Gishirin Gishiri tare da Wyeast 3726 Farmhouse Ale Yisti

Gilashin carboy na gidan gona ale tsakiyar fermentation akan katako na katako na katako Karin bayani

Wannan labarin yana aiki azaman jagora mai amfani don fermenting tare da Wyeast 3726. Ya ƙunshi mahimman bayanai na fasaha, farawa da tukwici, da dabarun zafin jiki. Ana kuma magance matsalar matsala. Masu karatu za su sami nasiha kan gina girke-girke, kwatancen sauran nau'ikan yisti na saison, da abubuwan da suka samo asali daga al'umma. Waɗannan bayanan suna nufin taimaka wa masu aikin gida ƙera saisons na musamman.

Key Takeaways

• Wyeast 3726 Farmhouse Ale Yeast an keɓe shi don saisons da ales na gidan gona.
• Jerin tallace-tallace sun haɗa da cikakkun bayanai dalla-dalla, sake dubawa na abokin ciniki, da garantin mai siyarwa.
• Masu farawa masu dacewa da ƙaddamarwa suna haɓaka haɓakawa da sarrafa dandano.
• Gudanar da yanayin zafi yana siffanta esters, bayanin kula na barkono, da bushewa.
• Wannan bita na Wyeast 3726 zai jagoranci ginin girke-girke da magance matsala.

Me yasa Wyeast 3726 Farmhouse Ale Yisti Ya shahara ga Saisons

Wyeast 3726 ana yin bikin ne don raye-rayen halin sa. Masu shayarwa suna neman wannan yisti don na musamman gauraya na esters masu haske, na ƙasa, da bayanin kula na yaji. Yana ba da sarƙaƙƙiyar ƙamshi mai ƙamshi tare da bushewar ƙarewa, irin na al'adun gidan gona na gargajiya.

Bayanin sikeli ya ɗan yi tart kuma ya bushe, yana ƙarewa da bayanin kula na barkono. Wannan ya sa 3726 ya zama babban zaɓi don saisons da ke nufin giya mai daɗi, mai sauƙin sha. Yana ɗaukar tartness mai laushi da ƙamshi mai ɗanɗano na al'ada irin na Belgian saisons.

Shaharar ta kuma ta samo asali ne daga fa'idodi masu amfani. Wyeast 3726 yana yin zafi da sauri a yanayin zafi mai zafi, yana kaiwa ga abin dogaro. Masu shayarwa suna godiya da saurin aikinsa da gajerun lokutan jinkiri lokacin da aka jefa su cikin wort mai dumi. Wannan ingancin yana tabbatar da cewa giya sun gama tsafta da abin sha, ba tare da ɗanɗano mai daɗi ba.

Kwatanta da yisti irin Dupont yana haskaka halaye na musamman na 3726. A matsayin dangi, yana raba irin ester da bayanan bayanan yaji. Duk da haka, sau da yawa yana yin zafi da sauri kuma yana nuna ƙarancin halin tsayawa yayin babban aiki.

• Abubuwan da suka dace sun haɗa da saison na gargajiya da ales na gidan gona.
• Mai girma ga girke-girke da ke kira ga bushe, barkono, dan kadan tart gama.
• Haɗuwa da kyau tare da malts masu haske, sansanonin pilsner, da haɗin gwiwar gidan gona.

Zaɓin 3726 don saisons yana ba masu shayarwa hanya amintacciyar hanya zuwa ga rustic, giya masu ƙanshi. Ma'auni na esters, yaji, da bushewa yana tabbatar da sabo da rikitarwa. Wannan yana guje wa haɗarin raguwa mai nauyi.

Bayanin samfur da ƙayyadaddun bayanai don Wyeast 3726

Ana bikin Wyeast 3726 saboda rawar da ya taka wajen kera ales din saison-style. Yana ba da taga mai faɗi mai faɗi, yana mai da shi manufa ga masu gida da ƙwararru. Dalla-dalla dalla-dalla suna ba da taswirar hanya bayyananne don cimma nasara tare da wannan yisti.

Maɓalli na fasaha sun haɗa da zafin jiki na WY3726 fermentation, attenuation a fili, dabi'un flocculation, da haƙurin barasa. Yana ferments mai tsabta a yanayin zafi mai zafi. Matsayin da aka ba da shawarar don halayen gidan gona na gargajiya shine 70–95°F.

• Ragewar gani: 74-79%, wanda ke goyan bayan busassun ƙarewa a cikin matsakaita-zuwa-high attenuation saisons.
• Yawo: m; Rahotanni sun nuna cewa yana iya yin yawo da yawa a ƙarƙashin wasu yanayi, don haka tsabta na iya dogara ne akan ƙimar ƙirƙira da lokacin sanyaya.
• Haƙuri na barasa: har zuwa 12% ABV, ba da damar amfani da girke-girke mafi girma lokacin da aka sarrafa su a hankali.

