Ukubilisa Ubhiya nge-Fermentis SafAle BE-134 Yeast

I-Fermentis SafAle BE-134 Yeast imvubelo eyomile yokwenza utshwala, eklanywe abakwaFermentis benzela obhiya abancipha kakhulu, abapholile, nabanuka kamnandi. Imakethwa njenge-BE-134 yeast ye-Saison, ilungele i-Belgian Saison nama-ales amaningi esimanje. Iletha amanothi anezithelo, ezimbali, futhi athambile e-phenolic ephuzwini. Uhlobo lwemvubelo yi-Saccharomyces cerevisiae var. i-diastaticus, futhi ihlanganisa i-emulsifier (E491) yokuzinza kumasayizi wephakethe ahlukahlukene ukusuka ku-11.5 g kuya ku-10 kg.

I-Fermentis BE-134 izuza kusukela kuzilawuli zekhwalithi zika-Lesaffre kanye nobuchwepheshe be-E2U™. Lokhu kuvumela abaphisi botshwala ukuthi bayigxilise ngokuqondile noma bayibuyisele emanzini, kuye ngokuthanda kwabo. Le ndatshana iwumhlahlandlela wabakhi basekhaya base-US mayelana nendlela yokukhetha, ukumisa, nokuphatha imvubelo ye-BE-134 Saison. Inikeza amathiphu asebenzayo okuthola ukuqeda okuhlanzekile, okomile kanye nokusebenza okungaguquguquki kokuvutshelwa ngale mvubelo ehlukile yokwenza okomile.

Okuthathwayo Okubalulekile

• I-Fermentis SafAle BE-134 Yeast ilungele obhiya abomile, abancishwe kakhulu njenge-Saison.
• Uhlobo lwe-Saccharomyces cerevisiae var. i-diastaticus futhi ihlanganisa i-emulsifier E491.
• Itholakala ngosayizi bamaphakethe amaningi ukusuka ku-11.5 g kuya ku-10 kg ngokuzilibazisa nokusetshenziswa kwe-pro.
• Ukukhiqizwa kwe-E2U™ kuvumela ukuguquguquka kokuphonsa okuqondile noma ukubuyisela amanzi emanzini.
• Lo mhlahlandlela usiza abakhiqizi basekhaya base-US ukuthi basebenzise i-Fermentis BE-134 ngokuphepha nangobuciko.

Iyini i-Fermentis SafAle BE-134 Yeast futhi kungani abaphisi botshwala beyikhetha

I-Fermentis SafAle BE-134 iwuhlobo lwemvubelo eyomile, eyaziwa ngokuncipha kwayo okuphezulu. Kunconywa ukomisa i-wort ngenkathi kugcinwa amakha ayinkimbinkimbi. Lolu hlobo lulungele izindlela zokupheka zase-Belgian-Saison kanye nokuhlolwa kwe-ale yesimanje, okuhlinzeka ngokuphela okomile.

Iphrofayili yayo ye-flavour i-fruity ne-phenolic. Lindela amanothi e-ethyl acetate, ethyl butanoate, isoamyl acetate, ne-ethyl hexanoate. Lokhu kuhambisana ne-flavour efana ne-clove evela ku-4-vinyl guaiacol. Utshwala obuphakeme obumaphakathi nama-ester abhalansi athuthukisa ukujula ngaphandle kokunambitheka okunamandla kwe-hop.

I-BE-134 iguquguquka, ilungele ama-Saisons endabuko kanye nama-ales aqanjiwe. Ihamba phambili kuma-Saisons ane-dry-hopped, izinguqulo ezifakwe izinongo, kanye nophuzo oludakayo. Ukuncipha kwayo okuqinile kanye nokwehliswa okuthembekile kwe-diacetyl ngesikhathi sokuvuthwa kuyenza intandokazi phakathi kwabaphisi botshwala.

• Ukusebenza: kwaziwa ngokuncipha okuphezulu nokuvutshelwa okuzinzile.
• Iphunga: iminikelo eqinile yezithelo ne-phenolic ehambisana ne-citrus nezinongo.
• Ukusebenza: kuthengiswa njengemvubelo eyomile enezinketho zokuphatha ze-E2U™ ukuze uthole imiphumela engaguquki.
• I-Versatility: ilingana ne-Belgian-Saison nezinye izitayela eziningi ezifuna ukoma.

Izici ze-SafAle BE-134 zibonisa ukuzibophezela kuka-Lesaffre kukhwalithi nokusungula izinto ezintsha. Njengengxenye yohlu lwe-Fermentis SafAle, izuza ekuhlolweni okubanzi kwezohwebo kanye ne-R&D eqhubekayo. Izimpawu zayo eziyingqayizivele ze-fruity ne-phenolic, kuhlanganiswe nezinzuzo zemvubelo eyomile, ziyenza ibe yinketho ephezulu kubaphisi botshwala abafuna ukucaca kanye nesiphetho esihlanzekile.

Ukuqonda ukuncipha okubonakalayo nokubekezelela utshwala kwe-BE-134

I-Fermentis ibika ukuncishiswa okubonakalayo okungu-89-93% kwe-BE-134. Lokhu kubonisa ukusetshenziswa okuphawulekayo koshukela, okuholela ekutheni kube namandla adonsela phansi omile kakhulu kuma-worts amaningi. Abaphisi botshwala abahlose ukuphela okuthambile, okupholile bavame ukukhetha lolu hlobo. Bafuna ukuncishiswa okubikezelwayo kanye nephrofayili eyomile kunokunikezwa kweyeast ye-ale evamile.

Ukuncishiswa okuphezulu kungenxa ye-Saccharomyces cerevisiae var. i-diastatic. I-BE-134 ikhiqiza ama-enzyme afana ne-amyloglucosidase. Lawa ma-enzyme aphula ama-dextrin ayinkimbinkimbi abe yi-glucose evubelayo. Leli khono livumela imvubelo ukuthi ivubele ushukela ezinye izinhlobo ezingakwazi.

I-BE-134 yaziwa ngokubekezelela kahle utshwala. Isebenza kahle kububanzi obujwayelekile be-ale ABV. Ingaphusha ngisho namazinga e-ethanol abonakalayo aphezulu ngokuvubela ushukela omningi oyinsalela. Abadayisi kufanele babhekisele kudatha yedatha yezobuchwepheshe ukuze bathole imikhawulo yokuhlola enembile lapho behlela obhiya bamandla adonsela phansi aphezulu.

