Gishirin Gishiri tare da Farar Labs WLP080 Cream Ale Yisti Mix

Gilashin carboy na fermenting cream ale akan teburin katako a cikin ɗaki mai ban sha'awa na gida. Karin bayani

Key Takeaways

• Binciken WLP080 yana mai da hankali kan aiki da rahotanni na ainihi don jagorantar yanke shawara masu amfani.
• Farar Labs WLP080 Cream Ale Yisti Haɗa nau'ikan ale da halayen lager don bayanin martaba na tsaka tsaki.
• Yi tsammanin raguwar matsakaici da kuma samar da sulfur mai canzawa yayin farkon fermentation.
• Matsakaicin ƙima da dabarun farawa suna yin tasiri ga ƙarancin lokaci da tsabta ta ƙarshe.
• Ikon zafin jiki babban lever ne don esters da ake so da tsaftataccen gamawa.

Bayanin White Labs WLP080 Cream Ale Yisti Mix

Bayanin White Labs cream ale yana da sauƙi. Yana da cakuda ale da lager iri. Wannan haɗin yana haifar da classic cream ale jiki. Yana da esters 'ya'yan itace masu haske daga ale kuma mai tsabta, dabi'un pilsner daga lager.

WLP080 dalla-dalla daga White Labs suna ba da damar iyawar sa. Yana da attenuation na 75-80%, matsakaici flocculation, kuma zai iya jure wa barasa daga 8% zuwa 12%. Matsakaicin zafin zafin da aka ba da shawarar shine 65°-70°F (18°-21°C). Hakanan nau'in yana gwada STA1 mara kyau.

Samuwar da marufi sune mahimman bayanai gauraya yisti. Masu shayarwa za su iya samun WLP080 a cikin fakitin Pure Pitch Next Gen, fakitin 35 ml na al'ada, kuma azaman nau'in Vault. Shafukan samfur galibi sun haɗa da Q&A da sake dubawa na abokin ciniki, suna ba da haske daga amfani na gaske.

Bayanan kula na dakin gwaje-gwaje da gogewar mai amfani suna bayyana kasancewar sulfur da dabara a lokacin haifuwar farko. Wannan yanayin yana shuɗe tare da lokaci da sharadi. Yana rinjayar tsammanin lokacin amfani da wannan gauraya a cikin salo kamar American Lager, Blonde Ale, Kölsch, da Pale Lager da kuma Cream Ale.

Cikakken bayani gauraya yisti yana nuna iyawar sa. WLP080 ƙayyadaddun ƙayyadaddun ƙayyadaddun bayanai suna jagorar masu shayarwa a cikin tsara ƙima, masu farawa, da sarrafa zafin jiki. Wannan yana taimakawa wajen jaddada tsaftataccen bayanin kula na lager yayin da yake barin 'ya'yan itace mai laushi ya haskaka ta ciki.

Me Yasa Zaba Cream Ale Yeast Blend don Gyaran Gida

Masu gidan gida sun zaɓi White Labs WLP080 don giya mai tsabta, mai kusanci tare da alamar 'ya'yan itace. Tambayar dalilin da yasa amfani da WLP080 ya dace ga waɗanda ke neman ƙwanƙolin kirim ale ba tare da buƙatar cikakken lagering ba. Wannan gauraya ta haɗu da kuzarin ale fermentation tare da tsabta kamar lager, yana haifar da giya mai sauƙi fiye da ales da yawa.

Fa'idodin yisti na kirim ale sun haɗa da bayanin martabar ester mai karewa, mai kyau don lissafin malt mai haske da ƙari kamar masara ko masara mai laushi. Masu shayarwa suna jin daɗin ƙashin bayan 'ya'yan itace mai ɗanɗano tare da gamawa wanda ke nuna kintsattse kamar pilsner. Wannan ma'auni yana tabbatar da ɗan ƙaramin cizon hop, yana barin ɗanɗanon malt masu ɗanɗano don ɗaukar matakin tsakiya.

Fa'idodin haɗakarwa suna fitowa yayin fermentation da kwandishan. Fermenting a cikin ƙananan kewayon ale na iya samun sakamako mai kama da lager ba tare da watanni na ajiyar sanyi ba. Wannan yana da fa'ida musamman ga masu sha'awar sha'awa ba tare da firji mai sadaukarwa ba, duk da haka har yanzu suna son giya mai tsafta.

Duk da haka, yana da mahimmanci a lura da sauye-sauye tare da gaurayawan. Nau'o'i daban-daban na iya ɗauka a matakai daban-daban, suna tasiri attenuation da ƙamshi. Farin Labs yana ambaton kasancewar sulfur mai rauni a cikin fermentation na farko, wanda yawanci ke shuɗe tare da sanyaya, yana barin bayanin martaba.

