Gishiri mai Haihuwa tare da White Labs WLP095 Burlington Ale Yisti
Buga: 24 Oktoba, 2025 da 20:59:27 UTC
An sabunta ta ƙarshe: 24 Oktoba, 2025 da 20:59:54 UTC
Wannan labarin ya zurfafa cikin fa'idodin amfani da Farin Labs WLP095 Burlington Ale Yeast don masu aikin gida da ƙananan masana'antar giya. Yana haɗe dalla-dalla dalla-dalla daga Farin Labs tare da kwatancen duniyar gaske da ingantattun bayanai. Wannan tsarin yana da nufin samar da cikakkiyar jagora akan amfani da WLP095 don fermentation.
Fermenting Beer with White Labs WLP095 Burlington Ale Yeast
WLP095 galibi ana danganta shi da nau'in Alchemist da salon shayarwa na arewa maso gabas. Ana samunsa azaman al'adar ruwa kuma ta shirin White Labs' Vault, gami da sigar halitta. Yana nuna matsakaicin flocculation, STA1 mummunan hali, kuma yana iya jurewa matakan barasa tsakanin 8-12% ABV.
A cikin wannan bita, zaku sami cikakkun bayanai na fasaha akan aikin yisti. Attenuation jeri daga 73-80%, da shawarar fermentation zafin jiki ne 66-72°F. Yawancin masu shayarwa, kodayake, sun fi son yanayin zafi tsakanin 67-70 ° F. Bayanin dandano na yisti ya haɗa da esters, stonefruit, citrus, da bayanin kula na wurare masu zafi, yana haɓaka halayen IPAs na zamani mai hazo da kodadde ales.
Har ila yau labarin zai bincika abubuwa masu amfani kamar ƙimar ƙima, sarrafa zafin jiki, sarrafa haɗarin diacetyl, da hulɗar bushe-hop. Yana nufin taimaka muku amfani da White Labs WLP095 don haɓaka jiki da haɓaka halayen giyar ku, mai da hankali kan salo mai ɗanɗano, hazo-gaba.
Key Takeaways
- Farin Labs WLP095 Burlington Ale Yeast ya dace da sabon salon IPAs na Ingila da kodan kodadde.
- Yi tsammanin attenuation kusa da 73-80% da matsakaicin flocculation tare da 8-12% ABV haƙuri.
- Matsakaicin zafin da aka ba da shawarar shine 66-72°F, tare da 67–70°F galibi mafi kyau.
- Gudunmawar ɗanɗano ya haɗa da esters da bayanin kula na stonefruit/citrus waɗanda ke haɓaka ƙamshin hop.
- Sarrafa haɗarin diacetyl tare da ingantaccen yanayin sanyi da kula da zafin jiki.
Gabatarwa zuwa Farar Labs WLP095 Burlington Ale Yisti
WLP095 Burlington Ale Yeast wani nau'in ruwa ne daga Farin Labs, wanda ke jagorantar hazo a cikin IPAs irin na New England. Wannan gabatarwar yana haskaka al'adun Saccharomyces cerevisiae, wanda ake samu a cikin marufi na White Labs Vault. Hakanan ana ba da bambance-bambancen kwayoyin halitta don masu sana'a masu neman ingantattun kayan aikin.
Masu shayarwa sun zaɓi wannan nau'in saboda asalin yisti na Burlington Ale. Ya samo asali ne daga wurin shayarwa na Arewa maso Gabashin Amurka, yana kama da nau'ikan nau'ikan nau'ikan Vermont wanda The Alchemist ya shahara. Bayanan yisti yana nuna raguwar 75-80%, matsakaicin flocculation, da haƙurin barasa har zuwa 12%.
Yana da manufa don hammata, 'ya'yan itace gaba ales inda cikakken jiki da taushi bakin ke da mahimmanci. Hatsi yana faruwa mafi kyau a 66-72°F (19-22°C). Izinin shine STA1 korau, yana mai da shi cikakke ga duka homebrew da batches na kasuwanci. Yana tabbatar da maganganun hop mai ɗanɗano ba tare da bakin ciki ba.
Al'ummar masu shayarwa sun yaba da ikonta na haifar da stery, fermentation tare da kiyaye ƙamshin hop. Wannan ya sa WLP095 ya zama babban zaɓi don IPA irin na New England da sauran salon ale na zamani.
Babban Halayen Brewing Burlington Ale Yisti
Halayen shayarwa WLP095 suna mai da hankali kan ingantaccen juzu'i na sukari, manufa don hazo, giya na gaba. Attenuation jeri daga 73-80 bisa dari, tare da White Labs kayyade 75-80 bisa dari. Wannan kewayon yana tabbatar da ƙimar ƙarshe ta daidaita ga kodadde ales, IPAs, da mafi ƙarfi ninki biyu.
