Giya Mai Haɗawa da Yisti Budvar Lager na Wyeast 2000-PC

Gilashin fermenting na Budvar lager mai siffar S a kan teburin katako a cikin ɗakin giya na Czech mai ƙauye Danna ko danna hoton don ƙarin bayani.

Yis ɗin Budvar Lager na Wyeast 2000-PC nau'in ruwa ne na yanayi daga al'adar giya ta gargajiya ta České Budějovice. Masu yin giya na gida suna matuƙar daraja wannan yis ɗin lager na Czech don ƙirƙirar Pilsners masu kyau da daidaito. An san shi da yawan ɗanɗano da haske, tare da matsakaicin tsayin daka wanda ke tabbatar da tsabta da haske.

Yi tsammanin launin malt mai laushi da zagaye da ɗan ƙaramin sinadari yayin fermentation. Wannan bayanin yawanci yana ɓacewa idan aka sanya shi cikin sanyi yadda ya kamata. A matsayin fitowar Tarin Kayan Sirri, wannan yisti na Czech lager yana da iyaka a lokacin. Masu yin giya dole ne su tsara kayan farawa da kayan aiki don sarrafa sanyi don nuna kyawun hop da tsabtar abin sha.

Key Takeaways

• Yis ɗin Budvar Lager na Wyeast 2000-PC ya dace da Bohemian da Classic Pilsners saboda tsabtarsa da kyawunsa.
• Ragewar yana da kusan kashi 71-75% tare da kusan kashi 9% na juriyar ABV, yana ba da ƙarfin ƙwai da kuma kyakkyawan ƙarewa.
• Matsakaicin flocculation yana ba da haske mai kyau bayan an gyara shi da kuma gyara shi yadda ya kamata.
• Nau'in Tarin Kaya na Yanayi — shirya farawa da adanawa a cikin sanyi kafin ranar yin giya.
• Yin amfani da giyar Wyeast 2000 yana ƙara wa giya kyau wanda ke nuna kyakkyawan hops da ɗanɗanon malt.

Me yasa Wyeast 2000-PC Budvar Lager Yisti yake da mahimmanci ga masu yin giya na gida

Fitar da Wyeast Private Collection ta shafi yanayi da kuma ƙarancin lokaci. Wannan ƙarancin ya sa masu yin giya ke son ta sosai. Wannan abin al'ajabi ne ga waɗanda ke neman yin giya mai inganci a tarihi.

A salon sa, wannan yisti ya fi kyau a cikin giyar da ke buƙatar fermentation mai tsabta da tsaka tsaki. Ya dace da Czech Pilsner, Bohemian Lager, Helles, Munich Helles, da Vienna Lager. Yana tabbatar da tsabtar malt kuma yana haskaka hops masu kyau.

Masu yin giya da yawa suna mamakin dalilin da yasa suke zaɓar yisti na Budvar maimakon wasu zaɓuɓɓuka. Amsar ita ce daidaitonsa. Yana yin kumfa a hankali, yana rage yawan esters, kuma yana rage yawan esters. Wannan yana bawa malt da hops damar shiga matsayi na gaba a cikin kayan lager.

Ga waɗanda suka daraja ingancin giya, wannan nau'in giya babban zaɓi ne. Yana taimakawa wajen sake ƙirƙirar yanayin gargajiya na giyar Czech. Yana kiyaye ƙananan hatsi da hop notes, yana ƙara halayen giyar.

Bayanin Tarin da Bayanan Dakunan Gwaji don Ingantaccen Hadin Jiki

Yis ɗin Budvar Lager na Wyeast 2000-PC wani nau'in halitta ne mai ruwa-ruwa daga Wyeast's Private Collection. Yana da adadin ƙwayoyin halitta biliyan 100 a kowace fakiti. Wannan ya sa ya zama zaɓi mai ƙarfi na sau ɗaya ga yawancin rukunin giya na gida.

Cikakkun bayanai game da rage yawan yisti da kuma yawan ƙwayoyin da ke cikinsa suna nuna ingantaccen aiki a cikin ruwan lager na yau da kullun. Ragewar da aka ruwaito ya kama daga kashi 71-75 cikin ɗari, inda takardar samfurin Wyeast ta lissafa kashi 73 cikin ɗari. Wannan matakin yana tabbatar da yawan fermentation da ƙarancin zaƙi a cikin giyar da aka gama.

