Gishiri mai ƙwanƙwasa tare da Wyeast 2206 Bavarian Lager Yeast

Wurin ƙirƙira gida na rustic tare da gilashin carboy na amber lager yana yin fermenting akan benci na katako. Karin bayani

Key Takeaways

• Wyeast 2206 Yisti na Bavarian Lager ya dace da lagers na Jamusanci da ƙazamin ƙazamin.
• Wannan labarin bita ne na samfur wanda aka yi niyya ga masu aikin gida don neman ingantacciyar halayen lager.
• Abubuwan da ke ciki sun haɗu da ƙayyadaddun bayanai na hukuma tare da rahotannin masu shayarwa akan lokacin jinkiri da dogaro.
• Jadawalin lager mai saurin aiki da shawarwarin kula da zafin jiki sun haɗa.
• Yi tsammanin jagora akan fitillu, masu farawa, da sarrafa diacetyl don samun sakamako mai tsabta.

Bayanin Wyeast 2206 Yisti Bavarian Lager

Bayanin Wyeast 2206 yana farawa da mahimman ma'aunin ƙira. Masu aikin gida da ƙwararrun masu sana'a sun dogara da waɗannan. Bayanan martaba na nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i)) 73-77% . Hakanan yana nuna haƙurin barasa a kusa da 9% ABV.

Halayen yisti na Bavarian lager suna nuna shahararsa ga masu arziki, malty lagers. Yana da manufa don Doppelbock, Eisbock, Maibock, da kuma salon Helles Bock. Munich Dunkel, Oktoberfest/Märzen, Schwarzbier, Rauchbier, da kuma girke-girke na gargajiya na Bock suma suna amfana da shi.

Dangane da dandano, bayanin martaba na damuwa yana jaddada cikakken jiki da ƙarfin malt. A yanayin zafi da ya dace, ana kiyaye esters-kore yisti. Wannan yana ba da damar caramel, toffee, da gasasshen malt don mamaye dandanon giya.

Yin aikin haifuwa yana da mahimmanci tare da wannan nau'in. Ana ba da shawarar cikakken hutun diacetyl bayan fermentation na farko. Wannan yana tabbatar da tsaftataccen ɗanɗano kuma yana rage girman bayanin kula da ke da alaƙa da yawan yisti.

• Matsakaicin raguwa: 73-77%
• Flocculation: matsakaici-high
• Zazzabi: 46-58°F (8-14°C)
• Haƙurin barasa: ~ 9% ABV

Lokacin shirya tsari, la'akari da halayen yisti na Bavarian lager don girke-girke na gaba. Bayanin Wyeast 2206 yana saita mataki don tsammanin jiki, tsabta, da mahimmancin sarrafa lagering don kyakkyawan sakamako.

Me yasa zabar Wyeast 2206 don lagers na gida

Homebrewers suna zaɓar Wyeast 2206 don daidaiton aikinsa a cikin lagers irin na Jamusanci. Yana ba da ingantaccen abin dogara na 73-77% da matsakaici-high flocculation. Wannan yana taimakawa wajen samun haske ba tare da buƙatar tacewa mai ƙarfi ba.

Ƙaƙƙarfan nau'in nau'in, halayen malt-gaba shine manufa don bocks, doppelbocks, da Maibocks. Ƙarfinsa don jure wa mafi girma-nauyi worts har zuwa kusan 9% ABV ya sa ya zama cikakke ga lagers masu arziki. Waɗannan giya suna buƙatar jiki da zurfi.

Ra'ayin al'umma yana ba da haske game da tsaftataccen fermentation na Wyeast 2206 lokacin da aka sarrafa shi daidai. Yana da wuya yana samar da diacetyl tare da ingantaccen diacetyl hutawa. Wannan ya sa ya dace da Märzen na al'ada, Helles, da lagers na Jamus masu duhu inda ake son gamawa mai santsi.

Wyeast 2206 yana taki a hankali a hankali saboda ƙananan yanayin zafi. Wannan jinkirin, tsayayyen fermentation shine dalilin da ya sa aka zaɓa don waɗanda ke neman tsinkaya fiye da gudu. Yana da mafi kyawun yisti don bock a yawancin bayanin kula na cellar, daidaita haɓakawa, flocculation, da malt girmamawa.

• Wyeast 2206 fa'idodin: abin dogaro mai dogaro, ingantaccen flocculation, bayanin martaba na gaba-gaba.
• Yisti Bavarian Lager yana amfani da: bock, doppelbock, Maibock, Märzen, Helles.
• Me yasa zabar 2206: yana ɗaukar nauyi mafi girma, yana samar da giya mai tsabta tare da hutawa mai kyau.

Yanayin zafin jiki da halayyar fermentation

Wyeast yana ba da shawarar kewayon zafin jiki na 46-58°F (8-14°C) don fermentation na farko. Masu ginin gida da rahotannin al'umma sun tabbatar da wannan kewayon a matsayin manufa don wannan nau'in.

