Giya Mai Yayyafawa da Wyeast 3739-PC Flanders Golden Ale Yeast

Hoton kusa-kusa na gilashin carboy cike da giya mai launin zinari mai haske, yana nuna kumfa mai aiki, kumfa, da kuma makullin iska na filastik a saman. Danna ko danna hoton don ƙarin bayani.

Wannan labarin ya ba da bita mai amfani game da Wyeast 3739-PC Flanders Golden Ale Yeast. Ya nuna abin da masu yin giya na gida za su iya tsammani lokacin da suke yin ƙwai da 3739-PC. Yis ɗin wani ɓangare ne na abubuwan da Wyeast ke bayarwa na yanayi, wanda aka yi bikinsa saboda daidaiton esters na 'ya'yan itace da phenols masu yaji. Yana ƙarewa bushe da kasancewar malt mai laushi.

Zan zurfafa bincike kan aiki, shawarwari kan girke-girke, magance matsaloli, da kuma samo su. Kuna iya tsammanin cikakken jagora kan rage kiba, jure yanayin zafi, da kuma halayen yisti a cikin ruwan sama mai haske da kuma ruwan zafi mai yawa. Ra'ayoyin al'ummar giya da ƙayyadaddun bayanai na Wyeast sun nuna al'ada mai amfani da yawa wacce ta dace da yin giya irin ta lokacin rani da gonaki.

A ƙasa, ina taƙaita muhimman fannoni na bayanin dandano, ƙayyadaddun fasaha, yanayin yanayi, da kuma nau'ikan giya waɗanda suka fi nuna wannan nau'in.

Key Takeaways

• Yis ɗin Wyeast 3739-PC Flanders Golden Ale yana samar da esters masu ɗanɗano masu matsakaicin ƙarfi tare da ƙanshin ƙasa, mai yaji da kuma busasshiyar ƙarewa mai ɗanɗano.
• Nau'in giyar yana nuna raguwar ƙarfi (kusan 74-78%) kuma yana jure wa kusan kashi 12% na ABV, wanda hakan ya sa ya dace da giya mai nauyi sosai.
• Mafi kyawun kewayon fermentation yana da faɗi (kimanin 64–80°F), wanda ke tallafawa salon fermentation na lokacin rani da kuma salon gidajen gona.
• An sake shi a matsayin yisti na yanayi na Wyeast a cikin jerin Tarin Masu Zaman Kansu, samuwa sau da yawa yana farawa daga bazara zuwa ƙarshen shekara a wasu shagunan giya na gida.
• Yana da kyau ga saisons, zinariyar ale irin ta Flanders, da sauran giyar gona ta Belgium waɗanda ke amfana daga barkono mai phenols da esters masu daidaito.

Me yasa za ku zaɓi Wyeast 3739-PC Flanders Golden Ale Yiast don Brew ɗinku?

Wyeast 3739-PC yana gabatar da gaurayen esters na 'ya'yan itace da phenols masu yaji, wanda ya ƙare da bushewar ƙarewa tare da ɗan ƙaramin malt. Wannan nau'in yisti ana nemansa musamman don ƙirƙirar Flanders da ale na zinariya. Haɗinsa na musamman na esters masu rikitarwa, ƙananan launuka na ƙasa, da ɗanɗanon tartness yana cika giya mai haske na asalin Belgium. Ana samun wannan ba tare da buƙatar Brettanomyces ko tsufa mai yawa na al'adu daban-daban ba.

Nau'in yis ɗin yana da matuƙar rage yawan giya da kuma jure wa barasa, wanda hakan ya sa ya dace da yin giya mai nauyi har zuwa kashi 12% na ABV. Wannan ƙarfi shine babban dalilin da ya sa masu yin giya na gida da yawa suka zaɓi 3739-PC don rukuninsu na lokacin bazara. Wyeast ya tallata wannan nau'in musamman saboda aikinsa a yanayin zafi mai zafi, yana tabbatar da raguwar yawan giya.

Zaɓar yisti na Flanders Golden Ale, kamar 3739-PC, yana ba da kyakkyawan dandano mai ɗanɗano da kuma ɗanɗanon ɗanɗano wanda ke haɓaka saisons na gidan gona da ale na zinariya. Ga waɗanda ke neman yisti na ale na gidan gona, 3739-PC kyakkyawan zaɓi ne. Yana samar da esters masu rai da phenols masu ƙarfi, wanda hakan ya sa ya dace da nau'ikan salo daban-daban. Tsarin ruwa yana da amfani musamman ga masu sha'awar sha'awa da ƙwararrun masu yin giya, yana daidaitawa da tsarin yaduwa da farawa.

• Salo masu manufa: Flanders/golden ales, gonakin ales, saisons da kuma Belgium strongs.
• Daidaiton dandano: esters masu 'ya'yan itace masu matsakaici, phenols masu yaji, ɗanɗanon ɗanɗano, bushewar ƙarewa.
• Aiki: rage yawan zafin jiki, juriya ga yawan shan barasa, da kuma sarrafa barasa mai kyau.

Zaɓi Wyeast 3739-PC idan kuna son ƙirƙirar halayen Belgium ba tare da buƙatar dogon tsufa na al'adu daban-daban ko kasancewar Brettanomyces mai ƙarfi ba. Amincewa da daidaitawarsa ya sa ya zama zaɓi mai amfani ga masu yin giya waɗanda ke neman bincika bayanan gargajiya na Belgian da na gona.

