Gishiri mai Haihuwa tare da Farin Labs WLP518 Opshaug Kveik Ale Yisti

Carboy gilashi na fermenting Norwegian farmhouse ale akan tebur na katako a cikin gidan katako. Karin bayani

WLP518 samfurin kveik ne na kasuwanci daga Farin Labs. Ya zo a cikin wani nau'in halitta. Asalin nau'in ya samo asali ne daga aikin Lars Marius Garshol. An keɓe shi daga gaurayen al'ada mallakar Harald Opshaug, wani mai sana'ar noma a Stranda, Norway.

Opshaug kveik yana alfahari da ingantaccen tarihi. Tun daga shekarun 1990s, an yi shi cikin gida kuma an adana shi akan zoben kveik na gargajiya. An yi amfani da shi don haƙa barasa irin na kornøl da yawa. Wannan gadon shine dalilin da ke bayan ƙaƙƙarfansa da ɗabi'un dandano.

Wannan bita na WLP518 zai wuce abubuwan yau da kullun. Sassan masu zuwa zasu rufe halayen fermentation, kewayon zafin jiki, da gudanarwa. Hakanan za su tattauna salon giya mai kyau, ƙimar ƙira, amfani da ƙima, warware matsala, da misalan al'umma. Kasance cikin saurare don samun nasihu masu amfani da ma'auni don fermenting tare da WLP518.

Key Takeaways

• Farin Labs WLP518 Opshaug Kveik Ale Yisti nau'in kveik ne na kasuwanci da ke samuwa wanda ya dace da sauri, mai dumi.
• Lars Marius Garshol ne ya samo wannan nau'in daga al'adun gidan gona na Harald Opshaug a Stranda, Norway.
• Mahimman bayanai na bita na WLP518 sun haɗa da ƙarfi mai ƙarfi, haƙurin zafin jiki, da tushen kornøl gidan gona.
• Yi tsammanin fiɗa kai tsaye da aikin juriya, tare da zaɓuɓɓuka don duka shirye-shirye na halitta da daidaitattun shirye-shirye.
• Wannan jagorar za ta ƙunshi sarrafa zafin jiki, bayanin ɗanɗano, ƙimar ƙima, da magance matsala ga masu aikin gida na Amurka.

Menene White Labs WLP518 Opshaug Kveik Ale Yisti

WLP518 Opshaug Kveik Ale Yisti wani nau'i ne na al'ada wanda White Labs ke kasuwa a matsayin Sashe na Amba. WLP518. Yana ba masu shayarwa abin dogaro, zaɓi mai saurin gaske, ana samun su a cikin nau'ikan halitta. Bayanin yisti na White Labs yana nuna shi azaman samfurin Core tare da STA1 QC korau. Wannan yana jan hankalin masu shayarwa da ke neman attenuation mai iya tsinkaya ba tare da aikin diastaticus ba.

Asalin WLP518 ya samo asali ne a cikin gauraya al'ada mallakar Harald Opshaug a Stranda, Norway. Lars Marius Garshol ya tattara kuma ya raba nau'in, wanda ya haifar da keɓantacce da rarrabawar lab. Tarihin Opshaug kveik ya lura cewa an kiyaye al'adar akan zoben kveik don giya na kornøl na gonaki da yawa a cikin 1990s.

• Haƙiƙa da ƙa'idodi a bayyane suke: kveik provenance yana danganta damuwa zuwa aikin gidan gona na Norwegian na gargajiya.
• Sakamakon dakin gwaje-gwaje yana goyan bayan tsafta, ingantaccen fermentation, madaidaicin bayanin yisti na farin Labs a cikin zanen fasaha.
• Masu amfani masu dacewa sun haɗa da masu sana'a na gida da masu sana'a masu sana'a masu neman kveik mai sauri, mai tsabta don hop-forward ales ko don brews da aka yi tare da iyakanceccen zafin jiki.

Tarihin Opshaug kveik na iri yana da mahimmanci ga waɗanda ke darajar yisti na gado. Masu shayarwa da ke son tabbatar da kveik a cikin girke-girke za su sami asalin WLP518 da rabe-raben lab masu amfani. Gabaɗaya bayanin martaba yana da sauƙi, yana mai da shi zaɓi mai amfani don yawancin abubuwan shayarwa na zamani.

Halayen fermentation da aiki

WLP518 yana baje kolin ƙaƙƙarfan ƙaƙƙarfan ƙaƙƙarfan ƙima a cikin mafi yawan ales. White Labs yana ba da rahoton ragi a fili a 69% -80%. Gwajin gida sau da yawa yana kaiwa kusan 76%, kamar Kveik IPA wanda ya faɗi daga OG 1.069 zuwa FG 1.016. Wannan ingantaccen juzu'i na sukari yana sauƙaƙa shiri don nauyi na ƙarshe da ABV.

