Biya mai ƙoshi tare da farin Labs WLP833 Bock Lager Yisti na Jamus

Carboy gilashin giyan bock na Jamus akan tebur na katako a cikin ɗaki mai ban sha'awa. Karin bayani

Key Takeaways

• White Labs WLP833 Jamus Bock Lager Yeast ya dace sosai don bocks, Oktoberfest, da malt-gaba lagers.
• Attenuation 70-76% da matsakaicin flocculation suna samar da daidaito, cikakkun giya.
• Ferment tsakanin 48-55°F (9-13°C) don mafi kyawun dandano da attenuation lokacin yin fermenting WLP833.
• Matsakaicin da ya dace, iskar oxygen, da shirin farawa suna rage haɗarin diacetyl da sulfur.
• Bita na WLP833 zai haɗa da ra'ayoyin girke-girke, magance matsala, da sake buga jagora ga masu aikin gida da ƙananan masana'antun giya.

Bayani na White Labs WLP833 Jamus Bock Lager Yisti

White Labs WLP833 Yisti Bock Lager na Jamus ya samo asali daga kudancin Bavaria. Yana ba da bayanin martaba mai tsabta, malt-gaba, cikakke ga bock, doppelbock, da giya na Oktoberfest. Bayanin WLP833 yana bayyana raguwar tsinkaya tsakanin 70-76%, matsakaicin flocculation, da kuma jurewar barasa a cikin kewayon 5-10%.

Takaddun ƙayyadaddun yisti na Labs na fari suna nuna kewayon hadi da aka ba da shawarar na 48-55°F (9-13°C). Hakanan yana lura da matsayi mara kyau na STA1. Waɗannan ƙayyadaddun ƙayyadaddun bayanai suna taimaka wa masu shayarwa wajen tsara masu farawa, ƙimar ƙima, da sarrafa zafin jiki don gamawar lager na gargajiya.

Halayen WLP833 sun haɗa da hana samar da ester da kuma mai da hankali kan halayen malt. Wannan nau'in yana haifar da daidaitaccen ra'ayi na al'ada na Bavaria lokacin da aka haɗe shi cikin ma'aunin da aka ba da shawarar. Yana ba da esters mai tsabta mai tsabta da ingantaccen aikin attenuation.

Marufi mai sauƙi ne: Farin Labs yana siyar da WLP833 azaman ainihin nau'in, tare da bambance-bambancen kwayoyin halitta. Kasancewa da bayyananniyar lakabi suna sauƙaƙa don samo asali ga masu aikin gida da ƙwararrun masu sana'a waɗanda ke neman ingantattun bayanan martaba na lager.

• Ƙididdigar masana'anta: 70-76% attenuation, matsakaicin flocculation, matsakaicin haƙurin barasa.
• Flavor da asali: kudancin Bavarian Alps, malt-gaba ma'auni manufa domin bock styles.
• Amfani mai amfani: daidaitaccen hali, tsaftataccen hali idan an kiyaye shi a cikin kewayon 48-55°F.

Yi tsammanin halayen WLP833 don daidaitawa tare da bayanan martaba na Bavarian na gargajiya. Yana ba da sarƙaƙƙiyar malt ba tare da rufe ɓangarorin brewhouse ko yanke shawarar dusa ba. Wannan ya sa ya zama abin dogara ga masu sana'a masu neman sakamakon lager na gargajiya.

Me yasa Zabi White Labs WLP833 Yisti Bock Lager na Jamus don Bocks da Oktoberfest

An yi bikin White Labs WLP833 don bayanin martabar sa na gaba. Yana da tafi-zuwa ga masu shayarwa da nufin ƙirƙirar bocks, doppelbock, da Oktoberfest lagers tare da zagaye, dandano mai dadi.

Masu gida suna ba da shawarar WLP833 don bocks. Yana haɓaka caramel, toasted, da bayanin kula na toffe ba tare da gabatar da esters masu kaifi ba. Wannan yisti yana kula da jin jiki da jin daɗin baki, mai mahimmanci ga salon gaba-gaba.

Mutane da yawa a cikin al'ummar masu shayarwa suna ɗaukar WLP833 Oktoberfest a matsayin abin dogaro ga halayen Bavarian na gargajiya. Suna lura da ƙayyadaddun ƙayyadaddun sa da daidaiton kasancewar hop, suna ware shi daga ƙarin nau'ikan lager masu tsaka tsaki.

Idan aka kwatanta da WLP830 ko WLP820, WLP833 yana fifita fifikon malt akan haifuwa. Wannan ya sa ya zama babban zaɓi don doppelbock, yana nufin zurfin da zaƙi tare da matsakaicin matsakaici.