Muhimman ƙididdiga da Bayanan Fasaha na Tsarin

Ana samun Wyeast 3739-PC a cikin nau'in ruwa, wanda aka rarraba shi zuwa gidan gona na Belgium/gona. Yana da kewayon rage kiba na kashi 74-78%, wanda ya dace da giyar da ke buƙatar daidaito tsakanin malt da busasshiyar giya. Wannan halayyar ta sa ya zama cikakke don cimma kyakkyawan ƙarshe a cikin giyar ku.

Ruwan da ke cikin ruwan yana da matsakaicin ƙarfi, wanda ke haifar da dakatar da yisti da kuma rage saurin tsaftacewa. Idan kuna son giya mai haske, yi la'akari da tsawaita lokacin sanyaya ko amfani da sinadaran gyaran gashi. Wannan hanyar za ta iya taimakawa wajen cimma daidaiton da ake so cikin sauri.

Mafi kyawun zafin fermentation ɗinsa yana tsakanin 64-80°F, yana ɗaukar nau'ikan ales masu sanyi na Belgium da kuma nau'ikan gidajen gona masu ɗumi. A cikin wannan kewayon, zaku iya tsammanin haɓakar esters masu rikitarwa da phenolics masu yaji. Waɗannan su ne manyan abubuwan da ke bayyana halayen waɗannan nau'ikan giya.

Wyeast 3739-PC na iya jure yawan barasa har zuwa 12% ABV, wanda hakan ya sa ya dace da giya mai nauyi sosai. Ga giyar da ta wuce wannan iyaka, amfani da dabarun kamar manyan abubuwan farawa da ƙarin abubuwan gina jiki na iya zama da amfani. Waɗannan hanyoyin suna taimakawa wajen kiyaye lafiyar yisti da kuma tabbatar da nasarar yin fermentation.

• Ragewa: 74-78%
• Sauye-sauye: matsakaici-ƙasa
• Mafi kyawun zafin jiki: 64-80°F
• Haƙuri na barasa: 12% ABV

Samuwar sa yana da yanayi, tare da samarwa daga Afrilu zuwa Yuni, kuma ana samun wasu kayayyaki har zuwa Disamba. Wannan ya yi daidai da jadawalin fitar da Wyeast's Private Collection. Idan kuna neman sabbin fakiti, ku tsara sayayyarku a lokacin watannin bazara.

Fahimtar waɗannan ƙayyadaddun bayanai na fasaha yana da mahimmanci don tsara yadda za ku yi amfani da giya, yawan bugun giya, da jadawalin daidaitawa. Matsakaicin raguwar giya na 74-78% da matsakaicin ƙarancin flocculation sun kafa manufofi masu ma'ana don cimma haske da ƙarfin gaske a cikin giyar ku.

Yadda Wyeast 3739-PC ke aiki a yanayin zafi daban-daban

Wyeast 3739-PC ya yi fice a yanayin zafin ferment mai faɗi na 64-80°F. Yana jure yanayin zafi mai ɗumi kamar na salon gidajen gona na Belgium da na gona cikin sauƙi. Masu yin giya za su iya tsammanin raguwar yawan frequency ta hanyar kiyaye muhalli mai kyau.

A tsakiyar digiri 60 na Fahrenheit, aikin yisti yana raguwa, wanda ke haifar da ɗanɗano mai ƙarfi. Esters suna ci gaba da kasancewa marasa tsari, kuma phenols suna da tsabta, wanda ke haifar da bushewar hali na Belgium. Wannan hanyar tana haɓaka ɗanɗanon malt da hop yayin da take daidaita tasirin zafin yisti.

Yayin da yanayin zafi ke ƙaruwa zuwa matsakaicin digiri 70 zuwa sama, yanayin ɗanɗanon yana canzawa. Esters masu son 'ya'yan itace suna ƙara bayyana, kuma phenolics masu yaji suna fitowa. Wannan canjin yana haifar da yanayi mai daɗi da barkono a gonar, wanda ya dace da saisons.

Ga giya mai yawan nauyi, kiyaye yanayin zafi mai daidaito yana da matuƙar muhimmanci. Zafin girki mai daidaito na 64-80°F yana rage damuwa da yisti kuma yana rage ɗanɗano. Yana ba da damar esters masu rikitarwa na wannan nau'in da kayan ƙanshi na ƙasa su haskaka ba tare da ƙarar barasa mai ƙarfi ba.

• Ƙasa (tsakiyar digiri 60 na Fahrenheit): phenols masu tsabta, esters masu laushi, gama busasshiyar.
• Matsakaicin kewayon (70–75°F): phenols masu daidaito idan aka kwatanta da esters, 'ya'yan itace da kayan ƙanshi suna fitowa.
• Mai tsayi (mai tsayi - 70s°F): esters masu ƙarfi, phenolic mai barkono, ƙarfin hali na gidan gona.

Nasihu masu amfani game da yin giya: a lura da yanayin tanki ko zafin ferment maimakon yanayin ɗakin da ke kewaye. Yi amfani da na'urar sanyaya zafi ko kuma mai sarrafa glycol don jadawalin ɗumi. Yawancin masu yin giya na gida sun fi son zafin fermentation na saison zuwa rabin sama na kewayon don nuna haɗin kayan ƙanshi da 'ya'yan itace na 3739-PC.

