Gishiri mai ƙonawa tare da Wyeast 3725-PC Bière de Garde Yisti

Gilashin fermenter na Bière de Garde ale tare da kumfa da kumfa a kan tebur na katako a cikin ɗakin Faransanci na gida mai ban sha'awa. Karin bayani

Masu karatu za su sami haske game da salon, gami da jadawalin fermentation, faɗakarwa, da dabarun zafin jiki. Jagoran kuma yana ba da madadin lokacin da Wyeast 3725-PC ke da wuyar samu. Yana zana abubuwan da masu shayarwa da masu siyarwa suke da shi don ba da shawara mai aiki don daidaiton bière de garde.

Key Takeaways

• Wyeast 3725-PC Bière de Garde Yisti an kafa shi anan azaman zaɓi mai ƙarfi don ingantacciyar gidan gona ta Faransa.
• Fermenting bière de garde yana fa'ida daga yanayin sanyi mai sanyi ko yanayin yanayin lager mai dumi don bayanin martaba mai tsabta.
• Gudanar da yisti daidai da isassun ƙididdiga tantanin halitta suna hana abubuwan dandano da tabbatar da ragewa.
• Kudaden hatsi na gaba da malt da hopping na ra'ayin mazan jiya suna nuna ma'auni na salon.
• Ana tattauna madadin da maye gurbin aiki don al'amuran samuwa na yanayi.

Menene Bière de Garde da mahallin tarihi

Bière de garde ya samo asali ne a arewacin Faransa, kusa da Belgium, a yankin Hauts-de-Faransa. Manoma ne suka shayar da shi lokaci-lokaci a matsayin giyar tanadin da zai wuce cikin watanni masu zafi. Kalmar "garde" tana fassara zuwa "ajiya" ko "ajiya," tana nuna ainihin manufarta.

cikin karni na 20, bière de garde ya sauya sheka daga cellar gidan gona zuwa wuraren sayar da giya. Brasserie Duyck, wanda ya yi Jenlain, ya taimaka wajen wannan sauyi. Tarihin Jenlain ya bayyana yadda giyar ta samo asali zuwa mafi ƙarfi, ingantaccen samfur a tsakiyar shekarun 1900. Sauran wuraren sayar da giya kamar La Choulette da Castelain suma sun ba da gudummawa ga bayanin martaba na zamani.

1970s da 1980s sun ga bière de garde ya sami karɓuwa a matsayin salo na musamman. Madaidaitan girke-girke na Brewers, da nufin ainihin nauyi na 1.060-1.080 da ƙarfin ƙarshe na 1.008-1.016. Launi ya fito daga SRM 9 zuwa 19, tare da haushi tsakanin 18-28 IBU. Abubuwan barasa yawanci suna faɗuwa tsakanin 6 zuwa 8.5% ABV.

Bière de garde, yayin raba tushen gidan gona tare da saison, yana da halaye na musamman. An san shi don ƙayyadaddun bayanan sa, santsi, da bushewa, tare da taƙaitaccen bayanin hop da yisti. Saison, a daya bangaren, ya fi farin ciki kuma ya fi yin yisti gaba, yana da halaye masu yaji da kuma abubuwan da ke da daɗi. Masu shayarwa suna mai da hankali kan hanyoyin gaba-gaba da sarrafa fermentation don cimma bushewa ba tare da wuce gona da iri ba.

Sinadaran gida sun yi tasiri ga ci gaban salon. Malteries Franco-Belge da Castle Maltings sun ba da malts na yanki, yayin da Poperinge hops ya ba da gudummawar nau'ikan Turai na gargajiya. Waɗannan abubuwan, haɗe tare da al'adun ajiya na al'ada, suna ayyana bayanin martaba na musamman na bière de garde.

Binciken tarihin bière de garde yana bayyana gaurayar al'adar gidan gona da farfaɗowar kasuwanci bayan yaƙi. Tarihin Jenlain yana misalta wannan canji daga giya na samar da gida zuwa alamar farfaɗowar giyar gidan gona ta Faransa.

Bayanin salon salo da tsammanin tunani don Bière de Garde

Bière de Garde an san shi da halin rashin ƙarfi amma bushewa. Masu shayarwa suna nufin ma'auni wanda ke haɓaka sha. BJCP 24C ta ayyana shi a matsayin giya mai gaba da malt tare da jiki mai matsakaici zuwa matsakaicin haske. Yana da ƙarancin ƙarewa, yana tabbatar da an kiyaye zaƙi.

Kamshin yakan ƙunshi abubuwan toashe da biscuity. Sigar amber ko launin ruwan kasa na iya haɗawa da caramel mai haske, yayin da masu farar fata na iya samun alamar ganye ko hop mai yaji. Yisti na iya gabatar da esters na 'ya'yan itace da dabara, amma phenolic ko saison-kamar yaji yana da wuya.

Ana kiyaye haushi, yawanci tsakanin 18-28 IBU. Wannan yana tallafawa malt ba tare da sanya giya ya ɗanɗana ba. Fassarar kodadde na iya samun ɗan ƙaramin halin hop na ganye, duk da haka suna ci gaba da ci gaba.