Yana da kyau ga amber lagers, jahannama, da ɓawon duhu inda rikitaccen malt ke da mahimmanci. Zaɓi WLP833 don cikakken jiki, hanawa, da ingantaccen bayanin lager na kudancin Jamus.

• Ƙarfi: kyakkyawan malt profile, m gama, daidaitaccen haɗin hop.
• Salo: bocks, doppelbock, Oktoberfest, amber da lagers masu duhu.
• Tukwici na Brewing: ba da fifikon matsakaicin ƙimar filaye da tsayayyen hadi don adana halayen malt.

Gilashin kwalban gwal tare da kai mai kumfa a cikin tanti na Oktoberfest. Karin bayani

Bugawa da Shawarwarin Farawa

Fara da ƙididdige sel ɗin da ake buƙata don rukunin ku. Yi amfani da kalkuleta na yisti don ƙididdige ƙidayar manufa dangane da nauyi na asali da ƙarar tsari. Ga barasa bock na Jamus, nufin samun ƙarancin farar farar da ya yi daidai da nauyi da zafin jiki.

Jagoran masana'antu ya ba da shawarar sake bugawa a kusan sel miliyan 1.5-2.0 a kowace ml a kowane ° Plato. Ga giya har zuwa 15°Plato, sel miliyan 1.5/mL/°Plato ne na hali. Don ƙwanƙwasa masu ƙarfi ko sanyi mai sanyi, yi nufin sel miliyan 2.0/mL/° Plato don guje wa tsawan lokaci.

Idan kuna shirin saka WLP833 sanyi, shirya ƙarin sel tukuna. Babban mai farawa WLP833 yana rage haɗarin farawa sluggish lokacin ƙara yisti zuwa wort mai sanyi. Yawancin masu shayarwa suna amfani da mashin mai mahimmanci na 500 ml akan farantin motsa jiki don kunna yisti na ruwa da rage lag.

Hanyoyi masu dumi-dumi suna ba da izinin ƙididdige ƙididdiga na farko kaɗan kaɗan. Yi a cikin zafin jiki mai zafi, bar yisti ya girma ta farkon lokacinsa, sannan yayi sanyi zuwa yanayin zafi. Wannan tsarin yana rage girman mafarin WLP833 da ake buƙata don wasu girke-girke.

• Yi masu farawa daga chilled, Boiled wort don tsafta.
• Auna iya aiki idan kun girbe kuma kuka sake maimaitawa; lafiyayyun ƙwayoyin sel suna haɓaka damar sake amfani da su.
• Bi umarnin kulawar Farin Labs lokacin amfani da fakitin ruwa don kyakkyawan sakamako.

Lokacin sake buga WLP833, gwada iyawa kuma kiyaye tsabtataccen ajiya. Zaɓuɓɓukan da aka girma na PurePitch na iya samun ƙa'idodi daban-daban kuma suna iya buƙatar ƙananan maƙasudin ƙimar farar lager. Yi amfani da kalkuleta na yisti duk lokacin da kuka yi don tace ƙidayar da hanya don daidaiton sakamako.

Dabarun Zazzabi na Haɗi

Zazzabi yayin fermentation tare da WLP833 yana da mahimmanci don cimma tsaftataccen bock mai gaba-gaba. Farar Labs yana ba da shawarar farawa na farko tsakanin 48-55°F (9-13°C). Wannan kewayon zafin jiki yana taimakawa rage samar da ester, yana haɓaka ingantaccen bayanin martabar lager wanda masu shayarwa ke nufi.

Ɗauki tsarin fermentation na lager da aka tsara yana da mahimmanci don sarrafa ayyukan fermentation da hana abubuwan dandano. Hanyar gargajiya ta ƙunshi yin tsalle a 48-55°F, karɓar lokaci mai tsayi, da raguwar hankali. Sannan, ba da izinin giya ya tashi zuwa kusan 65°F (18°C) don hutun diacetyl da zarar raguwar ta kai kusan 50-60%.

Hutun diacetyl, wanda aka gudanar a cikin kewayon 65 ° F na kwanaki 2-6, yana ba da damar yisti don sake shayar da diacetyl da tsabtace wort. Bayan haka, sannu a hankali rage zafin jiki a kusan 4-5°F (2-3°C) kowace rana har sai kun isa yanayin zafi kusa da 35°F (2°C) don daidaitawa da bayani.

Wasu masu shayarwa suna amfani da hanyar zafi mai zafi don rage jinkirin lokaci. Ta hanyar yin jigila a 60–65°F (15–18°C), ana haɓaka haɓakar tantanin halitta. Bayan bayyanar alamun fermentation, yawanci kusan awanni 12, rage fermenter zuwa 48-55°F don sarrafa samuwar ester. Hutun diacetyl iri ɗaya da sanyin hankali yana bi.

