Giya Mai Haɗawa da Haɗin Yisti na Wyeast 9097 Old Ale

Gilashin carboy cike da duhun Old Ale yana yolk a kan teburin katako mai ƙauye tare da kumfa krausen da kuma iska mai ƙarfi, kewaye da abubuwan girki na da.
Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Wannan labarin cikakken bita ne na Wyeast 9097 kuma jagora mai amfani don yin giyar ale ta tsohon ale. Ya bayyana yadda haɗin ke aiki a cikin girke-girke na ale na yau da kullun, gami da shawarwari kan yadda ake yin giya da kuma yadda ake fara shan giya. Ya kuma ƙunshi yadda ake daidaita yanayin zafin jiki don cikakken halin ester da Brett. Masu karatu za su koyi yadda ake amfani da wannan yisti a cikin rukuni biyu na galan biyar (L 20) da manyan ayyuka.

Yi tsammanin sassan da za su kwatanta hadin da yisti iri ɗaya, su ba da shawarwari kan haɗa dusashe da hop, sannan su gabatar da dabarun sa ido da tsufa. Manufar ita ce taimaka wa masu yin giya na gida da ƙananan masu yin giya na kasuwanci wajen yanke shawara ko haɗin Wyeast 9097 Old Ale Blend Yeast Blend ya dace da burin ɗanɗano da tsare-tsaren samarwa.

Key Takeaways

• Wyeast 9097 Old Ale Blend wani nau'in yisti ne na Old Ale wanda ake yin sa a cikin fakiti ɗaya.
• Haɗin yana goyan bayan bayanan malt-forward tare da halayyar Brett mai sarrafawa lokacin da ake yin fermenting na tsohon ale.
• Misalan farashin dillalai na yau da kullun suna nuna kusan $13.99 a kowace fakiti a cikin jerin Amurka.
• Wannan labarin ya haɗa da bita na Wyeast 9097 tare da shawarwari kan yadda ake amfani da shi wajen bayyana yanayin zafi, da kuma yadda ake tsufa.
• Yana da amfani ga masu yin giya na gida waɗanda ke neman sarkakiya ba tare da dogaro da nau'in Brett mai tsabta ba.

Me Yasa Za Ku Zabi Hadin Yisti na Wyeast 9097 Old Ale Blend don Tsohon Ale ɗinku?

Wyeast 9097 yana ba da ƙamshi mai yawa da dandano, wanda ya dace da tsoffin ales na gargajiya. Kasancewar ester na farko na malt-forward na yisti yana canzawa a hankali zuwa wani abu mai sauƙi. Wannan canjin yana haɓaka caramel, toffee, da busassun 'ya'yan itace, yana nuna ainihin halin tsohon ale.

Yis ɗin da aka haɗa, kamar Wyeast 9097, suna ɗaukar masu yin giya zuwa wani tafiya mai ban sha'awa ta hanyar fermentation da tsufa. Da farko, nau'in ale yana ba da gudummawa ga 'ya'yan itace da esters. Bayan lokaci, halittu masu kama da Brett suna gabatar da sarkakiya, bushewa, da kuma ɗanɗano mai laushi. Wannan juyin halitta shine abin da masu yin giya da yawa ke burin samu a cikin tsoffin ales ɗinsu.

• Gudummawar ɗanɗano: yi tsammanin manyan abubuwan ƙanshi na ester da wuri, sannan a ƙara haɗakar Brett yayin gyaran jiki da kuma gyaran jiki.
• Tsarin rubutu da rage nauyi: cakuda sau da yawa yana ƙarewa da bushewa fiye da nau'in ale guda ɗaya, wanda ke ɗaga daidaiton da ake gani a cikin girke-girke masu wadataccen nauyi.
• Halayyar tsufa: funk da rikitarwa suna tasowa a hankali, suna ba da lada ga haƙuri da kuma balaga mai kyau.

Zaɓin da ke tsakanin cakuda yisti da nau'in iri ɗaya ya dogara ne akan hasashen da ake da shi idan aka kwatanta da juyin halitta. Nau'in iri ɗaya yana ba da lokaci mai inganci da ɗanɗano mai ɗorewa. Duk da haka, gauraye kamar Wyeast 9097 suna ba da hali mai matakai da yawa da ƙarin raguwa akan lokaci. Masu yin giya waɗanda ke neman bayanin tsufa mai aiki galibi suna zaɓar gauraye.

Samuwar Wyeast 9097 na iya zama na ɗan lokaci, inda dillalai da yawa ke lissafa shi a matsayin na yanayi. Sau da yawa ana sayar da shi a matsayin raka'a ɗaya kuma ana iya samunsa a shagunan giya na musamman da masu samar da kayayyaki ta yanar gizo. Don guje wa maye gurbin giya na ɗan lokaci, masu yin giya ya kamata su tuntuɓi masu samar da giya da wuri lokacin da suke shirin ranar giya.

• Bayanan da aka saba bayarwa: an yi wa lakabi da yanayi kuma wani lokacin farashinsa ya yi daidai da matakin fakitin da aka saba bayarwa.
• Inda za a sayi Wyeast 9097: bincika dillalan gida na musamman da jerin yanayi, ko yin oda a gaba daga masu samar da kayayyaki masu aminci waɗanda ke da kayan haɗin da ba a saba gani ba.

Kusa da wani duhun Ale mai launin ruwan kasa a cikin gilashin da aka yi da kumfa mai launin caramel, ɗigon danshi, da ɗanɗanon busassun 'ya'yan itace, toffee, da kuma malt mai duhu da aka shirya a cikin yanayi mai dumi da ƙauye na giya.
Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Fahimtar Haɗin: Abubuwan da ke Cikin Tsarin da kuma Halayyar da Ake Tsammani

Haɗin Wyeast 9097 ya haɗa da Saccharomyces na gargajiya tare da ɓangaren Brettanomyces. An tsara wannan haɗin don ƙirƙirar tsohon halin ale. Yana ba da ƙarfin fermentation na farko da kuma aiki a hankali. Wannan haɗin ana fifita shi ga giya da ke girma a cikin kwalba ko ganga akan lokaci.

Hadin da ake sayarwa yawanci yana farawa ne da nau'in ale mai ƙarfi don yin tsami mai sauƙi. Sannan nau'in Brett yana aiki da sihirinsa, yana cinye dextrins masu rikitarwa a hankali. Yana gabatar da ƙananan funk, kayan ƙanshi, ko abubuwan da ke da laushi na fata. Wannan haɗin yana tabbatar da ingantaccen ƙarewa yayin da yake ba da damar ci gaba na dogon lokaci.

Taskar girke-girke da abubuwan da BrewersFriends suka rubuta suna nuna raguwar kashi 75% da matsakaicin flocculation. Waɗannan alkaluma suna taimakawa wajen annabta ƙarfin nauyi, haske, da kuma daidaitawa bayan fermentation. Yi amfani da raguwar kashi 75% a matsayin jagora don kimanta FG da barasa.

• Mataki na farko: Saccharomyces yana kula da mafi yawan raguwar nauyi da riƙe jiki.
• Mataki na biyu: Brett yana ci gaba da rage yawan giyar a hankali, sau da yawa yana busar da giyar akan lokaci.
• Tsabtacewa: matsakaicin flocculation yana nufin daidaitawa mai kyau, tare da wasu yis ɗin da ke aiki yayin tsufa.

Hadin yana tasiri ga saurin fermentation da jin baki ta hanyoyi masu yiwuwa. Shan giya da wuri yana nuna yanayin malt mai cikakken ƙarfi daga yisti na ale. Bayan lokaci, aikin Brett yana haskaka jiki kuma yana ƙara rikitarwa. Yi tsammanin jin bakin zai canza daga zagaye zuwa busasshe, tare da ƙarin haske yayin da esters da phenolics da Brett suka fito suka haɗu.

Ga masu yin giya da ke da niyyar yin takamaiman FG ko kuma tsufa, yi la'akari da yanayin haɗin lokacin da ake tsara yanayin mashin da abubuwan da aka haɗa. Daidaita sukari da dextrins masu narkewa zai ƙayyade sauran jikin bayan haɗin ya gama aikinsa.

