Biya mai ƙonawa tare da Wyeast 1026-PC Biritaniya Cask Ale Yeast

Gilashin carboy mai ƙyalli na Biritaniya akan teburi na katako tare da gangunan giya a cikin cellar rustic Karin bayani

Manufar ita ce samar da bayanai masu amfani, masu tushen shaida. Wannan bita ta Wyeast 1026 ta haɗa bayanai daga dakunan gwaje-gwaje na Wyeast tare da martani daga masu shayarwa da kuma kafa mafi kyawun ayyuka. Yana ba da cikakkiyar shawara kan amfani da Wyeast 1026-PC a cikin ales na Biritaniya mai kwandishan, zaman IPAs, da ales irin na Australiya inda bayanin martaba na Burtaniya ya dace.

Batutuwa za su haɗa da cikakken bayyani na iri, ƙididdiga masu mahimmanci, da sigogin haki. Za mu kuma tattauna salon shawarwarin da aka ba da shawarar, shawarwarin ƙirƙira girke-girke, yanayin zafin jiki da dabarun faɗa, da jagora kan tsabta da tuɓe. Bugu da ƙari, za mu kwatanta shi da sauran nau'ikan alewa na Biritaniya, magance batutuwan gama gari, da kuma raba abubuwan gogewa na gaske. Burin mu shine mu taimaka muku wajen tantance idan wannan yisti yayi daidai don saitin gida da na yau da kullun.

Key Takeaways

• Wyeast 1026-PC Biritaniya Cask Ale Yeast yana ba da halayen alewa na Birtaniyya tare da daidaitaccen attenuation da matsakaicin yawo.
• Wannan bita na Wyeast 1026 yana jaddada amfani mai amfani don ales mai kwandishan, zaman IPAs, da wasu giya irin na Australiya.
• Zaɓin yisti yana shafar ƙamshi, jin baki, da sanyaya-mahimmanci ga ainihin alewar da aka yi amfani da su daga cikin akwati.
• Yi tsammanin jagora akan ƙimar ƙirƙira, sarrafa zafin jiki, da dabarun tsabta musamman ga wannan nau'in.
• Labarin ya haɗu da bayanan masana'anta tare da rahoton masu sana'a don ba da shawara mai dacewa, mai da hankali kan Amurka.

Me yasa zaɓin nau'in yisti yana da mahimmanci ga masu aikin gida

Yisti shine zuciyar giya, yana canza sukarin wort zuwa barasa da carbon dioxide. Hakanan yana haifar da esters, phenolics, da sauran mahadi waɗanda ke ayyana ƙamshi da ɗanɗano. Wannan muhimmiyar rawa tana nuna mahimmancin zaɓin yisti a cikin kowane girke-girke na dafa abinci.

Mabambantan nau'in yisti suna rinjayar dandano ta hanyoyi na musamman. Wasu suna haɓaka esters masu 'ya'yan itace, suna nuna zaƙi na malt. Wasu suna gabatar da bayanin kula mai laushi, cikakke ga ales na gargajiya na Turanci. Gane tasirin yisti akan ɗanɗano shine mabuɗin don daidaita zaɓin ɗabi'a tare da burin salo, ko neman busasshen ɗaci ko kuma ɗanɗano mai laushi.

Yisti kuma yana rinjayar abubuwan fasaha na yin burodi. Matsakaicin raguwar sa yana ƙayyadaddun adadin sukarin da ke haɗuwa, yana shafar nauyi na ƙarshe da jiki. Flocculation, ko yadda yisti ke daidaitawa, yana tasiri haske da lokacin daidaitawa. Dole ne masu shayarwa suyi la'akari da waɗannan abubuwan yayin tsara bayanan mash da maƙasudin carbonation.

Haɓakawa mai amfani yana jingina kan fahimtar halin yisti. Yisti mai matsakaicin jurewar barasa da yawo ya dace don ales mai kwandishan. Zaɓin nau'i kamar Wyeast 1026-PC yana tabbatar da halayen fermentation daidai da hanyoyin hidima. Wannan hanyar tana taimakawa hango hasashen jadawalin yanayi da jin daɗin baki.

