Giya Mai Yayyafawa da Wyeast 1968 London ESB Ale Yeast

Kusa da wani gilashin giya mai kama da giya mai launin ruwan kasa, kewaye da kayan aikin yin giya na gida a kan teburin katako na ƙauye, an haskaka shi da haske mai ɗumi da ganga masu duhu a bango.
Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Wyeast 1968 nau'in giya ne mai ruwa-ruwa wanda aka fi so don giya mai malt, mai daidaito. An san shi da esters masu hana ruwa da kuma rage yawan ruwa. Wannan gabatarwar ta bayyana fa'idar: asalin yisti, shirye-shiryen farawa, ƙimar juyawa, sarrafa zafin jiki, magance matsaloli, ƙirar girke-girke, marufi, dabarun zamani, da kuma inda za a saya da adana yisti.

Key Takeaways

• Yis ɗin Wyeast na shekarar 1968 na London ESB Ale yana bayar da yanayin yis ɗin ale na gargajiya na Turanci: malt da ɗan 'ya'yan itace.
• Yi amfani da abin farawa don giya mai nauyi mai girma don tabbatar da ƙoshin lafiya.
• Jiƙa a tsakiyar zafin digiri 60 na Fahrenheit domin adana dandanon ESB na gargajiya da kuma kiyaye esters ɗin da aka sarrafa.
• Yi tsammanin rage yawan zafin jiki da kuma matsakaicin zafi don samun haske da jiki mai kyau.
• Yi hutun diacetyl idan ya cancanta don tsaftace dandanon man shanu.
• Wannan bita na Wyeast ya ƙunshi sarrafawa, tsarawa, gyara matsala, da kuma shawarwari kan girke-girke don samun sakamako mai inganci.

Me yasa za ku zaɓi Wyeast 1968 London ESB Ale Yeast don Brew ɗinku?

Yis ɗin Wyeast na shekarar 1968 na London ESB Ale ya ƙunshi ainihin yadda ake yin burodin gargajiya na Ingilishi. Yana ba da ɗanɗanon malt tare da bayanin biskit da burodi. Akwai ƙananan 'ya'yan itatuwa kamar apple da pear, yayin da phenolics ke kasancewa ƙasa zuwa matsakaici, wanda ke tabbatar da cewa malt ya fi muhimmanci.

Yis ɗin yana ba da ɗanɗanon baki mai matsakaicin ƙarfi tare da ƙarewa mai laushi. Wannan yanayin ya dace don daidaita abubuwan malt da hoppy a cikin ESBs da bitters. Yana tabbatar da cewa halayen giyar hop sun yi daidai, yana kiyaye sahihancin Ingilishi.

Bayanin ɗanɗano da halayyar Turanci ta gargajiya

Wannan nau'in yana jaddada tushen malt, yana ba da biskit mai kyau, burodi da aka gasa, da kuma kasancewar caramel. Esters na 'ya'yan itace suna nan amma ba sa yin rinjaye. Wannan daidaito ya dace da salon gargajiya kamar ale mai laushi kuma yana ƙara zurfi ga giya mai ƙarfi.

Inganci idan aka kwatanta da sauran nau'ikan giya na Ingila

Idan aka kwatanta, Wyeast 1968 London ESB Ale Yiast sau da yawa yana samar da siffar malt mai zagaye fiye da Wyeast 1098 British Ale da White Labs WLP002 English Ale. Yana nuna yawan flocculation da rashin daidaito idan aka kwatanta da busasshen Nottingham. Masu yin giya suna jin daɗin yadda yake yin fermenting akai-akai da kuma rage saurin da ake iya faɗi.

Tsarin giya masu kyau don haskaka wannan yisti

• Abincin London ESB da ɗanɗanon Ingilishi suna amfana daga daidaiton malt da hops ɗin da aka haramta.
• Masu ɗaukar kaya daga launin ruwan kasa da masu ɗaukar kaya daga Ingila suna samun ƙarin sarkakiyar malt ba tare da ɓoye launin gasasshen ba.
• Ruwan 'ya'yan itacen Scotland da ruwan 'ya'yan itacen ale masu laushi suna nuna yadda malt ɗin yisti yake a cikin yanayi mai laushi da kuma sauƙin sha.
• Dacewar ruwan inabin sha'ir tana ƙaruwa idan aka sarrafa shi da kyau don adana sinadarin esters masu kyau da kuma guje wa ɗanɗano da ke fitowa daga barasa mai yawa.

Wani ɗan ƙaramin giya mai launin amber mai kumfa a kan teburin mashaya na katako, kewaye da hops da sha'ir, tare da ɗakin giya na gargajiya na Burtaniya mai duhu a bango.
Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Wyeast 1968 London ESB Ale Yeast

Wyeast 1968 nau'in Saccharomyces cerevisiae ne mai ruwa-ruwa, wanda aka zaɓa saboda iyawarsa ta kwaikwayi wani nau'in ESB na London na gargajiya. Wyeast Laboratories yana riƙe da al'adun ruwa nasa, yana ba masu yin giya nau'in da ake darajawa sosai ga al'adun gargajiya na Ingilishi. Fahimtar asalin da zuriyar Wyeast 1968 ta haskaka yadda yake aiki a cikin gida da kuma na kasuwanci.

Asalin da kuma asalin ƙasar

Tushen nau'in yana cikin al'adun yin giya na Ingilishi, wanda Wyeast ya daidaita don daidaito. Zuriyarsa ta haɗa shi da nau'ikan da ake amfani da su tsawon shekaru da yawa a cikin nau'ikan giya na London. Wannan tarihin yana tabbatar da cewa yana samar da esters kuma yana daidaita dandanon malt-forward, wanda ya saba da masu yin giya na gida da kuma ƙwararrun masana'antun giya.

Yawan raguwar yawan ruwa da kuma yawan flocculation na yau da kullun

• Ragewar da aka gani: kusan kashi 68–74%, ya danganta da yanayin mashin da kuma yawan bugun.
• Ruwan giya: matsakaici-mai tsayi zuwa babba, wanda ke sa giya ta yi sauri ta kuma inganta bayyanarta.

Waɗannan alkaluman rage kiba suna nuna matsakaicin nauyi a girke-girke da yawa. Yawan flocculation yana taimakawa wajen bayyanawa amma yana iya haifar da ƙarewa a hankali idan yisti bai yi yawa ba.

Yadda wannan nau'in ya ke siffanta ƙamshi da jin baki

Wyeast 1968 ya gabatar da ƙananan ƙanshin ester kamar apple da pear, yana ƙara wa malts masu laushi da biskit. Ƙanshinsa yana da alaƙa da ɗanɗanon 'ya'yan itace da malt, yana guje wa esters masu ƙarfi ko phenolics. Kasancewar sauran dextrins da raguwar hankali suna taimakawa wajen jin daɗin baki, wanda ya dace da ESB da sauran salon Ingilishi.

Yanayin zafi da aka ba da shawarar yin amfani da shi, sinadarin sulfur da aka samo daga yisti ba shi da yawa, kuma diacetyl yana ci gaba da aiki tare da ɗan hutu kaɗan kusa da ƙarshen farko. Ruwan da ke cikinsa yana tabbatar da tsabtataccen bayyanar ƙarshe, yana kiyaye ƙamshin malt-forward da kuma gamsar da masu yin giya da ke son jin daɗin abin da suke so.