Tankunan fermentation na giya masu gefe-gefe suna nuna ale mai launin zinare da aka yayyanka a 54°F don ɗanɗano mai kyau da kuma 68°F don ɗanɗanon 'ya'yan itace da estery. Danna ko danna hoton don ƙarin bayani.

Shawarwarin Farawa da Farawa don Mafi Kyawun Sakamako

Ga wani nau'in galan 5 na yau da kullun a ƙarfin da aka saba amfani da shi (kusan 1.046), fakitin Wyeast ko kwalba ɗaya yawanci yana aiki da kyau. Don rage haɗari da hanzarta narkewa, shirya fara yisti na lita 1-2. Wannan fara yisti na Wyeast 3739 yana ƙara yawan ƙwayoyin halitta kuma yana haɓaka raguwar tsabta da kwanciyar hankali.

Lokacin yin giya mai nauyi fiye da 1.060, ƙara yawan ƙwayoyin halittarka. Gina babban abin farawa ko kuma ƙara fakiti da yawa don biyan buƙatun bugun bugun 3739-PC. Ƙarfin ragewa da kuma jure barasa har zuwa kashi 12% yana sa nau'in giya ya dace da manyan giya idan ba ka son rage gudu.

Bi shawarar yaduwa mai sauƙi na yis ɗin ruwa don tabbatar da lafiyar farawa. Yi amfani da wort sabo a daidai girman nauyi, kiyaye yanayin zafi daidai, kuma ku samar da iskar oxygen kafin a yi amfani da shi. Ingancin iska yana da mahimmanci don kwararar nauyi mai yawa kuma yana taimakawa wajen kammala yos ɗin ba tare da damuwa ba.

• Ale mai ƙarfi na yau da kullun (~1.046): fakiti ɗaya da kuma faranti mai lita 1-2.
• Matsakaicin nauyi zuwa babban nauyi (1.060+): babban abin farawa (L 3-4) ko fakiti biyu.
• Babban nauyi ko dogon lagering: yi la'akari da farawa na farko ko kuma shawarar yaduwar ruwa don isa ga adadin ƙwayoyin da aka nufa.

Kula da ayyukan farawa kuma yi amfani da faranti mai juyawa ko girgiza akai-akai don kiyaye yisti a cikin dakatarwa. A kiyaye tsafta sosai yayin yin faranti mai yisti na Wyeast 3739 don guje wa gurɓatawa. Tsarin da ya dace na ƙimar bugun 3739-PC zai samar da ɗanɗano mai tsabta da rage tasirin abin da aka tabbatar.

Jadawalin Tsarin Jiki da Halayyar da Ake Tsammani

Wyeast 3739-PC yana nuna yanayin lag na ale na yau da kullun idan aka yi amfani da shi yadda ya kamata. Kuna iya tsammanin ganin aiki cikin awanni 12-48 bayan isasshen iskar oxygen da kuma ingantaccen farawa ko ƙimar bugun da ta dace.

Babban fermentation yawanci yana da ƙarfi. Don matsakaicin nauyi, yi tsammanin mafi yawan aiki na kumfa da krausen tsakanin kwana na 1 da 4. Giya mai yawan nauyi na iya tsawaita wannan lokacin zuwa kwana 7, amma har yanzu suna samun raguwar ƙarfi.

Rage girman wannan nau'in yana kusa da kashi 74-78%, wanda ke haifar da bushewa sosai. Yana da mahimmanci a lura da takamaiman nauyi don tabbatar da FG da ake tsammani, maimakon dogaro kawai da raguwar kumfa ko krausen da ya faɗi.

Halayyar yin fermentation sau da yawa tana haifar da ɗan ɗanɗano mai ɗanɗano tare da busasshen bayanin malt. Wannan bayanin martaba da busasshen ƙarewa sun sa tsinken ya dace da girke-girke na gonaki da na saison.

• Matakin jinkiri: awanni 12-48 a ƙarƙashin yanayi mai kyau.
• Babban aikin: yawanci kwanaki 3-7 ya danganta da nauyi da zafin jiki.
• Ragewar kashi: kusan kashi 74–78% wanda ke haifar da bushewar FG.

Domin samun sakamako mai inganci, a bi diddigin nauyi a cikin kwana biyu ko uku don tabbatar da daidaito. Wannan aikin yana tabbatar da cewa lokacin fermentation na 3739-PC da kuma FG da ake tsammanin sun dace da burin girke-girke kafin a koma ga yanayin daidaitawa.

An Inganta Ra'ayoyin Girke-girke don Wyeast 3739-PC

A jaddada sinadarin 'ya'yan itace na yisti da kuma phenols mai ɗanɗano. Don ale mai launin zinare irin na Flanders mai launin rawaya, yi amfani da tushen malt na pilsner. A kiyaye malt na musamman mai sauƙi. A yi ƙoƙarin samun nauyi na asali na 1.050–1.065 don giya mai matsakaici.

Ƙara kashi 5-8% na malt na Munich ko Vienna don ƙara sarkakiya. Haɗa ƙaramin ɓangare na malt na dextrin. Ana iya amfani da sukarin alewa na Belgium kaɗan don ƙara bushewa da barasa ba tare da ɓoye yanayin yisti ba.

• Tsarin girke-girke na galan 5 na Flanders Golden Ale: 90% pilsner malt, 6% haske Munich, 4% Carahell ko dextrin mai sauƙi; a niƙa a zafin jiki na 150–152°F don daidaita jiki.
• Maƙasudin OG shine 1.050–1.065 don 4.5–7% ABV; ƙara zuwa 1.070–1.090 lokacin da ake nufin samun ƙarfi mai ƙarfi har zuwa 12% na juriyar ABV.