Tsabtatawa da daidaitawa suna da mahimmanci ga salon. Bière de Garde ya kamata ya kasance yana da bayyananniyar bayyanar, riƙe da kai mai kyau, da santsi, mai laushi mai laushi. Duk wani cellar ko abin rubutu alamun kurakurai ne na tsufa, ba ingantattun halaye ba.

Matakan barasa yawanci suna daga 6 zuwa 8.5% ABV a fassarar zamani. kwalabe masu ƙarfi na iya ba da dumin barasa mai sauƙi. Duk da haka, cikakken bayanin bayanin dandano yana buƙatar wannan dumin ya kasance mai daidaitacce, ba zai rinjayi baki ba.

Wyeast 3725-PC Bière de Garde Yisti

Wyeast 3725-PC ana ɗaukarsa azaman ainihin nau'in Bière de Garde. Ana ba da shawarar shi akai-akai a cikin jagororin salo da dandalin mashaya. Masu shayarwa suna yaba gwanintar sa wajen nuna daɗin ɗanɗanon malt yayin da suke kiyaye esters. Wannan ma'auni yana tabbatar da giyar ta ci gaba da kasancewa gaba-gaba ba tare da kutsawa cikin yanki mai tsauri ba.

Samun sa, ko da yake, yana haifar da ƙalubale mai mahimmanci. Ana fitar da nau'ikan yanayi na Wyeast kamar 3725 na ɗan gajeren lokaci, yawanci a cikin hunturu. Masu aikin gida suna ɗokin jiran sakewar sa, wanda yawanci yakan faru daga Janairu zuwa Maris.

Haɗin kai tare da wannan al'ada yana fa'ida daga yanayin sanyi mai sanyi don bayanin martaba mai tsabta. Lokacin da aka yi sanyi, Wyeast 3725-PC yana haɓaka busassun, abubuwan dandano na malt da ke kewaye da salon. Ƙunƙarar zafi, a gefe guda, na iya gabatar da bayanin kula na 'ya'yan itace ko ruwan inabi, yana mai da mahimmancin sarrafa zafin jiki.

Nasiha mai amfani da aiki daga al'umma suna da kima. Sanya isassun ƙididdiga tantanin halitta da kuma guje wa yanayin zafi mai zafi yana taimakawa rage phenolics. Takaitaccen kwandishan ko lagering mai haske kuma na iya yin laushin gefuna da zagaye da dandano.

Ga waɗanda ke neman madadin, Wyeast 3725-PC yana raba kamanceceniya tare da iri kamar White Labs WLP072 French Ale da sauran nau'ikan gidan gona. Waɗannan zaɓuɓɓukan suna ba da irin wannan malt-gaba, taƙaitaccen bayanin martabar ester lokacin da 3725 ya ƙare.

• Pitch a ƙididdiga tantanin halitta masu lafiya don tsaftataccen attenuation.
• Ferment a gefen sanyi na ale yana kewayo don ƙarancin phenolics.
• Yanayi ko lager a taƙaice don santsin dandano da tsabta.

Filayen kwalbar gilashi mai cike da zinari, ruwa mai kyalli akan wani katako mai ƙwanƙwasa tare da dumi, haske mai duhu. Karin bayani

Madadin zaɓin yisti da shawarar maye gurbin

Zaɓin yisti mai kyau yana da mahimmanci don dandano da ƙanshi na bière de garde. Masu shayarwa sukan nemi madadin Wyeast 3725 lokacin da babu shi ko kuma suna son bayanin martaba daban. Matsalolin da suke da tsabta da malt-gaba sun fi dacewa don sahihanci.

Farar Labs WLP072 da WLP011 zaɓuɓɓukan ale ne masu kyau. WLP072 yana ba da ƙayyadaddun yanayin ale na Faransa wanda ke adana zurfin malt. WLP011 yana ba da tsaftataccen attenuation kuma yana aiki da kyau lokacin sanyi mai sanyi.

Nau'in Jamusanci da Kölsch kamar WY1007 da WY1728 su ne maye gurbin tsabta da matsakaicin samar da ester. WY1007 yana samar da kashin baya mai tsaka tsaki wanda ke nuna malt, yana mai da shi zaɓi na yau da kullun don giya irin na gidan gona.

Wasu masu sana'a suna ba da rahoton nasara tare da WLP570 da nau'in Alt don ingantaccen bayanin malt. WLP570 na iya ƙara 'ya'yan itace da dabara yayin kiyaye ƙarewar sumul. Waɗannan nau'ikan sun dace da girke-girke waɗanda ke amfana daga taɓawa mafi rikitarwa.

Babban yisti na iya haifar da sakamako mai tsabta sosai. Saflager W-34/0 da kuma karamar lasa mai kama da wannan karfin isar da crerpness wanda ya cika Malt. Haɗa nau'in lager a yanayin zafi fiye da na al'ada, a kusa da 55-60 ° F (13-15 ° C), na iya kwatanta halin tsaftar ale-har yanzu da yawa masu sana'a ke nema.