Kusa da wani jirgin ruwa mai kama da gilashi wanda aka cika da giya mai kama da ta ESB ta zinare yayin da ake yin ferment, wanda ke ɗauke da iska mai ƙarfi, hops da hatsin malt a saman katako mai kama da na ƙauye, tare da kayan aikin giya mai laushi da ganga na katako waɗanda hasken halitta mai dumi ke haskakawa.
Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Shirya Farawa don Ingantaccen Hadin Jiki

Amfani da na'urar fara yisti na iya yin tasiri sosai ga saurin fermentation da inganci. Wannan jagorar ta ƙunshi lokacin da za a ƙirƙiri na'urar fara amfani da ita ga Wyeast 1968, yadda za a gina ingantaccen na'urar fara amfani da ita, da kuma yadda za a tabbatar da wanzuwar yisti. Wannan yana tabbatar da cewa za ku iya yaɗa yisti yadda ya kamata don ƙarfafa rukunin.

Lokacin da za a ƙara yawan ƙwayoyin halitta

Na'urorin farawa suna da mahimmanci ga rukunin da suka wuce ƙarfin nauyi na asali 1.060 ko kuma lokacin da fakitin yis ɗin suka kusa ƙarewa. Ga matsakaicin ƙarfi na ales (1.045–1.055), fakitin Wyeast smack guda ɗaya yawanci ya isa. Duk da haka, giya mai nauyi mai yawa, masu fermenting da yawa, ko yis da aka sake maimaita sau da yawa suna buƙatar mai farawa don haɓaka ƙwayoyin halitta masu rai.

Girke-girke na farawa mataki-mataki da lokaci

• Nauyin farko mai ma'ana: 1.040–1.050 ta amfani da DME.
• Jagorar ƙara: 500–1000 ml a kowace fakiti don giya mai ƙarfi na yau da kullun; sikelin zuwa lita 1–2 ga manyan giya.
• A tsaftace kwalba ko kwalba, a haɗa DME da ruwa, sannan a tafasa na minti 10 don a tace.
• Sanyaya zuwa zafin ɗaki, a bar iska ta shiga ta hanyar girgiza ko amfani da tushen iskar oxygen, sannan a kunna farawar Wyeast.
• A ajiye na'urar fara amfani da ita a zafin da bai wuce 68-72°F ba sannan a juya ko a juya sau biyu a rana idan ba a yi amfani da faranti mai juyawa ba.
• A ba da izinin awanni 12–48 ga ƙananan masu farawa, awanni 48–72+ don manyan gine-gine. Farantin juyawa yana hanzarta girma da haske.

Alamomin farawa mai lafiya da kuma gwajin inganci

Nemi siffar madara mai duhu da gajimare da kuma krausen mai aiki yayin girma. Masu lafiya suna da laka mai yawa na yisti da ƙamshi mai tsabta da ɗan yisti. Ana iya samun esters masu laushi.

Don duba ingancinsa, a lura da ƙarfin aiki, a ji ƙamshin ruwan da ke fitowa daga ƙasa, a kuma tantance yawan laka. A yi amfani da na'urar hangen nesa ko tabo mai mahimmanci kamar methylene blue don tantancewa daidai. A jefar da kuma sake yin amfani da na'urar farawa idan an gano ƙamshin mai ƙarfi ko kuma ƙwai da ya ruɓe.

Hoton da ke kusa da shi na wani abin farawa mai launin zinare mai kumfa yana narkewa a cikin kwalbar gilashi mai haske a kan teburin katako, tare da cokali mai juyawa na katako a gefensa, tukunya mai tururi na ruwan wort mai tafasa a bango, da kayan aikin yin giya a gida a kan ɗakunan katako masu ɗumi a ƙarƙashin hasken halitta mai daɗi.
Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Saurin Fitar da Zafin Jiki da Gudanar da Zafin Jiki

Daidaiton adadin bugun da kuma yanayin zafin giyar ale mai daidaito suna da matuƙar muhimmanci ga halayen Turanci na Wyeast 1968. Tsarin yin giya mai kyau yana da mahimmanci. Ko da ƙaramin gyara a cikin adadin yisti ko zafin jiki na iya canza ƙamshi da jin daɗin baki sosai, wanda hakan zai iya yin karo da tasirin malt ko hops.

Shawarar farashin bugawa don ales

Ga ales, yi nufin ƙwayoyin halitta miliyan 0.75–1.5 a kowace mL a kowace °P. Jagorar aiki ga ales da yawa ita ce ƙwayoyin halitta miliyan 0.75–1.0/mL/°P. Wannan yana nufin kimanin ƙwayoyin halitta biliyan 150–200 don rukunin galan 5 a 1.050 OG, wanda ke tabbatar da farawa mai kyau.

Domin cimma wannan, yi la'akari da amfani da fakitin farawa ko fakitin Wyeast da yawa. Kayan aiki kamar MrMalty da Brewer's Friend suna da matuƙar amfani don ƙididdigewa daidai. Suna taimakawa wajen canza maƙasudin ƙwayoyin halitta/mL zuwa girman farawa ko ƙidaya fakiti.

Rashin ruwa a ƙarƙashin ƙasa zai iya tsawaita fermentation da kuma ƙara haɗarin esters da fusels marasa so. Idan ana zargin cewa ƙasa a ƙarƙashin ƙasa, ƙirƙirar abin farawa ko sake maimaita yisti mai aiki na iya rage damuwa ga al'adar.

Jadawalin zafin jiki don fermentation na farko

Ga Wyeast 1968, a kula da yanayin zafin fermentation tsakanin 64–68°F (18–20°C). Wannan jeri yana kiyaye yanayin ester na Ingilishi mai tsauri, yana ƙara sarkakiyar malt ba tare da esters masu 'ya'yan itace da yawa ba.

Domin kammalawa cikin sauri, zafin jiki har zuwa 70°F abin karɓa ne, amma a kula da matakan ester sosai. Zafin jiki sama da 70–72°F na iya ɗaga esters masu 'ya'yan itace, yana canza yanayin da ake so.

Ƙananan zafin jiki yana rage samar da ester da kuma rage yawan fermentation. Ga ƙananan esters, a yi ta fermenting a yanayin sanyi yayin da ake kallon raguwar fermentation ko mannewa.

Gudanar da canjin yanayin zafi da tasirin ɗanɗanonsu

Zafin jiki yana canza yisti mai damuwa, wanda hakan ke iya ƙara yawan barasa ko kuma ɗanɗano mara daɗi. A fifita daidaita yanayin zafi mai ɗorewa fiye da manyan bambance-bambancen rana da dare.

• A ɗumama ruwan 'ya'yan itace kafin a dafa shi har sai ya yi zafi sosai domin a guji girgizar sanyi.
• Yi amfani da ɗakin fermentation, nade mai rufi, ko kuma abin sanyaya daki mai inganci don daidaita yanayin zafi.
• Sarrafa canjin yanayin zafi tsakanin 2–4°F. Rage canjin yanayin zafi a ƙarƙashin wannan kewayon don iyakance tasirin ɗanɗano.

Bayan an fara yin yolk sosai, a yi la'akari da ƙara yawan zafin jiki don taimakawa wajen tsaftace diacetyl. Wannan yana tabbatar da tsabtataccen ƙarewa ba tare da samar da esters da yawa ba.

Hoton da ke kusa da na gilashin carboy cike da ruwan 'ya'yan itace mai launin zinare mai haske a kan teburin yin giya na katako, kewaye da na'urar auna ruwa, faifan motsa jiki, kwantena masu tsafta, da sauran kayan aikin yin giya a ƙarƙashin hasken wutar lantarki mai ɗumi, tare da tukunyar yin giya mai laushi a bayyane a bango.
Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Jadawalin Yankewa da Abubuwan da Ake Sa ran Yi

Bin diddigin tsari mai nasara yana buƙatar cikakken jadawalin fermentation da kuma kulawa ga sauƙi alamun fermentation. Wyeast 1968 za a iya hasashensa idan aka sa ido kan tsarin ta amfani da kayan aiki na asali da kuma duba akai-akai.

