Biya mai ƙoshi tare da Farin Labs WLP838 Kudancin Jamusanci Yisti

Gilashin carboy na fermenting Kudancin Jamus a kan teburi na katako a cikin wani ɗaki mai ɗaki na Kudancin Jamus. Karin bayani

WLP838 Kudancin Jamusanci Yisti yana samuwa daga Farin Labs a cikin nau'in Vault da nau'in halitta. Siffofin jigon yisti sun haɗa da kewayon raguwa na 68-76%, matsakaici zuwa babban flocculation, da jurewar barasa na 5-10%. Yana bunƙasa a yanayin zafi tsakanin 50-55°F (10-13°C). Bugu da ƙari, nau'in shine STA1 korau.

Bayanan ɗanɗanon yisti ba shi da kyau kuma yana da tsabta, yana ƙarewa a cikin ƙwaƙƙwaran lager. Yana iya haifar da sulfur kaɗan da ƙananan diacetyl yayin fermentation. Sabili da haka, hutun diacetyl da isasshen kwandishan suna da mahimmanci. Salon da suka dace don WLP838 sun haɗa da Helles, Märzen, Pilsner, Vienna Lager, Schwarzbier, Bock, da Amber Lager.

A cikin wannan bita na WLP838, za mu shiga cikin yanayin zafi na fermentation da tasirin su akan dandano, attenuation da flocculation, ƙimar ƙima da dabaru, da shawarwari masu amfani da yisti. Manufarmu ita ce samar da tabbataccen shawara, mai aiki don shayar da giya wanda ke tattare da ingantacciyar halayyar lager ta Kudancin Jamus.

Key Takeaways

• WLP838 yisti ne na Kudancin Jamus daga Farin Labs wanda ya dace da salon lager na gargajiya.
• Tashi kusa da 50–55°F (10–13°C) kuma shirya hutun diacetyl don tsaftace dandano.
• Yi tsammanin raguwar 68-76%, matsakaici-maɗaukakin ɗigon ruwa, da matsakaicin haƙurin barasa.
• Akwai a cikin tsarin Vault da zaɓin kwayoyin halitta don ƙananan masana'antun giya da masu shayarwa.
• Yi amfani da madaidaicin ƙimar sigina da kwandishan don rage sulfur da diacetyl.

Bayani na White Labs WLP838 Yisti Lager Kudancin Jamus

Farin Labs na kasuwanci na WLP838 ya zo a cikin fakitin Vault kuma ana samunsa ta sigar halitta. Babban zaɓi ne a tsakanin nau'ikan Labs na White Labs ga waɗanda ke nufin lagers mai mai da hankali kan malt. Masu shayarwa suna neman shi don tsaftataccen fermentation da ingantaccen bayani.

Bayanan kula na Lab suna bayyana matsakaici-high flocculation, 68-76% attenuation, da matsakaicin haƙurin barasa na 5-10%. Matsakaicin zafin zafin da aka ba da shawarar shine 50-55°F (10-13°C). Nauyin yana gwada STA1 mara kyau, yana tabbatar da babu wani aiki mai ƙarfi na diastatic.

WLP838 sananne ne don ƙarancin ƙamshi da daidaiton ƙamshi. Yana yin ƙura a dogaro, wani lokaci yana nuna ɗan ƙaramin sulfur da ƙananan diacetyl da wuri. Taƙaitaccen hutu na diacetyl da kwantar da hankali na aiki na iya kawar da waɗannan abubuwan ban sha'awa, mai tace giya.

• Salon da aka ba da shawarar: Amber Lager, Helles, Märzen, Pilsner, Vienna Lager, Bock.
• Amfani da shari'ar: malt-gaba, lagers mai tsabta inda matsakaicin flocculation yana taimakawa tsabta.

Ga masu shayarwa da ke son halayen yisti na Kudancin Jamus ba tare da matsananciyar phenols ko manyan lodin ester ba, WLP838 ya dace. Yana bayar da abin dogaro mai dogaro da bayanin martaba mai gafartawa. Wannan ya sa ya dace da masu sana'a na gida da ƙananan masana'antun.

Kewayon zafin jiki na fermentation da tasiri akan dandano

Farin Labs yana ba da shawarar yin fermenting WLP838 tsakanin 50-55°F (10-13°C). Wannan kewayon yana tabbatar da tsaftataccen ɗanɗanon lager tare da ƙarancin samar da ester. Masu shayarwa waɗanda ke yin taki a kusa da 50°F sukan lura da ƴan abubuwan ƙarfi-kamar mahadi da ƙarewa mai laushi.

