da ɗanɗanon hop ko hatsi mai laushi. Don samun sakamako mafi kyau, haɗa launin ruwan kasa da bayanin martabar yisti da ƙarfin yisti. Yi niyya ko dai sakamakon da ya dace da hop-forward ko malt.

Gudanar da Ɗanɗano A Lokacin Jikewa

Sarrafa ɗanɗano yayin fermentation mai aiki shine mabuɗin siffanta yanayin ƙarshe na giya da aka yi da WLP023. Mayar da hankali kan zafin jiki, iskar oxygen, da lokacin sanyaya. Wannan daidaito yana da mahimmanci don cimma daidaitaccen haɗin esters na 'ya'yan itace da bayyanar malt mai tsabta.

Zafin jiki yana da tasiri mai mahimmanci nan take akan samar da ester. Yin ferment a ƙasan kewayon White Labs yana taimakawa wajen sarrafa esters WLP023 kuma yana rage sulfur mai canzawa. Yin nufin 65–68°F na iya haifar da ɗan raguwa kaɗan tare da alamun 'ya'yan itace masu tsauri. Duk da haka, yanayin zafi mai ɗumi yana haɓaka esters na apple da pear kuma yana fitar da ƙarin halayyar clover-zuma.

Lafiyar iskar oxygen da lafiyar yisti suma suna taka rawa wajen samar da sulfur. Iskar oxygen mai kyau a lokacin da take da kyau da kuma yawan ƙwayoyin halitta masu lafiya suna rage damuwa da kuma rage ƙamshi na yisti na sulfur. Idan ƙaramin alamar sulfur ya bayyana, ƙarin lokacin sanyaya zai iya taimakawa. Sanyaya sanyi na 'yan makonni ko sanyi irin na lager na iya hanzarta watsar da sulfur ba tare da cutar da esters masu laushi ba.

Zaɓin mash yana da tasiri sosai kan yadda ake ganin 'ya'yan itacen yis a cikin giyar da aka gama. Mash ɗin da aka yi da jiko guda ɗaya kusa da 152°F (67°C) yana haifar da daidaiton jiki da raguwar matsakaicin kashi 70%, wanda ke daidaita esters sosai. Mafi yawan zafin mash yana ƙara jiki kuma yana rufe esters ɗin yis, yayin da ƙananan zafin jiki ke ƙara ƙwai kuma yana jaddada lokacin 'ya'yan itacen da bushewa.

• Kiyaye fermentation ɗin a mike: a yi niyya ga wani yanki mai kunkuntar tsakanin 65–72°F don daidaita esters ɗin.
• Tabbatar da isasshen iskar oxygen a wurin da ake jika iskar oxygen domin rage samuwar sinadarin sulfur da kuma taimakawa wajen rage saurin kamuwa da cutar.
• Yi amfani da zafin mash a matsayin kayan aiki: yawan zafin mash yana rage yadda ake ganin 'ya'yan itace; ƙarancin zafin yana ƙara shi.
• A bar sanyi ya daɗe idan sinadarin sulfur na baya ya buƙaci ya ɓace.

Ƙananan gyare-gyare na iya kawo babban canji. Ta hanyar haɗa tsarin kula da zafin jiki tare da jadawalin mash mai kyau da kuma kula da yanayin zafi, za ku iya sarrafa esters da rage tasirin yisti na sulfur. Wannan hanyar tana taimakawa wajen kiyaye 'ya'yan itacen da ake so da wannan nau'in zai iya bayarwa.

Kusa da na'urar ferment ta dakin gwaje-gwaje tare da ruwa mai kumfa, kwalaben ester, da kayan aikin ferment. Danna ko danna hoton don ƙarin bayani.

Rage nauyi, Nauyi na Ƙarshe, da Juriyar Barasa

Ana bikin WLP023 saboda raguwar ƙarfinsa a cikin da'irar giyar gida. Masu yin giya galibi suna samun raguwar matsakaicin kashi 70, muddin sun sarrafa niƙa da fermentation don samun ingantaccen fermentation. Nauyin ƙarshe yawanci yakan faɗi a cikin kewayon tsakiyar shekarun 70. Duk da haka, rukunin da aka rage sosai zai iya raguwa kaɗan idan wort ɗin yana da ƙarfi sosai.

Misalan ainihin raguwar WLP023 sun kama daga 72–78%. Rukunin uku sun ba da rahoton raguwar kashi 76.2%, 77.2%, da 82.6%, tare da matsakaicin nauyi na ƙarshe na 1.010, 1.008, da 1.008, bi da bi. Waɗannan sakamakon suna nuna tasirin bayanin martabar mash da kuma sarrafa zafin jiki akan raguwar nauyi. Suna aiki a matsayin jagora don saita tsammanin ƙarshe na nauyi a cikin girke-girke iri ɗaya.

