Giya Mai Tsarkakewa da Yisti na Wyeast 1275 Thames Valley Ale

Gilashin giyar giya ta Burtaniya tana yin ɗumi a kan teburin katako a cikin ɗakin yin giya mai bangon tubali Danna ko danna hoton don ƙarin bayani.

Key Takeaways

• Wyeast 1275 Thames Valley Ale Yeast ya dace da nau'ikan ales na Turanci da IPA masu daidaito.
• Sharhin ya haɗa da ƙayyadaddun bayanai game da nau'in giya tare da dandalin tattaunawa da bayanin ɗanɗano don amfani da giya mai amfani.
• Wuraren da aka mayar da hankali sun haɗa da rage zafin jiki, yanayin zafi, kwararar iskar oxygen, da kuma buƙatar iskar oxygen.
• Kwatanta da WLP023 yana taimakawa wajen saita tsammanin dandano da aiki.
• Sassan da ke gaba suna ba da shawarwari kan yadda ake yin girki, yadda ake yin fermentation, da kuma yadda ake magance matsaloli ga Wyeast 1275 homebrew.

Bayani game da Yisti na Wyeast 1275 Thames Valley Ale

Tsarin nau'in Wyeast 1275 yana nuna matsakaicin ƙarancin flocculation da raguwa a cikin kewayon 69-77%. Jagorar zafin jiki shine 62-72°F, wanda ke taimakawa wajen kiyaye malt esters da kuma jin daɗin baki mai santsi. Gwaje-gwajen galibi suna cimma daidaiton Thames/Burton na gargajiya na malt da 'ya'yan itace masu laushi.

Masu yin giya a gida suna kwatanta Wyeast 1275 da White Labs WLP023 iri ...

• Gado: yana da alaƙa da Brakspear da kuma ayyukan yin giya na yanki.
• Halayya: malt-forward, ɗan 'ya'yan itace kaɗan, ya dace da ɗan ɗaci, ɗanɗanon ales, da tsofaffin ɗan ɗaci.
• Kulawa: daidaitaccen tsarin kula da zafin jiki da kuma daidaita sautin da ake so yana kiyaye ɗanɗanon da ake tsammani.

Yi la'akari da Wyeast 1275 don yin giya idan ya dace da burinka. Tarihinsa mai kyau da kuma cikakken bayanin nau'in Wyeast sun sa ya zama babban zaɓi don ƙirƙirar ales na gargajiya na Thames Valley da Burton.

Bayanin dandano da ƙamshi ga masu yin giya na gida

Wyeast 1275 sau da yawa yana gabatar da nau'in 'ya'yan itace daga ƙasa zuwa matsakaici. Masu yin giya na gida suna gano ƙananan ayaba da pear, waɗanda ke ƙara wa ƙashin bayan malt mai ƙarfi. Wannan haɗin yana nuna yanayin ɗanɗanonsa.

A cikin giyar ales mai launin ruwan kasa da giyar amber, nau'in yana ba da ɗanɗanon apples na toffee. Hakanan yana ƙara ɗanɗanon peardrops, yana ƙara ɗanɗanon caramel malts. Wannan ɗanɗanon yana haɗuwa da malts masu kyau da hops masu laushi.

Idan aka kwatanta da sauran nau'ikan Ingilishi, 1275 yana nuna yanayin ma'adinai mai tsauri. Wannan halayyar tana ƙara sahihanci ga salon gargajiya. Yana aiki mafi kyau a cikin girke-girke na malt-forward, yana ƙara rikitarwa ba tare da wuce gona da iri ba.

Wasu masu yin giya suna lura da gasasshen giya mai yaji a cikin giya tare da ƙananan adadin hatsi ko kuma yawan gasasshen giya. Wannan ƙarewar na iya jin ɗan bushewa. Yana da kyau tare da girke-girke masu launin ruwan kasa, porter, stout, amber, ko IPA, amma ba tare da ɗanɗanon ales masu laushi ba.