Samar da ɗanɗano yana da rikitarwa, tare da esters da aka daidaita ta bayanan ƙasa da barkono. Yana ba da ɗan tart, bayanin martaba mai bushewa. Wannan ya sa ya zama cikakke ga saisons da ales na gidan gona, yana nuna kayan yaji da 'ya'yan itace masu dabara.

Wyeast 3726 yana samuwa ta ƙwararrun masu siyar da gida. Shafukan samfur galibi sun haɗa da sake dubawar mai amfani da shawarwarin musanya. Don madadin bushewa, ana yawan ambaton Fermentis Safale US-05. Matsalolin ruwa sun bambanta ta hanyar zaɓin mashaya.

Wurin da ya dace: Wyeast 3726 yana goyan bayan dumama fermentation, haɓaka mai mahimmanci, da kuma jurewar barasa. Kula da halayen yawo yayin sanyaya shine mabuɗin don sarrafa tsabta da jin bakin baki.

Ana shirya farawar yisti da faɗuwa don nasara

Don ingantaccen saison fermentation, shirya Wyeast 3726 Starter lokacin da nauyin nauyi ya kasance sama da kewayon gidan gona na yau da kullun ko lokacin amfani da tsofaffin fakiti ko slurries. Mai farawa shine ƙaramin ƙwayar malt da ke haɓaka ƙidayar tantanin halitta da kuzari kafin a ƙara yisti zuwa babban fermenter. Yin farawar yisti yana taimakawa wajen guje wa ƙulle-ƙulle kuma yana ba al'adar farkon farkon da yake buƙata.

Matsa mafarin ku zuwa girman tsari da nauyi na asali. Yi amfani da kalkuleta ko madaidaitan teburi don ƙididdige ƙidayar tantanin halitta. Bashi guda 1.040 zuwa 1.060 sau da yawa yana buƙatar matsakaicin farawa. Maɗaukakin nauyi yana buƙatar manyan farawa ko matakai da yawa. Shirya lafiyayyen mai farawa na Wyeast 3726 na iya rage jinkirin lokaci kuma ya samar da ƙarin daidaituwa.

Oxygenation don yisti na saison yana da mahimmanci wajen shuka. Yawancin masu shayarwa suna ba da rahoton mafi kyawun attenuation lokacin da suke yin iskar oxygen da dutse ko kuma suna ba da fashe na O2 mai tsafta a wurin yin fare. Kyakkyawan oxygenation yana tallafawa sterol da membrane kira, wanda ke taimakawa Wyeast 3726 cikakke fermentations a cikin mafi girma nauyi worts.

Pitching Wyeast 3726 a daidai zafin jiki yana rinjayar dandano da aiki. Wasu masu shayarwa suna yin dumi a tsakiyar zuwa sama da 70s-80 ° F don fara farawa da sauri. Wasu kuma suna yin sanyaya a cikin tsakiyar 60s-ƙananan 70s kuma suna barin giyar ta tashi don ƙarfafa daidaiton samar da ester da sarrafa flocculation. Daidaita dabarun farar ku zuwa bayanin martabar da kuke so daga giya.

• Tsaftace kayan aiki da sanyin farar fata zuwa yisti-lafiya zafin jiki kafin ƙara al'ada.
• Aerate ko oxygenate babban wort bayan sanyi kuma nan da nan kafin fara.
• Saka idanu na asali da waƙa da farkon nauyi na saukad da don tabbatar da fermentation mai aiki.
• Ci gaba da kula da yanayin zafi a cikin sa'o'i 48-72 na farko don rage haɗarin yawo da wuri ko tsayawa.

Bin waɗannan matakan-yin yisti wanda aka keɓance da batch ɗinku, tabbatar da isasshen iskar oxygen don yisti na saison, da zaɓar yanayin zafin jiki wanda ya dace da burin dandanonku - yana ba ku dama mafi kyawun ƙarfi, mai tsinkaya tare da Wyeast 3726.

Gilashin gilashi tare da mai fara yisti mai aiki don alewar gidan gona akan saman katako Karin bayani

Dabarun zafin jiki na fermentation

Yanayin zafin jiki na Wyeast 3726 yana kusan 70-95 ° F, amma masu shayarwa sukan daidaita shi don dandano. Ga saisons, farawa mai sanyaya da dumama abu ne na kowa. Wannan yana ba da izinin yisti don haɓaka hali mai rikitarwa.

Yawancin masu shayarwa suna farawa a kusa da 67 ° F sannan a hankali suna dumama shi da 'yan digiri kowace rana. Wannan hanyar tana taimakawa cimma daidaiton esters da peppery phenolics ba tare da tsantsar barasa mai ƙarfi ba.

