Gishiri mai Haihuwa tare da Farin Labs WLP590 Faransa Saison Ale Yisti

Gilashin carboy na giya na Saison mai fermenting akan benci na katako na katako. Karin bayani

Fermenting tare da WLP590 yana haifar da fermentation mai rai da phenolics daban-daban. Homebrewers sun ba da rahoton samuwar krausen cikin sauri a cikin rana ta farko da bushewa sosai. Abubuwan dandano sukan haɗa da pear, mandarin, fashe barkono, da ayaba mai haske. Yisti shine POF + da STA1 tabbatacce, wanda zai iya tasiri ga haifuwa da lokutan sanyi.

Canjin yanayin zafi yana da fa'ida mai mahimmanci. Matsayin da aka ba da shawarar shine 68°-85°F (20°–30°C). Beer-Analytics yana nuna mafi kyawun kewayon zafin jiki na 69.8-75.2°F. Masu shayarwa sukan yi tsalle cikin ra'ayin mazan jiya kuma suna ba da damar haɓaka yanayin zafi mai sarrafawa. Wannan yana taimakawa wajen haɓaka ɗanɗanon yaji da 'ya'yan itace ba tare da gabatar da bayanin kula ba.

Key Takeaways

• Ana siyar da WLP590 azaman Farar Labs WLP590 Faransanci Saison Ale Yisti tare da babban haɓakawa da matsakaicin yawo.
• Fermenting WLP590 yawanci yana samar da phenolics barkono da esters na 'ya'yan itace tare da bushewa mai bushewa.
• Nauyin shine STA1 tabbatacce; yin taka tsantsan tare da kwandishan kwalba da gauraye fermentations.
• Madaidaicin fermentation yana zaune a cikin kewayon 68°-85°F, tare da masu shayarwa da yawa sun gwammace matsakaicin 70°-75°F.
• Bayanan kula na bita na WLP590 sau da yawa suna kwatanta shi da Wyeast 3711 don tsaurin ra'ayi, tsaftataccen tsafta a cikin gidan gona.

Bayanin Farar Labs WLP590 Faransa Saison Ale Yisti

WLP590 shine ainihin yisti na faransanci saison ale, wanda aka sani da haske, bushewar bushewa da bayanin kula na 'ya'yan itace. Ya fi so a tsakanin masu sana'a don saisons, farmhouse ales, da witbiers. Suna neman pear, apple, da fashe-fashe barkono.

Bayanan fasaha don WLP590 sun haɗa da babban attenuation, matsakaicin flocculation, da babban jurewar barasa. White Labs yana ba da rahoton raguwa tsakanin 78%-85% tare da kewayon fermentation na 68°-85°F (20°-30°C). Beer-Analytics yana lura da nau'in ruwa da matsakaicin raguwa kusa da 81% don batches masu amfani.

Bayanan kula na aikin girki suna ba da haske mai ƙarfi da kuma bayanin martaba mai tsabta amma bayyananne. Masu shayarwa na gida suna kwatanta WLP590 zuwa Wyeast 3711 don saurin gudu da bushewa, yayin da suke riƙe da takamaiman halin Faransanci. Sakamakon STA1 QC na wannan nau'in yana da kyau, yana haifar da saccharification mai ƙarfi da bushewa sosai.

• Yawan amfani: Saisons irin na Faransanci, ales na gidan gona, witbiers na Belgium.
• Halaye masu mahimmanci: pear da apple esters, peppery phenolics, bushewar bushewa.
• Tukwici na kulawa: farar lafiya yisti, saka idanu zafin jiki, sa ran fermentation mai aiki.

Wannan bayyani na WLP590 yana taimakawa masu shayarwa wajen daidaita zaɓin yisti tare da burin girke-girke. Yin bita na White Labs saison yisti hali da WLP590 ƙayyadaddun bayanai kafin yin sha yana rage girman abubuwan mamaki. Yana goyan bayan tabbataccen sakamako a cikin saison da giya na gidan gona.

Bayanin dandano da ƙanshi na WLP590

White Labs WLP590 cikakke ne don ales na gidan gona irin na Faransa, tare da ƙamshin yisti bayyananne. Bayanan ɗanɗano sau da yawa suna ambaton pear da esters apple waɗanda suke haske akan hanci. Masu shayarwa kuma suna ba da rahoto game da yanayin fashe barkono mai ƙarfi, suna ƙara ƙashin baya mai yaji don ƙarancin lissafin malt.

Dadin WLP590 akan ɓangarorin yana fasalta esters 'ya'yan itace masu laushi da phenolics na yaji. Wasu batches na iya samun ƙarancin ayaba ko bubblegum taɓawa, amma waɗannan bayanan suna na biyu zuwa abubuwan barkono da citrusy. Ma'auni yana tabbatar da cewa giyar tana da kintsattse kuma ana sha, yayin da take kiyaye sarƙar gidan gona.

Bayanan ɗanɗano na gida da na gida don saisons da aka haɗe tare da WLP590 sun haɗa da kamshin mandarin da barkono baƙi. Ƙaramar bayanin barasa mai zafi zai iya bayyana a cikin ƙaramin giya, yawanci yana raguwa bayan daidaitawa. Samar da Glycerol yana ƙara ƙarin jin daɗin baki, duk da bushewar ƙarewa.

