Giya Mai Yayyafawa da Wyeast 3711 French Saison Yeast

Gilashin giyar saison mai fermenting na gilashi a kan teburin katako a cikin gidan ƙauye na Faransa Danna ko danna hoton don ƙarin bayani.

Key Takeaways

• Wyeast 3711 French Saison Yeast yana samuwa sosai kuma an rubuta shi da kyau a shafukan samfuran masu siyarwa.
• Ana daraja wannan nau'in saboda ingantaccen rage kitse da kuma ƙarfin fermentation a cikin saisons.
• Wannan bita ta Wyeast 3711 ta ba da fifiko ga shawarwari masu amfani kan yanayin zafi, ƙara haske, da kuma sakamakon dandano.
• Yi tsammanin kyakkyawan tsari mai kyau da barkono wanda zai inganta girke-girke na gargajiya da na zamani na saison.
• Labarin ya haɗa da cikakkun bayanai game da masana'anta, dandalin masu yin giya, da kuma shawarwari na ƙwararru don amfanin duniya ta ainihi.

Dalilin da yasa Wyeast 3711 French Saison Yeast babban zaɓi ne ga Saisons

Wyeast 3711 ya sami kyakkyawan suna a tsakanin masu yin giya saboda ingantaccen rage tasirinsa. Wannan halayyar tana tabbatar da cewa saisons ɗin sun bushe sosai. Masu yin giya na gida da ƙwararrun masu dandana giya koyaushe suna ba da rahoton ƙarfin ƙarfinsu na ƙarshe kusan 1,000–1.003. Wannan ya sa nau'in French Saison ya zama abin da ake so ga waɗanda ke daraja raguwar da za a iya faɗi.

Masu yin giya da yawa suna zaɓar 3711 saboda iyawarsa ta adana halayen hop da malt. Wannan ya sa ya zama cikakke don ƙirƙirar saisons masu haske da hoppy da kuma gwada girke-girke. Haka kuma waɗanda suka fi son bayanin tsaka-tsaki zuwa 'ya'yan itace, suna barin wasu sinadaran su yi haske.

An san Wyeast 3711 saboda sauƙin amfani da shi da kuma aiki mai kyau. Yana narkewa da sauri a kan yanayin zafi mai faɗi kuma ba kasafai yake tsayawa ba. Wannan ya sa ya dace da masu yin giya waɗanda ke son tsarin fermentation mai sauƙi. Tarin yisti yana nuna ingantaccen raguwa da ƙarewa.

Duk da haka, akwai bambance-bambance. Wasu masu yin giya, ciki har da muryoyin da aka girmama, sun lura cewa 3711 na iya rasa yanayin ƙauye da barkono na nau'in Dupont na gargajiya a yanayin sanyi. Don samun sa hannun gidan gona mafi kyau, wasu nau'ikan na iya bayar da ƙarin phenolics masu rikitarwa.

• Amfani: Haske mai haske da bushewa inda tsabtar tsalle-tsalle take da mahimmanci.
• Yanayin Amfani: Gwaji ko kuma na gargajiya waɗanda ke buƙatar cikakken fermentation.
• La'akari: Idan kana son bayanin martaba na Dupont na gargajiya, kwatanta sauran nau'ikan gidajen gona kafin ka zaɓa.

Ga masu sana'a da masu yin giya a gida waɗanda ke neman daidaito, Wyeast 3711 zaɓi ne mai aminci. Yana ba da raguwar da za a iya faɗi tare da bayanin ɗanɗano mai tsabta. Wannan ya sa ya zama zaɓi mai shahara a gwaje-gwajen girke-girke da ƙwararrun masana'antun giya waɗanda ke fifita iko fiye da bambancin.

Muhimman Halaye na Yisti na Saison da Yadda 3711 Ke Kwatanta

An san nau'ikan yisti na Saison saboda yawan rage kiba, bushewar fata, da kuma sinadarin carbonation mai rai. Suna ba da barkono mai tsami, mai ɗanɗano a tsakiyar baki da kuma ƙashin bayan malt mai tsabta da ƙasa. Esters masu haske suna ƙara ƙamshi, suna sa giyar ta zama mai sauƙi kuma mai wartsakewa.

Daidaiton da ke tsakanin phenols da esters yana bayyana halin saison. Phenols suna ƙara ɗanɗanon barkono ko baƙi, yayin da esters ke ba da ƙamshi na citrus, pear, ko stone-fruit. Wannan daidaito yana ƙayyade ko giyar ta kasance ta ƙauye kuma mai yaji ko kuma mai 'ya'yan itace da haske.

Wyeast 3711 ya shahara saboda ingancinsa da kuma raguwar yawansa. Sau da yawa yana da hanci mai launin fata da 'ya'yan itace tare da abubuwan da ke da ƙanshi kamar barkono baƙi ko cardamom. A yanayin sanyi, yana samar da tushe mai bushewa da tsaka tsaki fiye da wasu nau'ikan Dupont na gargajiya.

