Ukuvubela Ubhiya Nge-CellarScience Kölsch Yeast

I-fermenter yengilazi kabhiya we-Kölsch ihlezi ebhentshini lokusebenzela lamapulangwe endaweni yase-Germany yokuphisa ekhaya, ezungezwe ama-hops, izinto zokuphisa ithusi, nokukhanya kwelanga okufudumele. Ulwazi olwengeziwe

Ukubuyekezwa kuhlanganisa izindlela zokuphonsa kanye nokubuyisela amanzi emzimbeni, kanye nokulawula ukuvutshelwa, okuhlanganisa ukuvutshelwa kwengcindezi. Iphinde idingide iresiphi kanye nokucatshangelwa kwamanzi, ukuxazulula izinkinga ezivamile, namathiphu asebenzayo okuthenga nokugcina.

Okuthathwayo Okubalulekile

• I-CellarScience Kölsch Yeast inikeza isiphetho esihlanzekile, esifana ne-lager ngenkathi ibila kumazinga okushisa e-ale.
• I-Kölsch dry yeast isebenziseka ngezindlela eziningi kumaresiphi e-Kölsch kanye ne-Altbier uma ijutshwe futhi ilawulwa kahle.
• Ukuvutshelwa okuhlanzekile okuhlanzekile kufinyeleleka ngamanani afanele wokuhlanganisa nokulawula izinga lokushisa.
• Ukuvutshelwa kwengcindezi kungasheshisa imigqa yesikhathi futhi kunciphise ukwakheka kwe-ester lapho kusetshenziswa ngokucophelela.
• Ukupakishwa nokugcinwa kuthinta ngqo ukusebenza; hlola idatha yeningi bese ulandela isiqondiso somkhiqizi.

Isingeniso se-CellarScience Kölsch Yeast nokuthi Kungani Ibalulekile

Abadayisi bafuna i-CellarScience Kölsch Yeast ngokwethembeka kwayo ku-Kölsch yendabuko. Le mvubelo iqinisekisa iphrofayili ye-ester engathathi hlangothi, evumela ama-noble hops kanye ne-pilsner malt ukuthi kukhanye. Umphumela uba isiphetho esihlanzekile, esomile, esibaluleke kakhulu kwisitayela se-Kölsch.

Ukuqaphela ukubaluleka kwemvubelo ye-Kölsch kubalulekile. I-CellarScience Kölsch yakhelwe ngokukhethekile i-Kölsch ne-Altbier, futhi ayinagluten. Yenzelwe i-diacetyl ephansi kanye nokuncisha amandla okuqinile, okuholela kubhiya okhanyayo, ohlanzekile obonisa amanothi e-malt athambile.

Ukuhlola izinzuzo zemvubelo ye-Kölsch kubalulekile ekuthuthukisweni kweresiphi. Imvubelo efanele ithonya ukugeleza, ukuzwakala komlomo, kanye nokunciphisa. Ngisho nokwehluka okuncane ekukhiqizweni kwe-ester kungashintsha ukuthela kukabhiya, kwenze ulwazi lobunzima lube lubalulekile ekuzuzeni ibhalansi nobuqiniso.

• Ama-ester amaphakathi agcina ukucaca kwe-malt ne-hop
• Isiphetho esomile ukuze sisekele iphrofayela epholile ye-Kölsch
• I-diacetyl ephansi yokunambitha ubhiya ohlanzekile

Lesi sihloko sihlose ukuhlinzeka abaphisi botshwala ngemininingwane engenzeka kumazinga okushisa, umthamo, nezindlela zokufaka. Izocubungula ukuthi amasu esimanje, njengokuvutshelwa kwengcindezi, ahlangana kanjani nobunzima. Lolu lwazi luzosiza abaphisi botshwala bathole imiphumela engaguquki, baqinisekise isipiliyoni sangempela se-Kölsch.

Izimpawu Ze-CellarScience Kölsch Yeast

Idatha yohlobo lwe-CellarScience iveza imvubelo edizayinelwe obhiya be-Kölsch abahlanzekile, bakudala. Inephrofayili ye-ester engathathi hlangothi, evumela ama-hops ahloniphekile nama-Pilsner malts alula ukuthi akhanye. Ngisho nasezinkundleni ezifudumele, lindela amanothi ezithelo acashile athuthukisa ibhalansi yokusanhlamvu ne-hop ngaphandle kokuyinqoba.

Ukuncipha kwehla kububanzi obungu-75–80%, okuholela ekuqedeni okomile okuhambisana nokulindelwe kwe-Kölsch okungokwesiko. Lokhu komisa kusekela ukuzwa komlomo okuhlanzekile. Kumaresiphi anamandla adonsela phansi aphakeme, ukubekezelela kwe-ABV kohlobo kuvumela abaphisi botshwala ukuthi bakhulise amandla ngaphandle kokubeka engcupheni umlingiswa.

I-Flocculation imaphakathi, okuholela ekucaceni okuthuthukisiwe ngokuhamba kwesikhathi noma nesikhathi esifushane sokubanda. Ukuze kususwe ngokushesha, kungasetshenziswa ukuhlawuliswa noma ukukhuliswa okunwetshiwe. Ukubekezela kuklonyeliswa ngobhiya obukhanyayo obusagcina imvubelo ethile yokulungisa isimo.

Ukubekezelelwa kotshwala kwalolu hlobo kuseduze no-10–11% ABV, okuyenza ifanelekele i-Kölsch evamile kanye nophuzo oluqinile lwesitayela se-altbier. Lokhu kubekezelela kunenzuzo ekuzuzeni imizimba ecebile noma ukuvutshelwa okuhlanganisiwe ngaphandle kokugcizelela isiko lemvubelo.

• Ukukhiqizwa okuphansi kwe-diacetyl lapho ukuvutshelwa nokuphumula kwe-diacetyl kulawulwa kahle.
• Iphrofayela ye-ester emaphakathi egqamisa i-malt nama-noble hops.
• Ukuziphatha okuqhathanisekayo ne-White Labs WLP029 kanye ne-Wyeast 2565, enikeza ireferensi evamile yabaphisi botshwala abanolwazi.

Lapho uhlela ukuvutshelwa, qondanisa lezi zici zemvubelo ye-Kölsch ne-mash ehlanzekile nezinga lokushisa elilawulwayo. Ukuphumula okufushane kwe-diacetyl okulandelwa yi-conditioning ebandayo kuzothuthukisa ukucaca. Lezi zinyathelo zihambisana nedatha yohlobo lwe-CellarScience, ikusiza ukuthi ufinyelele uphawu olugqamile lwesitayela.

