Gishirin Gishiri tare da Farin Labs WLP500 Monastery Ale Yisti

Rustic Belgian Abbey wurin shayarwa tare da ganga mai kumfa da gilashin ale mai duhu. Karin bayani

WLP500 ya fito ne daga nau'in gidan sufi na Beljiyam, wanda aka sani da ƙarfin hali na 'ya'yan itace da ƙaƙƙarfan attenuation. White Labs yana ba da rahoton raguwa a kusa da 75-80%, flocculation a matsayin ƙananan-zuwa matsakaici, da haƙurin barasa a cikin kewayon 10-15%. Tagar da aka ba da shawarar fermentation shine 65–72°F (18–22°C), kuma gwajin STA1 QC mara kyau ne.

Hoton ɗanɗanon ɗanɗano yana karkata zuwa ga plum da ceri tare da bayanin kumfa mai dabara. Yin taki tare da WLP500 a ƙananan ƙarshen (65–67°F / 18–19°C) yana lalata esters kuma yana jujjuya bayanin martaba zuwa phenolics na ƙasa. Masu shayarwa za su sami yisti a matsayin ɗigon ruwa na Farin Labs, tare da wasu dillalai kuma suna ba da nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan PurePitch/Na gaba a farashin farashi daban-daban.

Key Takeaways

• White Labs WLP500 Monastery Ale Yisti ya dace da ƙarfin Belgian da biere de garde.
• Yi tsammanin raguwar 75-80% da raguwa-zuwa-matsakaici.
• Ciki a 65–72°F (18–22°C) yana daidaita ‘ya’yan itace da bayanin kula.
• Flavor: plum, ceri, da kuma yanayin kumfa mai haske; yanayin sanyi yana haifar da sautunan ƙasa.
• Akwai shi azaman WLP500 vial ruwa; PurePitch da zaɓuɓɓukan kwayoyin halitta suna bayyana a wasu dillalai.

Bayanin White Labs WLP500 Monastery Ale Yisti

WLP500 Monastery Ale Yeast ta Farin Labs babban nau'in nau'in Saccharomyces cerevisiae ne, wanda ya shahara don tsoffin bayanan martaba na Belgium. An yi bikin ne don ikonsa na samar da esters masu arziki da hadaddun phenolics. Waɗannan halayen sun dace da Belgian Dark Strong Ale, Tripel, Dubbel, da Belgian Pale Ale.

Asalin yisti na sufi Ale ya samo asali ne daga al'adun noma na Trappist a Belgium. Yana da fifiko ga masu shayarwa da ke neman ingantattun bayanan kula masu tunawa da abbey da giyar gidan sufi. White Labs yana ba da ingantattun bayanai na lab, gami da sakamakon STA1 QC da aka jera azaman mara kyau. Wannan yana da mahimmanci don tantancewar diasaticus.

Bayan salon Belgian, WLP500 yana da yawa. Masu shayarwa sun yi nasarar amfani da shi don ales masu nauyi, Biere de Garde, har ma da wasu ciders. Suna neman yanayinsa mai dumi, mai 'ya'ya. Farin Labs yana ba da daidaitattun daidaitattun nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan suna buƙatar takaddun shaida.

• Siffar ƙwayar cuta: Saccharomyces cerevisiae, core iri.
• Asalin sufi Ale yisti: an samo shi daga al'adar sufi/Trapist na Belgian.
• Bayanin WLP500: yana samar da esters masu 'ya'yan itace, phenolics masu hankali, da ƙarfi mai ƙarfi don ales masu ƙarfi.
• Tabbatar da Lab: STA1 QC mara kyau don ayyukan diasaticus.
• Kasancewa: daidaitattun zaɓuɓɓukan halitta da na halitta daga Farin Labs.

Mabuɗin Halayen Brewing da Bayanan Lab

Bayanan Labs na White Labs yana nuna raguwar WLP500 a 75% -80%. Wannan yana nufin masu shayarwa za su iya tsammanin ƙarewar bushewa a cikin giya waɗanda suka dace da wannan nau'in. Shaida ce ga ikon yisti na canza sukari yadda ya kamata.

