Giya Mai Yayyafawa da Yisti na Wyeast na 1728 na Scottish Ale

Babban gilashin carboy cike da giyar Scotland mai tsami da kuma iska mai siffar S a kan teburin katako a cikin wani gidan dutse mai ban sha'awa. Danna ko danna hoton don ƙarin bayani.

Key Takeaways

• Wyeast 1728 Scottish Ale Yeast ya fi son bayanin martabar malt da aka sarrafa tare da hana samar da ester.
• Ya dace da duka masu yin giya da kuma masu yin giya na hatsi waɗanda ke neman ales na Scotland na gaske.
• Tallafin dillalai da garanti na iya taimakawa sabbin masu yin giya, amma mai da hankali kan sarrafa zafin jiki da kuma daidaita shi don samun sakamako mafi kyau.
• Yi tsammanin rage ƙarfin da za a iya dogara da shi da kuma tsarkakewar ruwa idan aka sarrafa shi a cikin lokacin da aka ba da shawarar.
• Wannan bitar samfurin Wyeast 1728 zai ƙunshi aiki, gyara matsala, da kuma daidaita girke-girke don jagorantar shawarwarin ranar yin giya.

Bayani game da Yisti na Wyeast 1728 na Scottish Ale

Wyeast Laboratories tana bayar da nau'in 1728 a matsayin babban zaɓi ga giyar gargajiya ta Scotland da giya mai duhu mai ƙarfi. Bayanin Wyeast 1728 ya bayyana asalinsa, amfanin da aka saba amfani da shi, da kuma yadda yake isa ga masu yin giya a cikin wani shiri mai sauƙi don kunnawa.

Takamaiman ƙayyadaddun yisti na Scottish Ale suna nuna raguwar matsakaici da kuma tsabtataccen bayanin malt-forward. Wannan bayanin martaba ya dace da girke-girke na Light 60 zuwa Export 80. Jerin dillalai galibi suna ambaton nau'ikan salon da wannan nau'in zai iya sarrafawa, daga Strong Scotch Ale zuwa Old Ale da giyar da aka yi da itace.

Adadin ƙwayoyin Wyeast 1728 a cikin fakitin yau da kullun ya kai kimanin ƙwayoyin biliyan 100. Wannan ya sa ya dace da yawancin rukunin giya na gida. Yawan ƙwayoyin suna tallafawa bugun giya na yau da kullun ba tare da babban abin farawa ba don giya mai ƙarfi.

Ana yin marufi ta hanyar fakitin Wyeast da masu samar da kayan sha'awa da sana'o'i ke sayarwa. Shafukan samfura galibi sun haɗa da sake dubawa daga masu amfani, tambayoyi da amsoshi, da garantin mai siyarwa. Ana bayar da tallan jigilar kaya lokaci-lokaci.

• Salo na yau da kullun: Scottish Light 60, Scottish Heavy 70, Scottish Export 80.
• Amfani mai faɗi: Baltic Porter, Russian Imperial Stout, Braggot, Imperial IPA.
• Bayanan dillalai: ana samun su a cikin fakitin smack tare da tallafin mai siyarwa mai canzawa da sassan bita.

Yis ɗin yana karɓar girke-girken da aka dafa da kyau kuma yana aiki yadda aka zata a cikin nau'ikan nau'ikan ale na Burtaniya da masu ƙarfi.

Bayanin dandano da halayen ƙanshi

Ɗanɗanon Wyeast 1728 yana da malt kuma zagaye, cikakke ne ga ale na gargajiya na Scotland. An san shi da daidaiton samar da ester. Wannan yana ba da damar gasasshen malt, caramel, da biskit su yi haske, ba tare da 'ya'yan itace sun rinjaye shi ba.

