Giya Mai Yayyafawa da Yis ɗin Alkama na Bavarian na Wyeast 3638

Gilashin carboy na giyar alkama ta Bavarian mai duhu da ke narkewa a kan teburin katako na ƙauye, an ɗora shi da kumfa mai krausen kuma an sanya masa iska mai ƙarfi, an kewaye shi da hops da hatsi. Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

A fasaha, Wyeast 3638 yana nuna ƙarancin flocculation da raguwar kashi 70-76%. Yana yin ferment mafi kyau tsakanin 64-75°F (18-24°C) kuma yana iya jure barasa har zuwa kusan 10% ABV. Saboda ainihin yanayin amfanin gona, tabbatar da kusan kashi 33% na sararin kai a cikin injin ferment don krausen da sake zagayowar aiki.

Gwaje-gwajen Homebrew da bayanan masu siyarwa sun tabbatar da cewa saurin bugawa da zafin jiki suna tasiri sosai ga daidaiton esters da phenolics. Ƙarfin fermentation da ɗumi suna nuna fifikon ayaba da 'ya'yan itace esters. Akasin haka, filaye masu nauyi na iya kashe waɗannan esters, suna nuna clove. Wannan sauƙin amfani ya sa Wyeast 3638 ya dace da Hefe-Weizen, Dunkelweizen, Roggenbier, Weizenbock, da sauran nau'ikan salo.

Key Takeaways

• Yis ɗin Alkama na Wyeast 3638 na Bavarian yana ba da gaurayen esters na 'ya'yan itace—ayaba da apple, pear, da plum—wanda aka daidaita shi da phenolics na cloves.
• Yi tsammanin ƙarancin kwararar ruwa da raguwar kashi 70–76% lokacin da ake yin fermenting tare da 3638.
• Matsakaicin zafin jiki shine 64–75°F (18–24°C); yanayin zafi da saurin sautin suna da ƙarfi wajen daidaita daidaiton ester idan aka kwatanta da phenol.
• Halayyar noma mafi girma tana buƙatar kusan kashi 33% na sararin fermentation don sarrafa aikin krausen da yisti.
• Sulfur na iya bayyana da wuri amma yawanci yana ɓacewa idan aka sami isasshen lokacin sanyi.

Bayani game da Yis ɗin Alkama na Wyeast 3638 na Bavarian da Bayanin Ɗanɗanonsa

Wyeast 3638 an san ta da kyawunta, mai kama da 'ya'yan itace, wanda ya dace da giyar alkama ta gargajiya. Dandanon ta ya ta'allaka ne akan esters masu 'ya'yan itace, tare da kayan ƙanshi na phenolic a cikin daidaito.

Manyan abubuwan da ke ƙara wa hankali sun haɗa da ƙamshin ayaba mai ƙarfi waɗanda ke mamaye ƙamshin. Itacen apple pear plum suma suna taimakawa, suna ƙara sarkakiya da 'ya'yan itace masu laushi.

Abubuwan da aka samu daga phenolic galibi suna ɗauke da ɗanɗanon vanilla. Waɗannan phenolic ɗin suna ƙara wa 'ya'yan itacen suna ba da burodi da ɗanɗanon da aka gasa idan aka yi amfani da malt.

Sulfur a cikin yis ɗin alkama ya zama ruwan dare a lokacin fermentation kuma ana iya gani a cikin ƙaramin giya. Duk da haka, aikin giya yana ba da damar sulfur ya ɓace yayin da ake yin gyaran gashi. Wannan yana haifar da ƙarshen baki wanda ke nuna 'ya'yan itace da kayan ƙanshi, yana guje wa ƙamshin ƙwai da suka ruɓe.

Ma'aunin sarrafawa masu amfani waɗanda ke tasiri ga daidaiton sun haɗa da zafin fermentation, nauyin wort, da kuma saurin throwing. Ƙarfin fermentation mai ɗumi da ƙarancin throwing suna ƙara yawan ayaba esters. Akasin haka, saurin throwing mai sanyi ko mafi girma na iya jaddada phenolics na cloves.

• 'Ya'yan itace masu rinjaye: ayaba esters tare da esters na apple pear plum.
• Tsarin phenolic: phenolics na cloves tare da sautunan vanilla masu laushi.
• Bayanin kula da yanayi: sulfur a cikin yisti na alkama yakan shuɗe da lokaci da kuma adanawa a cikin sanyi.

Asalin Nau'in Giya, Rarrabawa, da Tsarin Giya Na Musamman

Wyeast 3638 ya fito ne daga layin gargajiya na Bavarian na yin alkama, wanda aka sanya shi a matsayin mafi kyawun nau'in alkama na Bavarian. Yana da daraja don daidaitaccen haɗin ester-phenol, wanda ke haɗa kyalkyalin Weißbier da wadatar Dunkel. Wannan nau'in yana nuna ƙarancin flocculation da tsawaitaccen dakatarwa, wanda aka saba da yis ɗin alkama na gargajiya. Waɗannan halaye suna shafar jin daɗin bakin giya da hazo.

Https://www.youtube.com/watch?v=BwJt5w74ez8

Ana ba da shawarar yin amfani da nau'ikan alkama na Jamus da yawa, asalin nau'in alkama na Bavarian ya sa ya dace da Hefe-Weizen na gargajiya da Dunkelweizen. Haka kuma ana amfani da shi a Weizenbock don tallafawa cikakken jiki da kuma a Roggenbier, inda tushensa na phenolic ya dace da kayan ƙanshi na rye.

• Hefe-Weizen - esters mai laushi tare da bayanin kula.
• Dunkelweizen - malt mai duhu ya haɗu da esters masu 'ya'yan itace.
• Weizenbock — yana tallafawa babban nauyi tare da daidaiton rikitarwa.
• Roggenbier - tallafin phenolic don kayan ƙanshi na rye.

Idan aka kwatanta nau'ikan, bambance-bambancen aiki sune mabuɗin. Masu yin giya na gida sun lura cewa 3638 yana karkata zuwa ga apple, pear, da plum esters tare da matsakaicin phenolics. Sabanin haka, 3068 Weihenstephan sau da yawa yana samar da ƙarin bayanin ester na ayaba. Zaɓin tsakanin 3638 da 3068 ya dogara da daidaiton ester-phenol da ake so da kuma salon giya.

Zaɓar salon giya mai dacewa 3638 yana jagorantar shawarwari kan girke-girke. Lissafin alkama mai sauƙi yana nuna esters masu laushi na 'ya'yan itace, yayin da lissafin hatsi mai wadata ya fi mayar da hankali kan 'ya'yan itace masu duhu da ɗanɗanon albasa mai laushi. Gwaji da saurin sautin da zafin jiki na iya ƙara inganta yanayin Wyeast 3638 a cikin salo daban-daban.

Yanayin Zafin Jiki da Tasirinsa ga Esters

Wyeast 3638 yana aiki da kyau a cikin matsakaicin yanayin zafi. Duk da haka, ko da ƙananan canje-canje a zafin jiki suna canza yanayin ester ɗinsa sosai. Masu yin giya waɗanda ke lura da zafin fermentation na 3638 suna lura da bambance-bambance daban-daban a cikin ɗanɗanon ayaba, apple, pear, da plum. Ta hanyar daidaita zafin jiki, za ku iya daidaita 'ya'yan itacen ba tare da ɓata daidaiton phenolic ba.

