Giya Mai Tsami da Yisti na Wyeast 1187 Ringwood Ale

Kusa da gilashin da aka cika da giyar amber mai kumfa, yisti mai gani yana jujjuyawa a ciki, tare da kayan aikin yin giya na katako da ganga da aka kunna a hankali a bango. Danna ko danna hoton don ƙarin bayani.

Wyeast 1187 nau'in yisti ne mai ruwa wanda aka sani da yawan flocculation da raguwar sa na 68-72%. Yana iya jure wa kusan kashi 10% na ABV kuma yana fifita kewayon fermentation na 64-74°F (18-23°C). Yi tsammanin esters masu 'ya'yan itace tare da malty, gyada, da toffee notes, da kuma yanayin yin haske sosai idan aka bar su su yi flocculation.

Bayani mai amfani: Ringwood na iya zama mai farawa a hankali kuma mai rage gudu. Sau da yawa yana amfana daga ɗan ƙaramin farawa da lokacin haƙuri. Wannan bita zai bayyana tsarin sarrafa fermentation, dacewa da girke-girke, da kuma magance matsaloli na yau da kullun don taimaka muku samun mafi kyawun sakamako lokacin yin fermentation tare da Ringwood.

Key Takeaways

• Yis ɗin Wyeast 1187 Ringwood Ale yana samar da esters masu 'ya'yan itace tare da malt, mai kama da toffee.
• Ragewar yawanci tana kusa da kashi 70% tare da yawan flocculation da kyakkyawan haske na halitta.
• Yanayin da aka ba da shawarar yin amfani da shi shine 64–74°F (18–23°C); jure wa barasa har zuwa 10% ABV.
• Halayyar farawa a hankali tana nufin farawa da haƙuri yana inganta sakamako.
• Wannan bita na Ringwood 1187 ya mayar da hankali kan gudanar da aiki da kuma haɗa girke-girke don ales masu tsabta da daidaito.

Bayani game da Yisti na Wyeast 1187 Ringwood Ale

Wyeast 1187 Ringwood nau'in yisti ne na ruwa mai suna ale ale, wanda ke da tarihi mai yawa a fannin yin giya irin ta Ingilishi. Ana daraja shi saboda daidaiton esters na 'ya'yan itace da kuma sarkakiyar malt. Wannan ya sa ya dace da ɗanɗanon ɗanɗano, masu ɗaukar kaya, da kuma ale masu launin ruwan kasa. Bayanin Ringwood Ale ya nuna yadda ake amfani da shi a gargajiya da kuma yadda ake amfani da shi a girke-girke daban-daban.

Halayen Wyeast 1187 sun haɗa da yawan flocculation, wanda ke taimakawa wajen tsaftace giya ta halitta. Ragewar yawanci yana kusan kashi 70%, tare da kewayon 68-72%. Yana iya jure har zuwa kashi 10% na ABV, wanda ke ba da damar samun ales masu ƙarfi ba tare da ɓata halayensa ba.

Wannan nau'in ya fi son yanayin zafin fermentation tsakanin 64-74°F (18-23°C). Yana iya zama a hankali don farawa, don haka yin fermenting mai kyau da kuma farawa mai kyau suna da mahimmanci. Yi tsammanin tsari mai natsuwa da kwanciyar hankali wanda zai ba da lada ga haƙuri da kulawa mai kyau ta yisti.

Ana amfani da shi sosai a cikin nau'ikan pale ales na Ingilishi, bitters, da kuma launin ruwan kasa na kudancin Ingila. Masu yin giya kuma suna amfani da shi a cikin American IPA, oatmeal stout, da giyar 'ya'yan itace don ƙashin bayan malt da kuma esters masu laushi. Bayanin Ringwood Ale ya kasance mai dacewa ga girke-girke na gargajiya da na crossover.

• Nau'i: yisti mai ruwan ale Ringwood, wanda aka bayar a matsayin al'adar ruwa mai rai
• Zafin Jiki: 64–74°F (18–23°C)
• Ragewa: ~70% (68–72% na yau da kullun)
• Haƙurin barasa: ~ 10% ABV
• Flocculation: babba, yana taimakawa wajen bayyana yanayi

Fahimtar halayen Wyeast 1187 shine mabuɗin zaɓar madaidaicin bayanin martaba da dabarun yin jifa. Ƙananan gyare-gyare ga zafin jiki da iskar oxygen na iya haɓaka esters ko mai da hankali kan malt. Wannan yana sa yisti na ale Ringwood ya zama kayan aiki mai amfani ga girke-girke na ale da yawa.

Bayanin Ɗanɗano da Halayen Jikewa

Wyeast 1187 yana ba da wani nau'in dandano na Ringwood, wanda aka fi so a tsakanin masu yin giya na gargajiya na Ingila. Yana samar da esters masu 'ya'yan itace waɗanda ke kama da citrus mai haske ko innabi. Wannan yana ƙara wa ales masu haske kyau, yana ƙara halayensu ba tare da ya rinjaye hops ba.