White Labs ta rarraba juriyar WLP023 ga barasa a matsayin matsakaici, kusan kashi 5-10%. Yana da mahimmanci a tsara manufofin nauyi na asali don kiyaye fermentation a cikin wannan kewayon. Wannan hanyar tana taimakawa wajen guje wa yisti mai damuwa, wanda zai iya haifar da rashin ɗanɗano da kuma dakatarwar fermentation.

Domin inganta rage kitsen lafiya, a mai da hankali kan yadda ake fermentation na wort da kuma lafiyar yist. Ƙananan zafin da aka yi da dusa yana haifar da ƙarin fermentation na wort. Ƙara ƙananan adadin sukari mai sauƙi ko abubuwan da ke taimakawa wajen enzymatic kamar amylase na iya ƙara rage kitsen ba tare da ƙara yawan yist ɗin ba.

• Sanya ƙwayoyin halitta masu lafiya da isasshen adadinsu; yi amfani da na'urar farawa don manyan rukunin OG.
• Oxygenate wort yana da kyau wajen ƙara yawan iskar oxygen a farkon lokacin girma.
• A kiyaye yanayin zafin da ya dace a cikin kewayon da aka ba da shawarar ƙwayar don guje wa ƙwanƙwasa ko damuwa na ester.
• Yi la'akari da ƙara sukari a cikin giya mai nauyi sosai don kare yisti.

Ta hanyar haɗa yisti mai lafiya da wort mai ɗanɗano, za ku iya samun ƙarancin FG. Kula da karatun nauyi da aikin yisti don tantance ko akwai buƙatar ƙarin shiga tsakani. Dabaru masu ƙarfi da aka yi niyya na iya tura WLP023 fiye da yadda aka saba ba tare da rage dandano ba.

Halayyar Tafiye-tafiye da Dabaru Masu Fahimta

An rarraba WLP023 a matsayin nau'in flocculation mai matsakaicin ƙarfi, duk da haka masu yin giya sau da yawa suna ganin ba shi da ƙarfi kamar yadda ake tsammani. Wannan yana haifar da ɗan hazo a cikin Burton Ale ɗinku bayan fermentation. Hakanan yana iya sake dakatarwa yayin canja wuri, yana buƙatar ƙarin ƙoƙari don bayani.

Domin fayyace Burton Ale ɗinka ba tare da rasa halayensa ba, yi amfani da dabarun da aka tsara. Waɗannan hanyoyin suna da tasiri ga gida da ƙananan ƙungiyoyin kasuwanci.

• Rage yawan zafin jiki a lokacin sanyi: A rage zafin jiki da sauri kwanaki kaɗan kafin a matse shi don ƙarfafa zubar da yisti. Sanyi ya faɗi a zafin 34–40°F na tsawon awanni 48–72 yana taimakawa wajen rage yawan zafin jiki a WLP023.
• Tafasa da kuma bayan yolk: Sai a zuba garin Irish moss ko Whirlfoc a cikin mintuna 10-15 na ƙarshe bayan tafasa. Bayan yolk, gelatin, polyclar, ko Biofine na iya ƙara haske.
• Tsawaita sanyaya giya: A bar giyar ta tsufa a cikin sanyi na tsawon makonni ɗaya zuwa huɗu. Wannan yana inganta tsabta kuma yana laushi sulfur ko esters.

Marufi yana buƙatar taka tsantsan idan yis ya kasance a rufe. A hankali a ajiye giyar a wuri mai sanyi, a bar taki da yis don hana yawan yis a cikin kwalaye da kwalaben. Tsarin kwalbar zai ci gaba da kasancewa da yis mai aiki; daidaita priming daidai kuma a ɗauki yis a cikin dakatarwa don samar da carbonation na halitta.

Don canja wurin keg, a tace a kuma tura a hankali don guje wa jujjuyawar yisti mai narkewa. Lokacin amfani da kwalaben hana matsi ko abubuwan cikawa na kasuwanci, a bar lokacin hutawa bayan an gama yin sanyi. Wannan yana rage motsi na laka tare da giyar.

Domin samun haske, haɗa sanyin da ke taruwa, rage zafi, da kuma tsawaita yanayin jiki. Waɗannan hanyoyin suna ƙara yiwuwar bayyana Burton Ale ɗinku yayin da suke kiyaye esters ɗinsa na musamman da kuma jin daɗin baki.

Kusa da jirgin ruwa mai narkewar gilashi tare da laka mai yisti, barbashi da aka dakatar, da ɗigon ruwa mai narkewa. Danna ko danna hoton don ƙarin bayani.

