Ukuvubela Ubhiya Nge-CellarScience Saison Yeast

I-carboy yengilazi egcwele ubhiya we-Saison ovubelayo ihlezi phezu kwetafula lokhuni ekamelweni lokuphisa lasekhaya lase-French elinokukhanya kwemvelo okufudumele. Ulwazi olwengeziwe

Imvubelo ikhonjwa ngokuthi i-Saccharomyces cerevisiae var. i-diastatic. Ikhiqiza izithelo ezikhanyayo namanothi e-citrus eduze kwamathoni e-phenolic ababayo. Iqeda yome kakhulu kodwa ishiya umzimba othambile we-malt kanye nokuzwakala komlomo okumnandi. Amaphuzu obuchwepheshe abalulekile ahlukanisa le yeast eyomile. I-CellarScience inikeza imvubelo efika ku-9% ngaphezulu esikhwameni ngasinye uma kuqhathaniswa nezimbangi eziningi. Inkatho ngayinye ihlolelwa i-PCR ukulawula ikhwalithi, futhi umkhiqizo awunayo i-gluten. Sizofaka izici zohlobo, izinketho zokubeka, amazinga okushisa afanele okuvutshelwa, nokunye okwengeziwe ezigabeni ezilandelayo.

Okuthathwayo Okubalulekile

• I-CellarScience Saison Yeast iyimvubelo ye-saison eyomile engu-12 g yamaqoqo angama-gallon angu-5–6, ehlukaniswa njenge-Saccharomyces cerevisiae var. i-diastatic.
• Iletha ama-ester anezithelo kanye ne-citrus ane-phenolics ebabayo kuyilapho ibilayo yome kakhulu kodwa ilondoloza umzimba othambile we-malt.
• I-sachet inikeza imvubelo eyengeziwe ngephakethe ngalinye uma iqhathaniswa nezimbangi eziningi futhi ihlolwa i-PCR ngekhwalithi yeqoqo.
• Ifanele amaphrojekthi e-saison homebrew ahlose ukunciphisa kakhulu kanye nokuzwakala komlomo okucebile.
• Izigaba zakamuva zizochaza izindlela zokuphonsa, amaphrofayli wezinga lokushisa, nezikhathi ezisebenzayo zokuvutshelwa.

Kungani Khetha Imvubelo ye-CellarScience Saison yabakhi basekhaya

I-CellarScience Saison Yeast igqama ngokunambitheka kwayo nokuvumelana nezimo. Inikeza inhlanganisela eyingqayizivele ye-citrusy, i-lemony esters kanye nezinongo, amanothi e-phenolic. Le nhlanganisela iheha kokubili ipulazi lendabuko kanye nabathandi besimanje be-saison. Amaphaneli okunambitha kanye nesivivinyo seresiphi sigqamisa ngokungaguquki ikhono leyeast lokukhiqiza iphunga elimnandi.

Ifomethi eyomile yale mvubelo inikeza izinzuzo ezingokoqobo, okwenza kube intandokazi kumaqoqo amancane. Yenza indawo yokugcina ibe lula, inwebe isikhathi seshalofu, futhi iqede isidingo sokuphatha iketango elibandayo. I-sachet eyodwa ye-12 g ingakwazi ukwelapha ama-batches amaningi angu-5-6, ukunciphisa isidingo sokuqala noma ukuphindaphinda.

Ikhwalithi nokusebenza kubalulekile emiphumeleni engaguquki. I-CellarScience iqinisekisa ikhwalithi ngokushicilela ukuhlolwa kwe-PCR kumaqoqo okukhiqiza ukuze kuqinisekiswe ubunikazi bohlobo. Izinyathelo zokukhula kwe-yeast ye-aerobic zandisa okuqukethwe kwe-sterol, zisekela ukusebenza okuphezulu nokusebenza okuthembekile kokuvutshelwa kuwo wonke amaqoqo.

I-Versatility ingenye inzuzo eyinhloko yale mvubelo. Ihamba kahle kakhulu ku-pilsner, isipelingi, noma i-oat-forward grists futhi iphatha izithasiselo njengoshukela wetafula ukuze inciphise kakhulu. Ibekezelela amandla adonsela phansi asekuqaleni aphezulu ngenkathi igcina iphrofayili ye-peppery kanye nezithelo ezichaza ama-saison ales.

Impendulo evela kumakhasimende we-MoreBeer nezinkundla ze-homebrew iphinde isekele ukusebenza kwayo komhlaba wangempela. Abasebenzisi bavame ukubika ukuncipha okuqinile, isiphetho esihlanzekile, kanye nomlingiswa we-saison olindelekile ekuphuzweni kwabo kwe-saison yasehlobo. Kwabaphisi botshwala, inhlanganisela yokunambitheka, ukunethezeka, kanye nemiphumela eqinisekisiwe yenza i-CellarScience Saison Yeast ibe ukukhetha okuphoqelekile.

• I-flavour fit: i-citrus, i-lemon, ne-phenolics ebabayo.
• Ukusebenza: izinzuzo zemvubelo eyomile ye-saison yokugcina nokuphatha.
• Usayizi weqoqwana: isikhwama esisodwa esingu-12 g silingana nama-homebrew angamalitha angu-5-6.
• Ikhwalithi: amaqoqo ahlolwe i-PCR kanye nezimangalo ezisebenza kahle.
• I-Versatility: isebenza kunhlobonhlobo yamaresiphi e-saison.