Yaran yisti matsakaici ne, yana haifar da giya waɗanda ke riƙe da hazo da jiki. Wannan halayyar tana da mahimmanci ga salon IPAs na New England, haɓaka jin daɗin baki da dakatarwa. Hakanan yana hana ɓarkewar wuce kima da aka gani a cikin nau'ikan nau'ikan flocculent.
WLP095 na iya ɗaukar matakan barasa har zuwa kashi 8-12 na ABV, yana sa ya dace da salon sarauta. Wannan haƙuri yana ba masu shayarwa damar ƙirƙirar giya masu nauyi ba tare da lalata aikin yisti ko ingancin fermentation ba.
Kasancewa STA1-korau, WLP095 ba shi da aikin turbo-diastase, wanda ke da alaƙa da fermentation dextrin. Wannan rashi yana ba da gudummawa ga daidaiton jikin malt, yana haɓaka dacin hop ba tare da rage ƙarshen giyan ba.
- Hasashen da ake iya faɗi yana goyan bayan daidaitaccen nauyi na ƙarshe.
- Matsakaicin yawo yana kiyaye hazo da taushin bakin baki.
- Matsakaici-zuwa-high jurewar barasa ya dace da girke-girke mafi girma-nauyi.
Yisti yana gabatar da 'ya'yan itacen da ke motsa ester, wanda ya dace da citrus da hops na wurare masu zafi. Wannan bayanin dandano, haɗe tare da tsayayyen attenuation, yana sauƙaƙe ƙirƙirar ma'auni, barasa masu ƙanshi tare da jiki mai gamsarwa.
Mafi kyawun Zazzabi da Gudanarwa
Farar Labs yana ba da shawarar kewayon zafin jiki na 66-72°F (19-22°C) don fermentation WLP095. Masu sana'a na yau da kullun suna tace wannan zuwa 67-70°F (19-21°C). Wannan kewayon yana daidaita samar da ester da attenuation lokacin amfani da Yisti na Burlington Ale.
Yin jiyya a ƙananan zafin jiki yana da amfani. Nufin 66–67°F (19°C) don tabbatar da daidaitawar yisti mai laushi. Yayin da fermentation ya zama aiki, matsa zuwa tsakiyar kewayon. Wannan yana ba da damar esters su haɓaka ba tare da rinjayar halin hop mai laushi ba.
Yanayin zafi mafi girma na iya haɓaka haɓakar ester amma kuma yana ƙara haɗarin diacetyl. Ƙananan yanayin zafi yana haifar da tsabtataccen bayanan martaba da kuma halin malt mai da hankali sosai. Zaɓi ɗanɗanon da kuka fi so dangane da yanayin zafin da kuke shirin amfani da shi.
- Fara: farar zafi a ~ 66–67°F (19°C).
- Lokacin aiki: ba da damar 67-70°F (19-21°C) don ma'aunin ester da ake so.
- Ƙarshe: tada 2-4°F na tsawon awanni 24-48 bayan bayyananniyar nauyi ta ƙarshe idan diacetyl yana nan.
Sarrafa ƙarshen-fermentation zafin jiki na iya taimakawa rage diacetyl. Haɓaka 2-4°F na kwana ɗaya zuwa biyu yana ba da damar yisti don sake sha ɗanɗano. Kula da nauyi da ƙamshi kafin da bayan wannan daidaitawar zafin jiki.
Ci gaba da bin diddigin ci gaban fermentation tare da karatun nauyi, ayyukan kulle iska, da duban hankali. Tabbatar da tsafta mai kyau yayin racking da canja wuri don hana iskar shaka lokacin da ake yin Yeast Burlington Ale.
Daidaitaccen sarrafa zafin jiki shine mabuɗin don cimma sakamakon da ake iya faɗi. Yi amfani da ɗaki, ƙusa-ƙusa, ko bel mai zafi don kula da tsayayyen zazzabi na fermentation WLP095. Wannan zai taimaka isar da bayanin dandano da kuke zato.
Bayanin Flavor da ƙamshi Lokacin Amfani da WLP095
WLP095 yana ba da bayanin martaba na musamman, mai wadatar dutse da bayanin kula na citrus. Kwarewar ɗanɗana galibi suna haskaka peach, apricot, orange, abarba, da ɗanɗano na wurare masu zafi. Kamshin Burlington Ale Yeast yana fitowa da wuri a cikin fermentation kuma yana ƙaruwa bayan bushewa.