Halin fermentation na Wyeast 2206 yana da saurin jinkiri da tsayin daka. Yana farawa a hankali fiye da yeasts ale ko gaurayawan busassun lager da yawa. Tun da wuri, sa ran aikin kulle-kullen iska da gina krausen.

Zazzabi a kusa da 54°F (12°C) na iya hanzarta metabolism kuma ya rage lokacin da za a kai matuƙar nauyi. A gefe guda, yanayin zafi kusa da 48°F (9°C) na iya haifar da ɗanɗano mai tsafta amma ƙara lokacin sanyi.

Mafi girman yanayin zafi na fermentation yana ƙara haɗarin abubuwan dandano kamar sulfur da esters. Yana da mahimmanci don kula da ma'auni lokacin da ake neman saurin fermentation tare da 2206. Ƙananan gyare-gyaren zafin jiki na iya tasiri sosai ga sakamakon.

• Kewayon masana'anta na yau da kullun: 46-58°F (8-14°C).
• Hali: jinkirin, tsayayye, aiki na yau da kullun.
• Saurin cinikin-kashe: mai zafi = sauri, mai sanyaya = mai tsabta.

Haƙurin barasa yana kusa da 9% ABV, wanda ke nufin babban nauyi na asali zai tsawaita lokutan ferment. Wannan na iya buƙatar manyan masu farawa ko matakan oxygenation. Kasance cikin shiri don tsawon lokacin ragewa lokacin da ake yin lagers mai ƙarfi tare da wannan iri.

Kulawar gida na Bavarian lager fermentation tare da carboy da ma'aunin zafi da sanyio a cikin taron bita. Karin bayani

Matsakaicin ƙima da shawarwarin farawa

Lagers suna buƙatar tushen yisti mai ƙarfi don tsaftataccen hadi. Samun madaidaicin ƙimar ƙimar Wyeast 2206 yana rage ƙarancin lokaci kuma yana rage yawan diacetyl da sulfur. Don mafi yawan lagers 5-gallon a matsakaicin nauyi na asali, mayar da hankali kan ƙidayar tantanin halitta mai lafiya. Wannan hanya ta fi dogaro fiye da dogaro da kirga fakiti kawai.

Zaɓi girman farar lager wanda yayi daidai da nauyin giyar ku. A 1 L Starter na iya kasa isa ga giya fiye da 1.050. Masu shayarwa suna ba da shawarar amfani da mai farawa 1 L don ƙananan-OG lagers. Don giya masu nauyi, ana ba da shawarar mai farawa 2 L ko mafi girma don tabbatar da isassun adadin tantanin halitta.

Yawancin masu shayarwa sun fi son yanke farar wort da jefa yisti kawai. Wannan hanyar tana tattara sel kuma tana rage dilution a cikin rukunin ku. Girbi slurry bayan tsiri na iya samar da kusan sel biliyan 400. Ana iya sake amfani da waɗannan ƙwayoyin don batches na gaba idan an adana su kuma an sarrafa su daidai.

• Don 5-gallon lagers a 1.040-1.050: la'akari da 1.5-2 L Starter.
• Don 1.050-1.060 da sama: shirya 2-3 L mai farawa ko tashi daga fakitin smack.
• Idan ana amfani da slurry da aka girbe, bincika yiwuwar kuma gina ƙaramin farawa idan an buƙata.

Wyeast smack pack Starter shawara yana da kima ga masu aikin gida waɗanda ba su saba da jaka ba. Fakitin smack gabaɗaya yana ƙunshe da ƙarancin sel fiye da ingantacciyar mafari. Juya fakitin don kunna shi, sannan ƙirƙirar mafari don tabbatar da ƙarfi kafin kunnawa.

Ƙarƙashin ƙasa na iya tsawaita lokacin jinkiri da fermentation na damuwa, wanda zai haifar da abubuwan dandano. Overpitching, yayin da ba na kowa ba, na iya ɓarna samuwar ester kuma yana shafar yanayin sanyi. Mayar da hankali kan mahimmanci: tabbatar da isashshen iskar oxygen mai kyau, isassun abubuwan gina jiki na wort, da kuma daidaita girman farawar lager zuwa nauyin abin sha.

Yi amfani da kalkuleta na yisti ko taswirar tantanin halitta don tace ƙimar ƙimar Wyeast 2206 don takamaiman juzu'i da nauyi. Daidaita girman mai farawa lokacin aiki daga fakitin smack guda ɗaya, slurry da aka girbe, ko yin manyan-OG lagers. Wannan yana tabbatar da m da tsinkaya fermentation.

Lokacin da ake tsammani da kuma abubuwan da ke tasiri shi

Manyan nau'ikan kamar Wyeast 2206 galibi suna nuna farkon shiru. Lokaci na yau da kullun na Wyeast 2206 na iya zuwa daga sa'o'i 24 zuwa 72, yanayi daban-daban ya rinjayi.