Gwadawa ta kwatancen ta nuna matsayin 3711 na musamman tsakanin nau'ikan gonaki. Iri kamar Wyeast 3724 ko White Labs WLP565 suna jaddada phenols masu ƙarfi da kuma halin Dupont mai ƙarfi. Sabanin haka, 3711 yana ba da zane mai tsabta, busasshe mai sauƙi tare da ɗanɗano mai sauƙi da yaji.

Masu yin giya na zamani suna zaɓar nau'in giya bisa ga sakamakon da ake so. Don kayan ƙanshi na ƙauye da zurfin phenolic mai ƙarfi, zaɓi nau'in giya da aka sani da wannan bayanin. Don giya mai kauri da ƙarancin giya a gidan gona, Wyeast 3711 zaɓi ne mai ƙarfi.

Lokacin da ake haɗawa ko yin gwaji, ku tuna yadda yanayin zafin fermentation da yanayin saurin ring ɗin suke bayyana. Ƙwayoyin fermentation masu sanyaya suna kashe phenols da esters. Yanayin ɗumi yana haifar da ƙarin yanayin dandanon Wyeast 3711 a saman. Yi amfani da wannan ikon don daidaita halayen yisti da manufar girke-girke.

Mai yin giya na gida yana zuba yisti mai ruwa a cikin gilashin giyar giya ta saison ta Faransa Danna ko danna hoton don ƙarin bayani.

Dabaru na Zafin Jiki na Wyeast 3711

Yanayin zafin da aka ba da shawarar a yi amfani da shi don Wyeast 3711 yana tsakanin 65-77°F, kamar yadda masana'anta suka bayyana. Duk da haka, masu yin giya a gida sun sami nasara a cikin kewayon da ya fi faɗi, daga ƙananan digiri 60 zuwa tsakiyar shekaru 80. Waɗannan yanayin zafi suna aiki a matsayin tushe ga kowane jadawalin zafin saison da za ku iya ɗauka.

Domin sarrafa esters yadda ya kamata, yana da kyau a fara da hanyar da ta dace. Fara da sanyaya wort ɗinka zuwa 62–66°F. Sannan, a zuba mai kyau a fara da shi sannan a kula da yanayin zafi a tsakiyar shekarun 60s na tsawon awanni 48–72. Wannan matakin farko yana taimakawa wajen sarrafa yawan barasa mai ƙarfi yayin girman yisti, yana samar da yanayin zafin fermentation mai ɗorewa.

Ga waɗanda ke neman ɗanɗanon 'ya'yan itace, yi la'akari da hanyar da za ta fi ɗumi. A ƙara a zafin 74–76°F kuma a bar ƙarfin ya tashi cikin sauƙi zuwa zafin 70 ko ƙasa da 80. Wannan hanyar tana hanzarta ƙarfin kuma tana haɓaka esters masu ƙarfi. Duk da haka, a shirya don ƙarin lokacin sanyaya don rage duk wani ɗanɗanon da ya fi zafi.

Domin cimma daidaiton yanayin ester kamar na Belgium, a ci gaba da yin ferment a cikin shekarun 60 na tsawon mako guda. Sannan a hankali a ƙara zafin. Wyeast 3711 zai ci gaba da rage bushewa a yanayin zafi mai sanyi, wanda zai haifar da tsaftataccen yanayin tare da ƙarancin fusel mai ƙarfi.

• Mai kiyayewa: 62–66°F na farko awanni 48–72, sannan a hankali a hankali a hankali zuwa ƙasa da digiri 70.
• Dumi: a yi zafi har zuwa digiri 74–76 na Fahrenheit kuma a bar shi ya tashi sama har zuwa digiri 70–tsakiyar 80 don 'ya'yan itace masu haske.
• Sanyi: riƙe a ƙasa da −60s na tsawon lokaci, sannan a hankali a hankali a hankali don taimakawa wajen daidaita da daidaitawa.

Lokacin da ake aiwatar da matakin zafin fermentation, a fifita lura da nauyi da ƙamshi a kan lokaci. Furen da ke da sauri da zafi mai yawa na iya samar da barasa mai ƙarfi wanda ke buƙatar makonni don ya yi laushi. Ku kula da ci gaban ku sosai kuma ku kasance a shirye don tsawaita yanayin idan kuna amfani da dabarun fresh outfit mai ƙarfi.

Yawan Fitar da Kaya, Farawa, da Gujewa Tashoshi

Tabbatar da cewa an samu isasshen saurin fitar da sinadari yana da matuƙar muhimmanci don adana ɗanɗano da kuma cimma cikakkiyar ƙarewa. Ga Wyeast 3711, yana da mahimmanci a sami isasshen adadin ƙwayoyin halitta, musamman lokacin da ake fama da yawan nauyi ko manyan rukuni. Yawancin masu yin giya suna zaɓar mai ƙarfi ko kuma fakitin smack don guje wa haɗarin da ke tattare da ƙarancin yawan sinadari na farko.

