Gishirin Gishiri tare da Wyeast 2308 Munich Lager Yeast

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

Wyeast 2308 ya shahara saboda ikonsa na samar da salon al'adun Jamus kamar Helles da lagers irin na Munich. Wannan jagorar tana ba da nasiha bayyananne akan tsammanin dandano, kewayon zafin jiki, da ƙimar ƙima. Hakanan ya ƙunshi shawarwarin farawa, ayyukan hutu na diacetyl, fermentation na matsa lamba, da jadawalin lagering.

Masu karatu za su gano yadda fermenting tare da 2308 zai iya haɓaka bayanan martaba na gaba. Za su koyi lokacin da za su ƙara yanayin zafi don mafi kyawun attenuation da yadda za a hana abubuwan dandano. Wannan bita ya zana rahotannin al'umma da ayyukan shayarwa don ba da matakan aiki don batches jere daga galan 1 zuwa 10.

Key Takeaways

• Wyeast 2308 Munich Lager Yeast ya yi fice a cikin Helles da lagers irin na Munich tare da halin gaba-gaba.
• Bi jagorar fermentation Wyeast 2308 don zafin jiki da shawarwarin farawa don tabbatar da rashin lafiya.
• Matsakaicin ƙima da mafari mai dacewa yana rage lag da haɓaka daidaiton fermentation lokacin yin fermenting tare da 2308.
• Hutawar Diacetyl da lagering mai sarrafawa suna da mahimmanci don samun tsaftataccen gamawa daga yisti 2308.
• Wannan bita na yisti na Munich lager yana jaddada shawarwari na tushen shaida da ayyukan gwajin al'umma don ingantaccen sakamako.

Gabatarwa zuwa Wyeast 2308 Munich Lager Yeast

Gabatarwar Wyeast 2308 don masu shayarwa ne don neman yisti na gargajiya na Jamus. An yi bikin wannan nau'in lager na Munich don ƙirƙirar lagers masu tsabta kamar Helles, Märzen, da Dunkel. Hakanan yana ba da alamar haɓakar ester lokacin da fermentation ya ɗan ɗanɗana.

Don cikakken bayyani na Wyeast 2308, lura cewa takaddun aikin Wyeast ba su da yawa. Masu aikin gida sukan dogara da rahotannin dandalin tattaunawa da kuma yin rajistan ayyukan don fahimta. Waɗannan maɓuɓɓuka suna bayyana madaidaicin attenuation, tsayayyen yawo, da ƙarancin bayanin martaba a cikin ƙananan kewayon lager.

Ƙwararrun masu sana'a suna ba da haske game da yanayin gafarar yisti a lokacin sanyin sanyi da kuma bayanan sa na gaba. Wasu suna ambaton alamar diacetyl mai laushi, wanda za'a iya sarrafa shi tare da ɗan gajeren hutu na diacetyl da kula da zafin jiki a hankali.

Wannan labarin ya zana daga rahotanni masu sana'a da bayanin kula masu amfani don ba da jagora mai aiki. Bayanin Wyeast 2308 anan yana haɗa ƙwarewar hannu-kan tare da tsarin gama gari daga al'ummomin kan layi. Yana ba da tabbataccen tsammanin ga fermentation da haɓaka dandano.

Masu karatu masu nisa sun haɗa da masu girki tare da chillers ko masu daskarewa da waɗanda ke da sha'awar duka lagering na gargajiya da na gwaji mai zafi. Wannan nau'in lager na Munich ya yi fice a cikin jaddawalin sanyi na gargajiya amma kuma yana ba da lada ga gwaji a hankali a yanayin zafi mai girma don bambance-bambancen bayanan ester.

Bayanin Flavor da Halayen Haɓaka na Wyeast 2308

Masu shayarwa sukan kwatanta bayanin dandano na Wyeast 2308 a matsayin mai tsabta kuma mai ci gaba, mai tunawa da lagers irin na Munich. Kuɗin yisti na Munich lager sananne ne don ƙaƙƙarfan ƙashin bayan malt da ƙaƙƙarfan ƙarewa. Wannan ya sa ya dace sosai don lagers masu duhu da amber.