Ana kimanta yawan sinadarin wannan nau'in a matsayin matsakaici a cikin gwaje-gwaje da dama, tare da wasu bayanan da aka shigar suna nuna shi a matsayin matsakaici. Masu yin giya ya kamata su yi tsammanin kyakkyawan tsari da kuma haske bayan an kammala aikin lacing.

Juriyar barasa tana kusa da kashi 9% na ABV, wanda hakan ya sa ta dace da nau'ikan lager gravity da yawa, gami da girke-girke masu cikakken jiki. Bayanan Wyeast 2000 da rahotannin al'umma sun nuna cewa ana yawan amfani da wannan yisti a cikin girke-girke sama da 200, musamman nau'ikan Pilsner da Vienna Lager.

• Nau'i: yisti mai ruwa, fakiti ɗaya tare da babban yuwuwar farko
• Adadin ƙwayoyin halitta: biliyan 100 a kowace fakiti a kowace bayanan Wyeast
• Ragewar farashi: An ruwaito kashi 71–75%; 73% an nuna su a jerin samfura
• Flocculation: matsakaici zuwa matsakaici-high don kyakkyawan sharewa
• Juriyar Barasa: ~9% ABV

Kula da dakin gwaje-gwaje yana da matuƙar muhimmanci ga wannan nau'in ruwa. A kiyaye ajiyar sarkar sanyi kuma a duba yuwuwar amfani kafin a fara amfani da shi. Kyakkyawan aikin dakin gwaje-gwaje yana ƙara daidaiton fermentation kuma yana rage jinkirin lokacin fermentation na lager.

Yanayin Zafin Jiki da Yanayin Jiki da Aka Ba da Shawara

Domin cimma yanayin Budvar na gargajiya, a ajiye ruwan a yanayin zafin da ya dace na fermentation na lager na 48–56°F. Masu yin giya na kasuwanci da na gida sun fi son wannan zafin saboda iyawarsa ta samar da lagers masu tsabta da tsabta. Ya yi daidai da yanayin zafin Wyeast 2000.

Fara fermentation a ƙarshen wannan kewayon don sarrafa samar da ester. Idan fermentation ya ragu, za ku iya ɗaga zafin jiki a hankali zuwa tsakiyar wurin. Duk da haka, yana da mahimmanci a guji ƙwanƙwasa kwatsam wanda zai iya ɗumama al'ada sosai.

Yi tsammanin matsakaicin saurin fermentation daga wannan nau'in. Yana iya nuna ɗan ƙaramin sulfur yayin fermentation mai aiki. Duk da haka, wannan ƙanshin yakan ragu a lokacin hutu mai kyau.

• Yi amfani da firiji mai na'urar sarrafawa, na'urar sanyaya glycol, ko kuma ɗakin da ke sarrafa zafin jiki don kiyaye daidaito.
• Guji yin sanyi sosai; sanyin da ya wuce gona da iri yana haifar da raguwar aiki da kuma mannewar fermentation, ɗumi da yawa yana haifar da rashin ɗanɗano.
• Allon kwamfuta tare da ma'aunin zafi mai sauƙi ko mai rikodin bayanai don bin diddigin yanayin zafi na Wyeast 2000 akai-akai.

Domin samun sakamako mai yiwuwa, a kiyaye zafin fermentation na Budvar a duk tsawon lokacin da aka fara amfani da shi har zuwa lokacin da aka rage diacetyl. Yanayi mai daidaito yana ba da damar yisti ya ƙare da kyau. Wannan yana haifar da yanayin lager da ake tsammani.

Gudummawar ɗanɗano da ƙamshi daga Budvar Lager Yeast

An san ɗanɗanon yisti na Budvar saboda kyawunsa da kuma ɗanɗanonsa. Yana tallafawa malt da hops ba tare da ya rinjaye su ba. Yi tsammanin kasancewar malt mai laushi da zagaye tare da ɗanɗanon ƙwaya mai tsabta da bushewa wanda ke ƙara yawan shan ruwa.

A lokacin fermentation mai aiki, wannan nau'in na iya samar da matsakaicin sulfur. Wannan alamar yawanci tana ɓacewa idan aka sanyaya ta yadda ya kamata. Don haka, a guji yin hukunci kan giyar kafin a gama fermentation.

Ƙanshin yeast na Czech lager yana da sauƙi kuma yana da kyau ga hop. Halinsa na tsaka-tsaki don tallafawa yana ba Saaz da sauran hops na gargajiya haske. Yana kiyaye ɗanɗanon malt mai sauƙi wanda ke tsakiyar lagers na Czech.