Wasu masu shayarwa sun fi son hanyar da ta fi dacewa, farawa a 80 ° F ko mafi girma. Wannan hanyar tana haifar da saurin fermentation da funk mai ƙarfi. Amma, yana buƙatar kulawa da hankali don guje wa ɗanɗano mai zafi.

Matsakaicin zafin jiki yana da mahimmanci fiye da matsanancin yanayin zafi. Faɗuwar zafin jiki ba zato ba tsammani na iya haifar da yisti ya daidaita da wuri, yana dakatar da fermentation. Yi amfani da gammaye masu dumama, bel ɗin haki, ko ɗakunan da ke sarrafa zafin jiki don kiyaye yanayin zafi.

Zaɓi jadawalin zafin jiki wanda ya dace da girke-girke da kayan aikin ku. Don rikitarwa mai zurfi, fara sanyi kuma a hankali dumi. Don dandano mai daɗi, fara dumi amma saka idanu sosai don tabbatar da kyakkyawan ƙarfin ƙarshe.

Tsawon lokacin fermentation da attenuation da ake tsammanin

Lokacin fermentation na Wyeast 3726 ya bambanta dangane da girman farar da zazzabi. Don daidaitaccen nauyi ~1.060 na asali, rahotannin al'umma suna nuna Wyeast 3726 FG na 1.004-1.007. Wannan yana nuna raguwar saison a 74-79%.

Gudun ciyawa na iya zama da sauri lokacin da yisti ya kasance mai dumi da lafiya. Wasu masu shayarwa suna samun kusancin ƙarshe a cikin kwanaki 4-5 a yanayin zafi mai zafi. A gefe guda, jadawalin farawa sanyi sannan kuma dumi a hankali na iya tsawaita jimlar lokacin zuwa kwanaki 7-21.

Abubuwa da yawa suna rinjayar tsarin lokaci, ciki har da lafiyar farar fata, oxygenation, nauyin wort, da kula da yisti. Yisti mara ƙarfi ko rauni zai rage fermentation kuma yana iya tsayawa kafin a kai ga tsagaitawar saison.

Halin flocculation shima yana taka rawa. Wyeast 3726 yana kula da faduwa a fili, wanda zai iya ɓatar da binciken nauyi na farko. Jira tsayayyun karatu na kwanaki da yawa kafin ayyana Wyeast 3726 FG.

• Don gamawa da sauri: kafa mafari mai ƙarfi da dumi mai dumi don haɓaka lokacin fermentation 3726.
• Don sarrafa dandano: fara mai sanyaya, sa'an nan kuma tashi sama don ƙarfafa cikakken saison attenuation ba tare da fusel alcohols ba.
• Don batches masu nauyi: yi tsammanin saurin fermentation mai tsayi da lura da iskar oxygen da matakan gina jiki a hankali.

Ɗauki karatun nauyi a cikin kwanaki da yawa don tabbatar da kwanciyar hankali kafin kwalabe ko kegging. Bada ƙarin lokacin sanyaya idan giya ya ƙare da sauri. Wannan matakin yana taimaka wa ɗanɗano bayanan barasa masu zafi da aka samar a lokacin fermentation mai ƙarfi.

Haɓaka ɗanɗano: esters, ƙare barkono, da tartness

Bayanan dandano na 3726 ya dogara ne akan esters saison masu rai, waɗanda ke ƙara bayanin kula ba tare da mamaye giya ba. Alamun apple, pear, da citrus an yi su ne a kan funk na gidan gona. Waɗannan esters masu rikitarwa suna haɗuwa tare da phenolics na yaji don ƙirƙirar zurfin zurfi.

Gudanar da yanayin zafi yana tasiri sosai ga ester da ƙarfin phenolic. Haɗin ɗumi yana haɓaka saison esters da ƙamshi na ƙasa, yana haifar da tsattsauran ra'ayi, ƙarin ƙarfin hali. Mai sanyaya ko sarrafawa, a gefe guda, yana haifar da ƙarin kamewa, daidaitaccen bayanin yisti.

Ƙarshen barkono alama ce ta wannan giya, tana daɗe a kan baki. Wannan ƙarewar barkono yana fitowa daga hulɗar mahaɗan phenolic tare da malt da hops. Yana iya ko dai ya haskaka bushesshen jiki ko kuma ya kaifafa fahimtar bushewar giyan.

Abubuwan dandanon gidan gona na Tart suna bayyana azaman acidity mai laushi, ba mai kaifi ba. Wannan haske tartness yana cika bushewar ƙarewa, yana sa giya ta ji tsabta da annashuwa. Kwanciyar kwalba da gajeren lokacin tsufa sau da yawa suna zagaye kuma suna haɗa waɗannan abubuwa.