Maimaita, Ajiya, da Amfani

Yin amfani da yisti mai maimaitawa zai iya adana kuɗi da kuma gina al'adar gida mai inganci idan an yi shi da kyau. Tare da WLP023, iyakance tsararrakin sake maimaitawa don kiyaye aiki da ɗanɗano. Yawancin masu yin giya na gida suna bin ƙa'idar tsararraki uku zuwa biyar kuma suna sa ido kan raguwar ji da canje-canjen ji tsakanin rukuni.

Idan kana shirin sake yin WLP023, ajiye bayanan da suka dace. Lura da lambar rukuni, ranar da aka yi amfani da shi, da kuma ƙarfin da aka auna na ƙarshe. Idan rukuni ya nuna raguwar rarrafe ko sabbin dandano marasa daɗi, daina sake yin amfani da wannan layin kuma fara sabo daga sabon kwalba ko fakiti.

Yadda ake adana yis ɗin ruwa yana da mahimmanci. Ajiye fakitin White Labs da ba a buɗe ba a cikin firiji kuma a yi amfani da su ta taga da masana'anta suka bayyana. Don tsawon lokaci, busar da daskare ya fi kyau, amma ga nau'ikan ruwa kamar WLP023, sanyaya shine abin da aka saba. Idan jigilar kaya ta ɗauki lokaci mai ɗumi, yi tsammanin raguwar adadin ƙwayoyin halitta kuma yi la'akari da yin farawa maimakon ƙararrawa kai tsaye.

• A koyaushe a duba yanayin zafi yayin jigilar kaya. Kunshin jigilar kaya na thermal yana taimakawa wajen kiyaye yanayin sanyi na tsawon lokaci.
• Masu jigilar kaya na ɓangare na uku galibi suna amfani da fakitin kankara mai nauyin oza 3. Wannan ƙila bai isa ba a lokacin zafi a kan hanyoyi masu tsayi.
• Idan kana damuwa game da jigilar yisti, gina na'urar farawa don dawo da lambobin ƙwayoyin halitta masu lafiya kafin yin giya.

Gwada lafiyar yisti kafin sake amfani da shi. Yi warin sinadarin slurry ɗin don ganin alamun tsami, mai narkewa, ko mara daɗi. Nemi gurɓataccen abu a bayyane, kamar launuka marasa kyau ko pellicles. Shirya ƙaramin abin farawa kuma ku kula da yawan CO2 da krausen cikin awanni 24-48.

• Yi duba na gani don ganin launin da ya dace da kuma tsattsarkar laka ta yisti.
• Yi amfani da na'urar farawa don tabbatar da aiki; rashin fermentation a bayyane cikin awanni 48 alama ce ta gargaɗi.
• Idan kana da damar yin amfani da na'urar hangen nesa ko tabo, yi lissafin ƙwayoyin halitta da kuma kashi-kashi na ƙarfinsu don jagorantar ƙimar bugun.

Lokacin sake maimaitawa, daidaita saurin sautin ku don rama ƙarancin yuwuwar rayuwa. Idan rukunin da aka sake amfani da shi ya nuna raguwar fermentation, ƙara sinadarin oxygenate wort kuma yi la'akari da ƙarin abubuwan gina jiki don tallafawa lafiyar yisti. Bin diddigin aikin yisti akan lokaci yana taimaka muku yanke shawara lokacin da za ku daina samun nau'in kuma ku samo sabon WLP023.

Nasihu kan Tsarin Girke-girke don Amfani da Burton Ale Yeast

Ƙirƙirar girke-girke da yisti na WLP023 yana farawa da cikakken tsari na malt, hops, da dusashewa. Wannan yisti yana ba da esters na 'ya'yan itace da ɗan ƙaramin sulfur ga ƙananan giya. Tsarin mayar da hankali kan lissafin hatsi da abubuwan da IBU ke nufi yana da mahimmanci. Yana taimakawa wajen haskaka ƙarfin yisti yayin da yake guje wa ɗanɗano mai tsauri.

Zaɓar hatsi shine mataki na farko. Ga giya mai zuwa, yi amfani da tushe kamar Briess Pale 2-Row ko kuma ingantaccen malt na Burtaniya, wanda ke samar da kashi 85-90% na kuɗin hatsi. Ƙara 8-12% Crystal 40 don haɓaka caramel da zagaye. Rabon 90% Pale 2-Row / 10% Crystal 40 ya tabbatar da inganci tare da WLP023 a cikin girke-girke da yawa.

• Don nau'ikan malt-forward, a gabatar da malts masu duhu kamar Maris Otter, malt mai launin ruwan kasa, da kuma matakan lu'ulu'u masu girma. Wannan yana ƙara wa esters na yisti da kuma rage gefuna da aka gasa.
• Yi amfani da ƙananan adadin gasasshen ko cakulan malt don ƙara rikitarwa ba tare da rinjayar halin yisti ba.

