Ukuvubela Ubhiya nge-CellarScience Baja Yeast

Ukuvala ibhodlela likabhiya we-amber elibandisiwe elinokujiya ngokumelene namathangi okuphisa afiphele ekukhanyeni okusagolide okufudumele. Ulwazi olwengeziwe

Okuthathwayo Okubalulekile

• I-CellarScience Baja Yeast imvubelo yelager eyomile ethengiswa ngamaphekhi angu-11 g futhi yagxiliswa kumalager esitayela sase-Mexico.
• Amandla avamile ahlanganisa ukuncishiswa okuthembekile, ukuvutshelwa okuhlanzekile, nomsebenzi osheshayo.
• I-athikili izofaka ukusebenza, idizayini yeresiphi, ukuxazulula inkinga, namathiphu esitoreji.
• Ifanele abaphisi botshwala abahlose amaphrofayili afana ne-Modelo-like kanye ne-Dos Equis-like.
• I-CellarScience iboshelwe ku-MoreFlavor/MoreBeer; kukhona ingxoxo yomphakathi mayelana nokutholwa kwelebhu.

Kungani abakhi bezindlu bekhetha i-CellarScience Baja Yeast

Abakhiqizi basekhaya bavame ukubuza mayelana nezinzuzo ze-Baja yeast yama-lagers. Abaningi bagqamisa iphrofayili yayo ehlanzekile, engathathi hlangothi, ukwenza isibuko amalager esitayela saseMexico. Lolu hlobo luqinisekisa ukuncishiswa okubikezelwayo kanye nokuqedwa okuhlanzekile, kugqamisa i-malt ekhanyayo kanye nesengezo sombila esicashile.

Izinzuzo ezisebenzayo ze-Baja yeast zibalulekile. Amaphakethe awo omile angu-11 g anciphisa izindleko zokuthumela futhi aqede isidingo sokuhlala esiqandisini. Lokhu kwenza ukugcina nokuphatha kube lula kubaphisi botshwala ngaphandle kokufinyelela ezitolo ezikhethekile.

Labo abakhetha ukuvutshelwa okupholile bayakwazisa ukusebenza kwe-Baja yeast emazingeni okushisa aphezulu. Ivubela kahle ebangeni eliphansi, okuholela kuhlamvu lwe-malt olulinganayo kanye nama-ester anezithelo ezincane. Lokhu kusebenza yingakho abaningi bekhetha ukuthi bathole imiphumela yemvubelo eyiqiniso yesitayela sase-Mexican.

Ukwethenjwa komphakathi nakho kunomthelela ekudumeni kwawo. Izinkundla namakilabhu adayisa utshwala endawo ancoma i-CellarScience ngenani layo. Nakuba abanye bengase babonise ilukuluku mayelana nemvelaphi yayo yaselabhorethri, iningi lempendulo lihlala lilihle. Lokhu kungenxa yekhono lemvubelo lokukhiqiza ubhiya ohlanzekile, ophuzwayo njalo.

• Ukuncipha okungaguquguquki kwamaresiphi aphindaphindwayo
• Ifomethi eyomile yezomnotho nempilo yeshelufu ende
• Isebenza kahle emazingeni okushisa e-lager endabuko
• Ifanelana kahle nezilula, ezicwebezelayo zesitayela sase-Mexican

CellarScience Baja Yeast

I-CellarScience Baja yeast itholakala ngamaphekhi awomile angu-11 g, alungele abathanda i-batch encane kanye nabathandi basekhaya. Iphakethe ngalinye lenzelwe amaqoqo asukela kugalani elilodwa ukuya kumalitha amahlanu. Abaphisi botshwala ngokuvamile bancipha ngamanani aphakathi kuka-2.5–4 g ilitha ngalinye, ngokuhambisana nendinganiso yomphakathi.

Imvubelo ikhula kahle ebangeni elilungile lokuvutshelwa lika-50–57°F. Abaphisi botshwala abaningi bancibilika phakathi no-50s phezulu, bebheka ukushintshashintsha okuncane kwezinga lokushisa ngesikhathi sokuvutshelwa. Ukugcina imvelo ezinzile, epholile kuyisihluthulelo sokulondoloza iphrofayili ehlanzekile.

Lindela ukuncipha okusebenzayo kanye nesiphetho esiqabulayo, esiqabulayo esinokukhiqizwa kwe-ester okuncane. I-CellarScience iphakamisa lolu hlobo ukuze uthole uhlamvu lwe-malt oluhlanzekile. Imiphumela engaguquki kanye nama-flavour amancane ajwayelekile kuvamile uma imikhuba yokuvutshelwa kanye ne-lagering ilandelwa ngenkuthalo.

Imvelaphi yokupakisha iyisihloko sengxoxo phakathi kwabathanda ukuzilibazisa. Abanye baqagela ukupakishwa kabusha ngabahlinzeki bezitolo noma ukuthola amalebhu ama-yeast amakhulu njenge-AEB noma abanye abakhiqizi. Naphezu kwalezi zinkulumo-mpikiswano, ukusebenza kwe-strain ku-fermenter kusalokhu kungashintshile.

• Umhlahlandlela wephimbo ojwayelekile: 2.5–4 g ilitha ngalinye kumaphakethe we-Baja 11g.
• Izinga lokushisa lokuvutshelwa: hlose u-50-57°F ukuze uhambisane nemininingwane ye-Baja yeast.
• Umphumela we-flavour: ama-lager ahlanzekile, acwebezelayo lapho anikezwa isikhathi esifanele sokulalisa.

Kulabo abahlose ukwenza ama-lager angempela esitayela saseMexico, iphrofayili ye-CellarScience Baja iyindlela esebenzayo. Thola imiphumela engcono kakhulu ngokugcina amazinga okushisa angashintshi, ngokunamathela emazingeni afanele ephimbo, kanye nokuvumela isimo sesiguli. Lokhu kuzobonisa amakhono agcwele we-lager yaseMexico.

