Giya Mai Haɗawa da White Labs WLP925 High Pressure Lager Yist

Gilashin carboy na lager da ke ferment a kan tebur na katako mai airlock, kwalbar hydrometer, hops, da kayan aikin yin giya a cikin gidan giya na zamani. Danna ko danna hoton don ƙarin bayani.

A ƙarƙashin sharuɗɗan da aka ba da shawarar, WLP925 na iya kaiwa ga matsakaicin nauyi cikin kimanin mako guda. Ana samun wannan ta hanyar yin ferment a zafin ɗaki da kuma amfani da matsin lamba. Shirin fermentation na yau da kullun ya haɗa da yin fermenting a 62–68°F (17–20°C) ƙasa da ma'aunin 1.0 (14.7 PSI) har sai an kai ga matsakaicin nauyi. Sannan, ana ba da shawarar yin fermenting a 35°F (2°C) tare da 15 PSI na ƴan kwanaki.

WLP925 yana da raguwar kashi 73–82%, matsakaicin kwararar barasa, kuma yana iya jure barasa har zuwa kashi 10%. Duk da haka, masu yin giya ya kamata su san cewa akwai wani babban ƙaruwar sulfur (H2S) a cikin kwanaki biyu na farko. Wannan yawanci yakan ɓace kafin kwana na biyar.

Wannan bita na WLP925 yana da nufin samar da fahimta mai amfani game da ɗabi'unsa da kuma dacewa da salon sa. White Labs ta ba da shawarar amfani da WLP925 don nau'ikan lagers iri-iri, daga fari zuwa duhu. Wannan gabatarwar tana shirya ku don sassan da ke tafe kan dabarun fermentation mai ƙarfi da kuma magance matsaloli.

Key Takeaways

• An ƙera Yis ɗin White Labs WLP925 High Pressure Lager don saurin fermenting na lager.
• Shawarar yin fermentation: 62–68°F (17–20°C) ƙasa da ma'aunin zafi na 1.0, sannan a ƙara masa ruwa a 35°F (2°C).
• Ragewar da aka saba samu shine kashi 73–82% tare da matsakaicin kwararar ruwa da kuma jure wa barasa kashi 5–10%.
• Yi tsammanin kololuwar H2S a cikin kwanaki biyu na farko wanda yawanci yakan ɓace da rana ta biyar.
• Ya dace da salo kamar Pilsner, Helles, Märzen, Vienna Lager, da American Lager.

Me Yasa Za Ku Zabi White Labs WLP925 High Pressure Lager Yisti Don Lager ɗinku

White Labs WLP925 babban zaɓi ne ga masu yin giya waɗanda ke neman sakamako mai sauri da inganci. Ya dace da waɗanda ke daraja gudu da tsarki. An ƙera shi don aiki mai ƙarfi, yana ba da fa'idodi masu yawa ga masana'antun giya da masu yin giya na gida.

Babban fasalinsa shine saurin fermentation na lager. A cikin yanayi mai kyau, White Labs ta lura cewa ana samun ƙarfin nauyi a cikin mako guda kawai. Amfanin wannan nau'in ya haɗa da raguwar girman yisti da ƙarancin samar da metabolite. Waɗannan abubuwan suna taimakawa wajen kiyaye ɗanɗanon lager mai tsabta, koda lokacin da yake yin fermentation a yanayin zafi fiye da yadda aka saba.

An san WLP925 da ɗanɗanonsa na tsaka-tsaki, wanda hakan ya sa ya dace da salon lager na gargajiya. Ya dace da Pilsner, Helles, Märzen, Vienna, Schwarzbier, lagers na amber, da lagers na zamani na Amurka. Sakamakon haka shine giya mai matuƙar amfani da ita tare da ƙarancin sinadarin ester da kuma ƙarancin ɗanɗano, muddin an sarrafa ta yadda ya kamata.

Sassaucin sa wata babbar fa'ida ce. Yana aiki da kyau tare da dabarun ɗumi-ɗumi, da kuma jadawalin sanyi na gargajiya. Wannan ya sa ya zama kyakkyawan zaɓi lokacin da ƙarfin giya ko lokacin dawowar giya ya yi ƙaranci. Yana ba da damar yin sauri da zagaye ba tare da yin illa ga yanayin lager ba.

• Daidaitaccen tsari: salon da ya bambanta daga launin Pilsners mai launin fari zuwa launin lagers masu duhu.
• Fa'idar aiki: gajerun tagogi na fermentation waɗanda ke da lokacin tanki kyauta.
• Tsabtataccen bayanin martaba: ƙananan esters don tsabtar lager na gargajiya.
• Iyakoki: matsakaicin jure barasa kusan 5-10% da kuma mummunan hali na STA1.

Lokacin da ake tsara girke-girke, wasu abubuwan da za a yi la'akari da su suna da mahimmanci. STA1 negative yana nufin babu wani aiki na dextrinase, don haka a yi tsammanin raguwar nauyin wort da ake amfani da shi. Matsakaicin jure barasa yana iyakance yawan nauyin nauyi. Daidaita lissafin hatsi ko la'akari da ciyar da mataki don giya mai ƙarfi.

Taƙaice, idan kuna neman saurin fermentation na lager ba tare da rage dandano ba, WLP925 zaɓi ne mai kyau. Amfaninsa da fa'idodin yisti na lager mai ƙarfi sun sa ya dace da samar da lager na zamani.

