Giya Mai Haɗawa da Yisti na Wyeast 2112 California Lager

Gilashin giyar California mai fermenting na gilashi a kan teburin katako mai ƙauye tare da kayan aikin yin giya da sinadaran. Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Gwaje-gwajen benci da rahotannin masu yin giya suna nuna bambance-bambance daban-daban tsakanin 2112 da nau'ikan kamar WLP001 ko Wyeast 1056. WLP001 sau da yawa yana nuna haske mai kyau na hop, yayin da Wyeast 2112 ke kiyaye kashin baya na malt kuma yana ba da isasshen flocculation da haske. Yin fermenting tare da 2112 yana haifar da daidaitaccen salon tururi-giya, ba tare da buƙatar tsauraran jadawalin sanyi na ainihin lagers ba. Wannan yana da amfani musamman lokacin da aka iyakance sanyaya amma ana son tsari mai tsabta, mai kama da lager.

Bayanan aikin yin giya na gida sun nuna cewa zafin jiki na aiki shine 60-68°F, tare da lokutan farko da aka saba yi daga kwanaki 5-7 a ƙarshen zafi. Takaitaccen bayanin dakin gwaje-gwaje ya nuna raguwar kusan kashi 67-71% da kuma jure barasa mai kyau. Wannan yana nufin farawa mai kyau ko isasshen sautin yana da mahimmanci don yin ferment lafiya. Wannan bita na Wyeast 2112 ya haɗa bayanan dakin gwaje-gwaje da kuma ra'ayoyin brew na gaske, yana tabbatar da dacewarsa ga California Common, cream ale, da lighter lagers.

Key Takeaways

• Yis ɗin Wyeast 2112 California Lager yana ba da haske kamar lager ba tare da tsananin sanyi ba.
• Matsakaicin zafin da aka ba da shawarar yin amfani da shi a gida shine kimanin 60-68°F don mafi kyawun daidaito.
• Idan aka kwatanta da WLP001 da 1056, 2112 yana kiyaye yanayin malt kuma yana da kyau.
• Ragewar da aka saba samu kusan kashi 67-71% ya dace da California Common da premium lagers.
• Lokacin farko na aiki na iya zama ɗan gajeren lokaci a yanayin zafi, amma lafiyar jiki yana da mahimmanci.

Me yasa ake daraja Wyeast 2112 California Lager Yeast ga masu yin giya a gida?

Ana bikin nau'in Lager na Wyeast 2112 California saboda yawan fermentation da yake yi akai-akai. Waɗannan fermentation suna ƙara haske da sauƙin sha. Masu yin giya a gida suna godiya da raguwar da ake iya faɗi na kashi 67-71% da kuma yawan flocculation. Wannan ya sa ya zama babban zaɓi don cimma halaye masu kama da lager ba tare da buƙatar lager mai sanyi ba.

An san 2112 saboda yanayin zafin da aka ƙayyade da kuma samar da ester mai sauƙi. Yana iya jure barasa har zuwa kusan 9% na ABV. Wannan nau'in yana ƙarewa busasshe kuma mai tsabta, cikakke ne ga salon inda ake son samun kyakkyawan bayanin malt. Halayensa sun sa ya dace da girke-girke na yisti na California Common da na Amurka mai tsada.

Adadin dakunan gwaje-gwaje suna da matuƙar muhimmanci ga masu farawa da kuma waɗanda ake sa ran za su yi amfani da shi wajen yin amfani da shi. Ragewar da aka ruwaito ta kashi 67-71% yana taimakawa wajen saita tsammanin ƙin yin amfani da shi. Wannan yana jagorantar zaɓin zafin da ake buƙata na giyar da ake so. Yawan flocculation kuma yana taimakawa wajen sharewa da sauri, yana sauƙaƙa yanayin bayan fermentation ga giyar hoppy ko mai laushi.

Gwaje-gwajen kwatancen da gwaje-gwajen raba-rabi suna nuna bambance-bambancen da ke tsakanin nau'ikan da ke da alaƙa. A cikin gwaje-gwajen 2112 da 1056, 2112 ya nuna yanayin da ya fi kama da lager tare da esters masu rauni. Sabanin haka, 1056 (wani nau'in yisti na Chico) yana jaddada man hop da esters na 'ya'yan itace masu kaifi. Masu yin giya na gida sun lura cewa WLP001 yana da tsabta sosai amma yana nuna halayen hop daban da 2112.

Rubuce-rubucen kwatancen WLP028 sun bayyana bambance-bambance masu sauƙi amma masu ma'ana. WLP028 na iya fama da yanayin zafi mai sanyi wanda 2112 ke jure wa da kyau. Tattaunawa kan kwatancen yisti na Chico ya nuna cewa daidaitattun ma'auni ba koyaushe suke yin abu ɗaya ba. Wannan ya haɗa da bambance-bambance a cikin saurin sautin murya, raguwa, da kuma yanayin zafi.

Tsarin salo, 2112 ya fi dacewa da California Common, aikace-aikacen yisti na kirim na ale, da girke-girken yisti na lager na Amurka masu inganci. Hakanan yana aiki sosai a cikin lagers na Baltic porter, hayaƙi, ko kayan ƙanshi idan ana buƙatar yisti mai tsabta. Masu yin giya na gida galibi suna zaɓar 2112 don girke-girke na Steam Beer, saboda yana kiyaye halayen lager a yanayin zafi na ale.

• Halayen maɓalli na nau'in: bayanin martaba mai tsabta, matsakaicin matsin lamba na ester, ingantaccen raguwa 67-71%.
• Wyeast Lab yana da ƙarfin aiki mai yawa da kuma yanayin zafi mai zafi na 58–68°F.
• Kwatantawa masu amfani: 2112 da 1056 da 2112 da WLP001 suna nuna bambancin hulɗar hop; Kwatanta WLP028 yana nuna bambance-bambancen yanayin zafi.

Yanayin zafin jiki da bayanin fermentation na Wyeast 2112 California Lager Yisti

Wyeast 2112 yana aiki a cikin kewayon 58–68°F, wanda ya dace da waɗanda ke neman haɗin lager-ale. Yanayin zafin da aka saba amfani da shi shine 58–68°F. Masu yin giya galibi suna fifita ƙarshen mai sanyi don ɗanɗano mai tsabta, kuma ƙarshen mai dumi don ɗanɗanon 'ya'yan itace.

Domin sarrafa yanayin zafin fermentation yadda ya kamata, fara da sanyaya wort zuwa kusan 62°F kafin a fara fermentation. Wannan hanyar tana taimakawa wajen kiyaye yanayin zafin fermentation mai kyau. Tana tabbatar da rage yawan fermentation akai-akai kuma tana rage yawan canjin yanayi a samar da ester.

Kayan girke-girke na gida masu amfani

• Domin samun ɗanɗanon lager mai tsabta, yi ƙoƙarin samun zafin jiki na 60–62°F. Wannan yana kiyaye halayen lager kuma yana rage yawan esters.
• Domin samun ɗanɗanon gauraye mai kyau, a auna shi da zafin jiki na 63–65°F. Masu yin giya da yawa suna ganin wannan yanayin zafin yana samar da daidaito mai kyau lokacin da ake yin fermenting a 2112.
• Idan kana son ɗanɗanon 'ya'yan itace mai kyau, ka bar shi ya kai 68°F. Duk da haka, ka yi hankali da yawan esters da kuma yiwuwar sulfur a mafi girman ƙarshen.

Yadda zafin jiki ke shafar dandano

Zafin fermentation yana tasiri sosai ga dandanon 2112. Ƙananan zafin jiki yana haifar da ƙanƙantar esters da ɗanɗano mai kama da lager. A gefe guda kuma, yanayin zafi mai yawa yana haɓaka samar da ester kuma yana gabatar da ɗanɗanon ale ba tare da rasa asalin lager ba.

Dabaru na yin fare da kuma dabarun ɗaki

• Idan yanayin zafi ya yi zafi, a zuba 2112 a gefen da ya fi sanyi. Wannan yana rage farkon ƙwanƙwasawar ester ta hanyar zuba shi cikin ruwan sanyi.
• Yi amfani da na'urar farawa idan yana ƙunshe a ƙasan ƙarshen. Farawa a hankali abu ne da ake yawan yi ba tare da isasshen adadin ƙwayoyin halitta ba.
• A yanayin ƙasar Amurka, a sanya na'urorin ferment a ginshiki ko a yi amfani da wurin sanyaya daki ko ɗakin fermentation don kiyaye zafin jiki na 60–65°F idan zai yiwu.

Kiyaye cikakken bayani game da kowane rukuni. Bin diddigin zafin da ake samu na 2112, zafin farko na wort, da kuma yanayin zafi mafi girma na fermentation zai taimaka muku fahimtar yadda tsarin ku ke shafar dandanon ƙarshe. Wannan bayanin yana da mahimmanci don inganta dabarun yin girki a nan gaba.

Ƙirƙirar ingantaccen farawa da ƙimar bugun

Tabbatar da yawan yisti da ya dace kafin a yi amfani da shi yana da matuƙar muhimmanci a Wyeast 2112. Tsarin da aka tsara sosai yana da mahimmanci don yanke shawara tsakanin fakitin smack na 2112, babban mai farawa, ko yisti da aka yaɗa. Yi la'akari da ainihin nauyi da zafin fermentation lokacin tantance girman farawa da ƙimar fermentation.