Imingcele yokuphisa eyinhloko yokuvutshelwa okuphumelelayo kwe-Baja

Ukulawula izinga lokushisa kubalulekile. Khomba izinga lokushisa le-Baja eliphakathi kuka-50–57°F ukuze uthole amaphrofayela e-ester ahlanzekile kanye nokubamba kancane. Abanye abaphisi botshwala bashisa kancane, eduze kuka-59°F, futhi bavumele ukukhukhuleka kuze kufike kuma-50s aphansi njengoba imvubelo ijwayela.

Amazinga okugoba abalulekile emsebenzini wokuqala kanye nempilo yemvubelo. Landela isiqondiso sokupakisha cishe amagremu angu-2.5-4 ilitha ngalinye. Abakhiqizi abaningi basekhaya basebenzisa iphekhi eyodwa ye-11 g cishe amalitha amathathu, ewela ngaphakathi kwamazinga ajwayelekile okusebenzisa abasebenzisi be-Baja ababikayo.

Lindela izikhathi ze-lag ezihlukahlukene. Umsebenzi obonakalayo ungavela ngaphambi kwamahora angu-9–10. Abanye abaphisi botshwala babika kufika emahoreni ayi-17 ngaphambi kokuba i-gravity yokuqala iqhume kusiqaphi se-Tilt. Hlela lobu bubanzi lapho uhlela ukuhlolwa kokuvutshelwa.

Gada isivinini sokuvutshelwa kanye nokuncipha eduze. Imibiko ibonisa ama-worts acishe abe ngu-1.050–1.052 aqedele eduze kuka-1.011–1.012, okulingana nokulindelwe kokuthotshiswa okungama-77–80%. Amanye amaqoqo athuthuka cishe kumaphuzu adonsela phansi angu-2.1 ngosuku, ukukhasa okuzinzile kodwa okunensayo.

Buka isibabule nemvubelo edlulayo. Uhlamvu olulula lwesibabule noma iphunga elimnandi lingavela kusenesikhathi. Lawa ma-flavour ngokuvamile ayashabalala ngesikhathi sokubanda kanye nokukhula njengoba imvubelo ihlanza imikhiqizo.

• Ibanga lokushisa lemvubelo eliphokophele kakhulu: 50–57°F ukuze uthole ibhalansi ehamba phambili.
• Landela amanani okukhipha i-Baja: 2.5–4 g/gal noma iphekhi elilodwa elingu-11 g ngamalitha angu-3.
• Hlela izikhathi ze-lag kusuka emahoreni ayi-9 kuye kwayi-17 ngaphambi komsebenzi obonakalayo.
• Setha okulindelekile ukubambezeleka eduze kuka-77–80% ku-1.050–1.052 worts.

Ukulawula izinga lokushisa okungaguquguquki kanye nokumisa ngendlela efanele kusetha isiteji sokuvutshelwa okubikezelwayo. Gcina izingodo zamandla adonsela phansi futhi ube nesineke phakathi nesigaba sokuhlanza ukuze ufinyelele uhlamvu lwelager ehlanzekile abaningi abayifunayo.

Ukuvala uketshezi lwe-amber olubhayebhayo kubhekha engilazi phezu kwekhawunta yelebhu engagqwali ngaphansi kokukhanya okusagolide okufudumele. Ulwazi olwengeziwe

Amathiphu edizayini yeresiphi yamalager esitayela sase-Mexico ane-Baja

Qala ngesikweletu esilula sokusanhlamvu se-Baja lager, esigxile emthonjeni ohlanzekile. Sebenzisa imigqa emi-2 noma i-Pilsner malt ngobuningi begrist. Ngezitayela zenhlaka noma ezimnyama, engeza ukuthinta kweMunich noma amanani amancane e-caramel malt. Lokhu kunikeza umbala kanye ne-malt flavour eyindilinga.

Faka izithasiselo zommbila i-baja yokukhanya kwakudala, umzimba ocwebile welaza ephaphathekile yase-Mexico. Ummbila ophekwe kahle noma ummbila ophekwe kahle ngo-5-15% we-grist ukhanyisa umlomo ngenkathi ugcina ukuphuzwa. Gcina izithasiselo ezikhethekile zincane ukuze ugcine ukucaca.

Setha okuqondiwe kwe-OG eduze no-1.050–1.052 kumarisiphu amaningi okwenza utshwala basekhaya. Dizayina iresiphi yakho ulindele ukuthi i-Baja iqede cishe ngo-1.011–1.012 cishe ngo-75–80%. Lolu hlu lokugcina lwamandla adonsela phansi lukhiqiza umzimba ohlanzekile, olinganiselayo ofanele ukuphuza ehlobo.

Hlela iresiphi ye-low-hop lager enomunyu ocashile kanye nephunga elimnandi le-hop. Khomba ama-IBU angu-15–25 usebenzisa izinhlobo ezihloniphekile noma ezingathathi hlangothi njenge-Saaz, Hallertau, Magnum, Hallertauer Mittelfrüh, noma Liberty. Sebenzisa izengezo zangaphambi kwesikhathi ngokuthinta ukukhanya okuphuzile noma i-whirlpool uma uthanda.

Ukuze uthole okuhlukile kwesitayela, sikala ama-malt akhethekile ngokucophelela. I-Mexican Pale Lager kufanele ilingise iphrofayili ekhanyayo yamalaja entengiso afana ne-Modelo Especial ngokuhlala ephaphathekile futhi ecwebile. Izitayela zase-Mexican Amber noma Ezimnyama zingasebenzisa amaphesenti amancane eMunich, Vienna, noma ama-malt athosiwe ukuze asondele kuphrofayela ye-Negra Modelo noma i-Dos Equis Amber.