Imiphumela engokoqobo icacile. Lindela amandla adonsela phansi okugcina kanye ne-ABV ephakeme ye-gravity yasekuqaleni efanayo uma kuqhathaniswa nezinhlobo eziningi ze-ale. Lungisa amapulani okuqala nawokupakisha ukuze ugweme ukucindezela ngokweqile emabhodleleni noma kumakegi lapho usebenzisa i-BE-134.

• Hlela amaresiphi ucabangela ukuncishiswa okusohlwini kwe-BE-134.
• Gada i-FG eduze; i-diastaticus attenuation ingaqhubeka kancane ngemva kokuncipha komsebenzi oyinhloko.
• Lawula izimo zokuvubela ukuze uqinisekise ukuncishiswa okukhangiswayo okukhangiswayo okungu-89-93% kufinyelelwa ngendlela enokwethenjelwa.

Ukuhlolwa kwe-Fermentis kuqinisekisa okungenani ~ 89% ukuncishiswa ngaphansi kwezimo ezinconyiwe. Isikhathi sokufinyelela kuleli zinga siyahlukahluka ngezinga lokushisa, izinga lokugxuma, namandla adonsela phansi asekuqaleni. Kubalulekile ukubukela ukufundwa kwamandla adonsela phansi eduze. Lokhu kuqinisekisa ukuthi ukuvutshelwa kuphelile, kungakhathaliseki ukuthi yiziphi izikhathi ezimisiwe.

Amazinga okushisa okuvutshelwa kanye nokulawula iphunga

I-Fermentis iphakamisa ububanzi obuyi-18–26°C (64.4–78.8°F) bokuvubela. Nokho, izivivinyo zinwebe lolu hlu lwafika ku-64-82°F, okunomthelela kukho kokubili isivinini nephunga. Izinga lokushisa le-BE-134 lokuvutshelwa libalulekile ekunqumeni umsebenzi wemvubelo kanye nokukhiqizwa okuguquguqukayo.

Amazinga okushisa apholile, asondele ku-16°C (61°F), anciphisa ukuvutshelwa. Ngaphansi kuka-16°C, inqubo ingathatha izinsuku ezingaphezu kwezingu-20 ku-54°F. Abaphisi botshwala abahlose iphrofayili ye-ester ecashile kanye nomzimba ovinjelwe bavame ukukhetha lawa mazinga okushisa aphansi ukuze banciphise ukuthela.

Amazinga okushisa afudumele, angaba ngu-24°C (75°F), asheshisa ukuvutshelwa. I-wort engu-16°P/1.065 ingafinyelela ukuncipha okulindelekile cishe ezinsukwini eziyisikhombisa. I-Saison yeast ikhula kahle phakathi namazinga okushisa aphezulu, ikhiqiza ama-ester ezithelo ze-tropical kanye namatshe ngenkathi inciphisa ukunensa kanye nomsebenzi ophezulu.

Izinga lokushisa liphinde libe nomthelela ekukhiqizeni ama-phenolics nama-sulfur compounds. Isisho se-Ester sikhuphuka ngaphezu kuka-20°C (68°F). Ukuya ku-75°F kuthuthukisa amanothi kabhanana ne-apula futhi kwandisa ama-phenolic angu-4-VG. Ukuhlala ngaphansi kuka-82°F kubalulekile ukuze ugweme amanothi esibabule.

Izinga lokushisa lisebenza njengesici esibalulekile ekulawuleni iphunga le-BE-134. Ukuze uthole isithelo esicashile nephrofayili ehlanzekile, sebenzisa amazinga okushisa apholile. Ukuze uthole ukugqama okwengeziwe kwe-spice ne-ester complexity, khetha amazinga okushisa aphakathi naphezulu, wamukele uhlamvu lwe-phenolic oluthe xaxa.

• Ukupholisa (64–68°F): ama-ester avinjelwe, i-kinetics ehamba kancane.
• Maphakathi (69–75°F): i-tropical egcwele nezithelo zamatshe, ama-phenolic amaphakathi.
• Ukufudumala (76–82°F): ama-ester anesibindi nama-phenolics, bukela isibabule ekugcineni phezulu.

Khumbula, izinga lokuphakama kanye namandla adonsela phansi asekuqaleni kuthonya ukwakheka okuguquguqukayo. Izikhala eziphakeme noma amandla adonsela phansi aphansi anganciphisa amazinga e-ester. Ukulawula izinga lokushisa okungaguquki ngesikhathi sokuvutshelwa okusebenzayo kuyisihluthulelo sokuthola imiphumela ebikezelwe nge-BE-134 yokuvutshelwa kwezinga lokushisa kanye namazinga okushisa e-Saison yeast kumaresiphi akho.

Amazinga okufaka, ukuphonsa okuqondile kanye nezinketho zokubuyisela amanzi emzimbeni

I-Fermentis iphakamisa umthamo ongu-50-80 g/hl kuma-ales amaningi ane-BE-134. Lo mthamo uqinisekisa inani lamaseli aqinile. Iphinde isekele ukuncisha kancane kancane phakathi kuka-18–26°C (64.4–78.8°F).

I-Direct pitching BE-134 iqhutshwa ukwakheka kwe-E2U™. Fafaza imvubelo ngokuqhubekayo kuyo yonke indawo yewort ngenkathi ugcwalisa isivundisi. Le ndlela igwema ama-clumps. Ukwengeza kusenesikhathi kusiza imvubelo ukuthi imanzise ngokulinganayo njengoba i-wort iphola noma ilungisa izinga lokushisa eliqondiwe lokuvutshelwa.

Kwabaphisi botshwala abakhetha ukuvuselela amangqamuzana ngaphambi kokufaka, imiyalelo yokubuyisela amanzi emzimbeni iyatholakala. Fafaza imvubelo eyomile okungenani ngokuphindwe kashumi kunesisindo sayo samanzi oyinyumba noma wort opholile abilisiwe futhi agxume. Bamba ingxube ku-25–29°C (77–84°F). Phumula imizuzu engu-15-30, bese ugoqa ngobumnene ukuze wenze i-slurry enokhilimu. Faka i-slurry.

