Biya mai ƙonawa tare da Wyeast 1056 American Ale Yeast

Halin rustic na Ale Ba'amurke yana yin fermenting a cikin carboy gilashin kan teburin katako. Karin bayani

Wyeast 1056 ana yin bikin ne don tsabta, yanayin yanayin sa. Yana haɓaka ɗanɗanon malt da hop yayin rage yawan 'ya'yan itace da samar da ester. Za mu bincika matsakaicin-ƙananan flocculation, 73-77% attenuation, da zazzabi kewayon 60-72°F (15-22°C). Hakanan yana da jurewar barasa kusa da 11% ABV.

Wanda aka yi niyya ga masu shayarwa gida suna neman abin dogaro na Amurka ale yisti don salo iri-iri, wannan jagorar yana da kima. Ko kuna sake gyara matsalar gidanku ko zabar sabon yisti, abubuwan da ke cikin Wyeast 1056 suna nufin su kasance masu amfani da maimaitawa don ƙoƙarin ku.

Key Takeaways

• Wyeast 1056 American Ale Yeast mai tsafta ne, iri iri wanda ke jaddada malt da tsaftar fata.
• Ma'auni na yau da kullun: 73-77% attenuation, matsakaici-ƙananan flocculation, kewayon yanayi 60-72°F, ~11% haƙurin ABV.
• Jagoran ya haɗu da fermenting tare da mafi kyawun ayyuka 1056 da bayanin kula da kwatancen Chico da US-05.
• Wuraren da aka mayar da hankali sun haɗa da masu farawa, ƙimar farar ƙasa, sarrafa zafin jiki, oxygenation, da kuma magance matsala.
• An ƙera shi don ma'aikatan gida na Amurka da ke son samun ingantaccen sakamako a cikin kodadde ales, IPAs, ambers, da stouts.

Me yasa Zabi Wyeast 1056 Yisti Ale na Amurka don Masu Gida

Wyeast 1056 ana bikin ne don tsaftataccen ɗanɗanon sa. Yana ba da damar malt da hops su haskaka. Masu shayarwa sukan zaɓe shi don ƙarancin esters ɗin sa da kuma tsaka tsaki.

Fa'idodin yisti sun haɗa da ingantaccen abin dogara na 73-77% da matsakaici-ƙananan flocculation. Waɗannan halayen suna tabbatar da daidaiton ƙarewar nauyi da riƙe kai a kowane tsari.

Sassaucin zafin sa shine wani fa'ida mai mahimmanci. Tafiya tsakanin 60-72°F yana samar da kyakkyawan sakamako. Yanayin sanyi, a kusa da 60-66 ° F, yana haɓaka dandano tare da bayanin kula na citrus.

Ƙarfinsa ya sa ya zama fi so nau'in gida ga yawancin masu shayarwa. Wyeast 1056 ya dace da nau'in giya masu yawa, ciki har da American Pale Ale, IPA, Amber Ale, Brown Ale, Stout, Porter, cream ales, da kuma bishiyoyi masu tsufa.

Ficewa don wannan yisti idan kuna neman daidaito da tushe tsaka tsaki don brews. Ƙananan gyare-gyare a cikin farar sauti da zafin jiki suna haifar da sakamako mai iya tsinkaya ba tare da esters ba.

• Me yasa amfani da Wyeast 1056: dandano mai tsaka-tsaki, haɓaka mai girma
• Amfanin 1056: Tsayayyen attenuation da kuma abin dogaro
• Yisti mai tsabta mai tsabta: manufa don girke-girke na gaba-gaba
• Ƙimar damuwa ta gida: daidaitaccen aikin tsari-zuwa-tsari

Fahimtar Wyeast 1056 Yisti Ale na Amurka: Halayen Matsala

Bayanan martaba na Wyeast 1056 ya samo asali ne a cikin zuriyar Chico/American ale, wanda aka yi bikin don tsaftataccen fermentation. Yisti ne na tafi-da-gidanka ga masu shayarwa da nufin nuna hops da malt ba tare da rinjayen dandanon yisti ba.