Ukupakishwa, Ukusebenza, kanye Nokuqinisekiswa Kwekhwalithi

I-CellarScience packaging iyiphakethe lemvubelo elomile elihlangene, elakhelwe ukuphonswa okuqondile noma ukubuyisela amanzi emzimbeni. Ifomethi yayo yesitayela sezitini ilungele kokubili amakhithi e-homebrew kanye nokusetha kwezentengiso.

Ukusebenza kwemvubelo eyomile kuyathuthukiswa ngokukhiqizwa kwe-aerobic, okwandisa okuqukethwe kwe-sterol. Le nqubo ilayisha imisoco ebalulekile kumaseli. Lo mklamo uvumela imvubelo ukuthi iqale iqine, ngisho nangaphandle kwe-oxygenation ngokushesha endaweni.

Iqoqo ngalinye lihlolwa i-PCR ukuze kuqinisekiswe ubunikazi bohlobo oluthile futhi kukhishwe ukungcola. Lokhu kuhlola okuqinile kwakha ukwethenjwa emkhiqizweni, ukuvumelanisa nezindinganiso zokuphisa utshwala.

Izinqubo zokuqinisekisa ikhwalithi zihlanganisa ukulandelela okuningi kanye nokuhlolwa kokusimama. Lezi zinyathelo ziqinisekisa ukusebenza okungaguquguquki, zinciphisa ukuhluka ukusuka kwesinye isiphuzo kuya kwesinye.

• Impilo yeshelufu ende uma iqhathaniswa namasiko oketshezi uma igcinwe ipholile futhi yomile.
• Izakhamzimba ezakhelwe ngaphakathi zehlisa isidingo somoya-mpilo ezingeni eliphezulu ezindleleni eziningi zokupheka.
• Ukuphatha kalula kwenza ukuphonsa okuqondile kusebenze kwabaqalayo nomakadebona.

Ukuqinisekisa ukusebenza kahle kwemvubelo eyomile, landela izincomo zesitoreji ephaketheni. Sebenzisa imvubelo efasiteleni lomkhiqizi. Ukuphatha kahle kulondoloza izinzuzo zokupakishwa kwe-CellarScience kanye nokuthembeka kweyeast ehloliwe ye-PCR.

Izilinganiso Zokufaka kanye Nemihlahlandlela Yemithamo

Namathela imihlahlandlela yomthamo womkhiqizi wamagremu angama-50-95 umphongolo ngamunye. Umgqomo ulingana namalitha angama-31. Khetha indawo ephansi ukuze uthole ama-worts apholile, ane-low-gravity, ehlose amandla ajwayelekile e-Kölsch. Ukuze uthole ama-worts afudumele noma amandla adonsela phansi aphezulu, khetha ukuphela okuphezulu.

Kumaqoqo e-homebrew, yehlisa amagremu emvubelo emgqonyeni ngamunye ukuze uvumelane nosayizi weqoqo lakho. Ngeqoqo elingamalitha angu-5, lokhu kuvame ukuhumusha engxenyeni encane yomthamo womgqomo. Njengoba amandla adonsela phansi oqobo enyuka noma ngesiqalo esisheshayo, esihlanzekile, khulisa inani ngokulinganayo.

I-underpitching ingagcizelela imvubelo, okuholela ekusebenzeni okuvilaphayo kanye nama-flavour angasebenzi njengama-alcohol e-fusel aphezulu. Ukweqa ngaphezulu, ngakolunye uhlangothi, kungase kuthulise uhlamvu oluthambile lwe-Kölsch nokuthuthukiswa kwe-ester. Khomba izinga lokulinganisa elilinganayo eliqondana nemigomo yakho yeresiphi, kunevelu egxilile isikhathi ngasinye.

Qaphela ngobhiya obunamandla adonsela phansi eduze kuka-10–11% ABV. Cabangela ukujula kwezitebhisi, izengezo zomsoco, noma uqale phezulu ebangeni elinconyiwe. Lawa maqhinga asiza ukugcina imvubelo ikwazi ukusebenza futhi ivimbele ukubila okunamathelayo.

• Linganisa izinga lokushisa le-wort namandla adonsela phansi ngaphambi kokunquma umthamo wakho.
• Lungisa amagremu emvubelo emgqonyeni ngamunye ngokulinganayo kumavolumu e-homebrew.
• Sebenzisa imithamo ephezulu kuma-ferments afudumele kanye nama-worts asindayo.

I-CellarScience Kölsch yakhelwe ngokusebenza okuphezulu nokuqukethwe kwe-sterol. Lokhu kwenza ukuhlohla okuqondile kokufafaza kusebenze uma ulandela imihlahlandlela yomthamo. Iphimbo eliqondile longa isikhathi futhi liqinisekisa ukuvutshelwa okuqinile, okubikezelwayo uma kwenziwa ngendlela efanele.

Gada imiphumela yakho kuwo wonke amaqoqo futhi ulungise izinga lokuphakama le-Kölsch ukuze wenze ngcono iphrofayela yakho yokunambitheka. Ama-tweaks amancane angashintsha kakhulu ukuzwakala komlomo, ukuncishiswa, kanye nesivinini sokuvutshelwa.

Umkhiqizi wasekhaya waseJalimane ogqoke izingubo zendabuko uthela imvubelo eyomile endaweni yokuvubela engilazini ebhalwe 'Kölsch' ebhentshini lokusebenza lepulangwe elizungezwe ama-hops, izinto zokuphisa ithusi, nokukhanya kwefasitela elithambile. Ulwazi olwengeziwe

I-Direct Pitching vs. Izindlela zokubuyisela amanzi emzimbeni

I-CellarScience Kölsch yakhelwe ukwenza lula. Ungakwazi ukufaka imvubelo ye-Kölsch ngokuqondile ngokuyifafaza ku-wort ngaphandle kokukhipha umoya-mpilo kokuqala. Le ndlela yonga isikhathi futhi isebenzisa isimo se-yeast's aerobic kanye nokulayisha izakhi ukuze kuqalwe ngokushesha.