Khetha indlela efaneleka kangcono inqubo yakho kanye namandla adonsela phansi we-wort. I-Direct pitching BE-134 ilungile futhi iyasebenza kumabhiya anamandla ajwayelekile. Ukuze uthole ama-worts aphezulu, sebenzisa imiyalelo yokubuyisela amanzi emzimbeni. Lokhu kunciphisa ukushaqeka kwe-osmotic futhi kuthuthukisa amandla okuqala okuvutshelwa.

• Umthamo ohlosiwe: 50-80 g/hl umthamo wokuvutshelwa okuningi.
• Ukuphonsa okuqondile BE-134: fafaza ngokuqhubekayo ngesikhathi sokugcwalisa; akukho pre-hydration edingekayo.
• Imiyalo yokubuyisela amanzi emzimbeni: 10 × isisindo samanzi, 25-29 ° C, phumula imizuzu engu-15-30, ukugoqa kancane, ukhilimu omuncu.

Ukusebenza kudlula u-1.0 x 10^10 cfu/g futhi ubumsulwa ngu->99.9%. Lokhu kuhlangabezana nemikhawulo ye-EBC kanye ne-ASBC microbiological. Qondanisa ukukhetha kwakho kokumisa namandla we-wort, okokusebenza, nomugqa wesikhathi ukuze uthole imiphumela engaguquki ne-BE-134.

Uhlamvu lwe-Diastaticus: okushiwo yi-var. i-diastatics yabakhi basekhaya

I-Fermentis SafAle BE-134 iyisibonelo esiphawulekayo se-Saccharomyces cerevisiae var. i-diastatic. Lolu hlobo lukhiqiza i-enzyme ye-AMG, ehlukanisa ama-dextrin abe ushukela ovutshelwayo. Ama-Homebrewers azobona ukuncishiswa okwengeziwe ngoba imvubelo ifinyelela kushukela izinhlobo ezijwayelekile azikwazi.

Ushukela owengeziwe ovubelayo uholela ekuncipheni okubonakalayo okuphezulu kakhulu, ngokuvamile ngaphezu kwamaphesenti angama-90. Lindela umlomo owomile kanye nama-aromatics ashintshiwe eza nokuguqulwa kukashukela okunwetshiwe. I-flocculation ephansi isho ukuthi imvubelo ihlala isikhathi eside imisiwe futhi ingaqeda kancane.

• Gada amandla adonsela phansi ekugcineni eduze; ukulungiswa kungase kuqhubeke emabhodleleni noma ezitsheni.
• Vumela isikhathi esengeziwe sokucacisa; ukuhlunga noma ukuhlawuliswa kungadingeka.
• Lungisa i-mash noma iresiphi uma ufuna umzimba owengeziwe ngemva kokunciphisa.

Ingozi yokungcola okuphambene ingokoqobo nge-diastaticus BE-134. Umuthi ungaqhubeka uvubela ushukela osele uma ufinyelela kwabanye obhiya, imiphongolo, noma amathuluzi. Ukuthuthwa kwendle okuqinile kanye nokuhlukaniswa kwemishini kunciphisa ithuba lokuvutshelwa kwesibili okungahlosiwe.

Hlela izinqubo zokukhiqiza utshwala mayelana nokuziphatha kohlobo lotshwala. Phatha i-Saccharomyces cerevisiae var. i-diastaticus njengomzimba osebenzayo, ophikelelayo: hlukanisa ama-fermenters, landelela i-FG ize izinze, futhi uhlanze ngemikhiqizo efakazelwe ukuthi yenza imvubelo yasendle isebenze. Lezi zinyathelo zisiza ukugwema izinkinga zokuzinza kukabhiya kuwo wonke amaqoqo.

Ukupakisha kudinga ukuqapha. Ngenxa yokuthi i-enzyme ye-AMG ivumela ukuguqulwa okwengeziwe kukashukela ngemva kokugcwalisa, amazinga kashukela we-priming kanye ne-keg kufanele abalwe ngokucophelela. Uma ungeke ukwazi ukulawula ushukela osele ngokugcwele, cabanga ukugaywa kwe-pasteurization, isiqandisi, noma i-non-fermentable priming ukuze unciphise ingcuphe ye-over-carbonation kanye nezinkinga zokusimama kukabhiya.

Ukwakheka kwe-wort namathiphu eresiphi ye-BE-134

Dala i-Saison grist ethanda umgogodla ongathathi hlangothi, owomile. Qala nge-Pilsner noma i-malt ephaphathekile njengesisekelo. Engeza amanani amancane kakolweni, i-rye, isipelithi, noma i-oats ukuze unikeze izinongo nomzimba ngaphandle kokufihla uhlamvu lwemvubelo.

Hlela i-malt bill ye-BE-134 ukuze ushiye indawo yama-aromatics aqhutshwa imvubelo. Sebenzisa 70–85% base malt, 5–15% okusanhlamvu okukhethekile, kanye 5–10% flaked adjuncts uma ufuna emlonyeni okwengeziwe. Gcina i-crystal malt iphansi ukuze ugweme ubumnandi obulwa nokuncipha okukhulu kohlobo.

• OkweSaison yakudala: Pilsner malt + 10% kakolweni + 5% rye.
• Ukuze uzizwe ugcwele umlomo: I-Pilsner + 5% oats + 5% isipelingi.
• Ngobhiya owomile, ochotshozekayo: khulisa i-base malt futhi unciphise i-Caramel/Crystal.

Izithasiselo zokunciphisa okuphezulu zisebenza kahle nge-BE-134. Ushukela olula njengoshukela womoba, i-dextrose, noma uju luthuthukisa i-ABV ngenkathi unciphisa umzimba. Khumbula ukuthi umsebenzi we-diastatic kulolu hlobo uzophinde unciphise ama-dextrin, ngakho-ke lindela amandla adonsela phansi aphansi kunamanye ama-yeasts.