Zaɓin Hop ya kamata ya dace da halin Burton. Chinook, Centennial, Nugget, da Cascade kyawawan zaɓuɓɓuka ne idan aka haɗa su da bayanin 'ya'yan itace da sulfur na yisti. Saita IBU ta WLP023 bisa ga manufofin salo. Yi nufin IBU 35–40 don daidaita launin pale ales, 40–60 IBU don IPAs masu ƙarfi, da kuma 60–80+ IBU don IPAs biyu.

• Daidaitaccen ruwan ale mai launin shuɗi: 35–40 IBU; ƙarin ruwan hoda na ƙarshen rana don kiyaye ƙamshi.
• IPA na Amurka/Turanci: 40–60 IBU; a haɗa ɗanɗano mai ɗaci da hops mai ɗanɗano kamar Centennial ko Chinook.
• IPA Biyu: 60–80+ IBU; ana tsammanin ɗaci mai yawa idan akwai esters na yisti.

Zafin mashin yana sarrafa jiki da rage kitse. Mashin mai mataki ɗaya a 152°F (67°C) ya samar da raguwar kashi 70% tare da WLP023 da jiki mai matsakaici. Rage mashin ɗin zuwa 148–150°F don samun bushewa da kuma rage kitse mai kyau.

A ɗaga dafaffen zuwa 154–158°F don jin cikakken bakin da kuma rage yawan raguwar bayyanarsa. Wannan yana daidaita fahimtar ester da kuma ɗanɗanon malt. Yi la'akari da ɗan gajeren lokacin dafaffen dafaffen da aka yi amfani da shi ko kuma lokacin da aka yi amfani da malt ɗin da ba a gyara ba.

Bayanan girke-girke ga masu yin giya: a kiyaye malt na musamman a cikin girke-girke masu zuwa don barin haɗuwa tsakanin tsalle-tsalle da yisti. A cikin gina malt-gaba, a tura malt mai duhu da lu'ulu'u don shan kayan ƙanshi da gasa. Bibiyar IBU yana nufin WLP023 da wuri a cikin ƙira don guje wa rikici tsakanin ɗaci da 'ya'yan itace da yisti ke haifarwa.

Matsalolin da Aka Fi So da Magance Matsaloli

Yin aiki tare da White Labs WLP023 na iya samar da giya mai kyau da halaye idan aka daidaita ta da lissafin hatsi da ya dace. Masu yin giya wani lokacin suna fuskantar abubuwan da ba a zata ba, aiki a hankali, ko abubuwan mamaki na marufi. Wannan ɗan gajeren jagorar yana taimakawa wajen gano dalilai da ayyuka don matsalolin WLP023 da aka saba fuskanta yayin da yake kiyaye ƙarfin nau'in.

Ɗanɗanon da aka gasa ko aka ƙara masa yaji na iya bayyana a cikin ƙananan ales kuma ana iya karanta su a matsayin lahani. Idan ɗanɗanon ale mai laushi ya ƙone, duba lissafin malt ɗin da farko. WLP023 yana fifita tushen malt mai duhu da ke ɓoye esters masu ƙarfi da sulfur. Don gasawa ko kayan ƙanshi ba da gangan ba, ƙara yanayin don barin ƙananan bayanai su yi laushi kuma su sake tantance yanayin zafi da aka ƙara a gasawa a ƙarshen.

Hankali ana samun saurin fermentation, ko kuma iskar oxygen a lokacin fermentation. Tabbatar da cewa kun fitar da isassun ƙwayoyin halitta masu rai, musamman bayan dogon lokaci ko ɗumi. A zuba sinadarin oxygen a cikin ruwan da aka tace a cikin tagar 68-73°F. Idan aikin ya tsaya cak, a hankali a kunna fermenting ɗin don sake fermentation ɗin kuma a tabbatar da cewa an daidaita yanayin zafi.

Idan fermentation ya tsaya cak, gwada hanyoyin rage yawan fermentation kafin a sake maimaita shi. Ƙara zafin fermentation ɗin zuwa digiri kaɗan sannan a juya a hankali don farkar da yisti mai narkewa. Idan waɗannan matakan ba su ƙare rage fermentation ba, gina ƙarfin farawa kuma ƙara al'ada mai aiki. Waɗannan motsi suna samar da tushen fermentation mai amfani ga yawancin yanayin fermentation na gida.

Matsalolin marufi galibi suna faruwa ne sakamakon raguwar sukari ko kuma bambancin raguwar da ba a zata ba. A auna nauyi na ƙarshe kafin a saka a kwalba ko a saka a cikin kwalba. Idan FG ya fi yadda ake tsammani, jira, a ɗumama mai ferment kaɗan, sannan a ba da ƙarin lokacin sanyaya. Ga giyar da ta rage yawan giya, a tsara jadawalin mashin da kuma maƙasudin fermentation don guje wa sakamakon siriri ko bushewa sosai.

