Giya Mai Haɗawa da White Labs WLP1983 Charlie's Fist Bump Yeast

Gilashin carboy cike da giya mai launin zinare a kan teburin katako na ƙauye, kewaye da hops, sha'ir, da kayan aikin yin giya. Danna ko danna hoton don ƙarin bayani.

Wannan bita na WLP1983 ya yi nazari kan fannoni na amfani da shi wajen yin fermenting. Nau'in ya kai kashi 72–78% na raguwar sinadarin, yana nuna ƙarancin flocculation, kuma yana jure matsakaicin matakin barasa (5–10%).

Bayanan ɗanɗano sun bambanta dangane da zafin jiki. Ale mai ɗumi yana nuna esters masu 'ya'yan itace, yayin da maganin lager mai sanyi yana samar da malt-for-gaba da tsabta. Wannan labarin yana da nufin shiryar da ku ta hanyar yin amfani da siminti, sarrafa zafin jiki, da zaɓin lokaci. Yana taimakawa wajen cimma sakamako mai faɗi game da ales, Kölsch, ko giya irin ta lager.

Key Takeaways

• Sharhin WLP1983: wani nau'in iri mai hade da aka ba da lasisi daga Charlie Papazian wanda aka fi so don ferment mai tsabta da sassauƙa.
• PurePitch Next Generation yana samar da ingantaccen matakin ƙwayoyin halitta miliyan 7.5/mL ga masu sha'awar sha'awa da ƙananan masana'antun giya.
• WLP1983 yana aiki a cikin zafin jiki na 55–74°F (13–23°C) don samar da yanayin ale ko lager.
• Yi tsammanin raguwar kashi 72–78%, ƙarancin kwararar ruwa, da kuma jure wa barasa mai matsakaici (5–10%).
• Yi amfani da tsarin sarrafa zafin jiki da kuma matakan fitar da iska mai kyau don sarrafa esters, sulfur, da tsabta.

Bayani game da White Labs WLP1983 Charlie's Fist Bump Yeast

Kamfanin White Labs WLP1983, wanda aka fi sani da Charlie's Fist Bump, yana ba da tarihi mai yawa da fa'idodi masu amfani ga masu yin giya. Yana da alaƙa da gadon yisti na Charlie Papazian ta hanyar yarjejeniyar lasisi. Wannan ya sa al'adar ta kasance mai samuwa sosai. Masu yin giya suna godiya da tsarin WLP1983 saboda yawan aikinta a cikin nau'ikan giya daban-daban.

Tarihin da lasisi daga Charlie Papazian

An ba da lasisin WLP1983 daga Charlie Papazian, wanda ya yi amfani da nau'in Cry Havoc tun 1983. White Labs ta tallata shi a matsayin Charlie's Fist Bump, don girmama asalinsa. Yarjejeniyar lasisin tana ba wa masu yin giya na gida damar samun nau'in giya mai kyau, wanda aka rubuta da kyau wanda ke da goyon bayan kasuwanci.

Muhimman halaye: raguwar sha, zubar ruwa, jure barasa

Wannan nau'in yawanci yana raguwa tsakanin kashi 72-78%, yana tabbatar da daidaiton nauyin giya ga nau'ikan giya daban-daban. Rashin kwararar sa yana nufin ƙwayoyin halitta suna zama a hankali, sun dace da gyaran kwalba da kuma tsawaita yanayin don haske. Tare da matsakaicin jurewar barasa na 5-10%, WLP1983 ya dace da yawancin giya da lagers amma yana buƙatar taka tsantsan tare da giya mai nauyi mai yawa.

Dalilin da yasa wannan yisti yake da mahimmanci ga fermentation na ale da lager

WLP1983 yana aiki a matsayin yisti mai haɗaka, yana yin fice a yanayin zafi na lager kuma yana samar da esters na 'ya'yan itace a lokacin fermentation mai zafi. Yana iya ƙirƙirar bayanin kula na berries da apple a yanayin zafi na ale da ɗanɗanon burodi da malt-forward a yanayin zafi na lager. Matsayinsa na STA1 mara kyau yana rage haɗarin rage yawan ruwa yayin sanyaya kwalba, yana ƙara aminci ga yin giya na ale da lager.

Muhimman Bayanan Ma'aunin Ƙwai da Sigogi Masu Amfani

Adadi mai kyau yana da matuƙar muhimmanci ga masu yin giya su yi hasashen sakamako da kuma tsara yadda za su yi amfani da shi. A ƙasa, za ku sami cikakkun bayanai game da yadda ake yin amfani da shi wajen yin girke-girke, yin amfani da yisti, da kuma kimanta barasa ta hanyar ƙara.

Tsarin rage nauyi da nauyi

• Ragewar da aka yi niyya ya kama daga kashi 72–78%. Yi amfani da ragewar WLP1983 don ƙididdige ƙarfin asali da na ƙarshe don kimanta ABV.
• Ga yawancin launuka masu launin shuɗi da lagers, wannan kewayon ragewa yana haifar da matsakaicin nauyi na ƙarshe WLP1983 mai faɗi da kuma wanda ake iya faɗi.
• Lokacin ƙirƙirar girke-girke, yi nufin abubuwan da aka sa a gaba na asali na nauyi. Wannan yana tabbatar da cewa ƙarfin ƙarshe na nauyi ya dace da tsammanin salo da burin jin daɗin baki.

Halayyar flocculation da kuma aiki

• Rashin isasshen sinadarin yisti ya haɗa da tsawaita shan giya. Wannan yana taimakawa wajen rage yawan shan giya da kuma inganta yanayin kwalba.
• Yi tsammanin a hankali a tsaftace jiki. Ana iya buƙatar gyaran sanyi, lokaci, ko kuma a yi amfani da hanyoyin rage zafi don samun haske.
• Yi shirin ƙara yisti a cikin kwalaben yayin da ake zuba kwalba. Wannan yana taimakawa wajen samar da iskar carbon amma yana iya shafar haske har sai an daidaita shi.

Iyakar juriyar barasa da nauyi

• Juriyar barasar yisti ga wannan nau'in yana da matsakaici, kusan kashi 5-10% na ABV. Yana magance yawancin giya masu ƙarfi kamar giya, lagers, da giya da yawa da aka yi amfani da su a cikin giya.
• Ga nau'ikan giya masu nauyi kamar barleywine ko imperial stout, a yi tsammanin yin fermentation a hankali ko kuma na tsawon lokaci. Akwai yiwuwar damuwa a saman ƙarshen haƙurin barasa na yisti.
• Rage damuwa ta hanyar amfani da abinci mai kyau, ƙarin abubuwan gina jiki, manyan abubuwan farawa idan ba a amfani da PurePitch ba, ko kuma haɗa shi da nau'in da ke da juriya ga manyan ayyukan ABV.