Wannan nau'in yana samar da ƙarin esters fiye da yisti na yau da kullun kamar WLP001. A cikin gwaje-gwajen benci, WLP095 ya nuna ƙamshi mafi ƙamshi, tare da lemu mai dumi da bayanan malt da dabara kafin bushewa. Bayan bushe-bushe hopping, esters na peach da apricot sun zama rinjaye, suna haɗuwa da hop mai.
Yisti yana ba da gudummawa ga cikakkiyar jiki, mai kyau don salon IPA mai ɗanɗano da ƙura. Wannan cikakkiyar jin daɗin bakin yana daidaita ɗacin hop, yana barin esters na peach, apricot, da citrus su dace da abubuwan daɗin da aka samu.
Yi hankali da diacetyl. Burlington Ale Yisti ƙamshi na iya haɗawa da diacetyl idan fermentation yayi sanyi da wuri. Duban hankali na yau da kullun da ɗan gajeren hutu mai dumi na iya rage wannan haɗarin, tare da adana esters na gaba.
Haɗin gwiwar Hop babbar fa'ida ce. Esters na peach, apricot, da citrus suna haɓaka halayen hop maimakon rufe shi. An ba da shawarar yin tsalle-tsalle da bushewa don nuna ƙamshi na Burlington Ale Yeast da bayanin martabar dandano na WLP095.
Ayyuka a cikin New England-Style IPAs da Hazy Beers
Ayyukan WLP095 NEIPA jigo ne na sha'awa ga masu sana'a da ke neman ɗanɗano mai laushi, 'ya'yan itace. Wannan nau'in yana da gadon da ke da alaƙa da sanannen kamfanin giya na Arewa maso Gabas. Yana aiki kamar nau'ikan nau'ikan nau'ikan nau'ikan Vermont da yawa, suna samar da matsakaicin esters waɗanda ke haɓaka 'ya'yan itacen dutse da ɗanɗano na wurare masu zafi.
Yisti na Burlington Ale yana da kyau ga IPAs masu banƙyama inda masu shayarwa ke neman fa'ida mai fa'ida mai yisti. Yana da kyau tare da hops kamar Citra da Motueka. Matsakaicin yaɗuwar yisti yana tabbatar da ɗanɗanonta ba tare da matsananciyar siliki ba.
Alchemist nau'in NEIPA sananne ne don bayyana halin hop. Esters masu ci gaba da 'ya'yan itace daga yisti suna haɓaka ƙarin abubuwan hop masu daɗi. Ta wannan hanyar, citrus da sautunan 'ya'yan itacen dutse suna zama sananne ko da bayan bushewa mai ƙarfi.
Yi tsammanin sauye-sauye bisa ga girke-girke da hanyar bushe-hop. WLP095 na iya samar da ingantattun giya fiye da iri kamar WLP008 ko WLP066 bayan bushewar bushewa. Sakamakon hazo ya dogara da abubuwan haɗin gwiwa, sunadarai, da mai hop gwargwadon zaɓin yisti.
Masu shayarwa da ke neman iyakar hazo na iya fifita WLP008 ko WLP066. Daidaita abubuwan haɗin gwiwa da ƙa'idodin hopping kuma na iya taimakawa. Don daidaiton 'ya'yan itace da tsabta, Burlington Ale yisti don hazy IPA yana ba da daidaiton jin daɗin baki da bayanin martabar ester mai goyan baya. Wannan yana haɓaka juiciness na hop da aka gane.
Shawarwarin Salon Beer don WLP095 Burlington Ale Yisti
WLP095 ya yi fice a cikin hatsabibin giya da masu kauri. Babban zaɓi ne don Hazy/Juicy IPA, yana haɓaka ɗanɗano na wurare masu zafi da ɗanɗano na dutse tare da esters masu 'ya'yan itace. Yisti kuma yana ba da gudummawar taushin bakin, cikakke ga IPAs irin na New England da kiyaye hazo.
Pale ale, IPA guda ɗaya, da IPA biyu suna tsakiyar jerin salon WLP095. Wannan yisti yana ƙara bayanin kula na 'ya'yan itace da dabara da tsaftataccen ƙarewa, yana haɓaka sha. Yana iya ɗaukar nauyin nauyi mafi girma, yana tabbatar da daidaiton kasancewar ester. Wannan ya sa WLP095 ya dace don cikekken dandano, giya na hoppy mai kamshi.
Kada a iyakance WLP095 zuwa ga giya masu gaba; yana kuma aiki da kyau a cikin girke-girke na malt-gaba. Brown ale, jan ale, dako, da stout duk za su iya amfana daga amfani da shi. Bayanin ester yana kawo alamun 'ya'yan itace masu dumi waɗanda suka dace da caramel, toffee, da cakulan malts. Waɗannan ƙarin abubuwan suna haɓaka ɗanɗanon malt masu duhu ba tare da rinjaye su ba.