Masu shayarwa da ke neman kyawawan halayen gidan gona na Faransa na iya dogaro da ra'ayin yisti na pear apple fashe barkono. Daidaita zaƙi malt da hopping don barin saison yisti ƙamshin da dandano WLP590 su tsaya. Ta wannan hanyar, ba a rufe fuskokin esters masu laushi da kayan yaji.

Ayyukan Fermentation da Attenuation

WLP590 yana ba da ingantaccen aikin haifuwa, tare da raguwa daga 78% zuwa 85%. Wannan kewayon yana haifar da bushewa sosai, wanda ya dace don gidan gona na gargajiya da salon saison. Masu shayarwa sukan yi nufin wannan matakin bushewa.

Bayanan Lab da martanin masu sana'a sun daidaita kan matsakaicin raguwar 81.0%. Wannan yana tabbatar da suna WLP590 don babban attenuation. Yi tsammanin matsakaicin yawo, barin ɗan yisti a cikin dakatarwa amma yana fayyace kan lokaci.

Nazarin yanayin yana nuna saurin haifuwa. A wani misali, fermentation ya fara a bayyane kusan awanni 12. Kusan sa'o'i 21, krausen da aka furta ya samo asali. Yisti ya cinye dextrose da kyau yadda ya kamata, yana kaiwa ga ƙarfin ƙarshe kusa da 1.002 kuma yana samar da kusan 6.8% ABV.

Masu shayarwa da ke da niyyar siffanta ester da bayanan martaba sukan yi tsalle a gefe. Suna ƙyale yanayin zafi ya tashi a lokacin fermentation mai aiki. Wannan hanyar tana ba da damar yanayin ƙarfin yisti don fitar da bushewa yayin sarrafa ƙarfin ƙanshi.

• Attenuation: gabaɗaya 78% -85% tare da rahotanni gama gari kusa da 81.0%.
• Gudun fermentation: saurin farawa da krausen mai ƙarfi a cikin rana ɗaya.
• Tip mai fa'ida: ƙananan farar da haɓakar zafin jiki yana taimakawa sarrafa esters da phenolics.

Lab na kimiyya tare da fermenting Saison yiast jirgin ruwa da gilashin gilashi. Karin bayani

Yanayin Zazzabi da Sarrafa Haɗi

Farar Labs yana nuna kewayon zafin jiki mai faɗi don WLP590, daga 68°-85°F (20°-30°C). Wannan kewayon yana ba da haske game da daidaitawar nau'in don ales na gidan gonaki. Ƙarshen ƙarshen wannan kewayon yana haɓaka ɗanɗanon phenolic da barkono, yayin da ƙananan ƙarshen yana kiyaye esters.

Beer-Analytics yana ba da shawarar takamaiman kewayon zafin jiki don fermenting saisons, a kusa da 21–24°C (69.8–75.2°F). Kasancewa a cikin wannan kewayon yana taimakawa adana ɗanɗanon 'ya'yan itace ba tare da gabatar da mahaɗai masu kamshi ba. Yawancin masu sana'a masu sana'a sunyi la'akari da wannan kewayon manufa don cimma daidaito da sha.

Hanyar da ta dace ta ƙunshi juzu'i a 23 ° C sannan a hankali ƙara yawan zafin jiki. Fara a 20 ° C, sa'an nan kuma tayar da shi a hankali zuwa 22 ° C, 24 ° C, da 26 ° C a cikin kwanaki da yawa. Wannan hanyar tana haɓaka farawa mai ƙarfi da ƙare mai tsabta. Hakanan yana taimakawa wajen gujewa samar da sulfur ko fusel ta hanyar ƙara yawan zafin jiki a hankali.

Sarrafa yawan zafin jiki yayin duka biyun fermentation da sanyaya yana da mahimmanci ga WLP590. Yi amfani da ɗakin haki ko jaket don sarrafa canjin yanayin zafi. Kula da nauyi da ƙamshi yayin da kuke daidaita yanayin zafi don jagorantar yisti zuwa bayanin martaba da ake so.

• Farawa: farar ƙasa kusa da 20-23 ° C don tabbatar da lokacin rashin lafiya da farawa mai iya faɗi.
• Tsakanin ferment: tada sannu a hankali a cikin matakan 1-2°C don ƙara ƙarfin halin yaji da barkono.
• Ƙarshe: riƙe dumi ɗan gajeren lokaci don isa ƙarshen nauyi, sannan ku yi sanyi don sanyaya.

Sannu a hankali ƙara zafin saison mai fermenting sau da yawa yana haɓaka halayen giya yayin da rage ƙarancin dandano. Da zarar fermentation ya kusanci ƙarshen nauyi, sanyin haɗari da sanyaya suna taimakawa daidaita dandano da fayyace giya. Kula da yanayin zafi, dandana akai-akai, kuma daidaita yanayin zafin jiki don WLP590 don daidaitawa tare da burin salon ku.