Ƙirƙirar abin farawa da yisti don saisons yana da matuƙar muhimmanci, wanda aka tsara shi da nauyi da girma. Drew Beechum ya ba da shawarar amfani da manyan abubuwan farawa don manyan saisons, kimanin lita 2-4 a kowace galan 10. Ga daidaitattun nau'ikan galan 5, cikakken fakiti tare da ƙaramin abin farawa yana ba da isasshen sarari.

Duk da cewa rage yawan sinadarin da ke cikinsa zai iya ƙara yawan sinadarin ester da phenol, amma yana zuwa da bambancin ra'ayi. Yana iya haifar da raguwar yawan sinadarin da ke cikinsa, ƙaruwar damuwa a kan yis, da kuma haɗarin raguwar yawan sinadarin da ke cikinsa. Ganin yadda Wyeast 3711 yake da ƙarfi da kuma saurin narkewar sa, rage yawan sinadarin da ke cikinsa ba lallai ba ne kuma yana iya haifar da matsaloli.

Domin hana taruwar fermentation, yana da mahimmanci a kiyaye ƙarancin matsi tun da wuri kuma a tabbatar da isasshen iskar oxygen ga yisti. Wasu nau'ikan gargajiya suna da saurin kamuwa da matsin lamba na baya, wanda zai iya haifar da tarin CO2. Wyeast 3711, kodayake ba shi da sauƙin kamuwa da rumfar kamar Dupont, yana amfana daga fermentation a buɗe ko a rufe don sarrafa matsin lamba.

• Shawara mai amfani: gina ingantaccen farawa don manyan saisons na OG ko kuma a saka kek ɗin yisti daga cikin rukunin da ya gabata mai lafiya.
• Shawara mai amfani: a zuba sinadarin oxygen a cikin ruwan da aka tace kafin a yi amfani da shi don rage damuwa da kuma damar da za a iya kauce wa taruwar fermentation.
• Shawara mai amfani: a guji yin kasa sosai idan kana son rage saurin da ake iya gani tare da 3711.

A kula da ayyukan fermentation da wuri sosai. Idan fermentation ya fara a hankali, a yi la'akari da ƙara ƙaramin adadin iskar oxygen, ƙara yawan sinadarai masu gina jiki, ko sabon farawa. Waɗannan matakan na iya hana tsayawar aiki da kuma tabbatar da cewa Wyeast 3711 ya kammala fermentation yadda ya kamata.

Kusa da wani jirgin ruwa mai kama da bakin karfe da ke cike da giya mai launin zinare a cikin gilashin gani Danna ko danna hoton don ƙarin bayani.

Gudanar da Ƙwai: Abubuwan da za a yi la'akari da su wajen Ƙwai da Matsi a Buɗe

Wasu nau'ikan saison suna da saurin kamuwa da matsin lamba. Masu yin giya sun lura cewa inci kaɗan na ruwa a cikin iska na iya rage aikin yisti. Buɗewar fermentation na iya rage wannan matsin lamba na baya, yana tabbatar da cewa yisti yana ci gaba da aiki yadda ya kamata.

Hanyoyin ferment a buɗe suna da sauƙi kuma masu tsabta. Ga masu amfani da gilashin carboys, yi amfani da foil mai tsafta don rufe su da sauƙi. Ana iya rufe bokitin filastik da foil a kan tashar gasket sannan a ɗaure su. Ana iya rufe kegs da conicals da foil, tare da murfin a saman an juya digiri 90. Kullum a tsaftace saman da aka taɓa da Star San ko Sani-Clean.

Wyeast 3711 gabaɗaya yana sarrafa fermentation mai rufewa sosai kuma yana da ƙarancin yuwuwar tsayawa kamar wasu nau'ikan saison na daji. Yana amfana daga musayar iskar gas mai kyau da wuri. Ƙarancin matsin lamba na baya sau da yawa yakan haifar da farawa da raguwar iskar gas cikin sauri tare da 3711, yana ba da damar yisti ya bayyana cikakken bayanin ester da phenol.

• Kula da matsin lamba na fermentation a cikin sa'o'i 48-72 na farko.
• Idan aiki ya ragu kuma nauyi ya tsaya cak, rage matsin lamba kafin a ƙara yisti ko abubuwan gina jiki.
• A kiyaye tsafta sosai yayin amfani da hanyoyin da ba a saba gani ba don rage haɗarin kamuwa da cuta.

Da zarar an gama fermentation na farko, daidaita matsin lamba mai sarrafawa shine mabuɗin don carbonation. A guji matsin lamba mai yawa da wuri don hana tsayawar ruwa. Sannan, a canza zuwa yanayin rufewa lokacin da raguwar ta tabbata. Wannan hanyar tana daidaita fa'idodin fermentation a buɗe tare da ingantaccen sakamako na ƙarewa da marufi.