Shawara mai amfani: a bar giyar ta yi laushi na ɗan lokaci. Wannan yana ba da damar ɗanɗanon estery su haɗu da ɗanɗanon malt. A cikin giya mai duhu, mai kama da malt, haɗin peardrops, apples toffee, da halayyar ma'adinai mai laushi yana haifar da zurfi ba tare da kaifi ba.

Kusa da kumfa na giya da kumfa mai zurfin fili mai yawa. Danna ko danna hoton don ƙarin bayani.

Ayyukan fermentation da tsammanin ragewa

Yis ɗin Wyeast 1275 Thames Valley Ale sau da yawa ya fi raguwar da aka lissafa a cikin takaddun bayanai. Littattafan Wyeast sun nuna kusan kashi 72-77%, yayin da White Labs ta kiyasta kashi 69-75%.

Rijistar gida ta nuna cewa raguwar ainihin raguwar yawanci yakan faɗi tsakanin kewayon 69-82%. Misalan ƙarfin nauyi na ƙarshe sun haɗa da 1.013 daga ƙarfin nauyi na farko na 1.060 (kimanin 78%) da 1.011 daga 1.058 (kimanin 81%). Wasu rukuni sun kai 82.6% a ƙarƙashin yanayi mai kyau na niƙa da fermentation.

Masu yin giya sau da yawa suna lura da fara fermentation cikin sauri, tare da aikin krausen ko airlock cikin awanni 5-24. Babban aikin yawanci yakan ragu da rana ta 3-5. Duk da haka, yisti na iya ci gaba da yin aiki na tsawon wani mako ko biyu.

Abubuwa da yawa suna shafar sakamakon. Ƙarfin wort, jadawalin da aka yi da mashed, zafin fermentation, iskar oxygen, yawan fitar da iska, da lafiyar yisti duk suna taka rawa wajen rage yawan amfani da shi.

Giya da aka yi amfani da ita tsakanin tsakiyar shekarun 60 zuwa sama da digiri 60 na Fahrenheit tana samun raguwar iska sosai. Isasshen iskar oxygen da kuma fitar da iska yadda ya kamata suna da matuƙar muhimmanci don cikar fermentation da kuma cimma matsakaicin nauyi da ake so.

Lokacin da ake tsara girke-girke, a yi tsammanin raguwar zafi fiye da yadda takardun bayanai suka nuna. Saita matsakaicin nauyi na ƙarshe da ya dace. A shirya don gamawa da bushewa a yawancin shirye-shiryen markadawa da ferment.

Shawarwari kan yin amfani da na'urar busar da kaya da kuma fara amfani da ita

Yi ƙoƙari don daidaita saurin gudu don tabbatar da cewa yana da ƙarfi. Ga masu yin giya da yawa, amfani da fakiti ɗaya don galan 3 na ~1.060 wort yana haifar da aiki mai ƙarfi. Duk da haka, manyan rukuni ko manyan nauyi suna buƙatar ƙarin ƙwayoyin yisti.

Ƙirƙirar abin farawa na yisti yana da matuƙar muhimmanci ga rukunin galan 5 ko kuma lokacin da nauyin farko ya wuce 1.060. Mai farawa mai ƙarfi yana rage lokacin jinkiri, yana ƙara rage raguwar aiki, kuma yana rage haɗarin mannewa.

Yi amfani da dabarun yaɗawa masu sauƙi: yi amfani da yisti sabo, a bar ruwan ya yi tururi kafin a yi amfani da shi, sannan a ƙara wa mai farawa ruwan wort mai tsabta na 1.035–1.040 gravity. White Labs da Wyeast sun tabbatar da cewa wannan nau'in zai iya jure sake maimaitawa, muddin an kiyaye tsafta.

• Don daidaitattun ales, yi nufin daidaitattun ƙwayoyin halitta-a kowace millilita, wanda aka daidaita don girman rukuni da OG.
• Lokacin amfani da fakiti ɗaya na galan 3, a kula sosai da saurin narkewar abinci. A shirya don gabatar da abin farawa da wuri idan narkewar abinci ta ragu.
• Tsoffin fakiti ko waɗanda aka adana a cikin yanayin zafi mai yawa na iya buƙatar babban mai farawa don dawo da ƙarfin ƙwayoyin halitta.