Yis ɗin kuma yana ba da ɗanɗanon toffee mai laushi, yana ƙara wa zurfin malt ɗin kyau. Waɗannan dandanon suna ƙara wa esters ɗin kyau, suna daidaita tsakiyar palate. Wannan yana da amfani musamman ga giya masu duhu kamar ale mai launin ruwan kasa da stouts, wanda ke ƙara rikitarwa.

Yin amfani da wannan nau'in giya yana da matuƙar muhimmanci saboda jinkirin farawa da kuma saurin da aka tsara. Haƙuri yana da mahimmanci, domin yana haifar da tsabtataccen esters da kuma kammalawa mai santsi. Wannan tsari mai kyau yana tabbatar da ingantaccen giya.

Matsakaicin yanayin zafi, esters ɗin 'ya'yan itace sun dace da ƙashin bayan malt mai ƙarfi. Wannan daidaito yana hana giyar jin wani abu mai girma, yayin da yake kiyaye jikinta da kuma sauƙin shanta.

Tsawaita fermentation yana ƙara haɓakar ester kuma yana inganta haske ta hanyar barin yisti ya yi haske. Wannan fahimtar tana da matuƙar muhimmanci ga masu yin giya, yana jagorantar su kan lokacin da za su hanzarta fermentation da kuma lokacin da za su bar giyar ta girma ta halitta.

• Babban bayanin kula: esters masu kama da innabi da aka haɗa su da ɗanɗanon toffee mai laushi.
• Daidaito: esters suna ƙara malt ba tare da sun mamaye shi ba, suna kiyaye jiki.
• Nasihu kan yadda ake yin fermentation: a yi tsammanin farawa a hankali; a ba da ƙarin lokaci don cikakken bayani.

Tsarin Zafin Jiki da Sarrafawa

Wyeast 1187 yana yin fice idan zafin wort ya tsaya a cikin takamaiman kewayon. Yi niyya zuwa 64–74°F don samun sakamako mafi kyau. Wannan kewayon yana daidaita fermentation mai tsabta tare da adadin esters da ya dace.

Ƙananan yanayin zafi yana haifar da giya mai tsabta tare da matsakaicin esters. Matsarwa zuwa mafi girma yana ƙara 'ya'yan itace da kasancewar ester. Wannan ya dace da launin rawaya da IPAs, yana ƙara ɗanɗanon innabi ko na wurare masu zafi.

Ingantaccen tsarin kula da zafin jiki yana hana ƙamshi kamar fusel alcohols da solvent notes. Gujewa canje-canjen zafin jiki kwatsam yana da mahimmanci. Yana taimakawa yisti yayi aiki da kyau kuma yana guje wa samfuran da ba a so. A kiyaye zafin jiki a daidai lokacin babban fermentation da kuma lokacin jela.

• Yi amfani da ɗakin fermentation ko firiji mai sarrafa zafin jiki don riƙe 64–74°F cikin aminci.
• Bel ɗin zafi ko na'urorin dumama da ke naɗewa suna aiki ne a ginshiƙan da ke sanyaya idan aka saita su da na'urar dumama zafi.
• A ajiye abin ferment ɗin nesa da zaren da kuma rana don guje wa ƙwanƙwasa na ɗan gajeren lokaci.

Daidaita yanayin zafin da ake so dangane da salon giyar ku. Ga masu sha'awar giya ko masu ɗaukar giya na Ingilishi, yi nufin ƙasa zuwa tsakiya don kiyaye esters a cikin tsari. Ga masu sha'awar giya ko IPA, yi nufin tsaka-tsaki zuwa sama don haɓaka esters masu 'ya'yan itace.

A lura da yanayin zafi ta amfani da na'urar bincike da kuma karanta gungu a kowace rana. Ƙananan gyare-gyare da wuri a lokacin fermentation suna da babban tasiri ga samar da ester. Kula da zafin jiki yadda ya kamata yana tabbatar da dandano mai kyau da kuma tsabta ta amfani da Ringwood.

Zane mai zane wanda ke nuna tsarin sarrafa zafin fermentation na yisti na ale, tare da na'urar fermentation, ma'aunin zafi, haruffan yisti masu farin ciki da jinkirin, da kayan dumama da sanyaya. Danna ko danna hoton don ƙarin bayani.

Ragewar Jiki, Juriyar Barasa, da Jiki

Ragewar Ringwood ga Wyeast 1187 yana cikin matsakaicin matsayi. Masu yin giya na gida galibi suna lura da ƙimar tsakanin kashi 68-72 cikin ɗari. Don haka, ragewar Wyeast 1187 70 sakamako ne mai daidaito a ƙarƙashin yanayin fermentation mafi kyau.

Matsayin raguwar giya yana haifar da jikin giya tare da wasu sukari da suka rage. Wannan halayyar tana goyon bayan bayanin gyada da toffee na yisti, wanda ke hana giyar yin zaki sosai.