Masana'antar ta ba da shawarar a yi amfani da zafin da ke tsakanin 64–75°F (18–24°C) don wannan nau'in. Ajiye zafin kusa da ƙarshen ƙasa yana daɗa danne esters, yana mai da hankali kan cloves da ƙananan vanilla. A gefe guda kuma, yanayin zafi kusa da ƙarshen sama yana ƙarfafa samuwar ester, wanda ke haifar da siffar 'ya'yan itace da zagaye.

Alaƙar da ke tsakanin esters da zafin jiki abu ne mai sauƙi. Yanayin ɗumi na fermentation yana ƙara yawan metabolism na yisti, wanda ke haifar da ƙarin matakan esters na ayaba da 'ya'yan itace. Akasin haka, yanayin sanyi yana rage yawan haɗin ester, yana ba da damar phenolics da yisti ke haifarwa su ƙara bayyana.

Nasihu masu amfani don sarrafa zafin jiki na fermentation tare da yisti na alkama ga masu yin giya na gida:

• Yi amfani da firiji ko na'urar sarrafa zafin jiki don samun sakamako mai kyau.
• Don ƙara yawan ayaba da sauran 'ya'yan itatuwa, ƙara ɗan zafin jiki bayan fara ƙwai.
• Domin samun ɗanɗano mai kama da albasa, a kiyaye zafin jiki a ƙasan kewayon masana'anta.
• Haɗa ƙaramin ƙaramin ƙaramin rami tare da rami mai ɗumi mai sarrafawa na iya haifar da halayyar ester mafi bayyana.

Ko da saitunan da aka tsara za su iya samar da ingantaccen sarrafa zafin jiki. Zaɓuɓɓuka sun haɗa da na'urar sanyaya daki, akwati mai rufi mai thermostat, ko injin daskarewa na musamman tare da mai sarrafawa na waje. Kula da yanayin zafi da bayanin ɗanɗano yana taimakawa wajen fahimtar yadda zafin jiki ke shafar girke-girkenku.

Lokacin daidaita esters da zafin jiki, ku tuna cewa wasu abubuwa suma suna taka rawa. Canje-canje kamar nauyin wort, iskar oxygen, da ƙimar sautin suna hulɗa da zafin jiki don yin tasiri ga dandano na ƙarshe. Yi amfani da zafin jiki azaman babban daidaitawa, sannan ku daidaita sauran abubuwan don cimma sakamakon da kuke so.

Dabaru na Ƙimar Fitilar: Ƙarfin Fitilar vs Ƙimar Fitilar ...

Daidaita saurin fitar da sinadarin Wyeast 3638 yana bawa masu yin giya damar daidaita daidaiton ester da phenol a cikin giyar alkama. Ko da ƙananan canje-canje a cikin adadin ƙwayoyin halitta na iya canza yanayin ɗanɗano sosai. Wannan na iya canzawa daga esters masu 'ya'yan itace zuwa phenolics masu kama da cloves. Yana da mahimmanci a sa ido kan lafiyar yisti da nauyin wort don tabbatar da cewa fermentation ya kasance mai tsabta da ƙarfi.

Rashin amfani da ayaba yana ƙara yawan ayaba da sauran 'ya'yan itace esters. Ta hanyar rage adadin ƙwayoyin halitta na farko da gangan, yisti dole ne ya yi aiki tuƙuru. Wannan yana haifar da ƙaruwar samar da isoamyl acetate da esters masu alaƙa. Wannan hanyar ta dace da masu yin giya waɗanda ke neman ɗanɗanon ayaba mai ƙarfi na Hefeweizen. Duk da haka, yana da mahimmanci a guji tsawaita lokaci ko damuwa, wanda zai iya haifar da rashin ɗanɗano.

Akasin haka, yawan amfani da shi fiye da kima yana rage dandanon zuwa yanayin phenolic clove. Yawan ƙwayoyin halitta yana haifar da gajerun matakan girma da kuma ƙarancin samar da ester. Wannan na iya rage ɗanɗanon ayaba, yana ba da damar fitar da phenolic clove. Yawan amfani da shi ya dace idan ana nufin Roggenbier mai kama da clove-forward ko ɗanɗanon 'ya'yan itace mai tsabta, wanda ba shi da ɗanɗanon 'ya'yan itace.

• Manufofin da aka ba da shawara: bi kalkuleta na yau da kullun kamar jagororin Mr. Malty ko Wyeast a matsayin tushen tushe, sannan a daidaita +/- don daidaita dandano.
• Domin samun tasirin ayaba a ƙarƙashin ƙasa, rage yawan ƙwayoyin da aka ba da shawarar da kashi ɗaya bisa ɗari yayin da ake tabbatar da cewa rayuwa da iskar oxygen sun isa.
• Don ƙara yawan sinadarin phenolic, ƙara yawan ƙwayoyin halitta sama da tushen, wanda ke hanzarta fermentation kuma yana rage samar da ester.

Yawan yin amfani da yis ɗin alkama ya dogara ne da nauyin wort da kuma sakamakon da ake so. Ga Hefeweizen mai ƙarancin nauyi, ƙaramin ƙaramin ƙarfe na ƙasa zai iya ƙirƙirar esters masu ƙarfi ba tare da haɗari mai yawa ba. Duk da haka, ga giya mai girman nauyi, a guji yin amfani da shi sosai. Yi amfani da ingantaccen farawa, babba ko fakiti da yawa don biyan buƙatun ƙwayoyin halitta da kuma guje wa fermentation mai jinkirin aiki.

Matakai masu amfani: ƙididdige adadin ƙwayoyin da aka nufa, tabbatar da wanzuwarsu, samar da iskar oxygen yadda ya kamata a lokacin da ake ji, sannan a daidaita sama ko ƙasa don bin sakamakon ayaba ko phenolic mai yawa. Bibiyar halayen fermentation da bayanin ɗanɗano a cikin rukuni-rukuni don inganta ƙimar thin na alkama don bayanin gidanka.

Nauyin Wort da Tasirinsa ga Samar da Ester

Yawan wort yana tasiri sosai ga bayyanar 'ya'yan itace da phenolic esters ta Wyeast 3638. Masu yin giya na iya sarrafa nauyi, tare da zafin jiki da saurin sautin, don jagorantar yisti zuwa ga ɗanɗano mai 'ya'yan itace ko mafi tsabta.

Babban nauyi na farawa yana haɓaka samuwar ester

Babban nauyi na asali yana nufin ƙarin sukari mai rikitarwa da dextrins marasa narkewa. Wannan matsakaici mai yawa yana sa yisti ya samar da ƙarin esters. Masu yin giya na gida galibi suna lura da ɗanɗanon ayaba, apple, da pear da aka inganta yayin da OG ke ƙaruwa.

Daidaita jiki da raguwa yayin tsara girke-girke

Ƙara malt na musamman ko malt dextrin yana ƙara wa jiki da kuma jin daɗin da ake ji, yana ƙara kasancewar ester. Wannan zaɓin yana shafar rage ƙarfin jiki da kuma jin daɗin baki. Ga Hefeweizen, yi nufin matsakaicin OG. Bari zaɓin fermentation ya sarrafa daidaiton ester.

