Ukuvubela Ubhiya Nge-CellarScience Monk Yeast

Indela embozwe izigqoko elabhorethri yetshe ekhanyiswe kalufifi ijwayele umkhumbi ovuthayo ophakathi kwamashalofu ezingilazi namakhandlela afudumele. Ulwazi olwengeziwe

I-Monk iyingxenye ebalulekile ye-CellarScience's dry beer yeast lineup. Ithuthukiswa eduze kwezinhlobo ezisetshenziswa ezindaweni zotshwala ezingochwepheshe kanye nobhiya abawina umqhudelwano. Le nkampani igqamisa imvubelo yayo eyomile yase-Belgian ehlala eshalofini, eyakhelwe ukuphindaphinda amaphrofayili e-estery kanye ne-phenolic atholakala ku-Blondes, Dubbels, Tripels, kanye ne-Quads. Inikeza ukunethezeka kokumisa okomile, okwenza kube lula kubaphisi botshwala ukufeza lezi zinambitheka eziyinkimbinkimbi.

Lesi sihloko sinikeza ukubheka okujulile kwe-CellarScience Monk Yeast yabakhi basekhaya base-US nabaphisi botshwala abancane. Sizohlola ukucaciswa kwe-Monk, ukuthi iziphatha kanjani ngesikhathi sokuvutshelwa, iminikelo yayo yokunambitheka, nokucatshangelwa kokuhamba komsebenzi okusebenzayo. Lindela amanothi anemininingwane mayelana nokunciphisa, ukugeleza, ukubekezelela utshwala, kanye nendlela yokusebenzisa i-homebrew Monk yeast ukuze uzuze imiphumela ethembekile yesitayela sase-Belgian.

Okuthathwayo Okubalulekile

• I-CellarScience Monk Yeast iyimbiliso eyomile yesitayela sase-Belgian eklanyelwe obhiya besitayela se-Abbey.
• Ibhrendi ikhuthaza ukusetshenziswa kwephimbo eliqondile, isitoreji sezinga lokushisa legumbi, kanye nokusebenziseka kalula.
• I-Monk ihlose ukukhiqiza kabusha ama-esters nama-phenolics ajwayelekile ama-Blondes ngokusebenzisa ama-Quad.
• Iwusizo kubakhiqizi basekhaya base-US nabaphisi botshwala abancane abafuna ukusebenza kwemvubelo eyomile okungaguquki.
• Lokhu kubuyekezwa kuhlola ukuziphatha kokuvutshelwa, umthelela we-flavour, namathiphu okuphuza asebenzayo.

Kungani Khetha I-CellarScience Monk Yeast ye-Belgian-Style Ales

Izinzuzo ze-monk yeast ziyabonakala kubakhiqizi abahlose ukuvutshelwa kwe-Abbey ale yakudala. I-CellarScience Monk yeast yayidizayinelwe ukukhiqiza ama-ester ezithelo athambile atholakala kubhiya be-Blonde noma be-Tripel. Iphinde ilawule amazinga e-phenolic spice, elungele amaresiphi e-Dubbel kanye ne-Quad.

Ukukhethwa kwemvubelo ye-ale yaseBelgium kubalulekile ekuzuzeni ibhalansi. I-Monk yeast inikeza iphrofayela ehlanzekile, eyinkimbinkimbi ethuthukisa ukunambitheka koshukela we-candy, ama-noble hops, ne-candi emnyama. Le bhalansi ikwenza kube ukukhetha okunokwethenjelwa kubo bobabili abakhiqizi basekhaya nabancane.

I-CellarScience yeast yaseBelgium iza ngefomethi eyomile, ebonisa izinzuzo ezimbalwa. Amaphakethe emvubelo eyomile abiza kakhulu futhi aneshelufu ende kunezinye izindlela eziningi zoketshezi. Angagcinwa ekamelweni lokushisa futhi athunyelwe kalula, kuncishiswe ukonakaliswa futhi kube lula ukuphathwa kwezimpahla zabaphisi botshwala abanendawo elinganiselwe.

I-CellarScience imaketha imvubelo ye-Monk ngokuphathwa kwayo okuqondile. Ibhrendi incoma ukuphonswa okuqondile ngaphandle kokubuyisela amanzi emzimbeni noma i-wort oxygenation eyengeziwe kumaqoqo amaningi. Lokhu kwenza inqubo yokuphisa ibe lula yabaphisi botshwala abakhetha ukungenelela okuncane, okukhanga abasanda kungena kanye nalabo abakhulisa ukukhiqizwa kwabo.

I-CellarScience, ngaphansi kwe-MoreFlavor Inc., umzali we-MoreBeer, inwebise ububanzi bayo bemvubelo eyomile yaba yizinhlobo eziyi-15. I-Monk yeast iyingxenye yomndeni obumbene lapho ukusebenza nemibhalo kuhambisana kuzo zonke izinhlobo. Lokhu kuvumelana kuvumela abaphisi botshwala ukuthi bashintshe phakathi kwezinhlobo ezinemiphumela ebikezelwayo.

Ukuhlukahluka kwe-Monk yeast kubonakala kuzo zonke izitayela zase-Belgian. Kuhle kakhulu uma ufisa uhlamvu lwe-Abbey oluvamile oluhlanganiswe nokusebenza kwezindleko nokuzinza kwemvubelo eyomile. Ukuncishiswa kwayo okuthembekile, iphrofayili ye-ester engenekayo, nokuphatha okungokoqobo kuyenza ibe intandokazi ezinhlelweni eziningi zokuphisa.

CellarScience Monk Yeast

Ukucaciswa kwe-CellarScience Monk kugqamisa ukufaneleka kwayo kuma-ales esitayela sase-Belgian. Ivubela kahle kakhulu phakathi kuka-62–77°F (16–25°C). Imvubelo igeleza ngokusesilinganisweni, ngokuncipha okubonakalayo okungama-75-85%. Ingakwazi ukubekezelela kufika ku-12% ABV.