Babban halayensa sun haɗa da ɗanɗano mai tsabta, ɗanɗano mai ɗanɗano tare da ƙarancin 'ya'yan itace da ƙarancin esters. Wannan ya sa ya zama manufa ga kodadde ales, IPAs, da malt-gaba giya. Tsaftace a cikin bayanan hop da hatsi shine fifiko anan.

Ragewa da karkatar da nau'in nau'in 1056 sun faɗi cikin matsakaicin matsakaici. Attenuation yawanci kusan 73-77 bisa dari, yana kaiwa ga bushewa. Wannan yana goyan bayan giya mai daɗi da ƙarfi sosai.

Flocculation yana da matsakaici-ƙasa, ma'ana yisti ya tsaya tsayin daka. Masu shayarwa sukan yi amfani da kwandishan mai tsayi ko tacewa don cimma tsaftar da ake so.

Mafi kyawun kewayon zafin jiki don fermentation shine 60 zuwa 72°F (15-22°C). Yin taki a 60-66°F yana haɓaka esters mai tsafta da citrus mai laushi. Yanayin zafi kusa da 70-72°F na iya gabatar da bayanan sirri na da hankali ko phenolic.

Wyeast 1056 na iya jure wa barasa har zuwa kusan 11% ABV. Wannan ya sa ya dace da salon sarauta da batches masu nauyi, idan an sarrafa ƙimar farar ƙasa da abubuwan gina jiki. Jurewar barasa ya yi daidai da tsayuwar dagewar sa da samar da dandano mai sarrafawa.

Shawarwari masu amfani don 1056 sun haɗa da ƙaddamar da ƙididdige ƙimar tantanin halitta lafiya da kiyaye yanayin zafi a cikin kewayon da aka ba da shawarar. Hakanan, shirya ƙarin yanayin sanyi idan samun haske shine fifiko.

Yin amfani da bayanan Wyeeast 1056 yana ba masu shayarwa damar yin sana'ar giya inda hops da malt ke ɗaukar matakin tsakiya. Ana samun wannan ta hanyar tsinkayar tsinkaya da halayen yawo, da tasiri a baki da tsabta.

Ideal Beer Styles to Ferment tare da Wyeast 1056

Wyeast 1056 ya yi fice a cikin giyar da ke buƙatar bayanin yisti mai tsabta, tsaka tsaki. Ya dace da Pale Ale na Amurka, IPA na Amurka, da IPA na Imperial. Waɗannan nau'ikan suna fa'ida daga ƙwanƙwasa ƙwanƙwasa da ƙarancin samar da ester, ƙyale ƙamshin hop ya mamaye.

Don giya masu mai da hankali kan malt, yi la'akari da Amber Ale na Amurka, Brown Ale na Amurka, da kuma Stout na Amurka. Mafi kyawun giya tare da Wyeast 1056 sau da yawa sun haɗa da ɗan dako launin ruwan kasa da busassun girke-girke. Waɗannan suna baje kolin gasasshen da caramel malts ba tare da tsangwama na yisti ba.

Ƙarfafa, malt-gaba brews kamar American Barleywine da kuma Rasha Imperial Stout kuma bunƙasa tare da 1056. Yana goyon bayan high-nauyi fermentations yayin da kiyaye esters a rajistan shiga. Yawancin giya masu tsufa na itace suna amfana daga 1056, saboda yana kiyaye bambancin bayanin itacen oak da ganga.

1056 shine manufa don yanayi ko kayan yaji inda abubuwan dandano zasu haskaka. Cream Ale da Irish Red Ale suna nuna ikon sa na kula da ma'aunin malt mai laushi da daidaituwar hankali. Wannan ya sa ya zama abin dogara ga masu shayarwa.

Wannan yisti yana da yawa kuma yana iya yiwuwa, yana mai da shi babban zabi ga yisti na gida. Ya yi fice a cikin malty ales na Scotland-wahayi da salon zamani na gaba. Bayyanar ɗaci da ƙamshi mabuɗin a cikin waɗannan salon.