Lokacin lagwar lager yana siffanta da a hankali, farawa mai laushi. Alamun Krausen ko kumfa na iya fitowa daga baya fiye da yisti na ale. A yanayin zafi na 48-50F, wasu masu shayarwa suna lura da aiki a kusa da sa'o'i 24. A cikin yanayin sanyi, lokacin lag zai iya tsawaita har zuwa sa'o'i 72.

• Shekarun yisti da yuwuwar: sabo, yisti mai lafiya yana rage lokacin jinkiri.
• Ƙididdigar ƙira: isassun sel suna rage jinkiri; underpitching yana kara shi.
• Oxygenation: iskar oxygen mai kyau yana ƙarfafa yisti don shiga lokacin girma.
• Shirye-shiryen farawa: mai ƙarfi mai farawa yana haɓaka ƙidayar tantanin halitta kuma yana yanke lokacin jinkiri.
• Wort OG: babban nauyi yana ɗaga damuwa kuma yana ƙara lag.
• Yanayin zafi: yin sanyi sosai yana rage kunnawa; dumi sosai yana iya saurin sa amma yana haɗarin rasa dandano.

Rahotanni na anecdotal suna ba da haske mai mahimmanci. Ɗaya daga cikin masu sana'a ya kafa a 62 ° F kuma ya ga jinkirin ayyukan da ake iya gani, sannan saurin fermentation zuwa FG 1.012 a cikin kimanin kwanaki bakwai tare da California na kowa (OG 1.052). Wannan misalin yana nuna cewa jinkirin farawa zai iya haifar da ingantaccen attenuation da zarar yisti ya daidaita.

lokacin lager lag period, nemo mara tashin hankali, tsayayyen hadi. Mai sauri, zafi mai zafi yakan nuna yanayin zafi mai zafi, mai yuwuwar haifar da esters ko diacetyl maras so. Haƙuri shine mabuɗin don samun mafi tsaftar bayanan martaba yayin sarrafa abubuwan da suka shafi farawa fermentation.

Jadawalin shayarwa: hanya mai sauri mai amfani

Yi amfani da wannan hanyar lager mai sauri, wanda ke goyan bayan ayyukan shayarwa na zamani. Saka idanu takamaiman nauyi kafin kowane lokaci. Wannan yana sa jadawalin daidaitawa ga ƙarfin giya da lafiyar yisti.

• Mataki na 1 - Na Farko: Sanya wort zuwa 48–53°F (9–12°C). Gabatar da ƙaddamarwar Wyeast 2206 mai farawa. Kula da zafin jiki na 50-55°F (10-13°C). Jira har kusan kashi 50% na sukari an cinye. Don giya tare da OG ≤1.060, yi tsammanin kwanaki 4-7 tare da yisti na ruwa. Beers tare da OG ≥1.061 na iya ɗaukar kwanaki 6-10 tare da yisti na ruwa, ko kwanaki 7-14 tare da bushewar iri.
• Mataki 2 - Haɓaka: Da zarar an kai rabin attenuation, ƙara yawan zafin jiki ta ~5°F kowane awa 12. Nufin 65–68°F (18–20°C). Rike wannan zafin jiki har sai fermentation ya cika kuma an kawar da abubuwan dandano, yawanci kwanaki 4-10.
• Mataki na 3 - Ramp down da sanyi sanyi: Da zarar FG ta daidaita kuma diacetyl ba ya nan, rage zafin jiki a 5-8°F increments zuwa 30–32°F (-1-0°C). Kula da wannan zafin jiki na kwanaki 3-5 don yanayin sanyi kafin shiryawa.

Don tsari mai sauri, yi la'akari da saurin ramuwar gayya ko faɗuwar yanayin sanyi nan da nan. Ƙara gelatin kusa da 50°F (10°C) na iya haɓaka tsabta don kegging lokacin da lokaci ya yi. Koyaushe tabbatar da mash da fermentation sigogi kafin daidaita jadawali.

• Auna SG kowace rana ko kowane sa'o'i 24 kusa da aiki don yanke shawarar lokacin da za a yi tsalle.
• Daidaita lokuta dangane da OG, yuwuwar yisti, da lura da yanayin.
• Rike oxygenation, matakan gina jiki, da tsafta daidai don tallafawa aikin 2206 mai sauri lager fermentation.

Wannan jadawalin lager mai sauri yana nufin daidaita saurin gudu tare da dandano. Yana neman adana halayen lager mai tsabta yayin rage lokacin fermentation yayin amfani da Wyeast 2206.

Golden lager kumfa a cikin wani bakin karfe na hadi a cikin gidan giya na zamani. Karin bayani

Yin hutun diacetyl tare da Wyeast 2206

Huta na diacetyl tare da Wyeast 2206 yana taimakawa yisti don rage diacetyl da aka samar yayin fermentation. Wyeast 2206 yawanci yana gama tsabta tare da ingantaccen gudanarwa. Duk da haka, ɗan taƙaitaccen lager diacetyl yana tabbatar da rashin dandano mai ɗanɗano.