Yaɗuwar da ta dace ta ƙunshi guje wa gurɓatawa, amfani da faranti mai juyawa idan zai yiwu, da kuma ƙara yawan giyar da za ta fara amfani da ita. Waɗannan hanyoyin suna tabbatar da cewa Wyeast 1275 yana yin yolk cikin sauri da inganci, tare da rage yawan giyar.

Gilashi mai siffar gilashi cike da kumfa mai launin zinari a saman katako mai haske mai ɗumi. Danna ko danna hoton don ƙarin bayani.

Tsarin sarrafa zafin jiki da fermentation

Wyeast 1275 ya yi fice a matsakaicin yanayin zafi. Masu yin giya da takaddun bayanai na nau'in giya sun tabbatar da cewa yana narkewa tsakanin 62-72°F. Masu yin giya na gida galibi suna nufin 65-68°F don ales, suna cimma halayen Birtaniya ba tare da esters masu yawa ba.

Samar da jadawalin da ya dace daga rana ta 1 zuwa ta 7 yana da matuƙar muhimmanci. Ana iya ganin ayyukan cikin awanni 5-24. Krausen yana samuwa tsakanin awanni 12-28. A rana ta 3-5, ayyukan suna raguwa, amma ƙarfin nauyi na ƙarshe na iya ɗaukar lokaci mai tsawo, wanda ke shafar nauyin nauyi na wort da iskar oxygen.

Yi amfani da na'urar rage zafin jiki mai laushi don siffanta esters da kuma kammala su. Wasu masu yin giya suna yin zafi a 74°F, sannan su huce zuwa tsakiyar 60s don sarrafa esters. Ramin a hankali na tsawon kwanaki yana taimakawa wajen kammala yisti ba tare da damuwa ba.

• Rana ta 1: A yi amfani da dabarar da aka ba da shawarar; a kula da alamun aiki.
• Rana ta 2-4: A kula da yanayin zafi mai kyau; a kula da ƙamshi da kuma yanayin zafi.
• Rana ta 5-7: Duba nauyi; yi la'akari da ƙarin yanayin zafi idan ana buƙata.

Sanyaya bayan an yi amfani da shi zai iya daidaita esters ɗin 'ya'yan itace kuma ya rage samuwar fusel. Idan an yi amfani da shi da ɗumi, a bar shi ya huce cikin awanni 12-48 zuwa inda ake so. A guji faɗuwar kwatsam da za ta iya girgiza yisti da kuma hana ƙwai.

A lura da nauyi daga rana ta 4-7 kuma a daidaita idan ya cancanta. Idan fermentation ya ragu, ƙaruwar da aka sarrafa ta digiri ƴan kaɗan na tsawon awanni 24-48 na iya sake kunna yisti. Lokacin da nauyi ya daidaita a cikin karatu biyu, a shirya don daidaita nauyi kafin a matse.

Daidaito wajen daidaita zafin jiki, saurin saurin zafin jiki, da kuma jadawalin rana mai sauƙi daga 1 zuwa 7 yana haifar da sakamako mai yiwuwa tare da Wyeast 1275. Ajiye bayanai don inganta lokaci da sigina don daidaiton ingancin giya.

Kula da iskar oxygen, lafiyar yisti, da kuma kula da diacetyl

Wyeast 1275, tare da tushen giya mai sau biyu, sau da yawa yana buƙatar ƙarin iskar oxygen. Yi amfani da shi azaman yisti na O2 mai yawan buƙata don iskar fermentation. Don galan 5-10, tabbatar da iskar ɗumi mai ƙarfi a cikin sauti. Don manyan rukuni, yi amfani da iskar oxygen mai tsabta da matakan sa ido don tallafawa ƙarfin girma da wuri.