Masu yin giya za su sami kyakkyawan dandanon yeast na lager a bakinsu da kuma ƙarshensu. Ƙarancin giya mai yawa da matsakaicin ƙarfi suna samar da giya mai tsabta. Wannan giya tana da kyakkyawan ƙarewa da kuma sauƙin amfani da ita.

• Sifofi na Musamman: Tsabta, Tsafta, Daidaito Mai Kyau da Ma'auni
• Sulfur: na ɗan lokaci yayin fermentation; yana narkewa tare da laging
• Nunin Hop: ya dace da kyawawan hops da ƙamshi masu daɗi na hop
• Ƙarshe: bushe, bayyananne, mai sauƙin sha sosai

Lita mai sheƙi na zinariya mai kauri, wanda ke zaune a kan wani katako a ƙarƙashin hasken ɗumi. Danna ko danna hoton don ƙarin bayani.

Shawarwari Kan Salo: Mafi Kyawun Giya Don Yin Giya Da Wannan Yisti

Yis ɗin Budvar Lager na Wyeast 2000-PC ya dace da na'urorin lager na nahiyar. Yana ba da kyakkyawan tsari da kuma kammalawa mai kyau. Masu yin giya na gida waɗanda ke neman Czech Pilsner za su yaba da samar da ester mai tsaka-tsaki. Wannan yana haskaka Saaz da sauran hops masu daraja.

Zaɓuɓɓukan gargajiya sun haɗa da Bohemian Lager da Munich Helles. Daidaiton rage kitse da malt na yisti ya dace da girke-girke inda haske da yanayin malt suke da mahimmanci. Masu yin giya da ke neman salon lager na Wyeast 2000 na iya tsammanin samun 'ya'yan itace mai kyau. Wannan yana goyan bayan ƙananan kuɗin malt.

• Czech Pilsner — bari mu yi tsalle da ɗaci da ƙamshi mai kyau.
• Dortmunder Export — yana amfana daga tsaftar bakin yisti.
• Helles / Munich Helles — yana nuna ɗanɗanon malt mai laushi tare da bushewar ƙarewa.
• Vienna Lager - yana ƙara ɗan ƙaramin zagaye ga man malt mai gasasshe.
• Classic American Pilsner da Lite American Lager — suna bayar da giya mai daɗi da za a iya ci.

Girke-girke sama da 200 da aka yi rikodin suna amfani da wannan yis. Wannan adadin yana nuna yarda da mafi kyawun salon yis ɗin Budvar. Masu yin giya na iya daidaita yanayin zafi da kuma yawan tsalle-tsalle. Suna iya dogaro da aikin yis ɗin da ya dace.

Lokacin tsara girke-girke na Pilsner na Czech ko wasu nau'ikan lager na nahiyar, mai da hankali kan sinadaran ruwa da hops masu daraja. Tsarin fermentation mai tsabta shima yana da mahimmanci. Wannan yana bawa salon lager Wyeast 2000 damar nuna haske, sauƙin sha, da kuma daidaitawar malt-hops.

Ƙimar Fitar da Kaya, Masu Farawa, da Gudanar da Tantanin Halitta

Wyeast 2000 ya zo a matsayin fakitin ruwa mai ɗauke da ƙwayoyin halitta kusan biliyan 100. Ga manyan lagers na galan 5 a matsakaicin nauyi, wannan adadin yawanci ya isa. Duk da haka, ga giya mai yawan nauyi ko kuma babban adadi, ana buƙatar fara amfani da yisti don lager don tabbatar da cewa akwai mutane masu lafiya kafin a fara yin sanyi.

Yi amfani da na'urar lissafin yisti don tantance mafi kyawun ƙimar pitching na yisti na Budvar don rukunin ku. Wannan lissafin ya dogara ne akan ainihin nauyi da girman giyar ku. Lagers suna buƙatar ƙimar pitching mafi girma fiye da ales saboda raguwar girma a yanayin zafi mai ƙarancin fermentation. Farawa mai kyau zai iya rage lokacin jinkiri sosai kuma rage haɗarin rashin ɗanɗano.

Don shirya kayan farawa, yi amfani da wort mai tsabta, mai iskar oxygen. Idan ya cancanta, ƙara girman kayan farawa. Misali, lager mai nauyin 1.040–1.050 OG na iya buƙatar kayan farawa na lita ɗaya zuwa biyu don tarin galan 5, musamman idan fakitin ya cika makonni da yawa. Sabbin fakiti na iya buƙatar ƙarancin taruwa.