Matakin jinkiri yawanci yana ɗaukar awanni 12-48. Matakin jinkiri na ɗan gajeren lokaci yana nuna farkon farawa da kuma saurin bugawa daidai. Tsawon lokacin jinkiri yana nuna ƙarancin rayuwa ko yanayin sanyi. Nemi krausen, kan kumfa, motsi na ƙugiya, da yisti mai juyawa a matsayin alamu masu ƙarfi fiye da kumfa mai kumfa.

Babban fermentation na matsakaicin ƙarfi na ales na Ingilishi galibi yana ƙarewa cikin kwanaki 4-7 tare da ingantaccen zafin jiki da kuma daidaitaccen ƙimar sautin. Giya mai yawan nauyi na iya buƙatar kwanaki 7-14 ko fiye. Jira har sai karatun nauyi ya daidaita cikin kwanaki 2-3 a jere kafin ci gaba.

Kula da karatun nauyi ta amfani da na'urar auna nauyi ko na'urar auna nauyi a muhimman wurare: karatu a rana ta 3-4, sannan kuma yayin da ayyuka ke raguwa. Kwatanta sakamakon da ake tsammani na raguwar nauyi ga Wyeast 1968. Idan nauyi ya tsaya cak, duba lafiyar yisti, zafin jiki, da kuma wadatar abinci mai gina jiki.

• Alamun farko: juyawar yisti, hauhawar krausen, canjin ƙamshi mai sauƙi.
• Alamun tsaka-tsaki: raguwar nauyi a hankali, kumfa mai raguwa, samuwar kek ɗin yisti.
• Alamun makara: giya mai haske sama da kek ɗin yisti, ƙarancin sakin CO2, da kuma ƙarfin ƙarfin nauyi.

Idan ka ga rashin ƙarfi, duba aikin kek ɗin yis ɗin ka kuma ɗauki gwajin zafin jiki. Ƙara ɗumi mai laushi ko ƙaramin iskar oxygen ko sinadirai na iya farfaɗo da yis ɗin mai jinkirin motsi. Yi amfani da maimaita karatun nauyi maimakon motsi na iska don tabbatar da kammala fermentation na farko.

Hoton kusa-kusa na wani jirgin ruwa mai haske na yin giya mai ɗauke da ruwan giya mai launin ruwan zinari mai ƙananan kumfa, danshi a kan gilashin, na'urar auna ruwa da ma'aunin zafi da sanyi da ke rataye a kan jirgin, da kuma kayan aikin yin giya masu haske waɗanda haskensu ke haskakawa da ɗumi.
Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Ragewa, Jin Baki, da kuma Tsammanin Carbonation

Wyeast 1968 London ESB babban zaɓi ne ga giyar Ingila, tana daidaita matsakaicin raguwar jiki da zaƙi. Masu yin giya za su iya daidaita yanayin mashin da kuma fermentation don samun busasshiyar ƙarewa ko cikawa. Taɓawa ta ƙarshe ta fito ne daga yawan carbonation, tana haɓaka yanayin giya daga ɗanɗano mai laushi zuwa ɗanɗano mai laushi.

Yadda rage kiba ke shafar jiki da kuma zaƙi

Wannan nau'in yana raguwa tsakanin kashi 68-74%, yana barin wasu dextrins don samun malt, jiki mai ɗan daɗi. Ƙara raguwa yana haifar da busasshiyar giya mai siriri. Akasin haka, ƙarancin raguwa yana nufin ɗanɗano mai cike da daɗi saboda ƙarin sukari da ya rage.

Manufofin Carbonation don ales na salon Ingilishi

• Turancin ɗanɗano da ESB: suna nufin 1.5–2.2 carbonation volumes don yanayin gargajiya.
• Masu laushi da ɗaci: ana nufin 1.2–1.8 na CO2 don kiyaye jin daɗin baki mai laushi.
• Daidaita bisa ga zafin da ake buƙata da kuma gilashin da aka yi amfani da shi; ƙananan adadin suna jaddada yanayin malt.

Daidaita jin bakin da aka yi da dusashewa da kuma zaɓin fermentation

Don haɓaka samar da dextrin da jin daɗin baki, ƙara zafin dusa zuwa 152–156°F (67–69°C). Rage zafin dusa, kusan 148–152°F (64–67°C), yana haifar da wort mai ɗanɗano da bushewa. Ƙara caramalt ko crystal malts yana ƙara zaƙi da jiki.

Zafin jiki da saurin fitar da ruwa suna tasiri sosai ga jiki ta hanyar canjin ester da sauran sukari. Ruwan da ke ɗumi zai iya ƙara esters masu 'ya'yan itace, yana rage bushewar. Rashin fitar da ruwa yana rage rage ruwa, wanda hakan zai iya haifar da jin nauyi a baki. Jin daɗin fitar da ruwa mai kyau da kuma fara amfani da ruwa mai ƙarfi yana tabbatar da raguwar ruwa da kuma daidaiton da za a iya tsammani.

Abubuwan da Ba a Sansu Ba na Musamman da Kuma Magance Matsaloli da Wannan Yis

Wyeast 1968 zai iya isar da ainihin halin Ingilishi idan aka yi masa magani mai kyau. Ƙananan kurakurai suna faruwa kuma sanin yadda ake ganowa da gyara dandano mara kyau zai ceci tarin. Nasihu da ke ƙasa sun ƙunshi bayanin sulfur na farko, man shanu mai diacetyl, esters da yawa, fermentation da ya makale, da lokacin da za a sake yin yisti ko sake shayar da ruwa a madadin al'ada.

Sulfur, diacetyl da esters: dalilai da hanyoyin magance su

Sulfur yakan bayyana da wuri a lokacin da yake narkewa a matsayin ɗan ƙamshi mai ruɓewa da ƙwai. Yawanci yakan shuɗe da lokaci kuma yana fitar da iska mai laushi daga kan ma'aunin fermentation. Idan ya daɗe bayan aiki ya ragu, ƙara zafin jiki zuwa digiri ƴan kaɗan na ɗan gajeren lokaci na iya hanzarta narkewar.

Diacetyl yana ba da kyakkyawan sakamako na man shanu ko kuma mai laushi. Yi hutun diacetyl ta hanyar ɗaga zafin mai ferment daga 2-4°F na tsawon awanni 24-48 kusa da ƙarshen fermentation. Wannan yana barin yisti ya sake shan diacetyl kuma ya rage yiwuwar ɗanɗanon man shanu da ya rage.

Babban matakin ester yana fitowa ne daga fermentation mai dumi ko ƙarancin ƙarfi. A kiyaye zafin fermentation a cikin kewayon da aka ba da shawarar kuma a kai ga ƙimar fermentation mai dacewa don iyakance esters masu 'ya'yan itace. Idan esters suna nan bayan fermentation, lokaci da sanyaya sanyi sau da yawa suna kawo su cikin daidaito.

Rage yawan kitse ko kuma matsewar ferment: magunguna

Da farko, tabbatar da cewa ƙarfin ya makale ta hanyar duba ƙarfin nauyi a cikin awanni 24-48. Idan ƙarfin nauyi ya yi daidai kuma ya wuce yadda ake tsammani, a hankali a ɗumama mai ferment ɗin zuwa yankin jin daɗin yisti sannan a juya don tayar da yisti.