Shirye-shiryen Wort, Iskar oxygen, da Mash don 3711

Fara shirya wort da tsari mai kyau don cimma burin fermentation. Yi niyya don tsarin dusa wanda ke fifita ayyukan enzymatic. Wannan zai samar da wort mai ƙarfi don kammalawa busasshe.

Saita zafin da aka yi da mashin a 3711 kusa da 149°F (65°C) don samun sirara da kuma ɗanɗano. Ɗaga mashin ɗin zuwa 154–158°F don ƙarin jiki da kuma ƙarfin nauyi mafi girma. A ajiye mashin ɗin a wuri mai gajarta kuma a miƙe don guje wa samuwar dextrin da ba a buƙata ba.

Iskar oxygen tana da matuƙar muhimmanci ga nau'ikan saison. Samar da iskar oxygen ta wort don saison ta hanyar ɗan gajeren bugun dutse na kimanin daƙiƙa 30 ko girgiza mai ƙarfi. Wannan yana tabbatar da isasshen iskar oxygen da aka narkar kafin a fara bugawa. Wannan iskar oxygen tana tallafawa farkon haɓakar ƙwayoyin yisti kuma tana rage haɗarin fara aiki da sauri.

Karin kayan sukari kamar farin sukari ko sukarin candi na Belgium suna taimakawa wajen rage kiba da kuma rage kiba. Sai a zuba wadannan kayan hadin a tafasa domin tabbatar da tsafta da kuma hadewa cikin giyar.

• Sinadarin ruwa: matsakaicin daidaiton chloride zuwa sulfate don guje wa ɗaci mai tsanani a ƙarshen bushewar ƙashi.
• Daci: a kiyaye IBUs a matsayin masu kiyayewa, sau da yawa ƙasa da shekara 25, sai dai idan sauran zaki ko halin tsalle mai ƙarfi ya daidaita bushewar.
• Ƙara girma: ƙididdige ƙwayoyin halitta masu lafiya yana rage buƙatar iskar oxygen da yawa kuma yana taimakawa wajen cimma burin da ake so na fermentation.

Haɗa zafin dusa don 3711, sarrafa iskar oxygen na wort don saison, da kuma amfani da kayan haɗin sukari cikin hikima don siffanta jiki da ɗanɗano na ƙarshe. Ƙananan gyare-gyare a lokacin dusa ko lokacin shirya wort suna haifar da bambance-bambance a cikin ragewa da jin daɗin baki.

Wani kumfa mai sheƙi na amber wort yana kumfa a cikin kwalbar gilashi a cikin wani dakin gwaje-gwajen giya mai duhu da bakin ƙarfe. Danna ko danna hoton don ƙarin bayani.

Ra'ayoyin Girke-girke da Manufofin OG don Yin Girki tare da 3711

Lokacin da ake shirin girke-girke na Wyeast 3711, saita maƙasudin OG a sarari yana da mahimmanci. Ga lokutan tebur tare da ƙarancin ABV, yi nufin OG na 1.040–1.045. Wannan zai haifar da ABV na 4–5% bayan fermentation. Duk da haka, 3711 na iya raguwa sosai, wani lokacin yana ƙarewa ƙasa da 1.000–1.003. Saboda haka, yana da kyau a saita maƙasudin OG da wannan yuwuwar a zuciya.

Girke-girke na yau da kullun na tebur sau da yawa suna amfani da pilsner ko Belgian Pils a matsayin tushen malt. Ana haɗa su da ɗan adadin alkama ko kayan haɗin da aka yayyanka don samun mafi kyawun kumfa da jin daɗin baki. Don samun bushewa, ana ƙara sukari mai sauƙi ko sukari mai sauƙi 5-10%. Wannan yana haɓaka ƙarfin ƙwai ba tare da ƙara jiki ba.

Ka yi la'akari da Saison Experimentale na Drew Beechum a matsayin misali mai kyau. An tsara shi don galan 5.5 kuma ya haɗa da tushen Belgian Pils, 10-15% na alkama mai flaked, da fam ɗaya na sukari. Girke-girken yana da kimanin IBU 20 kuma an niƙa shi a zafin 149°F na tsawon mintuna 60. Wannan hanyar tana riƙe da wani jiki yayin da take ba da damar 3711 ya rage raguwar nauyi.

Idan ana son manyan saisons, a yi amfani da OG mafi girma. Salon Saison Été zai iya kai hari ga OG 1.068–1.070 ta amfani da Belgian Pils da German Wheat, tare da kimanin lb 1 na sukari candi. A yi ta juyawa kusa da 150°F tare da ɗan gajeren mashout don adana isassun dextrin don samun daidaiton bushewa.