Yana da matuƙar muhimmanci a sa ido kan lafiyar ƙwayoyin halitta yayin amfani da Wyeast 2000. Mai da hankali kan dorewa da kuzari. Idan shekarun fakitin ya shafi wadatar yanayi, yi la'akari da yin babban farawa ko yin oda kusa da ranar yin giya. Ingantaccen sarrafa ƙwayoyin Wyeast 2000 ya ƙunshi duba lafiyarsu akai-akai da kuma adana cikakkun bayanai game da tsararrakin sake yin amfani da su.

Lokacin da ake kula da al'adar gida, a kafa jadawalin sake yin amfani da yisti don guje wa yawan amfani da yisti. A rage zagayowar sake yin amfani da shi kuma a kula da wurin ajiye kayan farawa don dawo da nau'ikan bayan dogon ajiya. A adana fakitin a cikin firiji kuma a rage lokaci a zafin ɗaki kafin a fara amfani da yisti don lager don kiyaye rayuwa.

Jerin abubuwan da ake buƙata don sarrafa ƙwayoyin halitta da kuma sarrafa su:

• Lissafa ƙimar bugun yisti na Budvar tare da kalkuleta mai aminci.
• Gina ma'aunin farawa gwargwadon nauyi da girman rukuni.
• A sha ruwan 'ya'yan itacen Oxygen kuma a guji gurɓatawa.
• Bibiyar tsararrakin sake-sake da kuma dorewar sarrafa ƙwayoyin halitta na Wyeast 2000.
• A ajiye fakitin a cikin sanyi har sai lokacin da za a fara shirye-shiryen adana ƙwayoyin halitta.

Kusa da tukunyar gilashi cike da yis ɗin Budvar mai launin zinari mai juyawa da kumfa yayin da ake yin girki. Danna ko danna hoton don ƙarin bayani.

Nasihu kan Lafiya game da Sinadaran Abinci, Iskar Oxygen, da Yis

Tabbatar da lafiyar yisti daga farko har zuwa ƙarshen fermentation yana da matuƙar muhimmanci. Wyeast ya ba da shawarar amfani da Wyeast Yeast Nutrient don taimakawa wajen yin fermentation mai sanyi da jinkiri. Wannan yana taimakawa hana tarkace da kuma aiki mai jinkiri. Ƙara wannan sinadari lokacin da ake yin fermentation, musamman ga giya mai nauyi ko lokacin amfani da tsofaffin ƙwayoyin yisti.

Iskar oxygen ta fi muhimmanci ga lagers fiye da ales. Yanayin sanyi na Lagering yana rage girman yisti. Yana da mahimmanci a samar da isasshen iskar oxygen da aka narkar kafin a yi amfani da shi. Wannan yana bawa yisti damar tara isasshen sterol da lipids. Yi amfani da hanyar iskar oxygen mai inganci ko iskar oxygen mai tsabta don farawa ko lokacin da ake ƙara yawan ƙwayoyin halitta.

Kafa tsarin farawa da kuma yin pitching akai-akai. Ka ƙirƙiri farkon farawa da sabbin fakitin Wyeast ko yis ɗin da aka girbe don cimma adadin ƙwayoyin halitta da suka dace. Don fermentation mai wahala, ƙara girman farkon farawa kuma ƙara abubuwan gina jiki don samun ƙarfi mai kyau. Sabuwar yis tana rage haɗarin dagewar sulfur kuma tana tabbatar da tsabtataccen ƙarewa.

Hana matsalolin da aka saba fuskanta abu ne mai sauƙi. Yi amfani da kayan aiki masu tsafta, kula da zafin jiki sosai, kuma a guji ƙara iskar oxygen bayan fara fermentation. A riƙa gwada nauyi akai-akai don tabbatar da raguwar matsin lamba da kuma daidaita lokutan daidaitawa kamar yadda ake buƙata.

Shawarwarin lafiyar yisti na Wyeast sun fi mayar da hankali kan lokaci da daidaito. Ciyar da sinadarai masu gina jiki a daidai gwargwado, samar da iskar oxygen daidai, da kuma kiyaye yanayin zafin fermentation mai kyau. Waɗannan hanyoyin suna haifar da ƙarfi wajen fermentation, ƙarancin ɗanɗano, da kuma hanya mafi kyau ta zuwa ga lager mai kyau.