Wannan nau'in na iya jure barasa har zuwa kusan kashi 10% na ABV. Masu yin giya za su iya gwada girke-girke masu nauyi. Duk da haka, yana da mahimmanci a tsara tsawon lokacin fermentation don cimma daidaiton barasa na ABV na kashi 10%.

Zaɓar girke-girke yana da tasiri sosai ga jin daɗin giyar ƙarshe. Dusar da za ta iya narkewa sosai za ta rage nauyi na ƙarshe kuma ta sa jikin giya ya yi siriri. Don inganta jiki yayin da ake ci gaba da rage yawan Ringwood, yi la'akari da amfani da ɗan gajeren dusar ko ƙara dextrin malt.

Sauƙaƙan gyare-gyare na iya bayar da iko:

• Ƙara zafin ruwan da aka yi da mashin yana ƙara yawan ruwan da aka cire kuma yana ƙara wa jikin giyar kyau.
• Ƙara oat ko cara-pils na iya inganta jin daɗin baki ba tare da canza nauyi sosai ba.
• Ga masu shan giya masu nauyi sosai, ciyar da abinci a matakin farko ko kuma shan iskar oxygen zai iya taimakawa wajen cimma burin jure barasa na 10% na ABV.

Yi tsammanin daidaiton nauyi na ƙarshe tare da isasshen yanayin malt don ƙara wa ɗanɗanon nau'in. Daidaita ƙarfin ƙwai da ƙarin abubuwan da aka haɗa zuwa ragewar Ringwood da ake so zai taimaka wajen cimma burin dandano da jin daɗin baki.

Gudanar da Yawo da Tsallakewa

Wyeast 1187 yana da yawan ruwan Ringwood, wanda ke ba da damar yisti ya warke daga tururin da aka yi masa. Wannan halayyar fa'ida ce ga masu yin giya da ke son samun giya mai kyau ba tare da buƙatar tacewa mai yawa ba.

Domin kiyaye tsabtar giya, yana da matuƙar muhimmanci a tsara yadda za a yi amfani da shi bayan an yi amfani da shi. Kwanaki kaɗan na sanyaya giya na iya hanzarta daidaita yisti, wanda yake da mahimmanci ga bayyanar da ta dace da yawancin nau'ikan giya.

• A bar akalla kwanaki 5-14 na gyaran jiki kafin a saka a cikin marufi domin samun sakamako mafi kyau.
• Sanyi yana faɗuwa na tsawon awanni 24-72 don ƙarfafa narkewar yisti da hazo cikin sauri.
• A guji yawan motsa jiki yayin canja wuri; shan sigari a hankali yana barin yawancin damuwa a baya.

Ingantaccen sarrafa yisti yana dogara ne akan kulawa mai kyau da kuma daidaitaccen lokaci. Amfani da kayan farawa na Wyeast ko ingantaccen saurin fitar da ruwa yana tabbatar da daidaiton fermentation. Sannan, yawan flocculation yana ɗaukar nauyi, yana bayyana giyar.

Lokacin da ake marufi, a yi tsammanin ɗan laka a cikin kwalabe ko bututun matsewa. A bar yawancin daskararru a baya yayin tara kaya. A yi amfani da matattara mai kyau kawai idan akwai buƙatar cikakken haske don gabatarwar kasuwanci.

Lokacin Jikewa da Haƙuri

Wyeast 1187 sau da yawa yana saba wa tsarin fermentation na makonni biyu. Masu yin giya sau da yawa suna ganin cewa lokacin fermentation na Ringwood ya fi kyau. Yin nufin kimanin makonni uku na fermentation na farko yana da kyau. Wannan yana ba da damar dandano ya girma kuma ya yi duhu ya kwanta.

Wasu rukuni na iya fuskantar farawa a hankali da wannan nau'in. Ana iya sarrafa Ringwood a hankali don rage jinkiri da haɓaka lafiyar yisti. Duk da haka, ba zai iya kawar da jinkiri gaba ɗaya ba. Tabbatar da isasshen iskar oxygen, kula da yanayin zafi, da amfani da isasshen ƙarfi suna da mahimmanci don kunna yisti.

Idan alamun fermentation suka yi rauni, a dogara da ma'auni daidai. Maimakon dogara da kumfa ko krausen kawai, a ɗauki karatun gravity. A koyaushe ana duba karatun gravity yana ba da cikakken bayani game da ci gaban fermentation da kuma lokacin da ya kai ga ƙarshe.

Tsawaita shan giya yana da amfani ga giya mai sanyi ko mai yawan OG. Barin giyar ta zauna na tsawon makonni huɗu a cikin babban ko kwandishan na iya inganta esters da kuma ƙara haske. Ɗanɗano a wannan lokacin yana ba da damar kimanta ci gaban giyar ba tare da yin amfani da giya fiye da kima ba.