Kusa da nau'ikan yisti na mai yin giya da aka haɗa da ke tsirowa a kan agar a cikin wani kwano mai siffar petri tare da na'urar hangen nesa da pipettes a cikin yanayin yin giya na dakin gwaje-gwaje mai duhu.
Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Shawarwari kan Farawa da Fitar da Hadin Yisti na Wyeast 9097 Old Ale

Daidaiton adadin yisti yana da matuƙar muhimmanci don samun nasarar yin fermentation. A ƙasa, an bayar da jagororin yin amfani da lita 20 (galan 5). An bayar da takamaiman shawara kan lokacin da ake buƙatar fara amfani da Wyeast 9097 da kuma yadda za a auna shi don giya mai nauyi.

Girke-girke na al'umma don tsofaffin giya na yau da kullun a kusa da OG 1.070 sau da yawa suna lissafa Farawa: A'a ga rukunin L 20. Juya kai tsaye na iya zama mai tasiri ga giya mai matsakaicin nauyi da sabbin fakitin yisti. Duk da haka, ga manyan fakitin OG ko tsofaffin fakiti, ana ba da shawarar farawa don rage lokacin jinkiri da tabbatar da cikakken raguwa.

Lokacin da za a yi amfani da na'urar farawa ko na'urar kai tsaye

• Siffar kai tsaye: Ya dace da giya mai ƙarfi (kusan OG 1.060–1.072) tare da yisti sabo da jadawalin yin giya cikin sauri.
• Yi amfani da Wyeast 9097 don fara amfani da giya: Ya dace da manyan giya (OG sama da ~1.085), rashin tabbas game da shekarun fakiti, ko kuma ƙarfin girma da wuri.
• Yi la'akari da fakiti da yawa maimakon babban farati ɗaya idan kana shirin yin girki da sauri kuma ka guji shiryawa don farawa.

Matsakaicin ƙimar bugun da misalan ƙididdigar tantanin halitta

Yi amfani da ƙimar bugun jini na ƙwayoyin M 1.0/ml/°P don gaurayen ale masu gauraye don kiyaye daidaiton ester da haɓakar Brett. Don takamaiman yanayin batch, ana buƙatar ƙwayoyin biliyan 341. Yi niyya ga wannan maƙasudin lokacin da kake auna girman farawa ko haɗa fakiti.

Jagorar girman farko don giya mai nauyi mai yawa

• Don OG ~1.095 (misalan ƙarfin nauyi mai yawa), ƙara yawan farawa ko ƙara ƙarin fakiti. Yawancin masu yin giya suna ba da rahoton amfani da fiye da fakiti ɗaya na yau da kullun don cimma adadin ƙwayoyin da ake buƙata.
• Idan kuna buƙatar ƙwayoyin halitta kimanin biliyan 341 da ake buƙata kuma kuna da fakiti ɗaya kawai, ku tsara farawa mai matakai da yawa ko ku gina shi zuwa babban adadin ƙarshe a kan faranti mai juyawa.
• Idan lokaci ya yi ƙaranci, yi amfani da fakiti biyu ko uku sabo don isa ga abin da ake so ba tare da babban mai farawa ba.

Nasihu masu amfani: a sha iskar oxygen sosai a lokacin da ake yin amfani da shi, a sanyaya abin farawa kafin amfani, sannan a yi la'akari da yin amfani da krausen mai lafiya a matsayin alamar cewa abin farawa Wyeast 9097 yana aiki. Don jagorar mai farawa mai nauyi, a yi amfani da ƙwayoyin halitta masu ƙarfi maimakon rage su don guje wa raguwar fermentation ko mannewa.

Kusa da abin shan yisti mai kumfa a cikin kwalbar Erlenmeyer a kan farantin juyawa, kewaye da kayan aikin yin giya a cikin wurin yin giya mai ɗumi a gida.
Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Mafi kyawun Zafin Jiki da Jadawalin Jiki

Kula da zafin jiki yana da matuƙar muhimmanci ga fermentation na Wyeast 9097. Yana ba nau'in ale da Brettanomyces damar samar da dandano daban-daban. Wannan daidaito yana da mahimmanci ga halin giya na ƙarshe.

Masana sun ba da shawarar cewa zafin jiki ya kai 19-22 °C. Wannan nau'in ya dace da fermentation. Yana taimakawa wajen cimma jituwa tsakanin dandanon ale da kuma bayanin Brettanomyces.

Ga yawancin girke-girke, ana yin takin a zafin digiri 21 a matakin farko. Wannan zafin yana tabbatar da rage yawan amfani da shi kuma yana samar da esters masu 'ya'yan itace. Hakanan yana bawa Brett damar girma yayin tsufa.

Domin samun ingantaccen bayanin ale, a yi ta jiƙa shi a ƙasan akwatin. Zafin jiki mai sanyaya yana rage ƙarfin ester da kuma jinkirin aikin Brett. Wannan yana haifar da ɗanɗano mai tsabta.

Don haɓaka halin Brett mai ban sha'awa, ƙara zafin jiki yayin da ake yin amfani da shi a sakandare ko kuma a cikin cellar. Wannan matakin yana hanzarta metabolism na Brett. Yana fitar da dandano na musamman kamar fata, barnyard, ko man shafawa mai ɗanɗano.

• Misalin jadawalin da masu yin giya na gida ke amfani da shi: riƙe babban zafin jiki a 21°C na tsawon kwanaki 7-10.
• Bayan isa ga matsakaicin nauyi, sai a rage zuwa 18-19 °C don ɗan gajeren hutun sanyi don taimakawa wajen fitar da ruwa.
• Idan ana son sarrafa halayen Brett da sarkakiyar su, za a yi shekaru a zafin 20-22 °C.

Kula da canjin yanayin zafi yana da matuƙar muhimmanci. Canje-canje kwatsam na iya ƙara damuwa ga haɗin kuma ya haifar da rashin ɗanɗano. Kula da yanayin zafi mai kyau a kusa da 19-22 °C yana tabbatar da kyakkyawan sakamako ga tsoffin ales.

Kusa da tukunyar girki ta gilashi cike da giyar amber mai kumfa a kan teburin katako na ƙauye, kewaye da hops, hatsin malt, da yisti a cikin wani wurin yin giya na gida mai haske.
Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Abubuwan da ake la'akari da su wajen lissafin mash da grain don ƙara wa hadin yisti

Ƙirƙirar takardar hatsi ga tsohon ale yana farawa da tushe mai ƙarfi. Munich Light, CaraRed, da Maris Otter sune mabuɗin. Suna samar da tushen malt mai wadataccen malt wanda ke tallafawa esters na yisti da halayen Brett.

Munich Light yana ƙara zurfin malt mai laushi, yayin da Maris Otter ke ƙara girman siffar tushe. Ƙara malt ɗin CaraRed ko duhun crystal yana ƙara ɗanɗanon caramel da toffee. Waɗannan suna ƙara ɗanɗanon tsakiyar palate ba tare da sun fi ƙarfin launin 'ya'yan itace ko mai daɗi na yisti ba.

PH ɗin mash ya kamata ya kasance a tsakiyar 5s. pH ɗin mash na 5.47 a cikin girke-girken ale na gargajiya yana daidaita zaƙi da jiki. Wannan kewayon pH yana inganta ingancin enzymatic da jin daɗin baki.

Daidaita launin hatsi da sarkakiyar lissafin hatsi ta hanyar ƙara ƙananan ƙari. CaraRed yana ƙara launin amber da ɗanɗanon caramel. Malt mai duhu na lu'ulu'u yana ƙara bayanin caramel da goro. Ɗan ƙaramin malt na baƙi zai iya ƙara gasa don SRM mai duhu. Waɗannan canje-canjen suna shafar sarkakiyar malt kuma suna hulɗa da ɗanɗanon da yisti ke haifarwa.