Qaphela iphrofayela yakho yamanzi. Abakhiqizi abaningi basekhaya basebenzisa amanzi e-osmosis ahlanekezela futhi bengeza amaminerali alawulwayo njenge-calcium chloride ne-gypsum. Lungisa usawoti ukuze usekele i-pH ye-mash kanye nokulinganisela ukubaba kwe-hop okucashile kuresiphi ye-low-hop lager.

• Imali yokusanhlamvu: 85–95% Pilsner/2-row, 5–15% corn adjuncs baja, 0–5% Munich noma i-caramel elula yezinguqulo ze-amber.
• I-OG/FG: 1.050–1.052 ithagethi elindelwe ukuphela eduze kuka-1.011–1.012 (75–80% attenuation).
• Ama-Hops/IBU: Saaz/Hallertau/Liberty noma Magnum, 15–25 IBU isamba sokuzibamba nebhalansi.
• Amanzi: Isisekelo se-RO esine-CaCl2 nokulungiswa kwe-gypsum ukuze kunambitheke futhi kuhlanganiswe ukuzinza.

Izinguquko ezincane kumazinga okushisa e-mash kanye namaphesenti ahlanganisayo akuvumela ukuthi ugudluze umzimba futhi uphuze ngaphandle kokulahlekelwa uhlamvu lwe-lager yase-Mexico. Gcina iresiphi igxilile, bila ihlanzekile nge-Baja, futhi ubeke ibhalansi kuqala ngaphezu kokuyinkimbinkimbi.

Ukulungiselela imvubelo yakho: ukubuyisela amanzi emzimbeni, iziqalo, namaphakethe amaningi

I-CellarScience Baja iyimvubelo eyomile engafakwa ngokuqondile. Nokho, abaphisi botshwala abaningi bakhetha ukuyibuyisela emanzini kuqala. Le ndlela inenzuzo uma i-wort gravity iphezulu noma iphakethe lemvubelo selikhulile. Kubalulekile ukusebenzisa amanzi oyinyumba, afudumele futhi ulandele izinkombandlela zomkhiqizi ukuze ugweme noma yikuphi ukushaqeka kumaseli emvubelo.

Kumaqoqo adinga amaseli engeziwe, ukwakha i-lager yeast starter kuyancomeka. I-starter encane epuleti elinyakazayo ingavuselela ngokushesha imvubelo endala. Ngokuvamile kubonisa izimpawu zokusebenza phakathi namahora angu-48-72. Abakhiqizi basekhaya bavuselele ngempumelelo amaphakethe omile anonyaka owodwa ubudala, okuholela ekuvubeleni okunamandla ezinsukwini ezingu-2.5 nje.

Ukunquma inani lamaphakethe e-Baja adingekayo kuncike esilinganisweni sephimbo oyifunayo. Umthetho ojwayelekile wesithupha uwukusebenzisa 2.5-4 g weyeast ilitha ngalinye. Ngenqwaba engamalitha amahlanu, lokhu kuhumushela ekudingeni amaphekhi amaningi angu-11 g ngenani eliphezulu lamaseli. Ngaphambi kokuthatha isinqumo, cabangela amandla adonsela phansi asekuqaleni kanye nezinhloso zokuphonsa.

Ukubuyisela amanzi emzimbeni imvubelo eyomile kunganciphisa kakhulu izikhathi zokusabambezeleka lapho uphonsa ku-wort. Uma iphakethe libonakala linganele, ukuhlanganisa ukubuyisela amanzi emanzini nesiqalisi esifushane kungaqinisekisa ubungqabavu balo. Kumaphakethe anokusebenza okungaqinisekile, ukusebenzisa amaphakethe amabili noma ukwakha isiqalisi kuyanconywa ukuze kuqinisekiswe impilo yokuvutshelwa.

• Rehydrate: amanzi ayisivivi oyinyumba, ukunyakazisa kancane, ukuphumula ngokwezikhombisi-ndlela.
• Isiqalisi: i-wort encane, efakwe umoya epuletini elinyakazayo ukuze kuqinisekiswe umsebenzi.
• Amaphekhi amaningi: landela umhlahlandlela we-2.5–4 g/gal kumabhiya amakhulu noma we-OG ephezulu.

Ukugcina amarekhodi amadethi ephakethe nokusebenza kubalulekile. Ukulandelela imiphumela kusiza abaphisi botshwala banqume ukuthi bawubuyisela nini amanzi emanzini, bazosakha nini i-lager yeast starter, noma ukuthi bangeza nini amaphakethe engeziwe. Lokhu kuqinisekisa imiphumela engaguquki nge-CellarScience Baja.

Ukuqapha ukuvutshelwa nokuxazulula izinkinga nge-Baja

Qala umsebenzi wokulandelela kusukela emahoreni okuqala. Abakhiqizi abaningi abasebenzisa imvubelo ye-Tilt Baja baqaphela ama-blips okuqala phakathi kwamahora angu-9 nangu-17. Sebenzisa i-digital hydrometer noma ubukele ukuvala umoya eduze. Ukuhlola okuvamile kusiza ukubona ukwehla komsebenzi ngaphambi kokuthi kume.

Ukufundwa kwamandla adonsela phansi kuyisihluthulelo. Lindela ukwehla kwansuku zonke okunesizotha. Ukulungisa ukuvutshelwa kancane ngokuvamile kusho ukubekezela. Uma amandla adonsela phansi ehla cishe amaphoyinti angu-2.1 ngosuku, lokho kuvamile. Faka amanani ezinsukwini ezimbalwa ngaphambi kokwenza izinguquko.

Uma ukuvutshelwa kubonakala kuhamba kancane, sebenzisa uhlu lokuhlola olusheshayo. Qinisekisa i-wort oxygenation, qinisekisa izinga lokuphakama, futhi uhlole izinga lokushisa legumbi lakho le-ferm. Ukushintshashintsha kwezinga lokushisa kanye ne-oxygen ephansi kuyizimbangela ezivamile zokuncipha kancane kwamandla adonsela phansi.