Ga masu shayarwa suna la'akari da zaɓuɓɓukan su, ƙayyadaddun 'ya'yan itacen gauraye, tsaftataccen gamawa, da buƙatun haƙoƙi mai iya sarrafa shi yana sa ya burge. Yana ba da fa'idodin yisti na kirim ale da fa'idodin gauraya, yana amsa tambayar me yasa ake amfani da WLP080 don ingantaccen abin sha mai sauƙin sha.

Ƙididdigar ƙira da Shawarwari na farawa

White Labs yana ba da WLP080 a cikin fakitin 35 ml na al'ada kuma a cikin fakitin Pure Pitch don masu shayarwa waɗanda ke son ƙidayar tantanin halitta. Don ƙananan batches sun fara dumi, fakitin ml 35 sau da yawa yakan isa lokacin da kuke kula da zafin jiki sama da 61 ° F na sa'o'i 24 na farko.

Shawarar farar Labs na farar fata ita ce haɓaka ƙimar farar mai sanyi. Yisti yana raba sannu a hankali a ƙananan zafin jiki, don haka ninka farar ko yin amfani da fakitin Pure Pitch ana ba da shawarar lokacin da kuke shirin yin taki a ƙarƙashin kusan 61°F.

Yawancin masu aikin gida suna ba da rahoton cewa mai farawa don WLP080 yana taimakawa batches masu girma. Idan kun yi galan biyar, yi la'akari da matsakaicin farawa don tabbatar da ƙididdiga tantanin halitta da kuma guje wa tsawaita lau. Mai farawa kuma yana taimaka wa jointin hadewar da aka kafa daidaita yawan jama'a.

Kwarewar aiki ta nuna cewa ga batches na gallon uku wasu masu shayarwa suna tsallake mai farawa lokacin da zasu iya riƙe ferment a tsakiyar 60s ° F. Rike a tsaye 65°F na awanni 48-72 yana ba al'adar lokacin girma da daidaitawa cikin fermentation ba tare da babban mai farawa ba.

• Fara dumi don girma: nufi sama da 61°F don rana ta farko idan kuna amfani da fakiti ɗaya.
• Farawar sanyi yana buƙatar ƙarin ƙwayoyin sel: farar ninki biyu ko zaɓi fakitin Pitch Pure don ƙasa da 61°F.
• Batches masu cikakken girma suna amfana daga ingantacciyar mafari don daidaitaccen attenuation.

Ka tuna cewa WLP080 gauraya ce. Idan nau'i ɗaya ya ragu, fermentation na iya zama mai matakai biyu yayin da nau'ikan ke ɗaukar bi da bi. Sarrafa ƙimar fiɗa WLP080 da amfani da mai farawa don WLP080 lokacin da ake buƙata yana rage haɗarin kuma yana haɓaka tsaftataccen haƙori na lokaci.

Ingantacciyar Dabarar Zazzabi Mai Kyau

Farin Labs yana ba da shawarar kewayon zafin jiki na 65°-70°F don fermentation WLP080. Wannan kewayon shine manufa don cimma daidaiton samar da ester da tsayayyen attenuation a cikin salo kamar Cream Ale. Yana da mahimmanci don kiyaye wannan kewayon zafin jiki yayin lokacin haifuwa mai aiki don hana tsayawa batches.

Don fara fermentation yadda ya kamata, dumi yanayin isa don gina yawan yisti. Idan kuna nufin yin taki ƙasa da 65°F don mai tsabta, bayanin martaba mai kama da lager, fara fermentation sama da 61°F na awanni 24 na farko. Taƙaitaccen farawa mai dumi zai iya taimakawa rage jinkiri da haɓaka farawa mai lafiya.

Yi amfani da hanyoyin sarrafa zafin jiki masu sauƙi. Ajiye fermenter a tsakiyar 60s a lokacin mafi yawan lokacin hadi. Idan fermentation ya ragu da wuri, ƙara yawan zafin jiki zuwa tsakiyar-zuwa sama 60s don hutun diacetyl kuma don kammala attenuation.

Ga waɗanda ke neman kintsattse, rage zafin jiki bayan an fara fermentation mai aiki. Ƙananan yanayin zafi na iya haifar da ɗanɗano mai ɗanɗano, amma a yi hattara da yisti mara nauyi. Tsawon lokaci a ƙananan zafin jiki na iya buƙatar dumi dumi don tabbatar da cikakken fermentation.

• Yi a kusan 65°F don daidaita ƙarfi da hali.
• Idan ana yin zafi a ƙasa da 65°F, ƙara ƙimar farar ƙasa ko tabbatar da farawa mai dumi na awanni 24 don guje wa dogon lokaci.
• Kula da sarrafa zafin jiki tare da firiji, bel mai zafi, ko mai sarrafawa don kiyaye tsakiyar 60s tsayayye.

Duba ci gaban fermentation akai-akai tare da karatun nauyi kuma daidaita yadda ya cancanta. Ingantacciyar kulawar zafin jiki, haɗe tare da farawa mai tunani, yana tabbatar da daidaiton sakamako tare da zazzabi na fermentation WLP080. Wannan dabarar tana ba ku damar daidaita salon daga ale-kamar zuwa lager-kamar ba tare da ɓata lokaci ba.