Halayen azanci na 2308 sun haɗa da esters masu laushi, waɗanda wani lokaci na iya jingina zuwa isoamyl acetate. Wannan yana ba da alama mai kama da ayaba, ana iya gani lokacin da fermentation ya fi zafi ko rashin damuwa. Idan an tsallake hutun diacetyl, esters da diacetyl 2308 na iya bayyana tare. Wannan na iya jaddada 'ya'yan itace da sautunan man shanu.

Idan aka kwatanta da sauran nau'ikan lager, Wyeast 2308 yana samar da adadi kaɗan na sulfur. Sulfur na iya kasancewa a ƙarƙashin takamaiman yanayin zafi ko yanayin oxygen. Yawancin lokaci yana raguwa a lokacin sanyi.

Don cimma dandanon yisti da ake so Munich lager, hutun diacetyl mai kyau wanda ya biyo bayan makonni da yawa na lagering yana da mahimmanci. Wannan tsari yana rage duka esters da diacetyl 2308 matakan. Giya ta ƙarshe tana da tsabta, kintsattse, kuma daidaitacce, tare da dabarar halin malt na Munich da ƙarancin ɗanɗano.

• Bayanan farko: malt-gaba, tsaftataccen gamawa
• Matsaloli masu yiwuwa na wucin gadi: m isoamyl acetate (banana)
• Haɗarin ɗanɗano: diacetyl idan an bar sauran
• Bayanin bayan hutu: tsabtataccen salon Munich

Kusa da wani lager Munich na zinariya a cikin gilashin pint tare da kumfa mai tsami da kumfa masu tasowa. Karin bayani

Matsakaicin Zazzabi da Tasiri

Zazzabi na fermentation na Wyeast 2308 yana tasiri sosai ga dandano da saurin fermentation. Yawancin masu shayarwa suna nufin yin ferment a 50 ° F don cimma tsaftataccen bayanin martaba wanda ke nuna halin Munich. Wannan kewayon zafin jiki shine na yau da kullun don fermentation lager, yana nufin samun sakamako na al'ada.

Tsayar da yisti a cikin kewayon 45-50F yana taimakawa rage haɓakar ester, yana haifar da giya mai tsauri. Ƙananan yanayin zafi na iya rage ayyukan yisti, wanda zai haifar da ƙarar haɓakar mahadi na sulfur. Waɗannan mahadi yawanci suna raguwa da lokaci. Masu shayarwa waɗanda ke bin yanayin fermentation na lager 2308 sau da yawa suna karɓar fermentation a hankali don ƙarin ƙamshi mai ƙamshi.

Don hutun diacetyl da ƙarewa attenuation, masu shayarwa sun yi niyya a tsakiyar kewayon yanayin zafi na 55-62°F. Dabarar gama gari ita ce a ɗaga zafin jiki zuwa kusan 60°F lokacin da nauyi ya kusanto ta ƙarshe. Wannan yana taimakawa wajen tsaftace diacetyl da raguwar isoamyl acetate, kawar da buttery ko sauran ƙarfi-kamar bayanin kula ba tare da yin la'akari da esters ba.

Wasu masu shayarwa suna gwaji tare da fermenting a yanayin zafi na ale don gano ɗanɗanon ɗanɗano. Suna iya yin tsalle a 64°F ko kuma a hankali suna dumi zuwa 70°F, wanda ke haifar da ƙarin halayen ester. Wannan tsarin zai iya samar da bayanin martaba mai kama da ale, wanda ke da amfani a cikin girke-girke masu ƙirƙira amma bai dace da tsauraran salon lager ba.

Haɓaka zafin jiki na yau da kullun yana da mahimmanci ga Wyeast 2308. A hankali ƙara yawan zafin jiki da kusan 5°F kowace rana na iya sauƙaƙe sauyawa cikin sauri idan ya cancanta. Don mafi sauƙin sarrafawa, yi amfani da matakan 1.8°F (1°C). Lokacin neman fermentation na 50 ° F, tsara ramukan don tabbatar da yisti ya ƙare da tsabta kuma diacetyl yana faruwa a mafi kyawun lokaci.