Zaɓuɓɓukan lissafin hatsi suna tasiri sosai yadda yisti ke gabatarwa. Yawan alkama ko kodadde abun ciki na malt yana ƙara jin daɗin baki da rashin lafiya yayin ajiye giyan ya bushe. Adjuncts da zaɓin hop suna hulɗa tare da saison esters da phenolics, canza ma'auni da ƙamshi.

Tare da kula da zafin jiki a hankali, Wyeast 3726 yawanci yana samar da busassun, ɗan tart, barkono mai ɗanɗano tare da matsakaicin esters. Ƙananan gyare-gyare a cikin tsarin shayarwa na iya canza bayanin martaba daga m da fure-fure zuwa m da rustic. Wannan yana ba masu shayarwa damar daidaita giya ta ƙarshe yadda suke so.

Gilashin Tulip na gidan gona na zinare-amber mai hazo tare da kai mai kumfa Karin bayani

Kalubalen fermentation na gama gari da magance matsala

Matsalolin Wyeast 3726 galibi suna bayyana azaman jinkirin aiki zuwa ƙarshen fermentation ko dandanon da ba a zata ba. Masu shayarwa na iya lura da kumfa na kulle iska suna raguwa zuwa ɗaya kowane daƙiƙa 30 ko ƙasa da haka. Yana da mahimmanci a ɗauki karatun nauyi don auna daidai ci gaban fermentation. Dogaro da ayyukan kulle iska na iya ɓoye fermentation 3726 ko raguwar aiki.

Tsayawa fermentation 3726 yana da wuya idan kun sami isasshen yisti mai lafiya kuma kuna da iskar oxygen da kyau. Idan nauyi bai motsa cikin sa'o'i 48 ba, gwada ƙara yawan zafin fermenter kaɗan don haɓaka aikin yisti. A hankali tada mai fermenter don sake dakatar da yisti kafin ɗaukar samfurin nauyi.

Matsalolin flocculation na iya tasowa idan fermentor yayi sanyi da sauri bayan krausen ya sauke. Wyeast 3726 yana ƙoƙarin yin yawo da yawa, mai yuwuwar haifar da babban nauyi na ƙarshe fiye da yadda ake tsammani. Don hana wannan, yi amfani da rufi, kunsa mai zafi, ko injin aquarium don kula da zafin da ake so yayin matakin ƙarshe na fermentation.

Cizon barasa ko ɗanɗanon ɗanɗano yakan samo asali ne daga ɗumi, mai saurin ci. Mafi sauƙaƙan bayani shine haƙuri. Sanyin sanyi da tsawaita kwalabe ko kwandishan keg na iya taimakawa tausasa esters barasa mai kaifi. Idan ɗanɗanon ɗanɗano ya ci gaba, yi la'akari da ƙananan zafin jiki da ƙara yawan zafin jiki a hankali lokaci na gaba.

Jerin abubuwan dubawa:

• Tabbatar da gaske nauyi tare da hydrometer ko refractometer gyara ga barasa.
• Idan ya tsaya, a hankali dumi fermenter da 3-5°F kuma a juya don tada yisti.
• Reoxygenate da wuri a cikin fermentation kawai; kauce wa oxygen a makara don hana iskar oxygenation.
• Tabbatar da isassun ƙimar farar farar jiki da lafiyayyen farawa lokacin da ake girka saisons mai nauyi.
• Kula da tsayayyen lokaci bayan krausen don hana matsalolin flocculation da yawa.

Magance al'amurran da suka shafi fermentation na saison da sauri na iya hana abubuwan dandano da adana batches. Ƙananan gyare-gyare na iya sau da yawa mayar da fermentation ba tare da tsauraran matakai ba. Saka idanu da nauyi da zafin jiki a hankali don gano matsaloli da wuri kuma tabbatar da Wyeast 3726 yana aiki da kyau.

Kayan aiki da shawarwarin kula da zafin jiki don masu aikin gida

Kyakkyawan sarrafa zafin jiki yana farawa tare da kayan aiki masu dacewa. Zaɓi kushin zafi mai dogaro, Brewbelt, ko tef mai rarrafe don zafi mai laushi. Kunna injin dumama a kusa da fermentor, tabbatar da cewa wurin binciken ya ci gaba da buɗewa don ingantaccen karatun zafin jiki.

Yi amfani da ma'aunin zafi da sanyio don madaidaicin sa ido kan zafin jiki na cikin wort. Bakin thermowell tare da bincike yana ba da ingantaccen karatu idan aka kwatanta da na'urori masu auna firikwensin waje. Idan babu thermowell, aminta da bincike na waje tare da tef-amintaccen abinci a gefen fermenter. Sanya kewaye da shi don daidaiton bayanai.

Insulation na fermenter yana da mahimmanci. Gilashin carboys suna riƙe zafi fiye da buckets na filastik, wanda ke da amfani ga fermentations mai dumi. Yi amfani da bargo, jaket, ko kunsa mai ƙorafi don rage amfani da dumama da daidaita yanayin zafi.