Ayyuka a cikin al'umman mashaya sun bambanta. Wasu lagerists suna haifar da wasu nau'ikan a tsakiyar 60s ° F kuma har yanzu suna samun sakamako mai tsabta. Masu amfani da WLP833 sukan bayar da rahoton mafi kyawun halayen malt lokacin da yanayin zafi ya kusa da iyakar shawarar. Koyaya, farawa mai zafi na iya rage lokacin fermentation na farko.

Kula da farkon acetaldehyde da ester bayanin kula yayin da ake manne da jadawalin fermentation ɗin ku. Daidaita yanayin hutun diacetyl da tsawon lokaci dangane da karatun nauyi da ƙididdigar azanci, maimakon ƙayyadaddun kalanda.

Gilashin fermentation jirgin ruwa tare da bubling amber ruwa da dijital nuni karatu 17°C a cikin dakin gwaje-gwaje. Karin bayani

Oxygenation da Yisti Lafiya

Oxygenation yana da mahimmanci ga yisti, yana tallafawa haɗin sterols da acid fatty unsaturated. Waɗannan suna da mahimmanci ga ganuwar tantanin halitta mai ƙarfi da abin dogaro. Don nau'ikan ruwa kamar White Labs WLP833, iskar oxygen da ta dace tana tabbatar da saurin farawa da tsayayyen fermentation.

Lokacin da ake yin lagers, yana da mahimmanci a lura da buƙatun oxygen mafi girma idan aka kwatanta da ales, musamman ga bocks masu nauyi. Manufar ita ce daidaita matakan iskar oxygen zuwa girman filin da kuma nauyin giya. Don lagers masu ƙarfi, ana ba da shawarar 8-10 ppm O2 lokacin amfani da oxygen mai tsabta tare da dutse.

Yawancin masu shayarwa sun fi son gajeriyar fashewar iskar oxygen akan dogon girgiza. Hanyoyi masu amfani sun haɗa da yin amfani da mai daidaitawa da dutse ko ƴan mintuna kaɗan na iska tare da bakararre iska. Masu aikin gida sun sami nasara tare da trickle O2 yana gudana na tsawon mintuna 3-9 don cimma narkar da iskar oxygen da ake so ba tare da wuce gona da iri ba.

Busassun nau'ikan, kamar samfuran Fermentis, na iya da'awar ƙarancin buƙatun iska saboda yawan ƙidayar tantanin halitta na farko. Koyaya, wannan baya kawar da mahimmancin yin la'akari da ƙarancin iskar oxygen yayin amfani da ruwa WLP833 ko lokacin sake fitar da yisti da aka girbe.

• Don sababbin filaye tare da WLP833, oxygenate da wort don inganta lafiyar yisti da rage lokacin jinkiri.
• Idan ana amfani da mai farawa mai mahimmanci, duka biyu suna haɓaka sel kuma suna dawo da iskar oxygen a cikin yisti.
• Lokacin da aka girbe WLP833, bincika iyawa da iskar oxygenate sabo don tallafawa murmurewa.

Kula da kuzarin fermentation yana da mahimmanci fiye da bin doka ɗaya. Lafiyayyan yisti lafiya lager yana nuna tsayayyen krausen da faɗuwar nauyi mai faɗi. Idan fermentation ya tsaya, sake tantance ayyukan isashshen iskar oxygen da kirga tantanin halitta kafin yin gyare-gyare ko kwandishan.

Hankali, Yawo, da Tsammanin Nauyin Ƙarshe

White Labs yana nuna raguwar WLP833 a 70-76%. Wannan yana nufin za ku iya tsammanin raguwar matsakaici-zuwa-high, wanda ke riƙe da wasu jikin malt. Don classic bock da doppelbock girke-girke, wannan kewayon ya dace. Yana adana zaƙi na malt yayin da yake canza wani yanki mai mahimmanci na sukari mai ƙima.

Ana tsammanin yawowar WLP833 ya zama matsakaici a ƙarƙashin yanayin lager na yau da kullun. Wannan yana haifar da daidaitawa mai kyau akan lokaci ba tare da faduwa nan da nan ba. Yawancin masu shayarwa suna samun giya mai haske bayan sanyi-sanyi, fining gelatin, ko tsawaita lagering.

Ƙarshen nauyi na ƙarshe ya dogara da asalin nauyi da bayanin mash. Tare da raguwar WLP833 a cikin kewayon 70-76%, FG WLP833 da ake tsammani a cikin bock zai kasance mafi girma. Wannan yana barin cikakken jiki da saura zaƙi, cikakke ga salon gaba-gaba.