• Karancin kewayo (45–50°F): bayanin martaba mai tsabta, mai hankali, sulfur mai wucewa.
• Tsakanin kewayo (55–62°F): yankin hutu na diacetyl, ingantacciyar tsaftacewa na abubuwan dandano.
• Gwaje-gwajen zafin jiki na Ale (64-70°F): haɓaka esters, halayen gauraye.

Matsakaicin ƙima, Amfani da Farawa, da Lafiyar Yisti

Lokacin shirya ferment mai sanyi, ƙimar ƙimar Wyeast 2308 ya zama mahimmanci. A yanayin zafi na 45-46°F ko ƙarƙashin matsin lamba, ƙimar mafi girma yana da mahimmanci. Wannan yana taimakawa wajen guje wa dogon lokaci kuma yana tabbatar da attenuation mai santsi. Yanayin sanyi na iya rage ayyukan yisti, don haka ƙara ƙidayar tantanin halitta ko amfani da babban mafari shine mabuɗin farawa-farawa.

Don fakitin smack guda ɗaya, yana da kyau a ƙirƙiri mai fara yisti 2308 wanda yayi daidai da girman batch ɗin ku. Mai farawa na lita ɗaya zuwa biyu shine na yau da kullun don bacin gallon biyar, yana tabbatar da isasshen kuzari. Masu shayarwa sukan bayar da rahoton fermentation da sauri da ɗanɗano mai tsabta lokacin da suka wuce mafi ƙarancin farar lagers na Munich.

Lafiyar yisti a Munich lager Brewing ya dogara ne akan a hankali kula da iskar oxygen da ya dace wajen yin famfo. Oxygen yana da mahimmanci don haɓakar sterol da ƙarfin membrane, mai mahimmanci ga fermentations sanyi. Nufin auna iskar iska ko iskar oxygen mai tsafta don gujewa damuwa da tabbatar da tsagaita wuta.

Sauye-sauyen zafin jiki a hankali yana da mahimmanci don rage girgiza. Idan zai yiwu, canja wurin masu farawa zuwa zafin da aka nufa a cikin sa'o'i da yawa. Wannan yana inganta lafiyar yisti a Munich lager kuma yana rage haɗarin makalewar fermentation.

Don zafi mai zafi, a kusa da 62–64°F, zaku iya rage ƙimar farar lafiya cikin aminci. Zazzabi mai zafi yana haɓaka ƙimar haɓakar yisti, yana ba da damar haɓaka mai kyau da sauri tare da ƙaramin ƙimar Wyeast 2308. Daidaita iskar oxygen da abubuwan gina jiki bisa ga matakin farar da aka zaɓa.

Kafin yin jita-jita, yi amfani da lissafi mai sauƙi:

• Tabbatar da iyawar mai farawa da girman daidai da nauyin batch ɗinku da ƙarar ku.
• Oxygenate wort zuwa matakan da aka ba da shawarar dangane da ƙimar ƙima.
• Kawo yisti kusa da yanayin zafi mai zafi kafin canja wuri.
• Yi la'akari da ƙidayar tantanin halitta mafi girma don tsananin sanyi ko matsi.

Ta hanyar bin waɗannan matakan, kuna adana lafiyar yisti a cikin ƙwanƙwasa lager Munich. Wannan tsarin yana haɓaka fa'idodin Wyeast 2308 da aka zaɓa da kyau da ƙimar yisti mai ƙarfi 2308. Yana rage haɗari kuma yana tallafawa mai ƙarfi, mai tsabta mai tsabta, har ma da babban filin don sanyi mai sanyi.

Brewer yana zuba yisti na zinari na Munich daga ma'auni a cikin kwalbar gilashin tsaftataccen ruwa. Karin bayani

Ayyukan Huta na Diacetyl don Wyeast 2308

Wyeast yana ba da shawarar cikakken hutun diacetyl don Wyeast 2308 saboda halinsa na samar da diacetyl. Hanyar jagorancin dandano tana da tasiri: samfurin giya yayin da yake gabatowa ta ƙarshe don sanin ko hutu na VDK 2308 ya zama dole.