• A hankali a zuba iskar oxygen kawai a farkon matakin; iskar oxygen ta ƙarshe tana da haɗarin shaƙar iskar oxygen.
• Yi amfani da sinadarin yisti don wort mai nauyi mai yawa don samar da ƙananan sinadarai masu gina jiki.
• Sanya sabon tsari mai aiki idan wasu matakai suka gaza. Yis ɗin busasshe ko sabon ruwan farawa yana aiki sosai don sake farawa aiki.

Don rage yawan shan giyar da ke barin giyar ta yi siriri sosai, a daidaita ruwan da aka yi da shi a gaba tare da yanayin zafi mai kyau ko a ƙara dextrin malts. Da zarar an gama yin fermentation, a haɗa shi da ruwan da ya fi daɗi shi ne kawai mafita mafi dacewa.

Lokacin da za a sake yin amfani da yisti ko a sake shayar da shi

Rehydrate yana aiki ne ga busasshen yisti; ba lallai bane ga fakitin ruwa na Wyeast. Don yisti mai ruwa, yi amfani da abin farawa ko slurry mai narkewa lokacin da kake buƙatar sake mayar da yisti zuwa sabon tsari.

Yi la'akari da sake maimaitawa idan tsararraki suka wuce biyar, gwaje-gwajen rayuwa suna nuna ƙarancin adadin ƙwayoyin halitta, ko raguwar aikin fermentation. A tsaftace kayan aiki kuma a guji gurɓatawa yayin sarrafa al'adu.

• A tsaftace dukkan kayan aiki da kwantena kafin a canja wurin.
• Ƙara yawan amfani da na'urorin da kuma sake amfani da su don kiyaye daidaiton na'urorin.
• Idan ana amfani da busasshen yisti don sake kunna tsari, a sake shan ruwa kamar yadda masana'anta suka umarta kafin a yi amfani da shi.

Bin waɗannan matakai yana rage haɗarin da ke tattare da ɗanɗano mara daɗi kuma yana inganta murmurewa daga ƙwayayen da suka makale yayin da yake kare lafiyar yisti don ƙwayayen da za su iya sake fitowa nan gaba.

Abubuwan da Za a Yi La'akari da Su Game da Girke-girke da Wyeast 1968

Wyeast 1968 ta yi fice idan aka nuna halayenta na Turanci. Tsarin malt mai kyau, zaɓin hop mai kyau, da kuma ainihin yanayin ruwa su ne mabuɗin. Waɗannan abubuwan suna ba da damar yisti ya nuna malt mai biskit, esters masu laushi, da kuma ƙarewa mai tsabta. A ƙasa, za mu bincika zaɓuɓɓuka masu amfani don ƙera bitters, ESB, porters, da ales masu launin ruwan kasa.

Zaɓuɓɓukan malt waɗanda ke tallafawa yisti

Fara da Maris Otter ko kuma British pale malt don jaddada dandanon malt. Haɗa sha'ir mai ƙamshi ko malt na Burtaniya mai wadata yana ƙara sahihanci. Yana da mahimmanci a kiyaye malt na musamman a matsakaici, don tabbatar da cewa alamar biskit ɗin yisti ta kasance a bayyane.

• Man gyada na lu'ulu'u a cikin kewayon lita 20-80 don zaƙi da launi a cikin ɗanɗano da launin ruwan kasa.
• Ƙananan kaso (2–6%) na malt ɗin da aka gasa a matsakaici ko na cakulan ga masu ɗaukar kaya da giya mai duhu.
• Ga ESB, iyakance hatsi na musamman don kiyaye ƙamshi da jin daɗin baki da yisti ke haifarwa.

Zaɓin tsalle-tsalle da lokacin da za a yi amfani da shi don dandano na gargajiya

Zaɓi hops na Turanci don daidaita yanayin nau'in. East Kent Goldings, Fuggles, Goldings, da Challenger suna ba da ƙanshin ƙasa, fure, da ɗanɗanon yaji. Waɗannan suna ƙara wa yisti kyau.

• Matsakaicin IBUs: 20-40 ga ɗanɗano da ESB ya danganta da salo da daidaito.
• Sanya yawancin abubuwan da aka ƙara a ƙarshen tafasa don kiyaye ƙamshi ba tare da tura citrus ko yanayin wurare masu zafi ba.
• Bushe hop kawai idan kana son ɗanɗanon ƙamshin hop ba tare da ƙara yawan malt da yisti ba.

Gyaran ruwa don mafi kyawun sakamako

Daidaita yanayin ruwanka don ƙara cikar malt. Yi ƙoƙarin samun matsakaicin tauri da ɗan ƙaramin chloride fiye da sulfate. Wannan haɗin yana ƙara jiki da zaƙi.

• Yi la'akari da bayanan Turanci na gargajiya amma ku guji kwafi Burton sai dai idan kuna yin giya mai laushi.
• Jerin da aka ba da shawara: calcium 50–150 ppm, chloride 50–100 ppm, sulfate 50–150 ppm don farawa.
• Yi amfani da na'urar lissafin ruwan giya kuma gwada ruwan gida don saita rabon sulfate/chloride da ya dace da giyar da kake so.

Ta hanyar daidaita lissafin malt, zaɓin hop, da kuma yanayin ruwa, Wyeast 1968 zai iya haskakawa da gaske. Ko da ƙananan gyare-gyare na iya haifar da sakamako na musamman na Ingilishi, wanda ke sa halin yisti ya kasance a gaba.

Kula da Yis: Ajiya, Sake Shafawa, da kuma Maimaita Amfani da Yis

Kula da yisti yadda ya kamata yana tabbatar da daidaito da lafiya. Ƙananan matakai a cikin ajiya da sarrafawa suna shafar yadda ake yin giya. Wannan shawara ta shafi adanawa da sanyi, sake shayar da ruwa, da kuma sake yin giya ga masu yin giya a gida.

Ajiye yis yana farawa da sarrafa zafin jiki. Ajiye fakitin Wyeast a zafin 34–40°F (1–4°C) kuma a ajiye su a tsaye. Yi amfani da su kafin ranar karewa don kiyaye rayuwa. Idan fakitin ya iso da dumi, a hankali a sanyaya shi a cikin firiji don guje wa girgiza ƙwayoyin.

A rage yawan zafin jiki a ɗakin kafin a yi amfani da shi. Don adanawa na dogon lokaci, a fara juya kayan lambu don amfani da tsofaffin fakiti. Ajiyewa mai kyau yana rage buƙatar neman ɗanɗano daga baya.

Ruwan sha yana da matuƙar muhimmanci ga busasshen yisti. Yana rage damuwa ta osmotic kuma yana ƙara tsawon rai ga nau'ikan da yawa. Ana kunna al'adun ruwa na Wyeast da fakitin smack ko starter kafin a fara amfani da shi kai tsaye.

Yin amfani da yisti kai tsaye yana da sauƙi kuma yana da tasiri tare da isasshen adadin ƙwayoyin halitta. Farawa yana ƙara yawan ƙwayoyin halitta ga giya mai nauyi ko manyan rukuni. Wasu masu yin giya suna son busasshen yisti don sauƙin sake cika shi.

• Bi umarnin masana'anta don sake shayar da yisti busasshe ta amfani da ruwan dumi da aka tsaftace.
• A yi amfani da dabarar farko ko kuma a yi amfani da dabarar da aka saba amfani da ita don yin amfani da ruwa kamar Wyeast.

