Gishiri mai Haɗi tare da Farin Labs WLP036 Dusseldorf Alt Ale Yisti

Gilashin Carboy na Altbier na Jamus yana yin fermenting akan tebur na katako a cikin wani wuri mai tsattsauran ra'ayi a cikin Düsseldorf. Karin bayani

Bayanan fasaha na nau'in daga White Labs yana nuna raguwa tsakanin 65-72%, matsakaicin flocculation, da jurewar barasa har zuwa 12% ABV. Yana ba da shawarar fermentation tsakanin 65-69°F (18-21°C). Bayanai masu zaman kansu, kamar Beer-Analytics, suna ba da rahotanni irin wannan attenuation da kewayon zafin da aka fi so na 65-72°F (18-22°C).

Aikace, WLP036 yana samar da amber mai tsabta, malt-gaba da ales mai launin ruwan kasa. Waɗannan giyar suna da ɗanɗanon ɗanɗano kaɗan da zagayen baki. Wannan yisti yana kiyaye hops a baya, yana mai da shi manufa ga Altbier na gargajiya, Kölsch-kamar ales, kirim mai tsami, da jajayen malt mai mai da hankali.

Key Takeaways

• Farin Labs WLP036 Dusseldorf Alt Ale yisti shine babban yisti na altbier daga Düsseldorf, wanda aka sayar dashi azaman WLP036.
• Bayanan fasaha: attenuation ~ 65-72%, matsakaicin flocculation, 8-12% haƙurin barasa.
• Kewayon hadi da aka ba da shawarar: kusan 65–69°F (18–21°C), galibi ana iya aiki har zuwa 72°F (22°C).
• Sakamakon na yau da kullun: tsabta, giya maras kyau tare da kamun kafawar hop da matsakaicin jiki.
• Ya dace da Altbier na gargajiya, Kölsch-kamar ales, da sauran girke-girke na gaba.

Gabatarwa ga yin burodi tare da yisti alt na Jamus

Yisti na Jamusanci shine tsakiya ga altbier Brewing. Ya haɗu da 'ya'yan itacen ale tare da kamewa kamar lager. Masu shayarwa sukan zaɓi Farin Labs WLP036 don giya mai ci gaba da malt tare da esters masu dabara da tsaftataccen haki.

Yi tsammanin raguwar matsakaici a tsakiyar 60s zuwa ƙananan-70s na kewayon. Wannan matakin ragewa yana haifar da cikakken jiki fiye da yawancin nau'ikan Kölsch. Yana inganta jin bakin yayin da yake barin rikitaccen malt ya fice.

Yanayin zafi tsakanin ƙananan zuwa tsakiyar 60s har zuwa babba na 60s°F ma'auni mai tsafta da ƙarancin 'ya'yan itace. Wadannan yanayin zafi suna da kyau ga masu gida da masu sana'a da ke neman ingantaccen bayanin martaba na Düsseldorf.

Fahimtar flocculation da samar da ester shine mabuɗin ga tushen yisti na alt ale. Matsakaici flocculation yana tabbatar da sharewa mai kyau ba tare da fidda hali ba. An kame bayanan ester na yisti, yana barin malts kamar maris otter, Munich, da Vienna su mamaye.

Zaɓin yisti yana tasiri sosai a hankali, jiki, da hulɗar hop. Zaɓin yisti na Jamus da ya dace da kai yana da mahimmanci don ingantaccen sakamako na altbier ko daidaita shi ga sauran ales na malty. Shirya bayanan bayanan dusa da yin tsalle-tsalle don cika yisti, maimakon adawa da shi.

• Hankali na yau da kullun: kusan 65-72%.
• Mai da hankali kan ɗanɗano: malt-gaba, takura esters.
• Kewayon haki: ƙananan-tsakiyar 60s zuwa babba 60s°F.

White Labs WLP036 Dusseldorf Alt Ale Yisti

Farin Labs ya rarraba WLP036 azaman nau'in ruwa Vault, tare da lambar ɓangaren WLP036 da STA1 QC korau. Yana da manufa ga waɗanda ke neman tsaftataccen hali, malt-gaba a cikin launin ruwan kasa da amber ales.

Ƙididdiga don Farin Labs WLP036 sun haɗa da raguwa tsakanin 65% da 72% da matsakaicin flocculation. Yana da matsakaici zuwa babban jurewar barasa, yawanci har zuwa 12% ABV. Bayanan Lab mai zaman kansa yana nuna kewayon 10-11%.