• White Labs WLP072 - Halin ale na Faransa, malt-gaba.
• WY1007 - Jamus Ale, tsaka tsaki da riƙewar malt.
• WLP570 - yana ƙara 'ya'yan itace mara hankali ba tare da mamaye bayanan martaba ba.
• SafLager W-34/70 - Tsaftace lager gama lokacin da aka ɗanɗana ɗan dumi.
• WLP011 - tsaftataccen attenuation, yana aiki da kyau a lokacin sanyi mai sanyi.

Guji da ƙarfi mai ƙarfi phenolic saison saison sai dai idan ana nufin haɗakar giya. Yisti na Saison kamar WY3711 na iya zama barkono mai yawa idan an yi dumi. Idan ana amfani da nau'in saison, kiyaye yanayin zafi kaɗan kuma saka idanu akan esters phenolic a hankali.

Lissafin Phil Markowski na tsaftataccen nau'in ale shine jagora mai amfani. WLP003, WLP029, WLP011, WLP008, da WLP001 suna ƙima sosai don tsaftataccen bayanan martaba lokacin da aka yi sanyi. Wadannan nau'ikan na iya haifar da sakamako mai kama da bière de garde tare da kula da zafin jiki da hankali da lokacin lagering.

Canje-canje masu amfani sun haɗa da WY1007, WY1728, da WLP570 ga waɗanda ke neman mafita da wuri zuwa Wyeast 3725. Zaɓi nau'in da ke riƙe kasancewar malt kuma yana rage tsafta. ferment mai sanyaya fiye da na al'ada ales kuma la'akari da ɗan gajeren hutun lagering don fitar da esters da halayen yisti.

Yisti da sarrafa yisti mafi kyawun ayyuka

Ƙirƙirar tushe mai ƙarfi yana da mahimmanci. Don bière de garde tare da ainihin nauyi na 1.060-1.080, mai ƙarfin yisti mai ƙarfi yana da mahimmanci. Yana haɓaka ƙididdigar tantanin halitta kuma yana rage lokacin lag. Don giya na zaman, ƙaramin mai farawa ya isa. Amma don manyan batches na gaba, ana buƙatar babban mafari.

Lokacin amfani da busassun yisti kamar SafLager W-34/70, bi umarnin sake shan ruwa a hankali. Don yisti mai ruwa daga Wyeast ko Farin Labs, rike shi a hankali don guje wa tashin hankali mai yawa. Wannan yana kare yisti kuma yana rage haɗarin abubuwan dandano a lokacin farkon matakan haifuwa.

Oxygenation shine mabuɗin lokacin yin jifa. Aerate da sanyaya wort kafin ƙara yisti. Wannan yana ba da isasshen iskar oxygen don sel don gina sterols da membranes. Daidaitaccen oxygenation yana tabbatar da tsabta, ingantaccen fermentation, yana hana sauran zaƙi.

Fita a yanayin zafin da aka yi niyya, ba a zafin daki ba. Canja wurin yisti zuwa wort a daidai zafin jiki kamar maƙasudin fermentation yana rage girgiza zafi. Wannan yana taimakawa hana phenolic maras so ko esters-kamar ƙarfi. Yanayin sanyi yana ba da fifikon bayanan martaba, yayin da filaye masu zafi na iya haɓaka aiki amma ƙara haɗarin ester.

• Tsaftace duk wuraren tuntuɓar juna kuma a kula da tsaftataccen jadawali.
• Yi amfani da ƙimar farar ɗan ƙara kaɗan don tsabta sosai, fermentation mai sauri wanda ke rage matakan ester ƙasa.
• Shirya hutun diacetyl don nau'ikan lagered idan ana amfani da nau'ikan lager.

Idan Wyeast 3725 baya samuwa, zaɓi madaidaicin madaidaicin gaba. Daidaita girman mafarin ku don dacewa da yuwuwar yanayin maye gurbin da ragewa. Daidaita ƙidaya tantanin halitta da buƙatun oxygenation yana tabbatar da cewa giya ta kasance mai gaskiya ga salon.

Kula da fermentation da wuri kuma kalli yadda ya ragu. Koshin lafiya, yisti da aka sarrafa da kyau yana rage wuraren shayarwa kuma yana ba da ƙarin iko akan haɓaka ɗanɗano. Kyakkyawan farawa mai yisti, rehydration a hankali, yanayin zafin jiki mai kyau, da iskar oxygen mai kyau don bière de garde duk suna ba da gudummawa ga ingantaccen fermentation da mafi kyawun giya na ƙarshe.

Dabarun zafin jiki na fermentation don Bière de Garde

Bière de garde yana bunƙasa tare da gangan kuma tsayayyen zafin hadi. Yawancin masu shayarwa sun fi son ales mai sanyi a 55-60 ° F (13-15 ° C). Wannan hanyar tana ba da haske game da halin malt kuma yana kiyaye esters a cikin rajista. Sakamakon shine tsaftataccen bayanin martaba mai zagaye tare da toashe malts da bayanin kula na 'ya'yan itace.