• Duba ƙimar sautin da kuma yuwuwar amfani yayin gano matsalolin WLP023.
• Haɗa yisti da malt bill don guje wa ɗanɗanon Burton Ale a cikin salo masu laushi.
• Don gyara fermentation ɗin da ya makale: dumi, juyawa, iskar oxygen a hankali, sannan a yi la'akari da farawa mai aiki idan ya cancanta.
• Kullum a tabbatar da FG kafin a yi marufi domin hana bama-bamai a kwalba ko kuma yawan hayaki mai gurbata muhalli.

Lokacin da ake magance matsala, rubuta yanayin zafi, karanta nauyi, da tushen yisti. Share bayanai suna taimaka muku gano alamu na musamman ga ɗanɗanon Burton Ale ko bambancin raguwar azzakari. Ƙananan gyare-gyare a cikin tsari galibi suna magance matsaloli ba tare da kawar da gudummawar yisti da ake so ba.

Bayanan Giya na Gaskiya da Nazarin Shari'a

Rahotannin da aka yi amfani da su wajen yin amfani da su sun fassara bayanan dakin gwaje-gwaje zuwa shawarwarin yin amfani da su. Ga wasu bayanai daga kwararrun masu yin amfani da su a gida wadanda suka yi amfani da wannan nau'in a yanayin zafi na yau da kullun. Suna raba bayanai kan lokacin yin amfani da shi, karfinsa na ƙarshe, da kuma zabin girke-girke.

• Yawancin rukuni sun ƙare cikin kimanin kwanaki 10 a yanayin zafi na gida kusa da 65–68°F. Wannan ya yi daidai da yawancin bayanan WLP023 homebrew waɗanda ke nuna aiki mai ɗorewa ba tare da jinkiri mai yawa ba.
• Ragewar ta bambanta a cikin nau'ikan giya masu jere: ƙimar da aka auna ta haɗa da 76.2% (FG 1.010), 77.2% (FG 1.008), da kuma rashin daidaituwa 82.6% (an ruwaito FG 1.008). Waɗannan misalan WLP023 FG sun nuna raguwar matsakaicin shekarun 70 tare da wasu abubuwan da ba su dace ba lokaci-lokaci.

Misalan rukuni masu nasara

• Wani mai yin giya yana yin giya mai launin ruwan kasa guda uku ta amfani da lissafin hatsi iri ɗaya: 90% American Pale mai layi biyu da 10% Crystal 40. Haɗin hop ɗin Chinook/Centennial, Nugget/Centennial, da duk Cascade.
• IBUs ɗin da aka yi niyya sun kai kimanin 35-40 tare da ƙara hops mai ƙamshi a cikin mintuna 10. Kowace giya an gama ta da kyau kuma tana nuna ɗaci da ƙamshi mai kyau. Waɗannan nazarin shari'o'in Burton Ale sun jaddada yadda zaɓin hop ke canza yanayin 'ya'yan itace yayin da yake ci gaba da kasancewa daidai da halin yisti.

Darussan da aka koya da kuma dacewa da salon

• WLP023 yana aiki sosai a cikin salon hop-forward da malt-forward inda ɗanɗanon 'ya'yan itace da sulfur na farko zasu iya ƙarawa da bayanin martaba. Masu yin giya sun yi nuni da bayanin WLP023 homebrew lokacin da suke zaɓar sinadaran ruwa da yanayin zafi na mashed.
• A guji wannan nau'in giya idan ana buƙatar yisti mai tsaka-tsaki, mai tsabta sosai ga ƙwayoyin cuta masu haske sosai. Masu yin giya sun sami ragowar sulfur a cikin marufi wanda yawanci yakan ɓace tare da sanyaya, amma ana iya gani a cikin giya mai laushi.
• Daidaita jadawalin mashin, rabon ruwa na sulfate-zuwa-chloride, da zaɓin tsalle-tsalle don haɗawa da yisti. Waɗannan ƙananan zaɓuɓɓuka suna rage damar rashin amfani da bayanai kuma suna amfani da misalan WLP023 FG da aka ambata a sama.

Gilashin giya mai fermenting da aka kewaye da kayan aikin yin giya na gida a kan benci na katako. Danna ko danna hoton don ƙarin bayani.

Kammalawa

Sharhin White Labs WLP023 ya nuna ikonsa na kwaikwayon yanayin Burton-upon-Trent na gargajiya. Yana gabatar da apple mai laushi, zumar clover, da pear esters, tare da ɗan ƙaramin alamar sulfur. Yana yin fermentation a cikin kewayon rage zafin jiki na tsakiyar shekarun 70, wanda ya dace lokacin da aka kiyaye yanayin zafi tsakanin 68-73°F. Masu yin brew na gida yawanci suna ba da rahoton lokacin fermentation na kimanin kwanaki goma.