Ƙanshin 'ya'yan itacen Scotland da aka yi da wannan nau'in yana da sauƙi kuma yana da kyau a siffa. Yana nuna jin daɗin gidan giya mai daɗi maimakon ƙanshin 'ya'yan itacen ales na gidan gona na Burtaniya. Yis ɗin yana samar da esters masu laushi waɗanda ke haɓaka malt masu duhu da gasawa mai sauƙi. Wannan yana haifar da giya mai ɗumi da kama da malt.

Zaɓi Wyeast 1728 don girke-girke inda malt bill ya kamata ya zama tauraro. Yana ƙara zurfi ga Strong Scotch Ale da Scottish Export ba tare da mamayewa ba. Idan aka haɗa shi da tsufan itacen oak ko kayan haɗin da suka dace, yana kawo sarkakiya ba tare da mamaye wasu dandano ba.

• Bayanin martaba: malt, zagaye, ƙarancin 'ya'yan itace
• Ƙamshi: ƙamshin ale na gargajiya na Scotland tare da esters masu laushi
• Mafi kyawun amfani: girke-girke na malt-forward, malts masu duhu, giya mai tsufa da itace

Masana harkar giya sun gano cewa giyar kwalba da aka yi da Wyeast 1728 ta yi daidai da salon giyar Scotland ta mashaya. Malt esters da take samarwa suna ƙara kyau amma suna da sauƙi don barin sarkakiyar malt ta zama babban abin da ake mayar da hankali a kai.

Aikin fermentation da ragewa

Masana'antar ta lissafa ragewar Wyeast 1728 a kashi 69-73%, duk da haka ainihin rukuni na iya bambanta. A aikace, yis ɗin zai iya tura busar da giya fiye da yadda aka nuna. Giya mai ƙarfi ta Scotch Ale mai nauyin galan 2.5 da aka dafa kusa da 68°F ta kai kashi 76% cikin kwana biyu. Ya ƙare da kashi 77% duk da zafin da aka yi da shi a kusa da 155-158°F.

Wannan misali yana nuna aikin fermentation wanda yake da sauri da ƙarfi. Yi tsammanin fermentation mai ƙarfi, wani lokacin fashewa, da farko. Ga masu yin giya waɗanda ke son sakamako mai faɗi, yi shirin yin aiki mai ƙarfi kuma ka riƙa lura da nauyi akai-akai a cikin kwanaki uku na farko.

Rage yawan sinadarin ale na Scotland yana zuwa tsakiyar bakan tare da Wyeast 1728, amma ana iya samun ƙarin ƙima. Wannan ya dogara da saurin sautin, iskar oxygen, da kuma yanayin mashin. Idan kuna son cikakken jiki, ƙara yawan zafin mashin ko rage yawan sukarin da za a iya fermented. Idan kuna son ƙarancin ƙarewa, yi amfani da ƙaramin zafin mashin kuma ku tabbatar da cewa yana da lafiya.

Hasken haske na iya raguwa bayan rage haske. Jerin da aka ambata ya kasance cikin hazo bayan makonni uku a cikin injin ferment kuma ya share bayan mako na huɗu. A bar shi ya daɗe idan hasken gani yana da mahimmanci, koda kuwa karatun nauyi ya nuna cewa ƙarfinsa ya cika.

• Jerin masana'antun: 69-73% (jagorar da aka saba amfani da ita don rage ƙarfin Wyeast 1728)
• Bayani na gaske: saurin fermentation na iya haifar da raguwar darajar da aka buga
• Shawara mai amfani: sarrafa daskararru da kuma yin amfani da shi don yin tasiri ga raguwar ale na Scotland

Matsakaicin zafin jiki da kuma yanayin zafin da aka ba da shawarar

An ƙayyade kewayon zafin Wyeast 1728 a matsayin 55–75°F. Duk da haka, masu yin giya na gida ya kamata su ɗauki wannan a matsayin jagora maimakon wani abu mai tsauri. Yanayin zafi a mafi girma na iya haifar da aiki cikin sauri da ƙaruwa a samar da ester.