Izimpawu zokuqala zingase zikuphazamise. Izinhlamvu zesulfure ezidlulayo noma "eziyimbiliso" zivame ukufiphala ngokulungiswa kanye nokukhula. Ukuxazulula inkinga kwe-Baja off-flavour kuqala ngokuyeka ubhiya uphumule. Amaphutha amaningi ayaxazululeka ngesikhathi se-conditioning ebandayo.

Ngena kuphela uma kunesidingo. Uma amandla adonsela phansi ehlala isikhathi eside noma eqeda ukuphakama, zama ukukhuphuka kwezinga lokushisa elithambile, engeza imisoco yemvubelo, noma yenza isiqalo. Ukuphindaphinda ngolunye uhlobo lwe-lager kuyinketho yezitebele eziqhubekayo. Ukulungiswa kokuvutshelwa okulinganiselwe okulinganiselwe kunciphisa amaqoqo amoshiwe.

Sebenzisa uhlu lokuhlola lokuxazulula inkinga olulula ngaphambi kwezinyathelo ezinqala:

• Qinisekisa i-wort oxygenation kanye nendlela yokufaka umoya.
• Qinisekisa izinga elifanele le-pitch kanye nokusebenza kwemvubelo.
• Gcina izinga lokushisa lizinzile ebangeni lika-50–57°F.
• Landelela amandla adonsela phansi ezinsukwini eziningi ngeyunithi yedijithali noma i-hydrometer eyenziwa ngesandla.
• Vumela isikhathi esanele sokumisa ngaphambi kokugxeka izinkinga zokunambitheka.

Lapho uthumela kabusha, bhala lokho okushintshile. Amarekhodi acacile asiza ukuxhuma izenzo emiphumeleni futhi athuthukise amaphuphu azayo. Ukuqapha okuhle kunciphisa ukuqagela futhi kugcina obhiya be-Baja besendleleni.

Ukubuka okune-engeli ephezulu kwethangi lokuvutshelwa kwe-stainless yeast enegwebu neziqapha ezidijithali ezibonisa idatha yokuphisa bukhoma. Ulwazi olwengeziwe

Ukulungisa, ukulalisa, kanye nokucacisa obhiya abavutshelwe nge-Baja

Ngemuva kokuvutshelwa kokuqala, vumela i-Baja lagering ukuthi icwenge ubhiya. Le nqubo bushelelezi out amanothi sulphur futhi isiza imvubelo flocculation. Abakhiqizi basekhaya bavame ukuqaphela ukunambitheka okuthuthukisiwe nephunga ngemva kwamasonto amabili kuya kwamathathu okugcina okubandayo.

Ukushisa okubandayo kwe-Baja emazingeni okushisa acishe abe yiqhwa kukhuthaza ukumila kwemvubelo. Lokhu kuvumela ama-ester asele ukuthi anciphe. Abanye abaphisi botshwala bathola imiphumela emihle ngokufaka i-kegging ngemuva kwezinsuku eziyi-10-14. Nokho, isiqandisi eside senza ubhiya ucace futhi uzwakale uzwakala emlonyeni.

Sebenzisa ingxube yezindlela zokucacisa i-cerveza. Ukuphahlazeka okubandayo kungahlanganisa imvubelo nenkungu. Ama-fining agents afana ne-gelatin noma i-isinglass asusa amaprotheni futhi asheshise ukusula. Inqubo ngayinye inciphisa isikhathi sokukhonza ubhiya ocacile.

Sebenzisa indlela enezigaba:

• Qedela ukuvutshelwa futhi uqinisekise amandla adonsela phansi okugcina.
• Izinga lokushisa eliphansi kancane kancane ukuze ugweme ingcindezi kumaseli.
• Cold conditioning Baja amasonto amabili kuya kwayisithupha kuye ngokucaca oyifunayo.
• Faka ama-ejenti wokuhlawulisa sekwephuzile ekufakweni kwesimo uma kunesidingo.

Ukuvuthwa ngesikhathi sokumisa kuyaqhubeka nokunciphisa futhi kuthuthukisa ibhalansi. Lindela amanothi anjengesinkwa ukuze bushelelezi futhi buhlanze uhlamvu lwe-lager ukuze lugqame kakhulu njengoba isibabule sifiphala. Ukubekezela ngokukhulisa kukhiqiza amaphilisi aqeqeshiwe, aphucuziwe noma i-lager yesitayela sase-Mexican.

Iphrofayili yokunambitha nokulindelwe kokunambitheka okuvela kubhiya be-Baja-fermented

Lindela iphrofayela ye-Baja flavour ehlanzekile, enempilo, elungele amalager esitayela sase-Mexico. Abadayisi bagqamisa ukuqedwa okuhlanzekile, okunoshukela omncane we-malt kanye nokuba khona kwe-ester encane. Le nhlanganisela yenza ubhiya uqabuleke ngezinsuku ezifudumele.

Uhlobo luvame ukufaniswa nemvubelo efana ne-Modelo ngohlamvu lwayo lonke. Inikeza ukudla okuthambile kanye nenothi elicashile le-cracker, elihambisana ne-pilsner ne-lager malts. Ezindleleni zokupheka ezilula, ukugxila kusala ekuphuzeni nasekuqabuleni.

Ngama-malt amnyama, amanothi okunambitha we-Baja aguqukela ku-caramel ethambile kanye nethosti. Lokhu kukhumbuza i-Negra Modelo ne-Dos Equis Amber, lapho ama-malt akhethekile anezela ukujula. Imvubelo iqinisekisa ukuncishiswa okuphezulu, ivimbela ubumnandi bokuvala.