Iphrofayili ye-Monk yeast inikeza ukuvutshelwa okuhlanzekile ngendawo eyinkimbinkimbi. Ikhiqiza i-ester yezithelo ezithambile kanye nama-phenolic avinjelwe. Lezi zici zifanekisela ukunambitheka kwe-Abbey yendabuko ngaphandle kwamandla amakhulu ebhalansi ye-malt ne-hop.

Imininingwane yohlobo lwe-monk ihlanganisa imiyalelo ye-direct-pitch evela ku-CellarScience. Abakhiqizi bangakwazi ukuphonsa iphakethe le-yeast ye-Monk eyomile ngqo ku-wort ngaphandle kokubuyisela amanzi emanzini noma i-oxygen eyengeziwe. Lokhu kwenza kube lula kokubili iqoqo elincane kanye nezinqubo zokudayisa.

I-Monk iyingxenye ebalulekile yohlu lwemvubelo eyomile ye-CellarScience, ngezilokotho zenkampani engumzali i-MoreFlavor Inc./MoreBeer. Bangaphezu kuka-400 abakhiqizi botshwala bezentengiselwano abayamukele, baqinisa isithunzi sayo sokusebenza okungaguquguquki kanye nokucaciswa okuthembekile.

• Izitayela eziqondiwe: ama-ales aseBelgium, obhiya besitayela se-abbey, ama-saison anama-phenolic avinjelwe.
• Izinga lokushisa lokuvutshelwa: 62–77°F (16–25°C).
• Ukunciphisa: 75-85%.
• Ukubekezelelwa kotshwala: kufika ku-12% ABV.

Kwabaphisi botshwala abahlose uhlobo oluthembekile, oluguquguqukayo, iMonk iyisinqumo esihle kakhulu. Ifomethi yephakethe leyeast ye-Monk ithuthukisa ukusebenza kahle kokukhiqiza futhi inciphisa izinyathelo zokuphatha. Igcina uhlamvu olunama-nuanced olulindelwe kumayeast aphefumulelwe i-Abbey.

Ukuqonda Amazinga Okushisa Okuvutshelwa kanye namaphrofayili

I-CellarScience iphakamisa izinga lokushisa le-Monk lokuvutshelwa elingu-62–77°F, elibukisa ngebanga elingu-16–25°C elisetshenziswa abakhiqizi be-ale base-Belgian. Lobu bubanzi buvumela abaphisi botshwala ukuthi balawule ukuphuma kwe-ester ne-phenolic ngezitayela ze-Tripels, Dubbels, ne-Abbey.

Emaphethelweni aphansi e-spectrum yezinga lokushisa, iphrofayili yokuvubela imvubelo yaseBelgium ikhiqiza ama-ester ezithelo ahlanzekile, avinjelwe kakhulu. Abaphisi botshwala abafuna ubunkimbinkimbi obucashile kufanele bahlose amazinga okushisa asondele ku-62–65°F. Lokhu kusiza ukunciphisa ama-phenolic ababayo futhi kugcine isiphetho sihlanzekile.

Ukwenyusa izinga lokushisa leMonk phakathi kobubanzi kuqinisa uhlamvu lwe-ester. Amazinga okushisa aseduze no-75–77°F athuthukisa amanothi kabhanana nama-clove, alungele ama-ales aqinile azuza kuma-flavour asuselwa kumvubelo.

Ukuze uthole imiphumela elinganiselayo, khomba amazinga okushisa amaphakathi nebanga. Amathiphu alula okulawula ukuvutshelwa kwe-ale ahlanganisa ukusebenzisa i-fermenter engashintshi izinga lokushisa nokuyibeka endaweni elawulwayo. Njalo hlola umsebenzi we-airlock usebenzisa i-thermometer probe. Lezi zinyathelo zisiza ukugwema uphuzo oludakayo olungafuneki nama-ester anokhahlo.

Lapho uvutshelwa endaweni ephezulu, qapha ngokucophelela ukunambitheka okunganambithekayo. Naka izinga lokugxuma kanye ne-oxygenation, njengoba ukuvutshelwa okufudumele kungagcizelela imvubelo futhi kuguqule ukuncishiswa. Ukulawulwa okusebenzayo kokuvutshelwa kwe-ale kuqinisekisa amandla adonsela phansi abikezelwayo futhi kugcina iphrofayili ehlosiwe yokuvutshelwa kweyeast yaseBelgium ingaletha.

• Ibanga eliqondiwe leMonk: 62–77°F (16–25°C).
• Izinga lokushisa eliphansi = izithelo ezihlanzekile, ezivinjelwe.
• Izinga lokushisa eliphakeme = ama-ester anamandla kanye nomlingiswa.
• Sebenzisa i-fermenter ezinzile futhi uqaphe amazinga okushisa ukuze uthole imiphumela ehamba phambili.

Isitsha se-monastic esikhanyiswe ngokufudumele esine-carboy yengilazi ebabazayo phezu kwetafula lokhuni, elizungezwe amathuluzi okuphisa kanye nemiphongolo ye-oki ngemuva. Ulwazi olwengeziwe

Imikhuba Engcono Kakhulu Yokuphonsa Nokuphefumula Komoya

I-CellarScience idale i-Monk ukuze iphendule ngokuqondile. Inkampani iphakamisa ukuthi ukubuyisela amanzi emanzini kuyakhethwa, okuvumela i-Monk ukuthi ifakwe ngqo ku-wort epholile. Lokhu kwenza ukuphatha imvubelo kube lula, ngenxa yefomethi yemvubelo eyomile engagcinwa ekamelweni lokushisa futhi ithunyelwe ngaphandle kokuhlupheka.

Ukuqondisa okuqondile kuqondisa inqubo futhi kunciphisa izingozi zokungcola. Ilungele abaphisi botshwala abanamashejuli aqinile noma lawo amancane. Kodwa-ke, kubalulekile ukufanisa izinga lokugxuma namandla adonsela phansi e-wort ukuze uvimbele ukuvutshelwa ukuthi ungabambeki.