Domin cimma sakamako mai daidaito, yi nufin zafin da zai kai Wyeast 1728 a tsakiyar zangon, kimanin 60–68°F. Wani gwajin yin giya a gida kwanan nan ya yi zafi a 68°F. Ya nuna ci gaba mai sauri a cikin matakan aiki, yana rage lokacin yin giyar amma kuma yana ƙara ƙarfin rage tasirin giyar.

Lokacin yin giyar 'ya'yan itacen Scotland, abu ne da aka saba sanyaya yanayin fermentation. Wannan yana taimakawa wajen kiyaye yanayin malt kuma yana iyakance samar da ester. Don ɗanɗanon malt na gargajiya, yi nufin kiyaye giyar a zafin 55–64°F yayin fermentation na farko.

Lokacin da ake yin ruwan 'ya'yan itace mai ɗumi, yana da matuƙar muhimmanci a sa ido sosai kan yadda ake yin ruwan 'ya'yan itace. Wyeast 1728 zai iya yin ruwan 'ya'yan itace har zuwa 75°F. Saboda haka, yana da mahimmanci a sami ma'aunin zafi a kan injin fermenting kuma a yi amfani da hanyoyin sanyaya idan fermentation ya fi ƙarfin sarrafawa.

• Zafin bugun Wyeast 1728: Nuni 60–68°F don daidaitawa.
• Yanayin zafin Wyeast 1728: yi amfani da 55–75°F tare da taka tsantsan a ƙarshen sama.
• Lokacin fermentation na Scotland: yana fifita ƙarancin zuwa matsakaici don dandano na gargajiya.

Daidaita saurin bugun da girman farawa bisa ga yanayin zafin bugun da aka tsara da kuma nauyin giya. Fitilun sanyaya suna haifar da farawa a hankali da ɗanɗano mai tsabta. Fitilun masu ɗumi, a gefe guda, suna hanzarta ƙwanƙwasawa kuma suna iya haɓaka esters masu 'ya'yan itace.

Beaker na ruwan zinare mai kumfa wanda aka kewaye shi da kayan aikin dakin gwaje-gwaje a cikin dakin gwaje-gwaje mai tsari. Danna ko danna hoton don ƙarin bayani.

Juriyar barasa da kuma giya mai nauyi mai dacewa

Sau da yawa ana ambaton jurewar barasa ta Wyeast 1728 a matsayin 12% ABV. Duk da haka, yana da mahimmanci a ɗauki wannan a matsayin iyaka mai amfani maimakon manufa. Yayin da yis ɗin ke kusantar wannan iyaka, fermentation yana raguwa, wanda hakan na iya haifar da rashin ɗanɗano ko kuma fermentation ɗin da ya makale.

Wannan nau'in ya yi fice da salon OG mai girma. Ya dace musamman ga Strong Scotch Ale, Old Ale, American Barleywine, da Russian Imperial Stout. Idan fermentation ya yi tsabta, a yi tsammanin samun malt mai yawa da ƙarancin esters.

Juriyarsa ga ƙarfi na Scotch Ales ya sa ya zama zaɓi mafi kyau ga waɗannan giya masu ƙarfi. Don isa ga iyakar sama, ƙara yawan yisti kuma yi amfani da ingantaccen farawa. Isasshen iskar oxygen na wort yayin yin pitching shima yana da mahimmanci don farawa mai ƙarfi.

• Ƙararrawa: girman yisti na sikelin OG da raguwar da ake tsammani.
• Sinadaran gina jiki: Karin sinadaran gina jiki da aka ƙara a jiki yana taimakawa wajen guje wa yunwa a ƙarshen lokacin da aka fara girki.
• Kula da zafin jiki: a kiyaye a cikin iyakokin da aka ba da shawarar don iyakance samuwar fusel.