Amanye amaqoqo angase abonise isibabule sesikhashana noma amanothi anemvubelo aphelelwe amandla ekuqaleni kokumiswa. Lawa maphunga nama-flavour ngokuvamile ashabalala ngamaviki ambalwa okubanda nokugcinwa. Isineke siyisihluthulelo sokuzuza i-Mexican lager yeast flavour ehlanzekile abahlose ukuyifinyelela.

• Ububanzi obujwayelekile bokuncipha obubikiwe buhlala eduze kuka-77–80%, bukhiqiza ukoma obhiya abaningi.
• Ukuncishiswa okuphansi uma kuqhathaniswa nezinhlobo ezifana ne-W34/70 kungaholela emzimbeni ogcwele kancane uma ukuvutshelwa kupholile noma kuncishisiwe.
• Ukulungiswa okufanele kunciphisa amanothi futhi kucacise amanothi okunambitha we-Baja.

Lungisa iphrofayili ye-mash kanye nezinga lokushisa lokuvutshelwa ukuze ucule kahle umzimba obonakalayo nobhalansi. Izinguquko ezincane ekunciphiseni zizoshintsha ukuzwakala komlomo, kodwa ukunambitheka kwemvubelo ye-Mexican lager kuhlala kuhlanzekile futhi kuqhubekele phambili ngokuphathwa ngokucophelela.

Okuhlangenwe nakho kwabaphisi botshwala bomhlaba wangempela kanye nempendulo yomphakathi

Abakhiqizi basekhaya ngokuvamile banokuhlangenwe nakho okuhle nge-Baja, okuhlukile okumbalwa okuphawulekayo. Esithangamini esidumile se-Homebrew Baja thread, abasebenzisi abaningi babike obhiya abaqhudelana namalager okuhweba ase-Mexican ngephunga nokuphuzwayo. Zigqamisa ukubaluleka nokusebenziseka kalula, inqobo nje uma ukuhlohla okufanelekile nokulawulwa kwezinga lokushisa kugcinwa.

Umkhiqizi wotshwala oyedwa uphonse ngempumelelo iphekhi eyodwa kumagaloni angu-3 we-1.052 OG Mexican Dark Lager. Isikhathi se-lag sasicishe sibe amahora ayi-17, amazinga okushisa okuvutshelwa asukela ku-53–57°F. Amandla adonsela phansi ehla kancane, cishe amaphuzu angu-2.1 ngosuku. Lesi sibonelo sihlala siyisihloko sengxoxo emibikweni ye-Baja fermentation, ebonisa inqubo yokuvubela ehamba kancane kodwa eqinile.

Enye i-akhawunti kuforamu ye-homebrew i-Baja ibonise umsebenzi emahoreni angu-9-10 nge-3-gallon 1.049 Pils/i-toasted corn lager. Iqoqo liqede cishe u-80%. Amanothi okuqala esibabule afiphala ngemva kwamasonto amathathu okubanda, aveza ubhiya ohlanzekile onokudla okulula. Okuthunyelwe okunjalo emibikweni yokuvutshelwa kwe-Baja kugcizelela ukubaluleka kokubeka isimo ukuze kuzuzwe ukunambitheka okufunayo.

Abanye abaphisi botshwala bavuselele amaphakethe anonyaka owodwa ngokuqala ukwakha. Laba baqali babonise umsebenzi cishe ezinsukwini ezingu-2.5 futhi bafinyelela umsebenzi oqinile. Ukubuyekezwa kwabasebenzisi abaningi be-Baja kugqamisa le ndlela njengesixazululo esisebenzayo sokuguga noma amaphakethe anezimo zokugcina ezingabazekayo.

Ukuphawula komphakathi kuvame ukuqhathanisa i-Baja nezinhlobo ezifana ne-WLP940 kanye nemikhiqizo evela ku-Omega. Abaningi bacabanga ukuthi i-Baja iziphatha njenge-analog eyomile kulezi zinhlobo ze-lager zaseMexico. Izingxoxo esithangamini se-homebrew i-Baja ihlanganisa ukubonwa kobuchwepheshe namanothi okunambitha, isiza abaphisi botshwala ekunqumeni ukuthi bazoyisebenzisa nini imvubelo.

Impendulo ye-CellarScience ngokuvamile ilungile. Amalungu ayakwazisa ukupakishwa okungaguquki, amanani athengekayo, kanye nemiphumela ephindaphindwayo kuwo wonke amaqoqo. Okuthunyelwe okumbalwa kubuza mayelana nemvelaphi yelebhu, kodwa abaphisi botshwala abaningi bathi imfihlakalo ayinamthelela ezinqumweni zabo zokuthenga lapho imiphumela ihlangabezana nokulindelwe yibo.

Imibiko yokuvutshelwa kwe-Baja exutshiwe kodwa ngokuvamile eyakhayo inikeza izinhlobonhlobo zokulindela. Izibonelo zochungechunge kanye nempendulo ye-CellarScience ndawonye inikeza umhlahlandlela osebenzayo kunoma ubani ocabangela lolu hlobo lwama-lager nama-ales alula.

Ukuqhathanisa i-Baja nezinye imvubelo eyomile neyi-liquid lager

Abakhiqizi basekhaya bavame ukuqhathanisa imvubelo ye-Baja nezinye izinhlobo, bagxile ekunciphiseni, izinga lokushisa kanye nomthelela wokunambitheka. I-Baja ngokuvamile ifinyelela phakathi namaphesenti angu-60 aphezulu kuya ekunciphiseni ngamaphesenti angu-70. Lokhu kubangela ukunambitheka kwe-malt phambili okuthe xaxa uma kuqhathaniswa neyeast yelager yakudala.