Juyawa don wannan nau'in yana da matsakaici zuwa babba. Ingantaccen flocculation WLP518 yana haifar da bayyanannen giya bayan ɗan gajeren yanayin sanyi ko haɗarin sanyi. Masu shayarwa da ke son neman giya mai sauri, bayyananne za su yaba wannan yanayin.

A matsayin kveik mai saurin fermenting, WLP518 yana ƙaddamar da fermentation na farko cikin sauri lokacin dumama. A yanayin zafi mafi girma, yawancin batches suna kaiwa ga nauyi na ƙarshe a cikin kwanaki uku zuwa huɗu kawai. Gwajin gwaje-gwajen fararen Labs sun nuna ƙarewa cikin ƙasa da makonni biyu don gwaji irin na lager a 68°F (20°C). Wannan yana nuna daidaitawar WLP518, aiki mai sauri a cikin salo daban-daban.

Wannan yisti shine POF-korau, yana tabbatar da bayanin martaba mai tsabta ba tare da phenolics-kamar clove ba. Bayanai na rayuwa na Lab suna nuna ƙananan acetaldehyde a 20 ° C idan aka kwatanta da kveik mai fafatawa. Wannan raguwa a cikin koren-apple ko ɗanyen bayanin kula na kabewa yana haɓaka bayyanannun giya na gaba.

Fa'idodin amfani na WLP518 sun haɗa da saurin fermentation da ingantaccen sakamako. Dogaran WLP518 attenuation da matsakaici zuwa babban ɗigon ruwa yana ba masu shayarwa kwarin gwiwa a cikin marufi da wuri. Wannan yana kiyaye tsabta da daidaiton dandano. Ga waɗanda ke neman saurin ba tare da metabolites ɗin da ba a so, WLP518 ya fito a matsayin babban zaɓi.

Masanin kimiyya a cikin dakin gwaje-gwaje mai haske, na zamani yana nazarin al'adar yisti ta hanyar na'urar hangen nesa. Karin bayani

Yanayin zafin jiki da sarrafa zafin jiki don kveik

Farar Labs yana nuna kewayon zafin jiki na WLP518 kamar 77°-95°F (25°–35°C) don kyakkyawan aiki. Yana iya jure yanayin zafi har zuwa 95°F (35°C). Wannan faffadan kewayo ya sa ya zama manufa ga masu shayarwa waɗanda ke neman saurin fermentation da haɓakar haɓaka.

WLP518 ya yi fice a cikin zafin zafin jiki, yana yin zafi a 77-95°F. Wannan yana haifar da esters masu 'ya'yan itace da ƙarewa cikin sauri. Yana fahariyar motsin motsin motsa jiki, saurin raguwar nauyi, da gajeriyar lokutan haifuwa fiye da nau'ikan ale.

WLP518 kuma yana nuna ingantaccen aikin ƙarancin zafin jiki. White Labs R&D sun sami tsaftataccen haki a 68°F (20°C), yana ƙarewa cikin ƙasa da makonni biyu. Don ƙarin lagers, firam mai sanyaya kuma yi amfani da ƙidayar tantanin halitta don guje wa ƙamshi.

Ingantacciyar kula da zafin jiki yana da mahimmanci a duka biyun. Don zafi mai zafi, ƙara yawan iskar oxygen da jadawalin abinci don hana damuwa yisti. Don gudanar da mai sanyaya, ƙara ƙima kuma kiyaye tsayayyen 68°F don adana bayanin martaba mai tsabta.

Siffar dandano mai sauƙi ne. Yanayin sanyi ko karo zuwa kusa da 38°F bayan fermentation mai aiki don rage esters da sharewar sauri. Don mafi tsaftar pseudo-lager, yi la'akari da ƙara yisti da kiyaye yanayin sanyi mai ƙarfi yayin firamare.

Ko da tare da matsananciyar wahala, akwai haɗari. Duk da yake wannan kveik yana bunƙasa a cikin yanayi mai zafi, saurin fermentation a babban yanayi na iya haifar da samuwar fuse idan oxygen ko abubuwan gina jiki ba su isa ba. Saka idanu lokacin krausen kuma daidaita shawarwarin sarrafa zafin jiki zuwa manufofin girke-girke.