Ukuqonda Ubunzima: Saccharomyces cerevisiae var. i-diastatic

I-Saccharomyces cerevisiae var. I-diastaticus imvubelo ye-diastatic eyaziwa ngokukhiqizwa kwayo kwe-glucoamylase. Le enzyme ibalulekile ekuhlukaniseni ama-dextrin ayinkimbinkimbi abe ushukela ovutshelwayo. Abaphisi botshwala babona ukuthi obhiya ababiliswe ngalolu hlobo bafinyelela amazinga aphezulu kakhulu okuncisha.

Njengemvubelo ye-diastaticus saison, ibila ngaphezu koshukela olula oshiywe yizinhlobo ezijwayelekile. Lesi sici siphumela ekuqedeni okomile okukhethekile kanye nokuncishiswa okubonakalayo okuphezulu. Lapho ufaka amabhodlela noma u-kegging, kubalulekile ukuqaphela ngenxa yensalela ye-enzymatic umsebenzi ongaqhubeka nokunciphisa ushukela ngemuva kokupakishwa.

Imvubelo enciphayo ephezulu njengalolu hlobo kulindeleke ukuthi ikhiqize amaphrofayili e-saison akudala. Lab’ obhiya bayomile, bayaphila, banezinongo zephenolic ezinopelepele kanye nama-ester e-citrus agqamile. Naphezu kwesiphetho esomile, ngokuvamile zigcina umlomo othambile, oyindilinga othuthukisa ukuphuzwa.

I-CellarScience Saison ivame ukuqhathaniswa ne-Belle Saison ne-Wyeast 3711 kumanothi okunambitha omphakathi. Abadayisi bagqamisa amanothi afanayo ewolintshi kanye nopelepele, ukuncishwa amandla okuqinile, nokusebenza okuthembekile kuzo zonke izigaba zokuvutshelwa okufudumele. Lesi sithunzi siqinisa isimo saso njengenketho ephezulu yesitayela se-farmhouse ales.

Ukuthuthwa kwendle nokwehlukanisa kubalulekile uma usebenzisa i-Saccharomyces cerevisiae var. i-diastaticus endaweni yokuphisa okuxubile. I-enzyme ye-glucoamylase ingangcolisa imishini kanye nemikhumbi yokumisa. Ukuqinisekisa imigqa ezinikele noma ukuhlanzwa okuphelele kubalulekile ukuvimbela ukuvutshelwa okungahlosiwe kwamanye ubhiya.

Izinyathelo ezisebenzayo zokusebenzisa imvubelo ye-diastaticus saison zifaka amanani alawulwayo wokugxuma, ukuqapha ngokucophelela amandla adonsela phansi esigcinalwazi, kanye nezimiso zokubeka isimo sebhodlela. Lezi zinyathelo zibalulekile ekusebenziseni amandla ohlobo ngenkathi kunciphisa ubungozi obuhambisana nomsebenzi wawo we-enzymatic.

Isithombe esinokulungiswa okuphezulu kwe-microscopic ye-Saccharomyces cerevisiae var. amaseli e-diastaticus yeast abonisa izakhiwo zegolide ze-ovoid kungemuva eliluhlaza okwesibhakabhaka. Ulwazi olwengeziwe

Ukupakishwa, Umthamo, kanye nolwazi Lokusebenza

Iphakheji ye-CellarScience iyatholakala kuma-single 12 g sachets, alungele abakhi basekhaya. I-sachet ngayinye iqukethe imvubelo engaphezulu kuka-9% kunezimbangi eziningi. Lokhu kuyenza ilungele iqoqo elilodwa lamagaloni angama-5–6 ase-US, okuqeda isidingo sezibalo eziyinkimbinkimbi ze-repitch.

Kumaqoqo ajwayelekile asekhaya, isikhwama esisodwa esingu-12g sanele ukwenza utshwala obungamagaloni angama-5–6 ase-US. Abaphisi botshwala bezentengiselwano, nokho, basebenzisa amanani aphezulu, ngokuvamile ama-80-120 g emgqonyeni ngamunye. Lokhu kuncike ekushiseni kwe-wort namandla adonsela phansi. Ngama-worts aphezulu kakhulu noma amazinga okushisa afudumele, khulisa umthamo.

Ukusebenza kwemvubelo kubalulekile ekuqinisekiseni ikhwalithi. I-strain isakazwa nge-aerobically ukuthuthukisa impilo yeseli kanye nokuqukethwe kwe-sterol. Lokhu kuthuthukisa ukubekezelelana kokucindezeleka ngesikhathi sokuvutshelwa. Yonke inkatho yokukhiqiza ihlolwa nge-PCR ukuze kuqinisekiswe ubunikazi bohlobo nokuvumelana ngaphambi kokukhishwa.

Ukusebenza okuphezulu kokuqala kusekela imvubelo eyomile eqondile ekuphekeni okuningi, ukonga isikhathi nemishini. Kodwa-ke, ama-sachets amadala alahlekelwa ukusebenza. Njalo hlola idethi ehamba phambili yomthengisi futhi ugcine amaphakheji endaweni epholile, neyomile ukuze ugcine ukusebenza.

