Ukubilisa Ubhiya nge-Bulldog B49 Bavarian Wheat Yeast

Kushicilelwe: Novemba 13, 2025 21:04:45 UTC

Lokhu kubuyekezwa kugqamisa i-Bulldog B49 Bavarian Wheat Yeast njengenketho ephambili yabaphisi botshwala abahlose ukwenza obhiya bangempela bakakolo waseBavaria ekhaya. Idizayinelwe ngokukhethekile i-Hefeweizen, i-Dunkeleizen, ne-Weizenbock. Ngephrofayili yayo kakolweni eyomile kanye ne-flocculation ephansi, ithembisa ukubukeka okufiphele nokuqeda okulinganiselayo, izakhi ezibalulekile ezifunwa ngabakhi bezindlu abaningi.

Leli khasi lihunyushwe ngomshini lisuka esiNgisini ukuze lenze lifinyeleleke kubantu abaningi ngangokunokwenzeka. Ngeshwa, ukuhumusha ngomshini akukabi ubuchwepheshe obuphelele, ngakho-ke amaphutha angenzeka. Uma uthanda, ungabuka inguqulo yokuqala yesiNgisi lapha:

Fermenting Beer with Bulldog B49 Bavarian Wheat Yeast

I-carboy yengilazi evubela i-hefeweizen etafuleni lamapulangwe egumbini lase-Bavarian eliwubukhazikhazi, ne-bulldog elele engutsheni eduze kwefasitela. Ulwazi olwengeziwe

I-Bulldog inikeza i-B49 kuma-sachets angu-10 g (ikhodi yento engu-32149) kanye namafomethi amakhulu okusetshenziselwa ukuthengisa, nesitifiketi se-kosher kanye ne-EAC ephawuliwe. Umthamo onconyiwe yisaka elilodwa lika-10 g ngamalitha angama-20–25 (amalitha angama-5.3–6.6 ase-US). Abakhiqizi botshwala abaningi bathola imiphumela engcono kakhulu yokuvutshelwa eduze kuka-21 °C (70 °F), okuthuthukisa uhlamvu lwakudala lwe-Hefeweizen yeast.

Okuthathwayo Okubalulekile

I-Bulldog B49 Bavarian Wheat Yeast ifanela obhiya bendabuko baseBavaria kakolweni kanye ne-Hefeweizen.
I-flocculation ephansi ithela ukuthululwa okunsundu ngokuncibilika okungama-75-80%.
Faka isikhwama esisodwa se-10 g nge-20-25 L; ukuvubela phakathi kuka-18–25 °C, okuqondiwe ku-≈21 °C.
Itholakala kuma-sachets angu-10 g (ikhodi yento 32149); gcina upholile futhi usebenzise ngaphakathi kweshalofu elinconywayo.
Izigaba ezilandelayo zizofaka ukuphatha, izindlela zokupheka, ukuxazulula izinkinga, kanye nezinketho zokuthenga.

Kungani ukhethe i-Bulldog B49 Bavarian Wheat Yeast yamabhiya kakolweni asekhaya

Abakhiqizi bakhetha i-Bulldog B49 ukuze bathole ukunambitheka kwangempela kukakolweni waseBavaria kubhiya wabo we-Hefeweizen nowaseningizimu waseJalimane. Lolu hlobo lwemvubelo eyomile ludizayinelwe ukuphindaphinda ubhanana wakudala nama-clove esters atholakala e-Hefeweizen. Iphinde igcine i-soft, pillowy mouthfeel ekhonzwa ngabalandeli besitayela.

Imvubelo efanelekile ye-Hefeweizen kufanele ikhiqize inkungu eqhubekayo kanye nephunga elimnandi. I-Bulldog B49 ikhombisa ukugeleza okuphansi, iqinisekisa ukuthi inkungu ihlala imisiwe futhi nokugcinwa kwekhanda kuqinile. Lesi sici sithuthukisa ukubukeka nephunga likabhiya, kwenze ube yiqiniso zisuka nje.

Ukunciphisa kubalulekile ukuze uthole ibhalansi kubhiya. I-Bulldog B49 ivubela ekugcineni okuphezulu kokuthomba, cishe ngamaphesenti angama-77. Lokhu kubangela ukoma, okulungele i-Dunkelezen ne-Weizenbock. Iphikisana nobumnandi be-malt obucebile ngaphandle kokudela iphrofayela ye-ester ehlukile.

Izinzuzo ezingokoqobo zenza i-Bulldog B49 ikhange kubakhi basekhaya. Iza ngefomethi ye-dry-sachet elula, okulula ukuyigcina uma igcinwe ipholile. Abakhiqizi basekhaya bazisa ukuqina kweshalofu layo, isitifiketi se-Kosher, kanye nokupakishwa okuhambisana nokudosa okujwayelekile okungu-10 g kosayizi benqwaba abajwayelekile.