Daidaita girke-girke don ƙarawa ko rage esters

• Don ƙara ƙarfin esters: ƙara ƙarfin farawa da Munich, Vienna, ko dextrin malts. Ƙara yawan OG, ɗumi da kuma ƙarancin ƙarfin bugawa suna ƙara tasirin ester na 3638.
• Don rage yawan sinadarin esters: rage yawan OG tare da Pils masu narkewa ko malt mai laushi da kuma zafin fermentation mai ƙarfi. Tsarin rage yawan fermentation mai tsabta yana rage yawan 'ya'yan itace, wanda ke haifar da giya mai kyau.
• Don salon da ya fi ƙarfi: a cikin girke-girken Weizenbock, a yi tsammanin esters masu ƙarfi. Daidaita zaki tare da rage yawan 'ya'yan itace ko kuma tsawaita lokacin shayarwa don rage yawan 'ya'yan itace.

Matakan gyarawa masu amfani

• Auna OG da aka yi niyya sannan a yanke shawara idan kana son ester lift. Idan eh, ƙara kashi na musamman na hatsi ko ƙara dextrin malt.
• Daidaita saurin sautin da zafin ferment tare da nauyi. Hulɗar nauyi da yawan yisti yana haifar da sakamako masu canzawa na ji.
• Lokacin gwaji, canza canji ɗaya kawai a lokaci guda. Gwaje-gwajen ƙananan rukuni suna taimakawa wajen daidaita nauyi don sarrafa ester ba tare da ɓata daidaito ba.

Ragewar Jiki, Juriyar Barasa, da kuma Nauyin da ake tsammani na Ƙarshe

Wyeast 3638 yana da daidaito, yana taimaka wa masu yin giya wajen hasashen yadda giya za ta kasance da kuma yadda za ta yi daɗi. Manufar rage yawan giya da kashi 70-76% shine mabuɗin rage shi. Wannan nau'in yana tabbatar da matsakaicin sukari da ya rage, carbonation mai rai, da kuma yanayin yisti daban a cikin giyar alkama.

Ragewar al'ada da kuma ma'anarta

Ragewar giyar 3638 ya faɗi tsakanin kashi 70% zuwa 76%. Wannan daidaiton bushewa da cikawa ya dace da Hefeweizen da Dunkelweizen. Idan kana son giya mai busasshe, ka yi ƙoƙarin samun mafi girman wannan nau'in giya.

Juriyar barasa da kuma tsarin giya mai ƙarfi

Wyeast 3638 na iya jure har zuwa 10% ABV, wanda ya dace da yawancin nau'ikan Weizenbock. Duk da haka, fermentation na iya raguwa ko tsayawa kusa da wannan iyaka. Yi amfani da ƙarin sinadarai masu gina jiki da iskar oxygen don giya mai nauyi mai yawa don isa ga jurewar yisti lafiya.

Kimanta nauyi na ƙarshe da kuma hasashen jin daɗin baki

Don yin hasashen ƙarfin ƙarshe na nauyi tare da Wyeast 3638, yi amfani da rage ƙarfin kashi 70-76% ga ƙarfin nauyi na asali. Ƙara rage ƙarfin yana haifar da giya mai bushewa, yayin da ƙarancin rage ƙarfin yana haifar da jin daɗin baki. Wannan abu ne da aka saba gani a cikin yisti na Bavarian.

• A lokacin zaman Hefeweizen, a ɗauka cewa jiki mai laushi da matashin kai yana raguwa a tsakiyar zango.
• Don Weizenbock, shirya sarrafa dusa da yisti don isa ga iyakar rage yawan barasa ba tare da wuce 10% ABV ba.
• Lokacin gwaji, a riƙa bin diddigin nauyi kowace rana don tabbatar da cewa nauyin ya kai ga raguwar da aka yi niyya da kuma inganta FG Wyeast 3638 da ake tsammani don rukunin da za a ɗauka nan gaba.

Gilashin giyar alkama mai fermenting na gilashi a cikin dakin gwaje-gwaje mai daɗi tare da sinadaran girki da kayan aiki. Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Halayyar Tashi da Kula da Laka

Wyeast 3638 ba ya nuna ƙarancin flocculation, yana tsayawa tsayin daka bayan fermentation na farko. Masu yin giya dole ne su daidaita dabarun fermentation da marufi don kiyaye ɗanɗano da tsabta. Yanayin foda na nau'in yana buƙatar haƙuri wajen ƙayyade lokacin da ya dace don tara ko kwalba.

Saboda ƙarancin yawan ruwan da ke cikin giyar, yis ɗin zai daɗe a cikin giyar, wanda hakan zai haifar da hazo wanda zai daɗe na tsawon makonni. Ga waɗanda ke son giya mai tsabta, sanyi, finings, ko centrifugation na iya hanzarta daidaitawa. Waɗannan hanyoyin suna da tasiri wajen magance yis ɗin da aka dakatar.

• A bar ƙarin yisti a cikin babban tukunya lokacin da ake yin racking don guje wa raguwar ruwa ko tsayawar danshi.
• Yi shirin tsawaita yanayin idan kana son haske ba tare da cin zarafi mai tsanani ba.
• Lokacin da ake tattarawa Wyeast 3638, ana tsammanin ƙarin nauyin yisti a cikin giyar da aka shirya idan an yi amfani da ita a kwalba ko kuma a zahiri ana amfani da carbonate.

Wannan yis ɗin hakika mai noma ne mai inganci, yana amfana daga isasshen sararin fermentation. Yi niyya don samun kusan kashi 33% na sararin fermentation don ɗaukar nauyin krausen da ayyukan noma mafi girma. Isasshen sararin fermentation yana rage haɗarin busawa kuma yana taimakawa wajen sarrafa krausen mai aiki yayin fermentation mai ƙarfi.

Nasihu masu amfani game da yadda ake sarrafa su sun haɗa da rage yawan iskar oxygen da kuma asarar yisti yayin canja wuri. Yin amfani da shi a hankali a saman laka yana kiyaye ɗanɗano da yisti don sake sakewa nan gaba. Idan ba a son a yi haske ba, rungumar yisti a cikin dakatarwa da kuma daidaita hanyoyin carbonation daidai da haka yana da mahimmanci.

• Kula da nauyi da ɗanɗano kafin a matse kayan maimakon dogara da hasken gani.
• Idan sanyi yana kamawa, a rage zafin jiki a hankali a cikin awanni 24-48 domin a samu damar yin flocculation.
• Don gyaran kwalba, yi tsammanin ƙarin yisti a cikin kwalbar; rage sukarin priming kaɗan idan kuna son matsakaicin carbonation tare da ragowar yisti a cikin dakatarwa.

Kula da yisti da aka daka yana buƙatar zaɓi da gangan. Ga salon Hefeweizen na gargajiya mai duhu, karɓi gajimare kuma ku mai da hankali kan ƙamshi da jin daɗin baki. Ga giya mai tacewa ko mai tsabta, ku tsara ƙarin lokaci ko kayan aiki don cire yisti kafin ku saka Wyeast 3638 a cikin kwalaye ko kwalaben.