Don amintacce buga kewayon masana'anta, bi matakai masu amfani. Sanya isassun adadin tantanin halitta, oxygenate yadda ya kamata, kuma kula da tsayayyen yanayin zafi. Waɗannan ayyukan suna haɓaka haɓakar WLP833 da za a iya faɗi da kuma daidaitaccen haske mai alaƙa da flocculation WLP833.

• Don bayyanawa, sanyi-karo kafin marufi kuma yi amfani da fining idan ana buƙata don haɓaka flocculation WLP833.
• Don sarrafa jiki, daidaita kaurin dusar ƙanƙara da haifuwa don tasiri FG WLP833 da ake tsammani.
• Don daidaito, bin diddigin OG da ci gaban nauyi don ku iya kwatanta haɓakawa na ainihi zuwa kewayon attenuation WLP833.

Hoton da ke kusa da gilashin beke mai cike da ruwan zinari mai gizagizai da ke juyewa. Karin bayani

Gudanar da Diacetyl da Sulfur a cikin WLP833 Fermentations

Lokaci yana da mahimmanci a sarrafa WLP833 diacetyl. Ƙara zafin jiki zuwa 65-68F (18-20 ° C) lokacin da fermentation ya kai 50-60% attenuation. Wannan matakin, wanda aka sani da hutun diacetyl, yana ba da izinin yisti don sake sha diacetyl. Lokaci ne mai mahimmanci don kammala metabolism.

Karatun nauyi da duba warin suna da mahimmanci don fara sauran. Tabbatar da lafiyar yisti tare da daidaitattun adadin kuzari da iskar oxygen. Yisti mai lafiya yana rage ƙarancin dandano kuma yana gajarta sauran lokacin.

Sulfur a cikin lager fermentation na iya zama mai wucewa, musamman tare da WLP833. Ko da yake galibi mai tsabta, wasu batches na iya nuna bayanan sulfur a taƙaice. Diacetyl diacetyl mai dumi yana taimakawa wajen kawar da waɗannan sauye-sauye, yana hanzarta aikin tsaftacewa.

• Kula da nauyi sau biyu a kullum kusa da aikin kololuwa don kama madaidaicin taga hutu.
• Ajiye diacetyl na dogon lokaci don inganta hazaka, ba kawai ƙayyadadden adadin kwanaki ba.
• Bayan sauran, kwantar da hankali kuma ba da izinin tsawaita lagering don ƙara rage diacetyl da sulfur.

Ayyukan shayarwa masu inganci na iya inganta sakamako sosai. Yi amfani da farar yisti masu dacewa ko vials da yawa daga Farin Labs don manyan batches. Oxygen a pitching yana tallafawa haɗin sterol, yana taimakawa yisti wajen magance diacetyl. Idan sulfur ya ci gaba bayan lagering, haƙuri da sanyi yakan warware shi.

Ta bin waɗannan matakan, matsalolin WLP833 diacetyl za su kasance da wuya. Hutun diacetyl da aka tsara da kyau da ajiyar sanyi yana magance mafi yawan damuwa na sulfur. Wannan hanyar tana kiyaye ƙamshin ƙamshi mai tsafta da haɓakar halayen malt.

Matsi, Spunding, da Nagartattun Dabarun Haki

Spunding yana canza halayen yisti yayin fermentation. Ya ƙunshi yin amfani da kuɗi don lagers don sarrafa matsa lamba yayin da masu ciwon sukari ke canzawa. Wannan hanya tana hana samuwar esters da fusels. Masu shayarwa sukan yi niyya ga matsa lamba kusa da mashaya 1 (15 psi) don manyan lagers. Wannan tsarin yana hanzarta samarwa yayin da yake kiyaye hali mai tsabta.

WLP833 yana mayar da martani daban-daban ga matsa lamba idan aka kwatanta da nau'ikan da aka tsara don matsa lamba. Babban matsa lamba fermentation tare da WLP833 na iya rage ester samar da rage aiki fermentation. Duk da haka, yana iya rinjayar attenuation da rage jinkirin sharewa. Farin Labs yana ba da takamaiman nau'i don tsarin tsarin matsa lamba. Yana da mahimmanci don gwada ƙananan batches kafin haɓakawa.

Nasihu masu amfani na iya taimakawa rage haɗari. Tabbatar cewa bawul ɗin spunding yana amintacce kuma an kimanta tasoshin don matsa lamba. Kula da nauyi akai-akai da sakin CO2. Lokacin da ake yin kiwo don lagers, yi tsammanin raguwar ci gaban yisti. Tsara don ƙarin lokacin sanyaya ko zaɓi mafi yawan nau'in flocculent idan haske shine fifiko.