Gudanar da Lag Phase da Slow Start

WLP080 lag lokaci sau da yawa yana faruwa lokacin da wort yayi sanyi. Masu shayarwa suna lura da alamun rayuwa sa'o'i 18-24 bayan sun yi tsalle a kusan 60 ° F. Wannan dakatarwar ta farko na iya zama game da sabbin masu sana'a, amma abu ne na yau da kullun tare da farawa sanyi.

White Labs yayi bayanin cewa ci gaban yisti yana raguwa a ƙasa 61°F. Don jinkirin fermentation ko ɗakin sanyi yana farawa, ɗaga yanayin zafi sama da 61°F na awanni 24 na farko. Wannan yana taimakawa wajen gina ƙididdiga ta cell. Bayan rana ta farko, zaku iya rage zafin jiki zuwa kewayon da ake so don bayanin martaba mai sanyaya.

Matakan da suka dace zasu iya taimakawa wajen sarrafa rashin yisti. Ƙara girman farantin ku ko yin farawa don manyan batches. Don farawa na kusa-lager sanyi, yi la'akari da farar ninki biyu don rage jinkirin farko. Yin jiyya a ƙananan ƙarshen kewayon ale, kusa da 65°F, da kiyaye wannan zafin na tsawon awanni 48-72 yana taimakawa wajen kafa ayyuka.

Idan aiki ya tsaya, dumi dumi na iya sake farawa fermentation. Matsar da fermenter zuwa ƴan digiri ɗumama ko amfani da bel don ɗan gajeren fashewa. Guji jujjuya yanayin zafin daji, yayin da suke ƙarfafa yisti kuma yana iya haifar da abubuwan dandano.

Haɗaɗɗen nau'ikan a cikin WLP080 na iya nuna ayyukan da ba su da ƙarfi. Nauyi ɗaya na iya farawa da sauri, sannan kuma nau'i na biyu daga baya. Wannan tsarin zai iya kama da fashewa na biyu maimakon ci gaba da haifuwa. Sabili da haka, ba da lokaci kafin sake kunnawa.

• Ƙara girman farar farar sanyi.
• Yi amfani da mai farawa don manyan batches.
• Rike 65°F na farkon awanni 48-72.
• A hankali dumi idan fermentation ya tsaya.

Tushen yisti na fara sanyi sun haɗa da kiyaye yanayin zafi da haƙuri. Kula da nauyi maimakon ayyukan kulle iska don auna ci gaba. Tare da kulawa a hankali da ingantaccen sauti, lag da jinkirin fermentation da wuya ya lalata tsari.

Abubuwan Hasashen Bayanan Faɗakarwa da Kare-Dadi

Bayanan dandano na WLP080 haske ne kuma mai gayyata. Yana ba da tushe mai tsabta pilsner tare da karkatar da 'ya'yan itace daga gefen ale. Daci mai laushi yana haɓaka malt mai laushi da bayanin kula na lemun tsami, musamman idan an haɗa su da Saaz hops.

A lokacin fermentation, taƙaitaccen sulfur samar da al'ada ne. Wannan na iya wari kamar ruɓaɓɓen ƙwai amma yana ɓacewa tare da sanyaya. Yawancin masu shayarwa suna ganin ya tafi bayan 'yan makonni a cikin sanyi.

Diacetyl na iya bayyana idan fermentation yana jinkiri ko yanayin zafi ya yi ƙasa. Sauran diacetyl na iya taimakawa ta hanyar ƙarfafa yisti don sake shayar da mahaɗan man shanu. Masu aikin gida sukan gano cewa diacetyl kadan yana fashe tare da daidaitaccen yanayin.

Sarrafa kashe-dadi ya ƙunshi daidaitaccen tsiron yisti da tsayayyen fermentation. Isasshen yisti da abubuwan gina jiki suna hana jinkirin ƙarewa da ƙarancin dandano. Idan an gano diacetyl, ɗan gajeren lokacin dumi da ƙarin kwandishan yawanci gyara shi.

• Halaye masu kyau na yau da kullun: halayen lager mai tsabta, esters 'ya'yan itace masu haske, bayanin kula daɗin ɗanɗanon kirim ale.
• Abubuwan dandano na yau da kullun na wucin gadi: ƙarancin samar da sulfur a lokacin firamare, diacetyl mara ƙarfi na lokaci-lokaci wanda yawanci yana raguwa tare da lokaci.
• Matakan gudanarwa: tabbatar da isassun farati, saka idanu akan ayyukan fermentation, yin hutun diacetyl lokacin da ake buƙata, ba da damar makonni da yawa na kwandishan.

Rahoton mai amfani akai-akai yana bayyana sakamako mai ɗanɗano, abin sha. Lokacin da aka sarrafa shi da kyau, WLP080 yana ba da lada tare da daidaitaccen bayanin martaba mai laushi. Yana haskaka bayanin kula da ɗanɗanon kirim na gargajiya ba tare da rufe malt ko cikakken bayani ba.