Ya kamata a ci gaba da shan hops da ɗaci. A yi amfani da IBU 20-34, ya danganta da nau'in. Hops masu kyau ko na fure kamar Saaz ko Styrian Goldings suna ba da bayanin kula na gidan gona na gargajiya. Nau'in zamani na iya bayar da bayanin hops mai haske da 'ya'yan itace idan ana so.

• Tushen lissafin hatsi: Tushen Pils na Belgium ko na German Pils, 5-15% na alkama ko hatsi mai laushi, ƙananan malt na musamman kamar Vienna ko waɗanda aka yi musu acid don launi da ɗanɗanon ɗanɗanon.
• Mashin da aka yi niyya: 148–151°F don daidaito tsakanin jiki da ƙarfin fermentation; ƙarancin zafin fulawa yana ƙara raguwar lokacin yin girki tare da 3711.
• Abubuwan da aka haɗa: 5-10% na sukari mai sauƙi don bushewa, ko har zuwa 15% ga jiki mai sauƙi a cikin nau'ikan girke-girke na tebur saison.
• Jagorar IBU: IBU 20 don salo mai laushi, IBU 30-34 don nau'ikan da suka fi ƙarfin hali.

Lokacin da ake gyara girke-girke, a kwatanta OG da maƙasudin saison da aka yi tsammani. Don samun saison na tebur na 5%, a saita OG kusa da 1.042 kuma a shirya yis ɗin ya ƙare a 1.002–1.006. Don samun saisons masu ƙarfi, a yi niyya mafi girma kuma a ba da damar samun faffadan kewayon ƙarewa.

Ajiye cikakkun bayanai game da zafin dusa, ƙara sukari, da lokacin tsalle-tsalle. Maimaita rukuni zai taimaka muku fahimtar yadda takamaiman bayanin ruwan ku, hatsi, da fermentation ɗinku ke hulɗa da wannan nau'in. Bin diddigin a hankali shine mabuɗin gyara kowane girke-girke na Wyeast 3711 zuwa wanda kuka fi so akai-akai.

Mu'amala da Kammalawa a Sannu a Hankali da Tsawon Lokacin Gyara

An san Wyeast 3711 da haƙurinsa. Masu yin giya da yawa suna fuskantar yanayin kammalawa a hankali, inda maki na nauyi ke ɗaukar makonni kafin su daidaita. Ragewar nauyi yana faruwa a hankali, ba kwatsam ba.

Lokacin da ake tsara rukuni-rukuni, a yi tsammanin tsawaita gyaran fuska tare da Wyeast 3711. Tsarin da aka saba amfani da shi ya ƙunshi makonni 2-3 a cikin babban aikin fermentation sannan a ƙara gyaran fuska. Wasu masu yin gyaran fuska na gida suna tsawaita wannan zuwa makonni 3-4 ko fiye. Wannan yana tabbatar da daidaiton nauyi da ɗanɗano mai tsabta.

Yi amfani da na'urar rage zafin jiki mai laushi don jagorantar yis ɗin har zuwa ƙarshen fermentation. Fara da yanayin zafi mai sanyi yayin fermentation mai aiki. Sannan, ƙara su da digiri da yawa bayan kwanakin farko. Bel ɗin brew ko mai sarrafawa ya dace don ɗumamawa mai sarrafawa ba tare da damuwa ba.

Idan nauyi ya makale, a guji yin maganin gaggawa idan yisti ya bayyana lafiya. Sau da yawa, haƙuri shine mafi kyawun hanyar. Wyeast 3711 zai tsaftace samfuran da suka rage da lokaci. Ƙaramin ɗumi ko motsa yisti na iya taimakawa lokacin da fermentation ya yi jinkiri.

• Nasihu kan kammala nauyi: ɗauki karatun jimla na tsawon kwanaki da yawa kafin shiga ciki.
• Nasihu kan kammala nauyi: tabbatar da cewa bayanan zafin jiki na fermentation sun nuna tsayayyen tudu.
• Nasihu kan kammala nauyi: duba krausen, kek ɗin yisti, da aikin airlock a matsayin mahallin, ba kawai alamun ba.

Ka guji ɗaukar matakai masu tsauri kamar yawan iskar oxygen ko dumama mai ƙarfi. Waɗannan na iya haifar da sinadarin fusel alcohols. Ga yawancin rukunin, ya fi kyau a guji ɗaukar lokaci mai tsawo. Tsawaita sanyaya kek ɗin yisti yana haifar da sakamako mai tsabta da sauri fiye da adanawa na tsawon lokaci a cikin sanyi.

Idan ya zama dole a yi amfani da maganin, a zaɓi hanyoyi masu sauƙi. A motsa yis ɗin a hankali, a dumama shi da 'yan digiri, ko a ƙara ɗan ƙaramin nau'in ale mai tsaka tsaki idan ya yi kama da ya makale. Waɗannan ayyukan suna taimakawa wajen kiyaye ƙamshin giyar da kuma kiyaye shi da rai.