Girbi yisti daga injin fermenting da aka gama yana da araha sosai wajen sake yin amfani da shi. Fara da yin sanyi a hankali don ya jike yisti. Sannan, cire mafi yawan giyar daga sama.

• Sanyaya abin ferment ɗin don ƙarfafa flocculation.
• Ka yi amfani da giya mai laushi don kada ka ɗaga ƙwanƙolin giyar ka a cikin girkinka.
• A zuba yis a cikin kwalba mai tsafta sannan a adana a cikin firiji don amfani na ɗan lokaci.

A ajiye yis ɗin da aka girbe a cikin wurin ajiya mai sanyi kuma a yi amfani da shi cikin tsararraki kaɗan. Bi diddigin asalin nau'in da adadin samarwa don guje wa gurɓatawa da kuma sauye-sauyen kwayoyin halitta. A rage amfani da shi zuwa tsararraki uku zuwa biyar don ingantaccen aiki.

Tsafta yana da matuƙar muhimmanci a kowane mataki. A tsaftace kayan aiki da kwantena kafin a girbe su da kuma lokacin sake yin amfani da su. A sabunta yisti da aka girbe da ƙaramin abin farawa don samun ruwan da ke da nauyi sosai.

Abubuwan da ake la'akari da su a cikin marufi: Kegging vs Bottling

Shawarar marufi ga giyar ku yana shafar ɗanɗanonta, sabis ɗinta, da tsawon lokacin da za ta ɗauka. Wyeast 1968 yana buƙatar kulawa sosai ga lokacin sanyaya giya da hanyoyin amfani da carbonation. Ga muhimman abubuwan da za a yi la'akari da su yayin zaɓar tsakanin kegging da kwalba don ales na salon Ingilishi.

Lokacin daidaitawa bayan fermentation

A bar shi ya yi sanyi na tsawon makonni 1-2 a cikin injin ferment don samun matsakaicin ƙarfi kafin a matse shi. Giya mai nauyi yana buƙatar hutu mai tsawo, yawanci makonni 2-6 ko fiye don ɗanɗano ya girma.

Sanyaya sanyi kusa da daskarewa na tsawon makonni 1-4 yana ƙara haske da santsi. Ƙananan lokutan sanyaya na iya haifar da ƙarin samfuran yisti a cikin giyar ƙarshe.

Hanyoyin Carbonation da kuma yawan abubuwan da aka nufa

Akwai manyan hanyoyin carbonation guda biyu: carbonation na halitta ta hanyar priming a cikin kwalabe da kuma tilasta carbonation a cikin kegs. Ales na gargajiya na Ingilishi suna nufin rage carbonation, kimanin 1.2–2.2 na CO2.

• Haɗakar iskar gas ta halitta: Yi amfani da sukari mai kauri don yin amfani da galan 5. Duba kalkuleta na kalkuleta don samun ainihin gram dangane da adadin da ake so da zafin giya.
• Tilasta iskar carbonation: Saita PSI akan zafin jiki don isa ga girman da aka nufa da sauri. Misali, a 40°F, a shafa kimanin PSI 10-12 don samun kusan girma 2.0. Duba teburin zafin jiki na PSI don saitunan da suka dace.

Yadda zaɓin marufi ke shafar juyin halittar ɗanɗano

Kayan gyaran kwalba suna barin yisti mai aiki ya taɓa giya, wanda hakan ke ba da damar yin canje-canje masu sauƙi a cikin watanni. Wannan juyin halitta mai sauƙi zai iya daidaita gefuna masu tsauri kuma ya ƙara rikitarwa ga giyar Ingila.

Yin amfani da iskar carbonation mai ƙarfi yana kiyaye sabo kuma yana ba da damar sarrafa abinci cikin sauri. Yana iyakance ƙarancin iskar oxygen da kuma jinkirin girma da giyar da ke cikin kwalba ke fuskanta.

Don gabatarwa, kwalaben da ba su da sinadarin carbon, kwandishan, ko kuma yin cellar sun fi kwaikwayon hidimar mashaya ta gargajiya. Kegs suna ba da ƙarfi wajen riƙe kai da kuma sauƙin fahimta, wanda ya dace da tsarin da aka mayar da hankali kan taɓawa.

Kwatanta Wyeast 1968 da Iri Masu Kama da Yisti

Zaɓar yisti mai kyau don giyar ale irin ta Ingilishi na iya yin tasiri sosai ga halin giyar. Wannan sashe yana da nufin taimaka wa masu yin giya su tantance nau'in yisti. Yana tantance ko Wyeast 1968 ya dace da girke-girkensu ko kuma idan madadin yisti na ale busasshe ko wasu nau'ikan ruwa sun fi dacewa.

An san Wyeast 1968 da daidaiton yanayinsa, yana ƙara ɗanɗanon malt yayin da yake daidaita esters. Masu yin giya sau da yawa suna lura cewa yana ba da jin daɗin baki na ESB na gargajiya. Wannan yana ƙarawa da ɗanɗanon 'ya'yan itace masu laushi da kuma ƙashin bayan malt mai ƙarfi.

Kwatanta WLP002 da Wyeast 1968 ya nuna bambance-bambance masu sauƙi amma masu mahimmanci. WLP002, daga White Labs, yana da ɗanɗano mai yawa kuma ya fi ƙarfi. Sabanin haka, Wyeast 1968 ya fi rikitarwa, wanda ke goyan bayan sarkakiyar malt a cikin giyar gargajiya ta Ingila.

Binciken Nottingham da 1968 ya ƙara nuna bambance-bambancen. Nottingham, musamman nau'in busasshen Lallemand, yana ba da kammalawa mai tsabta, busasshe da kuma raguwar haske. Sauya Nottingham zuwa 1968 a cikin girke-girke gabaɗaya zai ƙara bushewa da rage mahimmancin malt.

Zaɓi tsakanin madadin yisti busasshe da na ruwa ya dogara da fifiko. Nau'in ruwa kamar Wyeast 1968 suna ba da daidaito, fasali mai zurfi amma suna buƙatar sanyaya da kuma sau da yawa abin farawa. Madadin yisti busasshe, a gefe guda, yana ba da tsawon rai da sauƙin amfani. Wannan ya sa sun dace da yawancin masu yin giya na gida da ayyukan kasuwanci waɗanda ke neman daidaito.

• Ribobi na ruwa na 1968: ingantaccen bayanin martaba na ESB, esters masu ban sha'awa, jin daɗin baki na gargajiya.
• Ribobi na busassun nau'ikan iri: dacewa, kwanciyar hankali a ajiya, ingantaccen rage farashi ga masu yin giya masu aiki.
• Canja wurin ciniki: ruwa yana buƙatar ƙarin kulawa; busasshe na iya rasa alamun ɗanɗano masu sauƙi.

Nazarin da masana'antun giya suka yi ya nuna sakamakon da aka samu wajen kwatanta nau'in yisti a cikin girke-girke iri ɗaya. Mutane da yawa sun ruwaito cewa maye gurbin Wyeast 1968 da Nottingham a cikin ɗanɗanon ɗaci yana rage ɗumin malt kuma yana kaifafa ƙarshen.

Wasu masu yin giya waɗanda suka kwatanta WLP002 da Wyeast 1968 sun gano cewa WLP002 ya ƙara yawan 'ya'yan itace da kasancewar ester. Wannan ya yi aiki sosai a cikin ƙwayoyin fata masu ƙarfi amma ya ji kamar bai dace ba a cikin girke-girke na gargajiya na ESB waɗanda ke fifita kamewa.