WLP500 flocculation an bayar da rahoton ƙarancin zuwa matsakaita, tare da wasu bayanan kula suna ba da shawarar matsakaicin matsakaici. Wannan sifa tana nufin yisti yana ƙoƙarin tsayawa tsayin daka. Masu shayarwa na iya buƙatar tsawaita yanayin sanyi ko jira tsawon lokaci don bayyanawa.

Bayanan White Labs yana nuna haƙurin barasa WLP500 ya kai 10%-15% ABV. Wannan babban haƙuri yana da fa'ida don ƙirƙira salo mai ƙarfi na Belgium da ales mai nauyi. Yana tabbatar da yisti na iya sarrafa barasa ba tare da damuwa ba.

Shawarar yanayin zafi na fermentation yana daga 65° zuwa 72°F (18°-22°C). Yin taki a ƙananan ƙarshen zai iya taimakawa rage yawan esters. A daya hannun, fermenting a babba karshen iya hanzarta attenuation da kuma inganta estery dandano.

• Sakamakon STA1 QC: mara kyau, don haka ba a gano wani aikin diasaticus ba a gwajin White Labs.
• Ma'ana ta zahiri: yi amfani da alkaluman attenuation na WLP500 don ingantaccen tsarin ABV kuma tsammanin ƙarin lokaci don daidaitawa saboda matakan flocculation WLP500.
• Ma'anar aiki: ƙidaya akan jurewar barasa WLP500 lokacin da aka yi niyya mafi ƙarfi na ƙarshe.

Lokacin shirya abin sha, yana da mahimmanci don daidaita mash da yanayin zafi. Wannan yana tabbatar da an gamu da bayanin martabar damuwa. Hakanan, ba da izini don tsawaita kwandishan don sarrafa tsabta, idan aka yi la'akari da halayen yisti.

Hoton macro na beaker tare da Abbey Ale na Belgian yana nuna yadudduka na yawo yisti. Karin bayani

Mafi kyawun Zazzaɓi da Tasiri akan Dadi

WLP500 zafin hadi shine mafi kyau tsakanin 65-72°F (18-22°C). Fara kusa da 65°F yana taimaka wa yisti ya daidaita cikin sumul, yana guje wa karu na ester kwatsam. Don ɗanɗanon ɗanɗano, ɗanɗano na ƙasa, fara daga ƙananan ƙarshen wannan kewayon.

Yayin da yanayin zafi ya tashi zuwa 70-72 ° F, esters masu gaba da 'ya'yan itace suna ƙara bayyana. Yi tsammanin bayanin kula na plum, ceri, da alamar kumfa-gum. Wannan hanya ita ce manufa don cimma kyakkyawan yanayin ɗagawa na ales ɗin Trappist.

WLP500 sarrafa dandano yana rataye akan kiyaye tsayayyen zafin jiki da lokaci. Fara da yanayin sanyi don hana esters, sannan a hankali ƙara idan kuna son ƙarin rikitarwa. Kula da kololuwar krausen da rugujewa, kamar yadda waɗannan sukan zo daidai da canjin yanayin zafi wanda ke tasiri dandano.

Tasirin zafin yisti na Belgian yana da mahimmanci, har ma fiye da haka a cikin batches masu nauyi. Zafin da ya wuce kima zai iya haifar da ƙusa-kamar fuses ko kaifi phenolics. Yana da mahimmanci a zauna a cikin kewayon zafin jiki da aka ba da shawarar kuma ku guje wa canjin zafin jiki kwatsam don hana abubuwan dandano.

• Yi amfani da ɗakin haki mai sarrafa zafin jiki don daidaitaccen sakamako.
• Masu sanyaya fadama haɗe tare da mai sarrafa dijital suna ba da kulawa mai dacewa da kasafin kuɗi.
• Jaket ɗin Glycol suna aiki mafi kyau na dogon lokaci, zafi mai zafi a cikin saitin kasuwanci.

Don cimma daidaiton giya, yanayin log ɗin da bayanin kula ga kowane tsari. Kula da yadda zafin zafin WLP500 ke shafar esters da jin daɗin baki zai daidaita ikon sarrafa dandano na WLP500 akan lokaci.

