Biya mai ƙonawa tare da Wyeast 1217-PC West Coast IPA Yisti

Gilashin carboy na fermenting West Coast IPA akan tebur na katako a cikin yanayi mai tsattsauran ra'ayi. Karin bayani

Key Takeaways

• Wyeast 1217-PC West Coast IPA Yisti yana da daraja don bayanin martaba mai tsabta wanda ke nuna hops.
• Tushen bayanai sun haɗa da girke-girke na HomeBrewCon 2023 da ƙayyadaddun ƙayyadaddun nau'ikan Wyeast don dogaro.
• Fermenting tare da Wyeast 1217 yana ba da fifiko ga zafin jiki mai sarrafawa da ingantaccen fage don iyakance haɓakar ester.
• Wannan bita na Wyeast 1217 yana jaddada shirye-shiryen farawa da saurin krausen azaman abubuwan lura na gama gari.
• Labarin zai ba da ayyuka na mataki-mataki don yin rami, bushe bushe, da girbi yisti.

Me yasa Wyeast 1217-PC West Coast IPA Yisti shine Go-To Matsayi don IPAs

Wyeast 1217 babban zaɓi ne don salon salon West Coast. Cikakken ƙwaƙƙwaran sa da kuma abin dogaron yanayin zafi shine mabuɗin. Waɗannan halayen sun sa ya zama abin tafiya don cimma busasshen ƙarewa.

Bayanin tsaka tsaki na iri yana ba da damar hops su ɗauki matakin tsakiya. Wannan tsaftataccen wuri yana haɓaka citrus, guduro, da bayanin kula na pine. Yana hana esters yisti su rinjayi ƙamshin hop mai laushi.

• Hasashen da za a iya tsinkaya yana tabbatar da bushewar da ake so a cikin ales na Kogin Yamma.
• Matsakaici-high flocculation yana ba da gudummawa ga tsabta da sha.
• Ƙarfin fermentation ƙarfi yana kaiwa ga saurin aiki, tare da yawancin masu aikin gida suna ganin krausen mai ƙarfi a cikin sa'o'i.

Ga waɗanda ke neman mafi kyawun yisti na IPA, Wyeast 1217 ana ba da shawarar sau da yawa. Yana da manufa don Amurka kodadde ales da IPAs. Yana ba da daidaiton kasancewar tare da ƙarancin 'ya'yan itace a yanayin zafi mai zafi, wanda ya dace da girke-girke daban-daban.

Yin aiki yana da mahimmanci a cikin mashaya da kuma a gida. Daidaitaccen aikin Wyeast 1217 da dandano mai tsabta sun sa ya zama zaɓi mai wayo. Ya dace don samun haske mai haske da ƙamshi na gaba a cikin IPA na Yammacin Tekun Yamma na zamani.

Bayanan Bayani da Mahimman Halayen Nauyin Yisti

An san nau'in Saccharomyces cerevisiae 1217 don tsabta, tsaka tsaki. Yana da manufa don hop-gaba ales, sa shi ya fi so ga West Coast IPAs da makamantansu salon. Brewers sun yaba da daidaiton aikin sa.

Wannan nau'in yana da ƙima na al'ada da flocculation na 73-80% tare da matsakaici-high flocculation. Wannan ma'auni yana haifar da bushewa da bushewa da giya mai tsabta bayan fermentation.

Yana da haƙurin barasa kusa da 10% ABV, wanda ya dace da yawancin girke-girke na IPA guda ɗaya. Halayen yisti suna haɓaka ɗanɗanon hop da malt, suna guje wa bayanan yisti mai ƙarfi.

A yanayin zafi mai sanyi, nau'in yana samar da ƙarancin esters, yana tabbatar da ƙwanƙwasa giya. Zazzabi mai zafi yana gabatar da esters masu laushi waɗanda ke dacewa da hops na Amurka ba tare da rinjaye su ba.

A cikin amfani mai amfani, mai farawa 1.5L guda ɗaya na iya samar da krausen cikin sauri cikin sa'o'i. Yana kaiwa ga ƙarfin ƙarshe da aka annabta cikin sauri, yana nuna kyakkyawan aiki da daidaituwar attenuation tare da mai farawa.

• Nau'in: Saccharomyces cerevisiae
• Ragewar gani da flocculation: 73-80% tare da matsakaicin matsakaici
• Haƙurin barasa: ~ 10% ABV
• Tasirin dandano: tushe mai tsaka tsaki tare da esters masu laushi a lokacin zafi
• Bayanin jigilar kaya: kiyaye fakitin ruwa sanyi a hanyar wucewa don adana yuwuwar

Mafi kyawun Yanayin Zazzabi da Aiki

Matsakaicin zafin zafin da aka ba da shawarar don Wyeast 1217 yana tsakanin 62-74°F (17-23°C). Wannan kewayon yana da mahimmanci don cimma daidaiton ƙima da samar da ester sarrafawa. Wuri ne mai dadi da masu shayarwa ke nufi.

