Gishiri mai Tashi tare da Farin Labs WLP351 Bavarian Weizen Ale Yisti

Gilashin fermenter mai cike da giyar Hefeweizen na zinare mai tsananin ƙura, wanda ke kewaye da malt, hops, da kwalabe a cikin ƙaƙƙarfan katako da bulo. Karin bayani

Farin Labs yana ba da mahimman bayanai don Farin Labs WLP351: raguwar 75-82%, ƙarancin flocculation, da kuma jurewar barasa sosai (15%+). Matsayin zafin zafin da aka ba da shawarar shine 66-70°F (19-21°C). Waɗannan sigogi suna sanya WLP351 ingantaccen zaɓi don fermentation weizen Bavarian. Har ila yau, suna ba da damar masu shayarwa su tsara esters da phenols ta hanyar tsalle-tsalle da zaɓin zafin jiki.

Bayanan kula masu amfani suna goyan bayan waɗannan ƙayyadaddun bayanai. Girke-girke na gama-gari mai gallon 5 na kowa yana amfani da vial ɗaya na WLP351. Yana zafi makonni 2-3 a kusan 68°F don isa OG kusa da 1.048 da FG a kusa da 1.013. Masu shayarwa sun lura cewa buɗe, fermentation mara zurfi na iya canza bayanin ƙamshi. Don haka, zaɓi tsakanin buɗaɗɗen buɗewa da rufaffiyar fermentation yana rinjayar giya na ƙarshe.

Key Takeaways

• WLP351 Bavarian Weizen Ale Yisti yana samar da nau'ikan phenolic na al'ada-kamar clove manufa don Weissbier.
• Shawarar zafin zafin hadi shine 66-70°F (19-21°C) don daidaiton hali.
• Attenuation yawanci faɗuwa tsakanin 75-82% tare da babban jurewar barasa.
• Matsakaicin ƙima da buɗewa tare da rufaffiyar fermentation suna tasiri sosai ga dandano.
• Farar Labs WLP351 ana yawan amfani da shi don bacin gallon gaba ɗaya.

Me yasa Zabi WLP351 Bavarian Weizen Ale Yisti don Beer Alkama

WLP351 sananne ne don yaji, mai kama da phenolics, masu mahimmanci ga bayanan martaba na Weissbier da weizen. Yana ba da tushe mai ƙarfi ga giyar alkama irin na Jamus. Daɗaɗɗen da ƙamshi suna tasowa tare da ƙimar ƙirƙira da zafin fermentation.

Don Dunkelweizen da Weissbier na gargajiya, ƙwararrun girke-girke sukan haɗa WLP351 tare da ƙwararrun malts. Wannan haɗin yana da maɓalli don cimma launi da dandano da ake so a cikin ingantaccen Dunkelweizen da sauran nau'ikan alkama mai duhu.

Masu shayarwa na gida sukan yi amfani da buɗaɗɗen fermentation ko tasoshin ruwa mara zurfi don haɓaka halayen yisti. Wannan tsarin yana nuna mahimmancin zaɓin yisti na Weissbier don cimma kyakkyawan dandanon weizen a cikin Hefeweizen da Weizenbock.

• Matsakaici zuwa babban bayanin martabar yaji wanda ya dace da giya na Bavaria na gargajiya.
• Mai da martani ga ƙaddamarwa don ingantaccen salon salo mai ƙarfi.
• Ya dace da zaɓin yisti na Weissbier don bambance-bambancen Hefe da Dunkel.

WLP351 an yarda da shi sosai a cikin masana'antar kuma masu aikin gida suna yabawa. Yana da babban zaɓi ga waɗanda ke neman fa'idodin yisti na alkama na Bavarian na gaske da kuma ɗanɗanon weizen na gargajiya.

Fahimtar Ƙirar Ƙirar: Zazzabi da Haƙurin Barasa

WLP351 dalla-dalla suna ba da shawarar zazzabi na fermentation na 66-70°F. Wannan kewayon ya dace don samar da ayaba na al'ada da esters na clove da ake samu a cikin giyan alkama na Bavaria. Hakanan yana tabbatar da tsayayyen aikin yisti. Masu shayarwa waɗanda ke kula da wort a 68 ° F sau da yawa suna samun daidaiton sakamako da haɓaka abin dogaro.

Tare da raguwar 75-82%, WLP351 yana haifar da wani yanki mai mahimmanci na sukari. Wannan yana haifar da ƙarewar bushewa, wanda ke da amfani don daidaita ma'auni na malty ko high-dextrin hatsi. Misali, ainihin nauyi na 1.048 na iya raguwa zuwa ƙarfin ƙarshe na 1.013 tare da cikakken fermentation.

Jurewar barasa na yisti na 15%+ yana ba da sassaucin ra'ayi. Yana ba da izini don ƙirƙirar salo masu ƙarfi kamar Weizenbock ba tare da cutar da al'adun yisti ba. Ga Weissbier na al'ada, wannan babban haƙuri yana tabbatar da hana fermentation, har ma da bambance-bambancen aikin mash ko fermentables.