Jadawalin Tsarin Girki da Jadawalin Tsarin Girki

Fara da cikakken tsari na jadawalin fermentation na Budvar. Yi amfani da Wyeast 2000 a ƙimar da aka ba da shawarar kuma ku kula da fermentation tsakanin 48°F da 56°F. Lura cewa fermentation zai ci gaba da sauri fiye da yisti na ale. Kula da nauyi da ayyukan da ake gani sosai, domin kwanaki kaɗai ba su da abin dogaro.

Da zarar fermentation ya kusa ƙarewa, a yi gwajin diacetyl. Idan an gano diacetyl, a ƙara zafin jiki da 2-4°F na tsawon awanni 24-48. Wannan matakin yana taimakawa wajen tsaftace tsarin, wanda ke sa jadawalin ya zama mai sauƙin daidaitawa.

Bayan an tsaftace, a hankali a rage zafin jiki don sanyaya sanyi. Jadawalin Czech Pilsner yana buƙatar dogon lokaci don cimma daidaito da haske da ake so. A bar shi na tsawon makonni zuwa watanni na ajiyar sanyi, ya danganta da matakin haske da ake so da kuma yawan fitar da sinadarin sulfur.

• Babban fermentation: har sai FG ya tabbata, yana canzawa bisa ga asali nauyi.
• Hutun diacetyl na zaɓi: ɗan gajeren lokacin ɗumi idan ya bayyana ba shi da ɗanɗano.
• Lagering: adanawa na tsawon lokaci a cikin sanyi don balaga da haske.

A tabbatar da isasshen lokaci mai tsawo don matsakaicin sulfur da ake samarwa yayin girki ya ɓace. A riƙa ɗanɗana giyar akai-akai. Haske da ɗanɗano za su ƙaru idan aka yi la'akari da yanayin haƙuri a cikin jadawalin Wyeast 2000.

Daidaita jadawalin fermentation na Budvar ɗinka don ya dace da girke-girkenka. Jadawalin Czech Pilsner yana aiki a matsayin jagora. Duba nauyi, tantance ƙamshi, sannan ka yanke shawara lokacin da giyar ta shirya don marufi.

Bawuloli masu daidaita giya kusa da kettle na jan ƙarfe a cikin wani gidan giya na zamani. Danna ko danna hoton don ƙarin bayani.

Attenuation da Ƙarshe Tsammanin Nauyi

An yi bikin Wyeast 2000 saboda yawan raguwar sa. An ruwaito cewa raguwar Budvar tana tsakanin kashi 71-75%, inda Wyeast ke ƙayyade kashi 73% a matsayin mizani. Wannan kewayon yana da mahimmanci lokacin da ake tsara dusa ko girke-girke don kimanta yawan sukari da yisti ke cinyewa.

Domin tantance FG da ake tsammani tare da Wyeast 2000, cire kashi na rage nauyi daga nauyin nauyi na asali. Misali, 1.050 OG tare da rage nauyi na 73% zai haifar da ƙarancin FG sosai idan aka kwatanta da ƙarancin rage nauyi. Nauyin yisti na ƙarshe na lager na iya bambanta dangane da yanayin mashin, sukari mai narkewa, da zafin mashin.

Rage yawan shan giya yana haifar da bushewar giya, wanda ke ƙara ƙaiƙayin giya kamar Pilsners da giya irin ta Dortmunder. Wannan yana haifar da jin ɗanɗanon baki da ƙarancin ɗanɗanon da ya rage, wanda ya dace da jin daɗin shan giya mai daɗi.

Ka yi la'akari da waɗannan shawarwari masu amfani:

• Daidaita yanayin da aka yi da niƙa har zuwa sama don kiyaye jin daɗin baki idan ana so.
• Rage zafin da aka yi da mash don jaddada bushewar gamawa don samun lager mai laushi.
• Yi amfani da na'urar auna ruwa ko na'urar auna ruwa don saka idanu kan FG kuma tabbatar da FG da ake tsammani tare da Wyeast 2000.

Nasihu Masu Amfani Don Girki Tare da Nauyin Yanayi Mai Iyaka

Shirya jadawalin yin giyar ku dangane da samuwar yisti na yanayi na Wyeast 2000. Wannan nau'in wani ɓangare ne na Tarin Kayan Wyeast na Musamman, wanda ake samu na ɗan gajeren lokaci. Don yin lager irin na Budvar, ajiye fakitin yisti da wuri. Shirya lokacin da aka dafa da kuma lokacin sanyi don daidaita zuwan yisti.