Haƙurin Barasa da Babban-ABV Saisons

Farin Labs suna ƙimar haƙurin barasa WLP590 azaman Babban Babban (15%+). Wannan ya sa ya zama kyakkyawan zaɓi don kera manyan saisons da ninki biyu. Ƙarfin nau'in na bunƙasa a cikin mahalli mai yawan barasa ya bambanta shi da yawancin yisti da ke faɗuwa a ƙarƙashin irin waɗannan yanayi.

Don cikakkun bayanai, koma zuwa ɗakunan gwaje-gwaje da marufi na kowane vial ko al'ada. Beer-Analytics yana nuna ƙarin jurewar barasa mai ra'ayin mazan jiya. Bayanai na attenuation na ainihi, a gefe guda, yana ba da ƙarin haske game da abin da ke faruwa a lokacin fermentation.

Masu sana'a masu sana'a sun sami nasarar tura WLP590 zuwa matakan barasa masu ƙarfi. Rukunin gidan gona da aka rubuta ya sami ABV na kusan 6.8% tare da nauyi na ƙarshe kusa da 1.002. Wasu masu ɗanɗano sun lura da gefen barasa mai zafi a mafi girman ƙarfi, wanda ya ɗanɗana tare da makonni na kwantar da hankali.

Matsayin STA1 shine mabuɗin don tsawaita haɓakawa. Babban ikon diastaticus na yisti yana ba shi damar rushe hadadden sukari. Wannan yana ba da damar haɓaka mai zurfi da mafi girma ABV, har ma tare da adjuncts ko dabaru masu tsayi waɗanda ke haɓaka dextrins masu ƙima.

• Bincika ƙayyadaddun ƙayyadaddun lab da bayanai da yawa kafin yin shirin yin girki mai nauyi.
• Yi amfani da ƙimar ƙima mai lafiya da iskar oxygen don tallafawa fermentation a babban nauyi.
• Shirya ƙarin lokacin kwantar da hankali don barin fusel alcohols da bayanin kula mai ƙarfi su yi laushi.

Yawo, Tsara, da Kwandishan

Farin Labs ya rarraba WLP590 a matsayin matsakaicin nau'in flocculation. Beer-Analytics kuma ya lura da wannan sifa. Wannan yana nufin ƙwayoyin yisti suna daidaitawa a matsakaicin taki. Sakamakon haka, giyar da aka haɗe tare da WLP590 na iya riƙe ɗan hazo bayan fermentation.

Don cimma giya mai haske, ana iya ɗaukar matakai masu amfani da yawa. Yin faɗuwar giya zuwa kusa da 5 ° C yana taimakawa ƙarin yisti ya daidaita. Ƙara wakili na tara kamar Biofine Clear bayan wannan tsari na iya ƙara haske. Wannan hanyar tana adana ɗanɗanon ɗanɗanon saison ba tare da cire su ba.

Wani binciken da aka yi ya nuna tasirin wannan hanyar. An fayyace giya mai hazo na orange bayan haifuwar farko. An sanyaya shi zuwa 5°C kuma an ƙara Biofine Clear. Ci gaba da sanyaya a 1 ° C kafin kegging ya haifar da ingantaccen tsabta da kwanciyar hankali.

Idan kuna nufin bayyanar da aka goge, la'akari da sanyaya WLP590. Yin sanyi-sanyi giya yana taimakawa wajen tabbatar da kek ɗin yisti kuma yana rage hazo mai sanyi. Sanya WLP590 a yanayin firiji na kwanaki da yawa zuwa makonni na iya haifar da ingantaccen samfurin ƙarshe.

• Yi tsammanin daidaitawa matsakaici tare da flocculation WLP590.
• Don share yisti saison, haɗa haɗarin sanyi da mai bayyanawa.
• Sanya WLP590 a ƙananan zafin jiki yana inganta kwanciyar hankali da haske.

Ka tuna, babban haɓakar WLP590 na iya haifar da ƙarancin ƙarancin ƙarfi na ƙarshe. Bayan kwantar da hankali da kuma tarar da ta dace, yawancin masu shayarwa suna samun tsayayyen tsabta. Giyar tana riƙe da yanayin bushewa, barkono, da ɗanɗanon 'ya'yan itace irin na saisons.

Kusa da giya Saison zinare mai hazaka yana nuna yawo yisti. Karin bayani

STA1 Mahimmanci da La'akarin Diastaticus

White Labs rahoton WLP590 STA1 tabbatacce, yana nuna ayyukan glucoamylase. Wannan enzyme na iya canza dextrins zuwa masu ciwon sukari. Masu shayarwa yakamata suyi la'akari da wannan lokacin da suke neman takamaiman nauyi na ƙarshe.

Gwaji mai zaman kansa da bayanin martabar Beer-Analytics yana bayyana gaurayawan sakamako. Hanya mafi aminci don tsara girke-girke da sarrafa cellar ita ce bincika sakamakon QC na White Labs.

A matsayin yisti na diasaticus, WLP590 na iya haƙar sukari waɗanda yawancin nau'ikan gama gari ke rasa. Wannan yanayin yana ƙara haɗarin haɓakawa fiye da kima idan akwai ƙarin sauƙi masu sauƙi a lokacin daidaitawa.