Haɓaka sakamako mai sauƙi ne: jera halayen azanci da ake so, bitar attenuation da ƙwaƙƙwaran ƙira, da gwada ƙananan batches. Wannan hanyar tana juya zaɓin yisti zuwa wani abin dogaro na ƙirar girke-girke, kawar da buƙatar zato.

Bayanin Wyeast 1026-PC British Cask Ale Yeast

Wyeast 1026-PC ana tallata shi azaman al'adun ruwa mai ɗumbin yawa don duka al'adun kasko na gargajiya da kuma girke-girke na hop-gaba na zamani. An san shi da halin gaba-gaba, yana gamawa da kintsattse tare da alamar tartness. Wannan yisti shine ginshiƙin ginshiƙan ga masu shayarwa da nufin ƙirƙirar madaidaitan giya, masu daɗi.

Bayanin bayanin yisti yana da ƙarancin samar da ester mai ƙarancin-zuwa matsakaici. Wannan yana tabbatar da cewa malt da hop aromas sun kasance a fili da daidaita. Brewers suna godiya da ikonsa don sharewa da kyau ba tare da tacewa ba, yana mai da shi manufa don zaman bitters da IPAs irin na Ingilishi.

Akwai shi azaman fakitin smack ko jakunkuna, 1026-PC ana samar dashi lokaci-lokaci. Wyeast yawanci yana farawa samarwa a farkon watanni, tare da kayayyaki masu dorewa har zuwa kaka. Wannan iyakancewar samuwa yana ƙara wa yisti sha'awar a tsakanin masu sana'a.

• Salon fermentation: kwandishan kwandishan, kyakyawan gamawa.
• Bayanan kula na hankali: esters masu laushi, ɗan tartness, isar da malt-gaba.
• Marufi: al'adun ruwa mai kyau don farawa ko ƙaddamarwa kai tsaye.

Tare da sauran nau'ikan Wyeast kamar 1768-PC da 1882-PC, 1026-PC ya fito waje don bayanin martabar Birtaniyya na yau da kullun tare da isasshen ɗaki don magana mai daɗi. Ya dace da masu shayarwa waɗanda ke sha'awar giya tare da ƙaƙƙarfan jikin malt da tsafta, mai wartsakewa.

Hoton kusa da shimfidar wuri na kwalabe na gilashi mai cike da yisti na kasko na Biritaniya na zinari, wanda ke haskaka shi ta hanyar dumu-dumu da hasken shugabanci a kan bangon duhu mai duhu. Karin bayani

Ƙididdiga masu mahimmanci da ma'auni na fermentation

Wyeast 1026 attenuation yawanci jeri daga 74-77%. Wannan kewayon yana haifar da bushewar ƙarewa ga giya. Hakanan yana tabbatar da cewa giya yana riƙe isasshen jiki don nuna halin malt.

Yi tsammanin matsakaici-high 1026 flocculation. Yisti yana sharewa da kyau da kansa. Wannan yana da fa'ida don haskakawa a cikin kwandon shara ko barasa, guje wa buƙatar tacewa mai nauyi.

Don kyakkyawan sakamako, yi niyya a zafin jiki na 1026 tsakanin 63-72°F (17-22°C). Wannan kewayon zafin jiki yana haɓaka daidaitaccen samar da ester da tsayayyen attenuation.

Ka tuna da haƙurin barasa na 1026, wanda shine kusan 9% ABV. Ketare wannan iyaka na iya jaddada al'adar kuma ya haifar da rashin jin daɗi. Saboda haka, yana da mahimmanci don tsara girke-girke tare da wannan rufin a hankali.

• Sakamako mai aiki: kintsattse, ɗan ƙarami tart tare da tsaftataccen malt.
• Canjin yanayi: matsakaita-high 1026 flocculation gudun sharewa a lokacin kwandishan.
• Tukwici na girke-girke: nufin OG da jadawalin mash waɗanda ke goyan bayan 74-77% Wyeast 1026 attenuation.

Mafi kyawun salon giya don sha tare da wannan iri

Wyeast 1026-PC yana haskakawa tare da kyawawan salon yisti na Biritaniya. Yana ba da tsaftataccen bayanin martaba, daidaitaccen bayanin martaba, cikakke don ales ɗin Biritaniya mai kwandishan, Turanci Pale Ale, da Ingilishi Bitter. An fi son wannan yisti don ikonsa na kiyaye tsabtar malt da kasancewar yisti a hankali.