Yanayin Zafin Jiki na Ales da Lagers

Zaɓin hanyar zafin jiki mai kyau don WLP1983 yana da mahimmanci don ƙirƙirar samuwar ester, tsaftace diacetyl, da kuma bayyananniyar ƙarshe. A ƙasa, mun tsara kewayon zafin jiki mai amfani don fermentation na ale da lager. Mun kuma tattauna matakai don sarrafa ragowar diacetyl WLP1983 da kuma yanayin cellar a ƙarshen fermentation.

Ga 'ya'yan itatuwa masu tsabta, ana sa ran yin ferment a zafin 20–23°C (68–73°F). Wannan zafin yana ƙarfafa samar da ester mai matsakaici yayin da ake ci gaba da rage raguwar da ake iya faɗi. Bayan fermentation na farko ya lafa, a motsa giyar zuwa yanayin zafi na 10–13°C (50–55°F) don sanyaya da fayyace shi. Tsaftace giya na ɗan gajeren lokaci a waɗannan yanayin zafi mai sanyi yana rage esters masu rataye kuma yana goge bakin.

Lager fermentation da lagering

Don samun sakamako irin na lager, a yi ɗumi a hankali sannan a yi amfani da shi a zafin da ya kai 13–14°C (55–57°F). Wannan hanyar tana taimakawa wajen kiyaye yanayin malt mai kama da lager tare da matakan ester da aka hana. Bayan an yi amfani da shi, a zuba giyar a cikin lager na gargajiya a zafin 0–3°C (32–37°F) don tsawaita sanyi. Wannan yana share sunadaran da kuma sinadarin sulfur mai laushi.

Gudanar da hutawa da kuma matakan zafin jiki na diacetyl

Shirya wurin hutawa na diacetyl WLP1983 da zarar barasa da raguwar nauyi sun kai kusan kashi 50-60% na nauyin da ake tsammani. A bar shi ya tashi zuwa kusan 18°C (65°F) na tsawon kwanaki 2-6 don ba da damar yisti ya sake shan diacetyl. Bayan sauran, a bar shi ya huce a hankali da 2-3°C kowace rana har zuwa zafin jiki na ƙarshe ko na cellar.

• Hanyar ƙara zafi: fara dumamawa zuwa gajarta jinkiri, kula da matakan ester sosai.
• Hanyar gargajiya ta sanyi: fara sanyaya don iyakance esters, yi tsammanin jinkiri mai tsawo.
• Koyaushe a lura da nauyi da ƙamshi yayin tudu don tabbatar da raguwar diacetyl.

Biye da waɗannan wurare da kuma hanyoyin shiga yana da mahimmanci. Yana taimaka wa masu yin giya su cimma daidaito tsakanin yanayin zafi na ale da lager kamar yadda WLP1983 ke buƙata. Amfani da yanayin zafi na cellaring yana ƙara haske da ɗanɗano.

Yawan Fitar da Kaya da Amfani da PurePitch Next Generation

Daidaitaccen matsewa yana da mahimmanci don yin fermenting daidai gwargwado tare da WLP1983. Masu yin giya dole ne su yi la'akari da nauyin wort, zafin fermentation, da ɗanɗanon da ake so lokacin zaɓar ƙimar matsewa. Wannan shawarar tana tasiri ga lokacin jinkiri, samar da ester, da kuma tsaftace diacetyl.

Ƙwararrun masana'antun giya suna bin ƙa'idodin ƙwayoyin halitta miliyan 1.5–2 a kowace mL a kowace °Plato. Ga worts har zuwa 15°Plato, yi nufin ƙwayoyin halitta miliyan 1.5/mL/°Plato. Ga worts masu wadata, ƙara zuwa kimanin ƙwayoyin halitta miliyan 2/mL/°Plato. Waɗannan alkaluma suna da mahimmanci don tsara repitches da samar da su a sikelin kasuwanci.

Masu yin giya na gida galibi suna kwatanta ƙimar bugun ale da lager. Ales ɗin da aka yi da dumi na iya jure ƙarancin ƙima. Wasu suna amfani da ƙwayoyin halitta kusan miliyan 1.0/mL/°Plato lokacin da ake yin zafi sannan su rage zafin jiki. Lagers masu sanyi suna buƙatar ƙima mafi girma don guje wa lokutan jinkiri da matsalolin sulfur.

PurePitch Next Generation fakiti miliyan 7.5 na White Labs yana sauƙaƙa bugun giya ga masu yin giya na sha'awa. Kowane fakiti yana ba da daidaiton nauyin ƙwayar halitta wanda aka tsara don yawancin wort mai ƙarfi na ale ba tare da yisti mai farawa ba. Wannan fasaha tana rage lokacin shiri da bambancin daga masu farawa da hannu.

Yi la'akari da WLP1983 na fara yisti don giya mai nauyi, giya mai sanyi, ko rashin tabbas game da yuwuwar yisti. Gina mai farawa don isa ga adadin ƙwayoyin da ake so idan fakitin PurePitch Next Generation miliyan 7.5 bai isa ba don tsarin nauyi ko zafin jiki.

• Lokacin da za a tsallake abin farawa: ales mai ƙarfi tare da fakitin PurePitch Next Generation miliyan 7.5.
• Lokacin da za a gina abin farawa: giya mai nauyi mai yawa, giya mai sanyi, ko giya mai ƙarancin amfani.
• Yadda ake ƙididdigewa: yi amfani da ƙwayoyin halitta miliyan 1.5–2/mL/°Plato a matsayin tushen tushe kuma a kwatanta da gudummawar ƙwayoyin PurePitch.

Ajiye bayanan girman bugun, nauyi, da zafin jiki don inganta ƙimar bugun WLP1983 akan lokaci. Tsarin kula da ƙimar bugun ale da lager da kuma amfani da WLP1983 na farko lokaci-lokaci zai inganta daidaito kuma ya bar nau'in ya nuna mafi kyawun halinsa.

Hanyoyin Haɗawa Masu Dacewa da WLP1983

WLP1983 yana ba da sassauci tsakanin hanyoyin lagering mai jinkiri, tsabta da sauri, masu haɗaka. Zaɓar hanyar da ta dace tana tsara matakan ester, haske, da lokacin juyawa. Ga zaɓuɓɓuka masu amfani da mahimman matakai don kowace hanya.