Fara sauran bayan fermentation na farko yana raguwa kuma yawancin attenuation an samu. Lokacin da ƙayyadadden nauyin nauyi ya kusa da abin da ake tsammani na ƙarshe ko kuma ya tsaya tsayin daka na sa'o'i 24, ɗaga fermenter zuwa 65-68 ° F (18-20 ° C). Kula da wannan zafin na tsawon sa'o'i 48-72 don ba da damar yisti ya sake sha diacetyl.

Anan ga jerin abubuwan bincike masu amfani don tsara lokacin hutun diacetyl a cikin jadawali mai sauri:

• Tabbatar cewa fermentation yawanci ana yin shi kuma krausen ya faɗi.
• Ƙara yawan zafin jiki zuwa 65-68°F kuma kiyaye shi.
• Duba dandano bayan sa'o'i 48; ƙara zuwa sa'o'i 72 idan bayanin kula ya ci gaba.

A cikin hanyoyin da sauri-lager, ramp zuwa 65-68°F na iya zama wani ɓangare na shirin ramuwar gayya mai tsayi. Rike har sai bayyanar fermentation ya cika kuma bayanan bayanan sun shuɗe. Wannan lokacin na iya zuwa daga kwanaki 4-10, dangane da ƙarfin yisti da tarihin fermentation.

Amince masu duban azanci ko sauƙaƙan diacetyl sniff da gwajin ɗanɗano akan tsauraran masu ƙidayar lokaci. Idan hali mai kitse ya kasance, ƙara sauran maimakon sanyi da sauri. Madaidaicin lokacin hutun diacetyl yana kiyaye lagers tsabta da gaskiya ga salon ba tare da yin aiki da yisti ba.

Hadarin sanyi, lagering, da zaɓuɓɓukan bayani

Lokacin sanyi yana faɗuwa tare da Wyeast 2206, yi nufin yanayin zafi kusa da daskarewa. Nuna 30-32°F (-1-0°C) kuma kiyaye wannan har tsawon kwanaki 3-5 ko fiye. Wannan tsari yana taimakawa cikin yisti da furotin flocculation, yana hanzarta bayyana a lokacin lagering.

Yawancin masu shayarwa sun fi son rage zafin jiki a hankali don guje wa shigar da iska a cikin fermenter. Rage raguwar jinkirin sama da sa'o'i 24-48 yana taimakawa sarrafa matsa lamba kuma yana rage haɗarin iskar oxygen. Nan da nan, raguwa mai ƙarfi na iya adana lokaci amma yana ƙara haɗarin iskar oxygenation.

Don bayyanawa cikin sauri, kashe gelatin a kusa da 50°F (10°C) kafin haɗarin sanyi na ƙarshe yana da fa'ida. Ƙara gelatin, sannan jira 24-48 hours kafin sanyi. Wannan hanyar tana rage lokacin yin hidimar kegs da kwalabe.

Kegging bayan kammala gelatin yana ba da damar kegging cikin sa'o'i 24-48. Mutane da yawa suna samun giya a shirye su sha bayan kamar kwanaki biyar a cikin ajiyar sanyi. Waɗannan matakan suna sa lagering ya fi tsinkaya tare da Wyeast 2206.

Ya kamata kwalabe su fara yanayin sanyi, sa'an nan kuma firam da kwalba. Ajiye kwalabe a 68-72 ° F na makonni 2-3 zuwa carbonate. Bayan haka, a ajiye a cikin firiji na tsawon kwanaki biyar don inganta tsabtar lager.

• Ciwon sanyi Wyeast 2206: 30-32°F na tsawon kwanaki 3-5+ don sauke yisti da sunadarai.
• Lagering: tsawaita ajiyar sanyi bayan faɗuwa zuwa goge goge da tsabta.
• Gelatin Fining: kashi a ~ 50 ° F kafin hadarin ƙarshe don sharewa da sauri.
• Bayanan kwalba: babban dumi don carbonation, sannan kwalban kwalba a cikin sanyi don tsabta.

Zaɓi hanyoyin tsabta waɗanda suka dace da jadawalin ku da kayan aikin ku. Kula da zafin jiki mai laushi da ɗan taƙaitaccen mataki na ƙarshe na iya cimma haske, lagers mai haske ba tare da tsawan lokaci ba.

Maimaitawa da girbin Wyeast 2206 slurry

Girbi slurry daga fermenter na farko al'ada ce ta gama gari tsakanin masu shayarwa. Wani mai yin giya ya yi nasarar sake buga 2206 a cikin Oktoberfest ta amfani da kusan slurry mai tsafta, mai ɗauke da kusan sel biliyan 400. Wannan yana nuna tasirin amfani da slurry don sake bugawa.

Fara ta hanyar tara giya daga cikin kwandon kafin girbi. Wannan hanya tana rage haɗarin canja wurin daskararru masu nauyi. Irin wannan daskararrun na iya jaddada al'ada yayin maimaitawa.

