Giya Mai Haɗawa da White Labs WLP670 American Farmhouse Yeast Blend

Dakin girki na gidan gona mai kama da na gargajiya tare da tukunyar giya mai ɗumi a kan teburin katako, kayan aikin yin giya, kwalban sinadaran da ke kan shiryayye, da tururi da ke tashi daga injin daskarewa a cikin hasken rana mai dumi. Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Lokacin da ake yin fermenting da WLP670, a yi amfani da zafin jiki tsakanin 68°–72°F. Ragewar zai iya kaiwa matsakaicin digiri 70 zuwa sama. Sassan farko za su zurfafa cikin saurin fitar da iskar oxygen, iskar oxygen, da zaɓuɓɓukan dusa masu sauƙi. Waɗannan sun dogara ne akan girke-girke na Briess American Farmhouse Ale extract-with-grain da kuma ƙayyadaddun samfurin White Labs.

Ko da nufin gina gidan gona na zaman IBU na tsawon kwanaki 15 ko kuma wani dogon tsari da Brett ke jagoranta, wannan jagorar zai taimaka. Ya ƙunshi kafa tushen fermentation na farko, zaɓar wurin da za a yi amfani da shi, da kuma lura da nauyi. Nasihu masu amfani sun haɗa da amfani da Servomyces don tallafawa abinci mai gina jiki da misalan nau'ikan OG/FG don hasashen ABV.

Key Takeaways

• Haɗin White Labs WLP670 na American Farmhouse Yeast Blend ya haɗu da Saccharomyces da Brett don daidaita halayen gidan gona.
• A yi niyya ga tagar fermentation mai zafin 68°–72°F domin samar da ester mai tsabta tare da sarkakiyar Brett.
• Yi tsammanin rage yawan kashi 75%–82% da matsakaicin yawan ruwa; tsara girke-girke kuma a haɗa bayanin martaba daidai gwargwado.
• Yi amfani da iskar oxygen da abubuwan gina jiki kamar Servomyces don taimakawa wajen samar da isasshen iskar oxygen da za a iya hasashensa.
• Ka yanke shawara da wuri ko kana son ɗan gajeren lokaci na farko (kwanaki 14) ko kuma tsawaita lokacin don ci gaban Brett.

Menene haɗin WLP670 na American Farmhouse Yeast

WLP670 American Farmhouse Yeast Blend wani haɗin kasuwanci ne daga White Labs. Yana da nufin haɗa gidan gona da ɗanɗanon daji cikin fakiti ɗaya. Masu yin giya sun zaɓi ya cimma kayan ƙanshi irin na Saison da kuma Brettanomyces ba tare da wahalar sarrafa al'adu da yawa ba.

Tsarin aiki da asali

Haɗin WLP670 yana haɗa gidan gona na gargajiya/yisti na Saison tare da nau'ikan Brettanomyces. Wannan haɗin yana haifar da ƙamshi mai rikitarwa kuma yana ba da damar ci gaba na dogon lokaci. White Labs yana tallata shi a matsayin WLP670 American Farmhouse Blend. Al'ummar yin giya sau da yawa suna yaba wa masu yin giya na Amurka kamar Tomme Arthur da The Lost Abbey saboda tasirinsa. An san su da aikinsu na haɗakar fermentation.

Salo da wahayi da aka yi niyya don yin giya

Wannan haɗin ya dace da Berliner Weisse, giya irin ta Flanders, giyar da aka yi wahayi zuwa ga lambic, giyar daji, giyar ales na gona, da kuma Saisons. White Labs ta ba da shawarar waɗannan nau'ikan don amfanin da aka yi niyya. Masu yin giya na gida da ƙwararrun masu yin giya suna amfani da shi don ƙirƙirar ɗanɗanon gargajiya na Belgium tare da zaɓin malt da hop na Amurka. Hakanan yana taimakawa wajen samun ɗanɗanon tsami mai kyau tare da esters masu 'ya'yan itace da barkono.

Kwatanta da gaurayen Saison da Brett iri ɗaya

Masu yin giya da yawa suna zaɓar WLP670 saboda haɗakar halayen Saison da Brett na musamman. Yana ba da dandanon Saison esters na gargajiya da ɗanɗanon da Brett ya samo asali daga fata, ceri, da kore apple ba tare da buƙatar al'adu daban-daban ba.

• Haɗin yana sauƙaƙa aikin aiki kuma yana iya rage farashi idan aka kwatanta da siyan nau'in Saison da nau'in Brett daban-daban.
• Masu yin giya sun bayar da rahoton cewa akwai daidaito tsakanin kashi 45% na Saison zuwa 55% na Brett a cikin giyar da aka gama, wanda ke samar da kayan ƙanshi da kuma phenolics tare da launukan Brett na daji da 'ya'yan itace.
• Amfani da kwalba ɗaya da aka gauraya yana rage haɗarin gurɓatawa kuma yana sa aikin Brett cikin sauƙi a sarrafa shi a lokacin da ake yin gyaran jiki.

Muhimman Halayen Haɗakar Yisti na WLP670 American Farmhouse

An san WLP670 American Farmhouse Yeast Blend saboda yanayinsa mai rai da bushewa. Wannan sashe yana bincika halayensa a cikin raguwar nauyi, daidaitawa, da iyakokin barasa. Wannan ilimin yana taimakawa wajen tsara girke-girke, ƙara girma, da tsufa cikin kwarin gwiwa.

Ragewa da kuma raguwar nauyi da ake sa ran samu

Kamfanin White Labs ya ba da rahoton raguwar WLP670 a kashi 75%–82%. A aikace, wani samfurin Briess mai OG 1.046 ya ƙare a FG 1.012, wanda ya nuna raguwar kusan kashi 72% a bayyane. Wani nau'in hatsi mai kama da hatsi wanda ya fara daga OG 1.061 ya kai FG 1.004, wanda ya yi daidai da raguwar da ake tsammani.

Lokacin da kake tsara nauyin nauyi na asali, ka tuna da yadda yis ke son bushewa. Wannan abu ne da ake amfani da shi a gonaki da giyar Saison. Idan kana son ƙarin ɗanɗanon jiki ko sauran, daidaita yanayin zafi ko abin da za a iya fermenting. Wannan zai taimaka wajen rama raguwar ƙarfin nauyi da kuma kai hari ga FG da ake tsammani tare da WLP670 don lissafin ABV daidai.

Halayyar flocculation da tsammanin tsabta

White Labs ta kimanta flocculation na WLP670 a matsayin matsakaici. Da farko a lokacin fermentation, yisti mai aiki yana sharewa sosai. Duk da haka, bangaren Brett na iya haifar da hazo a hankali ko kuma sauye-sauye a hankali a kan lokaci.

Yi tsammanin matsakaiciyar nutsuwa a cikin farkon fermentation. Tsawaita tsufa ko yanayin zafi na biyu na iya canza haske yayin da Brett ke ci gaba da aikinsa a hankali. Tacewa, rage zafi, ko ƙarin lokaci na iya zama dole don giya mai haske da haske. Kula da kwararar WLP670 yayin gyaran gashi don cimma haske da ake so.

Juriyar barasa da kuma yadda take iyakance ƙarfin girke-girke

WLP670 yana da matsakaicin jure barasa, kusan kashi 5%–10% ABV. Giya sama da kashi 10% ABV na iya ƙara damuwa da haɗin, wanda ke haifar da tsayawar fermentation ko kuma ƙarewa mai daɗi idan yis ɗin ya kai iyakarsa.

Don manyan sausons, yi la'akari da yin tsalle-tsalle a hankali, kula da abinci mai gina jiki sosai, ko yin amfani da nau'in Saccharomyces mai jurewa mafi girma. Kula da takamaiman nauyi sosai. A tuna da jurewar barasa ta WLP670 lokacin da ake saita OG don guje wa sukari da ba a zata ba.