Don sauƙaƙe yisti a cikin reabsorbing diacetyl, ɗaga yanayin zafi zuwa 60-65 ° F lokacin da takamaiman nauyi ya kusa kusa, yawanci a kusa da 1.015 zuwa 1.010. Wannan kewayon zafin jiki yana ƙarfafa yisti ba tare da jaddada al'ada ba.

Tsawon lokacin hutun DA ya bambanta bisa tushen da gogewa. Ƙananan jagora yana nuna 24-48 hours, amma yawancin masu shayarwa sun fi son kwanaki 3-4. Wasu suna tsawaita sauran zuwa cikakken mako ɗaya ko biyu, saboda tsawon lokaci suna da lafiya da zarar an gama fermentation.

Jagoranci ta hanyar duban hankali shine mabuɗin. Idan babu man shanu ko bayanin toffee da aka gano, hutun diacetyl zaɓi ne. Idan diacetyl yana nan ko Wyeast documents ya ba da shawarar shi, yi hutun VDK 2308 kuma saka idanu kan ƙamshin giya da dandano.

Bayan sauran, diacetyl da isoamyl acetate matakan za su ragu a lokacin lokacin hutawa na DA da kuma kara yayin lagering. Haƙuri da yanayin sanyi a hankali za su rage ragowar mahadi a cikin makonni da yawa, tsaftace tsabta da kwanciyar hankali.

• Lokacin da za a yi hutun diacetyl: nauyi na kusa-tashe ko lokacin da bincike na hankali ya nuna rashin ɗanɗano.
• Yawan zafin jiki: 60-65°F na sauran lokacin.
• Tsawon lokacin hutun DA: yawanci kwanaki 3-7, tare da awanni 24-48 a matsayin ƙaramin taga.

Matsa lamba da Gudanar da Haihuwa tare da 2308

Ayyukan Wyeast 2308 na iya canzawa sosai ta hanyar matsi mai sarrafawa. Masu shayarwa na gida sukan cimma tsaftataccen lager ta hanyar fermenting a 7.5 PSI (kimanin mashaya 1/2), tsakanin 46-48°F. Wannan hanyar tana kwafin yanayin da ake samu a cikin dogayen tankunan kasuwanci na conical, inda yisti ke fuskantar matsin lamba na hydrostatic.

Spunding lager yeast hanya ce mai amfani don sarrafa samar da ester. Yi amfani da bawul ɗin spunding ko fermenter mai iya jure matsi. Yana da mahimmanci don ƙyale tanki ya haɓaka matsa lamba da wuri, yana nufin isa PSI ɗinku a cikin sa'o'i 36-48 yayin da ayyuka ke ƙaruwa.

Matsin lamba, zafin jiki, da ƙimar ƙarar sauti duk suna taka rawa wajen fermentation. Fermenting Wyeast 2308 karkashin matsin lamba a yanayin sanyi na iya rage hasashe ester da diacetyl. Idan ana yin fermenting a yanayin zafi mai zafi, yana da kyau a rage matsi don hana wuce gona da iri na ɗanɗano. A ƙananan yanayin zafi, haɓaka ƙimar farar yana tabbatar da aikin yisti a ƙarƙashin matsin lamba.

Yana da mahimmanci don saka idanu akan tasirin matsa lamba akan mahadi na sulfur. Sarrafa, matsakaicin matsa lamba sau da yawa yana haifar da ƙananan bayanin kula na sulfur, yana haifar da kyakkyawan hali. Kula da ƙamshi yayin sanyaya kuma daidaita matsa lamba idan H2S ko wasu bayanan rage rage sun bayyana.

Ka tuna don kauce wa wuce haddi mai aminci. Babban matsa lamba, sama da 15-20 PSI, na iya damuwa da yisti kuma ya hana fermentation. Lokacin yin fermenting a yanayin sanyi sosai, la'akari da ragewa PSI manufa don sauƙaƙa damuwa na yisti da kiyaye tsayayyen attenuation.