• Misalin lissafin tushe: mafi yawan Munich Light tare da wani ɓangare na Maris Otter don zurfin.
• Ƙarin kayan ƙanshi na musamman: 10-30% CaraRed ko lu'ulu'u don zaki da launi.
• Bambancin nauyi mai yawa: ƙara Maris Otter da ƙananan adadin lu'ulu'u mai duhu da malt baƙi don daidaita jiki da gasasshen.

Yi gyare-gyare a hankali don kiyaye yanayin ƙwai. Tsarin hatsi mai kyau don tsofaffin giya yana ƙara sarkakiyar malt. Hakanan yana ba da damar haɗar yis ɗin ya tsara ƙamshi da ɗanɗanon giyar akan lokaci.

Hoton shimfidar wuri na Munich Light, Cara Red, da Maris Otter malt tare da kwalbar gilashi a gaban kayan aikin yin giya mara kyau.
Danna ko danna hoton don ƙarin bayani da kuma ƙuduri mafi girma.

Zaɓuɓɓukan Hop da Haushi na Old Ales tare da Wyeast 9097

Lokacin zabar hops don tsohon ale, yana da mahimmanci a fifita malt da yisti. Yi ƙoƙarin samun matakin ɗaci wanda zai daidaita zaƙi ba tare da bushewar ƙarewa ba. Zaɓi hops wanda ke ƙara wa Brett da dandanon gauraye, maimakon rinjaye su.

Ana buƙatar IBU tsakanin 47 zuwa 59 don ɗanɗanon malt-forward. Girke-girke galibi suna cikin wannan kewayon, daga 47.6 zuwa 58.7 IBU. Don rukunin lita 20, yi nufin IBU 45-60, ya danganta da lissafin hatsi da ma'aunin da ake so. Wannan yana tabbatar da cewa giyar ta kasance mai wadata da tsafta yayin tsufa.

Yi amfani da dabarar sassa biyu ta amfani da hops na Magnum Sybilla. Yi amfani da Magnum don ɗaci, kamar 18 g a kusan 11.5% na AA, wanda ke samar da kusan IBU 25 a cikin lita 20. Ajiye Sybilla don ƙara tafasa a ƙarshen lokaci da kuma ƙara warin ruwa. Ƙananan AA da furanni na ganye suna ƙara ƙamshi ba tare da ɓoye sarkakiyar da ke haifar da yisti ba.

Ya kamata a ƙara yawancin hops masu ƙamshi a cikin ƙarin whirlpool ko kuma hops ɗin tafasa a ƙarshen lokaci. Wannan hanyar tana kiyaye mai masu canzawa, tana tabbatar da cewa giyar ta riƙe sabon yanayin hop. Yayin da Brett da ale esters suka girma, ana kiyaye shaharar yisti, wanda ke hana taurin hop a cikin tsofaffin ales.

• Daidaito: kiyaye hops ƙarƙashin malt da yisti.
• Abin haushi: dogara da nau'ikan AA masu yawan gaske kamar Magnum don IBUs masu ƙarfi.
• Ƙamshi: ƙara Sybilla a lokacin da ake ƙara ruwan sama ko kuma a lokacin da ake fitar da ganye don rage zafi.

Don daidaitawa, rage IBUs zuwa 45 idan lissafin hatsi ya yi nauyi ko ƙara zuwa 60 lokacin da ake son kammalawa mai kyau. Yi amfani da zaɓin tsalle-tsalle da lokacin don tallafawa yanayin fermentation na Wyeast 9097 maimakon mamaye shi.

Bayanin Ruwa da Sharaɗi Don Tallafawa Halin Jikewa

Ƙirƙirar yanayin ruwa mai kyau hanya ce mai sauƙi don haɓaka dandanon malt da yisti a cikin tsohon ale. Fara da tsari mai kyau: girke-girke da yawa suna nufin daidaita yanayin ruwa, guje wa matakan chloride ko sulfate mai yawa. Ƙananan gyare-gyare da aka yi niyya suna ba wa cakuda Wyeast 9097 damar nuna yanayin malt ɗinsa mai rikitarwa, mai kama da malt.

Da farko, a auna ma'adinan da ke cikin ruwan famfo na yankinku kafin a yi amfani da shi. Idan yana da yawan ma'adanai, a daidaita shi zuwa tushen tsaka-tsaki. Yawancin masu yin giya suna farawa da ruwan da ba shi da ma'adinai kuma suna ƙara ions don cimma daidaiton yanayin da ke ƙara wa malts masu duhu da tsufa mai tsawo.

• Yi amfani da gypsum kaɗan don ƙara sulfate idan kuna buƙatar ɗan ɗanɗano ko bushewa.
• Sai a zuba sinadarin calcium chloride domin ya ƙara cikar malt da kuma jin kamar ana yin magana a baki.
• A shafa baking soda ne kawai idan bicarbonates sun yi ƙasa kuma malt ɗin duhu yana buƙatar a cire shi daga jiki.

Ka yi la'akari da tasirin bicarbonate sulfate lokacin da kake tsara injin da aka yi da mashin. Yawan matakan bicarbonate na iya ƙara haske ga gasasshen rubutu da kuma haifar da tauri tare da malts masu duhu. Yawan matakan sulfate zai ƙara bushewa da fahimtar hop, wanda ƙila ba zai dace da tsohon ale mai malt-forward ba, wanda ke haifar da yisti.

Nasihu masu amfani kan aunawa suna tabbatar da ingantaccen gyaran ruwa. Gwada pH na dusar ku kuma daidaita shi da acid ko gishiri don cimma pH na dusar ku na 5.3–5.5 ga tsohuwar dusar ku. Yi amfani da ƙananan ƙari kuma sake gwadawa don guje wa manyan gyare-gyare.

• Yi rikodin bayanin martabar ion ɗinku ta amfani da rahoton gwaji ko ruwa.
• Shirya ions masu manufa don daidaita yanayin ruwa wanda ke tallafawa malt da yisti.
• Ƙara gishiri kaɗan sannan a sake auna pH ɗin mash da ƙimar ion na ƙarshe.

Lokacin da ake gyarawa, yi la'akari da dukkan giyar: gyaran ruwa mai sauƙi na iya ƙara sarkakiyar yeast ester kuma ya guji ɓoye nuances na Brett ko ale. Gyaran ruwa hanya ce mai ƙarancin haɗari don inganta jin daɗin baki, fahimtar rage kiba, da daidaito gabaɗaya a cikin girke-girke na gargajiya na ale.

Kula da Jijiyoyin Jini: Tsammanin Nauyi, Ƙamshi, da Tsarin Lokaci

Ajiye cikakken tarihin karatun nauyi, bayanin ƙamshi, da alamun da ake gani yayin girkawa. Girke-girke galibi suna ba da shawarar OG 1.070 FG 1.017 don tsoffin ale na yau da kullun da OG 1.095 FG 1.024 don misalan nauyi mai girma. Waɗannan manufofin suna jagorantar tsammanin raguwar farko da kuma yanayin kwanciyar hankali na dogon lokaci tare da al'adu masu gauraya.

Bibiyar takamaiman nauyi kowace rana yayin aikin fermentation, sannan a kowane mako yayin da aiki ke raguwa. Fara da hydrometer ko karatun refractometer na dijital a yanayin zafi mai daidaito. Ga OG 1.070 FG 1.017, yi tsammanin Saccharomyces zai kai kusan kashi 75% na raguwar da ke bayyane a cikin makonni biyu na farko. Ga rukunin OG 1.095 FG 1.024, raguwar farko na iya tsayawa da wuri, yana buƙatar kulawa sosai.

Domin lura da ayyukan Brettanomyces, a riƙa yin jadawalin nauyi mai sauƙi a kan lokaci. Ci gaba da raguwar nauyi a hankali, tare da sauyawa a cikin ƙamshi daga esters na 'ya'yan itace zuwa bayanin fata ko barnyard, yana nuna gudummawar Brett. Ƙarancin carbonation mai sauƙi a cikin sakan na biyu kuma yana nuna ci gaba da aikin metabolism daga nau'ikan Brettanomyces.