Don farawa, kwantar da wort zuwa ƙananan zafin jiki. Sa'an nan kuma, jefa shi da kuma sanya yisti a kimanin 62 ° F. Na gaba, saita cellar ko mai sarrafa ku zuwa 64°F. Da zarar nauyi ya faɗi zuwa kusa da 1.023, ƙara yawan zafin jiki zuwa kusan 70°F. Wannan hanya tana taimakawa wajen guje wa diacetyl kuma tana kiyaye esters masu 'ya'yan itace a cikin rajistan.

A yanayin zafi mai sanyi, yisti ya kasance tsaka tsaki. Wannan yana haɓaka dacin hop da ƙamshi. Masu shayarwa da ke neman tsaftataccen ɗanɗanon IPA na Yammacin Kogin Yamma za su sami madaidaicin zafin jiki a cikin ƙananan 60s.

Zazzabi mai zafi yana gabatar da esters mai laushi, yana ƙara 'ya'yan itace mara hankali ga giya. Wannan cikakke ne don tsarar ko ƙarin IPA na zamani. Yi amfani da babban ƙarshen kewayon don taɓa ɗanɗanon da aka samu yisti, amma guje wa yanayin zafi sama da 70s don kiyaye kamewa.

Ra'ayin al'umma yana nuna saurin fara yisti lokacin da ake amfani da mafari mai lafiya. Aiki fermentation na iya farawa a cikin sa'o'i. A ƙarƙashin ingantattun yanayi, yana iya kaiwa ga ma'aunin nauyi a cikin sa'o'i 48. Wannan yana nuna ƙarfin nau'in lokacin da aka adana shi a cikin mafi kyawun yanayin zafi don 1217.

• Fitar: 62°F cikin ƙoshin iskar oxygen.
• Matsayin farko: 64°F don haɓaka aiki.
• Ramp: karuwa zuwa 70°F lokacin da nauyi ≈ 1.023.
• Kewayon manufa: bi juriyar yanayin zafi 62-74°F don sarrafawa.

Ana Shirya da Tsabtace Wyeast 1217-PC Yisti na Yamma Tekun IPA

Rike yisti ruwa mai sanyi yayin tafiya da ajiya. Yi amfani da fakitin sanyi lokacin jigilar kaya ko al'adu masu motsi don kiyaye dawwama. Kyakkyawan shiri na yisti na ruwa yana farawa tun kafin ranar farar.

Don manyan giya masu nauyi, la'akari da yin farawa don 1217. A 1.5 L Starter na iya tada Wyeast 1217 da sauri; yawancin masu aikin gida suna ganin aiki mai ƙarfi a cikin yini ɗaya. Don batch 5.5-gallon a 1.065 OG, mafari mai ƙarfi ko sabon fakitin da aka yaɗa yana inganta ƙididdigar tantanin halitta kuma yana taimakawa cimma manufa kusa da 1.010.

Bi a hankali sarrafa yisti lokacin motsa yisti daga mai farawa zuwa wort ɗin ku. Duma mai farawa ko slurry sannu a hankali zuwa yanayin zafi da aka yi niyya don guje wa girgizar zafi. Maƙasudi 62°F don tsarin jadawalin Kogin Yamma na yau da kullun kuma yana haɓaka al'adu da ƙari.

• Rike sarkar sanyi har sai kun shirya don fara farawa ko sake sake ruwa.
• Yi amfani da tsabta, oxygenated wort ko farantin motsa jiki lokacin yin farawa don 1217 don haɓaka girma.
• Ba da izinin yisti ya huta kuma ya daidaita kafin yanke yawancin farar wort don yin farar.

Ka tuna cewa rehydration ya shafi busassun iri. Don Wyeast 1217, shirye-shiryen yisti na ruwa tare da mai farawa yana ba da kyakkyawan aiki fiye da sauƙin rehydration. Daidaitaccen sarrafa yisti da auna ma'aunin farawa yana rage jinkirin lokaci kuma yana goyan bayan haɓakar ƙima da haɓaka ɗanɗano.

Ƙididdigar Ƙirar Ƙarfafawa da Mafi kyawun Ayyuka

Kafin yin burodi, tabbatar da cewa kuna da adadin ƙwayoyin yisti daidai. Don batch 5.5-gallon a 1.065 OG, kuna iya buƙatar ƙara girman farawa ko amfani da fakitin Wyeast 1217 da yawa. Wannan shine don buga sel miliyan da aka ba da shawarar/mL/°P. Matsakaicin ƙimar da ya dace Wyeast 1217 yana rage raguwa, yana haɓaka bayanan martaba mai tsabta, kuma yana taimakawa isa ga ƙimar da ake tsammani na 73-80%.

Aeration ga IPA yana da mahimmanci kamar farar kanta. Aerate da wort sosai kafin yin tsiri don samar da iskar oxygen don haifuwa yisti. Nufin yin juzu'i a yanayin zafin da aka yi niyya bayan iskar iska-misali shine aerate da yi a 62°F tare da saiti na 64°F.