Al'adance, fermentation yana farawa a 48-55°F (8-12°C) ko kuma yana ba da izinin tashi kaɗan a cikin wannan kewayon. Bayan kwanaki 2-6, lokacin da attenuation ya kai 50-60%, ana ɗaga giya zuwa kusan 65°F (18°C) don ɗan gajeren hutun diacetyl. Sa'an nan kuma, ana kwantar da giya 2-3 ° C (4-5 ° F) kowace rana zuwa yanayin zafi kusa da 35 ° F (2 ° C).

Wasu masu shayarwa sun zaɓi hanyar daɗaɗɗa mai dumi: yin jigila a 60-65°F (15-18°C) don taƙaita lokacin jinkiri da ƙarfafa haɓakar tantanin halitta. Bayan kamar awanni 12, ana saukar da tanki zuwa 48-55°F (8-12°C) don iyakance samuwar ester. Ana amfani da wannan hawan kyauta zuwa 65°F don sauran diacetyl kafin sanyaya don lagering.

Tasirin zafin jiki akan ɗanɗanon lager tare da WLP838 ya bayyana. Ciwon sanyi mai sanyaya yana nuna tsabtar malt da bayanin kula da sulfur, yayin da yanayin zafi yana haɓaka matakan ester da 'ya'yan itace. Taƙaitaccen hutu na diacetyl yana taimakawa rage bayanin kula ba tare da ƙara esters ba.

• Fara: 48-55°F (8-13°C) don tsaftataccen hadi.
• Huta Diacetyl: tashi zuwa ~65°F (18°C) lokacin da 50-60% ya rage.
• Ƙarshe: mataki-sanyi zuwa lagering kusa da 35°F (2°C) don sanyaya.

Sarrafa yawan zafin jiki na WLP838 yana da mahimmanci ga matakan sulfur da diacetyl. Nauyin na iya nuna ɗan ƙaramin sulfur da wuri da ƙananan diacetyl. Dogon kwandishan sanyi da kula da zafin jiki a hankali yana taimakawa waɗannan mahadi su shuɗe, yana haifar da madaidaicin lager tare da halayen Kudancin Jamusanci.

Attenuation, flocculation, da kuma jure wa barasa

WLP838 attenuation yawanci jeri daga 68 zuwa 76 bisa dari. Wannan matsakaicin bushewa ya dace da lagers na Kudancin Jamus, kamar Märzen da Helles. Don cim ma bushewar bushewa, daidaita yanayin dusar ƙanƙara don fifita sukari mai ƙima. Hakanan, tsara nauyin girkin ku daidai.

Juyawa don wannan nau'in yana da matsakaici zuwa babba. Yisti yana kula da daidaitawa a sarari, wanda ke hanzarta daidaitawa kuma yana rage lokacin bayyanawa. Duk da haka, masu shayarwa da ke neman girbi yisti ya kamata su lura da yawan yawowar nau'in. Wannan na iya sa ya zama ƙalubale don tattara sel masu aiki.

Nauyin yana da matsakaicin haƙurin barasa, kusan kashi 5-10 na ABV. Wannan kewayon ya dace da yawancin pilsners, dunkels, da bocks da yawa. Don giya mai nauyi, sarrafa bayanan mash ɗin ku, ƙara ƙimar farar, kuma la'akari da iskar oxygen. Waɗannan matakan suna tallafawa aikin yisti kuma suna hana tsayawar fermentations.

• Nuna nauyi na ƙarshe ta hanyar ƙididdige ƙimar WLP838 cikin lissafin girke-girke.
• Yi tsammanin giya mafi bayyanawa da wuri godiya ga faɗuwar ruwa.
• Kula da fermentation lokacin turawa zuwa iyakar jurewar barasa.

Ayyukan yisti yana da alaƙa kai tsaye da zaɓin giya. Jadawalin dusar ƙanƙara, ƙimar farar farar, da sarrafa zafin jiki duk suna yin tasiri sosai ta yadda ainihin attenuation ya dace da ƙayyadaddun bayanai. Kula da takamaiman yanayin nauyi kuma daidaita lokacin sanyaya idan tsabta ko attenuation ya faɗi takaice.

Shawarwari na ƙididdigewa da ƙidaya tantanin halitta

Jagoran ƙimar farar WLP838 yana farawa da mahimman jagora. Ma'auni na masana'antu don lagers shine 1.5-2 miliyan sel / ml / ° Plato. Wannan yana zama mafari ga ƙoƙarin ku.