Ga giyar da ke kusa da iyaka, ana buƙatar tsawaita lokacin shayarwa. Yi la'akari da tayar da yis ko ƙara yis a ƙarshen lokacin shayarwa don ceton ƙwanƙwasawar da ke raguwa. Kullum a duba nauyi kafin a matse shi don guje wa yawan hayaki ko fashewar kwalba.

Halayen kamuwa da cuta a lokacin shayarwa da kuma shayarwa

An lissafa yawan flocculation na Wyeast 1728 a matsayin babban adadin, wanda ke taimakawa wajen daidaita yisti lokacin da fermentation ya ragu. Wannan nau'in yana ƙara tauri kusa da ƙasa, yana barin giya mai haske a saman layin trub.

Masu yin giya sun lura cewa wort na iya kasancewa cikin hazo na tsawon makonni, duk da yawan kwararar ruwa. Girgije ya zama ruwan dare gama gari har zuwa mako na uku, tare da sharewa sosai a mako na huɗu. Haƙuri shine mabuɗin duka haske da kuma girman ɗanɗano.

Tsawaita lokacin sanyaya abinci a cikin fermenter yana da mahimmanci ga yisti na ale na Scotland. Ba da izinin yin sati uku zuwa huɗu ko fiye na gyaran abinci yana ƙara haske da kuma laushin yanayin malt. Wannan gaskiya ne musamman ga girke-girke masu duhu ko na malt.

Matakai masu sauƙi na iya taimakawa wajen daidaita yisti. Sanyaya sanyi da kuma guje wa yawan motsa jiki yayin canja wuri suna da amfani. Waɗannan hanyoyin suna taimakawa wajen kiyaye esters masu laushi waɗanda ke bayyana salon.

• Yawan zubar da yisti: yana inganta sanya yisti a wuri amma ba a iya ganinsa nan take ba.
• Yi tsammanin hazo na farko: sharewa na iya ɗaukar makonni 3-4+.
• Lokacin yin amfani da yisti na ale na Scotland: shirya tsawon lokacin yin amfani da shi don samun sakamako mafi kyau.

Hoton da ke kusa da na'urar hangen nesa da ke nuna ƙwayoyin yisti na Scottish Ale da ke yawo cikin tarin abubuwa masu yawa. Danna ko danna hoton don ƙarin bayani.

Farashin siyan siyar da ...

Fahimtar saurin bugun Wyeast 1728 yana da matuƙar muhimmanci wajen tsara girman rukunin da kuma nauyi. Fakitin Wyeast smack guda ɗaya ya ƙunshi kimanin ƙwayoyin halitta biliyan 100. Wannan adadin yawanci ya isa ga rukunin galan 2.5 ba tare da buƙatar na'urar farawa ba.

Duk da haka, ga giya mai galan 5 ko girke-girke masu nauyi, ana buƙatar babban abin da za a yi. Masu yin giya ya kamata su yi niyya ga teburin bugun da aka buga, suna mai da hankali kan ƙwayoyin halitta a kowace miliyan a kowace millilita. Don yin fermentation mai ƙarfi, yi la'akari da shirya abin farawa ko amfani da fakiti da yawa.

Bin umarnin Wyeast game da amfani da fakitin smack abu ne mai sauƙi. Kunna fakitin a zafin ɗaki, jira har sai aljihun iska ya faɗaɗa, sannan a yi amfani da shi a lokacin da ya fi ƙarfin aiki. Wannan hanyar tana rage lokacin jinkiri kuma tana haɓaka haɓakar yisti mai kyau.

• Ƙananan rukuni (galan 2.5): fakitin smack sau da yawa ya isa.
• Manya mai nauyin gal 5: yi la'akari da yin amfani da fakitin Wyeast 1728 ko biyu.
• Giya mai yawan OG: shirya manyan 'yan wasa ko fakiti da yawa don cimma ƙimar bugun da aka yi niyya.