• Hop-gaba: Amurka IPA, Imperial IPA
• Madaidaicin malty: American Amber, Irish Red Ale
• Roasty/Duhu: American Stout, Brown Porter, Rasha Imperial Stout
• Na Musamman: Giya mai tsufa na itace, kayan yaji da ales na yanayi

Lokacin ƙirƙirar ra'ayoyin girke-girke na 1056, mayar da hankali kan mash da ayyukan fermentation waɗanda ke goyan bayan tsaka tsaki. Kula da daidaitattun yanayin zafi don adana tsaftataccen yisti. Masu shayarwa sukan zaɓi 1056 don amintacce wajen samar da daidaito, masu inganci.

Barasa na Amurka guda huɗu akan teburin katako, daga IPA zuwa ƙaƙƙarfa. Karin bayani

Ana Shirya Yisti: Slurry, Smack Pack, da Mafi kyawun Ayyuka na Starter

Fara ta hanyar tantance girman mafarin Wyeast 1056 dangane da ƙarar giyar ku. Manufar ita ce ƙara yawan adadin tantanin halitta don kyakkyawan farar lafiya. Don giya masu nauyi, yi amfani da kalkuleta mai ƙididdige ƙima don gano ƙarar farawa da shekarun yisti.

Tabbatar cewa kun ba da isasshen lokaci don mai farawa ya girma. Nufi na kwanaki 2-4, tare da kwanaki 3-4 kasancewa manufa gama gari. Wannan yana ba da damar yin faɗuwar sanyi da yankewa kafin yin jigila.

Yayin da matakan haɓakawa na iya zama da amfani, kiyaye su cikin sauƙi. Tsayawa mai farawa, kamar ƙarar 650 ml guda biyu, yana da amfani ga ƙididdige yawan tantanin halitta. Duk da haka, guje wa wuce gona da iri don hana kamuwa da cuta. Mafari guda ɗaya, mai girman gaske yakan fi aminci.

Yi la'akari da tushen yisti ku. Don giya masu nauyi, fakitin ruwa na Wyeast suna amfana daga farawa mai lafiya. Busassun madadin yisti, kamar SafAle US-05, za a iya sake mai da ruwa don saurin jinkiri.

Rehydrating busassun yisti na iya rage yawan jinkiri. Bi umarnin masana'anta don shan ruwa kuma amfani da ruwan dumi. Wannan yana taimakawa ƙwayoyin yisti su warke kuma su fara fermentation da sauri.

Lokacin girbi da sake maimaita yisti, yi haka da kulawa. Za a iya sake amfani da slurry mai yisti idan an sarrafa shi da kyau. Wyeast 1056 yana da kyau idan kun kula da tsabta kuma ku guje wa iskar oxygen yayin girbi.

Zaɓi kayan aiki masu dacewa don masu farawa. Mutane da yawa sun fi son masu dakatar da kumfa akan makullin da aka rufe. Masu dakatar da kumfa suna ba da izinin musayar gas, hana yanayin anaerobic wanda ke hana ci gaba.

Kula da nauyi da zafin mai farawa a hankali. Nufin matsakaicin nauyi don ƙarfafa haifuwar tantanin halitta akan samar da ɗanɗano. Rike mai farawa ya fi zafi fiye da zafin fermentation don haɓaka haɓakar tantanin halitta ba tare da jaddada yisti ba.

Ɗauki mahimman shawarwarin fara yisti don rage al'amura. Saiki sabon yisti, tsafta sosai, kuma a sanyaya kafin a yanke. Waɗannan ayyukan za su taimaka haɓaka ƙidayar sel da kuma rage haɗarin kamuwa da cuta.

Matsakaicin Fitila da Sikeli don Girman Batch Daban-daban

Ƙididdigar ƙimar farau mai sauƙi ne. Ya ƙunshi daidaita ƙidaya tantanin halitta yisti zuwa ƙarar tsari da nauyi na asali. Don 5-gallon ale tare da OG na 1.050-1.060, yi amfani da kayan aiki don ƙayyade sel masu manufa kafin ƙirƙirar mai farawa.

Fakitin Wyeast Liquid sau da yawa sun gaza ga giya masu nauyi. Don irin waɗannan brews, shirya mai farawa ko haɗa fakiti masu yawa. Wannan yana da mahimmanci don girma girma ko tsaga batches. Girman masu farawa ya zama mafi mahimmanci ga gallon 10 ko mafi girma fiye da galan guda 5.