Lokacin da za a yi Starter

Ana buƙatar masu farawa idan nauyin wort ya wuce matakan zaman yau da kullun ko kuma kusan juriyar barasa ga yis. Masu yin giya sau da yawa suna tambayar lokacin da za su gina abin farawa ga giya mai OG na 1.060 ko sama da haka. A waɗannan ƙarfin, adadin ƙwayoyin smack fakitin sau da yawa ba shi da isa, wanda hakan na iya haifar da farawa a hankali, sulfur, ko diacetyl.

Jagorar girman farawa da fakitin smack idan aka kwatanta da yaduwa

• Ga OGs tsakanin 1.050 da 1.055, ƙaramin ma'aunin farawa na 1-2 kwata yawanci ya isa don cimma ƙimar bugun da ake so.
• A OGs na 1.060 zuwa sama, yawancin masu yin giya na gida suna zaɓar farawar 3-qt ko haɗa fakitin smack guda biyu na 2112. Wannan yana tabbatar da ƙarfin fermentation.
• Yin amfani da kek ɗin yisti mai kyau akai-akai zai iya maye gurbin abincin da ake ci akai-akai. Duk da haka, yana da mahimmanci a bi diddigin tsararraki da kuma dorewar amfaninsa don kiyaye lafiyar yisti.

Mafi kyawun hanyoyin kula da lafiyar iskar oxygen da yisti

Iska mai kyau kafin a yi amfani da ita wajen fitar da iskar oxygen tana da matuƙar muhimmanci ga tsarkakewar iska. Yana da matuƙar muhimmanci idan aka yi la'akari da ƙarancin adadin ƙwayoyin halitta, ko kuma idan aka yi amfani da ruwan sanyi, ko kuma idan aka yi amfani da ruwan zafi mai yawa. A yi amfani da iskar oxygen mai yawa ko kuma a ƙara ɗan ƙaramin iskar oxygen a lokacin da ake fitar da iskar oxygen a ƙananan matakai.

Yi amfani da sinadarai masu gina jiki don giya mai yawan nauyi kuma ku guji yawan cin abinci mai yawa wanda ke rage kuzari. Kula da lafiyar yisti a gani da kuma ta hanyar aiki a cikin awanni 24-48 na farko. Ƙarfin krausen da ke da ƙarfi da kuma raguwar nauyi mai ƙarfi yana nuna nasarar farawa da iskar oxygen a cikin 2112.

Tsarin lokaci da kuma tsarin shayarwa na wannan nau'in

Saurin fermentation tare da Wyeast 2112 yana tasiri ne ta hanyar zafin jiki, saurin sautin sauti, da kuma ƙarfin nauyi na asali. Masu yin giya suna lura da aiki cikin sauri a 65–68°F kuma a hankali a 58–60°F. Kula da karatun nauyi da alamun gani yana da mahimmanci don guje wa sakamakon da ba a zata ba.

Babban fermentation yawanci yana ɗaukar kwanaki 5-10 lokacin da fermentation ke tsakanin 60 da 68°F. Yanayin zafi mai zafi yana haifar da aiki mai ƙarfi a cikin kwanaki 2-4, yana kaiwa ga matsakaicin nauyi a rana ta 5-7. Yanayin sanyi yana ƙara fermentation, yana amfana daga ingantaccen farawa.

Alamomin cikakken fermentation na farko da yadda ake auna raguwar attenuation

Ana nuna cikakken fermentation ta hanyar krausen mai ɗorewa, iska mai ƙarfi, da kuma rage kumfa mai tsabta. Yi amfani da hydrometer ko refractometer don tabbatarwa. Auna ragewar 2112 ya ƙunshi kwatanta karatun OG da FG na tsawon awanni 48 don tabbatar da daidaito.

• Yi karatun nauyi, jira awanni 48, sannan sake gwadawa don tabbatar da daidaiton tsammanin nauyi na ƙarshe.
• Yi tsammanin raguwa a cikin kewayon masana'anta kuma ƙididdige raguwar kashi daga OG zuwa FG don duba aikin yisti.
• Kula da rashin ƙarfi a yanayin sanyi; motsawa ko ɗumi mai laushi na iya taimakawa wajen kammala ƙwanƙwasawa.

Lokacin da tsawaita motsa jiki ko laging yana da amfani idan aka kwatanta da tapping matasa

Yin amfani da sabuwar California Common abu ne da aka saba gani, inda masu yin giya da yawa ke amfani da shi cikin makonni 1-4 don samun wannan salon na gargajiya. Lokacin sanyaya jiki na ɗan lokaci yana kiyaye ɗan haske da sabo wanda ya dace da salon.

Tsawaita amfani da maganin sanyi ko lagering 2112 yana da amfani idan haske da gogewa suka zama mahimmanci ko kuma girke-girken yana da malt-forward. Makonni ɗaya zuwa shida na gyaran gashi yana rage esters na ɗan lokaci kuma yana inganta haske daga yawan flocculation na nau'in.

• Idan kana buƙatar yanayin malt mai tsabta, shirya ɗan gajeren lokaci na sanyi bayan FG ya daidaita.
• Idan kana son shan giya ta gargajiya, wacce take da ɗan ƙaramin yaro, yi la'akari da yin amfani da ita tun da wuri bayan an yi gwajin nauyi akai-akai.
• Don giya mai nauyi, ƙara yanayin zafi don ba da damar yisti ya kwanta kuma ya yi ɗanɗano.

Mai yin giya na gida yana zuba yisti mai ruwa a cikin jirgin ruwa mai narkewar ƙarfe. Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Jagorar Haɗarin Diacetyl da Hutu na Diacetyl

An san Wyeast 2112 da tsarkakken fermentation, amma haɗarin diacetyl batu ne da ake muhawara a kai. Masu yin giya a gida da yawa ba sa buƙatar tsawaita lokacin ɗumi lokacin da suke yin fermentation a saman kewayon fruit ɗin. Duk da haka, ƙarancin fermentation, sanyin fermentation, ko wort mai nauyi mai yawa na iya ƙara damar samun man shanu. Saboda haka, yana da mahimmanci a yi taka tsantsan don guje wa abubuwan mamaki kafin a shirya su.

Jagororin masana'anta ba sa buƙatar hutawa don wannan nau'in. Duk da haka, ƙwarewar al'umma ta nuna cewa 2112 na iya ƙarewa da ƙarancin diacetyl lokacin da fermentation yake da lafiya kuma yanayin zafi yana kusa da 65–68°F. Masu yin giya waɗanda suka ferment da sanyi ko ƙasa da sifili na iya gano diacetyl kuma su zaɓi yin aiki daidai.

Yadda ake yin hutu mai inganci idan ana buƙata

• Ƙara zafin jiki kaɗan: idan alamun diacetyl suka bayyana ko kuma lokacin da fermentation ya kusa ƙarewa, ƙara zuwa ƙarshen sama na tsawon sa'o'i 24-72.
• Lokaci da yanayin zafi: yi nufin lokacin hutawa da zafin jiki a kusa da 65-68°F maimakon wuraren hutawa masu ɗumi da ake amfani da su don lagers na gargajiya.
• Kalli yadda yis ke aiki: dumi ne kawai bayan fermentation ya ragu don haka yis mai ƙarfi zai iya sake shan diacetyl.

Gwadawa da gwaji don diacetyl kafin a saka shi a cikin marufi

Yi amfani da samfurin sanyi don yin gwajin ɗanɗanon man shanu da ɗanɗanon diacetyl. Idan ƙamshin butterscotch ko man shanu ya bayyana, jinkirta marufi. Daidaiton nauyi da gwajin ɗanɗanon man shanu mai tsabta alamu ne masu kyau da ke nuna cewa matakan diacetyl sun faɗi.

Jerin abubuwan da ake buƙata kafin a yi amfani da kwalba ko a yi amfani da kek

• Tabbatar da ƙarfin wutar lantarki kuma a ba da lokaci don daidaitawa.
• Gwada diacetyl ta hanyar sanyaya da kuma ɗanɗana samfurin.
• Idan akwai alamun man shanu, yi la'akari da yin diacetyl rest 2112 ko kuma ƙara yanayin zafi kaɗan.

Ragewa, flocculation da kuma tsammanin nauyi na ƙarshe

Ana bikin Wyeast 2112 saboda ingantaccen rage kitse da kuma saurin sharewa. Masu yin giya da ke neman giya mai matsakaicin kitse za su iya cimma wannan ta hanyar la'akari da lafiyar yisti, yanayin mashin, da kuma ƙarfin fermentation. Waɗannan abubuwan suna da mahimmanci don saita maƙasudai na gaske don ƙarfin nauyi da jin daɗin baki.

Matsakaicin raguwar giya da ma'anarsa ga jikin giya

Masana'antar ta nuna raguwar 2112 a kashi 67-71%, wanda ya dace da giya mai matsakaicin jiki kamar yadda aka saba a California Common da kuma kirim mai tsami. Tattaunawar tattaunawa ta dandalin tattaunawa ta tabbatar da wannan nau'in, duk da haka ta nuna bambance-bambancen da ke faruwa a duniya. Kwarewar mai yin giya a gida da gasasshen 150°F ya haifar da raguwar 77% da kuma FG na 1.012 daga 1.055 OG. Wannan yana nuna yadda enzymes na mashed za su iya faɗaɗa ƙarfin fermentation fiye da yadda ake tsammani.