A ci gaba da tsalle-tsalle a hankali don barin esters na yeast su yi haske. A yi amfani da nau'ikan noble ko English a minti 60 don ɗaci. A ƙara ƙaramin ƙari a ƙarshen don ƙara haske.

Don ra'ayoyin girke-girke na ale na gidan gona, a fi son malt ɗin pilsner ko pale ale. A ƙara ƙaramin malt ɗin lu'ulu'u. A bar yisti ya ɗanɗana ɗanɗanon. A yi amfani da ƙananan kayan ƙanshi kamar bawon lemu ko coriander kaɗan don ƙara ƙamshi ba tare da ɓoye phenols ba.

• Sauƙin yin saison: malt mai launin ruwan kasa, 3-5% na Vienna, mash 148-152°F, ƙarin hop guda ɗaya na Styrian Golding ko East Kent Goldings.
• Amber mai kamshi: tushe ɗaya, kashi 6-8% na Munich, ɗanɗanon caramel malt, ɗanɗanon coriander da bawon lemu a kan wuta don samun ɗanɗanon citrus.
• Ƙarfin zinare: ƙara OG zuwa 1.075–1.085, ƙara sukarin alewa na Belgium idan ana so, ƙara ɗan ɗumi don haɓaka samar da ester.

Farantin da aka fara da shi mai kyau wanda aka auna shi da nauyi da kuma ɗanɗano a ƙasan kewayon nau'in. Wannan yana kiyaye daidaiton phenolic. Matsakaicin zafin jiki zai samar da ƙarshen busarwa wanda ke nuna nau'in a cikin kowace girke-girke na Flanders Golden Ale.

Lokacin gwada girke-girke na 3739-PC, rubuta lissafin malt, jadawalin hop, da kuma lanƙwasa fermentation. Ƙananan gyare-gyare don haɗa zafin jiki ko lokacin hop suna haifar da canje-canje bayyanannu a cikin jin daɗin baki da ƙamshi. Waɗannan canje-canjen suna sa halayyar yisti ta kasance a tsakiyar matakin.

Kan teburin dafa abinci tare da kayan aikin fermentation na giya da sinadaran da suka haɗa da carboy, hops, da sha'ir Danna ko danna hoton don ƙarin bayani.

Nasihu kan Shirya Mashing da Wort don Halayyar 'Yan Belgian

Ga Wyeast 3739-PC, a yi amfani da jiko guda ɗaya a zafin 148–152°F na tsawon mintuna 60. Wannan nau'in ya fi son wort mai ƙarfi sosai. Yana tallafawa yanayin yisti na bushewa da ɗan ɗan malt. Ƙananan zafin dusa yana taimakawa wajen rage yawan amfanin gona da kashi 74–78% ba tare da barin ɗanɗano mai yawa ba.

A kiyaye pH ɗin da aka yi da mashed kusa da 5.2 zuwa 5.4 don kare ayyukan enzyme da kuma kiyaye tsabta. Tsarin malt mai narkewa yana barin halayen ester da phenol na yisti su haskaka. Idan kuna son ƙarin jiki, ƙara zafin mashed ɗin kaɗan, amma ku rubuta canjin don ku iya daidaita sakamako a cikin rukuni na gaba.

Shirya Wort 3739-PC ya haɗa da iskar oxygen mai kyau kafin a yi amfani da shi. A shafa iskar oxygen mai tsafta ko kuma a fesa shi da ƙarfi, musamman ga giya mai nauyi. Lokacin fitar da yanayi na Wyeast yana nuna ƙarin kulawa tare da yanayin zafi; sanyaya da sauri da kuma tsaftace yanayin sanyi yana rage haɗarin ƙwayoyin cuta marasa so.

• Hutu da aka ba da shawarar: jiko sau ɗaya a zafin 148–152°F na tsawon mintuna 60.
• Yi la'akari da ɗan gajeren murfi a 168°F idan lautering ɗin yana da jinkiri.
• Daidaita gishirin ruwa don tallafawa daidaiton malt da lafiyar yisti.

Tsafta yana da mahimmanci yayin canja wurin wort da sanyaya. A tsaftace bututu da tasoshin kuma a rage yawan fallasa su ga iska a buɗe. A kula da zafin fermentation don yisti ya bayyana phenolics na Belgium ba tare da samar da fusel alcohols ba.

Ga masu yin giya waɗanda ke neman ƙarewa mai haske da bushewa, yin amfani da giyar Belgian tare da ingantaccen tsarin enzyme da kuma hanyoyin samar da iskar oxygen mai ƙarfi zai nuna yanayin bushewa da ɗan tauri na Wyeast 3739-PC. Bi diddigin zafin mash don ragewa da cikakkun bayanai game da shirya wort 3739-PC a cikin rajistar giyar ku don sakamako mai maimaitawa.

Zaɓin Hop da Lokacin da za a Ƙara Halayen Yisti

Wyeast 3739-PC yana nuna matsakaicin esters da phenols masu yaji, waɗanda suka dace da Flanders Golden Ale. Zaɓi hops waɗanda ke haɓaka wannan bayanin, ba fiye da kima ba. Saaz, Styrian Goldings, da Tettnang zaɓi ne masu kyau. Suna ƙara ɗanɗanon fure da barkono, sun dace da wannan salon.