Abinci mai gina jiki na yisti yana da matuƙar muhimmanci wajen hana taruwar da kuma rashin ɗanɗano. Ƙara sinadari mai gina jiki, musamman ga wort mai yawan nauyi. Tabbatar da cewa ƙwayoyin halitta suna da lafiya ta hanyar daidaita saurin farawa ko sautin sauti. Ƙarfin lafiyar ƙwayoyin halitta yana rage yawan damuwa da ke haifar da diacetyl mai man shanu.

• Isar da iskar oxygen ta farko: bayar da isasshen iskar oxygen da aka narkar a cikin iska.
• Saurin bugawa ko kuma yadda ya kamata: a guji ƙarancin yawan yisti.
• Karin sinadarin gina jiki: yi amfani da sinadarin yisti wanda aka tsara don maganin wort mai rikitarwa.

Idan fermentation ya yi kama da jinkirin aiki ko kuma jinkirin nauyi, iskar oxygen ta fashe awanni 24 bayan sautin zai iya taimakawa wajen ceto ayyukan. Ƙara yawan iskar oxygen da aka sarrafa da wuri a lokacin fermentation mai aiki na iya dawo da raguwar aiki da kuma rage samar da diacetyl. A takaita shiga cikin taga lokacin da yisti har yanzu yana rabuwa.

Shirya wurin hutawa na diacetyl a ƙarshen fermentation don tsaftace man shanu. Ƙara zafin jiki na 'yan digiri na tsawon awanni 24-48 da zarar aikin farko ya ragu. A auna nauyi da ƙamshi na ƙarshe kafin a sanyaya don tabbatar da cewa matakan diacetyl sun ragu.

• Samar da isasshen iskar oxygen a farkon.
• Ka lura da saurin fermentation; yi la'akari da fashewar iskar oxygen na awanni 24 idan akwai buƙata.
• Yi diacetyl huta a ƙarshen fermentation idan man shanu ya ci gaba da narkewa.

Haɗa waɗannan matakan tare da tsafta mai kyau da kuma kula da ƙwayoyin halitta. Ingantaccen iskar oxygen, abinci mai gina jiki na yisti a kan lokaci, da kuma isasshen diacetyl rest yana sa Wyeast 1275 ya yi aiki da kyau. Wannan yana rage haɗarin fermentation mara cikawa ko kuma rashin ɗanɗano.

Sauƙaƙawa, tsabta, da kuma daidaitawa

An san Wyeast 1275 da matsakaicin ƙarancin flocculation, inda masu yin giya na gida ke lura da bambancin da ke tsakanin ƙasa zuwa matsakaici. Masu yin giya da yawa suna mamakin yadda yisti ke daidaita sosai. Yana samar da ƙananan leas waɗanda ke faɗuwa ƙarƙashin bawul a cikin masu yin fermenting mai siffar konical.

Lokacin bayyanawa yana shafar yanayin zafi da kuma yadda ake sarrafa shi. Wasu suna yin farin ciki cikin kwanaki bayan sun gama narkewa. Duk da haka, wasu suna jin daɗin motsi, suna sake yin gajimare idan aka yi sauri.

Ko da lokacin da nauyi ya daidaita, ana ba da shawarar a ɗauki ɗan gajeren lokacin sanyaya abinci. Wannan yana ba da damar ɗanɗano ya girma kuma ƙwayoyin cuta su kwanta. Sanyaya abinci da kuma rage hayakin carbon suna ƙara jin daɗin baki da kuma hanzarta daidaita abinci.

• Rage hayaniyar canja wuri domin gujewa damun ƙananan laƙabin da ke matsewa.
• Sanyi - faɗuwa kafin a saka a cikin tari don rage lokacin tsaftacewa.
• A bar ƙaramin wuri a kan kai ko kuma a yi amfani da tarko na trub lokacin amfani da bawul don rage asarar giya daga ƙananan yadudduka.

Giyar ƙarshe yawanci tana da ƙarancin yisti mai kauri, wanda ke nuna yanayin flocculation na nau'in. Ga waɗanda ke fifita haske, a ba da ƙarin lokaci a lokacin fermentation na farko. Matakan gyarawa na iya ƙara inganta kamannin giya da yanayinta.