Cikin gidan giya mai duhu tare da wani abu mai haske a kan teburin aiki na katako da tankunan fermentation a cikin hasken rana mai dumi. Danna ko danna hoton don ƙarin bayani.

Sakamakon ɗanɗano a Bayanan Dandano daban-daban

Dandanon Wyeast 3711 yana canzawa sosai idan aka kwatanta da zafin jiki. A yanayin sanyi, a tsakiyar 60°F, yis ɗin yana samar da esters da phenols masu laushi. Wannan yana haifar da launin fata, 'ya'yan itace, da barkono, wanda masu yin giya da yawa suka ga yana da kyau saboda daidaitonsu da kuma halayensu na barasa mai tsabta.

Idan zafin fermentation ya kai ƙarshen 60s zuwa ƙasa da 70s°F, 'ya'yan itacen yis ɗin da kayan ƙanshin sun fi bayyana. Wannan nau'in ya dace da masu yin giya waɗanda ke son halin yis ɗin da ke da haske amma kuma suna guje wa ƙaiƙayin narkewa.

Yanayin zafi mai zafi, a tsakiyar shekarun 70 zuwa 80°F, yana ƙara yawan samar da ester kuma yana hanzarta fermentation. Masu yin giya galibi suna ba da rahoton esters na citrus, tart, da 'ya'yan itace. Waɗannan dandanon na iya bayyana sosai har suna buƙatar tsawaitawa don laushi gefuna masu girma na barasa.

Zaɓin hanyar yin fermentation ya dogara ne akan fifikon ku ga esters da phenols da kuma haƙurin ku na tsufa. Fara da yanayin zafi mai sanyi sannan a hankali a ƙara shi don sarrafa ƙarfin ester yayin da ake barin kayan ƙanshi na phenolic su bunƙasa. Don samun mafi girman 'ya'yan itace da barkono masu amfani da yisti, zaɓi yanayin ɗumi da kuma yanayin sanyi mai tsawo don cimma sakamakon jin daɗin saison da ake so.

• Farawa mai sanyi (tsakiyar digiri 60 na Fahrenheit): daidaito, esters masu tsari da phenols, kammalawa mai tsabta.
• Matsakaici (ƙarshen 60s - ƙasa da 70s°F): 'Ya'yan itatuwa masu rai da kayan ƙanshi, masu sauƙin sha da kuma nunannu.
• Zafi (tsakiyar 70s–80s°F+): esters masu ƙarfi, rage saurin gudu, tsawon lokacin laushi.

Yi amfani da taswirar ɗanɗanon fermentation a matsayin jagora kuma daidaita mashed, pitching, da oxygenation don daidaita burin girke-girke. Kula da zafin jiki mai kyau yana haifar da sakamako mai yiwuwa na saison sensor, tare da bayanin ɗanɗanon Wyeast 3711 a cikin tsarin yanke shawara.

Haɗa 3711 da Sauran Yisti da Haɗawa

Masu yin giya suna amfani da gaurayen yisti tare da 3711 don haɓaka dandanon saison. Sau da yawa suna haɗa Wyeast 3711 da nau'ikan da aka sani da halayen phenolic ko 'ya'yan itace. Wannan haɗin yana nufin busasshen ƙarewa da esters masu rikitarwa. An fi son Wyeast 3724 ko White Labs WLP565 don ƙara funk na gidan gona na gargajiya akan ingantaccen bayanin 3711.

Haɗa yisti na saison yadda ya kamata yana buƙatar tsari mai kyau ga kowane nau'in. Yi amfani da 3711 don rage tasirinsa mai inganci da ƙarancin nauyi na ƙarshe. Gabatar da nau'in na biyu don kayan ƙanshi na phenolic, 'ya'yan itatuwa na wurare masu zafi, ko hadaddun Brett. Wannan hanyar tana ƙirƙirar gaurayen Wyeast 3711 waɗanda ke daidaita bushewa da yanayi daban-daban.

Dabaru na haɗa allurar riga-kafi suna tasiri sosai ga sakamakon. Yin allurar riga-kafi daidai gwargwado na iya haifar da daidaito tsakanin nau'ikan. Duk da haka, fifita allurar riga-kafi ta 3711 tare da allurar riga-kafi mafi girma yana tabbatar da bushewar ta. A madadin haka, jinkirta allurar riga-kafi ta phenolic da awanni 12-24 don ba da damar 3711 ta kafa fa'ida da wuri.

Lokacin da ake haɗa yis ɗin saison, a riƙa sarrafa fermentation a hankali. A kula da fifikon zafin jiki da bambance-bambancen rage kitse. Idan nau'in yana da yanayin zafi daban-daban, a zaɓi kewayon daidaitawa ko a daidaita yanayin zafi yayin fermentation. A riƙa duba nauyi da ƙamshi akai-akai don tantance ko akwai buƙatar gyara.