Masu shayarwa na duniya sun tabbatar da halin WLP590 na diastaticus da matsayin POF+. Wannan haɗin zai iya haifar da ƙananan ƙarancin ƙarancin ƙarfi lokacin da aka ƙara dextrose ko wasu masu sauƙi masu sauƙi.

Karɓar ingantaccen nau'in WLP590 STA1 yana buƙatar matakai na hankali. Sarrafa priming sugar, la'akari da pasteurization ga kunshin giya, da kuma sadaukar da kayan aiki suna da muhimmanci.

• Kula da nauyi a hankali yayin sanyaya.
• Ka guji ƙara yawan sukarin da ba da niyya ba lokacin shiryawa.
• Ware tushen yisti don hana kamuwa da cuta.

Ta hanyar ɗaukar waɗannan matakan kiyayewa, masu shayarwa za su iya amfani da sitaci na lalata halayen yisti don bushewar da ake so. Wannan yana rage haɗarin fermentation na biyu maras so.

Kiwon Lafiyar Yisti

Madaidaicin ƙimar ƙimar WLP590 shine maɓalli don hana jinkirin farawa da ɗanɗanon da ba'a so. White Labs yana ba da ƙididdiga mai ƙima. Yana daidaita lissafin tantanin halitta tare da girman tsari da nauyi na asali. Wannan yana da mahimmanci don tsara saisons, har ma don manyan girke-girke na OG.

Yawancin masu shayarwa sun zaɓi fara yisti WLP590 don al'adun ruwa. Ƙaramin farawa yana ƙara lambobin salula kuma yana rage lokacin jinkiri. Don giya sama da 1.070, mai farawa ko vials da yawa suna da mahimmanci don daidaiton sakamako, wanda ya zarce abin da jaka ɗaya zai iya bayarwa.

Ƙarfin yisti a cikin saisons ya dogara da ingantaccen iskar oxygen da sarrafa zafin jiki a farar. Tabbatar cewa wort yana da iska sosai kafin ƙara yisti. Nufin zafin zafi wanda ya fi dacewa ga iri. Kwayoyin lafiya suna yin taki yadda ya kamata, suna kaiwa ga nauyi na ƙarshe da sauri.

• Lokacin amfani da mai farawa: worts sama da 1.060, manyan batches, ko lokacin da aka shirya sake amfani da yisti da aka girbe.
• Don saisons na ƙasan nauyi, sabon jaka ɗaya sau da yawa yakan isa, idan har kuna da iskar oxygen.
• Yi la'akari da yin mafari mai tasowa don babban saison ABV don gina ƙididdiga masu ƙarfi.

Nazarin al'amuran sun nuna cewa yayin da filayen jaka guda na iya yin nasara, sauye-sauye yana ƙaruwa ba tare da mafarin kuzari ba. Bincika iyawar tantanin halitta akai-akai tare da na'urar hangen nesa ko gwajin shuɗi mai sauƙi na methylene lokacin da daidaito yana da mahimmanci. Sabon yisti daga Farin Labs da kulawa da hankali suna da mahimmanci don kiyaye aiki.

Ayyuka na ƙarshe don kare ƙarfin yisti a cikin saisons sun haɗa da sake yin ruwa idan ya cancanta, guje wa girgizar zafi mai yawa, da yin faɗa a ƙimar WLP590 da aka ba da shawarar. Waɗannan matakan suna taimakawa rage damuwa akan al'ada. Suna goyan bayan tsayayyen attenuation da ci gaban dandano mai tsabta.

Kwatanta da Makamantan Saison Strains

Masu Brewers sukan kwatanta WLP590 da 3711 gefe da gefe don lura da bambance-bambance masu hankali. Farar Labs yana rarraba WLP590 azaman nau'in saison na Faransa a cikin jigon sa. Wannan rarrabuwa yana saita tsammanin abubuwan phenolic na barkono, esters masu 'ya'yan itace, da bushewar ƙarewa.

Bayanan filin daga Beer-Analytics sanya WLP590 a cikin nau'in saison irin na Faransa, wanda ya dace da kwatancen yisti na saison. A aikace, WLP590 yana yin zafi da sauri kuma yana tsaftacewa da kyau a yanayin zafi mafi girma. Wannan yana nuna halin da yawancin masu sana'a ke ba da rahoton Wyeast 3711.

Masu aikin gida waɗanda ke bin aikin sun ce kwatancen WLP590 da Wyeast 3711 yana nuna halaye masu ruɗi. Dukansu nau'ikan suna kaiwa ga babban attenuation kuma suna sadar da yaji, bayanin kula da phenolic tare da raƙuman jiki. Bambance-bambance suna bayyana a ma'aunin ester; WLP590 yana ɗan ɗan ɗan ɗanɗana ga barkono da 'ya'yan itace masu dabara a cikin dandanawa da yawa.