• Auna nauyi a lokaci guda a kowane zaman kuma a rubuta ƙimar da aka gyara da zafin jiki.
• Lura da canje-canjen ƙamshi a cikin gajerun rubuce-rubucen da suka gabata: 'ya'yan itace, kayan ƙanshi, bargon doki, fata.
• Tsabtace hoto da kuma ci gaban krausen/kanun labarai don mahallin gani.

Yi amfani da alamun ɗaukar kaya da tsufa don tantance mataki na gaba. A ɗaura zuwa wani babban jirgin ruwa ko itacen oak da zarar fermentation na farko ya daidaita kuma kafin haɗarin autolysis ya ƙaru. Yi ƙoƙarin samun aƙalla karatun nauyi guda biyu masu daidaito a tsakanin mako guda kafin tsufa na dogon lokaci.

Sanyaya sanyi zai rage tasirin ƙwayoyin cuta idan daidaiton funk da haske ya cika burinka. Idan nauyi ya kasance daidai kuma bayanan ji sun gamsar, yi la'akari da komawa ga marufi. Idan Brett ya ci gaba da rage nauyi fiye da yadda ake tsammani na FG, faɗaɗa tsufa kuma sake duba alamun tsufa don guje wa raguwar yawan amfani da fakitin.

Dabaru na Tsufa da Kulawa don Haɓaka Rikici

Tsofaffiyar giyar ale tana buƙatar kulawa ta musamman game da lokaci da magani. Tsofaffiyar giya ta ɗan gajeren lokaci, wacce ke ɗaukar watanni kaɗan, na iya laushi gefuna masu tsauri. Yana ba da damar malt da ester notes su daidaita. A gefe guda kuma, tsufa na dogon lokaci, wanda ya ɗauki watanni shida zuwa goma sha biyu ko fiye, yana fitar da gudummawar Brett. Wannan lokacin tsufa yana mayar da giyar zuwa ga busasshiyar siffa mai rikitarwa.

Kula da tsarin lokacin Brett funk yana da matuƙar muhimmanci a lokacin gyaran jiki. Da farko, ayyukan Brett na iya bayyana a matsayin ƙananan 'ya'yan itace ko fata. Bayan lokaci, aikin gyaran jiki yana ƙaruwa yayin da Brett ke ci gaba da rushe hadaddun sukari da bangon tantanin halitta. Gyaran sanyi na iya taimakawa wajen sarrafa wannan tsari, yana kiyaye daidaiton da ake so.

Tsufawar itacen oak yana gabatar da wani yanayi na sarkakiya. Gangunan itacen oak ko gasasshen guntu suna ƙara tannin, vanillin, da kuma abubuwan da ke ƙara wa Brett kyau. Gajeren haɗin itacen oak ya dace da giya mai ƙarfi, yayin da tsawon hulɗar na iya haifar da ɗanɗano mai tsari, mai kama da sherry.

• Tsarin ɗan gajeren lokaci: yanayin girma a zafin cellar na tsawon watanni 2-4, ɗanɗano kowane wata don daidaitawa.
• Tsarin dogon lokaci: shekaru masu yawa daga watanni 6 zuwa 12+, ƙara yawan itacen oak da kuma bin diddigin lokacin Brett funk.
• Zaɓuɓɓukan itacen oak: ganga masu tsaka-tsaki don busarwa mai sauƙi, gasasshen kwakwalwan itacen oak na Amurka ko na Faransa don kayan ƙanshi masu ƙarfi da vanilla.

Maganin kwalba na tsohon ale yana buƙatar ƙididdigar sukari mai inganci. Brett da sauran Saccharomyces na iya ci gaba da raguwa a cikin kwalbar. Saboda haka, yana da kyau a kimanta yuwuwar rage yawan sinadarin. Yi amfani da maganin hana shan taba don guje wa wuce gona da iri kuma a ajiye kwalaben a tsaye a lokacin farkon maganin.

Yin ferment na biyu a cikin wani tanki ko kuma a cikin injin daskarewa yana ba da iko kan fallasa itacen oak da Brett kafin a rufe shi da marufi na ƙarshe. Idan an shirya sanyaya kwalba, a kammala duk wani tsufan itacen oak da kuma daidaita yawansa da farko. Sannan a mayar da shi cikin firiji sannan a canja shi. Sanyaya sanyi bayan an samu ƙarin canjin da Brett ke buƙata yana taimakawa wajen daidaita ɗanɗano da rage ƙarin canje-canje da Brett ke yi.

• Da farko, ƙara yawan amfanin gona: cika haɗin itacen oak da kuma gyaran sabulun kafin a zuba a kwalba.
• A kula da shi akai-akai: jagorar duba nauyi, ƙamshi, da ɗanɗano lokacin da za a daina tsufa.
• Yi amfani da wurin ajiye abinci mai sanyi don rage Brett da zarar yanayin dandano ya yi daidai.

Misalan Girke-girke Ta Amfani da Haɗin Yisti na Wyeast 9097 Old Ale

Ga girke-girke guda biyu da ke nuna yuwuwar Wyeast 9097. Suna nuna yadda ake haɓaka sarkakiyar malt da kuma ci gaban da Brett ke jagoranta. Kowace girke-girke ta haɗa da hatsi, hop, fermentation, da cikakkun bayanai na ruwa don ku bi ko ku daidaita.

Tsohon giya mai hatsi (20 L)

• Kudin hatsi: 5 kg Munich Light (71.4%), 2 kg CaraRed (28.6%) - girke-girke na Munich Light CaraRed wanda ke ba da jiki mai kyau na malt da launi mai ɗumi.
• Mash: jiko ɗaya zuwa 66–67°C, pH na mash da aka yi niyya ≈5.47.
• Hops: Magnum 18 g (minti 60), Sybilla 50 g (minti 15), Sybilla 50 g guguwa.
• Ƙididdiga: OG 1.070, FG 1.017, ABV ≈7.2%, IBU ≈58.7, SRM ≈14.
• Jikewa: Wyeast 9097 a zafin jiki na 21°C. Yi amfani da ma'aunin ruwa mai daidaito don kiyaye yanayin malt ɗin ya kasance mai tsabta.

Tsohon ale na BIAB mai nauyi (ƙaramin lita / sikelin gal na Amurka 3.96)

• Tushe: Maris Otter mai nauyin kilo 15 daidai, tare da Simpsons Dark Crystal da ɗan ƙaramin malt na baki don zurfin.
• Hanya: Girke-girke na BIAB na gargajiya wanda aka yi niyya don babban ɗanɗano tare da cakuda jaka ɗaya da tafasa mai tsawo don tattara sukari.
• Hops: Magnum yana da ɗanɗanon da zai kai ~47.6 IBU; ajiye hops ɗin ƙamshi na ƙarshen lokacin da za a yi iyo da kuma ƙarshen tafasa.
• Ƙididdiga: OG 1.095, FG 1.024, ABV ≈9.4%.
• Yis: Fakiti 0.6 na Wyeast #9097 da aka nuna; don wannan nauyi, gina mashin farawa ko ƙarin ƙwayoyin halitta don guje wa ƙin narkewa.

Nasihu don daidaita jadawalin tsalle-tsalle da ruwa

Lokacin da ake daidaita jadawalin hop, a ajiye ƙarin ƙamshi don ƙarawa ko a ƙarshen lokacin da aka yi amfani da shi. Wannan yana kiyaye sarkakiyar da ke haifar da yisti. Yana hana man hop ɓoye bayanan Brett da ester.

Ga giya mai duhu da nauyi mai yawa, a ƙara bicarbonate kaɗan don daidaita acidity daga malts masu duhu. A guji yin bicarbonates fiye da kima; yawan alkaline zai rage girman yisti.

Ga manyan rukuni, ƙara saurin sautin ko ƙirƙirar babban farawa. Wannan yana hana tsawaita jinkiri kuma yana taimaka wa girke-girke na Wyeast 9097 nuna ƙarancin ƙarfi da kuma esters masu daidaito.

Shirya matsala ta amfani: Matsalolin da aka saba fuskanta da kuma Gyaran su

Masu yin giya sau da yawa suna fuskantar ƙalubale da Wyeast 9097 Old Ale Blend. Wannan jagorar tana taimakawa wajen gano da kuma magance matsalolin da aka saba fuskanta. Yana tabbatar da cewa rukunin ku yana kan hanya madaidaiciya.