Yawancin masu shayarwa sun fi son busassun iri don saurin haifuwa da aminci. Don yin yisti a batches 5-gallon, fakiti biyu na busasshiyar yisti mai inganci kamar SafAle US-05 zaɓi ne na kowa. Wannan haɗin yana haɓaka lokacin lag kuma yana tabbatar da farawa mai ƙarfi mai ƙarfi.

• Mafari mai girman gaske guda ɗaya yawanci yana rufe mafi yawan ales 5-gallon.
• Kauce wa mafarin gini fiye da kima; ƙarin matakan haɓaka haɓaka haɗarin kamuwa da cuta.

Lokacin sake amfani da slurry da aka girbe, duba lafiyar yisti da ƙidayar tsara. Lafiyayyen slurry na iya rage buƙatar sabbin masu farawa da kiyaye daidaiton aiki a cikin batches.

Ajiye cikakkun bayanai na ƙimar farati, girman farawa, da sakamako. Wannan log ɗin zai taimaka inganta tsarin ku zuwa ƙimar farar 1056. Hakanan zai koya muku yadda ake auna girman masu farawa don manyan giya ko masu ƙarfi.

Sarrafa Zazzabi da Tasirinsa akan Dadi

Wyeast 1056 yana bunƙasa a cikin kewayon 60-72°F (15-22°C) wanda masana'anta suka ba da shawarar. Tsayawa yanayin zafi tsakanin 60-66 ° F yana tabbatar da dandano mai tsabta tare da alamun citrus. Matsar zuwa saman ƙarshen wannan kewayon na iya haɓaka 'ya'yan itace daga yisti.

Ga waɗanda ke da niyyar sarrafa ɗanɗanon fermentation, yana da mahimmanci a kula da yanayin zafi sosai. Guji kwatsam, manyan canje-canjen zafin jiki, saboda suna iya ƙarfafa yisti da haɓaka abubuwan dandano. Madadin haka, zaɓi don karuwa a hankali na ƴan digiri a kowace rana don ƙarin sakamako mai ma'ana.

Rahotanni daga al'ummar da ake yin busawa sun nuna tasirin zafin jiki ga esters. Dukansu cikakken zafin jiki da ƙimar canji suna taka rawa. Dumi mai zafi ko saurin ɗumamawa zuwa ƙarshe na iya ƙara esters, wani lokaci yana gabatar da bayanin kula na yaji ko phenolic.

• Don tsaka tsaki ale: nufi 60–64°F kuma ka tsaya a tsaye.
• Don bayanin martaba-gaba: gwada 66–70°F tare da tashi a hankali.
• Don gama ferment da sauri: guje wa haɓaka kwatsam don iyakance matsananciyar esters.

Esters maras so daga nau'ikan Chico kamar US-05 ko 1056 galibi ana iya rage su tare da mafi kyawun sarrafa zafin jiki. Ƙananan gyare-gyare a cikin zafin jiki na fermentation na iya canza ƙamshi da dandano sosai, kamar yadda aka gani a cikin bangarori masu hankali.

Aiwatar da matakai masu amfani kamar yin amfani da ɗakin haki mai sarrafa zafin jiki, nannade fermenters don ɗumama sosai, da rikodin zafin rana na iya taimakawa. Waɗannan hanyoyin suna ba da ikon sarrafa daidaitaccen zafin fermentation 1056, daidai da manufofin girke-girke.

Gwajin girkin gida shine mabuɗin don koyo. Fara ta hanyar daidaita sauyi ɗaya a lokaci guda, adana cikakkun bayanai, da ɗanɗanawa a cikin batches. Wannan hanyar tana taimaka muku fahimtar yadda zafin jiki ke shafar esters da phenolics a cikin takamaiman saitin ku. Daidaitaccen saka idanu yana ba ku ikon daidaita daɗin ɗanɗanon fermentation tare da amincewa.

Wurin sayar da giya mai haske tare da bakin karfe fermenter da gilashin carboys mai walƙiya amber. Karin bayani

Oxygenation, Aeration, da Lag Time la'akari

Oxygenating wort 1056 kafin sakawa yana da mahimmanci ga lafiyar yisti. Yana bayar da sterols da ake bukata da acid fatty acid don ƙarfafa ganuwar tantanin halitta da saurin girma. Don gravities tsakanin 1.050-1.060, girgiza mai ƙarfi ko tsantsar adadin iskar oxygen yana haɓaka aikin haƙori da wuri.