• Don madaidaicin ales: rungumi kveik mai zafi mai zafi kusa da babban ƙarshen kewayon zafin jiki na WLP518.
• Don mafi tsabta giya: fermenting a 77-95 ° F yana da kariya; tsaya kusa da 68°F kuma yi amfani da madaidaicin ƙimar ƙira.
• Koyaushe saka idanu akan iskar oxygen, abubuwan da ake buƙata na gina jiki, da krausen don dacewa da zafin jiki da aka zaɓa.

Mafi kyawun salon giya don sha tare da wannan iri

WLP518 cikakke ne don ales na gaba, inda yisti ke haɓaka ɗanɗanon hop. IPA na Amurka da Hazy/Juicy IPA sun dace. Yisti yana ba da fermentation mai tsabta da ƙamshi masu haske, haɓaka citrus da bayanin kula na wurare masu zafi.

WLP518 kodadde ale babban zaɓi ne don sha na yau da kullun. Yana buƙatar ƙaramin lissafin malt da ƙarin ƙarin hop. Wannan hanya tana nuna tsaka-tsakin yisti, wanda ke haifar da kintsattse, kodan daɗaɗɗen alewar abin sha tare da bayyanannun daɗin ɗanɗano.

Ga waɗanda ke darajar saurin gudu, kveik IPAs da IPAs biyu sune kyakkyawan zaɓi. Yisti yayi sauri a yanayin zafi mai zafi. Wannan ya sa ya zama manufa don shayar da giya na hoppy da sauri, babban dalilin da ya sa ya fi so ga West Coast da IPAs irin na Amurka.

WLP518 kuma yana aiki da kyau don giya mara kyau. Blonde ale da ja ale sun nuna dabarar ɗanɗanon malt. Matsakaicin-zuwa-high na yisti yawo yana taimakawa wajen samun haske. Porter da stout suma suna amfana, suna goyan bayan gasasshen abinci da cakulan ba tare da ƙara phenols masu yaji ba.

Ga masu shayarwa tare da iyakantaccen sarrafa zafin jiki, WLP518 zaɓi ne mai aminci. Haƙurin sa don yanayin zafi mai girma da tsaftataccen bayanin martaba ya sa ya zama cikakke ga waɗanda ke neman daidaitaccen furcin hop. White Labs ya ma yi amfani da shi a wurin yin burodi da gwajin dafa abinci, yana nuna iyawar sa.

Masu yin gasa sukan yi amfani da WLP518 don samun lambobin yabo a cikin nau'ikan da aka mayar da hankali kan hop. IPA mai samun lambar yabo ta Yammacin Tekun Yamma da aka haɗe da wannan yisti shaida ce ta ƙarfinsa a cikin babban hop, ƙananan giya. Ga masu aikin gida, fara da IPA ko kodadde ale sannan kuyi gwaji tare da wasu salo.

• IPA na Amurka - yana nuna ƙamshin hop da haushi
• Hazy/Juicy IPA - yana jaddada m hop esters
• IPA sau biyu - yana goyan bayan manyan lodin hop da tsaftataccen fermentation
• Pale Ale - yana nuna madaidaicin malt da tsaftar hop
• Blonde Ale - zane mai sauƙi don tsabtace yisti
• Red Ale, Porter, Stout - sassauƙa don duhu malts da tsabta

Bayanin dandano da bayanin kula

Bayanan dandano na WLP518 ya dogara ne akan zuma mai laushi da malt mai laushi. Wadannan dadin dandano suna rufe da kasancewar hop. Bayanan gwajin farin Labs yana bayyana tsaftataccen haki tare da ƙarancin gudummuwar phenolic. Wannan yana nufin malt da hop dandano mamaye dandano.

Bayanan ɗanɗano Opshaug kveik suna nuna taƙaitaccen bayanin martabar ester a cikin yanayin zafi daban-daban. A yanayin zafi mai zafi har zuwa 95°F (35°C), nau'in yana yin zafi da sauri kuma ya kasance a sarari. Yanayin sanyi, kusa da 68°F (20°C), yana haifar da tsaftataccen tsafta mai kama da lager. Wannan ya faru ne saboda ƙarancin esters da ƙaran bayanan hatsi.

Kwatancen Lab yana nuna ƙananan samar da acetaldehyde a 20 ° C idan aka kwatanta da mai fafatawa na kowa. Wannan raguwa yana rage girman bayanin kula-kore-apple. Sakamakon haka, zumar kveik da abubuwan gani mai tsafta na bready sun zama mafi fa'ida da kwanciyar hankali a cikin giyan da aka gama.