Abanye abaphisi botshwala bakhetha ukukhipha imvubelo eyomile emanzini ngaphambi kokuyingeza ku-wort. Ukuze wenze lokhu, qala uhlanze isitini semvubelo nesikelo. Bese, sebenzisa cishe amagremu angu-10 wamanzi kampompi afakwe inzalo ngegremu ngayinye yemvubelo, eshisiswe ku-85-95 ° F (29-35 ° C).

Ukuze uthole inqubo yokubuyisela amanzi emzimbeni imvubelo ethobela izinkombandlela zomkhiqizi, engeza u-0.25 amagremu we-FermStart ngegremu ngalinye le-yeast emanzini okubuyisela kabusha amanzi. Fafaza imvubelo emanzini, uvumele ukuthi ihlale ingaphazanyiswa imizuzu engu-20. Bese, zungeza ngobumnene ukumisa imvubelo.

Ngemva kokushwibilika, kancane kancane jwayeza imvubelo ngokungeza amanani amancane e-wort kuze kube yilapho izinga lokushisa lingaphakathi kuka-10°F (6°C) wewort eyinhloko. I-pitch kanye amazinga okushisa afaniswe ukuze kugwenywe ukushaqeka okushisayo.

• Izinzuzo ze-pitch eqondile ye-Kölsch yeast: ukulungiselela okusheshayo, izinyathelo ezimbalwa, kuhle kuma-worts ajwayelekile.
• Izinzuzo ze-FermStart rehydration: ukunciphisa ukucindezeleka kwamaseli okuqala, umshuwalense owengeziwe wamaqoqo amakhulu noma aphezulu.
• Ububi bokubuyisela amanzi emanzini: isikhathi esengeziwe nezinyathelo zokuhlanzeka ezidingekayo.

Amanothi womkhiqizi abonisa ukuthi akukho umoya-mpilo odingekayo endaweni yokuqala. Kodwa-ke, abaphisi botshwala abaningi bengeza umoya-mpilo olinganiselwe wokuvubela okuqinile, ikakhulukazi ngama-worts adonsela phansi aphezulu noma isikhathi eside, sesitayela se-lager.

Kumaqoqo ajwayelekile e-Kölsch-amandla, landela umthamo kanye nesincomo sephimbo eliqondile. Sebenzisa i-FermStart rehydration lapho ukhuphula ivolumu, ubhekana namandla adonsela phansi aphezulu, noma lapho ufuna imajini eyengeziwe yokuphepha.

Ibanga Lokushisa Nokulawula Ukuvutshelwa

I-CellarScience yeluleka ukuvubela phakathi kuka-60–73°F (16–23°C). Lobu bubanzi buvumela abaphisi botshwala ukuthi balinganisele uhlamvu oluhlanzekile nesivinini sokuvutshelwa. Ukuhlala ngaphakathi kwalobu bubanzi kusiza imvubelo ikhiqize iphrofayela engathathi hlangothi kanye nesiphetho esihle.

Amazinga okushisa aphansi, acishe abe ngu-60–68°F, athanda iphrofayili ye-ester evinjelwe kanye nokuncipha okunensayo, okuzinzile. Abakhiqizi abaningi basekhaya baqondisa ibanga eliphakathi nendawo ukuze bathole i-Kölsch ehlanzekile enomugqa wesikhathi osebenzayo. Izimo ezifudumele, eduze kuka-73°F, ukuvutshelwa kwesivinini nokwandisa ukukhiqizwa kwe-ester, okushintsha iphunga elimnandi likabhiya.

Kubalulekile ukuqapha izinga lokushisa le-wort eduze ngesikhathi sokuvutshelwa okusebenzayo. Sebenzisa ifriji elawulwa izinga lokushisa uma kungenzeka ukuze ugcine ukufundwa okungaguquki. Kumaqoqo amancane, ama-cooler exhaphozi namabhande okushisa angasebenza njengezinye izindlela.

Faka ukuphumula kwe-diacetyl ohlelweni lwakho. Ukwenyuka kwezinga lokushisa okufushane sekwephuzile ekuvubeleni kusiza imvubelo ekumunceni kabusha ama-flavour. Isikhathi lokhu kukhuphuka ukuze kuhambisane nokunciphisa kanye nendlela oyikhethile yokumisa.

• Ukulawula okuqondiwe: ububanzi obuphakathi nendawo (60–68°F) ukuze uthole ibhalansi.
• Sebenzisa ukupholisa okungaguquki noma ukushisa okuthambile ukuze ugweme ukushwibeka.
• Lungisa ishejuli ngokusekelwe esilinganisweni sokuphakama kanye nokukhetha kwengcindezi.

Izinga le-pitching kanye nokuvutshelwa kwengcindezi kuthonya kinetics kanye nokucindezelwa kwe-ester. Hlanganisa ukulawulwa kwezinga lokushisa okuqinile nokubeka okulungile ukuze ugcine ukunambitheka okuhlanzekile. Landelela amandla adonsela phansi kanye nephunga elimnandi ukuze unqume ukuthi ungaqala nini ukubeka isimo.

Uchwepheshe wophiko lotshwala ulungisa iphaneli yokulawula yedijithali efundeka ku-18.5°C eduze kwamathangi amakhulu okuvutshelwa kwethusi endaweni yotshwala obufiphele, ethokomele egcwele amapayipi namavalvu. Ulwazi olwengeziwe

Ukusebenzisa I-Pressure Fermentation nge-Kölsch Yeast

I-Pressure fermentation I-Kölsch iyindlela yabaphisi botshwala ehlose ukuqeda okuhlanzekile, okune-ester ephansi. Igcina ukuvutshelwa kahle. Ngokucindezela i-headspace ye-fermentor, ukwakheka kwe-ester kuncishisiwe. Lokhu kuvumela ukuvutshelwa okufudumele ngaphandle kokulahlekelwa ukuhlanzeka okufana ne-lager.

Ukuhlolwa kwemboni okwenziwa yi-MoreFlavor, eholwa nguBrad Probert, kuqhathanise izindlela ezintathu. Bahlole ukuvutshelwa okuvulekile cishe ku-70°F, behlubula imvubelo ye-Kölsch yaba ngu-14 psi ngemva kwamahora angu-24 ku-70°F, futhi bafinyelela ku-14 psi ngemva kwamahora angu-24 ku-54°F ku-All Rounder FermZilla yesimanje. Amaqoqo acindezelwe afinyelele amandla adonsela phansi ekugcineni ngokushesha kunenqwaba engacindezelwe. Lesi sakamuva saba nama-astringent and off-flavour kuleso sivivinyo.