Ga waɗanda ke neman bayanin martaba mai kama da Dupont, yi la'akari da wasu zaɓuɓɓuka kamar ECY08 ko RVA 261. Waɗannan zaɓuɓɓukan na iya sauƙaƙa haɗa abubuwa yayin da suke cimma halayen gidan gona na gargajiya.

• Ra'ayin gama gari game da haɗakarwa: Wyeast 3711 + Wyeast 3724 don bushewa da sarkakiyar phenolic.
• Shawarar yin amfani da na'urar haɗa sauti: daidaita saurin sauti don saita ƙarfin sauti.
• Bayanin fermentation: yanayin zafi na mataki idan nau'ikan suna da fifiko daban-daban.
• Tsaro: a guji nau'ikan cututtukan diastatic sai dai idan kuna son rage yawan aiki a cikin kwalba ko keg.

Samar da haɗin Wyeast 3711 mai nasara yana farawa da manufofi bayyanannu. Kayyade ko ka fifita busasshiyar ƙasa, kayan ƙanshi na phenolic, esters na 'ya'yan itace, ko Brett funk. Shirya rabon sautinka da jadawalin zafin jiki daidai gwargwado. Ƙananan gwaje-gwaje suna da mahimmanci don inganta dabarunka kafin haɓaka.

Shirya matsala da Nasihu na yau da kullun daga Masu Gina Gida

Idan rukunin ya yi kama da ya tsaya cak, fara da duba-kwana masu sauƙi. Auna zafin jiki, tabbatar da isasshen iskar oxygen, sannan a tabbatar da saurin fitar da iskar. Gyara matsalar Wyeast 3711 sau da yawa yana nuna cewa na'urorin ferment masu sanyi ko kuma waɗanda ba su da ƙarfi a farkon farawa sune ke haifar da hakan.

Abubuwan mamaki na nauyi sun zama ruwan dare a cikin wannan nau'in. Masu yin giya da yawa suna ba da rahoton cewa ƙarfin nauyi na ƙarshe ya kusa da 1.000–1.003. Don sarrafa raguwa, saita maƙasudin nauyi na asali ƙasa da ƙasa don lokutan zaman don guje wa wuce gona da iri na ABV da aka yi niyya.

A kiyaye ɗaci a cikin daidaito. Busasshen ƙarewa yana sa ɗanɗanon hops ya fi kaifi. Ga girke-girke da yawa, yi ƙoƙarin samun matsakaicin IBUs waɗanda ba su kai shekara 25 ba don hana ɗaci mamaye kayan ƙanshi masu laushi da esters na 'ya'yan itace.

Domin guje wa fusel, a kula da zafin fermentation sannan a bar shi ya huce. Ruwan fermentation mai sauri da zafi na iya haifar da ƙarin barasa. Lafiyar yisti da yanayin zafi mai ɗorewa suna taimakawa wajen rage zafin fusel mai tsanani a lokacin fermentation mai ɗumi.

Jikin baki zai iya kasancewa a zagaye ko da a ƙarancin FG. Masu yin giya sau da yawa suna ganin giyar tana riƙe da jiki duk da raguwar yawan giya. Wannan sakamako yana taimakawa idan kuna son ruwan teku mai kauri amma mai sauƙin sha ba tare da siririn rubutu ba.

Yana da muhimmanci a shaƙatawa. A bar makonni zuwa watanni domin ferment mai zafi ya kwanta kuma dandanonsa ya haɗu. Haƙuri yayin shaƙatawa yana sa esters da phenols su yi laushi, kuma yana ba masu shaƙatawa lokaci don tsara marufi da kuma samar da carbonation.

• A shafa ruwan wort sosai kafin a yi amfani da shi, sannan a yi amfani da abin farawa mai kyau idan ƙwayoyin halitta masu ƙarfi ba su da yawa.
• Yi la'akari da murfin da aka yi da free-rising ko kuma murfin foil mai laushi don sausons masu laushi don rage matsin lamba na baya.
• Idan akwai matsala, a hankali a ɗaga zafin jiki a duba narkar da iskar oxygen ko kuma a yi la'akari da ƙara yawan iskar oxygen da wuri.

Shawarwari kan yin giya a Saison daga dandalin tattaunawa suna jaddada haƙuri. Yawancin ƙwararrun masu yin giya suna ba da shawarar jira ƙarin kwanaki kafin a bayyana cewa ya makale. Sake duba nauyi akan lokaci kuma a daidaita shi kawai bayan an tabbatar da yanayin.

Idan matsala ta ci gaba, rubuta yanayin da ake ciki kuma a kwatanta nau'ikan. Bayyana bayanai kan yanayin zafin jiki, girman sautin murya, da kuma iskar oxygen suna taimakawa wajen gano matsaloli da kuma daidaita tsarin don magance raguwar shaye-shaye a nan gaba.