Wuraren dandanawa masu amfani:

• Yi tsammanin zuma a hankali da malt mai gurasa don dacewa da giya masu zuwa.
• Ƙananan clove ko phenolics na magani ya sa wannan kyakkyawan zaɓi ga ales da kodadde salon Amurka.
• Yi amfani da fermentations mai sanyaya don tsaftacewa, sakamako mai tsauri; zafi mai zafi yana saurin raguwa ba tare da ƙara muggan haruffa ba.

Gabaɗaya, Opshaug kveik ɗanɗano bayanin kula yana nuna ma'auni. Masu shayarwa da ke neman kyakkyawan hali mai tsabta na kveik za su sami isar da WLP518. Yana ba da ɗanɗano mai tsinkaya, abin sha wanda ke haɓaka zaɓin girke-girke ba tare da rufe su ba.

Amfani da WLP518 don pseudo-lagers da lagers mai sauri

WLP518 yana ba masu shayarwa damar cimma halaye masu kama da juna ba tare da dogon tsarin tsufa na sanyi ba. A cikin gwaje-gwajen White Labs, WLP518 da nau'in kveik mai fafatawa sun kammala girkin lager cikin ƙasa da makonni biyu a 68°F (20°C). Sakamakon ya kasance mai tsabta, ƙwaƙƙwaran haƙori waɗanda ke adawa da lagers na gargajiya amma a cikin ɗan ƙaramin lokaci.

Bayanan metabolite na Lab sun nuna WLP518 ya haifar da ƙarancin acetaldehyde a 20 ° C fiye da nau'in gasa. Ƙananan acetaldehyde yana ba da gudummawa ga mafi tsabta, ɗanɗano mai kama da lager. Wannan ya sa WLP518 ya zama kyakkyawan zaɓi don ƙirƙira pseudo-lagers ko gwaji tare da kveik lagers ƙarƙashin ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun lokaci.

Matsakaicin ƙira yana da mahimmanci fiye da yadda yawancin masu shayarwa suka sani. Gwaje-gwaje sun yi amfani da ƙimar mafi girma, kusa da sel miliyan 1.5/mL/°P, don cimma kyakkyawan bayanin martaba. Ƙananan rates, a kusa da 0.25 miliyan sel / ml / ° P, ya haifar da matakan acetaldehyde mafi girma ga nau'i biyu. Don fermentation na lager mai sauri tare da bayanin martaba na tsaka tsaki, yi nufin farar salon lager maimakon ƙaramin farar ale.

Don gudanar da aiki mai amfani, yi zafi na farko a kusa da 68°F (20°C) har sai aiki ya ragu. Sannan, yanayin sanyi bayan firamare don haɓaka haske da jin daɗin baki. Kula da nauyi kullum; WLP518 yawanci yana ƙarewa da sauri fiye da Saccharomyces pastorianus a ƙarƙashin yanayi iri ɗaya. Waɗannan nasihu na kveik lager suna taimakawa adana halayen malt mai laushi yayin da ke ɗan gajeren lokacin fermentation.

• Yi amfani da madaidaicin ƙimar filaye kusa da shawarwarin lager na gargajiya don ɗanɗano mai tsabta.
• Rike zafin hadi a tsaye a kusa da 68°F (20°C) don tsinkayar motsin motsi.
• Cold-yanayin bayan fermentation don inganta tsabta da jiki.

Ɗauki WLP518 don saurin fermentation na lager yana buɗe kofofin ga giya irin nau'in lager waɗanda aka yi akan tsarin lokaci. Masu shayarwa waɗanda ke amfani da waɗannan shawarwarin kveik lager na iya samun ƙwaƙƙwaran sakamako, abin sha tare da ƙarancin lokaci da aikin da ake iya faɗi.

Gilashin giyan zinare mai bayyananniyar tare da siraran kan kumfa da aka saita a gaban bangon blur. Karin bayani

Matsakaicin ƙima da sarrafa yisti

Daidaita ƙimar ƙimar WLP518 yana tasiri sosai ga dandano da saurin fermentation. White Labs R&D sun gano ƙananan adadin sel miliyan 0.25/mL/°P da babban adadin sel miliyan 1.5/mL/°P a cikin gwaji irin na lager. Ƙananan filaye sukan haifar da matakan acetaldehyde mafi girma, yayin da manyan filaye suka samar da bayanan martaba masu tsabta.

Ga waɗanda ke da niyyar ƙirƙirar ƙirƙira mai ƙirƙira, yi niyya ga ƙima mai ƙima don kveik mai kama da lambobin lager na gargajiya. Wannan hanyar tana goyan bayan esters masu tsafta yayin yin taki a yanayin zafi mai sanyi. Akasin haka, don dumi, ales mai sauri, ana ba da shawarar ƙimar ƙimar ale. Wannan zai haifar da sauri fermentation da brisk attenuation.