Ga waɗanda ke son giya na hoppy, wannan nau'in ya dace da IPA na Ingilishi da hoppy bitters. Yana samar da matakan ester ƙananan-zuwa-matsakaici, yana ba da damar halayen hop su haskaka ba tare da an rufe su da esters yisti na 'ya'yan itace ba. Wannan ya sa ya zama babban zaɓi don nuna ƙanshin hop da haushi.

Salon-gaba kuma suna amfana daga Wyeast 1026-PC. ESB, Blonde Ale, da Kudancin Ingilishi Brown Ale suna jin daɗin ƙarewar sa da kuma tallafin malt. Yisti yana haɓaka bayanin kula da caramel da biscuit, yana tabbatar da bushewar ƙarewa wanda ke hana cloying zaki.

Ales na Ostiraliya kuma suna samun bayanan hadi mai jituwa tare da wannan yisti. Masu shayarwa a Ostiraliya da Amurka sun ba da rahoton cewa Wyeast 1026-PC ya dace da malt da nau'in hop na gida. Yana haifar da ma'auni, ales masu sha waɗanda ke girmama al'ada ba tare da tasirin ester mai yawa ba.

Duk da haka, yana da mahimmanci a fahimci iyakokinsa. Wyeast 1026-PC ba kamar yadda tsanani estery kamar damuwa kamar Wyeast 1768. Idan kana nufin ga m fruity hali, la'akari da daban-daban Birtaniya iri. Don bayyanawa, hop accentuation, da sautin cask-ale na gaskiya, wannan yisti yana cikin mafi kyawun 1026 a cikin nau'ikan giya daban-daban.

Wuri mai haske mai haske tare da mashaya itacen oak, famfunan hannu na tagulla, da shelves masu cike da kwalaben ale. Karin bayani

Tukwici ƙirar girke-girke don amfani da Wyeast 1026-PC British Cask Ale Yeast

Lokacin yin girke-girke na 1026, bari malt da hops su dauki matakin tsakiya. Wannan nau'in yisti yana samar da ƙananan esters kuma yana sharewa da kyau. Ƙaƙƙarfan tushen malt, wanda Gabashin Kent Goldings ya cika, Fuggles, ko hops na Australiya, yana tabbatar da bayyanannen hali na gaba.

Nuna ma'aunin nauyi na asali da raguwar da ake tsammanin a 74-77%. Tare da 1.048 OG, zaku iya tsammanin ƙarewar tsantsan, abin sha, cikakke ga masu ɗaci da kodadde. Ka tuna don daidaitawa don attenuation lokacin daidaita jiki da zaƙi na ƙarshe a cikin girke-girken kasko ale.

• Yi amfani da malt na musamman na matsakaici. Ƙananan kaso na kristal ko gasasshiyar lu'ulu'u biyu suna ƙara rikitarwa ba tare da rufe hana yisti ba.
• Yi la'akari da juyar da syrup ko taɓa malt mai duhu don jin bakin ciki da sarrafa zaƙi a cikin girke-girke masu ƙarfi.
• Ajiye gasassun gasa ko caramel malts don launi da zurfi da zurfi, ba babban dandano ba.

Hopping ya kamata ya haskaka nuance. Abubuwan da aka makara da busassun hopping suna aiki da kyau saboda haƙƙin ester bayanin yisti yana barin ƙamshi da ɗanɗano su fice. Don IPAs ko hoppy bitters, jaddada lokacin hop akan yawan kitse mai ɗaci.

• Nuna m haushi ga zaman ɗaci; kiyaye IBUs matsakaici don barin ma'aunin malt ya haskaka.
• Don ales na hoppy, ƙara hops mai kamshi a makare kuma la'akari da ɗan gajeren busasshen hop don ɗaga hanci ba tare da ƙarfin hali ba.
• Daidaita sinadarai na ruwa zuwa salo don tallafawa tsinkayar dacin hop da zaƙin malt.