Yawan yanayin flocculation da sakamakon haske

Masu yin giya da yawa suna samun haske bayan sun yi amfani da 2112. Wyeast ya lura da yawan flocculation na 2112, wanda ke haifar da giya mai haske bayan hutun sanyi da kuma ɗan gajeren lokaci. Wannan yawan flocculation yana tabbatar da cewa yisti ya kwanta da sauri, wanda yakan haifar da giya mai haske cikin makonni ɗaya zuwa huɗu ba tare da lapse ba.

Daidaita zafin da aka yi amfani da shi don kaiwa ga FG da kuma jin bakin da aka yi niyya

Zaɓar zafin da ya dace na mashin da aka dafa don 2112 yana shafar ragowar dextrins da jikin giya. Rage zafin mashin yana ƙara ƙarfin ƙwai, yana nufin busasshiyar ƙarewa. Akasin haka, ɗaga zafin mashin ɗin zai iya ɗaga FG da ake tsammani da kuma ƙara jin daɗin baki, wanda ya dace da giya mai cikakken jiki.

• Domin cimma busasshiyar gamawa, a yi amfani da ƙarancin zafin da aka matse sannan a tabbatar da isasshen iskar oxygen don rage raguwar kashi 67-71%.
• Don kula da jiki, ƙara ɗan zafin da aka matse don riƙe dextrins kuma a guji jiki mai siriri sosai da Wyeast 2112 zai iya haifarwa idan ƙarfin fermentation ya yi yawa.
• Don giya mai tsabta da ke ɗauke da Wyeast 2112, a bar ta ta yi sanyi sosai da kuma ɗan sanyi kaɗan don ta yi amfani da flocculation na 2112.

Kula da karatun nauyi ya fi tasiri fiye da dogaro da lambobi kawai. Bibiyar OG, FG da ake tsammani, da zafin jiki don inganta tsarinka. Ko da ƙananan gyare-gyare a zafin jiki na mash na iya yin tasiri sosai ga jin bakinka da kuma ƙarfin nauyi na ƙarshe tare da wannan nau'in.

Wani mutum yana duba gilashin ruwan California mai launin zinari a cikin wani shiri na yin giya a gida. Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Gudanar da samar da ester da sulfur a yanayin zafi daban-daban

Wyeast 2112 California Lager yana nuna halaye daga ales da lagers. Yanayin zafin fermentation da lafiyar yisti suna taka muhimmiyar rawa wajen tsara dandanonsa. Isasshen sinadarin yisti da iskar oxygen sune mabuɗin cimma sakamako mai daidaito da kuma guje wa dandanon da ba a zata ba.

Sakamakon dandano a ƙananan ƙarshen zangon

Yin ferment a kusan digiri 60 na Fahrenheit yana fitar da tsari mai tsabta, kamar lager. Masu yin brew na gida galibi suna samun yanayin malt mai tauri, ƙarewa mai kyau, da ƙarancin esters a wannan zafin. Wannan ya sa ya dace da California Common da premium lagers, waɗanda ke buƙatar haske da hankali.

Abin da ke faruwa a lokacin zafi mai zafi zuwa matsakaici

Yayin da yanayin zafi ke ƙaruwa zuwa tsakiyar shekarun 60, esters na 'ya'yan itace 2112 suna ƙara bayyana. Kusan 68°F, yisti yana ƙara yawan 'ya'yan itace da kuma rayuwa kamar ale. Masu yin giya da ke son kewayon zafin jiki na 65–70°F sau da yawa suna fuskantar gaurayen halayen lager da ale, tare da haɓaka alamun hop da 'ya'yan itace.

Dabaru don rage sinadarin sulfur ko ɗanɗano mara daɗi

• Sanya adadin ƙwayoyin halitta da ya dace kuma ka gina abin farawa don giya mai yawan OG don guje wa ɗanɗano mara kyau na Wyeast 2112 wanda galibi ana danganta shi da jinkirin farawa.
• Yi amfani da sinadarin yisti da aka auna da iskar oxygen da wuri don rage damuwa da kuma rage haɗarin sulfur 2112 da diacetyl.
• A ajiye fermentation a cikin taga mai amfani 58–68°F idan zai yiwu; iyakokin sanyaya suna ba da sakamako mai tsabta kamar lager, yanayin zafi yana kawo 'ya'ya.
• Idan sulfur ya bayyana, a bar shi ya huta; tsawaita yanayin sanyi da kuma yawan kwararar ruwan da ke cikinsa suna taimakawa wajen share alamun sulfur na ɗan lokaci.
• A shafa a hankali idan akwai jinkiri sannan a lura da nauyi domin tabbatar da raguwar ƙamshi maimakon yin hasashen dalilin ƙamshi.

Girke-girke masu amfani da hanyoyin salo waɗanda ke haskaka 2112

Wyeast 2112 yana da amfani mai yawa, ya dace da nau'ikan lager na Amurka daban-daban da kuma nau'ikan hybrid. A ƙasa, muna ba da bayanin girke-girke da shawarwari kan salo. Waɗannan suna da nufin nuna yanayin malt mai tsabta yayin da suke sauƙaƙa fermentation ga masu yin giya a gida.

Muhimman abubuwan California Common / Steam Beer

• Niƙa a wani wuri da aka yi niyya kusa da 150°F don samun daidaiton jiki da raguwar nauyi ga girke-girke na yau da kullun na California 2112. Wannan zafin dusa yana tabbatar da kammalawa mai kyau, wanda ke da alaƙa da yanayin yisti na Steam Beer na gargajiya.
• Don yin giyar Steam Beer da 2112, yi ƙoƙarin samun zafin fermentation na 60–65°F. Yin amfani da ƙaramin giya yana kiyaye hasken malt da hop ɗinsa mai rai. Ana ba da shawarar yin ɗan gajeren lokacin sanyaya abinci.
• A kiyaye IBUs matsakaici (25-35) kuma a yi amfani da malts na Amurka masu tsabta don daidaita su da bayanin gargajiya. A rubuta bayanin girke-girke akan SRM, OG, da FG don daidaita daidaiton rukuni zuwa rukuni.

Hanyoyin lager na Amurka da kirim mai tsada

• Don yin amfani da yisti mai inganci na American lager 2112, yi amfani da ƙananan zafin jiki na fermentation na 60–62°F. Wannan kewayon yana rage esters, yana ƙara yawan shan su.
• Lokacin yin kirim mai tsami da 2112, zaɓi ɗan ƙaramin hatsi tare da masara mai laushi ko ƙarin kayan ƙanshi. Ana ba da shawarar ɗan ƙara yawan zafin da aka dafa don jin daɗin baki mai laushi. Gajeren lokaci mai sanyi yana haskaka haske.
• Ƙara yawan ƙwayoyin halitta ko kuma gina abin farawa don manyan rukuni. Inganta iskar oxygen da yisti mai kyau suna rage jinkiri kuma suna tallafawa rage yawan amfani da girke-girke na lager da kirim mai tsami.

Masu duhu da na musamman

• 2112 ya dace da Baltic Porter idan ana nufin bayyanar malt mai tsabta a ƙarƙashin gasasshen mai da sukari mai duhu. A yi ta juyawa zuwa ƙarshen ƙasan kewayon don guje wa esters masu 'ya'yan itace waɗanda ke karo da halin gasasshen.
• Don yin amfani da yisti ga giya mai hayaƙi, a haɗa yawan hayakin da aka ƙayyade tare da jadawalin da aka daidaita na yin burodi. A bar yisti ya haskaka malt kuma ya sha hayaƙi yayin da ake guje wa rashin ƙarfi ko kuma mummunan yanayi daga zafin da aka yi da yin burodi.
• Masu yin laƙabi na musamman waɗanda ke da 2112 suna jure wa malt mai yawa. Kula da rage yawan malt ɗin kuma yi la'akari da ciyar da step ko babban abin farawa don yawan malt ɗin su isa ga FG da aka nufa ba tare da barin zaƙi mai yawa ba.

Yi amfani da jerin abubuwan da aka lissafa a ƙasa don kowane giya: yanayin zafi, saurin bugun, zafin farko, FG mai manufa, da kuma taƙaitaccen bayanin motsin rai. Wannan tsari yana taimakawa wajen kwatanta yadda 2112 ke aiki a cikin salo daban-daban, ciki har da California Common, premium American lager, cream ale, da kuma lagers na musamman.

Kusa da giyar California mai launin ruwan kasa a cikin gilashin pint mai rufe da danshi a kan teburin katako na ƙauye yayin da hannu ke zuba daga famfon tagulla na da, kumfa yana zuba a gefen giyar giya mai hasken rana da kuma tsalle-tsalle a bango. Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Gwaje-gwajen raba-rabi da bayanan ɗanɗano na kwatantawa

Yi gwajin raba-raba da aka sarrafa don gano tasirin yisti. Fara da wort ɗaya iri ɗaya, raba zuwa daidai gwargwado. Tabbatar da cewa zafin mash, OG, IBUs, da iskar oxygen sun kasance iri ɗaya. Bi diddigin bin diddigin FG da IBU na kowane rabi don tallafawa ra'ayin ɗanɗano.

Tsara yadda za a raba fermentation tare da bayyanannun masu canji. Ƙara adadin tantanin halitta daidai kuma yi amfani da tsarin farawa iri ɗaya. Kula da zafin fermentation tare da na'urar bincike. Gwajin kwatanta yisti ya fi tasiri idan nau'in yisti da canjin zafin jiki ɗaya ko tsalle-tsalle kawai suka bambanta.