I-flavour focus: ama-ester kabhanana aqinile/ama-clove afanele izitayela zikakolweni zakudala
Ukubukeka: inkungu eqhubekayo kanye nokuzwakala komlomo okuthambile okuvela ekugelezeni okuncane
Ukusebenza: ukuncishiswa okuphezulu kokuqeda okuhlanzekile, okulinganayo
Ukusebenza: amasaka omile, isitoreji esizinzile eshalofini, kanye nezitifiketi ezijwayelekile

Khetha i-Bulldog B49 ye-Hefeweizen, Dunkeleizen, Weizenbock, nanoma iyiphi iresiphi efuna izici eziyiqiniso zikakolweni waseBavaria. Ihlinzeka ngemvubelo kakolweni izinzuzo ezifunwa abaphisi botshwala, ukuqinisekisa ukuthi izindlela zokupheka zihlala ziyiqiniso esitayelani.

I-Bulldog B49 Bavarian Wheat Yeast

I-Bulldog B49 iwuhlobo lukakolweni lwaseBavaria olomile, olulungele ukucaciseleka ngobhiya kakolweni namaphrofayili e-ester alinganiselayo. Iza ngama-sachet angu-10 g wabakhi bezindlu kanye nezitini ezinkulu ukuze zisetshenziswe ngokwezentengiselwano. Amakhodi ento afana no-32149 wephakethe le-10 g kanye ne-32549 yesitini esingu-500 g ayatholakala. Lezi zinhlobonhlobo zinikeza kokubili amaqoqo amancane kanye nemikhiqizo emikhulu.

Ukuncishiswa kwe-B49 ngokujwayelekile kusuka ku-75% kuya ku-80%, kanti u-78.0% ungumuntu ojwayelekile. Lolu hlu lusiza abaphisi botshwala babikezele amandla adonsela phansi okugcina futhi bahlele amaphrofayili abo e-mash ngomzimba abawufunayo nokoma. Imvubelo inokubekezelela utshwala okuphakathi, ifaneleka kakhulu amandla kabhiya kakolweni ajwayelekile ngaphandle kokucindezela imvubelo.

I-B49 flocculation ihlezi iphansi, okusho ukuthi imvubelo ihlala imisiwe isikhathi eside. Lokhu kubangela ukuzwakala komlomo okugcwele kanye nenkungu ejwayelekile yobhiya kakolweni waseBavaria. Abaphisi botshwala abahlose ubhiya ocacile bangavumela isikhathi esengeziwe sokulungisa noma basebenzise ukuhlawuliswa okuthambile uma kudingeka. I-flocculation ephansi iphinde isize ukuthuthukiswa kokunambitheka okuqhutshwa imvubelo ngesikhathi sokuvutshelwa okusebenzayo.

Ibanga lokuvutshelwa elinconyiwe liphakathi kuka-18 °C no-25 °C (64–77 °F), ngokufaneleka eduze kuka-21 °C (70 °F). Le bhalansi phakathi kokukhiqizwa kwe-ester kanye nokunciphisa ibalulekile. Sebenzisa isikhwama esisodwa esingu-10 g ngamalitha angama-20–25 (amagalani angu-5.3–6.6 ase-US) kuma-pitches ajwayelekile. Gcina imvubelo ipholile ukuze ulondoloze ukusebenza; i-Kosher kanye ne-EAC egunyazwe ukuqinisekiswa kwekhwalithi.

Lolu hlobo luyingxenye yohlu lwe-Bulldog lweyeast yokuphisa okomile, olunikeza ukusebenza okungaguquki kwabaphisi botshwala basekhaya nabaphisi botshwala abancane. Ukupakishwa kanye nokufakwa kwekhodi kwento ecacile kwenza i-inventory kanye noku-oda kuqonde kubaphisi botshwala abakhetha amafomethi amisiwe emvubelo eyomile.

Umkhiqizi wekhaya ekhishini lesimanje wengeza imvubelo eyomile emkhunjini omhlophe wokuvutshelwa ofakwe i-airlock, ezungezwe izinto zensimbi engagqwali nokukhanyisa okufudumele. Ulwazi olwengeziwe

Ukulungiselela i-wort yokuvutshelwa kukakolweni waseBavaria

Qala ngezingxube zokusanhlamvu zendabuko zaseBavaria. Ku-Hefeweizen, hlose ukuthola i-malt kakolweni engu-50–70% kanye ne-base malt malt. I-Dunkelezen kanye ne-Weizenbock bayazuza ku-50–70% kakolweni, kanye ne-Munich noma i-Vienna malts ngombala nokujula.

Sebenzisa amasu okubhula ukolweni njengokugaya izinyathelo noma ukumnika okukodwa kokungu-64–67 °C ukuze ulawule umzimba. Khomba ukuguqulwa kwe-mash ukuze uthole ukuzwakala komlomo okulungile ngemva kokuvutshelwa kwe-B49. Lungisa ama-malt okukhethekile ukuze abhekane nokuncishiswa okuphezulu.

Setha amandla adonsela phansi e-wort wheat wort ngesitayela: okumaphakathi kwe-Hefeweizen, kuphakanyiselwe i-Weizenbock. Khumbula, ukuncipha kwe-B49 ngo-75–80% kuzoshiya insalela kashukela omncane kunezinhlobo ezine-attenuation ephansi. Khulisa izinga lokushisa le-mash kancane ukuze uthole ama-dextrin amaningi nomzimba.