Kwandishi da carbonation suna da mahimmanci don sabis na akwati. Don ainihin girke-girke na cask ale, kiyaye ƙarancin carbonation da yanayin kan lees don haɓaka santsi da carbonation na halitta. Don sabis na keg, yi amfani da matsakaicin carbonation don kiyaye ƙaƙƙarfan ƙarewa yayin riƙe abin sha.

Bi daidai gwargwado da tsaftar fermentation. Kula da yisti mai lafiya da daidaitattun ƙimar farar farar yana haɓaka tsinkaya. Wannan yana tabbatar da zaɓin malt da hop da kuka yi yayin zayyana girke-girke na 1026 sun zo cikin tsabta a cikin gilashin.

Jadawalin fermentation da sarrafa zafin jiki

Fara da ramp mai sarrafawa don shirya iri don tsayayyen aiki. Don Wyeast 1026-PC, yi nufin babban kewayon fermentation na 63-72°F (17-22°C). Wannan kewayon zafin jiki yana taimakawa kiyaye yanayin halayen Birtaniyya na yau da kullun yayin da yake tabbatar da abin dogaro a yawancin ales.

Yawancin masu shayarwa sun gano cewa kiyaye yanayin zafi kusa da 67-72°F yana haifar da tsaftataccen fermentation tare da esters masu girman kai. Don gamawa da sauri, fara a tsakiyar 60s kuma ƙara yawan zafin jiki da zarar fermentation yana aiki. Wannan yana taimaka wa yisti ya kai matakin ƙarshe da inganci.

Ɗauki tsari mai sauƙi na cak ale fermentation don sanyaya ainihin ale. Bayan matakin farko, canja wurin giya zuwa kasko don hutawa na biyu a yanayin zafi na cellar. Bada lokaci don carbonation na halitta da haskakawa, wanda zai iya ɗaukar kwanaki zuwa makonni, ya danganta da ƙarfin giya da ƙarar kasko.

Yi hankali don diacetyl zuwa ƙarshen fermentation mai aiki. Ko da yake Wyeast 1026 ba a san shi don samar da diacetyl mai nauyi ba, ɗan gajeren diacetyl hutawa a 68-70 ° F zai iya hanzarta tsaftacewa don ƙananan nauyin nauyi. Dumin 1-3°F na awanni 24-48 yakan warware duk wani bayanin kula.

• Jadawalin al'ada: farar a tsakiyar 60s, riƙe kwanaki 3-5 don babban aiki, haɓaka zuwa sama 60s don gamawa.
• Don aikin kasko: ba da damar kwandishan a cikin akwati a 50–55°F (10–13°C) don girma da fayyace.
• Saka idanu da nauyi, ba lokaci ba, don guje wa ƙarancin sanyi ko fiye.

Bayanan fermentation na 1026 ya yi fice a cikin tsabta da matsakaicin magana ester a cikin kewayon zafin jiki da aka ba da shawarar. Kula da zafin jiki mai laushi da jadawalin hadi na majiyyaci sune mabuɗin don samun mafi kyawun dandano, haɓakawa, da haskakawa ga ales na gargajiya na Birtaniyya.

Jirgin ruwa mai haifuwa na tagulla tare da saman kumfa da tururi mai tasowa a cikin rumbun ajiya mai duhu mai lullube da ganga na itacen oak. Karin bayani

Matsakaicin ƙima, masu farawa, da kasadar ƙasa

Madaidaicin ƙididdigar tantanin halitta yana da mahimmanci don hana dogon lokaci da abubuwan dandano maras so. Don daidaitaccen batch 5-gallon a matsakaicin nauyi, babban mafari mai girman gaske ko fakitin smack biyu ya zama dole. Al'adun ruwa na Wyeast suna bunƙasa tare da mai farawa, don haka tsara shirin ku na Wyeast 1026 daidai da haka.

Yisti Starters 1026 suna da mahimmanci don cimma lambobin da aka ba da shawarar, rage damuwa akan al'ada. Suna tabbatar da lokacin fermentation mai iya tsinkaya kuma suna ba da damar halayen cask ale na Birtaniyya su haskaka. Yi amfani da kalkuleta mai ƙira ko jagorar Wyeast don tantance madaidaicin girman mafari don ainihin nauyi.