Uma usebenzisa izithasiselo ukuze unciphise izinga eliphezulu, ungangezi ngaphezu kuka-10-20% wokuvutshelwa njengoshukela olula ukuze ubhale ibhalansi. Ukuze uthole obhiya abanamandla, izithako zikashukela ezinyakazayo ngesikhathi ubila ukuze ugweme ukulahlekelwa iphunga elimnandi le-hop nokulawula ukuvubela.

Izinga lokushisa le-Mash lizoshintsha ukoma kokugcina. Ukuphumula kwe-saccharification okungu-148–152°F (64–67°C) kunikeza i-wort evubelayo. Phakamisa u-mash uye ku-154–156°F (68–69°C) uma ufuna ukulondoloza ama-dextrin engeziwe kanye nokomisa okwedlulele okufiphele kusukela ekucindezelekeni.

Isiqondiso samandla e-Wort: ithagethi engu-1.045–1.065 OG yama-saison abhalansile. Kulawa mabanga, i-BE-134 ikhiqiza obhiya owomile kakhulu, ophuzwayo. Kuma-saison adonsela phansi amandla aphezulu, lindela umsebenzi we-yeast we-enzymatic ukusunduza ukuncishiswa phezulu; qapha ukuvutshelwa ukuze ugweme ama-phenolic ahlobene nokucindezeleka.

Izinketho ze-Hop kufanele zihambisane nephrofayili ye-spice ne-ester. Sebenzisa amahops e-Continental European kumlingiswa wendabuko. Ukweqa okomile kungangeza amawolintshi namanothi ezimbali ahambisana nama-yeast esters. Izengezo ezilula zamakhambi, izimbali, noma izinkomishi zikapelepele zingathuthukisa isitayela se-saison ngaphandle kokusicindezela.

Iphrofayili yamanzi kanye ne-oxygenation kuhlala kuqondile. Khomba okuqukethwe kwamaminerali amaphakathi okunobukhona besulfate kancane ukuze ugcizelele ukoma. Nikeza i-ale-level oxygenation evamile ngaphambi kokuphonsa ukuze uqinisekise ukuvutshelwa okunempilo, okunamandla.

Izikhombisi zeresiphi efingqiwe: gcina i-Saison grist ilula futhi ingathathi hlangothi, yenza umthethosivivinywa we-malt we-BE-134 ukuze uvumele ukubonakaliswa kwe-yeast, sebenzisa izihlanganisi ukuze unciphe kakhulu kancane, futhi ukhethe amazinga okushisa ukuze ulawule umzimba wokugcina. Lawa macebiso eresiphi ye-BE-134 asiza abaphisi botshwala ukuthi bakhe ama-saison aphilayo, omile abonisa umlingiswa we-yeast.

Ukuphathwa kokuvutshelwa kanye nokulindelwe komugqa wesikhathi

Ukudala umugqa wesikhathi wokuvutshelwa oguquguqukayo we-BE-134 kubalulekile. Kufanele ihambisane nezinga lokushisa olifunayo kanye namandla adonsela phansi okuqala. Cishe ku-75°F (24°C) kanye ne-OG yokungu-1.065, ukuvutshelwa okuyinhloko kuvame ukuphetha cishe ezinsukwini eziyisikhombisa. Uma uvubela emazingeni okushisa apholile, eduze noma ngaphansi kuka-61°F (16°C), lindela isikhathi eside sokuvutshelwa, ngokuvamile esidlula izinsuku ezingamashumi amabili.

Qala ngokuthatha ukufundwa kwansuku zonke kwamandla adonsela phansi, bese ukhuphula kancane kancane isikhawu njengoba ukufundwa kuzinza. Kubalulekile ukuqinisekisa umugqa wesikhathi wokuvutshelwa we-BE-134 ngokusebenzisa ukufundwa okuzinzile kokugcina kwamandla adonsela phansi (FG) phakathi nezinsuku ezimbili noma ezintathu ngaphambi kokupakisha. Leli khono lalolu hlobo lokuhlukanisa ama-dextrin lisho ukuthi ukufundwa kwamandla adonsela phansi okukodwa kungase kungaqinisekisi ukuncipha okugcwele.

• Ukuqala okusheshayo, ukuncipha okuqinile: umsebenzi wangaphambi kwesikhathi onamandla, bese kuba ukuqeda okude ngenxa yokugeleza okuphansi.
• I-flocculation ephansi: imvubelo ihlala imisiwe futhi ingaqhubeka nokusebenza emazingeni okushisa apholile noma afudumele.
• Ukuphatha i-Diacetyl: uhlobo lunciphisa i-diacetyl kahle, kodwa vumela isikhathi sokuthintana nemvubelo yokuhlanza uma kudingeka.

Yamukela ishejuli yokuvutshelwa kwe-Saison yobhiya besitayela se-Saison. Kubandakanya isigaba esiyinhloko esifudumele, esisebenzayo esilandelwa yisikhathi esipholile sokulungisa ukunambitheka. Uma uhlose ukuphahlazeka okuyisisekelo okufudumele bese kuba okupholile, lindela ukucaca okuthuthukisiwe. Nokho, umsebenzi osele we-enzymatic ungase uphikelele emazingeni okushisa aphezulu emiphongolweni.

Ukuphatha ukuvutshelwa okusebenzayo kwe-BE-134 kudinga okuqondiwe kokupakisha okucophelelayo. Qinisekisa ukuzinza kwe-FG ezinsukwini ezimbalwa. Vumela isikhathi esingeziwe sokumisa isimo, ukuhlunga, noma ukuphumula okubandayo ukuze uthole ukucaca okufunayo. Uma uhlanganisa izithelo noma izithasiselo, hlela isigaba sokuqeda sesibili noma esinwetshiwe ukuze uvimbele ukubhekisela kwebhodlela noma i-keg.

• Okuyinhloko okufudumele (72–76°F / 22–24°C): ukunqanda ngokushesha, hlela izinsuku ezingu-7–10 ngaphambi kokuhlola ukuzinza kwe-FG.
• Okuyisisekelo okupholile (≤61°F / ≤16°C): ukubamba kancane, lungiselela >izinsuku ezingu-20 nokuhlola amandla adonsela phansi okuvamile.
• Isimo: ukuphahlazeka okubandayo kanye namaviki angu-1-3 okuvuthwa ukuze kucace; isikhathi eside uma inkinga ephansi ye-sedimentation.