Londoloza amaphrotheni asebenzisa inkungu ukuze uthole ifu lakudala. I-B49's low flocculation ikhuthaza inkungu, ngakho-ke gwema i-whirlpool enolaka noma ukucacisa ngokweqile. Lokhu kucubungula amaprotheni abalulekile kumlingiswa wesitayela.

Ukuthuthwa kwendle nokulawulwa kwezinga lokushisa kubalulekile ekudluliseni. Pholisa i-wort ibe ngu-21 °C ngaphambi kokuyiphonsa. Uma usebenzisa i-B49 eyomile, qiniseka ukuthi i-wort ingaphakathi kwalolu hlu ukuze ubuyisele amanzi emzimbeni kanye nomsebenzi.

Ngamaqoqo angu-20–25 L, hlela ukufakwa komoyampilo kwe-B49 nge-O2 emsulwa noma ende, umoya onamandla ukuze ufinyelele umoya-mpilo onconyiwe oncibilikisiwe.
Gwema amandla adonsela phansi okwedlulele ngaphandle uma wengeza umoya-mpilo owengeziwe kanye nemisoco yemvubelo ukusekela ukuvutshelwa okunempilo.
Sebenzisa ukudlulisa okuthambile ukuze ugcine inkungu oyifunayo futhi unciphise ukulandwa komoyampilo ngemva kokungena komoya kokuqala.

Kala futhi urekhode amandla adonsela phansi kakolweni ekupheleni kwamathumba nangemuva kokupholisa. Lokhu kusiza ukubikezela amandla adonsela phansi okugcina anikezwe ukuncishiswa kwe-B49 kanye nemihlahlandlela yokuhlela isimo nokupakishwa.

Izincomo zokuphonsa kanye nokubuyisela amanzi emzimbeni

Ukuze uthole imiphumela emihle, landela izinga lokujula le-Bulldog le-B49: isikhwama esisodwa esingu-10 g ngamalitha angama-20–25 (amagalani angu-5.3–6.6 ase-US). Lesi silinganiso siqinisekisa ukubalwa kwamaseli okuthembekile kubhiya ojwayelekile kakolweni, kuqeda isidingo sezinyathelo zokuqala eziyinkimbinkimbi.

Amadokhumenti asekela indlela yokufafaza ku-wort yokuphatha imvubelo eyomile. Ukuze ugweme ingcindezi yokushisa, pholisa i-wort ibe yibanga eliqondiwe ngaphambi kokuyiphonsa.

Ukubuyisela amanzi emanzini imvubelo ye-Bulldog uyazikhethela. Kodwa-ke, ukubuyisela amanzi emanzini angenalutho cishe ku-30-35 °C imizuzu engu-15-20 kungathuthukisa ukusebenza kokuqala. Lokhu kunenzuzo ikakhulukazi kumaphakethe amadala noma izimo zezulu ezifudumele.

Uma unquma ukubuyisela amanzi emanzini, kubalulekile ukuvikela amaseli emvubelo ekushaqekeni kwe-osmotic. Ngemuva kokuphumula kwemizuzu engu-15-20, engeza inani elincane le-wort ku-slurry. Linda imizuzu embalwa, bese wengeza imvubelo eqeqebeni eliyinhloko.

Gcoba lapho izinga lokushisa le-wort liphakathi kuka-18-25 °C, liqondise ~21 °C ngephrofayili ye-ester oyifunayo. Ukushintsha kwezinga lokushisa okunensayo kusiza imvubelo ukuthi ihlale futhi isebenze ngendlela ebikezelwayo.

Qinisekisa ukuthuthwa kwendle kunoma yimuphi umkhumbi wokubuyisela amanzi emzimbeni namathuluzi. Ngokwenza utshwala obunamandla adonsela phansi njenge-Weizenbock, cabanga ngesakhiwo semvubelo. Isekela ukubekezelelwa kotshwala okumaphakathi kanye nokunciphisa kancane kancane.

Umthamo: 10 g nge-20-25 L
Amazinga okushisa athandwayo: ukuphakama ku-18-25 °C, kuhloswe ku-~21 °C
Izindlela: ukufafaza ku-wort kuyamukeleka; rehydration Bulldog yeast ozikhethela
Izinyathelo zokubuyisela amanzi emzimbeni: amanzi oyinyumba, 30-35 °C, imizuzu engu-15-20, ukujwayela kwe-wort kancane kancane
Ukuthuthwa kwendle: umkhumbi ohlanzekile wokubuyisela amanzi emzimbeni namathuluzi

Ukuphathwa kwezinga lokushisa lokuvutshelwa

Izinga lokushisa le-B49 lokuvutshelwa libalulekile kumabhiya kakolweni waseBavaria. Kufanele igcinwe phakathi kuka-18–25 °C (64–77 °F). Izinga lokushisa elingaba ngu-21 °C (70 °F) libhalansisa kahle ukunambitheka kukabhanana nama-clove, kuvimbele ukukhiqizwa ngokweqile kwama-yeast esters.

