Giya Mai Tsami da Yisti na Wyeast 1028 London Ale

Gilashin carboy mai ruwan inabi irin na London a kan teburin katako wanda aka kewaye shi da hops, sha'ir, kwalabe, da kayan aikin yin giya na gargajiya a cikin ɗakin gida mai daɗi na Ingilishi. Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Masu yin giya a gida kan yaba wa Wyeast 1028 saboda raguwar da yake yi a cikin al'adun gargajiya na Ingilishi. Haka kuma yana da amfani ga al'adun launin ruwan kasa, IPA, al'adun launin ruwan kasa, da al'adun sha'ir. Wannan bita na yisti ya nuna cewa yana daidaita malt tare da ƙarancin ƙarewa, wanda hakan ya sa ya zama zaɓi mai aminci ga waɗanda ke neman halayen Ingilishi da sassaucin salo.

Key Takeaways

• Wyeast 1028 London Ale Yeast ya zo a matsayin fakitin wayar salula biliyan 100 tare da tallafin dillalai masu ƙarfi da kuma sake dubawar abokan ciniki.
• Muhimman bayanai: kewayon 60–72°F, raguwar 73–77%, matsakaicin-ƙasa flocculation, ~11% haƙurin ABV.
• Yi amfani da wannan yisti na ale na Ingila idan kana son rage ɗan raguwa a cikin ales na gargajiya na Burtaniya.
• Yana da amfani ga launin ruwan kasa mai haske, IPA, launin ruwan kasa, stouts, da kuma ruwan inabin sha'ir idan aka sarrafa su don yanayin zafi da kuma sautin.
• Mai sauƙin samowa kuma ya dace da masu yin giya waɗanda suka fi son aikin yisti mai faɗi da aka yi bita.

Bayani game da Yisti na Wyeast 1028 London Ale

Nau'in Wyeast 1028 ya zama ruwan dare a cikin ɗakunan giya da yawa na masu yin giya. Ana samunsa sosai kuma dillalai suna tallafawa shi, wanda hakan ya sa ya zama babban zaɓi ga waɗanda ke son salon Ingilishi na gargajiya. Wannan daidaito alama ce ta jan hankalinsa.

Zuriyar Wyeast 1028 ta samo asali ne daga yin giya na gargajiya na London Ale, ba tare da alaƙa da wani takamaiman giya ba. An san ta da sauƙin amfani, tana aiki sosai a yanayin zafi daban-daban. Wannan sauƙin amfani yana bawa masu yin giya damar ƙirƙirar nau'ikan dandano iri-iri, daga tsabta zuwa 'ya'yan itace. Amfani da shi sosai a girke-girke na gargajiya da samar da kayayyaki na kasuwanci yana nuna amincinsa.

Asalin da kuma asalin nau'in

Wyeast 1028 ya fito ne daga zuriyar kasuwanci da aka fi so don salon ale na Ingilishi. Samuwarsa da goyon bayansa daga dillalai sun ƙarfafa sunanta a matsayin yisti mai dogaro. Duk da cewa ba a san ainihin asalinsa ba, alaƙarsa da al'adun giya na Burtaniya a bayyane take.

Matsayin dandano na yau da kullun da kuma samar da ester

Dandanon Wyeast 1028 ya bambanta dangane da zafin fermentation. Ruwan sanyi yana samar da kyakkyawan sakamako, yayin da yanayin zafi mai zafi ke ƙara 'ya'yan itace da biskit esters. Babban saurin rage shi abin lura ne, yana ƙara busar da giya kuma yana canza yadda yake ji a baki.

Salon giya na yau da kullun inda nau'in giya ya fi kyau

• Nau'in launin ruwan kasa na Arewacin Ingila da kuma mai laushi, inda ake maraba da malt da ƙananan esters.
• Porter da Robust Porter, waɗanda ke amfana daga daidaitaccen ragewa da kuma tallafin gasasshen abinci.
• Ruwan inabi mai bushe da kuma ruwan inabi na Ingila, inda rage yawan sukarin ke taimakawa wajen sarrafa zaƙi a cikin manyan malts.
• Tsohon Ale da Foreign Extra Stout, inda nau'in ke sarrafa nauyi mai yawa idan aka sarrafa shi da ingantaccen sautin da zafin jiki.

Muhimman Halayen Jikewa na Yisti na Wyeast 1028 London Ale

Wyeast 1028 zaɓi ne mai aminci ga masu yin giya da ke da niyyar samun sakamako mai daidaito a cikin Ingilishi da kuma ales na zamani. Wannan sashe yana ba da haske game da raguwar ruwa, flocculation, da kuma jure wa barasa. Waɗannan cikakkun bayanai suna taimaka wa masu yin giya su kafa maƙasudin ƙarshe na nauyi da kuma tsara yadda za a sarrafa ko kuma sarrafa yisti.

Rage wannan nau'in yawanci yana da yawa, wanda ke nufin tsakiyar shekarun 70. Wannan yana haifar da bushewa, ba kamar sauran nau'ikan gargajiya na Ingila ba.

Yawan raguwar giya yana shafar ƙarshen giyar. Masu yin giya ya kamata su daidaita tsammanin ƙarfinta na ƙarshe zuwa ƙasa. Wannan yana da mahimmanci ga salon malt-forward, inda jiki yake da mahimmanci.

Halayyar yin amfani da giya tana tasiri ga tsabtar giya bayan yin amfani da giya. Yin amfani da giya yana da matsakaici-ƙasa, wanda ke haifar da yin yisti a hankali. Giya na iya riƙe ɗan hayaƙi daga mai yin giya.

Ganin yadda ake rage saurin narkewa, masu yin giya ya kamata su yi shirin ƙarin lokacin sanyaya abinci. A madadin haka, yi amfani da dabarun bayyanawa a hankali. Wannan hanyar tana tabbatar da tsabta ba tare da ɓata dandano ko jiki ba.

Juriyar barasa muhimmin abu ne. Wyeast yana nuna juriyar kashi 11% na ABV. Wannan yana nufin nau'in zai iya jure wa ayyuka da yawa masu nauyi, muddin akwai ingantaccen abinci mai gina jiki da isasshen girman sautin.

Ga masu shan giya masu yawan ABV kamar sha'irwine ko imperial stout, yi la'akari da ciyarwa a lokaci-lokaci da kuma manyan abubuwan farawa. A kula da yadda ake yin fermentation sosai. A daidaita iskar oxygen da kuma ƙarin abubuwan gina jiki kamar yadda ake buƙata don cimma raguwar maƙasudin ba tare da damuwa ba.

• Ragewa: kewayon tsakiyar shekarun 70, yana samar da ƙarewar busasshiyar ƙarewa da ƙarancin nauyi na ƙarshe.
• Flocculation: flocculation matsakaici-ƙasa; ana tsammanin sharewa a hankali da yiwuwar hazo.
• Juriyar Barasa: Juriyar Barasa 11% ABV; ya dace da shan barasa mai yawan ABV tare da kulawa.

Lokacin da kake tsara bayanin martabar mashin ɗinka, kauri da kuma yadda zai iya ferment, yi la'akari da waɗannan sigogi. Daidaitawa a cikin mashin ɗin da saurin mashin ɗin zai iya taimakawa wajen haɓaka rage girman mashin ɗin 1028 yayin da kake kiyaye yanayin malt ɗin da ake so.