Hanyoyin lager na gargajiya na sanyi suna fifita ƙarancin samar da metabolite da kuma yanayin lager na gargajiya. Ƙara a 8–12°C (46–54°F) tare da ƙimar ƙwayoyin halitta masu lafiya don rage jinkirin. Bari a rage saurin tashi a hankali kuma a bi diddigin nauyi sosai. Idan diacetyl ya bayyana, ƙara zafin jiki zuwa 18°C don ɗan gajeren hutu, sannan a kwantar da hankali zuwa 0–3°C don rage saurin. Yi tsammanin tsawon lokacin fermentation da kuma lokacin sanyaya jiki lokacin amfani da wannan hanyar.

Lager mai dumi yana ba da damar farawa cikin sauri yayin da har yanzu yana da niyyar kammalawa mai tsabta. Fara fermentation a 15–18°C (59–64°F) don rage jinkiri da haɓaka girman yisti da wuri. Bayan awanni 12–24, rage zafin zuwa 8–12°C don sarrafa samuwar ester. Wannan dabarar lager mai dumi tana buƙatar kulawa da zafin jiki mai kyau don guje wa esters masu 'ya'yan itace da kuma kiyaye hali mai kama da lager.

Dabaru na jabu ko na sauri na lager suna hanzarta samarwa ba tare da cikakken sanyaya sanyi ba. Masu yin giya na iya amfani da nau'ikan Kveik na pseudo lager, matsin lamba mai yawa, ko yanayin zafi mai yawa tare da spunding don hana samarwa mai canzawa. WLP1983 yana dacewa da hanyoyin haɗin gwiwa; a yanayin zafi na ale yana samar da ƙarin esters amma ana iya jagorantar shi zuwa ga ɗanɗano mai tsabta tare da matsi ko gyaran gashi mai sauri. Lokacin amfani da dabarun lager mai sauri, a lura da flocculation da haske saboda giyar da aka sanya a ƙarƙashin matsin lamba na iya sharewa a hankali.

• Manyan matakai don hanyar lager ta gargajiya: Sanya sanyi (8-12°C) tare da ƙididdige ƙwayoyin halitta masu ƙarfi. Bari a rage fermentation; yi diacetyl huta idan ana buƙata. Sanya lager a sanyi a 0-3°C don tsawaita yanayin.
• Manyan matakai don rage yawan zafin jiki: Fara 15-18°C don rage jinkirin. Rage zuwa 8-12°C cikin awanni 12-24. Sarrafa iskar oxygen kuma a guji damuwa mai yawa.
• Manyan matakai don yin amfani da lager na karya/sauri: Yi la'akari da yin amfani da lager na karya Kveik ko spunding a zafin 18-20°C tare da matsin lamba ~1 sandar. Yi amfani da dabarun lager mai sauri don rage lokacin tanki. Ka lura da lafiyar yisti kuma ka yi tsammanin tsaftacewa a hankali a ƙarƙashin matsin lamba.

Haɗa hanyar da kuka zaɓa da jadawalin da manufofin salo. Hanyoyin yin fermentation na WLP1983 suna ba wa masu yin brew damar zaɓar tsakanin tsarkin hanyar lager ta gargajiya, daidaiton lager mai ɗumi, da kuma saurin lager Kveik ko dabarun lager mai sauri. Kowace hanya tana buƙatar takamaiman ƙimar yin fermentation, sarrafa zafin jiki, da haƙuri don daidaitawa.

Bayanan ɗanɗano da ƙamshi ta hanyar Zafin Jiki

Bambance-bambancen ɗanɗanon WLP1983 yana da faɗi, yana shafar zafin fermentation. Zafin jiki mai ɗumi yana haifar da ɗanɗanon 'ya'yan itace, yana ƙara halayyar hop. Akasin haka, yanayin zafi mai sanyi yana nuna rashin malt da yisti daga burodi.

Halin zafin jiki na Ale

Tsakanin zafin digiri 20-23 na Celsius, yis ɗin yana fitar da esters masu rai na 'ya'yan itace. Yi tsammanin bayanin 'ya'yan itacen berry da apple waɗanda ke ƙara wa citrus da hops na wurare masu zafi. Wannan kewayon zafin ya dace don nuna esters masu 'ya'yan itace na yis.

Halin yanayin zafi mai tsanani

A zafin da ke tsakanin digiri 13-14 na Celsius, samar da ester yana raguwa, kuma yanayin giyar yana canzawa zuwa rinjayen malt. Ƙanshin giyar yana kama da burodi da burodi, wanda ya dace da lagers masu tsabta da tsabta.

Hulɗar nauyi da zafin jiki

Babban nauyi na asali da ɗumi na fermentation yana ƙara yawan samar da ester da metabolite. Ko da a cikin giya mai ƙarfi, lagering mai sanyaya zai iya kashe esters amma ba zai kawar da su ba. Yana da mahimmanci a sa ido kan sulfur yayin fermentation. Hutu mai kyau na diacetyl, daidaitaccen sarrafa zafin jiki, da isasshen lagering sune mabuɗin cimma daidaiton bayanin ɗanɗano tare da WLP1983.

Giyar amber mai launin zinare a cikin gilashin tulip da aka kewaye da hops, sha'ir mai malt, 'ya'yan itatuwa, da abubuwan yin giya a ƙarƙashin hasken ɗumi, wanda ke nuna sarkakiyar ƙwai da ɗanɗanon giya. Danna ko danna hoton don ƙarin bayani.

Mafi kyawun Salon Giya don Yin Sinadaran da WLP1983

WLP1983 yana da amfani mai yawa, ya dace da nau'ikan giya iri-iri, daga lagers zuwa ales. An zaɓe shi saboda kyawun lager ɗinsa ko ɗanɗanon esters masu 'ya'yan itace a yanayin ale. A ƙasa, mun zayyana salon da kuma shawarwari kan yadda ake yin giya don zaɓar mafi kyawun giya don WLP1983.