I-CellarScience Kölsch isabela kahle ekuvubeleni ngaphansi kwengcindezi. I-strain isivele ikhiqiza ama-ester angathathi hlangothi. Ukusebenzisa ingcindezi encane kungathuthukisa ukucindezelwa kwe-ester. Lokhu kubangela amaphrofayili ahlanzeke kakhulu ngisho nasemazingeni okushisa afudumele.

• Setha i-spunding ibe yizingcindezi ezincane. Ukuhlolwa kusebenzise i-psi engu-14 njengebhentshimakhi.
• Gada eduze ama-kinetics okuvutshelwa. Ukuvutshelwa okunomfutho kungase kuphele ngokushesha.
• Yenza isilingo esincane uma ungaqinisekile. Uhlobo ngalunye kanye neresiphi kusabela ngendlela ehlukile ekuvubeleni ngaphansi kwengcindezi.

Ngokucindezelwa kwe-ester noma ukuvutshelwa okufudumele okulawulwayo, ukuphothula imvubelo ye-Kölsch inketho esebenzayo. Sebenzisa okokusebenza okungangeni moya, landelela izinga lokushisa nengcindezi, bese ubhala imiphumela. Lokhu kuzosiza ukulungisa amaqoqo azayo.

I-Fermentation Kinetics kanye Nezikhathi Ezilindelwe

I-CellarScience Kölsch ibonisa isigaba sokuqala esihlukile, esinokwehla okungaguquguquki kwamandla adonsela phansi athile. Abadayisi bavame ukubona ukwehla kwamandla adonsela phansi ngokushesha, okubonisa umsebenzi onamandla wemvubelo. Ukunciphisa ngokuvamile kufinyelela kumaphesenti angu-75–80 uma izimo ezifana nephimbo, umoya-mpilo, nezinga lokushisa lilungile.

Ohlolweni lwe-MoreFlavor, amavubelo avulekile afudumele ahlangabezane nokwehla kwamandla adonsela phansi ngamaphesenti angama-70 phakathi namahora angu-48 okuqala. Lawa maqoqo abe esengena esigabeni eside lapho amandla adonsela phansi ehla kancane kancane ezinsukwini ezimbalwa. Ngokuphambene, amaqoqo acindezelwe esivivinyweni esifanayo agcina umsebenzi wawo wokuqala, afinyelela amandla adonsela phansi okugcina ngokushesha okukhulu.

Ukuvutshelwa okuyisisekelo kobhiya be-Kölsch-strength kungathatha izinsuku ezimbalwa ukuya emavikini amabili ngaphansi kwezimo ezifanele. Ukulandela okuyisisekelo, isimo esibandayo noma ukukhanya kwandisa inqubo ngezinsuku ezengeziwe noma amaviki. Sebenzisa isivinini sokuvutshelwa kweyeast ye-Kölsch ukuze uhlele ukushintshwa kwamathangi kanye nesikhathi sokupakisha ngempumelelo.

• Izinga lokugxuma: i-underpitching ibambezela i-kinetics futhi inwebe umsila.
• I-Wort gravity: amandla adonsela phansi aphezulu akhipha isikhathi eside, esinensayo sokunciphisa.
• I-oxygenation: i-oxygen efanele ikhuphula isivinini sokuvutshelwa kwangaphambi kwesikhathi.
• Izinga lokushisa nokucindezela: amavubelo afudumele, angacindezelwanga angase agxumeke emsileni; ingcindezi emnene ingagcina isivinini siphezulu.
• Ukuphatha imvubelo: ukubuyisela amanzi emanzini uma kuqhathaniswa nephimbo eliqondile kuthinta amandla okuqala kanye nokungaguquguquki.

Amandla adonsela phansi okulindelekile ancike kulokhu okuguquguqukayo. Gada inqubekelaphambili yokuvutshelwa nge-hydrometer, i-refractometer, noma idivayisi ye-Tilt ukuze ubone izigaba ezisebenzayo nezihlanzayo. Umsila ongasheshi ulindelekile njengoba imvubelo iqeda amandla futhi icolise i-diacetyl; lokhu kuncipha kokugcina kungase kuthathe izinsuku ezengeziwe.

Ukuze uhlele, lindela amahora okuqala angama-48–72 asheshayo, bese uqapha nsuku zonke. Uma amandla adonsela phansi edlula kakhulu okuhlosiwe, phinda uhlole umoya, izinga lokushisa, nokubala kwamaseli asebenzayo ngaphambi kokunweba isimo. Ukulandelela okunembile kwesivinini sokuvutshelwa kwe-Kölsch yeast aids ekubikezeleni izidingo zesimo futhi kunciphisa izimanga ekupakisheni.

Ukuzwa umlomo, ukomisa, kanye nokuphathwa kwe-Diacetyl

I-CellarScience Kölsch izuza ukuzwakala komlomo kwe-Kölsch okuhlanzekile ngokuvubela ushukela ku-75-80%. Leli zinga eliphezulu lokuthotshiswa liqinisekisa umzimba okhanyayo kanye nesiphetho esomile, okwenza ubhiya uphuze kakhulu.

Impilo yemvubelo kanye namazinga afanele wokugoba kubalulekile ekulawuleni i-diacetyl. Imvubelo esebenzayo neningi idla kahle ushukela futhi yehlise i-diacetyl. Le nqubo isekela ukuzwa komlomo kwe-Kölsch okuhlanzekile nokuqabulayo.

Ukuze ulawule i-diacetyl, ukuvutshelwa kufanele kufinyelele ekunciphiseni ngokugcwele ngaphambi kokubanda. Uma ivutshelwa emazingeni okushisa apholile, ukuphumula kwamahora angu-24-48 ekugcineni kwebanga lokushisa kusiza ekwehliseni i-diacetyl.

Kubalulekile ukugwema ukuphahlazeka kwamakhaza ngaphambi kwesikhathi. Lokhu kungabamba imvubelo ngaphambi kokuba bathole ithuba lokunciphisa ama-flavour. Isenzo esinjalo sangaphambi kwesikhathi sivimbela imizamo yokufinyelela isiphetho esomile futhi senza ukuphathwa kwe-diacetyl kube nzima.