• Yadda ake shiryawa: yi babban rukuni ɗaya, a sanyaya, a raba, sannan a sanya wa kowanne mai yin ferment lakabi.
• Rikodi: OG, FG na ƙarshe, zafin mash, ƙimar sautin, da lokacin sanyaya don yin rikodin bambance-bambancen giya.
• Yi ɗanɗano mara kyau idan samfuran suka kai matsayin da za a iya sha.

Yi tsammanin sakamako daban-daban tsakanin raba-raba 2112 da 1056. A cikin giyar hop-forward, fahimtar note hop tare da 2112 idan aka kwatanta da nau'in Chico. A cikin ƙananan zafin jiki, 2112 sau da yawa yana gabatar da bayanin hop mafi tsabta. A cikin yanayi mafi girma, esters na iya haɗuwa da halayen hop, suna canza fahimtar ɗaci.

Don giya mai kama da malt, kalli yadda malt ke bayyana da 2112. Wannan nau'in na iya kawo ƙarin haske da kuma siffar jiki mai zagaye a cikin girke-girke waɗanda ke karkata zuwa caramel ko malt mai laushi. Rubuta jin daɗin baki, ɗanɗanon da ya rage, da kuma raguwar da aka gani lokacin cike jerin abubuwan jin daɗi na 2112.

• Jerin gwaje-gwajen kwatancen yisti: Karatun OG da FG da aka ɗauka kafin da bayan fermentation. An yi rikodin lokacin IBU da tsalle-tsalle don kowane gudu. An rubuta ƙimar sautuka da girman farawa.
• Jerin abubuwan da ke nuna motsin rai 2112: Bayyana, haske, da riƙe kai. Ƙamshi: sautin ester, bayanin kula na hop, kowane sulfur. Ɗanɗano: daidaiton ɗaci, ƙashin baya na malt, ɗanɗano na bayan ɗanɗano.
• Abubuwan bayanan rajista don yin rikodin bambance-bambancen giya: Tsawon lokacin fermentation da yanayin zafin jiki. An auna kashi na FG da raguwar kashi. Duk wani karkacewa daga tsari da lokacin daidaitawa.

Yi la'akari da gwaje-gwajen hulɗar zafin jiki na gudu. Raba ɗaya a ƙasan ƙarshen da ɗayan kuma a babban ƙarshen kewayon aiki. Wannan hanyar tana nuna yadda yanayin 2112 na gaba-gaba da malt-gaba ke canzawa tare da zafi. Yana ƙara haske daga gwajin kwatanta yisti.

Lokacin buga bayanin kula, haɗa bayanan masana'anta don tunani game da raguwa da flocculation. Bayanan sharewa suna ba wa sauran masu yin giya damar sake haifar da fermentation na ƙirar ku. Suna taimakawa wajen tabbatar da ikirarin ji akan bin diddigin FG da IBU.

Nasihu kan kayan aiki da muhalli don samun sakamako mai ɗorewa

Sakamakon da ya dace da Wyeast 2112 yana buƙatar kyakkyawan dabara da kayan aiki masu dacewa. Mayar da hankali kan kiyaye yanayin zafin jiki mai ɗumi da kuma bin ƙa'idodin tsafta masu sauƙi. Zuba jari a cikin hanyoyin kariya ko sanyaya na iya samar da sakamako mafi kyau fiye da kayan aiki masu tsada don haɓakawa a karon farko.

Ga matakai masu amfani don sarrafa fermentation a cikin wani wuri na musamman na Amurka. Ƙara ruwan 'cooler wort' zai iya taimakawa wajen rage yawan zafi da ake fuskanta wajen fermentation. Ga waɗanda ba su da firiji, sarrafa zafin jiki mai aiki ba zai iya samar da yanayi mai dorewa da kuma iya hasashen yanayi ba.

Maganin sarrafa zafin jiki don garages da ginshiki a Amurka

• A yi amfani da zafin da ya kai 60–65°F ga yawancin nau'ikan abincin California na yau da kullun da kirim ale da ake yi a gareji. A lura da yanayin zafi ta amfani da na'urar bincike ta waje ko na'urar auna zafin jiki ta inkbird.
• Girkin ƙasa mai siffar 2112 yana amfana daga kwanciyar hankali na halitta. Rufe na'urorin fermentation da jaket, wraps, ko bargo mai kauri don rage juyawa.
• Lokacin hunturu, a zuba ƙaramin tabarmar zafi a ƙarƙashin akwati mai rufi inda ake buƙata. A lokacin rani, a cire abubuwan da ke ferment daga rana kai tsaye da kuma tushen zafi.

Amfani da ɗakunan fermentation, masu sanyaya fadama, da dabarun yanayi

• Ɗakin fermentation 2112 yana ba da mafi kyawun iko. Injin daskarewar ƙirji da aka canza tare da na'urar thermostat yana riƙe zafin jiki a cikin taga 58–68°F.
• Na'urar sanyaya ruwa ta fadama tana aiki ga masu yin giya da yawa: kwandon ruwa, tawul, da kwalaben daskararre da ake juyawa duk bayan 'yan awanni na iya aske yanayin iskar da ke kewaye.
• Nasihu kan yadda ake sarrafa zafin jiki: a sanyaya a hankali don amfani da exotherm na fermentation, a sanya na'urorin ferment a cikin ɗakuna masu ɗorewa, sannan a yi amfani da fakitin kankara ko na'urorin sanyaya daki masu rufi don ɗan gajeren lokaci.

Tsaftacewa da kuma canja wurin ayyuka don kare tsabta da dandano

• Tsafta 2112 yana da mahimmanci a kowace canja wuri. Tsaftace kuma tsaftace kettles, fermenters, da bututu kafin ya taɓa wort.
• Rage canja wurin kuma a riƙe shi kawai lokacin da ya cancanta don kiyaye canja wurin da tsabta; sanyi yana rage yisti a cikin dakatarwa kuma yana sauƙaƙa tarawa.
• Lokacin da ake yin kek, a wanke da CO2 kuma a guji fesawa. Lokacin da ake yin kwalba, a yi amfani da sandar kwalba da dabarun cike kwalba mai laushi don rage yawan iskar oxygen da kuma hana kamuwa da cuta ta 2112.

Bi jerin abubuwan da aka tsara: yanayin zafi mai kyau, ƙarancin motsi, da tsafta mai tsafta. Waɗannan abubuwa uku suna ɗauke da mafi yawan nauyin don samun haske da ɗanɗano mai daidaito lokacin yin giya da Wyeast 2112.

Brewer yana amfani da na'urar sarrafa zafin jiki ta dijital kusa da tukunyar fermentation da aka cika da zinariya lager. Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Magance matsalolin da aka saba fuskanta da Wyeast 2112 California Lager Yeast

Wyeast 2112 yana da sauƙin gafartawa idan aka yi amfani da shi yadda ya kamata. Duk da haka, masu yin giya na iya fuskantar matsaloli kamar ƙwanƙwasawa a hankali, giyar da ta makale, da kuma ɗanɗano na daban. Waɗannan matsalolin galibi suna faruwa ne sakamakon rashin daidaiton saurin bugawa, zafin jiki, ko lafiyar yis. Ta hanyar ɗaukar takamaiman matakai, masu yin giya galibi za su iya magance waɗannan matsalolin.

Farawa a hankali, lokutan jinkiri na dogon lokaci, da kuma yadda ake tada ko sake yin wasa

Masu yin giya da yawa suna fara aiki a hankali da Wyeast 2112, musamman lokacin da ake yin amfani da injin busarwa ba tare da mai farawa ba a yanayin zafi mai sanyi. Idan fermentation yana da jinkiri, gwada ƙara zafin jiki da 2-4°F. Juya kek ɗin yis ɗin zai iya taimakawa wajen dakatar da ƙwayoyin halitta, yana ƙarfafa aiki. Lanƙwasa mai laushi na fermentation zai iya ƙarfafa yis ba tare da haifar da damuwa ba.

Idan fermentation bai inganta ba cikin awanni 24-48, lokaci ya yi da za a fara sabon farawa mai ƙarfi. Ƙididdige ƙwayoyin halitta kafin a fara ferment yana da mahimmanci don guje wa dogon lokaci na jinkiri. Yi la'akari da amfani da na'urar farawa don fermentation mai sanyi ko mafi girman nauyi.

Dakatarwar farfaɗowar fermentation: iskar oxygen, abubuwan gina jiki, da zaɓuɓɓukan sake maimaitawa

Idan fermentation ya tsaya cak, ƙara iskar oxygen da abubuwan gina jiki da aka auna sau da yawa na iya farfaɗo da shi. Sake iskar oxygen da wuri yana taimakawa yisti ya sake gina membranes da kuma daidaita sukari. Wannan yana da mahimmanci musamman a lokacin da aka dakatar.

• Ƙara adadin sinadarin yisti da aka ƙididdige sannan a duba nauyi a kowace awa 12-24.
• Idan babu wani canji bayan an ƙara sinadarin gina jiki da iskar oxygen, sabon farawa na irin wannan nau'in ko wanda ya dace da shi zai iya taimakawa.
• Tabbatar da tsafta yayin sake yin amfani da shi don hana gurɓatawa.

Yana magance ƙarancin dandano: diacetyl, esters, phenols da bayanin sulfur

Rashin ɗanɗano yakan faru ne sakamakon lafiyar yisti da kuma sarrafa fermentation. Matsaloli kamar ƙarancin saurin fitar da ruwa, sanyin fermentation ba tare da fara amfani da shi ba, ko ƙarancin sinadarai masu gina jiki na iya haifar da samar da diacetyl ko sulfur. Don rage diacetyl, a ɗan ɗumama giyar don hutawar diacetyl. A riƙe zafin har sai gwaje-gwajen ji sun nuna ci gaba.