WLP351 yana nuna ƙarancin yawo, wanda ke nufin sel sun daɗe da dakatarwa. Wannan yana taimakawa wajen kiyaye hazo da jin baki. Gwajin ƙwanƙwasa ya bayyana cewa siffar jirgin ruwa, sararin kai, da bayyanar iskar oxygen na iya yin tasiri ga dandano, har ma a cikin kewayon zafin jiki na 66-70F. Yana da mahimmanci don saka idanu ayyukan fermentation da daidaita yanayin zafin jiki ko tayar da yisti idan fermentation ya ragu.

• Bi ƙayyadaddun bayanai na WLP351 don zafin jiki da sarrafawa.
• Maƙasudin zafin jiki na fermentation 66-70°F don ingantaccen bayanin martabar ester.
• Shirya girke-girke tare da attenuation 75-82% a hankali don tsammanin ƙarshe na nauyi.
• Yi amfani da babban jurewar barasa 15%+ idan kun ƙirƙira giyar alkama masu ƙarfi.

Sarrafa zafin jiki da yanayin jirgin ruwa shine maɓalli don buɗe cikakkiyar damar WLP351. Ajiye bayanan lokaci, zafin jiki, da nauyi yana taimakawa daidaita sakamako tare da zaɓin girke-girke da dabarun fermentation.

Ƙididdigar ƙira da Yadda suke Canza Flavor tare da WLP351

Farin Labs yana jaddada gagarumin tasiri na ƙimar ƙimar WLP351 akan ƙamshi da ɗanɗanon giya na alkama na Bavaria. Ƙididdigar ƙananan ƙwayoyin tantanin halitta suna ƙara yawan damuwa na yisti, suna haɓaka halayen phenolic mai kama da clove. Masu shayarwa da ke neman ɗanɗanon ɗanɗano mai ƙarfi sukan zaɓi yin ƙasa da niyya.

Yi amfani da kalkuleta farar yisti don tantance madaidaicin adadin tantanin halitta don girman batch ɗinku da nauyi. Don daidaitaccen gida mai gallon 5-gallon, yawancin girke-girke suna ba da shawarar farar Labs guda ɗaya wanda aka kafa a kusan 68 ° F bayan iskar oxygen. Wannan tsarin yawanci yana cimma burin da ake so kuma yana daidaita dandano na Weissbier.

Tasirin ƙasa da ƙasa ya wuce ɗan ɗanɗano da yaji. Matsakaicin yisti na iya canza ma'aunin ester da kuzarin haki, yana tasiri a baki da kuma ganin bushewa. Ba da fifikon tsafta da lafiyar yisti yayin gwaji tare da ƙananan filaye, kamar yadda sel masu damuwa na iya haifar da abubuwan dandano idan yanayi ya lalace.

• Tsara ƙidaya tantanin halitta tare da lissafin farar yisti don dacewa da nauyi da zafin jiki.
• Don ƙarin phenolics, rage farawar farko amma kula da fermentation a hankali.
• Don kula da dandano na Weissbier mai tsabta, ƙara farar ko gina mafari.

Lokaci da kulawa suna da mahimmanci yayin ƙarshen fermentation mai aiki. Yi la'akari da saitin jirgin ruwa, sanya spigot, da samfur ko canja wurin dabaru. Wadannan abubuwan suna tasiri tasirin iskar oxygen da dakatarwar yisti, suna shafar dandano na ƙarshe.

Kwarewar ƙwarewa daga masu sana'a na nuna cewa vial guda ɗaya da aka kafa a yanayin yanayin da aka ba da shawarar yana haifar da raguwar tsinkaya. Idan kuna shirin gwaji tare da ƙimar ƙimar WLP351, gudanar da ƙananan gwaji. Ajiye cikakkun bayanai game da yanayin zafi, lanƙwan nauyi, da sakamakon azanci don daidaita fasahar ku.

Gilashin gilashi mai cike da ruwan zinari akan wani farin saman, kumfa suna tashi a ƙarƙashin hasken rana mai dumi daga taga kusa. Karin bayani

Buɗe Haihuwa vs Rufe Haɗin don Weizenbeir

Yanke shawara tsakanin buɗaɗɗen fermentation WLP351 da rufaffiyar fermentation na farko yana tasiri ƙamshi, dandano, da matakan haɗari. White Labs yayi bayanin cewa martanin WLP351 game da ƙima da zafin jiki yana tasiri ta hanyar zaɓin jirgin ruwa. Wannan zaɓi yana ƙayyade yadda waɗannan abubuwan ke bayyana a cikin giya.

A cikin buɗaɗɗen fermentation na Bavaria, ƙaramin jirgin ruwa mara zurfi yana ba da damar yin hulɗar yisti-iska mafi girma. Wannan hulɗar na iya haɓaka phenolics da esters, daidaitawa tare da bayanan giya na alkama na gargajiya. Masu shayarwa da ke neman ɗanɗano mai ɗanɗano mai ɗanɗano-banana sau da yawa sukan zaɓi wannan hanyar.