Mafi kyawun Tsarin Zafin Jiki da Kula da Fermentation

Kwarewa a yanayin zafin Wyeast 1028 yana da matuƙar muhimmanci wajen samun ingantaccen giyar Ingila ko kuma wacce ke da nau'ikan esters na 'ya'yan itace daban-daban. Yanayin zafin da aka ba da shawarar Wyeast 1028 yana ba da jagora mai amfani. Yana da mahimmanci a daidaita yanayin giyar da ake so da yanayin zafin fermentation da aka zaɓa. Wannan yana tabbatar da ingantaccen sarrafa fermentation a cikin kewayon 60-72°F.

Mafi kyawun zafin fermentation ga Wyeast 1028 yana tsakanin 60-72°F. Ƙananan zafin jiki yana haifar da raguwar zafin jiki da ƙarancin esters. A gefe guda kuma, mafi girman zafin jiki yana ƙara ɗanɗanon ester na Ingilishi, wanda ya dace da ɗanɗanon bitters, brown ales, da porters. Bi umarnin sarrafa fermentation 60-72°F lokacin tsara jadawalin brew ɗinku da yanayinsa.

Zaɓar tsakanin ruwan sanyi da dumi yana shafar daidaiton giyar ester da kuma jin daɗin baki. Yanayin sanyi yana rage yawan 'ya'yan itace, yana jaddada malt kuma yana ba da gudummawa ga bushewar ƙarewa. Duk da haka, yanayin zafi mai ɗumi yana ƙara yawan samar da ester, yana ƙara halayyar Turanci. Wannan yana da amfani ga salon gargajiya waɗanda ke son 'ya'yan itace masu laushi.

Masu yin giya a gida za su iya amfani da dabarun sarrafa zafin jiki masu sauƙi. Naɗe-naɗen rufi ko bargo mai motsi na iya taimakawa wajen daidaita yanayin zafi. Don ɗumama mai laushi, naɗe tawul a kusa da na'urar fermentation sannan a maye gurbin kwalban ruwan zafi sau biyu a rana don kiyaye zafin da aka nufa na kusan 68°F. Waɗannan hanyoyin sun dace da masu sha'awar sha'awa ba tare da samun damar zuwa ɗakin fermentation na musamman ba.

• A saka idanu da ma'aunin zafi mai inganci da aka sanya a tsakiyar wurin fermenting.
• Yi amfani da na'urar sarrafa zafin jiki mai sanyaya ƙirji ko na'urar dumama sararin samaniya don sarrafa ta sosai.
• Yi amfani da kwalaben ruwan zafi da kuma kwalaben insulator na ɗan lokaci don haɓaka aikin na ɗan lokaci.

Lokacin da kake shirin yin giya, yi la'akari da ko sarrafa ester ko rage shi ya fi muhimmanci. Ga giya mai ɗanɗanon 'ya'yan itace, yi nufin yanayin zafi mai tsaka-tsaki. Idan kana son ale mai tsabta, mai kama da malt-forward, yi nufin ƙarshen zafin Wyeast 1028. Yi amfani da shawarwarin zafin gida da aka bayar don kiyaye daidaitaccen sarrafa fermentation a cikin kewayon 60-72°F.

Matsayin Fitar da Yisti da Gudanar da Yisti

Farawa da yis ɗin da ya dace ya ƙunshi ƙididdige ƙwayoyin halitta da kuma tsari mai kyau na fermentation. Fakitin Wyeast 1028 mai sabo, mai ruwa-ruwa yana ɗauke da kimanin ƙwayoyin halitta biliyan 100. Wannan lambar tana taimakawa wajen tantance ko sautin kai tsaye ya isa ko kuma idan ana buƙatar ƙarin ƙarfi don ƙarin nauyi.

Ga giya mai galan 5, lissafi mai sauƙi zai jagorance ku. Fakitin da aka saba amfani da shi zai iya isa ga giya mai matsakaicin nauyi. Duk da haka, giya sama da 1.070 tana buƙatar yawan ƙwayoyin halitta. Ƙirƙirar ƙwayar halitta biliyan 100 tana ba da sassauci. Kuna iya adana wani ɓangare na fakitin don daga baya ko gina mai farawa don ƙara yawan ƙwayoyin halitta.

Ga giya mai yawan nauyi, a shirya abin farawa da yisti. Farawa mai lita ɗaya ko biyu a kan faranti na iya ninka ƙwayoyin halitta. A kunna wannan abin farawa sa'o'i 12-24 bayan an sami sakamako mai kyau. Idan lokaci ya yi kaɗan, a yi la'akari da a zuba fakiti biyu ko fakiti ɗaya da kuma abin farawa don rage haɗari.

Ka yi taka-tsantsan don ganin alamun rashin ƙarfi tun da wuri. Ka kula da lokutan jinkiri, rashin kuzari, da ƙamshi kamar su esters masu ƙarfi ko phenolics masu ƙarfi. Waɗannan alamun suna nuna damuwa daga yawan yisti mara ƙarfi, wanda ke buƙatar matakan murmurewa.

• A shafa ruwan oxygenate sosai kafin a fara shafawa domin ya taimaka wajen bunkasar yisti.
• A hankali a motsa yisti ko a juya abin da ke ferment don sake dasa ƙwayoyin da suka daɗe.
• Yi kuma ƙara ƙarfin farawa idan fermentation ya tsaya.
• Ajiye fermentation a cikin ma'aunin zafin jiki na 60-72°F don ƙarfafa aikin lafiya.

A cikin yanayi na gaggawa, yin amfani da mai sauri sau da yawa shine mafi kyawun mafita. Shirya abin farawa mai nauyi mai yawa tare da sabon sinadarin yisti, sannan a ƙara shi a cikin ferment ɗin da ya makale. Idan kuna da ƙwayoyin halitta biliyan 100, a narkar da shi a hankali sannan a shafa shi da iskar oxygen kafin a narkar da shi. Wannan hanyar tana ƙara yawan amfani ba tare da girgiza giyar ba.

Kula da ayyukanka da kuma auna nauyi sosai, maimakon dogara kawai da motsin iska. Wannan hanyar tana tabbatar da ko hanyoyin da ka bi sun yi nasarar haɓaka aikin yisti kuma sun kai ga raguwar da ake tsammani. Daidaita bugun jini da kuma fara amfani da shi a kan lokaci suna da mahimmanci don adana ɗanɗano da ƙarewa a cikin giyar da aka yi da Wyeast 1028.

Abubuwan da ake la'akari da su game da Sinadaran Ruwa da Mash don Salon Turanci

Wyeast 1028 ya yi fice idan aka haɗa shi da ruwan da aka dafa da malt-forward, mai kama da 'ya'yan itace. Daidaita rabon ruwa da hatsi yana ƙara ɗanɗanon Ingilishi na da a cikin launin ruwan kasa, porters, stouts, da kuma launin rawaya. Mayar da hankali kan abubuwa masu sauƙi, masu amfani maimakon siffofi masu rikitarwa.

Ga masu launin ruwan kasa, masu ɗaukar kaya, da kuma masu ƙwaya, sai a yi ƙoƙarin samun ɗan ƙaramin carbonate da kuma tauri mai matsakaici a cikin ruwa. Wannan ma'adinan yana tallafawa pH mai yawa na 5.2, wanda ke ƙara zaƙi na malt, jiki, da kuma haɗakar gasasshen ruwa. Idan ruwan tushe yana da laushi sosai, a ƙara calcium carbonate ko ƙaramin adadin baking soda.