Don cire sulfur, a ba da damar tsawaita yanayin. Yawan flocculation da lokacin sanyaya iska na Wyeast 2112 na iya share sulfur tsawon kwanaki zuwa makonni. Idan esters suna da yawa, gwada rage zafin fermentation ko rage lokacin dumi. Wasu masu yin giya suna ɗaukar ɗanɗanon 'ya'yan itace a cikin fermentation mai zafi da gauraye a matsayin salo.

Lokacin da ake gyara matsala, a lura da nauyi don tabbatar da aiki da kuma yin rikodin hanyoyin magance matsalar. Daidaita sautin, auna iskar oxygen, da kuma sake maimaitawa idan ya cancanta don kare ɗanɗano. Wannan yana ba Wyeast 2112 mafi kyawun damar yin aiki mai kyau.

Shawarwari kan gyaran jiki, hanyoyin koyarwa na biyu, da kuma marufi

Wyeast 2112 yana samar da giya mai haske da haske mai ƙarfi. Zaɓin sanyaya giya ya dogara ne akan buƙatun girke-girke da kuma fifikon mai yin giya. Shirye-shiryen bayan fermentation na farko yana dogara ne akan daidaiton nauyi da ɗanɗano. Sanyi mai laushi da sanyi da kuma marufi mai kyau suna kare yanayin giyar mai tsabta kuma suna kiyaye carbonation da haske.

Shin kuna buƙatar na'urar ƙarawa ta biyu? A auna fa'idodi da rashin amfani kafin a cire giya daga babban giya. Ga yawancin giyar California Common, rashin amfani da na'urar ƙarawa ta biyu yana rage yawan iskar oxygen. Yi amfani da na'urar ƙarawa ta biyu lokacin ƙara kayan ƙanshi, itace, ko don tsawaita tsufa wanda ke amfana daga ƙarin gogewa.

Yi la'akari da fermentation na biyu na 2112 kawai lokacin da giyar ke buƙatar takamaiman lokacin hulɗa da ita ko kuma lokacin da haske ke buƙatar ƙarin lokaci. Yawan flocculation sau da yawa yana share giya sosai a cikin firamare. Matsar da giya da wuri zai iya tayar da yisti ya haifar da hazo maimakon cire shi.

Lokacin sanyaya giya a shekarar 2112 ya bambanta dangane da salo da kuma yanayin da ake so. Yin amfani da giya mai suna California Common abu ne da aka saba yi; yawancin masu yin giya suna yin sati ɗaya zuwa huɗu. Tsarin sanyaya giya na ɗan lokaci yana kiyaye tsabtar malt da hop don jin daɗin giyar tururi yayin da yake sa jiki ya kasance mai rai.

Tsawon lokacin lagering yana dacewa da giyar da aka yi niyya don kammalawa mai kyau, kamar lager. Tsawaita yanayin sanyi yana rage esters na ɗan lokaci kuma yana sa bakin ya ji daɗi. Yawancin lokacin lagering yana farawa daga makonni da yawa zuwa 'yan watanni ya danganta da gogewar da ake so da ƙarfi.

• Tap young: dandano yana da haske da sabo, carbonation yana samuwa da sauri, kuma sauyawa yana da sauri ga giyar zaman.
• Tsawaita lagering: yana rage esters, yana ƙara haske, kuma yana samar da ƙarewa mai kyau ga lagers masu inganci.
• Yi amfani da ɗan gajeren duba diacetyl kafin a saka a cikin marufi lokacin zabar hanya mafi sauri.

Kegging tare da 2112 yana ba da sauri da iko. Tsaftace kekunan da ke ɗauke da CO2, canja wurin su a ƙarƙashin yanayi mai rufewa, da kuma carbonate don cimma yawan da ake buƙata don kiyaye carbonation da haske. Kegging kuma yana rage ɗaukar iskar oxygen idan aka kwatanta da canja wurin kwalba da kuma sauƙaƙe hidimar shan taba a California Common.

Shawarwari na kwalba 2112 sun mayar da hankali kan tsafta da kuma FG mai ƙarfi. A ƙididdige sukari mai ƙarfi daidai don ya kai adadin CO2 da ake so. A bar shi ya yi sanyi kafin a zuba yisti a cikin kwalba, sannan a ajiye a hankali don rage ƙuraje. A bar kwalaben su yi laushi na tsawon mako guda kafin a kwanta don su ƙara laushi yisti.

Lokacin da ake zaɓa tsakanin kegging da kwalba, daidaita hanyar da buƙatun hidima. Kegging da 2112 ya dace don yin hidima cikin sauri da kuma daidaita carbonation. Kwalba tana ba da damar ɗaukar kaya da kuma amfani da shi a hankali a lokacin da lokaci da haƙuri suka kasance ɓangare na shirin.

La'akari da ajiyar yisti, sarrafawa, da siye

Kulawa mai kyau yana da matuƙar muhimmanci don samun nasarar yin bulbula. Kullum a duba kwanakin fakitin kuma a kula da tsofaffin fakitin da kyau. A adana fakitin a cikin firiji har sai sun yi tsami. Sannan a motsa da sauri daga firiji zuwa farkon.

Tsawon lokacin da fakitin Wyeast smack zai ɗauka ya bambanta da yawa. Nemi mafi kyawun kwanan watan Wyeast da aka yi kafin a saka a cikin akwatin. Ga yawancin ales da lagers, yi amfani da fakitin da suka yi sabo. Musamman Wyeast 2112, yana amfana daga fakitin da suka yi makonni da yawa na sabo.

Ko da firiji ba zai iya dakatar da raguwar yisti ta halitta ba. Don giya mai nauyi ko kuma ruwan sanyi, yi la'akari da gina abin farawa da Wyeast 2112. Masu yin giya da yawa sun gano cewa fakiti biyu da kuma abin farawa mai girman 3-qt sun isa ga giya kusan 1.060 OG.

Ba a cika buƙatar sake shayar da yisti ga nau'in Wyeast mai ruwa-ruwa ba. Yaɗuwa a cikin wort gabaɗaya yana ba da ƙarin ƙima da kuzari ga ƙwayoyin halitta. Duk da haka, idan kun zaɓi sake shayar da shi, bi shawarar zafin jiki da lokacin da aka bayar don guje wa girgiza yisti.

Ya kamata a yanke shawarar gina na'urar farawa bisa ga shekarun fakitin, nauyi, da zafin fermentation. Na'urar farawa mai kyau na iya rage jinkirin da haɗarin diacetyl. Ya zama ruwan dare ga masu yin giya su shirya na'urorin farawa kowace rana kafin su kuma su kunna su da kyau kafin su yi amfani da su.

A Amurka, masu yin giya galibi suna siyan Wyeast 2112 USA daga shagunan gida da masu samar da kayayyaki ta yanar gizo. Zaɓi masu sayar da giya waɗanda ke jujjuya kayansu kuma suna nuna kwanakin da aka tsara. Idan kuna zargin rashin aiki mai kyau, shagunan da aka amince da su za su maye gurbin fakitin da ake zargi ko kuma su bayar da wasu zaɓuɓɓuka.

• Duba ranakun da hanyoyin ajiya lokacin da ka saya.
• Fi son masu sayarwa masu kyakkyawan sharhi akan ingancin Wyeast 2112.
• Ajiye kayan a cikin firiji a lokacin da aka kawo su.

Ingancin Wyeast 2112 na iya bambanta dangane da yadda ake sarrafa shi da kuma yadda ake sarrafa shi. Idan kun gamu da jinkirin farawa, yi la'akari da sake yin amfani da sabon fakiti daga amintaccen mai kaya. Siya daga masu samar da kayayyaki na zamani yana rage haɗarin lalacewa ga dorewar aiki kuma yana ba da damar samun shawarwari daga ƙwararru.

Dabaru masu ci gaba: amfani da 2112 don gwaje-gwajen lager-ale masu haɗaka

Wyeast 2112 yana buɗe ƙofa ga gwaje-gwajen aiki, inda iko yake da iyaka. Masu yin giya za su iya gudanar da rukuni-rukuni daban-daban don gwada halayen fermentation na 2112 na haɗin gwiwa. Suna kwatanta aikin sanyi da dumi na 2112 yayin da suke kiyaye lissafin malt da tsalle-tsalle. Wannan tsarin gwaji mai sauƙi yana bayyana yadda zafin jiki da nau'in giya na ƙarshe ke siffanta giyar ƙarshe.

