Ukuvubela Ubhiya Nge-CellarScience Hazy Yeast

Isitsha esiyingilazi esikhazimulayo soketshezi olusagolide olulufifi olunezinhlayiya zemvubelo ephehlayo namabhamuza ngokumelene nengemuva elimnyama elifiphele. Ulwazi olwengeziwe

Okuthathwayo Okubalulekile

• I-CellarScience Hazy Yeast imvubelo ye-ale eyomile ehloselwe ukusebenza imvubelo ye-New England IPA kanye nokugcinwa kwe-haze.
• Lokhu kubuyekezwa kwemvubelo ene-HAZY kugcizelela ukufakwa okusebenzayo, ukulawulwa kwezinga lokushisa, kanye nokudla ukuze uthole imiphumela ebikezelwe.
• Izinketho ze-pitch eziqondile kanye nokubuyisela amanzi emanzini zimboziwe ukuze abaphisi botshwala bakwazi ukukhetha ngosayizi weqoqo kanye nokubekezelela ubungozi.
• Landela ukupakishwa, ukusebenza, kanye namanothi okuphatha ukuze ugcine ukuvutshelwa okuqinile kanye nama-ester ezithelo ahlanzekile.
• I-athikili egcwele idlula ekuxazululeni inkinga, ukukala, namathiphu eresiphi ukuze uthole okuningi ekuvubeleleni kwe-IPA okufiphele.

Kungani Khetha I-CellarScience Hazy Yeast ye-New England IPAs

I-CellarScience HAZY iklanyelwe ukuthuthukisa ukunambitheka kwe-hop enamanzi ngaphandle kokuyinqoba. Ikhiqiza ama-ester athambile ahambisana nama-hops, ingeza amanothi esithelo njengepentshisi, i-citrus, umango, kanye ne-passionfruit.

Ama-brewers afuna umlingiswa we-NEIPA weqiniso azothola le mvubelo ifana kahle. Isebenza kahle nge-mosaic, igalaksi, nama-citra hops, idala amakha agqamile, ashisayo. Lawa makha akukhuthaza ukuthi uphuze futhi.

Ukubukeka kukabhiya nakho kuyisihluthulelo. I-HAZY iqinisekisa ukuphikelela, inkungu engumcamelo, ehlangabezana nokulindelwe kwesimanje kwama-IPA aseNew England kanye ne-Hazy Pale Ales. Lobu bungungunga buthuthukisa ukuzwakala komlomo, bugcine ubhiya uyindilinga futhi uphuphile kuyilapho ulondoloza umfutho we-hop.

I-CellarScience inikezela ngomugqa wayo owomile njengendlela engabizi kakhulu kunezinhlobo eziwuketshezi. Kubakhiqizi basekhaya, lokhu kusho izinyathelo ezimbalwa, impilo yeshalofu engcono, nokusebenza okungaguquki. Kuyindlela elula uma kuqhathaniswa namasiko oketshezi oluntekenteke.

Izinzuzo ezingokoqobo zihlanganisa ukuphatha kalula nokusebenza okuthembekile emazingeni okushisa avamile e-ale. Uma ufisa ubhiya onamanzi, o-hop-forward ngaphandle kobunzima bezindlela zokuqalisa eziyinkimbinkimbi noma ukuthutha okumba eqolo, le mvubelo iyindlela yakho yokuya kuyo ukuze uthole imiphumela engashintshi.

Ukuqonda uhlobo: I-CellarScience Hazy Yeast

I-CellarScience Hazy iwuhlobo lwe-ale olomile oludizayinelwe ama-IPA aseNew England kanye ne-Hazy Pale Ales. Ihlose ukuphindaphinda uhlamvu lwesithelo olugqamile, ukuzwakala komlomo okuthambile, nokuzinza kwe-haze okutholakala ku-White Labs WLP066 noma i-Wyeast WY1318.

Iphrofayili ye-yeast ester inothile ngamanothi asezindaweni ezishisayo—ipentshisi, umango, amawolintshi, nezithelo zothando. Lawa ma-flavour ahambisana nama-hops aphuzile, akhuphule iphunga. Emazingeni okushisa apholile, lawa ma-ester ayancipha. Nokho, emazingeni okushisa afudumele, ayaqina, avundise ukuthela.

I-Medium-low flocculation iwuphawu lwale yeast, iqinisekisa ukuthukuthela ngokugcina imvubelo imisiwe. Lesi sici siyisihluthulelo sokuzuza ukuzwakala komlomo okuthambile, okucashile okufunayo kuma-NEIPA. Iphinde isize ekugcineni inkungu ngesikhathi sokulungiswa.

Ukunciphisa kubikwa ukuthi ku-75-80%, okuholela ekuqedeni okuhlanzekile okunoshukela oyinsalela. Ukubekezelelwa kotshwala kweyeast cishe ku-11-12% ABV. Lokhu kuyenza ifaneleke ukwenza ama-IPA ajwayelekile nanamandla adonsela phansi ngaphandle kwamanothi efuseli aqinile.

Ibanga lokuvutshelwa elinconyiwe lingu-62–75°F (17–24°C). Amazinga okushisa aphansi akhiqiza iphrofayili ehlanzekile. Amazinga okushisa aphakeme, afika ku-75°F, athuthukisa inkimbinkimbi ye-ester nokusebenzisana kwe-hop.