Matsakaicin zafin zafin da aka ba da shawarar shine 65-69°F (18-21°C). Koyaya, Beer-Analytics ya lura cewa yanayin zafi na iya kaiwa zuwa 72°F (18-22°C). Gwajin zaman kanta yana nuna matsakaicin raguwar 68.5%.

Ana amfani da WLP036 a Altbier, Kölsch, Cream Ale, da Red Ale. Hakanan ana amfani da shi ga Bock, Dunkelweizen, da Munich Helles don ƙayyadadden halayen yisti.

Ana jigilar nau'in nau'in azaman al'adar ruwa kuma yana buƙatar ƙimar ƙimar da ta dace. Farin Labs yana ba da lissafin ƙididdige ƙididdiga kuma yana ba da shawarar gina mafari don manyan giya masu nauyi don tabbatar da haƙoƙi mai lafiya.

• Bayanan Lab: 65-72% attenuation, matsakaicin flocculation.
• Haƙurin barasa: matsakaici zuwa babba (8-12% ABV ya ruwaito).
• Yanayin zafi: 65-69°F shawarar; 18-22°C an lura da wasu na uku.
• Salon dacewa: Altbier, Kölsch, Cream Ale, Red Ale, da sauran fa'idodin al'umma.

Wannan taƙaitaccen bayani yana ba da cikakkun bayanai masu amfani, masu aiki don tsara girke-girke ko masu farawa tare da WLP036. Bayanin nau'in nau'in ya dace sosai don daidaita zaƙin malt tare da ɗaci.

Kusa da gilashin dakin gwaje-gwaje na bakin karfe mai dauke da jujjuyawar, yisti mai yawo a saman tebur na karfe. Karin bayani

Ayyukan aiki: attenuation da sakamakon jiki

WLP036 attenuation yawanci jeri daga 65-72% daga masana'anta. Gwaje-gwaje masu zaman kansu sun nuna matsakaicin kusan 68.5%. Wannan yana sanya shi ƙasa da damuwa kamar WLP029 ko White Labs 1007. Masu shayarwa za su iya tsammanin abin dogara, matsakaicin matsakaici lokacin da ake neman Dusseldorf alt girke-girke.

Matsakaicin raguwa yana haifar da cikakken jikin giya tare da WLP036. Yi tsammanin jin daɗin bakin da ɗan zaƙi da ɗan zagaye na tsakiya, wanda ya dace da salon altbier da amber. Ƙarshen bai bushe ba fiye da giyar da aka haɗe tare da ƙarin nau'ikan alewa. Wannan yana adana halin malt kuma yana daidaita ɗacin hop mai daraja.

Daidaita bayanin martabar mash yana canza sakamako a dogara. Ƙananan saccharification kewayon 156-158°F yana ƙaruwa saura dextrins kuma yana haɓaka jikin giya tare da WLP036. Mashing a cikin kewayon 148-152°F yana haɓaka haifuwa kuma zai ja ma'auni zuwa busasshiyar giya. Wannan yana rage tsinkayar zaƙi yayin da yake adana ɗan zurfin malt.

• Shirya girke-girke tare da 65-72% attenuation taga a hankali lokacin da ake ƙididdige nauyi na ƙarshe.
• Yi amfani da ɗan lokaci kaɗan na dusar ƙanƙara don bushe giya idan kuna so ku tura fermentation attenuation Dusseldorf alt mafi girma.
• Zaɓi mafi girman yanayin dusar ƙanƙara don jaddada cikar malt lokacin da jikin giya tare da WLP036 shine makasudin.

Tsammani na zahiri suna da sauƙi. Sanya maƙasudin maƙasudi kuma daidaita mash ko haɗe-haɗe don isa mafi girman nauyi na ƙarshe. WLP036 yana kula da adana malt zaƙi da cikawa. tweaks girke-girke shine babban kayan aiki don daidaita ma'auni ba tare da yaƙar dabi'un yanayi ba.

Sarrafa zafin jiki don sakamako mafi kyau

Yawan zafin jiki na fermentation na WLP036 yana da mahimmanci don aikin Dusseldorf alt yisti. Farin Labs yana ba da shawarar kula da giya tsakanin 65-69°F (18–21°C) don tabbatar da tsaftataccen ɗanɗano mara kyau tare da ƙaramin esters. Biya-Analytics da yawa masu shayarwa suna haɓaka wannan kewayon zuwa 18-22°C (65-72°F), suna ba da ƙarin sassauci yayin kasancewa da gaskiya ga salon.