Ukuvutshelwa kwengcindezi kungashintsha ukukhiqizwa kwe-ester kanye namandla okuvutshelwa. Gada njalo amandla adonsela phansi kanye nokunambitha ngaphambi kokuphahlazeka okubandayo. Lokhu kuqinisekisa ukuthi amazinga e-diacetyl aphansi futhi i-Kölsch mouthfeel oyifunayo iyafinyelelwa.

Izinyathelo ezisebenzayo zokuphatha i-diacetyl zifaka:

• Qinisekisa imvubelo enempilo kanye namazinga alungile ephimbo.
• Vumela ukuncipha ngokugcwele ngaphambi kokuba izinga lokushisa lehle.
• Sebenzisa ukuphumula kwe-diacetyl kwamahora angama-24–48 uma kubila kupholile.
• Hlola amandla adonsela phansi kanye nokunambitheka ngaphambi kokuphahlazeka okubandayo noma ukudlulisa.

Ngokulandela lezi zinqubo, amanothi e-buttery amancane noma ama-butterscotch kufanele alindelwe. Iphrofayela yamanzi kabhiya, ishejuli ye-mash, nokusebenzisana kwe-hop kungaba nomthelela ekugcineni. Lungisa amaresiphi ngokufanele ukuze ugcine ubhiya ohlanzekile futhi olinganiselayo, ufinyelela isiphetho esomile futhi ulondoloze i-Kölsch mouthfeel yakudala.

Ingilazi kabhiya we-Kölsch osagolide onamabhamuza amahle akhuphuka emzimbeni wawo ocacile, egcwele igwebu elimhlophe elinokhilimu, elikhanyiswa ukukhanya okuthambile, okuhlakazekile ngokumelene nesizinda esimaphakathi. Ulwazi olwengeziwe

Iphrofayela Yamanzi, I-Mash, kanye Neresiphi yokucatshangelwa kwe-Kölsch

Impumelelo ka-Kölsch incike ebhalansini ethambile phakathi kokusanhlamvu, amanzi, nemvubelo. Qala ngesikweletu esihlanzekile sokusanhlamvu: I-Pilsner malt njengesisekelo, ihambisana ne-Vienna engu-5–10% noma i-Munich ekhanyayo ukuze uthole ukunambitheka kwe-malt okucashile. Abanye abaphisi botshwala bakhetha i-Briess noma i-Rahr imigqa emibili ngephrofayela ehlanzekile, ehlose ukungathathi hlangothi.

Lungisa amanzi ukuze uthuthukise ukucaca kwe-malt. Khetha iphrofayili yamanzi e-Kölsch ene-sulfate emaphakathi namazinga e-chloride. Le nhlanganisela iqinisekisa ubhiya nge-snap nokuthambile. Isibonelo sephrofayili yamanzi—Ca 37, Mg 10, Na 37, Cl 37, SO4 63, HCO3 116—sibonisa indlela amazinga amaminerali athinta ngayo i-mouthfeel kanye ne-yeast esters.

I-Mash pH ibalulekile. Khomba i-pH engu-5.2–5.4 ukuze uthuthukise umsebenzi wama-enzyme futhi unciphise ukunambitheka okunzima. Inani elincane le-lactic acid lingalungisa i-pH ngaphandle kokufihla ukunambitheka kwe-malt.

Khetha ishejuli ye-mash esekelwe emzimbeni oyifunayo. Ukuze uthole ubhiya ocebile, oyindilinga kakhudlwana, cabanga nge-step mash: 145°F imizuzu engu-40, 158°F imizuzu engu-20, kanye ne-mash-out ku-168°F imizuzu engu-10. Ukuze uthole i-Kölsch elula, ehlanzekile, ukumnika okukodwa kokungu-148–152°F kunikeza umzimba omaphakathi kanye nokuthopha okuhle.

Linganisa isilinganiso se-chloride-to-sulfate ukuze ulungise kahle ukuzwa komlomo kanye nombono we-hop. I-sulfate emaphakathi ithuthukisa ukucwebezela, kuyilapho i-chloride ephakeme inomthelela ekugcwaleni. Gwema izengezo ezidlulele ukuze uvimbele ukukhiqizwa kwe-yeast ester engafuneki.

Khetha usawoti wokuphuza ngokunemba. Amanani amancane e-gypsum, i-calcium chloride, ne-Epsom angacwenga ubulukhuni nokunambitheka. Sebenzisa izengezo ezilinganisiwe namaqoqo okuhlola ukuze uqinisekise ukuthi lo sawoti usebenzisana kahle ne-yeast futhi ungashintshi amanothi e-flavour.

Lapho uhlela ukuvutshelwa, cabangela amathiphu asebenzayo eresiphi yemvubelo ye-Kölsch. Khumbula ukusebenzisana phakathi kokusanhlamvu namanzi: amakhemikhali athile amanzi angagqamisa ama-ester amhlophe afana newayini elivela kumvubelo. Uma amanothi e-ester angalindelekile evela, phinda uhlole iphrofayela yakho yamanzi kanye namazinga kasawoti ngaphambi kokushintsha uhlobo lwe-yeast.

Uhlu lokuhlola okusheshayo:

• Imali yokusanhlamvu: i-Pilsner malt + 5–10% iVienna noma iMunich ekhanyayo.
• Okuhlosiwe kwamanzi: hlose ukulinganisa iphrofayili yamanzi e-Kölsch ne-sulfate emaphakathi.
• Indlela ye-Mash: khetha i-mash schedule Kölsch ukuze ihambisane nomzimba oyifunayo.
• Usawoti: engeza usawoti wokwenza i-Kölsch kancane bese ubhala imiphumela.
• Ukuphatha imvubelo: landela amathiphu eresiphi ye-Kölsch yeast yokulawula iphimbo nokushisa.

Ukulungiswa okuncane kungaholela ekuthuthukisweni okuphawulekayo. Gcina amarekhodi anemininingwane ye-chemistry yamanzi, amazinga okushisa e-mash, nezithako zikasawoti. Lokhu kuzosiza ukulungisa amaqoqo azayo, ukuqinisekisa i-Kölsch ehlanzekile, elinganiselayo njalo.

Ukugeleza Kokusebenza Kokuphisa Okusebenzayo Nge-CellarScience Kölsch Yeast

Sebenzisa indlela ehlelekile ukusuka ekwakhiweni kwamaresiphi kuye emaphaketheni ukuze uthole imiphumela ethembekile. Qala ngengxube yokusanhlamvu egxile ku-Pilsner, ehambisana ne-Vienna noma i-Munich malts. Khetha amahops afana ne-Saaz noma i-Hallertau ngezimfanelo zawo ezinuka kamnandi. Khomba isilinganiso se-chloride-to-sulfate esithuthukisa ukucwebezela kukabhiya.