• Dalilai: ƙarancin saurin fitar da sauti, rashin isashshen iskar oxygen a lokacin fitar da sauti, yanayin sanyi na fermentation, ko kuma babban nauyi na asali (OG).
• Matakan rigakafi: a yi niyya ga ƙimar sautin farko na kimanin ƙwayoyin M 1.0/ml/°P, a yi amfani da iskar oxygenate wort kafin a yi amfani da shi, sannan a ci gaba da yin fermentation a cikin kewayon 19-22 °C (66-72 °F).
• Maganin: yi amfani da abin farawa ko ƙara ƙarin fakiti don ƙananan rukunin da ba su da kyau, ƙara zafin jiki a hankali zuwa ga adadin da aka ba da shawarar, kuma ƙara sinadarin yisti idan nitrogen ya yi ƙasa. Ga giya mai nauyi mai yawa (misali OG 1.095), ƙara girman farkon ko amfani da fakiti da yawa don guje wa fermentation da Wyeast 9097 zai iya haifarwa.
• Idan fermentation ɗin ya yi jinkiri, a hankali a motsa kek ɗin yisti da kuma auna iskar oxygen a farkon aikin zai iya taimakawa; a guji iskar oxygen mai ƙarfi daga baya don hana ɗanɗano mara kyau.

Dandano masu kama da phenolic ko masu tsauri - rigakafi da aikin gyarawa

• Dalilai: yisti mai ƙarfi, yawan zafin jiki, da kuma amfani da malt baƙi ko gasasshe sosai.
• Rigakafi: a samar da yanayi mai kyau, a kula da zafin jiki a cikin adadin da aka ba da shawarar gaurayawan, sannan a rage yawan malts da aka gasa a cikin garin.
• Ayyukan gyara: tsufa mai tsawo da sanyi yakan rage phenolics. Yi la'akari da haɗa tarin da giya mai tsabta don rage yawan phenolics. Lokaci na iya rage yawan phenolics don haka haƙuri yana taimakawa lokacin da kake buƙatar cire phenolics masu tsauri.

Sarrafa Brett funk mai yawa ko kuma ba a yi niyya ba

• Dalilai: fallasa iskar oxygen yayin tsufa, yanayin dumi, ko gurɓatawa daga ƙwayoyin cuta na daji.
• Hanyoyin sarrafawa: rage ɗaukar iskar oxygen yayin canja wuri, yanayin sanyi don rage ayyukan Brett, da kuma kula da tsafta mai kyau don guje wa sabbin alluran rigakafi.
• Idan halin Brett ya yi ƙarfi fiye da yadda ake so, ƙarin tsufa sau da yawa yana haɗa funk ɗin. Haɗa shi da ƙaramin giya na iya sake daidaita dandano. Yi amfani da waɗannan matakan don sarrafa Brett funk yayin da kake kiyaye sarkakiyar Wyeast 9097 da aka nufa.

Idan kana buƙatar gyara ƙwanƙwasa a hankali, da farko ka mai da hankali kan lafiyar sautin jiki, iskar oxygen a lokacin da ake canja wurinsa, da kuma zafin jiki. Idan akwai lahani a ji, zaɓi matakin gyara mafi ƙarancin tasiri kafin a fara haɗawa ko zubar da shi. Kulawa da kyau yayin tsufa yana taimakawa hana ƙwanƙwasa ba tare da an yi niyya ba kuma yana sa haɗin yisti ya bayyana amma ya kasance mai tsauri.

Abubuwan da ake la'akari da su wajen tattarawa da kuma amfani da sinadarin carbonation don tsofaffin ƙwayoyin cuta

Zaɓar marufi mai kyau don tsohon ale yana da mahimmanci don ɗanɗano na ƙarshe da tsawon rai. Yis ɗin da aka haɗa, musamman waɗanda ke da Brettanomyces, suna aiki na dogon lokaci fiye da nau'in ale na gaske. Zaɓi hanyar marufi da ta dace da canjin ɗanɗanon da kuke so, tsawon lokacin da za ku ajiye, da salon yin hidima.

Gyaran kwalba ya dace da ci gaba da ci gaba da kuma ci gaban funk mai sauƙi. Yana ba da damar giyar Brett-forward ta ƙara girma a cikin kwalbar. Yi tsammanin raguwar hankali da kuma canjin ɗanɗano a hankali. Lokacin da ake gyara kwalbar giyar Brett, yi la'akari da sukarin da ake buƙata don ƙarin raguwar nauyi.

• Amfanin gyaran kwalba: sinadarin carbonation na halitta, zurfin dandano, kasancewar ƙwayoyin halitta don tsufa.
• Haɗarin: yawan hayakin carbon idan ya yi zafi, ƙara yawan laka, yana haifar da canji ba tare da an yi amfani da shi da kyau ba.

Kegging yana ba da kwanciyar hankali da daidaito. Ƙarfin carbonation yana ba da cikakken iko akan matakan carbonation kuma yana rage yisti mai aiki. Ya dace don yin hidima akan takardar kuma yana rage canje-canje a cikin fakitin da zarar giyar ta yi haske kuma ta yi sanyi.

• Amfanin kegging: iskar carbon da ake iya faɗi, sauƙin sabis, ƙarancin haɗarin wuce gona da iri.
• Kuskure: ƙarancin juyin halittar da ke cikin kunshin, yana buƙatar kayan aiki don amfani da iskar carbonation.

Matakan carbonation ya kamata su dace da nauyin malt da salon sa. Tsoffin ales na gargajiya sun fi son ƙarancin CO2 zuwa matsakaicin adadin carbonation. Ƙananan matakan carbonation suna ƙara sarkakiyar malt da jin daɗin baki mai laushi, wanda hakan ke sa halin Brett ya fi sauƙin kusantar sa.

• An ɗan yi amfani da carbonate kaɗan (1.6–2.0 vols): yana jaddada zagaye da jikin malt.
• Matsakaicin carbonation (2.0–2.4 vols): yana ƙara ɗagawa ba tare da ya sa dandano ya yi kaifi ba.
• A guji yawan sinadarin carbon: yana iya ƙara wa sinadaran phenolic masu ƙarfi ƙarfi kuma yana sa Brett funk ya ji daɗi sosai.

Kwanciyar shiryayye ta dogara ne akan aikin yisti da yanayin ajiya. Nau'in da aka haɗa na iya ci gaba da aiki a cikin fakitin ɗumi ko na farko. Ajiye sanyi yana rage metabolism kuma yana rage haɗarin bama-bamai na kwalba. Kula da kwalaben da aka sanyaya kuma ku yi taka tsantsan da sikari mai ƙarfi lokacin amfani da gauraye masu aiki.

Lakabi da bayanin kula da rukuni suna da mahimmanci don bin diddigin canje-canjen da ake tsammani. Lura da hanyar da aka zaɓa, adadin shigarwa, da shawarwarin ajiya. Wannan yana tabbatar da cewa ana iya hasashen ayyukan ƙwayoyin halitta da matakan carbonation ga masu amfani da kuma ɗakunan ajiya.

Kwatanta hadin yisti na Wyeast 9097 Old Ale da sauran tsofaffin yisti na Ale

Wyeast 9097 ya haɗa hasashen da ake samu game da yisti na ale iri ɗaya da sarkakiyar al'adun Brett masu tsarki. Ya fara ne da fermentation wanda Saccharomyces ke jagoranta, yana kafa ƙashin bayan malt mai ƙarfi. Bayan lokaci, abubuwan da ke cikin Brett suna fitowa, suna ƙara zurfi ba tare da sun mamaye dandanon farko ba.

Yadda yake bambanta da nau'in ales guda ɗaya

Nau'in Saccharomyces guda ɗaya suna ba da daidaiton yanayin fermentation da kuma daidaiton yanayin ester. Sabanin haka, Wyeast 9097 yana ba da tsawon tafiya na ɗanɗano. Ɗanɗanon farko sananne ne, amma bayanin Brett yana tasowa daga baya, wanda ke ƙara wa giyar sarkakiya.