Amazinga okushisa afudumele, phakathi nawo-20s, athuthukisa ama-ester nama-phenolic. Lokhu kubangela amanothi kabhanana nama-clove agqame kakhudlwana. Ngakolunye uhlangothi, izinga lokushisa elipholile eliseduze no-18 °C likhiqiza obhiya abahlanzekile abane-ester yezithelo ezithambile. Kubalulekile ukugwema ukukhuphuka kwezinga lokushisa, njengoba kungaholela ekuphumeni kwama-flavour kanye nokunciphisa ukucindezeleka.

Ukuze ulawule ukushisa kokuvutshelwa, cabanga ukusebenzisa igumbi lokubilisa elizinikele noma isiqandisi esilawulwa izinga lokushisa. Kulabo abakubhajethi, isibandisi sexhaphozi esine-thermostat yedijithali noma ukugoqa kwezinga lokushisa kuyinketho engabizi kakhulu. Phakathi nesigaba sokuqala, esisebenza kakhulu, faka ama-fermenters noma apholile ukulawula i-exotherm yokuqala yokuvutshelwa.

Setha futhi uqaphe izinga lokushisa nsuku zonke nge-thermometer ethembekile noma i-probe.
Lungisa ibanga eliqondiwe ngokusekelwe ekukhiqizweni kweyeast ester kanye nephrofayili yokugcina yokunambitheka.
Gcina amarekhodi ezinga lokushisa, amandla adonsela phansi, namanothi okunambitha amaqoqo azayo.

Ngemuva kokunciphisa okuyisisekelo, ukukhuphuka kwezinga lokushisa okuncane kokuphumula kwe-diacetyl kungase kudingeke. Qinisekisa ukuthi ubhiya ubanjwe isikhathi eside ngokwanele ukugeleza nokuvuthwa. Qaphela ukuthi i-Bulldog B49 ikhombisa ukugeleza okuphansi, okungaholela kubhiya obumnyama naphezu kwesimo esifanele.

Ukusebenza okulindelekile kokuvutshelwa kanye nomugqa wesikhathi

I-Bulldog B49 ibonisa umugqa wesikhathi wokuvutshelwa ongaguquki wobhiya kakolweni. Ukuvubela okusebenzayo kuqala phakathi kwamahora angu-12–48 emazingeni okushisa afanele. Uzobona umsebenzi we-krausen nowe-airlock ngalesi sikhathi.

Ku-Hefeweizen evamile, ukuvutshelwa okuyisisekelo kuvalwa ezinsukwini ezingu-4-7. Obhiya abanamandla adonsela phansi aphezulu, njenge-Weizenbock, bazodinga isikhathi esengeziwe. Ngaso sonke isikhathi hlola ukuqhubeka kokuvutshelwa nge-hydrometer noma i-refractometer, hhayi nje isikhathi.

Ukuncipha kuvame ukusukela ku-75% kuye ku-80%, kanti u-78% ujwayelekile phakathi kwabaphisi botshwala bezentengiselwano. Lokhu kubangela ukoma kobhiya kakolweni, ukugcina ubhanana nama-clove esters eqinile.

I-yeast flocculation iphansi, ngakho-ke ubhiya uhlala unsundu. Uma ufuna ukucaca, engeza isikhathi esengeziwe sokumisa. I-conditioning ebandayo noma ama-fining agents angasiza ukususa ubhiya uma kudingeka.

I-B49 inokubekezelela utshwala okumaphakathi, ilingana ama-Hefeweizens amaningi nama-Weizenbock amaningi. Ngobhiya obunamandla adonsela phansi, lungisa izinga lephimbo kanye nokudla kwemvubelo ukuze uqinisekise ukuncishiswa okugcwele kanye namandla adonsela phansi aqinile.

Faka amasheke asebenzayo ohlelweni lwakho lokuvutshelwa. Thatha ukufundwa kwamandla adonsela phansi ngezinsuku 3 no-7, uqinisekise amandla adonsela phansi azinzile ngaphezu kwamahora angu-48, bese upakisha. Ibhodlela noma i-keg kuphela uma amandla adonsela phansi etheminali engaguquguquki futhi isimo siphelile.

Umkhumbi wengilazi wokuvutshelwa ogcwele ubhiya we-hefeweizen osagolide oguquguqukayo obilayo ngegwebu namabhamuza ngaphansi kokukhanya okufudumele. Ulwazi olwengeziwe

Imiphumela yokunambitheka nephunga lapho usebenzisa i-B49

I-Bulldog B49 ibungazwa ngephrofayili yayo yokunambitheka kwe-B49 yakudala, uphawu lobhiya baseningizimu baseJalimane kakolweni. Inikeza iphrofayela ehlukile yebhanana ne-clove ester, okusikhumbuza amaphunga endabuko e-Hefeweizen. Lokhu kulinganisela kudala iphunga elijwayelekile, elikhangayo elihambisana kahle nesimilo sikakolweni.