• I-Strain identity: i-ale eyomile elungiselelwe izitayela ze-hazy ezivezayo.
• Umthelela we-Flavour: ama-ester ashisayo enza ama-aromatics e-hop.
• Ukuziphatha: ukugeleza okuphakathi nendawo okuphansi kwenkungu nokuzwakala komlomo.
• Ukusebenza: ukunciphisa imvubelo ~ 75-80% nokubekezelela utshwala imvubelo ~ 11-12% ABV.
• Ibanga: 62–75°F lokulawula i-ester oyifunayo.

I-CellarScience ilebula lolu hlobo lwe-gluten-free, ikhulisa ukukhanga kwayo kubaphisi botshwala abafuna lesi sici. Ngokusebenzisa lezi zici, abaphisi botshwala bangakwazi ukuvumelanisa ukuvutshelwa nezinjongo zabo zokwenza iresiphi kanye namazinga oboya abafiswayo.

Ukupakishwa, Ukusebenza, kanye Nokuqinisekiswa Kwekhwalithi

Iphakheji ye-CellarScience ifaka amasaka awodwa adizayinelwe amaqoqo asekhaya angamalitha angu-5–6. Isitini ngasinye noma isikhwama kulula ukusigcina futhi silebulwe ukusetshenziswa kwenqwaba. Ama-Homebrewers athola ifomethi ilungele ukuhlela ama-run amancane noma ama-split batches.

Impilo yeshelufu yemvubelo eyomile kulebula ibonisa isitoreji esizinzile ekamelweni lokushisa uma singavulwa. Ukugcinwa ngendlela efanele endaweni epholile, neyomile kugcina inani lamaseli futhi kwelula impilo yeshelufu elomile lemvubelo. Amaphakethe avuliwe kufanele asetshenziswe ngokushesha ukuze kugcinwe ukusebenza kwemvubelo.

Ibhrendi igcizelela ukubalwa kwamaseli aphezulu ku-sachet ngayinye, imvamisa ukufanisa noma ukudlula ama-pitches oketshezi ohwebo. Lokhu kugxila ekusebenzeni kwemvubelo kusho ukuthi abaphisi botshwala abaningi bangakwazi ukuqondisa iphimbo ngaphandle kokubuyisela amanzi emanzini. Lokhu konga isikhathi nezinyathelo ngosuku lokuphisa.

Indawo ngayinye yokukhiqiza ihlolwa i-PCR ukuze kuqinisekiswe ubumsulwa futhi kukhishwe ukungcola. imvubelo ehloliwe ye-PCR iqinisekisa abaphisi botshwala ukuthi izinhlobo zihlala ziyiqiniso futhi zingenazo amagciwane asendle. Lokhu kungonakalisa iphunga nokunambitheka.

I-HAZY ikhiqizwa ngesinyathelo sokukhula kwe-aerobic esithuthukisa okuqukethwe kwe-sterol futhi sishiye imisoco ebalulekile emkhiqizweni owomisiwe. Lezi zakhi zomsoco ezilayishwe ngaphambilini zinciphisa isidingo se-oxygenation enolaka kwezinye izibungu. Basekela ukuqala okunempilo kokuvutshelwa.

• Ukulinganisa kwesaka elilodwa kufanelana namavolumu ajwayelekile we-homebrew.
• Izibalo eziphezulu zamaseli zihlose ukuthuthukisa ukusebenza kwemvubelo ku-pitch.
• I-PCR imvubelo ehloliwe isekela ukufana kwe-batch-to-batch.
• Izakhamzimba ezilayishwe ngaphambilini zehlisa isidingo somoya-mpilo owengeziwe kumaresiphi amaningi.

Ukutholakala kuyahlukahluka kuzo zonke iziteshi ezithengisa imikhiqizo ye-MoreBeer ne-CellarScience. Abadayisi bavame ukubika umkhiqizo njengenani elihle. Lokhu kungenxa yokonga isikhathi kusuka ekukhulumeni okuqondile kanye nokuthembeka kokuphathwa kwefomethi eyomile phakathi nokuthunyelwa nokugcinwa.

Izinketho Zokuphonsa: I-Direct Pitch vs Rehydration

I-CellarScience Hazy yakhelwe ukusetshenziswa okuqondile kwemvubelo eyomile. Ikhiqizwa nge-aerobically, inika amangqamuzana okuqukethwe okuphezulu kwe-sterol kanye nezakhamzimba. Fafaza i-HAZY endaweni yewort ngaphandle kokukhipha umoya-mpilo kwangaphambilini ukuze kuqalwe okuthembekile ngaphansi kwamandla adonsela phansi avamile nezimo ezinomoya-mpilo omuhle.

Abanye abaphisi botshwala bakhetha ukuvuselela imvubelo ene-HAZY ngaphambi kokuyingeza ku-wort. Ukubuyisela amanzi emzimbeni kunganciphisa ukucindezeleka kwe-osmotic, kukwenze kube usizo ekuvubeleleni okunamandla adonsela phansi noma lapho kudingeka ukunakekelwa okwengeziwe. Kuyisinyathelo sokuzithandela, hhayi imfuneko eqinile yokwakhiwa okuningi kwe-New England IPA.

Ukubuyisela amanzi imvubelo HAZY ngempumelelo, landela lezi zinyathelo. Hlanza isitsha esincane kanye nesikelo. Sebenzisa cishe u-10 g wamanzi kampompi afakwe inzalo ngegremu ngalinye lemvubelo, ashise abe ngu-85–95°F (29–35°C). Engeza u-0.25 g we-CellarScience FermStart igremu ngalinye lemvubelo, ufafaze imvubelo emanzini, futhi uyeke ahlale engaphazanyiswa imizuzu engu-20. Ngemva kwalokho, shwiba ngobumnene ukuze umise amaseli futhi ujwayelane nezithako ze-wort ezincane kuze kube yilapho ingxube ingaphakathi kuka-10°F (6°C) wenqwaba enkulu ngaphambi kokuphonswa.