• Fara da ƙananan gwaji: gwada batches gwajin gallon 5-10 kafin cikakken samarwa.
• Saita matsa lamba mai ra'ayin mazan jiya: fara ƙasa da 15 psi don lura da martanin yisti.
• Waƙa da attenuation: adana bayanan lanƙwasa nauyi yayin da ake matsa lamba.

Hanyoyi masu sauri-lager suna ba da zaɓuɓɓuka. Dumi-pitch ale iri da Kveik na iya kwaikwayon bushewa kamar lager ba tare da matsa lamba ba. Koyaya, don ingantacciyar nuance na bock, spunding ya kasance kayan aiki mai mahimmanci. Yi amfani da jadawalin al'ada tare da WLP833 kafin matsawa zuwa babban matsa lamba fermentation WLP833. Wannan yana ba ku damar fahimtar halayen asali.

Tsaro da tsafta sune mahimmanci. Matsi na iya rufe al'amura kamar tsayawar fermentation ko gurɓatawa. Kula da tsaftataccen tsaftacewa, yi amfani da kayan aiki masu ƙima, kuma kada ku wuce iyakokin kayan aiki. Masu sana'a na ci gaba sukan haɗu da spunding tare da sarrafa zafin jiki. Wannan yana daidaita bayanan ester kuma ya ƙare.

Gidan da ba a taɓa haskawa ba wanda ke nuna jirgin ruwa mara ƙarfi tare da lager mai taki da layuka na ganga na katako a bango. Karin bayani

Bayanan Bayanin Ruwa da La'akarin Mash don Salon Bock

Kayan girke-girke na Bock da doppelbock sun dogara da halayen malt mai arziƙi da taushi, zagaye bakin baki. Don haɓaka zaƙin malt da cikawa, yi nufin bayanin martabar ruwa mai ɗauke da chloride fiye da sulfate. Maƙasudin matsakaicin matakan chloride (kimanin 40-80 ppm) da daidaitaccen sulfate (40-80 ppm) don daidaiton dandano. Don bushewa mafi bushewa, daidaita waɗannan matakan daidai.

Don aikin mash enzyme, daidaita matakan calcium zuwa 50-100 ppm. Yi amfani da calcium chloride don jaddada zagaye. Idan kun fi son crisper, busar bushewa, ƙara gypsum a hankali. Wannan zai ƙara sulfate yayin saka idanu mash pH.

Mash don bock a 152°F (67°C) don adana dextrins da jiki. Wannan dusar ƙanƙara guda ɗaya yana haɓaka jin baki. Don sakamako mai bushewa kaɗan, rage zafin jiki kuma ƙara lokacin juyawa. Wannan hanyar tana rage nauyi na ƙarshe ba tare da lalata tsabta ba.

Don ƙarin sarrafawa, la'akari da dusar ƙanƙara. Fara da beta-amylase hutawa a 140-146 ° F don ƙarfafa masu ciwon sukari. Sa'an nan, tada zafin jiki zuwa 152 ° F don adana dextrin. Wannan hanya tana ba masu shayarwa damar daidaita zaƙi da attenuation.

• Yi amfani da malt na Munich da Vienna a matsayin kashin baya don gina malt.
• Ajiye tushen pilsner ko kodadde malt a cikin lissafin don tsari mai ƙima.
• Iyakance malt crystal zuwa ƙananan kaso don gujewa zaƙi mai ƙyalli.
• Ƙara ƙaramin malts masu duhu kamar Carafa ko Blackprinz kawai don daidaita launi (ƙasa da 1%).

WLP833 shawarwarin dusar ƙanƙara suna mai da hankali kan adana halayen malt yayin tallafawa haɓakar lager mai tsabta. Oxygenation, ƙididdigewa, da lagering da ya dace sune mahimmanci. Lokacin amfani da WLP833, kula da mash pH kusa da 5.2 zuwa 5.4 don haɓaka aikin enzyme da cire yawan amfanin ƙasa.

Gwada ruwan gida tare da bayanin martaba mai sauƙi kuma daidaita gishiri da ƙari. Girke-girke na al'umma ta amfani da Bru'n Water Amber Balanced yana ba da mahimman bayanai masu amfani. Misali, sulfate kusa da 75 ppm da chloride kusa da 60 ppm sune wuraren farawa masu kyau. Koyaya, daidaita waɗannan lambobi zuwa ruwan tushen ku.