Hanya ɗaya tabbatacciyar hanya ita ce a yi amfani da nau'in ale da taki a yanayin zafi mai sanyi. Nufin 55-58°F (13-14°C) yayin haifuwar farko. Wannan hanyar tana rage halayen phenolic ko barkono, yana mai da hankali kan giya. Yin taki a waɗannan yanayin zafi kuma yana iyakance halaye masu kama da saison yaji yayin da yake tabbatar da cikakken attenuation.

Madadin ita ce a yi amfani da nau'i mai laushi kuma a yi zafi da ɗan zafi fiye da yadda aka saba. Gudun lager a yanayin zafi na 55–60°F (13–15°C) yana haifar da kintsattse, bushewar kashin baya tare da ƙarancin kasancewar ester. Bayan firamare, kwantar da hankali a kusa da 32°F (0°C) na makonni da yawa. Wannan mataki yana santsi da giya kuma yana bayyana dandano.

• Fara daga maƙasudin da kuka zaɓa kuma ku tsaya tsaye ta hanyar fermentation mai aiki.
• Bada yisti damar ƙare a wannan zafin jiki kafin kowane ramuwar gayya.
• Bayan na farko, sauke zafin jiki a hankali kuma yanayin sanyi don makonni 4-6.

Ingantacciyar kula da zafin jiki yana da mahimmanci fiye da matsanancin yanayin zafi. Tsayayyen yanayi yana hana abubuwan dandano kuma yana tabbatar da daidaiton sakamako. Yawancin masu shayarwa suna samun daidaiton ma'auni ta hanyar zaɓar ko dai nau'in ale a ƙasa fiye da na al'ada ale temps ko kuma nau'in lager a mafi girman ƙarshen lager temps. Wannan yana daidaita sabo da santsi.

Lokaci yana da mahimmanci. Fara a yanayin zafin da kuka yi niyya, ba da damar cikakken fermentation na farko a wannan matakin, sannan yanayin sanyi don tace bakin baki. Matsakaicin kula da zafin jiki a lokacin waɗannan matakan yana haifar da bière de garde na gargajiya. Wannan giyar tana gaba-gaba, mai tsabta, kuma tana da kyau.

Carboy gilashin da ke cike da zinare Bière de Garde wort yana bubbuga lokacin haifuwa, wanda hasken dumi ya haskaka bangon bakin karfe. Karin bayani

Mash jadawalai da dabaru don cimma busasshen bayanin malt na salon

Mash ɗin mataki na al'ada yana ba da madaidaicin iko akan ayyukan enzyme, mai mahimmanci ga raɗaɗi, bushe Bière de Garde. Masu shayarwa na al'ada suna bin takamaiman tsari: farawa tare da hutun furotin a 131°F (55°C) na mintuna 10-20. Sa'an nan, ɗaga zafin jiki zuwa beta-amylase hutawa a 144 ° F (62 ° C) na kimanin minti 30. Ƙarshe tare da sauran alpha-amylase a 158 ° F (70 ° C) na minti 10-20. Don dakatar da jujjuyawa, murɗa kusa da 168-170°F (76–77°C).

Wannan jadawali na dusar ƙanƙara yana haɓaka haifuwa yayin da yake adana isassun halayen malt. Yana ba da izinin toasty na dabara da bayanin kula na caramel. Tsarin beta/alpha yana inganta rushewar sukari, yana haɓaka haɓakawa mafi girma. Ana samun wannan ta hanyar samar da maltose mai yalwaci da wasu dextrins masu tsayi don daidaitawa.

Lokacin da mashing mataki ba zai yiwu ba, jiko ɗaya a kusan 152°F (67°C) yana da tasiri. Nufin kauri na dusar ƙanƙara na 1.25-1.5 quarts kowace laban don daidaitaccen aikin enzyme. Ƙananan zafin jiki na jiko na iya haifar da bushewa ba tare da sadaukar da dandano ba.

Yi hankali da adjuncts. Kamfanonin sayar da giya na iya ƙara sukari 10% don ƙara bushewa da raguwa. Masu aikin gida sukan fi son guje wa sukari don kula da zurfin malt. Zaɓin ya dogara da bayanin dandano da ake so.

Tabbatar da sake zagayawa da wuri da jinkirin sparging don hana ɗaukar tannin. Sarrafa wanki da matsakaicin kaurin dusar ƙanƙara sune mabuɗin don kiyaye tsafta, mai yuwuwar tsutsotsi. Waɗannan ayyuka, haɗe da jadawalin dusar ƙanƙara da aka yi niyya, suna tace bayanan giya kuma suna goyan bayan attenuation da ake so.

Lissafin hatsi da zaɓin kayan masarufi don sahihanci

Fara da ingantattun malts in zai yiwu. Malteries Franco-Belge da Castle Maltings tushe ne masu mahimmanci ga arewacin Faransa bière de garde. Idan waɗannan ba za su iya samun dama ba, zaɓi don ingantattun malt ɗin Jamusanci ko na Belgian a matsayin madadin.