• Altbier da Kölsch: Waɗannan salon Jamusawa sun yi daidai da WLP1983. Yis ɗin yana riƙe da ɗanɗanon malt mai kauri da burodi yayin da yake gabatar da ɗanɗanon 'ya'yan itace a yanayin zafi mai zafi. Ya dace da waɗanda ke neman daidaitaccen altbier tare da esters masu laushi.
• Amber lagers, Helles, Vienna, da Märzen: Don dandanon malt mai tsabta tare da ɗanɗanon burodi mai zagaye, WLP1983 shine zaɓi. A bar shi ya huce kuma a bar shi ya huta don rage sulfur. Waɗannan lagers suna amfana daga matsakaicin rage yawan yisti da ƙarancin flocculation.
• Ale mai tsayi: American IPA, Pale Ale, da sauran ale suna amfana daga WLP1983. A yanayin zafi na ale, yana samar da esters masu 'ya'yan itace waɗanda ke ƙara citrus da hops na wurare masu zafi. Sau da yawa ana amfani da shi azaman yisti na IPA mai duhu saboda ikonsa na ƙirƙirar jin daɗin baki mai laushi da hulɗa da ester-hopped.
• Hazy/Juicy IPA da NEIPA: WLP1983 ta yi fice wajen ƙirƙirar hazo mai laushi da ƙamshi mai 'ya'yan itace. Mayar da hankali kan ƙara hop na ƙarshe, tsalle-tsalle a bushe, da kuma kauri malt. Lokaci mai kyau don iskar oxygen da kuma kyakkyawan sautin sauti suna da mahimmanci don kiyaye halayen ester wanda ke cika alamun 'ya'yan itace da aka samo daga hop.
• Giya mai nauyi sosai: Ana iya yin amfani da giyar sha'ir, imperial stout, Doppelbock, da Baltic porter da WLP1983, amma tsari mai kyau ya zama dole. Juriyar barasa matsakaici ce, don haka yi amfani da dabarun kamar manyan farawa, ciyarwa a matakai, ko haɗawa da nau'ikan haƙuri mafi girma don guje wa damuwa da ƙarancin ƙarewa.
• Masu ɗaukar kaya da stouts: WLP1983 yana aiki da kyau tare da duhun ales, yana kiyaye rikitarwar malt. Bayanan gasasshen da cakulan sun kasance a bayyane tare da fermentation mai sanyi. Don nau'ikan imperial, yi amfani da dabarun yisti mai nauyi don cimma raguwar da ake so ba tare da ɗanɗano mara kyau ba.

Lokacin zabar nau'ikan giyar WLP1983, daidaita saurin bugawa, iskar oxygen, da tsare-tsaren gina jiki tare da ma'aunin nauyi da zafin fermentation. Kulawa mai kyau yana tabbatar da cewa kuna kama ko dai halayen lager masu tsabta ko kuma yanayin ale mai 'ya'yan itace wanda ke sa WLP1983 ya zama ƙari mai mahimmanci ga kayan aikin mai yin giya.

Shawarwari kan Mash, Wort, da kuma Iskar Oxygen

Kwarewa wajen daidaita mashin, sinadarin wort, da kuma iskar oxygen shine mabuɗin nasarar WLP1983. Tabbatar da cewa nauyin girkinku da yanayin mashin sun daidaita, wanda hakan zai ba da damar yisti ya kai ga cikakken ƙarfinsa ba tare da takura ba. Yi la'akari da yadda salon yake da kuma yadda ake amfani da shi a cikin tsarin shiryawa.

Maƙasudin nauyi na wort

Lissafa nauyin da kake son aunawa don WLP1983 ta hanyar farawa da nauyin da ake so na ƙarshe da kuma raguwar kashi 72-78% na yisti. Zana nauyin asali a cikin kewayon salo na yau da kullun don cimma matsakaicin nauyin ƙarewa. Guji lambobi masu yawa waɗanda zasu iya damun yisti.

Babban nauyi na farawa na iya ƙara damuwa ta osmotic, yana rage raguwar raguwa. Ga manyan ambers ko imperials, ƙara yawan bugun jini da tallafin abinci mai gina jiki. Wannan yana taimaka wa WLP1983 isa ga ƙarshen da ake tsammani.

Lokacin da kuma matakin iskar oxygen

Gabatar da iskar oxygen da aka narkar nan da nan kafin a fara amfani da shi. Ga masu yin giya na gida da kuma masu yawan nauyi, a yi nufin samun 8-10 ppm O2 don tallafawa ci gaban ƙwayoyin halitta masu lafiya. Iskar da ke shiga da wuri na iya haifar da iskar shaka, yayin da latti ke hana yis samun iskar oxygen da ake buƙata don haɗa sterol da membrane.

Auna iskar oxygen ya dace. Idan girgiza ko fesawa shine hanyar da kake bi, mayar da hankali kan inganta yanayin da ke kewaye kafin ƙara yis. Wannan yana hana kurakuran iskar oxygen da aka saba gani.

Dabarun gina jiki da ƙari

Yi amfani da sinadarin yisti na WLP1983 a cikin worts masu nauyi, masu wadataccen abinci, ko marasa wadataccen abinci. Ƙarin sinadaran da suka dace yana rage haɗarin raguwar fermentation ko mannewa kuma yana hana ɗanɗano mara kyau daga damuwa na gina jiki.

Lager yana ƙara yawan sinadarin gina jiki saboda raguwar girman ƙwayoyin halitta. PurePitch yana rage buƙatar na'urar farawa amma baya maye gurbin iskar oxygen don yisti ko ƙarin sinadarin yisti na lokaci-lokaci a cikin rukuni masu ƙalubale.

• Tsarin nauyi mai ma'ana don WLP1983 daidai da salo da raguwa.
• A shafa iskar oxygen kafin a yi amfani da shi; a yi niyya ga 8-10 ppm don maganin wort mai nauyi sosai.
• Ƙara sinadarin yisti don maganin damuwa ko ƙarin abubuwan da ke haifar da wort mai yawa da kuma lagers masu sanyi.

Hydrometer a cikin samfurin wort tare da kettle na yin giya da shiryayyen sinadaran a cikin giya mai haske mai ɗumi. Danna ko danna hoton don ƙarin bayani.

Jadawalin Tsarin Jiko da Kulawa

Fahimtar jadawalin fermentation na WLP1983 yana da matuƙar muhimmanci ga tsarawa. Yana taimakawa wajen tsara samfurin, daidaita yanayin zafi, da kuma marufi. Ramin zafi yana nuna aiki da wuri fiye da ragin sanyi. Bin diddigin alamomi masu sauƙi yana da mahimmanci don auna ci gaban giya a farkon fermentation da matakai na gaba.