Saita ɗaci zuwa matsakaicin kewayon IBU na 20-35, bisa ga girke-girken ku. Don saisons da ales na gidan gona, yi niyya ga ƙarshen ƙasa. Wannan hanyar tana nuna sarkakiyar 'ya'yan itace da phenolic na yisti. Yana tabbatar da cewa ƙarshen ya kasance mai tsabta kuma halayen yisti sun bayyana.

Yi amfani da ƙarin da aka ƙara a ƙarshen lokaci da kuma yin tsalle-tsalle a hankali. Ƙaramin hop ko kuma hop mai nauyin 0.25–0.5 oz a kowace galan ya isa ga ƙamshi. Wannan dabarar tana hana a rufe kayan ƙanshin yisti. Ale na Belgium galibi suna amfana daga ƙarin da aka ƙara a ƙarshen lokaci ko kuma ɗan gajeren hutun da aka yi a lokacin da aka yi amfani da shi. Wannan hanyar tana ƙara ƙamshi ba tare da ƙara ɗaci mai tsanani ba.

• Yi amfani da nau'ikan nahiya ko na daraja don daidaito da kuma yanayin da ba shi da kyau.
• A ajiye IBU a cikin matsakaicin madauri don haka esters na yisti su kasance a ji.
• Ajiye hops masu ƙarfi ko na resinous don gwaje-gwaje, ba girke-girke na Flanders ba.

Lokacin ƙirƙirar jadawalin hop, bi ƙa'idodi guda uku masu sauƙi. Sanya fifiko ga halin yisti, auna IBUs don dacewa da salon, kuma ƙara late hops a hankali. Wannan hanyar tana da mahimmanci ga masu yin giya a gasa ko girke-girke na haɗin gwiwa. Yana kiyaye sa hannun yisti yayin da yake inganta giyar da ƙananan hop.

Sarrafa Jikewa don Ragewa na 74–78%

Fara da shirya abin farawa ko kuma ƙara adadin ƙwayoyin da suka dace don nauyin giyar ku. Don zaman da ƙarfin giya mai ƙarfi, ƙaramin Wyeast 3739-PC mai lita 1.0 ko busasshen yisti mai dacewa zai wadatar. Ga giya mai nauyi mai yawa, ƙara yawan abin farawa. Wannan yana taimakawa wajen kiyaye lafiyar yisti kuma yana taimakawa wajen cimma raguwar da ake so na kashi 74-78%.

Tabbatar cewa an saka sinadarin oxygen sosai kafin a zuba yis ɗin. Iskar oxygen tana tallafawa girman yis ɗin da wuri kuma tana rage damuwa, wanda zai iya rage fermentation. Yi ƙoƙarin samun daidaiton matakan iskar oxygen waɗanda suka dace da girman rukunin ku da nau'in yis ɗin ku. Wannan hanyar tana taimakawa wajen cimma matsakaicin nauyi (FG) tare da 3739-PC kamar yadda aka tsara.

A kiyaye zafin fermentation tsakanin 64-80°F. A fara a tsakiyar shekarun 60 domin a samar da fermentation mai tsafta da aiki. Idan kana son ƙarin dandanon ester ko phenolic, a hankali a ƙara zafin yayin fermentation mai aiki. Yanayin zafi mai kyau yana da mahimmanci don cikakken fermentation da hana rashin ɗanɗano.

Wannan nau'in yana nuna matsakaicin ƙarancin flocculation. Yis na iya tsayawa na dogon lokaci, yana ci gaba da yin tsami yayin da yake sharewa a hankali. Wannan hali yana taimakawa wajen cimma raguwar da ake so amma yana iya jinkirta sharewar gani a cikin mai ferment.

• Sanya babban abin farawa don manyan worts masu nauyi don tallafawa cikakken raguwa.
• A shafa sinadarin oxygen zuwa matakin da aka ba da shawarar don yisti na ale kafin a yi amfani da shi.
• Kula da zafin jiki a tsakiyar zangon kuma riƙe shi, sannan a daidaita idan ya cancanta.

Don tabbatar da ƙarfin wutar lantarki, yi amfani da na'urar auna zafi ta hydrometer ko refractometer, daidaita shi don barasa. Yi karatu sau biyu tsakanin sa'o'i 24-48 don tabbatar da daidaito kafin a daidaita shi. Waɗannan matakan suna taimakawa wajen tabbatar da cewa kun isa FG tare da 3739-PC kuma ku guji canja wurin da wuri.

Idan raguwar da ba ta yi kama da ba ta cika ba, a ba da ƙarin lokaci kafin a yi amfani da ita. Tsawaita yawan fermentation na farko yakan haifar da ƙarancin nauyi. Idan fermentation ya tsaya da wuri, a yi la'akari da sake sake fitar da iska a cikin sa'o'i 12-24 na farko ko kuma a sami sabon sautin lafiya don sake fara fermentation.

Don sarrafa raguwar kashi 74-78%, bi waɗannan matakan: girman farawa mai kyau, cikakken iskar oxygen, daidaitaccen sarrafa zafin jiki, da kuma tabbatar da ƙarfin nauyi. Waɗannan matakan suna ƙara yiwuwar cikakken fermentation da kuma cimma yanayin bushewa da ɗan ɗan tauri na Wyeast 3739-PC.

Kusa da giyar da ke ƙara ƙwai da ke ɗauke da yisti mai kumfa, iska mai ƙarfi, hydrometer, hops, da hatsin malt a kan teburin katako a cikin hasken ɗumi na giyar giya. Danna ko danna hoton don ƙarin bayani.