I-FermStart yokubuyisela amanzi emanzini ihambisana kahle nesakhamzimba se-FermFed ukuze uthole ukwesekwa okwengeziwe. Sebenzisa le mikhiqizo ukuze uthole amandla ekuvubeleleni okude noma okunamandla adonsela phansi. Avikela amaseli ngesikhathi sasekuseni esibalulekile futhi athuthukise impilo yokuvutshelwa.

Izincomo zokuphonsa zincike kusayizi weqoqo kanye nokunciphisa okuqondiwe. Kwabaningi babakhiqizi basekhaya, imvubelo eyomile eqondile ngenani elinconyiwe inikeza imiphumela eqinile. Khulisa izinga le-pitch noma khetha imvubelo ye-rehydrate HAZY yamandla adonsela phansi aphezulu noma izindlela zokupheka ezilula ukuze ufinyeze isikhathi se-lag futhi unciphise ingcindezi kusiko.

Okuhlangenwe nakho komphakathi kubonisa izindlela ezihlukahlukene. Abakhiqizi abaningi basekhaya babika isiqalo esishelelayo, esisheshayo ngemvubelo eyomile eqondile ye-HAZY. Abanye baphawula ukuthi iqala kancane lapho izinga lokuphakama, ukulawulwa kwezinga lokushisa, noma umsoco we-wort wawungalungile. Lezo zimo ngokuvamile zisabela kahle ekubuyiseleni amanzi emanzini e-FermStart noma ukwenyuka okuncane komthamo wezakhi.

• Imvubelo eyomile eqondile: iyashesha, ilula, ithembekile kumandla adonsela phansi ajwayelekile.
• Rehydrate yeast HAZY: ozikhethela amandla adonsela phansi aphezulu noma ukuphatha ngokucophelela.
• I-FermStart rehydration: landela izinga lokushisa, isilinganiso samanzi, nezinyathelo zokujwayela.
• Izincomo zokuphonsa: lungisa isilinganiso ngamagoli adonsela phansi kanye nokuvutshelwa.

Eduze kwendunduma yemvubelo eyomile yemvubelo esagolide-beige enemininingwane ebukhali ngokumelene nengemuva elifudumele elifiphele kancane. Ulwazi olwengeziwe

Umthamo kanye nokukala kosayizi beqoqo

Ngokwenza okujwayelekile okungamalitha angu-5–6, isikhwama esisodwa somthamo we-CellarScience HAZY wanele. Abadayisi abakhiqiza utshwala ngaphakathi kwalolu hlu lwevolumu ngokuvamile bangathembela kuleli zinga ngaphandle kokudinga ukukala amaphakethe.

Ukwengeza amavolumu amakhulu kudinga umthetho olula: hlose amagremu angu-2-3 wemvubelo ilitha ngalinye. Lokhu kuqinisekisa ukubalwa kwamaseli anempilo ngamaqoqo angamalitha ayi-10–12.

Izibonelo ezingokoqobo ziyakubonisa lokhu. Ngokwenza amalitha ayi-10–12, ukuphinda kabili amasaka kuvame ukuba lula kunokulinganisa okunembile. Le ndlela isiza ukugcina isibalo samaseli esingaguquki.

• 5–6 amalitha: isikhwama esisodwa sanele.
• 10-12 amalitha: amasaka amabili noma 2-3 g ilitha ngalinye.
• Amasistimu amakhulu: sikala ngomugqa ngamagaloni, bese uzungeza uye ku-sachet egcwele elandelayo uma ungabaza.

I-high-gravity worts idinga ukunakwa okukhethekile. Ngobhiya obuqinile, cabanga ngokubuyisela emanzini imvubelo nge-FermStart. Engeza isakhi se-CellarScience FermFed ukusekela ukuvutshelwa okuphelele nokunciphisa ingcindezi.

Imibiko yeforamu igqamisa ukuhlukahluka ekusebenzeni. Abanye abaphisi botshwala bancipha phakathi kuka-2.5–4 g/gal, bephawula umehluko wesigaba se-lag namandla. Ukulungisa izinga le-pitch elituswayo yi-CellarScience kunganciphisa isikhathi sokubelesela futhi kuthuthukise impilo yokuvutshelwa.

Uma ukunemba kubalulekile, khomba imvubelo ngegaloni ngalinye futhi ulandelele izimpawu zokuvutshelwa. Ukufinyela kwenye isikhwama kuyisinyathelo esisebenzayo sokuphepha esilandelwa abaphisi botshwala abaningi.

I-Fermentation Temperature, Ukuphatha, kanye Nemiphumela

Izinga lokushisa ngesikhathi sokuvutshelwa lithonya kakhulu iphunga nokuzwakala komlomo kwe-NEIPA. Kubalulekile ukugcina izinga lokushisa elilinganayo phakathi kuka-62-75°F (17–24°C). Lobu bubanzi buvumela imvubelo ye-CellarScience Hazy ukuthi iveze umlingiswa wayo ogcwele ngaphandle kokugcizelela isiko.