Izinga lokushisa lokuvutshelwa lithonya kakhulu ukunambitheka. Ukuvubela cishe ku-21 °C kubangela ingxube elinganayo kabhanana nama-clove esters. Kodwa-ke, ukukhulisa izinga lokushisa kungathuthukisa i-fruity esters, okuholela kubhiya ohamba phambili we-ester.

I-B49 yaziwa ngezakhiwo zayo ze-phenolic, iletha uhlamvu lwe-clove olubabayo olufiswa abaphisi botshwala abaningi. Ngokulawula izinga lokushisa kanye nezinga lokushisa, abaphisi botshwala bangakwazi ukulungisa umfutho we-phenolic. Lokhu kuqinisekisa ukuthi i-clove igcwalisa ama-ester kabhanana ngaphandle kokuwahlula.

Le mvubelo ikhombisa ukugeleza okuphansi, okunomthelela ekubukekeni kwe-opaque okujwayelekile kwe-Hefeweizen. Iphinde igcine inhlanganisela yephunga imisiwe, ithuthukisa iphunga likabhiya. I-mouthfeel ithambile futhi ingumcamelo, ngaphandle uma ukulungiswa kwe-mash kwengeza ama-dextrin engeziwe noma ama-malt akhethekile ukuze kwandiswe umzimba.

Ukulingana kwesitayela: kuhle kakhulu ku-Hefeweizen, Dunkeleizen, kanye ne-Weizenbock.
I-Mouthfeel: ukuncishiswa okuphezulu kubangela ukoma; ukwakheka kwe-mash kungandisa umzimba.
Okubonakalayo: inkungu ingokwemvelo futhi ihambisana nokulindelwe iphunga le-Hefeweizen.

Ukulungiswa okuncane kuphrofayela ye-mash, ishejuli yokuvutshelwa, noma isimo singashintsha kakhulu iphrofayili yokunambitheka kwe-B49. Abadayisi bangaphokophela ukunambitheka okunezithelo noma okubabayo ngokwenza lezi zinguquko. Lokhu kuguquguquka kwenza i-B49 ibe ukukhetha okuvumelana nezimo kulabo abafuna ubhanana wangempela nama-clove ester anephunga langempela le-Hefeweizen.

Ukuphatha imvubelo nemikhuba emihle yokugcina

Qinisekisa ukuthi i-Bulldog B49 ihlala ipholile kusukela ngesikhathi sokuthenga kuya esikhathini sokusetshenziswa. Gcina ama-sachets angavuliwe noma izitini esiqandisini ngokushesha nje lapho zifika. Le ndlela yokugcina ebandayo isiza ukugcina ukusebenza kweseli, okuholela emiphumeleni yokuvutshelwa engaguquki.

Ukwamukela imikhuba elula yokugcina imvubelo kubalulekile. Vikela amaphakethe ekushiseni, ekukhanyeni, nakumswakama. Futhi, qaphela amakhodi enkatho nezinsuku zokuphelelwa yisikhathi ephaketheni. Lokhu kukuvumela ukuthi ulandelele impilo yeshalofu yemvubelo eyomile futhi uqinisekise ukujikeleza kwesitoko esifanele.

Izinketho zokupakisha zincike esikalini sokusetshenziswa. I-Bulldog B49 itholakala kuma-sachets angu-10 g weqoqo elilodwa kanye nezitini ezingu-500 g ukuze zisetshenziswe ngokuphindaphindiwe. Ngokuthenga okukhulu, landela imihlahlandlela yomthengisi yesiqandisi noma ukuqandisa ukuze welule impilo esebenzisekayo.

Lapho uphatha ama-sachets, gcina ukuhlanzeka ukuze uvimbele ukungcola. Wavule endaweni ehlanzekile futhi usebenzise amathuluzi ahlanzekile. Uma ubuyisela amanzi emanzini, sebenzisa amanzi angenalutho ezingeni lokushisa elifanele kanye nempahla ehlanzekile ukuze unciphise izingozi zamagciwane.

Hlanza zonke izindawo zokuthintana nezitsha ngaphambi kokuphonswa.
Gwema ukubeka imvubelo emazingeni okushisa e-ambient afudumele ngesikhathi sokudlulisa.
Ilebula ivule amasaka anedethi futhi isebenzise ngaphakathi kwewindi elifushane ukuze uthole imiphumela ehamba phambili.

Uma u-oda ku-inthanethi, cela izinketho zokuthumela ezisheshayo noma zokupakisha endaweni efudumele. Ukuthunyelwa okufika kufudumele kufanele kuphole ngokushesha ukuze kuvikelwe ukusebenza kahle futhi kunwebe impilo yeshalofu elomile lemvubelo.

Ukuthutha phakathi kwezindawo, sebenzisa ama-coolers avale noma amaphakethe abandayo. Gcina i-Bulldog B49 engxenyeni ebanda kunazo zonke yesiqandisi sakho. Gwema ukuyibeka eduze nokudla okunuka kabi ukuze uvimbele ukulandwa kwephunga elimnandi.