Gcina amarekhodi anemininingwane yamazinga okushisa kanye nokufundwa kwamandla adonsela phansi kuqoqo ngalinye. Lokhu kuzosiza ukwenza ngcono umugqa wakho wesikhathi we-BE-134 wokuvutshelwa ngokuhamba kwesikhathi. Amarekhodi anembile ayisihluthulelo sokuhlanganisa ishejuli yokuvutshelwa kwe-Saison kanye nokuthuthukisa ukuphathwa kokuvutshelwa kwe-BE-134 ukuze uthole imiphumela engaguquki.

Ukuthuthwa kwendle, ukugcinwa kanye nempilo yeshelufu ye-BE-134 imvubelo eyomile

Qinisekisa ukuthi ama-sachets ahlala epholile futhi omile ukuze alondoloze ukusebenza kwawo. I-SafAle BE-134 igcina amandla ayo izinyanga ezingu-36 kusukela ekukhiqizweni, inqobo nje uma igcinwe ngendlela efanele. Njalo qinisekisa idethi engcono kakhulu yangaphambi kwesikhwama ngaphambi kokufaka isicelo.

Ukwelula isikhathi sokugcina, gcina imvubelo ingaphansi kuka-24°C isikhathi esingaphansi kwezinyanga eziyisithupha. Ukuze uthole isitoreji eside, qondisa amazinga okushisa angaphansi kuka-15°C. Ukushintshashintsha kwezinga lokushisa okufushane kufika ezinsukwini eziyisikhombisa kuyabekezeleleka ngesikhathi sokuthutha noma sokuphatha.

Ngemuva kokuvula, landela ngokuqinile izinkombandlela zama-sachets avuliwe. Phinda uvale iphakheji, uyigcine ku-4°C (39°F), futhi ulisebenzise phakathi kwezinsuku eziyisikhombisa. Lahla noma yimaphi amasaka abonakala ethambile, avuvukele, noma alimele ukuze uvimbele ukungcoliswa noma ukusebenza okuncishisiwe.

I-Fermentis iqinisekisa ikhwalithi ephezulu ye-microbial ku-BE-134. I-yeast count idlula u-1.0 × 10^10 cfu/g, nobumsulwa obungaphezu kuka-99.9%. Umkhiqizo uhlangabezana nezindinganiso ze-EBC ne-ASBC zamabhaktheriya e-lactic acid, amabhaktheriya e-acetic, i-Pediococcus, imvubelo yasendle, kanye namagciwane aphelele.

Hlanza zonke izinto zokusebenza kahle uma usebenzisa lolu hlobo. Hlanza amaketela, izinto zokubilisa, kanye nemisele yokuhambisa amanzi ukuze uvimbele ukungcoliswa kophuzo oluzayo. Phatha imvubelo echithiwe, i-trub, kanye nemfucuza ngokucophelela ukuze ugweme ukungcoliswa ngengozi kwamanye amaqoqo.

• Hlola okungcono kakhulu ngaphambi kwedethi ngaphambi kokuthunyelwa.
• Landela imiyalelo ye-sachet evuliwe: vala kabusha, faka esiqandisini, sebenzisa phakathi kwezinsuku eziyisikhombisa.
• Gcina isikhathi eside ngaphansi kwe-15 ° C; isikhathi esifushane ngaphansi kuka-24°C.
• Lahla amaphakheji alimele.
• Hlanza futhi uhlukanise amathuluzi ngemuva kokusetshenziswa ukuze ukhawulele ukungcoliswa okunqamulayo.

Ukuxazulula izinkinga ezivamile uma usebenzisa i-BE-134

Ukuvutshelwa okumile noma okunensayo kuvame ukukhomba isidingo sokuxazulula izinkinga ze-BE-134. Izinga lokushisa liyisici esibalulekile ezindabeni ze-yeast ye-Saison. Uma izinga lokushisa le-wort lingaphansi kuka-61°F, ukuvutshelwa kungase kwehle. Qinisekisa ukuthi izinga lokushisa lingaphakathi kwebanga elinconyiwe futhi uhlole amaleveli komoyampilo kanye nezakhi ngaphambi kokubeka.

Uma ukuvutshelwa kubonakala kubambekile, kala amandla adonsela phansi izinsuku ezimbili. Ukufundwa okuqhubekayo kubonisa ukuthi ukuvutshelwa kwe-BE-134 kumile. Khulisa kancane izinga lokushisa elivundile bese uzungeza ukuze umise imvubelo. Gwema ukungena komoya okunamandla ukuze uvimbele i-oxidation.

Amanothi esibabule angalindelekile angathusa abaphisi botshwala. Amanothi esibabule ku-BE-134 avame ukwenzeka lapho ukuvutshelwa kushisa kakhulu noma i-krausen impofu. Gcina izinga lokushisa lingaphansi kuka-82°F futhi uqinisekise ukungena komoya okuhle ngesikhathi sokuvutshelwa ukuze unciphise ukunambitheka kwesibabule.

Isici se-diastaticus se-BE-134 siholela ekuncipheni okuphezulu. Ukunciphisa ngokweqile kungabamangaza abaphisi botshwala uma izindlela zokupheka zingabaleli ukuhlukaniswa kwe-dextrin eyengeziwe. Yehlisa izinga lokushisa le-mash noma wengeze ama-dextrin malts njenge-CaraMunich ukuze ugcine umzimba ukuze uzizwe ugcwele umlomo.

• Ukucaca kanye nezinkinga zenkungu: i-flocculation ephansi isho ukuthi imvubelo ihlala imisiwe.
• Izinyathelo eziphikisanayo: ukulungiswa okunwetshiwe, ukuphahlazeka okubandayo, ama-finings, noma ukuhlunga kuthuthukisa ukucaca.
• Ingozi yesimo sebhodlela: ngenxa yokuthi i-BE-134 ingavundisa ama-dextrin asele, ukwakhiwa kudinga ukuqapha.

Ngobhiya abafakwe ibhodlela, qinisekisa amandla adonsela phansi aqinile ngaphambi kokuqalisa. Uma i-FG ihlala iphansi, cabanga i-kegging kanye ne-force-carbonation noma sebenzisa ukufakwa kwe-pasteurization ngokucophelela ukuze ugweme i-overcarbonation. Lezi zinyathelo zinciphisa ithuba lamabhomu ebhodlela.