- Shawarwari na farko: Hazy/Juicy IPA, Pale Ale, IPA & IPA Biyu.
- Matches na biyu: Brown Ale, Red Ale, Porter, Stout.
- ABV Fit: Ya dace da zama zuwa ga giya masu nauyi a cikin kewayon haƙuri ~8-12%.
Lokacin shirya girke-girke, koma zuwa jerin salon WLP095 da aka yi niyya. Wannan yana tabbatar da yanayin yisti yayi daidai da zaɓin hop da malt. Irin wannan daidaitawa shine ya sa yawancin masu shayarwa ke ɗaukar WLP095 a cikin mafi kyawun yisti na Burlington Ale, yana haifar da daidaito, sakamako masu daɗi.
Ƙididdigar Ƙimar Ƙirar Yisti da Shawarwari na Maganin Yisti
Lokacin tsara ƙimar ƙimar WLP095 ɗin ku, yi niyya don ƙididdige adadin cell. Don ales na gallon 5 na yau da kullun, bi shawarwarin fage na White Labs. Waɗannan sun dogara ne akan asalin nauyi da girman tsari. Don ma'aunin nauyi mai nauyi, yi amfani da mafari ko ƙarin vials don isa ga ƙididdigar tantanin halitta. Wannan yana taimakawa wajen guje wa ƙwanƙwasawa.
Lokacin sarrafa yisti na Burlington, yi hankali. Ajiye fakitin Vault ko vials na ruwa a cikin firiji har sai an yi amfani da su. Koyaushe bincika kwanakin samarwa. Don ƙananan rabe-raben batches, yawancin masu shayarwa suna amfani da rabin jaka don gwajin gallon 1. Duk da haka, yana da mahimmanci a daidaita shawarwarin fage na White Labs don amintacce attenuation da dandano.
Yanayin zafi yana da mahimmanci. Ƙara yisti kusa da ƙananan ƙarshen kewayon da aka ba da shawarar, a kusa da 66-67°F (19°C). Wannan yana jin daɗin samuwar ester mai sarrafawa. Fitar farko mai sanyaya yana taimakawa sarrafa esters masu kamshi a cikin hayaƙi da giyar da ke gaba, yayin da har yanzu ke tabbatar da farawa mai ƙarfi.
Kafin dasa shuki, ana bada shawarar yin amfani da iskar oxygen da ruwa. Isasshen iskar oxygen yana tallafawa ci gaban yisti mai lafiya. Sa'an nan, kula da tsafta mai tsafta yayin canja wuri don iyakance iskar oxygen da gurɓatawa. Kyakkyawan iskar oxygen da kayan aiki mai tsabta suna haɓaka ƙarfin fermentation da tsabtar hop na ƙarshe.
Don ma'ajiya da tabbacin inganci, fi son fakitin Vault mara kyau na STA1 ko sabobin farin Labs ruwa vials. Ajiye a cikin firiji kamar yadda masana'anta suka umarta kuma a guji maimaita zagayowar dumi. Ma'ajiyar da ta dace tana kiyaye iyawa kuma tana tabbatar da ingantattun gwaje-gwaje masu inganci.
- Yi amfani da mafari ko karin jaka don giya masu nauyi.
- Bi White Labs shawarwarin fiddawa don kirga tantanin halitta.
- Pitch a ~ 66–67°F (19°C) don sarrafa ester samarwa.
- Oxygenate wort da kuma aiwatar da tsaftataccen tsafta.
- Ajiye Vault da vials a cikin firiji kuma duba kwanan watan.
Tsawon lokacin Haihuwa da Canje-canjen Nauyi da ake tsammani
Haƙiƙa mai aiki tare da Farin Labs WLP095 galibi yana farawa a cikin sa'o'i 12-48 bayan fage. Lokacin fermentation na WLP095 yana canzawa tare da ƙimar farar ƙasa, iskar oxygenation, da sarrafa zafin jiki.
Ayyuka na farko yawanci suna raguwa da rana ta 3 zuwa rana ta 5. Yawancin ales masu gaɗi tare da wannan nau'in sun isa aiki na ƙarshe tsakanin kwanaki 5 da 10 lokacin da aka riƙe su a yanayin da aka ba da shawarar.
Yi tsammanin canje-canjen nauyi yisti Burlington Ale zai haifar da tsayayyen digo da wuri, sannan taper yayin da dextrins ya kasance cikin mafita. Don 1.070 farawa nauyi raba-batch NEIPA, WLP095 ya kai FG WLP095 da ake tsammani kusa da 1.014, yana ba da matsakaicin jiki da kusan 7.3% ABV.