Lokacin da aka tara su da ƙarin nau'ikan nau'ikan nau'ikan Belgian ko hadaddun gaurayawan, WLP590 yana kiyaye bayanin martaba mai sauƙi, bushewa. Don kwatancen yisti na saison wannan yana da mahimmanci: zaɓi WLP590 don yanayin yanayin saison na Faransanci, zaɓi nau'ikan gauraye ko nau'ikan Belgian don manyan esters masu 'ya'ya da wadatar bakin baki.

• Gudun fermentation: WLP590 da 3711 masu saurin samarwa ne, masu amfani ga gajerun jadawali na farko.
• Mayar da hankali ga dandano: Dukansu suna ba da barkono mai yaji da bayanin kula na 'ya'yan itace citrus; WLP590 na iya nuna ƙarar barkono.
• Ƙarshe bushewa: Babban attenuation a cikin duka samar da bushe sosai ya gama da kyau ga ales farmhouse.

Ga masu shayarwa da ke yanke hukunci tsakanin WLP590 da 3711, la'akari da burin ku. Idan kuna son saison faransa madaidaiciya tare da bushewar bushewa da barkono, WLP590 yayi daidai da kyau. Idan kuna neman ɗan bambance-bambance a cikin maganganun ester, yi ƙaramin tsaga. Wannan zai ba ku damar kiyaye kwatancen Wyeast 3711 a cikin takamaiman yanayin wort da fermentation.

Duban microscope yana kwatanta yankunan yisti biyu na Saison gefe da gefe. Karin bayani

Gina girke-girke tare da WLP590 don Saison da Farmhouse Ales

Fara da saita attenuation manufa da kuma bakin. WLP590 girke-girke sun yi fice tare da matsakaicin mash huta haifuwa. Don bushewar saison, ƙara pilsner malt kuma ƙara dextrose. Wannan yana tura attenuation. Don ƙarin jiki, ƙara Munich ko hatsi mai laushi don laushi.

Yi amfani da wannan tsarin hatsi azaman jagora don lissafin hatsi na gidan gonar ku. Nufin 50-60% Pilsner Malt, 8-12% alkama don riƙe kai, da 6-10% Munich ko Vienna don zurfin. Ƙara ƙananan adadin Caramunich ko irin wannan crystal don bayanin kula na caramel mai haske. Kiyaye malt na musamman ƙasa da 10% don barin halin yisti ya haskaka.

• Pilsner Malt: 55% don haske, kashin baya.
• Gladfield Ale ko kodadde malt: 10-15% don masu ciwon sukari da bakin ciki.
• Alkama: 8-12% don kumfa da hazo.
• Munich: 6-9% don ƙara wadatar malt.
• Caramunich III: 2-3% a matsayin lafazin daidaitawa.
• Dextrose: 8-12% idan aka yi niyya mai girma attenuation.

Bi yanayin zafi kusa da 149-150F (65°C) na tsawon mintuna 60 don samar da ma'auni mai daidaituwa. Wannan hanyar tana nuna nau'ikan girke-girke na yau da kullun kuma suna goyan bayan daidaitaccen attenuation tare da saison girke-girke WLP590 yisti hali. Daidaita mash idan kuna buƙatar ƙarin dextrins don jin bakin ciki.

Zaɓin hop ya kamata ya kasance mai sauƙi. Yi amfani da nau'ikan yanki kamar Willamette ko Wakatu don ƙamshi da 'ya'yan itace. Yi la'akari da ƙari na farko-wort na hop mai tsabta kamar Pacific Jade don bayanin martaba mai ɗaci. Abubuwan da aka ƙara a ƙarshen wuta za su adana ƙamshi ba tare da lulluɓe phenolics na yaji daga yisti ba.

Sanya yisti mai lafiya a kusan sel miliyan 1.0-1.5 a kowace millilita kowace digiri Plato don ales lokacin da ba a yi amfani da mai farawa ba. Don ƙarin kuɗin hatsi ko mafi girman batches na nauyi, gina mafari don kula da kuzarin fermentation. Dumi-dumi da ramp ɗin sarrafawa zuwa tsakiyar 70s°F yana ƙarfafa esters na barkono da phenolics na girke-girke na WLP590.

Haɗe-haɗe kamar hay, bawon lemu, ko kayan yaji mai haske na iya ƙara ƙarancin gidan gona lokacin amfani da shi kaɗan. Ƙara m adjuncts a lokacin aiki mai ƙarfi ko a cikin lokacin sanyaya don guje wa ƙaƙƙarfan bayanan ganyayyaki. Yi la'akari da priming tare da ƙaramin adadin dextrose idan kuna son ƙarewa ba tare da saura zaki ba.

Bayanan martaba na ruwa yana da mahimmanci. Maƙasudin matsakaicin calcium tare da daidaitattun ma'auni na sulfate-to-chloride; don tsarin salon Saint Sophie, bayanin martaba na gaba-gaba yana jaddada bushewa, yayin da chloride mafi girma yana goyan bayan cikawa. Daidaita bisa ga lissafin hatsin gidan gonar ku da ma'aunin dandano da ake so.