Ƙananan bambance-bambance a cikin kewayon zafin jiki na altbier na iya canza dandano sosai. Yin taki a 65–66°F yana haifar da kintsattse, hali mai kama da alewa tare da ƙarancin 'ya'yan itace. A gefe guda, yanayin zafi kusa da 69-72 ° F yana gabatar da cikakkun bayanan ester, sau da yawa yana tunawa da pear ko apple. Waɗannan na iya haɓaka salon alt lokacin da aka yi amfani da su cikin adalci.

Kula da zafin jiki na aiki yana da mahimmanci fiye da manufa ɗaya. Tsayawa yawan zafin jiki a lokacin haifuwa mai aiki yana taimakawa wajen guje wa damuwa da abubuwan dandano. Yi amfani da ɗakin da aka keɓe, wanka na ruwa, ko mai sarrafa zafin jiki mai sauƙi don hana sauyin yanayin zafi. Don mafi tsaftataccen sakamako, yi nufin ƙananan ƙarshen Dusseldorf alt yisti kewayon zafin aiki.

• Manufa: 65–69°F (18–21°C) don daidaitaccen hali.
• Mafi tsaftataccen bayanin martaba: riƙe 65–66°F.
• Ƙarin esters: tura zuwa 69–72°F amma saka idanu sosai.
• Guji sanyi-kwadi kamar Kölsch; WLP036 an inganta shi don yanayin kewayon ale, ba 55-60°F ba.

Kulawa da zafin jiki na WLP036 a hankali yana tabbatar da tsinkayar tsinkaya kuma yana kiyaye malt mai da hankali. Daidaita tsarin ku bisa ga burin girke-girke, lafiyar yisti, da Dusseldorf alt zafin jiki na yisti da kuka fi so don haskaka abubuwan dandano.

Hoton babban kusurwa na jirgin ruwa mai fermentation akan tebur na katako kewaye da kayan gilashi da littafin rubutu a ƙarƙashin hasken dumi. Karin bayani

Flucculation da la'akari da tsabta

Farin Labs yana ƙimar WLP036 flocculation a matsayin matsakaici. Wannan yana nuna cewa yisti yana daidaitawa sannu a hankali yayin sanyaya. Ba kamar wasu nau'ikan lager ba, baya samar da giya mai haske, mai haske.

Tsabtace giya tare da WLP036 zai inganta sama da makonni a cikin fermenter ko keg. Gajeren lokaci na iya haifar da giya mai ɗan hatsabi saboda dakatarwar yisti da rukunin furotin polyphenol. Koyaya, haƙuri shine mabuɗin don cimma daidaiton altbier na gargajiya.

• Ciwon sanyi yana saurin daidaita yisti lokacin da ake buƙatar giya mai haske da wuri.
• Rage kututture yana rage yisti da aka bari a cikin kwalabe ko kegs kuma yana rage haɗarin wuce gona da iri.
• Ma'aikatan tarawa irin su gelatin ko Polyclar na iya taimakawa wajen samun haske cikin sauri ga kwalabe da keggers.

Lokacin canja wurin batches masu sharadi, rike su a hankali don adana madaidaicin layin yisti. Barin ɗan ƙaramin giya a baya yana taimakawa kiyaye mafi yawan tsutsa da yisti daga samfurin ƙarshe.

Halin gani na WLP036 yana goyan bayan alt alt. Beers bayyanannun haske bayan tsufa mai kyau, duk da haka suna riƙe taɓawar kasancewar yisti da wuri. Wannan yana taimakawa wajen maturation. Masu aikin gida da ke neman haske cikin sauri ya kamata suyi la'akari da yanayin sanyi ko matakan yanke hukunci a cikin aikinsu.

Haƙuri na barasa da ƙimar ƙima

Farin Labs ya rarraba WLP036 a matsayin mai matsakaici zuwa matsakaicin juriya na barasa, dace da giya har zuwa 12% ABV. Yawancin masu shayarwa sun gano cewa zai iya dogara da ferment har zuwa 10-11% ABV. Wannan ya sa ya zama kyakkyawan zaɓi don ƙwaƙƙwaran ales amma yayi gargaɗi game da tura shi da yawa tare da girke-girke masu nauyi.