Attenuation don yisti na Burlington Ale yawanci yana faɗuwa cikin kewayon 73-80%. Wannan kewayon yana annabta ƙarfin ƙarfi na ƙarshe wanda ke barin ƙarancin ɗanɗano kaɗan da ingantacciyar jin bakin don riƙe hazo.
- Kula da nauyi kullum tare da na'urar hydrometer ko refractometer yayin aiki mai ƙarfi.
- Rikodin nauyi yana canza yisti na Burlington Ale don tabo ayyukan da aka dakatar da wuri.
- Yi rajistan diacetyl a ƙarshen haifuwa kuma la'akari da ɗan gajeren hutu na diacetyl idan an buƙata.
Idan abubuwan ban sha'awa sun bayyana, haɓakar zafin jiki mai sarrafawa kusa da ƙarshen farko zai iya taimakawa yisti tsaftace mahadi kafin daidaitawa. Bibiyar tsarin lokacin fermentation na WLP095 da FG WLP095 da ake tsammanin zai ba masu shayarwa damar yin gyare-gyare kaɗan ba tare da bata ma'aunin giya ba.
Hadarin Diacetyl da Yadda ake Hana Shi
WLP095 diacetyl na iya bayyana a matsayin man shanu ko mai-kamar ɗanɗano lokacin da yisti na Burlington Ale bai cika sarrafa shi ba. White Labs yayi gargadin cewa wannan nau'in na iya samar da diacetyl fiye da sauran. Masu shayarwa suna buƙatar saka idanu kan ƙamshin kusa da nauyi na ƙarshe kuma bayan shiryawa don gano duk alamun farko.
Rigakafin yana farawa tare da ƙimar ƙira mai dacewa da iskar oxygen. Lafiyayyan wort mai wadataccen iska yana taimakawa yisti don kammala tsarin hawan jini, don haka rage samar da diacetyl.
Gudanar da yanayin zafi yayin fermentation yana da mahimmanci. Ajiye fermentation a cikin kewayon shawarar WLP095. Shirya hutun diacetyl ta ɗaga zafin jiki 2-4°F (1–2°C) na awanni 24-48 da zarar aikin farko ya ragu ko kuma nauyi ya kusanto ƙarshe.
Bayan sauran, ba da lokaci don yisti don sake sha diacetyl kafin sanyi ko marufi. Gudu zuwa hadarin sanyi na iya kama diacetyl a cikin giya.
- Tabbatar da isasshen adadin yisti da iskar oxygen a farar.
- Kula da tsayayyen yanayin zafi don iyakance farkon samuwar diacetyl.
- Yi sauran diacetyl WLP095 na tsawon awanni 24-48 kusa da ƙarshen fermentation.
- Riƙe giyar dumi tsawon isa bayan hutu don yisti zai iya rage matakan diacetyl.
Idan diacetyl ya bayyana bayan marufi, gyaran ya bambanta da sikeli. Masu sana'a na kasuwanci na iya yin yanayi a yanayin zafi mai zafi ko sake yin yisti mai aiki don sake sha diacetyl. Masu aikin gida ya kamata su mayar da hankali kan hana batun ta hanyar daidaitawa mai kyau, oxygenation, da sauran diacetyl.
Hana diacetyl a cikin Burlington Ale yana buƙatar sarrafawar haƙori mai iya tsinkaya da duban hankali akan lokaci. Dandanawa na yau da kullun a kusa da ƙarshen ƙarshen yana ba da damar gyarawa kafin shiryawa.
Busashen Hopping Ma'amala da Ƙara Halayen Hop
WLP095 bushe hopping sau da yawa yana fitar da esters na dutse daga yisti yayin kiyaye ƙamshin hop a sarari da mai da hankali. Brewers suna ba da rahoton hulɗar yisti hop na Burlington Ale wanda ke haɗa peach da aka samo yisti da bayanin apricot tare da hops-gaba da citrus.
Zabi hops wanda ya dace da esters yisti. Citra, Motueka, da nau'ikan citrus iri-iri na wurare masu zafi suna da kyau tare da 'ya'yan itace na WLP095 bushe bushe. Waɗannan haɗe-haɗe suna ba da fifikon halayen hop WLP095 ba tare da rufe abubuwan da aka samu yisti ba.
Bi maganin ra'ayin mazan jiya lokacin amfani da samfuran Cryo. Babban tuhume-tuhumen na Cryo na iya tura dabi'un ganye ko barkono da ke cin karo da mu'amalar yisti na Burlington Ale. Fara ƙasa, sannan daidaita cikin batches na gaba dangane da dandano.