Amazinga okushisa afudumele ngaphakathi kwalolu banga angathuthukisa ukwakheka kwe-ester. Lokhu kubangela ukugqama kwepentshisi, amawolintshi, umango, namanothi ezithelo zothando. Ngakolunye uhlangothi, amazinga okushisa apholile aholela kuphrofayela ehlanzekile ene-ester enezithelo ezimbalwa. Lokhu kuyazuzisa uma ufuna ukuthi ama-hops athathe indawo emaphakathi.

Izinga lokushisa linomthelela omkhulu ekwakhekeni kwe-ester. Ngisho noshintsho oluncane lokushisa lungashintsha kakhulu ibhalansi ye-ester. Khetha izinga lokushisa eliqondiwe ngokusekelwe kubhili yeresiphi ye-hop kanye nephrofayela yenkungu oyifunayo.

• Sebenzisa isilawuli sezinga lokushisa noma igumbi lokuvutshelwa ukuze uthole imiphumela engashintshi.
• Uma ungenalo igumbi, isibandisi sexhaphozi esine-thermostat sinikeza ukulawula okunengqondo.
• Gxilisa ama-fermenters futhi ugweme ukushintshashintsha okusheshayo okungamisa ukuvutshelwa.

Gada umsebenzi wokuvutshelwa eduze. Sebenzisa i-Tilt, i-hydrometer, noma ukufunda okulula kwamandla adonsela phansi. Ukulandelela ukukhula kwe-krausen namandla athile adonsela phansi kusiza ukunquma ukuthi izinga lokushisa eli-HAZY lokuvutshelwa likhiqiza nini ukuncisha okulindelekile.

I-HAZY ngokuvamile yehlela ku-75-80%. Qinisekisa ukuthi ubhiya ufinyelela amandla adonsela phansi okugcina azinzile ngaphambi kokugxuma owomile noma ukupakisha. Lo mkhuba usiza ukugcina ibhalansi ye-ester futhi ivimbele i-over-carbonation.

Linganisa ukulawulwa kwezinga lokushisa nokudla okufanele kanye ne-oxygenation ukuze uzuze ukuncishiswa kwakho okufisayo kanye nokunambitheka. Ukulawula okucatshangelwayo kwezinga lokushisa le-NEIPA elibilayo kuyisihluthulelo semiphumela engaguquki, ephindaphindwayo.

Umkhumbi wengilazi evuthayo onoketshezi olunhlaka olunegwebu endaweni efiphele yokuphisa utshwala bezimboni. Ulwazi olwengeziwe

Ukudla Okunomsoco, Ukuphefumula Umoya, kanye Nokuphatha Imikhuba Engcono Kakhulu

Qala ngewort ehlanzekile, ene-oxygen eningi ukuze ukhuthaze ukuqala ngokushesha. I-CellarScience iphakamisa ukuthi i-HAZY ivamise ukufika nezinqolobane ezanele, okwenza ukuthi umoya-mpilo wangaphambili ube ngokuzikhethela. Kodwa-ke, abaphisi botshwala abaningi bakhetha ukuthola umoya-mpilo ekuqaleni ukuze basekele ukukhula kwamangqamuzana futhi banciphise isikhathi sokusala.

Landela iseluleko somkhiqizi ukuze uthole ukwesekwa kwezakhi. Sebenzisa i-FermStart lapho ubuyisela emanzini imvubelo eyomile ukuze uthuthukise ukusebenza futhi udambise ingcindezi yokujwayela. Ukuze uthole ukuvutshelwa okuqinile, njengama-worts aphezulu-adonsela phansi noma anomsoco ophansi, engeza i-FermFed. Lesi sakhiwo somsoco esingenawo i-DAP sigcina ukuvubela kuqinile ngaphandle kokwethula ama-flavour aqinile.

Ukuphatha ngendlela efanele kuyisihluthulelo sokugcina ukusebenza. Hlanza wonke amathuluzi, gwema ukushaqeka kwezinga lokushisa ngesikhathi sokubuyiselwa emanzini, futhi uvumele ukujwayela kancane kancane uma uhlambulula. Ukubuyisela amanzi emanzini ngezinga lokushisa elifanele nangesikhathi kusiza ukulondoloza izindonga zamaseli futhi kunciphisa ingozi yokuqala kancane.

Qaphela indawo yokugcina nempilo yeshelufu. Gcina amasaka avaliwe endaweni epholile, neyomile, uthobela imihlahlandlela yokugcina ye-CellarScience ukuze ulondoloze ukusebenza kahle. Ukusha ezitolo kubalulekile; isitokwe esidala singase singasebenzi kahle, ngisho noma sigcinwe kahle.

Lwela ukulinganisela kwezinga le-pitch, imisoco ye-wort, nezinga lokushisa ukuze ugweme ukuqala okungaguquki. Izinga le-pitch eliphansi, imisoco enganele, noma i-wort epholile kakhulu ingandisa isigaba se-lag. Sebenzisa isu lokudla okunomsoco we-yeast HAZY, kanye ne-oxygenation efanele kanye nesengezo sezakhi ezifana ne-FermFed ne-FermStart, ukuqinisekisa ukuvutshelwa okuqinile.

• Hlanza amathuluzi nezindawo ngaphambi kokuxhumana nemvubelo.
• Faka kabusha amanzi emazingeni okushisa anconyiwe futhi ugweme ukushintsha kokushisa okungazelelwe.
• Cabangela i-FermStart yokubuyisela amanzi emanzini kanye ne-FermFed yezibungu ezinamandla adonsela phansi.
• Gcina ama-sachets epholile futhi uzungezisa isitoko ukuze usebenzise amaphakheji amasha kuqala.