Fahimtar Ƙarfin Matsi Mai Yawan Tasiri da Tasirinsa Kan Ɗanɗano

Matsi mai kyau yayin fermentation yana rage girman yisti da kuma aikin metabolism. Wannan sau da yawa yana haifar da raguwar samuwar ester da ƙarancin samfuran fermentation. Masu yin giya suna amfani da wannan don sarrafa ƙamshi ba tare da rage zafin jiki ba.

Kamfanin White Labs ya tsara WLP925 don yin fermentation na matsi don wannan dalili. Nau'in yana jure har zuwa sandar 1.0 (14.7 PSI) don haka za ku iya tura FG da sauri. A ƙarƙashin waɗannan yanayi, masu yin giya da yawa suna ganin ƙarfin nauyi a cikin kimanin mako guda.

Tasirin ɗanɗanon bawul ɗin spunding yana bayyana lokacin da aka yi yolk ɗin da zafi amma a ƙarƙashin matsi. Kuna samun cikakkun bayanai masu tsabta a yanayin zafi mafi girma idan aka kwatanta da yolk ɗin buɗewa. Masu yin giya galibi suna mai da hankali kan ƙananan ƙimar spunding don iyakance haɓakar ester yayin da suke kiyaye saurin yolk ɗin.

• Manufa ta gama gari na homebrew suna aiki da PSI 5-8 don daidaita gudu da tsafta.
• Wasu gwaje-gwajen al'umma suna zuwa 12 PSI, amma hakan na iya rage fitar da CO2 da kuma canza jin daɗin baki.
• Jagorar White Labs ta kasance mai ra'ayin mazan jiya, ƙasa da ma'aunin 1.0, don guje wa damuwa akan yisti.

Matsi da danne ester sune ginshiƙan dalilin da yasa mutane da yawa ke zaɓar ferment mai matsin lamba. Da ƙarancin girman yisti, akwai raguwar sarkakiyar ferment. Wannan musayar ya dace da lagers inda launin malt mai tsabta da hop ya fi muhimmanci fiye da yanayin estry.

Matsi kuma na iya canza yanayin diacetyl. Rage aikin yisti na iya rage raguwar diacetyl, don haka lura da nauyi da tsara wuraren hutawa na diacetyl har yanzu yana da mahimmanci. Hutu mai ɗumi kaɗan kusa da ƙarshe yana taimakawa wajen tsaftace ƙarshen yisti kafin ya yi laushi.

Yi tsammanin a hankali a share shi idan ka yi yolk a ƙarƙashin matsin lamba. Riƙe CO2 da ƙarancin flocculation a ƙarƙashin matsin lamba na iya jinkirta haske. Masu yin giya galibi suna dogara ne da nau'ikan da ke da sauƙin flocculation, sanyaya sanyi a hankali, ko tsawaita lokacin haske don isa ga haske da ake so.

Don yin amfani da aikin, gwada waɗannan matakan:

• Sanya yisti mai lafiya sannan ka saita bawul ɗin spunding mai tsari a kusa da 5-8 PSI.
• Bibiyar nauyi kowace rana kuma ka lura da raguwar da ke zuwa ga FG.
• Shirya hutun diacetyl idan nauyi ya tsaya ko kuma idan giyar ta nuna alamar man shanu.
• Sanyi yana da tsayi idan haske yana da jinkiri saboda riƙewar CO2.

WLP925 matsi na fermentation yana ba da kayan aiki don yin amfani da lagers masu sauri tare da cikakkun bayanai. Yi amfani da matsakaicin matsin lamba, kula da giyar, kuma auna bambancin da ke tsakanin danne ester da sarkakiyar ferment don cimma ɗanɗanon da kuke so.

Sigogin Jikewa: Zafin Jiki, Matsi, da Lokaci

Don yin fermentation na farko a ƙarƙashin matsin lamba, saita zafin fermentation na WLP925 tsakanin 62–68°F (17–20°C). Wannan kewayon yana haɓaka bayanan ester masu tsabta da ci gaba cikin sauri zuwa ga ƙarfin nauyi na ƙarshe.

Saitunan matsin lamba na musamman na WLP925 a ko ƙasa da ma'aunin 1.0 (14.7 PSI) yayin fermentation mai aiki. Yawancin masu yin giya suna da nufin samun PSI 5-12 akan kayan aikin gida. Wannan yana taimakawa wajen daidaita esters kuma yana haɓaka riƙewar CO2 ba tare da ƙara matsin lamba ga yis ba.

Shirya lokacin fermentation na WLP925 bisa ga nauyi, ba agogo ba. White Labs ya nuna cewa ana samun matsakaicin nauyi a cikin sati ɗaya a ƙarƙashin yanayi mai dumi da matsi.

Kula sosai da samar da sinadarin sulfur. H2S na iya kaiwa kololuwa a cikin awanni 48 na farko kuma yawanci yakan ɓace da rana ta biyar. Wannan yana da mahimmanci ga yanke shawara game da cire iskar gas da kuma sanyaya jiki don guje wa ƙamshi da ya makale a cikin jiki.

Bayan an fara yin fitsari, a yi amfani da shi a zafin jiki na kimanin 35°F (2°C) tare da kimanin PSI 15 na tsawon kwanaki 3-5. Wannan gajeren lokaci mai sanyi yana ƙara haske da jin daɗin baki kafin a canja wurin ko a matse shi.

• Yi amfani da karatun nauyi a matsayin alamar ci gaba ta ƙarshe.
• Kada ka dogara ga matsin lamba kawai don tabbatar da raguwar ƙarfin.
• Tabbatar da cewa na'urorin fermenting masu aminci ga matsi da kuma ingantattun bawuloli na spinding don samun ingantaccen iko.