Don girke-girke na Jenlain clone, mayar da hankali kan pilsner ko kodadde malt tushe. Ƙara Vienna da Munich malts a yalwace don cimma gasassun, daɗin ɗanɗano. Munich Vienna malts suna da mahimmanci don dumi, ɗanɗanon biscuity halayyar bambance-bambancen amber.

Yi amfani da malts na musamman a hankali. Haɗa ƙananan malts na crystal a cikin kewayon 20-60°L don bayanin kula na caramel. Taɓawar malt ɗin baƙar fata, kamar Carafa III, na iya haɓaka launi ba tare da gabatar da ɗanɗanon gasasshen ba.

• Misali grist na batch 5-gallon: Pilsner/kodadde malt + Vienna + Munich II + haske Caramel Vienna (20°L) + Caramel Munich (60°L) + alamar Carafa III.
• Manufa: OG ≈ 1.067, SRM ≈ 14, ABV ≈ 7.1% don wani classic amber rendition.

Za a iya amfani da sukari kadan. Siffofin kasuwanci na iya haɗawa da sukari kusan 10% don haɓaka haifuwa da bushe ƙarshen. Masu shayarwa na gida sukan zaɓi barin wannan don adana bayanan gaba-gaba.

Zaɓuɓɓukan hop da haɗin kai yakamata su kasance da dabara. Hops na gargajiya na Faransa kamar Strisselspalt suna da kyau. nau'ikan masu daraja na Jamusanci ko Czech da Ingilishi Fuggle sune abin maye gurbinsu, suna ba da sautin ɗan ƙasa kaɗan.

Lokacin ƙirƙirar lissafin hatsi na bière de garde, ma'auni yana da mahimmanci. Bada damar malt Munich Vienna don mamaye dandano, iyakance crystal da gasa, kuma zaɓi hops waɗanda ke haɓaka halayen malt.

Zaɓuɓɓukan Hop da maƙasudin haushi don Bière de Garde

Ci gaba da ɗaci a bincika don haskaka ɗanɗanon malt. Nufin kewayon ɗaci na 18-28 IBU. Yawancin girke-girke na amber sun faɗi kusan 20 IBU. Wannan ma'auni yana tabbatar da toasty da caramel malts suna ɗaukar matakin tsakiya, wanda ke goyan bayan kashin baya mai tsabta.

Zaɓi bière de garde hops na gargajiya don sahihanci. Strisselspalt yana ƙara rubutu mai laushi na fure da na ganye, wanda ya dace da salon daidai. Zinare na Brewer yana da kyau don ɗaci da wuri, yana ƙara ɗan ɗan goge baki. Don tushen alpha mai tsaka tsaki, la'akari da Magnum ko babban bege mai ɗaci don buga IBUs ɗin ku.

Ɗauki jadawalin hopping na ra'ayin mazan jiya. Sanya ƙarin ɗaci na farko a farkon tafasa don cimma iyakar zafin da ake so. Yi ƙaramar ƙarawa kaɗan kawai a cikin mintuna 10-15 don ƙamshi mai ƙamshi. Ka guje wa wuce gona da iri na yin tsalle-tsalle, saboda zai iya kawar da ma'auni daga rikitaccen malt.

Daidaita zaɓin hop ɗinku da launi na giya da halin yisti. Siffofin Paler na iya ɗaukar ƙarin bayanan ganye ko kayan yaji daga Strisselspalt ko na Jamusanci masu maye gurbinsu. Amber da giya masu duhu, a gefe guda, sun dogara da zurfin malt. Ci gaba da ƙara hop ƙananan don tabbatar da Zinare na Zinare ko Turanci Fuggle ya kasance a bango.

• Babban haushi: Magnum ko Zinari na Brewer don isa IBUs.
• Ƙanshi/ƙamshi: Ƙananan ƙaramar ƙarshen Strisselspalt ko hops masu daraja.
• Masu maye gurbin: Jamusanci/Czech noble hops ko Turanci Fuggle don bayanin kula na ƙasa.

Lokacin sauyawa, zaɓi hops waɗanda suka dace da Wyeast 3725 esters. Hasken hops na ganye yana haɓaka ƙaƙƙarfan esters masu laushi a cikin kodadde. Ƙarfi, ƙarin ƙamshi na hops na iya rinjayar malt a cikin giya na amber. Ƙirƙirar abubuwan da aka haɗa da baya kuma ku bi ƙa'idodin 18-28 IBU na haushi.

Kusa da koren hop cones a saman katako, da haske mai dumi don haskaka yanayin yanayin su da kuma yin sabo. Karin bayani

Bayanan ruwa da magani don nuna rashin lafiya

Ruwan shayarwa na gargajiya na Faransa don bière de garde yanayin sharar ruwa mai laushi tare da ƙananan matakan carbonate. Wannan tushe mai laushi yana ba da damar ɗanɗanon malt su haskaka ba tare da tsangwama ba. Masu aikin gida sukan fara da reverse osmosis ko distilled ruwa, sa'an nan kuma ƙara ma'adanai don daidaita shi.