Mafi kyawun Tsarin Zafin Jiki da Gudanarwa

Yis ɗin WLP670 yana da matuƙar tasiri ga zafin jiki. Domin cimma daidaito tsakanin esters da halayen Brett, ya kamata a kiyaye fermentation a cikin takamaiman kewayon. Wannan kewayon yana taimakawa wajen guje wa phenolics masu tsauri. Masu yin giya galibi suna bin jagororin White Labs da bayanin girke-girke, suna ba da shawarar matsakaicin zafin jiki na 68-72°F don samun sakamako mai daidaito.

• Tagar da aka ba da shawara — Yi niyya ga tsakiyar kewayon don samun sakamako mafi kyau. Yanayin zafi mai daidaito yana ba Saccharomyces damar samar da esters masu 'ya'yan itace ba tare da ƙarin kayan ƙanshi ba. A halin yanzu, Brett na iya girma a hankali.
• Dalilin da ya sa yake da muhimmanci — Kiyaye zafin jiki tsakanin 68-72°F yana rage damuwa game da yisti. Yana inganta rage yawan sinadarin phenolic kuma yana rage haɗarin ɗanɗano mara kyau da ke tattare da yanayin zafi mai tsanani.

Shawarar yanayin zafi (68°–72°F) da kuma dalilin da ya sa yake da muhimmanci

White Labs ta ba da shawarar a yi amfani da zafin jiki mafi kyau na 68°–72°F (20°–22°C) don yisti na WLP670. Wannan kewayon yana tallafawa daidaitaccen samar da ester da rage tasirinsa. Bin ƙa'idar cirewar Briess, wacce ke ba da shawarar kwanaki 14 a zafin jiki na 72°F, yana tabbatar da sakamako mai kyau da kuma ƙarfi.

Dabaru na ƙara yawan zafin jiki ga halayen gidan gona

Yanayin zafin jiki na iya shafar yanayin ɗanɗanon gidan gona. Fara yin fermentation a ɗan sanyi don ƙarfafa haɓakar yisti mai lafiya. Sannan, a bar yisti ya yi ɗumi ta halitta tsawon kwanaki kaɗan. Ɗan gajeren lokaci mai ɗumi bayan fermentation mai aiki zai iya haɓaka bayyanar ester da Brett, yana ƙara rikitarwa ga giya irin ta Saison.

Hanya ɗaya da aka saba amfani da ita ita ce farawa kusa da 64°F, wanda ke ba da damar tashi da kansa zuwa kusan 70°F a cikin awanni 48-72. Sannan fermentation ɗin yana riƙe a wannan zafin don babban matakin rage zafi. A ƙarshe, ana amfani da ɗan gajeren lokaci mai ɗumi a cikin matsakaicin matsakaicin zafi na 80°F don ƙarfafa ayyukan esters da Brett. Wannan hanyar tana hanzarta rage zafi kuma tana fitar da funk ba tare da ɓata daidaito ba.

Nasihu masu amfani ga masu yin giya na gida don kiyaye yanayin kwanciyar hankali

• Yi amfani da ɗakin fermentation, mai sanyaya fadama, ko injin daskarewa mai na'urar sarrafa zafin jiki don ingantaccen sarrafa zafin gida.
• Don ƙananan ƙaruwa yayin hawa, yi amfani da naɗewar zafi ko hita mai sarrafawa da na'urar saka idanu tare da ma'aunin zafi na bincike.
• A guji saurin canjin yanayin zafi. A rage saurin a hankali tsawon awanni 24-72 domin rage yawan shan yisti da kuma rage yiwuwar kamuwa da rashin dandano.
• Yanayin zafi da kuma karatun nauyi. Ƙananan gyare-gyare da wuri sun fi sauƙi fiye da gyare-gyare daga baya.

Yawan Fitar da Iskar Oxygen, da Lafiyar Yis

Tabbatar da daidaiton matakin iskar oxygen da kuma matakin da ya dace yana da matuƙar muhimmanci ga ingantaccen fermentation tare da WLP670. A ƙasa, muna ba da jagororin aiki don rukunin galan 5. Mun kuma tattauna hanyoyin iskar oxygen da aka tabbatar da su da kuma amfani da ƙarin abubuwan gina jiki don kare lafiyar yisti na WLP670.

• White Labs tana ba da kalkuleta mai auna ƙimar bugun. Kwalba ɗaya sabo sau da yawa ta isa ga yawan galan 5. Yawancin masu yin giya a gida suna samun nasara ta hanyar jefa kwalba ɗaya sabo ba tare da fara amfani da giyar OG ba.
• Ga girke-girke masu nauyi ko giya mai yawa, ana ba da shawarar a yi amfani da abin farawa. Yana ƙara yawan ƙwayoyin halitta kuma yana rage haɗarin fara aiki da sauri. Matsi na fermentation yana amfana daga ƙarin allurar rigakafi.
• Lokacin da ake tsarawa, a yi la'akari da saurin bugun WLP670 a matsayin mai canzawa wanda ya danganta da nauyi da sarkakiyar girke-girke maimakon ƙa'ida mai tsayayye.

Yadda ake fitar da iskar oxygen kafin a yi amfani da shi

• Ga tarin abubuwan da aka cire, girgizawa mai ƙarfi ko kuma canja wurin splash a cikin injin ferment yana ƙara isasshen iskar oxygen da aka narkar ga ƙananan giya. Iska da hannu tana aiki a lokuta da yawa.
• Ruwan hatsi iri-iri galibi yana buƙatar ƙarin iskar oxygen da aka narkar. Yi amfani da iskar oxygen mai tsafta tare da dutse mai yaɗuwa ko famfo mai tsafta da bututu don iska mai ƙarfi.
• Bi bayanin girke-girke da ke ba da umarni game da lokacin da kuma yadda ake fitar da iska. Yin aiki yadda ya kamata yayin canja wurin wort yana taimakawa wajen sake haifar da yisti da kuma yin aiki da wuri.

Amfani da sinadarai masu gina jiki kamar Servomyces da tasirinsu ga fermentation

• Ƙara sinadarin yisti na Servomyces a tafasa, kamar yadda wasu girke-girke suka ba da shawara, yana ba da ma'adanai da abubuwan gina jiki waɗanda ke ƙara kuzarin yisti.
• Sinadaran gina jiki suna rage damar farawa a hankali, suna taimakawa wajen rage yawan dandano, kuma suna iya rage dandano kamar sulfur, musamman idan grist ɗin ya ƙunshi ƙarin sinadarai kamar masara ko sukari mai sauƙi.
• Ga gaurayen da ke ɗauke da Brett, tallafin abinci mai gina jiki da kuma isasshen iskar oxygen suna taimakawa wajen haɓaka Saccharomyces da wuri. Wannan yana tsara ayyukan da kuma gudummawar ɗanɗano na dogon lokaci na gaurayen al'adun.

Kula da yawan ƙwayoyin halitta, dabarun iskar oxygen, da kuma ƙarin sinadarai masu gina jiki. Yin hakan yana kare lafiyar yisti na WLP670 kuma yana inganta damar samun ingantaccen fermentation na gidan gona.

Jirgin ruwa mai fermentation tare da golden wort, kayan aikin aunawa, da kuma yanayin giya na ƙauye wanda ke nuna ƙimar bugun WLP670. Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Jadawalin Lokacin Man Fetur da Zaɓuɓɓukan Jirgin Ruwa

Fahimtar ɗabi'ar WLP670 akan lokaci yana da mahimmanci don tsara yin giya da tsufa. Babban matakin fermentation na iya zama da sauri da farko, sannan a hankali yayin da Brettanomyces ke karɓar iko. Zaɓin tasoshin ruwa yana shafar tsafta, sauƙin tattarawa, da kuma tsarin tsufa na Brett.