• Tsarin gwaji: Raba nau'in wort guda biyu ko uku. Bibiyar ferment 2112 ɗumi da kuma sanyin gudu. Rubuta nauyi, zafin jiki, da kuma bayanin ɗanɗano a tazara da aka saita don kwatantawa.
• Sakamakon sanyi da dumi na 2112: A zafin 58–62°F, a yi tsammanin tsabta mai kama da lager da kuma esters masu ƙarfi. A zafin 65–70°F, a yi tsammanin ɗanɗano mai sauƙi yayin da ake riƙe da kashin baya na lager. Waɗannan bambance-bambancen suna sa a yi kwatancen tsabta tsakanin sanyi da dumi na 2112.
• Lager ba tare da firiji ba: Masu yin giya ba tare da masu sanyaya ba galibi suna sanyaya kuma suna amfani da yanayin zafi na yanayi don kammalawa. Wannan hanyar tana samar da lager ba tare da tasirin sanyaya ba, musamman ga giyar California Common da ta Helles. Yawancin masu yin giya na gida suna ba da rahoton sakamako mai kyau ta amfani da yanayin zafi mai kyau 60-66°F.
• Dabara mai amfani: Don yin amfani da lager ba tare da sanyaya ba, fara sanyaya wort kuma ka kiyaye yanayin zafi. Yi amfani da matsakaicin saurin bugawa da kuma abincin farawa mai kyau don rage haɗarin rashin ɗanɗano. Don ƙarin sakamakon haɗakar ale, a dafa 2112 a cikin ruwan zafi kusa da saman.
• Gyaran girke-girke don jaddada halayen haɗin gwiwa: Gyaran girke-girke na 2112 ta hanyar rage zafin mash don kammala bushewa ko ɗaga su don ƙarin jiki. Zaɓi matsakaicin hops da grists na malt-forward don bayanin martaba mai laushi. Don yin giya mai tururi a gida, tushen malt mai ɗan haske tare da tsalle-tsalle mai tsauri yana nuna yanayin haɗin gwiwa.
• Girke-girke na lagers masu haɗaka: Fara da ƙananan kuɗaɗen hatsi waɗanda ke tallafawa tsabta da daidaito. Ci gaba da yin tsalle-tsalle da latti don kiyaye ƙamshi. Yi amfani da waɗannan girke-girke don gwajin fermentation na 2112 masu haɗaka, sannan gyara abubuwan girke-girke na 2112 kamar mash temp, bayanin ruwa, da lokacin hop don jaddada halin lager ko don jan hankalin bayanin ester mai laushi.

Ƙananan gwaje-gwaje masu maimaitawa suna samar da mafi kyawun koyo. Rubuta sakamako kuma daidaita canji ɗaya a lokaci guda. Wannan hanyar tana mayar da labaran tattaunawa da iƙirarin masana'anta zuwa ingantacciyar hanya ga masu yin giya waɗanda ke neman sakamako mai haɗaka tare da Wyeast 2112.

Nazarin shari'o'i da rahotannin masu yin giya na gaske tare da Wyeast 2112

Rahotannin filin masu yin giya na gida da kuma zaren tattaunawa suna ba da haske mai amfani game da Wyeast 2112. Suna bayyana alamu yayin kwatanta yanayin zafi mai sanyi da yanayin zafi mai zafi. A ƙasa, mun taƙaita sakamakon da aka saba samu, musayar ra'ayoyi, da gyare-gyaren girke-girke da masu yin giya na 2112 suka aiwatar don haɓaka daidaito.

Rahotannin Homebrew: fermentation a 60°F yana samar da bayanan martaba masu tsabta

Masana'antun giya da yawa sun gano cewa yin fermenting 2112 a zafin digiri 60 na Fahrenheit yana haifar da yanayi mai kama da lager. Wani nau'in California Common da aka fermented a zafin digiri 60 na Fahrenheit ya nuna kasancewar malt mai ƙarfi, esters masu ɗaurewa, da kuma ƙarewa mai kauri. An yi ittifaki cewa yin fermenting tsakanin 60-62°F shine mabuɗin cimma halayen lager masu ƙarfi da aka sani da 2112.

Misalai na rukuni a zafin jiki na 65–70°F da kuma yadda suka canza

Shayin da aka yi da ruwan inabi a zafin digiri 65 na Fahrenheit sau da yawa yana nuna yanayin haɗin gwiwa tare da matsakaicin 'ya'yan itace da tsabta. A zafin digiri 70 na Fahrenheit, giyar za ta ci gaba da kasancewa mai sauƙin sha amma tare da ƙarin esters na 'ya'yan itace da ƙamshin hop. Abubuwan da aka lura a zafin digiri 65 na Fahrenheit da 70 na Fahrenheit suna nuna saurin fermentation, gajerun lokutan fermentation na farko, da kuma bayanin ɗanɗano wanda ya haɗa da 'ya'yan itacen dutse da citrus esters.

Darussan da aka maimaita a rukuni: daidaito da gyare-gyaren girke-girke masu amfani

Maimaita rukuni-rukuni ya koya wa masu yin giya muhimmancin sarrafa girman farawa, iskar oxygen, da zafin mash don rage tasirin da ya dace. Ta hanyar bin diddigin waɗannan masu canji, an cimma daidaito da 2112. Gyaran da aka saba yi sun haɗa da rage zafin mash don ƙarfin nauyi na ƙarshe da bushewa da amfani da manyan mashinan farawa don fermentation mai sanyaya.

• Yi amfani da abin farawa don giya mai yawan OG da kuma ɗanɗanon sanyi don rage jinkirin.
• Sai a zuba ruwa a wuri mai sanyi, a bar shi ya yi zafi sosai idan ana buƙata don tsaftace diacetyl.
• A guji sakan na biyu don salo mai sauri kamar California Common; tabbatar da daidaiton nauyi da farko.

Kammalawa

Kammalawa ta Wyeast 2112: ƙwarewar masu yin giya da kuma bayanan masana'anta sun daidaita. Wannan nau'in giya yana samar da giya mai tsabta, mai kama da lager a cikin yanayin giya na gida. Yana buƙatar kulawa da kyau, iskar oxygen, da kuma yawan fitar da giya mai kyau.

Yanayin zafinsa na 58–68°F, raguwar kashi 67–71%, da kuma yawan flocculation sun sa ya dace da California Common, cream ale, da hybrid lagers. Wannan nau'in ya nuna muhimmancinsa a cikin yin giya a gida.

Yin fermenting tare da taƙaitaccen bayani na 2112: masu yin brew na gida suna ganin yana da sauƙi, koda kuwa yanayin zafi ya yi ƙasa da digiri 68. Mutane da yawa sun ba da rahoton cewa ba sa buƙatar hutun diacetyl. Duk da haka, lura da nauyi da ɗanɗano yana da mahimmanci don yanke shawara.

Ga ayyukan da ke ƙara nauyi ko kuma waɗanda ke ɗaukar dogon lokaci, gina abin farawa da kuma tabbatar da isasshen iskar oxygen yana da mahimmanci. Wannan yana taimakawa wajen rage yawan iska da kuma fahimtar yanayin iska.

Mafi kyawun hanyoyin da ake amfani da su wajen yin amfani da Wyeast 2112 sun haɗa da kiyaye yanayin zafi mai daidaito da kuma daidaita yanayin mash don cimma matsakaicin nauyi. Amfani da yisti mai aiki ta hanyar amfani da kayan farawa ko sabbin kayan smack shima yana da mahimmanci. Tare da waɗannan matakan, 2112 yana samar da sakamako mai kyau da haske ba tare da buƙatar cikakken sanyi ba. Wannan ya sa ya zama zaɓi mai inganci ga masu yin giya a wurare daban-daban.

Tambayoyin da ake yawan yi akai-akai

Giyar da ke ƙarawa da yisti mai suna Wyeast 2112 California Lager - me ya bambanta wannan nau'in?

Wyeast 2112 nau'in "California Lager" ne na musamman. Yana narkewa a cikin zafin ale amma yana riƙe da tsabta kamar lager. Bayanan dakin gwaje-gwaje sun nuna kewayon fermentation 58–68°F (14–20°C), rage 67–71%, yawan flocculation, da kuma jure ABV ≈9%. Masu yin giya a gida sun gano cewa yana samar da haske mai kyau da kuma kyakkyawan tsari mai tsabta. An san shi da rage radadi idan aka sarrafa shi yadda ya kamata.

Idan aka kwatanta da nau'in ale na Chico-type kamar WLP001 da Wyeast 1056, 2112 sau da yawa yana samar da sakamako mai kama da lager. Yana hulɗa da hops ta hanyoyi daban-daban, wanda ke haifar da bambancin dandano.

Ta yaya 2112 zai kwatanta da WLP001, Wyeast 1056, da WLP028 a cikin giya ta gaske?

Kwatanta tsakanin rukuni-rukuni yana nuna bambance-bambance masu mahimmanci. An bayyana WLP001 a matsayin mai tsabta sosai, yana nuna ɗanɗanon hop. Wyeast 1056 da sauran nau'ikan Chico suna canza halayen hop ta hanyoyi daban-daban. WLP028 da WY1728, kodayake suna kama da juna, suna yin aiki na musamman a aikace.

2112 ya fi kusa da siffar lager fiye da waɗannan nau'ikan ale. Yana nuna flocculation mai yawa da kuma kyakkyawan ƙarewa mai kyau.

Waɗanne salo ne suka fi dacewa da Wyeast 2112?

2112 ya dace da California Common / Steam Beer, premium American lagers, da cream ales. Haka kuma ana amfani da shi don Baltic porter, giya mai hayaƙi, da giya mai kayan ƙanshi/ganye. Tsarin yisti mai tsabta da kuma tsabta mai kyau ya sa ya dace da lagers na musamman.

Yana da kyau ga giyar da ke amfana daga ƙashin baya mai laushi, malt da kuma saurin daidaitawa.

Wane zafin jiki na fermentation ya kamata in yi niyya don samun sakamako mai tsabta, kamar lager?

Yi nufin zafin jiki na 58–68°F (14–20°C) don samun sakamako mai tsabta, mai kama da lager. Don mafi tsabta, yi nufin ƙarshen ƙasa, kimanin 60–62°F. Wannan yana rage samuwar ester kuma yana haɓaka haske mai ƙarfi.