Yamukela izinqubo zokuhlanzeka kwenhlanzeko njalo lapho uphuza. Ukuphatha ngendlela efanele kuhlanganiswe nesitoreji esihlakaniphile kuzogcina ukusebenza kuphezulu futhi kunciphise amathuba okungena ukunambitheka ngesikhathi sokuvutshelwa.

Indawo yokugcina imvubelo yotshwala obuhlanzekile, ekhanyiswe kahle enamashalofu ensimbi engagqwali apakishwe ngobunono namaphakethe emvubelo eyomile evaliwe. Ulwazi olwengeziwe

Ukuxazulula inkinga okuvamile kanye nokuvimbela off-flavour

Ukulawula izinga lokushisa kubalulekile. Khomba ukuvutshelwa phakathi kuka-18–25 °C, ngo-21 °C ukuze uthole ibhalansi ye-ester elungile. Amazinga okushisa aphezulu angethula ama-ester afana ne-solvent, wonakalise iphrofayili ehlanzekile kabhiya kakolweni.

I-oxygenation ibalulekile ngaphambi kokufaka imvubelo. Qinisekisa ukuthi i-oxygen eyanele encibilikisiwe futhi usebenzise izakhi ze-yeast ukwenza utshwala obunamandla adonsela phansi njenge-Weizenbock. Ngaphandle kwe-oxygen eyanele noma ukudla okunomsoco, ukucindezeleka kwemvubelo kungaholela ku-sulfurous noma i-phenolic off-flavour.

Amazinga afanele wokumisa abalulekile. Okwasekhaya, isikhwama esisodwa ku-20-25 L sivimbela ukuvutshelwa okuhamba kancane noma okubambekile. Uma i-fermentation stall, hlola amazinga e-oxygen, izinga lokushisa, futhi ucabange i-yeast pitch entsha kusenesikhathi.

Hlola amandla adonsela phansi nezinga lokushisa kuqala.
Phinda uphakamise ngemvubelo esebenzayo uma kudingeka.
Faka umoya kancane emahoreni okuqala ayi-12-24 uma ukuvutshelwa kuvilapha.

Yamukela inkungu ku-B49. I-flocculation yayo ephansi isho ukuthi i-turbidity eqhubekayo ijwayelekile e-Hefeweizen. Ukuze uthole ubhiya ocacile, sebenzisa ama-finings, ukuhlunga, noma ukushisa okubandayo okunwetshiwe, kodwa imvubelo ethile izohlala.

Qaphela izimpawu zokutheleleka. Ubumuncu, ama-pellicles angavamile, noma iphunga elimnandi ngale kukabhanana nama-clove kubonisa ukutheleleka. Ukuthuthwa kwendle okuqinile kwama-fermenters kanye namashubhu kunganciphisa izingozi.

Ukuze ulawule i-phenol, gcina izinga lokushisa elizinzile futhi ugweme ukuphazamiseka kwe-trub ngokweqile.
Ukuze unciphise ukucindezeleka kwemvubelo, i-oxygen wort futhi wengeze izakhi ze-yeast kuma-worts acebile.
Ukuze uthole ukuvutshelwa okunamathelayo, qinisekisa izinga lokuphakama futhi ucabangele ukuphimisa kabusha okusha okuneyeast esebenzayo.

Ngokulandela lezi zinyathelo, ungakwazi ukuxazulula inkinga futhi uvimbele ama-flavour angasebenzi ku-B49. Ukunaka kakhulu umoya-mpilo, i-pitching, kanye nezinga lokushisa kuzosiza ukulawula ukulawulwa kwe-phenol futhi kunciphise amaphutha ahlobene nemvubelo.

Ukuqhathanisa i-Bulldog B49 nezinye izinhlobo ze-Bulldog

Sebenzisa lokhu kubuka konke ukuze uqhathanise izinhlobo ze-Bulldog nalapho i-B49 ingena khona ohlwini lwe-Bulldog yeast. I-B49 isebenza ngokukhethekile ngezitayela zikakolweni wase-Bavaria futhi igqamisa ubhanana nama-clove esters ngesikhathi esimaphakathi. Ukugeleza kwayo okuphansi kanye nokuncipha okuphezulu kushiya umlomo othambile kanye nezinhlamvu zikakolweni wendabuko.

Uma ubheka i-B49 vs B1, lindela imiphumela ehlukile. I-B1 Universal Ale incipha cishe ngo-70-75% ngokugeleza okuphakathi. I-B1 ikhiqiza amanothi e-hoppier kanye nezithelo ezihambisana ne-pale ales ne-amber ales. I-B49 igcina ama-phenolic kakolweni ngaphambili naphakathi kune-ester eqhutshwa yi-hop.

Qhathanisa izinhlobo ze-Bulldog ezifana ne-B4 English Ale ne-B5 American West Ale ukuze ubone ukuziphatha kwe-yeast kuma-ales. I-B4 ikhombisa ukugeleza okuphezulu kanye nokuncipha okungama-65-70%, ikhiqiza umzimba ogcwele kanye nobhiya ocacile. I-B5 isebenzisa u-70–75% wokuthopha futhi inikeza iphrofayela yokuvubela ehlanzekile ye-hoppy, i-ales yesitayela saseMelika. Lezo zinhlobo ziphambene nephrofayili ye-B49 yokuyisa ukolweni phambili.