• Isitoreji: Kuphole, komile, kude nokukhanya kwelanga.
• Impilo yeshelufu: Qinisekisa ukuphelelwa yisikhathi ebhokisini ngalinye.
• Ukulebula: Umkhiqizo ufakwe kuhlu njenge-gluten-free kubaphisi botshwala abazwelayo.

Uma uhlela ukwenza isiphuzo, fanisa isilinganiso semvubelo ye-12g sachet ne-wort gravity kanye nosayizi weqoqo. Ezimweni eziseceleni, cabanga ukwenza isiqalisi esincane noma ukwengeza isikhwama sesibili. Lokhu kuvimbela ubungozi bokuvutshelwa okuvilaphayo.

Kwabaphisi botshwala abakhetha imvubelo eyomile eqondile, ukusebenzisa ama-sachets amasha kanye ne-dosing efanele kunciphisa isikhathi se-lag. Isiza ukufeza ukuncishiswa okubikezelwayo. Gada ukuvutshelwa kusenesikhathi futhi ulungele ukufaka umoya-mpilo noma ukuphakela izakhi uma kuvela izimpawu zokucindezeleka.

Izinketho zokuphonsa: I-pitch eqondile noma i-Rehydrate

I-CellarScience Saison yakhelwe ukuphonswa kalula. Ungakwazi ukuliphonsa ngokuqondile ngokufafaza iphakethe ku-wort epholile. Inkampani igcizelela okuqukethwe kwayo okuphezulu kwe-sterol kanye nezinzuzo zokukhula kwe-aerobic. Ngakho-ke, i-wort oxygenation yokuqala ayidingekile ekuvubeleni okuphumelelayo.

Ukufaka okuqondile kunikeza ubulula nesivinini. Kuyindlela eya kubakhiqizi abaningi basekhaya abafuna ukunethezeka kuma-saisons okuphuza. Le ndlela inciphisa ukuphatha futhi yonga isikhathi phakathi nezinsuku zokuphisa.

Abanye abaphisi botshwala bakhetha ukubuyisela emanzini imvubelo eyomile ngaphambi kokuyingeza ku-wort. Ukwenza lokhu, hlambulula iphakheji kanye nesikelo, bese uxuba u-10 g wamanzi kampompi afakwe inzalo ngegremu ngayinye yemvubelo ku-85-95 ° F (29-35 ° C). Faka u-0.25 g FermStart ngegremu ngalinye, ufafaze imvubelo emanzini, ake ame angaphazamiseki imizuzu engu-20, bese upheqa.

Ngemva kokubuyiselwa emanzini, jwayeza imvubelo ngokungeza amanani amancane e-wort kuze kube yilapho i-slurry ingaphakathi kuka-10°F (6°C) wezinga lokushisa le-wort. I-pitch once amazinga okushisa ayafana. Le ndlela yokuzikhethela yokubuyisela emanzini imvubelo eyomile ingadambisa ukushaqeka kwamaseli futhi isize ngamaphakethe amadala noma ukusebenza kahle kwe-marginal.

Kokubili iphimbo eliqondile kanye nokubuyisela amanzi emanzini kusekela ukubilisa imvubelo eyomile ye-saison ngempumelelo. I-Direct pitch iqinisekiswa ukuze kube lula, kuyilapho ukubuyisela amanzi emanzini kunikeza amandla okusebenza kwangaphambi kwesikhathi kubaphisi botshwala abaqaphile. Khetha indlela ehambisana neminyaka yephakethe, amandla adonsela phansi enqwaba, kanye nezinga lakho lokunethezeka nemvubelo yokuphatha.

I-CellarScience iphawula ukuthi imvubelo ilayishwe imisoco ebalulekile, ngakho-ke i-oxygenation ayidingeki. Kodwa-ke, abaphisi botshwala abaningi basasebenzisa i-oxygenate wort ukuze basekele ukukhula kwekhanda eliqinile futhi basize obhiya abanamandla adonsela phansi bafinyelele ekunciphiseni ngokugcwele. Isinqumo sakho kufanele sisekelwe kumklamo wakho weresiphi kanye nemishini.

Isitsha sengilazi selabhorethri egcwele uketshezi olusagolide, olubhampayo olubekwe endaweni yensimbi engagqwali phambi kwamathangi okuphisa esimanje. Ulwazi olwengeziwe

Izinga lokushisa elilungile lokuvutshelwa kanye namaphrofayili

I-CellarScience iphakamisa ukuvubela phakathi kuka-62–75°F (17–24°C) kumaresiphi e-Saison. Lobu bubanzi buqinisekisa ukuncishiswa okubikezelwayo kanye nephrofayela ye-ester elinganiselwe.

Abakhiqizi basekhaya bavame ukuqala ukuvubela maphakathi no-60s phezulu. Bese bevumela ukuthi izinga lokushisa likhuphuke kancane libe ngama-70s aphansi. Le ndlela isiza ukulawula ama-phenolic futhi ikhuthaze ukuwohloka okuzinzile. Ukwenyuka kwezinga lokushisa okulingene kungabangela ubhiya onezinongo ezinopelepele, ngaphandle kokuwunqoba.

Abanye abadayisi bakhetha ukuvubela emazingeni okushisa afudumele ukuze bathole ukunambitheka okugqamile. I-Fermenting CellarScience Saison ku-70°F ingakhiqiza ubhiya onolamula ogqamile namanothi esinongo athambile. Kuwolintshi owengeziwe kanye nopelepele, ukwandisa izinga lokushisa kancane kancane liye kuma-70s aphezulu kungaba yinzuzo.