Shawarwari Kan Gyaran Jiki, Tsufa, da Kwalba/Cell

Wyeast 3739-PC yana buƙatar hanyar da majiyyaci ke bi wajen gyaran jiki. Ga rukunin da ke da ƙarfi, a ba da izinin makonni 2-4 a cikin tankin gyaran jiki na sakandare ko na gyaran jiki. Wannan lokacin yana taimaka wa phenolics da esters su yi laushi, kuma yis ɗin yana bayyana giyar.

Giya mai yawan nauyi tana buƙatar Flanders Golden Ale mai tsawo. Ƙarfin giya na iya ɗaukar watanni da yawa don haɗa ɗanɗano da rage yawan barasa. Yanayin sanyi mai sanyi da kwanciyar hankali yana rage sauye-sauye, yana kiyaye rikitarwa a wannan lokacin.

Ale na gyaran kwalba hanya ce mai kyau ga ƙananan rukuni. Yi amfani da priming mai kyau don yin la'akari da ragowar yisti daga nau'ikan flocculation matsakaici-ƙasa. Kula da kwalaben don auna carbonation na ƙarshe kafin adana su da yawa.

• Na ɗan gajeren lokaci: Makonni 2-4 na gyaran gashi don ƙarfin giya na gida.
• Na dogon lokaci: Flanders Golden Ale yana tsufa na tsawon watanni da yawa don samun ƙarfin nauyi mai yawa ko kuma rikitarwa.
• Aikin kwalba: a bi ƙa'idodin yin amfani da kwalba a hankali yayin yin giyar giya a gidan gona don guje wa wuce gona da iri.

A ajiye wurin ajiyar kayan ajiya a cikin ɗaki mai sanyi da kwanciyar hankali don sarrafa ci gaban ester da phenolic. Tsufa mai ɗumi zai ƙara wa waɗannan bayanan haske, yana haifar da halayyar Belgian mai ƙarfi. Bibiyar canjin ɗanɗano akan lokaci don tantance mafi kyawun wurin shan giya don girke-girkenku.

Shawarwari da aka gwada a cikin al'umma don rukunin galan 5 suna aiki sosai a nan. Ku ɗanɗani lokaci-lokaci, ku rubuta canje-canje, kuma ku daidaita tsare-tsaren gyaran giya na gaba bisa ga yadda giyar ke canzawa tare da Wyeast 3739-PC da jadawalin malt da tsalle-tsalle da kuka zaɓa.

Matsalolin Haihuwa da Matsalolin Gyaran Jiki na Kullum

An san Wyeast 3739-PC da juriya, duk da haka masu yin giya suna fuskantar wasu ƙalubale da aka saba fuskanta. Fara da tabbatar da cewa an rufe muhimman abubuwa: isasshen iskar oxygen a lokacin yin amfani da na'urar, adadin ƙwayoyin halitta masu inganci, da kuma isasshen ruwan da aka fitar don yin amfani da na'urar mai nauyi mai yawa. Bin waɗannan hanyoyin na iya hana matsaloli da yawa kafin su taso.

Rashin narkewar abinci mai yawa na iya faruwa ne sakamakon ƙarancin adadin ƙwayoyin halitta ko yanayin sanyi na wort. Tabbatar da matakan iskar oxygen, ƙirƙirar babban abin farawa don yisti mai ruwa, kuma a kiyaye mai ferment a cikin kewayon zafin da aka ba da shawarar. Yanayi mai daidaito da ɗan dumi zai iya hanzarta fermentation da rage lokutan jinkiri.

Ko da kuwa akwai nau'ikan da suka yi ƙarfi, fermentation na iya faruwa. Da farko, tabbatar da yanayin zafi kuma ɗauki gwajin nauyi. Idan nauyi ya kasance daidai fiye da yadda ake tsammani, yi la'akari da sake maimaita shi da sabon yanayi mai aiki. A madadin haka, gabatar da nau'in giya mai jurewa kamar busasshen giya ko yisti na shampagne na iya zama dole a matsayin mafita ta ƙarshe.

Yawan phenols na iya haifar da rashin ɗanɗano, musamman idan yisti na Belgium yana cikin damuwa. Don rage taruwar phenol, a yi ta ferment a ƙarshen wuri mai sanyi na shawarar kuma a guji shigar da iskar oxygen bayan an fara fermentation. Kula da yanayin zafi da kuma tabbatar da lafiyar yisti mai kyau na iya taimakawa wajen sarrafa matakan phenolic.

Hazo da kuma raguwar ruwa a hankali sau da yawa yakan faru ne sakamakon rashin isasshen ruwa a jiki. Faɗuwar sanyi ko tsawaitaccen yanayi na iya magance gajimare. Don samun haske cikin sauri, yi la'akari da amfani da sinadaran rage zafi ko kuma tacewa da kyau bayan an gama fermentation na farko.

• Duba iskar oxygen da kuma gina masu farawa don samun lafiyayyen bugun jini.
• Auna nauyi kafin a yi amfani da shi wajen yin wasu abubuwa masu ban mamaki.
• Daidaita zafin fermentation don sarrafa bayyanar phenol.
• Yi la'akari da yisti sabo don taurin kai da rashin cikawa.
• Yi amfani da na'urar sanyaya sanyi ko kuma finings don magance hazo.