Daidaita jadawalin idan kun bi hanyoyin lager na ɗumi ko na gargajiya da aka tattauna daga baya a cikin labarin. Ajiye bayanan zafin jiki, saitunan matsi WLP925, da lokacin fermentation WLP925. Wannan zai taimaka wajen inganta yunƙurin lager na mako guda a nan gaba.

Ƙimar Fitar da Yisti don Tsabtace da Sauri na Fermentation

Kafa burinka bisa ga nauyin wort da salon fermentation. Ga lagers na gargajiya, yi niyya kusa da ƙimar lager na masana'antu na kimanin ƙwayoyin halitta miliyan 2 a kowace mL a kowace °Plato. Ga worts masu sauƙi har zuwa 15°Plato, zaka iya amfani da kusan ƙwayoyin halitta miliyan 1.5 a kowace mL a kowace °Plato ba tare da ɓatar da haske ko sarrafa ester ba.

Hanyoyin ƙara yawan zafi suna canza lissafi. Idan ka ƙara yawan zafin WLP925, kusa da 18–20°C (65–68°F), lokacin jinkiri yana raguwa kuma aikin yisti yana ƙaruwa. Wannan yana ba da damar ƙananan ƙidayar farawa kamar ƙimar ale, amma har yanzu ya kamata ka girmama jagorar ƙimar WLP925 lokacin tsara jadawalin sanyi na gargajiya.

Tsarin da aka shuka a dakin gwaje-gwaje yana canza tsammaninsa. Jagorar PurePitch da sauran tsare-tsaren mallakar kamfanoni galibi suna nuna mafi girman dorewa da ajiyar glycogen. Yis ɗin da aka shuka a dakin gwaje-gwaje na iya yin tasiri a ƙananan adadin allurar rigakafi, tare da matsakaicin adadin ƙwayoyin halitta miliyan 7-15 a kowace mL a cikin waɗannan samfuran. Koyaushe bi jagorar PurePitch don waɗannan tsare-tsaren.

Maimaita maimaitawa yana buƙatar kulawa. Auna ƙarfin aiki da adadin ƙwayoyin halitta kafin a sake amfani da su. Yis mai lafiya tare da kuzari mai kyau yana rage jinkiri kuma yana rage damar samuwar sulfur ko diacetyl. Idan ƙarfin aiki ya ragu, ƙara ƙwayoyin ku a kowace mL a kowace °Plato manufa don kiyaye saurin narkewa da kuma sarrafa ƙamshi.

• Yi amfani da na'urar kalkuleta ta yisti don girman farkon farawa ko girman da aka yi.
• Sanya iskar oxygen yadda ya kamata a lokacin da iskar ta yi zafi domin kauce wa matsalolin ƙwayoyin halitta.
• Kula da abinci mai gina jiki kuma ku guji ɗaukar iskar oxygen na dogon lokaci bayan an yi amfani da shi.

Matakai masu amfani ga WLP925: lokacin amfani da hanyoyin matsin lamba mai yawa ko na ɗumi, yi tsammanin saurin fermentation da ƙarancin lokacin sanyaya. Duk da haka, ƙididdige ƙimar lager mai ra'ayin mazan jiya lokacin da ake shirin dogon lager mai sanyi don hana ƙarewa cikin jinkiri.

Bibiyar lafiyar yisti tsakanin tsararraki. Gwajin sabbin ƙwayoyin halitta da kuma ingancinsu yana ba ku damar daidaita ƙwayoyin halitta a kowace mL a kowace °Plato daidai. Wannan yana taimakawa wajen kiyaye daidaito da kuma kiyaye ƙarancin ɗanɗano a cikin rukuni-rukuni.

Mai yin giya yana zuba yisti a hankali a cikin tankin fermentation na bakin karfe a cikin yanayi mai natsuwa da ƙwarewa. Danna ko danna hoton don ƙarin bayani.

Shirya Wort da Yis don Ingantaccen Aiki

Fara shirya wort da ruwa mai tsafta, don tabbatar da cewa Plato ya cimma burinsa. Auna nauyin asali, domin manyan dabi'u suna buƙatar ƙarin kulawa ga ƙimar siminti da abubuwan gina jiki. Ga wort har zuwa 15°Plato, yin siminti a ƙananan adadin ƙwayoyin halitta abu ne mai yiwuwa. Duk da haka, wort masu ƙarfi suna buƙatar babban fara yisti ko PurePitch sabo don hana ƙwanƙwasawa a hankali.

Iskar oxygen ga lagers yana da matuƙar muhimmanci, koda kuwa a ƙarƙashin matsin lamba. Tabbatar da isasshen iskar oxygen da aka narkar kafin a sanyaya da kuma fitar da iska. Wannan yana ba da damar yisti ya gina biomass yadda ya kamata. Yi amfani da dutse mai tsafta ko tsarin O2 mai tsabta don kiyaye matakan iskar oxygen daidai gwargwado. Wannan yana tallafawa suna na WLP925 don farawa cikin sauri da tsabta.

Shirya WLP925 na farko na yisti bisa ga ƙarfinsa da ƙwayoyin da aka nufa. Yi amfani da kalkuleta na ƙimar bugun White Labs ko bayanan dakin gwaje-gwajenka don ƙayyade girman farawa kuma ƙara musu girma idan ya cancanta. Mai farawa mai lafiya yana rage lokacin jinkiri kuma yana haɓaka raguwa, yawanci a cikin kewayon 73-82%, a ƙarƙashin yanayin juyawa da ferment mafi kyau.