Nokho, kufanele kuqashelwe lapho izinga lokushisa lingaphezu kuka-80°F. Amagciwane afana nama-analogue e-Wyeast 3711 angakhuphuka aze afike kuma-80s, okuholela ekunambithekeni kukalamula nopelepele. Amazinga okushisa ngeminyaka yawo-80s angabangela ukuthi abanye abaphuzayo bangabi nanothi.

• Isisekelo: landela isincomo esingu-62–75°F ukuze uthole imiphumela ethembekile.
• Ukukhuphuka kwamahhala okulawulwayo: qala ngokupholile, bese uvumela ukukhuphuka kancane ukuze uqonde ukunambitheka.
• I-Aggressive ramping: sebenzisa kuphela ngolwazi kanye nokuhlola izinzwa ukugwema ingcindezi.

Izinga lokushisa lithonya ngokuqondile ukunambitheka. Amazinga okushisa aphansi kuya kwamaphakathi aholela ekuvinjelweni kwe-citrus nama-ester ahlanzekile. Amazinga okushisa aphakeme, ngakolunye uhlangothi, agcizelela ama-phenolic e-peppery, i-lemony ester ekhanyayo, kanye nokunciphisa ngokushesha okukhulu.

Ngaphambi kokwenza isiphuzo, nquma iphrofayili ye-flavour oyifunayo. Ukuze uthole i-Saison ephilayo kodwa elinganiselayo, vubela ku-70°F ngokuphakama okukhululekile okuthambile. Uma uhlose amawolintshi agqamile nezinongo, sebenzisa irempu elawulwayo ngenkathi uqapha ama-ester aqinile noma amanothi e-solvent.

Ukunciphisa, Ukubekezelela Utshwala, kanye Nemiphumela Yokuzwakala emlonyeni

I-CellarScience attenuation igqama ngekhono layo lokuvubela ushukela oyinkimbinkimbi. Ingafinyelela ku-95% ekuncipheni, ngenxa yomsebenzi we-diastaticus ophula ama-dextrin. Lokhu kuncipha okuphezulu yingakho ama-saison amaningi egcina ome ngendlela emangalisayo.

Ukubekezelela utshwala be-Saison kubalulekile uma uhlela amandla adonsela phansi kabhiya wakho. I-CellarScience ivumela ama-saison afika ku-12% ABV, evumela ama-high-gravity brews ngaphandle kokuma kokuvutshelwa. Iresiphi enamandla adonsela phansi asekuqaleni eduze kuka-1.066 kanye namandla adonsela phansi okugcina azungeze u-1.004 abangele ubhiya osondele ku-8% ABV, onokuvutshelwa okuhlanzekile.

Ukukhethwa kwe-malt kuthonya umzimba kabhiya, ngisho nalapho unciphisa kakhulu. Ingxube ye-Pilsner malt, isipelingi, kanye nokuthintwa kwe-oats kusiza ukugcina umgogodla we-malt othambile. I-glycerol eyinsalela kanye nama-phenolic ester acashile asuka ekuvubeleni engeza ukunotha, athuthukise umuzwa womlomo naphezu kokoma.

I-carbonation ithinta kakhulu ukuvezwa kokoma nokunambitheka. I-Lively carbonation, cishe imiqulu engu-2.5 ye-CO2 kumaresiphi amaningi e-saison, ithuthukisa i-hop zest nezinongo. Iphinde ilole isiphetho esomile, senze amanothi e-citrus kanye nopelepele agqame kakhulu.

• Hlela i-mash kanye nokukhetha okusanhlamvu ukuze ulinganise ukuzaca kusuka ekuncipheni okuphezulu.
• Khomba i-OG kanye nosayizi wephimbo ukuze usebenzise ukubekezelelwa kotshwala kwe-saison okutholakalayo.
• Lungisa i-carbonation ukuze ugcizelele ukuzwa komlomo futhi uthuthukise umlingiswa omile we-saison.

Ukuphatha Ukuvutshelwa: Vula vs Ukuvutshelwa Okuvaliwe

Abakhiqizi basekhaya baphikisana ngokufaneleka kokuvutshelwa okuvulekile ngokumelene nokuvaliwe nge-saison yeast. Abanye bakhuthaza ukuvutshelwa okuvulekile ezinsukwini zokuqala ezingu-3-5. Lokhu kuvumela umoya-mpilo ukuthi ungene futhi uthuthukise umsebenzi we-enzyme, okuholela ekunciphiseni okuphezulu.

Ukuphathwa kwe-fermenter okusebenzayo kuncike ezinhlosweni zakho. Uma ukhathazekile ngokuvutshelwa kancane noma ufuna umsebenzi oqinile we-enzyme, veza i-wort kusenesikhathi. Ukuvutshelwa okuvulekile kafushane kungasiza imvubelo idle ushukela olula futhi ifake ama-enzyme ngaphambi kokuvala isivundisi.

Akuwona wonke amagciwane asabela ngendlela efanayo. Izinhlobo zomugqa we-Dupont zizwela kakhulu ingcindezi. Ngokuphambene, i-CellarScience Saison ivame ukuqhathaniswa ne-Belle Saison/3711, ebekezelela kokubili ukuvutshelwa okuvulekile nokuvaliwe kahle. Abaphisi botshwala abaningi bancipha maphakathi no-60s F futhi bavumele ukukhuphuka kwamahhala ngaphandle kokuvutshelwa okuvulekile okuqinile.