Babban tsammanin fermentation ya haɗa da lokaci da alamun da ake gani. Tare da girke-girke na Briess extract, fermentation na kwanaki 14 a zafin jiki na 72°F jagora ne mai amfani. Masu yin giya sau da yawa suna ganin krausen mai ƙarfi da iska a cikin kwanakin farko, sannan sai krausen ya faɗi kuma giya mai haske ta bayyana.

Nauyin nauyi yana ci gaba da faɗuwa bayan babban yolk. Yis yana cin sukari mai sauƙi da sauri, yayin da Brettanomyces ke sarrafa sukari mai rikitarwa a hankali. Bin diddigin nauyi a cikin makonni yana nuna raguwar da ba ta ƙarewa ba kwatsam.

Alamomin raguwar narkewar laka sun haɗa da wurin da laka ke tsayawa, krausen mai siriri, da kuma raguwar sakin CO2. Yi amfani da na'urar auna ruwa ko na'urar auna ruwa ta dijital don tabbatar da waɗannan yanayin kafin canja wuri ko marufi.

Tsufawar Brett yana da matuƙar muhimmanci bayan fara ƙwai. Brettanomyces yana ƙara ɗanɗano kamar fata, ceri, da kore apple tsawon makonni da watanni. Tsawaita tsufa yana ba waɗannan ɗanɗano damar haɓaka da haɗawa cikin bayanin giyar.

Ana iya yin tsufa mai tsawo a matsayin babban magani mai tsawo tare da Brett ko kuma a mayar da shi zuwa wani babban magani don kwantar da hankali. Ajiye giya a kan yisti da Brett a cikin adadi mai yawa yana rage haɗarin iskar oxygen da marufi yayin da yake barin rikitarwa ya girma.

• Gajeren tsari: 'yan makonni kaɗan don rage gefuna masu kauri.
• Matsakaicin motsa jiki: Watanni 1-3 don daidaitaccen gudummawar Brett.
• Dogon gyaran jiki: Watanni 3 ko fiye idan Brett ya tsufa sosai kuma yana da ɗan tsami.

Zaɓuɓɓukan fermenter na Brett suna da tasiri duka sakamako da tsaftacewa. Mazubin bakin ƙarfe suna da ɗorewa, masu sauƙin ɗauka, kuma suna tsaftacewa sosai. Sun dace da aikin fermentation da gauraye kuma suna rage haɗarin gurɓatawa.

Gilashin carboys ba su da ƙarfi kuma suna ba da damar ganin tsabta da laka. Suna iya karyewa kuma suna da nauyi, amma yawancin masu sha'awar sha'awa suna fifita su don duba gani a lokacin tsufa na Brett.

Na'urorin ferment na roba masu inganci a abinci suna da sauƙi kuma masu araha. Ƙuraje na iya ɗauke da Brett, wanda hakan ke sa amfani da shi na musamman ko maye gurbinsa da kyau ga giyar da ke ɗauke da Brett.

Don ayyukan haɗakar sinadarai, zaɓi kayan aiki masu zaɓuɓɓukan tsafta. Bakin karfe shine mafi sauƙin tsaftacewa kuma ya dace da amfani akai-akai. Idan ana amfani da gilashi ko filastik, yi la'akari da keɓe wasu kayan aiki ga Brett don kare ƙwayoyin cuta masu tsaka tsaki daga kamuwa da cuta ba tare da niyya ba.

Misalan Girke-girke da Bayanan Mash don Ales na Farmhouse

Wannan sashe yana ba da girke-girke mai amfani na cirewa tare da hatsi da kuma cikakken jagorar dusa ga masu yin giya da ke nufin halayen gidan gona. Yana nuna yadda yanayin zafi da zaɓin ƙari ke shafar raguwar jijiyoyi, jiki, da bayanan karkara a cikin girke-girken WLP670.

Samfurin girke-girke na cirewa tare da hatsi don galan 5 (bisa ga girke-girke na Briess)

• 3.3 lb CBW Golden Light LME
• 0.5 lb CBW Sparkling Amber DME
• Man Shanu Mai Ja 2.0 lb (ƙaramin nama)
• Masara Mai Rawaya Mai Faɗi 2.0 lb (mai kauri da hatsi)
• 0.5 oz na Crystal hops (minti 60), 0.75 oz na Crystal hops (minti 15)
• Kwalba 1 na WLP670
• Kapsul 1 na Servomyces (tafasa na minti 10)
• Ƙaramin niƙa da ruwa mai galan 4, a yi ta juyawa na minti 30 a zafin jiki na 152–158°F, a zuba ruwan da aka tace, a tafasa, a bar shi ya huce zuwa 72°F, a yi amfani da iskar oxygen, a rage wuta
• Target OG 1.046, FG 1.012, ABV ≈ 4.7%, IBU ≈ 15, Launi ~ 6 SRM

Shawarwari da tasirin zafin hatsi na dukkan hatsi

Don yin burodin hatsi, yi ƙoƙarin samun zafin da aka dafa tsakanin 152-158°F. Wannan kewayon yana daidaita ƙarfin fermentation da jiki. Ƙananan zafin da aka dafa, kusan 152°F, yana haɓaka aikin enzyme, yana haifar da bushewa, kamar ruwan sama. Mafi girman yanayin zafi, kusan 158°F, yana haifar da ƙarin dextrins, yana ƙara jin daɗin baki da sauran zaƙi.

Masu yin giya da ke neman rage yawan sinadarin na iya yin amfani da ruwan sanyi ko kuma su yi amfani da ruwan 'ya'yan itace mai mataki ɗaya. Misali, ruwan da aka dafa a zafin 149°F na tsawon mintuna 90 zai iya samar da ruwan 'ya'yan itace mai narkewa sosai. Daidaita lokacin juyawa da lokacin hutawa don daidaita jikin ƙarshe a yanayin zafi na hatsi don ales na gidan gona.

Haɗuwa da hatsi na musamman don ƙara wa halayen gidan gona

Kayan amfanin gona suna ƙara laushi, ɗanɗanon hatsi na ƙauye, da kuma ɗanɗanon da ake so. Alkama da hatsi masu laushi suna inganta riƙe kai da kuma laushin gashi. Masarar da aka yi da ƙyalli tana haskaka jiki kuma tana gabatar da busasshiyar siffa, kamar yadda aka gani a girke-girke na Briess American Farmhouse Ale.

Ƙananan kaso na malts na musamman, kamar Belgian Caravienne ko ɗan ƙaramin lu'ulu'u, suna ƙara launi da sarkakiyar malt. Rye yana ba da ɗanɗano mai yaji da daɗi. Hatsi mai launin zinare yana ba da santsi ba tare da huskiness ba. Sugar masara, idan aka yi amfani da ita, yana haifar da raguwa da bushewa.

Lokacin ƙirƙirar girke-girke, rarraba kayan haɗin don tallafawa aikin yisti da kuma ƙarfin da ake so. Girke-girke na WLP670 suna amfana daga ƙananan kayan haɗin gwiwa waɗanda ke haɓaka ƙarfin fermentation, suna ba da damar esters na gidan gona da halayen Brett su haskaka.

Cikin gidan giya mai kama da na gargajiya mai kwalaben hops da hatsi, littafin rubutu na girke-girke da aka rubuta da hannu, da kuma tukunya mai kumfa a ƙarƙashin haske mai dumi da daɗi. Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Hops, IBUs, da Daidaita Ɗanɗano tare da WLP670

Don daidaita hops da WLP670, yi amfani da hannu mai sauƙi. Wannan yana bawa halayyar gidan gona da yisti ke haifarwa damar haskakawa. Yi nufin ɗan ɗaci. Yi amfani da zaɓin hop da lokaci don haɓaka esters da Brett complexity ba tare da rinjaye su ba. Ga wasu jagororin aiki da ra'ayoyin haɗawa don kammalawa mai haske da tsari.