Amfanin WLP036 na iya yin tasiri ta dabarun jefa ƙuri'a. Don madaidaitan ƙarfin altbiers, farar Labs ɗin farar fata guda ɗaya ko madaidaicin farawa yakan isa. Koyaya, yayin da nauyi ya ƙaru, yana da mahimmanci don haɓaka ƙimar ƙimar WLP036. Wannan na iya haɗawa da yin amfani da fakiti masu yawa ko babban mai farawa don hana jinkirin ko damuwa.

Yin amfani da kalkuleta na farar yisti WLP036 na iya taimakawa wajen daidaita ƙididdigar tantanin halitta zuwa ainihin maƙasudin giyar ku. Wannan yana tabbatar da daidaiton ƙira, wanda ke rage lag, rage ƙarancin ɗanɗano, kuma yana ba da damar yisti damar isa ga cikakkiyar ƙarfinsa ba tare da damuwa ba.

Nauyin ya gwada mummunan aiki na sitaci da ke motsawa na STA1, wanda ke rage haɗarin wuce gona da iri da ba zato ba tsammani daga rushewar sitaci. Duk da haka, masu shayarwa ya kamata su kula da attenuation kuma su daidaita mash ko tsarin girke-girke don cimma jikin da ake so.

• Don giya a ƙarƙashin 1.060 OG: vial ɗaya ko ƙarami mai farawa yawanci yana da kyau.
• Don 1.060-1.075 OG: haɓaka girman farawa ko amfani da fakiti biyu.
• Sama da 1.075 OG: gina babban farawa da haɓaka abubuwan gina jiki da oxygen.

Lokacin kusantar iyakokin barasa na yisti, yana da mahimmanci don tallafawa fermentation. Wannan ya haɗa da samar da iskar oxygen, abubuwan gina jiki yisti, da kiyaye yanayin zafi. Sarrafa yawan zafin jiki da kuma tabbatar da isasshen iskar oxygen yana haɓaka iyawa. Yana ba da damar WLP036 don yin taki a tsafta har zuwa iyakar haƙurinsa.

Bayanin dandano: malt mayar da hankali da hulɗar hop

Bayanin dandano na WLP036 yana da tsabta kuma maras kyau. Yana da bayanin kula masu laushi masu laushi da ɗanɗano mai daɗi. Wannan yana ba da malt damar ɗaukar matakin tsakiya. Dumi fermentation yana gabatar da dabarar pear da apple esters, amma sun kasance a bango.

Halin malt na Altbier yana haskakawa tare da haɗakar Munich, Vienna, da matsakaitan kristal malts. Waɗannan malts suna ba da gudummawar caramel, toffee, da ɗanɗanon biscuity. Ƙara taɓawar cakulan haske yana haɓaka launi da gasa ba tare da rinjayar malt ba.

Haɗin gwiwar yisti-hop na WLP036 yana jaddada daidaituwa akan ƙarfin hali. Ba kamar wasu nau'ikan Kölsch ba, baya jaddada ƙamshin hop. Madadin haka, ana amfani da hops don dacin kashin baya da ƙwanƙwasa furanni ko kayan yaji daga iri masu daraja.

Don girke-girke, yi amfani da ƙari na hop a hankali. Zaɓi hops masu tsafta kamar Hallertau, Tettnang, ko Saaz. Wannan hanya tana tallafawa halin malt ba tare da inuwar gudummawar yisti ba.

Cikin kera amber ko launin ruwan kasa, mayar da hankali kan rikitaccen malt da matsakaicin hopping. Wannan haɗin yana nuna bayanan dandano na WLP036 da ma'amalar yisti-hop da dabara. Yana haifar da giya inda malt da yisti sune manyan abubuwan jan hankali.

Kwatanta WLP036 zuwa nau'ikan iri iri don zaɓin salo

Lokacin zabar yisti don ale, ƙananan bambance-bambance na iya haifar da bambance-bambance masu mahimmanci. Bambanci tsakanin WLP036 da WLP029 yana bayyana a cikin haɓakawa da bayanan martaba. WLP029, wanda aka sani da nau'in Ale/Kölsch na Jamus, yana da ƙimar raguwa mafi girma na kusan 72-78%. Wannan yana haifar da bushewa mai bushewa, haɓaka bayanan hop da samun mafi tsafta, ɗanɗano kamar lager bayan balaga.