Hoton babban gilashin da ke nuna yadda ake yin yisti a cikin wani giyar giya ta Burtaniya da aka yi a gida. Danna ko danna hoton don ƙarin bayani.

Bayanin ruwa da hulɗarsa da halin yisti

Gado na Burton/Thames water sulfate ya yi tasiri sosai kan yadda Wyeast 1275 ke aiki. Masu yin giya a Burton-on-Trent da kuma gefen Thames sun gyara girke-girkensu. Sun yi nufin daidaita yanayin ma'adinai na halitta. Wannan ya haifar da cizon hop da kuma ɗanɗanon yisti mai yaji.

Domin nuna ma'anar hop da kuma ƙarshen barkonon yisti, ana ba da shawarar a yi amfani da matsakaicin ruwa na sulfate zuwa babban sulfate. Haɗin mai yawan sulfate ya dace da ɗanɗanon ... danshanin danshanin danshanin danshan

Ga giya mai laushi ko giya mai laushi waɗanda zasu nuna ƙamshi mai laushi na hop, ana ba da shawarar a sha ruwa mai laushi. Ƙara sinadarin sulfate yana taimakawa wajen guje wa ɗanɗanon da aka gasa ko mai yaji. Wannan na iya yin karo da ɗanɗanon malt da furen hops.

• Daidaita rabon sulfate/chloride don mayar da martani ga jin daɗin baki da kuma ƙara malt ko hop.
• Yi amfani da gypsum a hankali don ƙara yawan sulfates yayin da kake ƙoƙarin haɗa sinadarin sulfate mai yawa don samun cikakken ɗaci.
• Yi la'akari da sinadarin calcium da bicarbonate tare da sulfates don daidaita sinadaran da aka haɗa da kuma guje wa ɗanɗano mara kyau.

Ƙara sinadarin pH da gishiri a cikin ƙasa yana shafar sinadarin yeast esters da phenolics. Idan 1275 ya nuna yawan ma'adinai, rage sulfate ko bump chloride don kammalawa. Gwada ƙananan rukuni kafin a daidaita girmansu.

Haɗa sinadarin ruwa da burin salo. Haɗa Wyeast 1275 da giyar malt mai tsari idan kuna son ɗanɗanon yisti ya yi haske. Yi amfani da ruwa mai laushi don salo mai laushi da ƙamshi. Wannan yana hana yisti daga ɗanɗanon da ke da daɗi.

Shawarwari kan haɗa girke-girke da salon su

Wyeast 1275 ya yi fice a giyar da ke haskaka malt. Ya dace da porter, stout, brown ale, da kuma gargajiyar Turanci mai ɗaci. Yis ɗin yana taimakawa toffee da fruit esters masu laushi, yana ƙara waɗannan salon.

Ga masu ɗaukar kaya ko masu ƙwai, fara da tushen malt mai launin shuɗi. Ƙara 8-15% na lu'ulu'u da kuma 5-8% na gasasshen malt ko cakulan. Yi ƙoƙarin samun IBUs 35-45 don daidaita zaƙin malt ɗin. Ya kamata ƙarshen ya bushe, wanda zai ba da damar gasasshen da toffee su yi fice.

A cikin launin ruwan kasa, tsalle-tsalle matsakaici shine mabuɗin. Wannan yana barin 'ya'yan itacen estery da caramel daga yisti da malt su yi haske. Hops kamar nau'in East Kent Goldings, Fuggle, ko Kentish suna ƙara wannan yisti, suna haifar da ɗanɗanon Ingilishi na gargajiya.

Yi hankali da launin ales masu launin shuɗi. Ka guji su idan zai yiwu, domin 1275 na iya haifar da ɗanɗanon da aka gasa da yaji. Wannan na iya yin karo da haruffan hop masu haske da ƙamshi da ake samu a cikin launin ales masu launin shuɗi.