• Izinzuzo zokuvutshelwa okuvulekile: ukufinyelela komoyampilo okuthuthukisiwe kusenesikhathi, okungase kube nokuncipha okukhulu, ukuthuthukiswa kwe-krausen esebenzayo.
• Izinzuzo zokuvutshelwa ezivaliwe: ukuthuthwa kwendle okulula, ingozi encishisiwe yokungcoliswa komoya, ukulawula okungcono kwe-CO2 headspace.
• Ukuhwebelana ngobungozi: izindlela ezivulekile zidinga inhlanzeko eqinile kanye nokunaka indawo ezungezile lapho uqhuba ukulawulwa kokuvutshelwa okuvulekile.

Ukubhekana nokuzwela kwengcindezi ku-saison yeast kudinga indlela ehambisanayo. Gada amandla adonsela phansi kanye nomsebenzi eduze. Uma izitebhisi zokuvutshelwa, vula kancane indawo engaphezulu noma wandise umoya-mpilo ngaphambi komsebenzi omkhulu. Ngemuva kwezinsuku ezingama-3-5, vala bese uqedela ukuvutshelwa njengoba uthanda.

Gcina amarekhodi anemininingwane. Landela ngomkhondo amajika okuvutshelwa, amazinga okushisa okuphothula, nokusebenzisa kwakho ukuvutshelwa okuvulekile. Ngokuhamba kwesikhathi, amaphethini azovela, abonise ukuthi iyiphi indlela efaneleka kakhulu ukusetha kwakho kanye nohlobo oluthile lwe-saison.

I-Temperature Ramping kanye Namasu Okunyuka Kwamahhala

Ukukhuphuka kwamahhala kwezinga lokushisa i-saison iqala ngokuphonsa emazingeni okushisa apholile, ngokuvamile phakathi no-60s F. Njengoba imvubelo ibila, ifudumeza ubhiya, ikhuphuke cishe ngo-1°F ngosuku. Lokhu kwanda kancane kancane kukhuthaza ukunambitheka okunokulinganisela futhi kunciphisa amafuseli anokhahlo. Abadayisi baqapha umsebenzi namandla adonsela phansi, hhayi isimiso esiqinile.

I-ramping esebenzayo ihlanganisa izinguquko ezilawulwayo zezinga lokushisa ukuze kuthonye ukunambitheka. Qala kuma-60s aphezulu noma aphansi angama-70s futhi kancane kancane ukhuphuke uye phakathi noma ngaphezulu kwama-70s izinsuku ezimbalwa. Ama-spikes amafushane, aphezulu angathuthukisa ulamula, amawolintshi, namanothi epelepele. Nokho, gwema amazinga okushisa angaphezu kuka-80–85°F isikhathi eside ukuze uvimbele ukunambitheka okunganambitheki.

Izinga lokushisa elifanele le-saison yeast lincike kuhlobo kanye nephrofayili ye-flavour oyifunayo. Abanye abaphisi botshwala balandela indlela ka-Drew Beechum yokukhuphuka kwamahhala, bepholisa futhi bevumela isivundisi sifudumale ngokwemvelo. Abanye, besebenzisa izinhlobo ezifana ne-Wyeast 3711, baqala ukufudumala nokukhuphuka kwamahhala baye kumazinga okushisa aphezulu ukuze bathole ukunambitheka okugqamile, kwe-tart. Khetha indlela ehambisana neresiphi yakho kanye nezintandokazi zakho zokunambitha.

Ukusebenzisa amasu e-ramping kulula ngamathuluzi afanele. Sebenzisa igumbi lokuvutshelwa elinesilawuli, amabhande okushisa, noma igumbi elilawulwa izinga lokushisa. Ukuze izinga lokushisa likhuphuke, bopha ama-fermenters futhi uqaphe izinga lokushisa eliseduze nobhiya, hhayi nje umoya wegumbi.

• Buka amandla adonsela phansi kanye nephunga elimnandi ukuze uthole izinkomba zokunciphisa noma ukumisa irempu.
• Rekhoda ishejuli yezinga lokushisa imvubelo ye-saison kufanele ilandele ukuze iphindeke.
• Lungisa ikhemistri yamanzi kanye ne-oxygenation lapho uhlela amarempu anolaka.

Naka izimpawu zezinzwa njengoba ukhuphuka. Iphunga kanye nezinguquko ezincane zamandla adonsela phansi zifundisa kakhulu kunezinsuku zekhalenda. Ngokulawulwa ngokucophelela kwezinga lokushisa kanye nemigomo ecacile yokukhuphuka kwamahhala kwezinga lokushisa, ungakha ubhiya oyinkimbinkimbi, olinganiselayo ngaphandle kwamanothi encibilikisi angafuneki.