Masu yin giya da yawa suna fitar da wort mai sanyi (~62°F) kuma suna barin exotherm ɗin mai yin ferment ya daidaita a tsakiyar shekarun 60. Yin ferment har zuwa 65–68°F yana samar da ɗan ɗanɗanon haɗin gwiwa, tare da ƙarin 'ya'yan itace da canjin fahimtar hop.

Shin 2112 zai samar da esters ko sulfur idan na yi ɗumi?

Eh, yanayin zafi yana shafar samar da ester da sulfur. A ƙasan (≈60–62°F), 2112 yana samar da giya mai tsabta, mai kama da lager tare da ƙarancin bayyanar ester. A cikin kewayon matsakaici zuwa babba (65–70°F), giya na iya samar da esters masu 'ya'yan itace da ɗanɗanon halin ale.

Sulfur na iya bayyana na ɗan lokaci amma sau da yawa yana ɓacewa idan aka yi amfani da shi wajen daidaita yanayin. A ajiye fermentation a cikin taga da aka ba da shawarar kuma a kula da yawan fitar iskar oxygen don rage dandanon da ba a so.

Shin ina buƙatar yin na'urar farawa ta 2112? Yaushe ake buƙatar na'urar farawa?

Yi amfani da abin farawa don manyan nauyi na asali (OG ≥ ~ 1.060), fermentation mai sanyaya rai, ko tsofaffin fakitin smack. Juriyar masana'anta (~9% ABV) da kuma ayyukan al'umma suna taimakawa wajen gina abin farawa don giya kusa da wannan iyaka. Yawancin masu yin giya na gida suna amfani da abin farawa mai girman 3-qt daga fakitin smack guda biyu don ~ 1.060 OG giya.

Na'urar farawa tana rage jinkirin aiki, tana inganta raguwar aiki, kuma tana rage haɗarin matsalolin sulfur/diacetyl lokacin da aka yi amfani da su wajen yin fermentation.

Yaya girman na'urar farawata ya kamata ta kasance kuma yaya game da amfani da fakitin smack idan aka kwatanta da yisti da aka yaɗa?

Girman farko ya dogara da nauyi da saurin bugawa. Ga giyar da aka saba amfani da ita, fakitin smack guda ɗaya zai iya wadatarwa. Don 1.060+ OG ko sanyin fermentation, yi nufin farawa mai 2-4 qt (misali: fakitin smack guda biyu zuwa farawa mai 3-qt).

Yis ɗin da aka yaɗa daga kek mai lafiya ko wanda aka girbe sau da yawa yana ba da farawa mai inganci da ƙarfi fiye da tsohon fakiti ɗaya. Bibiyar ranakun da kuma yadda zai yiwu; gina farawa idan kana da shakku.

Waɗanne hanyoyin samar da iskar oxygen da yisti ne aka ba da shawarar kafin a yi amfani da 2112?

Isasshen iskar oxygen yana da mahimmanci, musamman ga sanyi da kuma yawan ƙwai. A shafa ruwan 'ya'yan itacen a cikin iska kafin a fara ƙwai, sannan a yi la'akari da sinadarin yisti don yawan damuwa ko yawan OG. Yawan fitar da iskar oxygen mai kyau, sabon yisti ko kuma ingantaccen matakin iskar oxygen na 'ya'yan itacen yana taimakawa wajen guje wa raguwar farawar, sulfur, da diacetyl.

Tsawon wane lokaci ne fermentation na farko ke ɗauka tare da 2112?

Babban fermentation yakan ƙare cikin kwanaki 5-7 a yanayin zafi (~65–68°F). A yanayin sanyi (~58–62°F), a yi tsammanin jinkiri mai tsawo da tsawon lokaci na farko—tsara ƙarin kwanaki kuma a yi la'akari da farawa don fermentation mai sanyi. Wasu rahotannin brew na gida suna nuna aiki mai ƙarfi cikin 'yan kwanaki da kuma FG mai ƙarfi cikin makonni ɗaya zuwa biyu dangane da OG da lafiyar sautin.

Ta yaya zan san cewa fermentation ya cika kuma ta yaya ragewa yake fassara zuwa FG?

Yi amfani da maimaita karatun nauyi (awanni 48 tsakanin su) don tabbatar da daidaito kafin marufi. Ragewar masana'anta shine 67–71%—yi amfani da wannan don kimanta FG daga OG ɗinka. Misali, rukunin da aka ruwaito tare da OG 1.055 ya kai FG 1.012 (~77% raguwar da aka gani) lokacin da lafiyar dusa da yisti suka haɓaka yawan ƙwai.

A auna nauyi, a duba krausen da kuma yadda yake aiki, sannan a ɗanɗana samfuran da aka sanyaya don ganin ko akwai wani dandano da ba shi da daɗi kafin a matse su.

Shin ya kamata in yi hutun diacetyl tare da 2112?

Yawancin masu yin giya sun ba da rahoton cewa 2112 ba ya buƙatar hutawar diacetyl a cikin yanayi na yau da kullun, musamman lokacin da yake yin ferment a saman (65–68°F) kuma tare da ingantaccen ƙimar bugun jini. Duk da haka, idan an gano diacetyl, yi ɗan hutu - ƙara zafin jiki zuwa saman na tsawon awanni 24-72 kusa da ƙarshen babban don ba da damar yisti ya sake shan diacetyl. Ƙwayoyin da ke sanyaya ko ƙananan ƙwayoyin cuta suna da haɗarin diacetyl mafi girma, don haka a kula da ɗanɗano kafin a matse su.

Ta yaya zan yi hutun diacetyl idan akwai buƙata?

Da zarar aikin fermentation na farko ya ragu sosai, ƙara zafin fermentation zuwa 65–68°F na tsawon awanni 24–72. Tabbatar akwai yisti mai ƙarfi a cikin dakatarwar don sake shan diacetyl. Bayan sauran, a bar giyar ta daidaita kuma a duba daidaiton nauyi da ɗanɗano samfuran sanyi don tabbatar da tsaftacewa kafin a matse su.

Menene raguwar da ake tsammani kuma ta yaya hakan ke shafar jiki?

Yi tsammanin rage yawan giya da kashi 67–71% a matsayin nau'in giya na yau da kullun. Wannan yana samar da giya mai matsakaicin jiki kamar California Common da premium lagers. FG na ainihi ya dogara ne akan yadda ake yin fermenting na mash, lafiyar yisti, da kuma yadda ake yin pitching. Ƙananan zafin mash yana samar da cikakken jiki da FG mafi girma; a niƙa kusan 150°F ga giyar busasshiya, ko a ƙara zafin mash don riƙe dextrins da kuma jin daɗin baki mai kyau.

Ta yaya yawan kwararar iska a shekarar 2112 ke shafar tsabta da kuma yanayin muhalli?

Yawan flocculation yana haifar da raguwar yisti cikin sauri da kuma haske mai kyau, wanda sau da yawa yana rage buƙatar dogon lagering na biyu. Masu yin giya da yawa suna shan giya irin ta California Common-style cikin makonni 1-4. Sanyi yana faɗuwa da kuma canja wurin da kyau yana ƙara inganta tsabta. Tsafta da kuma kulawa da kyau yayin marufi suna taimakawa wajen kiyaye haske.

Idan ina son rage raguwar jijiyoyi ko kuma cikakken jiki, waɗanne gyare-gyare ya kamata in yi da mash?

A ƙara zafin da aka dafa don samar da ƙarin dextrins marasa narkewa. Don samun cikakken jin daɗin baki, a niƙa su a zafin da bai wuce 150°F ba maimakon ƙasa da 150s. Domin 2112 zai iya yin fermented wort yadda ya kamata, zafin da aka dafa shi babban kayan aiki ne don sarrafa jiki na ƙarshe da kuma hana yin sirara sosai.

Waɗanne sakamako na ɗanɗano zan iya tsammani a yanayin zafi daban-daban?

Ƙananan fermentation (≈60–62°F) yawanci suna samar da tsabta mai kama da lager da ƙananan esters. Matsakaicin kewayon (≈63–66°F) yana daidaita yanayin tsabta tare da ɗanɗanon 'ya'yan itace mai sauƙi. Babban kewayon (≈66–68°F da sama) sau da yawa yana samar da esters masu gani da ɗanɗanon halin ale; wasu masu yin giya har yanzu suna ɗaukar sakamakon ya dace da salon haɗaka. Sarrafa ƙimar sautin sauti da iskar oxygen don sarrafa haɗarin rashin ɗanɗano.

Ta yaya zan rage sinadarin sulfur, diacetyl, ko wasu abubuwan da ba su da ɗanɗano yayin amfani da 2112?

Tabbatar da isasshen saurin fitar da iskar shaka ko amfani da na'urar farawa, samar da iskar shaka mai kyau, kuma a kiyaye fermentation a cikin zafin jiki na 58–68°F. Idan sulfur ya bayyana, tsawaitaccen tsari yakan share shi. Idan diacetyl ya bayyana, yi ɗan hutu a saman ƙarshen kewayon. Yi amfani da sinadaran gina jiki idan ana buƙata kuma a guji fermentation mai ƙarancin ƙarfi ba tare da na'urar farawa ba.

Ta yaya zan yi amfani da girke-girke na California Common / "Steam Beer" tare da 2112?

Yi amfani da mashin da za a iya girkawa a matsakaici, a yi amfani da zafin da aka dafa don isar da jikin da kake so, kuma a ci gaba da yin tsalle-tsalle daidai da salon. A yi amfani da shi a ~60–62°F don samun ingantaccen bayanin martaba mai kama da lager ko 65–68°F don samun ɗan sauri da kuma haɗakar gamawa. Yawancin masu yin giya suna yin ƙarami (makonni 1-4) kuma suna ba da rahoton sakamako kamar Anchor Steam lokacin da aka kunna fermentation da girke-girke.