Gyare-gyare ya zama dole bisa la'akari da nauyin giyar. Don giya masu nauyi har zuwa 15°Plato, nufin sel miliyan 1.5/mL/°Plato. Don masu ƙarfi, ƙara ƙimar zuwa sel miliyan 2/mL/°Plato. Wannan yana taimakawa hana sluggish fermentation da kashe-daɗan dandano.

Zazzabi yana taka muhimmiyar rawa wajen tantance adadin sel da ake buƙata don lagers. Filayen sanyi, yawanci tsakanin 50–55°F, suna amfana daga mafi girman ƙimar, kusa da sel miliyan 2/mL/°Plato. Wannan yana tabbatar da tsari mai tsabta kuma mai dacewa.

Yisti mai dumi don lagers yana ba da damar ƙananan farashin farawa. Wannan hanya tana ƙarfafa ci gaban yisti. Masu shayarwa sukan yi tsalle a farashin kusan sel miliyan 1.0/mL/°Plato. Sannan, suna saurin kwantar da giya don iyakance samuwar ester.

• Farar sanyi na gargajiya: manufa ~ sel miliyan 2/ml/° Plato don ƙimar farar WLP838.
• Nauyin nauyi ≤15°Plato: manufa ~ 1.5 miliyan Kwayoyin/mL/°Plato.
• Zaɓin zafi mai zafi: rage zuwa ~ 1.0 miliyan Kwayoyin/mL/°Plato tare da kula da zafin jiki a hankali.

Yi la'akari da tushen yisti da yuwuwar. Kayayyakin da aka girma na Lab, kamar White Labs PurePitch, galibi suna da babban aiki da daidaiton ƙidayar tantanin halitta. Wannan na iya canza juzu'i mai amfani idan aka kwatanta da busassun fakitin yisti.

Saka idanu ainihin ƙidayar tantanin halitta lokacin ƙirƙirar farawa ko maimaitawa. Ba da fifiko mai lafiya, yisti mai aiki akan haɓaka kowane tantanin halitta a cikin fermenter.

Ajiye rikodin kirga tantanin ku da sakamakon haƙori. Bayan lokaci, zaku daidaita ƙimar farar WLP838 don takamaiman kayan aikinku da girke-girke. Wannan zai taimake ka ka cimma mafi tsabta lagers tare da abin dogara attenuation.

Cikakken, hoto mai tsayi na abincin Petri mai cike da al'adun yisti mai yawa na Jamus a ƙarƙashin hasken dakin gwaje-gwaje. Karin bayani

Dabarun buga wasa: farar sanyi na gargajiya da farar dumi

Yanke shawara tsakanin farar dumi vs sanyi farar yana tasiri lokacin jinkiri, bayanin martabar ester, da haɓakar yisti. Farar lager na al'ada ya ƙunshi ƙara yisti a yanayin zafi na lager na 48-55°F (8-12°C). Fermentation yana farawa sannu a hankali, a hankali yana ƙaruwa zuwa kusan 65 ° F (18 ° C) don hutun diacetyl lokacin da raguwa ya kai 50-60%.

Wannan hanya tana son bayanin martaba mai tsabta tare da ɗanɗano kaɗan. Yana buƙatar tsarin lokaci a hankali, yana buƙatar ƙarin ƙimar farar sauti da tsauraran yanayin zafi. Ya dace don cimma halayen lager na al'ada da rage girman esters da aka samu yisti.

Dabarar farar dumama ta ƙunshi farar farko a 60–65°F (15–18°C). Alamun ciyawa suna bayyana a cikin sa'o'i 12, sannan a sauke zuwa 48-55 ° F (8-12 ° C) yayin da yisti ya shiga girma mai aiki. Daga baya, tashi kyauta zuwa 65°F don hutun diacetyl da sanyin mataki zuwa yanayin zafi.

Dumin farar yana rage jinkirin lokaci kuma yana haɓaka lokacin girma. Masu shayarwa za su iya amfani da ƙananan farashin farantin kuma su rage kwanaki da yawa daga taga fermentation mai aiki. Kula da zafin jiki na farko yana da mahimmanci don guje wa haɓakar ester da yawa yayin girma cikin sauri.

• Bayanin tsari don faɗakarwar lager na gargajiya: sanyi sanyi, ba da damar jinkirin tashi, yi hutun diacetyl, sannan sanyi zuwa 35°F (2°C).
• Tsari bayanin kula don farar dumi: dumi mai dumi, saka idanu don aiki a cikin ~ 12 hours, ƙasa zuwa lokaci mai ƙauna, sannan yi hutu diacetyl da sanyi-mataki.