• Bala amaseli amandla adonsela phansi oqobo kanye nosayizi wenqwaba.
• Sebenzisa i-yeast nutrition kuma-worts aphezulu-gravity noma amathumba amade.
• Gcina ukuthuthwa kwendle kuqinile ngesikhathi sokuphatha.

I-CellarScience yeluleka ngokuthi i-Monk ayidingi umoya-mpilo ophoqelelwe kuma-ales wamandla ajwayelekile. Kodwa-ke, kumabhiya anamandla noma ama-worts antula imisoco, umthamo olinganisiwe we-oxygen ungathuthukisa ukusebenza kwemvubelo. I-oxygenation emaphakathi ekuqaleni kokuvutshelwa kusiza ekwakheni izindawo zokulondolozwa kwe-sterol futhi kufinyeza isigaba se-lag.

Lapho usebenzelana nezinga lokushisa elipholile le-mash noma amazinga aphansi we-pitching, isigaba se-lag eside singenzeka. Kubalulekile ukuqapha izimpawu zokuvutshelwa njenge-krausen nokwehla kwamandla adonsela phansi. Uma ukuvutshelwa kuqinile, i-oxygenation pulse encane noma i-repitch evela kusiqalisi esisebenzayo ingavuselela imvubelo.

Ukuphatha imvubelo okusebenzayo kuhilela ukubuyisela amanzi emzimbeni kancane uma kudingeka, ukugwema ukushaqeka okushisayo, nokugcina izikhathi zokudlulisa zibe zifushane. Kulabo abakhetha ukufakwa kwemvubelo eyomile, ukugcina amaphakethe evaliwe futhi ezingeni lokushisa elifanele kuqinisekisa ukusebenza okungaguquki.

Ukulungiselela Ukucatshangelwa kwe-Wort kanye ne-Mash ye-Belgian Ales

Qala ngohlelo olunemininingwane yephrofayili ye-mash nokuvubela. Khomba ukuncishiswa kweMonk ngo-75–85% ngokubeka amazinga okushisa e-mash ngendlela efanele. Ukuze kuphele ukoma, khomba cishe ku-148°F kuma-Tripels. Ama-Dubbels, ngakolunye uhlangothi, azuza ekushiseni okuphezulu kwe-mash eduze kuka-156°F, agcina ama-dextrin amaningi nomzimba.

Qala nge-Pilsner noma enye i-malt ephaphathekile elungiswe kahle njengesisekelo. Engeza inani elincane leMunich noma iVienna ukuze uthole ukufudumala. Faka phakathi u-5–10% wephunga elimnandi noma elikhethekile le-B yombala kanye ne-caramel eyinkimbinkimbi. Ngama-ales ase-Belgian anamandla adonsela phansi, cabangela ushukela we-candi noma uguqule ushukela ukuze uthuthukise okuqukethwe kotshwala ngaphandle kokwandisa umzimba.

Sebenzisa amathiphu e-Belgian mash ukuze ulinganise ushukela ovubelayo nongabiliki. I-step mash noma ukumnika okukodwa okunama-mashout kungathuthukisa ukuguqulwa. Hlela ukuphumula komsebenzi omaphakathi we-beta kanye ne-alpha amylase ukuze uvumele uMonk ukuthi ashiye uhlamvu oluyinsalela olulungile.

• Ukulungiselela i-wort ye-Monk: qinisekisa ukuguqulwa okugcwele kanye nokugeleza okucacile ngaphambi kokuzala.
• Lungisa i-pH ye-mash ibe ngu-5.2–5.5 ukuze uthole ukusebenza kahle kwe-enzyme nokucaca kwe-malt.
• Sebenzisa u-10–20% ushukela olula kuma-ales aqinile ukuze ukhuphule ushukela ovubelayo Imvubelo yaseBelgium ingadla ngaphandle kokwengeza umzimba we-malt owengeziwe.

Gxila ekudleni kwemvubelo. Izinhlobo zemvubelo yaseBelgium ziyachuma nge-amino nitrogen eyanele yamahhala futhi ilandelela amaminerali afana ne-zinc. Engeza isakhi semvubelo futhi uhlole amazinga e-zinc lapho uphisa ngaphezu kuka-8% ABV ukuze usekele ukuthotshiswa okunempilo nokuthuthukiswa kwe-ester.

Yenza amasheke amancane wenqubo ngesikhathi sokulahlwa kanye ne-whirlpool ukuze uvikele ukucaca kwe-hop ne-flavour. I-wort oxygenation efanele kanye nokuphatha okuhlanzekile, kuhlanganiswe nokukhetha kwe-mash, kuvumela i-Monk ukuthi iveze iphrofayili yayo ye-ester ne-phenolic ngenkathi ifinyelela amandla adonsela phansi afiswayo.

Ukunciphisa kanye Nokulindela Kokugcina Kwesisindo

I-CellarScience Monk ikhombisa ukwehla okungaguquguquki okubonakalayo okungama-75–85%. Lobu bubanzi buqinisekisa ukuqedwa okomile kwe-ales yesitayela sase-Belgian. Abakhiqizi botshwala kufanele baphokophele lolu hlu ukuze bathole ibhalansi yokugcina efiselekayo kumaresiphi abo.

Ukuze unqume amandla adonsela phansi okugcina, sebenzisa iphesenti lokuncishiswa kumandla adonsela phansi okuqondiwe kuwo. Nge-Belgian Tripel evamile, amandla adonsela phansi alindelekile azoba phansi. Lokhu kudala iphrofayela ehlanzekile, eyomile. Ukwengeza ushukela olula kuresiphi ye-Tripel kuthuthukisa lokhu koma, njengoba loshukela ubila cishe ngokuphelele.