Lag lokaci yana tasiri da abubuwa da yawa: ƙimar farar ƙasa, nau'in yisti, iskar oxygenation, zazzabi, da lafiyar yisti gabaɗaya. Masu shayarwa suna ganin ɗan gajeren lokacin iskar iska tare da masu farawa lafiya ko lokacin da suke sake shayar da busassun yisti daidai.

Don rage jinkirin lokaci, mayar da hankali kan ƙaddamar da isassun ƙididdiga ta tantanin halitta da duba ayyukan farawa. Guji girgiza sanyi. Don masu fara jika mai laushi, samar da ƙarin lokaci ko yin wani mataki don haɓaka iyawa kafin yin sha.

Yawancin masu shayarwa na gida sun zaɓi sake shayar da busasshen yisti don rage jinkirin farawa. Alamu kamar SafAle da Nottingham suna ba da jagororin shayarwa. Bin waɗannan na iya inganta farfadowar tantanin halitta da rage damuwa na farko.

• Ƙananan giya: oxygenating wort 1056 tare da iska na iya isa.
• Giya masu nauyi: yi la'akari da tsantsar iskar oxygen a lokacin da aka auna.
• Busassun yisti: Rehydrate busassun yisti na minti 10-15 a cikin ruwa maras kyau a 35-40 ° C don rage raguwa.

Hakanan za'a iya yin tasiri akan lokacin jinkirin iska yayin canja wuri. Tsarkake fermenters tare da CO2 yayin da rage ƙwanƙwasawa yana kiyaye ƙamshi da sarrafa iskar oxygen. Zaɓi gas-in zuwa giya-fitar ko iskar gas zuwa hanyoyin fitar ruwa dangane da saitin ku da kwanciyar hankali.

Saka idanu lag ta bin diddigin nauyi da samuwar krausen a cikin sa'o'i 24-48 na farko. Idan aiki ya wuce windows da ake tsammani, duba zafin jiki, shekarun yisti, da kuma ko kun hadu da matakan oxygenating wort 1056 a farar.

Sarrafa Ƙarfafa Hatsari: Ayyuka, Krausen, da Lokaci

Wyeast 1056 yawanci yana shiga cikin ɗan gajeren lokaci mai ɗaukar lokaci 12-36. Da zarar aiki, yisti aiki da CO2 samar karuwa. Yi amfani da na'urar hydrometer don bin diddigin ayyukan fermentation 1056 kuma tabbatar da ci gaba.

Samuwar Krausen wata maɓalli ce mai nuna alama yayin lokacin fermentation mai aiki. Yana biye da ƙayyadaddun lokaci a yawancin batches. Tare da matsakaici-ƙananan flocculation, krausen ya daɗe kuma yana faɗuwa a hankali. Yayin da alamun gani suna taimakawa, bai kamata su maye gurbin duban nauyi ba.

Lokacin haifuwa yana jujjuyawa daga tsananin kumfa zuwa tsayayyen raguwa a cikin kwanaki. Tabbatar da attenuation tare da takamaiman ma'aunin nauyi, ba kawai aikin kulle iska ba. Kula da fermentation ta nauyi yana tabbatar da daidaitaccen lokacin racking ko na biyu.

• Bincika nauyi a cikin sa'o'i 24-48 har sai karatun ya daidaita cikin kwanaki uku.
• Ci gaba da daidaita ƙimar farar sauti da yanayin zafi lokacin da ake raba mafi girma juzu'i don kula da lokacin haifuwa iri ɗaya.
• Yi amfani da fitowar CO2 azaman jagorar aminci lokacin tsaftace kegi da sarrafa keɓancewar iskar oxygen.

Lokacin rarraba batch-gallon 10 zuwa fermentors biyu, wasan wasa da yanayi don rage bambance-bambance. Kyakkyawan halayen sa ido suna yanke abubuwan ban mamaki kuma suna taimakawa hango hasashen raguwar ales ɗin da 1056.