Lokacin yin giya da WLP023, sarrafa zafin jiki yana da mahimmanci don sarrafa esters. Ba da lokaci don yin gyaran fuska yana da mahimmanci don rage alamun sulfur. Don haɓaka ɗanɗanon hop, yi amfani da ruwan sulfate mai yawa. Zaɓi kuɗin hatsi waɗanda ke ƙara 'ya'yan itacen yisti. Yi la'akari da farawa don giya mai nauyi ko lokacin da babu tabbas game da dorewa.

WLP023 yana nuna matsakaicin flocculation, wanda ke haifar da ɗan yisti da ya rage a cikin dakatarwa. Ana ba da shawarar yin sanyi ko yanke hukunci idan haske shine fifiko ga marufi. A taƙaice, WLP023 ya dace da waɗanda ke neman halin Burton/Thames a cikin giyarsu. Yana da amfani mai yawa amma bai dace da ales masu sauƙi da laushi ba. Gabaɗaya, zaɓi ne mai aminci ga masu yin giya da ke son cimma halayen Ingilishi na gargajiya a cikin giyarsu ta zamani.

Tambayoyin da ake yawan yi akai-akai

Menene White Labs WLP023 Burton Ale Yeast kuma daga ina yake fitowa?

WLP023 Burton Ale Yeast nau'in ale ne mai ruwa daga Burton a kan Trent, Ingila. Yana ɗauke da tarihin Burton/Thames. Ana amfani da wannan yisti don samar da ale mai siffar 'ya'yan itace, mai ɗan sulfur. Yana haɗuwa sosai da ruwan sulfate mai yawan gaske kamar na wannan yankin.

Menene bayanin dandano na yau da kullun da WLP023 ya samar?

WLP023 yana samar da esters masu ɗanɗanon 'ya'yan itace kamar apple, zumar clover, da pear. Hakanan yana da alamar sulfur ta asali iri ɗaya. Sulfur sau da yawa yana ɓacewa tare da daidaitawa; esters sun bambanta dangane da zafin fermentation da abun da ke ciki na wort.

Ta yaya WLP023 zai kwatanta da WLP001 California Ale Yeast da Wyeast 1275 Thames Valley?

Idan aka kwatanta da WLP001, WLP023 ba ta da tsaka tsaki kuma tana nuna ƙarin 'ya'yan itace da kuma sulfur na baya da aka samo daga Burton. Rahotannin al'umma sun danganta WLP023 da Wyeast 1275 Thames Valley a cikin hali da hali. Wannan ya sa ya zama madadin Burton ga yawancin ales masu ra'ayin Ingilishi.

Wane raguwa ya kamata in yi tsammani daga WLP023 kuma yaya abin dogaro ne?

Takaddun bayanai na masana'anta sun lissafa raguwar kashi 72–78%. Rahotannin Homebrew yawanci suna faɗuwa a tsakiyar shekarun 70 amma wani lokacin sun wuce wannan kewayon. Nauyin ƙarshe ya dogara ne akan ƙarfin fermentation na mash, ƙimar sautin, da zafin fermentation.

Wane zafin jiki na fermentation ya kamata in yi amfani da shi don WLP023?

White Labs ta ba da shawarar zafin jiki na 68–73°F (20–23°C). Yin ferment a ƙarshen mai sanyi ko ƙasa da shi kaɗan (kusan 65–68°F) na iya rage samar da ester da sulfur. Yanayin zafi yana ƙara yawan esters masu 'ya'yan itace. A kula da yanayin zafi mai daidaito don guje wa ɗanɗano mara kyau.

Ta yaya WLP023 ke yin flocculation kuma yaya giyata za ta kasance mai tsabta?

White Labs ta lissafa matsakaicin flocculation. A aikace, nau'in na iya bayyana a matsayin mai canzawa - ana iya tayar da shi cikin sauƙi yayin canja wuri kuma wani lokacin ba shi da tsabta fiye da nau'ikan Ingilishi na yau da kullun kamar WLP002. Yi tsammanin ɗan hayaƙi sai dai idan sanyi ya faɗo, yi amfani da finings, ko kuma ba da damar tsawaita yanayin.

Zan iya saka WLP023 kai tsaye daga fakitin ko kuma ina buƙatar mai farawa?

Sabbin fakitin White Labs suna ɗauke da manyan adadin yisti waɗanda galibi ba sa barin giyar ta fara bugawa ba tare da fara bugawa ba. Gina abin farawa don giya mai nauyi mai yawa, ɗaukar lokaci mai tsawo a cikin jigilar kaya, ko lokacin sake maimaitawa tsararraki da yawa don tabbatar da ƙoshin lafiya.

Waɗanne matakai na tsafta da kulawa suke da mahimmanci tare da ruwa WLP023?