Ama-Dubbels nama-ales ase-Belgian amnyama, nokho, anezici ezihlukile. I-Malt-forward Dubbels igcina ubumnandi obengeziwe obuyinsalela uma icubunguliwe emazingeni okushisa aphezulu. Ukulungisa izinga lokushisa le-mash nokusebenzisa okusanhlamvu okukhethekile kungasiza ukugcina umzimba futhi kufinyelele uhlamvu lwe-malt olufiswayo, kunokuqeda ukomile okujwayelekile kokuthopha kwe-Monk.

• Linganisela i-FG Monk elindelwe ngokusebenzisa ukuncishiswa kwephesenti ku-OG elinganiselwe.
• Qinisekisa nge-hydrometer noma i-refractometer elungiselwe utshwala.
• Lungisa i-mash temp noma i-OG ukuze ufinyelele umgomo wokugcina ohlosiwe wamandla adonsela phansi e-Belgian ales.

Cabangela ukuncipha lapho ubala i-ABV. Ukuze uzizwe ugcwele umlomo, khulisa izinga lokushisa le-mash noma wengeze i-dextrin malt. Ukuze uthole ukoma okukhulu ku-Tripel, sebenzisa ushukela olula futhi uqinisekise iphimbo elinomoya-mpilo omuhle ukuze ufinyelele ibanga eliphezulu le-Monk.

Ilabhorethri ekhanyiswe kalufifi enengilazi ye-carboy ewuketshezi lwe-amber ezungezwe amathuluzi esayensi namageji okucindezela, ekhanyiswa ukukhanya okusagolide okufudumele. Ulwazi olwengeziwe

Ukuphatha Flocculation kanye Ukucaca

I-monk flocculation medium iqinisekisa ukuthi imvubelo ihlala ngokulinganayo. Lokhu kubangela ubhiya olinganiselayo ohlanzeka kahle kodwa ogcine imvubelo ethile ukuze uthole ukunambitheka. Lesi sici silungele ama-ales amaningi ase-Belgian, lapho ukunambitheka kwemvubelo kubalulekile.

Ukuze uthole ubhiya ogqamile, cabanga ukuphahlazeka okubandayo kanye nesimo esinwetshiwe. Amazinga okushisa aphansi athuthukisa i-flocculation, asheshise i-sedimentation. Vumela ubhiya isikhathi esiningi egumbini elingaphansi ukuze ucwenge ngaphambi kokupakisha.

Emabhodleleni okuthengisa acace bha, ama-fining agents noma ukuhlunga ukukhanya kungase kudingeke. Nokho, sebenzisa lezi zindlela ngokucophelela. Ukusebenzisa ngokweqile kungasusa ama-esters nama-phenolic achaza umlingiswa we-yeast kuma-ales ase-Belgian.

Nquma indlela yakho ngokusekelwe kumlingiswa ohlosiwe kabhiya. Ukuze uthole ukuthululwa kwendabuko, yamukela amaqabunga e-Monk haze. Ngemikhiqizo emiselwe ishalofu, sebenzisa izinyathelo zokucacisa okulawulwayo kuyilapho uqapha umthelela wokunambitheka.

Amathiphu asebenzayo:

• Ukuphahlazeka okubandayo amahora angama-24-72 ukwenza ngcono ukuphuma.
• Isimo samaviki emazingeni okushisa emiphongozelo ukuze kuthuthukiswe ukupholisha.
• Sebenzisa izinsimbi ezifana ne-silica noma i-isinglass kuphela uma kudingeka ukupakishwa okukhanyayo.
• Hlola iqoqo elincane ngokuhlunga ngaphambi kokukalela ekukhiqizeni okugcwele.

Ukubekezelela Utshwala kanye Nokuphiswa Kwe-High-Gravity

I-CellarScience Monk ikhombisa ukubekezelelwa kotshwala okuhlaba umxhwele, okusondele ku-12% ABV. Lokhu kuyenza ibe inketho ekahle yokwenza ama-Tripels namaQuad amaningi esitayela saseBelgium. Abaphisi botshwala abafuna ukwakha obhiya abacebile, abaphakeme be-ABV bazothola i-Monk ifanelekela amandla adonsela phansi okuqala aphakeme, inqobo nje uma beyiphatha ngendlela efanele.

Ukukhiqizwa kwamandla adonsela phansi aphezulu nge-Monk kudinga ukunakwa ngokucophelela ekubalweni kwamaseli kanye namasu okunomsoco. Ukuze uvimbele ukuvutshelwa okubambekile, khulisa izinga lephimbo noma engeza amaphakethe amaningi wamandla adonsela phansi aphezulu kakhulu. Ukwengezwa kwezakhi ezinyakazayo ngesikhathi sokuvutshelwa okusebenzayo kubalulekile ekugcineni impilo ye-yeast kanye nokuqinisekisa ukuthi iyancipha ngokuphelele.

Umoya-mpilo ekuphakameni ungathuthukisa amandla okuvutshelwa, naphezu kokuthi i-CellarScience inikeza izinketho zephimbo eliqondile. Umthamo we-oxygen olinganisiwe kumaqoqo amakhulu usiza imvubelo ekusungulweni ngokushesha kuma-worts agxilile. Lokhu kunciphisa ingozi yokunambitheka okuhlobene nengcindezi.

Ukulawula izinga lokushisa kuba bucayi kakhulu njengoba amazinga otshwala ekhula. Kubalulekile ukugcina amazinga okushisa okuvutshelwa ngaphakathi kwebanga elinconywayo lemvubelo. Gada izinga lokushisa liyakhuphuka phakathi nezigaba ezisebenzayo. Ngemuva kokunciphisa, isimo esipholile sivumela amanothi otshwala aqinile ukuthi athambile, athuthukise ibhalansi yonke.

• I-pitching: khuphula amaseli e-OG ngaphezu kobubanzi obujwayelekile be-ale.
• Izakhamzimba: izengezo ezintengayo ukuze zisekele ukuvutshelwa okude, okunamandla adonsela phansi.
• Umoya-mpilo: cabanga ngomthamo owodwa endaweni yezikelemu ezinzima.
• I-Conditioning: nwebisa ukuguga ukuze bushelelezi obhiya abaphezulu be-ABV, ikakhulukazi izitayela ze-Belgian quad yeast.