Cikin pale ales da IPAs, rage carbonate da mash pH tsakanin 5.2 da 5.4. Wannan hanyar tana hana tauri kuma tana kiyaye tsabtar hop. Yi amfani da gypsum don haɓaka cizon hop, da nufin samun ƙarin ɗaci da kuma yanayin sulfate-forward.

Kudin malt na 1028 ya kamata ya mayar da hankali kan malts na tushen Ingilishi da hatsi na musamman. Maris Otter, malt mai launin ruwan kasa na Burtaniya, da ƙananan adadin malt na lu'ulu'u, launin ruwan kasa, ko cakulan sun zama ruwan dare. Ya kamata a auna ƙarin da aka gasa da lu'ulu'u don ba da damar esters masu laushi na yisti su yi haske.

• Ruwan kasa: 80-90% Maris Otter ko British pale malt, 5-10% lu'ulu'u, 3-5% launin kasa malt don gyada.
• Masu ɗaukar kaya da ƙamshi: 75–85% tushen malt, 8–12% lu'ulu'u ko caramel, 3–6% cakulan ko gasasshen sha'ir don launi da gasa.
• Ales/IPAs masu launin shuɗi: 85–95% malt mai launin shuɗi, 3–6% lu'ulu'u mai haske, tare da ƙarin abubuwa kamar sha'ir mai laushi idan ana so.

Don daidaita ruwa ga stouts da pale ales, zaɓi ƙarin da suka dace da halin giyar. Ƙara calcium chloride don ƙara cika malt da jin daɗin baki a cikin ɗanɗanon Ingilishi. Yi amfani da gypsum don haɓaka kasancewar hop a cikin pale ales da IPAs, rage matakan chloride. Daidaita ƙarin carbonate a cikin giya mai duhu tare da acid idan pH ɗin da aka matse ya yi yawa.

Kafin ranar yin giya, gwada pH ɗin da aka niƙa da mita ko tsiri sannan a ɗanɗana ruwan da aka samo daga tushen. Yi ƙananan gyare-gyare a cikin kauri na mashin, kusan 1.25–1.5 qt/lb, don nuna yanayin gaske. Ajiye bayanan ƙari don sauƙaƙe daidaitawa a cikin rukuni na gaba.

Jadawalin Tsarin Jiko da Kulawa

Fahimtar jadawalin fermentation na 1028 yana da matuƙar muhimmanci ga nasarar yin brew day. Wyeast 1028 yawanci yana raguwa tsakanin kashi 73-77%, wanda ke haifar da bushewar ƙarewa. Fermentation na iya ɗaukar daga 'yan kwanaki zuwa makonni biyu, wanda nauyi, zafin jiki, da kuma saurin fitar da ruwa suka yi tasiri a kansa.

Tsarin lokaci na yau da kullun daga matakin haske zuwa matsakaicin nauyi

Ga masu shan giya na Ingilishi masu ƙarfi, a yi tsammanin yin aiki mai ƙarfi cikin sa'o'i 12-48 bayan an yi amfani da su. Krausen yana tashi a kusa da rana ta 2-5, sannan ya fara rugujewa. Yawancin nau'ikan giya suna kaiwa ga matsakaicin nauyi cikin kwanaki 3-7. Giya mai ƙarfin nauyi na asali na iya ci gaba da aiki na tsawon kwanaki 10-14.

Yadda ake bin diddigin aikin fermentation da alamun fermentation mai lafiya

Kula da yadda fermentation ke aiki ta hanyar amfani da na'urori da kayan aiki. Nemi samuwar krausen, kumfa mai ƙarfi, da kuma rugujewar kumfa. Yi amfani da hydrometer ko refractometer don yin rikodin nauyi kowace rana yayin matakan aiki.

• Alamomin lafiya: krausen mai ɗorewa, ɗigon nauyi mai ɗorewa, ƙamshi mai daɗi na ale.
• Alamomin matsala: babu krausen bayan awanni 48, rashin nauyi na tsawon kwanaki da yawa, ƙarfi mai ƙarfi ko kuma ɗanɗano mai tsami.

Lokacin da za a duba nauyi da lokacin da za a canja wuri ko kunshin

Duba nauyi bayan aikin farko ya ragu—yawanci kwana 3-7 don matsakaicin ƙarfin ales. A yi rikodin karatun a cikin kwanaki 2-3. Sai kawai a yi la'akari da marufi lokacin da nauyi ya daidaita a fadin wannan taga. Wannan ita ce hanya mafi kyau don guje wa yawan iskar carbon da bam ɗin kwalba.

• Dubawa ta farko: da zarar krausen ya faɗi kuma kumburin ya ragu.
• Dubawa ta biyu: Bayan sa'o'i 24-48 don tabbatar da daidaito.
• Matakin fakitin: lokacin da karatu biyu ko uku suka yi daidai da kuma raguwar da ake tsammani ta dace da girke-girke.

Shawarar lokacin da za a yi amfani da kwalba ko kwalba ya dogara ne da daidaito, ba kalanda ba. Ta hanyar lura da yadda ake girkawa sosai da kuma tabbatar da daidaiton nauyi, za ku rage haɗari kuma ku kiyaye yanayin ɗanɗanon giyar da aka yi da Wyeast 1028.

Jadawalin lokacin ferment na giya da aka kwatanta yana nuna gilashin giya mai kumfa, aikin yisti, da kuma matakan yin giya a cikin wani wurin yin giya mai ɗumi. Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Amfani da Wyeast 1028 don Salo daban-daban na Giya

Wyeast 1028 yana da amfani sosai ga giyar Ingila. An fi son ta ga giyar da ke haskaka malt da kuma giyar ale mai ƙarfi da ke buƙatar rage tasirinta. A ƙasa, za mu bincika rukunoni uku na salo da shawarwari masu amfani don haɓaka yuwuwar wannan nau'in.

Ruwan kasa da laushi na Ingilishi na Arewa - malt da esters masu ƙarfi

Ga masu launin ruwan kasa da laushi na Arewacin Ingila, yi ƙoƙarin samun yanayin zafi mai zafi. Wannan yana ƙara yawan 'ya'yan itatuwa masu kama da 'ya'yan itace kuma yana sassauta dandanon malt. Yi amfani da matsakaicin yisti kuma a guji yawan iskar oxygen don kiyaye laushi da malt.

Zaɓi mashed lids mai wadataccen lu'ulu'u da launin ruwan kasa don ƙara wa yisti fifiko kan malt. Ba a buƙatar ƙara ƙananan sinadirai na yisti ga waɗannan giya masu ƙarancin nauyi.

Porter, Robust Porter, da Dry Stout — shawarwari don gasasshen giya

A cikin yin girki da kuma yin girki, a kula da zafin jiki don daidaita dandanon gasasshen da zurfinsa. Ƙwarin ɗumi na iya laushi gefunan malt masu duhu.

• Oxygenate wort yana da kyau don samun ƙoshin lafiya a cikin girke-girke masu ƙarfi na porter da stout.
• Yi amfani da tips na 1028 Porter stout kamar matakan rage yawan sinadarin gina jiki ga masu ɗaukar nauyi mai yawa don guje wa ƙarancin ƙarewa.
• A lura da ƙarfin fermentation; idan aiki ya tsaya cak, ƙaramin mai farawa zai iya ceton fermentation a hankali.