Yi la'akari da ƙara sinadaran gina jiki don wort mai yawan nauyi ko kuma lokacin da iskar oxygen ke iya raguwa. Sinadaran yisti suna hana kammalawa a hankali kuma suna rage samar da ɗanɗano mara daɗi. A ba da allurai da aka auna tun da wuri a lokacin fermentation, ba a wurin marufi ba, don tallafawa lafiyar yisti ba tare da ɓata daidaito ba.

Tabbatar cewa an rufe hanyoyin canja wuri kuma an rage sararin kai a cikin matsi na fermentation don iyakance iskar shaka. Manyan wuraren budewa a cikin manyan wuraren fermentation suna ƙara haɗarin iskar shaka. Yi amfani da layukan tsafta, layukan rufewa da kuma canja wuri mai laushi don kare ƙamshi da ɗanɗano a lokacin da kuma bayan fermentation.

Ka tuna, WLP925 ba shi da STA1 kuma ba shi da aikin amylolytic. Ragewa zai dogara ne akan yanayin mash da yanayin fermentation, ba canza sitaci na yisti ba. Daidaita ƙarin abubuwa, yanayin zafi na mash, ko sakamakon ƙididdigar ƙimar mash daidai gwargwado don isa ga matsakaicin nauyi da kake so.

Saiti Mai Amfani: Masu Haɗawa, Bawuloli Masu Ƙarfafawa, da Kula da Matsi

Zaɓi na'urar ferment mai matsin lamba don samun sakamako mai inganci. Na'urorin fermenting na bakin karfe, ko kuma na'urorin Cornelius da aka yi amfani da su, ko kuma waɗanda aka gina da gangan sun fi bokitin filastik kyau. Suna rage iskar oxygen da ke shiga kuma suna ƙara daidaito. Tabbatar cewa matsi na na'urar fermenting ya dace da matsin kan da kake so.

Yi amfani da bawul ɗin spunding WLP925 don sarrafa matsin lamba na kai da kuma kama CO2. Yawancin masu yin giya suna da nufin samun PSI 5 zuwa 12. White Labs ta ba da shawarar kiyaye matsin lamba a ƙarƙashin sandar 1.0 (14.7 PSI) don kare yisti da kayan aiki.

Fara da saitunan PSI 5-8 don daidaita esters da carbonation. Daidaitawa ya dogara da girman rukuni, sararin kai, da daidaiton ma'auni. Ƙananan tasoshin da ke da manyan sararin kai suna buƙatar saituna daban-daban fiye da tankuna kusan cike.

Yi amfani da nazarar nauyi tare da lura da matsin lamba. Matsi yana shafar dandano da kuma iskar carbonation amma ba zai iya maye gurbin na'urar auna hydrometer ko na'urar aunawa don ci gaban fermentation ba.

Yi la'akari da sararin kai da girman rukuni. Manyan tasoshin jini na iya aiki idan an rufe su da kyau. Duk da haka, wuraren kai ko ɓuɓɓugar ruwa suna ƙara haɗarin iskar shaka. Dandalin tattaunawa na Homebrew suna nuna matsalolin iskar shaka a cikin ƙananan tasoshin jini da bokiti a buɗe a ƙarƙashin matsin lamba.

Bi hanyoyin sarrafa matsi masu aminci. Sanya na'urori masu rage matsin lamba masu inganci kuma tabbatar da daidaita bawul ɗin juyawa. Kada a taɓa wuce ƙimar PSI na jirgin ruwa kuma a duba hatimin kafin a matsa.

• Shirya samfurin don guje wa gurɓatawa: yi amfani da tashar ruwa mai matsewa don rufewa ko sharewa da CO2 kafin buɗewa.
• Yi amfani da ma'aunin da aka daidaita da kuma bawul ɗin taimako na madadin don sake aiki.
• Yi rikodin matsin lamba, zafin jiki, da nauyi don inganta shawarar da aka yanke game da saita na'urar fermentation a nan gaba.

Tsarin da ya dace yana rage haɗari kuma yana ƙara iko akan aikin WLP925. Zaɓin matsi mai ƙarfi na ferment, saitunan bawul ɗin spunding daidai, da matakan aminci suna sa fermentation na matsin lamba a gida ya zama lafiya da tasiri.

Na'urar fermenting mai bakin ƙarfe tare da taga gilashi da ke nuna lager mai launin zinare tana fermenting tare da kumfa mai tasowa da kumfa. Danna ko danna hoton don ƙarin bayani.

Jadawalin Yin Amfani da Man Fetur: Tsarin Lager Mai Dumi, Na Gargajiya, da kuma Hanyoyin Lager Mai Sauri

Zaɓi jadawalin yin fermentation wanda ya dace da samuwa, kayan aiki, da kuma yanayin dandanon da ake so. Yin fermentation na gargajiya yana farawa ne a yanayin sanyi, tsakanin 48-55°F (8-12°C). Waɗanda ke neman ɗanɗano mai tsabta da aka tace sun fi son wannan hanyar. Tsarin ya ƙunshi ƙaruwar zafin jiki a hankali zuwa kusan 65°F (18°C) a lokacin hutun diacetyl, wanda yawanci yakan ɗauki kwana biyu zuwa shida. Bayan haka, ana rage zafin jiki a hankali da 2-3°C (4-5°F) a kowace rana har sai ya kai kimanin 2°C (35°F).