Zaɓi hanyar iska wacce ta dace da saitin ku. Masu aikin gida na iya amfani da girgiza mai ƙarfi, mirgina, ko fantsama don isassun narkar da iskar oxygen. Don madaidaicin sarrafawa, ciyar da iskar oxygen ta hanyar dutse mai yaduwa don isa ppm mai niyya cikin sauri. Daidaitaccen iskar oxygen don yisti yana sauƙaƙe girma da wuri kuma yana rage haɗarin H2S da diacetyl.

• Daidaita ƙimar ƙimar Wyeast 1217 zuwa nauyi da girma; haɓaka girman farawa don manyan giya OG.
• Auna yawan adadin yisti idan zai yiwu; Kuskure a gefen ƙananan ƙididdiga mafi girma don ales masu ƙarfi.
• Yi iskar iska don IPA daidai kafin yin tsalle don haɓaka narkar da iskar oxygen da ake samu ga sel.

Dangantakar lokacin ƙaddamarwa zuwa sarrafa zafin jiki. Bayan an shayar da shi, sai a jefar da cikin wort da aka yi a maƙasudin fermentation ɗin ku don rage lag da kiyaye fermentation mai tsabta. Tsantsan sarrafa iskar oxygen don ƙididdige yisti da yisti tantanin halitta yana goyan bayan tsayayyen attenuation kuma yana rage ƙarancin dandano.

Lokacin da mai farawa ko fakitin ƙidayar ya iyakance, yin tururuwa ko amfani da ƙarin iskar oxygen don ramawa. Waɗannan matakan suna daidaita fermentation da adana haske a cikin salon IPA na Yammacin Tekun Yamma na zamani.

Jadawalin Haki da Zazzabi

Aiwatar da cikakken jadawalin fermentation Wyeast 1217 don sarrafa attenuation da matakan ester yadda ya kamata. Fara da aeating da wort. Sa'an nan, jefa a 62°F kuma saita mai sarrafa fermenter zuwa 64°F. Wannan farawa mai laushi yana bawa yisti damar daidaitawa cikin sumul.

Kula da matakan nauyi, ba kwanaki ba. Da zarar nauyi ya kai kusan 1.023, ƙara madaidaicin zuwa 70°F. Wannan haɓakar zafin jiki na IPA yana haɓaka haɓakawa kuma yana taimakawa cire diacetyl. Hakanan yana adana ƙamshin hop daga fermentation da wuri.

A kusan 1.014, cire ko girbi yisti. Ƙara cajin busasshen hop na farko da 13 ml ALDC. Jira har sai nauyi ya kusa 1.010 don gabatar da kashi na busasshen busasshen na biyu.

Busasshen busasshen bayan na biyu, ba da izinin awanni 48. Bayan haka, sake dawo da hops tare da CO2 ko sake zagayawa ba tare da iskar oxygen ba. Yi gwajin diacetyl na tilas kafin matsawa da faɗuwar sanyi zuwa 32°F. Wannan yana tabbatar da sauran diacetyl ya kammala aikinsa.

• Wuri: 62°F, saitin fermenter zuwa 64°F
• Mataki na sama: Tada zuwa 70°F a 1.023 nauyi
• Sarrafa yisti: cire/girbi a ~1.014, ƙara busasshen hop na farko
• Bushewar bushewa ta biyu: ƙara a ~ 1.010, tashi 48 hours daga baya
• Ƙarshe: gwajin diacetyl tilas, matsa lamba, karo zuwa 32°F

Rahoton HomeBrewCon 2023 yana ba da haske game da saurin motsin motsin rai tare da mai farawa. Krausen na iya samuwa cikin sa'o'i, kuma FG na iya zuwa da wuri fiye da yadda ake tsammani. Daidaita lokacin fermentation dangane da karatun nauyi da halayen yisti.

Makasudin wannan hawan zafin jiki shine rage diacetyl da kuma hanzarta attenuation yayin kiyaye bayanin martaba na gaba. Jadawalin fermentation da aka tsara da kyau Wyeast 1217 tare da madaidaicin sarrafa zafin jiki don sakamakon IPA a cikin giya mai tsabta. Hakanan yana tabbatar da kulawa mai ƙarfi akan taga hutun diacetyl da jigon lokacin fermentation gabaɗaya.

Mutum yana zuba yisti mai ruwa a cikin carboy gilashin lokacin girbin gida Karin bayani

Misalin Aiki: Haɗin Girke-girke na Zamani na Gabashin Yamma IPA

Wannan misalin IPA na HomeBrewCon an daidaita shi zuwa galan IPA girke-girke na 5.5. Yana da nauyin nauyi na asali na 1.065 da kiyasin ƙarfin ƙarshe na 1.010. Wannan yana haifar da kusan 7.4% ABV. Lissafin hatsi ya mai da hankali kan 11.75 lb Rahr North Star Pils, Vienna, da taɓa malt acidulated. Wannan haɗin yana nufin buga mash pH kusa da 5.35.

Don tafasa, yi amfani da minti 90 kuma ƙara 0.25 lb dextrose don haɓaka haifuwa. Nufin bayanin martabar sulfate-gaba da ruwa - Ca 50 / SO4 100 / Cl 50. Wannan zai kara kaifin haushi da gamawa. Gasa a 152 ° F na minti 60, sa'an nan kuma mu gasa a 167 ° F na minti 10.