Ajiye slurry da aka girbe a cikin yanayin sanyi kuma a yi amfani da shi a cikin ƴan tsararraki. Sabbin sel suna da mahimmanci don girbi yisti. Maimaita amfani zai iya haifar da lalacewa, rage jinkirin, da farawa a hankali.

• Yi sauƙi mai sauƙi ko girbi don raba yisti mai tsabta daga hop da tarkacen furotin.
• A kiyaye tsaftar tsafta a lokacin girbin yisti don guje wa gurɓata.
• Yi lakabin kwalabe tare da iri, kwanan wata, da ƙididdige ƙididdiga na tantanin halitta don bibiyar tsararraki.

Maimaita 2206 lokacin da aka san iyawa da kirga tantanin halitta. Maimaitawa yana rage buƙatar sabbin masu farawa. Duk da haka, kar a ɗauka tsohon ko damuwa slurry zai yi kyau. Ƙananan iyawa na iya tsawaita lokacin jinkiri ko gabatar da abubuwan dandano.

• Cold hadarin da decant giya, barin yisti Layer.
• Dakatar da yisti a cikin ruwa mara kyau ko wort, sannan a bar guntun mai nauyi ya daidaita.
• Zuba slurry yisti mafi bayyananne don adanawa ko fiɗa kai tsaye.

Saka idanu kowane tsara don ƙamshi, attenuation, da lag. Idan tsari yana nuna sluggish fermentation ko ba zato ba tsammani, jefar da wannan slurry. Yi sabon farawa daga fakitin smack na Wyeast ko siyan nau'in dakin gwaje-gwaje.

Kiyaye kyawawan bayanai da mu'amala a hankali yana kara rayuwar amfanin yisti da aka girbe. Wannan yana adana halin da kuke so lokacin girbi Wyeast 2206 slurry. Hakanan yana tabbatar da nasarar sake buga lagers masu zuwa.

Gilashin gilashi tare da slurry mai yisti mai tsami a saman katako a cikin hasken halitta. Karin bayani

OG/FG tsammanin da halayen attenuation

Wyeast 2206 attenuation yawanci jeri daga 73 zuwa 77%. Ƙarshe na nauyi (FG) da za ku iya tsammanin ya dogara da ainihin nauyin giyar ku da ingancin dusa. Don giya mai nauyin asali na 1.050 da matsakaicin ƙarfin mash, FG ya kamata ya kasance a kusa da 1.012 zuwa 1.013. Wannan shine lokacin da Wyeast 2206 ya kai matsayin da ya dace.

Mai shayarwa ya taɓa ba da rahoton raguwar OG zuwa FG daga 1.052 zuwa 1.012 cikin kusan kwanaki bakwai. Wannan ya kasance tare da ingantaccen fiti da ingantaccen yanayin zafi. Wannan misalin yana nuna Wyeast 2206 na iya saurin kaiwa ga mai kyau attenuation a ƙarƙashin madaidaicin yanayin fermentation.

Beers masu girma na asali za su yi girma a hankali. Za su iya gamawa a sama da ɗan ƙaramin FG. Idan kuna yin manyan lagers, ba su ƙarin lokaci. Yi la'akari da yin amfani da mafari mai girma ko mafi girman ƙimar ƙimar don taimakawa cimma cikakkiyar ƙima.

Kafin yin canjin zafin jiki ko kwalabe ko kegging, auna takamaiman nauyi. Wannan yana tabbatar da kwanciyar hankali. Yi amfani da aƙalla kwanaki uku na karatu iri ɗaya don tabbatar da aikin fermentation ya cika. Wannan yana tabbatar da cewa an cimma FG ɗin ku da ake tsammani.

• Hankali na yau da kullun: 73-77% (Wyeast 2206 attenuation)
• Misali: 1.052 → 1.012 a ~ kwanaki 7 (OG zuwa FG tare da 2206)
• Manyan giya na OG: Ƙarshe a hankali, FG mafi girma da ake tsammani
• Koyaushe tabbatar da ingantaccen karatu kafin shiryawa

Oxygenation da bukatun abinci mai gina jiki don tsaftataccen fermentation

Ci gaban yisti mai lafiya yana farawa tare da isassun iskar oxygen don lagers a matakin faɗuwa. Lagers suna yin zafi a yanayin zafi mai sanyi, wanda ke rage ayyukan yisti. Tabbatar cewa an cika buƙatun iskar oxygen da yawa na taimakawa wajen gina bangon ƙwayoyin yisti mai ƙarfi. Wannan yana goyan bayan farawa mai ƙarfi, mai ƙarfi ga fermentation.

Zaɓi hanyar oxygenation wanda yayi daidai da girman batch ɗin ku. Don batches 5-gallon, girgiza mai sauƙi ko splashing zai iya wadatar idan wort ya yi sanyi kuma an kafa yisti nan da nan. Don mafi girma juzu'i, famfo na hannu tare da bakararre iska ko tsarin O2 mai tsabta tare da dutse mai yaduwa yana da mahimmanci don cimma matakan da ake so narkar da iskar oxygen.