Zaɓin mai sarrafawa yana tasiri sosai ga kwanciyar hankali. Zaɓi PID ko mai kula da mataki 2 don rage hawan keke da hana wuce gona da iri. Haɗa kushin zafi ko tef ɗin mai rarrafe zuwa mai sarrafawa, sanya binciken akan fili mai fa'ida, saita zafin da ake so, kuma bar tsarin ya sarrafa kansa. Wannan saitin yana tabbatar da kula da zafin jiki mai tsauri ba tare da buƙatar sa ido akai-akai ba.

Ɗauki tsarin haɗa kai tsaye:

• Tsaftace kuma sanya mai taki.
• Kunna kayan dumama, tabbatar da cewa yankin binciken ya kasance mai isa.
• Shigar da thermowell ko haɗa binciken da tef.
• Haɗa zuwa PID ko mai sarrafa mataki 2 kuma saita kewayon zafin jiki.
• Ƙara rufi kamar jaket ko bargo mai motsi don ɗumi mai ɗorewa.

Ƙananan gyare-gyare na iya inganta sakamako sosai. Sanya binciken inda matakin wort ya kasance mafi girma. A lokacin gudu na farko, bincika karatun tare da ma'aunin zafi da sanyio. Yi amfani da madaidaicin saitunan zafi don ƙyale mai sarrafawa ya zagaya a hankali, yana riƙe da zafin jiki a cikin kewayon da kuke so.

Gine-ginen girke-girke don giya masu sarrafa Wyeast 3726

Fara da tabbataccen manufa. Nufin busassun, barkono barkono ta saita ainihin nauyi tsakanin 1.050 da 1.065. Wannan kewayon yana haɓaka ƙarfin Wyeast 3726, yana ba da damar haɓaka esters masu 'ya'yan itace da phenols masu yaji.

Gina lissafin hatsi wanda ke mai da hankali kan kodadde malts da Pilsner malt a matsayin tushe. Sanya kashi 70-85% zuwa malt na tushe, sannan ƙara 5-10% alkama ko alkama mai laushi don haɓaka jin daɗin baki. Malt na musamman bai kamata ya wuce kashi 5% don adana nau'in yisti na musamman ba.

Lokacin ƙirƙirar girke-girke na gidan gona, la'akari da ƙara matsakaici-bushe adjuncts kamar Vienna ko haske Munich don malt complexity. Don ɗanɗano mai laushi, ɗanɗano mai rustic, ba da fifiko ga kodadde da malts na alkama, iyakance caramel ko gasasshen hatsi.

Makusanci hopping don saison da dabara. Zaɓi nau'ikan hop masu daraja ko tsaka tsaki don ɗaci da fure mai haske ko ƙamshi mai yaji. Maƙasudin matsakaicin matakan IBU, yawanci 20-35, don daidaitawa ba tare da rinjayar bayanin martabar yisti ba.

Yi la'akari da lokacin hop don adana halayen yisti. Yi amfani da mafi yawan hops da wuri don ɗaci da ɗan ƙarami a makara ko busassun hops don ƙamshi mai laushi. Wannan hanya tana hana ƙarshen barkono daga zama mai cike da hop mai.

• Misalin lissafin hatsi: 80% Pilsner, 10% kodadde ale, 8% flaked alkama, 2% pilsner dextrin.
• Hops misali: Styrian Golding ko Saaz don haushi; ƙaramin marigayi Saaz ƙari ga ƙamshi.
• Manufar OG: 1.052 don saison zaman, 1.062 don saison mai cikakken jiki.

Daidaita shirin ku na fermentation tare da girke-girke. Don masu bayyana esters da phenols, mai zafi mai zafi, a cikin tsakiyar 70s°F, kuma kuyi la'akari da haɓakar ci gaba zuwa ƙarshe. Don bayanin martaba mai zurfi, fara mai sanyaya a tsakiyar 60s°F kuma a hankali ɗaga zafin jiki don ƙarfafa cikakken attenuation.

Yi la'akari da carbonation a farkon tsarin girke-girke. Saisons na gargajiya suna amfana da yawan carbonation. Tsara don ƙarar kwalabe ko keg don ɗaga jiki da nuna bushewa da yaji.

A ƙarshe, daidaita girke-girke ta gwada ƙananan batches. Ajiye cikakken bayanin kula akan yadda canje-canje ga lissafin hatsi, hopping, da bayanin martabar fermentation ke shafar giya ta ƙarshe. Iteration yana kaiwa zuwa daidaitaccen gidan gona wanda ke haskaka Wyeast 3726 ba tare da mamaye yanayin sa hannun sa ba.

kwalabe biyar ruwan kasa na gidan noma ale tare da alamun aikin hannu akan teburi Karin bayani

Kwatanta da maye gurbin na 3726

Wyeast 3726 galibi ana kwatanta shi da nau'ikan Dupont saboda ɗanɗanonsa na barkono da ɗanɗano. Lokacin dandana duka gefe-da-gefe, suna raba halayen phenolic. Duk da haka, 3726 yana yin zafi da sauri a yanayin zafi mai zafi.