Bin ƙa'idodin ƙa'idar kveik yana da mahimmanci don farawa lafiya. Tabbatar da isasshen oxygenation na wort kafin fara da kuma samar da zinc da yisti na gina jiki idan ya cancanta. A cikin batches masu nauyi, yi la'akari da ciyar da iskar oxygen ko ƙara abubuwan gina jiki yayin farkon haifuwa don kula da lafiyar yisti.

Gudanar da yisti mai inganci WLP518 yana farawa da tsarin samfur. White Labs yana ba da zaɓuɓɓukan ruwa da na halitta. Idan kuna shirin farawa, bi umarnin masana'anta don adanawa da shayarwa don adana yuwuwar tantanin halitta da aiki.

• Auna ƙididdiga ta tantanin halitta don daidaito lokacin da ake niyya da ƙimar ƙima na kveik.
• Oxygenate don tallafawa fermentation mai sauri wanda WLP518 zaɓen ƙimar ƙirƙira ke motsawa.
• Yi amfani da kayan abinci mai gina jiki a cikin brew mai nauyi don gujewa makale ko matsananciyar fermentation.

Mayar da hankali kan krausen da sauke nauyi maimakon lokaci kadai. Gudanar da yisti WLP518 yana jaddada lura da ƙananan gyare-gyare, kamar gyare-gyaren zafin jiki ko ƙari na gina jiki, don tabbatar da ƙare mai tsabta da tsinkaya.

Jadawalin fermentation da aikin aikin rana mai amfani

Fara ranar shayarwar kveik tare da tsararren tsari da lokaci. Tabbatar da iskar oxygenation na wort, sanyaya shi zuwa yanayin zafi mai kyau, kuma shirya mai farawa idan ya cancanta. Don ales na yau da kullun, yi amfani da daidaitattun ƙimar ƙimar ale. Sanya fermenter tsakanin 77°-95°F (25°–35°C) don manne da ingantaccen jadawalin hadi na WLP518.

Yi tsammanin aikin fermentation mai sauri. Gudun aikin WLP518 galibi yana ganin fermentation na farko ya cika cikin kwanaki uku zuwa huɗu a mafi girman yanayin kveik. Saka idanu da nauyi yau da kullun don kama digo mai kaifi kuma ka guji yawan sarrafa giya.

• Oxygenate da wort sosai kafin fara fara.
• Pitch a ƙimar alewar da aka ba da shawarar don batch 5-gallon, ko haɓaka don babban nauyi.
• Yi rikodin nauyi kowane sa'o'i 24 yayin aiki kveik matakan fermentation na sauri.

Don tsarin ƙirƙira-lager, daidaita jadawalin fermentation WLP518. Yi nisa a mafi girman ƙima kuma ku yi taki kusa da 68°F (20°C). Gwajin White Labs da gwaje-gwajen gida suna nuna cikakken attenuation a cikin ƙasa da makonni biyu don nau'ikan nau'ikan nau'ikan lager yayin amfani da wannan aikin.

Bayan kai ƙarshen nauyi, yanayin don haɓaka tsabta da ɗanɗano mai laushi. Hadarin sanyi zuwa kusa da 38°F kafin kegging ko kwalban don inganta tsabta. Don manyan giya masu nauyi, shirya tsawaita kwandishan ko ciyar da abinci mai gina jiki yayin babban aiki don tallafawa aikin yisti mai lafiya.

1. Pre-brew: sanitize, shirya yisti, oxygenate wort.
2. Ranar Brew: sanyi don manufa, yisti mai farar fata, saita sarrafa zafin jiki.
3. Ferment: lura da nauyi yau da kullun, ƙanshin bayanin kula da lokacin krausen.
4. Yanayi: hadarin sanyi ko yanayin zafi da zarar FG ta tabbata.

Misali: Kveik IPA (5 gal) tare da OG 1.069 da FG 1.016 sun kai m nauyi cikin kwanaki biyar zuwa shida a ~78°F, sannan ya fado zuwa 38°F kafin kegging. Wannan tsarin aikin kveik na yau da kullun yana nuna yadda aikin WLP518 da waɗannan matakan fermentation na kveik ke ba da tsabta, IPA mai sha a cikin tsattsauran jadawali.