Giyar gona yawanci tana da ƙarancin ɗaci. Gidan gona IBU 15, kamar yadda aka gani a misalin Briess, yana ba da ƙashi mai kyau. Wannan yana barin yisti da bayanin Brett su yi haske. Masu yin giya galibi suna mai da hankali kan IBU 10 zuwa 25 don saisons da ales na gidan gona don kiyaye su da wartsakewa da daidaito.

Lokacin zabar hops, zaɓi waɗanda ke ƙara wa yeast esters, ba wai su yi gogayya da su ba. Hops na Amurka tare da citrus da bayanin furanni suna haɗuwa sosai da WLP670. Misali, Amarillo yana ƙara bayanin kula mai haske na orange-citrus waɗanda ke ƙara wa Brett funk. Don ƙarin halayyar kore mai barkono, hops na gargajiya na Turai masu daraja ko na yaji sun dace.

• Don kyawawan halaye masu kyau da 'ya'yan itace: Amarillo, Citra, da Cascade.
• Don daidaita kayan yaji ko na daraja: Saaz, Styrian Golding, da Hallertau.
• Don rikitarwa mai sauƙi: ƙananan gaurayawan hops na Amurka da na daraja don guje wa rinjaye.

Ga giyar gona, lokacin hop yana da mahimmanci. Yi amfani da ƙaramin caji na minti 60 don ɗacin tushe. Ajiye hops mai ƙamshi don ƙara wa ruwa da kettle a ƙarshen lokaci. Busasshen tsalle na iya ƙara ƙamshi ba tare da ƙara ɗacin ba idan an yi shi da sauƙi kuma na ɗan lokaci.

• Minti 60: ƙaramin ƙari mai ɗaci ga IBUs da aka kai hari, misali, jimlar IBU 10-15.
• Minti 15-5: ƙarin da aka auna don dandano, ba buguwa ba.
• Whirlpool/bushewar hop: mai da hankali kan ƙamshi; ɗan gajeren taɓawa don kare ƙwayoyin yeast masu laushi.

Lokacin da kake tsara jadawalin tsalle-tsalle, ka tuna ka ƙara, ba ɓoye haɗin yisti ba. Ka ajiye ƙarin a wuri mai sauƙi kuma ka sanya su wuri mai kyau don samun ɗanɗano mai kyau. Gwada ƙananan rukuni idan ka bincika haɗin tsalle-tsalle masu ƙarfi na WLP670.

Gudanar da Gudummawa da Tsaftace Brettanomyces

Kasancewar Brett a cikin cakuda giya a cikin gidan gona yana ba da yanayin giya mai canzawa da canzawa. Masu yin giya suna lura da haɗin funk, abubuwan da ke haifar da iskar oxygen, da 'ya'yan itace masu haske waɗanda ke canzawa akan lokaci. Yana da mahimmanci a sa ido kan wannan ci gaban don kiyaye yanayin giyar da ake so.

Yadda Brett a cikin cakuda ke shafar ci gaban ɗanɗano

Brett yana ba da dandanon apple na musamman na fata na Brett, wanda masu yin giya da yawa ke ƙauna. Waɗannan dandanon sun haɗa da launin fata mai kama da na ceri mai tsami da kuma apple mai kore mai kauri. A cikin WLP670, ɓangaren Brett ya bambanta, wanda galibi ya ƙunshi rabin halayen giyar da ta girma.

Sarrafa matsakaicin tsami: lokaci, pH, da haɗuwa

Tsami daga Brett yana tasowa a hankali yayin da acid ke taruwa yayin tsufa. Lokaci shine babban abin da ke haifar da shi; gajerun lokutan cellaring suna iyakance tarin acid. Kula da pH yayin tsufa yana taimakawa wajen gano yanayin kafin acid ya mamaye.

Idan wani abu ya yi tsami sosai, idan aka haɗa shi da wani sabon abu, wanda ba shi da sinadarin acid, zai iya dawo da daidaito. Wannan hanyar tana kiyaye sarkakiya ba tare da gabatar da wani abu mai kaifi da tsami ba. Haɗin WLP670, wanda ba shi da ƙwayoyin cuta masu samar da acid, yana haifar da tsami mai matsakaici maimakon tsami mai tsanani.

Tsafta da rabuwa domin gujewa gurɓatawa tsakanin mutane

Brett zai iya jure wa tsaftacewa ta yau da kullun, yana buƙatar tsaftar Brett a cikin giyar da aka haɗa da fermentation. Yi amfani da na'urorin fermentation da bututu ko kuma hanyoyi daban-daban na kwalba da kekuna don yin breats na Brett-forward don kare salon tsaka tsaki.

• A tsaftace mayukan fermenting, siphons, da kwalabe da wani sinadari da aka tabbatar bayan kowace bawon Brett.
• Kurkura kuma duba gaskets, bawuloli, da kayan aiki masu wahalar tsaftacewa inda Brett ya ɓuya.
• Yi wa kayan aikin Brett lakabi sannan a adana su daban domin rage canja wurin da ba a yi ba.

Tsaftace muhallin Brett mai inganci yana da matuƙar muhimmanci ga kowace masana'antar giya ko kuma gida. Yana rage haɗarin gurɓata muhalli, yana ba da damar sarrafa dandanon Brettanomyces da tsami ta hanyar lokaci, sa ido kan pH, da kuma haɗa su.

Wurin yin giya na gargajiya tare da giya na gargajiya, ganga masu tsufa, hops, da jakunkunan malt a cikin hasken ɗumi. Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Bayanan Furotin Girki da Jadawalin Nazarin Shaye-shaye

Wannan sashe yana bincika jadawalin aiki da sakamakon masu yin giya na gaske don ales na gidan gona ta amfani da al'adu iri-iri. Ya yi cikakken bayani game da matakin da aka ɗauka don tsara yanayin ester da haɓaka Brett. Misalan sun nuna lokaci, yanayin zafi, da kuma musayar tsakanin ɗan gajeren lokaci da dogon lokacin fermentation na farko.

Misalin tsarin zafin jiki na mataki:

• Sai a kunna wuta kusa da 64°F kuma a riƙe na tsawon awanni 24 don ƙarfafa fara aiki mai kyau.
• A bar yisti ya tashi da kansa zuwa kusan digiri 70 na Fahrenheit a cikin awanni 48, sannan a riƙe kwana ɗaya don tabbatar da aiki mai kyau.
• Bari fermentation ya yi ta yawo a zahiri na tsawon kwana biyu kafin a shafa zafi.
• Rana ta 6-7, a ɗaga zafin zuwa matsakaicin digiri 80 na Fahrenheit na tsawon kwanaki huɗu zuwa biyar tare da naɗewa don dumama.
• A mayar da zafin ɗakin har sai aikin ya ragu, sannan a bar shi ya yi sanyi sannan a rufe.

Jadawalin zafin Saison mai matakai yana haifar da ingantaccen matakin ester na farko, sannan sai ƙarin phenolic da Brett ke jagoranta yayin dumama. Wannan matakin hawan yana daidaita saison esters tare da Brett funk. Ya dace lokacin amfani da jadawalin fermentation na WLP670 azaman samfuri don al'adu iri-iri.

Tsarin farko na ɗan gajeren lokaci idan aka kwatanta da na dogon lokaci yana da sakamako daban-daban. Tsarin farko na ɗan gajeren lokaci a cikin kwanaki 14 a zafin jiki na 72°F zai iya ƙarewa da kyakkyawan bayanin gidan gona da kuma yanayin Brett mai matsakaici kawai. Yawancin girke-girke na kasuwanci daga masu samar da kayayyaki kamar Briess suna bin wannan lokacin don samun sakamako mai faɗi.