Lokacin amfani da WLP838 a kowace hanya, tuna wannan nau'in na iya haifar da sulfur mai haske da ƙananan diacetyl. Haɗa hutun diacetyl da kwandishan ba tare da la'akari da tsarin farar ba. Fitar lager na gargajiya yana ƙara tsafta.

Zaɓi filin ɗumi don adana lokaci yayin kiyaye tsaftar dangi, muddin kuna iya kula da yanayin zafi sosai. Daidaita farar farar da iskar oxygen bisa ga tsarin da kuka zaɓa da salon giya.

Gudanar da sulfur da diacetyl tare da WLP838

WLP838 yawanci yana samar da ƙaramin bayanin kula na sulfur da ƙananan diacetyl yayin fermentation, a cewar White Labs. Masu shayarwa yakamata suyi tsammanin waɗannan mahadi da wuri a cikin fermentation. Dole ne su tsara tsarin sarrafa diacetyl da aka yi niyya.

Fara da yisti mai lafiya, isassun iskar oxygen, da matakan gina jiki masu dacewa don rage samuwar diacetyl. Ƙirƙirar ƙidayar tantanin halitta daidai da amfani da mai farawa mai aiki yana taimakawa WLP838 tsaftace mahaɗan tsaka-tsaki cikin aminci.

Lokacin diacetyl yana hutawa lokacin da attenuation ya kai kusan kashi 50-60. Ɗaga zafin jiki zuwa kusan 65°F (18°C) kuma riƙe tsawon kwanaki biyu zuwa shida. Wannan yana ba da damar yisti don sake sha diacetyl. Yi gwaje-gwajen azanci yayin sauran don tabbatar da ci gaba.

Idan sulfur ya ci gaba bayan fermentation na farko, tsawaita yanayin sanyi yana aiki da kyau. Dogon lagering a kusa-daskarewa yanayin zafi yana ƙarfafa mahaɗar sulfur don tarwatsewa. Yawancin masu sana'a suna ba da rahoton cewa tsawaita lagering tare da lokaci a cikin keg tames WLP838 sulfur zuwa kyakkyawan bayanin martaba mara ƙarancin ƙima.

• Kula da attenuation da ƙanshi a 50-60% don yanke shawarar lokacin da za a fara hutun diacetyl.
• Yi amfani da sarrafa diacetyl ta riƙe a 65°F na tsawon kwanaki 2-6, sannan a yi sanyi a hankali.
• Bada izinin tsawaita yanayin sanyi don rage ƙoshin ɗanɗano da sulfur mara ƙarfi.

Tattara yisti mai faɗuwa bayan sanyaya idan kuna shirin yin maimaitawa, tunda sel da aka dawo dasu daga WLP838 na iya kasancewa mai yiwuwa. Idan al'amurran diacetyl ko sulfur sun bayyana, mayar da hankali kan daidaitawa mai tsayi, daidaitattun ayyukan haifuwa, da kuma duban hankali kafin marufi. Wannan yana rage yawan abubuwan dandano.

Gilashin gilashin da ke cike da ruwa mai ɗorewa na zinariya-rawaya a kan wani ɗan ƙaramin wuri. Karin bayani

Sarrafa yisti: masu farawa, sake maimaitawa, da kuma tabbatar da ingancin aiki

Tsara ƙarar farkon ku don saduwa da ƙimar farar da kuke so, musamman ga lagers masu sanyi. Madaidaicin girman WLP838 don girman batch ɗinku na iya hana ɗaukar lokaci mai tsawo kuma yana tabbatar da tsaftataccen fermentation. Don manyan batches, mafari mai ƙarfi ko tsayayyen slurry da aka girbe ya fi ƙaramin ginin ƙarni na farko.

Kafin yin jita-jita ko sake amfani da yisti, koyaushe yi gwajin iya aiki. Ƙididdigar tantanin halitta tare da hemocytometer ko tantanin halitta, tare da tabo mai yiwuwa, yana ba da ingantattun lambobi. Idan waɗannan kayan aikin ba su samuwa, amintattun sabis na dakin gwaje-gwaje na iya gwada yuwuwar da ba da shawara ta musamman ga nau'ikan fararen Labs.

Lokacin sake maimaita yisti mai laushi, tattara shi bayan fermentation na farko da lokacin sanyaya. Bada izinin yisti mai yawo ya daidaita, sannan girbi tare da dabarun tsafta. Ci gaba da bin diddigin ƙidayar tsararraki da abubuwan da suka dace don gujewa amfani da yisti mai ƙarfi ko mai hankali.