• Fa'idodi: bayanin martaba mai tsabta, rage esters, ƙarar ƙarewa.
• Hanyar: bawul ɗin spunding ko fermenter mai ƙima; gina don niyya a cikin sa'o'i 36-48.
• Wuraren kallo: daidaita matsa lamba ta zazzabi; kaucewa> 15-20 PSI.

Kusa da tanki mai matsa lamba tare da zinaren Munich lager yana bubbuga rayayye. Karin bayani

Jadawalin Lagering da Shawarwari na Sanyi

Bayan fermentation da kowane diacetyl hutawa, kafa tsarin sanyi don lagering Wyeast 2308. A hankali rage yawan zafin jiki yana rage girgizar zafi. Wannan yana taimaka wa yisti ya cika halayen tsaftacewa.

Yawanci, masu shayarwa suna rage giyar da 5°F karuwa kowace rana daga tsakiyar 50s diacetyl hutawa zuwa lager temps a kusa da 30-35°F. Wannan yana nufin motsawa daga kusan 55°F zuwa yanayin daskarewa a cikin kwanaki da yawa.

Ci gaba da giya a waɗannan ƙananan yanayin zafi na makonni zuwa watanni yayin tsufa Munich lager. Hakuri mabuɗin ne; ragowar diacetyl, isoamyl acetate, da bayanin kula na sulfur suna raguwa a cikin makonni 3-4 na farko na yanayin sanyi.

Ciwon sanyi yana haɓaka haske da jin daɗin baki yayin da sunadarai da yisti ke daidaitawa. Kafin marufi, duba nauyi da ɗanɗano don tabbatar da kwanciyar hankali da zagaye daɗin dandano.

• Shawarwari na saukarwa: 5°F kowace rana daga 55°F zuwa 35°F.
• Matsakaicin lagering: makonni 3-4 a lager temps don lagers masu sauƙi.
• Tsawaita tsufa: Makonni 6-12 don cikakkun salon lager na Munich.

Kula da giya akai-akai maimakon yin gaggawa zuwa carbonate. Bi jadawalin yanayin sanyi da aka auna don kare ƙaƙƙarfan halin malt. Wannan yana kiyaye tsaftataccen bayanin haifuwa na lagering Wyeast 2308.

Sarrafa Kashe-Dadi da Gyara matsala

Gano abubuwan dandano Wyeast 2308 yana farawa da ɗanɗano. Idan kun lura da diacetyl ko bayanin kula, lokaci yayi don hutun diacetyl. Tada fermenter zuwa 60-65 ° F na kwana uku zuwa bakwai lokacin da fermentation ya ragu. Yi amfani da bincike na hankali don yanke shawara idan kuna buƙatar sarrafa diacetyl 2308 ko ci gaba zuwa lagering.

Isoamyl acetate na iya gabatar da esters-kamar ayaba a cikin lagers. Don rage esters da sulfur, kiyaye daidaitattun yanayin zafi da kuma guje wa yanayin zafi da wuri. Haɗin matsi kuma yana taimakawa iyakance samuwar ester. Idan bayanin kula na ayaba ya ci gaba, gwada rage zafin farawa ko ƙara matsa lamba a cikin batches na gaba.

Sulfur mahadi sukan dushe a lokacin sanyi. Guji canjin zafin jiki kwatsam tsakanin firamare da lagering. Bada giyan ya tsufa a cikin ajiya mai sanyi don barin sulfur ya bazu a zahiri. Idan sulfur ya kasance bayan lagering mai kyau, sake gwada ƙimar ku da oxygenation na gaba.

Sannun fermentation da ƙananan attenuation sau da yawa suna fitowa daga ƙananan rates ko yanayin zafi mai sanyi sosai. Don magance matsala, ƙara girman mai farawa ko fiɗa yisti. Ko, fara fermentation da ɗan dumi na farkon sa'o'i 24-48 don inganta ferment mai lafiya kafin sanyaya zuwa yanayin zafi mai zurfi.