Tsawaita tsufa na farko ko na girma yana bawa Brett damar ci gaba da rage dandano da canza shi tsawon makonni zuwa watanni. A yi tsammanin FG zai ragu da sauri. Ƙamshi yana komawa ga fata, lambu, da ƙananan 'ya'yan itatuwa. Ƙarancin tsami na iya tasowa, wanda ke haifar da ayyukan Brett na dogon lokaci da canje-canje a cikin ƙwayoyin cuta.

Bayanan gaskiya na masu yin giya daga wani dogon bincike na Brett na farko suna da amfani. Wani mai yin giya na gida ya ba da rahoton fiye da kwanaki 90 a firamare kafin a saka shi a kwalba. Wani misali na hatsi gaba ɗaya ya kai OG 1.061 kuma ya faɗi zuwa FG 1.004 bayan an daɗe ana yin sa.

Masu yin giya sun bayyana gudummawar Brett a matsayin mafi ƙarfi fiye da yisti na Saison a cikin waɗannan dogayen lokutan, kusan kashi 55% na tasirin Brett ta hanyar hali. Bayanan ɗanɗano sun lissafa fata, ceri, da kore apple a cikin mafi yawan bayanin, tare da daidaito gabaɗaya wanda ya fi son rikitarwa fiye da sauƙin shan giya nan take.

Yi amfani da jadawalin fermentation na WLP670 da kuma jadawalin Saison na ɗan lokaci idan kana son sarrafa halayen ester na farko sannan ka haɓaka juyin halittar Brett. Idan kana shirin dogon nazarin shari'ar Brett ta farko, shirya don ci gaba da canje-canjen nauyi da kuma juyawa a hankali zuwa ga funk da zurfi maimakon kammalawa cikin sauri da tsabta.

Aunawa da Fassara Nauyi, ABV, da Ragewar Jiki

Daidaiton karatun nauyi yana da mahimmanci don bin diddigin ci gaban fermentation da kuma tantance mafi kyawun lokacin da za a naɗe. Tare da gauraye iri-iri kamar WLP670, ƙarfin ƙarshe na iya bambanta sosai. Wannan bambancin ya dogara da ƙarfin fermentation na mash da matakin ayyukan Brett. Yi amfani da hydrometer ko dijital refractometer don ma'auni daidai. Yi rikodin karatun kowace rana a zafin jiki ɗaya don tabbatar da daidaiton kwatancen.

Domin samun ɗanɗanon da aka samo daga gare shi mai sauƙi, a yi tsammanin samun OG na 1.046 a ƙarshe a FG 1.012. Wannan yana haifar da giya mai ABV ƙasa da 5%. A gefe guda kuma, giya mai laushi mai laushi zai iya farawa a OG 1.061 kuma ya faɗi zuwa FG 1.004. Wannan ya faru ne saboda wort mai ƙarfi da gudummawar Brett. Giya busasshe, irin ta gona yawanci suna da nauyi na ƙarshe a ƙasa da 1,000s.

Don ƙididdige WLP670 ABV, cire FG daga OG, ninka da 131.25, sannan a zagaye shi zuwa daidaito mai ma'ana. Misali, OG na 1.046 da FG na 1.012 suna samar da ABV na kimanin 4.7%. Duk da haka, idan OG shine 1.061 kuma FG shine 1.004, ABV yana ƙaruwa sosai saboda raguwar yawan. Kullum yi rajistar OG da FG don ƙididdige raguwar da ke bayyane kuma a kwatanta shi da kewayon nau'in na yau da kullun na 75%–82%.

• Ragewar da ke bayyane = (OG - FG) / (OG - 1.000) × 100.
• Bibiyar nauyi a cikin kwanaki 3-5 a jere; lambobi masu ƙarfi suna nufin cewa aikin fermentation ya tsaya.
• Ka tuna cewa Brett zai iya haifar da raguwar nauyi a hankali a tsawon makonni zuwa watanni.

Shawarar lokacin da za a saka giyar Brett tana buƙatar lambobi da ɗanɗano. Ana buƙatar daidaiton nauyi a wurare da yawa kafin a saka ta a kwalba ko a saka ta a cikin kwalba. Ɗanɗanon giyar da ba ta da ɗanɗano da daidaito yana da mahimmanci. Idan ɗanɗano har yanzu yana ƙaruwa ko kuma kuna tsammanin Brett zai ƙara busar da giyar, ku ƙara tsufa don rage haɗarin yawan shan giya a cikin kwalaben.

Lokacin da za a saka giyar Brett ya dogara da daidaiton nauyi da kuma tsarin carbonation ɗinku. Don kegging tare da ƙarfin carbonation, za ku iya ƙara yin ƙarfi da zarar nauyi ya daidaita. Don daidaita kwalba, jira har sai nauyi ya yi latti don dubawa da yawa kuma bakin ku ya dace da yanayin da kuke so. Idan sauran sukari da za su iya narkewa ya kasance, adana kwalaben a cikin sanyi bayan carbonation don rage ayyukan Brett da kuma iyakance haɗarin matsi.

Abubuwan da ake Bukata da Shawarwari Kan Marufi Tare da Brett Yanzu

Brettanomyces yana canza yadda kuke tattarawa da kuma kula da giyar gona. Zaɓuɓɓukan da aka yi a kwalba ko kegging suna shafar carbonation, haɓaka ɗanɗano, da aminci. Ga zaɓuɓɓuka masu amfani da kuma duba don taimakawa wajen sarrafa Brett mai aiki da kuma ci gaban giyar ku na dogon lokaci.

• Gyaran kwalba da gyaran kwalba da Brett mai aiki: Gyaran kwalba Brett na iya haifar da raguwar kwalaben. Wannan yana haifar da dandano mai canzawa da kuma iskar carbonation ta halitta akan lokaci. Yi tsammanin canje-canje a cikin ƙamshi da jin bakin yayin da Brett ke sarrafa sauran sukari. Wannan hanyar tana ƙara haɗarin Brett na yawan carbon idan nauyi bai daidaita ba kafin a fara amfani da shi.
• Kegging yana ba da damar yin amfani da iskar carbon da ƙarfi da kuma saurin kamuwa da sanyi. Yi amfani da kegs lokacin da kake son matakan CO2 da ake iya faɗi da kuma ƙarancin damar yin amfani da kwalba fiye da kima. Kegging kuma yana sauƙaƙa tacewa ko haɗa yisti mai aiki sosai kafin a yi amfani da shi.
• Dabaru na amfani da carbonation da kuma sa ido kan haɗarin wuce gona da iri na carbonation: Lokacin da ake amfani da na'urar sanyaya kwalba, Brett, ya yi kuskure wajen rage yawan sukari mai sanyaya kwalba. Tabbatar da daidaiton nauyi na tsawon makonni da dama kafin a rufe kwalaben. Yi la'akari da amfani da ƙananan adadin priming da kuma tsawon lokacin gyaran kwalba don isa ga carbonation da aka yi niyya a hankali.
• A saka idanu kan murfi masu ƙumburi ko kwalaben da ke fashewa a matsayin alamun gargaɗi. A sanyaya su a yanayin sanyi a cikin ɗakin ajiya don rage aikin Brett da zarar an kusa samun iskar carbon. Idan kun ga alamun matsi da wuri, a sanyaya kwalaben da ake zargi sannan a mayar da su cikin firiji ko keg na giya.
• Canjin ƙarfin da dandano na tsawon watanni: Giyar Brett tana ba wa haƙuri lada. Bayan watanni, halin Brett yana zurfafa, tare da abubuwan ban sha'awa, 'ya'yan itace, da rikitarwa da ke bayyana. Masu yin giya da yawa suna lura da canji mai kyau bayan kwana 90 na gyaran jiki.
• A adana a yanayin sanyi mai kyau domin a samu damar ci gaba a hankali da kuma rage yawan dandanon da ke fitowa daga ciki. Ajiyar da ta dace tana tallafawa tsare-tsare na dogon lokaci na adana giyar gona kuma tana taimakawa wajen kiyaye daidaito tsakanin sinadarin acid, funk, da malt.