Rufe fermentation weizen, a gefe guda, ana fifita shi don tsinkayar sa. Hanyar Dunkel-er-Weisse ta haɗa da sanyaya zuwa kusan 68°F, iskar oxygen, da yin fare a cikin firamare da aka rufe. Wannan dabarar ana amfani da ita ta hanyar masana'antar sana'a don sarrafa abubuwan ban sha'awa da haɗari yadda ya kamata.

Abubuwan da ake amfani da su suna da mahimmanci. Buɗe fermentation WLP351 na iya buɗe ɓoyayyen nuances amma yana haɓaka bayyanar ƙananan ƙwayoyin cuta da buƙatun kulawa. Sabanin haka, rufaffiyar fermentation weizen yana rage haɗarin waɗannan haɗari kuma yana daidaita tsarin canja wuri da kwanon rufi.

Zaɓin kayan aiki yana tasiri sosai ga sakamakon. Guga na SS304 wanda aka gyara tare da spigot yana da kyau don canja wurin kusa-kusa, wanda ya dace da rufaffiyar buɗaɗɗen buɗaɗɗiya da mara zurfi. Manyan conical fermenters, a daya bangaren, sun fi kyau ga rufaffiyar fermentations, sauƙaƙe girbi yisti. Shawarar ta rataya akan matakin jin daɗin ku tare da haɗari da bayanin ɗanɗanon da ake so.

• Fa'idodin Bavarian buɗaɗɗen fermentation: haɓaka yisti-mu'amalar iska da furta phenolics.
• Amfanin rufaffiyar fermentation weizen: maimaitawa, ƙananan haɗarin kamuwa da cuta, sauƙin sarrafa zafin jiki.
• Abubuwan la'akari: tsaftar muhalli, sararin kai, kulawa, da yadda WLP351 ke amsawa ga farar da zafi.

Fara da gwada ƙananan batches tare da hanyoyi biyu don lura da yadda WLP351 ke aiki a cikin mahallin ku. Kula da nauyi, ƙamshi, da dandano yayin sanyaya. Wannan zai taimaka muku sanin wane zaɓin jirgin ruwa na fermentation ya dace da hangen nesa ku na cikakkiyar weizen.

Jagoran girke-girke: Kuɗin Hatsi waɗanda ke Cika WLP351

WLP351 ya zarce lokacin da alkama shine babban abin da ake mayar da hankali a cikin lissafin hatsi. Nufin kashi 50 zuwa 70% na malt na alkama don Weissbier ko Weizenbock. Wannan yana ba da damar ayaba da ɗanɗanon ɗanɗanon yisti su ɗauki matakin tsakiya. Yana da mahimmanci a kiyaye ƙwararrun malt don tabbatar da yanayin yisti ba a rufe shi ba.

A cikin ƙirar girke-girke na Dunkelweizen, ƙaƙƙarfan tushe na alkama wanda aka haɗa tare da Vienna malt yana da mahimmanci. Haɗin kusan 5lb farin malt na alkama da kusan 4lb Vienna malt yana samar da tushe mai ƙarfi. Ƙara ƙananan launi da maltsfeel na baki zai iya daidaita bayyanar ƙarshe da laushi.

• Gabatar da alkama na tsakar dare a cikin 0.5lb kawai don haɓaka launi ba tare da gabatar da ɗanɗano mai gasasshen ba.
• Haɗa 0.5lb Carapils ko makamancin haka don haɓaka riƙe kai da dextrins.
• Yi amfani da München ko malts masu duhu a hankali don kiyaye shaharar abubuwan phenolic na WLP351.

Lokacin daidaita adadin malt ɗin alkama, tuna cewa buɗewar fermentation na iya haskaka halayen malt da dabara. Samun ma'auni shine mafi mahimmanci: isassun malt Vienna don daɗin malt, alamar alkama na tsakar dare don launi, da yawancin alkama don kula da ƙamshin Weizen na gargajiya.

Maƙasudin samfurin matakan nauyi kusa da OG 1.048 da FG 1.013 don daidaitaccen jiki wanda ke nuna halayen WLP351. Yi gyare-gyare na haɓakawa zuwa ƙari na musamman don hana rufe kullun yisti da bayanin kula na ayaba.

Mashing da Mash Zazzabi Manufa don Salon Alkama

Giyayen alkama suna da matuƙar kula da zazzabin dusa. Kyakkyawan jadawalin dusar ƙanƙara don weizen yana da mahimmanci don cimma daidaitaccen jiki da haifuwa. Yana tabbatar da cewa WLP351 na iya cikakken bayyana halayen sa na musamman.

Ga giyan alkama irin na Bavarian, mashing a 152-156 ° F na minti 60 na kowa. Mashing a 152°F yana haifar da mafi yawan tsutsotsi da bushewa. A gefe guda, mashing a 156 ° F yana riƙe da ƙarin dextrins, yana haifar da cikakkiyar jin daɗin baki, manufa don mafi kyawun weizenbocks.