Ngokunamathela kule mikhuba, abaphisi botshwala bangasebenzisa ngokugcwele ukubekezelela utshwala kwe-Monk ku-12% ABV. Le ndlela igwema izingibe ezivamile zokuphiswa kwamandla adonsela phansi ngeMonk. Ukuphatha imvubelo efanele kanye nesimo sesineke kuholela kubhiya ohlanzekile, obulinganiselayo obuphezulu be-ABV Belgian quad yeast. Lab’ obhiya babonisa ukuncipha okuthembekile kanye nokuthuthukiswa kokunambitheka okufiselekayo.

Imiphumela ye-Flavour: Esters, Phenolics, kanye nebhalansi

I-CellarScience Monk yeast inikeza iphrofayela ye-Monk flavour ehlanzekile kodwa eyinkimbinkimbi, elungele ama-ales avamile ase-Belgian. Iveza amanothi athambile ezithelo avela e-Belgian yeast esters phezu komgogodla okhanyayo we-malt. Umbono ophelele lowo we-Abbey ale flavour, ebonakala ngokucaca nokujula, kunokuba izinongo ezinolaka.

Amanothi e-Phenolic ku-Monk yeast akhona kodwa avinjelwe. Abadidiyeli botshwala babona uhlamvu oluthambile olufana ne-clove lapho ukuvutshelwa kuncike ekukhulumeni okuphezulu kwe-phenol. Lokhu kuziphatha okuvinjelwe kwe-phenolic kwenza kube lula ukuthobela imihlahlandlela yesitayela ye-abbey nesitayela sase-Belgian, kuyilapho kuvumela ukudlala okucashile kwe-phenolic.

Izinga lokushisa lokuvutshelwa liyisici esiyinhloko sokulawula ibhalansi ye-ester ne-phenol. Ukwenyuka kwezinga lokushisa kuya ebangeni eliphezulu kuthuthukisa i-yeast esters yaseBelgium futhi kungakhuphula isisho se-phenolic. Ngokuphambene, izinga lokushisa elipholile, elizinzile linciphisa kokubili ama-ester nama-phenolic, okuholela kuphrofayela ehlanzekile. Izinga lokuphakama nalo lidlala indima: amanani aphansi ephimbo avame ukukhulisa ukukhiqizwa kwe-ester, kuyilapho ukuphakama okuphezulu kuyicindezela.

Ukwakheka kwe-wort kuthinta kakhulu ulwanga lokugcina. Amazinga okushisa e-mash aphezulu aphumela emzimbeni ogcwele futhi angathulisa ama-ester abonakalayo. Ukwengeza ushukela we-adjunct olula komisa ubhiya, okuvumela i-fruit ester nama-phenolics ukuthi kukhanye ngaphandle kobumnandi obengeziwe be-malt. Ukulungisa izinga lokushisa le-mash nokusebenzisa izithasiselo kungasiza ukulungisa kahle iphrofayela ye-Monk flavour iye kuma-flavour e-Abbey ale omile noma ayindilinga.

Ukulungiswa okulula kwenqubo kungalolonga imiphumela yokunambitheka. Cabangela i-mash emaphakathi kokuthi 152°F ukuze uthole ibhalansi, noma ukhuphuke uye ku-156°F ukuze uthole uhlamvu lwe-malt olwengeziwe. Faka isiqalisi esinamandla, esinempilo ukuze ulawule amazinga e-ester. Ngamanothi e-phenolic avinjelwe, gcina ukuvubela okuqinile futhi ugweme ukukhuphuka kwezinga lokushisa ngesikhathi sokuvutshelwa okusebenzayo.

Isikhathi sokumisa sibalulekile ekuhlanganiseni ama-ester nama-phenolic. I-conditioning emfushane igcina i-ester yezithelo ezisencane. Ibhodlela elinwetshiwe noma isimo sethangi sivumela lawa ma-flavour ukuthi avumelane abe ukunambitheka kwe-Abbey ale ebhalansi. Ukunambitha njalo nokuvumela imvubelo ukuthi ithobe imiphetho ebukhali ngaphambi kokupakishwa kokugcina kubalulekile.

• Izinga lokushisa: lungisa ukuze ulawule i-yeast esters yase-Belgian nesisho se-phenolic
• Izinga le-pitch: ukuphakama okuphezulu kunciphisa ama-esters; iphimbo eliphansi liyawandisa
• Izinga lokushisa elihlanganisiwe kanye noshukela we-adjunct: umzimba womumo kanye nokuqina kwe-ester okubonakalayo
• Isikhathi sokumisa: hlanganisa ama-flavour futhi uthambise imiphetho ye-phenolic

Igumbi lokuphisa lendlu yezindela elikhazimula ngamakhandlela, lapho imikhumbi ebilayo ihlezi phezu kwetafula lokhuni elingaphansi kwamashalofu amabhodlela agugile kanye nefasitela lengilazi elinemibala. Ulwazi olwengeziwe

Umugqa wesikhathi wokuvutshelwa kanye nokuxazulula izinkinga

Umugqa wesikhathi ojwayelekile wokuvutshelwa kweMonki uqala ngezimpawu ezisebenzayo phakathi kwamahora ayi-12–72. Ukuqala kuya ngezinga le-pitch, izinga lokushisa le-wort, nempilo yemvubelo. Lindela i-krausen enamandla ngalezo zinsuku zokuqala.

Ukuvutshelwa okuyisisekelo kuvame ukuthatha izinsuku ezimbalwa kuya emavikini amabili kumandla adonsela phansi ajwayelekile. I-high-gravity yama-ales aseBelgium adinga ukwehla okuyisisekelo okude nokunensayo. Isimo noma ukuguga kwesibili kungathatha amasonto kuya ezinyangeni ngezitayela eziqinile zaseBelgian.