I-carboy yengilazi ekhazimulayo egcwele ubhiya we-saison obilayo egumbini lokuvutshelwa elinokukhanya kalufifi elifakwe amapayipi ethusi. Ulwazi olwengeziwe

Ukwakhiwa Kweresiphi nge-CellarScience Saison Yeast

Qala ngebhili yokusanhlamvu ye-saison egcizelela isisekelo esilula, esivubelayo. Ingxube evamile ihlanganisa u-72% we-Pilsner malt, u-15% we-spelt, u-6% we-oat flaked, kanye no-6% ushukela wetafula. Le nhlanganisela ithuthukisa ukuqina futhi ikhanyise umzimba. Inikeza isisekelo esihlanzekile ngenkathi isipelingi futhi i-oats yethula ukuthamba.

Ukuhlanganisa ezingeni lokushisa eliphansi kuyisihluthulelo sokuvubela. Zama ukuhlanganisa ku-149°F imizuzu engu-50, bese ukhuphuka uye ku-168°F imizuzu engu-15. Le ndlela, kanye nokwengezwa koshukela olula, kuholela ekucineni okomile lapho usebenzisa imvubelo ye-CellarScience saison.

• Ama-Hops nomunyu: hlose cishe ama-IBU angama-30. Sebenzisa i-Sterling emizuzwini engama-60 neyi-10 ukuze ugcine ukubaba okumaphakathi, okuvumela imvubelo ukuthi ithathe indawo emaphakathi.
• Iphrofayili yamanzi: qala ngamanzi acwecwe futhi wengeze amaminerali ukuze uzuze iphrofayili elinganiselayo. Khomba i-Ca 75 ppm, Mg 5 ppm, Na 41 ppm, SO4 109 ppm, Cl 131 ppm ukuthola ubuncane obufanele kanye nokuzwakala komlomo.
• I-Carbonation: Lwela ukuthola i-carbonation ephilayo eduze nemiqulu engu-2.5 CO2. Lokhu kuthuthukisa ukoma nokuqabuleka kwesitayela.

Lapho uklama izindlela zokupheka zangempela, cabangela amandla adonsela phansi alindelekile kanye nokubekezelela imvubelo. I-CellarScience Saison ingakwazi ukuphatha amandla adonsela phansi afika cishe ku-12% ABV. Nokho, lab’bhiya badinga umoya-mpilo owengeziwe kanye nesakhi semvubelo ekuqaleni kokuvutshelwa. Gcina lokhu engqondweni lapho ukhulisa iresiphi ye-saison nge-CellarScience yeast ukuya kuma-OG aphezulu.

Ekugcineni, finyelela ibhalansi. Lungisa umthethosivivinywa wokusanhlamvu we-saison uma ufisa umzimba omningi noma izinongo. Shintsha ukukhetha kwamahops kanye nemvubelo ukuze ube nomthelela kumanothi e-phenolic kanye ne-peppery. Qinisekisa ukuthi isiphetho esomile, esinamandla siyagcinwa.

Isibonelo Sokuphisa Esisebenzayo Nomugqa Wesikhathi Wokuvubela

Iresiphi yesibonelo ye-saison, esekelwe kumkhiqizo wevidiyo ohloliwe, wethulwa. Umthamo wangemva kokubilisa ungamalitha angu-3.5 ase-US. Umthethosivivinywa wokusanhlamvu uqukethe u-72% we-pilsner malt, u-15% we-spelt, u-6% we-oats flaked, kanye no-6% ushukela etafuleni. Amahops ahlanganisa i-Sterling, i-1 oz ngemizuzu engama-60 kanye no-1.5 oz ngemizuzu eyi-10.

Iphrofayili yamanzi okuhlosiwe ihlose ukuqeda okukhanyayo, okomile. Kuhlanganisa i-calcium elungisiwe, i-sulfate, i-chloride, namazinga e-bicarbonate.

Uhlelo lwe-mash lubandakanya ukubamba ku-149 ° F imizuzu engu-50, bese ugibela ku-168 ° F imizuzu engu-15. Kulandela ithumba lemizuzu engama-60, bese kubanda ngokushesha. Phonsa isikhwama esisodwa esingu-12 g se-CellarScience saison yeast ngezinga lokushisa eliqondiwe. Le recipe ibangele amandla adonsela phansi okuqala angu-1.066 kanye namandla adonsela phansi okugcina angu-1.004.

Isiqondiso sokuvutshelwa siqondise ku-70–74°F. Lindela umsebenzi onamandla emahoreni okuqala angama-48-72, ikakhulukazi uma kuqala ukufudumala. Obhiya bamandla adonsela phansi aphezulu badinga isikhathi esengeziwe ukuze imvubelo iqedele ukunciphisa. Ubhiya ufinyelele cishe ku-8% ABV, ngamanothi kalamula we-citrus kanye nama-aromatics e-spicy-herbal.

Sebenzisa ishejuli ye-saison fermentation esekelwe ekuhloleni amandla adonsela phansi kunezinsuku ezimisiwe. Ngokuvamile, amaviki angu-2-3 ekuvubeleni okuyinhloko kwenzelwa le phrofayili. Qala ukukhuphuka kwezinga lokushisa ekugcineni okuphansi kwebanga eliqondiwe, vumela ukukhuphuka okuqinile kwamahhala, bese ubamba ekugcineni okuphezulu ukuze uqedele ama-esters kanye nokuncishiswa.