Gefe guda kuma, jadawalin pitch lager mai dumi yana farawa ne a yanayin zafi mai zafi, daga 60–65°F (15–18°C), kuma yana nuna aiki cikin awanni 12. Da zarar an fara fermentation, zafin zai ragu zuwa 48–55°F (8–12°C) don rage samar da ester. Ana gudanar da ragowar diacetyl a 65°F (18°C), sannan a sanyaya a hankali zuwa yanayin zafi mai zafi. Wannan hanyar tana da amfani domin tana rage lokacin jinkiri kuma tana rage saurin da ake buƙata.

Hanyar lager mai sauri, ta amfani da WLP925, tana farawa da zafin jiki mai ɗumi, kusan 65–68°F (18–20°C). Tana amfani da bawul ɗin spunding don kiyaye matsin lamba. White Labs ta ba da shawarar kiyaye matsin lamba a ƙasa da mashaya 1.0 (kimanin 14.7 PSI), kodayake masu yin giya da yawa sun zaɓi PSI 5-12 don saurin fermentation da sarrafawa. Wannan hanyar za ta iya cimma matsakaicin nauyi a cikin kimanin mako guda, sannan ta biyo baya da ɗan gajeren lokacin sanyaya a kusan 35°F (2°C).

• Hanyar gargajiya: a hankali, tsafta sosai, tana buƙatar ƙarin haske da haƙuri.
• Sautin ɗumi: yana daidaita gudu da tsafta yayin da yake rage buƙatun ƙididdige ƙwayoyin halitta.
• Matsi mai sauri: Yana da sauƙin sarrafawa, yana buƙatar kulawa mai kyau don tsaftace dandano.

Ana iya daidaita jadawalin WLP925 bisa ga girke-girke, lafiyar yisti, da matsin lamba na tsarin. Ga masu saurin lager, yawanci ana buƙatar mako guda don isa ga matsakaicin nauyi. Sannan, a zuba lager a 35°F (2°C) tare da ƙaramin matsin lamba na tsawon kwana uku zuwa biyar don inganta yanayin da haske.

Hanyoyin Pseudo-lager, ta amfani da Kveik ko wasu nau'ikan ale na zamani, suna yin yolk a yanayin zafi na ale ba tare da matsi ba. Waɗannan madadin suna samar da nau'ikan ester daban-daban da jin daɗin baki idan aka kwatanta da hanyar WLP925 mai matsin lamba mai yawa. Saboda haka, zaɓar nau'in da ya dace yana da mahimmanci don cimma ɗanɗano mai kama da lager.

Daidaita jadawalin ku da manufofin ku: zaɓi fermentation na gargajiya na lager don lagers masu laushi da na gargajiya. Zaɓi jadawalin lager mai ɗumi idan kuna buƙatar ƙananan ƙwayoyin halitta da farawa cikin sauri. Don babban aiki da sauri, hanyar lager mai sauri tare da WLP925 ita ce mafi kyawun zaɓi.

Magance Matsalolin Da Ba Su Da Ɗanɗano Da Sulfur A Lokacin Jikewa

Lokacin amfani da White Labs WLP925 don yin amfani da lager fermentation, yi tsammanin sulfur da wuri. Nau'in zai iya fitar da H2S WLP925 mai ban mamaki a cikin kwanaki biyu na farko. Yana da mahimmanci a fara jure wannan wari da farko kuma a lura da raguwarsa kafin kwana na biyar kafin a tantance ingancin giyar.

Don sarrafa diacetyl da kuma guje wa man shanu, ƙara zafin mai yin ferment zuwa 65–68°F (18–20°C) a ragewar 50–60%. A madadin haka, bi hanyar da za ta iya tashi sama don ba da damar yisti ya sake shan diacetyl. Wannan hanyar tana da tasiri ga jadawalin gargajiya, mai dumi, da sauri.

Karuwar matsi yana da mahimmanci wajen sarrafa esters da phenolics. Kula da yanayin zafi mai daidaito kuma yi la'akari da ƙara yawan zafin jiki da kuma raguwar zafin jiki cikin sauri. Wannan hanyar tana taimakawa rage samuwar ester yayin da take tabbatar da fara ƙarfi.

Lokaci da kuma yadda ake sarrafa su da kyau suna da matuƙar muhimmanci wajen rage sulfur. Bari H2S ya yi sanyi ko kuma ya sake sha ta da yisti. Lura cewa matsin lamba na iya kama ƙwayoyin cuta da wuri, don haka sarrafa sararin kai da kuma sanyaya jiki a yanayin sanyi yana haifar da wargajewa.

Don hana iskar shaka, rage yawan iskar shaka yayin canja wurin. Tsarin rufewa da matsi yana rage haɗarin iskar shaka sosai. Ƙananan ƙwai a cikin manyan bokiti a buɗe sun fi saurin kamuwa da ɗanɗano na da, kamar yadda da yawa daga cikin masu yin giya na gida suka nuna.

Domin samun daidaiton lokaci, a dogara da karatun nauyi da ɗanɗano, ba canje-canjen matsi ba. Rage matsin lamba ba ya tabbatar da kammala fermentation. Auna takamaiman nauyi kafin a canza shi da kuma kafin a fara aiki don tabbatar da ci gaba.