Yawancin masu sana'a sun gwammace sake maimaita kyakkyawar al'adar lafiya fiye da raunin farko-farko don manyan batches. Don ƙananan masu farawa na farko, yi amfani da su a gwaji ko ƙananan gudu. Idan mai farawa yana nuna jinkirin aiki, ƙirƙiri sabo don guje wa abubuwan ban sha'awa.

• Tsaftace: tsaftace tasoshin ruwa da kayan aiki lokacin girbi da adana yisti.
• Ajiye: kiyaye yisti da aka girbe sanyi kuma a yi amfani da shi a cikin windows da aka ba da shawarar don adana yuwuwar.
• Kulawa: rikodin iya aiki cak da ƙimar fakiti don daidaitaccen sakamako.

Yi amfani da kalkuleta na ƙimar farar farar Labs don jagora lokacin da ake shirin farawa na WLP838 ko sake fitar da yisti. Binciken yuwuwar yisti na yau da kullun da kulawa da ladabtarwa suna tabbatar da maimaita lagers da rage matsalolin fermentation.

Jagorar girke-girke don salo masu dacewa da WLP838

WLP838 ya yi fice tare da malt-gaba na Kudancin Jamus. Don Helles, Märzen, Vienna Lager, da Amber Lager, mayar da hankali kan Pilsner, Vienna, da Munich malts. Daidaita zazzabin dusar ƙanƙara don cimma jikin da ake so: ƙara shi don jin daɗin baki, rage shi don bushewa.

Lokacin da ake shayar da Helles tare da WLP838, yi niyya don bayanin martabar hatsi mai laushi. Yi amfani da decoction mai laushi ko dusar ƙanƙara don ƙarin rikitaccen malt. Iyakance ƙwararrun malt don adana daɗin yisti, tsaftataccen esters.

Don haɗin yisti na girke-girke na pilsner, fara da Pilsner malt da Jamusanci hops masu daraja kamar Hallertauer ko Tettnang. Nuna matsakaicin IBUs don kula da halin malt. Babban haushi na iya rinjayar da dabarar gudummawar yisti.

Anan akwai shawarwari masu amfani don ma'aunin girke-girke:

• Don salon maltier kamar Märzen da Helles, ƙara yawan Munich da dusa kusa da 154-156°F don jiki mai arziƙi.
• Don drier lagers da classic pilsner girke-girke yiast hadewa, mash kusa da 148-150 ° F don inganta kintsattse.
• Ka kiyaye abubuwan da suka makara hop kuma a yi amfani da iri iri na Jamus don sahihanci.

Don lagers masu ƙarfi kamar Bock da Doppelbock, yi amfani da malt tushe mafi girma da jadawalin dusar ƙanƙara. Kula da ƙimar farar lafiya da tsawaita lagering zuwa santsin barasa kuma bari yisti ya ƙare da tsabta.

Don salo masu duhu kamar Schwarzbier da Dark Lager, haɗa Pilsner tare da ƙwararrun malt masu duhu a cikin ƙananan kaso. Wannan yana ba da damar taushin kalaman malt na yisti don haskakawa, guje wa matakan gasassun nauyi waɗanda ke rufe ƙwararrun esters.

Ga wasu misalai masu sauƙi:

• Helles: 90–95% Pilsner, 5–10% Vienna/Munich, mash 152–154°F, 18–24 IBU.
• Pilsner: 100% Pilsner, mash 148-150 ° F, 25-35 IBU tare da hops masu daraja don pilsner girke-girke yisti.
• Märzen: 80-90% Pilsner ko Vienna, 10-20% Munich, mash 154-156°F, 20-28 IBU.

Bi jagorar girke-girke WLP838 akan ƙimar farar farar da sarrafa zafin jiki don nuna tsaftataccen bayanin nau'in. Tare da zaɓin hatsi a hankali da daidaitaccen hopping, wannan yisti yana ɗaukaka lagers na al'ada na Jamus yayin da ya kasance mai dacewa ga kodadde da kuma duhu iri ɗaya.

Wurin dafa abinci mai haske mai haske tare da bututun ruwa na zinari, katin girke-girke na lager yisti da aka rubuta da hannu, da allo mai jera salon giya a bango. Karin bayani

Gyara matsalar fermentation da matsalolin gama gari

Gyara matsala WLP838 yana farawa tare da gano alamun haifuwa da wuri. Alamar sulfur a cikin lager yakan bayyana da wuri kuma yana raguwa a kan lokaci. Don rage juzu'in sulfur, tsawaita yanayin sanyi ko lokacin keg.