Idan kuna yin IPA da 1275, daidaita yanayin ruwan. Wannan zai taimaka wajen jaddada tsabtar hop da kuma ƙara ɗaci. Yi amfani da ƙarancin malt na lu'ulu'u da ƙarin hops don ci gaba da yin giyar.

• Haɗin Porter/stout: lu'ulu'u mai ƙarfi da gasasshe, ɗanɗanon matsakaici, toffee mai haske da gasasshen.
• Haɗin ale mai launin ruwan kasa: tsalle-tsalle mai matsakaici, malt na caramel, 'ya'yan itacen estery da toffee.
• Haɗin Turanci mai ɗaci: hops na Turanci na gargajiya, matsakaicin OG, daidaita malt.

Lokacin ƙirƙirar girke-girke, gwada ƙananan rukuni don daidaita ɗaci da daidaiton hatsi. Wannan hanyar tana taimakawa wajen amfani da halayen ɗaci na Porter stout brown ale ba tare da rinjaye giyar ba.

Shirya matsala ga matsalolin fermentation na yau da kullun

Idan fermentation ya yi kuskure, fara da jerin abubuwan da za a duba cikin sauri. Duba saurin sautin, yawan iskar oxygen a farkon, jadawalin fermentation, zafin fermentation, da kuma ƙarin abubuwan gina jiki. Waɗannan matakan suna kama dalilai da yawa na fermentation da ke makale kuma suna nuna ƙarancin rage gudu lokacin da nauyi ya daina faɗuwa.

Idan raguwar ƙarfin ko kuma ƙarfin ƙarshe ya yi yawa, yi la'akari da sake kunna yisti. Sake shan ruwa sannan a ƙara ruwa mai ƙarfi ko a gina ingantaccen farawa sannan a ƙara shi da ɗumi. A ba da ɗan ƙaramin iskar oxygen a cikin awanni 24 na farko idan yisti ya yi laushi. Waɗannan motsi galibi suna dawo da aiki ba tare da tsauraran matakai ba.

Diacetyl yana nuna a matsayin man shanu ko butterscotch. Yi hutun diacetyl ta hanyar ƙara zafin jiki zuwa digiri ƴan digiri na tsawon awanni 24-72 don yisti mai aiki ya sake shanye sinadarin. A ajiye yisti a cikin dakatarwa na tsawon lokaci don kammala tsaftacewa; idan yisti yana yin flocculture da wuri, sake kunna yisti zai iya taimakawa.

Don rage yawan sinadarin rage kitse, duba matakan sinadirai da kuma yawan fitar da sinadarin. Yis ɗin da ba shi da isasshen iskar oxygen ko kuma wanda ba shi da isashshen oxygen yawanci yakan bar ragowar sukari. Sai a zuba sinadarin yis a farkon wort ko a ba da abin farawa don ƙara yawan ƙwayoyin halitta masu rai. A guji iska mai ƙarfi bayan fara aiki.

Giya mai sauƙi wadda ke ɗauke da ɗanɗanon yaji, gasashe, ko ƙonewa na iya fuskantar matsalar hatsi ko dusashewa da ke hulɗa da yisti. Don salon laushi, zaɓi nau'in da ke ƙara ɗanɗano ko rage zafin dusa don rage yawan mahaɗan da ke da zafi. Sauya nau'in sau da yawa ya fi sauƙi fiye da sake yin cikakken girke-girke.

Giya mai duhu na iya nufin rashin ƙarfi na flocculation ko rashin cikakkiyar gyaran jiki. Sanyi yana faɗuwa ko tsawaita lokacin gyaran jiki don daidaita barbashi. Lokacin da ake tattarawa, a bar ƙananan leas ɗin ba tare da wata matsala ba don rage datti. Abubuwan da ke hana fermentation na iya taimakawa amma a yi amfani da su bayan an gama fermentation.

• Tabbatar da saurin sautuka da lafiyar farawa kafin a ɗora alhakin raunin.
• Tabbatar da isasshen iskar oxygen da wuri; yana hana jinkirin farawa da kuma mannewar fermentation.
• Yi amfani da wurin diacetyl idan ɗanɗanon man shanu ya ci gaba bayan fermentation na farko.
• Yi la'akari da sake kunna yisti lokacin da nauyi ya ƙi raguwa duk da kyawawan yanayi.