Lokacin Hop yana bin tsarin HomeBrewCon IPA. Fara da ƙari na farko na wort na Warrior hops. Bi da Cascade Cryo whirlpool a 170°F, ƙaramin Dynaboost ko Citra Cryo tsoma, da busassun busassun matakai biyu. Cajin farko yana da ɗan gajeren lamba, yayin da na biyu shine babban gauraya iri-iri. Jimlar IBUs a cikin wannan girke-girke na West Coast IPA suna kusa da 65, tare da SRM kusa da 4.4.

Don yisti, misalin girke-girke na Wyeast 1217 ya haɗu da kyau tare da Wyeast 1056. Wannan haɗin yana ba da ƙarin haɓakawa da kuma bayanin martaba mai tsabta. Tsara ruwa da murzawa bisa ga Sashe na 5. Nufin ƙimar juzu'i da mafi kyawun ayyuka da aka zayyana a baya.

Bi jadawalin fermentation daga Sashe na 7 don bayanin martaba mai sarrafawa. Fara da yanayin sanyi na farko don adana halin hop. Sa'an nan kuma, a hankali a hankali don gama attenuation. Yi gwajin diacetyl na tilastawa kafin ƙara matsa lamba da sanyi-haɗuwa zuwa 32°F kamar yadda ka'idar ta nuna.

Bayan fermentation, kashi tare da Biofine idan an buƙata da carbonate zuwa kusan 2.6 kundin ta amfani da dutsen carbonation a cikin fermenter. Wannan tsari yana kiyaye haske kuma yana kiyaye hop aromatics mai haske a cikin girke-girke na IPA na yamma.

• Batch size: 5.5 gallon IPA girke-girke
• OG: 1.065 | Est FG: 1.010 | IBU: 65
• Key hops: Warrior, Cascade Cryo, Citra, Mosaic, Simcoe (tare da bambance-bambancen cryo)
• Yisti bayanin kula: Wyeast 1217 girke-girke misali gauraye ko solo yana aiki don busasshiyar bushewa, gamawa.

Dabarun Hop da Haɗin Yisti don IPAs na Gabashin Yamma

Wyeast 1217's tsaka-tsaki-zuwa-m bayanin martaba ester yana bawa hops damar ɗaukar matakin tsakiya. Haɓaka maƙarƙashiya na Amurka kamar Citra, Mosaic, da Simcoe, tare da nau'ikan su na Cryo. Haɗa samfuran cryo a cikin magudanar ruwa ko kari don haɓaka ƙamshi ba tare da ƙara yawan kayan lambu ba.

Ƙirƙirar shirin hop wanda ke daidaita ɗaci, ɗanɗano, da ƙamshi. Fara da ƙari na farko-wort don tsaftataccen ɗaci. Ƙara Cascade Cryo a cikin magudanar ruwa don ɗanɗanon tafasa. Ƙarshe tare da dip-hop da busassun busassun matakai biyu ta amfani da Mosaic, Citra, Simcoe, da Cryo siffofin don ƙara ƙarfin.

Shirya fermentation don kare mai hop mai maras tabbas. Ci gaba da sanyaya yanayin zafi a farkon haifuwa don adana manyan bayanan kula. Bayan nauyi ya ragu, dumama don gama attenuation kuma tsaftace abubuwan da za a iya amfani da su yayin riƙe da halayen hop.

Lokacin busasshen hopping don yin amfani da hulɗar yisti-hop. M bushe hopping yayin da yisti yana aiki yana inganta biotransformation, haɓaka 'ya'yan itace da esters na wurare masu zafi. Nuna wani yanki na busassun hopping a kusa da 1.014 da kuma kusa da 1.010 don kama duka biotransformation da ƙoshin hop a lokacin bushewa tare da 1217.

• Yi amfani da busassun busassun wuri guda ɗaya na farko don canjin yanayin halitta.
• Aiwatar da busasshiyar busasshiyar na biyu don ƙamshi mai haske da ɗagawa.
• Fi son Cryo hops don ƙamshi jikewa tare da ƙarancin kayan lambu.

Yi amfani da hops don rage oxidation da haɓaka haƙar mai. Bayan busasshen busasshiyar na biyu, sake dakatar da hops kamar awanni 48 daga baya ta hanyar motsa jiki a hankali tare da CO2 ko sake zagayawa. Wannan aikin yana tattara mai ba tare da gabatar da iskar oxygen ba, yana haɓaka haɓakawa daga busassun hopping tare da 1217.

Saka idanu ayyukan yisti da nauyi a hankali. Daidaita lokacin hop da tsayin tuntuɓar juna dangane da attenuation da duban hankali. Zaɓin hop mai tunani da lokacin haɗe tare da sarrafa fermentation suna yin dabarun hop na West Coast IPA girke-girke yayin da ake haɓaka hulɗar yisti-hop zuwa cikakkiyarsa.