Abun da ke cikin wort yana rinjayar buƙatar gina jiki na yisti Wyeast 2206 ko gaurayawan abubuwan gina jiki gabaɗaya. Maɗaukakin nauyi na asali, abubuwan da ke da wadataccen sukari, ko alkama mai yawa na iya rage yisti na mahimman bitamin da ma'adanai. Ƙara ma'auni na gina jiki yisti na iya hana sluggish fermentation da rashin dandano.

Dole ne a haɗa mafi kyawun iskar oxygen tare da daidaitattun ƙimar ƙima da ayyukan farawa. Mai farawa lafiya ko isassun farar Wyeast 2206 na iya rage jinkirin lokaci kuma ya rage damuwa ta tantanin halitta. Yisti mai damuwa yana ƙoƙarin samar da ƙarin mahadi na diacetyl da sulfur.

Kula da alamun iskar oxygen ko rashi na gina jiki: tsayin daka, jinkirin raguwar nauyi, ko bayanan sulfur da ba a zata ba. Idan waɗannan bayyanar cututtuka sun bayyana, yi la'akari da aeration mai laushi da wuri a cikin fermentation kawai lokacin da lafiya. Har ila yau, sake nazarin shirin ku don batches na gaba don biyan bukatun oxygen mafi kyau.

• Don batches na gallon 1-5: girgiza mai ƙarfi ko aeration pre-fitch.
• Don batches gallon 5+: oxygen tare da dutse ko tsantsar O2 rig.
• Don manyan OG ko giya masu haɗin gwiwa: kashi na gina jiki yisti Wyeast 2206 ko daidaitaccen abinci mai gina jiki ga kowane jagorar masana'anta.

Aiwatar da waɗannan dabarun yana ba da Wyeast 2206 don tsaftataccen fermentation. Isasshen iskar oxygen don lagers, haɗe tare da ƙari na gina jiki da aka yi niyya, yana goyan bayan ƙugiya, sarrafa fermentation. Wannan yana haifar da ƙarar giya mai tsabta.

Gujewa da magance abubuwan da ba su dace ba

Gano abubuwan ban sha'awa na gama-gari da wuri. Diacetyl, acetaldehyde, da fruity esters ko phenolics sune batutuwa na yau da kullun tare da Wyeast 2206. Waɗannan na iya canza ɗanɗanon giyar ku sosai.

Diacetyl yana ba da ƙanshin man shanu ko man shanu. Acetaldehyde yana da kamshin apple kore. Yawan esters ko phenolics na iya sa giyar ku wari fiye da 'ya'yan itace ko mai-kamar clove, sau da yawa saboda damuwa na fermentation ko yanayin zafi.

• Idan ka lura diacetyl: ƙara yawan zafin giya zuwa 65-68 ° F (18-20 ° C) kuma riƙe shi a can har sai ɗanɗanon ya ɓace. Wannan yana ba da izinin yisti don sake shayar da fili.
• Idan fermentation yana jinkiri ko makale: duba iskar oxygenation, farar sabo, yisti mai yuwuwa ko mai farawa/slurry, kuma ƙara abubuwan gina jiki yisti. Ƙididdiga masu dacewa da kuma iskar oxygen a ci gaban yisti suna taimakawa wajen guje wa fermentations da acetaldehyde.
• Idan esters suna da furucin da yawa: tabbatar da cewa yanayin zafi na fermentation ya kasance cikin kewayon da aka ba da shawarar. Dumi, saurin fermentation yayin girma yana haɓaka esters masu 'ya'yan itace.

Tsaya ga kayan yau da kullun don guje wa al'amura. Yi amfani da madaidaicin ƙimar farar, oxygenate da wort kafin fara fara, kuma shirya hutun diacetyl lokacin da fermentation ya kusa ƙarewa.

• Tabbatar da raguwar nauyi don tabbatar da fermentation yana ƙarewa.
• Yi matsalar diacetyl lokacin da bayanin kula ya bayyana.
• Daidaita yanayin zafi da batutuwan farar don warware ayyukan jinkirin.

Kula da hankali sosai a lokacin farkon girma da lokacin tsaftacewa don cimma kyakkyawan bayanin lager mai tsabta. Waɗannan gyare-gyare don abubuwan dandano mai laushi suna tabbatar da cewa giya na Wyeast 2206 sun kasance masu gaskiya ga salon, rage buƙatar sake yin aiki.

Ƙirƙiri na musamman styles tare da wannan iri

Wyeast 2206 ya yi fice a cikin salon lager na gargajiya na Bavaria, yana buƙatar ƙaƙƙarfan ƙashin bayan malt da tsaftataccen ƙarewa. Babban zaɓi ne don Doppelbock da Eisbock. Ƙarfin ƙarfinsa da halin gaba-gaba yana haifar da wadataccen wadataccen jin daɗin baki. Wannan yana haɓaka sukari mai duhu da bayanin tofi ba tare da rinjaye su ba.