Lokacin ƙirƙirar abin farawa na Wyeast 1728, daidaita girman abin farawa da nauyin nauyi da kuma girman abin fermenting. Yi amfani da wort mai tsabta da iska kuma ajiye abin farawa a zafin ɗaki har sai ya yi ƙarfi. Mai farawa da aka shirya sosai zai iya rage jinkiri da kuma ƙara rage gudu.

Shawarwari masu amfani sun haɗa da sake shayar da yisti idan ya cancanta, tsaftace duk kayan aikin farawa, da auna nauyi. Waɗannan matakan suna ƙara daidaito da taimakawa wajen cimma ƙimar bugun Wyeast 1728 da ake so don ƙoshin lafiya.

Haɗa yisti da jadawalin mash da tsare-tsaren fermentation

Daidaita jadawalin mashin ɗinka da yanayin dandanon da kake son amfani da shi tare da Wyeast 1728. Zafin mashin ɗin da ke tsakanin 155-158°F yana ƙara yawan samar da dextrin, wanda ke haifar da jiki mai wadata. Wannan jikin yana ƙara dandanon malt-forward da masu yin giya da yawa ke so da wannan yisti.

Domin samun raguwar yawan ruwan da aka zuba, yi la'akari da rage zafin ruwan da aka zuba zuwa 150–152°F. Ƙara lokacin yin ruwan da aka zuba ko ƙara tushen ruwan da aka zuba na iya ƙara yawan ruwan da ake buƙata. Waɗannan gyare-gyaren suna taimakawa wajen inganta jin daɗin ruwan da kuma dandanon giya, ta yadda za a daidaita jadawalin ruwan da aka zuba tare da Wyeast 1728.

Tsara tsarin fermentation ɗinka don amfani da ƙarfin yisti. Ƙara yawan zafin jiki a hankali daga ƙananan digiri 60 zuwa tsakiyar digiri 60 na Fahrenheit yana haɓaka haɓakar ester mai tsabta. Tsarin da ke biyo baya yana ba da damar ɗanɗano su haɗu. Haɗa iskar oxygen yayin yin pitching da tallafin abinci mai gina jiki don ci gaba da aikin yisti a cikin shirin fermentation na yisti na ale na Scotland.

Domin samun kyakkyawan sakamako mai kyau, a haɗa zafin da aka yi da ruwan da aka yi da ruwa mai ƙarfi. A akasin haka, ana iya samun busasshiyar gamawa ta hanyar amfani da ruwan da aka yi da ruwa mai ƙarfi da kuma ƙara rage gudu ta hanyar iskar oxygen da abubuwan gina jiki. Yin rikodin jadawalin hadawa da nau'ikan ruwan da aka yi da ruwan da aka yi da Wyeast 1728 zai taimaka muku wajen inganta dabarun ku.

Bar shi na tsawon makonni uku zuwa huɗu don ya daidaita yisti da kuma daidaita giyar. Yawan flocculation zai taimaka wajen share giyar, yana nuna daidaiton da aka samu ta hanyar yin burodi da zaɓin fermentation. Tsarin da aka tsara sosai yana tabbatar da daidaiton sakamako lokacin haɗa jadawalin mash tare da tsarin fermentation na yisti na Scotland.

Zane da ke nuna cikakken jadawalin dusashewa tare da babban hangen nesa na ƙwayoyin yisti na Scottish Ale a cikin dakin gwaje-gwaje mai launin ɗumi. Danna ko danna hoton don ƙarin bayani.

Ra'ayoyin girke-girke da salon giya masu kyau

Wyeast 1728 ta yi fice a salon malt-forward. Ya dace da Scottish Light 60, Scottish Heavy 70, da Scottish Export 80. Waɗannan giyar suna nuna burodi da aka gasa, caramel, da esters na 'ya'yan itace masu laushi. Giya mai launin amber da launin ruwan kasa suna amfana daga laushin da aka yi masa zagaye.