Yi rikodin nauyi, zafin jiki, da bayanin kula na krausen ga kowane tsari. Waɗannan ƙaƙƙarfan rajistan ayyukan suna inganta daidaito kuma suna haɓaka fahimtar ku game da ayyukan fermentation 1056 a cikin girke-girke da yanayi.

Kusa-up na gilashin fermenter tare da zinare na Amurka Ale mai rayayye. Karin bayani

Yawo, Tsara, da Sharadi don Biya mai haske

Wyeast 1056 yana nuna matsakaici-ƙasa flocculation, wanda ke nufin yisti ya kasance a dakatar da tsayi. Wannan halayyar sau da yawa yana hana sharewar halitta. Masu shayarwa da ke nufin giya mai haske ya kamata su yi tsammanin ƙarin lokaci ko matakai.

Yanayin sanyi, ko hadarin sanyi, yana hanzarta fitar da yisti. Yana yin haka ta hanyar rage ayyukan yisti da haɓaka daidaitawar ƙwayar cuta. Yawancin masu shayarwa suna motsa giyar su zuwa sakandare kuma suna kwantar da shi zuwa daskarewa na kwanaki ko makonni. Wannan tsari yana fayyace giya Wyeast 1056. Racking mai laushi bayan kwandishan yana da mahimmanci don guje wa damun gindin katako.

Lokacin da ake buƙatar haske nan take, la'akari da tacewa vs conditioning. Filtration yana ba da haske mai sauri da daidaiton bayyanar, manufa don kegs na kasuwanci da masu kwandishan giya don gasa. Canjin, a gefe guda, yana ba da damar haɓaka ɗanɗano da adana ƙamshi masu ƙamshi waɗanda tacewa zai iya tsiri.

• Bada cikakken fermentation kuma tabbatar da nauyi na ƙarshe kafin canja wuri.
• Yi amfani da kwandishan don kwanaki 3-14 don ƙananan batches; lagering tsawon ga crystal bayyana sakamako.
• Zaɓi tacewa lokacin da tsarin lokaci ko gabatarwa ke buƙatar tsabta nan take.

Shiryawa ko kegging da wuri na iya haifar da oxidation da sake dawowa da yisti. Wannan yana warware ƙoƙarce-ƙoƙarce. Gwada nauyi na ƙarshe kuma tabbatar da jinkiri, ƙananan canja wuri don kare tsabta da dandano.

Shirya kayan aikin ku da lokacin ku bisa ga halayen flocculation 1056. Tare da matakan daidaitawa a hankali ko saitin tacewa mai sauƙi, za ku iya cimma kyakkyawan kyan gani da yawa masu sha'awar giya. Wannan hanyar tana riƙe da tsabtataccen bayanin martaba na Wyeast 1056.

Kwatanta tare da Makamantan Chico Strains da US-05 Lura

Masu shayarwa suna kwatanta nau'ikan Chico kamar Wyeast 1056, White Labs WLP001, da Safale US-05. Daɗaɗan makafi da gwajin benci suna bayyana kamanceceniya da yawa a cikin matakan ester da attenuation. Duk da haka, ƙananan bambance-bambance na iya fitowa bisa ga girke-girke ko daidaita bayanan martaba.

Rahoton al'umma da bangarorin ɗanɗano wasu lokuta suna nuna bambanci a cikin WLP001 vs 1056. Ɗaya daga cikin panel ya lura da ƙarancin taɓawar phenolic a cikin rukunin WLP001 wanda ba ya nan a cikin samfurin 1056. Waɗannan bayanan kula sun fi bayyana a cikin zafi mai zafi.

Zazzabi yana tasiri sosai ga bambance-bambancen phenotype yisti. Mai sanyaya, sarrafa ferments yawanci yana haifar da tsaka tsaki da tsaftataccen nau'in dangin Chico. Wuraren zafi, a gefe guda, na iya fitar da haruffan yaji ko phenolic, dangane da iri da lafiyar yisti.