Barleywine da Old Ale - sarrafa yawan ABV da raguwar nauyi

Masu yin giya da ke yin amfani da sha'irwine tare da 1028 ya kamata su tsara babban fara ko kuma masu farawa da yawa a jere. Wort mai ƙarfi yana buƙatar adadin ƙwayoyin halitta waɗanda suka dace da nauyi.

• Yi ma'aunin farawa wanda aka auna shi don auna nauyi kuma a yi la'akari da ƙarin abubuwan gina jiki masu yawa yayin fermentation mai aiki.
• Yi amfani da yisti mai yawan ABV a hankali: a sha iskar oxygen sosai a lokacin da ake ji, sannan a rage yawan iskar oxygen bayan sa'o'i 24 na farko.
• A bar shi ya daɗe yana da daɗi domin yisti ya iya tsaftace sauran kayan da ke ciki kuma giyar za ta iya yin laushi.

A cikin salo daban-daban, mayar da hankali kan bin diddigin nauyi da kuma sa ido kan lafiyar yisti maimakon dogaro da ranakun kalanda. Wyeast 1028 yana aiki da kyau, daga launin ruwan kasa zuwa tsoffin ales masu ƙarfi, tare da ingantaccen bugun jini, iskar oxygen, da dabarun gina jiki.

Dabaru na Flocculation, Conditioning, da kuma Fahimtar

Wyeast 1028 yana nuna flocculation 1028 matsakaici-ƙasa, wanda ke haifar da raguwar narkewa da ɗanɗanon hazo bayan farawar farko. Wannan yana buƙatar haƙuri mai tsawo don samun haske. Kula da giya a hankali yana da mahimmanci don adana esters yayin da ake barin yisti ya kwanta.

Aiwatar da waɗannan dabarun gyaran jiki don inganta jiki da tsabta ba tare da rage halayen giya ba.

• Sanyi yana faɗuwa don haske ta hanyar rage zafin jiki daga 5–10°F ƙasa da zafin jiki na aiki na tsawon awanni 24–72 don ƙarfafa yisti ya yi laushi.
• Yin amfani da 1028 zai iya zama da tasiri; zaɓi gelatin ko isinglas a cikin sanyin jiki don samun giya mai haske yayin da kake lura da tasirin da zai yi wa bakinka.
• A bar dogon lokaci a cikin tanki mai haske ko na biyu yayin yin giyar Ingila wadda ke amfana daga wasu hazo da kuma cika jiki.

Yi amfani da tsari mai tsari don bayyanawa, don tabbatar da cewa malt da ester ɗin da ake so ba su lalace ba.

• Ba giya hutun rabin sati bayan an gama fermentation domin ta yisti ya kwanta a hankali.
• A shafa ruwan sanyi domin a sami haske; a kiyaye zafin jiki ya daidaita kuma a guji tashin hankali yayin da ake yin amfani da shi.
• Idan babu isasshen haske, yi amfani da ɗan ƙaramin tsari tare da wakilai masu jituwa da 1028 kuma a bar giya ta ƙara kwana 3-7 kafin a matse ta.

Domin riƙe jiki, yi amfani da ɗan ƙaramin yankewa da gajerun raunukan sanyi. Wannan daidaito yana tabbatar da haske a gani ba tare da ɓatar da jin daɗin baki a salon Turanci ba. Daidaita lokaci da kuma rage yawan yankewa yana da mahimmanci wajen inganta sakamakon Wyeast 1028.

Kusa da kwalbar gilashi mai ɗauke da giyar amber mai duhu, ƙwayoyin yisti, laka, da kayan aikin yin giya a bango. Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Abubuwan da Za A Yi La'akari da su a Marufi: Kwalba da Kegging da Wyeast 1028

Wyeast 1028 yana yin yolk har ya bushe, wanda hakan ke sa lokacin marufi ya zama mahimmanci. Tabbatar da daidaiton nauyi kafin a mayar da giya zuwa kwalaben giya ko kegs. Tabbatar da daidaiton nauyi na tsawon awanni 48-72 don rage haɗarin yin yolk bayan an rufe.

Manufar Carbonation don nau'ikan Ingilishi daban-daban da launuka masu duhu

Ale na gargajiya na Ingilishi sun fi son ƙarancin matakan carbonation. Ƙananan ɗaci da laushi suna amfana daga 1.5–2.0 na CO2. Salo masu duhu, kamar stouts da porters, sun fi kyau idan aka yi amfani da ƙarancin carbonation, kusan 1.2–1.7.

Marufi na lokaci dangane da raguwa da kwandishan

Wyeast 1028 zai iya kaiwa kashi 73–77% na raguwar giya, wanda hakan zai sa giya ta bushe. Jira cikakken raguwar nauyi da kuma daidaiton ƙarfin nauyi na 'yan kwanaki. Wannan yana tabbatar da lokacin da ya dace don ɗaukar kaya ko kwalba, wanda hakan zai rage abubuwan mamaki na kwalba.

Nasihu don guje wa yawan shan giya mai yawan shan giya

Rage sukari mai ƙarfi ga giya mai rage yawan shan giya idan aka kwatanta da na'urorin lissafi na yau da kullun. Wannan gyara yana taimakawa wajen hana fashewar kwalba idan fermentation ya sake farawa. Don kegging, a ƙara carbonate tare da CO2 da aka auna a ƙananan matakai don ingantaccen iko.

• Auna takamaiman nauyi sau biyu a cikin awanni 48-72 kafin a matse shi da 1028.
• Yi amfani da ƙananan abubuwan da ake buƙata na carbonation don giyar gargajiya ta Ingila da giya mai duhu don daidaita matakan carbonation da ake buƙata ta Ingila.
• Lokacin da za a yi keg: zaɓi kegs idan kuna son saurin carbonation da ake iya faɗi da kuma rage haɗarin bama-bamai na kwalba.
• Lokacin da ake zuba giya a kwalba, a rage yawan shan giyar da aka yi yolk musamman busasshe domin gujewa matsin lamba mai yawa.

Shirya matsala al'amurran Haihuwa gama gari

Idan wani rukuni ya yi jinkiri ko ya tsaya cak, ko kuma lokacin da dandanon da ba a zata ba suka bayyana, gwaje-gwaje na tsari suna taimakawa wajen gano musabbabi da kuma shiryar da gyara. Yi amfani da iyakokin da aka sani na yisti - zafin jiki, raguwar zafi, da kuma jure barasa - a matsayin tushe wajen tantance matsaloli. Ga matakai masu amfani don warware ayyukan jinkiri, magance matsalolin da ba su shafi dandanon fermentation ba, da kuma koyon yadda ake gano gurɓatawa.

Hankali ko kuma a makale, yawan ƙwai yana farawa ne da ƙarancin iskar oxygen, ko kuma sanyin da ke taruwa. A hankali a ɗaga zafin zuwa matsakaicin zafin da aka ba da shawarar 60–72°F don tayar da yisti ba tare da damuwa da ƙwayoyin halitta ba. Idan nauyi ya yi ƙasa da motsi bayan sa'o'i 48–72, a yi la'akari da ƙara mai lafiya ko kuma sabon yisti mai aiki don dawo da yisti mai ƙarancin ƙwai.