Gwada ƙananan batches na matukin jirgi kafin haɓaka sama. Yi rikodin mash temps, ƙimar farauta, da hawan haƙori. Yawancin cin nasarar saison girke-girke WLP590 masu shayarwa sun lura cewa tweaks masu hankali a cikin lissafin hatsi da lokacin zafin jiki suna haifar da canje-canje masu ban mamaki a cikin yaji, 'ya'yan itace, da haɓakar ƙarshe.

Jadawalin Haki na Duniya na Gaskiya da Bayanan Nazarin Harka

Wannan binciken shari'ar WLP590 ya rubuta wanda Saint Sophie Saison ya yi a ranar 8/9/2019. An sanyaya wort zuwa 23 ° C kuma an shayar da shi ta hanyar fantsama. An jefa yisti a yanayin zafi ɗaya. An ga aikin a cikin sa'o'i 12, tare da krausen mai ƙarfi ta sa'o'i 21.

A cikin sa'o'i 48, an daidaita yawan zafin jiki na fermenter zuwa 22 ° C. An ƙara Dextrose a cikin ruwan zãfi don kawo nauyi kusa da 1.020. Haɗin ya kasance mai ƙarfi, yana cinye sukarin da aka ƙara a cikin kwanaki.

Da awanni 72, an saita zafin dakin zuwa 24°C. Kusan sa'o'i 120, an ƙara yawan zafin jiki zuwa 26 ° C don taimakawa wajen ƙarewa da ragewa. A ranar 19/9/19, nauyin nauyi ya daidaita, wanda ya haifar da raguwa a cikin ɗakin fermentation zuwa 5 ° C.

Yanayin sanyi ya ci gaba, tare da faɗuwar giya a ƙasa da 5°C ta 22/9/19. An ci tarar abin sha kuma an sanyaya shi zuwa 1 ° C don ƙarin bayani. Kegging ya faru ne a ranar 27/9/19, tare da ƙarfin ƙarshe na 1.002 da ABV kusan 6.8%.

Mahimman bayanai daga wannan jigon lokacin haifuwa na WLP590 yana nuna tashin hankali da wuri da saurin cin sukari. Yisti ya nuna ƙarfi mai ƙarfi, ya kai matuƙar nauyi a cikin mako guda.

• Ranar 0: Fita a 23°C, aikin bayyane ta sa'o'i 12.
• Ranar 2: Daidaita zuwa 22 ° C, ƙara dextrose a cikin ruwan zãfi.
• Ranar 3: Tashi zuwa 24 ° C don kula da aiki.
• Ranar 5: Tashi zuwa 26 ° C don tabbatar da kammalawa.
• Ranar 11-18: Crash zuwa 5 ° C, lafiya, sannan sanyi zuwa 1 ° C da keg a rana 20.

Masu shayarwa da ke bin log ɗin haƙiƙa na Saison za su sami wannan tsarin lokaci mai kima don tsara daidaita yanayin zafi da daidaitawa. Duban nauyi na yau da kullun da sanyayawar haɗari akan lokaci sun tabbatar da tsabta da kwanciyar hankali kafin marufi.

Matsalolin gama gari da Shirya matsala tare da WLP590

WLP590 na iya samar da busasshen ruwa, matuƙar ɓacin rai. Masu shayarwa waɗanda ke tsammanin cikakken jiki na iya fuskantar matsalolin yisti na saison lokacin da nauyi ya ragu fiye da yadda aka tsara. Idan giya ya ƙare bakin ciki, ɗaga zafin dusar ƙanƙara zuwa 154-158 ° F ko haɗa da dextrin malt don riƙe jiki.

Idan fermentation ya tsaya ko ja, duba ƙimar farar da lafiyar yisti kafin canza wasu masu canji. Ƙarƙashin ƙasa, yisti da ya ƙare, ko rashin isashshen iskar oxygen yawanci yana haifar da jinkirin farawa. Rehydrate ko mataki-fitch tare da lafiya mai farawa da saka idanu nauyi kullum.

Wasu kafofin lab suna lissafin matsakaicin haƙurin barasa don WLP590, don haka guje wa ɗaukar matsananciyar juriya na ethanol don manyan-OG batches. Kalli fermentation a cikin magudanar ruwa mai ƙarfi kuma ku kasance cikin shiri don ƙara kayan abinci mai gina jiki ko sake fitar da wani nau'i mai jurewa idan attenuation ya lalace.

STA1 positivity yana nufin al'amurran diastaticus mai yiwuwa ne, wanda zai iya zama matsala a cikin giya masu kwandishan. Hana magana ta hanyar kegging da tilasta-carbonating, pasteurizing barasa kwalabe, ko ƙididdige sauran abubuwan haifuwa sosai kafin a kwaba.

• Ya bushe sosai/rasasshe: tada zafin dusar ƙanƙara, ƙara dextrin malts, ko haɗe tare da ƙarancin lissafin hatsi.
• Sluggish fermentation: ƙara farar ƙima, oxygenate yadda ya kamata, amfani da sinadirai masu yisti, ko fara farawa.
• Barasa mai zafi ko bayanin kula mai ƙarfi a babban ABV: ba da izinin ƙarin kwandishan; yawancin masu shayarwa suna ba da rahoton cewa waɗannan sun shuɗe tsawon makonni zuwa watanni.
• Hadarin magana: guje wa priming tare da saura fermentables lokacin da akwai damuwa na STA1; yi la'akari da cirar kettle da haɗarin sanyi kafin marufi.