• Umugqa wesikhathi wesibonelo: Usuku 0 iphimbo ku-70°F; Usuku 1-3 ukuvutshelwa okunamandla; Usuku lwe-4-10 umsebenzi wokunciphisa; Usuku 10-21 ukuqeda kanye conditioning.
• Gada amandla adonsela phansi athile kabili evikini lokugcina ukuze uqinisekise ukuncipha okuzinzile.
• Uma umoya-mpilo noma impilo ye-yeast ibonakala iphansi, cabanga ukuphumula okufudumele okuseduze no-74°F izinsuku ezimbalwa ukuze ubambezele ukuthotshiswa kokugcina.

Zivumelanise nezimo ngomugqa wesikhathi wokuphisa we-CellarScience Saison. Ukufundwa kwamandla adonsela phansi kuqondisa izinqumo mayelana nokudluliselwa, ukuphahlazeka okubandayo, noma ukupakisha. Le ndlela iqinisekisa isiginesha umlingiswa we-peppery kanye nolamula ngaphandle kokusebenzisa ngokweqile ubhiya.

Umthengisi wasekhaya ogqoke iyembe elinombala ogqwalile othela imvubelo eyomile embuthweni we-saison onegwebu ngaphakathi komkhumbi wepulasitiki wokuvutshelwa phezu kwetafula lokhuni. Ulwazi olwengeziwe

Izinkinga Ezivamile kanye Nokuxazulula Izinkinga nge-Saison Fermentations

Ukuvutshelwa okumile noma okunensayo kuvamile ngezinhlobo ezithile ze-saison. Abadayisi bavame ukubhekana nezinkinga nge-Belle ne-Wyeast 565. Ukulungiswa okulula kungaxazulula lezi zinkinga. Qala ngokufaka imvubelo entsha, esebenzayo futhi uqinisekise ukuthi i-wort ine-oxygen kahle ngaphambi kokuyingeza. Ukuze uthole imvubelo endala eyomile, landela iziqondiso zomkhiqizi zokubuyisela amanzi emzimbeni noma wenze isiqalo samasiko oketshezi.

Ukuvutshelwa okuvulekile ezinsukwini zokuqala ezingu-3-5 kungaba yinzuzo. Le ndlela ivumela ukungena komoyampilo omnene, okuvuselela umsebenzi we-enzyme ku-Saccharomyces cerevisiae var. i-diastatic. Kuyasiza ukuvimbela ukuvutshelwa okunamathelayo ngokukhuthaza imvubelo ukuthi iphule ushukela oyinkimbinkimbi kusenesikhathi.

Ingcindezi ingaba nomthelela ekungenweni kwe-enzyme. Izitsha ezivaliwe zingaholela ezitebeleni zokuvutshelwa. Ukuze unciphise lokhu, vubela ekuqaleni noma uqinisekise ukushintshaniswa kwe-headspace okulinganiselwe. Lawa maqhinga asiza ukubhekana nezinkinga ezijwayelekile zokuvutshelwa kwe-CellarScience futhi anciphise ukumiswa kwe-mid-ferment.

Ukulawula izinga lokushisa kubalulekile ekuthuthukiseni ukunambitheka. Amazinga okushisa aphezulu angabangela amafuseli aqinile namanothi e-solvent. Sebenzisa irempu yokushisa enesizotha futhi uthembele ekuhlolweni kwezinzwa. Uma kuvela ama-solvent flavour, yehlisa kancane izinga lokushisa futhi uligcine ukuze uvumele ama-ester ukuthi alingane.

Izinhlobo ze-Diastaticus zithambekele ekunciphiseni ngokweqile. Ukulungiswa kwebhodlela kungaholela ekushintsheni kwekhabhoni uma i-dextrin eyinsalela ibila sekwephuzile. I-Kegging iyanconywa. Uma kudingekile ukufaka amabhodlela, sebenzisa amabhodlela aqinile futhi ungagcwalisi kancane ngoshukela. Lesi seluleko sikhuluma ngezinkinga ezivamile zokuxazulula izinkinga ze-saison ngesikhathi sokupakisha.

Izinga le-pitch kanye namasu okunomsoco kunomthelela omkhulu emiphumeleni. Ukuze uthole amandla adonsela phansi aphezulu aphezulu, qinisekisa ukuthi umoya-mpilo uphelele futhi ucabangele izengezo zomsoco. I-CellarScience yeluleka ngokuphakama okuqondile kwamaphekhi angu-12 g amasha kodwa iphakamisa isiqalo noma i-repitch yemvubelo endala noma ewuketshezi. Ukuphatha kahle kuyisihluthulelo sokuvimbela izinkinga eziningi zokuvutshelwa kwe-CellarScience.

• Hlola ukusebenza kahle: sebenzisa amaphakethe amasha noma buyisela amanzi kulebula ngayinye.
• I-Oxygenate wort: ibucayi ngama-saisons e-OG aphezulu.
• Vula kusenesikhathi: khuthaza umsebenzi we-enzyme ezinhlotsheni ze-diastaticus.
• Lawula amazinga okushisa: gibela ngokucophelela ukuze ugweme amafuseli.
• Iphakheji ngokucophelela: khetha i-kegging ukuze uvimbele ukugcwala kwekhabhoni.

Lapho ubhekana nokuvutshelwa kwe-saison ebambekile, hlola impilo yemvubelo, amazinga komoyampilo, ingcindezi, nezinga lokushisa. Indlela ehlelekile ingaxazulula izinkinga eziningi futhi ibuyisele ubhiya wakho esimeni.