Matakan Diacetyl, ko da yake ƙananan, suna da yawa tare da yisti da yawa. Don magance wannan, ƙara yawan zafin jiki zuwa kusan 65 ° F (18 ° C) na kwanaki 2-6 lokacin da attenuation ya kai rabin zuwa kashi uku. Wannan dakatarwa yana ba da izinin yisti don sake sha diacetyl, yana tabbatar da ɗanɗano mai tsabta bayan tsufa mai sanyi.

Sannun haƙuwa na iya nuna rashin ƙarfi ko yanayin zafi wanda ya yi ƙasa da ƙasa. Tabbatar da ƙimar farau da yuwuwar tantanin halitta. Nuna sel miliyan 1.5-2 a kowace ml a kowane digiri Plato don filayen sanyi na gargajiya. Don farawa da sauri, yi la'akari da dabarar farawa mafi girma ko dabara.

Off-esters suna tasowa ne daga yanayin zafi mai zafi ko tsawaita yanayin zafi. Dumi-pitching damar yisti yayi girma 12-72 hours kafin sanyaya zuwa lagering yanayin zafi. Wannan yana iyakance esters 'ya'yan itace. Kula da ayyukan CO2 da pH zuwa lokacin faɗuwar zafin jiki.

• Tabbatar da oxygenation da yisti na gina jiki a cikin farar don hana damuwa yisti da sulfur a cikin lager.
• Idan fermentation ya tsaya, ɗanɗana giyan sannan a murɗa don sake dakatar da yisti kafin sake bugawa.
• Yi amfani da krausen mai aiki da karatun nauyi don tabbatar da ci gaba, maimakon kwanakin kalanda.

Magance matsalolin fermentation gama gari yana buƙatar haƙuri da madaidaicin sa hannu. Ƙananan gyare-gyaren zafin jiki, isasshen abinci mai gina jiki, da madaidaicin adadin farar sau da yawa suna magance batutuwa ba tare da tsauraran matakai ba. Saka idanu mai hankali da gyare-gyaren diacetyl akan lokaci yana tabbatar da daidaito, tsaftataccen batches.

Fast lager dabaru da madadin hanyoyin

Masu shayarwa suna neman lokutan cellar da sauri sun juya zuwa lagers masu sauri da lagers. Wadannan hanyoyin suna ba da damar samar da sauri ba tare da dogon zama na tanki ba. Dabarun Kveik lager, a halin yanzu, suna amfani da nau'ikan gidan gona a yanayin zafi. Suna samar da mafi tsafta, kamar ƙarewa tare da kulawa da hankali.

Haɓakar matsi mai ƙarfi, ko spunding, yana haɓaka fermentation kuma yana rage abubuwan dandano. Yana kiyaye CO2 a cikin bayani. Fara fermentation a 65–68°F (18–20°C), zagaya a kusan 15 psi (1 mashaya), sa'an nan sanyi da zarar m nauyi kusa da manufa. Wannan hanya tana da sauri fiye da jadawalin al'ada.

WLP838 madadin sun haɗa da nau'ikan zamani kamar WLP925 Babban Yisti Lager Matsakaicin kuma zaɓi keɓancewar Kveik. Waɗannan zaɓuɓɓukan suna ba da tabbataccen sakamako don buƙatun samarwa da sauri. Suna ba da haske mai zurfi ba tare da buƙatar dogon lokutan cellar ba.

Hanyoyi masu sauri suna rage lokaci amma suna canza bayanan martaba na gargajiya. Pseudo-lagers da hanyoyin Kveik lager na iya gabatar da esters ko phenolics idan ba a kula da su ba. Haɗin haɓakar matsa lamba yana rage haɓakar ester amma yana buƙatar ingantaccen kayan aiki da saka idanu akai-akai.

• Ribobi: saurin fitarwa, rage yawan zama na tanki, ƙaramin ƙarfi don ajiyar sanyi mai tsayi.
• Fursunoni: jin daɗin ɗanɗano daga dabi'ar Jamus ta Kudu ta al'ada, ƙarin kayan buƙatu don aikin matsa lamba, yuwuwar yanayin horo.

Ga masu shayarwa da ke neman bayanin martabar WLP838 ta Kudancin Jamus, ɗumi-ɗumi da ingantattun ƙimar farar su ne mafi kyawun tweaks masu sauri. Waɗannan hanyoyin suna adana alamar sarrafa sulfur na yisti da halayen hutu na diacetyl. Suna kuma datse tsarin lokacin.