Abubuwan lura game da 1056 vs US-05 sun bayyana bambance-bambancen aiki mai amfani. Dry US-05 na iya bayar da gajerun lokuttan jinkiri lokacin da aka kafa shi da yawa ko kuma an sake yin ruwa yadda ya kamata. Wasu masu shayarwa sun ba da rahoton wani yaji maras so daga US-05 ƙarƙashin rashin kulawar zafin jiki; tightening fermentation management cire wannan batu.

Nasiha masu amfani daga gwaje-gwajen kwatance:

• Guda madaidaicin fermentation tare da iri ɗaya wort da temps don ingantaccen kwatancen nau'in Chico.
• Lura cewa sakamakon WLP001 vs 1056 na iya jujjuyawa tare da ƙananan canjin yanayi.
• Yi amfani da daidaitattun ƙimar farar ƙira don rage bambance-bambancen nau'in yisti wanda ƙidayar tantanin halitta ta haifar.

Kowane nau'in Chico yana ba da ingantaccen aiki a yawancin ales. Zaɓin tsakanin 1056, WLP001, da US-05 galibi yana rataye ne akan maƙasudin azanci, tsarin fermentation, da ƙwarewar mai shayarwa ga nuance.

Girbi, Maimaitawa, da Ayyukan Gudanar da Yisti

Girbin Wyeast 1056 daga fermenter da aka gama yana buƙatar shiri a hankali. Fara da sanyin giya don sauke yisti zuwa mazugi. Sa'an nan kuma, kwashe giyan kuma a tattara laka. Yana da mahimmanci a yi amfani da tsaftataccen kayan aikin da iyakance buɗaɗɗen canja wuri don hana kamuwa da cuta.

Lokacin sake yin yisti, kiyaye ƙididdiga na tsara. Yawancin masu sana'a na gida sun sami nasarar sake yin yisti na ƴan tsararraki ba tare da lura da ɗanɗanonsu ba. Yana da mahimmanci a daina bayan tsararrun tsara don Wyeast 1056 don guje wa damuwa da ɗanɗano ɗanɗano.

Ingantaccen sarrafa slurry yisti yana farawa tare da tsaftataccen tsaga tsakanin tsintsiya da yisti mai yuwuwa. Cire hop da tarkacen furotin a inda zai yiwu. Sa'an nan, bakin ciki da slurry da wort idan kun shirya wani Starter. Iyakance canja wuri don rage yiwuwar kamuwa da cuta.

Don ajiyar yisti, jinkirin metabolism da adana kuzari ta hanyar adanawa cikin yanayin sanyi. Ajiye slurry da aka girbe a cikin sanitized, kwantena mara iska a cikin firiji. Yi wa kwantena lakabi da kwanan wata da tsara. Bi jagororin don lokacin ajiyar yisti kuma guje wa amfani da yisti da ya wuce kima don batches mai nauyi.

Kafin maimaitawa, ba da fifiko ga lafiyar yisti. Samar da iskar oxygen mai kyau, mai yisti mai gina jiki lokacin da ake buƙata, da kuma daidaitattun ƙimar farar maƙasudin nauyi. Ƙirƙiri mai farawa don haɓaka ƙidayar tantanin halitta lokacin da ake sake fitar da ƙananan slurries cikin manyan giya ko masu ƙarfi.

• Tsaftace: tsaftace kwalba, siphon, da iyakoki kafin kowane girbi ko canja wuri.
• Rage matakai: kowane canja wuri yana haifar da haɗari; shirin rage handling.
• Gwaji: yi la'akari da bincikar yiwuwar ko tabo don auna lafiya kafin sake amfani da nauyi.
• Juyawa: yi ritaya tsofaffin tsararraki na slurry kuma gina sabbin masu farawa daga ingantaccen tushe idan ya cancanta.

Lokacin yanke shawarar ko za a sake bugawa, la'akari da salon giya da nauyi. Haske ales yana jure wa ƴan tsararraki cikin sauri. Don manyan souts ko lagers, sabo ko ingantaccen slurry shine zaɓi mafi aminci.

Kyakkyawan ajiyar yisti da ingantaccen sarrafa slurry yisti yana tsawaita rayuwar al'adun ku yayin da kuke kiyaye ingancin giya. Share bayanai da cak na yau da kullun suna kiyaye girbi mai maimaitawa kuma yana rage abubuwan ban mamaki a kwalban ko kegging.