Gilashin kodadde amber cream ale tare da kan kumfa mai laushi a saman katako a cikin haske mai dumi. Karin bayani

Attenuation da Ƙarshe Jagoran Nauyi

White Labs yana nuna raguwar WLP080 a 75% -80%. Wannan kewayon ya dace da al'ada cream ale tare da OG tsakanin 1.045 da 1.055. Yana haifar da busasshiyar giya mai tsabta, matsakaici. Ƙarshen nauyi na WLP080 da ake tsammanin zai yi daidai da tsinkayar dakin gwaje-gwaje, da samar da ingantaccen fiti da sarrafa zafin jiki.

Koyaya, batches na zahiri na iya nuna bambancin. An bayar da rahoto, farawa daga OG 1.051, ya kai FG 1.008 bayan ƙara 4% dextrose. Wannan ya haifar da raguwar kusan kashi 84%, la'akari da sauƙin sukari. Batch ɗin ya ɗauki kusan kwanaki 15, tare da makon da ya gabata a 58°F don tace ɗanɗano.

Adjuncts yana tasiri sosai da sakamako. Ƙara masara, masara da baƙar fata, ko dextrose yana ƙara raguwa a fili kuma yana haskaka jikin giya. Wannan yana rage girman FG idan aka kwatanta da girke-girke na malt. Yana da mahimmanci don bin diddigin abun da ke cikin girke-girke lokacin annabta nauyi na ƙarshe na WLP080.

• Kula da nauyi akai-akai tare da na'urar hydrometer ko lantarki.
• Bada ƙarin lokaci don haɗaɗɗun nau'ikan don gamawa; za su iya zama a hankali amma za su kai ga attenuation manufa idan lafiya da hutawa.
• Yi hutun diacetyl da ɗan gajeren lokacin sanyaya don tabbatar da kwanciyar hankali da ake tsammanin FG kafin marufi.

Kyakkyawan aikin fermentation ya dogara da girman farar, oxygenation, da jadawalin zafin jiki. Idan ma'auni ya tsaya, duba lafiyar yisti kuma la'akari da dumi mai laushi ko maimaitawa. Daidaitaccen saka idanu yana tabbatar da tsinkayar WLP080 da aikin haƙori ga masu aikin gida.

Gudanar da Yawo da Tsallakewa

Farin Labs yana ƙimar WLP080 flocculation a matsayin matsakaici. Masu shayarwa sau da yawa suna lura da daidaitawa mai kyau, amma guntun zai iya bayyana sako-sako da laushi. Wannan ya bambanta da dutsen-hard trub da aka gani tare da sauran nau'in yisti. Yi tsammanin ɗan dakatar da yisti a farkon.

Yanayin sanyi yana da amfani. Kwanciyar sanyi na mako biyu yawanci yana fitar da ƙarin yisti daga dakatarwa. Wannan yana inganta tsabtar giya, yana samun ƙarewar lager ba tare da cikakken jadawalin lager ba. Zazzaɓi mai laushi kuma yana taimakawa, ƙyale barbashi su daidaita yadda ya kamata.

Finings na iya hanzarta aiwatar da sharewa lokacin da lokaci ya kasance na ainihi. Allunan Whirlfloc, silica gel, ko gansakuka Irish da aka ƙara kusa da ƙarshen tafasa ko farkon sanyi na iya taimakawa. Matsakaicin adadin sun dace da matsakaicin daidaitawa na WLP080.

Bada lokaci a cikin keg ko kwalba na iya ƙara tsaftace tsabta. Yawancin masu aikin gida suna samun samfuran hydrometer mafi haske waɗanda aka ɗauka daga ƙasan fermenter. Ko da giyan ba ta bayyana daidai ba nan da nan, haƙuri yakan haifar da bayyananniyar abin da ke hamayya da lagers.

• Bada isasshen kwandishan sanyi bayan fermentation na farko.
• Yi la'akari da matsakaita tarar don sakamako mai sauri.
• Kauce wa wuce gona da iri juzu'i lokacin canja wuri don hana sake dawowa.
• Yi tsammanin hazo na farko, sannan tsayayyen sharewar kwanaki zuwa makonni.

Ƙirƙirar Ƙarfafawa, Tatsuniyoyi, da Bayyanar Mai ƙirƙira

Farin Labs ya kasance mai tauri game da nau'in nau'in WLP080. Lokacin da aka tambaye su kai tsaye, sun ce gauraya ce ta mallaka kuma sun ƙi bayyana ainihin ID ɗin iri.

Wannan sirrin ya haifar da ɗimbin jita-jita na gauraya yisti akan layi. Masu sha'awar giya da masu sha'awar sha'awa sun yi ta kokawa da sunaye kamar WLP001, WLP029, WLP800, da WLP830. Sake rarraba kwayoyin halittar WLP029 da WLP800 ya kara rudani kawai.