Matsi na iya tasiri aikin yisti. Matsi mai yawa sama da 15-20 PSI na iya damuwa da sel kuma ya hana fermentation. Rage matsa lamba idan kun yi zargin damuwa ko taki. Kula da matsakaicin matsa lamba don sarrafa esters yayin kiyaye yisti lafiya.

• Yi amfani da gyare-gyaren da ke haifar da ɗanɗano. Yi matakan gyara kawai kamar hutun diacetyl lokacin da abubuwan ban sha'awa ke nan.
• Bincika nauyi don tabbatar da fermentation ya cika kafin dogon kwandishan.
• Daidaita iskar oxygen da ƙari na gina jiki don tallafawa haɓaka mai tsabta.

Bi waɗannan gwaje-gwaje masu amfani don magance fermentation na lager da rage esters da sulfur ba tare da cutar da lafiyar yisti ba. Ƙananan tweaks masu jagorancin azanci za su taimaka wajen sarrafa abubuwan dandano Wyeast 2308 da kuma haifar da tsabta, lagers.

Dabarun Kula da Kayan Aiki da Zazzabi

Zaɓi kayan aikin hadi mai dogaro da abin dogaro don kiyaye daidaiton yanayin zafi. Mai daskarewar ƙirji mai zafin jiki babban zaɓi ne tsakanin masu sana'ar gida. Yana haɗuwa da kyau tare da mai sarrafa dijital, kamar Johnson Controls A419, don madaidaitan saitunan zafin jiki a cikin kewayon 45-55°F.

Yi la'akari da saitin bawul ɗin spunding don fermenting a ƙarƙashin matsin lamba. Wannan saitin ya haɗa da kayan aiki da aka kimanta matsi da ingantaccen bawul ɗin spunding don ɗaukar CO2 da haɓaka jin daɗin baki. Yana da mahimmanci don saka idanu akan PSI kuma ba da izinin matsa lamba don ƙarawa a hankali yayin haifuwa mai aiki don hana damuwa akan fermenter.

Tsara don matsananciyar zafin jiki don guje wa girgizar zafi. Yawancin masu shayarwa suna daidaita yanayin zafi a cikin ƙananan haɓaka, kimanin 5 ° F kowace rana, don taimakawa yisti ya daidaita. Idan mai sarrafa ku ba zai iya yin dumi da sauri don hutun diacetyl ba, matsar da fermenter zuwa zafin jiki kusa da 62°F na karshen mako.

Yi amfani da dabaru masu sauƙi don ɗaga yanayin zafi a cikin injin daskarewa lokacin da ake buƙata. Tukunyar ruwan dumi ko na'urar dumama akwatin kifaye a cikin jakar da aka rufe na iya taimakawa ƙara yawan zafin jiki na ciki. Hakanan zaka iya tsara Johnson Controls A419 don daidaita yanayin zafi sannu a hankali don isa wurin hutun diacetyl.

• Tabbatar da isasshen oxygenation na wort kafin yin faɗuwa don tallafawa fermentation mai sanyi.
• Ci gaba da tsafta sosai lokacin sarrafa yisti da kayan canja wuri.
• Tabbatar da duk kayan aiki da layi a cikin saitin bawul ɗin spunding suna amintacce kuma an ƙima su don PSI da ake tsammani.

Zaɓi kayan aiki waɗanda suka yi daidai da manufofin ku. Don lagers na gargajiya, injin daskarewa mai sarrafa zafin jiki tare da Johnson Controls A419 da kayan aikin matsi na asali shine manufa. Wannan haɗin yana tabbatar da lafiyar yisti kuma yana samar da sakamako mai tsabta.

Haɗin Girke-girke da Salon Biya Mafi dacewa da 2308

Wyeast 2308 ya yi fice a cikin girke-girke waɗanda ke jaddada malt, neman tsaftataccen gamawa da rikitaccen malt. Ya dace da classic Helles da Munich lagers. Wadannan salon suna nuna pilsner da Vienna malts, suna ba da damar halayen hatsi su haskaka.