Maibock da Helles Bock suma suna amfana da wannan yisti. Matsakaicin ɗigon ruwan sa yana tabbatar da cewa waɗannan ɓangarorin masu sauƙi suna bayyana da kyau. Wannan yana adana ɗanɗano mai laushi malt, halayyar salon.

Munich Dunkel da Oktoberfest/Märzen sun dace sosai don 2206. Yana kiyaye gasasshen gasasshen burodi da ɓawon burodi mai zagaye da na halitta. Schwarzbier da Classic Rauchbier suna samun riba daga bayanin martabar ester mai tsabta. Wannan yana ba da damar gasashe da kyafaffen malt su kasance abin mayar da hankali.

Jerin matches masu ƙarfi don salo na 2206:

• Doppelbock
• Eisbock
• Maibock / Helles Bock
• Munich Dunkel
• Oktoberfest / Märzen
• Schwarzbier
• Classic Rauchbier
• Bock na gargajiya

Masu shayarwa na gida sukan yi amfani da Wyeast 2206 a cikin matasan lagers da giya na yanayi. Yana ba da ƙaƙƙarfan ƙaƙƙarfan ƙashin baya da ƙaƙƙarfan bayanin martaba. Wannan yisti yana goyan bayan ƙayyadaddun malt yayin da yake kasancewa ba tare da damuwa ba a cikin nau'ikan hop-gaba.

Ana ba da shawara tare da manyan giya na OG. Don manyan bocks da eisbocks, tsawaita lokaci na farko da isassun ƙimar ƙima da abubuwan gina jiki suna da mahimmanci. Waɗannan matakan suna rage damuwa na yisti kuma suna rage haɗarin makalewar fermentation a cikin ƙirƙira nau'ikan lager Bavarian masu nauyi.

Jeri na giya irin na Jamus a cikin kayan gilashi daban-daban akan itacen rustic kafin bangon bulo. Karin bayani

Kayan aiki da saitin sarrafa zafin jiki don masu aikin gida

Ingantacciyar kula da zafin jiki na lager yana farawa tare da kayan aiki masu dacewa. Masu aikin gida sukan mayar da firiji ko injin daskarewa, wanda mai sarrafawa kamar Inkbird ko Johnson ya cika. Wannan saitin yana tabbatar da daidaiton yanayin zafi a duk lokacin aikin shayarwa, daga ƙaddamarwa zuwa lagering.

Don ƙananan batches, mai sanyaya gida tare da daskararrun kwalabe na ruwa zai iya wadatar da ɗan gajeren zafin jiki. Don tabbataccen sakamako, zaɓi mai sarrafawa wanda zai iya zafi da sanyi, karɓar bincike na waje. Haɗa ingantaccen bincike na ma'aunin zafi da sanyio don saka idanu yanayin zafi kai tsaye.

Yin wasa tsakanin 48–53°F (9–12°C) shine manufa don Wyeast 2206. Saita mai sarrafa don ƙara a hankali zuwa 65–68°F (18–20°C) don sauran diacetyl. Bayan sharadi, rage yanayin zafi zuwa kusa-daskarewa don lagering a 30-32°F (-1-0°C). Wannan madaidaicin kula da zafin jiki yana ba da izinin jadawali mai sauri, rage lokutan tsufa.

Kayan aikin oxygen, kamar kit na O2 da dutse, suna da fa'ida ga batches mafi girma ko mafi girma. Yana taimakawa yisti a fara da ƙarfi. Ki kwantar da wort sosai kafin kifaye don rage haɗarin kamuwa da cuta da tabbatar da aikin yisti. Tsaftace duk tashoshin bincike da kayan aiki don ƙara rage haɗarin kamuwa da cuta.

• Mahimmanci: mai sarrafawa (Inkbird ko Johnson), bincike na waje, amintaccen firji/mai daskarewa.
• Na zaɓi: O2 kit, faifan binciken bakin karfe, bargon da aka keɓe don shayar da hunturu.
• Zaɓin mai ƙarancin farashi: saitin mai sanyaya gida tare da fakitin kankara da ma'aunin zafin jiki na dijital don ɗan gajeren riko.

Yi lissafin yanayin yanayin zafin ku kuma lura da yadda saitin ɗakin ɗakin ku na fermentation ke amsawa ga buɗewar kofa da canje-canjen yanayi. Ƙananan tweaks don bincika jeri ko matsayi na fermenter na iya haɓaka kwanciyar hankali da samar da bayanan martaba masu tsabta.

Kwarewar Brewer da bayanin kula akan amfani da 2206

Binciken Wyeast 2206 akai-akai yana jaddada haƙuri a matsayin muhimmin abu. Yawancin masu sana'a na gida suna lura da lokuttan jinkiri lokacin da suke yin fermenting a ƙananan ƙarshen kewayon zafin jiki. Wannan tsarin yana bayyana a cikin abubuwan da suka faru na masu shayarwa 2206 a cikin ƙungiyoyi daban-daban da kulake na gida.