Sarrafa Haƙori ta Karatun Nauyi da Ayyuka

Fara bin karatun karatun nauyi Wyeast 1217 daga farkon. Ta wannan hanyar, zaku iya sarrafa fermentation ta nauyi, ba kawai ta kwanaki ba. Ɗauki karatu sau biyu a rana yayin aiki mai aiki. Wannan hanyar tana taimaka muku gano raguwar nauyi wanda ke yin sigina lokacin daidaita yanayin zafi ko ƙara hops.

Lokacin da takamaiman nauyi ya kai kusan 1.023, ɗaga fermenter zuwa 70°F. Wannan matakin yana haɓaka attenuation kuma yana tsaftace diacetyl. Yana ƙarfafa yisti ya ƙare da ƙarfi kuma yana hana ɗanɗano mai ɗanɗano. Ci gaba da lura da nauyi bayan haɓakar zafin jiki.

Cire ko girbi yisti kuma ƙara busasshen hop na farko lokacin da nauyi ya kai kusan 1.014. Wannan ma'auni yana tabbatar da mafi kyawun aikin yisti da haɓakar hop ba tare da jaddada yisti da yawa ba. Za'a iya ƙara busasshen busasshen na biyu lokacin da nauyi ya faɗi kusa da 1.010 don ƙamshi mai laushi.

Tsare-tsare bisa manufa ta attenuation. Misali, giya tare da OG na 1.065 kuma ana tsammanin raguwar 73-80% yakamata yayi nufin FG a kusa da 1.010-1.014. Misalin girke-girke anan yana hari 1.010 azaman gamawa mai amfani.

• Tashi zuwa 70°F a 1.023 don saurin tsaftacewa.
• Farko bushe hop da cire yisti a ~ 1.014.
• Busassun bushewa na biyu a ~ 1.010.

Masu shayarwa na al'umma sun ba da rahoton cewa wasu batches sun buga 1.014 a cikin sa'o'i 48 kuma sun ɗanɗana tsafta kai tsaye daga fermenter. Wannan ra'ayin yana nuna mahimmancin sarrafa fermentation ta nauyi da kuma yin aiki da sauri lokacin da aka cimma manufa.

Yi gwajin diacetyl na tilas kafin sanyin sanyi don tabbatar da cire VDK. Kada a yi sanyi har sai diacetyl ya yi ƙasa da karɓuwa. Yin faɗuwa da wuri na iya kama ɗanɗanon mai a cikin giya da aka gama.

Kiyaye sauƙi mai sauƙi na lokaci, zafin jiki, da karatu. Wannan rikodin yana sauƙaƙa maimaita nasarori tare da Wyeast 1217 da yanke shawarar lokacin bushewa ta hanyar nauyi akan abubuwan da za a yi a gaba.

Wani mashawarcin giya yana duban jirgin ruwan haki na IPA na Yammacin Tekun Yamma a cikin gidan giya na kasuwanci. Karin bayani

Dry Hopping Workflow da Hop Tuntuɓi Lokaci

Aiwatar da shirin busassun busassun matakai biyu tare da 1217 don cimma ma'auni na citrus sabo da hadaddun yanayin rayuwa. Fara ƙari na farko lokacin da nauyi ya faɗi zuwa kusa da 1.014. Ƙara 1.75 oz na Cascade Cryo kuma bar shi ya zauna na tsawon awanni 48. Wannan ɗan gajeren lokacin tuntuɓar yana taimakawa adana ƙamshin hop mai haske kuma yana hana ɗanɗanon ganye.

Da zarar yanayin nauyi ya koma kusan 1.010, ci gaba da ƙari na biyu. Haɗa 1.75 oz kowane na Mosaic, Mosaic Cryo, Citra, Citra Cryo, Simcoe, da Simcoe Cryo. Wannan matakin yakamata ya wuce kwanaki uku don kula da tsaftataccen bayanin martaba na IPAs na Yamma.

Lokaci yana da mahimmanci don biotransformation. Shirya lokacin busasshen busassun ga IPA na Yammacin Tekun Yamma don daidaitawa tare da ƙarshen fermentation mai aiki. Gabatar da hops yayin da yisti har yanzu yana aiki yana jujjuya precursors zuwa sabbin abubuwan ƙamshi. Wannan tsari yana haɓaka resinous, na wurare masu zafi, da bayanin kula na fure.

Sarrafa lokacin tuntuɓar busassun hops don hana wuce gona da iri. Nufi na kwanaki 2-3 a kowace ƙari. Tsawon lokacin saduwa zai iya haifar da ƙara yawan tannin da cin ganyayyaki. Gajerun tagogi suna da mahimmanci don adana mai, waɗanda ke da mahimmanci ga tasirin IPA na Yamma.

Lokacin sake dawo da hops, jira kusan awanni 48 bayan busasshen busasshen na biyu. Yi amfani da CO2 ko sake zagayawa a hankali don tada hops. Guji ɗaukar iskar oxygen ta hanyar tsabtace tasoshin ruwa da amfani da rufaffiyar hanyoyin canja wuri. Gudanar da kyau yana rage haɗarin oxidation kuma yana kiyaye tsabtar hop.