Don yisti na Helles 2308, mayar da hankali kan gyare-gyaren kodadde malts kuma ku ci gaba da yin tsalle kadan. Wannan hanyar tana fitar da biredi, bayanin kula. Yisti yana ƙara haske, 'ya'yan itace mai goyan baya, manufa lokacin da aka haɗe shi a ƙananan ƙarshen kewayon sa.

Munich lagers 2308 suna amfana daga grists masu arziki. Gwada bambance-bambancen Märzen ko Munich Dunkel waɗanda ke haskaka gasasshen malt da caramel. Tsaftataccen bayanin lager yisti yana tabbatar da ƙashin bayan malt ya shahara, tare da ƙaramin sulfur ko matsananciyar phenols.

Yi la'akari da Wyeast 2308 azaman madadin pilsner lokacin da kuke sha'awar cikakkiyar jin bakin ko alamar ester. Ga Bopils ko kuma matukan jirgi na Jamusanci, ƙwayoyin cuta sun fi dacewa don kintsattse, hear-da farantin dandana. Idan ana amfani da 2308, sarrafa zafin fermentation kuma ƙara lagering don rage hasashe ester.

• Mafi kyawun matches: classic Helles, Märzen, Munich Dunkel.
• Madadin Pilsner: BoPils ko Pils na Jamus tare da tsauraran kula da yanayin sanyi da dogon kwandishan.
• Haɓaka amfani: lagers masu ƙirƙira waɗanda ke karɓar matsakaicin esters ko 'ya'yan itace kamar saison a lokacin zafi mai zafi.

Lokacin yin girke-girke, ba da fifiko ga ingancin malt da ingancin mash. Zaɓi hops masu daraja ko takura irin na Amurka don ma'auni. Daidaita ilmin sinadarai na ruwa zuwa matsakaicin sulfate don tsabtar hop a madadin pilsner da kuma bayanan martaba don Munich lagers 2308.

Sanya isassun yisti mai lafiya kuma ba da izinin hutawa diacetyl mai tsabta don kare ƙamshin malt. Ƙananan gyare-gyare a cikin fermentation da lagering na iya canza ra'ayi na ƙarshe sosai. Gwada girke-girke na batch na Helles yeast 2308 da sauran nau'ikan giya Wyeast 2308 don cimma daidaiton da ake so.

Karan gani kusa-kusa na kwayar yisti guda daya na Munich Lager tare da shimfidar wuri. Karin bayani

Gwaji: Fermenting Wyeast 2308 a Ale Temperatures

Masu aikin gida sukan gwada fermenting 2308 a yanayin zafi, farawa daga 64 ° F da dumi zuwa 70 ° F. Wannan hanyar tana bincika yadda yisti lager Munich ke yin a ƙarƙashin yanayi mai zafi. Bayanan kula daga al'umma suna nuna cewa esters suna ci gaba da duba lokacin da yanayin zafi bai wuce 70°F ba.

Yi la'akari da gudanar da gwaje-gwajen tsaga-tsalle. Sanya fermenter ɗaya a yanayin zafi na gargajiya, ɗayan kuma a yanayin zafin ale. Saka idanu attenuation, ester matakan, da bakin ciki don lura da kowane bambance-bambance.

Lokacin ƙoƙarin fermentation matasan, yi amfani da sarrafawa mai amfani. Riƙe jirgi ɗaya a 64°F don iyakance samar da ester. Kawai ɗaga yanayin zafi zuwa kusan 70°F idan diacetyl ya bayyana, yana buƙatar ɗan gajeren hutu mai dumi.

Wasu masu shayarwa suna bin hanyar Brülosophy 34/70 don kwatancen gefe-gefe. Wannan hanya tana jaddada gwaje-gwajen da aka maimaita da kuma ɗanɗano makaho don bambanta tsakanin fahimta da tsammani.