Mai girkin gemu yana zuga babban tukunyar tagulla a cikin gidan giya na katako na katako. Karin bayani

Haƙurin barasa da haɓakar ƙima

Farin Labs yana ƙimar WLP518 azaman babban nau'in jurewar barasa, tare da juriya na 15%. Wannan ya sa ya zama kyakkyawan zaɓi don babban ABV Brewing tare da kveik. Masu shayarwa na iya tura nauyin nauyi na asali da kyau sama da jeri na ale. Duk da haka, za su iya cimma karfi attenuation ta mutunta lafiyar yisti.

Don manyan ayyukan kveik, iskar oxygen da shirye-shiryen gina jiki suna da mahimmanci. Fitar da isasshen yisti mai lafiya da ƙara cikakken sinadari mai yisti a farkon yana rage damuwa. Wannan damuwa na iya haifar da fusel alcohols. Wasu masu shayarwa sun fi son ciyar da mataki-mataki ko kari na sukari don kiyaye matsakaicin matsa lamba na osmotic yayin girma mafi girma.

Yi tsammanin haɓaka mai ƙarfi a cikin manyan worts masu nauyi. Matsakaicin raguwa na WLP518 yana faɗuwa tsakanin 69% da 80% koda yayin da kuke kusanci manyan ƙarfi na ƙarshe. Bada ƙarin lokaci a cikin firamare da lokacin sanyi yana taimaka wa giya ya tsaftace abubuwan da ake amfani da su da kuma zagaye bayanin martaba.

Nasiha masu amfani sun haɗa da yin amfani da ƙimar ƙimar ƙima mai girma, oxygenating zuwa matakan nau'ikan nau'ikan giya don manyan giya, da tsara jadawalin daidaitawa mai tsayi. Kula da nauyi da ɗanɗano tsawon makonni yana ba da ƙarin haske game da lokacin da fermentation ya ƙare da gaske da lokacin da giya ya girma.

• Yi isasshen yisti don maƙasudin jurewar barasa WLP518.
• Yi amfani da kayan abinci mai gina jiki kuma la'akari da ciyarwar mataki don kveik babban nauyin nauyi.
• Ba da izinin tsawaita kwandishan don rage yawan barasa yayin bin WLP518 15% haƙuri.
• Aiwatar da yanayin sanyi da lokaci maimakon tilasta tara don inganta tsabta.

Aikace-aikace sun haɗa da ales na sarki, IPA biyu, da sauran ƙaƙƙarfan giya waɗanda ke amfana da sauri, mai tsabta. Lokacin da aka sarrafa shi yadda ya kamata, yin babban ABV tare da kveik yana haifar da giya tare da ƙarfi mai ƙarfi, ƙarancin ƙarfi, da haɓakar tsinkaya.

Kwatanta da sauran nau'ikan kveik da yisti na ale gama gari

Masu shayarwa sukan kwatanta WLP518 da sauran kveik don yanke shawarar wane nau'in ya dace da girke-girke. WLP518, wanda aka tallata azaman Opshaug, yana son zama mai tsabta fiye da yawancin nau'ikan kveik na Norwegian na gargajiya. Waɗannan nau'ikan nau'ikan gargajiya na iya zama POF + kuma suna haifar da phenolic ko bayanin kula waɗanda ke aiki da kyau a cikin gidan gona.

Lokacin da kuka kwatanta nau'ikan kveik, mayar da hankali kan yuwuwar ɗanɗanon phenolic da bayanan ester. Opshaug vs sauran kveik yana nuna ƙananan samar da phenol, yana sa WLP518 ya zama mafi kyawun wasa don IPAs na Amurka na gaba da kodadde. Anan, zane mai yisti mai tsaka tsaki yana taimakawa hops haske.

Gwajin Lab a 68°F (20°C) ya nuna WLP518 ya samar da ƙarancin acetaldehyde fiye da nau'in kveik mai fafatawa. Wannan bambance-bambance yana rage tasirin kore-apple a cikin sanyi mai sanyi. Wannan dalla-dalla yana da mahimmanci lokacin da kuke gwada WLP518 vs ale yisti a cikin girke-girke waɗanda ke daɗa kusa da yanayin yanayin ale.

Canjin yanayin zafi yana saita kveik da yawa baya. WLP518 yana jurewa har zuwa 95°F (35°C) yayin da ya kasance mai tsabta. Wannan jurewar zafi yana ba ku damar yin amfani da saurin kveik ba tare da ɓacin rai ba wanda wasu nau'ikan gidan gona ke bayarwa.

Flocculation da attenuation siffar mouthfeel da karshe nauyi. WLP518 yana ba da matsakaici-zuwa-high flocculation da 69%-80% attenuation. Waɗannan lambobin suna sanya shi a cikin rukunin attenuation iri ɗaya kamar yawancin yeasts na ale gama gari, yayin da fermentation kinetics na iya zama da sauri a mafi girma lokaci.