Lokacin da ake gwada madadin yisti na busasshen ale, masu yin giya a gida kan yaba wa nau'ikan busassun ale na zamani saboda rufe gibin dandano. Duk da haka, don ingantaccen salon da kuma bayyanar malt mai layi, nau'in ruwa kamar 1968 ya kasance zaɓi na gama gari tsakanin ƙwararrun masu yin giya.

Waɗannan bambance-bambancen suna taimakawa wajen daidaita zaɓin yisti da burin girke-girke. Ko da kuwa suna ba da fifiko ga sauƙi, tsawon lokacin da za a ajiye, ko kuma ainihin halin Ingilishi, kwatancen da ke tsakanin nau'ikan iri yana jagorantar maye gurbin giya mai ma'ana da kuma mafi kyawun daidaiton giya na ƙarshe.

Dabaru Masu Ci Gaba: Rage Zafin Jiki da Sauran Diacetyl

Ƙananan gyare-gyare yayin girkawa na iya canza daidaiton giya sosai. Dabaru kamar ƙara yawan zafin jiki da kuma hutawar diacetyl suna taimakawa wajen sarrafa matakan ester da kuma ƙarfafa tsaftace yisti. Waɗannan hanyoyin kuma suna inganta tsabtar ƙarewa. Masu yin giya dole ne su yi amfani da matakai na musamman don guje wa ɗanɗano mara kyau da kuma inganta aikin yisti.

Yaushe da kuma yadda ake yin hutun diacetyl

Fara hutawa na diacetyl lokacin da nauyi ya kusa da ƙimar da ake tsammani ko kuma lokacin da kumfa ke raguwa. Ƙara zafin mai ferment da 2–4°F na tsawon awanni 24–48. Wannan yana bawa yisti mai aiki damar sake shan diacetyl. Misali, ɗaga daga 66°F zuwa 68–70°F, sannan a sanyaya don sanyaya.

Kula da ayyukan yisti yana da matuƙar muhimmanci. Gujewa yanayin zafi mai yawa yana hana samar da esters na 'ya'yan itace marasa so. A takaita sauran kuma a duba ƙamshi da ƙarfin nauyi don tabbatar da tsaftace yisti.

Dabaru don daidaita yanayin zafi don inganta esters

Fara fermentation a ƙasan kewayon nau'in, kamar 64–66°F, don iyakance samuwar ester da wuri. A kiyaye wannan zafin a lokacin aiki mafi girma don samun kyakkyawan ƙashin baya. Daga baya, ƙara zafin kaɗan don taimakawa wajen rage raguwar diacetyl da rage shi.

Don yin amfani da salon ESB na London, fara a 64°F, ajiye shi yayin fermentation, sannan ka ƙara zuwa 68–70°F don hutawar diacetyl. Don cikakken halayen ester, tsara jadawalin gaba ɗaya mafi girma, karɓar ƙarin bayanin 'ya'yan itace.

Dogon gyaran fuska da tasirinsa akan tsabta da dandano

Dogon lokacin sanyaya giya a yanayin sanyi yana ƙara haske da kuma sassauta dandano mai zafi. Yana ɗaukar makonni 2-4 kusa da daskarewa don share giyar da kuma barin dandanon ya girma. Wannan tsari yana rage esters masu kaifi kuma yana daidaita yanayin malt.

A guji tsawaita tsufa mai ɗumi a kan fakitin yis don hana haɗarin autolysis. Tare da kulawa mai kyau da adanawa a cikin sanyi, dogon gyaran fuska yana da aminci kuma yana da tasiri. Yana rage ɗacin hop kuma yana tsarkake esters.

• Shawarar lokaci: fara hutawar diacetyl lokacin da nauyi ya kusa ƙarewa.
• Shawarar tsalle-tsalle: ƙarami, ƙarawa mai sarrafawa yana iyakance ƙarancin esters da ba a so.
• Shawarwari kan gyaran jiki: sanyi da dogon gyaran jiki yana taimakawa wajen tsaftace giya da kuma goge dandano.

Bayanan Giya na Gaskiya da Sharhin Masu Amfani

Masu yin giya a gida a faɗin Amurka suna raba abubuwan lura na aiki lokacin yin giya da Wyeast 1968. Ra'ayoyin al'umma galibi suna nuna yanayin malt-forward tare da biskit malt, apple ko pear esters mai laushi, da kuma ƙarewa mai tsabta lokacin da aka jika a tsakiyar shekarun 1960. Sharhin masu amfani suna yaba wa nau'in don kwaikwayon halayen Ingilishi na gargajiya a cikin rukunin gida.

Ga taƙaitaccen zane-zanen girke-girke da bayanin ɗanɗano da aka tattara daga bayanin kula da masu yin giya na gida da kuma zaren tattaunawa. Yi amfani da waɗannan bayanai a matsayin wuraren farawa don ƙananan gyare-gyare dangane da tushen ruwa da hatsi.

• ESB na gargajiya (galan 5): Maris Otter 10–12 lb, Crystal 40L 0.5–1 lb, hops na Ingilishi kamar East Kent Goldings don ~30 IBU, OG 1.052–1.056, an yi masa fermented da Wyeast 1968 a zafin jiki na 64–68°F. Ana tsammanin bayanin martaba: biskit malt, 'ya'yan itace masu laushi, matsakaicin jiki.
• Tushen Brown Ale: Malt mai laushi 6–7 lb, Malt mai launin ruwan kasa 1–1.5 lb, Crystal 60L 0.5 lb, hops na Ingilishi 20 IBU, OG ~1.050, ferment 64–66°F. Bayani: malt mai daɗi, esters masu ƙanƙanta, ƙarewa mai tsabta.
• Misalin Porter: Malt mai laushi 7–8 lb, Malt cakulan 0.5–1 lb, Crystal 40L 0.5 lb, hops 18–22 IBU, OG ~1.052, ferment 65–68°F. Yi tsammanin ɗanɗanon gasasshen da zaƙi na malt mai daidaito.

Matsalolin da masu yin giya ke yawan ruwaitowa suna bayyana akai-akai a cikin hanyoyin ra'ayoyin al'umma kamar HomebrewTalk da r/Homebrewing. Rashin isasshen ruwa na iya haifar da yawan esters ko kuma fermentation da ya makale. Tsofaffin fakiti ko waɗanda ba a adana su da kyau wani lokacin suna haifar da farawa a hankali. Bayanan sulfur na farko suna bayyana amma galibi suna ɓacewa yayin fermentation da conditioning.

Maganin al'umma abu ne mai amfani kuma mai maimaitawa. Masu yin amfani da shi suna ba da shawarar amfani da fakitin farko ko sabo don guje wa raguwar yawan shan giya. A kiyaye yanayin zafin fermentation mai kyau kuma a bar giyar ta huta idan man shanu ya ci gaba. Idan fermentation ko yist ya nuna rashin ƙarfi, sake yin amfani da sabon al'ada yana dawo da ci gaba.

Lokacin da kake kimanta sakamakonka, kwatanta giyar ka da sanannun giyar ESB. Yi ƙoƙarin samun daidaito da halayyar Fuller's ESB ko Marston's Pedigree a matsayin wuraren da za a iya tunawa. Waɗannan giyar ESB masu ma'ana suna taimakawa wajen saita tsammanin ƙamshi, jiki, da ƙarewa lokacin amfani da Wyeast 1968.

Karanta sharhin masu amfani da yawa don auna bambancin da ke tsakanin rukuni da girke-girke tare da Wyeast 1968. Tattara bayanan masu yin giya na gida da kuma amfani da ra'ayoyin al'umma da aka gwada zai ƙara wa hanyarka kyau da kuma inganta daidaito a tsawon lokaci.