Yi hankali da cinikin-offs a cikin dumi fermentation tare da Wyeast 2308. Duk da yake yana iya zama ba dace da m lager styles, zai iya aiki da kyau ga amber ales, altbier, ko wasu matasan giya. Koyaushe saka idanu masu ɗanɗano da amfani da kimantawa na azanci don tabbatar da ɗanɗanon ya yi daidai da bayanin martabar giyar ku.

• Fara a 64°F don rage girman esters.
• Tashi zuwa ~70°F a takaice kawai don rage diacetyl.
• Yi gwajin gefe-da-gefe don auna bambance-bambance.

Wyeast 2308 Munich Lager Yisti

Wyeast 2308 shine madaidaicin ga masu shayarwa. Yana samar da lagers mai tsabta, malty tare da madaidaicin fiti da zafin jiki. Wadanda suka bita da shi sun yaba da abin dogaro da shi da kuma bambancin halin Munich da ya kara wa Helles da Munich lagers.

Ƙarfinsa sun haɗa da ƙarewa mai kyau da kyakkyawan aiki a ƙarƙashin matsin lamba. Don filaye masu sanyi, ana ba da shawarar farawa mai lafiya ko ƙimar farar mafi girma don guje wa jinkirin farawa. Yawancin nazarin yisti na Munich Lager sun jaddada mahimmancin kulawar diacetyl hutawa don ingantaccen ƙarewa.

Haɗari sun haɗa da diacetyl da isoamyl acetate idan ba a sarrafa fermentation da kyau. Cikakken kimanta yisti ya zama dole don kama duk wata matsala yayin maturation. Ciwon sanyi ba tare da isassun sel ba na iya haifar da jinkiri ko makalewa. Don haka, la'akari da girman farawa lokacin siyan Wyeast 2308.

• Mafi kyau ga Helles da Munich-style lagers.
• Yana aiki da kyau a cikin saituna masu matsa lamba don bayanan martaba masu tsafta.
• Ya dace da gwaje-gwajen dumi-ferment don ƙirƙirar giyar giyar.

Jagoran samfur na ƙarshe ya haɗa da isassun ƙwanƙwasa, madaidaicin zafin jiki, da hutun diacetyl mai kyau. Masu shayarwa yakamata suyi shirin tsawaita lagering don share sauran abubuwan dandano. Lokacin siyan Wyeast 2308, ba da fifiko ga sabbin fakiti kuma daidaita ƙimar yisti ɗinku tare da manufofin ku.

Kammalawa

Wyeast 2308 ya fito fili lokacin da aka sarrafa shi da daidaito. Fermenting a 45-50 ° F yana haɓaka halin malt na Munich kuma yana tabbatar da tsaftataccen tsafta. Don yanayin zafi na ale, ci gaba da taka tsantsan, ta yin amfani da tsagaggen batches don kwatanta matakan ester da jin baki.

Mahimman shawarwari na fermenting na 2308 sun haɗa da farawa tare da mafari mai ƙarfi ko ƙaddamarwa da karimci don ferments na sanyi. Koyaushe kula da lafiyar yisti. Idan kun lura diacetyl ko isoamyl acetate mai ƙarfi, hutawa diacetyl a 60-65 ° F na kwanaki 3-7 na iya taimakawa. Haɗin da aka matse kuma na iya kashe esters don ɗanɗano mai tsabta.

Hakuri yana da mahimmanci yayin amfani da yisti lager Munich. Lagering yana da mahimmanci don fitar da dandano da cire bayanan bayanan. Sarrafa yanayin zafi na fermentation kuma daidaita ƙarar da matsa lamba dangane da ra'ayin azanci. Rarraba batches da bayanin kula na ɗanɗano na iya taimakawa wajen inganta dabarun ku. Tare da kulawa mai kyau, kula da zafin jiki, da sauran diacetyl, Wyeast 2308 babban zaɓi ne ga masu shayarwa na gida da ke neman ingantattun lagers irin na Munich.

Karin Karatu

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

• Gishirin Gishiri tare da Bulldog B4 Turanci Ale Yisti
• Gishirin Gishiri tare da Yisti na Kimiyyar CellarScience Berlin
• Biya mai ƙonawa tare da farin Labs WLP530 Abbey Ale Yeast