Uma uqhathanisa i-Baja ne-WLP940, abaphisi botshwala abaningi baqaphela ukufana kwezinhlamvu ze-lager yase-Mexico. Zombili izinhlobo ze-WLP940 kanye ne-Omega Mexican zinikeza iphrofayela ehlanzekile, ehlanzekile. Ngokuphambene, i-Baja ithambekele ekupheleleni okuthambile, okusankwa, okusikhumbuza i-cervezas yokuhweba.

Ukuqhathanisa i-Baja ne-W34/70 kuveza umehluko wezobuchwepheshe. I-W34/70 kanye nezinhlobo zeDayimane zivame ukuncipha kakhulu, okuholela ekucineni komile emazingeni okushisa afanayo. Lezi zinhlobo zilungele ama-lager omile kakhulu. I-Baja, ngakolunye uhlangothi, ihlinzeka ngokuyindilinga okuthambile, elungele izindlela zokupheka zesitayela sase-Mexico.

Izinga lokushisa lokuvutshelwa libalulekile kuzo zonke izinhlobo. I-Baja ibilisa kahle phakathi kwezigaba eziseduze ne-lager. Nokho, ingabonisa ama-ester esifunda amaningi uma ivunyelwe ukuphumula okufudumele kwe-ale-range diacetyl. Le nuance ibalulekile lapho abaphisi botshwala bekala ukunethezeka kweyeast eyomile ngokumelene nomehluko ocashile wephunga eliwuketshezi.

• I-Attenuation: I-Baja-maphakathi-phezulu 60s kuya phansi 70s; I-W34/70—ngokuvamile iba phezulu.
• I-Flavour: I-Baja-isinkwa, inothi lesifunda saseMexico; I-WLP940—isitayela esihlanzekile, sokuthengisa.
• Izinga lokushisa: I-Baja—ivumelana nezimo ngokuphumula ngokucophelela; izinhlobo zakudala - amazinga okushisa aqinile e-lager.

Ukomisa uma kuqhathaniswa ne-liquid lager yeast ukukhetha kunomthelela ekusebenzeni. I-Dry Baja inikeza impilo yeshelufu ende, izindleko eziphansi, kanye nesitoreji esilula. Izinhlobo zoketshezi, njenge-WLP940, zinikeza ukuhlanzeka kohlobo kanye nezendlalelo zephunga elimnandi kodwa zidinga ezokuthutha ezipholile kanye nokusetshenziswa ngokushesha.

Ukutholakala nezindleko nakho kuyacatshangelwa. Amaphakethe omile atholakala kabanzi ku-inthanethi nasezitolo, okuwenza athandeke kubaphisi botshwala abavamile. Izitsha zoketshezi noma ama-slants avela kubahlinzeki abanjengama-White Labs noma i-Omega angase abize kakhulu ngephimbo ngalinye futhi ngezinye izikhathi adinge iziqalo ukuze zifane nezibalo zamaseli.

Abadayisi abasebenzayo bakhetha ngokusekelwe emigomweni yesitayela. Ngephrofayela efana ne-Model ngaphandle kwezinyathelo ezengeziwe, i-Baja iyinketho eqinile. Ngelager eyome kakhulu, ecwebezelayo, hlola i-W34/70 noma ezinye izinhlobo zelager ewuketshezi zakudala, ezidinga ukulawulwa okuqinile kwezinga lokushisa.

Uhlu lokuhlola olusebenzayo lokuphisa ngaphambi kokwenza i-Baja

Ngaphambi kokuvutshelwa, sebenzisa lolu hlu lokuhlola i-Baja ukuze uqinisekise ukuthi ulungile. Ukuhlola okusheshayo kusiza ukugcina impilo yemvubelo futhi kugcina i-lager yakho isesimweni.

• Hlola isimo sephakethe kanye nosuku. Ngamaphakethe amadala noma amavolumu amakhulu, cabanga nge-starter noma iphakethe eliphindwe kabili ukuze ulungiselele imvubelo ye-Baja yomsebenzi.
• Bala izinga lomsindo. Khomba cishe u-2.5–4 g/gal futhi uguqule lokho kube inombolo yamaphakethe angu-11 g owadingayo.
• I-aerate noma i-oxygen i-wort kahle. Imvubelo enkulu idinga umoya-mpilo oncibilikisiwe ukuze iqale ukuvutshelwa okuhlanzekile.
• Setha futhi uzinzise izinga lokushisa lokuvutshelwa. Khomba u-50–57°F futhi uqinisekise ukuthi igumbi lakho lingakwazi ukubamba lobo bubanzi ngokuqhubekayo.
• Lungisa iphrofayili yamanzi. Engeza i-calcium chloride ne-gypsum njengoba kudingeka ukuze uhambisane nombono we-malt ne-hop oyifunayo.
• Hlela isimo esibandayo. Hlela amaviki amaningi okuzala ngemva kokuvutshelwa okuyinhloko ukuze uthuthukise ukucaca nokunambitha.
• Lungiselela izindlela zokucacisa. Nquma ukuthi uzophahlazeka yini ngamakhaza, usebenzise i-gelatin noma i-isinglass, noma usebenzise ukuhlunga ukuze ucacise ubhiya.
• Gada inqubekelaphambili yokuvutshelwa. Sebenzisa i-hydrometer noma imonitha yedijithali efana ne-Tilt ukuze ulandelele isikhathi se-lag kanye nokwehla kwamandla adonsela phansi.

Landela lezi zinyathelo ze-pitch Baja ngokulandelana. Qinisekisa into ngayinye ngaphambi kokuthi ulahle imvubelo ukuze wehlise ubungozi futhi ufinyeze ukululama kusuka ku-hiccups.

Gcina uhlu lokuhlola imvubelo ye-lager ebhaliwe enamanothi aqondene nenqwaba. Qopha inkatho yephakethe, usayizi wokuqala, umthamo we-oxygen, nokuhlosiwe kwegumbi ukuze ukwazi ukuphinda impumelelo.