Yadda Ake Kimantawa da Duba Wyeast 3711 a cikin Rukunin Ku

Fara da ma'aunin ma'auni. Yi rikodin nauyi na asali da na ƙarshe don auna raguwar aiki. Bi diddigin kololuwar aikin, fara kuzari, da lokacin da za a daidaita nauyi. Ana sa ran raguwar nauyi mai yawa, tare da rukuni da yawa suna kaiwa 1.000–1.005, ya danganta da yadda mashin yake narkewa.

A ajiye cikakken bayanin fermentation. A lura da saurin fermentation, yanayin zafi, da duk wani matakin zafin da aka yi amfani da shi. Waɗannan bayanai suna taimakawa wajen tantance aikin yisti na saison dangane da tsammanin da sauran nau'ikan Saison. A kimanta saurin zuwa ƙarshe da kuma juriyar tsayawa don tsarawa nan gaba.

• Auna OG da FG da kayan aikin da aka daidaita iri ɗaya.
• Yi rikodin nauyi kowace rana yayin aikin fermentation, sannan kowane mako yayin gyaran gashi.
• Rubuta jadawalin zafin jiki da duk wani zaɓi na matsin lamba ko buɗe-buɗe.

A yi gwajin hankali sosai idan ana iya shan giyar. A ji ƙamshin esters masu launin fata ko 'ya'yan itace da kuma kayan ƙanshi kamar barkono baƙi ko cardamom. Ruwan da ke da ɗumi zai iya tura halayen citrus ko tart zuwa hanci.

Ɗanɗano don kama bakin da bushewa. Yi kimantawa don ganin bushewar da aka gani, jiki, da duk wani bayani mai narkewa ko barasa mai yawa wanda ke nuna cewa yana da zafi sosai. Yi amfani da bayanin dandano 3711 don daidaita bayanin a cikin rukuni-rukuni.

Yi amfani da maki na kwatancen bita don sanya bayanan a cikin mahallin. Kwatanta yadda wannan rukunin ya yi aiki da amfani da Wyeast 3711 a baya da kuma sauran al'adun saison. Lura da daidaito, lokacin daidaitawa, da kuma yadda halin yisti ya dace da burin girke-girke.

• Ingancin maki, raguwar farashi, da kuma gudummawar dandano.
• Ƙimar sauƙin sarrafawa da juriya ga rumfunan.
• Kimanta salon da aka tsara, ko na gargajiya ko na zamani/hoppy.

Fassara sakamakon zuwa canje-canje masu amfani. Idan ragewar aunawa ta nuna ƙarancin ƙarewa fiye da yadda ake tsammani, daidaita yadda ake girkawa ko ƙara matakin farko a lokaci na gaba. Idan bayanin ɗanɗano 3711 ya nuna yawan phenols ko esters, rage zafin jiki ko rage ƙwanƙwasa.

A ajiye kowanne fayil ɗin tsari cikakke. A haɗa da OG, FG, jadawalin fermentation, yanayin zafi, da kuma takardar haske mai haske. Wannan aikin yana ba ku damar yin bita mai kyau kan sakamakon rukunin Wyeast 3711 da kuma inganta dabarar don kimanta ingancin yisti na saison a cikin giyar da za a yi nan gaba.

Kammalawa

Wyeast 3711 ya yi fice a matsayin babban zaɓi ga masu yin giya waɗanda ke neman rage yawan amfani da giya. Yana ba da daidaiton yanayin 'ya'yan itace da yaji, yana guje wa yawan phenolics. Wannan nau'in giya ya dace da busassun ruwan tebur, gwaje-gwajen hoppy, da giya da ke buƙatar ƙarancin giya.

Domin samun mafi kyawun amfani daga Wyeast 3711, bi mafi kyawun hanyoyin. Tabbatar da iska mai kyau, yi amfani da ƙididdigar ƙwayoyin halitta masu lafiya ko na'urar farawa, sannan ka fara fermentation a ƙasa da digiri 60 na Fahrenheit. Wannan yana taimakawa wajen sarrafa esters kuma yana ba da damar ƙaruwar zafin jiki don ƙarin kayan ƙanshi. Kula da nauyi da ɗaci na asali don guje wa ƙarewa mai tsauri. Hakanan, yi shirin tsawaita lokacin fermentation a yanayin zafi mai zafi.

Idan ana la'akari da Wyeast 3711, fara da ƙananan rukuni. Rubuta yadda ake haɗa fermentation da yanayin zafin jiki. Daidaita girke-girke a tsakanin brew. Wannan nau'in ya dace da masu yin giya waɗanda ke neman yisti mai inganci, "saita-da-manta". Yana ci gaba da rage amo kuma yana samar da saison mai tsabta amma mai halayya, wanda hakan ya sa ya zama ƙari mai mahimmanci ga ɗakin ajiyar ku.

Karin Karatu

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