Gefe guda, WLP036 yana da ƙananan raguwa, a kusa da 65-72%, yana haifar da cikakkiyar jiki tare da halin gaba-gaba. Brewers da ke neman ingantacciyar Düsseldorf alt galibi suna zaɓar WLP036. Wannan yisti yana adana zaƙi na malt kuma yana ba da gudummawa ga zagayen baki. Kwatanta tsakanin WLP036 da sauran nau'ikan yana nuna mahimmancin zaɓin yisti wajen ayyana salon giya.

Lokacin kwatanta WLP036 zuwa 1007, ƙarin bambance-bambance sun bayyana. Wyeast and White Labs 1007 German Ale yana da kewayon raguwa na 73-77%, yana haifar da bushewa, giya mai saurin girma tare da kamun kai. Wannan yisti yana da kyau ga waɗanda ke neman ƙarewar gaggautuwa da saurin fermentation. Sabanin haka, WLP036 yana samar da ɗanɗano mai zaki, mafi mahimmancin giya daga girke-girke iri ɗaya.

Binciken Wyeast 2565 a cikin kwatancen yisti na Kölsch yana nuna wata hanya. 2565 ya yi fice wajen yin fermenting a yanayin zafi, tsakanin 55-60°F, kuma yana iya gabatar da 'ya'yan itace masu laushi a yanayin zafi mai zafi. WLP036, yayin da ba ya jure sanyi, yana jin daɗin rashin ƙarfi kuma yana da matsakaicin yawo. Zaɓi 2565 don ikonsa na samar da tsaftataccen ɗanɗano-lager da bayanin kula na 'ya'yan itace.

Zaɓuɓɓukan salo masu dacewa sun rataye kan ƙa'idodi masu sauƙi. Don mai da hankali kan malt, Düsseldorf alt na gargajiya, WLP036 shine zaɓin da aka fi so. Don bushewa mai bushewa, kasancewar hop mai ƙarfi, ko yanayin sanyi mai kama da Kölsch, WLP029, 1007, ko 2565 sune mafi kyawun zaɓuɓɓuka. Zaɓin ya dogara ne akan ƙarewar da ake so da tsarin lokaci.

Tuna waɗannan kwatancen lokacin shirya girke-girke da jadawalin fermentation. Daidaita halayen yisti tare da bayanan dusa, ƙimar hopping, da hanyar daidaitawa yana tabbatar da giya ta ƙarshe ta cika burin salon ku.

Gilashi huɗu masu ɗauke da al'adun yisti masu launin rawaya ale a kan ma'aunin dakin gwaje-gwaje masu haske. Karin bayani

Salon giya da aka ba da shawarar da dabarun girke-girke ta amfani da WLP036

White Labs WLP036 shine manufa don malty, kamewa ales. Altbier, Kölsch, Cream Ale, da Red Ale irin na Jamusanci zaɓi ne na gargajiya. Waɗannan giyar suna baje kolin tsaftataccen bayanin ester yisti da ƙaƙƙarfan ƙashin bayan malt, tare da halin hop na dabara.

Don girke-girke na altbier na gargajiya ta amfani da WLP036, fara da Pilsner na Jamus ko Vienna tushe malt. Ƙara 5-15% Munich ko haske caramel malt don launi da gasa. Mash a 152-156°F don cimma matsakaicin jiki da jin bakin da ya dace da iri.

Yi amfani da matsakaicin ɗaci da hops masu daraja kamar Hallertau ko Spalt. Nufin ƙamshin ƙamshi mai ƙamshi, barin malt da yisti su ɗauki matakin tsakiya. Ferment a cikin kewayon 65-69°F don tsaftataccen attenuation da magana mai kyau na WLP036.

Lokacin daɗa manyan giya masu nauyi kamar amber mai ƙarfi ko jajayen ales, gina mafari mai ƙarfi ko amfani da fakitin Farar Labs da yawa. Oxygenate sosai kuma la'akari da matakin ciyar da sukari mai sauƙi ko haɓaka ƙimar farantin don turawa zuwa jurewar 8-12% ABV.

Gwaje-gwajen al'umma sun nuna WLP036 yana aiki da kyau fiye da Altbier. Gwada ƙaramin hop Munich Helles don haɓaka haske mara kyau. Wani kirim ale wanda aka haɗe tare da WLP036 zai haifar da ɗanɗanon jin daɗin baki fiye da yawancin nau'ikan ale mai sauƙi.