Don abubuwan dandano na phenolic ko barkono, sarrafa fermentation zazzabi ramp kuma kauce wa high wort oxygen bayan aiki fermentation fara. Sarrafa ɗumamawa na iya ɗaukar esters ba tare da turawa phenolics ba.

Lokacin tantancewa, kiyaye bayanan bayanan mash, lokacin farar, tushen yisti, da yanayin zafi. Hanyar dabara tana sauƙaƙe matsalar WLP590 kuma tana rage maimaita matsalolin yisti a cikin batches na gaba.

Amfani da WLP590 a cikin Gauraye da Tasirin Tasirin Brett

Kasuwannin fararen Labs WLP590 don gidan gona da salon saison, inda gaurayawan fermentation suka zama gama gari. Brewers sun zaɓi WLP590 tare da Brett don farawa mai tsafta, mai saurin gaske. Wannan shine kafin gabatar da Brettanomyces ko haɗawa da abubuwan da suka tsufa ganga.

WLP590's STA1 tabbataccen hali da halayen phenolic sun sa ya zama abokin haɗin gwiwa a cikin gaurayewar saison. A matsayin yisti na farko, WLP590 da sauri ya kai matsakaicin nauyi. Wannan yana haifar da tabbataccen tushe don tsufa na Brett, ba tare da cire duk dextrins masu ƙima ba.

Lokacin shirya dabarun haɗin gwiwa WLP590, lokaci da attenuation sune maɓalli. A cikin binciken shari'ar, giya ya yi zafi zuwa nauyi na ƙarshe tare da WLP590. Sannan, wani yanki ya karɓi al'adun kwalbar Brettanomyces bruxellensis don tsufa daban. Haɗewa bayan Brett maturation ya ƙara rikitarwa, yayin da ake kiyaye tsarin saison.

Tsaftace da kayan aiki daban suna da mahimmanci yayin aiki tare da Brett. Yi amfani da keɓaɓɓun tasoshin don aikin Brett kuma kiyaye tsaftataccen tsarin tsaftacewa. Wannan shi ne don guje wa gurɓacewar giciye a cikin al'adun gida ko gaurayawan fermentation saison batches.

• Pitch WLP590 azaman farkon fermenter don amintaccen abin dogaro.
• Inoculate Brett daga baya ko riƙe wani yanki don Brett tsufa don sarrafa ci gaban funk.
• Kula da nauyi da ɗanɗano kan tsawaita yanayin yanayi don bin hulɗa tsakanin nau'ikan.

Yi tsammanin tsawaita lokaci tare da gaurayawan ayyukan saison fermentation. Co-fermentation WLP590 na iya gama matakin farko yayin da Brett ya ci gaba da jinkirin ester da juyin halittar phenol. Wannan tsari yana ɗaukar watanni na kwantar da hankali. Daidaita tsammanin shekaru, tsabta, da ma'aunin dandano na ƙarshe.

Saye Mai Haɓakawa, Adana, da Zaɓuɓɓukan Kwayoyin Halitta

White Labs yana gano WLP590 a matsayin ainihin nau'in saison na Faransa. Hakanan suna ba da zaɓi na halitta WLP590 don masu shayarwa waɗanda ke neman ingantattun kayan aikin. Lokacin siyan WLP590, tabbatar da bincika jeri na yau da kullun da na halitta akan shafukan samfur. Wannan yana ba ku damar zaɓar tsarin da ya dace da shirye-shiryen ku.

Yisti mai ruwa ya zo tare da taga sabo. Yana da kyau a adana yisti saison a cikin firiji. Yi amfani da shi kafin ranar karewa da aka buga akan marufi. Idan an tsawaita lokacin jigilar kaya, saka idanu akan isarwa. Ajiye yisti a cikin firiji lokacin isowa don kula da yuwuwar sa.

Ga masu aikin gida, da yawa sun zaɓi ƙirƙirar mai farawa lokacin siyan WLP590, wanda ke da mahimmanci don haɓakar asali na asali. Mai farawa yana ƙara ƙidayar tantanin halitta kuma yana rage lokacin lag. Idan ba ku da sha'awar yin mafari, la'akari da yin odar ƙarin gwangwani ko adadi mai yawa don tabbatar da isassun ƙima.

Masu sana'a na kasuwanci dole ne su tabbatar da ingancin kuri'a da matsayin STA1 a matsayin wani ɓangare na dabarun sarrafa haɗarin su. Tabbatar da nau'in da duk wani aiki na diastaticus yana taimakawa hana abubuwan ban mamaki a cikin gaurayewar haki da shirye-shiryen ganga.

• Bincika jeri na farar Labs na duka biyun siyan WLP590 kuma ku sayi zaɓuɓɓukan kwayoyin halitta WLP590 kafin yin oda.
• Ajiye saison yisti a firiji; guje wa sauye-sauyen zafin jiki yayin tafiya da ajiya.
• Yi amfani da mafari ko filaye masu yawa don babban-OG ko manyan brews.