Matsalolin lokaci. Ƙara busassun hops daga baya a cikin fermentation mai aiki, yawanci tsakanin rana ta 5 zuwa rana ta 8, don kama kayan ƙanshi masu canzawa kuma rage ciyawa ko ciyawa. Samfuran hop kafin bushewa da bushewa yana taimakawa keɓance canje-canjen da yisti ke haifarwa tare da hops.
Yi tsammanin canje-canje a hazo da jin baki. WLP095 na iya haifar da ƙarancin hazo fiye da nau'ikan WLP008 ko WLP066 ƙarƙashin yanayi iri ɗaya. Abubuwan busassun busassun busassun na iya ƙara turbidity da canza tsinkayen ƙarfin ester, don haka shirya ƙarin yanayin sanyi idan haske shine fifiko.
- Gwaji tare da gwaje-gwajen rabe-rabe don kwatanta gaurayawan hop da caji.
- Yi amfani da ƙananan cajin Cryo, sannan haɓaka sama idan harafin hop WLP095 ya kasance daidai.
- Daidaita zaɓen hop zuwa bayanin martaba na gaba da yisti don ingantaccen aiki tare.
Kwatanta da Matsala don Yisti na Burlington Ale
Masu shayarwa sukan nemi madadin lokacin da WLP095 ya ƙare. Matsalolin gama gari sun haɗa da OYL-052, GY054, WLP4000, da A04. Waɗannan nau'ikan, daga dangin Vermont/Conan, suna ba da irin wannan 'ya'yan itace da ke haifar da hazo.
Lokacin kwatanta yisti na Burlington Ale, lura da bambance-bambance a cikin ma'aunin baki da ester. WLP095 yana barin ƙarin esters na jiki da 'ya'yan itace fiye da nau'in California tsaka tsaki. WLP001 (California Ale/Chico) zai zama mafi tsabta, yana barin halin hop ya mamaye.
Wasu masu shayarwa sun fi son WLP008 ko WLP066 don matsanancin hazo da bayanin kula na citrus mai haske. A cikin gwaje-gwajen kai-da-kai, WLP095 ya haifar da ɗimbin 'ya'ya amma wani lokacin mafi kyawun gamawa fiye da waɗannan nau'ikan. Zaɓi WLP008 ko WLP066 don bayyana hazo da ɗaga citrus.
GY054 da OYL-052 ana yawan ambaton su kusa da kwatankwacinsu. Yi amfani da GY054 vs WLP095 lokacin da kuke son dabi'ar hadi iri ɗaya a cikin NEIPAs. Dukansu suna fitar da esters masu taushi kuma suna aiki da kyau tare da ƙarancin hopping mai nauyi da jaddawalin busassun hopping.
- Don irin hazo da bayanin martaba na ester: zaɓi GY054 ko OYL-052.
- Don mai tsabta, ƙarin zane mai tsaka tsaki: zaɓi WLP001.
- Don citrus mai haske da hazo mai nauyi: zaɓi WLP008 ko WLP066.
Zaɓin madadin yakamata ya dace da maƙasudin ku na ƙarshe da matakin ester da ake so. Idan girke-girke ya kira WLP095 kuma kuna son bayanin martaba iri ɗaya na gaba, GY054 vs WLP095 amintaccen musanyawa ne. Daidaita ƙimar farar sauti da zafin jiki don adana halayen da aka yi niyya lokacin canza nau'i.
Packaging, Conditioning, and Carbonation La'akari
Lokacin shirya marufi WLP095, yi la'akari da matsakaicin yawan yisti. Wasu yisti ya rage a dakatar da shi bayan fermentation. Wannan saura yisti yana taimakawa wajen sanyaya yanayi a cikin kwalabe ko kegs, yana haɓaka jin baki.
Kafin marufi, gudanar da hutawa diacetyl kuma ba da damar al'ada don kawar da abubuwan dandano. Ciwon sanyi kawai bayan an gama tsaftace yisti. Wannan hanya tana rage tarkon diacetyl yayin sanyin giya na yisti na Burlington Ale.
Zaɓuɓɓukan carbonation don WLP095 sun haɗa da kegging da kwalban. Don kegging, tilasta carbonate bayan isasshen kwandishan. Yin sanyi a cikin keg na iya haɓaka jiki yayin kiyaye hazo.
Don kwalabe, tabbatar da isasshen yisti mai yuwuwa don sanyaya kwalban. Giya masu nauyi na iya buƙatar sabo, ƙarancin ƙarancin ƙugiya don daidaitaccen carbonation kuma don guje wa kwalabe da ba su da carbonated.
Ka guji ɗaukar iskar oxygen yayin canja wuri da marufi. NEIPAs da hop-gaba ales suna da saurin kamuwa da iskar oxygen. Ko da ƙananan adadin iskar oxygen na iya lalata ƙamshi na hop kuma ya rage haɗin gwiwar ester-hop wanda ke bayyana giya na yisti na Burlington Ale.