Lokacin jinkiri da ake tsammani da kuma lokacin fermentation na farko

Matakin jinkiri na WLP1983 ya bambanta dangane da hanyar jefawa da zafin jiki. Juyawa mai ɗumi a yanayin zafi na ale sau da yawa yana nuna aiki cikin awanni 12. Sabanin haka, juyawa mai sanyi a yanayin zafi na lager na iya tsawaita lokacin jinkiri zuwa kwana ɗaya ko fiye.

Babban fermentation a yanayin zafi na ale yawanci yana ɗaukar kwanaki da yawa har sai nauyi ya kusa raguwar da ake so. A yanayin zafi na lager, babban fermentation yana da jinkiri, yana ɗaukar lokaci fiye da nau'ikan lager masu tsabta. Daidaita tsammaninku game da wannan yisti lokacin da kuke tsara ƙididdige ƙwayoyin halitta da kuma ɗaukar samfur.

Alamomin da za a kalla (aikin CO2, raguwar nauyi, halayen krausen)

Kula da motsin iska ko iska mai ƙarfi na CO2 a matsayin alamar aiki mai wahala. Nemi hauhawar krausen da kuma rugujewa daga ƙarshe. Yi rikodin takamaiman faɗuwar nauyi ta amfani da na'urar auna ruwa ko kuma karatun refractometer da aka gyara don tabbatar da ci gaban raguwar.

• Binciken nauyi na yau da kullun yana nuna ci gaba na gaske kuma yana nuna tsayayyen fermentation.
• Krausen wanda ke samar da sirara yana nuna yisti mai aiki da kuma narkewa.
• Canjin nauyi mai yawa ko kuma jinkirin nauyi na iya buƙatar daidaita iskar oxygen, abubuwan gina jiki, ko zafin jiki.

Yaushe za a yi hutun diacetyl da kuma tsawon lokacin da za a ɗauka

Fara hutawar diacetyl lokacin da raguwar zafin ya kai kusan kashi 50-60. Ƙara zafin zuwa kusan 65°F (kimanin 18°C) na ɗan gajeren lokaci na kwanaki 2-6. Wannan yana ba da damar yisti ya sake shan diacetyl kuma ya tsaftace mahaɗan.

Bayan shan diacetyl, a bar giyar a hankali, a rage ta da digiri 2-3 a rana zuwa digiri 0-3 a rana. Tsawon lokacin shan giya ya bambanta da salon sa. Gajeren lokacin shan giya na 'yan makonni ya dace da salon da ya fi sauƙi. Tsawaita lokacin shan giya na tsawon watanni yana inganta haske da kuma laushin dandano a cikin kayan zaki masu daɗi.

Gyara, Girbi, da Gudanar da Yis

Ingantaccen sarrafa yisti yana da mahimmanci wajen kiyaye daidaiton tsari da rage haɗari. Lokacin sake yin amfani da WLP1983, yana da mahimmanci a tsara da kuma shirya kafin sake amfani da slurry. Kafa tsarin yau da kullun don duba inganci, ƙidayar ƙwayoyin halitta, adanawa, da tsafta. Wannan yana tabbatar da adana ɗanɗano da raguwar su.

Binciken inganci da lokacin da za a sake yin amfani da WLP1983

Kafin sake amfani da slurry, yi gwajin ingancin yisti. Yi amfani da hanyoyin tabo ko na'urar auna jini don auna kaso na ƙwayoyin halitta masu rai. Haɗa wannan da jimillar adadin ƙwayoyin halitta don tantance daidai ƙimar sautin da za a samu a rukuni na gaba.

Shawarwari kan yadda za a sake maimaita mannewa kan yadda za a iya rayuwa, yawan samarwa, da kuma yadda za a mayar da martani ga ji. Idan ƙarfinsa ya faɗi ƙasa da kashi 70% ko kuma slurry ɗin ya tsufa sosai, zaɓi sabon fakitin PurePitch ko kuma a ƙirƙiri abin farawa. Duba lafiyarsa akai-akai yana taimakawa wajen hana fermentation a hankali da ɗanɗanon da ba a so.

Girbi daga tankuna: tasirin kwararar ruwa da adadin ƙwayoyin halitta

Ƙarancin saurin flocculation na WLP1983 yana nufin yisti yana tsayawa na dogon lokaci. Wannan yana sa lokacin girbi ya zama mahimmanci. Tattara yisti yayin sanyaya da kuma fara kwanciya da wuri lokacin da ƙwayoyin halitta suka fi yawa.

• Kula da jadawalin krausen da sanyin da ke faruwa zuwa lokacin girbi.
• Ƙidaya ƙwayoyin halitta bayan girbi don tabbatar da ƙimar bugun da aka yi niyya ga ales ko lagers.
• Idan adadin ya yi ƙasa, ƙara yawan slurry ko ƙara sabbin al'adu.

Ajiya, tsafta, da kuma guje wa gurɓatawa (STA1 negative)

A adana yis ɗin da aka girba a yanayin sanyi, mafi kyau a 2-6°C, a cikin tasoshin da aka tsaftace, aka rufe. Ajiyar ɗan gajeren lokaci tana kiyaye rayuwa; ajiya mai tsawo yana ƙara haɗarin gurɓatawa ta atomatik da kuma gurɓatawa. Rage fallasa iskar oxygen da kuma yanke ciyawar da ke yawo a kan ruwa.

Matsayin rashin lafiyar STA1 na WLP1983 yana nufin ba shi da diastaticus-positive, wanda ke rage haɗarin rage yawan ƙwayoyin cuta. Duk da haka, a bi ƙa'idodin tsafta yayin girbi da sarrafawa. Tsaftace kayan aiki, yi amfani da kwantena na musamman, kuma a yi amfani da canja wurin tsafta don hana gurɓatar ƙwayoyin cuta ko yisti na daji.

Injin yin giya a cikin kwalbar gwaji yana auna yisti a cikin gidan giya mai haske tare da tasoshin fermentation da kayan aikin yin giya. Danna ko danna hoton don ƙarin bayani.

Matsalolin Haihuwar Jama'a da Shirya matsala

Idan WLP1983 ya yi aiki, matakai masu sauri da bayyanannu suna sa rukuni ya kasance kan hanya madaidaiciya. Wannan sashe ya ƙunshi matsalolin da aka saba gani kamar fermentation a hankali ko manne, notes na sulfur, da esters masu yawa. Bi kowane shawara a jere don inganta sakamako tare da wannan nau'in hybrid.