Don samun mafita masu amfani waɗanda ba su da ɗanɗano, bi jerin abubuwan da aka lissafa:

• A saka idanu kan H2S da wuri kuma a jira har sai ya lafa kafin a sanyaya shi.
• A yi maganin diacetyl a tsakiyar ragewa don ba da damar sake sha.
• Rufe fermentation ɗin kuma a rage sararin kai yayin canja wurin don iyakance iskar shaka.
• Yi amfani da na'urar auna ji da kuma na'urar auna nauyi don tabbatar da shirye-shiryen motsa jiki.

Gilashin gilashin da aka yi da kumfa mai kumfa da hazo mai launin sulfur, tare da babban hoton ƙwayoyin yisti da ke samar da sinadarai masu kama da sulfur a cikin wurin yin giya. Danna ko danna hoton don ƙarin bayani.

Gyara da Gyaran Jiki Bayan Jiki Na Farko

Da zarar yis ɗin ya kai ga matsakaicin nauyi, lokaci ya yi da za a yi amfani da shi a zafin jiki na 35°F. Wannan mataki yana da mahimmanci don ƙara ɗanɗanon giya da kuma tsaftace shi. White Labs ta ba da shawarar a yi amfani da WLP925 a zafin jiki na kimanin 35°F (2°C) ƙasa da 15 PSI na tsawon kwana uku zuwa biyar. Wannan yana haɓaka girman sanyi da kuma daidaita yis ɗin.

WLP925 mai saurin kamuwa da sanyi yana taimakawa wajen rage hazo, rage sinadarin sulfur, da kuma daidaita ƙamshi. Tsawon lokacin sanyaya sanyi yana ƙarfafa yisti ya kwanta. Idan haske shine babban fifiko, yi la'akari da amfani da sinadaran rage zafi ko tsawaita lokacin sanyi.

Tsarin matsi a 15 PSI yana taimakawa wajen rage iskar oxygen kuma yana rage yawan iskar oxygen da ake sha. Duk da haka, giyar da ke ƙarƙashin matsin lamba na iya ɓacewa a hankali. Idan haske mai sauri yana da mahimmanci, yi amfani da nau'ikan flocculent ko finings kafin a matse ta.

• Bayani game da carbonation: spunding yana ƙara CO2 yayin fermentation. Daidaita matsin lamba don guje wa wuce gona da iri lokacin da ake yin kek ko kwalba.
• Rage iskar oxygen: yi amfani da rufewa ko kuma tsaftace layukan da ke ɗauke da CO2 lokacin da ake jigilar giya daga matsewar ruwa zuwa gawayi ko kwalaben giya.
• Kula da nauyi da ƙamshi: tabbatar da daidaiton nauyi da ɗanɗano na ƙarshe kafin a marufi. A ba da ƙarin lokacin sanyaya jiki idan sulfur ko hazo sun ci gaba.

WLP925 mai sanyi da kuma matsi mai sarrafawa yana ƙara jin daɗin baki da ƙamshi. Tabbatar da tsaftar kayan aiki da yanayin zafi mai kyau don kare giyar a wannan lokacin mai wahala.

Idan an shirya marufi, a share fakitin da ke ɗauke da CO2 sannan a canja shi da layukan rufewa. Wannan yana kiyaye ribar da ake samu daga rage WLP925 da kuma sanyaya shi a zafin jiki na 35°F. Kammalawa da kyau yana rage buƙatar matakan gyara bayan marufi.

Tsammanin Ragewar Jiki, Ragewar Jiki, da Juriyar Barasa

White Labs yana nuna raguwar WLP925 a 73–82%. Nauyin ƙarshe zai bambanta dangane da yanayin mashin, jadawalin fermentation, da kuma saurin sautin. Yi nufin mashin da girke-girke wanda zai daidaita ainihin nauyin nauyi a cikin wannan kewayon rage nauyi.

Ganin cewa sakamakon gwajin STA1 ba shi da kyau ga wannan nau'in, ba zai iya canza dextrins zuwa barasa ba. Don rage yawan raguwar sinadarin, yi la'akari da hanyoyin enzymatic ko daidaitawar mash. Wannan hanyar ta fi aminci fiye da dogaro kawai da ƙarfin nau'in.

An rarraba yawan giyar WLP925 a matsayin matsakaici. Wannan yana nufin giya za ta yi laushi sosai, amma a ƙarƙashin matsin lamba, haske zai iya raguwa. Don ƙara haske, musamman lokacin da ake yin kwalba ko keg, yi amfani da finings ko kuma ɗan gajeren sanyi.

Juriyar barasa ga WLP925 matsakaici ne, daga 5-10% ABV. Wannan ya sa ya dace da lagers na yau da kullun da kuma nau'ikan ƙarin abubuwa. Duk da haka, ga lagers masu nauyi sosai, haɗa su da nau'in jurewa mafi girma ko amfani da mashin mataki tare da iskar oxygen yana da kyau don kare lafiyar yisti.

• Shirya manufofin nauyi don daidaita rage WLP925 da jure wa barasa WLP925.
• Daidaita yanayin mash ko ƙara enzymes idan ana buƙatar rage yawan sinadarin.
• Yi tsammanin matsakaicin flocculation na WLP925; yi amfani da matakan fayyace don giya mai haske.

Kafin fara manyan rukuni, duba ƙayyadadden aikin yisti. Daidaita tsarin girke-girke tare da iyakokin halitta na nau'in na iya hana abubuwan mamaki da haɓaka daidaito a cikin samfurin ƙarshe.