Ukuqhathanisa: I-CellarScience Saison Yeast vs Ezinye izinhlobo zeSaison

Abakhiqizi basekhaya bavame ukuqhathanisa i-CellarScience Saison nezinhlobo eziwuketshezi ezifana ne-Wyeast 3711 ukuze bahlulele ukunambitheka nokuphatha. Zombili imvubelo ziletha i-peppery phenolics kanye namanothi e-citrus agqamile lapho ivutshiwe ifudumele. Inkulumompikiswano ye-CellarScience vs Wyeast 3711 igxile ekululameni, ukungaguquguquki, kanye nokushintshashintsha okuncane kwebhalansi ye-ester evela ekucutshungulweni okomile.

Abakhiqizi benza inothi lokuqhathanisa le-Belle Saison ukuncishiswa okuphezulu okufanayo kanye nesiphetho esomile kuzo zombili izinhlobo. I-Wyeast 3711, imakethwa njengo-Belle Saison kweminye imibuthano, ingakhiqiza izinongo ezibukhali kanye nephrofayili eguquguqukayo egcwele ngaphansi kokuvutshelwa okuvulekile. I-CellarScience incike kulokho okubikezelwe, iqala ngokushesha ngamaqoqo anosayizi wasekhaya.

Umehluko we-Dupont strain ubalulekile lapho ujaha ubuqiniso. Izinhlobo ze-Maison Dupont-derived zingabonisa ukuzwela okwengeziwe kungcindezi kanye nesikhathi sokudla, okungaholela ezitebeleni uma ziphathwa njengemvubelo eyomile eqinile. Abanye abakhiqizi bakhetha ukuvutshelwa okuvulekile ngemigqa ye-Dupont ukuze bakhuthaze ama-aromatics e-farmhouse yakudala eyenza labo bhiya bahluke.

Ukuhwebelana okusebenzayo kulula ukukumephu. Khetha i-CellarScience ukuze kube lula imvubelo eyomile, ukusebenza okuqinile, namaqoqo ahlolwe i-PCR anciphisa ubungozi bokuphonsa. Khetha i-Wyeast 3711 noma amanye amasiko oketshezi lapho inhloso kuwukuphindaphinda ulwanga oluthile lomlando noma uthwebule izici zomugqa ezicashile ezingathuliswa ukuphelelwa amanzi emzimbeni.

Khumbula ukuthi ukuphathwa kweseli kanye nephrofayili yokuvutshelwa—ukubuyisela amanzi emzimbeni, izinga lokushisa eliphansi, nokukhuphuka kwamahhala uma kuqhathaniswa namazinga okushisa aqalayo—ngokuvamile kudala ukuhluka okukhulu kunomkhiqizo wodwa. Amashifu amancane enqubweni angahambisa ubhiya kusinongo esifana ne-Dupont noma ekuphumeleleni kwesitayela se-Wyeast 3711 kungakhathaliseki ilebula yephakethe.

Kumaresiphi okwakha abakhiqizi botshwala, faka uhlu lwezinto eziza kuqala kuqala: ukuphindaphinda komlingiswa we-saison wakudala, ukusetshenziswa kalula, noma ukuhluka kokuhlola. Leso sinqumo siqondisa ukuthi ukuqhathanisa kwe-Belle Saison noma ukuhluka kwe-Dupont strain kubaluleke kakhulu ekuphulweni kokugcina.

Isiphetho

I-CellarScience Saison iyinketho eqinile, elula yemvubelo eyomile yabakhi basekhaya. Iletha ukunambitheka kwe-saison yakudala: okusawolintshi okukhanyayo nama-phenolic ababayo. Iphinde inikeze ukuncishiswa okuphezulu kanye nomzimba othambile we-malt. Le mvubelo ilungele amaqoqo angama-5-6 amalitha, kusetshenziswa i-sachet engu-12 g. Isebenza kahle noma iphonswe ngokuqondile noma ifakwe kabusha emanzini, ngokulandela isiqondiso somkhiqizi.

Ukuze uphuzwe kahle, hlose izinga lokushisa elingu-62–75°F. Sebenzisa ukukhuphuka kwamahhala okulawulwayo ukuze uthuthukise ama-ester nokoma. Lindela ukuncipha okungafika ku-95% nokubekezelela utshwala eduze no-12% we-ABV. Gcoba kancane noma wengeze ushukela olula ukuze ulungise ukoma nokuzwakala komlomo. Bheka ukuvutshelwa kwangaphambi kwesikhathi futhi ucabange ukuvutshelwa okuvulekile uma ukuvutshelwa kuncipha.

I-CellarScience Saison igqama njengenketho ephezulu kubaphisi botshwala abafuna ukusebenza kwe-saison okwehlisa kakhulu. Iqeda isidingo sokuphatha amasiko oketshezi. Uma usebenzisa i-CellarScience, bambelela ekudoseni nasekukhucululeni indle. Qaphela umsebenzi we-diastaticus enzymatic ngesikhathi sokwenza isimo nokugcinwa ukuze uvimbele ukuminza kubhiya ohlanganisiwe noma opakishiwe.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ukuvubela Ubhiya nge-Lallemand LalBrew Abbaye Yeast
• Ukuvubela Ubhiya Nge-CellarScience Origin Yeast
• Ukuvubela Ubhiya Nge-White Labs WLP590 French Saison Ale Yeast