Homebrewers suna neman madadin Wyeast 3726 suna fuskantar cin kasuwa. Wyeast 3711 yana ba da tsabta, bayanin martaba tare da babban haɓaka. A gefe guda, Wyeast 3724 yana jingina zuwa funk na gidan gona da saurin girma. Kowane iri yana ba da ma'auni na musamman na esters, phenols, da bushewa.

Lokacin da babu ruwa 3726, wasu suna ba da shawarar yin amfani da US-05 a matsayin busasshen madadin. Wannan yana haifar da mafi tsabta, ƙarancin giya mai ban sha'awa tare da ƙarancin phenolics da tsaka-tsakin kashin baya.

Jagoran aiki don musanya nau'ikan:

• Daidaita zafin fermentation zuwa coax dadin dandano da ake so daga madadin.
• Ƙara ko rage ƙimar farar sauti don canza samar da ester da attenuation.
• Yi tsammanin canje-canje a bushewa na ƙarshe da jin bakin lokacin ƙaura daga 3726.

Don tweaks girke-girke, ɗan ɗaga zafin fermentation tare da mafi tsafta don ƙarfafa esters. Tare da nau'ikan funk-gaba, jinkirin tashi da ɗumamar ƙarewa suna haɓaka rikitarwa. Masu shayarwa da ke amfani da musanya na US-05 yakamata su ƙara jadawalin fermentation irin na saison don ƙarin hali.

Kwatanta jadawalin lokaci da sakamakon dandano kafin yin cikakken tsari. Ƙananan batches na gwaji suna ba ku damar auna yadda kowane madadin ke shafar ƙamshi, barkono, da gamawa ba tare da haɗarin ƙarar giya mai girma ba.

Haƙurin barasa da fermentation mai nauyi

Haƙurin barasa na Wyeast 3726 ya kai kusan 12% ABV, yana mai da shi babban zaɓi ga saisons tare da babban nauyi. Masu shayarwa da ke neman babban saison mai nauyi na iya dogaro da 3726 don sarrafa matakan barasa. Wannan ya kasance idan sun ba da goyon baya da ya dace.

Lokacin da nufin yin ferment sama da 1.070, yana da kyau a tsara babban mai farawa ko amfani da fakiti da yawa. Wannan yana ƙara ƙidayar tantanin halitta. Ƙarfin haɓakar ƙwayar sel yana taimakawa cikin metabolism na sukari kuma yana rage haɗarin tsayawar fermentation a cikin worts masu wadata.

Tabbatar tabbatar da isasshen iskar oxygen a cikin tukunyar. Isasshen iskar oxygen yana haɓaka samuwar sterol da membrane. Wannan yana inganta aikin yisti a cikin manyan saisons na nauyi kuma yana hana aikin jinkiri.

• Yi sikelin mai farawa don dacewa da manufa OG, ba kawai ka'idodin yatsan yatsa ba.
• Pitch rayayye fermenting yisti lokacin da zai yiwu don ƙara kuzari.
• Yi amfani da iskar oxygen mai tsafta ko iskar iska don isa mafi girma narkar da matakan oxygen don manyan giya.

Kula da yanayin zafi maɓalli ne. Kula da dumi, tsayayyen zafin hadi don ƙarfafa cikar attenuation. Wannan yana taimaka wa yisti ya ƙare da tsabta a maƙasudin nauyi na ƙarshe. Ƙaramar ɗumamar fermenter a lokacin babban aiki na iya taimakawa 3726 shawo kan ciwon sukari.

Yi la'akari da cizon barasa a cikin matasan giya da aka yi kusa da iyakar 3726 ABV. Tsanani sau da yawa yana narkewa tare da makonni na kwantar da hankali. Haƙuri da balaga mai kyau zai rage bayanin kula, da barin halin gidan gona ya fito.

Don nasara, auna ma'aunin farawa bisa ƙididdige ƙimar ƙima, oxygenate da wort sosai, kuma kula da yanayin zafi. Saka idanu da nauyi don tabbatar da yisti yana ƙarewa. Waɗannan matakan suna haɓaka damar haɓaka mai ƙarfi yayin fermenting sama da 1.070 kuma kusa da iyakar 3726 ABV.

Conditioning, kwalban, da kuma amfani da 3726 don kwandishan kwalban

Shirya marufin ku kawai da zarar haƙori ya daidaita cikin kwanaki da yawa. Wannan matakin yana da mahimmanci don guje wa yawan iskar gas da kwalabe da suka tsaya. Dogaro da Wyeast 3726 don carbonation na halitta muhimmin sashi ne na wannan tsari.