Don shirya giyar Brett, yi rijistar OG da FG, zaɓi tsarin yin biredi mai tsari, sannan ka tsara ajiya. Idan kana son daidaito, keg da force-carbonate. Idan kana daraja sarkakiyar da ke tasowa, gyaran kwalbar Brett yana aiki amma yana buƙatar kulawa da yawan shan giyar da ke haifar da haɗarin Brett da kuma giyar gona mai ɗauke da majiyyaci don cimma mafi kyawun yanayinta.

Shirya matsala al'amurran Haihuwa gama gari

Gyaran matsala ta WLP670 yana farawa da duba da kyau. Da farko, tabbatar da yanayin zafi, nauyi, da tsafta. Sau da yawa, ƙananan gyare-gyare na iya magance matsalolin gama gari ba tare da manyan canje-canje ba.

Dakatarwar fermentation sau da yawa yana da dalilai masu sauƙi. Tabbatar da cewa zafin fermentation yana cikin iyakar da aka ba da shawarar. Duba yawan iskar oxygen da matakan gina jiki; ƙara sinadarin yisti ko mai kunna kuzari na iya sake fara fermentation. Idan akwai shakku game da yuwuwar yisti, yi la'akari da sake fermentation da sabon nau'in Saccharomyces ko haɗawa da yisti mai jure wa damuwa don yawan nauyi.

Don dakatar da fermentation tare da Brett, gwada nauyi na tsawon kwanaki da yawa don tabbatar da rumfar. A guji ɗaukar kaya nan take ko a zuba a kwalba. Dumama mai laushi da ɗan tashin hankali na iya taimakawa. Don manyan nauyi na asali fiye da juriyar WLP670, a haɗa da ƙarfi don kammala ragewa.

• Duba zafin jiki sannan a hankali a ɗaga shi zuwa 2-4°F.
• Auna nauyi a tazara tsakanin sa'o'i 48 don tabbatar da ci gaban aikin.
• Ƙara sinadarin gina jiki ko iskar oxygen da wuri a lokacin da aka fara girkawa, ba bayan makonni na rashin aiki ba.

Ana buƙatar ganewar asali ta hanyar ƙamshi da mahallin. Ana sa ran ɗanɗanon Brett kamar fata da barnar gida a cikin giyar gona. Raba waɗannan daga lahani. Ƙamshin da ke narkewa ko zafi yana nuna yanayin zafi mai yawa ko yisti mai matsi. Diacetyl, tare da ƙamshin man shanu ko butterscotch, na iya faruwa ne sakamakon marufi da wuri ko rashin cikawa. DMS, wanda yake ƙamshi kamar masara da aka dafa, galibi yana fitowa ne daga tafasa mai sauri ko rashin isasshen ruwa.

• Bayanan zafi/fusel: tabbatar da sarrafa zafin jiki kuma yi la'akari da matakan sanyi daga baya.
• Diacetyl: ba da damar ƙarin lokacin sanyaya don ragewa kafin marufi.
• DMS: sake duba ƙarfin tafasa da ayyukan rabuwar trub.

Idan raguwar ko raguwar ruwa ta bambanta, fara da lafiyar yisti da kuma saurin fitar da ruwa. Ƙarancin raguwar ruwa na iya faruwa sakamakon rashin isasshen yisti ko rashin aiki, ƙarancin iskar oxygen, ko rashin sinadarai masu gina jiki. Gina abin farawa ko sake yin amfani da Saccharomyces yana inganta ƙarewa. Don ƙarancin kwararar ruwa Brett, yarda cewa Brett yakan kasance mai aiki da kuma bayyana a hankali. Fashewar sanyi, tsawaita tsufa, da lokaci a cikin tankuna masu haske zai inganta tsabta. Tacewa ko abubuwan tacewa na iya bayar da sakamako mai sauri, amma yi amfani da su da kyau don kiyaye hali.

• Ƙarancin raguwa: sake duba saurin gudu, iskar oxygen, da kuma la'akari da farawa.
• Brett: shirin tsufa mai tsawo da kuma sanyaya sanyi lokaci-lokaci.
• Hazo mai ɗorewa: yi amfani da sinadaran finishing ko kuma tacewa mai laushi idan haske yana da mahimmanci.

Rubuta kowane canji kuma sake gwada nauyi da ƙamshi bayan an yi amfani da shi. Gyaran matsaloli na WLP670 mai tunani yana kiyaye halayen gidan gona yayin da yake rage kurakurai kuma yana ba masu yin giya iko kan juyin halittar da Brett ke jagoranta.

Wani mai yin giya yana duba wani gilashin giya mai kumfa a kan teburin giya wanda aka kewaye shi da kayan aikin yin giya, bayanai, da kuma ɗakunan ajiya a ƙarƙashin hasken ɗumi. Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Bayanan Doka, Tsaro, da Lakabi ga Masu Gina Gida

Yin giya irin ta gona tare da al'adu daban-daban yana buƙatar kulawa da iyakokin doka, kulawa mai kyau, da kuma sanya alama a sarari. Kafin a ƙara yawan WLP670 don abokai ko siyarwa, karanta waɗannan mahimman bayanai. Kula da barasa, haɗarin gurɓatawa, da bayanan masu amfani suna kare ku da masu sauraron ku.

Juriyar barasa tana da matuƙar muhimmanci wajen saita maƙasudin OG. WLP670 yana da matsakaicin juriya tsakanin kashi 5%–10%. Tsarin girke-girke waɗanda ke ba da damar yin fermentation, don guje wa tsayawa. Duba iyakokin barasa na gida don bayarwa ko rarrabawa a Amurka kuma ku tsara ABV daidai gwargwado.

Ga tallace-tallace na kasuwanci, lasisi da bayyana ABV dole ne. Jihohi da yawa suna buƙatar masu samarwa su bi ƙa'idodin Hukumar Harajin Barasa da Taba ta Tarayya don sanya alama da samarwa. Ko da lokacin raba ƙananan adadin barasa, lura da iyakokin barasa na gida don guje wa yawan barasa da haɗari.

Tsaftace muhalli muhimmin abu ne wajen kare sakamakon fermentation da kayan aiki. Brett zai iya dawwama a cikin bututun da ke da ramuka. Yi amfani da masu tsaftace iska kamar PBW sannan a yi amfani da masu tsaftace iska kamar iodophor ko Star San. Yi la'akari da zafi ko tururi don kettles kuma yi amfani da masu fermentation na musamman idan kuna yin giyar Brett-forward da yawa.

A kula da yisti da kuma kayan farawa. A adana kwalban White Labs bisa ga umarninsu, a yi aiki a wurare masu tsabta, sannan a tsaftace saman. Kyakkyawan aiki yana rage haɗarin kamuwa da cuta kuma yana tallafawa sakamako mai kyau yayin amfani da nau'ikan daji.

Lakabi yana gina aminci lokacin da kuke raba ko sayar da giyar gona. Ku haɗa da ABV, sunan da aka saba amfani da shi (misali American Farmhouse Ale ko Brett Saison), da kuma abubuwan da ke haifar da rashin lafiyan abinci kamar alkama ko hatsi. Lura idan giyar tana ɗauke da funk ko tsami da Brett ke sarrafawa don masu ɗanɗano su san abin da za su yi tsammani.

• Jerin ABV na rukuni da ranar da aka saka a kwalba.
• Nuna sinadaran musamman da kuma yiwuwar allergens.
• Ƙara ɗan taƙaitaccen bayanin ɗanɗano wanda ke bayyana halin Brett da yuwuwar tsufa.