Ƙididdigar ƙira, Farawa, da Zaɓuɓɓukan PurePitch

Zaɓi fakitin ku bisa la'akari da nauyi da lokaci. Farar Labs PurePitch Jakunkuna na gaba na gaba suna ba da ƙididdiga mafi girma fiye da daidaitattun vials na ruwa. Wannan na iya kawar da buƙatar fara WLP500 don yawancin ales 5-gallon.

Don daidaitattun vials, mai farawa WLP500 ya zama dole don babban barasa ko babban nauyi. Yana tabbatar da lafiyayyen fermentation da daidaituwar attenuation. Ya kamata a fara farawa 24-48 hours kafin fara.

• Match ƙera tantanin halitta yana ƙididdige nauyin nauyi kafin yanke shawara.
• Lokacin da ake shakka, gina ƙaramin mafari don guje wa haɗarin haɗari.

PurePitch WLP500 da irin wannan babbar ƙidayar sel suna bin jagororin kasuwanci a kusa da sel miliyan 7.5/mL. Bincika alamar jaka da nauyin girke-girke don tabbatar da idan adadin tantanin halitta ya dace da ƙimar ƙimar WLP500 da kuke so.

Oxygenation a cikin filaye yana da mahimmanci. Ko da tare da PurePitch WLP500 ko jaka, tabbatar da isasshen iskar oxygen don ci gaban yisti. Pitch a ƙananan ƙarshen kewayon zafin jiki da aka ba da shawarar don hana samar da ester.

Matakai masu dacewa don masu sana'a:

• Tabbatar da ƙidayar tantanin halitta akan Farar Labs PurePitch na gaba na jaka ko vial.
• Kwatanta wannan ƙidayar zuwa nauyin batch ɗin ku kuma yanke shawara idan ana buƙatar farawa WLP500.
• Idan ana shayar da giyar OG mai girma, shirya mai farawa don isa ƙimar ƙimar WLP500 da ake so.

Lokacin amfani da PurePitch ko jaka, tabbatar da lambobin masana'anta. Idan babu tabbas, yi ƙaramin mafari. Wannan tsarin yana ba da kariya ga aikin fermentation kuma yana adana halayen halayen WLP500 Monastery Ale yisti.

Wani malamin tarko yana zuba yisti a cikin mazugi na tagulla a cikin gidan giya na Abbey na Belgium. Karin bayani

Tsawon Lokacin Haihuwa da Kulawa don Ales na Belgium

Haɗin kai mai aiki tare da WLP500 yana farawa tsakanin awanni 12 zuwa 72 bayan fage. Jadawalin lokaci ya bambanta dangane da ƙimar farar, zafin fermentation, da iskar oxygenation wort.

Haɗin farko don matsakaicin ƙarfi na Belgian ales yawanci yana ƙarewa cikin kwanaki zuwa makonni biyu. Jadawalin fermentation ale na Belgian yakamata yayi lissafin nauyi. Tripels da quads, kasancewa masu ƙarfi, suna buƙatar ƙarin kwanaki ko makonni don isa ga madaidaicin nauyi.

Fara sa ido da wuri. Binciken ƙayyadaddun nauyi na yau da kullun yana da mahimmanci a cikin ƴan kwanakin farko. Rushewar bayan-krausen, auna kowane awa 48 har sai karatun ya daidaita.

• Bibiya da ake tsammanin attenuation kusa da 75-80% azaman jagora.
• Yi rikodin zafin jiki tare da log don haɗa canje-canjen ester zuwa yanayin zafi.
• Yi amfani da hydrometer ko refractometer; yi amfani da gyaran barasa lokacin amfani da refractometer.

Don giya masu nauyi, ba da damar tsawaita lokaci don attenuation. Yisti na iya tsayawa a ƙarƙashin babban matsin osmotic. Zazzabi mai laushi yana ƙaruwa na 2-3 ° F a ƙarshen lokacin haifuwa na iya taimakawa wajen ƙarewa ba tare da jaddada yisti ba.

WLP500 yana nuna ƙarancin-zuwa-matsakaici flocculation, yana buƙatar kwanciyar hankali mai tsayi. Lokuttan yanayin yanayi sun bambanta daga makonni don kodadde dubbels zuwa watanni don quads da sauran ƙaƙƙarfan ales.