Kammalawa

Kammalawar Wyeast ta 1968: wannan yisti na London ESB ya kawo sha'awar masu yin giya na gargajiya na ale na Ingila. Yana ba da ƙamshi mai tsami da biskit, tare da esters masu ɗanɗano. Matsakaicin jiki da flocculation mai aminci suna da kyau idan aka dafa su daidai kuma aka yi su a cikin yanayi mai kyau.

Don yin giya mai amfani, yana da mahimmanci a fara amfani da abin farawa ga yawan nauyi. A yi amfani da shi tsakanin 64-68°F don esters masu daidaito. Idan alamun man shanu suka bayyana, ana buƙatar hutawar diacetyl. A daidaita mashin ɗin don sarrafa jin daɗin baki kuma a yi nufin rage yawan carbonation don kiyaye bayyanar gargajiya ta Ingilishi. Zaɓi dillalai masu suna kuma tabbatar da cewa jigilar kaya tana kare yuwuwar yisti.

Wannan bitar yisti da taƙaitaccen bayanin yisti na London ESB sun nuna Wyeast 1968 a matsayin ainihin zaɓin ruwa ga ESB, ɗaci, da sauran giyar Ingila. Ya dace da masu yin giya waɗanda ke daraja ɗanɗanon gargajiya kuma suna jin daɗin yisti mai ruwa. Don haɓaka aikinku, ku yi amfani da 1968 a cikin girke-girke na musamman. Kwatanta sakamakon ku da giya mai ma'ana kamar Fuller's ESB.

Kammalawa ta Wyeast ta 1968: gwada gwada giya, yin rikodin yawan bugun giya, yanayin zafin fermentation, da kuma daidaita girke-girke. Yi amfani da waɗannan bayanan don inganta rukunin da ke gaba. Gwaji mai da hankali zai bayyana yadda wannan nau'in ya dace da manufofin yin giya da kuma juyawar cellar.

Tambayoyin da ake yawan yi akai-akai

Wane hali ne yisti na Wyeast 1968 na London ESB Ale ya kawo wa ales na gargajiya na Ingilishi?

Wyeast 1968 ya kawo wani nau'in ale na Turanci na gargajiya. Yana da ƙashin baya na malt tare da biskit, burodi da kuma esters na 'ya'yan itace masu laushi. Jin daɗin bakin yana da matsakaici kuma yana da santsi. Yana samar da ƙarancin sulfur da phenolics masu hana ruwa idan aka yi amfani da shi yadda ya kamata.

Wannan nau'in yana jaddada yanayin malt fiye da yanayin ester mai walƙiya ko hop. Ya dace da ESB, ɗanɗano mai ɗaci, launin ruwan kasa, da masu ɗaukar kaya na gargajiya.

Yaushe ya kamata in yi amfani da yisti don Wyeast 1968?

Yi amfani da abin farawa ga kowace batter da ta wuce 1.060 OG, don sake yin amfani da shi na tsararraki da yawa, ko kuma idan fakitin Wyeast ɗinku ya kusa ko ya wuce ranar da aka buga. Don daidaitattun galan 5 na ales kusan 1.045–1.055, sabon fakitin Wyeast sau da yawa ya isa.

Domin samun ƙarfin nauyi mai yawa ko kuma don cimma daidaitaccen saurin bugun, shirya ƙaramin abin farawa don ƙara yawan ƙwayoyin halitta yadda ya kamata. Yawanci, ana iya ƙara 500-1000 ml ga fakiti ɗaya, wanda ke ƙara yawan giya mai ƙarfi.

Wane tsari da tsari na farko suka dace da wannan nau'in?

Yi amfani da na'urar farawa ta 1.040–1.050 SG DME. Don yin amfani da shi yadda ya kamata, tafasa DME da ruwa na tsawon mintuna 10, sanyaya, a bar iska ta shiga, sannan a zuba a cikin kwalbar da aka tsaftace. A ajiye a zafin da ke tsakanin 68–72°F.

Ƙananan masu fara farawa suna nuna aiki cikin awanni 12-48; manyan masu fara farawa na iya ɗaukar awanni 48-72+. Farantin juyawa yana rage lokaci kuma yana samar da slurry mai lafiya. Nemi krausen mai ƙarfi da laka a matsayin alamun girma.

Wane saurin bugun fenariti ya kamata in yi niyya da Wyeast 1968?

Ana auna kimanin ƙwayoyin halitta miliyan 0.75–1.5 a kowace mL a kowace °P ga ales. A zahiri, rukunin galan 5 a 1.050 OG yawanci yana buƙatar ƙwayoyin halitta biliyan 150–200. Yi amfani da na'urar farawa ko fakiti da yawa don isa ga wannan kewayon kuma tuntuɓi masu lissafin kan layi (MrMalty, Abokin Brewer) don ainihin ƙidaya dangane da OG da girma.

Wane zafin jiki na fermentation ya fi nuna Wyeast 1968?

Riƙe babban fermentation a tsakiyar 60s°F don yanayin Turanci na gargajiya—kimanin 64–68°F (18–20°C). Wannan kewayon yana daidaita esters masu ɗaure tare da kyakkyawan raguwa. Kuna iya ɗagawa zuwa ~70°F na ɗan lokaci don hutawa na diacetyl ko don hanzarta fermentation, amma yanayin zafi mai tsayi sama da 70–72°F yana da haɗarin ƙara esters da fusels masu 'ya'yan itace.

Har yaushe ne fermentation da conditioning na farko za su ɗauki lokaci?

Ana yin giyar primary sau da yawa cikin kwanaki 4-7 don matsakaicin ƙarfi idan aka daidaita ta yadda ya kamata kuma aka daidaita zafin jiki. Giya mai nauyi mai yawa na iya ɗaukar kwanaki 7-14+. A bar aƙalla makonni 1-2 a cikin injin ferment don matsakaicin ƙarfi; giya mai ƙarfi ko ƙarfi yana amfana daga makonni da yawa. Koyaushe tabbatar da kwanciyar hankali tare da karatun nauyi sau biyu ko uku a jere.

Wane irin raguwa da kuma flocculation zan iya tsammanin daga wannan nau'in?

Ragewar da ke bayyana yawanci yakan faɗi da kusan kashi 68-74%, wanda ke barin ƙaramin matakin dextrins da ya rage don samun cikakken jiki na malt. Ragewar da ke faruwa tsakanin matsakaici zuwa babba, don haka yisti yakan faɗi kafin nau'ikan da ba su da yawa. Kyakkyawan haske ƙarfi ne, amma yawan rabe-raben da ke faruwa yana ƙara haɗarin dakatarwar fermentation idan ba a yi shi da kyau ba.

Wane matakin carbonation ya dace da ESB da ɗanɗanon Ingilishi da aka fermented da 1968?

Ale irin na Turanci gabaɗaya ba a cika samun carbonate ba. Yi ƙoƙarin samun kimanin 1.5–2.2 CO2 ga ESB da ɗanɗano. Ƙananan da ɗanɗano na gargajiya galibi suna cikin kewayon 1.2–1.8 don jin daɗin bakinka mai laushi. Daidaita sukari ko keg PSI/zafin jiki don cimma girman da ake so.

Ta yaya zan iya magance matsalolin diacetyl da sulfur tare da Wyeast 1968?