Homebrewer yana zuba yisti mai ruwa a cikin gilashin carboy na amber American Ale. Karin bayani

Shirya matsala na gama gari tare da Wyeast 1056 Fermentations

Lokacin yin burodi tare da Wyeast 1056, fara da duba ayyukan farawa da farar. Mai sluggish Starter 1056 sau da yawa yana fitowa daga mafari mara nauyi, sanyin farawa, ko rashin haƙuri. Ba wa mai farawa ƙarin lokaci, dumi shi kaɗan sama da babban zafin jiki, ko hawa sama sau ɗaya tare da babban mafari maimakon maimaita magudi.

Dogon lag sau sap amincewa da yisti kuzari. Dalilai na yau da kullun sun haɗa da rashin ƙarfi, rashin isashshen iskar oxygen, wort mai sanyi, ko yisti mai damuwa. Magungunan lokaci mai tsayi sun haɗa da haɓaka ƙimar farar ƙasa tare da ƙarin fakiti ko babban mai farawa, haɓaka iska a babban krausen, da tabbatar da zafin jiki na wort yana zaune a cikin kewayon yisti da aka fi so kafin yin tsalle.

Off-flavors 1056, irin su peppery phenols ko esters 'ya'yan itace, yawanci suna nuni zuwa canjin yanayin zafi ko gaugawar fermentations. Ci gaba da fermentation, guje wa matsanancin zafin jiki, da daidaita ƙimar farar da iskar oxygen zuwa nauyi. Ikon sarrafawa da ya dace yana rage kayan yaji da ester yayin da ake adana bayanan tsaka tsaki na iri.

Matsalolin tsabta sun shafi Wyeast 1056's matsakaici-ƙananan yawo. Gyaran baya sun haɗa da yanayin sanyi mai tsayi, bada lokacin giya don faɗuwa mai haske, ko amfani da tacewa idan kuna buƙatar bayyanannu da wuri. Haƙuri sau da yawa yana samar da mafi kyawun ƙudurin hazo fiye da tara sinadarai.

• Iyakance matakan farawa don rage haɗarin kamuwa da cuta da kiyaye dabarun tsafta lokacin girbi ko sake maimaita yisti.
• Dogara ga karatun nauyi, ba kawai alamun gani ba, don yin la'akari da ci gaban fermentation da attenuation na ƙarshe.
• Lokacin kwatanta batches, yi amfani da ɗanɗano makaho don sanin ko bambance-bambancen da ke haifar da yisti suna da ma'ana da bambancin girke-girke.

Don gyara matsala mai amfani Wyeast 1056, ƙimar farar takarda, girman farawa, hanyar oxygenation, da yanayin zafi. Wannan log ɗin yana taimakawa tabo alamu lokacin da mai sluggish Starter 1056 ko kashe-flavors 1056 recur. Aiwatar da magunguna na dogon lokaci da wuri don guje wa tsawaita fermentation da kiyaye giyar ku akan jadawali.

Kammalawa

Wyeast 1056 ya fito fili a matsayin mai tsabta, mai yisti na iyali na Chico. Yana ba da damar malt da hops su ɗauki matakin tsakiya. Tare da matsakaita-ƙananan flocculation da 73-77% attenuation, yana da manufa ga Amurkawa ales, kodadde ales, da kuma na Biritaniya wahayi. Amincewar sa ya sa ya zama babban zaɓi don nau'in gida.

Don ingantacciyar sakamako tare da 1056, yi amfani da kayan aiki don ƙididdige ƙimar farawa. Sarrafa fermentation zafin jiki don rage esters. Isasshen iskar oxygen yana rage lokacin jinkiri. Matsakaicin ƙimar ƙimar da ya dace da kula da zafin jiki mai laushi sune maɓalli, galibi fiye da kwayoyin halitta.

Summary Wyeast 1056: sarrafa masu farawa, zazzabi, da iskar oxygen. Bada lokaci don daidaitawa ko tacewa don haske mai haske. Masu shayarwa da ke bin waɗannan matakan za su ji daɗin tsaka tsaki, bayanin martaba mai iya faɗi. Wannan yana haskaka abubuwan girke-girke akan yisti kanta.

Karin Karatu

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