Yi amfani da jerin abubuwan da aka ba da umarni don aiwatar da aikin yadda ya kamata:

• Kula da nauyi zuwa 1.014 don Dry Hop #1.
• Ƙara Cascade Cryo a 1.014 kuma riƙe 48 hours.
• Kalli nauyi don isa ~ 1.010 don Dry Hop #2.
• Ƙara nau'ikan nau'ikan nau'ikan daban-daban kuma riƙe kwana uku.
• Rouse hops 48 hours bayan Dry Hop #2 ta amfani da CO2 ko rufaffiyar recirculation.

Tabbatar cewa an cire oxygen a duk lokacin canja wuri. Cire busassun kwantena hop tare da CO2 kuma rike jakunkuna na hop ko fuska a cikin keg ko murfi na fermenter. Waɗannan matakan kiyayewa suna taimakawa kiyaye ƙarfin hop da adana tsaftataccen yisti wanda ya sa Wyeast 1217 ya dace don IPAs na Yamma.

Girbin Yisti, Sake amfani da shi, da La'akari da Mahimmanci

Lokaci yana da mahimmanci lokacin girbi Wyeast 1217. Nufin jawo slurry a kusa da nauyi 1.014. Wannan yana ɗaukar sel lafiyayye kafin tuntuɓar hop ko ƙarshen flocculation yana raguwa mai yiwuwa. Irin wannan lokaci yana tabbatar da mai tsabta, mafi aiki da cake don tarin.

Yi amfani da kayan aikin tsafta da kiyaye sarkar sanyi don kiyaye al'adun ruwa. Wyeast 1217 yana da kulawa musamman ga sauyin yanayin zafi da kuma haɗarin kamuwa da cuta yana ƙaruwa tare da kulawa da rashin kulawa. Koyaushe gwada ƙaramin samfurin don gurɓata kafin sake amfani da yisti 1217 a cikin sabon tsari.

Ajiye yisti da aka girbe a cikin yanayin sanyi kuma sanya shi da sauri don sakamako mafi kyau. Shanji na ɗan gajeren lokaci shine mabuɗin don kiyaye iyawa. Don giya masu nauyi, ƙirƙirar mai farawa daga slurry da aka girbe na iya haɓaka ƙidayar tantanin halitta sosai, yana tabbatar da haƙori mai ƙarfi.

Halin flocculation yana da mahimmanci don ingantaccen tattarawa. Matsakaici zuwa babban flocculation yana ba da damar kek mai tsabta, yana yin girbi daga fermenter ya fi tsinkaya da ƙarancin lalacewa.

• Mafi kyawun aiki: cire yisti kafin busassun bushewa mai nauyi don iyakance hulɗar man hop tare da kek.
• Idan kun yi shirin sake amfani da yisti sau 1217 sau da yawa, saka idanu kan canje-canjen raguwa da alamun kwayan cuta tsakanin tsararraki.
• Lokacin da ake shakka, yi sabon mafari maimakon dogaro da ƙarancin ƙidayar slurry.

Kula da iyawa ta hanyar ƙididdige masu sauƙi ko microscope idan ana iya samun dama. Ƙididdiga ta tantanin halitta yana taimakawa wajen tantance adadin slurry zuwa farar ko girman mafarin da ake buƙata. Madaidaicin ƙima yana da mahimmanci don kiyaye jadawalin fermentation da ingancin giya.

Rike da tsaftataccen fasahohi da saurin kulawa don tsawaita rayuwar Wyeast da aka girbe 1217. Lokaci mai tunani, ajiyar sanyi, da sake gina tarin sel na lokaci-lokaci suna tabbatar da ingantaccen aiki. Wannan ya sa girbi yisti daga fermenter ya zama abin dogaro na yau da kullun na shayarwa.

Carbonation, Fining, da Tsarin Crash Crash

Fara da gwajin diacetyl da aka tilasta don tabbatar da ƙarancin VDK kafin kowane canjin zafin jiki. Da zarar gwajin bai nuna wani ɗanɗano mai ɗanɗano ba, danna kan sarari don rage ɗaukar iskar oxygen. Wannan matsa lamba yana taimakawa kare giya yayin matakai na gaba.

• Juya fermenter zuwa 32°F don sarrafa sanyin hatsarin Wyeast 1217 na yau da kullun. Faɗuwar sanyi a wannan zafin jiki yana ƙarfafa yisti da ɓarna hop don daidaitawa da sauri.
• Bayan faɗuwar, ƙarar kashi don tsabta kamar yadda mai ƙira ya umarta. Yi amfani da ma'aunin amfani da Biofine don saurin sharewa ba tare da sanyaya giya ba.
• Bi umarnin sashi na samfurin a hankali. Fin ɗin da ya wuce kima na iya cire ƙamshin hop mai ƙamshi ko haifar da ƙarin bayani.

Don carbonation in-fermenter, nufin kimanin 2.6 juzu'i na CO2 a cikin girke-girke misali. Yi amfani da dutsen carbonation a cikin jirgin ruwa don narkar da CO2 da kyau. In-fermenter carbonation yana adana CO2 kuma yana rage haɗarin oxidation idan aka kwatanta da hanyoyin tushen canja wuri.