Hlela usuku lwakho lokuphisa ngokucophelela: hlanganisa ngezinga lokushisa olifunayo, uhlanza ukuze uthole umthamo ofanele wangaphambi kokubila, bese ubilisa ngama-hops ngezikhathi eziqondile. Pholisa i-wort ngokushesha ebangeni elinconyiwe le-CellarScience Kölsch yeast ngaphambi kokwengeza imvubelo.

• Landela imihlahlandlela yemithamo ye-CellarScience ka-50–95 g ngamalitha angama-31 uma ukala amaphakethe kusayizi weqoqo lakho.
• Nquma ukuphonsa okuqondile noma ukubuyisela amanzi emzimbeni ngokusekelwe esimweni semvubelo nosayizi weqoqo.
• Khomba izinga lokushisa elisebenzayo lokuvutshelwa phakathi kuka-60–73°F ukuze uthole ukuncishiswa okungcono kakhulu nama-ester angathathi hlangothi.

Inkulumompikiswano mayelana ne-oxygenation iyaqhubeka. I-CellarScience iphakamisa ukuthi ukufakwa komoyampilo kwasekuqaleni kungase kungadingeki, nokho abaphisi botshwala abaningi bengeza umthamo olinganiselwe ukuze baqalise ukuvutshelwa ngamandla. Khetha indlela ye-oxygenation eqondana nezinqubo zakho zokukhucululwa kwendle kanye nemishini.

Gxila ngeso elibukhali amandla adonsela phansi emahoreni okuqala angama-48–72 ukuze uthwebule isigaba esisebenzayo sokuvutshelwa. Ukuhlola okuvamile kungabonisa ukugoba, i-attenuator esheshayo, noma ukuvutshelwa okumile. Lokhu kuqapha kubalulekile ukuze kutholakale noma yiziphi izinkinga kusenesikhathi.

Isampula likabhiya we-diacetyl ngaphambi kokubanda. Uma kutholwa ukunambitheka kwebhotela, vumela isikhathi sokuphumula kwe-diacetyl noma unwebe isimo emazingeni okushisa afudumele kuze kube yilapho i-off-flavour incipha.

• Vumela i-flocculation kanye nokusula izinsuku ezimbalwa kuya emavikini, kuye ngokuziphatha kwemvubelo kanye nezikhathi zokubandayo.
• Ukuphahlazeka okubandayo ukusheshisa ukulungisa nokuthuthukisa ukucaca ngaphambi kokupakisha.
• Ikhabhonithi ukuya kuleveli emaphakathi ukuya phezulu yokuzwakala komlomo kwe-Kölsch yendabuko.

Ukuthuthwa kwendle kubaluleke kakhulu. Qinisekisa ukuthi zonke izindlela zokudlulisa nokufakwa zihlanzekile futhi zihlanzekile. Cabangela ukucindezela i-headspace ye-fermenter njengesinyathelo sokuhlola ngokumelene nokungcola. Abakhiqizi botshwala abaningi babika ukungcola okumbalwa lapho begcina ingcindezi elawulwayo ngesikhathi sokulungiswa.

Gcina ilogi emfushane yamazinga okushisa, ukufundwa kwamandla adonsela phansi, namanothi okunambitha eqeqebana ngalinye. Lawa marekhodi alula ahlanganisa amathiphu asebenzayo okwenza i-CellarScience. Zisiza ekusunguleni umjikelezo wokuvutshelwa we-Kölsch okwazi ukukhiqizwa kabusha, wesinyathelo nesinyathelo ongacwengwa ngokuhamba kwesikhathi.

Ukuxazulula Izinkinga Ezivamile Nge-Kölsch Fermentations

Ukuhlola okusheshayo kulondoloza amaqoqo. Lapho ukuvutshelwa kufakwa, qinisekisa izinga lokushisa kuqala. I-CellarScience Kölsch yeast isebenza kahle kakhulu ebangeni elincane. I-mash ephansi noma i-cold ferm chamber ingabangela ukuncipha kancane futhi ikhulise amandla adonsela phansi ekugcineni.

Bheka izinkomba ezicacile zokuxilonga. Amandla adonsela phansi aphansi ngokungalindelekile aseduze no-1.005 abhangqwe nenothi elicijile, elinephunga elimnandi noma elewayini elimhlophe ngokuvamile likhomba izimpawu zokutheleleka. Ngokuphambene, i-FG ephakeme uma iqhathaniswa nokulindelekile iphakamisa ukwehla, ukucindezeleka okubandayo, noma i-wort engenawo umsoco.

• Izixazululo zokuvutshelwa okunamathelayo: phakamisa isivundisi sibe sebanga elifanele, vusa ngobumnene imvubelo nge-swirl noma i-pump-over, futhi uqinisekise ukusebenza kahle kwephimbo.
• Uma imvubelo indala noma ibuthakathaka, lungiselela isiqalisi noma wengeze imvubelo eyomile efakwe emanzini ukuze uqale kabusha umsebenzi.
• Sebenzisa umsoco we-brewer kancane ukuze ukhulule ingcindezi kuma-high-gravity worts.

Umbiko wabaphisi botshwala be-Kölsch abanganambitheki kahle uhlanganisa i-astringency, ama-phenolic anokhahlo, noma ama-ester anezithelo ezingenasici. Hlola usawoti wamanzi futhi uhlanganise i-pH kuqala. I-sulfate eningi, i-calcium ephansi, noma i-pH ephezulu ingakhulisa ukubukhali futhi yehlise ibhalansi ebonwayo.

Ukuthuthwa kwendle kanye nokubuyekezwa kwenqubo kubalulekile. Izimpawu zokutheleleka nge-trace ngokuvamile zivela ezitsheni, amapayipi, noma ama-fermenter seal. Sebenzisa amaqoqo emvubelo ahlolwe i-PCR uma kungenzeka futhi ugcine imvubelo eyomile ngokwesiqondiso somkhiqizi ngamunye ukuze unciphise ubungozi.