Gudanar da Samar da Sulfur da Lokacin Daidaitawa

Wyeast 3638 sau da yawa yana samar da sinadarin sulfur na ɗan lokaci yayin girkawa. Masu yin giya na iya lura da ɗan ƙamshin ƙwai da ya ruɓe tun da wuri. Wannan abu ne na al'ada, musamman ga nau'in alkama, kuma yawanci yana ɓacewa yayin da yisti ke sake ɗaukar ƙwayoyin sulfur masu canzawa.

Lokacin da ake ɗauka kafin sulfur ya ɓace ya bambanta dangane da ƙarfin giya da zafin jiki. A cikin Hefeweizen na yau da kullun, sulfur mai haske yana ɓacewa cikin 'yan kwanaki zuwa makonni biyu. Giya mai ƙarfi ko sanyaya sanyi na iya buƙatar makonni da yawa kafin sulfur ya yi laushi sosai.

Haƙuri yana da mahimmanci idan ana maganar sulfur a cikin giya. Sanyaya giya a cikin sanyi ko kuma rage kitse a hankali yana taimakawa wajen wargaza ƙwayoyin cuta. A bar giya ta yi sanyi kuma ta yi daidai, a bar yisti ya kwanta, kuma a guji yanke hukunci game da ɗanɗano da wuri wanda ka iya haifar da wasu matsaloli marasa amfani.

Idan sulfur ya ci gaba fiye da lokacin da ake tsammani, a gyara matsalar a hankali. Duba ko akwai iskar oxygen a cikinsa, alamun kamuwa da cuta, ko kuma fermentation da ya makale. Tabbatar da lafiyar yisti; yisti mai rauni ko damuwa na iya kasa sake shan sinadarin sulfur.

• Gwada yin amfani da ɗumi ko kuma motsa yis a hankali don ƙarfafa tsaftacewa.
• Yi la'akari da sake yin amfani da yisti mai kyau idan fermentation ya tsaya cak.
• Guji magungunan da ke haifar da haɗarin oxidation ko rashin ɗanɗano idan matsalar za ta iya warwarewa ta halitta.

Bi waɗannan matakan a jere: jira lokacin da ya dace don daidaita sulfur, kula da ƙamshi da nauyi, sannan a yi gyare-gyare da aka yi niyya kawai idan babu wani abu da ya rage. Wannan hanyar tana daidaita haƙuri da aiki mai amfani ga masu yin giya waɗanda ke aiki da sulfur Wyeast 3638.

Zane-zanen samfuran sulfur da ke samuwa yayin fermentation na giya a cikin dakin gwaje-gwaje mai haske mai ɗumi. Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Lafiyar Yis, Iskar Oxygen, da Bukatun Abinci Mai Gina Jiki

Tabbatar da kuzarin yisti yana da matuƙar muhimmanci don cimma daidaiton esters da phenols a cikin fermentation na alkama na Bavarian. Don ingantaccen lafiyar yisti tare da Wyeast 3638, fifita ƙididdigar ƙwayoyin halitta masu rai a lokacin yin pitching, yanayin zafin fermentation mai kyau, da kuma sarrafa wort mai tsabta. Duk wani damuwa ko tsufa a cikin al'adar yisti na iya haifar da mahaɗan sulfur marasa tabbas, esters marasa ƙarfi, ko phenolics masu tsauri.

Iskar oxygen a farkon fermentation yana da mahimmanci ga ci gaban ƙamshi da cikakken fermentation. Yi niyya don kimanin 8-10 ppm O2 a cikin yawancin alkama. Wannan iskar oxygen yana tallafawa ganuwar tantanin halitta masu ƙarfi da kuma haɗakar sterol, wanda ke daidaita samuwar ester. Ƙananan matakan iskar oxygen na iya haifar da ɗanɗano kamar na narkewa, musamman a cikin tarin abubuwa masu nauyi.

Saurin bugawa da girman farawa su ne muhimman abubuwan da ke haifar da hakan. Ƙara yawan bugawa na iya ƙara yawan fitowar 'ya'yan itace, yayin da ƙara yawan bugawa na iya hana su aiki da kuma ƙara yawan fitowar phenolics. Ga weizenbocks masu nauyi ko masu nauyi, babban farawa da kuma tsarin iskar oxygen da aka auna suna da mahimmanci don tallafawa ci gaba mai kyau a farkon matakin fadadawa.

Shawarwarin abinci mai gina jiki na yisti ya kamata su yi daidai da nauyin wort da abubuwan da ke cikinsa. Yi amfani da sinadarin yisti mai daidaito tare da nitrogen mai narkewa don yawan OG ko wort mai nauyi. Lokaci yana da mahimmanci: ƙara manyan abubuwan gina jiki a lokacin da ake yin girki ko farkon girki. Ajiye ƙaramin adadin don abincin da ke tsakiyar girki a cikin giya mai ƙarfi.

• Duba yuwuwar amfani da hanyar farawa ko ƙididdige ƙwayoyin halitta kafin a fara.
• An yi niyya ga 8–10 ppm O2 don gyadar alkama ta yau da kullun; ƙara iskar oxygen ga gungun ƙwayayen nauyi masu yawa.
• A yi amfani da shawarwarin sinadaran yisti yayin amfani da ƙarin sinadarai, matakan dextrin masu yawa, ko OG sama da 1.070.
• A kiyaye yanayin zafin fermentation daidai domin kare daidaiton ester/phenol da ake so.

Saitunan Fermenter Masu Amfani da La'akari da Sararin Samaniya

Nau'in alkama masu aiki kamar Wyeast 3638 suna ƙirƙirar krausen mai ƙarfi da ke tasowa wanda ke buƙatar ɗaki. Tsarin ferment mai kyau wanda ke ba da wannan ɗakin ba tare da damuwa da yisti ko haɗarin ɗaukar iskar oxygen ba. Shirya zaɓin tasoshin ku da murfi kafin ranar yin girki don dacewa da ƙarfin fermentation.

Me yasa karimcin kai yana taimakawa

Ba da kimanin kashi 33% na sararin saman fermenter don nau'ikan da ke sama don ba da damar krausen ya fito ya ruguje. Wannan ƙarin girman yana rage matsin lamba akan hatimin kuma yana rage damar datti mai mannewa lokacin da kumfa ya yi yawa. Masu yin giya waɗanda suka tsallake sararin saman sau da yawa suna fuskantar busawa ko ciwon kai na tsafta.

Zaɓin jirgin ruwa da kuma zaɓin murfi

Zaɓi tasoshin da ke jure wa ƙwanƙwasa alkama mai ƙarfi. Konicals na filastik, bokitin ƙwanƙwasa abinci, da konicals masu buɗewa a saman da murfi mai dacewa suna aiki da kyau. Giyar alkama da aka zaɓa a cikin kwano ya kamata ta fi dacewa da saman ciki mai santsi don sauƙaƙe tsaftacewa bayan krausen mai nauyi.

• Yi amfani da murfi waɗanda ke karɓar manyan bututu ko bututun da ke hura iska.
• Yi la'akari da bokiti ko kuma abin ferment mai faɗi don sauƙin riƙe krausen.
• Gasket masu ƙarfi da matsewar tsafta suna rage shigar iskar oxygen da ba a so.