Ƙarƙashin ƙira na iya haifar da jinkirin farawa, jinkirin attenuation, da rage bayanan bayanan ester. Masu shayarwa sun lura da tsaftataccen fermentation da ɗan ƙaramin hali na Biritaniya lokacin da ake yin ƙasa, musamman a al'adar ale gravities. Duk da haka, a yi taka tsantsan yayin da ƙananan farar rates ke canza metabolism na yisti, mai yuwuwar rufe dandanon sa hannu.

• Daidaitaccen tsari: gina mafari zuwa ƙidayar tantanin halitta da aka yi niyya don nauyin batch ɗin ku.
• Idan ba ku da lokaci: yi amfani da fakiti masu yawa don kimanta yawan yisti iri ɗaya.
• Dabarar gwaji: wasu masu sana'a da gangan suna yin gyare-gyare don daidaita halayen, amma sakamakon ya bambanta kuma suna haɗarin rasa dandano.

Don tabbatar da ingantaccen sakamako, kiyaye daidaitattun ayyuka na faɗa tare da Wyeast 1026 a cikin batches. Masu farawa masu dacewa, tsaftataccen tsafta, da kuma iskar iska sune mabuɗin. Waɗannan ɗabi'un suna taimaka wa yisti yin aiki da kyau, yana rage haɗarin haɗari da barin nau'in ya bayyana bayanan da aka yi niyya.

Yawo, tsafta, da kwandishan don ales na cask

Wyeast 1026 yana nuna matsakaici-high flocculation. Masu shayarwa suna ganin yana faɗuwa mai haske ba tare da tacewa ba, an ba shi isasshen lokaci. Wannan ya sa ya zama abin dogara ga ales na gargajiya na Birtaniyya.

Cask conditioning Wyeast 1026 yana fa'ida daga daidaitawar yanayi. Yarda da giya ya zauna a kan les a cikin akwati yana taimakawa sunadaran da yisti suyi tafiya a hankali. Wannan yana kiyaye taushin bakin da masu sha'awar ale na gaske ke ƙauna.

Ana iya haɓaka yisti na alewar Biritaniya tare da gajeriyar yanayin sanyi. Wani ɗan gajeren sanyi yana haifar da yisti da hazo ga barbashi da faɗuwa. Yawancin masu aikin gida suna haɗa wannan tare da ƙananan yanayin zafi don kula da ƙarewa.

Idan ana buƙatar haske da sauri, ana iya amfani da tarar gargajiya. Isinglass shine abin da aka fi so a cikin irin na Biritaniya don saurin aikin sa da ɗan ɗanɗanon tasirinsa. Ƙara fining kafin tarawa na ƙarshe kuma ba da izinin ƴan kwanaki don giya ya share.

• Tsara lokaci akan les a cikin akwati don haɓaka tartness da tsaftataccen gamawa.
• Rage tashin hankali lokacin canja wuri da hidima don guje wa yisti da aka daidaita.
• Yi la'akari da ɗan gajeren hadarin sanyi idan share yisti na Biritaniya da sauri ya zama dole.

Dabarar carbonation yana da mahimmanci a lokacin kwandishan kwandishan Wyeast 1026. Rike CO2 ƙasa don adana ƙwaƙƙwaran dabara da jin daɗin bakin da ake so. Matsawa fiye da kima na iya rufe haske mai haske, ɗan ƙaramin ɗabi'a wanda ke sa waɗannan ales ɗin sha'awa.

Tsaftar ƙarshe ta sau da yawa tana haifar da haɗin halayen yisti da aikin giya. Girmama flocculation 1026 da yin amfani da mafi girman yanke hukunci ko hutun sanyi yana haifar da bayyananne, ales ɗin tudu mai sha. Waɗannan suna nuna tsaftataccen bayanin yisti.

Duban kusa-kusa na ruwan amber mai haƙarƙari a cikin jirgin ruwan gilashi tare da tashi kumfa da yisti mai yawo. Karin bayani

Kwatanta da sauran shahararrun nau'ikan ale na Biritaniya

Lokacin zabar yisti ale na Biritaniya, yi la'akari da rawar da kuke zato game da shi. Bambanci tsakanin Wyeast 1026 da 1768 yana da ban mamaki. Wyeast 1768, yana komawa zuwa Fuller's, yana fitar da ƙwararrun esters na Burtaniya da bayanin kula mai daɗi. Sabanin haka, Wyeast 1026 ya fi tsabta, yana barin hop da ɗanɗanon malt su ɗauki matakin tsakiya.