Idan ka haɗa iyakokin girke-girke masu kyau tare da tsauraran matakan kula da tsaftar Brett da kuma sanya alama a kan giyar gona, za ka rage haɗarin shari'a da kuma inganta aminci. Waɗannan matakan suna sa yin giya a gida ya zama mai lada da kuma alhakin masu sha'awar sha'awa da waɗanda ke zuwa aikin kasuwanci.

Kammalawa

WLP670 yana ba wa masu yin giya hanya mai sauƙi don cimma sarkakiyar gidajen gona ba tare da wahalar samo nau'ikan Saison da Brett daban-daban ba. Wannan haɗin yana haifar da esters masu haske, matsakaicin tsami, da kuma bushewar ƙarewa tare da ingantaccen kulawa. Yarjejeniyar da aka samu daga bita na WLP670 a bayyane take: yana ba da bayanin al'adu iri-iri tare da dandano mai faɗi, yana sa ya zama mai sauƙin samu ga masu yin giya na gida da ƙananan masana'antun giya iri-iri.

Lokacin da ake yin fermenting da WLP670, a yi ƙoƙarin samun matsakaicin zafin jiki na 68°–72°F. A yi la'akari da matakin ƙaruwar zafin jiki don inganta yanayin gidan gona. A yi tsammanin raguwar yawan iskar oxygen na 75%–82% da matsakaicin flocculation. A tabbatar da isasshen iskar oxygen a wurin da ake yin fermentation kuma a yi amfani da sinadarai kamar Servomyces idan ya cancanta. Ana ba da shawarar tsawaita tsufa don ingantaccen ci gaban Brett.

Kula da daidaiton nauyi kafin a matse shi kuma a yi taka tsantsan da gyaran kwalba don guje wa wuce gona da iri na carbon. Daga mahangar sake duba samfura, WLP670 ya yi fice idan aka haɗa shi da bayanan mashin mai ƙarfi da tsalle-tsalle masu tsauri. Bi mafi kyawun ayyuka, gami da ƙimar bugun da ta dace don rukunin galan 5, kula da zafin jiki mai kyau, da haƙuri don ayyukan Brett na biyu. Tare da ƙayyadaddun bayanai na White Labs, jagorar girke-girke na Briess, da nazarin shari'o'in masu giya, bin waɗannan shawarwari zai samar da daidaito, ingantaccen ales na gidan gona tare da sakamako mai inganci.

Tambayoyin da ake yawan yi akai-akai

Menene haɗin WLP670 American Farmhouse Yeast Blend kuma menene ya ƙunsa?

WLP670 American Farmhouse Yeast Blend samfurin White Labs ne. Yana haɗa nau'in gidan gona na gargajiya/Saison Saccharomyces tare da Brettanomyces. Wannan haɗin yana da nufin isar da Saison esters da sarkakiyar da Brett ke jagoranta. An tsara shi ne ga masu yin giya waɗanda ke son cakuda 45% Saison da 55% Brett hali.

Waɗanne nau'ikan giya ne WLP670 ya fi dacewa da su?

WLP670 ya dace da giyar Berliner Weisse, Flanders Red Ale, nau'in Lambic, da kuma giya ta musamman ta daji. Haka kuma yana da kyau ga giyar ales da Saisons. Masu yin giya suna neman busasshiyar Saison da kayan ƙanshi tare da sarkakiyar Brett za su same shi ya dace.

Ta yaya WLP670 zai iya kwatantawa da amfani da nau'in Saison guda ɗaya da kuma Brett daban?

Haɗin yana ba da hanya mafi sauƙi ta hanyar haɗa haruffan Saison da Brett a cikin sautin guda ɗaya. Zai iya zama mafi araha kuma mafi sauƙin sarrafawa fiye da amfani da nau'ikan nau'ikan guda biyu. Yi tsammanin daidaiton Saison phenolics da Brett funk, kama da rarraba bugun idan aka sarrafa shi daidai.

Wane raguwa, OG/FG da ABV ya kamata in yi tsammani?

White Labs ta lissafa raguwar kashi 75%–82%. Misalan aiki sun haɗa da girke-girke na cirewa OG 1.046 → FG 1.012 (~72% raguwar da ke bayyane) da kuma akwati mai hatsi OG 1.061 → FG 1.004 (rage raguwar da ke da yawa). Nauyin ƙarshe sau da yawa yakan faɗi ƙasa da 1,000s; shirya OG don kaiwa ga ABV da kake son cimmawa da sanin cewa cakuda yawanci yana ƙarewa bushe.

Mene ne yanayin flocculation da kuma hangen nesa na haske?

Ruwan giya matsakaici ne. Farkon cire yisti abu ne da aka saba gani, amma bangaren Brett na iya kiyaye hazo ko kuma a hankali ya canza haske a kan lokaci. Tsawaita tsufa ko sanyi yana taimakawa wajen daidaita kayan, amma Brett na iya ci gaba da canza giyar da kuma ɗan hayaƙi na dogon lokaci.

Menene haƙurin barasa kuma ta yaya hakan zai shafi girke-girke na?

An lissafa jure wa barasa a matsayin matsakaici, kusan kashi 5%–10% ABV. Ga giyar da ta wuce kashi 10% na ABV, haɗin na iya wahala, wanda zai bar ɗanɗano. Ga giyar da ke da nauyi sosai, yi la'akari da farawa, yin birgima a hankali, ƙara abubuwan gina jiki, ko haɗa ta da nau'in Saccharomyces mai jure wa barasa ...

Wane irin zafin jiki na fermentation ake ba da shawarar kuma me yasa?

White Labs ta ba da shawarar a yi amfani da zafin jiki na 68°–72°F (20°–22°C). Wannan taga tana daidaita samar da ester kuma tana barin Brett ya samar ba tare da haifar da yawan sinadarin phenolic ko hot solvent ba. Misalin cirewar Briess ya buƙaci kwanaki 14 a zafin jiki na 72°F a matsayin jagora mai amfani.

Ya kamata in ƙara yanayin zafi don ƙara wa yanayin gidan gona?

Masu yin giya da yawa suna amfani da matakan hawa: fara sanyi (tsakiyar digiri 60 na Fahrenheit) don haɓaka fermentation mai tsabta da wuri, bar wort ya tashi da kansa zuwa matsakaicin digiri 60/ƙasa da digiri 70, sannan a ɗan ɗaga zuwa matsakaicin digiri 80 na Fahrenheit na ɗan lokaci na kwanaki da yawa don ƙara yawan aikin esters da Brett. Bayan haka, koma yanayin zafi mai sanyi. A hankali a hankali a cikin awanni 24-72 don guje wa damuwa da rashin ɗanɗano.

Ta yaya masu yin giya a gida za su iya kiyaye yanayin zafin fermentation mai ɗorewa?

Yi amfani da ɗakin fermentation ko na'urar sarrafa zafin jiki tare da injin daskarewa na ƙirji, na'urar sanyaya daki, ko na'urar rufe zafi don ƙara ƙananan ƙaruwa. A saka idanu da ma'aunin zafi na na'urar bincike mai inganci. A guji manyan canje-canje kwatsam da yanayin zafi a hankali don kare lafiyar yisti.

Wane saurin bugun ya kamata in yi amfani da shi don rukunin galan 5?

Kwalba ɗaya ta White Labs sabo za ta iya yin yolk da yawa na galan 5, amma ga worts masu yawan OG ko masu damuwa, yi amfani da na'urar farawa don tabbatar da ƙarfin ƙwayoyin halitta. White Labs tana ba da kalkuleta mai saurin juyawa; idan kuna cikin shakka, ƙara ƙwayoyin halitta masu aiki ta hanyar na'urar farawa.

Ta yaya zan yi amfani da iskar oxygen kafin in shafa WLP670?