Wasu suna hasashen cewa an gauraya rarrabuwar nau'in ale da lager. Wannan ya dogara ne akan nazarin kwayoyin halitta wanda ya nuna WLP029 yana da alaƙa da Saccharomyces pastorianus da WLP800 zuwa Saccharomyces cerevisiae. White Labs ya yi watsi da waɗannan ikirari, yana mai cewa haɗakar ba shine abin da mutane da yawa ke tunani ba. Sun karkata mayar da hankali ga faɗakarwa da shawarwarin zafin jiki, maimakon tabbatar da ainihin nau'ikan.

Ga masu shayarwa, ainihin nau'ikan da ke bayan WLP080 ba su da mahimmanci fiye da aikin sa. Duba WLP080 azaman haɗin kasuwanci da aka ƙera don sadar da takamaiman dandano, ragewa, da bayanin kula na sulfur. Ana iya samun wannan idan aka haƙa a cikin kewayon zafin da aka ba da shawarar.

Anan akwai mahimman hanyoyin da ake ɗauka don tsara fermentation:

• Bi jagorar White Labs akan sarrafawa da ƙimar farar, maimakon daidaitawa akan takamaiman jerin nau'ikan iri.
• Sarrafa fermentation dangane da rubuce-rubucen halayen: raguwar da ake tsammani, yanayin flocculation, da yuwuwar sulfur mai wucewa.
• Yi amfani da jita-jita gauraya yisti azaman mahallin, ba a matsayin madadin batches gwaji da sakamako masu aunawa a cikin tsarin ku ba.

Masanin kimiyya a dakin gwaje-gwaje na zamani yana nazarin samfurin yisti na ale karkashin na'ura mai kwakwalwa. Karin bayani

Salon Aikace-aikace Bayan Cream Ale

Salon WLP080 sun yi fice a cikin haske, giya masu tsabta, inda ma'auni ke da mahimmanci. White Labs yana ba da shawarar yin amfani da shi don American Lager, Blonde Ale, Cream Ale, Kölsch, da Pale Lager. Wannan juzu'i yana ba da damar ƙwanƙwasa-kamar lager tare da alamar 'ya'yan itace.

Don cimma sakamako mai kama da juna, kula da yanayin sanyi da tsayayye. Ƙananan yanayin zafi yana rage girman esters, yana haifar da kyakkyawan bayanin martaba ga kodadde lagers da American Lagers. Tsawon lokacin sanyi na sanyi zai iya taimakawa wajen kawar da duk wani bayanin kula da sulfur da zai iya tasowa yayin haifuwar farko.

Ƙara yawan zafin jiki na fermentation na iya haifar da mafi laushi, giya mai 'ya'yan itace. Wannan hanya tana da tasiri musamman ga ales masu launin fata da Kölschs. Yisti zai gabatar da esters masu hankali waɗanda ke haɓaka hasken malt ɗin giya da ɗanɗano mai daɗi.

Masu shayarwa na gida da ke son samar da giyar giyar za su sami WLP080 mai kima. Yana ba da damar ƙera giya masu zaman kansu tare da ƙaƙƙarfan ƙarewa da taɓa halayen ale, har ma da kayan aikin ale. Gwaji tare da ƙima da zafin jiki don cimma daidaiton da ake so.

• Blonde ale: nufin don tsaftataccen esters da attenuation mai girman kai.
• Kölsch: sanyi sanyi, yanayin sanyi, adana bayanan 'ya'yan itace masu laushi.
• Pale lager: tura don tsabta kamar lager tare da tsawan sanyi.

Ka tuna da yin la'akari da lokacin sanyaya lokacin yin burodi tare da wannan cakuda. Bayanan kula da sulfur na dabara a lokacin fermentation na farko sau da yawa suna bazuwa tare da makonni na lagering ko sanyi. Koyaushe dandana kafin kwalba ko kegging don tabbatar da ɗanɗanon ya yi daidai da salon WLP080 da kuke so.

Ranar Brew Practical da Gudun Aiki

Fara ranar girkin ku tare da ingantaccen tsarin girke-girke da madaidaicin grist. Cream ale Brewing yakan yi amfani da babban rabo na 2-jere ko Pilsner malt. Ana kara masara mai laushi ko masara da kusan 4% dextrose don haskaka jiki. Jadawalin ƙarancin IBU hop, ta yin amfani da Saaz ko wasu iri masu daraja, an fi so don kula da daidaitaccen ɗaci.

Kafin chilling wort, ƙayyade girman farantin ku. Don batches masu cikakken girma, la'akari da fara farawa ko amfani da manyan fakitin White Labs don kyakkyawan aiki. Idan ana yin taki a ko ƙasa da 61°F, ƙara ƙidayar tantanin halitta don tabbatar da yisti na iya ɗaukar farawar sanyi ba tare da dogon lokaci ba. Tsaftace kayan aikin ku da oxygenate da wort don tallafawa ci gaban yisti mai lafiya a cikin sa'o'in farkon lokacin haifuwa.