Bambanci tsakanin tsattsarkan nau'in Brett da sauran gauraye

Al'adun Brett masu tsarki galibi suna gabatar da funk mai ƙarfi tun da wuri. Haɗin kasuwanci ya bambanta dangane da nau'ikan Brett da rabonsu, wanda ke shafar ƙarfi da lokaci. Wyeast 9097 yana daidaita tasirin Brett tare da halin yisti na ale, wanda ke haifar da ingantaccen juyin halittar dandano.

Lokacin da za a zaɓi 9097 idan aka kwatanta da wasu zaɓuɓɓuka

Zaɓi Wyeast 9097 don tushen malt-forward wanda ke canzawa tare da tsufa. Don tsabtataccen tsohon ale, wanda ake iya faɗi, zaɓi nau'in ale ɗaya. Idan kuna son Brett funk mai ƙarfi, farkon Brett funk, zaɓi tsararren al'adar Brett ko gauraya da aka tsara don ayyukan Brett masu tsauri.

• Kwatanta Wyeast 9097 da nau'ikan giya guda ɗaya don tsofaffin giya masu sauƙin canzawa.
• Yi amfani da ilimin Brett da ale yeast don saita tsammanin lokaci da ƙarfi na funk.
• Duba kwatancen cakuda yisti don daidaita cakuda da taswirar dandanon ku.

Bayanan Siya, Ajiya, da Samuwar Yanayi na Haɗin Yisti na Wyeast 9097 Old Ale

Bukatar Wyeast 9097 na iya canzawa dangane da yanayi. Ya kamata masu yin giya su kasance cikin shiri don samun fakiti ɗaya da kuma lokacin da za a iya fitar da su kaɗan. Farashi da tsarin marufi na iya canzawa, don haka yana da kyau a tsara shirye-shiryen da suka dace da buƙatun yin giya.

Yawanci, fakitin ruwa guda ɗaya na Wyeast 9097 yana sayarwa akan kusan $13.99. Lokacin siye, kwatanta farashi a shagunan gida da dandamali na kan layi. Ƙananan bambance-bambance a cikin jigilar kaya da sarrafawa na iya shafar jimlar farashi.

• Tsarin fakiti: kwalaben ko ƙwayoyin da aka naɗe waɗanda aka sayar a matsayin raka'a ɗaya.
• Amfani da aka saba: girke-girke da yawa suna buƙatar ɓangarorin fakiti, kamar fakiti 0.6 don rukunin galan 5.
• Kalli zagayen tallace-tallace: rangwame yakan bayyana a lokacin tallan shago da lokutan hutu.

Ajiye yis mai kyau yana da matuƙar muhimmanci ga lafiyar yis. Kullum a sanyaya yis ɗin ruwa a firiji a yi amfani da shi kafin ranar karewa. Lokacin jigilar yis ɗin, a kula da yanayin sanyi don kiyaye lafiyar ƙwayoyin halitta.

Ga tsofaffin fakiti, ƙirƙirar abin farawa zai iya farfaɗo da rayuwa da kuma tabbatar da cewa ya yi ƙarfi sosai. Idan akwai buƙatar ajiya na dogon lokaci, a ajiye shi a cikin firiji akai-akai kuma a bi ƙa'idodin masana'anta kan tsawon lokacin shiryawa.

Samun kayan abinci na yanayi na iya zama ƙalubale. Ana ɗaukar Wyeast 9097 a matsayin na yanayi a wasu dillalai. Idan ba a samunsa a gida, yi la'akari da wasu dillalan gida ko shagunan musamman don buƙatunku.

• Duba masu samar da kayayyaki da yawa a farkon kakar wasa don ganin ko akwai.
• Yi la'akari da wasu hanyoyi: haɗa nau'in ale mai tsaka tsaki da nau'in Brettanomyces don yin kwaikwayon cakuda.
• Bincika sauran tsofaffin gaurayen ale na kasuwanci daga manyan masu samar da yisti idan 9097 ya ƙare.

Lokacin zabar inda za a sayi Wyeast 9097, yi la'akari da tsarin sarrafawa. Zaɓi jigilar kaya mai sanyi da shaguna masu suna don rage haɗari. Don tsara lokaci mai tsawo, bi diddigin yanayin yanayi kuma siyan ƙarin fakiti idan farashinsu ya yi daidai.

Kammalawa

Kammalawar bita ta Wyeast 9097: wannan cakuda ruwan yanayi yana ba da ingantacciyar hanya zuwa ga tsohuwar halin ale. Yana ƙirƙirar tushe mai kama da malt wanda ke bayyana sarkakiyar Brett tare da shekaru. Girke-girke na al'umma galibi suna nuna OG kusan 1.070 zuwa FG 1.017, kuma misalan nauyi mafi girma sun kai OG 1.095 tare da FG kusa da 1.024. Waɗannan galibi ana yin su ne a cikin zafin jiki kusa da 21 °C kuma suna cimma raguwar kusan 75%.

Don taƙaitaccen taƙaitaccen bayani game da tsohon ale mai fermenting, bi manyan hanyoyin da aka saba amfani da su na Wyeast 9097: ƙara yawan da aka ba da shawarar (kimanin ƙwayoyin 1.0 M/ml/°P), yi amfani da giya mai yawan OG, kuma yi nufin samun daidaiton yanayin ruwa. Zaɓi malts masu tallafi kamar Munich Light, CaraRed, ko Maris Otter don barin ɗanɗanon da ke haifar da yisti ya haskaka. Yi amfani da ƙarin hop na ƙarshen don kiyaye ƙamshi ba tare da ɓoye halayen Brett ba.

Tsarin samowa da jigilar kayayyaki: Ana sayar da 9097 a kowane lokaci a cikin fakiti ɗaya a farashi na musamman (misali $13.99), don haka saya gaba kuma adana shi yadda ya kamata. Yi amfani da dabarun farawa da kuma kula da tsufa don haɓaka funk mai kyau ba tare da rasa iko ba. Wannan taƙaitaccen bayani yana haɗa matakai masu amfani da tsammanin masu yin giya waɗanda ke neman tsofaffin ales masu rikitarwa da za a iya faɗi da za a iya faɗi tare da Wyeast 9097.

Tambayoyin da ake yawan yi akai-akai

Menene haɗin Wyeast 9097 Old Ale kuma menene yake taimakawa ga tsohon ale?

Haɗin yisti na Wyeast 9097 Old Ale Blend wani cakuda ne na yisti na yanayi don tsoffin ales. Yana haɗa nau'in ale na Saccharomyces na gargajiya tare da Brettanomyces. Wannan haɗin yana ba da ƙashin baya na ale ester na malt-forward wanda ya canza zuwa funk, kayan ƙanshi, da bayanin fata da Brett ya samo asali yayin shayarwa. Masu yin giya sun ba da rahoton halin ale na farko sannan kuma Brett ya sami rikitarwa tare da ƙarin raguwa da bushewa a hankali tsawon watanni.

Ta yaya cakuda kamar 9097 ya bambanta da amfani da nau'in yisti ɗaya ko nau'in Brett mai tsarki?

Haɗe-haɗe kamar 9097 suna haɗa haɓakar farko ta Saccharomyces tare da aikin Brett mai saurin tasowa. Wannan yana ba da yanayin ɗanɗano mai canzawa: tsabtace esters na ale a gaba, sannan Brett funk da ƙarin raguwa akan lokaci. Nau'in Saccharomyces guda ɗaya suna ba da ingantattun bayanai masu faɗi ba tare da funk na dogon lokaci ba. Al'adun Brett masu tsabta suna ƙirƙirar halayen Brett nan take da ƙarfi kuma suna iya zama da wahala a sarrafa su.

Shin Wyeast 9097 yana samuwa sosai kuma nawa ne kudinsa?

Sau da yawa ana lissafa 9097 a matsayin samfurin yanayi kuma ana sayar da shi a cikin fakitin ruwa guda ɗaya. Misali farashin titi da aka samu a cikin jerin dillalai shine $13.99 a kowace fakiti. Samuwa ya bambanta. Idan ya ƙare a cikin zaɓin yisti na gama gari, duba masu samar da giya na musamman ko shirya sayayya kafin yin giya.