Ga tarin abubuwan da aka cire, fesawa ko girgiza sosai yayin canja wurin zai iya wadatarwa. Ga dukkan hatsi, yi amfani da iskar oxygen mai tsabta tare da dutse ko iska mai ƙarfi tare da bututun da aka tsaftace da famfo. Isasshen iskar oxygen yana tallafawa lafiyar sake haifuwar Saccharomyces kuma yana taimaka wa Brett ya fito daga baya.

Shin ya kamata in yi amfani da sinadarai masu gina jiki kamar Servomyces tare da WLP670?

Eh. Servomyces da sauran sinadaran yisti suna tallafawa kuzari, suna rage jinkirin farawa da kuma inganta raguwar kuzari - musamman a girke-girke tare da ƙarin sinadarai (masara, sukari) waɗanda ba su da sinadarai masu gina jiki. Girke-girken cirewar Briess ya haɗa da Servomyces a cikin tafasa don inganta aikin fermentation.

Har yaushe ya kamata fermentation na farko ya daɗe kuma waɗanne alamu ne ke nuna ci gaba?

Jadawalin cirewar Briess shine kwanaki 14 a zafin jiki na 72°F. Babban magani na iya nuna aiki mai ƙarfi cikin 'yan kwanaki, sannan a hankali yayin da Brett ke ci gaba da sarrafa sukari mai rikitarwa. Nemi samuwar krausen, kullewar iska/kumfa mai aiki, sannan a daidaita da raguwar nauyi. Daidaiton nauyi a cikin karatu da yawa yana nuna cewa akwai wani abu mai aminci da za a yi la'akari da shi a cikin marufi.

Me yasa kuma yaushe zan bar tsawaita tsufa don ayyukan Brett?

Brett yana haɓaka launin funk, fata, ceri da apple a hankali tsawon makonni zuwa watanni. Tsawaita tsufa mai yawa (misali sun haɗa da kwanaki 90+) yana bawa Brett damar tausasa dandano da rage ragowar sukari a hankali. Yi amfani da tsufa mai tsawo lokacin da kake son bayyanar halayen Brett da kuma ci gaban tsami mai sarrafawa.

Wadanne kayan ferment ne suka fi kyau idan ana amfani da giya mai ɗauke da Brett?

Bakin ƙarfe shine mafi sauƙin tsaftacewa kuma an fi so don dorewa da kuma sarrafa gurɓatawa. Gilashin carboys ba sa aiki kuma suna ba ku damar kallon ƙwaya amma suna iya karyewa. Roba mai inganci a abinci yana da sauƙi kuma mai araha amma yana iya karcewa da kuma ɓoye Brett - yi la'akari da kayan aiki na musamman ko tsafta mai tsauri don guje wa gurɓatawa.

Za ku iya bayar da samfurin girke-girke na cirewa tare da hatsi don galan 5?

Girke-girke mai amfani na galan 5 na Briess: CBW Golden Light LME mai nauyin 3.3 lb, CBW Sparkling Amber DME mai nauyin 0.5 lb, Man Alkama Red Wheat Malt mai nauyin 2 lb, Masara mai launin rawaya mai nauyin 2 lb, 0.5 oz na Crystal hops (minti 60), 0.75 oz na Crystal (minti 15), kwalba 1 na WLP670, capsule 1 na Servomyces (tafasa na minti 10). Ƙaramin niƙa a 152–158°F na minti 30, ƙara ruwan 'ya'yan itace, tafasa, sanyaya zuwa ~72°F, iskar oxygenate, ƙara ruwa. Ana tsammanin OG ~1.046, FG ~1.012, ABV ~4.7%, IBU ~15.

Wane yanayin zafi ya kamata in yi amfani da shi don ales na gonaki masu hatsi?

A cakuda tsakanin 152–158°F. Ƙasa (~152°F) tana samar da giya mai ɗanɗano, mai kama da ruwan teku. Mafi girma (~158°F) tana ba da ƙarin ɗanɗano da sauran zaƙi. Masu yin giya suna yin giya mai busasshe a wasu lokutan suna yin giya mai ƙasa da haka (misali, 149°F) na tsawon lokaci don ƙara yawan ɗigon giya.

Waɗanne ƙarin abubuwa da hatsi na musamman ke ƙara wa gidan gona kyau?

Yi amfani da alkama malt, hatsi mai laushi, hatsi mai launin zinare, masara mai laushi, Belgian Caravienne, rye ko ƙananan adadin lu'ulu'u masu lu'ulu'u. Alkama da lu'ulu'u suna ƙara jin daɗin baki da kuma yanayin ƙauye; sukari mai sauƙi ko masara suna ƙara ɗanɗano da bushewa. A ajiye malt na musamman a ƙasa don adana ɗanɗanon da aka samo daga yisti.

Waɗanne nau'ikan giya na IBU da hop ne ke aiki da kyau tare da giyar WLP670?

Giyar gona yawanci tana tsakanin IBU 10-25; Misalin Briess yana amfani da ~15 IBU. Hops na citrus/flower hops na Amurka (misali, Amarillo) suna ƙara Brett da esters; hops masu kyau ko masu yaji sun dace da Saisons na gargajiya. Fi son ɗan ɗaci da aka ƙara a ƙarshen lokaci ko kuma busasshen tsalle don haka halin yisti ya kasance mai mahimmanci.

Ta yaya Brett a cikin WLP670 ke tasiri ga dandano a tsawon lokaci?

Brett yana samar da abubuwa masu rikitarwa—fata, ceri, kore apple, barnyard funk—wadanda ke fitowa kuma suna canzawa tsawon makonni zuwa watanni. Da farko, waɗannan dandanon suna ƙaruwa tare da tsawaita tsufa yayin da Brett ke sarrafa sauran abubuwan da ke cikin ƙasa a hankali kuma yana haɓaka hadaddun abubuwa masu guba da 'ya'yan itace.

Ta yaya zan iya sarrafa matsakaicin tsami yayin amfani da WLP670?

Lokaci shine babban abin da ke daidaita shi—ƙarancin tsufa yana iyakance haɓakar acid. Kula da pH yayin sanyaya. Idan giya ta yi tsami sosai, a haɗa ta da giya mai sabo, wadda ba ta da tsami don daidaita acidity. WLP670 ba ta haɗa da ƙwayoyin cuta masu samar da acid ta hanyar ƙira ba, don haka tsami yakan kasance matsakaici kuma a hankali.

Waɗanne matakan tsafta ne ke hana gurɓatar Brett?

Yi amfani da tsauraran tsaftacewa da tsaftace muhalli tare da masu tsaftace muhalli masu kauri, PBW, da kuma masu tsaftace muhalli kamar iodophor ko Star San. Yi la'akari da na'urorin fermenting, bututu da kayan aiki na musamman don giyar Brett. Tururi ko ruwan zafi yana tsaftace kayan aiki inda zai yiwu, kuma a raba Brett don rage gurɓatar salon tsaka tsaki.

Wane lakabi ya kamata in yi amfani da shi idan ina raba ko sayar da giyar gona?

Yi wa giya alama da ABV, bayanin salon giya (misali, American Farmhouse Ale, Brett Saison), da kuma bayanan abubuwan da ke haifar da rashin lafiyan abinci (alkama, hatsi). Haɗa bayanin ɗanɗano wanda ke nuna Brett funk ko matsakaicin tsami da kuma shawarar da aka bayar ta hanyar amfani da cellar don masu amfani su san abin da za su yi tsammani.

Karin Karatu

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

• Giya Mai Haɗawa da White Labs WLP004 Irish Ale Yist
• Biya mai ƙonawa tare da Wyeast 1217-PC West Coast IPA Yisti
• Gishiri mai Tashi tare da Farin Labs WLP550 Belgian Ale Yeast