Bayanan al'umma akan 2206 suna nuna daidaitaccen aiki lokacin da ake sarrafa yisti da kulawa. Yawancin masu sana'a suna ba da rahoton samun sakamako mafi kyau ta hanyar yin fare a 48-50 ° F da ba da izinin sa'o'i 24 don aikin yisti. Wannan hanyar tana rage danniya kuma tana haɓaka madaidaiciyar fermentation.

Ƙididdiga masu fa'ida suna saita kyakkyawan fata. Ɗaya daga cikin masu sana'a na gida ya yi amfani da Wyeast 2206 don California Common tare da OG na 1.052. Sun kafa madaidaicin 1L kuma sun kiyaye wort a kusan 62°F. An jinkirta ayyukan da ake gani, sannan aka hanzarta, zuwa FG kusa da 1.012 a cikin kusan kwanaki bakwai.

Wani asusun ya bayyana yin amfani da slurry da aka girbe-kimanin sel biliyan 400-a cikin rukunin Oktoberfest. Wannan mai shayarwa ya sami ƙarfi, har ma da fermentation da tsaftataccen malt. Irin waɗannan lokuta sun zama ruwan dare a cikin sake dubawa na Wyeast 2206 da abubuwan gwaninta 2206.

Yarjejeniya tsakanin ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun ƙwararrun masu sana'a ta bayyana a sarari. Manyan nau'o'in nau'ikan suna yin taki a hankali kuma sun fi tsauri fiye da nau'in ale. Yi tsammanin sa'o'i 72 kafin aikin bayyane ya bayyana. Yawancin bayanan al'umma akan 2206 sun jaddada cewa damuwa da wuri na iya haifar da sake maimaitawa mara amfani ko wuce gona da iri.

Mahimman abubuwan da za a iya samun nasara suna komawa cikin rahotanni. Matsakaicin farashin da ya dace, isassun iskar oxygen, da hutun diacetyl da aka tsara sau da yawa suna ba da sakamako mafi kyawun dandano. Masu shayarwa da ke amfani da sake dubawa na Wyeast 2206 suna yaba da ikonsa na samar da tsabta, malt-gaba da lagers da nau'ikan matasan lokacin da aka ba su waɗannan abubuwan yau da kullun.

Takaitawa daga kulake na homebrew da ƙungiyoyin kan layi suna ƙarfafa tsarin aiki. Bi girman girman mai farawa, kirga tantanin halitta, da sarrafa zafin jiki. Kwatanta sakamako akan ƴan batches don koyan ɗabi'un iri. Kwarewar Brewer 2206 da aka raba a cikin bayanan ɗanɗano suna nuna fifikon lagers na Jamusanci da tsaftataccen madadin iri iri.

Bayanan al'umma akan 2206 sun kasance masu mahimmanci ga sababbin masu sana'a. Karanta sake dubawa na Wyeast 2206 da yawa kuma shigar da bayanan ku. Wannan al'ada tana inganta tsinkaya kuma tana taimakawa daidaita dabarun haifuwa ga giyan da kuke son sha.

Kammalawa

Wyeast 2206 Yisti na Bavarian Lager ya yi fice ga masu aikin gida da ke neman lagers na gargajiya na Jamus. Wannan yisti yana nuna ƙimar raguwar 73-77%, matsakaita-girma flocculation, da ferments mafi kyau tsakanin 46-58°F (8-14°C). Ya dace da salo kamar bocks da dunkels, inda tsaftataccen ɗanɗanon malt ke da mahimmanci.

Don cimma sakamako mafi kyau, bi shawarwarin da aka ba da shawarar don Wyeast 2206. Fara tare da madaidaicin maɗaukaki ko slurry, tabbatar da isasshen iskar oxygenation mai kyau, kuma jira lokacin lag na 24-72 hours. Aiwatar da hutun diacetyl a 65-68°F, tare da sarrafa zafin jiki da haɗarin sanyi ko tsawaita lagering. Wannan zai inganta tsabta da santsi. Kula da takamaiman nauyi don auna ci gaban fermentation, idan kuna kan jadawalin sauri.

taƙaice, Wyeast 2206 Bavarian Lager Yeast ana ba da shawarar sosai. Tare da kula da zafin jiki mai ƙwazo da kulawa da hankali ga ƙimar ƙima da ƙari na gina jiki, yana samar da ingantacciyar dandano mai daɗi a cikin lagers mai mai da hankali kan malt. Hatta ƙwararrun masu sana'a na iya daidaita lokutan fermentation yayin da suke kiyaye sakamako mai tsabta ta hanyar sa ido kan takamaiman nauyi da aikin yisti.

Karin Karatu

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

• Gishiri mai Tashi tare da Yisti Fermentis SafAle K-97
• Gishiri mai Haihuwa tare da Farin Labs WLP590 Faransa Saison Ale Yisti
• Biya mai ƙonawa tare da farin Labs WLP850 Copenhagen Lager Yisti