• Shawara ta 1: Auna nauyi a rana ta 3, rana ta 7, da kuma kafin a zuba kwalba don bin diddigin yadda ruwa ke gudana.
• Shawara ta 2: Idan nauyi ya tsaya cak, a ɗan ɗumama mai ferment ɗin sannan a juya don ya farkar da yisti.
• Shawara ta 3: Yi amfani da mai farawa mai kyau don yin aiki mai sauƙi na Ringwood.

Haƙuri yana da mahimmanci yayin aiki da wannan yisti. Ba da ƙarin lokaci don fermentation na Ringwood da kuma zaɓar fermentation mai tsawo idan ya cancanta yana haifar da tsabtataccen bayanin martaba da cikakken balaga. Dogara ga karatun nauyi da bayanin ɗanɗano akan aikin saman lokacin ƙayyade matakan ƙarshe.

Ɗakin girki mai dumi da ƙauye, tare da gilashin carboy mai launin amber a gaba, iska mai ƙarfi, ganga na katako, hops, da hatsi a ƙarƙashin hasken zinariya mai laushi. Danna ko danna hoton don ƙarin bayani.

Rigakafin Hutu da Rashin Ɗanɗano na Diacetyl

Wyeast 1187 Ringwood Ale yana amfana daga hutun Ringwood diacetyl da gangan bayan an yi amfani da shi sosai. Ɗaga giyar zuwa saman ƙarshen zafin nau'in, kimanin 70–74°F (21–23°C), na tsawon awanni 24–48 lokacin da nauyi ya kusa ƙarewa. Wannan matakin yana taimakawa yisti ya sake shan diacetyl kuma ya rage haɗarin ɗanɗanon man shanu.

Ingantaccen maganin rage dandano yana farawa kafin a yi amfani da yisti mai kyau, sannan a zuba ruwan da ya dace ko fakiti da yawa don tabbatar da ƙarfin yin amfani da yisti. Yawan yisti mai ƙarfi yana rage lokacin samuwar diacetyl kuma yana inganta tsaftacewa a lokacin sauran.

Kula da ci gaban fermentation ta hanyar karanta nauyi maimakon agogo. Idan aiki ya ragu kuma nauyi ya kusa ƙarewa, fara hutun diacetyl. A rage iskar giya a wannan lokacin don guje wa iskar shaka kuma a bar ƙarshen yisti ya rage abubuwan da suka riga suka zama mahaɗan da ba su da lahani.

Bayan diacetyl ya huta, a bar shi ya huta don ya yi laushi domin yisti ya kwanta kuma duk wani ɗanɗanon da ya rage ya yi laushi. Idan ana buƙata, a ƙara taɓa yisti ta hanyar barin giyar a kan buroshi na ɗan lokaci don ƙara wa dandano da haske.

• A ƙara zafin zuwa 70–74°F (21–23°C) na tsawon awanni 24–48 idan fermentation ya ragu.
• Tabbatar da ingantaccen saurin fitar da ruwa da kuma lafiyar yisti don hana samuwar diacetyl.
• Yi amfani da karatun nauyi don saita lokacin sauran, sannan a yi amfani da yanayin don ba da damar tsaftacewa.

Mafi kyawun Salon Biya don Brew tare da Wannan Yisti

Wyeast 1187 Ringwood ya yi fice a fannin ales na Turanci na gargajiya. Ya dace da Pale Ales da Bitters, yana fitar da esters na 'ya'yan itace masu laushi da ɗanɗanon malt mai laushi. Waɗannan su ne manyan halaye na waɗannan salon.

Porters da Brown Ales suna amfana daga notes na gyada da toffee na Ringwood. Wani nau'in malt grain, wanda ya haɗa da lu'ulu'u na lu'ulu'u da launin ruwan kasa, yana ƙara wa waɗannan dandanon. Wannan haɗin ya dace don nuna ƙarfin yisti.

Man shanu, musamman American Stout ko Oatmeal Stout, sun dace da wannan yisti. Yana taimakawa wajen gasasshen malt da cakulan, wanda ke kiyaye bakin giyar. Wannan ya sa ya zama zaɓi mafi kyau ga waɗanda ke neman haɗakar malt.

Ringwood kuma yana aiki da kyau tare da giya mai hop-forward. Ga IPA na Amurka, a yi amfani da shi a gefen dumi. Wannan yana fitar da esters na 'ya'yan itace masu haske waɗanda ke ƙara wa hops.

Giyar 'ya'yan itace kuma tana amsawa da kyau ga wannan nau'in. Ƙarin 'ya'yan itace masu sauƙi da daɗi yana ba 'ya'yan itacen damar shiga matsayi na gaba. A halin yanzu, Ringwood yana ƙara ƙashin baya ga giyar.