Kwarewa daga al'ummar masana'antar yin giya ta nuna cewa rukunin galan 5 suna ba da iko mai sarrafawa da sakamako mai ɗorewa yayin magance matsalar 3739-PC. Ajiye cikakken bayanai game da zafin jiki, saurin sautin sauti, da nauyi na iya taimakawa wajen gano matsalolin da ke sake faruwa. Bayanan da suka dace suna sauƙaƙa ganowa cikin sauri da kuma haɓaka ingancin kowane rukunin da ke gaba.

Kwatantawa da Irin Wyeast da Sauran Nau'in Belgian

Wyeast 3739-PC ya mamaye tsaka-tsaki tsakanin nau'ikan Saccharomyces masu tsabta da al'adun gauraye masu rikitarwa. Yana ba da matsakaicin esters na 'ya'yan itace da phenols masu laushi, wanda ya ƙare a bushe. Wannan ya sa 3739-PC ya zama kyakkyawan zaɓi ga waɗanda ke neman halayen Belgium ba tare da buƙatar tsawaita tsufa ba.

Idan aka kwatanta 3739-PC da 3711, burin ya bambanta. An tsara 3711 French Saison don jaddada funk na gidan gona da barkono, wanda ya dace da saisons masu ƙamshi sosai. Sabanin haka, 3739-PC yana kula da daidaiton ester/phenol mai ƙarfi, yana samar da raguwar da ake iya faɗi.

3724 da 3522 sun gabatar da ƙarin bambance-bambance. 3724 Belgian Saison yana alfahari da esters masu ƙarfi, masu haske da phenolics masu rai, suna nufin yanayin saison na gargajiya. A gefe guda kuma, 3522 Belgian Ardennes yana mai da hankali kan ƙananan bayanai na 'ya'yan itace da phenols masu laushi, waɗanda suka dace da malty Belgian ales. 3739-PC yana da matsayi na tsakiya a cikin waɗannan zaɓuɓɓukan.

• Rage nauyi da jure barasa sun fi dacewa da 3739-PC ga giya mai nauyi har zuwa kusan 12% ABV.
• Idan aka kwatanta da nau'ikan Wyeast Private Collection, 3739-PC yana guje wa tsatsa na dogon lokaci da kuma sarkakiyar Brett.
• Ga masu yin giya waɗanda ke son bayanin martaba na Saccharomyces-forward tare da nuance na gidan gona, 3739-PC yana da inganci kuma abin dogaro.

Yi amfani da 3739-PC lokacin tsara girke-girke waɗanda ke buƙatar daidaito maimakon matsanancin funk. Kwatanta yisti na Belgium yana da mahimmanci don daidaita zaɓin iri tare da jadawalin yin burodi da manufofin dandano.

Ales huɗu na ƙasar Belgium a cikin tabarau daban-daban a kan teburin katako mai ban mamaki tare da bango na tubali Danna ko danna hoton don ƙarin bayani.

Nasihu Kan Samuwa, Yanayin Yanayi, da Samuwa a Amurka

Wyeast 3739-PC wani ɓangare ne na Wyeast's Private Collection kuma yana bin tsarin fitar da kaya na yanayi. Ana ƙera shi a lokacin bazara, yawanci daga Afrilu zuwa Yuni, kuma yana iya ci gaba da kasancewa a cikin rarrabawa har zuwa Disamba. Masu yin giya waɗanda ke son siyan Wyeast 3739-PC USA ya kamata su tsara sayayya a kusa da wannan taga.

Sau da yawa ana samun wadataccen kaya a shagunan sayar da kaya bayan Wyeast na kwata-kwata. Ragewar Tarin Kaya na Mutum na 3 yawanci yakan bayyana a watan Yuli, tare da sanarwa ta shagunan homebrew da shagunan bugawa kamar Experimental Brewing. Don samun wadataccen kaya na mutum na Wyeast na lokaci-lokaci, duba shagunan gida da dillalan kan layi na musamman a lokacin bazara.

Kayayyakin sayayya sun bambanta dangane da dillalai. Wyeast ya lissafa nau'in a cikin kundinsa tsakanin sauran samfuran yisti mai matsakaicin ruwa, amma shaguna suna ɗaukar sa ne kawai lokacin da jigilar su ta isa. Lokacin neman yisti na Belgium, duba shagunan gida da yawa kuma ku ajiye fakiti da wuri don guje wa siyarwa.

Yis ɗin ruwa yana da iyaka akan tsawon lokacin shiryawa da jigilar kaya. Yi oda da wuri a cikin taga fitarwa kuma shirya jigilar kaya cikin sauri don kare rayuwa. Da zarar an karɓa, gina mai farawa nan da nan don haɓaka adadin ƙwayoyin halitta da rage lokacin jinkiri.

• Kula da shagunan gida don jerin abubuwan tattarawa na sirri.
• Yi rijista don sanarwar dillali da kuma ajiyar fakiti idan akwai.
• Fi son jigilar kaya cikin sauri da kuma sanyaya cikin gaggawa lokacin isarwa.
• Shirya mai farawa nan da nan bayan an karɓi Wyeast 3739-PC.

Domin samun ingantaccen amfani da yisti na ƙasar Belgium, shiga cikin dandalin yin giya na gida da ƙungiyoyin kulab. Sakonnin al'umma galibi suna bayyana waɗanne shaguna ne suka sami digo na kwata na uku da kuma raba sauran fakitin. Wannan hanyar sadarwa ta jama'a tana taimakawa lokacin da wadatar tarin masu zaman kansu na Wyeast ta yi ƙasa.