Lokacin da akwai tsofaffin fakiti, zaku iya ƙirƙirar mai farawa don farfado da ƙarfin yisti. Beer-Analytics yana ba da shawarar cewa nau'in ruwa yana fa'ida daga ajiyar sanyi da lokutan gubar masu ma'ana. Shirya siyayyar ku don daidaitawa da jadawalin aikin noman ku kuma ku guje wa ɓata lokaci na ƙarshe.

A ƙarshe, tuntuɓi ma'aunin ƙididdige ƙididdiga lokacin siyan WLP590 don yin nufin madaidaicin ƙididdigar tantanin halitta don girke-girke. Fitar da ya dace yana rage damuwa na yisti kuma yana goyan bayan fermentation mai tsafta, yana haifar da daidaiton halin saison.

Tukwici don Haɓaka Mafi kyawun ingancin WLP590

Fara tare da madaidaiciyar garken hatsi mai inganci, ƙyale yisti ya ɗauki matakin tsakiya. WLP590 ya yi fice tare da kodadde malts da matsakaicin zafin mash. Wannan hanya tana tabbatar da busassun giya, yana mai da hankali kan pear, apple, da fashe barkono.

Tabbatar da farar yisti mai raye-raye da cikakkiyar iskar oxygen don hana jinkirin fermentation. Don ingantaccen sarrafa yisti tare da WLP590, fara da fakitin lafiya ko sabo. Bi shawarwarin juzu'in fiddawa dangane da girman batch ɗin ku.

• Tashi a kewayon 20°C (21-24°C) don haɓaka phenolics na yaji da esters 'ya'yan itace masu laushi, yayin da ake rage fusels.
• Fara fermentation a ƙananan ƙarshen wannan kewayon, sa'an nan kuma ƙyale zafin jiki ya tashi kadan daga baya a cikin fermentation don wadatar da rikitarwa.
• Don ƙara jiki, ɗaga zafin dusar ƙanƙara ko haɗa dextrin malt. Haɗa zaƙi a hankali don gujewa ruɗe ainihin saison.

Yi amfani da matsakaicin flocculation don amfanin ku. Sanyin sanyi da tarar za su haɓaka haske ba tare da sadaukar da ƙamshi masu ƙamshi ba. Don kwandishan kwalban, guje wa sikari mara yisti wanda zai iya haifar da wuce gona da iri idan halayen STA1 sun kasance.

Don ƙara fermentables tsakiyar ferment, narke dextrose ko sukari a cikin ruwan zãfi. Sa'an nan kuma, ƙara shi a hankali don rage kumfa da karɓar iskar oxygen. Wannan hanya na iya haɓaka abun ciki na barasa yayin kiyaye bushewar giyan, wanda shine mabuɗin don haɓaka halayen saison.

• WLP590 ya yi fice a matsayin fermenter na farko kafin Brettanomyces ko tsufan ganga don ƙarin funk.
• Kula da nauyi da ƙamshi a hankali; daidaita yanayin zafi da matakan oxygen kamar yadda ake buƙata, guje wa canje-canje masu haɗari.
• Ajiye cikakkun bayanan girman farar, yanayin zafi, da lokaci don ingantaccen sakamako da ingantaccen sarrafa yisti tare da WLP590 a cikin batches.

Takaddun tsari da ɗanɗano akai-akai. Ƙananan tweaks a cikin bayanan fermentation da girke-girke na iya haskaka kyawawan halayen saison White Labs ya bayyana: pear, apple, fashe barkono, da bushewa sosai.

Brewer yana duba fermentation na Saison a cikin gidan girki mai daɗi tare da kettle na jan karfe. Karin bayani

Kammalawa

White Labs WLP590 ya fito waje a matsayin babban zaɓi don masu shayarwa da ke neman haɓakar haɓakawa da ɗanɗanon gidan gona na gargajiya. Yana fahariya 78-85% attenuation, matsakaici flocculation, da kewayon fermentation. Wannan yana haifar da giya tare da bayanin kula na pear, apple, da fashe barkono, suna gama bushewa sosai.

A cikin shayarwa ta ainihi, WLP590 tana ba da daidaito, wani lokacin haƙiƙa mai ƙarfi. Yana aiki da kyau tare da gauraye ferments ko Brett don ingantacciyar rikitarwa. Don sarrafa esters da phenolics, sarrafa zafin fermentation da ƙimar ƙima. Hakanan, kula da ingancin STA1 don guje wa haɗarin ambato yayin sanyaya da marufi.

Wannan bita ya ƙare da cewa WLP590 ya dace don saisons irin na Faransanci, pale ales na Belgian, da biere de garde. Ga waɗanda ke neman ƙera saisons masu girman kai, WLP590 fice ne. Yana ba da bushewa, kayan kamshi masu ƙamshi, da juriya mai ƙarfi tare da kulawa da hankali.

Karin Karatu

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

• Biya mai Taki tare da Lallemand LalBrew CBC-1 Yeast
• Gishiri mai Tashi tare da Yisti Fermentis SafAle T-58
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