• Duba nauyi sau biyu, awanni 24 tsakanin juna, don tabbatar da cewa akwai wurin ajiye kaya.
• A dumama mai ferment da digiri kaɗan; a guji tsalle-tsalle kwatsam waɗanda ke haifar da ɗanɗano mara daɗi.
• A sake shan ruwa sannan a zuba ruwan ale mai ƙarfi ko kuma a yi amfani da shi wajen fara shan wort mai rikitarwa.

Giya mai yawan nauyi tana buƙatar sinadarai masu gina jiki da iskar oxygen a gaba. Idan tana aiki kamar yadda aka saba da barasa, yi tsammanin kammalawa a hankali kuma ka kula da alamun kamar narkewa. Amfani da sinadarin yisti da tabbatar da isasshen iska a lokacin da aka jika yana taimakawa hana tsayawar aiki da kuma rage yiwuwar yin fermentation daga baya.

Rashin kula da yanayin zafi yana haifar da kurakurai da yawa da aka saba gani. Ruwan ɗumi na iya samar da esters masu 'ya'yan itace waɗanda suke da daɗi a cikin ales na Ingilishi, amma zafi mai yawa yana haifar da gurɓataccen giya da ƙamshi mai narkewa. Yis ɗin da aka girgiza da sanyi na iya barin ƙarin sukari da ya rage kuma ya haifar da siririn bakin.

• Ajiye fermentation a cikin iyakar aiki na strain don iyakance yawan esters.
• A guji yin ferment fiye da jurewar barasa don rage samar da fusel.
• A sha maganin Oxygenate kafin a fara shan maganin, musamman ga waɗanda ke da matsalar kiba.

Bambancin gurɓatawa daga halayen yisti yana da mahimmanci lokacin da kake buƙatar yanke shawara kan adanawa ko zubar da wani abu. Gurɓatawa yawanci yana nuna tsatsa mai ɗorewa, samuwar fim ko pellicle, kumfa mai tsayi da ba a zata ba, ko ƙanshin da ba a saba gani ba wanda ke ƙara muni a cikin kwanaki. Halayen da aka samo daga yisti suna da daidaito, ana iya faɗi, kuma suna daidaita da yanayin fermentation lokacin da yanayin zafi ko saurin bugawa ya bambanta.

• Ƙamshi da ɗanɗano: ƙamshi mai tsami ko tang na barnyard yana nuna ƙwayoyin cuta ko yisti na daji.
• Alamun gani: ƙuraje, tsiro mai duhu, ko fina-finai marasa daɗi suna nuna kamuwa da cuta.
• Hanyar Hanya: dandanon da ke ƙaruwa da lokaci maimakon laushi sau da yawa yana nuna gurɓatawa.

Idan ka yi zargin gurɓatawa, ka ware na'urar ferment, ka guji canja wurin ko marufi, sannan ka ɗauki samfurin a hankali. Gwajin dakin gwaje-gwaje na iya tabbatar da ƙwayoyin cuta, amma amsoshin da ake bayarwa game da giya sun haɗa da zubar da ƙwayoyin da suka kamu da cutar da kuma tsaftace kayan aiki sosai don hana sake faruwar matsalolin.

Rubuta kowace matsala: bayanan zafin jiki, ƙimar sautin murya, hanyar iskar oxygen, da duk wani ƙarin sinadarai masu gina jiki. Wannan bayanin yana taimakawa wajen gano alamu, hana abubuwan da suka faru na fermentation 1028 a nan gaba, da kuma rage damar fermentation daga ɗanɗano. Bayyana bayanai kan hanzarta yanke shawara kan yadda za a dawo da yisti mara kyau da kuma yadda za a gano gurɓatawa idan ya sake tasowa.

Kusa da jirgin ruwa mai fermentation tare da giya mai kumfa, hydrometer, da kayan aikin breathing a cikin haske mai dumi. Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Kwatantawa: Wyeast 1028 da Sauran Nau'in Ale na Ingilishi

Masu yin giya sau da yawa suna auna zaɓin yisti lokacin da suke amfani da ɗanɗano da raguwar sukari. Wyeast 1028 yana tare da nau'ikan ruwa da busassun nau'ikan Ingilishi da yawa a cikin jerin Wyeast. Tsarin lambobi yana sa kwatancen kai tsaye ya zama mai sauƙi ga tsarin girke-girke.

Yadda 1028 ya bambanta da sauran nau'ikan Wyeast da busassun nau'ikan Ingilishi

• 1028 yawanci yana da zafi a yanayin ester fiye da wasu nau'ikan Amurka marasa tsaka-tsaki, duk da haka yana da tsabta fiye da nau'ikan Ingila na gargajiya waɗanda ke tura esters masu nauyi.
• Ragewar 1028 yawanci yana raguwa a cikin kewayon 73-77%, wanda ke ba da bushewa fiye da nau'ikan gargajiya na Ingilishi waɗanda ke yin ƙwai don rage nauyi.
• Flocculation na 1028 matsakaici ne-ƙasa, don haka tsabta tana ɗaukar lokaci fiye da nau'ikan Ingilishi masu yawan flocculation kamar Wyeast 1968 ko busassun yisti na ale na Ingila.

Zaɓin 1028 lokacin da kake son ƙarin raguwa ko bayanan martaba masu tsabta

• Zaɓi 1028 idan aka kwatanta da sauran nau'ikan Ingilishi idan manufar ita ce rage yawan zaƙi yayin da ake riƙe da halayyar Ingilishi mai laushi.
• A matsayin yisti mai rage yawan attenuation, 1028 ya dace da pale ales da IPAs waɗanda ke amfana daga kammalawa mai tsabta da ƙarin haske a kan hop.
• Yi amfani da 1028 don giya inda jin daɗin baki mai sauƙi da rage saurin amsawa sune manyan abubuwan da ake buƙata yayin motsa jiki.

Lokacin da za a zaɓi nau'in daban don furta haruffan Turanci

• Zaɓi madadin idan kuna son esters masu ƙarfi, ƙarancin raguwa, da kuma cikakken kasancewar malt a cikin launin ruwan kasa da laushi.
• Nau'in flocculation mai yawa, mai ƙarancin ragewa, yana ɗaure zaƙi kuma yana samar da yanayin Ingilishi na gargajiya cikin sauƙi fiye da 1028.
• Don sahihancin girke-girke a cikin salo kamar bitters na gargajiya, yi la'akari da nau'ikan da aka san su da samar da ester mai wadata maimakon kwatancen 1028 idan aka kwatanta da sauran nau'ikan Ingilishi.

Nasihu Kan Giya Masu Amfani Daga Masu Giya na Homebrewers da Masu Ƙwararru

Wyeast 1028 yana da amfani ga masu yin giya na kulob da kuma ayyukan kasuwanci. Yi amfani da waɗannan shawarwari masu amfani na yin giya na 1028 don tsara sakamakon yin giya. Haɗa misalan girke-girke da manufofin salo kuma yi gyare-gyare masu kyau na yin giya na gida don ɗakunan girki da gareji na Amurka.

Kula da zafin jiki yana da mahimmanci don samun sakamako mai tsabta ko na musamman. Naɗe tawul a kusa da abin da ke fermentation sannan a maye gurbin kwalban ruwan zafi sau biyu a rana don kiyaye yisti kusa da 68°F. Don tabbatar da daidaito, ƙaramin hita ko injin daskarewa mai sarrafa zafin jiki yana aiki da kyau lokacin da yanayin zafi ya canza.