Zaɓi hanyar da ta dace da burin dandano da ƙarfin ku. Haɓaka madadin WLP838 lokacin da saurin yana da mahimmanci kuma halayen gargajiya yana da sassauƙa. Tsaya ga al'adun gargajiya lokacin da ingancin salo ya fi muhimmanci.

Masu shayarwa sanye da fararen riguna masu aiki a kusa da manyan tankunan hadi na bakin karfe a cikin wani dumi mai cike da aikin giya. Karin bayani

Kwatanta WLP838 da sauran nau'ikan lager

WLP838 wani yanki ne na tarin farin Labs, wanda ya dace da lagers na Jamusanci da na Czech. Masu Brewers sukan kwatanta WLP838 zuwa WLP833 don salon gaba-gaba kamar Helles da Märzen.

WLP838 yana ba da laushi, ƙamshi mai ƙamshi mai daidaitacce. WLP833, sananne ga Ayinger da bayanan bayanan bock na Jamus, yana kawo saitin ester na musamman. Wannan kwatancen yana taimaka wa masu shayarwa wajen zaɓar nau'in da ya dace don girke-girke.

A fasaha, WLP838 yana da raguwar kusan 68-76% da matsakaici-high flocculation. Wannan yana rinjayar jiki da tsabta. Wasu nau'ikan na iya yin ɗanɗano mai tsafta a ƙasan lokaci ko haifar da bushewar giya. Yin la'akari da waɗannan bambance-bambance yana da mahimmanci don cimma burin ƙarshe da ake so.

Lokacin zabar yisti, yana da mahimmanci a daidaita halayen iri da salon yanki. Yi amfani da WLP838 don kudancin Jamus, malt-gaba lagers. Don crisper Pilsner ko Czech nuance, zaɓi WLP800 ko WLP802. Gwajin makafi da rarrabuwar kawuna na iya bayyana bambance-bambance masu mahimmanci amma ƙamshi da ƙarewa.

Don shirin girke-girke, la'akari da raguwa da yawan zafin jiki. Bibiyar bambance-bambance a cikin nau'ikan lager yayin haifuwa. Daidaita ƙimar ƙira, bayanin martabar zafin jiki, da lokacin sanyaya daidai. Ƙananan gwaje-gwaje tare da WLP838 vs WLP833 zasu taimaka wajen sanin wane nau'i ne ya fi dacewa da burin ku.

Gudanar da yisti mai amfani don masu aikin gida da ƙananan masana'anta

Girman farawa da sarrafa tsarawa suna da mahimmanci. Don sanyi lager fermentations, nufi don farawa ko ƙarar sauti wanda ya dace da maƙasudin ƙidaya tantanin halitta. Rarrauna masu farawa na ƙarni na farko suna gwagwarmaya tare da manyan batches na galan 10-20. Idan ana buƙatar sikeli, faɗaɗa mai farawa zuwa tsararraki ko amfani da kek da aka girbe lafiya.

Lokacin girbi yana da alaƙa da yawo. WLP838 yana da matsakaici-high flocculation, don haka tattara yisti bayan sanyaya lokacin da ya gama. Ajiye slurry mai sanyi da aka girbe da ƙididdige ƙididdiga don guje wa asarar ƙarfi. Kyakkyawan bayanan suna taimakawa yanke shawarar lokacin da za a sabunta daga al'adun da aka siyo.

Koyaushe bincika yiwuwar aiki kafin sake bugawa. Mai sauƙin methylene blue ko duban microscope yana adana batches. Saka idanu narkar da iskar oxygen kuma ƙara kayan abinci na yisti yayin prep na wort don tsaftataccen fermentation.

Ajiye cikakken lissafin ƙimar farar, yanayin zafi, attenuation, lokacin hutu na diacetyl, da kwandishan. Yi la'akari da kowane sabani da sakamakon da aka samu. Cikakkun bayanan kula suna taimakawa sake haifar da nasara da nuna matsaloli yayin ƙira.

Ƙananan masana'antun giya na iya ɗaukar matakan zafi mai zafi ko sarrafawa don sarrafa lokutan lokaci ba tare da sadaukar da ingancin giya ba. Yi la'akari da samfuran da aka girma na Lab kamar White Labs PurePitch don ƙididdige ƙididdiga na tantanin halitta da ingantaccen aiki lokacin da buƙata ta girma.