- Bincika nauyin tasha kafin marufi don tabbatar da attenuation da yuwuwar yisti.
- Yi hutun diacetyl a 68-72°F na awanni 24-48, sannan yanayin sanyi idan riƙe hazo ba shine fifiko ba.
- Lokacin yin kwandishan kwalba, ƙididdige sukari mai ƙima kuma la'akari da ƙara busasshen yisti mai bushe don manyan giya na OG.
Tsufa da rayuwar rayuwa suna da mahimmanci don kiyaye sabo. An fi jin daɗin giya tare da WLP095 a cikin makonni don kama haɗin gwiwar ester-hop kololuwa. Ma'ajiyar da aka ɗora na iya ɓata halin hop kuma rage ƴaƴan da ke haifar da yisti.
Saka idanu matakan CO2 da dandano yayin sanyaya don cimma burin carbonation. Gudanarwa da kyau yayin marufi yana tabbatar da bargawar carbonation WLP095, yana adana ƙamshin da aka nufa na giya da bakinsa.
Shirya matsala na gama gari Batutuwan Haki tare da WLP095
hankali ko makale fermentation sau da yawa mai tushe daga low farar rates, matalauta oxygenation, ko fermentation yanayin zafi kasa da White Labs shawarar kewayon. Don warware matsalar WLP095, dumama fermenter cikin taga da ta dace kuma duba karatun nauyi. Idan giya ya nuna kadan aiki da wuri, oxygenate kuma la'akari da ƙara lafiya Starter ko wani sabo slurry don mayar da yisti count.
Maɗaukakin nauyi worts suna buƙatar ƙarin sel da tallafin abinci mai gina jiki. Ƙarƙashin babban IPA zai hana fermentation. A magance matsalolin yisti na Burlington Ale ta hanyar haɓaka lambobi kafin fara farar ko ta ƙara ƙarfin ale mai ƙarfi don gama ferment lafiya.
Diacetyl mai yawa zai iya bayyana lokacin da haƙori ya ragu kusa da ƙarshe ko lokacin da yanayin zafi ya faɗi ba zato ba tsammani. Don batutuwan fermentation WLP095 tare da bayanin kula, yi hutawa diacetyl ta haɓaka zafin jiki 2-4°F (1-2°C) na awanni 24-48. Tabbatar da nauyi na ƙarshe kuma ba da lokacin yisti don sake sha diacetyl kafin sanyi.
Kashe ƙamshi bayan busassun hopping na iya zuwa daga zaɓen hop mai zafi ko yawan amfani da kayan da aka tattara kamar Cryo hops. Idan matsalolin yisti na Burlington Ale sun nuna a matsayin ganye ko barkono mai phenolics, yanke farashin hop bushe kuma zaɓi hops waɗanda suka dace da bayanin malt da yisti. Ƙwararren kwandishan yana taimakawa sau da yawa mai laushi mai laushi.
Lokacin da hazo ya yi rauni fiye da yadda ake tsammani, tuna WLP095 yana da matsakaicin yawo. Don giya masu neman hazo, ƙara hatsi ko alkama, tweak ɗin dusar ƙanƙara don adana furotin, ko ɗaukar nau'in hazo mai haɗari kamar WLP008 ko WLP066. Waɗannan matakan suna warware matsalolin gama gari na WLP095 game da bayyanar.
Oxidation da saurin ɓata ɗanɗanon suna lalata giyar da ke gaba. Hana al'amurran da suka shafi fermentation WLP095 ta hanyar rage iskar oxygen yayin tarawa da marufi. Yi amfani da rufaffiyar canja wuri, share fakiti tare da CO2, da fakitin da sauri don kulle cikin ƙamshin hop mai haske.
- Sannu a hankali/mako: fermenter mai dumi, oxygenate da wuri, ƙara mai farawa ko sabon yisti.
- Diacetyl: tada zazzabi don hutu na awa 24-48, tabbatar da FG, ba da izinin sake dawowa.
- Phenolic/kashe bayanin kula bushe-hop: yanke farashin bushe-bushe, zaɓi nau'ikan da suka dace, yanayin ya daɗe.
- Rashin hazo: ƙara hatsi / alkama, daidaita dusar ƙanƙara, la'akari da wasu nau'ikan.
- Oxidation: rufaffiyar canja wuri, CO2 tsaftacewa, marufi mai sauri.