• Pale Ale da Bitter — salon Turanci na gargajiya
• Brown Ale da Southern English Brown — malty, goro mai mayar da hankali
• Porter da Oatmeal Stout — hadaddun malt mai ƙarfi
• American IPA - ester lift don haskaka hop
• Giyar 'Ya'yan itace - tana tallafawa ƙarin 'ya'yan itace ba tare da yin amfani da ƙarfi ba

Zaɓi girke-girke bisa ga sakamakon da kake so. Yi amfani da malt mai kyau don yanayin gyada/toffee. Don yin nuni mai tsabta, sanyaya da kuma sarrafa zafin jiki.

Ringwood yana da sauƙin yin giya. Daidaitonsa tsakanin zurfin malt da haske da ester ke haifarwa ya sa ya zama zaɓi mai aminci. Ya dace da girke-girke na gargajiya da na zamani.

Shawarwari Kan Girke-girke da Nasihu Kan Tsarin Girke-girke

Ka yanke shawara kan jikin da kake so don giyar ka. Kudin hatsi ya kamata ya nuna wannan zaɓin. Don jin daɗin baki, ƙara zafin dusa kaɗan kuma ƙara matsakaicin lu'ulu'u na lu'ulu'u 10-20%. Akasin haka, don busasshiyar gamawa, rage zafin dusa kuma yi amfani da malts na tushe masu kyau kamar Maris Otter ko US mai layuka biyu.

Yi la'akari da yadda malt ɗinka ke da ƙarfi. Yi amfani da malt ɗin da aka gyara sosai don ƙara rage nauyi don samun laushi. Don kiyaye zaki da zagaye, haɗa malt ɗin dextrin ko oat kuma kula da yanayin zafi mai yawa. Waɗannan gyare-gyare suna haifar da canje-canje da ake iya faɗi a cikin sukari da aka rage da kuma jikin da ake gani.

Lokacin zabar hops don Ringwood, daidaita su da esters na 'ya'yan itace na yisti. Hops kamar Citra ko Cascade suna ƙara wa yeast lemu da 'ya'yan itace na dutse. Daidaita ɗaci ta hanyar haɗa waɗannan hops ɗin da matsakaicin ƙari na ƙarshe da kuma busasshen tsalle don guje wa ɗaci mai zafi wanda ke ɓoye esters.

Haɗa malt na musamman da burin salonka. Malt launin ruwan kasa da sukari na crystal suna ƙara sautin toffee da goro a cikin ɗanɗanon Ingilishi da ale launin ruwan kasa. Hatsi da sha'ir mai laushi suna ƙara laushi ga stouts. Yi amfani da ƙananan kayan haɗin don kiyaye yanayin yisti a tsakiya.

• Ga ɗanɗanon Ingilishi: Maris Otter 70–80%, 10% lu'ulu'u 40–80L, 5% launin ruwan kasa malt.
• Ga 'ya'yan itacen Amurka masu launin shuɗi: 90% layuka biyu, 5% lu'ulu'u 20L, 5% dextrin malt; haɗuwa da hop tare da Ringwood: Citra ko Cascade.
• Ga masu ƙarfi: 65% malt mai launin ruwan kasa, 15% sha'ir da aka gasa, 10% hatsi mai laushi, 10% lu'ulu'u.

Daidaita ɗaci don haskaka esters. A kiyaye IBUs matsakaici don malt-forward ales kuma a ƙara su don salon da aka yi da hop. Lokacin ƙirƙirar lissafin hatsi don Ringwood, daidaita abun ciki na lu'ulu'u da halayyar gasasshen don guje wa karo da 'ya'yan itacen yisti.

Kula da daskare da fermentation domin cimma rage yawan fermentation da ake bukata. Idan an auna raguwar fermentation, a tsawaita fermentation na farko ko a kara zafin jiki da digiri 10 a karshen fermentation. Idan giya ta bushe sosai, a kara zafin fermentation ko a kara dextrin malt a cikin rukunin da za a yi nan gaba.

Ajiye bayanan yanayin zafi na mashed, kashi na musamman na malt, da kuma haɗuwa da hop tare da Ringwood don kowane rukuni. Ƙananan gyare-gyare suna haifar da ci gaba akai-akai akan lokaci. Yi amfani da waɗannan shawarwarin girke-girke na Ringwood don inganta jiki, daidaiton ester, da kuma hulɗar hop a cikin giyar ku ta gaba.

Kan teburin dafa abinci na gargajiya wanda ke nuna gilashin carboys na barasa mai fermenting, kettle na yin giya, hops, hatsi, da kuma pint na giya da aka zuba sabo Danna ko danna hoton don ƙarin bayani.

Yawan Fitar da Kaya, Shawarwarin Farawa, da Lafiyar Yis

Wyeast 1187 Ringwood yana nuna farawa a hankali. Ga yawancin ales, yi nufin ƙimar bugun jini na ƙwayoyin halitta miliyan 0.75 zuwa 1.5 a kowace millilita a kowace digiri na Plato. Don giya mai nauyi mai yawa, ƙara yawan bugun Ringwood don rage jinkiri da damuwa akan al'adar yisti.