I-Attenuation, Flocculation, kanye Nezici Zokugcina Zobhiya

I-CellarScience HAZY iqinisekisa ukuncishiswa kwe-HAZY okungaguquki okungama-75–80%. Lokhu kugwema isiphetho esomile, ukugcina umzimba nokugqamisa ukugqama kwe-hop kuma-IPA aseNew England.

I-strain ibonisa izinga le-flocculation eliphakathi nendawo eliphansi. Lesi sici sigcina i-yeast cells imisiwe, isiza ekugcineni inkungu. Kuphinde kube nomthelela ekuthungeni komcamelo ofunekayo ku-NEIPA yokuzwa komlomo.

Inikeza iphrofayela ye-ester eshisayo enamanothi epentshisi, amawolintshi, umango, nesithelo sothando. Lawa ma-ester, ahlanganiswe nephunga le-late-hop kanye ne-dry-hop, akha ukunambitheka okunamanzi, okuya phambili kwezithelo.

Ukuvutshelwa okufudumele kuthuthukisa ukukhiqizwa kwe-ester, kuqinisa ukunambitheka kwezithelo. Ukubekezelela utshwala kweyeast eduze kuka-11-12% ABV kuvumela ama-ales anamandla. Lokhu kugcina i-HAZY attenuation eyinhloko kanye nezici zokugcinwa kwenkungu.

Imvubelo eyinsalela ekumisweni ithinta isimo kanye nokucaca kwesikhathi eside. Izinketho zokupakisha kanye nesimo esimnene kungagcina ukugcinwa koboya ngaphandle kokuphazamisa ukuzinza. Bheka iSigaba 12 ukuze uthole isiqondiso mayelana nokupakishwa nokubeka isimo.

Vala ubhiya osagolide onsundu ongahlungiwe onegwebu elikhilimu engilazini yephinti ekhanyiswe kancane. Ulwazi olwengeziwe

Ukuxazulula Izinkinga Ezivamile nge-CellarScience Hazy Yeast

Ukuhamba kancane kuqala nge-CellarScience Hazy yeast ingase isuke esilinganisweni esiphansi sephimbo, ukubanda, noma umoya-mpilo oncibilikisiwe ophansi kuwort. Qinisekisa ukuthi ulandela umhlahlandlela onconyiwe we-2–3 g/gal. Futhi, qinisekisa iminyaka ye-sachet ngaphambi kokuphonsa.

Uma ubona umsebenzi omncane ngemva kwamahora angu-24–48, fudumeza isivundisi kancane kancane uye ebangeni eliphezulu elinconyiwe, phakathi kuka-62 no-75°F. Ukufudumala okumnene kuvame ukweqa i-yeast metabolism ngaphandle kokucindezela amaseli.

• Qinisekisa umoya-mpilo kanye namazinga omsoco. Ukudla okungalungile kwe-wort kungabangela ukuziphatha kwemvubelo yokuqala kancane.
• Cabangela ukubuyisela amanzi emzimbeni uma usebenzisa imvubelo eyomile ukuze uthuthukise ukusebenza kahle kokuqala.
• Kala amandla adonsela phansi ukuze uqinisekise ukuthi ukuvutshelwa kuyaqhubeka noma kumile.

Ukuvutshelwa okumile kudinga ukuhlola okuguquguqukayo kwe-methodical. Qinisekisa izinga lokuphakama, izinga lokushisa, umoya-mpilo oncibilikisiwe, namandla adonsela phansi we-wort. Uma amandla adonsela phansi angehli ngemva kwamahora angu-48–72, lungiselela ukuphinda uhlanganise nemvubelo esebenzayo noma wengeze isakhi semvubelo esifana ne-FermFed ngezibungu ezinomsoco ophansi.

Izinkinga zokusebenza kwemvubelo kwesinye isikhathi zibuyela emuva ekulahlekeni kokusebenza kusuka kumasaka amadala noma agcinwe ngendlela engafanele. Uma ungabaza, yenza i-starter encane noma ubuyisele amanzi ephaketheni elisha bese ulengeza njengendawo yokutakula.

Ukukhathazeka ngokungcola akuvamile ngoba i-CellarScience isebenzisa ukuhlolwa kwe-PCR kumaqoqo. Kodwa-ke, gcina ukukhucululwa kwendle okuqinile futhi ubheke ama-flavour angaphandle noma amaphethini okuvubela angavamile. Uma uthola iphunga elingavamile noma ukukhula kwefilimu, phatha inqwaba njengesengozini.

• Qinisekisa izinga lokuphakama kanye neminyaka ye-sachet.
• Hlola izinga lokushisa futhi uphakamise ngobumnene ubheke ebangeni eliphezulu le-strain uma kudingeka.
• Thuthukisa umoya-mpilo noma wengeze umsoco wokudla okungondlekile.
• Phinda uphakamise ngemvubelo esebenzayo lapho i-SG ikhombisa ukwehla ngemuva kwamahora angama-48–72.

Imibiko yomphakathi ibonisa abaphisi botshwala abaningi balungise izinkinga zangaphambi kwesikhathi ngokukhuphula izinga lokuphakama, ukubuyisela amanzi emanzini ngokwemiyalelo, kanye nokuthuthukisa umsoco wewort. Lezi zinyathelo ezilula zivame ukuxazulula ukuziphatha kwemvubelo yokuqala kancane futhi kuvimbele ukuvutshelwa okunamathelayo.