Shirye-shiryen busawa da kuma hana ambaliya

Sanya bututun da zai iya fashewa don hana kwararar krausen yayin da yake kiyaye aikin yisti. Sanya bututun a cikin tarkon ruwa ko akwati mai tsafta don kama kumfa ba tare da fallasa giya ga iska ba. Babban kullewar iska na iya aiki ga ɗanɗano mai aiki kaɗan amma yana iya toshewa a lokacin kololuwar ruwa.

• Fara da kashi 33% na sararin saman ferment da bututun busarwa na tsawon awanni 48-72 na farko.
• Kula da krausen; canza zuwa makullin iska na yau da kullun da zarar aikin ya lafa.
• Idan sarari ya yi tsauri, a mayar da shi zuwa babban jirgin ruwa na biyu a matsayin mafita ta ƙarshe.

Waɗannan matakai masu amfani suna ba ku damar hana cikar krausen yayin da kuke kiyaye yisti lafiya da kuma bayyana shi. Tsarin fermenting na amfanin gona mai kyau da kuma zaɓin giyar alkama mai wayo zai rage lokacin tsaftacewa da kuma kare tarin ku.

Kusa da na'urar yin burodi ta gilashi tare da kan yisti mai kumfa, mai sarrafa zafin jiki, da kayan aikin yin burodi a bango. Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Marufi Bayan Jikewa: Shafawa, Haɗawa da Carbonation, da Haske

Bayan an yi amfani da Wyeast 3638, zaɓin marufi yana tasiri sosai ga yanayin ƙarshe na giyar. Yin amfani da Wyeast 3638 yana buƙatar haƙuri, domin mahaɗan sulfur da yisti na iya daɗewa bayan an gama yin giyar. Saita jadawalin lokacin da ya dace don cimma haske da ɗanɗanon da ake so.

Zaɓi tsakanin gyaran kwalba da tilasta amfani da iskar carbon yana da matuƙar muhimmanci. Gyara kwalba yana ba da iskar carbon na halitta da kuma yanayin Hefeweizen na gargajiya. Duk da haka, yana haifar da giya mai duhu saboda yisti da aka dakatar. A gefe guda kuma, tilasta amfani da iskar carbon bayan sanyaya sanyi yana samar da giya mai haske.

Ga waɗanda ke neman rage hazo, yin amfani da sanyi sannan a yi amfani da kegging da kuma amfani da carbonation yana da tasiri. Wannan hanyar tana rage lokacin da ake buƙata don samun haske. Yayin da wasu masu shan giya ke karɓar hazo, wasu kuma suna son giya mai haske.

Don ƙara haske, yi amfani da dabaru masu laushi. Hazo mai karɓuwa a Hefeweizen yana fitowa ne daga sunadaran alkama da yisti. Don samun giya mai haske, yi la'akari da yin sanyi, amfani da finings da suka dace da giyar alkama, ko kuma tsawaita yanayin don barin ƙwayoyin cuta su daidaita ta halitta.

Haɗa tsarin sarrafa sulfur cikin tsarin gyaran jikinka. Haɗaɗɗun sinadarin sulfur suna raguwa akan lokaci, kuma barin giyar a kan yisti na ƙarin makonni na iya rage dandanon da ba shi da daɗi. Tsawaita gyaran jiki yana ba da damar daidaita yisti da sulfur ta halitta, yana ƙara ƙamshi ba tare da cire esters masu laushi ba.

• Gajeren lokaci: Shawarar kwalba na tsawon makonni 2-3 a zafin jiki na 68-72°F don giyar da za a iya sha tare da hazo da yisti mai rai.
• Matsakaicin lokaci: Yanayin sanyi na tsawon makonni 1-2, sannan a tilasta carbonate don samun giya mai haske yayin da ake adana wasu halaye na alkama.
• Dogon lokaci: Yisti yana tsufa makonni 4+ don rage sinadarin sulfur da kuma barin yisti ya zauna don ya yi laushi.

Lokacin da ake marufi, a kula da yisti a hankali don guje wa tayar da laka. Ajiye giya mai tsabta daga cikin kwalba na iya rage laka amma yana iya kawo cikas ga ingancin Hefeweizen na gaske. Zaɓi hanyar da kake bi bisa ga salon da kuma abubuwan da mai shan giya ke so.

Misalan Girke-girke da ke Nuna Yis ɗin Alkama na Bavarian na Wyeast 3638

Wyeast 3638 ya yi fice a girke-girke masu sauƙi waɗanda ke nuna esters na 'ya'yan itacensa da ƙananan phenolics. A ƙasa, mun gabatar da girke-girke masu sauƙi, masu amfani don salo uku na gargajiya. Waɗannan girke-girke sun mayar da hankali kan zafin jiki, saurin sautin murya, da ƙarfin wort. Suna aiki a matsayin jagora don jadawalin mashed, zaɓin hatsi, da dabarun fermentation.

Don Hefeweizen na gargajiya, fara da yawan alkama da kuma malt mai tsaka-tsaki. Yi ƙoƙarin samun kashi 50-70% na alkama, tare da Pilsner ko Vienna malt, da ɗan ƙaramin malt mai ƙamshi don launi da zurfi. Yi tauri a cikin kewayon matsakaici zuwa ɗumi kuma a ɗan rage shi ƙasa don ƙara ayaba da esters masu laushi.

• Misalin lissafin hatsi: 60% alkama malt, 35% Pilsner, 5% carahell ko light Munich.
• Mash: jiko ɗaya a zafin jiki na 148–152°F (64–67°C) don daidaita jiki.
• Jikewa: 66–70°F (19–21°C) tare da ƙaramin ƙaramin ƙaramin ƙarfi don ƙarfafa ester.
• Ma'anar kalmomi: Girke-girke na Hefeweizen 3638 yana ba da bayanin da ke da yisti wanda ke fifita esters na 'ya'yan itace da ɗanɗanon albasa mai laushi.

Dunkelweizen yana buƙatar malts masu duhu yayin da yake riƙe da halin yisti a gaba. Haɗa Munich da ƙaramin adadin lu'ulu'u mai duhu don ƙirƙirar bayanin kula mai laushi da gasasshe. Waɗannan bayanin kula suna ƙara wa esters na apple da pear. Ƙaramin OG da ɗumi suna ƙara wa esters ƙarfi yayin da suke sarrafa phenolics.

• Misalin lissafin hatsi: 55% alkama, 30% Munich, 10% Pilsner, 5% duhu crystal ko cakulan malt mai sauƙi.
• Dusar ƙanƙara: 150–154°F (66–68°C) don gina jin daɗi da daɗi.
• Jikewa: 68–72°F (20–22°C) tare da matsakaicin ƙarfi don daidaita esters na 'ya'yan itace da albasa.
• Ma'anar kalmomi: Gyaran girke-girke na Dunkelweizen 3638 yana jaddada esters na 'ya'yan itace tare da tushen alli.

Weizenbock yana buƙatar ƙarin nauyi da kuma kula da yisti da kyau. Ƙara yawan iskar oxygen a lokacin da ake ji, haɗa da ƙarin abubuwan gina jiki, da kuma tsara tsawon lokacin sanyaya jiki. Yi tsammanin samar da ester mai ƙarfi tare da OG mai girma da kuma lura da raguwar nauyi don kaiwa ga matsakaicin nauyi da ake so.