Gina farar yisti yana da matuƙar muhimmanci ga girke-girke masu ƙarfi ko masu rikitarwa. Farar da aka yi da girman nauyi zai hanzarta fermentation kuma ya tabbatar da rage yawan sinadarin. Ga galan 5 da ke sama da 1.060, yi la'akari da farar da lita biyu zuwa uku ko kuma ƙara yawan sinadarin don cimma adadin ƙwayoyin halitta da ake buƙata.

Domin kare kuzarin yisti, a zuba sinadarin oxygen a cikin ruwan da aka tace kafin a zuba kuma a kula da yanayin zafin da aka ba da shawarar. A yi amfani da sinadarin yisti da aka auna don samun babban kaso na ƙarin sinadarai ko ƙarancin iskar oxygen don hana tsayawar fermentation.

Idan farkon farawa ya nuna raguwar girma, gwada ɗan hutawa mai ɗumi sannan a juya don sake dasa yis ɗin kafin a ƙara shi cikin jerin. Ya kamata shirin fara yis ɗin Ringwood mai kyau ya kasance yana da ƙamshi mai tsabta, ba tare da wani sinadari ko datti ba. Ya kamata kuma ya kasance yana da kauri, mai laushi lokacin da yake aiki.

• A ƙara girman girman don rage ƙarfin yisti don kiyaye kuzarin yisti da rage haɗarin rashin ɗanɗano.
• Oxygenate wort zuwa kimanin 8-12 ppm don ales don tallafawa farkon haɓakar ƙwayoyin halitta.
• Yi amfani da ƙarin sinadaran gina jiki masu yawa don wort mai nauyi sosai don rage damuwa akan Ringwood.

Kula da nauyi maimakon dogaro da ayyukan gani kawai. Ringwood na iya yin yolk a hankali yayin da yake nuna ƙaramin aikin sararin sama. Cikakken binciken nauyi yana gaya maka ko saurin sautin da abin farawa sun yi aikinsu kuma ko ƙarfin yisti yana da ƙarfi.

Gyaran Jiki, Fashewar Sanyi, da Marufi

Tsawaita gyaran Ringwood yana ba da damar ɗanɗano ya narke kuma esters masu ƙarfi su daidaita. Yi ƙoƙarin aƙalla makonni uku na yin fermentation da conditioning. Yawancin masu yin giya sun lura da ingantaccen haske da kuma jin daɗin baki bayan wannan lokacin.

A aiwatar da tsarin sanyi mai sauƙi na Ringwood don ƙara haske. A rage zafin zuwa kusan daskarewa na tsawon awanni 48. Wannan tsawon lokacin yana taimakawa wajen daidaita yisti da ƙurar ba tare da girgiza giyar ba.

Bayan sanyin ya yi yawa, a bar mai yin ferment ya yi zafi zuwa zafin ɗakin washegari. Wannan ɗan gajeren ɗan lokaci yana rage haɗarin tayar da yisti mai narkewa yayin da ake tattarawa ko canja wurinsa.

Ka yi la'akari da tasirin marufi na yisti mai yawan floc. Yawan flocculation yana nufin ƙarancin ƙwayoyin yisti da ke cikin marufi. Duk da haka, yana da mahimmanci a bar laka a baya a cikin na'urar ferment. Tattara a hankali yana hana yawan laka shiga kwalabe ko kwalaye.

A guji jujjuya yis ɗin kafin a matse shi. A zaɓi shan siphon a hankali sannan a rage fesawa domin a sami ingantaccen giya da kuma rage haɗarin diacetyl. Idan ana buƙatar ƙarin yis don daidaita kwalba, a ƙara ƙaramin abin farawa mai lafiya maimakon dagula yis ɗin da ya daɗe.

Manne da tsarin carbonation na yau da kullun lokacin da ake yin kwalba ko kegging. Yi la'akari da ragowar nauyi lokacin ƙididdige sikarin priming don cimma matakan CO2 da ake so. Don tsarin daftari, carbonate ya dace da salon ta amfani da tankin CO2 ko matsi na keg.

• Tsarin lokacin gyaran jiki na yau da kullun: jimillar makonni 3+.
• Ruwan sanyi Ringwood: ~ awanni 48 kusa da 32–40°F.
• Marufi da yisti mai yawan ruwa: a hankali a ajiye a wuri mai sanyi, a bar laka a baya.

Matsalolin da Aka Fi So da Magance Matsaloli

Farawa a hankali abu ne da ake yawan yi da yis ɗin ale, gami da Wyeast 1187. Don gyara fermentation a hankali, fara da babban mai farawa don ƙara yawan ƙwayoyin halitta. Tabbatar cewa iskar oxygen da aka narkar ta isa a lokacin da ake fitar da iskar oxygen kuma a kula da zafin wort da aka ba da shawarar don rage lokacin jinkiri.