Fara da gwada ruwan tushen ku. Idan alkaline ya yi yawa, kuna buƙatar rage carbonates don guje wa ɗanɗanon sabulu. Don kiyaye mash pH mai dadi, masu shayarwa sukan yi amfani da phosphoric acid ko lactic acid-grade a mash-in, suna nufin pH na 5.5.

Ƙara gishiri mai sauƙi zai iya inganta rashin lafiya. Don batch na gallon biyar, teaspoon ɗaya na calcium chloride a cikin dusar ƙanƙara yana haɓaka halayen malt da aikin enzyme. Amma, guje wa matakan sulfate masu girma, saboda suna iya sa giya ya bushe kuma suna jaddada hops akan malt.

Yana da mahimmanci don auna mash pH bayan kullu-in, idan zai yiwu. Nufin pH tsakanin 5.3 da 5.6 don haɓaka aikin enzyme. Wannan zai ba da giyan ku mai tsabta, bushewa kaɗan, dacewa da salon. gyare-gyare ya kamata a yi a cikin ƙananan matakai, tare da kullun pH cak don kula da daidaituwa.

Gordon Strong da sauran marubutan da ake girmamawa suna ba da shawarar farawa da tushe na RO, wanda aka daidaita zuwa bayanin martaba mai laushi. Daidaita shi zuwa mash pH 5.5 kuma ƙara ƙaramin calcium don giya mai gaba da malt. Yi amfani da lallausan jiyya, madaidaicin gwajin pH, da alluran gishiri mai ra'ayin mazan jiya don adana al'adar bière de garde malt mayar da hankali.

Tsarin lokaci na fermentation da shawarwarin lagering

Fara da cikakken fermentation na farko a zaɓaɓɓen zafin jiki. Don bayanin martaba mai sanyi, kiyaye 55-60°F har sai takamaiman nauyi ya daidaita. Lokacin amfani da yisti mai laushi a yanayin zafi mafi girma, yi niyya don irin wannan kewayon 55-60 ° F don tsaftataccen hadi.

Haɗin farko yana ɗaukar makonni ɗaya zuwa biyu, dangane da nau'in yisti da nauyi na asali. Rack zuwa sakandare ko canja wurin a hankali kashe babban bututun da zarar an gama fermentation. Wannan matakin yana rage yawan samar da ɗanɗano kuma yana shirya giya don sanyaya sanyi.

Bayan tarawa, shirya lokacin sanyi don haɓaka tsabta da santsi. Yawancin masu shayarwa suna bin jadawalin lager na mako 4-6 kusa da daskarewa zuwa abubuwan dandano da daidaita furotin. Don gamawa na al'ada, ana ba da shawarar lager na mako 4-6 a kusa da 32°F.

Don cimma wannan karyewar sanyi, yi karo zuwa 32°F na ƴan kwanaki don taimakawa hutun sanyi da share giya. Wannan matakin yana ƙarfafa yisti da ɓarna flocculation, yana sa yanayin yanayi ya fi tasiri. Tsawaita lokacin daidaitawa fiye da lokacin farko zai ƙara daidaita jin daɗin baki kuma ya rage matsananciyar esters.

Lokacin da aka shirya don fakiti, zaɓi tsakanin kwandishan kwalba ko kegging. Don kwalabe, firamare kuma ba da damar isasshen lokacin sanyaya don isa ga carbonation manufa. Don kegs, tilasta carbonate zuwa kusan juzu'i 2.5 CO2 don gabatarwa na yau da kullun. Daidaita priming sugar a hankali ta girman batch don gujewa wuce gona da iri.

• Farko: 1-2 makonni a zaɓaɓɓen zafin jiki har sai FG ta tabbata.
• Bayan firamare: canja wuri kashe kututture, sanyi da daidaita.
• Lagering: Niyya lager na mako 4-6 kusa da 32°F don santsi da tsabta.
• Karshe: karo zuwa 32°F, yanayin, sannan carbonate zuwa ~ 2.5 vols CO2 ko yanayin kwalban tare da daidaitawa.

Cold lagering shine tsakiya ga kyawawan halayen da BJCP da hukumomin giya suka lura. Ko da nau'o'in da aka haɗe kamar yadda dumu-dumu ales suna amfana daga ingantaccen hutun giya da isasshen lokacin sanyaya don isa ga ingantaccen bayanin martaba.

Matsalolin fermentation na gama gari da magance matsala tare da 3725

Yin taki tare da Wyeast 3725 na iya samar da tsabtataccen bière de garde lokacin da kake sarrafa ƙimar farar, oxygen, da zafin jiki. Idan kun lura da ɗanɗanon phenolic ko ruwan inabi-kamar, duba girman mafari da ƙimar ƙaddamarwa da farko. Ƙarƙashin ƙwayar yisti yana da damuwa kuma yana da wuyar samar da abubuwan dandano bière de garde magoya baya so.