Don saka idanu fermentation WLP500, kula da cikakkun bayanai na nauyi, zafin jiki, da ayyukan bayyane. Daidaitaccen bayanai yana taimakawa wajen tantance lokacin da ya dace don tara kaya, kwalba, ko kegging. Wannan yana adana ƙayyadadden bayanin martabar ester ales ɗin Belgian yana buƙata.

Haɓaka ɗanɗano: Esters 'ya'yan itace da Bayanan kula na Gum

Bayanan dandano na WLP500 ya ta'allaka ne a kusa da esters na yisti na Belgian. Wadannan esters galibi ana kwatanta su azaman plum da bayanin kula na ceri tare da alamar kumfa. Suna fitowa da wuri a cikin fermentation, lokacin da yisti ke jujjuya manyan barasa zuwa esters masu 'ya'ya.

Zazzabi na fermentation yana taka muhimmiyar rawa wajen tsara dandano. Yin taki a 70-72°F yana haɓaka bayanin plum da ceri kuma yana fitar da ester danko. A gefe guda, fermenting a 65-67 ° F yana rage yawan 'ya'yan itace, yana fifita phenolics na ƙasa.

Zaɓin girke-girke kuma yana rinjayar maganganun esters yisti na Belgium. Mafi kyawun lissafin malt da babban nauyi na asali na iya tura samar da ester zuwa ayaba, plum, da ceri. Ƙayyadaddun iskar oxygen a filin wasa da kuma lokacin iska mai hankali na iya taimakawa wajen sarrafa samuwar ester.

Matsakaicin ƙima da lafiyar yisti suna da mahimmanci. Mai ƙarfi, mai farawa mai lafiya yana haɓaka tsaftataccen attenuation da daidaitaccen bayanin martaba na ester. Ƙarƙashin ƙasa na iya haɓaka esters masu 'ya'yan itace, yayin da ƙarfi mai ƙarfi yana ƙoƙarin hana su.

• Don jaddada esters: ferment tsakiyar-zuwa babban kewayon bayanin martaba kuma tabbatar da lafiyar yisti mai ƙarfi.
• Don rage esters: ƙananan zafin jiki na fermentation kuma kauce wa jinkirin wort wanda ke haifar da ester precursors.

Conditioning yana laushi gefuna masu kaifi na esters. Faɗaɗɗen tanki ko kwandishan kwalba yana ba da damar bayanin kula da plum da ceri don haɗawa da kumfa mai kumfa ester don narkewa. Yawancin ales na Belgian suna samun rikitarwa yayin da esters yisti na Belgium ke tasowa a cikin makonni ko watanni na balaga.

Sarrafa Attenuation da Ƙunshin Ƙarshe na Barasa

WLP500 attenuation yawanci jeri daga 75% zuwa 80%, kamar yadda aka bayyana ta White Labs da dillalai bayanai. Wannan kewayon shine mafari mai kyau don ƙididdige ABV WLP500 da tsara girkin ku. Don zama da madaidaitan ales na Belgian, wannan kewayon yana ba da ingantaccen ƙiyasin ƙarfin ƙarshe na WLP500.

Don ƙididdige ABV WLP500, fara da ainihin nauyin ku kuma yi amfani da abin da ake tsammani. Alal misali, 1.060 OG a 75% attenuation zai haifar da ABV daban-daban fiye da OG guda a 80%. Yana da hikima a yi aiki tare da kewayon don lissafin bambancin yisti a ƙarƙashin ainihin yanayin shayarwa.

Gudanar da yisti mai inganci shine mabuɗin don sarrafa attenuation. Tabbatar da ƙididdiga masu dacewa da iskar oxygenate da wort a farkon don taimakawa yisti a kai ga attenuation manufa. Idan mash ɗinka yana da haifuwa sosai ko kuma kun ƙara masu sikari mai sauƙi, yi tsammanin ƙaramin nauyi na ƙarshe WLP500 da ƙaramar abun ciki na barasa kaɗan.

Ƙunƙarar ƙima mai nauyi yana buƙatar ƙarin kulawa. Aiwatar da iskar oxygenation, ƙara kayan abinci mai yisti, da haɓaka yanayin zafi a hankali na iya taimakawa yisti ya kai ga raguwar da ake tsammani ba tare da damuwa da su ba. WLP500 na iya ɗaukar matakan barasa da kyau, yana ƙare giya har zuwa 10% -15% ABV tare da tallafin da ya dace.