• Misalin lissafin hatsi: 40-50% alkama, 30-40% Munich, sauran Pilsner da kuma malt na musamman don launi da wadata.
• Dusar ƙanƙara: 152–156°F (67–69°C) don riƙe jiki yayin da yake barin raguwar zafi.
• Jikewa: 68–74°F (20–23°C) tare da iskar oxygen mai kyau da kuma yawan bugun jini mai kyau don samun babban aikin ABV.
• Sanya kalmomi masu mahimmanci: Weizenbock 3638 yana buƙatar shawarwari kan girke-girke Yisti na Bavarian wanda aka mai da hankali kan iskar oxygen, abubuwan gina jiki, da kuma daidaitawa.

Gwaje-gwajen ƙananan rukuni suna sauƙaƙa gyare-gyaren bayanan martaba. Gyara ma'auni ɗaya a lokaci guda: zafin jiki, ƙimar sautin murya, ko kashi na alkama. Bi diddigin sakamakon a cikin bayanin ɗanɗano da kuma auna haɗuwa masu nasara don manyan rukuni.

Gilashin giyar alkama ta Bavarian mai sanyi tare da kan kumfa mai kauri a kan teburin katako na ƙauye, kewaye da sandunan alkama, hatsin sha'ir, pretzels, da kuma zane mai shuɗi da fari a cikin hasken rana mai dumi. Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Bayanan Kwatanta: Wyeast 3638 vs Sauran Iri na Alkama

Wyeast 3638 yana gabatar da wani nau'in ester mai rikitarwa, wanda galibi ana fifita shi akan nau'in alkama na yau da kullun. Yana ba da bayanin apple, pear, da plum tare da ayaba da ɗanɗanon albasa mai laushi. Wannan bayanin dandano na musamman yana tasiri sosai kan ƙirar girke-girke da dabarun gyaran gashi.

Lokacin da kake shirin yin giya, yi la'akari da halayen yisti da manufofin salonka. Ga Hefeweizen mai sauƙi wanda ayaba ke amfani da shi, nau'in Weihenstephan #3068 ya dace. Yana ba da rinjayen ayaba mai lamba ɗaya. Ga esters na 'ya'yan itace masu layi da ƙananan vanilla phenolics, kwatanta 3638 da 3068 a ƙananan rukuni.

• Mayar da hankali kan dandano: 3638 yana karkata zuwa ga apple, pear, da plum esters yayin da 3068 ke jaddada ayaba.
• Flocculation: 3638 yana nuna ƙarancin flocculation da kuma dakatarwa mai tsawo. Shirya ƙarin lokacin daidaitawa.
• Sulfur da phenolics: 3638 na iya samar da sulfur na ɗan lokaci wanda ke faɗuwa da lokaci da kuma sanyaya jiki.

Bayanan gwaji sun nuna bambance-bambance a cikin halayen tsakanin 3638 da 3056. Tsarin 3056 ya samar da alamun berries ko strawberry marasa tsammani a wasu gwaje-gwaje. Wannan yana nuna mahimmancin zaɓin nau'in don cimma matsayin sa hannu.

Lokacin zabar yis ɗin alkama, yi la'akari da bayanin giyar da ake so. Zaɓi 3068 don samun sakamako na gargajiya na ayaba da kuma sharewa cikin sauri. Zaɓi 3638 idan kuna son esters masu layi, cloves, da vanilla phenolics, tare da gabatarwa mai duhu. Yi amfani da ƙimar pitching da zafin jiki mai sarrafawa don sarrafa ma'aunin ester.

Don gwaji na zahiri, gudanar da gajerun rabe-raben abubuwa don kwatanta jin daɗin baki, sarkakiyar ester, da buƙatun daidaitawa. Kwatanta yisti na alkama mai da hankali yana taimakawa wajen hasashen yadda ake sarrafa shi, lokacin da ake amfani da carbonation, da lokacin da ake buƙata don sulfur ya ɓace kafin a naɗe shi.

Shirya Matsalolin da Aka Fi So a Lokacin da Wyeast 3638 Yake

Idan rukunin da ke ɗauke da Wyeast 3638 bai ɗanɗana yadda aka tsara ba, wasu tsare-tsare masu daidaito sun bayyana. Wannan ɗan gajeren jagorar magance matsaloli yana nuna dalilai masu yuwuwa da matakai masu amfani don magance matsalolin esters da suka yi shiru, yawan ƙwayoyin phenolic cloves, da matsalolin giya masu dorewa.

Masu yin giyar da ba su da murya sau da yawa suna barin masu yin giya suna tambayar abin da ya faru. Abubuwa biyu da suka fi haifar da hakan sune yawan shan giya da kuma yin kumfa wanda ke yin sanyi sosai. Yawan shan ayaba da 'ya'yan itace na iya yin kumfa, yana haifar da rashin lafiyar yeast na ayaba duk da ingantaccen tsarin girke-girke.

• Duba ƙimar bugun bugun ku da abin da ake nufi da Hefeweizen ko Weizenbock.
• Domin samun ƙarfin hali na ester, rage yawan sautin kuma a ci gaba da yin fermentation a tsakiyar zuwa sama na kewayon yisti.
• Idan an riga an gama wani tsari, a kwatanta ƙamshi da ɗanɗano bayan an yi amfani da ɗumi kafin a canza tsare-tsare na gaba.

Idan albasa da sauran phenolics masu kaifi suka mamaye, duba duka saurin fitar da ruwa da kuma yadda ake sarrafa zafin jiki. Yawan sinadarin clove phenolic na iya faruwa ne sakamakon rashin daidaituwar aiki: yawan fitar da ruwa zai iya barin phenolics su fito fili yayin da esters ke faɗuwa, yayin da yawan zafin jiki na iya tura samar da phenol a wasu yanayi.

• Rage yawan zafin jiki na fermentation kuma a kula da tsayin daka maimakon manyan juyawa.
• Daidaita dabarun jefawa zuwa ga burin salon ku: yanayin zafi mai sarrafawa da yanayin zafi na tsakiyar zangon yana daidaita ester da phenol.
• Yi la'akari da ƙananan gwaje-gwaje don ganin yadda ƙananan canje-canjen sauti ko zafin jiki ke shafar matakan cloves.

Sulfur abu ne da ake yawan samu a farkon wannan nau'in kuma sau da yawa yana ɓacewa da lokaci. Idan ƙamshin giya mai ƙarfi na sulfur ya ci gaba da wuce gona da iri, bincika lafiyar fermentation da kuma kula da iskar oxygen.

• A bar shi ya daɗe kuma a ɗan daɗe ana ɗumi don ya yi amfani da iskar sulfur da kuma sake shaye-shayen yisti.
• A yi sanyi a bar shi ya yi sanyi sannan a yi ta motsawa idan ya yi tsami, wanda hakan zai ba yis damar tsaftace dandanon da ba shi da daɗi.
• Yi bitar yawan iskar oxygen a lokacin da ake amfani da shi da kuma ƙarin sinadarai masu gina jiki ga rukunin da za su biyo baya don rage haɗarin da ke tattare da sulfur.

Idan kana buƙatar magance matsalar 3638, rubuta ƙimar sautin, yanayin zafi, matakan iskar oxygen, da lokacin. Wannan rajistan zai nuna waɗanne canje-canje masu canzawa ne ke haifar da yisti mai murfi, ƙarin ruwan 'ya'yan itace, ko giya mai jure sulfur. Yi amfani da wannan bayanin don inganta tsarinka a hankali kuma gudanar da maimaitawa mai sarrafawa don daidaita yanayin alkama na Bavarian da ake so.