Samar da Ale Mai Ƙarfi na Scotch yana buƙatar malts masu tushe kamar Maris Otter ko English pale ale malt. Malt ɗin kristal yana ƙara zaƙin caramel, yayin da gasasshen malt yana ƙara zurfin. Wyeast 1728 fermentation yana tallafawa ƙarfin nauyi, yana tabbatar da santsi.

• Girke-girken ale na Scotland: a yi niyya ga wani nau'in hop mai tsauri sannan a bar masauƙi ya haifar da rikitarwa.
• Nau'ikan giyar Old Ale da sha'ir: suna nufin babban nauyi na asali; Wyeast 1728 yana jure giya mai ƙarfi har zuwa matakan ABV masu ƙarfi.
• Giya mai launin malt mai launin itace: yi amfani da yisti don samar da kashin malt mai ƙarfi wanda ba zai iya yaƙi da halin itacen oak ko ruhohi ba.

Don ra'ayoyin girke-girke, daidaita malts na tushe tare da malts na musamman a ƙananan adadi. Ci gaba da tsalle matsakaici zuwa ƙasa don salon gargajiya na Scotland. Lokacin yin amfani da bambance-bambancen Imperial ko Baltic, ƙara tsalle da haɗa su a hankali don haka lafazin malt-forward na yisti ya kasance mai mahimmanci.

• Ra'ayin Scotch Ale mai ƙarfi: Maris Otter, lu'ulu'u mai haske, ƙaramin gasasshe, ƙarin hop mai ƙarancin daraja, fermented tare da Wyeast 1728.
• Tsohon giya mai ƙarfi: tushe mai haske da Munich, lu'ulu'u mai ƙarfi, jinkirin zafin fermentation don ƙarewa cikin tsabta.
• Nau'in da aka dasa a kan itace: a yi amfani da malt Strong Scotch, a canza shi zuwa itacen oak, a hankali a bar shi ya yi laushi don ya haɗa ɗanɗanon.

Gwada jadawalin mash wanda ke haɓaka riƙe dextrin ga jiki. Daidaita tsarin fermentation zuwa salon: yanayin zafi mai ɗorewa da matsakaici yana hana samar da ester yayin da yake ba da isasshen raguwa don kammala busasshiyar lokacin da ake so. Yi amfani da girke-girke na Wyeast 1728 a matsayin wurin farawa kuma gyara lissafin hatsi gwargwadon dandano.

Ka riƙe hops a matsayin ɗan wasa mai tallafawa kuma ka bar yisti da malt su ba da labarin. Girke-girken ale na Scotland da aka ƙera da kyau tare da Wyeast 1728 yana ba da lada ga haƙuri kuma yana ba da sakamako na gargajiya da za a iya sha.

Matsalolin da aka saba fuskanta da kuma magance matsalar fermentation

Tsarin fermentation na Wyeast 1728 yana farawa da ƙarfi. Yana da mahimmanci a lura da yanayin zafi da krausen don hana fashewar da esters masu ƙarfi. A shirya tare da wurin fermenting da kuma rufewar iska lokacin da aikin fermentation ya kai kololuwa.

Girgijewar na iya ɗaukar makonni bayan fara ɓullar farko. Don matsalolin bayyanar yisti, a tsawaita yanayin sanyaya na tsawon akalla makonni huɗu. Sanyi kafin a matse shi yana taimakawa wajen daidaita yisti da aka dakatar, yana ƙara haske a gani.

Wasu rukuni suna nuna raguwar da ta fi yadda ake tsammani, suna bushewa fiye da yadda aka tsara. Don samun cikakken jiki, yi la'akari da ƙara yanayin zafi ko rage iskar oxygen. Daidaita saurin bugawa don rage ƙarfin fermentation.

Giya mai nauyi sosai tana buƙatar kulawa da kyau don guje wa taruwar da ta makale. Yi amfani da fakitin farko ko fakitin Wyeast da yawa, tabbatar da isasshen iskar oxygen, sannan a ƙara sinadarin yisti don ya yi laushi gaba ɗaya.