Daidaitaccen kaurin dusa shine maɓalli. Bambance-bambance a cikin kauri na dusar ƙanƙara na iya rushe ma'auni na enzyme kuma yana tasiri attenuation. Tsayar da tsayayyen zafin dusar ƙanƙara da lokaci yana da mahimmanci don cimma ƙimar da ake so, yawanci tsakanin 75-82% a aikace.

Yarda da tsarin dusar ƙanƙara mai sauƙi don weizen zai iya daidaita tsarin. Fara da hutawa a wurin saccharification na minti 60, sa'an nan kuma tada zuwa 170 ° F don dusar ƙanƙara, kuma ci gaba da lautering. Wannan tsarin yana tabbatar da mafi kyawun juzu'in enzymatic kuma yana sauƙaƙe sakamako daidai.

Ko da ƙananan gyare-gyare a cikin zafin jiki na dusar ƙanƙara na iya tasiri sosai ga ƙarfin ƙarshe da kuma halayen yisti da aka gane. Don ƙarin ma'anar ayaba da ɗanɗano mai ɗanɗano daga WLP351, yi nufin ƙananan ƙarshen kewayon dusar ƙanƙara. Wannan yana ba da izinin yisti don cinye yawan sukari. Don wadataccen jin bakin, ƙara zafin dusar ƙanƙara zuwa 156°F don riƙe ƙarin dextrins.

Yana da mahimmanci don aunawa da rikodin yanayin zafi da juzu'i na kowane tsari. Ayyukan da suka dace suna haifar da abin dogara ga riƙewar dextrin da sakamakon da za a iya gani a cikin mash zafin jiki na alkama a cikin nau'i daban-daban.

Kettle Bakin Karfe mai tururi tare da giyar zinare mai kumfa, kewaye da kayan aikin lab, kayan gilashi, alkama maras kyau, da cikakken gilashin giyar alkama a cikin hasken yanayi mai dumi. Karin bayani

Aeration Wort da Abincin Abinci Lokacin Amfani da WLP351

Tabbatar da ingantacciyar iska a filin wasa yana da mahimmanci don nasarar WLP351. Masu shayarwa yakamata suyi oxygenate da wort kafin ƙara yisti. Wannan yana tallafawa haɓakar tantanin halitta kuma yana haɓaka haɓakar ester da phenol. Yana da mahimmanci a yi nufin daidaitattun matakan iskar oxygen, wanda ya dace da tsarin ku da girman tsari.

Lokacin amfani da vial ɗaya na WLP351 na galan biyar, bi jagorar Farin Labs akan farar da zafin jiki. Wannan yana taimakawa wajen guje wa damuwa akan yisti. Idan wort bai cika isashshen iskar oxygen ba ko kuma yayi latti, yisti na iya yin gwagwarmaya, yana haifar da abubuwan dandano. Buɗaɗɗen fermentation na iya ba da ƙarin iskar oxygen, mai amfani ga lafiyar yisti a cikin giya na weizen amma yana buƙatar tsaftar tsafta.

Ƙara sinadarin yisti na Servomyces zai iya taimakawa wajen rage damuwa a lokacin fermentation na farko. Hanyar Dunkel-er-Weisse ta ƙunshi ƙara capsule ɗaya na Servomyces kusa da ƙarshen tafasa. Wannan lokacin yana tabbatar da abubuwan gina jiki suna samuwa, suna tallafawa haɓakar yisti mai ƙarfi lokacin da ake saka WLP351.

• Oxygenate wort nan da nan bayan sanyaya da kuma kafin fara.
• Yi amfani da ƙimar farar da ta dace don WLP351 don dacewa da bayanin martabar dandanon da kuke so.
• Ƙara sinadarin yisti na Servomyces kamar yadda aka ba da shawarar don taimakawa lafiyar yisti don weizen.
• Yi la'akari da buɗaɗɗen fermentation kawai idan za ku iya kula da tsafta yayin sarrafa iskar oxygen.

Sarrafa matakan iskar oxygen da amfani da sinadarai yana ba WLP351 damar bayyana yanayin yanayin weizen sa na yau da kullun ba tare da lahani ba. Matakai masu sauƙi a farkon suna haifar da mafi tsabta, mafi daidaiton fermentations da ingancin giya mafi kyau.

Tsare-tsare Lokacin Haihuwa da Dabarun Kula da Zazzabi

Fara da cikakken jadawalin haƙiƙa WLP351 don saita tabbataccen tsammanin. White Labs yana ba da shawarar yin fermenting a 66-70 ° F don girke-girke na weizen Bavarian. Wannan kewayon zafin jiki shine mabuɗin don cimma kyakkyawan ɗanɗano mai ɗanɗano da ɗanɗanon ayaba.

Da farko, kwantar da wort zuwa madaidaicin zafin jiki. Sa'an nan, oxygenate da wort da kuma sanya yisti. Nufin madaidaicin zafin jiki a kusa da 68°F yayin lokacin haifuwa mai aiki. Tsayayyen yanayi yana taimakawa rage fusel barasa kuma yana kiyaye phenolics cikin daidaito.