Aiki a hankali ko kuma tsayawa akai-akai yakan samo asali ne daga ƙarancin zafi, ƙarancin iskar oxygen, gibin sinadarai masu gina jiki, ko kuma ƙarfin ƙarfin da ya wuce ƙarfin ƙarfin sinadarin. Yi amfani da wannan jerin abubuwan da aka lissafa don gyara mannewar WLP1983.

• Ƙara zafin jiki da 2–4°C (3–7°F) don farkar da yisti idan ƙwai ya yi laushi.
• A shafa iskar oxygen da wuri idan har yanzu ba a fara yin fermentation ba; kar a ƙara iskar oxygen a ƙarshen lokacin fermentation.
• Yi amfani da yisti sabo ko fakitin PurePitch idan rayuwa ba ta da kyau; mai kyau na farawa yana taimakawa ga giya mai nauyi.
• Ƙara sinadarin yisti kuma yi la'akari da abincin da za a ci don samun nauyi mai yawa don kiyaye lafiyar yisti.

Sulfur a cikin giya WLP1983 na iya bayyana a lokacin fermentation na farko. Waɗannan ƙamshi galibi suna shuɗewa da lokaci. Sanyi da saurin lacing wanda ke tsaftacewa da dawo da martabar tsaka tsaki.

• A bar tsawon lokacin sanyi a 0-4°C domin lagers su bar hydrogen sulfide da sauran abubuwa masu guba su watse.
• A ba da lokacin giya a zafin marufi maimakon a yi gaggawar zuwa kwalba ko keg.

Gudanar da samar da ester yana farawa da tsarin rage zafin jiki mai tsauri. Haɗakar da ke da ɗumi tana sa esters su fi 'ya'yan itace. Haɗakar da ke sanyaya tana samar da bayanan tsabta. Yi amfani da waɗannan hanyoyin da suka dace don rage esters WLP1983.

• A auna adadin ƙwayoyin da aka ba da shawarar kuma a kiyaye yanayin zafin da ya dace a cikin kewayon ƙwayar.
• Fara ɗan ɗumi kaɗan don samun ingantaccen yisti, sannan rage zafin jiki don yawan fermentation don iyakance samuwar ester.
• Yi amfani da wurin hutawa na diacetyl kusa da ƙarshen babban magani don ba da damar metabolism na mahaɗan tsakiya ba tare da ƙarfafa samar da sabbin ester ba.

Don ci gaba da magance matsalar WLP1983, ajiye bayanai masu sauƙi: saurin gudu, ƙarin iskar oxygen, yanayin zafi, nauyi, da lokacin shiga tsakani. Wannan log ɗin yana bayyana tsare-tsare kuma yana taimaka muku maimaita nasara da kuma guje wa kurakurai masu maimaitawa.

Nasihohi kan Marufi, Kwandon Kwalba, da kuma Nasihohi kan Amfani da Carbonation

Fahimtar yadda WLP1983 ke aiki a fannin gyaran kwalba da kuma gyaran kwalba yana da matuƙar muhimmanci ga marufi mai kyau. Ƙarfinsa na rashin flocculation yana buƙatar matakai masu kyau don daidaita carbonation da kuma gabatar da shi. Wannan yana tabbatar da cewa giyar ku tana da kyau kuma tana da ɗanɗano mai kyau.

Kyakkyawan ayyuka don gyaran kwalba tare da yisti mai ƙarancin flocculation

Ƙarancin yawan yisti yana nufin cewa yisti yana tsayawa a hankali don ya yi tsami. A bar giyar a sanyaya kafin a zuba a kwalba domin ta jike da sanyi sannan a zuba a cikin kwalba. A tari giyar a hankali don guje wa juyawar daskararrun da suka dahu.

Yi amfani da kwalaben da aka tsaftace sannan a auna sukari idan zai yiwu. A cika kwalaben a wuri mai daidaitacce. A ajiye su a tsaye na tsawon mako guda don su daidaita laka, sannan a canza zuwa wurin ajiya a kwance don daidaita laka.

Mayar da hankali kan ƙimar farawa da kuma lokutan da ake tsammanin yanayin daidaitawa

Zaɓi ƙimar da ta dace don WLP1983 bisa ga salon giya da matakan CO2 da ake so. Ales yawanci suna buƙatar girma 2.2–2.6, yayin da lagers na iya zama 1.8–2.4. Lissafa buƙatun sukari bisa ga yawan taro da maƙasudin CO2.

Babban sinadarin carbonation na kwalba yana ɗaukar makonni biyu zuwa huɗu a zafin 50–55°F (10–13°C). Lagers na iya buƙatar ƙarin lokaci, tare da cikakken gyaran jiki da kuma balaga yana ɗaukar makonni shida ko fiye.

Dabaru na gyaran sanyi da tsabta kafin marufi

Sanyaya sanyi yana inganta haske ta hanyar rage yisti da hazo a wurin marufi. Yi sanyi a yanayin zafi kusa da daskarewa na tsawon awanni 24-72, sannan a canja wurin daga digo. Tsawaita yawan ruwan da ake sha a zafin 32-40°F zai ƙara inganta haske a cikin giya.

Don ƙarin kwalaben haske, yi amfani da sinadaran fin kamar gelatin ko isinglass yayin sanyaya sanyi. Tace a hankali lokacin da haske yake da mahimmanci. Duk da haka, tacewa na iya cire yisti da ake buƙata don sanyaya kwalban WLP1983. Ƙara ƙaramin adadin yisti na kwalba idan kun tace.

• Auna sukari na farko daidai kuma daidaita ƙimar farawa WLP1983 zuwa ga maƙasudin salo.
• A sanyaya a hankali kafin a matse kayan don inganta yanayin sanyaya sanyi.
• A bar kwandishan mai tsawo don rage yawan kwandishan da ke zubawa a kwalba don ya kai ga daidaiton carbonation.

Kusa da kwalbar giya mai launin ruwan kasa mara lakabi da danshi a kan teburin katako, kewaye da kayan aikin yin giya, kwalaben da babu komai a ciki, da kuma sukari mai kyau a cikin yanayin ɗumi na giya. Danna ko danna hoton don ƙarin bayani.

Kwatanta da Maye gurbin WLP1983

WLP1983 yana daidaita gibin da ke tsakanin yis ɗin lager na gargajiya da na ale. An zaɓe shi saboda sauƙin daidaitawarsa, yana ba da bayanin lager mai tsabta a yanayin zafi mai sanyi da kuma esters masu 'ya'yan itace a waɗanda suka fi zafi. Wannan bambancin ya sa ya zama sananne a cikin kwatancen yis ɗin gauraye, yana fin nau'ikan lager da aka keɓe a wasu yanayi.