Izinketho ze-Bulldog's Belgian kanye ne-saison zishintsha inkundla yokudlala. I-B16 I-Belgian Saison ishisa futhi ifinyelele ekuncipheni okuphezulu kakhulu, ngokuvamile ku-85-90%. Idala amanothi ababayo, aphusile afanele ubhiya basepulazini. I-B49 isalokhu ibambezelekile kuzinga lokushisa futhi igxile kubhalansi kakolweni we-ester-phenolic wakudala.

Izinhlobo ze-Lag er ohlwini lwe-Bulldog, njenge-B34 German Lager ne-B38 Amber Lager, zisebenza njengezibilisi eziphansi emazingeni okushisa aphansi. Bakhiqiza amaphrofayili e-lager ahlanzekile, acwebile ku-9-14 °C. Leyo nhlamvu ye-lager ihlukile kusignesha ye-B49 evubela phezulu, ne-ester-forward.

Ukunciphisa kanye ne-flocculation kuyahlukahluka kulo lonke uhlelo; khetha ngokusekelwe emzimbeni oyifunayo kanye nokucaca.
Amazinga okushisa okuvutshelwa anquma ukuthuthukiswa kwe-ester ne-phenolic.
Khetha ukolweni uma uqhathanisa nemvubelo ye-ale kuye ngezinhloso zesitayela: i-B49 kakolweni, amanye amaphrofayili ahlukahlukene e-ale noma e-lager.

Izitsha eziningana ze-Petri ezinemvubelo yotshwala obubonakalayo obukhula ku-agar ophuzi ophaphathekile endaweni ehlanzekile yaselabhorethri. Ulwazi olwengeziwe

Imibono yeresiphi kanye nokwakheka okuhloliwe

Ukuze uthole i-Hefeweizen yakudala, hlanganisa 50–70% kakolweni malt no-30–50% kakolweni ophaphathekayo noma i-Pilsner malt. Khomba amandla adonsela phansi oqobo angu-1.048–1.056. Sebenzisa isikhwama esisodwa ku-20-25 L bese uvubela ku-21 °C. Lokhu kuzothuthukisa ukunambitheka kwebhanana nama-clove. Lindela ukuncipha kokugcina okungama-75-78%, okuholela kubhiya obulula, obuqabulayo.

Amaresiphi e-Dunkelezen abiza i-Munich ne-Caramunich malts ukwengeza umbala namanothi athosiwe. Gcina i-OG ifana ne-Hefeweizen noma iphakeme kancane ngomzimba owengeziwe. I-B49's attenuation ephezulu yomisa ukuphela, ngakho-ke engeza ama-malts akhethekile ukuze ugcine umuzwa ogcwele ngenkathi ulondoloza ama-ester kabhiya kakolweni.

Amarisiphu e-Weizenbock ahlose i-OG engu-1.070 noma ngaphezulu. I-B49 ilawula kahle amazinga otshwala aphakathi nendawo. Hlela izengezo zomsoco futhi ucabangele izinga eliphezulu lokuphakama noma ama-sachets amaningi amaqoqo amakhulu. Ukuvubela phakathi kuka-20 no-22 °C, ukuqapha izimpawu zokucindezeleka.

Ama-Hops nezengezo: khetha ama-hops asezingeni eliphansi e-AAU ukuze uthole intukuthelo ecashile. Gcina ama-hops amancane ukuze uvumele i-wheat yeast esters iholele iphunga.
Amathiphu eshejuli ye-Mash: sebenzisa izinga lokushisa le-mash eliphakeme ngokusesilinganisweni noma i-step mash ukuze wengeze umzimba uma ukuncishiswa kwe-B49 kwenza ubhiya ube mncane kakhulu.
Umthamo: landela isiqondiso somthamo we-Bulldog—isachethi eyodwa ngamalitha angama-20–25. Lungisa okuphuzwayo okunamandla adonsela phansi aphezulu njengoba kudingeka.

Uhlu lokuhlola lweqoqo olusebenzayo:

Rekhoda i-OG eqondiwe futhi ulungise ama-malts okukhethekile ukuze uthole umbala nokuzwakala komlomo.
Faka kabusha amanzi emanzini noma iphimbo ngemiyalo yomkhiqizi ngamunye futhi ufanise izinga lokuphakama namandla adonsela phansi.
Setha izinga lokushisa lokuvutshelwa ukuze ulawule iphrofayela ye-ester kunokwengeza izinongo.
Vumela isikhathi esengeziwe se-conditioning ngenxa ye-flocculation ephansi ngaphambi kokupakisha.

Uma uzama amarisiphu kabhiya kakolweni usebenzisa i-Bulldog B49, qala ngeresiphi yendabuko ye-B49 Hefeweizen. Bese, uye kuresiphi ye-Dunkeleizen emnyama kanye nokwakheka okuqinile kwe-Weizenbock. Isisekelo ngasinye singalungiswa kahle ngokulungisa ishejuli ye-mash, ama-malt akhethekile, nokuphonsa ngokucophelela. Lokhu kuzogqamisa umlingiswa oyingqayizivele weyeast.