Zan iya amfani da 2112 don giya mai tsada, giya mai tsami, ko giya mai duhu kamar Baltic Porter?

Eh. Don manyan lagers da kirim mai tsami, a yi ta ferment a ƙarshen mai sanyaya (60–62°F) don jaddada tsabtar malt da kuma tsabtar malt. Ga masu shaye-shaye na Baltic, giyar hayaƙi, da kayan ƙanshi/Kirsimeti, 2112 na iya isar da tsabtar bayyanar malt da haske—daidaita dabarun mashed da pitching don manyan nauyi kuma a yi la'akari da farawa don manyan OGs.

Ta yaya zan tsara gwajin raba-baki don kwatanta 2112 da sauran nau'ikan?

Yi amfani da wort iri ɗaya (OG iri ɗaya, IBUs, mash), a raba su gida biyu, sannan a daidaita adadin ƙwayoyin halitta ko kuma a fara amfani da su yadda ya kamata. A ajiye bayanan zafin jiki daidai ko a canza su da gangan don gwada hulɗar zafin jiki. A auna OG da FG, a rubuta tsawon lokacin fermentation, kuma a yi kwatancen ji na makanta don ƙamshi, fahimtar hop, esters, da jin baki.

Me ya kamata in rubuta lokacin kwatanta nau'ikan ko maimaita rukuni?

Bibiyar OG, FG, zafin da aka yi da mash, saurin sautin, girman farawa, zafin/lokacin fermentation, IBUs, da lokacin sanyaya jiki. Lura da ra'ayoyin jin daɗi (bayyanuwa, ƙamshi, esters, sulfur, halin hop, jin bakin). Cikakken bayanai suna taimakawa wajen samar da sakamako masu nasara da kuma gano bambance-bambancen da ke haifar da damuwa.

Waɗanne hanyoyin sarrafa zafin jiki ne suka dace da masu yin giya na gida na Amurka 2112?

Ɗakunan yin fermentation tare da thermostats suna ba da cikakken iko. Hanyoyi masu rikitarwa kamar sanyaya da amfani da na'urorin sanyaya daki, kwalaben kankara, ginshiƙai/gareji masu rufi, ko jujjuya kwalaben daskararre a cikin mai sanyaya suma suna aiki. Ga yawancin masu yin giya na Amurka, yin nufin zafin 60-65°F tare da sauƙin sarrafawa a yanayi yana samar da sakamako mai kyau.

Shin ana buƙatar na'urorin fermenting na biyu idan ana amfani da 2112?

Ba gabaɗaya ba ne. Yawan flocculation da kuma saurin sharewa yana nufin cewa masu yin giya da yawa suna daina shan giya na California Common-style da keg ko kwalba bayan nauyi ya daidaita. Na biyu na iya zama da amfani don ƙarin tsufa (kayan ƙanshi, hayaƙi) ko ƙarin gogewa, amma zaɓi ne ga rukunin yau da kullun.

Har yaushe ya kamata in yi wa kaina magani kafin a yi min marufi ko a yi mini hidima?

Tsarin gyaran giya ya bambanta dangane da salo da fifiko. Ana amfani da California Common sau da yawa a lokacin ƙuruciya (makonni 1-4). Yawancin masu yin giya suna yin sati 1-6 dangane da girke-girke da gogewar da ake so. Ga giya mai ƙarfi ko kuma giya mai rikitarwa, tsawaita gyaran giya yana inganta haske da kuma tsaftace ɗanɗano na ɗan lokaci.

Waɗanne hanyoyin marufi da kuma amfani da iskar carbon ne ke kiyaye tsabtar yanayin 2112?

Rage ɗaukar iskar oxygen yayin canja wuri da marufi, da kuma amfani da tsaftace iskar CO2 yayin yin kegging. Tabbatar da cewa kwalaben sun yi daidai kafin a yi amfani da su. Tsaftace kwalaben da kyau da kuma cikewa mai laushi suna kiyaye kyawun yanayi da ɗanɗanon da 2112 ke samarwa.

Ta yaya zan iya dawo da fermentation mai jinkiri ko tsayawa da wuri tare da 2112?

Da farko, duba yanayin nauyi. Don farawa a hankali, a tada kek ɗin yis ta hanyar jujjuyawa ko ɗumama mai ferment a hankali na 'yan digiri; a ƙara iskar oxygen da wuri idan yana cikin matakin aiki. Idan fermentation ya tsaya, a ƙara sinadaran gina jiki sannan a yi la'akari da sake oxygenate ko sake smoothing mai lafiya, mai aiki. A wasu lokuta, ƙara sabon al'ada ko sake smoothing ya magance matsalar ga masu yin giya.

Me ke haifar da rashin ɗanɗano mai ɗorewa kuma ta yaya zan iya magance su?

Abubuwan da ba su da ɗanɗano kamar diacetyl da sulfur galibi suna faruwa ne sakamakon ƙarancin ƙarfin sautin, sanyin fermentation ba tare da farawa ba, ko ƙarancin abinci mai gina jiki. Gyaran sun haɗa da ɗumama jiki don hutawar diacetyl, tsawaita yanayin, isasshen fitar da iskar oxygen, da sake maimaitawa idan ƙarfin yisti bai yi kyau ba. Ga esters masu yawa, rage zafin fermentation akan rukunin da ke tafe.

Ta yaya zan adana da kuma sarrafa fakitin Wyeast smack kuma yaushe zan gina mai farawa?

Sanya fakitin da aka yi da smack har sai an yi amfani da su sannan a duba kwanakin fakitin—a yi amfani da abin farawa don tsofaffin fakiti, giya mai yawan OG, ko kuma ruwan da ke cikinsa mai sanyi. Liquid Wyeast yana amfana daga yaɗuwar farko maimakon sake fitar da ruwa cikin sauƙi. Idan tsufa ko kuma ƙarfin fakitin yana da shakku, a shirya abin farawa mai girman da ya dace kafin a fara.

Ina masu yin giya na Amurka suke samo Wyeast 2112 kuma waɗanne shawarwari masu inganci ya kamata in bi?

Sayi daga shagunan sayar da giya na gida masu suna da kuma shagunan sayar da giya na kan layi masu aminci, duba kwanakin da suka fi dacewa kafin lokacin, kuma saya sabo idan zai yiwu. Idan fakitin ya bayyana ya tsufa, gina na'urar farawa. Wasu masu yin giya sun fi son Wyeast fiye da sauran masu sayar da giya saboda daidaiton da aka gani, amma bambancin rukuni na iya faruwa - ajiye bayanai da tushe daga masu samar da kayayyaki masu inganci.

Zan iya yin giya mai kama da lager da 2112 ba tare da cikakken firiji ba?

Eh. An yi niyya musamman ga 2112 don samar da giya mai kama da lager a yanayin zafi na ale. Sanyaya (≈62°F) da kuma barin wort's exotherm ya ɗaga zafin jiki, ko kuma kiyaye yanayin da ya dace 60–65°F tare da sarrafawa mara aiki, sau da yawa yana haifar da sakamako mai tsabta, mai kama da lager ba tare da lager na gargajiya ba.

Waɗanne gyare-gyare na girke-girke ne ke jaddada halayen haɗin gwiwa na 2112?

Don ƙarin nau'in lager, zaɓi grist mai kama da malt-forward, matsakaicin tsalle-tsalle, sannan a yi ferment a 60–62°F. Don halayen hybrid/ale, a yi ferment a saman (65–68°F) kuma a ba da damar haɗa ester da hops. Daidaita zafin mash don sarrafa jiki: rage zafin mash don busasshen giya, mafi girma don jin daɗin baki.

Waɗanne abubuwan da masu yin giya na gaske suka fuskanta sun nuna aikin 2112?

Rahoton Homebrew ya nuna cewa fermentation a ~60°F yana samar da halaye daban-daban na lager, yayin da rukunoni a 65–70°F sun sami ɗanɗano mai sauƙi amma sun riƙe cikakken haske na lager. Ɗaya daga cikin masu yin giya ya niƙa a 150°F kuma ya kai OG 1.055 → FG 1.012 (~77% ragewa), yana nuna yadda fermentation da lafiyar yisti ke shafar FG. Yarjejeniyar al'umma ta nuna sakamako masu inganci lokacin da aka yi amfani da ingantattun abubuwan farawa, iskar oxygen, da kuma sarrafa zafin jiki.

Akwai wasu shawarwari na ƙarshe don samun nasara akai-akai tare da Wyeast 2112?

Yi amfani da matakan da suka dace da kuma farawa don yawan OG da sanyin da ke fitowa, oxygenate wort yadda ya kamata, sarrafa zafin fermentation a cikin 58–68°F, bin diddigin OG/FG da canje-canjen ji, kuma yi amfani da tsarin kula da zafin jiki mai aiki ko mai aiki kamar yadda ake buƙata. Hawan sanyi da tsafta mai kyau suna taimakawa wajen samun haske mai kyau da ɗanɗano mai tsabta wanda aka san shi da 2112.

Karin Karatu

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

• Biya mai Taki tare da Yisti Lallemand LalBrew Nottingham
• Gishiri mai Tashi tare da Mangrove Jack's M44 US West Coast Yeast
• Biya mai Taki tare da Lallemand LalBrew Belle Saison Yisti