Hlala ulandelela ukufundwa kwamandla adonsela phansi kunokuthembela ezinsukwini zodwa. Amandla adonsela phansi okugcina angaguquguquki kukho konke ukufunda okuthathu amahora angama-24–48 ngokuhlukana aqinisekisa ukuqedwa. Le ndlela igwema ukupakishwa ngaphambi kwesikhathi kanye nezingozi ze-oxidation.

• Ukuqala okunensayo: hlola izinga lokuphakama kanye nezinga lokushisa lokuvutshelwa. Iphimbo eliphansi noma umsebenzi wokulibaziseka we-cool wort.
• Ukuvutshelwa okunamathelayo: phakamisa izinga lokushisa ngobumnene bese upheqa isivundisi ukuze uvuse imvubelo. Cabangela isakhi imvubelo noma iphimbo elisha elinempilo uma amandla adonsela phansi ebambelela.
• Ama-off-flavour: ama-solvent esters ngokuvamile avela ekufudumaleni okweqile. I-H2S ingavela kumvubelo ogcizelelwe; nikeza isikhathi nokufaka umoya kusenesikhathi ukukunqanda.

Ukuze uxazulule inkinga ye-Monk ferment, kala amandla adonsela phansi, hlola ukuthuthwa kwendle, futhi uqinisekise umoya-mpilo kanye namaleveli omsoco ngaphambi noma ngokuphakama. Ukulungiswa okuncane kusenesikhathi konga ukulungisa okude ngokuhamba kwesikhathi.

Uma ubhekene nezinkinga zokuvutshelwa kwe-ale yase-Belgian, gwema ukushintshashintsha kwezinga lokushisa okusheshayo. Yenza izinguquko ezikhulayo kanye nokufundwa kwamadokhumenti ukuze ukwazi ukuphinda lokho okusebenzayo kumaqoqo azayo.

Sebenzisa lezi zinyathelo njengomhlahlandlela wokuphatha isikhathi futhi uxazulule izinkinga ezivamile ngenkathi wenza i-CellarScience Monk yeast.

Ukupakisha, I-Conditioning, kanye ne-Carbonation

Ngemuva kokuphela kokuvutshelwa kanye namandla adonsela phansi azinzile, yisikhathi sokupakisha ubhiya wakho. Ukulungiswa kwezindela kudinga isineke. Vumela ama-ales ukuthi aphumule amasonto noma ngisho nezinyanga. Lokhu kuvumela ama-esters nama-phenolics ukuthi azinza futhi aqinisekise ukuncishiswa kuzinza.

Khetha indlela yakho ye-carbonation ngokusekelwe ohlelweni lwakho nezidingo zokulawula. I-Belgian carbonation ivame ukufinyelela emazingeni aphezulu, phakathi kuka-2.4 kuya ku-3.0+ CO2. Izitayela ze-Tripel ngokuvamile zihlose ukuphela okuphezulu kwalolu banga ukuze kube nokuzwakala komlomo ophilayo.

• I-Monk ye-Bottle conditioning: sebenzisa ushukela wokuqala olinganisiwe kanye nokufundwa okuthembekile kwe-FG. Ngobhiya bamandla adonsela phansi aphezulu, qala ngenani lokuqala elilandelanayo.
• I-Kegging Tripel carbonation: phoqa i-carbonate ibe isethi ye-psi nezinga lokushisa ukuze uthole imiphumela ebikezelwayo kanye nesevisi esheshayo.

Lapho ufaka isimo sebhodlela i-Monk, bala ushukela owuqala ngokuqhathaniswa nezinga lokushisa kanye ne-CO2 esele ukuze ugweme ukugcwala kwekhabhoni. Amabhodlela adonsela phansi athwala ingozi yamabhomu ebhodlela uma amandla adonsela phansi okugcina engazinzile.

Uma uhlela i-kegging Tripel carbonation, pholisa ubhiya kuqala ukuze ukhuphule ukuncibilika kwe-CO2. Faka ingcindezi kancane kancane futhi uvumele okungenani amahora angama-24-48 wokulinganisa ekunikezeni izinga lokushisa.

• Qinisekisa amandla adonsela phansi okugcina ngezinsuku ezimbili ezihlukene.
• Khetha i-Monk yokubeka ibhodlela yesiko kanye nokuvuthwa kwemvubelo kancane ebhodleleni.
• Khetha i-kegging Tripel carbonation ukuze ulawule futhi uguqule ngokushesha.

Gcina amabhodlela anesimo esiqondile evikini lokuqala, bese ubheka eceleni uma isikhala sivuma. Ngama-kegs, qapha ingcindezi futhi uhlole isampula ngaphambi kokugcwalisa abalimi noma abagwali.

Lebula amadethi kanye namavolumu e-carbonation aqondiswe ukulandelela ukuguga nokuvumelana kuwo wonke amaqoqo. Amarekhodi anembile asiza ukudayela i-Monk conditioning kanye ne-Belgian carbonation ukuze uthole okuphuzwayo okuzayo.

Ukuthi Ifomethi Yemvubelo Eyomile Ye-CellarScience Ikuthinta Kanjani Ukugeleza Komsebenzi Wokukhiqiza

Ukugeleza komsebenzi imvubelo eyomile ye-CellarScience kwenza uphuzo oluncane nokuhlelwa kokukhiqiza kube lula ngokususa izinyathelo ezihlobene nezinhlobo eziwuketshezi. Amaphakethe omile anempilo yeshelufu ende, enciphisa ubunkimbinkimbi bempahla kanye nokwehlisa izindleko zeqoqo ngalinye. Le fomethi futhi yenza uku-oda kube lula futhi inciphise izimfuno zamaketanga abandayo kubaphisi botshwala.