Ukulungisa amaresiphi lapho i-Baja ibila kancane kunalokho obekulindelwe

I-Slow Baja fermentation ibonakala ekwehleni kwamandla adonsela phansi acishe abe ngamaphoyinti angu-2.1 ngosuku noma izikhathi ze-lag eseduze namahora angu-17. Ama-brewers ngokuvamile abona ukwehla okuqhubekayo kodwa okuhamba kancane okuthatha izinsuku ezimbalwa. Kubalulekile ukuqaphela le phethini ngaphambi kokwenza noma yiziphi izinguquko.

Qala ngokubheka izinto ezingezona iresiphi. Qinisekisa umoya-mpilo kanye nokusebenza kwemvubelo. Ukuvuka okuthambile ngesikhathi sokudayisa kungavusa amaseli ngaphandle kokuphazamisa ukunambitheka. Phakamisa izinga lokushisa elibilisa kancane, isibonelo, ukusuka kuma-50s aphansi ukuya kuma-50 aphezulu. Lokhu kukhuthaza umsebenzi ngenkathi uhlala ngaphakathi kwebanga eliphephile lelager.

• Qinisekisa amazinga komoyampilo futhi ucabangele isiqalisi uma usayizi wephimbo ubumncane.
• Uma i-underpitch kungenzeka, phinda ukhiphe uhlobo lwe-lager olusebenzayo olufana ne-Wyeast 2124 noma i-White Labs WLP830 esikhundleni se-ale yeast.
• Linda izinsuku ezimbalwa ukuze wehle kancane kancane kodwa kancane kancane ngaphambi kokungenelela.

Uma ucabangela ukulungiswa kweresiphi yamaqoqo azayo, hlose ukunciphisa ingcindezi yemvubelo ngokwehlisa amandla adonsela phansi asekuqaleni. Amandla adonsela phansi aqalayo asiza i-lager ukuthi iqede ihlanzekile.

Lungisa izinga lokushisa le-mash libe phansi kancane ukuze unciphise ama-dextrin futhi uthuthukise ukuvutshelwa. Ukwehlisa amadigri ambalwa kuyancomeka kodwa kufanele kulondoloze ubuqotho besitayela ukuze ugcine ibhalansi.

Ukuze usheshise ukuvutshelwa kwe-Baja eqeqebeni elinamathele, engeza ushukela olula kancane. Ushukela wommbila noma i-dextrose inganikeza imvubelo ngethagethi elula, ekhuthazayo. Sebenzisa le ndlela ngokucophelela ukuze ugweme ukushintsha iphrofayili ehlosiwe kabhiya.

• Ukuze uthole izindlela zokupheka zesikhathi esizayo, khomba igrist evubela kakhulu futhi ugweme ama-dextrin malt amaningi.
• Hlela izinga lephimbo elinempilo ngesiqalisi noma amaphekhi amaningi e-CellarScience ukuze uthole amandla adonsela phansi amakhulu.
• Gcina ukulawulwa kwezinga lokushisa kuvumelana nezimo ukuze uvumele ukunyuka okuncane uma kudingeka.

Abanye abaphisi botshwala bakhetha ukubekezela kunokungenelela. Uma amandla adonsela phansi ekhombisa ukwehla kancane kodwa okungaguquki, vumela isikhathi semvubelo ukuthi sizihlanze ngokwaso. Ngena kuphela ngemva kokuqinisekisa ukuthi akukho nqubekelaphambili phakathi kwezinsuku ezimbalwa.

Uma udinga ukulungisa imvubelo yelager evilaphayo ngokushesha, hlanganisa izinyathelo: ukufudumala kancane, i-rose, kanye ne-oxygenation encane noma ukufaka ushukela omncane kakhulu. Gada amandla adonsela phansi njalo ngemva kwamahora angu-12–24 futhi ulungise kuphela lapho idatha iqinisekisa indawo yokudayisa.

Ithangi lokubilisa lengilazi elikhanya kalufifi elinoketshezi lwenhlaka oluzungezayo kanye nesimusi esikhuphukayo endaweni yokusebenzela ethokomele yokwenziwa kwasekhaya. Ulwazi olwengeziwe

Isitoreji, impilo yeshalofu, namathiphu okuthenga we-CellarScience yeast

Ukugcina amaphakethe omile ebanda kuyisihluthulelo sokugcina ukusebenza kahle. Umkhuba olula ukugcina imvubelo ye-Baja esiqandisini uze uyidinga. Ukuze uthole ikhophi yasenqolobaneni yesikhathi eside, abaphisi botshwala abaningi babeka amaphakethe angavuliwe efrijini, belandela isiqondiso somkhiqizi.

Imvubelo eyomile ngokuvamile ihlala isikhathi eside kunamasiko e-liquid, kodwa ukusebenza kuncipha ngokuya ngeminyaka. Kubalulekile ukulandelela impilo yeshelufu ye-CellarScience ephaketheni. Hlela isiqalisi uma idethi iseduze noma ingacacile. Uma kufanele usebenzise iphakethe elidala, isiqalisi esincane singavuselela imvubelo endala eyomile, iqinisekise umsebenzi ngaphambi kokuphonswa.

Uma uthenga imvubelo ye-Baja, qhathanisa osayizi bephakethe namanani entengo. Abathengisi abafana ne-MoreBeer kanye ne-Northern Brewer bavame ukuphatha i-CellarScience. Bheka amadili wamaphekhi amaningi ukuze wonge imali kumaqoqo amakhulu futhi ube nesipele esisheshayo uma iphekhi lingasebenzi kahle.

• Isiqandisi esivuliwe namaphakethe angavuliwe; umkhuhlane ubambezela ukwehla kweseli.
• Ngeminyaka yephakethe engaqinisekile, vuselela imvubelo endala eyomile ngesiqalisi noma sebenzisa amaphekhi amabili ukuze uphephe.
• Gcina amaphakethe engeziwe ama-OG worts aphezulu noma izinsuku zokuphuza utshwala ezibambezelekile.