Lapho uqapha ukuvutshelwa, ukufundwa kwamandla adonsela phansi kwelogi kanye namazinga okushisa. Amarekhodi acacile asiza ukukhomba izinkinga zokusebenza kwemvubelo futhi aqondise isenzo sokulungisa ngaphandle kokufaka inqwaba egcwele engozini.

Amathiphu eresiphi okuthola okuningi ku-HAZY

Qala nge-malt bill egcizelela umzimba namaprotheni. Khetha i-malt enamaprotheni amaningi njengesisekelo. Engeza u-8-12% we-oats flaked kanye no-6-10% we-malt kakolweni. Faka inani elincane le-dextrine malt noma i-CaraVienne ukuze uthuthukise ukuzwakala komlomo nokugcinwa kwekhanda.

Yakha ishejuli ye-hop egcina iphunga ne-flavour. Yabela ama-IBU amaningi ukuze uthole izengezo zeketela eliphuzile kanye ne-whirlpool ku-170–180°F. Le ndlela idonsa ama-volatile ngaphandle kokhahlo. Nciphisa ama-hops alumayo ukuze ulondoloze isimo esithambile.

Sebenzisa amasu e-hop eyomile ukuze ukwandise ukujula kwejusi. Hlukanisa ama-hops omile ezinsukwini eziningi, uqale ekuqaleni kokuvutshelwa futhi uqedele ngokuthinta okufushane kwangemva kokuvutshelwa. Sebenzisa izinhlobo ezinomthelela ophezulu njenge-Citra, i-Mosaic, i-Amarillo, i-Galaxy, ne-Nelson Sauvin ukuze uthole ukunambitheka okushisayo, okusawolintshi, kanye nezithelo zamatshe.

Gcina ukuvutshelwa phakathi kuka-62–75°F ukuze ulawule ukuqina kwe-ester. Amazinga okushisa apholile aphumela emiphumeleni ehlanzekile, kuyilapho izinga lokushisa elifudumele lithuthukisa ama-ester anezithelo. Cabangela ukuphumula okufushane kwe-diacetyl eduze nokuphela kokuthomba, okulandelwa yi-conditioning ukuze kulungiswe izinhlayiya ezingaphezulu.

Landela isiqondiso esisebenzayo sokumisa inqwaba engamalitha angu-5–6. I-sachet eyodwa ye-CellarScience Hazy yeast yanele amandla adonsela phansi ajwayelekile. Ukuze uthole ubhiya obunamandla adonsela phansi, buyisela amanzi nge-FermStart bese wengeza imisoco ye-FermFed ukuze uvubele okunempilo futhi unciphise ngokugcwele.

Lungisa ikhemikhali yamanzi ibe iphrofayili ethambile, ehamba phambili nge-chloride ukuze uthuthukise ukujikeleza. Khomba isilinganiso esiphansi se-sulfate/chloride ukuze uthole ijusi phezu komunyu obonakalayo. Gcina isamba se-alkalinity simaphakathi ukuze uvikele ukukhanya kwe-hop nokuzinza kwe-haze.

• Ukumataniswa kwe-Hop: gxila ezindaweni ezishisayo, ezisawolintshi, nama-stone-fruit hops ukuze kuhambisane nama-ester angu-HAZY.
• Isikhathi: gcizelela iketela eliphuzile, i-whirlpool, nokugxuma okomile okunezingqimba ukuze kugcinwe okuguquguqukayo.
• Izinketho ze-malt: i-oats nokolweni kuthuthukisa ukuzwakala komlomo kanye ne-haze unomphela.
• I-pitch kanye nokudla okunomsoco: buyisela amanzi kanye nedosi yezakhi zamaqoqo aphezulu adonsela phansi.

Lawa macebiso eresiphi ye-NEIPA neshejuli ye-hop yezinketho ezi-HAZY, kuhlanganiswe namasu e-hop eyomile esiteji kanye nomthethosivivinywa wamabomu we-malt for haze, awasebenzisa ngokugcwele amandla e-yeast. Basiza ukukhiqiza i-IPA ye-New England ene-juicy, ezinzile, nephunga elimnandi.

Isiteshi sokuphekela ekhaya esihleliwe esinekhadi leresiphi, ama-hops, ingilazi ye-hydrometer, nokukhanya kwelanga okufudumele phezu kwekhawunta yasekhishini. Ulwazi olwengeziwe

Ukupakisha, Ukulungisa, kanye Nokuphatha I-Haze Post-Fermentation

I-HAZY's medium-low flocculation isiza ekulondolozeni i-turbidity ngokugcina i-yeast kanye ne-protein-polyphenol complexes imisiwe. Kwabaphisi botshwala abahlose ukubukeka okuthambile, okunamafu, ukuphatha okuthambile kanye nokukhanyisa okulinganiselwe kubalulekile. Le ndlela isiza ukugcina inkungu kanye nephunga le-hop.

Ukufaka imvubelo e-HAZY yefasitela elifushane kugcina ama-hop aguquguqukayo. Ukupakisha okusheshayo ngemva kokunciphisa okuyisisekelo kanye nesitoreji esifushane esibandayo kugcina iphunga elimnandi. Ukuphahlazeka okubandayo, okudonsa imvubelo nama-polyphenols ekumisweni, kufanele kusetshenziswe kancane ukuze kucace.