Idan ka yanke shawarar siyan Wyeast 3739-PC USA, ka ɗauki tsarin a matsayin mai ɗaukar lokaci. Tsarin fitar da kayayyaki na yanayi yana iyakance ne kawai, don haka tsarawa da wuri, duba masu siyar da kayayyaki cikin sauri, da kuma sarrafa su cikin sauri lokacin da suka iso suna ba da sakamako mafi kyau don samar da kyakkyawan sakamako.

Amfani da Wyeast 3739-PC a cikin Brews na Kirkire-kirkire da Gwaji

Wyeast 3739-PC tushe ne mai ƙarfi ga giyar gwaji saboda tsaftar fermentation da kuma juriyar barasa mai yawa. Fara da ingantaccen lissafin hatsi. Bari yis ya kammala fermentation na farko kafin ya haɗa da wasu halittu ko tasoshin da suka tsufa.

Haɗa 3739-PC da Brett a cikin tsari mai tsari dabara ce gama gari. Da farko, a yi amfani da 3739-PC kawai har sai ƙarfin nauyi na ƙarshe ya daidaita. Sannan, a canza zuwa na biyu kuma a gabatar da Brettanomyces don ci gaban funk da rikitarwa a hankali. A madadin haka, haɗa nau'in Brett mai sauƙi a cikin kwalba na iya haifar da yanayi mai sauƙi tare da ƙarancin haɗarin yin yolk fiye da kima.

Bincika girke-girke masu ƙirƙira na Belgium waɗanda ke jaddada bayanin 'ya'yan itace da ganga. Ceri, apricots, da itacen oak mai sauƙi suna ƙara wa esters masu yaji na 3739-PC kyau. Yi la'akari da haɗakar fermentation tare da ƙara 'ya'yan itace yayin sakandare don daidaita acidity da haɓaka zurfin ƙamshi.

• Tsarin tsaftace muhalli da raba muhalli: a raba ganga da tankuna masu haske yayin aiki da Brett ko ƙwayoyin cuta.
• Yi wa lakabi a kan ƙwayoyin cuta kuma ka bi diddiginsu a hankali don guje wa gurɓatar ƙwayoyin cuta na gaba.
• Yi tsammanin tsawaita tsufa: gauraye-gauraye na iya ɗaukar watanni zuwa shekaru don cimma daidaiton da ake so.

Masu yin giya da masu sha'awar sha'awa sun yi nasarar amfani da 3739-PC a matsayin abin farawa na Saccharomyces na sadaukarwa. Yana rage wort, yana bawa Brett ko ƙwayoyin cuta na lactic damar daidaitawa a hankali don dandano mai laushi. Wannan hanyar tana kiyaye sauƙin sha yayin da take ƙara rikitarwa akan lokaci.

Ga kamfanonin giya da ke son yin kirkire-kirkire, haɗa 3739-PC da Brett yana ba da iko sosai. Zaɓi nau'ikan Brett daga masu samar da kayayyaki masu aminci kuma yi amfani da su kaɗan. Gwaje-gwajen ƙananan matakai suna da mahimmanci kafin a haɓaka girke-girke na Belgian masu ƙirƙira waɗanda ke neman ƙarin bayani fiye da ƙarfin hali.

Rubuta ƙimar bugun jini, yanayin zafin fermentation, da lokutan tsufa. Waɗannan bayanan suna ƙara yawan maimaitawa a cikin giyar gwaji tare da 3739-PC. Hakanan suna jagorantar gyare-gyare a cikin rukuni na gaba.

Kammalawa

Sharhin Wyeast 3739-PC ya nuna ingancinsa a matsayin nau'in gidan gona na Belgium/masarautar. Yana ba da matsakaicin esters na 'ya'yan itace, phenols masu yaji, da kuma bushewar ƙarewa tare da ɗan ƙaramin malt. Ragewar sa ta 74-78% da juriyarsa har zuwa kusan 12% ABV sun sa ya dace da saisons, golden ales irin na Flanders, da kuma ayyukan gwaji na Belgium.

Hukuncin da aka yanke kan yisti na Flanders Golden Ale, 3739-PC, a bayyane yake. Wannan nau'in nau'in yana da sauƙin sarrafawa, mai matsakaicin ƙarancin flocculation da kuma kyakkyawan sassaucin zafin jiki. Ga masu yin giya mai nauyi, yana da mahimmanci a fara amfani da shi da kuma samar da iskar oxygen. Masu yin giya na gida sun ba da rahoton sakamako mai kyau lokacin amfani da shi a cikin lokacin da ake buƙata na yanayi.

Shin kuna la'akari da amfani da 3739-PC? Babban zaɓi ne don halayen gidan gona masu inganci, rage ƙarfinsa, da kuma ikon daidaita ma'aunin ester da phenol. Shirya sayayyarku a kusa da tagogi na fitarwa na yanayi. Yi amfani da 3739-PC a matsayin tushe mai sassauƙa don girke-girke na gargajiya na Belgium da kuma fermentation na gwaji mai ƙirƙira.

Karin Karatu

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

• Biya mai ƙonawa tare da farin Labs WLP850 Copenhagen Lager Yisti
• Biya mai Taki tare da Lallemand LalBrew New England Yeast
• Giya Mai Yayyafawa da Yisti na Amurka na Wyeast 1272