Yi amfani da kayan aikin da aka tsaftace yayin buɗewa da canja wurin yisti, adana fakitin da ba a buɗe ba a cikin firiji, kuma duba yuwuwar amfani bayan jigilar kaya. Idan yisti ya sami jigilar ɗumi ko jinkiri mai tsawo, yi amfani da abin farawa don tabbatar da aiki kafin a fara amfani da shi zuwa babban wort.

Me yasa ruwan Burton/Thames mai yawan sulfate yake haɗuwa da wannan nau'in?

Babban sinadarin sulfate yana ƙara ɗacin hop da kuma kauri, yana ƙara wa halin Burton na WLP023 da kuma yanayin ester. Daidaiton sulfate-zuwa-chloride yana taimakawa wajen gabatar da cizon hop a cikin IPAs kuma yana ƙara dacewa da yisti ga giyar hop-forward.

Ta yaya zan daidaita sinadaran ruwa don giyar hop-forward idan aka kwatanta da giyar malt-forward tare da WLP023?

Ƙara sulfate (misali, gypsum/calcium sulfate) don jaddada cizon hop ga IPAs. Ƙara chloride (misali, calcium chloride) don jaddada laushin malt ga ales masu launin ruwan kasa da masu ɗaukar kaya. Daidaita sulfate-zuwa-chloride bisa ga salon da aka nufa da kuma tushen ruwan gida.

Waɗanne nau'ikan giya ne suka fi dacewa da WLP023?

WLP023 ya dace da American IPA, Double IPA, English IPA, California Common, English Bitter, Pale Ale, Brown Ale, Porter, Red Ale, Scotch Ale, da Stout. Yana haskakawa a cikin giya mai zuwa da kuma giya mai zurfi, mai zuwa gaba wadda za ta iya ɗaukar halayensa.

Shin WLP023 kyakkyawan zaɓi ne ga ales masu haske sosai?

Yi hankali. Wasu masu yin giya suna ba da rahoton ɗanɗanon da aka gasa ko yaji a cikin ɗanɗanon da ba shi da laushi, mai laushi, waɗanda aka yi la'akari da su a matsayin lahani. Don tsabta mai kyau, mai tsaka tsaki, nau'in Amurka mai tsabta kamar WLP001 na iya zama zaɓi mafi kyau.

Ta yaya zan iya sarrafa samar da ester da sulfur yayin fermentation?

Kula da zafin fermentation (mai sanyaya yana rage esters da sulfur), ƙara yawan ƙwayoyin halitta masu kyau, da kuma iskar oxygenate wort yadda ya kamata a lokacin da ake ƙara fermentation. A ba da isasshen lokaci kuma a yi la'akari da sanyaya sanyi don taimakawa wajen rage sulfur.

Ta yaya zafin dusashewa ke shafar halin yisti da raguwar sa?

Zafin mash yana shafar ƙarfin fermentation na wort: ƙarancin zafin mash (148–150°F) yana samar da ƙarin wort mai fermentation da giya busasshe tare da bayyanar ester mafi girma; mafi yawan zafin mash (154–158°F) yana ba da cikakken jiki da ƙarancin raguwa, wanda zai iya ɓoye wasu esters da sulfur.

Menene jurewar barasa na WLP023 kuma ta yaya zan tsara OG?

White Labs ta lissafa juriyar barasa a matsayin matsakaici (kimanin kashi 5-10%). Domin ingantaccen fermentation na ƙarni ɗaya, tsara girke-girke don samar da ABV a cikin wannan kewayon ko yin manyan abubuwan farawa ko haɓaka al'adun giya masu nauyi.

Waɗanne dabaru ne ke ƙara rage ƙarfin WLP023 lafiya?

Yi amfani da ƙaramin zafin da aka matse don ƙara yawan fermentation, ƙara sukari mai sauƙi ko enzymes na diastatic, tabbatar da isasshen saurin fitar da iskar oxygen, da kuma amfani da ingantaccen farawa idan ya cancanta. Kula da lafiyar yisti don guje wa ɗanɗano mara kyau lokacin da ake tura ragewar.

Waɗanne hanyoyin bayyanawa ne suka fi dacewa idan WLP023 ya ci gaba da kasancewa a cikin dakatarwa?

Sanyi mai sanyi, gyaran kettle kamar Irish moss, da gyaran bayan fermentation finings (gelatin, Biofine, kieselsol/gelatin) suna taimakawa wajen haske. A ba da lokaci mai tsawo na gyaran kuma a yi amfani da racking mai laushi don rage yawan canja wurin yisti zuwa marufi.

Tsara nawa zan iya sake yin WLP023 lafiya?

Duk da cewa White Labs ba ta ƙayyade takamaiman iyaka ba, al'adar da aka saba amfani da ita ga nau'ikan ale na ruwa ita ce a iyakance maimaitawa zuwa tsararraki 3-5. A kula da canje-canje a ragewar dandano, ko raguwar fermentation lokacin sake maimaitawa akai-akai.