Kulabo abafuna ukucaciseleka okwengeziwe, cabangela ukucwiliswa kuqhathaniswa nemiphumela yobumnyama. Iziphetho ezifana ne-SilaFine zinganciphisa inkungu ngenkathi zihlala zilungele i-vegan. Sebenzisa i-SilaFine kancane futhi uhlole eqoqweni elincane, njengoba izophungula uthuthuva futhi ingase yehlise i-hop lift.

• Ukugcina nokuphoqa i-carbonation kunciphisa ukulandwa komoyampilo futhi kugcine ama-aromatics e-NEIPA ekhanya.
• Gwema ukudluliselwa okude nokuchaphaza ngesikhathi sokupakisha ukuze uvikele iphunga le-hop kanye nohlamvu lwe-yeast.
• Uma impilo yeshalofu ibalulekile, isitoreji esibandayo siyabambezela, kodwa isikhathi esengeziwe sifiphalisa amanothi e-citric nawe-tropical.

Linganisa inkungu uma uqhathanisa nokuzinza ngokusebenzisa i-oats nokolweni ukuze kutholwe umzimba kanye noboya. Lawula isikhathi sokwengezwa kwe-hop ukuze ukhawulele ukukhishwa kwe-polyphenol ngaphezulu. Ukulawulwa kobungu ngendlela efanele i-NEIPA incike ekukhethweni kweresiphi kanye nezindlela zangemuva kokuvutshelwa.

Kwabaphisi botshwala abafuna indawo emaphakathi, ukuphahlazeka okungamakhaza okuncane okulandelwa amafining athambile kunikeza ukucaca okulinganisekayo nokugcinwa kwenkungu kancane. Landelela izinguquko zezinzwa ngemva kwendlela ngayinye ukuze unqume ukuthi imvubelo ene-HAZY ithinta kanjani iphunga nokubukeka kuresiphi yakho ethile.

Impendulo Yomphakathi kanye Nokuhlangenwe nakho Kwangempela Komhlaba

Abadidiyeli botshwala bayincoma kakhulu i-CellarScience HAZY ngevelu yayo, ama-ester anezithelo, kanye nokusebenziseka kalula. Bagqamisa ukubaluleka kokubambelela kumazinga okushisa kanye namazinga okushisa. Abakhiqizi basekhaya bavame ukwazisa umlingiswa we-hop ocacile kanye nokuzwakala komlomo okuthambile kuma-IPA wesitayela saseNew England.

Izingxoxo zeforamu ku-HomeBrewTalk nezinye izinkundla zembula imibono exubile. Abanye abasebenzisi babika ukuvutshelwa okuhamba kancane kuyaqala. Bathi lezi zinkinga zibangelwa amazinga aphansi e-pitch, izinga lokushisa elipholile le-wort, noma imisoco enganele. Lokhu kuphakamisa ukuthi inkinga ingase ingabi imvelo emkhiqizweni.

Abakhiqizi abaningi basekhaya bathola ukubuyisela amanzi emanzini nge-FermStart njengesixazululo esisebenzayo sokuvutshelwa okuvilaphayo. Abanye bakhetha ukuphonsa okomile, njengoba kunconywe i-CellarScience, futhi babike imiphumela ethembekile kanye nenqubo elula. Zombili izindlela zithola ukwesekwa kumpendulo yomsebenzisi.

Abasebenzisi bavame ukusho i-FermFed, i-Silafine, ne-OxBlox ezingxoxweni ezimayelana nokubhekana nezinqwaba zamandla adonsela phansi kanye noboya obuqhubekayo. Le mikhiqizo ibonakala inenzuzo ekuthuthukiseni ukuthotshiswa nokucaca ngaphandle kokudela ujusi kuzibuyekezo zabo ze-CellarScience HAZY.

Ukutholakala kuyitimu evela njalo ezingxoxweni zeforamu ezi-HAZY. Abathengisi abanjengo-RiteBrew kanye ne-MoreBeer bavame ukukhonjwa njengemithombo ethembekile. Ukubuyekezwa kobhiya obuningi kugqamisa izinguquko zesitoko ngezikhathi ezithile, okukhuthaza abathengi ukuthi bahlole abahlinzeki abaningi ngaphambi kokuthenga.

• Ukudumisa okuvamile: iphrofayili ye-ester ecacile, ukuphonsa okufinyelelekayo, ukugcinwa kwe-haze okungaguquki.
• Ukukhathazeka okuvamile: isiqalo esinensayo esixhunywe nezinga lokuphakama, izinga lokushisa, noma umsoco.
• Ama-Workaround aphawuliwe: ukubuyisela amanzi emzimbeni nge-FermStart, ukusetshenziswa kwe-FermFed ukuze uthole umsoco, i-Silafine ukuze icaciselwe.

Umbono usuwonke ekubuyekezweni kwe-CellarScience HAZY kanye nempendulo yenkundla muhle uma abaphisi bebhiya benamathela emikhubeni ehamba phambili. Okwenzeka emhlabeni wangempela kugcizelela ukubaluleka kwephimbo elifanele, ukulawulwa kwezinga lokushisa, kanye namasu okunomsoco ukuze uthole imiphumela emihle.

Indlela i-CellarScience's Dry Yeast Lineup Iqhathaniswa ngayo Sekukonke

Izinhlobo ze-CellarScience zinikeza abakhi botshwala izinketho eziqinile, ezisebenza kahle kuzo zonke izitayela ezahlukahlukene. Uhlu lwabo luhlanganisa izinhlobo ezifana ne-lager yaseJalimane, ama-ales esiNgisi endabuko, ama-fermenters esitayela se-Cali, kanye ne-HAZY yama-IPA aseNew England. Lokhu kuvumela abaphisi botshwala ukuthi bafanise uhlobo lwezinhlamvu neresiphi ngaphandle kwezidingo zokuphatha zamasiko oketshezi.