Domin samun yisti na Budvar, tuntuɓi shagunan sayar da giya na gida masu suna. Haka kuma, yi rijista don samun wasiƙun labarai daga masu samar da kayayyaki kamar MoreBeer ko Northern Brewer. Sau da yawa suna sanar da ku lokacin da za su sake yin amfani da su. Shagunan gida na iya ɗaukar fakitin yisti a gare ku, wanda ke rage damar rasa su.

Idan samun Wyeast 2000-PC yana da wahala, yi la'akari da nau'in lager na Czech a madadinsa. Kuna iya lura da ɗan bambanci kaɗan a cikin tsabtar malt da hasken hop. Ajiye tarihin waɗannan bambance-bambancen don inganta hanyarku ta zuwa ga ainihin ɗanɗanon Budvar akan lokaci.

• A ajiye sabbin fakiti a cikin firiji har sai an yi amfani da su don kiyaye rayuwa.
• Yi amfani da na'urar farawa a rana kafin a fara aiki don tabbatar da aiki da kuma ƙara yawan ƙwayoyin halitta.
• Ajiye yisti mai lafiya bayan an yi fermentation don sake yin fresh don ƙara ɗan ƙaramin ajiya.

Yi amfani da ƙusoshin yisti na tattarawa na sirri, kamar raba babban farati tsakanin masu yin ferment da yawa. Wannan hanyar tana ba ku damar amfani da fakiti masu iyaka a cikin rukunoni da yawa. Kula da tsafta sosai kuma ku kula da yawan kwararar ruwa don guje wa rasa ƙwayoyin cuta ga gurɓatawa ko damuwa.

Tabbatar cewa lacing da conditioning sun dace da sabowar yis. Sabuwar yis na yanayi zai samar da cikakkun bayanai masu tsabta da kuma ƙarin esters masu bayyana. Idan lokaci ya yi mahimmanci, jinkirta matakan da ba su da mahimmanci don haɓaka fa'idodin fermentation na farko.

Ajiye cikakken bayani game da kowane rukuni, gami da nauyi, zafin jiki, girman farawa, da kuma bayanin ɗanɗano. Wannan takaddun zai taimaka muku wajen kwaikwayon giya mai nasara lokacin da ƙarin yisti na yanayi na Wyeast 2000 ya samu. Hakanan yana taimakawa wajen yanke shawara mai kyau lokacin neman yisti na Budvar ko amfani da madadin a cikin giyar da za a yi nan gaba.

Mai yin giya na gida yana zuba yis mai ruwa a cikin injin fermenting cike da Czech lager wort a cikin tsarin gargajiya na Czech. Danna ko danna hoton don ƙarin bayani.

Kayan aiki da Kayan aiki na sarrafa sanyi don Yis mai ruwa

Tabbatar da cewa fakitin Wyeast sun kasance cikin sanyi daga saye zuwa sifili yana da mahimmanci don samun nasarar yin fermentation na lager. Firji mai inganci ko ɗakin fermentation na musamman, wanda ke kiyaye zafin jiki na 48–56°F, ya zama dole. Wannan saitin yana ba da damar sarrafa ainihin fermentation na farko da kuma tsawaita lokacin sanyi da ake buƙata don yisti na Budvar lager.

Lokacin yin oda, a fifita jigilar yisti mai ruwa tare da jigilar kaya cikin sauri don rage haɗarin shiga manyan motoci masu ɗumi. A zaɓi sarrafa shi a cikin firiji idan akwai daga mai samar da shi. Bugu da ƙari, a haɗa da fakitin kankara a cikin akwatin don kare shi daga canjin yanayin zafi a lokacin zafi.

Bayan an karɓa, a ajiye fakitin a cikin firiji har sai sun yi tsami. Yana da mahimmanci a guji zagayowar daskarewa da narkewa, wanda zai iya cutar da ƙwayoyin yisti. Idan yisti ya daɗe yana tafiya, yi la'akari da gina abin farawa don dawo da kuzarinsa kafin a fara amfani da shi.

• Yi amfani da firiji mai na'urar dumama zafin jiki ta dijital don daidaita yanayin zafi.
• Yi amfani da mai tattara bayanai don lura da yanayin zafi a lokacin sanyi mai tsawo.
• A sami sauran fakitin kankara don jinkirin da ba a zata ba a jigilar yisti mai ruwa.