• Zaɓi WLP518 lokacin da kuke son saurin kveik da haƙurin zafi haɗe tare da tsaftataccen hali.
• Zaɓi wasu nau'ikan kveik idan kuna son phenolics na gidan gona ko bayanan martabar ester masu ƙarfin hali.
• Idan dole ne ku kwatanta WLP518 vs ale yisti, la'akari da cewa WLP518 ya haɗu da attenuation-kamar alewa tare da saurin fermentation na kveik da ƙarfin zafi.

Wannan kwatancen yana taimaka wa masu shayarwa su yanke shawarar wane yisti ya dace da girke-girke ba tare da zato ba. Opshaug vs sauran kveik yana ba da haske game da ciniki tsakanin tsafta da halayen rustic. Zaɓi zaɓin daidaitawa don salon burin burin da shirin fermentation.

Salon giya iri-iri a cikin tabarau daban-daban akan teburin katako na katako a cikin gidan gona na Norwegian. Karin bayani

Gasar Homebrew da misalan al'umma

Ƙungiyoyin gida sun ga karuwar sha'awa don misalan gida na WLP518. The White Street Brewers Guild a Wake Forest, NC, ya shirya taron yisti mai jigo. Duk shigarwar an haɗe su da WLP518. Brewers sun yi musayar girke-girke, bayanin kula, da bayanan fermentation bayan zuba.

Steve Hilla, injiniyan lantarki mai ritaya, ya ci zinare tare da IPA na gabar yamma. Nasararsa ta nuna ikon WLP518 don haɓaka halayen hop mai haske yayin kiyaye daidaito.

Girke-girke da aka raba sun haɗa da Kveik IPA na galan 5, tare da OG 1.069 da FG 1.016. ABV da aka annabta shine 6.96%, tare da raguwa a 76%. Tsarin fermentation ya ƙunshi ferment na 78°F na kwanaki shida, sannan ya yi karo zuwa 38°F kafin kegging.

Sakamakon mai amfani na Opshaug kveik daga samfuran kulab ɗin sun ci gaba da nuna ingantaccen aiki. Brewers sun yaba da tsaftataccen fermentation da daidaiton attenuation a fadin salo daban-daban. Wannan daidaito ya ƙarfafa ƙarin gwaji, daga hoppy IPAs zuwa malty alkama da launin ruwan kasa ales.

Yawancin masu aikin gida sun fi son WLP518 akan sauran nau'ikan. Ɗaya daga cikin masu sana'a ya lura sun fi son sigar kveik fiye da yisti na London Fog na yau da kullun don girke-girke iri ɗaya. Waɗannan gogewa sun yi daidai da fa'idar sakamakon mai amfani na Opshaug kveik da aka tattauna a cikin taron tattaunawa da haɗuwa.

Gwajin al'umma ya tsawaita amfani da WLP518 fiye da IPAs. Abubuwan shiga sun haɗa da amber ales, giyan alkama, da pales. Alkalai sun yaba da tsayuwar ’ya’yan itace da hana esters a cikin giyan WLP518 da suka sami lambar yabo yayin dandana yanki.

Kungiyoyi suna amfani da nasara tare da rashi don daidaita fasahohi. Sauƙaƙen rajistan ayyukan da ke ba da cikakken bayani game da ƙimar farar, yanayi, da lokaci suna taimakawa kwafin nasara. Wannan bayanan gama gari yana sanar da dabarun gasar WLP518 na gaba kuma yana ƙarfafa sabbin misalan gida.

Shirya matsala gama gari tare da WLP518

Lokacin magance matsalar WLP518, matakin farko shine tantance ƙimar farar. Ƙarƙashin ƙima na iya haifar da acetaldehyde, wanda aka fi sani da dandanon apple kore a cikin giya. Binciken White Labs ya nuna cewa haɓaka ƙimar ƙarar ƙarar yana rage wannan ƙarancin dandano. Don ales na yau da kullun, ana ba da shawarar yin amfani da fakiti ko fakiti biyu. A cikin mahalli masu sanyaya haki, yin amfani da ƙimar ƙima irin na lager na iya taimakawa rage al'amuran fermentation na kveik da rage ƙarancin dandano daga WLP518.