Amathiphu okupakisha, okokulungisa, kanye ne-carbonation

Uma upakisha ubhiya kakolweni, cabangela amandla adonsela phansi okugcina kabhiya. I-Bulldog B49 ingancipha kahle, ngakho-ke qinisekisa ukuthi amandla adonsela phansi azinzile ezinsukwini ezimbalwa ngaphambi kokuqalisa noma ukudluliselwa kuma-kegs. Nge-Weizenbock kanye ne-gravity ephakeme, hlola ukuncipha kabili ukuze ugweme ukugcwala ngokweqile kwekhabhoni.

Vumela isimo sesibili noma ukuvuthwa okunwetshiwe ukuthulisa ama-ester aguquguqukayo lapho ufaka ubhiya we-B49. Lindela inkungu eqhubekayo ngenxa yokugeleza okuncane. Uma ukucaca kubalulekile, ukuphahlazeka okubandayo, sebenzisa ama-finings, noma ukuhlunga ngemva kokuqala; lezi zinyathelo zizonciphisa inkungu futhi zingathambisa amaphunga athile aqhutshwa imvubelo.

Khetha indlela ye-carbonation efana nemigomo yakho yokuphakela. Izinzuzo ze-Hefeweizen yosiko kusukela kumabhamuza aphilayo nokugcinwa kwekhanda okuqinile. Khomba cishe amavolumu angu-3.5–4.5 CO2 kuye ngesitayela. Sebenzisa i-kegging ene-CO2 elawulwayo ukuze ulawule ngokuqondile noma ubale imithamo ye-bottle-conditioning ngamaleveli aphephile kumaqoqo angu-20–25 L.

Ngaphambi kokufaka ibhodlela-conditioning, qinisekisa amandla adonsela phansi aqinile ukuze unciphise amabhomu ebhodlela.
Ukuze uthole i-kegging, i-carbonate ebandayo kanye namavolumu okuhlola ngengilazi yesampula.
Uma upakisha ubhiya kakolweni ukuze usatshalaliswe, nciphisa noma uzinzise ukuze ukhawulele ukuvutshelwa okuqhubekayo okuvela kushukela osalayo.

Isitoreji ngemva kokupakishwa sibalulekile. Amazinga okushisa apholile anciphisa isimo futhi alondoloze amanothi athambile we-clove namabhanana. Khumbula ukuthi imvubelo eyinsalela ekumisweni isekela inkungu yendabuko futhi ingase ifake kancane kancane ubhiya emabhodleleni noma emabhokisini.

Kwabaphisi botshwala abafuna ukungaguquguquki, bhala amanani kashukela aqanjwayo, ingcindezi ye-keg, nesikhathi sokwenza isimo. Ukulungiswa okuncane kubhiya we-carbonating Hefeweizen kanye ne-conditioning ye-B49 kubhiya kuwo wonke amaqoqo kuzosiza ukudayela ekusebenzeni kwakho okuhle kanye nebhalansi yokunambitheka.

Isiphetho

I-Bulldog B49 Bavarian Wheat Yeast igqamile ekwenzeni ukwenziwa kwasekhaya, eyaziwa ngekhono layo lokukhiqiza ubhanana wakudala nama-clove esters. Lokhu kubuyekezwa kugcizelela i-flocculation yayo ephansi, okuholela ekubukeni okunsundu. Iphinde igqamise ukuncipha kwayo okuphezulu, okungama-75-80%, okuholela ekucineni komile. Lokhu kuyenza ilungele i-Hefeweizen, i-Dunkeleizen, ne-Weizenbock.

Ukuze usebenzise ngempumelelo, landela imiyalelo ye-Bulldog yokudosa, usebenzisa i-sachet eyodwa ngo-20–25 L. Gcoba imvubelo eduze maphakathi nebanga elinconywayo, cishe ku-21 °C. Gcina amaphakethe epholile kuze kube yilapho usulungele ukuwasebenzisa. Uma wenza amaqoqo amandla adonsela phansi aphezulu, khumbula ukubekezelela utshwala okumaphakathi. Kungase kudingeke ukuthi usebenzise imisoco noma ukhuphule izinga le-pitch ukuze ugweme ukunambitheka okungathandeki.

Zilungiselele inkungu engapheli futhi uhlele isimo sakho sokumisa nokupakisha ngendlela efanele. Uma ukhetha ubhiya ohlanzekile, ocacile noma ibhalansi ye-ester ehlukile, cabangela ezinye izinhlobo ze-Bulldog. Isinqumo sokugcina ukuthi iBulldog B49 inhle kakhulu kubathandi be-Hefeweizen. Inikeza ubuqiniso, ukusetshenziswa kalula, kanye nomlingiswa weqiniso waseBavaria. Lokhu kwenza kube lula ukuzuza imiphumela kakolweni wendabuko ekhaya.

Ukufunda Okuqhubekayo

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