Kusa da wani lager mai launin zinare mai kan kumfa a cikin gilashi mai haske a kan teburin katako na ƙauye, wanda aka haskaka shi da laushi tare da bango mara haske. Danna ko danna hoton don ƙarin bayani.

Ra'ayoyin Girke-girke da Shawarwari kan Salo don WLP925

WLP925 ya yi fice a salon lager mai tsabta da kuma giyar malt-forward. Don pilsner na gargajiya, yi amfani da malt na Pilsner ko kuma na Amurka mai inganci mai layuka biyu. Ƙara hops na Saaz ko Hallertau don samun ɗanɗano mai kyau. A yi jiƙawa a 62–68°F (17–20°C) na kimanin mako guda. Sannan a sanya a zafin jiki na 35°F (2°C) tare da PSI 15 na tsawon kwana 3-5 don ƙara ɗanɗano da kuma ƙara carbonation.

Helles ko pale lagers suna amfana daga WLP925 tare da ƙarancin malt na musamman. Ci gaba da tsalle-tsalle don samun kyakkyawan tsari mai tsabta. Yi niyya don 2.4–2.8 na CO2 don jin daɗin baki na gargajiya. Ka kula da iskar oxygen da abubuwan gina jiki na yisti, musamman tare da ƙarin kayan abinci kamar shinkafa ko masara.

Ana buƙatar malt na Vienna ko Munich don launi da kuma ɗanɗano mai laushi. Ana iya auna nauyi mai kyau ƙasa da 10% ABV don samun ɗanɗanon yisti. Jadawalin WLP925 na yau da kullun yana samar da malt mai tsabta, mai kama da malt tare da haɓakar ester mai tsauri.

Ga Märzen, Vienna, ko kuma masu duhun lager, gina ƙashin bayan malt mai zurfi. Yi amfani da hatsi na musamman don caramel da biskit. Inganta iskar oxygen, daidaita matsin lamba akai-akai, da kuma sauyawa daga ɗumi zuwa sanyi sune mabuɗin kiyaye tsabta. A kiyaye matsakaicin zafin mash don tallafawa rage raguwa ba tare da cire jiki ba.

Saurin lager ko pseudo-lager suna hanzarta samarwa yayin da suke kiyaye inganci. Fara amfani da ɗumi a 65–68°F (18–20°C) kuma yi amfani da bawul ɗin spunding don yin fermenting a ƙarƙashin matsin lamba. Wannan hanyar tana ƙarewa cikin kimanin mako guda, wanda ya dace da masu yin giya waɗanda ke buƙatar gyarawa cikin sauri ba tare da ɓatar da ɗanɗano mai tsabta ba.

Sinadaran lager na Amurka da ke aiki tare suna buƙatar kulawa da kyau. Shinkafa ko masara suna rage yawan sukari da ake da shi don yisti; ba sa kunna STA1 don ƙara raguwa. Kula da matakan iskar oxygen kuma ƙara abubuwan gina jiki na yisti idan ana buƙata. Waɗannan girke-girke sun dogara ne akan lafiyar yisti mai ƙarfi don guje wa ƙwanƙwasawa da ta makale.

Jin daɗin iskar carbon da na ƙarshe ya bambanta dangane da salo. Yawancin salo sun dace da juzu'i 2.2–2.8 na CO2. Yi amfani da yanayin matsi don daidaita carbonation da kirim. Ƙananan gyare-gyare a cikin matsin lamba da lokacin hutawa suna canza yanayin jiki da ɗagawa a cikin pilsner da amber lagers iri ɗaya.

• Tsarin pilsner mai sauri: Pilsner malt, Saaz hops, 62–68°F, matsin lamba, mako 1 na farko, kwandishan sanyi na kwana 3-5.
• Tsarin Amber/Vienna: 80-90% tushen malt, 10-20% na musamman malt, matsakaicin hops, jadawalin WLP925 na yau da kullun.
• Tsarin lager na karya: Fitilar zafi 65–68°F, bawul ɗin juyawa, ƙarewa cikin ~ mako 1, ya faɗi kuma yanayin yana cikin matsin lamba.

Waɗannan shawarwari da aka yi niyya suna taimaka wa masu yin giya su zaɓi kuɗin hatsi da suka dace, ƙimar tsalle-tsalle, da hanyoyin fermentation. Yi amfani da girke-girke na lager WLP925 da misalan da ke sama don daidaita aikin yisti da salon da kake son samarwa.

Matsalolin da Aka Fi Sani da Kuma Mafita a Lokacin Matsalolin

Rashin narkewar abinci ko kuma mannewa da WLP925 na iya faruwa ne sakamakon dalilai daban-daban. Waɗannan sun haɗa da ƙarancin saurin amsawa, ƙarancin iskar oxygen, gibin sinadarai, ko matsin lamba mai yawa. Da farko, tabbatar da yanayin narkewar abinci ta hanyar duba ƙarfin asali da na yanzu. Idan nauyi bai canza ba bayan kwanaki da yawa, gwada ƙara zafin mai narkewar abinci zuwa digiri ƴan kaɗan don farfaɗo da aikin yisti.

Idan an fara aiki da wuri, samar da isasshen iskar oxygen da aka auna zai iya taimakawa. Idan an makara, yi la'akari da sake yin amfani da cakuda yisti mai laushi mai aiki don rage yawan iskar oxygen.