Nasihu masu amfani da girke-girke:

• Tushen malt: Pilsner na Jamus ko Vienna don girke-girke na Altbier WLP036.
• Musamman: 5-15% Munich ko caramel haske don launi da zurfin.
• Mash: 152-156°F don matsakaicin jiki.
• Hops: Hallertau ko Spalt, matsakaicin ɗaci da ƙamshi mai wayo.
• Fermentation: 65–69°F don tsaftataccen aiki daga giya tare da WLP036.

Don masu sana'a masu neman iri-iri, daidaita salon giya WLP036 zuwa samfuran Bock, Dunkelweizen, ko Munich Helles. Ci gaba da sarrafa yisti da ƙarfi kuma bari halin malt ya jagoranci yayin da nau'in yana ƙara ƙaƙƙarfan rikitarwa.

Practical pitching da fermentation tafiyar aiki

Don haɓaka ingancin alt ɗin ku, bi tsarin WLP036 da aka tsara. Ga altbiers tare da 5-6% ABV, White Labs yana ba da shawarar amfani da lissafin ƙimar ƙimar su. Vial guda ɗaya na iya wadatar, amma 1-2 L mai farawa don tsari mai gallon 5 yana haɓaka farawa kuma yana rage lokacin jinkiri.

Don mafi girma na asali na asali, ƙara girman farawa ko amfani da fakitin yisti da yawa. Shirya mai farawa akan farantin motsa jiki ko a cikin flask mai girgiza yana tabbatar da yisti yana aiki. Fitar da yisti mai aiki, mai iskar ruwa yana da mahimmanci don guje wa farawa a hankali.

Oxygenation a filin wasa yana da mahimmanci. Yi amfani da tsaftataccen dutsen iska ko girgiza mai ƙarfi don samar da narkar da iskar oxygen. Ƙara kayan abinci mai yisti zuwa babban nauyin nauyi yana tallafawa haɓakar tantanin halitta kuma yana rage damuwa.

Nuna zafin fermentation na 65-69°F don alt styles. Active fermentation ya kamata a fara a cikin sa'o'i 24-72 bayan-pitching. Saka idanu karatun karatun nauyi don tabbatar da fermentation da kiyaye tsayayyen zafin jiki don sarrafa esters da phenolics.

• Sanya a zafin jiki da aka yi niyya kuma tabbatar da yisti yana da lafiya.
• Saka idanu fermentation da nauyi, ba airlock.
• Tsayar da yanayin zafi don kiyaye halin malt.

Bada izinin fermentation na farko don kammala lokacin da karatun nauyi ya daidaita cikin ƴan kwanaki. Don mafi ƙarancin giya, canja wuri zuwa karo na biyu ko sanyi kafin shiryawa. Rage biredin yisti lokacin da nauyi ya daidaita yana rage haɗarin diacetyl kuma yana haɓaka haske.

Ajiye cikakkun bayanan matakan haƙoƙin yisti na alt yisti. Haɗa girman farawa, yanayin zafi, hanyar oxygenation, da ƙari na gina jiki. Madaidaicin bayanin kula yana sauƙaƙe magance matsala da haɓaka daidaiton fermentation tare da WLP036.

Mai shayarwa yana zuba yisti mai ruwa a cikin tanki mai haki da bakin karfe sanye da makullin iska guda 3. Karin bayani

Shawarwari na sanyaya, tsufa, da marufi

Lokacin amfani da WLP036 don alt-style giya, tsara tsarin lokaci mai ra'ayin mazan jiya. Bada aƙalla makonni biyu a cikin fermentation na farko don gamawa da ɗanɗano. Sannan, bi tare da mako ɗaya zuwa uku na yanayin sanyi don haɓaka digon yisti da narkewar ɗanɗano.

Hadarin sanyi kusa da 32–40F na awanni 24–72 don haɓaka haske. WLP036 yana nuna matsakaicin flocculation, yana sharewa tare da lokaci. Kafin marufi, duba nauyi na ƙarshe don guje wa carbonation na kwalabe ko kwandishana a cikin kegs.