Idan aka kwatanta WLP1983 da pure lagers kamar WLP800, WLP802, ko WLP830, bambancin yana da ƙarfi. Pure lagers suna ba da kyakkyawan tsari mai kyau ga pale pilsners da lagers masu laushi. Ga waɗanda ke neman yisti mai tsabta, wanda ba ya ɓoyewa, nau'in lager mai tsabta shine mafi kyawun zaɓi.

Duk da haka, WLP1983 yana ba da fa'ida ta musamman. A yanayin zafi na ale, yana samar da esters masu laushi na berries da apple. A yanayin zafi na lager, yana danne waɗannan esters, wanda ke haifar da tsari mai tsabta da malt-gaba. Wannan daidaitawa ya sa WLP1983 ya zama abin sha'awa ga masu yin giya da ke son cimma salo da yawa tare da yisti ɗaya.

• WLP029 Kölsch madadin magani ne mai kyau, yana kwaikwayon halayen haɗin gwiwa na WLP1983 a cikin girke-girke da yawa.
• An kuma ambaci WLP925 da WLP808 a matsayin nau'in lager mai laushi ko na gauraye, kamar WLP1983.
• Don mafi kyawun gamawa, ana ba da shawarar nau'ikan lager na gargajiya fiye da zaɓuɓɓukan haɗin gwiwa.

White Labs ba ta bayar da madadin WLP1983 kai tsaye ba, duk da haka masu yin giya galibi suna neman madadin. Lokacin zabar wani nau'in daban, daidaita rage kiba, jure barasa, da kuma yanayin zafi. Wannan yana tabbatar da daidaiton da ake so tsakanin samar da ester da tsaftar lager.

Yanke shawara tsakanin nau'in lager mai tsarki da WLP1983 ya dogara da manufar giyar. Don samun haske da kuma nuna malt mai tsaka-tsaki, yisti mai tsarki na lager shine mafi kyau. Don sassauci da ɗanɗanon 'ya'yan itace masu laushi, WLP1983 shine mafi kyawun zaɓi.

Lokacin neman madadin, yi la'akari da sarrafa yisti da buƙatun sarrafawa. Tabbatar da saurin bugawa, ana tsammanin nauyi na ƙarshe, da kuma aikin ƙwayoyin halitta sun dace. Wannan zaɓin da aka yi a hankali yana rage abubuwan mamaki kuma yana cike gibin da ke cikin haɓaka girke-girke.

Kammalawa

White Labs WLP1983 Charlie's Fist Bump Yeast ƙari ne mai mahimmanci ga kayan aikin kowane mai yin giya. Wannan bita ya kammala da cewa ainihin haɗin gwiwa ne, godiya ga iyawarsa ta yin yolk a cikin tsabta a yanayin zafi na lager da kuma samar da esters masu daɗi a yanayin zafi na ale. Yana ba da raguwar kashi 72-78%, ƙarancin flocculation, da kuma jure wa barasa matsakaici. Halinsa mara kyau na STA1 kuma yana hana yolk dextrin da ba a zata ba.

Domin cimma sakamako mai daidaito, masu yin giya ya kamata su yi amfani da PurePitch Next Generation don isa ga kimanin ƙwayoyin halitta miliyan 7.5/mL don giyar ale. Lokacin amfani da WLP1983 don giyar lager mai sanyi ko giya mai nauyi mai yawa, ƙara yawan bugun jini ko gina abin farawa yana da mahimmanci. Kula da zafin jiki mai kyau da kuma hutawar diacetyl suma suna da mahimmanci don daidaita matakan ester ko cimma kyakkyawan bayanin lager.

WLP1983 ya dace da nau'ikan giya iri-iri, tun daga Kölsch da altbier zuwa giya mai tsayi da kuma giya mai tsayi. Sassauƙinsa da kuma rage saurinsa ya sa ya zama kyakkyawan zaɓi ga masu yin giya na gida da ƙananan masu yin giya na kasuwanci. Yana tabbatar da sakamako mai maimaitawa, mai inganci, yana ƙarfafa matsayinsa a matsayin babban yisti ga masu yin giya na hybrid.

Tambayoyin da ake yawan yi akai-akai

Menene yisti na White Labs WLP1983 Charlie's Fist Bump kuma daga ina yake fitowa?

White Labs WLP1983 Yisti na Charlie's Fist Bump nau'in haɗin gwiwa ne mai sauƙin amfani. Ya fito ne daga nau'in "Cry Havoc" na Charlie Papazian. An haɓaka shi kuma an haɓaka shi a cikin The Complete Joy of Homebrewing da The Homebrewer's Companion, White Labs ta tallata shi a matsayin Charlie's Fist Bump. Ana samunsa a cikin marufi na PurePitch Next Generation don daidaita pitching na homebrew.

Menene ainihin ƙayyadaddun fasaha na WLP1983?

White Labs ta lissafa ƙayyadaddun bayanai na WLP1983 kamar haka: raguwa a 72–78%, ƙarancin flocculation, da kuma matsakaicin jure barasa (kimanin 5–10%). Matsakaicin fermentation na aiki shine kimanin 55–74°F (13–23°C). Fakitin PurePitch Next Generation suna isar da kimanin ƙwayoyin halitta miliyan 7.5/mL ga masu sha'awar sha'awa.

Ta yaya WLP1983 ke aiki a yanayin zafi na ale da lager?

A yanayin zafi na ale (kimanin 68–73°F / 20–23°C), WLP1983 yana samar da esters masu 'ya'yan itace—berry da apple notes. Ya dace da hop-forward ales. A yanayin zafi na lager (kimanin 55–57°F / 13–14°C), yana yin yolk mai tsabta da notes na burodi da malt-forward. Daidaitaccen diacetyl rest da lager suna ƙara haske ga lager mai tsabta.

Wane saurin bugun bugun ya kamata in yi amfani da shi don WLP1983?

Jagororin masana'antu sun ba da shawarar ƙwayoyin halitta miliyan 1.5–2/mL/°Plato don samar da simintin ƙarfe. Yi amfani da ƙwayoyin halitta miliyan 1.5/mL/°Plato har zuwa ~15°Plato da miliyan 2 don ƙarin nauyi. Fakitin da suka dace na White Labs' PurePitch Next Generation suna isar da ƙwayoyin halitta miliyan 7.5/mL, sau da yawa sun isa ga ales masu ƙarfi ba tare da farawa ba. Lagers masu sanyi ko wort masu nauyi yawanci suna buƙatar ƙarin fakiti ko farawa.