Ga waɗanda ke darajar tsabta, faɗuwar sanyi na iya taimakawa. Wannan hanyar tana sauke yisti da ɓarna, yana sauƙaƙa don sake amfani da slurry don priming ko girbi yisti mai lafiya don batches na gaba.

Lokacin da yazo da matakan carbonation, saisons na iya bambanta. Saisons na gargajiya suna nufin 3.0-4.5 juzu'i na CO2. Don yin wannan, zaku iya amfani da sukari na yau da kullun ko kwandishan keg, gwargwadon abin da kuke so.

• Yi amfani da kalkuleta mai ƙima don tabbatar da ingantaccen sakamako.
• Yi la'akari da sukarin masara don sakamako mai iya tsinkaya ko sukarin candi na Belgian don ƙarancin salon.
• Tabbatar cewa kwalabe ba su da kyau kuma an rufe iyakoki kafin a adana su don sanyaya.

Bada lokacin kwalabe don girma. Bayanan barasa masu zafi sukan yi laushi bayan wata guda, tare da abubuwan dandano da ke haɗawa cikin ƙarin makonni. Haƙuri shine maɓalli lokacin amfani da kwandishan 3726 a cikin saison.

Don adana yisti, adana kek mai lafiya daga Wyeast 3726 a ƙarƙashin yanayin tsafta kuma a sanyaya shi. Za'a iya sake amfani da slurry da aka adana da kyau don farawa ko kuma a sake bugawa cikin batches na gaba. Wannan hanyar tana adana farashi kuma tana adana ɗabi'a.

Bi taƙaitaccen jerin abubuwan dubawa: FG barga, haɗarin sanyi na zaɓi, auna gwargwado, da kwalabe masu tsafta. Wannan na yau da kullun yana tabbatar da ingantaccen carbonation tare da yisti saison da daidaiton sakamako tare da Wyeast 3726 a cikin batches.

Homebrewer yana zuba yisti mai ruwa a cikin gilashin carboy na farmhouse ale akan tebur mai rustic Karin bayani

Bayanin mai amfani da ƙwarewar al'umma tare da 3726

Homebrewers akan dandalin tattaunawa da kungiyoyin Facebook suna raba ra'ayoyin Wyeast 3726 da yawa. Suna haskaka saurin fermentation lokacin da yisti ya zama dumi. Asusu da yawa sun bayyana kammala tsarin 1.060 OG zuwa kusan 1.004-1.007 a cikin kwanaki huɗu. Waɗannan rahotannin saurin sun nuna dalilin da yasa wasu masu shayarwa ke ɗaukar 3726 don saurin juyawa.

Zaren da ke da ra'ayoyin al'umma 3726 suna bayyana haɗakar dabarun zafin jiki. Wasu masu shayarwa suna yin tsalle a kusan 80°F don saurin farawa da bayanin martabar ester. Wasu posts suna ba da shawarar farawa kusa da 67°F, sannan haɓakawa zuwa tsakiyar 70s zuwa fushin phenolics yayin kiyaye bushewa. Duk hanyoyin biyu suna da masu ba da shawara waɗanda ke ba da rahoton ingantaccen sakamako.

Masu karatu suna ba da rahoton bambance-bambancen abubuwan yisti na saison a cikin bayanin kula. Bayanin gama-gari sun haɗa da funky, tart, da bushewa sosai tare da jin daɗin baki lokacin da ake amfani da babban yanki na alkama. Wasu ƴan giya sun ambaci ɗumi mai daɗi na barasa a kan kwalabe na matasa waɗanda ke narkewa bayan makonni na kwantar da hankali.

Ƙididdiga masu aiki suna bayyana sau da yawa a cikin saƙon al'umma. Yawancin masu amfani suna kiran 3726 yisti na gidansu don ingantaccen abin dogaro da ingantaccen kwandishan. Wasu yin taka tsantsan cewa rashin daidaituwa na yanayi na iya haifar da yawo da wuri, don haka daidaiton sarrafa hadi shine maimaituwa a cikin martani.

• Misalai masu saurin haifuwa: rahotanni da yawa na OG ~ 1.060 zuwa FG ~ 1.004-1.007 a cikin kwanaki.
• Yanayin zafi yana fuskantar: zafi mai zafi tare da farawar sanyi tare da tudu a hankali.
• Sakamakon dandano: tartness, funk, bushewa, da kuma jin daɗin baki tare da alkama mafi girma.
• Bayanan kula masu aiki: nau'in da aka fi so ga mutane da yawa, amma duba don yawo daga yanayin zafi.
• Samuwar: masu shayarwa da yawa suna siyan ƙarin fakiti kafin ƙarancin yanayi.