• A kiyaye zafin fermentation a cikin iyakar da aka ba da shawarar don daidaiton esters da ragewa.
• Yi amfani da ingantaccen mafari don rage lokacin jinkiri da kuma rage haɗarin gyaran fermentation da ya makale.
• Don ci gaba da hazo, gwada tsawaita lokacin gyarawa da kuma rage girman ko tacewa idan haske yana da mahimmanci.

Idan fermentation ya tsaya cak, a gyara matsalar ta hanyar ɗumama jiki kaɗan, a ba da abinci mai gina jiki, sannan a yi amfani da yis a hankali. Idan waɗannan matakan ba su yi nasara ba, a yi la'akari da ƙara yawan nau'in Saccharomyces mai jituwa a matsayin mafita ta ƙarshe don rage yawan ƙwanƙwasa.

Wurin aiki mai duhu wanda ke ɗauke da kwalba mai kumfa, kayan aikin kimiyya, da kuma shiryayye a bango. Danna ko danna hoton don ƙarin bayani.

La'akari da marufi: kwalba, gyaran jiki, da tsufa

Shirya don hanyar da za a bi don majiyyaci. A bar aƙalla makonni 3-4 a cikin injin ferment don haske da ɗanɗano kafin a zuba giyar Wyeast 1728 a cikin kwalba. A lura da nauyi na tsawon kwanaki da yawa don tabbatar da kwanciyar hankali. Wannan matakin yana rage haɗarin yawan shan iskar carbon kuma yana kiyaye daidaiton malt.

Ale mai nauyi yana buƙatar ƙarin lokaci. Lokacin da ake sanyaya ale na Scotland, a bar giya mai ƙarfi a kan yisti na tsawon lokaci. Wannan yana ba da damar sauran sukari su tsaftace kuma su cika dandano. Yi amfani da sanyi ko racking mai laushi don ƙara haske kafin a matse.

Zaɓi matakan carbonation da suka dace da salon. Yi niyya ga matsakaicin carbonation don giyar Scotland da giyar malt-forward da ke da alaƙa. Daidaitaccen sukari ko CO2 da aka auna yana taimakawa wajen nuna yanayin malt ba tare da ƙirƙirar ra'ayi mai kaifi ba.

Tsufa yana ba da lada ga haƙuri. Tsufa Strong Scotch Ale a cikin kwalabe ko itace zai ƙara launi da kuma haɗa ɗanɗano tsawon watanni. Bayanin da ke tallafawa malt na giyar Wyeast 1728 yana taimaka musu wajen haɓaka sarkakiyar da ke tattare da cellaring.

• Tabbatar da ƙarfin wutar lantarki kafin a zuba kwalba domin a guji shaƙar iskar carbon.
• Shafawa giyar Scotland: a kan yisti don tsawaita lokacin sakandare ko babba idan ana buƙata.
• Tsufa Mai Ƙarfin Scotch Ale: yi shirin watanni na kwalba ko ganga don samun sakamako mafi kyau.
• Daidaita carbonation zuwa salon: matsakaici ga malt-front ales.

A kula da kwalaben a lokacin farkon makonnin da ake amfani da su wajen yin amfani da sinadarin carbon. A ajiye kwalaben da aka sanya musu kayan kwalliya a wuri mai sanyi da duhu domin su bar laka ta kwanta. A rubuta kwanan wata da nauyi domin ku iya bin diddigin ci gaban da ake samu yayin tsufa da kuma yanke shawara mai kyau kan lokacin da za a yi amfani da shi wajen yin amfani da shi.

Inda za a saya, tallafin samfura, da kuma sake dubawar mai amfani

Za ka iya siyan Wyeast 1728 daga masu rarrabawa masu izini, shagunan gida na gida, da manyan dillalan kan layi. Shafukan samfura a waɗannan dillalan galibi suna ɗauke da cikakkun sassan tambayoyi da amsoshi da ƙimar masu amfani. Waɗannan albarkatu suna da matuƙar amfani don yanke shawara kan siyayya mai kyau.