Binciken 1026 akan 1882 yana ba da wani hangen nesa. Wyeast 1882 sananne ne don tsantsan, bushewar bushewa da matsakaicin esters na dutse. A gefe guda, Wyeast 1026 ya ƙare da tsabta amma yana iya nuna ɗan tartness, wanda ya fi bayyana a cikin bitters da ales.

Kwatanta sau da yawa yana tasowa tsakanin 1026 da damuwa a cikin dangin 1968/WLP002. Waɗannan nau'ikan suna nuna fitattun halaye na Biritaniya. Sabanin haka, 1026 yana daidaita ma'auni tsakanin halin kasko na gargajiya da kamewa, yana tabbatar da cewa malt da hop cikakkun bayanai sun kasance sananne.

Nasiha mai amfani yana taimakawa wajen yin zaɓin da aka sani. Fita don 1026 lokacin neman sahihancin Biritaniya wanda ke jaddada tsabta da haɓakar fata. Ga waɗanda ke son m, na gargajiya esters na Burtaniya waɗanda ke ayyana giya, zaɓi 1768 ko wani nau'in da aka samu daga Fuller's/Young's.

• Bayanan martaba: Wyeast 1026 - tsabta, daidaitacce, ƙarancin tasirin ester.
• Bayani: Wyeast 1768 - Pronounced British esters, high flocculation.
• Bayani: Wyeast 1882 - kintsattse, bushe, matsakaicin esters dutse-ya'yan itace.

Don kwatancen kai tsaye, kiyaye girke-girke kai tsaye da sarrafa zafin fermentation. Kwatancen yisti na Biritaniya sun fi tasiri lokacin da lissafin malt da hopping suka yi daidai. Ta wannan hanyar, ƙananan bambance-bambance a cikin bayanan ester ko ƙare sun bayyana.

Maganganun matsala na aiki da al'amurran da suka shafi fermentation na kowa

A hankali yana farawa sau da yawa yana fitowa daga rashin ƙarfi ko yisti mai rauni. Don magance wannan, ƙirƙiri mai farawa ko amfani da fakitin Wyeast 1026 da yawa. Wannan yana tabbatar da kai madaidaitan ƙididdigar tantanin halitta. Kafin dasa shuki, oxygenate wort kuma kula da tsafta mai tsafta don hana kamuwa da cuta da wuri.

Halayen Birtaniyya da aka soke na iya mamakin masu shayarwa waɗanda ke tsammanin esters masu ƙarfi. Yana da mahimmanci don bincika ƙimar ƙimar ku da zafin fermentation. Nufin kewayon zafin jiki na 63–72°F kuma kiyaye shi a tsaye don adana bayanan sa hannun nau'in.

Makale ko rashin cika fermentation yana buƙatar gaggawa, natsuwa mataki. Tabbatar da abin da ake sa ran (kimanin 74-77%), tabbatar da isasshen abinci mai gina jiki, da kuma tabbatar da iskar oxygen a filin wasa. Idan fermentation ya yi jinkiri a makara, a hankali ɗaga zafin jiki kuma yi hutun diacetyl don ƙarfafa kammalawa.

• Ƙarƙashin ƙasa: yi mai farawa don guje wa dogon lokaci.
• Ƙananan kuzari: maye gurbin tsofaffin fakitin smack ko girbi sabon yisti don sake maimaitawa.
• Oxygenation: rashin isashshen iskar oxygen a filin wasa yana haifar da haɗarin makalewar fermentation 1026.

Abubuwan da ba su da daɗi kamar esters masu zafi ko bayanin kula suna nuna damuwa ko yanayin zafi. Ajiye fermentation a cikin kewayon da aka ba da shawarar kuma ku guji tura manyan nau'ikan nau'ikan nau'ikan nauyi ba tare da ingantaccen farawa ba. Kyakkyawan abinci mai gina jiki da yanayin zafi mai sarrafawa yana rage waɗannan haɗari.