Yi la'akari da ƙuntatawa na lab lokacin da ake shirin attenuation. WLP500 yana gwada STA1 mara kyau, ma'ana ba shi da aikin diastaticus. Wannan yana nuna cewa attenuation yana nuna daidaitaccen canjin sukari, ba faɗuwar dextrin ba. Yi amfani da wannan ilimin lokacin saita maƙasudi don ƙarfin ƙarshe na WLP500 da lokacin ƙididdige ABV WLP500 don ƙirar girke-girke.

Binciken akai-akai a lokacin fermentation yana da mahimmanci don sarrafa attenuation. Auna nauyi a kololuwar aiki kuma yana kusa da kammalawa. Idan karatun ya tsaya sama da ƙarfin ƙarshe na WLP500, la'akari da farkon iskar oxygen ko haɓakar zafin jiki mai sarrafawa don sake kunna yisti.

• Yi shiri da 75%-80% WLP500 attenuation a zuciya.
• Yi lissafin ABV WLP500 ta amfani da OG da kewayon FG da ake tsammanin.
• Taimaka wa lafiyar yisti don cimma burin WLP500 na ƙarshe.
• Yi amfani da iskar oxygen da abubuwan gina jiki don batches masu nauyi.

Dabarun Yawo, Kwandishan, da Tsare-tsare

WLP500 flocculation ya faɗi cikin ƙananan-zuwa-matsakaici kewayo. Yisti yana ƙoƙarin tsayawa tsayin daka, yana haifar da saurin share gani. Masu shayarwa yakamata suyi shiri don tsawaita yanayin kuma suyi haƙuri tare da canje-canjen bayyanar.

Don sanyaya ales na Belgian, ba da giya mai ƙarfi ko babban nauyi ƙarin lokaci a cikin ajiya na sakandare ko sanyi. Makonni zuwa watanni na tsufa suna ba da damar esters su daidaita kuma sunadaran da yisti su daidaita. Wannan yana haɓaka daidaiton dandano da tsabta.

Sanyin sanyi yana haɓaka hutun sanyi mai faɗi. Rage yanayin zafi bayan fermentation na farko na kwanaki da yawa zuwa makonni yana ƙarfafa share WLP500. Ƙananan yanayin zafi yana taimakawa wajen daidaita mahaɗan da ke haifar da hazo.

Yi amfani da masu tara kuɗi don sakamako mai sauri. Gasar Irish a cikin tafasasshen yana taimakawa a cikin tsabtar tukwane. Gelatin ko isinglass a cikin tankuna masu kwantar da hankali na iya hanzarta share WLP500 ba tare da cire hali ba.

Polyclar (PVPP) zaɓi ne mai kyau don cire hazo polyphenol. Ya dace da ƙananan masana'antun giya da na ci gaba na homebrewers da nufin cire hazo mai sanyi yayin adana ƙamshi.

Tace zaɓi ne mai amfani don ƙananan ayyukan kasuwanci. Masu aikin gida sukan dogara da lokaci, yanayin sanyi, da tara kuɗi don cimma tsaftataccen tsari ba tare da kayan aiki masu nauyi ba.

Hankali dabarun yawo yisti a marufi. Rack ko siphon daga madaidaicin giya kuma a bar guntu a baya. Yin kwalba ko kegging da wuri na iya kama yisti tarko, yana haifar da gajimare ko ɗanɗano mai yisti.

• Tsawaita tsufa na sakandare don daidaita ales na Belgian
• Yanayin sanyi don inganta share WLP500
• Amfani da fins na kettle da finings bayan haifuwa
• Tace lokacin da ake buƙatar gudu da goge

Bibiyar nauyi da alamun gani, ba tsayayyen kwanaki ba. Wannan hanyar tana hana marufi da ba a kai ba kuma tana goyan bayan ingantaccen sakamako mai haske yayin aiki tare da bayanan flocculation WLP500.