Ingancin kayan sanyaya yisti ya dogara ne akan mai siyarwa kuma ya kai ga mashin ɗin ferment ɗinku. Haɗa isar da kaya tare da masu jigilar kaya na gida kuma zaɓi ayyukan ƙarshen mako ko na gaba idan zai yiwu. Wannan hanyar tana tabbatar da cewa yisti ya isa cikin yanayi mafi kyau don fermentation.

Zuba jari a cikin firiji na biyu ko injin daskarewa na ƙirji wanda aka mayar da shi mai sarrafa zafin jiki don yin giya akai-akai. Wannan jarin yana sauƙaƙa tsawon lokaci mai tsawo kuma yana rage haɗarin ƙaruwar zafin jiki wanda zai iya danne yis.

Yin amfani da hanyoyi masu sauƙi na iya rage haɗari sosai. Tabbatar da kwanakin fakitin, a sanyaya su nan da nan, kuma a kula da yanayin zafi mai kyau yayin girki. Waɗannan matakan suna haɓaka rayuwar ƙwayoyin halitta kuma suna samar da yanayi mai kyau da ake buƙata don yisti na Budvar lager don samar da dandano mai tsabta da na gaske.

Shirya Matsalolin da Aka Fi So da Amfani da Budvar Lager Fermentations

Farawa cikin rashin kuzari matsala ce da ake yawan samu a nau'in lager. Idan fermentation na lager ɗinku yana da jinkiri, da farko ku duba yuwuwar yisti da shekarunsa. Ku ƙirƙiri abin farawa ga tsofaffin fakitin Wyeast ko lokacin yin lager mai nauyi sosai.

Iskar oxygen tana da matuƙar muhimmanci. Tabbatar da isasshen iskar oxygen da aka narkar a lokacin da ake yin atisaye don haɓaka aikin Wyeast 2000. Rashin iskar oxygen ko ƙarancin iskar oxygen sau da yawa yakan haifar da matsalolin fermentation cikin awanni 48-72.

Sinadarin sulfur na iya fitowa yayin da ake yin sanyi. Waɗannan yawanci na ɗan lokaci ne kuma za su ragu idan aka yi amfani da su yadda ya kamata. A guji tantance ingancin giyar yayin da yis ɗin ke ci gaba da share sauran samfuran.

Don fermentation da ya makale, yi amfani da hanyar kwantar da hankali, mataki-mataki. Tabbatar da cewa an dakatar da shi ta hanyar duba nauyi. A hankali ƙara zafin jiki don hutawar diacetyl ko don sake kunna yis. Ƙara sinadarin yis idan kuna zargin akwai ƙarancin abinci. Idan fermentation bai ci gaba ba, yi la'akari da sake maimaita shi da yis sabo mai lafiya a matsayin wani ɓangare na magance matsalar Wyeast 2000.

Matsalolin tsabta sau da yawa suna warwarewa da lokaci da kuma sanyaya sanyi. Yis ɗin Budvar lager yana da matsakaicin flocculation. Tsawaita lagering da kuma tace sanyi ko fin fin zai ƙara haske. Haƙuri sau da yawa ya fi tasiri fiye da hanyoyin da ba su da ƙarfi.

• Kafin yin giya: yi amfani da abin farawa ga tsofaffin fakiti da kuma babban OG.
• A lokacin motsa jiki: iskar oxygen da kuma fitar da iskar oxygen a zafin da ya dace.
• Idan yana da jinkiri: ƙara wasu digiri, ƙara abubuwan gina jiki, kula da nauyi.
• Idan ya makale: a sake yin amfani da yisti sabo da lafiya bayan an dumama shi a hankali.
• Don fayyace: ƙara yanayin sanyi, yi amfani da finings idan ya cancanta.

A ajiye kundin yin giya don bin diddigin yanayin zafi, ƙimar sautin, da kwanakin da aka shirya. Bayanan da suka dace suna sauƙaƙa wa Wyeast 2000 matsala da kuma rage matsalolin fermentation na Budvar nan gaba.

Ra'ayoyin Girke-girke da Haɗin Hop don Nuna Yis

Fara da Classic Czech Pilsner don nuna yanayin lager mai tsabta na Wyeast 2000. Yi amfani da 100% Pilsner malt ko ƙaramin ƙarin Vienna malt don jiki. A niƙa a 148–150°F don kammalawa mai kyau, ya dace da aikin hop mai sauƙi da kuma ainihin yanayin Czech Pilsner.