Shin ina buƙatar yin abin farawa ko zan iya yin amfani da Wyeast 9097 kai tsaye don samun lita 20 (galan 5)?

Ga daidaitattun nau'ikan ales na gravity a kusa da OG 1.070, girke-girke na al'umma da yawa suna lissafa "Starter: A'a" kuma suna amfani da madaidaicin siffa. Don manyan nauyi (misali kusa da OG 1.095) ko lokacin da fakitin suka tsufa, ana ba da shawarar fara amfani da fakiti ko fakiti da yawa don tabbatar da ƙoshin lafiya da kuma guje wa dogon lokaci ko ƙarancin ƙarewa.

Wane saurin bugun da ya kamata in yi niyya lokacin da nake shirin yin fermentation tare da 9097?

Yi amfani da ƙwayoyin halitta miliyan 1.0 a kowace millilita a kowace digiri Plato (ƙwayoyin M 1.0/ml/°P) a matsayin tushen tushe. Misalan girke-girke suna nuna jimillar buƙatun ƙwayoyin halitta a cikin ɗaruruwan biliyoyin don rukunin L 20. Lissafin girman farawa ko adadin fakiti daga wannan ma'aunin, yana ƙaruwa ga giya mai yawan OG.

Wane zafin jiki na fermentation ya fi dacewa don daidaita samar da ester da ci gaban Brett?

Yanayin da aka fi ambata shine kimanin 19–22 °C (kimanin 66–72 °F). Yin ferment a ƙasan ƙarshen yana fifita esters masu tsabta kuma yana jinkirta aikin Brett. Matsakaicin kewayon (20–21 °C) yana samar da daidaiton bayanin ester tare da haɓakar Brett mai sauƙin sarrafawa, yayin da yanayin zafi mafi girma yana hanzarta halayen ester da Brett. Yawancin masu yin brew suna fara farawa a ~21 °C (70 °F) kuma suna ba Brett damar haɓaka yayin da ake yin treating.

Ta yaya haɗin ke shafar rage ji da kuma jin baki?

Sashen Saccharomyces yana magance raguwar farko kuma yana barin jin daɗin baki mai kama da malt. Brettanomyces yana ci gaba da rage raguwar hankali yayin sanyaya giya, yana ƙara busar da giyar da kuma canza jin daɗin baki akan lokaci. Ƙimar al'umma ta lissafa raguwar musamman kusan kashi 75% tare da matsakaicin flocculation azaman tsammanin aiki.

Waɗanne takardun hatsi ne suka dace da Wyeast 9097 don tsofaffin ales na gargajiya?

Ana samun nau'ikan malt masu ɗauke da malt kamar Munich Light da CaraRed ko Maris Otter tare da ƙananan lu'ulu'u da ƙarin duhu. Misalin hatsi: Munich Light ~71% da CaraRed ~29% don girke-girke na lita 20. Waɗannan tushen suna ba da ƙashin bayan malt mai ƙarfi wanda ke ƙara esters da kuma haɓaka sarkakiyar Brett.

Wane irin pH ne ya kamata in yi nufin amfani da shi don tallafawa jiki da bayyanar yisti?

Yi nufin samun pH mai kauri a tsakiyar shekaru 5—girke-girke na al'umma sun nuna misalin pH na ~5.47. Wannan kewayon yana taimakawa wajen riƙe zaƙin malt da jiki, yana tallafawa ci gaban ester da kuma daidaita bushewar da Brett ya samo asali a lokacin tsufa.

Waɗanne zaɓuɓɓukan IBU da hop ne suka fi dacewa don yisti ya kasance sananne?

Kiyaye ɗaci matsakaici don samun bayanin malt-forward—girke-girke na al'umma suna nuna IBUs daga kimanin 45-60 (misali kimanin 47-59 IBU). Yi amfani da hops masu ɗaci kamar Magnum don ƙarin mintuna 60 kuma a ajiye hops masu ƙamshi ko na ganye kamar Sybilla don ƙarawa a ƙarshen tafasa ko a cikin ruwa don ƙara haske ba tare da ɓoye halayen da ke haifar da yisti ba.

Shin ya kamata in yi amfani da ƙarin wirlpool ko ƙarin late hop lokacin yin giya da 9097?

Eh. Ƙarin tafasa a ƙarshen lokaci da kuma ƙarar ruwa a cikin ruwa suna kiyaye ƙamshi mai laushi da ɗanɗano na hop yayin da suke hana ɗacin hop mamayewa. Wannan hanyar tana taimakawa wajen kiyaye dandanon malt da yisti a hankali; Sybilla ɗaya ce daga cikin hop da aka ambata don amfani da shi a ƙarshen lokaci da kuma a cikin girke-girke na al'umma.

Wane irin ruwa ne aka ba da shawarar ga Wyeast 9097 old ale?

Ana ba da shawarar a yi amfani da ruwa mai daidaito—a guji wuce gona da iri wajen mamaye chloride ko sulfate. A ƙara ma'adanai ga ruwan gida: chloride yana jaddada cikar malt, sulfate yana ƙara busasshiyar da ake gani da kuma cizon hop, kuma bicarbonates na iya ƙara gasasshen malt a cikin malts masu duhu. Yawancin masu yin giya suna farawa daga ruwan ma'adinai mai ƙarancin ma'adinai ko RO kuma suna ƙara gypsum ko calcium chloride don cimma burin da aka sa gaba.

Waɗanne irin nauyi da ABVs ne girke-girke da 9097 ke samarwa galibi?

Misalan da aka fi sani sun haɗa da OG 1.070 tare da FG 1.017 (kimanin 7.2% ABV) da kuma yawan nauyin da ke ƙaruwa kusa da OG 1.095 tare da FG 1.024 (kimanin 9.4% ABV). Yi tsammanin raguwar farko da Saccharomyces ke haifarwa kusan 75% tare da ƙarin raguwar nauyi a hankali daga Brett yayin dogon motsa jiki.

Ta yaya zan sa ido da kuma bin diddigin ayyukan Brett yayin gyaran jiki?

Bibiyar nauyi a kowane mako bayan fara fermentation; ku kula da digo a hankali da ke nuna fermentation na Brett. Ku lura da juyin halittar ƙamshi—daga 'ya'yan itace/esteric da wuri zuwa ƙarin bayanin fata, mai yaji, ko mai ban dariya daga baya. Rubuta yanayin da ake ciki da alamun ji don yanke shawara lokacin da za a tara, sanyi, ko kwalba.

Yaushe ya kamata in ajiye kaya, kwalba, ko sanyi don kula da ci gaban Brett?

A tara ko a motsa zuwa tasoshin da suka tsufa da zarar aikin farko ya ragu kuma kafin haɗarin autolysis ya zama mai girma. A bar Brett ya girma yayin gyaran jiki a yanayin zafi na cellar, sannan a bar shi ya yi sanyi don rage metabolism lokacin da aka kai ga matsayin da ake so. Yi amfani da kwanciyar hankali na nauyi da daidaiton ji - matakin funk, haske, da bushewa - don yanke shawara kan lokaci.

Har yaushe zan yi amfani da giya mai ƙarfi da Wyeast 9097 don samun sauƙin maye gurbin giya?

Tsufa na ɗan gajeren lokaci (watanni kaɗan) zai daidaita dandano. Tsufa na dogon lokaci (watanni 6-12+) abu ne da aka saba gani don barin sinadaran Brett su haɗu gaba ɗaya. Tsarin lokaci ya dogara da ƙarfin funk da ake so da ƙarfin giya; giyar ABV mai yawa sau da yawa tana amfana daga tsufa mai tsawo.

Za a iya haɗa tsufan itacen oak da 9097, kuma menene tasirinsa?