Ukungcola okuphambene kungasakaza i-diastaticus kwabanye obhiya. Uma ukuvutshelwa okuqhubekayo okungalindelekile kuvela kumaqoqo ahlukene, buyekeza izinqubo zokukhucululwa kwendle kanye nokuhlukaniswa. Hlanza ama-fermenters, amagiya okurakha, namapayipi anemikhiqizo efakazelwe njenge-Star San noma i-PBW ukuze ukhawulele ukungcoliswa.

Sebenzisa lolu hlu lokuhlola lokuxazulula inkinga lwe-BE-134 ukuze uqondise ukulungisa okusheshayo: qinisekisa izinga lokushisa, hlola umoya-mpilo nemisoco, uqaphe amathrendi adonsela phansi, hlela ukuncishiswa okuphezulu kumaresiphi, futhi usebenzise izindlela zokuhlanza eziqinile ukuze ugweme izinkinga ze-yeast ye-Saison ukuthi zingathinti ezinye iziphuzo.

Ukucatshangelwa kokupakishwa kanye ne-carbonation kumabhiya anciphisa kakhulu

Ngaphambi kokupakisha, qinisekisa amandla adonsela phansi etheminali. Thatha okungenani ukufundwa okuthathu emahoreni angama-48 kuye kwangama-72 ukuze uqinisekise ukuzinza. I-glucoamylase esebenzayo evela ezinhlotsheni ze-diastaticus ingaqhubeka nokuncipha ngisho nangemva kokuvutshelwa kubonakala kuphelele.

Ngobhiya be-diastaticus abafaka ibhodlela, sebenzisa amanani okuqalisa alandelanayo. Khomba kancane ngoshukela ukuze ugweme ukugcwala kwekhabhoni ngenxa yensalela ye-enzyme. Hlola iqoqo elincane lomshayeli kuqala ukuze ukale imiphumela.

Ukuze uthole ukulawula okunembayo, cabangela i-kegging BE-134 futhi uphoqelele i-carbonation. I-Kegging ivumela ukulungiswa kwevolumu ye-CO2 okusheshayo, ukuvimbela ukukhuphuka kwengcindezi emabhodleleni engilazi ngokuvutshelwa okuqhubekayo.

Cacisa ubhiya ngaphambi kokupakisha ukuze wehlise izibalo zemvubelo. Isimo esibandayo esinwetshiwe, ukuhlunga, noma isikhathi sezinzuzo ze-flocculation BE-134 emaphaketheni. Ambalwa amaseli amisiwe anciphisa ingozi yokuvutshelwa sekwephuzile ezitsheni ezivaliwe.

• Sebenzisa amabhodlela aqinile akalelwe ukucindezela okuphezulu kwe-CO2 uma ukhetha isimo sebhodlela.
• Ukuphahlazeka okubandayo futhi ugcine emazingeni okushisa acishe abe yiqhwa ngemva kokupakisha ukuze ubambezele umsebenzi we-enzymatic.
• Cabangela i-pasteurization kuphela ngemva kokuhlolwa ngokucophelela kwengozi; ingamisa ukuvutshelwa kwensalela kodwa yengeza izinyathelo zokucubungula.

Izinyathelo zokucubungula ilebula nedokhumenti lapho uhambisa obhiya abenziwe nge-diastaticus strains. Qaphela ukukhetha kwe-priming sugar BE-134, izindlela zokuzinzisa, nanoma yikuphi ukufakwa kwe-pasteurization noma ukuhlunga okwenziwe. Ukulebula okucacile kusekela ukuphepha nokubonisa izinto obala kokulawula.

Lapho uhlela ukupakishwa kwenqwaba, linganisela iziqukathi ze-CO2 elindelekile nezinga lokushisa. I-Kegging BE-134 inciphisa ingozi yokuphuka kwamabhodlela futhi yenza kube lula ukuzuza i-carbonation ezinzile. Gcina isitoreji esibandayo futhi uqaphe ingcindezi okungenani isonto ngemuva kokupakisha.

Kuzo zonke izimo, fanisa indlela yakho ye-priming sugar BE-134 nesitayela sikabhiya nokubekezelela ubungozi. I-Conservative priming plus conditioning conditioning inikeza indlela ephephe kunazo zonke yamabhiya anciphisa kakhulu afakwe ngokuguquguquka kokupakisha kwe-BE-134 engqondweni.

Ukuqhathanisa i-BE-134 nezinye izinhlobo ze-SafAle

I-Fermentis igqamisa i-BE-134 njengokukhetha okuphezulu kobhiya baseBelgian abomile, abababayo. Uma kuqhathaniswa nezinhlobo ze-SafAle, i-BE-134 ihamba phambili ngokuncishiswa okuphezulu nomsebenzi ocacile we-enzymatic. Ibuye ibe ne-ester enesibindi ne-phenolic flavour.

Uma uqhathanisa i-S-04 ne-BE-134, umehluko ucacile. I-S-04 inikeza ukunambitheka okuhlanzekile, okumaphakathi nokugeleza okungcono kubhiya ocacile. Ngakolunye uhlangothi, i-BE-134 igcina iphunga elimnandi elithathwe imvubelo futhi iqhubekisela phambili ukoma.

Uma sibheka i-T-58 ne-BE-134, amandla e-phenolic ayisici esibalulekile. I-T-58 inikeza izinongo zakudala zaseBelgium ngaphandle komsebenzi we-diastaticus. I-BE-134, nakuba ifana kuma-phenolic, ingavundisa ama-dextrin amaningi, ithinte umzimba namandla adonsela phansi okugcina.

• Isiqondiso sokusebenzisa: khetha i-BE-134 lapho ukoma nohlamvu olunesibindi lwemvubelo kuyimigomo.
• Khetha i-S-04 noma i-US-05 uma kucaca noma ibhalansi ye-ester emaphakathi kukhethwa.
• Khetha i-T-58 uma ufuna ama-phenolic ngaphandle kwezingozi ze-diastaticus.