• Yi amfani da jaket mai rufe fuska ko bargo mai motsi don rage juyawa.
• Sanya ma'aunin zafi a kan na'urar fermentation, ba kawai iskar ɗaki ba, don sa ido kan yanayin zafin wort.
• Lokacin da ake yin ruwan 'ya'yan itacen Amurka masu launin kore, a hankali a hankali a kan ƙarshen jerin don samun ingantaccen bayanin ester.

Misalan girke-girke da ke nuna 1028 sun haɗa da ale na arewacin Ingilishi masu launin ruwan kasa, masu ɗaukar kaya, da kuma bitar Maris Otter–forward. Don hops masu kama da target, gwada East Kent Goldings don yanayin gargajiya ko Target don ɗanɗanon ɗacin Ingilishi mai ƙarfi. Masu yin giya da yawa suna amfani da 1028 a cikin ale na pale na Amurka da APA tare da bills masu sauƙi na malt don nuna daidaiton hop.

• Ruwan giya mai launin ruwan kasa: Tushen Maris Otter, malt mai launin lu'ulu'u don zaki, East Kent Goldings a makare.
• Mai ɗaukar kaya mai ƙarfi: Malt mai duhu mai ƙarfi mai kashin baya na malt, tsalle-tsalle matsakaici, cikakken zafin jiki don jiki.
• APA: Tushen da ba shi da haske, lu'ulu'u mai kauri, ko kuma Cascade a cikin adadin da aka auna don daidaito.

Daidaita giyar gida ta gaske na iya ceton ɗanɗanon da ke raguwa ko kuma ɗanɗanon da ke motsa ta. Idan fermentation ya ragu, ƙara zafin fermentation ɗin zuwa digiri 24-48 don taimakawa wajen kammalawa. Idan esters ɗin suka yi zafi sosai, rage zafin zuwa ƙarshen sanyi kuma a ba giyar ƙarin lokacin sanyaya don ta yi laushi.

Lokacin da kake auna fakiti ko fara amfani da shi, yi nufin ƙididdige ƙwayoyin halitta daidai don lafiyar nauyi da kuma lafiyar sautin. Ga rukunin da ke da nauyi mai yawa, gina na'urar farawa ko amfani da fakiti da yawa don guje wa ƙarancin sauti. Ajiye bayanin kula akan kowane rukuni don misalan girke-girke su zama samfura masu aminci don gyare-gyaren girke-girke na gida na gaba.

Mai yin giya a gida yana zuba hatsi a cikin tukunyar tururi kusa da kayan aikin fermentation da giyar kwalba a cikin wani tsari mai daɗi da haske mai dumi na gida. Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Shawarwari Kan Ajiye Yis, Amfani, da Siyayya

Kulawa mai kyau yana da matuƙar muhimmanci yayin adana Wyeast 1028 don giya na gaba. Ajiye sabbin fakiti a cikin firiji kuma yi amfani da su kafin ranar karewa don tabbatar da cewa yisti yana da amfani. Don slurries, adana a cikin akwati mai tsafta a cikin firiji. Giya mai narkewa kafin a shafa ta da wort lokacin da kuke shirin sake amfani da yisti.

Alamomi masu sauƙi na iya nuna lafiyar yis. Kallonsa mai haske da laushi da kuma ƙamshin yis mai sauƙi yana nuna kyakkyawan rayuwa. Idan fakitin ya yi kama da ruwa ko kuma yana da wari mara kyau, gwada shi da ƙaramin abin farawa ko duba lafiyarsa a ƙarƙashin na'urar hangen nesa kafin a saka shi cikin cikakken tsari.

• Yi amfani da abin farawa lokacin yin giya mai nauyi ko kuma idan fakitin ya kusa ƙarewa.
• Yi amfani da shawarar fara amfani da yisti daga ƙwararrun masu yin giya na gida: yi nufin samun wort mai lafiya da aiki na tsawon awanni 12-24 kafin a fara amfani da shi.
• Idan kana cikin shakku, ƙara yawan ƙwayoyin halitta da babban abin farawa maimakon haɗarin kamuwa da ƙarancin ƙwai.

Tsarin siyayya yana da mahimmanci lokacin siyan Wyeast 1028 USA. Sayi dillalan gida na Amurka masu suna waɗanda ke buga shawarwarin tsufa da adana fakiti. Nemi tallan jigilar kaya kamar jigilar kaya kyauta sama da $59 ko jigilar kaya kyauta cikin sauri sama da $99 don adanawa akan fakiti da yawa.

• Zaɓi masu siyarwa waɗanda ke ba da jigilar kaya mai rufi ko sauri a cikin watanni masu zafi don rage fallasa zafi.
• Yi la'akari da lokacin jigilar kaya kuma ku guji jigilar kaya a ƙarshen mako waɗanda ke barin fakitin su kasance cikin zafi.
• Idan dole ne a adana yisti na dogon lokaci, a daskare al'adar da aka kare kawai tare da ingantattun tsare-tsare; ga yawancin masu yin giya a gida, sanyaya da amfani da shi akan lokaci ya fi aminci.

Bi matakan sarrafawa na asali don kiyaye wanzuwar yisti kuma ku sami mafi kyawun sakamako daga Wyeast 1028. Shawarar lokacin siye, adanawa, da kuma lokacin fara yisti zai rage haɗari da kuma inganta sakamakon fermentation ga ales ɗinku.

Abubuwan Da Ake Bukata Game da Ɗanɗano da Shawarwarin Yin Hidima

Wyeast 1028 sau da yawa yana gabatar da daidaiton malt tare da esters masu ɗaurewa da ɗanɗano mai matsakaici. Masu yin giya sun gano cewa 1028 yana jingina zuwa gaba a cikin launin ruwan kasa, porters, da milds. Duk da haka, ales da barley wines masu ƙarfi na iya ƙarewa da bushewa saboda raguwar yawan ruwa. Yin fermenting sanyi yana sa giya ta kasance mai tsabta, yayin da fermenting thermal ke fitar da ƙarin esters na Ingilishi da 'ya'yan itace.

Yi la'akari da yanayin zafin da ake amfani da shi don nuna mafi kyawun halayen kowane salo. Ale na gargajiya yana amfana daga sanyin cellar, yana nuna malt da esters masu laushi. Yi ƙoƙarin samun zafin da ake buƙata na kimanin 50-55°F ga ale masu launin ruwan kasa da ɗanɗano. A gefe guda kuma, ya kamata a ba da stouts kaɗan don ya fitar da ƙamshi mai daɗi da kuma rage ɗacin da ake ji.

Zaɓar kayan gilashi da suka dace yana da matuƙar muhimmanci don isar da ƙamshi da kuma riƙe kai. Ga masu ɗanɗano da kuma masu laushi na yau da kullun, pint na gargajiya na nonic ko mashaya ya dace. Duk da haka, giya mai wadata tana amfana daga tulip ko snifter don tattara ƙamshi da ɗumi giyar da ke hannunka.

• Daidaitaccen ƙamshi na yau da kullun: burodi, caramel, esters na 'ya'yan itace masu sauƙi, hops na Ingilishi mai laushi.
• Nasihu don yin hidima: Ale mai sanyi a cikin cellar a zafin 50-55°F, mai zafi a digiri 100.
• Gilashi: pint don giya mai ƙarfi ko gasasshe, tulip/snifter don giya mai ƙarfi ko gasasshe.