Waɗannan gwaje-gwaje da gyare-gyare masu sauƙi suna rage ɓarnar da aka yi amfani da su kuma suna ba wa masu yin giya iko lokacin da fermentation ya kauce wa tsarin. Ajiye bayanai kuma ku yi aiki da sauri; ƙananan gyare-gyare da wuri adana lokaci daga baya.

Tukunyar ferment mai duhu cike da ruwa mai duhu da laka da aka dakatar a ƙarƙashin haske mara haske da rashin daidaituwa. Danna ko danna hoton don ƙarin bayani.

Kwatantawa da bayanan gwajin mai amfani daga masu yin giya

Masu yin giya da ke gudanar da gwaje-gwajen gefe-gefe sun lura da bambance-bambance masu yawa a cikin ƙamshi da ƙarewa. An gano cewa Wyeast 1469 West Yorkshire tana da ma'aunin malt da kuma bushewar ƙarewa. Akasin haka, Wyeast 1275 ta nuna ƙarin ma'adanai masu ƙarfi, tare da ma'adanai daban-daban da ƙashin baya mai yaji. LalBrew Nottingham, yayin da yake tsabtace yanayin hatsi, ba shi da sarkakiyar ƙamshi kuma wani lokacin yana nuna diacetyl.

Masu yin giya a gida sun ba da rahoton yadda ake yin fermentation da rage yawan fermentation. Sun lura cewa 1275 sun fara kuma sun ƙare da sauri, kamar Windsor da sauran nau'ikan Ingila. Ragewar ta kama daga 76.2% zuwa 82.6% a cikin rukuni uku masu daidaito, tare da sakamako mai daidaito a ƙarƙashin yanayin fermentation da aka daidaita.

• Dandano: 1275 yana kawo kayan ƙanshi na 'ya'yan itatuwa da ma'adanai na Birtaniya; 1469 yana ci gaba da zama malt-gaba da bushewa.
• Jikewa: 1275 sau da yawa yana farawa da sauri kuma yana iya tura raguwar fiye da yadda ake tsammani.
• Bayanan da ba a bayyana ba: Nottingham na iya nuna ƙarancin bayyanar ester, kuma a wasu gwaje-gwaje, taɓawar diacetyl.

Kwatanta nau'ikan White Labs abu ne da aka saba gani a dandalin tattaunawa. Sau da yawa ana ganin WLP023 Burton Ale a matsayin mai daidai da Wyeast 1275. Yaɗuwar WLP023 akai-akai ya haifar da irin wannan sakamako na ji, gami da ɗan gasasshen ko ɗan yaji a cikin giya mai sauƙi da raguwar da ta cika ko ta wuce tsammanin.

Zaɓar girke-girke ya dogara da halin da ake so. Wyeast 1275 ya dace da waɗanda ke neman 'ya'yan itacen Burtaniya masu laushi tare da kayan ƙanshi na ma'adinai. Iri kamar 1469 sun fi kyau ga mafi tsabta da busassun bayanin Ingilishi. Don zaɓin White Labs mai kama da 1275, yi la'akari da WLP023.

Bayanan ɗanɗano a cikin zaman tattaunawa da yawa sun nuna daidaito da bambancin ra'ayi. An kimanta kwalaye 1469 mafi girma don daidaiton malt, 1275 don rikitarwar ƙamshi, da kuma Nottingham don fahimtar yanayin malt. Waɗannan sakamakon ji suna taimaka wa masu yin giya su zaɓi nau'in da ya dogara da fifikon ƙamshi, ƙarewa, da raguwar da ake tsammani maimakon alamar kawai.

Marufi, tsufa, da kuma ɗabi'ar adana marufi

Da zarar an ga yadda ake yin girki, yana da kyau a tattara nan take. Duk da haka, masu yin giya da yawa suna zaɓar jira mako guda ko fiye. Wannan ƙarin lokacin yana ba giyar damar narkewa, yana rage girgizar yisti da kuma ƙara haske ba tare da shafar dandano ba.