Dabarun yin jita-jita suna tasiri sosai ga ƙamshi da ƙamshi. Yawancin masu shayarwa suna fitar da yisti na yisti WLP080 a kusan 65°F, suna kiyaye wannan zafin na awanni 48-72. Da zarar krausen ya fito kuma nauyi ya fara raguwa, ba da izinin giya ya huta ko rage zafin jiki a hankali don ƙarewa. Idan diacetyl ya bayyana, a taƙaice ɗaga zafin jiki don hutun diacetyl don ƙarfafa tsaftacewa.

Kula da fermentation shine mabuɗin. Yi amfani da karatun hydrometer ko bincike na dijital don haƙiƙanin wuraren bincike a cikin firamare da duk wani aiki na sakandare. Haɗaɗɗen nau'ikan na iya nuna aikin jeri, wanda zai haifar da krausen mai ƙarfi na farko da yuwuwar haɓakawa daga baya kamar yadda abubuwan yisti daban-daban suka ƙare fermentation.

Ƙaƙwalwa yana da mahimmanci don tsaftace bayanin martaba da inganta tsabta. Ciwon sanyi yana sha kamar makonni biyu kuma kuyi la'akari da yin amfani da wakilai masu fayyace kamar Whirlfloc kafin shiryawa. Daidaitaccen kwandishan yana rage sulfur na wucin gadi ko bayanin kula na diacetyl, yana haifar da giya mai haske, abin sha.

• Pre-pitch checklist: duba ƙimar farar, iskar oxygen, da tsafta.
• Farkon fermentation: riƙe tsayayyen zafin jiki na farko 48-72 hours.
• Kulawa: bibiyar nauyi a kullum har sai ya daidaita.
• Conditioning: makonni biyu sanyi lagering da na zaɓin cin nasara.

Shirya matsala na gama gari tare da WLP080

Sannu a hankali yana farawa da tsayin lokaci mai tsawo sau da yawa yana fitowa daga yanayin sanyi mai sanyi ko rashin isasshen yisti. Don gyara sluggish fermentation, fara fermentation a ko sama da 61°F na awanni 24 na farko. Yi amfani da mafari mafi girma lokacin da zai yiwu ko a hankali dumi mai fermenter don sake ƙarfafa yisti.

Bayanan sulfur a lokacin fermentation na farko an rubuta su ta hanyar White Labs kuma masu sana'a sun ruwaito. Wadannan kamshina sukan yi shuɗe tare da sanyaya. Idan sulfur ya ci gaba, tsawaita lokacin sanyaya ko gwada haɗarin sanyi irin na lager mai haske don taimakawa mahaɗan su fice. Guji bayyanar iskar oxygen mara amfani yayin yanayin giya.

Diacetyl na iya fitowa lokacin da fermentation ya tsaya sanyi sosai. Gwaje-gwajen fararen Labs suna nuna diacetyl mafi girma a ƙananan yanayin zafi. Idan kun gano diacetyl buttery, ɗaga zafin jiki a taƙaice don hutun diacetyl. Wannan yana ba da izinin yisti don sake shayar da fili kafin shiryawa.

Haɗaɗɗen nau'ikan a cikin WLP080 na iya nuna aiki mai canzawa inda nau'in nau'in ya ragu yayin da wani ke ci gaba. Kula da karatun nauyi maimakon lokacin agogo. Haƙuri yana hana kwalabe da ba a kai ba lokacin da aka gama gaurayawan matakai. Wannan shawarar tana magance yawancin al'amuran WLP080 gama gari da masu aikin gida suka ruwaito.

Matsakaicin yawo na iya haifar da ɓacin rai da giya mai hazo. Haɓaka tsabta tare da haɗaɗɗun faɗuwar sanyi, fa'ida kamar isinglass ko gelatin, da sauƙaƙan lokaci akan rakiyar lagering. Waɗannan matakan suna warware matsalolin tsabta ba tare da jaddada yisti ba.

• Bincika yanayin zafin jiki da girman mafari don gyare-gyaren sluggish.
• Bada ƙarin lokacin daidaitawa don share sulfur da daidaita dandano.
• Yi ɗan gajeren hutu na diacetyl idan bayanin kula ya bayyana.
• Amince karatun nauyi lokacin da gauraya ke nuna halin rashin tabbas.
• Yi amfani da haɗarin sanyi da tara kuɗi don magance rashin tsabta.

Lokacin gyara matsala, adana cikakkun bayanai akan bayanin mash, iskar oxygen, da sarrafa yisti. Rubuce-rubucen da suka dace suna sa WLP080 gyara matsala ya fi sauƙi kuma yana rage maimaita abubuwan WLP080 a cikin batches na gaba.