Ga 5-gallon Weizen ko Dunkel-weisse, fermentation na farko yawanci yana ɗaukar makonni 2-3. Kwanaki 3-5 na farko suna ganin aiki mai ƙarfi, sannan a hankali lokaci ya biyo baya inda esters da phenols suka girma.

Bude fermentation yana buƙatar kulawa ta kusa. Tasoshin ruwa mara zurfi na iya canja wurin zafi da sauri, don haka yi amfani da kula da yanayin zafin jiki ko ɗakin fermentation. Wannan yana taimakawa kiyaye kewayon 66-70°F da ake so ba tare da sauyin zafin jiki ba kwatsam.

• Kwanaki 0-5: krausen mai aiki da mafi yawan nauyi. Rike ferment a 66-70 ° F.
• Kwanaki 6-14: jinkirin attenuation da haɓaka dandano. Ci gaba da ingantaccen yanayin zafi.
• Kwanaki 15-21: sanyaya a cikin firamare. Idan tsabta da dandano suna da tsabta, ci gaba zuwa marufi.

Yi amfani da masu binciken zafin jiki da masu harbe-harbe don sa ido kan ci gaba. Ƙananan gyare-gyaren zafin jiki na iya tasiri sosai ga bayanin martabar ester. Don haka, madaidaicin sarrafa zafin jiki yana da mahimmanci don cimma salon weizen da ake so.

Kulawa da Haɗin Kai: Nauyi, Ayyuka, da Lokacin da za a Buga

Bibiyar nauyi na asali kuma ƙididdige FG da ake tsammani ta amfani da WLP351's 75-82% attenuation. Wannan yana saita bayyanannun maƙasudi don girkin ku. Don tsari na OG 1.048, yi tsammanin FG kusa da 1.012-1.015 don weizen na gargajiya. Yi amfani da waɗannan lambobin weizen OG FG a matsayin tunani don tsara kwandishan da carbonation.

Kalli alamun ayyukan haifuwa a hankali yayin firamare. WLP351 yana nuna ƙarancin flocculation, ma'ana krausen da hazo sun tsaya tsayin daka. Dogayen krausen mai tsayi da kumfa mai aiki sun zama al'ada har tsawon makonni biyu ko fiye.

Auna takamaiman nauyi aƙalla sau biyu, raba ta sa'o'i 48-72, don tabbatar da kwanciyar hankali kafin kwalban. Masu shayarwa waɗanda ke yin kwalabe da wuri suna fuskantar haɗarin wuce gona da iri idan nauyi bai daidaita ba. Mafi kyawun aiki shine saka idanu akan fermentation WLP351 kuma jira daidaitaccen karatu.

Yi amfani da alamun hankali don ƙara karatu. Nemo tashi da faɗuwar krausen, rage kumfa na iska, da share giya. Waɗannan alamun ayyukan fermentation suna taimakawa yanke shawara idan yakamata ku jira ko matsa zuwa mataki na gaba.

• Mataki 1: Yi rikodin OG a canja wuri kuma ƙididdige FG da ake tsammani ta amfani da jeri na attenuation.
• Mataki 2: Ɗauki karatun nauyi bayan sati na farko da sake bayan sa'o'i 48-72 don duba kwanciyar hankali.
• Mataki na 3: Tabbatar da alamun ayyukan hadi na gani sun ragu kafin a kwaba.

Idan kun shirya yin yanayin kwalabe, yi amfani da sukarin gwangwani kuma tabbatar da nauyi ya tsaya a cikin kwanaki 2-3. Don tilasta carbonation, sanyi-hadari da canja wuri bayan aiki ya ƙare. Sanin lokacin kwalabe yana kare kariya daga wuce haddi kuma yana adana dandano.

Don Dunkel-er-Weisse tare da OG 1.048 da manufa FG 1.013, tsammanin zazzaɓin farko zai ɗauki makonni 2-3 tare da WLP351. Saka idanu fermentation WLP351 kuma dogara ga duka OG FG lissafin weizen da alamun ayyukan fermentation zuwa marufi lokaci tare da kwarin gwiwa.

Kusa da wani carboy gilashin zinare mai haifuwa Weizen ale tare da kumfa krausen, wanda aka saka tare da makullin iska mai siffar S, tare da na'urar lantarki, ma'aunin zafi da sanyio, da teburin bakin karfe. Karin bayani

Dabarun Kulawa da Carbonation don Salon Weizen

WLP351's low flocculent yana tabbatar da dakatar da yisti, yana sanya kwandishan kwalban ingantaccen hanya don giya na alkama. Bada nauyi don daidaitawa na akalla kwanaki uku kafin canja wurin zuwa kwalabe. Wannan hanya tana rage haɗarin wuce haddi da bama-bamai.

Don cimma laushi mai laushi, mai laushi mai laushi irin na Weissbier, yanayin kwalban tare da sukarin rake. Yi amfani da kalkuleta na farko don auna sukari daidai. Raba shi daidai don hana bambancin matakan carbonation tsakanin kwalabe.