Ga altbier tsufa, matsakaicin lokaci a yanayin zafi na cellar yana da fa'ida. Ɗauka mai sauƙi, girke-girke na gaba na malt sau da yawa suna amfana daga ƙarin makonni biyu zuwa huɗu na balaga. Ƙarfi mai ƙarfi, wanda aka tura kusa da jurewar barasa yisti, na iya buƙatar tsawon tsufa don santsin barasa mai zafi da cimma daidaito.

Marufi WLP036 zažužžukan muhimmanci tasiri dogon lokacin da kwanciyar hankali da kuma bayyanar. Lokacin yin kegging, cire kek ɗin yisti don rage haɗarin hazo da hazo. Lokacin yin kwalabe, tabbatar da tsayayyen nauyi na kwanaki da yawa kafin farawa. Maƙasudin matsakaicin carbonation don altbier na gargajiya, ƙananan don bambance-bambancen santsi.

Yi amfani da wannan lissafin kafin shiryawa:

• Tabbatar da kwanciyar hankali na ƙarshe sama da sa'o'i 48-72.
• Yanayin sanyi don sharewa da daidaita yisti.
• Canja zuwa keg don rage rataye yisti.
• Fara a hankali lokacin da ake yin kwalba don saduwa da matsakaitan maƙasudin carbonation.

Ajiye kayan da aka gama da kwalabe a cikin sanyi, yanayi mai duhu don adana sabo yayin tsufa. Gudanar da kyau yayin marufi WLP036 yana tabbatar da tsabta da halin malt a cikin giya da aka gama.

Shirya matsala na gama gari tare da WLP036

Gyara matsala WLP036 yana farawa tare da gano jinkirin ko makalewar fermentation. Laifi na yau da kullun sun haɗa da rashin ƙarfi, rashin isassun iskar oxygen, fermenting mai sanyi sosai, ko babban nauyi na asali. Idan fermentation ya tsaya, ƙirƙirar mai farawa mai lafiya da dumama fermenter zuwa kewayon da aka fi so na yisti na iya rayar da shi.

Don makalewar haki, gwada tada hankali da ƙara ɗan zafin zafi. Sai kawai reoxygenate a lokacin farkon lokacin aiki. Idan har yanzu nauyi bai motsa ba, gabatar da mafari mai ƙarfi na iri ɗaya na iya hana ɗanɗanon ɗanɗano daga wasu yeasts.

Magance batutuwan da ke da alaƙa da ester tare da WLP036 ya haɗa da duba zafin fermentation da lafiyar yisti. Wannan yisti yana samar da ƙarin pear ko apple esters a yanayin zafi mai zafi. Tabbatar da isassun ƙimar firam da isassun iskar oxygen don rage damuwa da sarrafa bayanan 'ya'yan itace.

Ƙananan attenuation sau da yawa yana fitowa daga bayanin mash ko yanayin yisti. Maɗaukakin yanayin zafi na dusar ƙanƙara yana haifar da ƙarancin ƙwayar ƙwayar ƙwayar cuta, yana haifar da giya masu zaki. Don bushewa mafi bushewa, rage zafin dusar ƙanƙara ko ƙara lokacin saccharification. Tabbatar da ƙimar farar farar da zafin fermentation lokacin da ake magance matsalolin attenuation.

Tsaftace da hazo sun zama gama gari tare da nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan WLP036. Yanayin sanyi na iya hanzarta sharewa. Don bayyanawa cikin sauri, yi amfani da fining kamar isinglass ko gelatin, ko tacewa a hankali lokacin da lokaci ya fi dacewa.

• Alamomin rashin ƙarfi: dogon lokacin jinkiri, raguwar nauyi.
• Alamomin ƙarancin iskar oxygen: makale fermentation da wuri, damuwa da ƙamshi yisti.
• Magunguna: yi mai farawa, dumama mai fermenter, sake sakewa da wuri, farar da yisti mai lafiya.

Lokacin da sulfur ko bayanin kula-kamar lager suka bayyana, duba zafin zafin da wuri. Wadannan dadin dandano na iya tasowa daga ma'aunin sanyi sosai a farkon. Sannu a hankali ƙara yanayin zafi zuwa kewayon aiki don taimakawa yisti wajen ƙarewa da kawar da ƙananan mahadi masu ragewa.

Ajiye cikakkun bayanai game da yanayin zafi na dusar ƙanƙara, ƙimar ƙima, matakan oxygen, da yanayin zafi. Madaidaitan rajistan ayyukan na iya rage aiwatar da matsala sosai tare da rage maimaita batutuwa tare da WLP036 a cikin batches na gaba.