Mai gida yana duba fermenter mai kirim tare da ma'aunin zafi da sanyio a cikin wurin zama mai dumi. Karin bayani

Bayanan Mai Amfani na Duniya na Gaskiya da Nazarin Harka

An yi kirim ale mai gallon 3-gallon mai gida tare da Pilsner malt da masara da aka ƙora. An haɗe shi da Magnum don haushi da Saaz don dandano. Asalin nauyi yana kusa da 1.050–1.051. Mai shayarwa daga nan ya kafa White Labs WLP080 a 65°F, daga baya ya sanyaya dakin fermentation zuwa 60°F.

Aiki ya fara sannu a hankali a kusa da 18-24 hours, sa'an nan krausen samuwar ya zama tsayayye. Lokacin dumi har zuwa 65°F tsakiyar ferment ya biyo baya, yana kaiwa ga ƙarewa mai ƙarfi. Ƙarshen nauyi shine 1.008 bayan kwanaki 15, tare da kwanaki bakwai na ƙarshe a 58 ° F.

An kwatanta giyan a matsayin mai tsabta da kintsattse, tare da halayyar Saaz hop mai ƙarfi. Wani ramin sulfur ya bayyana a lokacin fermentation na farko amma ya ɓace bayan lokaci. Bayan makonni biyu na yanayin sanyi da rabin kashi na Whirlfloc, giya ya bayyana.

Tattaunawar al'umma sun yi kama da wannan rahoton haƙori. Yawancin masu amfani sun lura da karuwa na biyu a cikin aiki, yana ba da shawarar nau'i na biyu ya zama rinjaye. Zaren dandalin sun binciko nau'ikan iri da tweaks don guje wa tsawaita lau ko sulfur da yawa.

Mai sana'ar girki ya sanya carbonated da batch. Masu shayarwa sun same shi "kamar lager" kuma yana sha sosai. Abubuwan da ke tattare da su a cikin ƙoƙarinsu, nuna WLP080 na iya samar da ale cream-ingancin ingancin yanayin aiki tare da sarrafa zazzabi da ya dace da kuma pitching.

• Tsarin girke-girke: Pilsner malt + masara mai laushi; hops: Magnum, Sa'a.
• Tsarin lokaci na haƙori: farar a 65°F, ƙasa zuwa 60°F, dumi zuwa 65°F tsakiyar-ferment, gamawa a 58°F sanyi sanyi.
• Sakamako: FG 1.008 a ranar 15, bayyananne bayan sanyi da bayyanawa, sulfur mai faɗuwa a lokacin sanyi.

Waɗannan bayanan mai amfani na WLP080 da binciken shari'a guda ɗaya suna ba da haske mai amfani. Masu shayarwa za su iya amfani da waɗannan abubuwan lura ga nasu shayarwa, tsara jadawali, zafin jiki, da tsare-tsaren daidaitawa don daidaiton sakamako.

Aunawa da Kula da Ayyukan Haki

Daidaitaccen ma'auni shine mabuɗin don masu sana'a don bin halayen yisti da cimma tsaftataccen ƙarewa. Na'urar hydrometer yana da kyau don bincika tabo, yayin da bincike na dijital kamar Tilt yana ba da ci gaba da bin diddigin nauyi. Karatu na yau da kullun yana ba da fayyace fayyace cikin lag, hanzari, da matakan kammalawa.

Kafa ma'auni kafin yin burodi. Farin Labs yana nuna raguwar WLP080 a kashi 75-80. Batch misali, yana motsawa daga OG 1.051 zuwa FG 1.008, yana nuna ƙarshen da ake tsammanin tare da farar da ya dace da oxygenation. Kwatanta karatun ku na hydrometer zuwa karkatar lanƙwasa don tabbatar da attenuation na gaskiya.

• Ɗauki karatun nauyi a tazarar sa'o'i 12-24 yayin aikin fermentation don kallon gangaren bayanan bayanan fermentation.
• Yi amfani da karkatar da hankali don bin diddigin nauyi na ainihin lokacin a cikin fermenter kuma bincika-giciye tare da samfurin hydrometer don tabbatar da daidaito.
• Yi rikodin zafin jiki tare da nauyi don ku iya daidaita hawan ko rumfuna tare da canjin zafi.

Yi hankali ga alamun da ke buƙatar sa baki. Idan babu wani aiki a cikin sa'o'i 48 bayan ƙaddamarwa a iyakar zafin jiki da aka ba da shawarar, duba oxygenation da girman farar. Matsakaicin nauyi tare da faɗuwar krausen na iya mayar da martani ga mataki mai laushi mai laushi ko ɗan gajeren hutun diacetyl don coax yisti ya koma aiki.

Yisti da aka haɗe suna nuna ɗabi'a mai rikitarwa. Hatsi na biyu a kan karkatar da hankali sau da yawa yana nuna ayyukan iri iri a cikin gauraya. Bada nauyi don daidaitawa na kwanaki da yawa kafin canja wuri ko marufi don guje wa kwalabe da wuri-wuri.