Kusa da beaker tare da gizagizai na zinariya-launin ruwan kasa mai nuna yawo yisti. Karin bayani

Brewing High-Gravity tare da WLP500 Monastery Ale Yisti

WLP500 ya yi fice wajen samar da salon Belgian mai nauyi, yana jure matakan barasa har zuwa 15%. Ga waɗanda ke da burin WLP500 tripel quad, yana da mahimmanci don tsara ma'aunin nauyi mai ƙarfi. Wannan yana buƙatar sarrafa yisti mai ƙarfi.

Don farawa, ana ba da shawarar manyan jaka masu ƙididdigewa ko PurePitch. Suna samar da abin da ake bukata na biomass. Yin jigon da ya dace shine mabuɗin don guje wa ɓata lokaci mai tsayi da tsayawar fermentation a cikin ƙirƙira mai nauyi.

Ƙara abubuwan gina jiki yisti a cikin ƙwanƙwasa da isasshen iskar oxygen yana da mahimmanci. Don worts tare da babban OG, yi la'akari da iskar oxygenation ko masu haɓaka oxygenation. Wannan yana tabbatar da yisti yana da albarkatu don haɓakar ƙwayar sel lafiya.

Sarrafa zafin fermentation yana da mahimmanci. Yana taimakawa sarrafa matakan ester yayin kiyaye yisti aiki. Yi tsammanin tsawon lokacin fermentation da lokacin sanyaya don girke-girke na WLP500 tripel quad. Hakuri shine mabuɗin don adana hadadden esters irin wannan iri.

• Shiri: Jakunkuna mai ƙarfi ko PurePitch.
• Na gina jiki: yisti gina jiki a pitching da kuma lokacin farkon fermentation.
• Oxygenation: cikakken oxygenation na farko; matsakaicin allurai don babban OG.
• Zazzabi: Tsayayyen sarrafawa don daidaita esters da attenuation.

Tare da ingantaccen gudanarwa, WLP500 zai kai ga raguwar 75-80%. Zai samar da bayanin martaba mai kamshi da ake tsammani a cikin ƙaƙƙarfan ales na Belgium. Waɗannan matakan suna tabbatar da ƙare mai tsabta, mai ƙarfi. Suna yin haka ba tare da ɓata ɓacin rai ko ɗanɗano ba.

Haɗa WLP500 tare da Madadin Yisti da Kwatancen

Lokacin da WLP500 ya ƙare ko kuna neman bayanin martaba na ester daban, akwai zaɓuɓɓuka da yawa. Dillalai da bankunan yisti galibi suna ba da shawarar WY1214, B63, da GY014 azaman madadin da suka dace. Kowane iri yana ba da ma'auni na musamman na 'ya'yan itace da bayanin kula na phenol, yana ba ku damar daidaita bayanan dandano na girke-girke.

Kwatanta WLP500 tare da sauran yisti na iya taimaka muku fahimtar bambance-bambance a cikin haɓakawa, flocculation, da samar da ester. Misali, WY1214 na iya samar da fitattun esters masu 'ya'yan itace a wasu batches. A gefe guda, B63 ko GY014 na iya ba da ƙarin bambance-bambance a cikin attenuation. Koyaushe kwatanta bayanan lab da bayanin kula kafin yin canji don guje wa canje-canjen da ba zato ba a jiki da gamawa.

Lokacin la'akari da WY1214 a matsayin madadin, kiyaye mahimmancin daidaita bayanan ester. Daidaita zafin fermentation ta ƴan digiri da tweaking rating rates zai iya taimaka karkatar da dandano zuwa WLP500's plum, ceri, da kumfa bayanin kula. Ƙananan gyare-gyare a ƙidaya tantanin halitta da zafin jiki na iya tasiri sosai ga samar da ester.

Ga masu shayarwa da ke neman kayan yaji da phenols masu hankali, kwatancen T-58 yana da fa'ida. T-58 yana ba da nau'i mai laushi, mai yaji tare da ƙuntataccen esters. Idan maye gurbin T-58, yi la'akari da rage yawan zafin jiki ko rage babban fermentation don adana wasu halayen 'ya'yan itace yayin guje wa rinjayen phenol.