Direct pitch dry yeast inikeza inzuzo yokonga isikhathi yama-ales ajwayelekile. I-CellarScience imela imvubelo eyomile eqondile yezinhlobo ezifana ne-Monk, iqeda isidingo sesinyathelo esihlukile sokubuyisela amanzi emzimbeni. Le ndlela ivumela abaphisi botshwala ukuthi bashintshe ukusuka emathunjini baye kubilisa ngokuphumelelayo.

Isitoreji semvubelo yegumbi lokushisa senza lula izinkinga zokuthumela nokuphatha. Imvubelo eyomile izuza ngokubekezelela amazinga okushisa e-ambient, inciphisa isidingo samaphakethe apholile kanye nokwandisa izindawo zokuthumela. Kodwa-ke, kubalulekile ukugcina amaphakethe endaweni epholile, eyomile uma efika ukuze alondoloze ukusebenza nokuvumelana kwe-flavour.

Amathiphu okuhamba komsebenzi abalulekile ngosuku lokuphisa. Qinisekisa ukuthi amaphakethe ahlala evaliwe kuze kube yilapho esetshenziswa, hlola izinsuku zokuphelelwa yisikhathi, futhi uzungezisa isitoko ukuze uvimbele imvubelo endala. Ngobhiya bamandla adonsela phansi aphezulu, lungisa amazinga okwehla ngokusebenzisa amaphakethe amaningi noma ngokungeza i-yeast nutrition, njengoba izinhlobo ezomile zingadinga ukubala okuphezulu kwamaseli ukuze kuncishiswe kahle.

• Gcina amaphakethe angavuliwe endaweni epholile, eyomile futhi uwafake esiqandisini uma kungenzeka.
• Qinisekisa ukusebenza uma amaphakethe ehlezi endaweni efudumele; hlela isiqalo sokuthunyelwa okuyingozi.
• Isikali sokulinganisa amandla adonsela phansi aphezulu noma ama-lagers ukuze afane nokuncipha okulindelekile.

Impendulo yomphakathi igcizelela izindleko nokunethezeka. Ukubuyekezwa nemibukiso evela kumabhrendi afana ne-KegLand igqamisa amanani ancintisanayo e-CellarScience nokusebenza okungokoqobo. Le mininingwane isiza abaphisi botshwala ukuthi bahlole izinzuzo zemvubelo eyomile ngokuqhathanisa nemigomo yabo yeresiphi ethile kanye nemigomo yokuvutshelwa.

Ilabhorethri ekhanyayo enetafula lokhuni eliphethe izinto zengilazi, isibonakhulu, namasampula emvubelo, ezungezwe amashalofu ezinto zokuphisa nokukhanya kwemvelo okufudumele. Ulwazi olwengeziwe

Ukuqhathanisa i-Monk Nezinye I-CellarScience Strains and Equivalents

I-Monk igqamile ohlwini lwe-CellarScience, ihlose izitayela ze-Belgian Abbey. Inikeza i-ester emaphakathi nezinhlamvu ze-phenolic, i-flocculation emaphakathi, kanye nobubanzi obujwayelekile bokunciphisa obungu-75–85%.

I-CALI iveza iphrofayili yaseMelika engathathi hlangothi, ehlanzekile. ISIZULU sincike kumlingiswa wakudala wase-British onokugeleza okuphezulu kakhulu nama-ester ayisa phambili i-malt. I-BAJA imele ukuziphatha kwe-lager kanye nokukhiqizwa kwe-ester ephansi. Lokhu kuqhathanisa kugqamisa isikhundla esiyingqayizivele seMonk phakathi kwezinhlobo ze-CellarScience.

I-CellarScience isakaza izinhlobo ezivela kumasiko abazali asebekhulile. Le ndlela iqinisekisa ukuphindaphinda kwezici zesiginesha. Abakhiqizi abafuna okufana nemvubelo yase-Belgian bavame ukuqhathanisa i-Monk neminikelo eyomile neyoketshezi evela ku-White Labs, i-Wyeast, ne-Yeast Bay.

Ukuqhathaniswa kwe-monk nalaba bahlinzeki kugxile ebhalansi ye-ester, ama-phenolic afana nama-clove, kanye nokunciphisa. Abakhiqizi basekhaya abakhetha ezinye izindlela imvubelo eyomile esele ilungile bazophawula ukuthi i-Monk isebenziseka kalula ngaphezu kwamaphakethe awuketshezi ngenkathi ihlola imiphumela yokuhwebelana ye-flavour.

• Iphrofayili yakhe: I-Monk ihamba phambili ngezinongo nezithelo zesitayela se-Abbey kuyilapho i-CALI ihlala ihlanzekile.
• Ibanga lokuvutshelwa: I-Monk ithanda u-62–77°F ngamathoni akudala ase-Belgian.
• Ukuphatha: Ezinye izindlela imvubelo eyomile ye-Monk zenza kube lula ukugcinwa kanye nomthamo.

Uma ufanisa amaresiphi, cabangela ukubala kwamaseli kanye nokubuyisela amanzi emzimbeni ukuze usebenze ngokuqondile. Ukuqhathanisa amazinga okuphakama nokulawulwa kwezinga lokushisa kusiza ukuvumelanisa i-Monk nokulingana kweyeast yase-Belgian evela kwezinye izinhlobo.

Inani nefomethi kubalulekile kubaphisi botshwala abancane. Ifomethi eyomile ye-Monk iyibeka njengenketho engabizi kakhulu uma iqhathaniswa nezinhlobo eziwuketshezi zase-Belgian, ngaphandle kokudela umlingiswa we-Abbey wakudala kumaresiphi amaningi.

Izibonelo Zeresiphi kanye Namanothi Okwenza Ukusebenzisa I-Monk Yeast

Ngezansi kukhona amaresiphi asebenzayo e-Monk namanothi ophisa kafushane ongawasebenzisa ne-CellarScience Monk yeast. Uhlaka ngalunye lunikeza amandla adonsela phansi okuqondiwe, ububanzi be-mash, amazinga okushisa okuvutshelwa, kanye neziqondiso zesimo. Lokhu kuqinisekisa ukuncipha phakathi kuka-75-85% futhi kusebenzisa ukubekezelela utshwala beyeast kuze kufike ku-12% ABV.