Yi amfani da bayanai don jagorantar yanke shawara maimakon zato. Matsakaicin bin diddigin nauyi da madaidaitan binciken binciken hydrometer suna gina ingantattun bayanan ƙira don batches na gaba. Wannan aikin yana haɓaka ikon ku don gano ƙarancin aiki da maimaita sakamako mai ƙarfi tare da WLP080.

Bakin karfe fermenter tare da gilashin taga nuna cream ale rayayye fermenting ciki. Karin bayani

Marufi, Kwandishan, da Shawarwari na Carbonation

Jira har sai giyar ku ta kai daidaitaccen nauyi na ƙarshe kafin shiryawa. Bincika nauyi sau biyu kullum ko amfani da na'urar hydrometer sama da awanni 48-72 don tabbatar da kwanciyar hankali. Wannan yana hana kwalabe ko kegging da wuri, wanda zai iya haifar da wuce gona da iri ko abubuwan dandano.

Yanayin sanyi yana da mahimmanci don tsabta da rage bayanan sulfur. Masu amfani da Farar Labs suna ba da shawarar aƙalla makonni biyu na yanayin sanyi. Idan diacetyl yana nan ko kuma babu haske, ƙara zuwa makonni uku ko huɗu.

Yi amfani da kayan taimako don haɓaka haske. Ƙara Whirlfloc ko gansakuka Irish a ƙarshen tafasa. Don kegging, sanyin sanyi kafin canja wuri don cire ƙarin yisti da tsumma. Lokacin yin kwalabe tare da WLP080, canja wurin a hankali don guje wa kwalabe masu hazo da yisti da yawa a cikin hula.

Kafin shiryawa, bi jerin abubuwan dubawa:

• Tabbatar da ingantaccen ƙarfin ƙarshe a cikin kwanaki da yawa.
• Cold hadarin don ƙarfafa sedimentation.
• Yanke ko tara a hankali don barin gungu da mataccen yisti a baya.
• Don kegs, share tare da CO2 kafin cika don iyakance iskar oxygen.

Saita carbonation don rayayye, matakin kintsattse. Nufin 2.4-2.8 juzu'i CO2 lokacin kegging don ƙare mai haske, mai kama da lager. Don kwandishan kwalban, ƙididdige sukari mai ƙima don isa nau'ikan nau'ikan nau'ikan, daidaitawa don zafin jiki da sararin saman kwalban.

Idan karfi-carbonating, fara da matsakaicin matsa lamba kuma kwantar da keg. Sa'an nan, sannu a hankali tada CO2 zuwa ƙididdiga masu yawa. Wannan hanya tana rage girman kumfa kuma tana adana bayanin martaba mai laushi na cream ale.

Lokacin yin kwalabe tare da marufi WLP080 a hankali, tsaftacewa sosai kuma yi amfani da madaidaiciyar priming. Ajiye kwalabe masu sanyi a zazzabi na cellar na tsawon makonni biyu, sannan sanyi. Ajiye sanyi yana taimakawa share barbashi da aka dakatar da sautunan sulfur na wucin gadi ko diacetyl.

Kammalawa

Farar Labs WLP080 Cream Ale Yisti Blend yana ba da cikakkiyar cakuda esters mai laushi da halaye masu kama da lager. Wannan taƙaitawar yana zayyana ƙayyadaddun ƙayyadaddun bayanai na hukuma: 75-80% attenuation, matsakaicin flocculation, da kewayon ferment 65°-70°F. Hakanan yana da matsakaicin matsakaicin matsakaicin jurewar barasa. Masu shayarwa da ke neman kintsattse, kirim ale abin sha za su ga wannan gauraya ya dace da abin da suke tsammani.

Daga mahangar aiki, ana ba da shawarar yin juzu'i a sama da 61-65°F na farkon sa'o'i 24-72. Yin amfani da isassun ƙimar farar farar ko mai farawa yana da mahimmanci yayin da ake yin sanyi. Bada lokacin sanyaya kuma yana da mahimmanci don share sulfur mai wucewa ko diacetyl. Wadannan matakan suna tabbatar da bayanin martaba mai tsabta ba tare da buƙatar cikakken lagering ba, sauƙaƙe marufi da carbonation.

Yi la'akari da cewa ba'a bayyana cikakken abun da ke tattare da haɗakarwa ba, yana haifar da wasu sauye-sauye. Wannan sãɓãwar launukansa shi ya sa hali na fermentation iya bambanta da tsari-to-tsari bambance-bambancen karatu faruwa. Don sarrafa waɗannan sakamakon, saka idanu da nauyi, daidaita girman farar, da ba da lokacin giya zuwa yanayin. Gabaɗaya, WLP080 babban zaɓi ne don cream ale, yana ba da fermentation kai tsaye don shakatawa, bayyanan giya.

Karin Karatu

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

• Gishirin Gishiri tare da Farin Labs WLP500 Monastery Ale Yisti
• Gishiri mai Haɗi tare da Farin Labs WLP036 Dusseldorf Alt Ale Yisti
• Gishiri mai Haɓaka tare da Farin Labs WLP066 London Fog Ale Yisti