Ga waɗanda suka fi son ƙarin sarrafawa, tilasta weizen carbonating a cikin keg zaɓi ne. Wannan hanya tana ba da damar daidaitattun matakan carbonation, kaiwa ga kundin da ake so don Weissbier ba tare da dogaro da fermentation na biyu ba. Tabbatar cewa an tsabtace duk kayan aikin don kiyaye tsabtar ɗanɗano.

Weissbier yawanci yana hari akan adadin carbonation kusa da 3.0-4.0 kundin CO2. Karɓar carbonation mai girma yana haɓaka ƙoshin giya, yana ɗaga alkama da esters na ayaba da haskaka baki. Daidaita matakan carbonation don dacewa da abubuwan da kuke so da yanayin zafi.

• Lokacin kwandishan kwalba: yi amfani da sukarin rake gram 4-6 a kowace kwalban oz 12 a matsayin wurin farawa, dangane da adadin da kuke so da sauran CO2.
• Lokacin tilasta weizen carbonating: saita keg zuwa teburin matsa lamba don 3.0-3.5 juzu'i a lokacin hidimarku, sannan carbonate sama da awanni 24-72.
• Lokacin da kwalban daga buɗaɗɗen fermentation: tabbatar da isasshen yisti ya kasance a cikin dakatarwa kuma kauce wa yin amfani da tsabta; saka idanu nauyi don tabbatar da kwanciyar hankali.

Ajiye kwalabe a yanayin zafi na sati biyu kafin sanyin kwalbar gwaji. sanyin sanyi yana taimakawa daidaitawar yisti, yana haifar da ƙarar zubewa. Idan carbonation yana da rauni, mayar da kwalabe zuwa dumi na ƴan kwanaki don kammala kwandishan.

Yi lakabin kowane tsari tare da hanyar farko da kuma niyya matakan carbonation. Ta wannan hanyar, zaku iya kwafin batches masu nasara. Ko kun zaɓi yanayin kwalban tare da sukarin gwangwani ko tilasta weizen carbonate, daidaitattun hanyoyin suna haifar da carbonation mai rai wanda ke bayyana babban Weissbier.

Shirya matsala na gama gari tare da Fermentations WLP351

Matsalar WLP351 tana farawa tare da ƙimar ƙima da zafin jiki. Ƙarƙashin ƙasa na iya ƙara halayen phenolic, yana sa giya ya fi tsanani. Overpicting, a daya bangaren, na iya kashe sa hannu kan guntun sa hannu da bayanin kula na ayaba. Neman kyakkyawan farar lafiya da fermenting a 66–70°F yana daidaita ma'aunin esters ba tare da tsautsayi ba.

A lokacin fermentation mai aiki, duba don abubuwan da ba su da ɗanɗano. Idan giyan na jin warin magani, ƙoshin ƙarfi, ko fiye da kima, duba lafiyar yisti da yanayin dusar ƙanƙara. Daidaita batches na gaba ta hanyar haɓaka iskar oxygen a filin wasa da amfani da abubuwan gina jiki masu yisti masu dacewa kamar Servomyces don tallafawa haɓaka mai tsabta.

Maƙerin fermentation na iya faruwa lokacin da nauyi ya tsaya gajeriyar manufa, kamar OG na 1.048 bai kai 1.013 ba. Gano kuzari, matakan oxygen, da wadatar abinci. Tashin hankali ko ɗumama ta ɗan digiri na iya tayar da yisti. Idan ci gaba bai dawo ba, sake sake sabon yisti na Saccharomyces mai ƙarfi don gama fermentation.

Bude fermentation yana ba da haɓakar ƙamshi na yau da kullun amma yana haifar da haɗari. Duba don sabon pellicles, ƙamshi mai tsami, ko yisti na fim ɗin da ba a zata ba. Idan taints sun bayyana da wuri, canja wurin zuwa mai tsabta mai tsabta kuma la'akari da sake bugawa don dawo da tsari lokacin da lafiya don yin haka.

Bayyanawa na iya zama da wahala saboda WLP351 yana nuna ƙarancin motsi zuwa matsakaici. Tsara tacewa, tarawa, ko tsawaita kwandishan don inganta tsabta. Lokacin yin kwalban daga jirgi tare da tofa da aka toka, guje wa zana ruwa wanda zai iya haifar da gurɓata ko ɓarna a cikin giya mai kunshe.

• Jerin abubuwan dubawa don gyare-gyaren gaggawa: tabbatar da nauyi da zafin jiki, oxygenate a farar farar, ƙara abubuwan gina jiki idan yisti ya yi kasala, a hankali dumi ko tada don tsayawar fermentations.
• Nasihu na rigakafi: yi amfani da sabo, fakitin mai yuwuwa ko mai farawa, saka idanu akan fermentation yau da kullun, tsaftacewa sosai don kowane saitin hadi.
• Lokacin da za a sake fitowa: bayan sa'o'i 48-72 ba tare da wani aiki ba kuma babu wani canji a cikin nauyi bayan motsa jiki, yi la'akari da lafiya mai farawa na Sacramento ko Nottingham damuwa don kammala attenuation.