Haɗa abinci da giya yana ƙara wa ƙwarewar. Roasted stouts suna haɗuwa sosai da gasasshen nama da kayan zaki na cakulan duhu. Malty browns suna ƙara wa gasasshen kayan lambu, naman alade, da kuma cheddar da aka tsufa. Ale na Amurka na Hoppier, a halin yanzu, suna haɗuwa sosai da cuku mai kaifi da abinci mai yaji waɗanda suka fi ɗanɗanon malt.

• Brown ale: a yi hidima a zafin cellar, tulip ko pint, a haɗa da kayan lambu da aka gasa da kuma cheddar.
• Porter da stout: ɗan dumi, snifter ko tulip, tare da gasasshen nama da kayan zaki na cakulan.
• Giya mai ƙarfi da ruwan inabin sha'ir: hidima mai ɗumi, mai laushi, tare da cuku mai shuɗi da miya mai daɗi.

Lokacin da kake shirin ɗanɗana giya, shirya giya daga mafi sauƙi zuwa mafi ƙarfi don haɓaka tsammanin dandano 1028. Ƙaramin ruwa a daidai yanayin zafi da kuma a cikin gilashin da ya dace don stouts da browns yana taimaka wa masu ɗanɗana giya su gano ƙarancin esters da ma'aunin malt. Haɗin abinci mai kyau yana sa kowane abin sha ya fi bayyana kuma ya zama mai daɗi.

Kammalawa

Takaitaccen bayani game da Wyeast 1028: Wannan yisti abin sha'awa ne ga masu yin giya na gida na Amurka, wanda aka san shi da sauƙin amfani da shi da kuma goyon baya mai ƙarfi daga dillalai. Yana da yawan ƙwayoyin halitta masu yawa, yanayin zafin da aka ba da shawarar, da kuma raguwar yawan amfani da shi. Waɗannan fasalulluka sun sa ya zama abin sha'awa ga masu yin giya da nufin samun ingantaccen fermentation da kuma daidaitaccen halayen Ingilishi.

Aikace-aikacen yin giya na 1028 sun haɗa da giyar Northern English ales, milds, da porters. Hakanan yana aiki sosai a cikin pale ales da wasu IPAs, muddin masu yin giya sun yi taka tsantsan. Mabuɗin nasara shine ingantaccen saurin sauti da kuma sarrafa zafin jiki. Matakai masu sauƙi kamar amfani da farkon farawa don giya mai nauyi ko rufewa a lokacin sanyi suna tabbatar da cewa an yi ferment mai tsabta.

Lokacin da ake yin fermenting da 1028, a mai da hankali kan kiyaye yanayin zafin da aka ba da shawarar. A guji rage yawan zafin jiki kuma a ba da isasshen lokacin sanyaya jiki don a iya gani da kuma bayyana shi. Ta hanyar bin waɗannan shawarwari, 1028 na iya samar da raguwar yawan zafin jiki da kuma daidaiton malt-ester. Wannan sauƙin amfani ya sa ya dace da girke-girke na gargajiya na Ingilishi da kuma gwaje-gwajen yin bream na zamani.

Tambayoyin da ake yawan yi akai-akai

Menene Wyeast 1028 London Ale Yeast kuma a ina zan iya siyan sa?

Wyeast 1028 London Ale nau'in ale ne na kasuwanci wanda ake sayarwa a cikin fakitin ƙwayoyin halitta biliyan 100. Ana samunsa sosai daga dillalan gida na Amurka da masu samar da kayayyaki ta yanar gizo. Nemi garantin dillalai da tallan jigilar kaya. Sayi daga shaguna masu daraja kuma yi la'akari da jigilar kaya cikin sauri ko mai rufi a cikin yanayi mai zafi don kare rayuwa.

Menene mahimman bayanai game da fermentation na 1028?

Muhimman bayanai: Fakitin ƙwayoyin halitta biliyan 100, shawarar da aka bayar game da fermentation mai aiki tsakanin 60-72°F, raguwar kusan 73-77%, matsakaicin ƙarancin flocculation, da kuma jure wa barasa kusan 11% ABV. Waɗannan alkaluma suna ba da bayani game da bugun jini, sarrafa zafin jiki, da kuma dacewa da ales masu ƙarfi.

Ta yaya raguwar kashi 73–77% ke shafar giya ta ƙarshe?

Wannan raguwar yawan giya yawanci yana haifar da bushewar giya da ƙarancin nauyi fiye da nau'ikan gargajiya na Ingilishi. Yi tsammanin ƙarancin zaƙi da jiki mai sauƙi. Don salon giya na gaba, yi la'akari da giya ta ƙarshe da ta bushe lokacin tsara lissafin malt da kuma ƙara yawan carbonation.

Wane irin haske da kuma rashin tsari ya kamata in yi tsammani?

Ruwan da ke fitowa daga ƙasa yana da matsakaici-ƙasa, don haka yisti zai kwanta a hankali kuma giya za ta iya riƙe ɗan hazo bayan fara amfani da shi. Yi shirin yin amfani da dogon lokaci, yin sanyi, ko kuma yin filler (gelatin, Irish moss) idan haske yana da mahimmanci. Ga wasu salon Turanci, barin ɗan hazo zai iya kiyaye jiki da halaye masu kyau.

Ta yaya zan sarrafa zafin jiki na fermentation don siffanta yanayin ester?

Yi amfani da shi zuwa ƙarshen ƙasa (60–64°F) don samun ingantaccen bayanin martaba tare da ƙarancin esters. Yi amfani da ƙarshen sama (68–72°F) don ƙarfafa bayyanar ester na Ingilishi da 'ya'yan itace. Daidaita zafin da ake so bisa ga salon da kake so—tsaftace don APAs/IPAs, ɗumi don ales na gargajiya na Ingilishi.

Waɗanne hanyoyi ne masu sauƙi don sarrafa zafin jiki na fermentation a gida?

Hanyoyi masu amfani sun haɗa da rufe na'urar fermentation da tawul ko jaket da kuma amfani da kwalbar ruwan dumi da aka canza sau biyu a rana don kiyaye ~68°F. Sauran zaɓuɓɓukan sune ɗakin fermentation mai zafi, na'urar hita mai sarrafa zafin jiki, ko adana na'urar fermentation a cikin ɗaki mai yanayin zafi.

Shin fakitin tantanin halitta biliyan 100 ya isa ga rukunin galan 5?

Ga ales masu ƙarfi na yau da kullun, zai iya isa idan fakitin sabo ne kuma an sarrafa shi yadda ya kamata. Don wort mai nauyi mai yawa, tsofaffin fakiti, ko kuma idan kuna son yin fermentation cikin sauri, mai tsabta, gina mai farawa don ƙara yawan ƙwayoyin halitta masu rai. Yi amfani da adadi biliyan 100 don ƙididdige ƙimar bugun da ake so.

Yaushe ya kamata in fara amfani da 1028?

Yi amfani da giya mai ƙarfi (sha'ir wine, old ales, imperial stout), don fakitin da aka adana kusa da ƙarewa, ko kuma idan kun ga jinkiri ko jinkiri a cikin giyar da ta gabata. Kayan farawa suna inganta lafiyar yisti, suna rage jinkiri, kuma suna taimakawa wajen rage raguwar da ake tsammani a cikin wort mai ƙarfi.

Menene alamun rashin ƙarfin gwiwa kuma ta yaya zan gyara shi?