Matsalolin matsi na matsi galibi suna tasowa ne sakamakon yawan matsi ko kuma rashin daidaita bawuloli na spunding. Yana da mahimmanci a sanya spunding zuwa wuri mai aminci, yawanci 5-12 PSI ga lagers. A riƙa sa ido akai-akai don guje wa yawan carbon. Idan giya ta yi yawa, a hura iska zuwa wurin da babu iska, a hura iskar don rage narkewar CO2, sannan a canja wurin ko a saka a cikin akwati da zarar ta yi sanyi.

Kullum a yi amfani da tasoshin da aka auna matsin lamba da ma'aunin da aka daidaita don hana lalacewar kayan aiki.

Ƙamshin sulfur da ya wuce kima a farkon fermentation abu ne da ya dace da wannan nau'in. WLP925 yana samar da H2S mai bayyane a cikin awanni 48 na farko. A bar sulfur ya warke a lokacin fermentation mai aiki da kuma kwanakin farko na fermentation. Idan sulfur ya ci gaba da kasancewa a cikin marufi, a tsawaita sanyi ko a yi motsa yisti a hankali yayin da yanayin zafi har yanzu ya dace don taimakawa ragewa.

Ga masu taurin kai, aikin goge carbon da aka kunna zai iya cire sauran sulfur kafin a saka su a cikin marufi.

Haɗarin iskar oxygen yana ƙaruwa lokacin da ake yin ƙananan rukuni a cikin manyan na'urorin fermentation masu babban sarari. Rage sararin kan kai, tsaftace tasoshin da ke ɗauke da CO2, ko amfani da na'urorin fermentation masu rufewa waɗanda ke da matsin lamba don rage iskar oxygen. A hankali a hankali yayin marufi kuma a guji fesawa don adana ɗanɗano mai haske da tsabta a cikin na'urorin lager.

Rashin kyawun haske yayin da ake yin girki a ƙarƙashin matsin lamba na iya zama abin takaici. Giya a ƙarƙashin matsin lamba sau da yawa tana rage yisti a hankali. Yi amfani da finings, tsawaita lagering na sanyi, ko tacewa mai sauƙi don hanzarta haske. Idan tsabtar abu ce da ake yawan yi akai-akai, zaɓi yisti mai yawan flocculent ko girbi kuma sake yin yisti don ƙarfafa saurin narkewa a cikin giya na gaba.

Kada ka ɗauka cewa ƙaruwar matsin lamba daidai take da raguwar matsin lamba. Karatun matsin lamba mara kyau yayin da ci gaban fermentation ke haifar da rashin lokaci. Kullum tabbatar da ƙarfin nauyi na ƙarshe ta amfani da hydrometer ko na'urar aunawa da aka gyara don barasa don tabbatar da daidaiton raguwar zafin jiki kafin a matse shi ko a saka shi a cikin kwalba.

• Duba nauyi kafin ɗaukar matakin gyara don fermentation WLP925 da ya makale.
• A kiyaye bawuloli masu juyawa a cikin PSI da aka ba da shawarar don guje wa matsalolin matsi na fermentation.
• A bar lokaci da sanyi su yi aiki da samar da sulfur da wuri a matsayin ɗaya daga cikin hanyoyin magance dandanon lager.
• Rage sararin kan kai ko kuma tsaftace shi da CO2 don hana iskar shaka a cikin ƙananan giya masu ƙara.

Kusa da kwalbar gilashi mai ƙumshi da yisti mai lager a kan teburin aiki na dakin gwaje-gwaje kewaye da kayan aikin yin giya a ƙarƙashin haske mai haske da na asibiti. Danna ko danna hoton don ƙarin bayani.

Kammalawa

Yis ɗin White Labs WLP925 High Pressure Lager yana ba wa masu yin giya wata fa'ida bayyananna. Yana ba da damar samar da lager cikin sauri ba tare da rage dandano mai tsabta ba. Rage wannan yis ɗin (73–82%), matsakaicin flocculation, da kuma jure barasa na 5–10% ya sa ya dace da salon Pilsner zuwa Schwarzbier. Yana da tasiri musamman idan aka yi amfani da shi a cikin tasoshin da ke iya matsi.

Mafi kyawun amfaninsa sun haɗa da jadawalin ɗumi-ɗumi ko na gargajiya na lager. Ana amfani da matsin lamba mai kyau (5-12 PSI) don danne esters da kuma hanzarta fermentation. Wannan yisti zai iya samun FG mai sauri cikin mako guda a zafin 62-68°F ƙasa da kusan mashaya 1.0. Hakanan yana samar da ɗanɗano mai tsabta idan aka fara a yanayin zafi mai zafi.

Duk da haka, masu yin giya ya kamata su san wasu gargaɗin aiki. Yana da mahimmanci a kula da saurin gudu, iskar oxygen, da kuma daidaita yanayi don guje wa matsaloli tare da tsayayyen haske ko raguwar haske. Bin ƙa'idodin zafin jiki da matsin lamba na White Labs yana da mahimmanci. Kula da nauyi sosai da daidaita yanayi a ƙananan yanayin zafi (kusan 35°F / 2°C) tare da matsin lamba da aka ba da shawarar shine mabuɗin. Ana ba da shawarar wannan yisti ga tsarin kasuwanci da na gida waɗanda ke neman rage jadawalin lager yayin da suke kiyaye yanayin lager na gargajiya.

Karin Karatu

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

• Gishiri mai Tashi tare da Babban Yisti na Kimiyyar Cellar
• Gishiri mai Tashi tare da Mangrove Jack's M54 Californian Lager Yeast
• Gishiri mai Haihuwa tare da Farin Labs WLP518 Opshaug Kveik Ale Yisti