Fast da m fermentation iya haifar da krausen busa-kashe ko makale nauyi idan yisti ne karkashin danniya. Yana da mahimmanci don tabbatar da iskar oxygen mai kyau a lokacin farawar kuma don ƙara kayan abinci mai yisti idan ya cancanta. Don sarrafa krausen, yi la'akari da yin amfani da bututu mai cirewa ko ƙara sararin kai na fermenter. Kula da nauyi da zafin jiki a hankali yana ba da izinin shiga cikin gaggawa don hana fermentation daga tsayawa.

Esters masu zafin jiki na iya ba da ɗanɗano mai zafi ko 'ya'yan itace gaba, wanda ƙila ba kyawawa bane. Idan esters matsala ce, fermenting a ƙananan ƙarshen kewayon zafin nau'in na iya taimakawa. Cold-crashing bayan fermentation yana taimakawa wajen ƙarfafa bayanin martaba kuma yana rage hasashe na esters masu zafi-yisti, na kowa a cikin al'amurran fermentation na kveik.

Tsara da daidaitawa na iya bambanta dangane da salon giya. WLP518 yana nuna matsakaici-zuwa-high flocculation, yin sanyi-kwadi na kwanaki da yawa da amfani. Don ƙarin haske, ana iya amfani da wakilai na tara kuɗi ko tsawaita balaga don magance cizon ɗanɗano daga yisti a cikin dakatarwa.

Giya masu nauyi suna cikin haɗarin haɓaka ƙauye-kamar manyan barasa saboda damuwa da yisti. Don rage wannan, tabbatar da isasshen oxygenation da ƙari na gina jiki a farkon. Yi la'akari da ciyarwar mataki-mataki ko matakan haɓaka oxygen, kuma ba da izini don daidaitawa mai tsawo don ba da damar mahaɗan mahaɗan su daidaita. Waɗannan matakan suna da mahimmanci don magance matsalolin kveik da ke da alaƙa da manyan giya.

• Haɓaka ƙima don rage acetaldehyde da sauran bayanan da aka kashe na farko.
• Oxygenate da na gina jiki-kashi a farar don hana danniya da rashin attenuation.
• Yi amfani da bututun busa ko ƙarin sarari don sarrafa krausen yayin saurin haifuwa.
• Mai sanyaya ferment ko sanyi-hadari don horar da esters maras so.
• Yanayin sanyi ko amfani da tara kuɗi don mafi ƙarancin giya da mafi kyawun daidaita yisti.

Aiwatar da waɗannan matakai masu amfani na iya magance matsalolin gama gari na WLP518 yadda ya kamata. Suna mai da hankali kan matsalolin fermentation na kveik, suna rage abubuwan dandano daga WLP518, kuma suna ba da mafita don yanayin shayarwa iri-iri.

Kammalawa

Farin Labs WLP518 Opshaug Kveik Ale Yisti yana ba da ƙayyadaddun gauraya na sauri, tsabta, da ƙarfi. Yana zafi da sauri a yanayin zafi kuma yana kasancewa mai tsabta a yanayin sanyi mai sanyi. Wannan ya sa ya zama kyakkyawan zaɓi ga hop-forward ales da waɗanda ke neman sakamakon-lager. Ƙarshen WLP518 ita ce ta daidaita halayen kveik na al'ada na Norwegian tare da tsinkayar zamani.

Don aiki mai amfani, yi amfani da WLP518 lokacin da saurin yana da mahimmanci ko sarrafa zafin jiki ya iyakance. Don tsabta mai kama da lager, tabbatar da ƙididdigar sel lafiya, iskar oxygen mai kyau, da taki a kusa da 68°F. Giya-girma masu nauyi suna buƙatar kulawa da abinci mai gina jiki a hankali da kuma ciyar da matakai; Haƙuri mai girma na yisti da attenuation ya sa irin waɗannan giya suna yiwuwa tare da kulawa mai kyau.

Takaitaccen bayanin Opshaug kveik yana jaddada ƙarfinsa: saurin fermentation, matsakaita-zuwa-high flocculation, da ingantaccen bayanin martaba mai kyau ga IPAs da kodadde ales. Gwaje-gwajen Brewing da gwajin farin Labs sun tabbatar da kyakkyawan sakamako na metabolite. Wannan yana ƙarfafa hukuncin kveik na White Labs a matsayin abin dogaro ga duka gasa da shayarwa ta yau da kullun. Idan kuna mamakin ko yakamata kuyi amfani da WLP518, amsar ita ce ee. Yana da manufa ga waɗanda ke neman gudu, sassauƙa, da tushe mai tsabta don hops ko gwaje-gwaje kamar lager.

Karin Karatu

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

• Gishiri mai Haɗi tare da Yisti na Mangrove Jack's M10 Workhorse Yeast
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