Ajiye lissafin ƙimar farar sauti, yanayin zafi, da karatun nauyi. Share saurin bayanin kula WLP351 matsala don batches na gaba. Ƙananan gyare-gyare suna ba da sakamako mai tsabta kuma suna adana bayanan giyar alkama na yau da kullum ba tare da abubuwan da ba a so ba.

Dandano Bayanan kula da Bayanan Salon Zaku Iya Tsammaci

Bayanan ɗanɗano WLP351 suna ba da haske ga ingantaccen bayanin ɗanɗanon weizen Bavarian. Giyar tana da laushi, hazo mai kama da kai mai rai. Hakanan yana alfahari da matsakaici zuwa carbonation mai haske, yana haɓaka ƙamshi da jin daɗin baki.

Clove phenolic alama ce ta wannan yisti. Farar Labs da yawancin masu shayarwa na Jamus suna lura da matsakaici zuwa babban bayanin kula da kayan yaji. Wannan gaskiya ne lokacin da fermentation ya faru a tsakiyar zafin jiki zuwa babba. Ma'auni tsakanin yaji da 'ya'yan itace yana rinjayar ƙimar farar da zafin jiki.

Ayaba esters suna fitowa da hankali lokacin da hadi ya fi zafi ko lokacin da adadin kuzari ya yi ƙasa. A irin wannan yanayi, ayaba esters suna zama na biyu. Wannan yana ba da damar phenolics na clove don mamaye ƙanshi.

Don nau'ikan duhu kamar Dunkel-er-Weisse, yisti har yanzu yana nuna alamun sa hannun sa. Halin malt yana ƙara zurfi, tare da bayanin gasa da ɓawon burodi. Giya mai kusan 4.6% ABV, 14 IBU, da launi 40 SRM zai sami ɗanɗano mai daɗi. FG kusa da 1.013 yana ba da gudummawa ga matsakaicin jiki da alamar zaƙi idan dumi dumi.

Buɗewar fermentation na iya gabatar da sauye-sauye masu laushi a cikin kayan kamshi da jin daɗin baki. Masu shayarwa sau da yawa suna ba da rahoton ƙarancin yisti. Wannan ya haɗa da nau'in kirim mai tsami da ɗan ɗagawa da hasashe ester idan aka kwatanta da rufaffiyar tasoshin.

• Bayyanar: hasumiya zuwa gajimare, kodadde zuwa jan karfe dangane da lissafin hatsi.
• Aroma: rinjaye clove phenolics, ƙananan ayaba esters lokacin dumi.
• Feel ɗin Baki: jeri daga kintsattse zuwa mai tsami dangane da zafin jiki na mash da kwandishan.
• Ƙarshe: matsakaicin bushewa tare da ɗanɗano mai ɗanɗano da bayanin kula na 'ya'yan itace.

Lokacin ƙirƙirar girke-girke, daidaita zafin dusar ƙanƙara, ƙimar farar farar, da sarrafa fermentation don cimma bayanan ɗanɗano WLP351 da kuke so. Mai sanyaya, fermentation mai sauri yana haifar da tsaftataccen ɗanɗanon weizen Bavarian. Dumi-dumi ko a hankali bayanan martaba, a gefe guda, suna kawo ƙarin esters na ayaba yayin da suke adana halayen clove.

Hannu yana riƙe da doguwar gilashi mai lanƙwasa na giyan alkama na Bavarian zinare tare da kumfa mai kumfa a cikin ɗaki mai dumi mai haske. Karin bayani

Girke-girke na Sikeli da La'akari da Girman Batch

Scaling WLP351 girke-girke daga batches 5-gallon zuwa manyan juzu'i yana buƙatar kulawa da hankali ga ƙimar ƙima. White Labs yana ba da shawara cewa vial ɗaya ya isa don gida mai gallon 5. Duk da haka, yayin da girman tsari ko nauyi na asali ya ƙaru, haka kuma buƙatar ƙarin fayafai a kowane tsari.

Manyan giya masu nauyi, irin su Weizenbock, na iya damuwa da yisti idan an kunna shi, wanda ke haifar da matsanancin phenolics. Don guje wa wannan, masu shayarwa sukan yi amfani da mafarin yisti don WLP351 ko ƙara vials da yawa don cimma ƙimar adadin tantanin da ake so.

Tsare-tsare yana da mahimmanci don jefa manyan batches. Yi amfani da kalkuleta na ƙimar farar farar Labs ko makamantan kayan aikin don ƙididdige ƙidayar tantanin halitta. Yanke shawara tsakanin babban mafari guda ɗaya ko filaye masu yawa dangane da ƙidayar tantanin halitta da ake buƙata.

• Ƙididdiga sel da ake buƙata ta girman tsari da nauyi.
• Zaɓi mafarin yisti don WLP351 lokacin da kuke buƙatar saurin sauri a cikin lambobin salula.
• Ƙara adadin vials kowane tsari lokacin da lokaci ko kayan aiki ke iyakance haɓakar farawa.

Yayin da ƙarar juzu'i ke ƙaruwa, dabaru na ƙara haɓaka. Cooling da oxygenation sun zama mafi kalubale. Zaɓi fermenters tare da kyakkyawar canja wuri mai zafi ko amfani da tasoshin sanyi-glycol. Gudanar da famfo, tarawa, da tsaftataccen kayan aiki yadda ya kamata don rage iskar oxygen da haɗarin kamuwa da cuta.