Lokacin gano matsalolin fermentation 1026, ɗauki karatun nauyi, lokacin lura, kuma kwatanta da bayanan martaba da ake tsammani. Tausasawa mai laushi da ɗan gajeren lokaci mai dumi sau da yawa coax ya hana yisti ya dawo rayuwa. Idan al'amura sun ci gaba, yi la'akari da sake fitar da yisti mai lafiya da gwaji don gurɓatawa.

Rikodin rikodi na yau da kullun yana taimakawa warware matsalolin da ke faruwa. Bibiyar ƙimar farar farar, iskar oxygen, da lanƙwan fermentation. Wannan bayanan yana sa Wyeast 1026 gyara matsala cikin sauri kuma yana taimakawa hana matsalolin gaba tare da iri.

Karatun shari'a da gogewar mashaya

Community Wyeast 1026 sake dubawa na masu amfani sukan yaba nau'in a cikin salon Turanci da EIPAs don fayyace kasancewar hop da daidaitaccen malt profile. Masu shayarwa sun ba da rahoton cewa yisti yana haskaka kayan ƙanshi na hop ba tare da rufe zakin malt ba.

Ɗaya daga cikin misalan misalan fermentation na gama gari na 1026 yana bayyana wani abin da ya faru a baya. Wani mai shayarwa ya kafa kusan sel biliyan 60 zuwa galan 5.25 a 1.050 kuma ya ga jinkirin sa'o'i goma sha biyar, sannan kuma zafi mai zafi a kusa da 68-72 ° F. Giya ta ƙarshe ta fito mafi tsabta kuma ba ta al'ada ta Biritaniya ba, tana kwatanta yadda ƙimar ƙarar ke canza bayanin yisti.

Abubuwan da aka mayar da hankali kan girke-girke na brewer 1026 sun haɗa da haɗa ESB tushe malts tare da ƙaramin lu'ulu'u da ƙananan adadin sukari mai jujjuya. Masu amfani suna ba da shawarar oz 6-10 na gasasshiyar kristal sau biyu a kowace galan biyar don ƙara bayanin kula da 'ya'yan itace masu duhu ba tare da nutsewar halin hop ba.

Yawancin masu aikin gida sun lura cewa maimaita maimaitawa na iya zurfafa ɗabi'ar Biritaniya. Rahotanni sun bambanta, duk da haka wasu ƙwararrun ƙwararrun brewhouses sami Wyeast 1026 yana haɓaka fitattun esters da jin daɗin baki bayan tsararraki da yawa.

Nazarce-nazarcen da aka yi amfani da su sun nuna hanyoyin da za a ɗauka:

• Matsakaicin ƙimar ƙima yana da mahimmanci ga halayen Biritaniya da ake tsammani da kuma lokacin haifuwa.
• Tweaks na girke-girke, kamar kristal matsakaici da juzu'i na sukari, suna daidaita nau'in.
• Maimaitawa na iya haɓaka ɗabi'a, dangane da sarrafawa da ƙidayar tsarawa.

Waɗannan misalai na ainihi na duniya daga taron tattaunawa da bayanin kula da giya suna ba da sakamako da yawa don gwajin masu amfani da gida Wyeast 1026, abubuwan da suka faru na brewer 1026, da misalan fermentation 1026 a cikin girke-girke.

Ma'ajiya, maimaitawa, da sarrafa yisti mafi kyawun ayyuka

Tabbatar cewa fakitin Wyeast 1026 suna cikin firiji kuma ana amfani dasu kafin ranar karewa da aka buga. Ajiye sanyi yana rage saurin yisti metabolism, yana kiyaye iyawarsa. Idan an adana fakiti na makonni, yi gwajin fakitin smack ko gwajin yuwuwa mai sauƙi kafin yin fakiti.

Shirya gaba don samun yanayi na yanayi. Wyeast 1026-PC aka samar a cikin takamaiman windows. Yi la'akari da girbi slurry ko yin al'ada mara kyau don cike giɓi. Ingantacciyar firiji da bayyananniyar lakabi suna da mahimmanci yayin adana Wyeast 1026 don amfani daga baya.