Tallafin Wyeast yana ba da takaddun bayanai na nau'ikan bayanai da bayanan amfani na 1728. Dillalai kuma suna raba manufofin jigilar kaya, garantin gamsuwa, da kuma tallan jigilar kaya kyauta lokaci-lokaci. Waɗannan cikakkun bayanai na iya shafar jimillar farashi da saurin isar da kaya na siyan ku.

Sharhin masu yin giya na gida sun yaba wa Wyeast 1728 saboda iyawarsa ta sake ƙirƙirar giyar gargajiya ta Scotland. Wani mai yin giya ya lura cewa yin amfani da wannan yisti mai ƙarfi a cikin ƙwai yana haifar da aiki mai ƙarfi. Sun ga farin yisti a bayyane a lokacin ƙwai da kuma giya mai haske bayan kimanin makonni huɗu.

• Samuwa: yawancin shagunan gida da masu siyarwa ta yanar gizo suna da kaya.
• Takardu: Shafukan tallafi na Wyeast sun lissafa ƙimar bugun, yanayin zafi, da raguwa.
• Ra'ayoyin masu amfani: Bayanan da aka saba gani sun haɗa da yawan flocculation da kuma bayanin martaba na malt-forward.

Karanta sharhi da yawa na Wyeast 1728 zai iya ba da cikakken bayani game da aikinsa a cikin nau'ikan giya daban-daban da matakan nauyi. Nemi ra'ayoyi kan ƙarfin fermentation, amincin ɗanɗano ga bayanan Scotland, da kuma halayen yisti yayin shayarwa.

Lokacin zabar inda za a sayi Wyeast 1728, yana da mahimmanci a duba manufofin dawowa da kuma kwanakin da za a sabunta su. Idan kun ci karo da wata matsala, kada ku yi jinkirin tuntuɓar tallafin Wyeast ko dillalin ku. Masu siyarwa da yawa suna shirye su taimaka wajen magance matsala ko maye gurbin kayayyaki da ke ƙarƙashin garanti.

Kammalawa

Wyeast 1728 ya yi fice a matsayin zaɓi mai aminci ga giyar gargajiya ta Scotland da sauran giyar da aka mayar da hankali kan malt. Yana ba da ƙarfi mai ƙarfi, yawan flocculation, da kuma raguwar yanayin duniya wanda galibi ya wuce adadin da aka buga. An yi shi a cikin matsakaicin zafin da aka ba da shawarar, yana samar da yanayin malt mai tsabta tare da ƙarancin esters.

Zaɓar yisti na ale na Scotland don giyar ku yana buƙatar tsari mai kyau. Sanya adadin da ya dace—yi amfani da mazubi ko fakiti da yawa don yawan OG ko babban adadin. Yi amfani da shi tsakanin 55-75°F don sarrafa matakan ester. Bada damar tsawaita yanayin don inganta haske da kuma barin bayanin malt ya girma. Ƙwarin fermentation mai ƙarfi yana buƙatar isasshen sarari a kai da kuma shirya busassun abubuwa.

Ga waɗanda ke da niyyar yin mafi kyawun giyar Scotland, Wyeast 1728 babban zaɓi ne. Yana daidaita aminci da ɗanɗanon gargajiya. Sayi daga majiyoyi masu aminci, bi ƙa'idodin kula da yisti na yau da kullun, kuma daidaita yanayin zafi da zafin jiki don daidaita girke-girkenku. Wannan yana tabbatar da sakamako mai kyau da inganci.

Karin Karatu

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

• Gishiri mai Tashi tare da Yisti Fermentis SafAle S-33
• Biya mai Tashi tare da Wyeast 1388 Belgian Strong Ale Yeast
• Gishiri mai Tashi tare da Yisti CellarScience Acid