Idan esters ɗin suka yi kama da ba su da ƙarfi, a ba giyar ƙarin lokaci. A ƙara fermentation da conditioning zuwa makonni uku zuwa huɗu. Wannan yana ba yis damar kammala fermentation da kuma samar da esters masu ƙamshi.

• A yi amfani da ƙimar da aka ba da shawarar don guje wa yisti mai damuwa.
• Yi amfani da faranti mai laushi ko kuma abin farawa mai kyau don samun ƙarfi.
• A kiyaye yanayin zafi mai kyau domin tallafawa aikin yisti.

Alamun man shanu ko diacetyl na iya bayyana a cikin ales masu tsabta. Don magance matsalar diacetyl, ɗaga zafin zuwa ƙarshen saman kewayon yis, kimanin 70–74°F (21–23°C). A riƙe na tsawon awanni 24–48 don barin yis ya sake shan diacetyl.

Matsalolin tsabta ba kasafai suke faruwa ba idan aka samu yawan flocculation amma ana iya dagewa idan aka yi gaggawar sanyaya. Sanyi yana faɗuwa na tsawon kwanaki da dama kuma a bar shi ya daɗe kafin a matse. A hankali a tada yis ɗin idan kuna shirin yin kwalba kafin lokacin da zai cika.

• Idan fermentation ya tsaya cak, a auna nauyi sannan a ɗumama mai fermentation ɗin kaɗan.
• Don diacetyl mai ɗorewa, a ba da ƙarin lokaci a hutawa kuma a guji fallasa iskar oxygen yayin canja wuri.
• Idan hazo ya ci gaba, ƙara yanayin sanyi kuma yi la'akari da hanyoyin rage zafi idan haske yana da mahimmanci.

Yi amfani da wannan jerin abubuwan da za a iya gyara matsalar Ringwood a matsayin jagora mai amfani. Magance matsalar jikewa, iskar oxygen, sarrafa zafin jiki, da kuma lokaci da farko. Waɗannan matakan sun shafi mafi yawan hanyoyin magance matsalar jikewa a hankali da kuma yanayin da masu shayarwa ke fuskanta a gida da kuma ƙwararrun masu samar da giya.

Ƙwararren mai yin giya yana ɗaukar bayanai yayin da yake duba tankin fermentation kusa da gilashin giya mai duhu a cikin wani gidan giya mai haske mai ɗumi Danna ko danna hoton don ƙarin bayani.

Kwatantawa da Sauran Yisti na Ale

Yis ɗin Ringwood ya shahara saboda esters ɗinsa masu 'ya'yan itace da ɗanɗanon goro mai kama da toffee. Idan ka ɗanɗana giya da aka yi da Wyeast 1187, za ka lura da wani hali na musamman. Wannan wani abu ne da yawancin yis ɗin tsaka-tsaki ba za su iya bayarwa ba.

A gefe guda kuma, yis ɗin Amurka-05 da Nottingham suna ba da sakamako mai tsabta da kuma tsaka tsaki. Masu yin giya galibi suna zaɓar US-05 don giya mai zuwa. Suna son malt da hops su yi haske ba tare da 'ya'yan itace da aka samo daga yis ba.

Tsarin fermentation tsakanin Ringwood da sauran yis ɗin ale sun bambanta sosai. Ringwood yana yin fermenting a hankali, yana buƙatar lokaci mai tsawo na fermentation. Kuna buƙatar shirya ƙarin lokaci don isa ga matsakaicin nauyi da kuma sharewa kafin marufi.

Flocculation wani babban bambanci ne. Kwatancen Wyeast 1187 sau da yawa yana nuna yawan flocculation idan aka kwatanta da ƙananan nau'ikan floculation. Wannan halayyar tana sa Ringwood ya fi kyau don samun haske ba tare da buƙatar tsawaita yanayin sanyi ba.

• Bambancin ɗanɗano: Ringwood yana kawo sarkakiyar estery da ƙarin malt wanda yawancin nau'ikan da ba su da tsaka-tsaki ba su da shi.
• Lokaci: a hankali yana nufin daidaita jadawalin don cikakken rage yawan aiki.
• Haske: yawan flocculation yana taimakawa wajen sharewa ta halitta idan aka kwatanta da yis ɗin da ke dawwama a cikin hazo na dogon lokaci.

Lokacin da kake yanke shawara tsakanin Ringwood da sauran yisti na ale, yi la'akari da burin giyarka. Zaɓi Wyeast 1187 don giyar malt, wadda ke da estery. Don giyar pale ales da IPAs masu tsayin daka, zaɓi nau'ikan giya masu tsabta. Ta wannan hanyar, yisti ba zai yi gogayya da giyar hop aromatics ba.

Fahimtar bayanin yisti na ale yana da matuƙar muhimmanci ga masu yin giya. Yi nazarin yadda sigogin kwatantawa na Wyeast 1187 ke shafar ƙamshi, jin magana, da buƙatun sanyaya abinci. Wannan ilimin zai taimaka maka ka yanke shawara mai kyau kafin fara girke-girke.