Uma uqhathanisa imvubelo eyomile nemvubelo ewuketshezi, amaphakethe owomile ngokuvamile anezinzuzo. Bawina ekuthumeleni, ekugcinweni, nasezindlekweni ngephimbo ngalinye. I-CellarScience igxile ekubalweni kwamaseli okungaguquki nasekuphileni okuqinile ngemva kokuthutha. Abaphisi botshwala abaningi babika ukushintshwa okusheshayo kanye nezingqimba ezimbalwa ezihlulekile ngalezi zinhlobo ezomile kumaqoqo ajwayelekile.

Ukuqhathaniswa komhlaba wangempela kuveza okuthandwayo okuxubile. Abanye abakhiqizi basekhaya bakhetha i-Lallemand noma i-Fermentis ngezinhlobo zakudala. Abanye bakhetha i-CellarScience ngevelu yayo nokusebenza okuqondile, njenge-HAZY kuma-IPA aluhlaza kanye nama-hybrids athile e-lager-ale.

• Ukusetshenziswa okungokoqobo: ukuphonsa okuqondile kuvame ukusebenza, ukuphungula isikhathi sokulungiselela kuqhathaniswa nokudala iziqalo ezinkulu.
• I-Versatility: ububanzi bephothifoliyo busekela yonke into kusukela kuma-ales esiNgisi athambile kuya kuma-Cali-ferments anamandla.
• Izindleko nokuzinza: amafomethi omile enza lula i-inventory yabaphisi botshwala abancane bezentengiselwano nokuzilibazisa.

Kwabaphisi botshwala abafuna imvubelo ye-ale eyomile engcono kakhulu, i-CellarScience inikeza abaqhudelana nabo ukuthi balinganisele ukusebenza nentengo. Umkhiqizo uhambisana nemikhiqizo esekelayo efana ne-FermStart ne-FermFed yokubuyisela amanzi emzimbeni nokudla, kanye ne-Silafine yokuhlawuliswa kwe-vegan.

Ukukhetha phakathi kwezinhlobo ze-CellarScience nabanye abahlinzeki kuncike ezintweni eziza kuqala zesitayela nokuhamba komsebenzi. Abadayisi abagxile ekwenzeni lula kanye nemiphumela engaguquki bavame ukuthola ukuthi uhlelo olomile luhambisana nezidingo zabo. Lawo ajaha amaphrofayili e-niche-liquid kuphela angase athembele kuzinketho zoketshezi ezikhulisiwe ukuze kube yinkimbinkimbi ye-ester ecashile.

Isiphetho

I-CellarScience HAZY yeast yakhelwe ama-IPA aseNew England kanye ne-Hazy Pale Ales. Idala ama-esters asezindaweni ezishisayo njengepentshisi, amawolintshi, umango, nesithelo sothando. Le yeast ine-medium-low flocculation, eqinisekisa ukuthi unomphela ongapheli. Iphinde inikeze ukuncishiswa okuthembekile okungu-75–80%, okulungele ubhiya abaya phambili.

Ukuze uthole isincomo esisebenzayo se-NEIPA yemvubelo, isikhwama esisodwa sanele inqwaba engamalitha angu-5–6. Bilisa phakathi kuka-62–75°F ukuze ulawule amaleveli e-ester. Ukumisa okuqondile kuyasebenza; ukubuyisela amanzi emzimbeni nge-FermStart kuyanconywa ngezibungu ezinamandla adonsela phansi noma ukuqapha okwengeziwe.

Ukuphatha izakhi ezifanele, umoya-mpilo, kanye namazinga okuphakama kubalulekile ukuze kugwenywe ukuqala kancane. Isinqumo se-CellarScience Hazy Yeast sigqamisa ukusebenza kwayo kwezindleko, ukusebenza okuphezulu, kanye nephrofayili ye-ester ecacile. Ukusebenziseka kwayo kalula kuyinhlanganisela. Okuwukuphela kwe-drawback ukuqala kancane kancane, okuvame ukubangelwa izinkinga zenqubo yokuphisa, hhayi imvubelo ngokwayo.

Kwabaphisi botshwala abahlose ukuthola inkungu engashintshi kanye nomlingiswa we-hop onamanzi, le yeast iyinketho eqinile, evumelana nesabelomali. Kudinga imikhuba yokuphuza utshwala ukuze uphumelele. Izinyathelo ezilandelayo zihlanganisa ukuphisa i-NEIPA engamalitha angu-5–6 enephimbo nezinga lokushisa elinconywayo. Ukwengeza i-FermStart noma i-FermFed ukuze uthole amandla adonsela phansi aphakeme noma ama-worts ane-nutrient encane kunenzuzo. I-Silafine ingasetshenziselwa ubhiya ocacile. Lezi zinyathelo zizothuthukisa ulwazi lwakho lwe-CellarScience Hazy Yeast.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ukubilisa Ubhiya nge-Fermentis SafBrew LA-01 Yeast
• Imvubelo Kubhiya Owenziwe Ngekhaya: Isingeniso Sabaqalayo
• Ukubilisa Ubhiya nge-Fermentis SafAle BE-256 Yeast