• Nge-diacetyl ephakeme: vumela ukuphumula kwe-diacetyl ngokukhuphula izinga lokushisa amahora angama-24-48 ukuze imvubelo imunce kabusha ukunambitheka.
• Ngobungundiyane noma ukugeleza kancane: khulisa isikhathi ezingeni lokushisa lokuvuthwa noma cabangela i-ejenti yokuhlawulisa ethambile.
• Ukulawula i-ester: sebenzisa ukuvutshelwa kwengcindezi noma uqinise ukulawula izinga lokushisa ukuze ucindezele ukwakheka kwe-ester eyeqile.

Ukuvimbela kunqoba ukwelapha. Namathela ekulungiseni umthamo, qapha izinga lokushisa, gcina igiya elihlanzekile, namaphekhi e-CellarScience aqinisekiswe yi-PCR. Ukuhlola okujwayelekile kunciphisa ukuxazululwa kwezinkinga kwe-Kölsch okuzayo futhi kusize ukuletha iphrofayela ehlanzekile, ehlanzekile efunwa yisitayela.

Umdidiyeli ogqoke ijazi lelebhu elimhlophe ufunda ithange lokuvutshelwa lensimbi engenasici eliqukethe ubhiya we-Kölsch obabazayo, ophethe ibhodi lokunamathisela endaweni ekhanyiswe kalufifi egcwele izinto zokusebenza nokukhanya okufudumele. Ulwazi olwengeziwe

Ukubuyekeza Okuqhathanisayo: CellarScience Kölsch Yeast vs. Eminye Imikhiqizo ye-Kölsch

I-CellarScience Kölsch igqama ngefomethi yayo eyomile, eyaziwa ngokuzinza nokusebenziseka kalula. Iyathethelela ekuphenduleni okuqondile futhi idinga umoya-mpilo omncane. Lokhu kuyenza ilungele abakhiqizi basekhaya kanye nabaphisi botshwala abancane abahlose iphrofayili ehlanzekile.

I-White Labs i-WLP029 ne-Wyeast 2565, ngakolunye uhlangothi, ezinye izindlela eziwuketshezi. Banikeza ama-nuances acashile abakhiqizi abaningi abawazisayo. Ukuqhathanisa kwe-Wyeast 2565 kuvame ukwembula ukusho kwe-ester okuhluke kancane kanye nokuzwakala komlomo. Lezi zinhlobo zoketshezi zidinga iziqalo noma ukuphathwa ngokucophelela ukuze zifinyelele ukusebenza okuphezulu.

Uma uqhathanisa i-CellarScience ne-WLP029, cabangela ukuhamba komsebenzi kanye nesikhathi. Ukukhetha phakathi kweyeast ye-Kölsch eyomile newuketshezi ithinta impilo yeshalofu, ukugcinwa, kanye nesidingo seziqalisi. Imvubelo eyomile, njenge-CellarScience, kulula ukuyithumela nokuyigcina, ngokuvamile ngemisoco eyakhelwe ngaphakathi.

Umehluko wokusebenza uvela ekuncipheni nasekunembeni kokunambitheka. I-CellarScience iqinisekisa ukuncipha okungaguquki kanye nomthelela ophansi we-ester. Izinhlobo eziwuketshezi, nokho, zinganikeza i-microcharacter abanye abaphisi botshwala abayifunayo ngesitayela esithile sendlu.

• Ukunethezeka: i-CellarScience eyomile iyawina ngokuzinza kweshalofu nokuphonsa okuqondile.
• Umlingiswa: Ukuqhathanisa kwe-WLP029 kanye ne-Wyeast 2565 kuthanda izinhlobo zoketshezi zomsebenzi we-flavour one-nuanced.
• Ukuphatha: I-dry vs yeast ye-Kölsch trade-offs ihlanganisa izidingo zokuqala kanye namafasitela okusebenza.

Izindleko kanye nezinto ezisetshenziswayo zibalulekile kubaphisi botshwala njalo. Imvubelo eyomile ivamise ukushibhile ngephimbo ngalinye futhi yenza kube lula ukuphathwa kwe-inventory. Isigaba esilandelayo sinikeza ukuqhathaniswa kwezindleko ezinemininingwane namathiphu okugcina.

Khetha i-CellarScience uma ufisa inketho ethembekile, yokunakekelwa okuphansi ehamba phambili ekusebenzeni kwenqwaba. Khetha ama-White Labs noma i-Wyeast uma ulandela i-microcharacter ethile futhi ukhululekile ngokuhlakulela amaphakethe oketshezi.

Amasu Athuthukile Nezilingo Zemiphumela Ecolisisiwe

Qalisa izivivinyo ezilawulwayo ze-spunding kumaqebelengwane angawodwa ukuze ufunde ukuthi ingcindezi ishintsha kanjani iphunga nokuzwakala komlomo. Qala ngokuvala ngemva kwamahora angu-24 okuqala futhi uqondise ukucindezela okuncane eduze kuka-14 psi. Izivivinyo ezincane ziveza ukuthi ukucindezela kucindezela ama-ester ngaphandle kokwengeza ubukhali.

Zama ukuvutshelwa okufudumele kwezilingo ze-Kölsch uma ukupholisa kunqunyelwe. Ukuvutshelwa okunomfutho ongu-68–72°F kungaveza iphrofayela ehlanzeke ngokumangazayo efana nokugijima okupholile okungu-54°F. Sebenzisa amazinga afanayo we-wort kanye ne-pitching ukuze uhlukanise umphumela wokucindezela ngokumelene nezinga lokushisa.

Hlola ukulungiswa kwamanzi ngokuhambisana. Shintsha izilinganiso ze-chloride ne-sulfate ngokunyuka okuncane futhi ubuke izinguquko ezibonakala zibonakala zinezithelo noma amanothi ewayini elimhlophe. Gcina i-pH ye-mash ingaguquki ukuze ukwazi ukuhlukanisa imiphumela yamanzi kukhemikhali ye-mash.

Amasu ahlukahlukene wokuphonsa nawomoya-mpilo ukuze wenze imephu ye-kinetics. Qhathanisa ukuphakama okuqondile nokubuyisela amanzi emzimbeni ngezibalo zamaseli ezifanayo. Engeza amafuphi amafushane, ama-oxygenation pulses at pitch ukuze ubone ukuthi amandla okuvutshelwa kanye nokwakheka kwe-ester kuphendula kanjani. I-CellarScience isekela ukuphonswa okuqondile, nokho ukubuyisela amanzi emzimbeni kungasiza ngamaqoqo amakhulu kakhulu.