Ma'auni na sake dubawa na Wyeast 3726, ra'ayoyin jama'a 3726, da abubuwan yisti na saison suna zana hoto mai sassauƙa, mai saurin aiwatarwa. Masu shayarwa waɗanda suka dace da ƙimar farar, tsare-tsaren zafin jiki, da zaɓin girke-girke ga burinsu suna da bayar da rahoton mafi kyawun sakamako.

Mafi kyawun ayyuka don adanawa da sake amfani da slurry Wyeast 3726

Girbi slurry bayan kwalabe ko kegging, lokacin da yisti ke aiki. Yi amfani da kwantena masu tsafta don kiyaye sel lafiya. Refrigeration a 34-38 ° F yana da kyau don ajiya na gajeren lokaci.

Alamar kwalba tare da kwanan wata da tushen tsari. Wannan yana taimakawa gano shekaru da asali don annashuwa akan lokaci. Masu shayarwa sukan wartsake yisti bayan ƴan amfani don kula da inganci.

Ƙididdiga tantanin halitta don giya mai nauyi. Gina mai farawa daga slurry idan an buƙata. Wyeast 3726 yana aiki da kyau daga slurry mai lafiya amma iyawar yana raguwa akan lokaci.

Bi tsaftataccen tsafta don gujewa gurɓatawa. Slurry daga gauraye fermentations ko kwalabe-kwandishan saison na iya ƙunsar cutarwa kwayoyin cuta ko Brettanomyces. Yi hankali lokacin adana yisti daga barasa mara kyau ko gaurayawan al'adu.

Wartsake tsofaffin slurry tare da ƙaramar farawa kafin yin jifa. Idan ajiya ya wuce ƴan watanni, farfado da slurry. Duba ƙamshi da aiki kafin sake amfani da su. Waɗannan ayyukan suna haɓaka amincin fermentation.

• Tattara nan da nan bayan canja wurin don rage iskar oxygen.
• Ajiye sanyi a cikin tsaftataccen kwantena mai hana iska don amfani na ɗan lokaci.
• Lakabi kwanan wata, tushe, da ƙididdige ƙididdiga na tantanin halitta ga kowane kwalba.
• Yi mai farawa lokacin da ake nufi da babban nauyi ko dogon haki.
• Yi watsi da slurry mai nuna wari ko gurɓataccen abu.

Yawancin masu sana'a na gida suna adana slurry lokacin da Wyeast 3726 ya ƙare. Ajiye yisti ko siyan ƙarin fakiti yana tabbatar da daidaito. Kyakkyawan rikodin rikodi da annashuwa na yau da kullun yana sa sake amfani da slurry ya zama abin dogaro ga madaidaiciyar saisons.

Kammalawa

Wyeast 3726 taƙaice: Wannan gidan gona na ale iri ya dace don saisons da rustic farmhouse ales. Yana ba da babban attenuation, hadaddun esters, ƙarewar barkono, da taɓawar tartness. Amintaccen kwandishan kwalban sa da tsaftataccen fermentation a ƙarƙashin yanayin zafi daban-daban sun sa ya zama manufa ga masu shayarwa da ke neman busassun giya masu bayyanawa.

Mahimman wuraren aiki sun haɗa da shirya mafari mai dacewa don manyan nauyi da oxygenating da wort a pitching. Zaɓi dabarun zafin jiki wanda ya dace da burin dandano ku. Mai sanyaya farawa tare da ramp ɗin sannu a hankali yana ba da fifiko ga ƙwararrun esters, yayin da farar ɗumi yana saurin fermentation kuma yana haɓaka bayanin kula da barkono. Koyaushe lura da nauyi, ba aikin kulle iska ba, don auna cikar hadi.

Abubuwan da ake amfani da su sun haɗa da adanawa da sake amfani da slurry tare da kulawa da kiyaye yanayin zafin jiki don guje wa yawo da wuri. Bada lokacin daidaitawa don tausasa kowane giya mai zafi. Yi tsammanin ƙarewa cikin sauri a ƙarƙashin yanayi mai dumi amma tsara ƙarin lokaci don haɓaka daidaituwa a cikin kwalban ko keg.

Ga masu shayarwa gida suna neman takamaiman shawarar yisti saison, fermenting tare da 3726 zaɓi ne bayyananne. Lokacin da aka haɗa tare da tunani mai zurfi, oxygenation, da sarrafa zafin jiki, Wyeast 3726 zaɓi ne mai dacewa, tabbataccen zaɓi. Yana da kyau a yi la'akari ga duk wanda ke ƙera girke-girke na saison ko bincika gaurayawan haɗe-haɗe.

Karin Karatu

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

• Gishiri mai Tashi tare da Yisti Fermentis SafLager S-23
• Gishiri Mai Tashi Tare da Yisti Nectar Kimiyyar Cellar
• Gishiri mai Taki tare da Yisti Turanci na CellarScience English