Abubuwan kula da yanayin zafi. Nufin kewayon ale mai sanyi, kimanin 55–60°F, kuma ka guji swings waɗanda ke haifar da halayen phenolic. Kyakkyawan iskar oxygen a lokacin da ake yin ɗimbin yawa da tsayin daka yana rage damar ɗanɗano kamar ruwan inabi kuma yana taimakawa yisti ya ƙare akan lokaci.

• Sannu a hankali ko raguwa: tabbatar da yuwuwar yisti da matakan oxygen. Yi amfani da mafari mai lafiya, ƙara sinadarin yisti idan ya dace, ko ɗaga zafin jiki kaɗan kaɗan don sake farawa aiki.
• Bayanan kula na Musty ko kamar abin togi: waɗannan sau da yawa suna zuwa daga kurakuran marufi ko gurɓataccen toka. Kada ku yi ƙoƙarin sake ƙirƙirar “cellar” mustiness; bi da shi a matsayin kuskure kuma duba hanyoyin marufi.
• Diacetyl da sulfur: Wyeast 3725 yawanci yana haifar da ƙananan diacetyl lokacin da fermentation ya yi tsabta. Idan diacetyl ya bayyana, yi hutawa mai dumi don ƙarfafa yisti don sake sha shi. Sulfur daga nau'in lager yawanci yana dushewa yayin lagering.

Lokacin da matsaloli suka ci gaba, rubuta karatun nauyi, yanayin zafi, da hanyar farar. Wannan bayanan yana taimakawa gano abubuwan da ke haifar da matsala yayin matsalar Wyeast 3725. Ƙananan gyare-gyare da wuri zai kare malt profile da kuma kiyaye abubuwan dandano bière de garde brewers aiki don kauce wa.

Kusa da kulle-kulle mai kumfa a kan motar motsa jiki a cikin dakin gwaje-gwaje mai haske tare da tarwatsa kayan kimiyya. Karin bayani

Misalai na girke-girke da jagororin gida mai amfani

A ƙasa akwai hanyoyi guda biyu da aka gwada don bière de garde na gargajiya: cikakken girke-girke na hatsi da kuma tsantsa mai sauƙi tare da hatsi na musamman. Dukansu suna nufin ƙashin bayan malt mai arziƙi, ɗanɗano mai laushi daga hops, da bayanin martaba mai tsabta.

Misalin dukkan hatsi (galan 5)

• Manufa: OG 1.067, FG 1.015, ABV ~ 7.1%, IBU ~20, SRM ~14.
• Grist: 8 lb MFB Pilsner, 2 lb Vienna, 1 lb Munich II, 8 oz Caramel Vienna 20L, 6 oz Caramel Munich 60L, 2 oz Carafa III (debittered).
• Hops: Zinare na Brewer 60 min (mai ɗaci), Strisselspalt 15 min (ƙamshi).
• Yisti: Wyeast 3725-PC shawarar; WLP072 ko SafLager W-34/70 masu maye gurbinsu.
• Mash: mataki-jiko ta Gordon Strong misali; Idan kuna amfani da dusar ƙanƙara, buga 131 ° F don sauran furotin sannan ku ɗaga zuwa 152 ° F don saccharification. Nufin mash pH 5.5 kuma ƙara CaCl2 don daidaita ruwa.
• Ferment: 68°F don firamare, karo da lager a 32°F na makonni 4-6 don zagaye dandano.

Cire girke-girke tare da hatsi na musamman (gallon 5)

Yi amfani da tsantsar malt mai haske azaman tushe. Tsaki 1–1.5 lb Caramel Vienna, 8 oz Caramel Munich 60, da ƙaramin adadin (1-2 tsp) na malt ɗin baƙar fata mai lalacewa don launi. Tafasa minti 60 tare da jadawalin hop iri ɗaya da zaɓuɓɓukan yisti kamar na sama.

Bi wannan haki da kwandishan na yau da kullun. Wani tsantsa girke-girke yana samar da abin dogara Jenlain clone ra'ayi lokacin da aka haɗe da fermented daidai.

gyare-gyare masu dacewa don masu aikin gida

Idan ba ku da kayan aikin mash, jiko ɗaya a 152 ° F na minti 60 har yanzu zai haifar da bushe, daidaitaccen giya. Har zuwa kashi 10 cikin 100 na sukari mai sauƙi za a iya ƙarawa a cikin fermenter don bushewar ƙarewa amma ana sa ran raguwar malt.

Idan babu Wyeast 3725, duba WY1007, WLP072, WLP570, ko WLP011 don bayanan ester iri ɗaya. Ana iya amfani da nau'ikan nau'ikan mafi girma a yanayin zafi mai zafi don yin kwaikwayi salon ba tare da tsawaita ajiyar sanyi ba.

Bayanan fermentation da jagorar farawa

Don yisti na ruwa shirya mai farawa lafiya don buga nauyi na asali da sauri. Idan ana amfani da nau'in ale, mai sanyaya ferment a 55-60°F don kiyaye esters takura. Don nau'in lager na gaskiya, yi zafi a cikin kewayon 55-60F don firamare, sannan lager sanyi kamar yadda aka ambata a sama.