Ukuphatha ukuvutshelwa kuyahlukahluka phakathi kwezinhlobo. I-BE-134 idinga izinyathelo eziqinile ngokumelene nokungcoliswa okuphambene ngenxa yesici sayo se-diastaticus. Izinhlobo ze-Non-diastaticus SafAle zidinga ukugcinwa okuncane kodwa zihlomula ekukhunjweni kwendle okujwayelekile.

Ukuqhathanisa kafushane kwe-SafAle strains kusiza abaphisi botshwala ekuhlanganiseni imvubelo nemigomo yabo yeresiphi. Cabangela ukuncishiswa okufunayo, ama-esters, nama-phenolic, kanye nokuphatha ngemva kokuvutshelwa. Lokhu kuzosiza ekunqumeni phakathi kwe-S-04 vs BE-134 noma i-T-58 vs BE-134.

Amanothi okuphepha nawokulawula kubakhi bezindlu abasebenzisa i-diastaticus strains

I-Fermentis inamathela ezindinganisweni eziqinile zenhlanzeko kanye ne-microbiological ekukhiqizeni. Lokhu kuqinisekisa ukuthi imvubelo ihlangabezana nemibandela eqinile yezinto eziphilayo ze-pathogenic. U-Lesaffre kanye nabanye abakhiqizi babhala imikhuba yabo ye-cellar kanye nokuhlolwa kwenqwaba. Lokhu kuhambisana nokulindelwe imvubelo yokuphepha kokudla.

Abakhiqizi basekhaya kumele babeke phambili ukuthuthwa kwendle. Ukukhucululwa kwendle okuhle kuhlanganisa ukuhlanza nokukhuculula ama-fermenters, izintambo zamarakhi, amabhodlela, namagiya okugoqa ngemva kokugijima kwe-diastaticus. Lokhu kuvimbela ukungcoliswa okuphambene. Ngisho nezinsalela ezincane ze-yeast esebenzayo zingaqala kabusha ukuvutshelwa kumaqoqo akamuva.

Ukuhlukaniswa kwemishini nakho kuyisihluthulelo. Ama-hobbyists amaningi anikezela i-fermenter eyodwa noma isethi yokufakwa kobhiya be-diastaticus. Abanye bakha umbhalo obhaliwe wokugijima kanye nezinyathelo zokukhucululwa kwendle. Le ndlela yehlisa ubungozi kwabanye obhiya futhi inciphisa amathuba okuncishwa ngokweqile ngengozi.

Lapho upakisha, beka phambili ukuphepha komthengi. Qinisekisa amandla adonsela phansi okugcina ngaphambi kokufaka ibhodlela ukuze unciphise ingozi yokucindezela. Ukuze kusatshalaliswe, i-kegging nge-force carbonation noma i-pasteurization inikeza ukulawula okwengeziwe. Lokhu kuhambisana nezinqubo ezingcono kakhulu zokuphatha imvubelo yokuphepha kokudla.

Uma ukwabelana noma ukuthengisa ubhiya, ukulebula kubalulekile. Kudingeka ukudalulwa okucacile kokuthi uhlobo lwe-diastaticus lusetshenzisiwe. Amanothi mayelana nesimo noma isitoreji avumela abathengisi nabathengi ukuthi bagcine futhi banikeze ngokuphepha. Lokhu kuhlangabezana namanothi okulawula avamile BE-134 okubonisa izinto obala.

• Landela imigomo yokuhlanza ebhaliwe ngemva kwamaqoqo e-diastaticus.
• Qinisekisa amandla adonsela phansi etheminali ngaphambi kokuqalisa noma ukufaka amabhodlela.
• Sebenzisa okokusebenza okuzinikezele noma amalogi aphelele ukuze uvimbele ukungcoliseka.
• Lebula obhiya abasebenzisa izinhlobo ze-diastaticus lapho besakazwa.

Izibonelo zamaresiphi nemibono yokuhlola nge-BE-134

Qala ngeresiphi yendabuko ye-Saison BE-134: 85–90% pilsner ephaphathekile noma i-pale ale malt, 10–15% kakolweni, isipelingi, noma irye, kanye namandla adonsela phansi okuqala angu-1.048–1.060. Gcoba ku-145–151°F ukuze uthole umzimba ophakathi. Thembela ku-BE-134 ukuze uthole ukoma kokugcina. Sebenzisa ama-continental hops ngamanani aphansi ukuze ulinganisele ukucasuka. Vumela imvubelo ikhiphe amanothi anezithelo namaqabunga.

Ukuze uthole i-saison yesimanje, enciphisa kakhulu, engeza ushukela olula u-5-15% noma uju ukwandisa ukomisa kanye ne-ABV. Hlanganisa ebangeni elilingene elifanayo. Phakamisa ukuvutshelwa kuye ku-72–76°F ukuze kuthuthukiswe ama-ester nama-phenolic. Gada amandla adonsela phansi ekugcineni eduze. Lezi zindlela zokupheka ze-BE-134 ziyisihluthulelo sokufinyelela isiphetho esithambile noma iphrofayili eyomisa insingo.

Hlola ama-saisons ezithelo BE-134 ngokungeza isithelo ngemva kokuvutshelwa okuyinhloko noma phakathi nokufaka isimo. Izithelo zamatshe, amawolintshi, namajikijolo ahambisana nama-ester alolu hlobo. Cabangela fermentables eyengeziwe kanye nengcuphe yokubhekisela. Linganisa amandla adonsela phansi ngaphambi kokupakisha futhi ucabangele i-pasteurization noma i-kegging ukuvimbela ukugcwala ngokweqile kwekhabhoni.

Imiqondo ye-Hybrid kufanelekile ukuzama: bhanqa i-BE-134 ngokugxuma okugqamile okomile kwe-Saison egxumayo eyomile, noma uyixube nama-malt akhethekile amnyama ukuze uthole isipayisi, inguqulo yenhlaka. Amazinga okushisa e-mash aphansi akhuphula ukuvutshelwa. Ukwengezwa okuncane kwesiraphu ye-invert noma ye-dextrin kusiza ukulawula umzimba ngaphandle kokudela ukomisa.