Gwaje-gwajen Masu Gina Gida da Canjin da Aka Gano a Aiki

Gwaje-gwajen da aka yi da hannu 3638 sau da yawa suna nuna bambancin ma'aunin ester da phenol. Ƙananan canje-canje a yanayin zafi, nauyi na asali, ko saurin sautin giya na iya canza ɗanɗanon giya sosai. Waɗannan gyare-gyare na iya canza giya daga samun esters masu haske na 'ya'yan itace zuwa bayanin cloves masu ƙarfi. Ta hanyar ƙananan gwaje-gwaje da aka sarrafa, masu yin giya za su iya kama waɗannan bambance-bambancen kuma su sa ra'ayoyin ɗanɗano su zama masu aiki.

Tasirin saurin bugawa da zafin jiki akan sakamakon gwajin gwaji

Masu yin giya da yawa a gida sun gano cewa yawan fitar da giya yana da tasiri sosai ga sakamakon ɗanɗano. Ƙarancin yawan fitar da giya yana ƙara yawan fitar da giya, yayin da yawan fitar da giya yana hana su bayyana. Ƙara yawan zafin da ke cikin giya yakan ƙara ɗanɗanon giya, yayin da rage shi ke rage halayen 'ya'yan itace.

Rahotanni game da dandanon da ba a zata ba da kuma dalilan da ka iya haifarwa

Masu yin giya sun ba da rahoton tasirin yisti na strawberry ester na alkama a wasu rukuni. An lura da waɗannan ɗanɗanon da ba a zata ba a cikin nau'ikan iri daban-daban, ciki har da rahotannin bazara na 2011. Har yanzu ba a san ainihin dalilin ba, amma ana kyautata zaton yana tattare da hulɗa tsakanin saurin sautuka, canjin zafin jiki, da kuma tsarin wort.

Tsarin ƙananan gwaje-gwaje don buga bayanin martabar ku

Yi gwajin yisti na ƙananan rukuni, canza canji ɗaya kawai a lokaci guda. Canza saurin sautin yayin da kake kiyaye yanayin zafi daidai, sannan ka juya wannan hanyar. Yi amfani da lissafin hatsi da tsafta don rage masu canji. Yi rikodin duk yanayi kuma ka tattara sakamakon ɗanɗano daga kwamiti don kwatanta sakamako.

• Shirya raba rukuni uku zuwa biyar ga kowane canji.
• Rubuta ƙimar sautin, zafin jiki, OG, da lokacin da za a gama.
• Yi amfani da bayanin ɗanɗano mara ma'ana don rage son zuciya.

Waɗannan gwaje-gwajen yisti na ƙananan rukuni da gwaje-gwajen gida 3638 suna samar da bayanai masu maimaitawa. Cikakken bayanin kula yana taimakawa wajen bambance halayen nau'in iri na gaske daga tasirin tsari. Wannan hanyar tana haɓaka sake haifuwa kuma tana fayyace ko bayanin yeast na strawberry ester alkama abin sha'awa ne ko kuma sakamako mai sarrafawa.

Kammalawa

Wyeast 3638 yana ba da tsari mai rikitarwa, mai amfani, wanda ya dace da giyar alkama ta Jamus ta gargajiya da kuma fassarar zamani. Yana ba da gaurayen ayaba, apple, pear, da plum esters, waɗanda aka ƙara musu clove da vanilla phenolics masu laushi. Wannan yana bawa masu yin giya damar siffanta dandano ta hanyar zafin jiki, nauyin wort, da kuma saurin fitar da ƙanshi. Bayanan da aka yi amfani da su sun haɗa da kewayon fermentation na 64–75°F (18–24°C), raguwar 70–76%, ƙarancin flocculation, da kuma jure wa har zuwa kusan 10% ABV.

Sarrafa canjin fermentation yana da matuƙar muhimmanci. Rage yawan fermentation da ɗumi yana ƙara 'ya'yan itace, yayin da yawan fermentation ko yanayin sanyi ke rage yawan esters da kuma haskaka phenolics. Ba da lokaci don daidaitawa yana rage adadin sulfur na ɗan lokaci. Amfani da kusan kashi 33% na sararin sama yana taimakawa wajen haɓaka aikin krausen da kuma haɓaka amfanin gona. Waɗannan matakai suna da mahimmanci don samun sakamako mai ɗorewa lokacin yin fermenting tare da 3638.

Ga masu yin giya na gida na Amurka waɗanda ke neman ainihin halayen Bavarian, wannan nau'in yana buƙatar dabarar da aka tsara. Fara da lissafin nauyi da hatsi wanda ya dace da salon da kuke so. Kula da zafin jiki don jagorantar esters da daidaita pitching don daidaita daidaiton phenolic. A zahiri, Wyeast 3638 zaɓi ne mai aminci lokacin da kuke tsara fermentation da conditioning a hankali don cimma ɗanɗanon da ake so.

Tambayoyin da ake yawan yi akai-akai

Menene manyan dandano da ƙamshi na yisti na Alkama na Wyeast 3638 Bavarian?

Wyeast 3638 yana ba da siffa mai rikitarwa ta ester, inda ayaba ita ce mafi rinjaye. Hakanan yana nuna esters na apple, pear, da plum. Ana samun daidaiton ta hanyar amfani da phenolics masu kama da cloves da ɗan vanilla. Ƙwarin da aka fara yi na iya haifar da silsila mai ƙarfi, wanda yawanci yakan ɓace idan aka yi amfani da shi wajen yin sanyi.

Wane irin zafin jiki ne Wyeast 3638 ya fi so kuma ta yaya zafin jiki ke shafar ɗanɗano?

Mafi kyawun zafin fermentation na Wyeast 3638 shine tsakanin 64–75°F (18–24°C). Mafi girman zafin jiki yana ƙara yawan samar da ester, yana ƙara yawan ayaba da 'ya'yan itace. Akasin haka, yanayin sanyi yana hana esters, yana ba da damar yanayin cloves ya bayyana sosai.

Ta yaya saurin bugun jini ke canza ma'aunin ester/phenolic?

Rashin ƙarfi, ko amfani da ƙananan ƙwayoyin halitta, yana ƙara yawan ayaba da 'ya'yan itace, musamman a yanayin zafi mai zafi. A gefe guda kuma, yin amfani da ƙarfi fiye da kima yana hana samar da ester, yana fifita ɗanɗanon kamar clove. Daidaita saurin fitar da shi ta amfani da kalkuleta na yau da kullun don cimma yanayin ɗanɗanon da ake so.

Ta yaya nauyin wort ke shafar samuwar ester tare da wannan nau'in?

Babban nauyi na asali yana ƙarfafa samar da ester mai yawa, yana ƙara wa ɗimbin 'ya'yan itace. Ga Weizenbock da sauran giya masu nauyi, a yi tsammanin esters masu ƙarfi. Ƙananan OG da ƙarin malts masu tushe masu narkewa za su hana esters, wanda ke haifar da tsabtataccen bayanin martaba.