Alamomi: dogon lokaci na jinkiri, aiki mai jinkiri, esters ko solvent/fusel masu yawa fiye da yadda ake tsammani daga yis ɗin da aka matsa. Farfadowa: a hankali ƙara zafin jiki a cikin kewayon da aka ba da shawarar, a bar shi ya yi iska ko kuma a sha iskar oxygen kafin a yi amfani da shi, a yi amfani da shi a matsayin abin farawa mai ƙarfi ko sabon yis slurry, sannan a motsa yis ɗin a hankali.

Waɗanne nau'ikan giya ne suka fi dacewa da Wyeast 1028?

1028 ya dace da salon Turanci na gargajiya—Arewacin Ingilishi Brown, Brown Porter, Dry Stout, Mild, Old Ale, Robust Porter, English Barleywine, da Foreign/Russian Imperial Stouts. Masu yin giya kuma suna amfani da shi cikin nasara a cikin American Pale Ales, APAs, da IPAs lokacin da ake son kammala busasshe ko kuma haruffan Turanci masu laushi.

Ta yaya zan gyara sinadaran nika da ruwa don giyar Ingilishi mai duhu?

Ga masu launin ruwan kasa, masu ɗaukar kaya, da masu stout, suna buƙatar matsakaicin carbonate/tauri don tallafawa malts masu duhu da kuma kiyaye pH na dush a kusa da 5.2. Wannan yana taimakawa wajen ƙara zaƙi da jin daɗin malt. Ga masu gasasshen giya, matakin carbonate kaɗan zai iya rage yawan acidity daga malts masu duhu.

Wadanne gyare-gyare ne aka yi wa pale ales da IPAs ta amfani da 1028?

Ga giya mai hop-forward, ƙara yawan carbonates da mashed pH tsakanin 5.2-5.4 don kiyaye tsabtar hop da daidaiton ɗaci. Ƙara gypsum don ƙara ɗacin hop da calcium chloride zuwa yanayin malt mai zagaye kamar yadda ake buƙata. Sanya mai sanyaya a cikin kewayon don kiyaye bayanin martabar.

Yaya tsawon lokacin da fermentation yawanci ke ɗauka tare da 1028?

Yawan yin fermentation yawanci yana ɗaukar kwanaki da yawa zuwa makonni biyu dangane da nauyin nauyi na asali. Ga masu ƙarfin ales na yau da kullun, ana sa ran yin aiki na farko na kwanaki 3-7, sannan a daidaita shi. Giya mai nauyi na iya ɗaukar lokaci mai tsawo. Tabbatar da daidaiton karatun nauyi na tsawon kwanaki 2-3 kafin a matse ta.

Yaushe ya kamata in duba nauyi kuma yaushe ne zan iya naɗewa lafiya?

A duba nauyi bayan aikin farko ya ragu (kimanin kwana 3-7 ga ales na yau da kullun) sannan a sake duba 'yan kwanaki bayan haka. Sai a rufe kawai idan nauyi ya daidaita a cikin karatun 2-3 a jere don guje wa wuce gona da iri na carbon da kuma tabbatar da cewa ya cika.

Akwai wasu shawarwari na musamman don amfani da 1028 a cikin giyar sha'ir ko tsohuwar giya?

Yi amfani da babban abin farawa mai lafiya kuma ka yi la'akari da ƙarin abubuwan gina jiki da aka ƙara. A kula da yadda ake girkawa sosai, a sha iskar oxygen yadda ya kamata a lokacin da ake buƙata, sannan a kiyaye zafin jiki a cikin zafin 60–72°F. Juriyar 11% na ABV yana ba da damar giya mai ƙarfi, amma rayuwa da abinci mai gina jiki suna da mahimmanci don rage yawan shan giya.

Ta yaya zan yi amfani da giyar carbonate da aka yi da 1028?

Domin 1028 yana ba da raguwar yawan giya, yi tsammanin giyar busasshiya da kuma yiwuwar ci gaba da yin ferment a cikin kwalbar. Yi amfani da na'urorin lissafin carbonation na yau da kullun amma yi la'akari da rage yawan sukari na priming don giya mai rage yawan giya ko mai nauyi. Ga giyar ales ta Ingila, ƙarancin matakan carbonation na gargajiya ne; launin rawaya na iya zama mafi girma.

Wadanne matsaloli na fermentation ne ake yawan samu kuma ta yaya zan magance su?

Rage yawan ƙwai a hankali ko kuma a makale na iya faruwa sakamakon ƙarancin saurin fitar da iskar oxygen, ƙarancin iskar oxygen, ƙarancin sinadarai masu gina jiki, ko yanayin zafi a wajen digiri 60–72 na Fahrenheit. Maganin: ƙara zafin jiki a hankali, ƙara yisti mai daɗi ko sabon yisti, sake haɗa shi da iskar oxygen idan ya fara, sannan a ƙara sinadarin yisti don wort mai nauyi sosai. Raba gurɓataccen abu (mai tsami, pellicles) daga yanayin yisti (esters, bayanin 'ya'yan itace).

Ta yaya 1028 ya kwatanta da sauran nau'ikan ale na Ingila?

1028 yana rage yawan nau'ikan gargajiya na Ingilishi kuma yana da matsakaicin ƙarancin flocculation, yana samar da giya busasshe tare da tsawaitaccen yanayi don haske. Zaɓi 1028 don rage yawan amfani da kuma sauƙin amfani; zaɓi nau'in Ingilishi mai ƙarancin ragewa, mai yawan floculation lokacin da kake son ƙarin ɗanɗano da ya rage da kuma bayanin Ingilishi na gargajiya.

Shin akwai wasu shawarwari masu amfani daga masu yin giya don amfani da 1028?

Masu yin giya suna ba da shawarar dabarun sarrafa zafin jiki kamar rufe na'urar fermentation, amfani da kwalaben ruwan dumi (ana canza su sau biyu a rana) don riƙe ~68°F, da kuma yin amfani da giya mai ƙarfi. Maris Otter sanannen tushen malt ne kuma ana haɗa hops kamar East Kent Goldings ko Target gwargwadon salon da aka tsara.

Ta yaya zan adana Wyeast 1028 kuma in duba yuwuwar amfaninsa?

A ajiye a cikin firiji a yi amfani da shi kafin ranar karewa. Idan ba ka da tabbas game da shekarun da fakitin zai yi ko kuma yadda zai yi, sai ka fara amfani da shi. Alamomin ƙarancin amfani sun haɗa da jinkirin aiki na dogon lokaci da kuma jinkirin fermentation. Don adana slurries na dogon lokaci, a ajiye a cikin firiji a sake yin amfani da shi a cikin lokacin da aka ba da shawarar, amma a yi amfani da shi kafin manyan batches ko manyan ABV.

Waɗanne dandano da shawarwarin yin hidima ne suka dace da giyar da aka yi da 1028?

Yi tsammanin esters masu laushi na Ingilishi idan an yi musu ɗumi kuma su yi kyau idan an yi musu ɗumi. A ba da giya mai duhu da gasasshe mai ɗan ɗumi don nuna ɗanɗano; a yi amfani da giya mai yawa ta Ingila a zafin 50–55°F. A yi amfani da gilashin pint ko tulip/snifter don ales masu ƙarfi sannan a haɗa gasasshen stouts da nama ko kayan zaki na cakulan, da kuma launin ruwan kasa mai launin malt tare da kayan lambu da aka gasa da cheddar.

Karin Karatu

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