Kula da zafin jiki yana da mahimmanci a cikin daidaita girke-girke WLP351. Yana rinjayar maganganun phenolic da ester hali. Madaidaicin sarrafa zafin jiki yana tabbatar da daidaiton dandano a cikin batches.

Don manyan batches, shirya wuraren canja wuri kuma ƙara famfo ko ƙwanƙwasa spigots don sauƙin sarrafawa. Ingantacciyar ƙira don manyan batches yana buƙatar duka daidaitattun ƙidayar tantanin halitta da ingantaccen aiki mai santsi yayin ranar sha da fermentation.

Saka idanu akan sakamako kuma daidaita adadin filaye a kowane tsari ko girman mai fara yisti na WLP351 akan abubuwan da suka biyo baya. Wannan zai taimaka cimma daidaiton sakamakon OG/FG da bayanin bayanin dandano da ake so.

Inda za a saya da Ajiye Shawarwari don WLP351

Farar Labs ya lissafa WLP351 azaman babban nau'in nau'in nau'in sashi tare da lambar sashi WLP351 da zaɓin siye a bayyane akan shafin samfurin sa. Kuna iya samun zaɓuɓɓukan siyan White Labs WLP351 kai tsaye daga White Labs kuma ta hanyar dillalan gida masu izini waɗanda ke siyar da gwangwani da fakitin yisti na ruwa.

Yawancin masu ba da kayan gida sun tanadi WLP351 a cikin vials guda ɗaya masu dacewa da daidaitattun batches 5-gallon. Lokacin siyan WLP351, yi la'akari da yin odar jigilar sanyi yayin watanni masu dumi. Dillalai sukan lura da cikakkun bayanan QC na samfur kamar STA1 tabbatacce da lambobi a jerin su.

Yiwuwar yisti yana da mahimmanci don aikin fermentation. Don tsofaffin vial ko girke-girke mai nauyi, yin farawa yana da kyau. Idan kuna shirin siyan White Labs WLP351 don manyan batches, ƙididdige ƙarin sel ko filaye masu yawa.

Daidaitaccen ajiyar yisti shine mabuɗin don adana iyawa da dandano. Ajiye yisti a cikin firiji daga karɓa har sai amfani. Bi jagorar Farin Labs kuma ku guji daskarewa yisti na ruwa, wanda zai iya lalata sel kuma ya rage raguwa.

Lokacin da jigilar kaya ta zo, duba kwanan kullin kuma sanya a cikin firiji nan da nan. Idan an jinkirta bayarwa ko dumi, tantance shekarun vial da bayyanar kafin yin jifa. Yin farawa mataki ne mai hankali lokacin da rashin tabbas.

Don kulawa na dogon lokaci, kiyaye filaye a tsaye da sanyi. Yi amfani da yisti a cikin taga shawarar da aka buga akan kunshin. Ajiye yisti a hankali da ƙwanƙwasawa akan lokaci zai inganta amincin fermentation da ingancin giya na ƙarshe.

Kammalawa

WLP351 ya fito waje a matsayin babban zaɓi don masu shayarwa da ke neman ingantacciyar daɗin daɗin alkama na Bavarian. Fasalolin Farin Labs, gami da babban attenuation da ƙarancin flocculation, daidaita daidai da phenolics na gaba-gaba da ake so da tsaftataccen gamawa. Wannan bita ya haɗu da bayanan lab tare da abubuwan gogewa na zahiri na duniya.

Hanyoyi masu amfani da kayan aiki suna nuna mahimmancin ƙima da zafin jiki. Ƙarƙashin ƙima da fermentation a tsakiyar 60s zuwa 60s masu girma yana ƙara haɓakar phenolic. A gefe guda kuma, ingantaccen farar lafiya da yanayin zafi yana haɓaka esters da saurin raguwa. Gwaje-gwajen gida, irin su Dunkel-er-Weisse a 68°F, suna nuna daidaitattun faɗuwar OG-to-FG da ABVs kusa da 4.6%, yana mai da WLP351 manufa don Weissbier kuma mafi ƙarfi salon weizen.

Buɗewar fermentation na iya gabatar da ƙarin rikitarwa amma yana buƙatar tsaftataccen tsafta da kulawar iskar oxygen a hankali. Ga yawancin masu aikin gida, rufaffiyar fermentation tare da madaidaicin sarrafa zafin jiki yana haifar da daidaiton sakamako. A taƙaice, wannan bita yana ƙarfafa WLP351 a matsayin babban yisti na alkama ga waɗanda ke neman sassauci, sahihanci, da ingantaccen aikin da White Labs ya rubuta.

Karin Karatu

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

• Gishiri mai Taki tare da Yisti Turanci na CellarScience English
• Gishiri mai Tashi tare da Yisti na Jamusanci CellarScience German
• Gishirin Gishiri tare da Yisti Fermentis SafBrew LA-01