• Ƙaddamar da gwajin diacetyl → tabbatar da ƙananan VDK.
• Matsa sararin kai don karewa daga iskar oxygen.
• Hadarin sanyi zuwa 32°F don hado daskararru.
• Ƙara tarar don tsabta, bin umarnin amfani da Biofine.
• Carbonate in-fermenter don ƙaddamar da ƙira tare da dutsen carb.

Saka idanu da matsa lamba da zafin jiki yayin carbonation don kauce wa wuce gona da iri. Hannun tausasawa yana kiyaye ƙayyadaddun bayanan ƙirƙira na giya na giya tare da Wyeast 1217. Yana taimakawa tabbatar da tsabta da ƙamshi.

Carboy Glass na West Coast IPA kewaye da kayan aikin noma a cikin dakin gwaje-gwaje masu haske Karin bayani

1217. Magance Matsalolin Haihuwa gama gari tare da 1217

Jinkiri ko tsayawar fermentations tare da Wyeast 1217 sau da yawa suna komawa zuwa ƙidaya tantanin halitta ko oxygen. Da farko, duba ƙimar ƙimar ku. Yi la'akari da yin farawa ko oxygenating wort don farfado da fermentation.

Zazzabi yana da mahimmanci. Kula da fermentation tsakanin 62-74°F kuma ku bi jadawalin hawan ku. Idan nauyi ya kasance a tsaye, ƙara yawan zafin jiki zuwa tsakiyar kewayon. Wannan na iya ƙarfafa yisti don ci gaba da fermentation.

Off-flavors 1217, kamar bayanin kula maras so, na iya faruwa. Yi gwajin diacetyl na tilastawa kafin yin kowane yanke shawara dangane da dandano. Idan diacetyl yana nan, tada zafin fermentation zuwa kusan 70 ° F na kwanaki biyu. Wannan yana taimakawa yisti don tsaftace fili.

Matsakaicin matakan ester galibi suna haifar da fermenting a saman kewayon. Don cimma kyakkyawan bayanin martaba, yi taki a tsakiyar 60s. Wannan shi ne manufa lokacin da girke-girke ya kira ga dabara esters maimakon 'ya'yan itace hali.

• Haɗarin gurɓatawa yana ƙaruwa lokacin girbi da sake amfani da yisti. Yi amfani da dabarun tsafta da sabbin fakitin sanyi yayin tafiya don al'adun ruwa.
• Nau'in yisti na ruwa yana magance damuwa mara kyau bayan m ajiya. Idan sel sun bayyana jinkirin, ƙirƙirar mafari mai lafiya don haɓaka aiki.
• Haɗuwa da sauri, mai ƙarfi na al'ada ne tare da mafari mai ƙarfi. Saka idanu tsayin krausen kuma tabbatar da isassun sararin kai ko amfani da bututu mai busa don hana rikici.

Ajiye tarihin nauyi da yanayin zafi na yau da kullun. Wannan log ɗin yana da matukar amfani don gano matsaloli da nemo mafita idan fermentation ya tsaya. Ta hanyar haɗa daidaitaccen sarrafa diacetyl tare da daidaitaccen sauti da iska, zaku iya rage abubuwan dandano 1217 kuma ku ci gaba da brews akan hanya.

Misalin HomebrewCon da Sakamakon Al'umma

San Diego HomeBrewCon 2023, Denny, Drew, da Kelsey McNair sun nuna HomeBrewCon IPA. Sun yi amfani da sinadarai daga BSG Handcraft, Yakima Chief Hops, da Wyeast Laboratories. Ƙungiyar ta haɗa Wyeast 1217-PC West Coast IPA tare da Wyeast 1056 don sarrafa fermentation.

Rahoton al'umma ya ba da cikakken bayani game da misali gasa. Ɗaya daga cikin masu aikin gida ya fara da 1.5L mai farawa na 1217 kuma ya ga krausen mai inci biyu a cikin sa'o'i shida. Da tsakar dare, makullin iska yana aiki, kuma nauyi ya ragu zuwa 1.014 bayan sa'o'i 48, yana daidaita da hasashen BeerSmith.

Waɗannan sakamakon Wyeast 1217 na al'umma suna ba da haske game da aiki mai sauri da daidaitawa tare da ingantaccen yaduwa. Wannan tsinkayar yana da mahimmanci ga tsauraran jadawali a bukukuwa da gasa. Masu shayarwa da ke amfani da wannan nau'in sun ba da rahoton tsaftataccen furuci mai tsafta da amintattun lokutan ferment don girkawa taron.

Masu shayarwa taron suna tsara misali gasa na shaye-shaye na iya amfani da waɗannan abubuwan lura don saita ƙimar ƙima da lokaci. Halin farawa da sauri yana rage haɗari lokacin da sufuri ko mash windows ke gajere. Bayanan al'umma daga San Diego HomeBrewCon 2023 sun sanya 1217 zabi mai amfani don girke-girke masu saurin lokaci.