Samfura, ajiya, da sarrafa Farar Labs WLP036

Don siyan WLP036, la'akari da siye kai tsaye daga White Labs ko sanannun masu samar da gida na Amurka. An jera shi azaman Sashe No. WLP036 Dusseldorf Alt Ale Yisti. Dillalai da shagunan giya na gida suna ba da tsari da bayanin yuwuwar, suna taimakawa cikin sayan da aka sani.

Kyakkyawan ajiya na WLP036 ya ƙunshi firiji a kowane lokaci. Yiwuwar yisti na ruwa yana raguwa sosai lokacin da aka fallasa shi ga ɗumi. Mako da mafi kyau-da kwanan wata da kuma shirya don amfani ko ƙirƙirar mai farawa lokacin da al'adar ta kusan ƙarewa.

Ƙaddamar da sarrafa yisti na Farin Labs ya ƙunshi kiyaye sarkar sanyi yayin jigilar kaya da ajiya. Yin amfani da fakitin sanyi da firji mai sauri yana rage damuwa ta tantanin halitta. Idan vial ya nuna kumfa ko alamun tsufa, shirya abin farawa maimakon yin firgita kai tsaye.

• Tabbatar da lambar tsari da mafi kyawun kwanan wata akan siyan WLP036.
• Yi amfani da mafari don tsofaffin fakiti don tabbatar da haƙoƙi mai lafiya.
• Koma zuwa ma'aunin farar farar Labs don madaidaicin juzu'i.
• Ku sani cewa WLP036 yana gwada mummunan aikin amylolytic, yana nuna babu fashewar sitaci da ba zato ba tsammani.

Don sufuri bayan siyan, kula da yanayin sanyi kuma rage lokacin wucewa. Idan an shirya tsawaita ajiya, lura da zafin jiki kuma a guji maimaita daskarewa-narkewa. Daidaitaccen ajiya na WLP036 yana tabbatar da adana ƙanshi da aikin attenuation.

Cikin masana'anta, rike yisti na Farin Labs tare da tsabta don guje wa haɗarin kamuwa da cuta. Rehydrate ko tashi sama a cikin mafari lokacin da ƙidayar tantanin halitta ta yi ƙasa. Madaidaicin filaye da kyakkyawan iskar oxygen a farar suna da mahimmanci ga WLP036 don nuna malt-gaba da bayanan martaba suna nema.

Kammalawa

Farin Labs WLP036 Dusseldorf Alt Ale Yisti ya fito waje a matsayin zaɓi mai dogaro ga masu shayarwa da ke neman halayen alt na gargajiya. Yana fahariya matsakaicin attenuation (65-72%), matsakaicin flocculation, kuma yana iya ɗaukar matakan barasa har zuwa 8-12% ABV. Wannan ya sa ya zama mai tsafta, ɗan ɗanɗanon alt da amber ales, musamman lokacin da aka haɗe shi cikin kewayon zafin jiki mafi kyau.

Don cimma sakamako mafi kyau, fermenting tare da taƙaitaccen WLP036 yana ba da shawarar kiyaye lokacin aiki a 65-69°F. Hakanan yana ba da shawarar yin amfani da mai farawa don mafi girman nauyi na asali da ba da izini don tsawaita kwantena. Wannan yana inganta tsabta kuma yana fitar da dandano na malt. Nauyin ya yi fice a cikin ingantaccen Düsseldorf altbier, malty Kölsch girke-girke na kusa, kirim ales, da ja ko amber ales, inda jiki da malt kasancewar ke da mahimmanci.

A taƙaice, ƙarshen bita na WLP036 shine cewa wannan Dusseldorf alt yisti yana ba da daidaiton aiki da ingantaccen bayanin dandano. Tailor dusar ƙanƙara, tsalle-tsalle, da ɗorawa zuwa ƙayyadaddun yisti, kuma za ku iya dogaro da samar da ma'auni, madaidaitan giya masu ci gaba waɗanda suka ƙunshi al'adar alt.

Karin Karatu

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

• Gishiri mai Tashi tare da Yisti Hornindal Science
• Biya mai Taki tare da Lallemand LalBrew New England Yeast
• Yisti a cikin Biyar Gida: Gabatarwa don Masu farawa