Matakan da ya kamata a bi:

• Yi ƙididdige girman mafari a kowane tsari maimakon zato.
• Girbi bayan yawo kuma a kwantar da slurry cikin sauri.
• Gwada yuwuwar kafin sake buga WLP838 ko wasu nau'ikan.
• Ka kiyaye daidaitattun abubuwan binciken abinci da iskar oxygen a cikin SOPs ɗin ku.
• Yi rikodin kowane tsara da taron ƙaddamarwa don maimaitawa.

Ɗauki waɗannan ayyukan yana inganta daidaito ga masu sha'awar sha'awa da ƙananan ƙungiyoyin giya. Share hanyoyin girbin yisti da kuma sake maimaita zaɓin WLP838 a hankali suna rage abubuwan dandano da saurin ingantaccen samarwa.

Kayan aiki da shawarwarin lokaci don lagering tare da WLP838

Kafin yin burodi, zaɓi kayan aikin lager abin dogaro. Jirgin haki mai sarrafa zafin jiki, kamar ɗakin ferm ko tanki mai jaket, ya dace. Tabbatar cewa kuna da ingantaccen ma'aunin zafi da sanyio da mai sarrafawa don madaidaicin sarrafa zafin jiki. Ga waɗanda ke sha'awar lagers matsa lamba, bawul ɗin spunding shine kyakkyawan saka hannun jari. Bugu da ƙari, samun damar yin amfani da hemocytometer ko sabis na yuwuwar yisti na iya taimakawa wajen daidaita ƙimar farar ku.

Fara fermentation a 50–55°F (10–13°C) don bayanin martaba na al'ada ko zaɓi hanyar daɗaɗɗa mai zafi don firamare mai sauri. Sa ido sosai akan nauyi da attenuation. Takaddun ci gaban ku yana tabbatar da daidaitaccen lokacin lagering WLP838.

• Bada izinin fermentation na farko don ci gaba bisa aiki da karatun nauyi.
• Da zarar attenuation ya kai 50-60%, ƙara yawan zafin jiki zuwa kusan 65°F (18°C) don hutun diacetyl na kwana 2-6.
• Bayan sauran da kuma kusa da m nauyi, fara mataki-sanyi a 2-3°C (4-5°F) kowace rana har sai da lagering zafin jiki na ~35°F (2°C).

Canjin sanyi giya don lokacin da ake buƙata salon yana da mahimmanci. Makonni zuwa watanni na lagering na iya rage yawan sulfur da tace dandano. Duk da yake lamurra masu sauri kamar ɗumi-fari da fermentation na matsa lamba suna yiwuwa, jadawalin hutu na diacetyl da wasu yanayin sanyi suna da mahimmanci don WLP838 don cimma tsaftar da ake so.

Tsaftace da lafiyar yisti sune mabuɗin don guje wa rumfunan fermentation ko abubuwan dandano. Bincika masu sarrafa ku da na'urori masu auna firikwensin ku akai-akai. Tsawaita lokacin keg da haƙuri lagering taimako a cikin tarwatsa sulfur, sakamako na yau da kullun lokacin da kayan aiki da tsarin lokaci suka daidaita.

Kammalawa

WLP838 Kudancin Jamusanci Yisti daga Farin Labs yana ba da ingantaccen bayanin martaba na gaba yayin kulawa da kulawa. Yana bunƙasa tsakanin 50-55°F (10-13°C), yana samun matsakaicin raguwa (68-76%) da matsakaici-high flocculation. Wannan ya sa ya dace da Helles, Märzen, Vienna, da kuma al'adun Bavarian na al'ada, inda ake neman tsabta mai tsabta.

Wannan bita na yisti na Kudancin Jamus yana jaddada mahimmancin bin kyawawan ayyuka tare da WLP838. Isasshen ƙidayar tantanin halitta da farar dumama na iya hanzarta fermentation. Huta diacetyl a kusan 65°F (18°C) na tsawon kwanaki 2-6 yana da mahimmanci. Extended lagering da sarrafawa sanyaya taimaka kawar sulfur da kuma tace da giya ta jiki. Ba da fifiko ga lafiyar yisti, duban iya aiki, da tsayayyen sarrafa zafin jiki yana tabbatar da ingantaccen sakamako.

Hanyoyi masu amfani: WLP838 na iya ɗaukar matsakaicin barasa kuma ya daidaita kowane nau'in lager, yana haifar da bambance-bambance masu sauƙi, musamman a cikin girke-girken malt. Ta bin ƙayyadaddun ƙayyadaddun filaye, hutu, da matakan daidaitawa, za ku iya haskaka ingantacciyar halin Kudancin Jamus. Wannan zai taimaka cimma abin dogaro, giya mai maimaitawa.

Karin Karatu

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