Yi rubutun kowane canji don yin kwafin batches masu nasara. Bayar da hankali sosai ga bayanin martabar ruwa na bock da mash don bock zai haɓaka ƙarfin tukwici na mash WLP833. Wannan zai haifar da gaskiya, malt-gaba bock.

Kwatanta da Sauran Ƙwayoyin Ƙirar Ƙarfi da Dry vs. Zaɓuɓɓukan Liquid

Ana yin bikin WLP833 don ƙazamin ƙazaminsa, yanayin halin Bavaria, mai tunawa da Ayinger da iri iri na gida. Sabanin haka, WLP830 yana ba da ƙarin ƙanshi, bayanin martaba na fure, manufa don lagers Bohemian. WLP833 sananne ne don zaƙi da santsi na tsaka-tsaki, yayin da WLP830 ya kasance mai bayyanawa a cikin ester da yaji.

Busassun iri, kamar Fermentis Saflager W-34/70, suna kawo ƙarfi na musamman ga tebur. Muhawarar tsakanin WLP833 da W34/70 ta ta'allaka ne akan yanayin ɗanɗano da kuma amfani. W-34/70 sananne ne don farawa da sauri, ƙididdige yawan tantanin halitta, da tsabta, ƙarewa. A gefe guda, WLP833 yana ba da keɓaɓɓen bayanin martaba na gaba-gaba wanda busasshen yisti yakan yi ƙoƙarin yin kwafi.

Wasu masu shayarwa sun zaɓi WLP820 ko WLP838 don takamaiman salo. WLP820 yana ƙara ƙarin ɗanɗano da ƙamshi zuwa gaurayawan Bavarian. WLP838, a halin yanzu, yana ba da tsaftataccen fermentation, cikakke lokacin da kuke son malt ɗin ya ɗauki matakin tsakiya ba tare da ƙayyadaddun yisti da aka samu ba.

Zaɓin tsakanin ruwa da busassun yisti ya dogara da burin ku. Liquid WLP833 shine manufa don cimma waccan halin Ayinger-kamar malt da zagaye da dabara. Busassun yisti, duk da haka, yana ba da tabbaci, gajeriyar lokutan jinkiri, da sauƙin ajiya. Wannan cinikin yana kunshe ne a cikin jumlar ruwa vs yisti bushe.

Gwajin aiki mabuɗin. Gudun tsagawar batches ko fermentation na gefe-da-gefe yana ba ku damar jin bambance-bambance a cikin gilashin. Ku ɗanɗani WLP833 tare da W-34/70 da WLP830 don lura da yadda ester profiles, attenuation, da maltiness hasashe ya bambanta da kowane iri.

Tarihin al'umma yana ƙara mahallin ga zaɓinku. Homebrewers suna raba WLP833 sosai saboda haɗin kai da matsalolin gidan Bavarian. Wasu masu shayarwa har yanzu suna samo yisti na gida don manyan filaye, musamman don sake ƙirƙirar lagers na yanki.

• Lokacin da kake son mayar da hankali ga malt: zaɓi WLP833.
• Don sauri da ƙarfi: zaɓi W-34/70 ko wasu busassun zaɓuɓɓuka.
• Don bincika abubuwan aromatics: kwatanta WLP833 da WLP830 a cikin batches raba.

Matsalolin Haihuwar Jama'a da Shirya matsala

Sannun farawa ya zama ruwan dare tare da yisti mai yawa. Dogayen lokatai yakan faru lokacin sanyi ko tare da ƙarancin ƙididdiga. Don gyara wannan, yi amfani da ƙimar farar da ta dace, yi maɗaukakiyar farawa ko ƙarfin kuzari, ko amfani da hanyar dumama. Koyaushe sake shayar da yisti ruwa ruwa bisa ga jagorar White Labs. Ba da al'ada lokaci don isa fermentation zafin jiki kafin sa ran aiki.

Diacetyl, wanda ke ɗanɗano kamar man shanu, yana bayyana lokacin da reabsorption ya kasa. Hutun diacetyl da aka shirya a 65-68 ° F (18-20 ° C) na kwanaki 2-6 yana taimakawa yisti ya tsaftace waɗannan mahadi. Kula da nauyi da ƙamshi yayin sauran don bin matakan diacetyl.

Sulfur, tare da ƙamshin kwai ko ruɓaɓɓen kwai, galibi yana nunawa da wuri a cikin fermentations. Dumi dan kadan don hutun diacetyl da tsawaita sanyi lagering yawanci yana rage sulfur. Kyakkyawan iskar oxygen da yisti mai lafiya yana rage yiwuwar matsalolin sulfur na dindindin.