Uma uhlela ukuthenga imvubelo ye-Baja yokuphisa ngezikhathi ezithile, gcina isitoko esincane ekhaya. Lokhu kwenza kube lula ukusabela ekuvubeleni okumile noma ukukhulisa iresiphi ngaphandle kokulibala. Ukuhlela kunciphisa ubungozi bokubekwa phansi futhi kusiza ukugcina imiphumela engaguquki.

Amasu athuthukile okugqamisa uhlamvu luka-Baja

Qala ngohlelo lwe-mash nokusanhlamvu oluqinisekisa ukucaca kanye nokulingana kwe-malt. Khetha i-Pilsner malt ukuze uthole ama-lager ase-Mexican aphaphathekile. Ngezitayela ezimnyama, faka amanani amancane eMunich noma ama-caramel malt alula. Lokhu kuzovusa ukunambitheka kwe-Negra Modelo noma i-Dos Equis Amber kuyilapho kugcinwa ubhiya ohlanzekile.

Izithasiselo zingalingisa ubumnandi bezinhlamvu zentengiso. Sebenzisa ummbila ophehliwe noma izithasiselo zelayisi ezilula kancane. Ngale ndlela, imvubelo ihlala iyinhloko. Qhubeka ugxuma uphansi futhi uphuze ukuze ulondoloze amakha athambile futhi ugcizelele ukunambitheka kwe-Baja.

Hlela i-choreography yakho yokuvutshelwa eduze nokuphumula kwe-diacetyl okunembile. Ibilise endaweni epholile futhi epholile, bese uyiphakamisela phakathi no-50s-low-60s amahora angu-24-48 ngasekupheleni kwe-primary. Lesi sinyathelo sinciphisa ama-flavour futhi sisekela ukuthokomala okuhlanzekile ngaphambi kokubanda okunwetshiwe.

• Sebenzisa amashejuli e-step-ferm ukuze unciphise ngokugcwele lapho kudingeka.
• Cabangela izinga lokushisa elimangalisayo elibamba iphrofayili ye-coax ester ngaphandle kokufihla imvubelo.

Ukwandiswa kwe-lagering kuyisihluthulelo sokucaca nokuzwakala komlomo. Ubhiya obubandayo amasonto ambalwa noma izinyanga ukuze unciphise amathoni abukhali futhi upholise isiphetho. Lapho upakisha, fanisa i-carbonation nesitayela ngokuphoqelela i-carbonation noma ngokucolisa ngokucophelela ukuze ufinyelele emlonyeni wokuhweba ojwayelekile.

Zama ngokuhlanganisa imvubelo nezindlela zokuhlanganisa. Hlanganisa i-Baja nezinye izinhlobo ze-lager ezihlanzekile noma izinhlobo zoketshezi ezifakazelwe kahle ukuze unciphise ukuthotshiswa nephunga. Gcina izingxube zinesizotha ukuze ugcizelele izici zemvubelo ye-lager yaseMexico ngaphandle kokuzixaka.

Landela amathiphu e-Baja conditioning phakathi nesigaba esibandayo: gcina izinga lokushisa eliphansi elizinzile, qapha umoya-mpilo oncibilikile ngaphambi kokupakisha, futhi uvumele isikhathi sokuhamba. Lezi zinyathelo zithuthukisa ukucaca kwemvubelo ye-Mexican lager futhi zikhulise ukuqina kweshalofu.

Sebenzisa amasu e-lager athuthukisiwe afana nokusetshenziswa kwe-adjunct okulawulwayo, ukuvutshelwa okuhleliwe, nokwehliswa ngokucophelela ukuze ugqamise ukunambitheka kwe-Baja. Izinketho zezinqubo ezincane ziletha izinzuzo ezinkulu uma uhlose i-lager yase-Mexican ehlanzekile, ehlanzekile, yesitayela sangempela.

Isiphetho

I-CellarScience Baja Yeast igqama njengenketho ethembekile, evumelana nesabelomali kubaphisi botshwala abaqondise amalager esitayela sase-Mexico. Inikeza isiphetho esihlanzekile, ukuba khona kwe-malt okulinganiselayo, kanye nokunciphisa okuphumelelayo uma isetshenziswe ngendlela efanele. Lesi sifinyezo sisekelwe kukho kokubili isipiliyoni sasekhaya kanye nezilingo ezilawulwayo, okubonisa iphrofayela efana ne-Modelo.

Izinzuzo zayo zihlanganisa kalula ukugcinwa, ukuphatha okuqondile, kanye nenani eliphakeme uma kuqhathaniswa nemvubelo ewuketshezi. Isinqumo se-CellarScience Baja siphetha ngokuthi ukukhetha okuphezulu kwama-lager aseMexico ngenxa yokungashintshi kanye nokuthengeka kwayo. Kodwa-ke, amanye amaqoqo angabila kancane noma abonise amanothi okuqala esibabule. Lezi zinkinga zivame ukuxazululwa ngokulungiswa okufanele.

Ukuze uzuze imiphumela engaguquki, beka phambili izinga lokuphakama futhi ugcine ukuvubela ku-50–57°F. Ukugcinwa kwamakhaza okwandisiwe kubalulekile. Cabangela ukusebenzisa iziqalisi noma amaphakethe engeziwe kumaqoqo amakhulu noma amadala. Ukunamathela kule mihlahlandlela kuqinisekisa ukuthi ama-lager esitayela sase-Mexican ahlanzekile, aqabulayo ngomzamo omncane.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ukubilisa Ubhiya nge-Fermentis SafBrew HA-18 Yeast
• Ukubilisa Ubhiya nge-Fermentis SafAle WB-06 Yeast
• Ukuvubela Ubhiya Nge-CellarScience German Yeast