• Bincika kewayon attenuation don kowane zaɓi don hasashen ƙarfin ƙarshe.
• Daidaita halin flocculation zuwa tsayuwar manufofin ku da tsarin lokaci.
• Tushen daga masu rabawa na White Labs, Wyeast, ko manyan shagunan gida don daidaitattun kuri'a da tsarin PurePitch.

Lokacin gwaji, adana cikakkun bayanai na ƙimar farar, zazzabi, da ɗanɗano abubuwan da suka faru. Gudanar da gwaje-gwajen sarrafawa tare da madaidaicin guda ɗaya zai taimaka muku fahimtar yadda kowane madadin ke shafar giya. Wannan hanya tana tabbatar da daidaiton sakamako ta hanyar kwatancen yisti mai maimaitawa.

Har yanzu rayuwar tuluna da filaye tare da yeasts Abbey ale, littafin rubutu, da kayan aikin lab a cikin haske mai dumi. Karin bayani

Marufi, Carbonation, da La'akari da Bottling

Shirye-shiryen kwalban WLP500 bayan fermentation ya kai cikakkiyar ƙarfin ƙarfin ƙarshe. Marufi WLP500 yana aiki mafi kyau idan kun tabbatar da attenuation a cikin ƴan kwanaki don guje wa ambaton da ba zato ba tsammani a cikin kwalabe. Karatun kwanciyar hankali yana rage haɗarin wuce gona da iri da abubuwan dandano.

Don ales na Belgian carbonating, yi niyya mafi girma CO2 juzu'i fiye da na sauran salo. Nufin juzu'i 2.4-3.0 dangane da ko kuna yin dubbel, tripel, ko quad. Yi amfani da madaidaicin lissafin sukari na farko kuma ku auna abubuwan da kuka tara don kiyaye carbonation daidaitaccen tsari.

Canjin kwalban WLP500 yana buƙatar kulawa ga samuwar yisti da daidaitawa. Saboda wannan nau'in na iya yin yawo da kyau, ba da damar lokaci a cikin kwandishan mai yawa don haka yawancin yisti mai aiki ya rage don farawa. Canja wurin giya mai tsaftataccen ruwa zuwa kwalabe na iya haifar da jinkirin ko rashin daidaituwar kwandishan kwalban WLP500.

Bi waɗannan matakai masu amfani kafin shiryawa:

• Tabbatar cewa ƙarfin ƙarshe ya tsaya tsayin daka na akalla kwanaki uku.
• Yanayin sanyi a cikin tanki mai haske ko kwandishan don inganta tsabta.
• Yi lissafta priming sugar daidai don adadin CO2 da ake so.
• Yi motsawa a hankali lokacin ƙara sukari mai ƙima don guje wa iska.

Don marufi na WLP500 na kasuwanci, ba da damar ƙarin lokacin tanki don girma dandano da sauke yisti. Kegging ko tilasta carbonation na iya zama da amfani lokacin da kuke buƙatar kulawa mai ƙarfi akan juzu'in CO2. Lokacin amfani da carbonation mai ƙarfi, cire katako da yanayin dadewa don barin ɗanɗanon ya narke kafin rarrabawa.

A kiyaye kwanciyar hankalin kunshin a zuciya. Haƙurin barasa na WLP500 yana rage damar tsayawar magana, amma ragowar sukari na iya canzawa bayan kwalabe. Yi lakabin giya tare da jagorar cellaring inda ya dace kuma adana kwalabe da aka gama a madaidaicin zafin jiki don ingantacciyar kwandishan kwalban WLP500 sakamakon.

Shirya matsala na gama gari Batutuwan Haki tare da WLP500

Tsayawa ko jinkirin fermentations na gama gari tare da yisti na Monastery Ale. Da farko, duba ƙimar ƙimar ku. Yisti mai ƙarancin ƙarfi ko rashin iskar oxygen a farar yakan haifar da rumfuna. Mai farawa mai lafiya, iskar oxygen da ta dace, da abubuwan gina jiki na yisti na iya samun yawancin batches sake motsawa.

Idan nauyi ya yi girma, yi la'akari da haɓakar zafin jiki mai sarrafawa don kunna ayyukan. Wannan hanya na iya gyara makale fermentation WLP500 lokacin da yisti yana buƙatar ɗan zafi don gamawa. Yi amfani da ma'aunin zafi mai zafi, kallon ayyukan, da guje wa jujjuyawar kwatsam waɗanda ke jaddada al'adar.