Kafin a matse giyar, a bar ta a cikin sanyi don cire yisti da ƙwayoyin cuta. Ƙaramin sanyi yana inganta haske kuma yana rage tasirin laka. Lokacin cika kwalaben ko kwalaye, yi haka a hankali don guje wa tayar da laka don samun samfurin ƙarshe mai haske.

Sinadarin carbonation yana taka muhimmiyar rawa wajen daidaita jin daɗin giyar da kuma ƙara masa haske a kan busasshiyar giyar da kuma ɗanɗanon 'ya'yan itace. Duk da gyaran kwalba da kuma gyaran keg carbonation, akwai zaɓuɓɓuka masu kyau. Tabbatar da cewa akwai isasshen lokacin sanyaya giya don ƙananan abubuwan da ba su da ɗanɗano, kamar diacetyl, su sake sha da yis.

Yin amfani da cellar yana ba da damar tsufar giyar ya bunƙasa tsawon makonni, ba shekaru ba. Girke-girke masu duhun malt-forward suna amfana daga tsufa na ɗan gajeren lokaci. Yi tsammanin ɗanɗanon gasasshen, toffee, da estery za su haɗu su yi laushi a wannan lokacin.

Yana da mahimmanci a guji yawan canja wurin giya wanda ke barin ƙananan lees. A rage yawan iskar oxygen da ake sha yayin canja wurin giya domin kiyaye tsufan giyar. Giya da aka adana a yanayin zafi mai kyau da matsakaici za ta yi girma cikin tsabta.

Domin samun sakamako mafi kyau, a riƙa lura da yadda giyar ke ƙara yawan sinadarin carbon bayan an naɗe ta, sannan a riƙa ɗanɗano ta akai-akai. Wannan hanyar za ta taimaka wajen tantance lokacin da giyar ta kai ga daidaiton jin daɗin baki da ɗanɗanon ta. Daidaita giyar yadda ya kamata a lokacin da ake naɗe ta yana da matuƙar muhimmanci ga tsufa da ake iya faɗi.

Kammalawa

Takaitaccen bayani game da Wyeast 1275: Wannan nau'in Thames Valley ya ƙunshi ainihin yin giyar Ingilishi, godiya ga hanyoyin gargajiya na Brakspear da kuma hanyoyin sau biyu. Yana ba da matsakaicin esters na 'ya'yan itace da kuma ƙarewar ma'adinai ko mai yaji. An yi shi da ruwa a tsakiyar digiri 60 na Fahrenheit, sau da yawa yana bushewa fiye da yadda takardar bayanai ta nuna. Yi tsammanin yin fermentation mai sauri da kuma daidaitaccen bayanin martaba tare da ingantaccen sarrafa zafin jiki da kuma daidaita shi.

Mafi kyawun amfani da yisti na Thames Valley sun haɗa da porters, stouts, brown ales, bitters, da wasu IPAs na Turanci. Waɗannan giya suna amfana daga bushewar ƙarewa da kuma sarkakiyar ma'adinai. Duk da haka, yi amfani da shi da taka tsantsan a cikin giya mai laushi ko giya mai hop-forward. Ɗanɗanon bayan gida mai yaji ko gasasshe na iya karo da ƙamshin hop mai sauƙi.

Shawarwarin masu yin giya: Tabbatar da isasshen adadin ƙwayoyin halitta ta amfani da na'urar farawa don manyan ƙwayoyin OG ko manyan rukuni. Sanya iskar oxygen sosai a farkon farawa kuma kula da fermentation tsakanin 62-72°F. Na ɗan gajeren lokacin sanyaya jiki da kuma hutawar diacetyl na iya zama dole. Yi nufin rage yawan abubuwan da ke haifar da raguwar ƙwayoyin halitta don cimma kammalawa mai tsabta da bushewa.

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 Tashi tare da Lallemand LalBrew Verdant IPA Yeast
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