Hlanganisa izinqubo ukuze ucwenge ukucaca kokugcina nokomisa. Sebenzisa izilinganiso zokuphakama ezimaphakathi, ukuphumula okufushane kwe-diacetyl, nokuvutshelwa kwengcindezi ukuze ulinganise ukulawulwa kwe-ester nokuncishiswa. Rekhoda izinga lokushisa, ukucindezela, amazinga komoyampilo, nokufundwa kwamandla adonsela phansi kulogi yesitayela selebhu ukuze kuphinde kukhiqizeke.

• Idizayini: sebenzisa izimpinda ezintathu ngokuhluka ngakunye ukuze ube nokuzithemba.
• Amamethrikhi: landelela amandla adonsela phansi okugcina, i-pH, nokuvela kwezinzwa.
• Ukuphepha: sebenzisa okokufaka okukaliwe ukuze ushaye futhi ukhiphe umoya.

Sebenzisa amasu okulungisa imvubelo phakathi kwamaqoqo ukuze uzinzise ukusebenza. Ukwakhiwa kwe-stepwise noma ukugcinwa okubandayo okulawulwayo kungathuthukisa ukusebenza futhi kunciphise ukunambitheka. Qaphela ukuthi i-conditioning ishintsha kanjani isikhathi se-lag nokukhiqizwa kwe-ester ekuhlolweni kokulandelela.

Bhala isilingo ngasinye futhi wabelane ngedatha ecacile nethimba lakho. Lowo mkhuba uguqula okutholakele ngakunye kube izindlela ezithembekile ongazisebenzisa kuzo zonke izindlela zokupheka nezikali ekuphuzweni kwe-Kölsch okuthuthukisiwe.

Ungathenga kuphi, Ukucatshangelwa Kwezindleko, Namathiphu Esitoreji

Abahlinzeki be-Homebrew nabathengisi be-inthanethi baphatha imikhiqizo ye-CellarScience. Ungathola imvubelo ye-CellarScience Kölsch eceleni kwezinye izinhlobo ze-Kölsch ezifana ne-Omega OYL-044 Kolsch II ne-Wyeast 2565. Kubalulekile ukukhetha abathengisi ababonisa izinsuku eziningi futhi bahambisane nezinqubo zokulondoloza ezicacile. Lokhu kuqinisekisa ubuqotho bohlobo ngaphambi kokuthenga.

Uma uhlola izindleko ze-yeast ye-Kölsch, cabangela usayizi wephekhi, ukuthunyelwa, nezimfuneko zokuthutha ezibandayo. Imvubelo eyomile ngokuvamile ibiza kancane ngephimbo ngalinye kunamasiko oketshezi. Amanani ayahlukahluka ngomthengisi, ngakho kuwukuhlakanipha ukuqhathanisa amanani ukuze uthole ibhalansi engcono kakhulu yezindleko nokwethembeka.

Ukuze ugcine imvubelo isebenza, gcina imvubelo eyomile endaweni epholile, eyomile kuze kube yilapho usetshenziswa. Isiqandisi noma ukuqandisa kungandisa kakhulu impilo yayo yeshalofu. Hlala ulandela imihlahlandlela yesitoreji somkhiqizi futhi uhlole usuku lokuphelelwa yisikhathi kuphakheji ngaphambi kokufaka.

• Thenga kubathengisi abathembekile abaqinisekisa ukuhlolwa nokuphathwa kwenkatho.
• Qinisekisa amadethi okuphelelwa yisikhathi nezinombolo zenkatho yakamuva uma u-oda.
• Thenga amanani afana neshejuli yakho yokuphisa ukuze ugweme ukumosha.

Imvubelo eyomile inempilo yeshelufu ende kunamasiko e-liquid futhi yenza kube lula ukulungiselela usuku lokuphuza. Uma uphuza njalo, ukuthenga izitini eziningi kungehlisa izindleko ngeqoqo ngalinye. Qinisekisa izindlela zokugcina nomphakeli wakho ukuze uqinisekise ukusebenza kwemvubelo ngesikhathi sokuthutha.

Isiphetho

I-CellarScience Kölsch imvubelo eyomile iyinketho ethembekile yokwenza izitayela ze-Kölsch ne-Altbier. Inephrofayili engathathi hlangothi, ngenxa yokuhlolwa kwe-PCR ubumsulwa. Ibonisa ukuthotshiswa okungu-75–80%, i-flocculation emaphakathi, futhi ingakwazi ukuphatha kufika ku-10–11% ABV. Ifomethi eyomile, enemisoco eyakhelwe ngaphakathi, yenza inqubo yokuphisa ibe lula. Iqinisekisa ukuqedwa okungaguquki, okuhlanzekile nge-diacetyl encane, inqobo nje uma iphathwa ngendlela efanele.

Ukuze uthole imiphumela engcono kakhulu, phisa ngaphakathi kwebanga lokushisa elingu-60–73°F. Landela umthamo onconywayo wama-50–95 g umphongolo ngamunye olinganayo. Ukuvutshelwa komfutho kungaqhubeka kuthuthukisa ukunambitheka, kuhloswe ukunambitheka okuhlanzekile, okuvutshelwe ngokufudumele. Ukugcina i-chemistry yamanzi elinganiselayo kubalulekile ukugwema ama-flavour angaphandle. Lezi zinyathelo zibalulekile kumaqoqo angaguquki, ekhwalithi ephezulu.

Sengiphetha, lokhu kubuyekezwa kwe-CellarScience Kölsch Yeast kugqamisa ukukhanga kwayo kubakhi basekhaya. Inikeza isipiliyoni sokwenza utshwala esingokwesiko esinobunzima obuncane kunamasiko oketshezi. Ukusebenza okungaguquguquki kweyeast, ukusebenziseka kalula, nokuziphatha okubikezelwayo kuyenza ibe yimpahla ebalulekile. Ukunamathela ezindleleni ezifanele zokukhucululwa kwendle, ukugawulwa kwemithi, nokuphuza utshwala kuyisihluthulelo sokuvula amandla ako aphelele.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ukubilisa Ubhiya nge-Fermentis SafBrew DA-16 Yeast
• Ukuvubela Ubhiya nge-Wyeast 1056 American Ale Yeast
• Ukuvubela Ubhiya nge-Wyeast 3726 Farmhouse Ale Yeast