Yaushe ya kamata in yi abin farawa ko in ƙara ƙarin fakiti?

Yi amfani da mashin farko ko fakitin PurePitch da yawa don wort mai nauyi, lagers da aka sanya a cikin sanyi, ko lokacin da ƙarfin sake yin amfani da shi ya yi ƙasa. Ga yawancin ƙwayoyin ales na yau da kullun, fakitin PurePitch miliyan 7.5/mL guda ɗaya yana guje wa buƙatar farawa. Koyaushe yi la'akari da nauyin wort, zafin juyawa, da lokacin jinkiri da ake so lokacin yanke shawara.

Ta yaya zan sarrafa matakan zafin jiki da kuma wuraren hutawa na diacetyl?

Ga masu lager, yi hutun diacetyl lokacin da raguwar ta kai ~50–60% ta hanyar ƙaruwa zuwa ~65°F (18°C) na tsawon kwanaki 2-6. Wannan yana ƙarfafa sake shan diacetyl. Sannan a kwantar da hankali (2-3°C kowace rana) zuwa yanayin zafi mai tsawo (0-3°C) don tsawaita yanayin. Hanyoyin ɗumi ko sanyi suna tasiri ga samar da metabolite - bi waɗannan wuraren hutawa da kuma hanyoyin da aka sarrafa don cimma cikakkun bayanai.

Waɗanne hanyoyin samar da iskar oxygen da abinci mai gina jiki ne aka ba da shawarar?

A sha ruwan Oxygenate nan da nan kafin a fara yin amfani da shi. Ga masu yin giya na gida, a yi ƙoƙarin samun isasshen iskar oxygen da aka narkar (manufofin yin giya na gida shine 8-10 ppm O2 ga masu yin giya mai nauyi). A ƙara sinadarin yisti don masu yin giya mai nauyi, masu nauyi, ko masu sanyi inda girman yisti zai iya zama iyakance. PurePitch yana rage buƙatar farko amma ba buƙatar iskar oxygen da abubuwan gina jiki a cikin masu shan giya masu wahala ba.

Ta yaya ƙarancin kwararar ruwa ke shafar yanayin kwalba da kuma tsabta?

Ƙarancin yawan ruwa yana nufin yisti yana tsayawa na dogon lokaci, yana taimakawa wajen rage yawan ruwa da kuma daidaita kwalbar da kyau. Hakanan yana rage yawan haske, don haka a yi tsammanin ƙarin yisti a cikin giyar da aka shirya. Inganta haske ta amfani da sanyaya sanyi, maganin rage zafi, ko kuma tsawaita lacing kafin a saka.

Shin WLP1983 ya dace da giya mai nauyi kamar barleywine ko imperial stout?

WLP1983 yana da matsakaicin jurewar barasa (kimanin 5-10%). Ana iya amfani da shi don nau'ikan nauyi mai yawa amma ana tsammanin raguwar fermentation ko damuwa kusa da ko sama da juriyarsa. Yi amfani da farkon farawa ko fakiti da yawa, ciyar da mataki, abubuwan gina jiki, ko haɗa shi da nau'ikan jurewar mafi girma don tabbatar da cikakken fermentation da kuma guje wa sakamakon makale ko jinkirin.

Waɗanne lokutan fermentation da alamun da ya kamata in lura da su?

Lokacin jinkiri yana bambanta dangane da hanyar ƙararrawa da zafin jiki—ƙara ƙarfin jifa mai ɗumi yana rage jinkirin aiki (aiki yakan bayyana cikin awanni 12), ƙarar sanyi yana tsawaita shi. Babban ƙarfin jifa yana da sauri a zafin jiki na ale kuma yana raguwa a zafin jiki na lager. Kula da ayyukan CO2, samuwar krausen da rugujewa, kuma nauyi yana raguwa da hydrometer ko refractometer don bin diddigin ci gaba.

Ta yaya zan iya magance matsalar fermentation a hankali ko kuma a makale tare da wannan nau'in?

Dalilan da suka fi yawa: ƙarancin iskar oxygen, ƙarancin sinadarai masu gina jiki, yawan nauyi, ko yanayin zafi mai sanyi. Maganin sun haɗa da ƙara zafin jiki a hankali, ƙara iskar oxygen da wuri a lokacin fermentation, ƙara sinadarai masu gina jiki, gabatar da yisti mai lafiya ko fakitin PurePitch, ko yin wani mataki don farfaɗo da fermentation.

Shin WLP1983 zai samar da sinadarin sulfur ko wasu abubuwan da ba su da ɗanɗano?

Sulfur na iya bayyana a wasu yanayi amma yawanci yana ɓacewa yayin shayarwa da tsawaita lagering. Esters yana ƙaruwa tare da yanayin zafi mai zafi da nauyi mai yawa. Yana sarrafa ƙarancin ɗanɗano ta hanyar sarrafa zafin jiki, isasshen hutawa na diacetyl, isasshen iskar oxygen, da isasshen ƙimar fitarwa.

Waɗanne shawarwari ne ake amfani da su wajen marufi da kuma amfani da sinadarin carbonation yayin amfani da WLP1983?

Don gyaran kwalba, ƙarancin flocculation yana tabbatar da yisti a cikin kwalba don carbonation—yi amfani da ƙimar priming da ta dace da salon kuma ba da damar makonni da yawa na gyaran kwalba a zafin cellar (50–55°F / 10–13°C) don ales. Yanayin sanyi da fin kafin marufi don inganta haske. Ga kegs, yi la'akari da lokacin sharewa da faɗuwar sanyi don rage ɗaukar yisti.

Shin WLP1983 yana da aminci daga raguwar diastatic over-attenuation?

WLP1983 yana da STA1/diastaticus negative, wanda ke rage haɗarin raguwar ba zato ba tsammani a cikin yanayin kwandishan daga nau'ikan diastatic. Tsarin tsafta da kula da yisti na yau da kullun har yanzu suna aiki don hana gurɓatawa daga yisti ko ƙwayoyin cuta na daji.

Karin Karatu

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

• Gishiri mai Tashi tare da Farin Labs WLP550 Belgian Ale Yeast
• Gishiri mai Haihuwa tare da Farin Labs WLP590 Faransa Saison Ale Yisti
• Gishiri mai Haɓaka tare da Farin Labs WLP540 Abbey IV Ale Yisti