Masu shayarwa yakamata su yi rikodin girman mafari, lokacin fage, da karatun nauyi don kwatanta da rahotannin al'umma. Sakamakon al'umma na Wyeast 1217 ya zama mafi amfani tare da daidaiton bayanai. Wannan rahotan da aka raba yana taimaka wa sauran masu shayarwa su sake haifar da sakamakon HomeBrewCon IPA a gida ko a cikin gasa.

Kwatanta da Sauran Ciwon Ale da Lokacin Zaba 1217

Masu shayarwa sukan kwatanta nau'in ale, suna jefa Wyeast 1217 da na zamani kamar Wyeast 1056, White Labs WLP001, da SafAle US-05. Waɗannan nau'ikan duk suna ba da tushe mai tsabta, tsaka tsaki wanda ke barin hops haske. Bambance-bambancen dabara na attenuation, flocculation, da bushewa suna da mahimmanci.

1217 vs 1056 yana bayyana kamanceceniya a cikin tsabta da tsinkaya. Wyeast 1217 yana kula da matsakaita-high flocculation da kuma abin dogara 73-80% attenuation kewayon. Sabanin haka, Wyeast 1056 da US-05 suna ba da ɗan ƙaramin tsaka tsaki da bayanin martaba. Masu halarta na HomeBrewCon sun haɗu da 1217 tare da 1056 don cimma daidaito tsakanin hawan hop da jiki.

Zaɓi Wyeast 1217 don bushewa mai bushewa wanda ke nuna ɗaci da ƙamshi mai daɗi. Ya yi fice a cikin kodadde ales, West Coast IPAs, da jajayen ales. Ƙarfin da za a iya faɗi da shi da matsakaicin matsakaicin flocculation yana tabbatar da tsabta ba tare da sadaukar da halin hop ba.

Don kwatancen yisti mai tsaka tsaki, US-05 ko 1056 sun dace. Waɗannan nau'ikan suna da cikakke lokacin da ake buƙatar ƙaramar magana ta ester ko lokacin neman bayanin martaba mai tsafta.

• Lokacin da za a zabi Wyeast 1217: bushe, ƙarewa; matsakaici-high flocculation; haƙuri ga IPA masu ƙarfi har zuwa kusan 10% ABV.
• Lokacin da za a zaɓi wasu nau'ikan: zaɓi don 1056 ko US-05 don ma'aunin ester mai tsaka-tsaki daban-daban; zaɓi ƙananan flocculating, ester-gaba nau'i na hazo ko New England style.

Don kwatanta nau'ikan alewa yadda ya kamata, gudanar da ferments gefe-da-gefe tare da nau'in wort iri ɗaya, ƙimar ƙira, da yanayin zafi. Wannan hanyar tana nuna bambance-bambance masu amfani a cikin attenuation, flocculation, da nunin hop. Yi amfani da waɗannan bayanan don yanke shawara idan Wyeast 1217 ya dace don aikin salon ku na gaba na Yamma.

Jita-jita na Petri mai ɗauke da al'adun yisti masu yawa waɗanda aka shirya akan farfajiyar dakin gwaje-gwaje mai tsabta. Karin bayani

Kammalawa

Wyeast 1217 taƙaice: Wannan nau'in ya yi fice a cikin hop-gaba na ales na Amurka, yana ba da ingantacciyar ƙima na 73-80% tare da matsakaicin matsakaici. Yana da cikakke ga masu shayarwa da ke neman mai tsabta, IPA na Yammacin Tekun Yamma. Bayanin sa na tsaka-tsaki-zuwa-dan-dan-ester yana ba da zane mai ƙarfi don nau'ikan hop na zamani. Sakamakon al'umma daga abubuwan da suka faru kamar HomebrewCon 2023 sun tabbatar da daidaiton aikinsa tare da kulawa da kyau.

Mafi kyawun amfani don 1217 sun haɗa da guda-da busassun hopped West Coast da Amurka IPAs. Tsaftace da furcin hop mabuɗin. Hanyoyin da ake amfani da su sun haɗa da kare sarkar sanyi a cikin jigilar kaya, yin farawa don batches masu nauyi, da kuma iskar iska sosai. Pitch a cikin ƙananan-zuwa-tsakiyar 60s F. Yi amfani da haɓakar zafin jiki na tushen nauyi don ƙare attenuation da share diacetyl.

Hanyoyin fermentation na West Coast IPA suna nuna mahimmancin tsari akan dabaru. Aiwatar da jaddawalin gajeriyar hanyar sadarwa mai matakai biyu. Yisti girbi kafin tsawaita tuntuɓar hop idan sake amfani da shi. Hadarin sanyi da lafiya kafin in-fermenter carbonation don mafi kyawun haske. A takaice, 1217 yana ba da lada a hankali tare da tsinkaya, fermentation mai ƙarfi wanda ke barin hops ya jagoranci giya.

Karin Karatu

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

• Gishiri mai Taki tare da Yisti na Kimiyyar Cellar Kölsch
• Gishiri mai Tashi tare da Fermentis SafLager W-34/70 Yisti
• Gishiri mai Tashi tare da Yisti na Jamusanci CellarScience German