Ƙarƙashin kulawa da sluggish ƙare ya samo asali daga ƙananan ƙimar farantin, rashin iskar oxygen, ko ƙananan yanayin zafi. Bincika nauyi na asali, ƙimar farau, da matakan oxygen. Idan fermentation ya tsaya, a hankali motsa yisti ko ɗaga zafin jiki kaɗan don ƙarfafa aiki.

Matsalolin tsabta suna faruwa tare da matsakaicin nau'in flocculation kamar WLP833. Yi amfani da kwandishan sanyi, dogon lagering, ko finings kamar gelatin don share giya. Tacewa da lokaci suna haifar da sakamako mai haske ba tare da damuwa ga yisti ba.

• Saka idanu akan ci gaban nauyi da alamun azanci don gano matsaloli da wuri.
• Idan ya tsaya, duba zafin jiki, nauyi, da tarihin krausen kafin ku shiga tsakani.
• Ƙimar dawwama lokacin da ake sake yin yisti da aka girbe; ƙarancin aiki zai iya haifar da maimaita al'amura.

Don ci gaba da dandano a waje da kewayon da ake sa ran, adana tarihin farar rana, girman farawa, hanyar oxygenation, da bayanin yanayin zafi. Wannan rikodin yana taimakawa keɓance tsarin matsalolin fermentation na lager da maƙasudi lokacin da abubuwan dandano na WLP833 suka bayyana.

Lokacin gyara matsala, yi aiki da tsari: tabbatar da zafin fermentation, tabbatar da nauyi, sannan zaɓi ma'aunin gyara mai sauƙi. Ƙananan canje-canje sukan dawo da fermentation ba tare da cutar da halayen giya ko lafiyar yisti ba.

Misalan girke-girke da Haɗin Yisti don WLP833

A ƙasa akwai ƙaƙƙarfan ƙayyadaddun tsarin girke-girke na salo don nuna girke-girke na WLP833 na gargajiya na Jamusanci. Yi amfani da malt ɗin tushe na Munich da Vienna, kiyaye ƙarancin malt ɗin crystal, kuma ƙara ƙwararrun malt masu duhu kamar Blackprinz a cikin ƙaramin adadi don launi ba tare da gasasshen zafi ba.

• Classic Bock (manufa OG 1.068): Munich 85%, Pilsner 15%, 2-4 SRM. Mash a 152 ° F don matsakaicin jiki. Hop tare da Hallertau a 18-22 IBU don tallafi. Wannan girke-girke na bock WLP833 yana jaddada zurfin malt da kula da lager ester mai tsabta.
• Maibock (manufa OG 1.060): Pilsner 60%, Munich 35%, Vienna 5%. Low crystal, mash a 150-151°F don bushewa. Yi amfani da Mittelfrüh ko Hallertau a 18 IBU don ƙara bayanin kula mai laushi mai dacewa da girke-girke na WLP833.
• Doppelbock (manufa OG 1.090+): Munich da Vienna nauyi grist tare da ƙaramin Pilsner tushe, mash a 154°F don riƙe jiki. Riƙe malt duhu na musamman a ƙarƙashin 2% kuma ƙara ƙaramin hopping mai daraja. Yi tsammanin girkin bock WLP833 tare da kyawawan halayen malt da girman nauyi na ƙarshe.
• Oktoberfest/Märzen (manufa OG 1.056–1.062): Vienna gaba tare da Munich da Pilsner goyon bayan, mash a 152°F. Yi amfani da Hallertau ko Mittelfrüh don 16-20 IBU don ƙarfafa ma'auni na al'ada na Jamus yayin barin WLP833 ya haskaka.

OG da FG abubuwan tsarawa. Nufin OG ya dace da salon kuma yana tsammanin raguwar 70-76% daga WLP833. Daidaita zafin dusar ƙanƙara da bayanin martabar ruwa don bugun jikin ƙarshe. Saka idanu nauyi da tsara lokacin lagering don santsi esters da rage sulfur.

Zaɓuɓɓukan haɗe-haɗe na yisti suna siffanta ƙamshin hop da baki. Don halayen gargajiya zaɓi Hallertau ko Mittelfrüh noble hop iri. Madaidaitan IBUs suna tallafawa zaƙi malt ba tare da yin ƙarfi ba. Masu shayarwa na al'umma sun ba da rahoton Hallertau da Mittelfrüh sun yi aiki da kyau tare da 833, suna samar da bayanin hop mai ɗanɗano mai ɗanɗano wanda ya dace da malt Munich.

Don kwatancen gwaji, gudanar da gwaje-gwajen tsaga. Gwada WLP833 akan WLP820, WLP830, ko busassun W-34/70 a cikin ƙananan batches na gwaji. Rike m, hopping, da fermentation yanayi iri ɗaya. Ku ɗanɗani gefe-da-gefe don kimanta nau'ikan yisti WLP833 da yadda suke canza attenuation, esters, da jin baki.