Wadannan girke-girke da tukwici suna ba da hanya mai amfani don yin girke-girke na bière de garde mai aminci ko Jenlain clone mai aiki a gida. Daidaita jadawalin dusar ƙanƙara da zaɓin yisti don dacewa da kayan aiki da fifikon ɗanɗanon da ake so.

Hidima, marufi, da tsufa don kyakkyawan sakamako

Lokacin zabar marufi, daidaita shi da manufofin ku. Zaɓi kwalabe don kyan gani ko kegs don sauƙi da daidaituwa. Kamfanonin sayar da giya sukan yi amfani da corking irin na champagne. Masu aikin gida, a gefe guda, na iya ficewa daga cikin kwalabe don guje wa cellar ko kurakurai daga ingancin ƙugiya.

Shirye-shiryen farko akan carbonation yana da mahimmanci. Nufin matakan carbonation tsakanin juzu'i 2.3 zuwa 2.6 don jin daɗin bakin da ke da mahimmanci. Gordon Strong yana ba da shawarar kusan juzu'i 2.5 don daidaituwar ma'auni tsakanin malt da haɓaka.

Canjin kwalban bière de garde yana buƙatar daidaitaccen jigo da haƙuri. Fara da kashi na sukari na kusan 3/4 kofin masara don bacin gallon biyar. Bada kwalabe su daidaita a zafin jiki har sai carbonation ya daidaita. Sa'an nan kuma motsa su zuwa wurin ajiya mai sanyi don tsaftacewa da ɗanɗano mai laushi.

kwalabe na Corked suna ba da kyan gani na gargajiya kuma suna da kyau tare da kejin waya don tsaro. Corks zaɓi ne ga masu aikin gida. Idan ana amfani da kwalabe masu murfi, zaɓi kwalabe masu inganci. Ajiye su a tsaye a cikin makonnin farko na sanyaya jiki don rage bayanin kula.

Yin hidimar bière de garde a mafi kyawun zafin jiki yana buɗe malt yadudduka da esters na yisti na dabara. Zuba cikin tulip ko kwalabe a 45-55 ° F (7-13 ° C). Waɗannan gilashin suna haɓaka ƙamshi, suna tallafawa kai mai ɗorewa, da tabbatar da gabatarwa mai tsabta.

Tsufa yana haɓaka haɗin kai. Ciwon sanyi ko lagering na tsawon makonni huɗu zuwa shida na iya sassauta matsanancin sukari da zagaye bayanan martaba. Mafi girman nau'ikan ABV suna amfana daga tsawaita tsufa na kwalba. Wannan yana ba da damar barasa da malt su narke, amma a yi hattara da gabatar da bayanan cellar da aka samo kwalabe.

• Marufi: kwalabe ko kegs, kwalabe na zaɓi na zaɓi don al'ada
• Kundin Carbonation: manufa 2.3-2.6, classic a ~ 2.5
• Kwandishan kwalba bière de garde: na farko, yanayin yanayin ɗaki, sannan ajiyar sanyi
• Yin hidimar bière de garde: 45-55°F a cikin tulip ko gilashin gilashi

Kammalawa

Wyeast 3725-PC taƙaitawa: Wannan nau'in an ƙera shi ne don tsaftataccen malt-gaba bière de garde. Homebrewers da nufin sahihancin ya kamata su mai da hankali kan lafiyar yisti. Wannan ya haɗa da tsara masu farawa da tabbatar da isassun ƙidayar tantanin halitta.

Hankali ga lafiyar yisti yana rage haɗarin jinkirin fermentation. Hakanan yana taimakawa adana ƙirar caramel da dabara da bayanin kula na malt.

Don fermenting bière de garde, sanyi, sarrafa fermentation shine mabuɗin. Jadawalin dusar ƙanƙara ko fermentable yana da mahimmanci don gama bushewa. Ya kamata a kame hopping, kuma ruwa mai laushi, ƙarancin carbonated yana haɓaka rikitaccen malt.

Idan babu 3725, ana iya amfani da wasu hanyoyin kamar WLP072, WY1007, WLP011, SafLager W-34/70, ko WY2124/2206. Daidaita yanayin zafi don ingantaccen bayanin martaba.

Mafi kyawun ayyuka don Wyeast 3725 sun haɗa da sarrafa yisti daidai da sarrafa zafin jiki. Guji saurin jujjuyawar zafin jiki don hana abubuwan dandano. Ana ba da shawarar lokacin lagering na mako 4-6 don zagaye da tsabta.

Bi tsarin girke-girke da aka bayar, ko duk hatsi ko tsantsa. Waɗannan jagororin za su taimaka muku samun santsi, salon bière de garde na al'ada tare da daidaiton sakamako.

Karin Karatu

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

• Gishiri mai Haihuwa tare da Yisti Fermentis SafAle WB-06
• Gishiri mai Tashi tare da Yisti Baja na Cellar
• Gishiri mai ƙwanƙwasa tare da Wyeast 2206 Bavarian Lager Yeast