Bayanan Giya na Gaskiya da Kwarewar Mai Amfani

Masu yin giya a gida galibi suna raba irin wannan lokaci lokacin amfani da Wyeast 1187. Sun lura cewa fermentation yana kama da jinkirin bayan makon farko. Duk da haka, haƙuri yana da lada; mutane da yawa suna ba da shawarar yin shiri na tsawon makonni uku ko fiye don cikakken dandano.

Bayanan masu yin giya na Wyeast 1187 daga al'umma sun nuna ci gaban dandano a tsawon lokaci. Wani mai yin giya ya lura da alamun kamar 'ya'yan inabi a makonni uku, ba a same su ba a lokacin da suke da juna biyu. Wannan canjin yana nuna yadda halayen esters da malt ke canzawa yayin da ake yin gyaran fuska.

Ayyukan da ake amfani da su suna da sauƙi kuma daidai. Yawancin masu yin giya suna ƙara yawan fermentation na farko, sannan su yi sanyi na tsawon awanni 48 don ƙara haske. Bayan haka, a bar giyar ta ɗumama zuwa zafin ɗaki kafin a matse ta don samun ingantaccen iskar carbon da kuma jin daɗin baki.

Sakamakon girke-girke ya nuna yadda yis ɗin yake da sauƙin amfani. Kwarewar masu amfani da Ringwood ta kai sama da girke-girke dubu biyu, daga farin ale zuwa stout. Mutane da yawa suna yaba da daidaiton esters na 'ya'yan itace da kuma sarkakiyar malty da Wyeast 1187 ke samarwa, ba tare da la'akari da adadin hatsi ko yawan tsalle-tsalle ba.

Yarjejeniyar al'umma tana daraja fayyace yanayin yisti da kuma yanayinsa na musamman. Labarun fermentation na Ringwood sau da yawa suna jaddada mahimmancin haƙuri da kuma kula da yisti yadda ya kamata. Wannan yana haifar da dandano mai tsabta da kwanciyar hankali. Daidaito tsakanin lifting da kuma lafiyayyen farawa suna taimakawa wajen rage bambancin.

Don samun shawarwari masu amfani, gwada waɗannan matakan:

• Sanya mai farawa mai lafiya don daidaita nauyi da girman rukuni.
• A kiyaye yanayin zafin fermentation a cikin kewayon da aka ba da shawarar.
• Jira aƙalla makonni uku kafin yanke hukunci kan halin ƙarshe.
• Bar shi ya huce na tsawon awanni 48, sannan a dumama kafin a saka a cikin injin.

Waɗannan bayanan injinan yin giya na Wyeast 1187 suna nuna ƙwarewa ta hannu maimakon ka'ida. Masu yin giya waɗanda suka ɗauki hanyar da ta dace da haƙuri suna samun sakamako mafi daidaito da gamsarwa tare da wannan nau'in.

Kammalawa

Takaitaccen bayani game da Wyeast 1187: Wannan nau'in ale na Ringwood yana ba da esters na 'ya'yan itace, goro, da malt mai kama da toffee, da kuma yawan flocculation. Yana da matsakaicin raguwa kusan kashi 70% kuma yana iya jure har zuwa kashi 10% na ABV. Wannan ya sa ya zama mai amfani ga yawancin ales na salon Ingilishi da ƙarfi. Yana da kyau idan aka ba shi damar bayyana esters masu laushi ba tare da phenolics masu tsauri ba.

Mafi kyawun hanyoyin da ake amfani da su wajen yin amfani da Ringwood sun haɗa da yin amfani da man fara mai kyau da kuma yin fermenting tsakanin 64-74°F (18-23°C). Yi shirin tsawaita lokacin na tsawon makonni 3-4 don yin fermenting da kuma sanyaya jiki gaba ɗaya. Hutu na diacetyl yana da mahimmanci don tsaftace ɗanɗanon da ba su da man shanu. Sanyi mai sanyi da kuma sanyaya sanyi mai tsawo suna ƙara haske saboda ƙarfin yisti.

Wyeast 1187 ya dace da launin ruwan kasa, masu ɗaukar kaya, masu stouts, da kuma masu tsalle-tsalle a cikin giya inda esters na 'ya'yan itace ke ƙara malt da hops. Daidaita yanayin mash da tsarin girke-girke don daidaita jiki da rage kiba don salon da kake so. Tare da ingantaccen kula da lafiya da haƙurin yisti, Wyeast 1187 yana ba da kyakkyawan kamanni kuma masu yin giya suna neman ɗanɗano na musamman.

Karin Karatu

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

• Gishiri mai Tashi tare da Mangrove Jack's M54 Californian Lager Yeast
• Biya mai ƙonawa tare da farin Labs WLP530 Abbey Ale Yeast
• Gishiri mai Tashi da Mangrove Jack's M20 Bavarian Wheat Yeast