• Gwajin ƙananan ƙananan: 3-5 galan tsaga. Daidaita ƙididdiga tantanin halitta da daidaita yanayin zafi.
• Mash mai canzawa: gwada 150F da 154°F don kwatanta jiki tare da girke-girke na WLP833 iri ɗaya.
• Gwajin Hop: musanya Hallertau da Mittelfrüh a IBU guda don jin bambance-bambancen kayan yaji a cikin haɗin yisti WLP833.

Yi amfani da waɗannan misalan girke-girke da shawarwarin haɗin gwiwa don kera amintaccen jerin bock na Jamus. Ka kiyaye girke-girke kai tsaye, mutunta lafiyar yisti, kuma bari WLP833 ya ba da ingantaccen bayanin martaba amma mai wadataccen malt wanda ke girmama salon gargajiya.

Marufi, Maimaitawa, da Girbin Yisti tare da WLP833

Bayan sanyaya sanyi, shirya don shirya giyar lager ɗin ku. Wannan mataki yana taimakawa rage diacetyl da sulfur. Lagering a kusa-daskarewa yanayin zafi yana tace dandano kuma yana fayyace giya. Biran da aka haɗe a ƙarƙashin matsi na iya buƙatar ƙarin lokaci don samun haske.

Girbi yisti WLP833 yayin lokacin sanyi. Wannan shine lokacin da yisti ya daidaita. Tattara shi daga mazugi ko tashar ruwa mai tsafta, rage iskar oxygen. Tabbatar da aiki tare da mai farawa ko microscope kafin sake amfani da shi.

Lokacin sake buga WLP833, saka idanu tsararraki da tsafta a hankali. Iyakance sake zagayowar don guje wa autolysis da abubuwan dandano. Ajiye yisti sanyi kuma yi amfani da shi a cikin ƴan batches ko ƙirƙirar sabon farawa don kula da kuzari.

Anan akwai wasu shawarwari masu amfani don shirya giyar lager:

• Tabbatar da ingantaccen ƙarfin ƙarshe kuma babu diacetyl kafin kwalba ko kegging.
• Yi amfani da haɗarin sanyi ko tara don haɓaka haske da rage hazo.
• A kiyaye tsaftataccen tsafta yayin canja wuri; pasteurization sau da yawa ba dole ba ne don homebrew.

Aiwatar da dabarun sake amfani don maimaita WLP833. Sannu a hankali rage farashin farar da samar da iskar oxygen ko ƙaramin fara don haɓaka lafiyar yisti lokacin da adadin ya yi ƙasa. Takaddun tarihin tsari, binciken iya aiki, da sauye-sauyen dandano don sanar da yanke shawara maimaituwa na gaba.

Kammalawa

White Labs WLP833 Jamus Bock Lager Yeast yana da ƙima sosai don ikonsa na kwafin halin malt na Bavarian. Yana fahariya da 70-76% attenuation rate, matsakaici flocculation, da ferments mafi kyau tsakanin 48-55°F. Jurewar barasa yana kusa da 5-10%, yana mai da shi manufa don bock, doppelbock, da giya na Oktoberfest. An san wannan yisti don gaba-gaba, bayanin martaba mai santsi, da daidaiton aiki lokacin da ake amfani da dabarun lagering daidai.

Ga masu aikin gida a Amurka, zaɓin ya bayyana. Zaɓi WLP833 don ingantattun dadin dandanon kudancin Jamus. Koyaya, kula da ƙimar farar farar, iskar oxygen, hutun diacetyl, da tsawaita lagering yana da mahimmanci. Idan saurin ya fi mahimmanci, yi la'akari da busassun lager iri kamar Wyeast/W34/70 madadin. Suna yin zafi da sauri amma suna ba da bayanin martaba daban-daban, suna buƙatar yin la'akari sosai.

Don cimma kyakkyawan sakamako tare da WLP833, bi jagororin White Labs' game da firgita da zafin jiki. Yin amfani da hanyar farawa ko mafi zafi na iya rage jinkirin lokaci. Hutun diacetyl da dogon kwandishan sanyi suna da mahimmanci don tsabta da santsi. Gwaji tare da tsaga batches na iya taimakawa kwatanta WLP833 da sauran nau'ikan lager, yana ba ku damar tace girke-girken ku yadda kuke so.

Karin Karatu

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

• Gishiri mai Haɗi tare da Mangrove Jack's M42 Sabon Duniya Mai ƙarfi Ale Yisti
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