• Tsaftace, tsaftataccen tasoshin ruwa lokacin tattara slurry yisti.
• Ajiye yisti da aka girbe a cikin sanitized, kwandon mara iska a cikin firiji don amfani na ɗan lokaci.
• Daskare-bushe ko daskarewa na dogon lokaci yana buƙatar ƙa'idodi masu kyau kuma ba a ba da shawarar ba tare da gogewa ba.

Gina mai farawa yana da mahimmanci don isa ga ƙididdige ƙididdiga masu kyau da kuma rage lokacin jinkiri. Kyakkyawan farawa yana taimakawa fermentation kuma yana goyan bayan bayanan dandano da ake so. Lokacin sake buga 1026, waƙa da tsararraki kuma guje wa sake amfani da yawa don hana kamuwa da cuta.

Bi waɗannan shawarwarin sarrafa yisti don kiyaye al'adu lafiya:

• Oxygenate wort yana da kyau a tsiri don tallafawa ci gaban yisti.
• Yi amfani da madaidaicin ƙimar juzu'i ko maɗaukaki mai girman nau'i.
• Tsaftace duk kayan aikin da kuma aiwatar da canja wuri mai tsabta lokacin girbi ko maimaitawa.

Saka idanu mahimmancin yisti tsakanin maimaitawa ta hanyar duba kamshi da launi mai laushi. Idan kun gano ƙamshi ko siriri, jefar da al'adun kuma fara sabo. Gwada kirga tantanin halitta akai-akai tare da hemocytometer ko amintaccen sabis lokacin sake maimaita 1026 akai-akai.

Sarrafa zafin fermentation don adana halayen yisti. Ƙwayoyin ale na Birtaniyya kamar 1026 suna yin mafi kyau a cikin kewayon da aka ba da shawarar su. Yanayin kwanciyar hankali yana rage damuwa kuma yana taimakawa bayyana rashin lafiyar nau'in, halayen cask-ale.

Ɗauki ɗabi'a mai sauƙi na rikodi: lambobi fakitin bayanin kula, kwanan rana, girman farawa, da adadin tsararraki. Kyakkyawan bayanan suna adana Wyeast 1026 da sake buga 1026 mai iya tsinkaya kuma sun fi aminci don maimaita brews.

Kammalawa

Wyeast 1026-PC Biritaniya Cask Ale Yeast ya fito waje a matsayin zaɓi mai dogaro ga al'adun gargajiya na Birtaniyya. Yana fahariya 74-77% attenuation, matsakaici-high flocculation, da mafi kyawun kewayon fermentation na 63-72°F. Wannan nau'in na iya jurewa har zuwa 9% ABV, yana mai da shi manufa don ales mai kwandishan, kodadde bitters, IPAs, da wasu giya irin na Australiya.

Zaɓi wannan yisti don jikin gaba-gaba tare da ƙaƙƙarfan ƙarewa. Yana tabbatar da cewa hops ya kasance a bayyane kuma a bayyane. Mafi kyawun yanayin don 1026 shine inda matsakaicin esters da share fage ke da mahimmanci. Wannan gaskiya ne musamman ga aikin kasko, inda ƙidayar tantanin halitta, girman farawa, da sarrafa zafin jiki sune maɓalli don gujewa ruɗewar hali ko tsayin daka.

Nasihu masu amfani sun haɗa da ƙaddamar da isassun juzu'in farawa da fermenting a cikin taga da aka ba da shawarar. Faɗar ƙwararrun ƙwararrun malt da tsara makara don haskaka cikakkun bayanai. Tsara siyayyarku a kusa da samuwa na yanayi kuma ku riƙa maimaita maimaitawa a hankali don kiyaye dawwama. A ƙarshe, Wyeast 1026-PC yana da dacewa kuma yana da dogaro ga masu aikin gida waɗanda ke neman bayyanannun, al'adun gargajiya na Birtaniyya tare da tsaftataccen haske da ƙwanƙwasa, ɗan tart gamawa.

Karin Karatu

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

• Gishiri Mai Haihuwa tare da Yisti na CellarScience Voss
• Gishiri mai Tashi tare da Yisti Fermentis SafAle T-58
• Biya mai Taki tare da Lallemand LalBrew BRY-97 Yeast