Eh. Itacen oak (chips ko ganga) yana ƙara tannin, vanilla, da oxidative notes waɗanda ke hulɗa da Brett funk da malt combination. Yi amfani da itacen oak a hankali: yana iya ƙara rikitarwa amma kuma yana hulɗa da acidity ko phenolics da Brett ya samo asali. Kula da ci gaban shuka kuma daidaita lokacin hulɗa da shi gwargwadon dandano.

Mene ne abubuwan da ke haifar da makalewa ko jinkirin fermentation tare da 9097 kuma ta yaya zan gyara su?

Dalilan da suka fi yawa sun haɗa da ƙarancin saurin fitar da ruwa, rashin isashshen iskar oxygen a lokacin fitar da ruwa, yanayin sanyi na fermentation, ko yis mai ƙarfi saboda yawan nauyi. Maganin: shirya babban abin farawa ko ƙara wani fakiti, oxygenate wort yadda ya kamata a lokacin fitar da ruwa, ƙara zafin zuwa matakin da aka ba da shawarar (19-22 °C), da kuma la'akari da sinadarin yis don yawan OG worts.

Ta yaya zan hana ko rage dandanon phenolic ko mai tsauri?

Hana su ta hanyar zuba isasshen yisti mai lafiya, a kiyaye ɗumamar yanayi a yanayin zafi da aka ba da shawarar, da kuma guje wa amfani da malts masu duhu da aka gasa da yawa. Idan dandano mai zafi ya bayyana, lokaci da tsufa mai laushi sau da yawa suna kwantar da su. Haɗawa da tsari mai tsabta wani zaɓi ne na gyara ga mawuyacin hali.

Me zai faru idan Brett funk ya yi zafi sosai ko kuma giyar ta fara tsami ba da gangan ba?

Sarrafa Brett ta hanyar rage yawan iskar oxygen da ake sha yayin tsufa, sanyaya sanyi zuwa ga aiki a hankali, da kuma kiyaye tsafta don guje wa ƙarin ƙwayoyin cuta. Idan funk ya yi ƙarfi sosai, ci gaba da tsufa don barin ɗanɗano ya haɗu, ko kuma a gauraya shi da ƙaramin giya. A cikin mawuyacin hali, sake haɗawa ko zubar da shi na iya zama dole.

Shin ya kamata in yi amfani da kwalba ko kuma in yi amfani da giyar keg da 9097?

Duk zaɓuɓɓukan biyu suna da inganci. Tsarin kwalba yana ba da damar juyin halittar cikin fakitin - Brett zai iya ci gaba da rage dandano da canza shi - don haka ƙididdige aikin da aka yi da kyau. Yin amfani da wurin ajiyewa da sanyi da kuma amfani da iskar carbonation yana dakatar da yawan ayyukan yisti kuma yana ba da kwanciyar hankali. Zaɓi tsarin kwalba don ci gaba da haɓakawa, yin amfani da bututu don sarrafawa.

Ta yaya zan ƙididdige sukari na farko idan aka yi la'akari da Brett mai aiki a cikin cakuda?

Yi la'akari da yiwuwar ci gaba da raguwar Brett yayin kimanta sukari na farko. Yi amfani da adadin priming mai kyau kuma yi la'akari da adanawa a cikin sanyi bayan an cimma carbonation da ake so don rage metabolism na Brett. Kula da samfuran daga kwalaben gwaji kafin ɗaukar manyan fitarwa.

Wane matakin carbonation ya dace da tsofaffin ales da aka fermented da 9097?

Tsoffin ales na gargajiya galibi suna da ƙarancin carbonation zuwa matsakaici. Ƙananan adadin CO2 yana ƙara wa jikin malt ƙarfi kuma yana hana haɓaka duk wani tsauri ko funk mai yawa. Yi amfani da carbonation bisa ga jagororin salo da fifikon mutum, yana karkata zuwa ga ƙaramin carbonation.

Yaya daidaiton giya mai 9097 yake a cikin fakiti kuma wane ajiya aka ba da shawarar a adana?

Saboda hadin ya ƙunshi Brett, raguwar ɗanɗano a cikin fakiti na iya ci gaba idan aka adana kwalaben ko akwatunan da ɗumi. Ajiyewa a cikin sanyi yana rage aiki. A adana giyar da aka gama a cikin firiji idan zai yiwu kuma a sa ido kan yawan hayakin carbon a cikin tsofaffin kwalaben. Yi amfani da firiji sabo don kwanciyar hankali na dogon lokaci.

Idan ban sami Wyeast 9097 ba, menene madadin da ya dace?

Nemi wasu tsofaffin gaurayen ale na kasuwanci daga masu samar da yisti ko gina naka ta hanyar haɗa nau'in ale mai inganci tare da nau'in Brett (Brettanomyces bruxellensis ko B. claussenii variants) a ƙananan matakan. Shagunan gida na musamman, dillalan kan layi, ko kayan sake amfani na yanayi sune zaɓuɓɓuka masu kyau don samun su.

Waɗanne mafi kyawun hanyoyin ajiya da sarrafa su ya kamata in bi don fakitin ruwa na Wyeast?

A ajiye fakitin a cikin firiji kuma a yi amfani da su kafin lokacin da aka ƙayyade ya ƙare. A rage canjin zafin jiki yayin jigilar kaya. Ga tsofaffin fakitin, a yi abin farawa don dawo da ƙarfi. A riƙe a hankali kuma a yi amfani da wort mai iskar oxygen a lokacin da ake juyawa don taimakawa wajen yin fermentation mai kyau.

Ta yaya zan yi girman ma'aunin farawa don giya mai nauyi ta amfani da 9097?

Ƙara girman farawa don giyar OG mai yawan gaske (misali a kusa da OG 1.095). Yi amfani da maƙasudin ƙwayoyin 1.0 M/ml/°P don ƙididdige adadin ƙwayoyin da ake buƙata, sannan a auna girman mai farawa don cika ko wuce wannan adadin. Fakiti da yawa ko mai farawa matakai da yawa hanyoyi ne da aka saba amfani da su don giya fiye da tsoffin nauyin ale na yau da kullun.

Waɗanne misalan girke-girke ne suka nuna yadda ake amfani da 9097 akai-akai?

Misalin hatsi mai L 20: Munich Light 5 kg (71.4%) da CaraRed 2 kg (28.6%), OG 1.070 FG 1.017 ABV ~7.2%, IBU ~58.7, mash pH ~5.47, Magnum bittering da Sybilla late/whirlpool hops, an yi musu fermented a ~21 °C da Wyeast 9097. Misalin BIAB mai nauyi mai yawa ya yi amfani da Maris Otter da Simpsons Dark Crystal da ɗan ƙaramin malt na baki don OG ~1.095 FG ~1.024 ABV ~9.4% tare da ƙara yawan farawa ko fakitin da aka ba da shawarar.

Ta yaya zan daidaita ruwa don tsofaffin ales masu duhu da malt ba tare da haifar da tauri ba?

A guji yawan bicarbonate wanda ke ƙara tauri ga gasasshen. Fara da RO ko ruwan ma'adinai mai ƙarancin ma'adinai, sannan a ƙara gypsum da calcium chloride da aka auna don isa ga daidaiton yanayin. A ɗaga bicarbonate kaɗan kawai lokacin amfani da malts masu duhu, kuma a gwada ƙananan gyare-gyare don guje wa tauri.

Waɗanne shawarwari masu amfani ne don tsara ranar yin giya yayin amfani da yisti na yanayi kamar 9097?

Shirya neman ƙarin fakitin gaba idan zai yiwu. A sanya a firiji da sauri bayan an karɓa sannan a yi la'akari da yin abin farawa idan fakitin sun tsufa ko kuma giyar tana da nauyi sosai. A auna gishirin maganin ruwa, a shirya kayan aikin iskar oxygen, da kuma jadawalin fermentation wanda ya haɗa da tsawaita lokacin sanyaya jiki don ba da damar Brett ya girma.

Karin Karatu

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

• Biya mai ƙonawa tare da Wyeast 1056 American Ale Yeast
• Gishiri mai Tashi tare da Yisti Fermentis SafAle S-33
• Gishiri mai Haɗi tare da Farin Labs WLP036 Dusseldorf Alt Ale Yisti