Menene alamun raguwar nauyin ƙwayar cuta da kuma jure wa barasa?

Wyeast 3638 yawanci yana raguwa tsakanin kashi 70-76%, yana samar da matsakaicin ragowar jiki wanda ya dace da nau'ikan alkama. Juriyarsa ga barasa kusan kashi 10% ne na ABV. Ga giya sama da wannan iyaka, tabbatar da lafiyar yisti don guje wa cikar fermentation.

Menene halayen flocculation na Wyeast 3638 kuma ta yaya hakan ke shafar sarrafawa?

Wyeast 3638 yana nuna ƙarancin flocculation, yana barin yis ɗin ya zama foda kuma sau da yawa ana dakatar da shi tsawon lokaci bayan ragewa. Yi tsammanin tsawon lokacin sharewa. Don ƙarin haske, yi amfani da faɗuwar sanyi, finings, centrifugation, ko conditioning mai tsawo. Ana iya cimma salon gargajiya mai hazo ta hanyar ajiye yis a cikin dakatarwa da kuma karɓar laka a cikin kwalabe.

Me yasa Wyeast 3638 ke buƙatar kusan kashi 33% na sararin kai a cikin na'urar fermenting?

Matsayin nau'in amfanin gona na gaske, Wyeast 3638 yana samar da krausen mai yawa da kuma girma a saman. Kimanin kashi 33% na sararin sama yana hana busassun amfanin gona, wanda ke ba da damar yisti ya yi girma a saman amfanin gona yadda ya kamata. Yi amfani da bututun busasshen ko babban bututun iska don sarrafa ambaliya ba tare da iyakance fermentation ba.

Har yaushe sulfur ke dawwama kuma ta yaya zan iya sarrafa shi?

Sau da yawa sulfur yana bayyana a lokacin fermentation mai aiki amma yawanci yana ɓacewa yayin fermentation tsawon kwanaki zuwa makonni, ya danganta da salon da zafin jiki. A bar isasshen lokaci kafin a tantance giyar. Idan sulfur ya ci gaba, a duba matsalolin fermentation, fallasa iskar oxygen, ko kamuwa da cuta kafin a shiga ciki.

Waɗanne hanyoyin samar da iskar oxygen da abinci mai gina jiki ne aka ba da shawarar don ingantaccen aiki?

Tabbatar da cewa yisti mai lafiya ta hanyar amfani da iskar oxygen a matakin da ake buƙata—abin da ake buƙata na ale na yau da kullun (kimanin 8-10 ppm O2) suna da amfani, tare da shawarar ƙarin iskar oxygen da sinadarin yisti ga ƙwayoyin Weizenbock masu nauyi. Yi amfani da yisti sabo, mai lafiya ko kuma mai farawa mai girman da ya dace don guje wa damuwa da ke haifar da ɗanɗano.

Ta yaya zan saita na'urar ferment da kayan aikina don fermentation na alkama mai aiki tare da 3638?

Zaɓi tasoshin da ke da isasshen sarari (kimanin kashi 33%), yi amfani da bututun busawa ko manyan makullan iska don sarrafa krausen, kuma yi la'akari da mazugi masu buɗewa ko bokiti masu ferment don amfanin gona mai ƙarfi. Kula da ƙarfin fermentation kuma ku kasance a shirye don canja wuri idan haɗarin ambaliya yana da yawa.

Shin ya kamata in yi amfani da kwalba ko in tilasta wa giyar carbonate da aka yi da 3638?

Duk hanyoyin biyu suna aiki. Gyaran kwalba yana kiyaye hazo na gargajiya na yisti da kuma iskar carbonation na halitta. Tilasta iskar carbonation bayan isasshen sanyaya sanyi da kuma ƙara yawan hayaki yana ba da giya mai haske ga waɗanda ba sa son hayaki sosai. A bar isasshen lokaci don rage sulfur kuma a bar yisti ya kwanta idan ana son haske.

Ta yaya zan tsara girke-girke don nuna halayen Wyeast 3638 ga Hefeweizen, Dunkelweizen, da Weizenbock?

Don Hefeweizen na gargajiya, yi amfani da alkama mai yawa (50-70% alkama), tushen Pilsner ko Vienna, ƙarancin malt na musamman, ɗanɗano mai ɗanɗano tsakanin ɗumi, da ɗan ƙaramin ƙasa don samun sakamako mai kyau. Don Dunkelweizen, ƙara malt Munich/mafi duhu kuma yi la'akari da OG mafi girma kaɗan. Don Weizenbock, yi la'akari da babban nauyi, samar da ƙarin iskar oxygen da abubuwan gina jiki, yi tsammanin esters masu ƙarfi, kuma tabbatar da haƙurin yisti kusa da 10% ABV.

Ta yaya 3638 zai kwatanta da sauran nau'ikan alkama kamar Wyeast 3068 ko 3056?

3638 yana ba da yanayin 'ya'yan itace mai rikitarwa—ayaba da apple, pear, da plum—idan aka kwatanta da rinjayen ayaba na 3068. Tsarin flocculation, ƙarfin phenolic, da yanayin sulfur sun bambanta a tsakanin nau'ikan; zaɓi 3638 don esters na 'ya'yan itace masu layi da kuma son sarrafa ƙarancin flocculation da lokacin sanyaya.

Waɗanne shawarwari ne ake amfani da su wajen magance matsalar idan aka toshe esters ko kuma phenolics suka mamaye ba zato ba tsammani?

Esters ɗin da ba a san su ba galibi suna nuna yawan zafin fermentation ko ƙarancin fermentation. Yawan phenolics na iya faruwa sakamakon yawan fermentation ko fermentation a wasu yanayi. Duba ƙimar fermentation, zafin fermentation, iskar oxygen, da kuma yuwuwar yisti. Don matsaloli masu ɗorewa, gudanar da ƙananan gwaje-gwajen raba-raba suna canza canji ɗaya a lokaci guda kuma suna rubuta sakamakon.

Akwai rahotannin dandanon da ba a zata ba tare da wannan nau'in kuma ta yaya zan fassara su?

Gwaje-gwajen Homebrew sun lura da alamun da ba a saba gani ba (misali, strawberry tare da wasu nau'ikan) waɗanda wataƙila suna da alaƙa da masu canjin fermentation maimakon ainihin lahani na strawberry. Yi tsammanin bambancin daga saurin sautin, zafin jiki, nauyi, da lafiyar yisti. Yi amfani da ƙananan gwaje-gwaje don ware masu canji da kuma buga bayanin martabar da kake so.

Wadanne matakai zan iya ɗauka don yin amfani da bayanin martaba na gaba-gaba ko na gaba-gaba na clove-forward?

Don ayaba zuwa gaba: a ɗan yi ɗanɗano a ƙasa, a yi ta juyawa a ƙarshen zafi na 64–75°F, kuma a yi amfani da OG mai matsakaicin girma idan ya dace. Don tafarnuwa zuwa gaba: a yi ƙara kusa da ko sama da adadin ƙwayoyin da aka ba da shawarar (overpitch), a sanyaya ferment a cikin kewayon, kuma a rage yanayin da ke ƙara yawan esters. Kullum a tabbatar da lafiyar yisti, isasshen iskar oxygen a lokacin da ake ji, da kuma daidaita yanayin zafi.

Karin Karatu

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