Ra'ayoyin Girke-girke na Aiki da Misalin Jadawalin Taki
Fara da New England IPA a matsayin kafuwar ku. Yi amfani da malt, alkama, da ƙwanƙarar hatsi don haɓaka jiki da hazo. Haɗin yau da kullun shine 80% kodadde malt, 10% alkama malt, da 10% hatsi mai flaked. Nufin Asalin Nauyi (OG) tsakanin 1.060 da 1.075 don yawancin girke-girke WLP095.
IBUs ya kamata ya zama matsakaici. Wannan hanyar tana jaddada ɗanɗanon hop mai ɗanɗano. Ajiye yawancin abubuwan tarawa don ƙarshen tafasa, guguwa, da busassun matakan hop. Zaɓi hops kamar Citra, Mosaic, Motueka, ko El Dorado don daidaitaccen dandano a girke-girke na Burlington Ale NEIPA.
- OG manufa: 1.060-1.075
- FG da ake tsammani tare da WLP095: tsakiya zuwa sama 1.010-1.015
- Hatsi rabo: 80% kodadde malt / 10% alkama / 10% flaked hatsi
- Hop mayar da hankali: ƙarawa marigayi + busasshen hop mai yadi
Ga misalin jadawalin ferment WLP095 masu shayarwa suna bi:
- Yi zafi a 66-67°F (19°C).
- Ranar fermentation mai aiki 1-3; ba da damar tashi zuwa 67–70°F (19–21°C) da rana 3–5.
- Dry hop tsakanin rana 5-7, lokaci dangane da aiki da krausen.
- Lokacin da nauyi ya kusa zuwa ƙarshe (sau da yawa rana 5-8), tada zafin jiki 2-4°F (1-2°C) na awanni 24-48 don hutun diacetyl.
- Ciwon sanyi da yanayin bayan tsaftace yisti, sannan kunshin.
A cikin gwaje-gwajen rabe-raben, 1.070 OG da aka kafa ya kai kusan 1.014 FG kuma ya samar da kusan 7.3% ABV. Wannan gwaji yana nuna yadda ƙimar ƙima ke tasiri ga attenuation da faɗar ester. Don ingantacciyar sakamako, bi daidaitaccen jadawalin ferment WLP095 da saka idanu da nauyi yau da kullun yayin babban aiki.
Nasiha masu amfani don girke-girke WLP095 sun haɗa da yin farawa mai lafiya ko amfani da ƙididdige ƙididdiga masu dacewa. Ka guji yawan amfani da Cryo hops, saboda suna iya rufe halayen yisti. Hakanan, kare fakitin giya daga iskar oxygen don adana ƙamshin hop da yisti. Samfurori a lokacin fermentation yana bayyana bayanan yisti na wucin gadi waɗanda ke shuɗe tare da sanyaya.
Kammalawa
WLP095 Ƙarshe: Burlington Ale Yeast shine nau'in ruwa mai jujjuyawar ester-gaba. Ya yi fice a cikin sabon salon IPAs na New England, kodadde ales, da giya na gaba. Yana ba da furucin dutsen dutse da esters citrus, matsakaicin flocculation, da matsakaici-zuwa-high attenuation a cikin kewayon 73-80%. Halin haɓakar jikin sa yana tabbatar da ɗanɗanon hop yana zaune lafiya a cikin giya, yana haɓaka 'ya'yan itace mai yisti.
Takaitacciyar yisti na Burlington Ale ya haɗa da mahimmin ƙarfi da gargaɗi ga masu shayarwa. Ƙarfinsa a bayyane yake: esters masu rai, jurewar barasa a kusa da 8-12%, da kasancewar White Labs Vault ko zaɓin kwayoyin halitta. Duk da haka, yana da dabi'ar diacetyl mafi girma, yana buƙatar hutun diacetyl da gangan da kulawar fermentation a hankali. WLP095 na iya haifar da hazo mai canzawa; nau'ikan kamar WLP008 ko WLP066 na iya haifar da ƙarin juzu'i yayin da hazo shine babban burin.
Don mafi kyawun amfani WLP095, tsara ƙimar farar ku, jadawalin zafin jiki, da lokacin bushe-bushe. Wannan yana ba da damar esters 'ya'yan itacen yisti su goyi bayan lissafin hop mai ɗanɗano ba tare da diacetyl ko abubuwan dandano ba. A takaice, WLP095 zaɓi ne mai ƙarfi don halayen 'ya'yan itace masu yin yisti wanda ya dace da bayanan martaba na zamani yayin ba da ingantaccen aiki don kewayon salon ale.
Karin Karatu
Idan kuna jin daɗin wannan sakon, kuna iya kuma son waɗannan shawarwari:
- Gishiri mai Tashi tare da Wyeast 1098 British Ale Yeast
- Gishiri mai Haihuwa tare da Fermentis SafAle US-05 Yisti
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