Menene hanyoyin ajiya da jigilar kaya masu aminci don WLP023?

A ajiye a cikin firiji kuma a yi amfani da yisti da sauri. White Labs yana kawo fakitin kankara mai nauyin oza 3 kuma yana ba da shawarar marufi na zafi don dogon tafiya ko ɗumi. Idan fakitin ya fuskanci zafi ko dogon tafiya, yi amfani da abin farawa don tabbatar da dorewa kafin a fara.

Ta yaya zan iya gwada lafiyar yisti kafin sake yin amfani da WLP023?

A ji ƙamshin yis ɗin don kada ya yi ƙamshi, a duba a gani don ganin ko akwai gurɓatawa, sannan a yi ƙaramin abin farawa don tabbatar da cewa yana aiki cikin awanni 24-48. Ƙarfin amfani da ƙwayoyin halitta da kuma yawan ƙwayoyin halitta sun fi dacewa idan akwai.

Waɗanne bayanan martaba na hatsi da hop ne suka yi aiki sosai a gwaje-gwajen masu amfani?

Tushen da ba shi da haske (misali, kashi 90% Pale 2‑Row) tare da kashi 10% Crystal 40 ya yi kyau a gwaje-gwajen gida. Hops kamar Chinook, Centennial, Nugget, da Cascade a ~35–40 IBU sun samar da giya mai kyau da nasara. Daidaita malt da hops don dacewa da salon da ake so da kuma halin yisti.

Me zan yi idan na ɗanɗana ɗanɗanon gasasshen ko ɗanɗanon yaji da ba a zata ba a cikin ɗanɗanon giya mai sauƙi?

Yi la'akari da ko yis ɗin shine zaɓi mafi dacewa ga wannan kuɗin hatsi—WLP023 na iya samar da ɗanɗano mai daɗi/mai yaji a cikin ɗanɗanon kore mai laushi. Bari ya daɗe, duba matakan dusashewa da gasasshen malt, kuma ku guji amfani da wannan nau'in don giya mai sauƙi da taushi idan kuna cikin shakka.

Har yaushe ne fermentation yawanci ke ɗaukar WLP023 a cikin yanayin brew na gida?

Masu yin giya a gida sun ba da rahoton cewa fermentation yana ƙarewa cikin kimanin kwanaki 10 a ~65–68°F a cikin rukuni da yawa. Lokaci ya bambanta dangane da saurin sautin, zafin jiki, da kuma ƙarfin fermentation na wort; koyaushe tabbatar da ƙarfin ƙarshe kafin a matse.

Waɗanne matakai ne ke taimakawa wajen magance matsalar narkewar abinci a hankali ko kuma a makale?

Duba saurin bugun da kuma ƙarfinsa (yi amfani da abin farawa idan ana buƙata), tabbatar da isasshen iskar oxygen a lokacin bugun, a hankali a tada ko ƙara zafin jiki kaɗan don sake farawa aiki, kuma a yi la'akari da ƙara mai farawa mai aiki ko yis sabo idan har fermentation ɗin ya tsaya cak.

Ta yaya zan kula da marufi idan raguwar ta bambanta da yadda ake tsammani?

Auna ƙarfin ƙarshe kafin a matse. Idan FG ya fi yadda ake tsammani, a ba da ƙarin lokacin sanyaya ko a dumama mai ferment kaɗan. Don ƙarancin FG ba zato ba tsammani ko rage yawan attenuation, a daidaita tsarin tsami ko carbonation daidai gwargwado kuma a guji yin kwalba da wuri.

Duk wani nasihu na ƙarshe game da ƙirar girke-girke lokacin amfani da WLP023?

Haɗa hatsi da nau'in hatsi—yi amfani da malts masu duhu na musamman don nau'ikan malt-forward, da kuma tushe mai laushi don giya mai tsalle-tsalle. Yi niyya ga IBUs bisa ga salo (35-40 don daidaitattun malts masu launin shuɗi; mafi girma ga IPAs), sarrafa zafin da aka matse don daidaita jiki da raguwa, da kuma daidaita ruwa sulfate/chloride don ƙara wa giyar kyau.

Ina zan iya samun ƙarin bayanai na fasaha da kuma kalkuleta na ƙimar firam don WLP023?

Shafukan samfurin White Labs suna ba da cikakkun bayanai na fasaha, shawarwarin kewayon fermentation, da kuma kalkuleta na ƙimar firam. Duba bayanan samfur don sabunta marufi da shawarwarin jigilar kaya kafin yin oda.

Karin Karatu

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

• Giya Mai Haɗawa da White Labs WLP545 Belgian Strong Ale Yist
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