Sulfur yakan bayyana da wuri kuma yawanci yakan ɓace da lokaci da kuma yanayin da ya dace. Don diacetyl, yi hutun diacetyl lokacin da nauyi yake cikin ~10% na ƙarshe: ƙara zafin fermentation 2-4°F na awanni 24-48 kusa da ƙarshen primary don ba da damar yisti ya sake shan diacetyl, sannan ya huce. Hana matsaloli ta hanyar ƙara yawan adadin ƙwayoyin halitta da kuma guje wa canjin zafin jiki mai yawa.

Menene dalilai da kuma hanyoyin magance matsalar da ke tattare da wannan yisti?

Sau da yawa rumfunan kan samo asali ne daga ƙarancin ƙarfi, ƙarancin amfani, ƙarancin iskar oxygen a lokacin da ake yin girki, ƙarancin sinadarai masu gina jiki, ko kuma yawan nauyi ba tare da isasshen yis ba. Maganin sun haɗa da dumama mai yin girki a hankali zuwa ga mafi kyawun kewayon yis, tayar da yis, ƙara ingantaccen farawa ko sabon yis mai aiki, da kuma amfani da sinadarin yis don ƙalubalen wort. Guji iskar oxygen mai ƙarfi a ƙarshen girki.

Ta yaya zan adana fakitin Wyeast 1968 kuma me zan duba idan na iso?

A sanya fakitin Wyeast a firiji a zafin da bai wuce 34–40°F (1–4°C) ba sannan a yi amfani da shi kafin ranar karewa. A yi oda a farkon mako kuma a zaɓi masu sayar da kaya waɗanda za su aika da fakitin sanyi ko masu sanyi. Da zarar an iso, a duba ranar karewa kuma a ji fakitin sanyi; idan ana shakka, a yi ƙaramin abin farawa don tabbatar da dorewarsa. A maye gurbin ko a tuntuɓi mai siyarwa idan fakitin ya nuna ƙamshi ko babu aiki a cikin abin farawa.

Ta yaya Wyeast 1968 ya kwatanta da nau'ikan ƙwayoyin cuta kamar White Labs WLP002 ko Nottingham?

Wyeast 1968 yana ƙara wa malt ƙarfin hali da esters masu ɗaurewa da kuma yawan flocculation idan aka kwatanta da Nottingham, wanda ya fi tsaka tsaki kuma sau da yawa ya fi bushewa. Idan aka kwatanta da WLP002, 1968 gabaɗaya ba shi da ɗan 'ya'yan itace kuma yana da ɗan zagaye na malt. Iri busassun suna ba da sauƙi da tsawon rai, amma ga ainihin halayen ESB, masu yin giya da yawa suna fifita nau'ikan ruwa kamar 1968.

Waɗanne zaɓuɓɓukan malt da hop ne suka fi dacewa da wannan yisti?

Yi amfani da malt na asali na Birtaniya—Maris Otter ko malt mai launin ruwan kasa na Birtaniya—don nuna alamun biskit da malt. Malt mai matsakaicin lu'ulu'u (20-80L) yana ƙara zaki da launi ga ɗanɗano da ales masu launin ruwan kasa. Zaɓi hops na gargajiya na Turanci kamar East Kent Goldings, Fuggles, da Challenger, kuma ka fi son ƙarin da aka yi a ƙarshen don kiyaye ƙamshin fure mai kyau da ƙasa maimakon halayyar hop mai kama da citrus.

Ta yaya zan daidaita dusashe da ruwa don samun jin daɗin bakin da ake so da 1968?

Niƙa sama da (152–156°F / 67–69°C) don barin ƙarin dextrins da jin daɗin baki. A niƙa ƙasa da (148–152°F / 64–67°C) don bushewa. Don ruwa, a fifita daidaitaccen rabon sulfate-zuwa-chloride tare da chloride kaɗan mafi girma don jaddada zaƙin malt. Bayanan Turanci na gargajiya tare da matsakaicin abun ciki na ma'adinai suna aiki da kyau; yi amfani da kalkuleta na ruwa kuma gwada ruwan gida don yin gyare-gyare.

Zan iya girbi da sake yin yisti daga cikin rukunin da aka yi da Wyeast 1968?

Eh. A shafa a cikin ruwan sanyi don a tace yisti, a sha giya mai laushi, a tattara ruwan yisti mai tsabta, a adana shi a cikin akwati mai tsafta a cikin firiji. A rage amfani da shi zuwa tsararraki 3-5 don guje wa rayuwa da matsalolin ƙwayoyin cuta. A sake sabunta yisti da aka girbe da abin farawa kafin a saka shi cikin sabon tsari don dawo da kuzari da rage haɗarin gurɓatawa.

Shin Wyeast 1968 ya dace da giya mai nauyi kamar giyar sha'ir?

Ana iya amfani da shi don giya mai ƙarfi, amma a yi shiri a gaba. Yi babban abin farawa mai ƙarfi ko kuma wurin yin yisti don isa ga adadin ƙwayoyin halitta, a sha iskar oxygen sosai a lokacin da ake buƙata, sannan a yi la'akari da ƙarin abubuwan gina jiki. A yi tsammanin tsawon lokacin girki da kuma tsawaita lokacin dafa abinci. Haka kuma a yi la'akari da zaɓin dusa da girke-girke don kiyaye daidaito; zafin dusa mai yawa yana taimakawa wajen kula da jiki a cikin manyan giya.

Ina zan iya siyan Wyeast 1968 a Amurka kuma me ya kamata in sani game da jigilar kaya?

Masu samar da kayayyaki masu aminci sun haɗa da Northern Brewer, MoreBeer, Midwest Supplies, da kuma shagunan gida da yawa. Shagunan gida suna ba da kayayyaki nan take kuma galibi sabo; dillalan kan layi suna ba da wadataccen samuwa amma suna lura da lokutan jigilar kaya. Yi oda a farkon mako, zaɓi jigilar kaya cikin sauri ko sanyi idan zai yiwu, kuma tabbatar da hanyoyin marufi na masu siyarwa don al'adun kai tsaye.

Ta yaya zan sanya giya da aka yi da Wyeast 1968 a cikin kwandon giya—keg ko kwalba?

Duk hanyoyin biyu suna aiki. Kecking tare da ƙarfin carbonation yana kiyaye sabo kuma yana da sauri; saita PSI/zafin jiki don isa ga ƙarancin CO2 wanda ya dace da ales na Ingilishi. Daidaita kwalba yana ba da damar ɗanɗano mai sauƙi da gabatarwa ta gargajiya; yi amfani da sukari mai ra'ayin mazan jiya don rage carbonation. Zaɓuɓɓukan cask ko ƙarancin carbonation sun fi kyau su kwafi ESB da ɗanɗanon giya irin na mashaya.

Waɗanne ma'auni ya kamata in yi amfani da su don kimanta rukunin Wyeast 1968 dina?

Kwatanta giyar ku da nassoshi na kasuwanci kamar Fuller's ESB da Marston's Pedigree don yanayin ESB na gargajiya da na Ingilishi mai ɗaci. Kimanta ƙamshi (malt na biscuity, esters na 'ya'yan itace masu laushi), jiki (matsakaici, ɗan dextrinous), haske, da daidaito tsakanin malt da hops. Ajiye cikakkun bayanai game da yawan bugun giya, zafin jiki, da gyare-gyaren girke-girke don bin diddigin ci gaba.

Karin Karatu

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

• Gishiri mai Haihuwa tare da Yisti Fermentis SafAle WB-06
• Gishiri mai Haɗi tare da Farin Labs WLP802 Czech Budejovice Lager Yisti
• Giya Mai Haɗawa da White Labs WLP670 American Farmhouse Yeast Blend