• Rashin isassun farar: gina mafari ko yi amfani da vial ɗin PurePitch don haɓaka ƙidayar tantanin halitta.
• Ƙananan iskar oxygen: aerate wort kafin fara girma don tallafawa girma da wuri.
• Gilashin gina jiki: ƙara kayan abinci mai yisti kowane jagororin masana'anta.

Yawan esters, irin su kumfa-gum bayanin kula, sau da yawa gano ga ɗumi fermentation ko damuwa yisti. Rage yawan zafin jiki na fermentation da tabbatar da daidaitaccen farar da iskar oxygen yana rage samar da ester. Izinin tsawaita kwandishan; Matsalolin yisti na Monastery Ale sau da yawa za su kwantar da hankali tare da lokaci a cikin tankuna masu haske ko kwalabe.

Rashin tsabta yana gama gari saboda WLP500 yana nuna ƙarancin-zuwa-matsakaici. Hadarin sanyi, mai kyau tare da isinglass ko gansakuka na Irish, ko ƙara lokaci don daidaitawa kamar lager. Masu sana'a na kasuwanci na iya tacewa, yayin da masu aikin gida ke samun haske ta hanyar tsawaita kwandishan da ajiyar sanyi mai laushi.

Fusel alcohols da sauran abubuwan ban sha'awa suna haɗe zuwa yanayin zafi sama da shawarar 65-72°F ko zuwa sel masu damuwa. Ci gaba da fermentation a cikin wannan taga kuma saka idanu karatun yau da kullun. Tsaftataccen tsafta da tsayayyen nauyi yana raguwa yana rage haɗarin haruffa masu kama da ƙarfi.

• Duba mash fermentability idan attenuation yayi ƙasa.
• Tabbatar da yuwuwar yisti kuma ƙara farar idan an buƙata.
• Yi amfani da abubuwan gina jiki na yisti kuma la'akari da hawan zafin jiki don ƙarfafa ƙarewa.

Lokacin da kuka yi amfani da waɗannan cak ɗin, WLP500 gyara matsala ya zama tsari na tsari maimakon zato. Ɗaukar ƙananan matakan gyara suna adana ɗanɗano kuma yana taimakawa hana maimaita matsalolin yisti na Monastery Ale akan abubuwan da za a yi a gaba.

Kammalawa

White Labs WLP500 Monastery Ale yisti ana mutunta shi sosai don haɓakar sa a cikin haɓakar ales na Belgium. Kullum yana kaiwa 75-80% attenuation, yana aiki mafi kyau a yanayin zafi tsakanin 65-72 ° F. Ƙunƙarar ƙanƙara zuwa matsakaicin flocculation da babban haƙurin barasa ya sa ya dace don hadaddun, girke-girke masu nauyi.

Bayanin dandano na yisti sananne ne, tare da plum, ceri, da alamar kumfa-gum. Wannan yana rinjayar zafin fermentation da ƙimar ƙima. Don esters-gaba da 'ya'yan itace, yi zafi mai zafi kuma amfani da matsakaicin ƙimar farar. Don bayanin kula mafi tsabta ko ƙasa, ƙara ƙarfin sarrafa zafin jiki kuma yi amfani da mafari masu ƙarfi.

Nasihu masu amfani tare da WLP500 sun haɗa da amfani da PurePitch babban adadin-kwayoyin ƙididdiga ko masu farawa masu lafiya don batches masu nauyi. Saka idanu ci gaban fermentation tare da hydrometer ko refractometer. Bada izinin tsawaita kwandishan don haɓaka tsabta da haɗakar ɗanɗano. White Labs yana ba da WLP500 kai tsaye kuma ta cikin shagunan gida, gami da zaɓin kwayoyin halitta don waɗanda ke buƙatar sinadarai.

Karin Karatu

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

• Gishiri mai Tashi tare da Wyeast 1098 British Ale Yeast
• Giya mai Haɓaka tare da Fermentis SafAle BE-256 Yisti
• Gishirin Gishiri tare da Wyeast 3726 Farmhouse Ale Yisti