• Izivivinyo zeqoqwana elincane: amaqoqo ahlukaniselwe ukuze uqhathanise 68°F vs 75°F ukuvutshelwa kanye noshintsho lwenothi lokunambitheka.
• Isikhathi se-Adjunct: engeza isithelo kwesesibili uqhathanisa nesimo ukuze ushune ukushuba kwephunga.
• Ukuhlolwa kokupakisha: i-prime in-bottle, i-keg force-carbonate, nokuphahlazeka okubandayo ukuze ubone ukuthi iyiphi egcina uhlamvu olufiswayo.

Gcina amanothi anemininingwane esivivinyweni ngasinye. I-Fermentis yeluleka ngezinhlobo zokuhlola ngaphansi kwezimo zakho zokuphisa ngaphambi kokukala. Sebenzisa le mibono yobhiya be-BE-134 ukuze wenze ngcono izindlela zokupheka. Yakha ikhathalogi yeresiphi ye-Saison eqinisekisiwe ye-BE-134 ukuhluka kweziphuzo ezizayo.

Izinsiza, idatha yobuchwepheshe kanye nokufunda okuqhubekayo

Qala nge-Fermentis BE-134 TDS esemthethweni ukuze uqinisekise imininingwane efana nokusebenza kanye nomthamo onconyiwe. Ishidi ledatha yobuchwepheshe lihlinzeka ngezibalo eziqondile zokuhlela izivivinyo zakho noma amaqoqo okukhiqiza.

Hlola izifundo ze-Fermentis ukuze uthole imininingwane yokusebenza kwe-BE-134. Ucwaningo lokuvutshelwa luchaza amazinga okunciphisa, i-ester ne-phenolic compounds, kanye ne-kinetics kuwo wonke amazinga okushisa ahlukahlukene. Lolu lwazi lusiza ukusetha okulindelwe okungokoqobo kokuncishiswa nokunambitheka.

Hlola izinsiza zikaLesaffre Fermentis ukuze uthole ukuqonda okubanzi kwemikhiqizo yazo. Amakhasi omkhiqizo wabo aqhathanisa izinhlobo ze-SafAle kanye nezinketho ezihlobene nohlu njenge-S-04, T-58, ne-US-05. Lo mongo usiza ukuma kwe-BE-134 phakathi kohlu lwezinhlobo nezinsiza ekukhetheni ezinye izindlela zokuhlolwa kwe-split-batch.

Bheka izindinganiso zemboni zomsebenzi welebhu. Izindlela ze-EBC Analytica kanye ne-ASBC Microbiological Control zigunyazwe abakhiqizi. Zisebenza njengesisekelo sokuhlola nokuqinisekisa ikhwalithi lapho usebenza nezinhlobo ze-diastaticus.

• Landa i-Fermentis BE-134 TDS ngamavelu okuhlaziya nemingcele yesilingo.
• Cela idatha yomkhiqizi ku-kinetics kanye nomatikuletsheni wezinzwa lapho uhlela umshayeli wendiza.
• Sebenzisa izincwadi zokuphisa ezibuyekezwe ontanga ukuze uthole ukuqonda okujulile nge-Saccharomyces cerevisiae var. i-diastatic.

Sebenzisa imibiko yomphakathi ukuthola imininingwane esebenzayo. Izinkundla ze-Homebrew kanye nokuhlolwa kwenqwaba ye-Beer & Brewing ehlukanisayo kuvame ukuveza ukuziphatha komhlaba wangempela okungacacisiwe kumashidi ngelebhu. Buka le mibiko njengolwazi olwengeziwe ku-BE-134 yedatha yezobuchwepheshe kanye neziqondiso ze-Fermentis.

Gcina amarekhodi anemininingwane ngesikhathi sokuhlolwa. Qhathanisa okutholile ne-Fermentis BE-134 TDS kanye nemiphumela yocwaningo lokuvutshelwa erekhodiwe. Lokhu kuqinisekisa ukukhiqizwa kabusha kanye nokuphatha okuphephile ekukhiqizeni.

Isiphetho

I-Fermentis SafAle BE-134 Isiphetho semvubelo: I-BE-134 igqama njengemvubelo eqinile, eguquguqukayo eyomile yabaphisi botshwala egxile ekuncipheni okuphezulu kanye nesiphetho esisheshayo. Ikhono layo lokukhiqiza iphunga elimnandi lezithelo kanye ne-phenolic liyenza ifanelekele obhiya besitayela se-Saison kanye nezinye izindlela zokupheka ezizuzayo kuma-ester ababayo. Lapho wenza i-BE-134, lindela amandla adonsela phansi anciphile kanye nomlingiswa ophilayo, inqobo nje uma ukuvutshelwa kulawulwa ngokucophelela.

Izinto ezithathwayo ezibalulekile zihlanganisa ukusebenzisa imithamo enconyiwe (50–80 g/hl), ukugcina amazinga okushisa okuvutshelwa phakathi kuka-64–76°F ukuze kumiswe amaphunga, kanye nokuqinisekisa ukuzinza kokugcina kwamandla adonsela phansi ngaphambi kokupakisha. Ukuthuthwa kwendle okufanele kanye nokugcinwa okufanele kubalulekile ukuze kuncishiswe ubungozi bokungcoliswa kwezindawo ezahlukene kanye nokulondoloza ukusebenza kahle. Ukuze usebenzise kahle i-BE-134, lawula ukugcwala komoyampilo, izinga lokugxuma, nomugqa wesikhathi wokuvutshelwa ukuze uqondanise nephrofayela yakho ye-mash kanye nezinjongo zokuthimbisa.

Isincomo sokugcina ukwenza izivivinyo ezincane ukulungisa kahle ishejuli ye-mash, izinga lokushisa, kanye nokupakishwa kwesistimu yakho. Bheka ishidi lobuchwepheshe le-Fermentis nemibiko yomphakathi ukuze wenze ngcono indlela yakho kanye nokuxazulula inkinga. Ngokuphathwa ngokucophelela, i-BE-134 ingaba umsizi onokwethenjelwa wabaphisi botshwala abaphokophele ukuncisha utshwala kanye nama-flavour akudala afana ne-Saison.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ukubilisa Ubhiya nge-Lallemand LalBrew Belle Saison Yeast
• Ukuvubela Ubhiya Nge-CellarScience German Yeast
• Ukubilisa Ubhiya nge-Fermentis SafAle T-58 Yeast