Idan kana son Bohemian Lager, ka yi ƙoƙarin samun ƙashin bayan malt mai ɗan girma. A haɗa malt ɗin Pilsner da kashi 5-10% na malt ɗin Munich. A riƙa yin tsalle-tsalle a hankali don kada ya yi kama da yisti ya ɗauki bayanin malt da kayan ƙanshi masu daɗi. Waɗannan ra'ayoyin girke-girke na Budvar sun fi son mashed ɗin jiko ɗaya da kuma ƙarin miya mai kyau a ƙarshen hop.

Zaɓi hops ɗin da ke ƙara ƙamshi mai kyau. Saaz, Hallertau Mittelfrüh, da Tettnang suna haɗuwa sosai da laushin yisti. Yi amfani da ƙarin ɗan ɗaci da wuri kuma ajiye yawancin hops ɗin na tsawon mintuna 10 na ƙarshe ko kuma a yi amfani da shi a cikin ruwa don gabatar da ƙanshin fure da yaji masu laushi.

• Misali na 1: Pilsner na gargajiya na Czech — Pilsner malt, Saaz a 60/10 / whirlpool, da aka dafa a 150°F.
• Misali 2: Bohemian Lager - Pilsner + 7% Munich, Hallertau marigayi ƙari, tsawaita lagering.
• Misali na 3: Lager Mai Ƙarfi — OG mafi girma tare da babban farawa da kuma tsarin rage gudu mai kyau.

Yi shirin nauyi na asali da la'akari da raguwar yisti na kashi 71-75%. Don giya mai nauyi mai yawa, gina babban abin farawa don Wyeast 2000 ya kai ga cikakken aiki. Wannan hanyar tana taimakawa wajen lafiyar fermentation da kuma ƙarfin nauyi na ƙarshe da ake iya faɗi lokacin da ake bincika ra'ayoyin girke-girke na Budvar masu wadata.

A yi amfani da dabarun tsalle-tsalle masu tsari don haɗawar hop na Wyeast 2000. A busar da hop kaɗan idan girke-girken yana buƙatar ƙamshi mai laushi. Tsawaita yanayin sanyi yana cire sulfur kuma yana kaifafa ƙarshen, yana barin halayen hop mai kyau da rashin daidaituwar yisti su fito fili a cikin gilashin.

Lokacin da kake gwada hops na Czech Pilsner, gwada rukunin hops guda ɗaya don koyon bambancin kowanne iri. Bi diddigin ɗaci, ƙamshi, da daidaito. Yi amfani da waɗannan bayanan don inganta giya na gaba da kuma rubuta haɗin hop na Wyeast 2000 da za a iya maimaitawa waɗanda ke girmama tarihin Budvar.

Kammalawa

Wannan bita na Wyeast 2000-PC ya ƙare da kimantawa mai ƙarfi. Yisti na Budvar lager ya dace da salon Czech Pilsner, Helles, da Dortmunder. Yana ba da raguwar kashi 71-75%, matsakaicin matsakaicin flocculation, kuma yana jure har zuwa kashi 9% na ABV. Wannan ya sa ya zama zaɓi mafi kyau ga waɗanda ke neman bayanin fermentation mai tsabta da tsabta.

Domin samun sakamako mafi kyau, a yi ta girki tsakanin digiri 48-56 na Fahrenheit. Ingantaccen iskar oxygen da kuma ƙara sinadarai masu gina jiki suna da matuƙar muhimmanci. Haka kuma, a shirya kayan farawa masu ƙarfi don fermentation na lager mai sanyi. Ku tuna, isasshen lokacin laging yana da mahimmanci don haske da kuma kawar da duk wani sinadari na sulfur.

Wyeast 2000-PC nau'in tattarawa ne na lokaci-lokaci, don haka sarrafa kayan abinci da kuma sarrafa sarkar sanyi suna da mahimmanci. Yi amfani da Wyeast Yeast Nutrient kuma tabbatar da adanawa ko jigilar kaya da zafin jiki ke sarrafawa. Wannan taƙaitaccen bayani yana da nufin taimaka wa masu yin giya su tantance ko shine mafi kyawun yisti na lager ga Pilsner. Hakanan yana ba da matakai masu amfani don cimma sakamako masu daidaito da gogewa.

Karin Karatu

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

• Gishiri mai Tashi tare da Mangrove Jack's M44 US West Coast Yeast
• Gishirin Gishiri tare da Yisti na Kimiyyar CellarScience Berlin
• Gishiri mai Tashi tare da Wyeast 1098 British Ale Yeast