I-Blonde yaseBelgium

I-OG: 1.048–1.060. I-Mash 148–152°F ngomzimba omaphakathi. Ferment 64–68°F ukuze ugcine ama-ester evinjelwe. Lindela i-FG ehambelana no-75–85%. I-Carbonate ukuya ku-2.3–2.8 vols CO2 ukuze uthole umuzwa womlomo ophilayo.

Dube

I-OG: 1.060–1.075. Sebenzisa i-Munich kanye ne-malts enamakha ukuze uthole umbala nobunkimbinkimbi be-malt. Gcoba ukuthinta phezulu ukuze ushiye ubumnandi obuyinsalela. Bilisa ngo-64–70°F, bese ubeka izinyanga ezimbalwa ukuze ube nama-flavour ayindilinga. I-carbonation eqondisiwe ye-1.8–2.4 vols CO2.

I-Tripel

I-OG: 1.070–1.090. Qala nge-Pilsner ephaphathekile noma imigqa emibili ephaphathekile bese wengeza ushukela we-candi ocacile ukuze usule isiphetho. Shisisa ukufudumala ngaphakathi kuka-68–75°F ukuze wakhe ubunkimbinkimbi be-ester kanye nokusiza ukuthobisa. Gada i-FG eduze ukuze amandla adonsela phansi afinyelele ukoma okuhlosiwe. I-carbonate kuya ku-2.5–3.0 amavolthi CO2.

I-Quad / high-gravity

OG: >1.090. Faka imvubelo eyengeziwe esebenzayo futhi usebenzise izithasiselo zomsoco ezinyakazayo. Gcoba ebangeni lokushisa eliphansi elimaphakathi ukuze ulawule ukunambitheka okungashintshile, bese unyusa izinga lokushisa sekwephuzile ukuze usize ukuqeda ukuthobisa. Hlela isimo eside kanye nokuvuthwa okunwetshiwe ukuze uhlanganise utshwala obunamandla kanye nama-malt acebile.

Amanothi okukhiqiza okusebenza

Cabangela izengezo zomsoco we-yeast lapho amandla adonsela phansi e-wort edlula i-1.080. Ukulinganisa okuqondile kungasebenzela obhiya be-OG abaphansi, kodwa amaqoqo e-OG aphezulu kakhulu ahlomula ngesiqalisi esifanele, umoya-mpilo endaweni, kanye nemithamo yokulandelela izakhamzimba emahoreni angama-24–48.

Kala amandla adonsela phansi kaningi futhi ulungise inqubo ukuze uhlangabezane nokulindelwe kokunciphisa. Uma i-FG iphakama, fudumeza isivundisi ngo-2–4°F ukuze ukhuthaze ukuncipha, noma unikeze ukuvusa okufushane ngaphambi kokufinyelela amandla adonsela phansi agcinayo. Sebenzisa i-hydrometer noma ukufundwa kwe-refractometer okulungiselwe utshwala uma kunesidingo.

Izinhloso ze-carbonation ziyahlukahluka ngesitayela. Ku-Belgian Blonde kanye ne-Dubbel, qondisa amavolumu aphansi ukuya kwamaphakathi nebanga. Ku-Tripel, khetha i-carbonation ephezulu ukuze uphakamise umzimba futhi uthuthukise iphunga. Kuma-quads, i-carbonation emaphakathi igcina ubumnandi nobunkimbinkimbi.

Sebenzisa lezi zokupheka ze-Monk njengezinhlaka eziguquguqukayo. Lungisa ama-malt akhethekile, okungeziwe kushukela, nokuvutshelwa kokuhamba ukuze kufane nephrofayili yakho yamanzi, okokusebenza, kanye nezinhloso zokunambitheka. Thembela ekuncipheni okuqinile kwe-yeast kanye nokubekezelela utshwala ukuze ulethe imiphumela engaguquki.

Isiphetho

Ukubuyekezwa kwe-CellarScience Monk Yeast kugqamisa ukwethembeka kwayo ezitayeleni ze-Belgian abbey. Ivubela kahle phakathi kuka-62–77°F, ikhombisa ukugeleza okuphakathi, futhi ifinyelela ku-75–85%. Iphinde ibekezelele kufika ku-12% i-ABV. Lokhu kuyenza ifanele ama-Blondes, ama-Dubbels, ama-Tripel, nama-Quad, inqobo nje uma iresiphi neshejuli ye-mash iqondana nesitayela.

Izinzuzo zayo ezingokoqobo ziyaphawuleka: kulula ukuyiphonsa ngokuqondile, ingagcinwa endaweni epholile, futhi ithengeka kakhulu kuneyeast eminingi ewuketshezi. Njengengxenye ye-CellarScience's dry-yeast lineup, esakazwa yi-MoreFlavor Inc./MoreBeer, i-Monk iqondisa inqubo yokuphisa. Ilungele abakhi basekhaya kanye nabaphisi botshwala abancane abahlose ukuthola imiphumela engaguquki ngaphandle kobunzima bokuphatha okuyinkimbinkimbi.

E-US, abakhiqizi basekhaya nabadayisi abancane bebhizinisi bathola i-Monk inketho ethembekile, engabizi kakhulu yobhiya bendabuko base-Belgian. Kodwa-ke, kumaqoqo adonsela phansi aphakeme kakhulu noma amaphrofayili e-ester anembayo kanye ne-phenolic, kubalulekile ukulandela amazinga anconyiwe okufaka, izimiso zokudla okunomsoco, nokugcina ukulawula okuqinile kwezinga lokushisa. Lokhu kuqinisekisa ukusebenza kahle.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ukuvubela Ubhiya nge-CellarScience English Yeast
• Ukuvubela Ubhiya Nge-CellarScience German Yeast
• Ukuvubela Ubhiya nge-Wyeast 1056 American Ale Yeast