Ukubilisa Ubhiya nge-Fermentis SafAle K-97 Yeast

Itholakala ngosayizi abahlukahlukene—11.5 g, 100 g, 500 g, kanye no-10 kg—SafAle K-97 iza neshidi ledatha lobuchwepheshe elivela kwaFermentis. Leli shidi linikeza imininingwane enemininingwane. Kungakhathaliseki ukuthi uphisa ekhaya noma ugijima kancane, le imvubelo inikeza ukuncishiswa okubikezelwayo nokuphatha kalula.

Lesi sihloko sizokuqondisa ngezeluleko ezisebenzayo, zezobuchwepheshe kanye nesibonelo seresiphi yokusebenzisa imvubelo yesiJalimane i-SafAle K-97. Uzofunda mayelana namathiphu okuvutshelwa, umthamo, namazinga okushisa. Yenzelwe kokubili abathanda ukuzilibazisa kanye nabaphisi botshwala abasezingeni elincane, namathiphu okuxazulula inkinga afakiwe.

Okuthathwayo Okubalulekile

• I-SafAle K-97 imvubelo eyomile ye-ale elungiselelwe isitayela saseJalimane nama-ales athambile.
• Ukupakisha kusuka ku-11.5 g kuya ku-10 kg kusekela kokubili abakhi bezindlu kanye nabaphisi botshwala abancane.
• Umkhiqizo yi-E2U™ eneshidi ledatha lobuchwepheshe elitholakala kwaFermentis.
• I-K-97 ikhiqiza ama-ester ezimbali nezithelo ezicashile uma isetshenziswa ezimeni ezinconyiwe.
• I-athikili inikezela ngezinyathelo ezisebenzayo zokubilisa ubhiya nge-K-97 namathiphu okuxazulula inkinga.

Kungani Khetha Imvubelo ye-Fermentis SafAle K-97 Ye-Ales Yakho

Abakhiqizi bakhetha i-K-97 ngamanothi ayo athambile, anezimbali, futhi anezithelo. I-ale strain yaseJalimane, eyaziwa ngeminikelo yayo ye-ester ecashile. Lokhu kuyenza ifanelekele obhiya abadinga i-finesse, igwema ama-phenol agqamile.

I-K-97 ibungazwa ikhono layo lokwenza inhloko eqinile, eqinile. Lesi sici sithuthukisa ukulethwa kwephunga futhi kusize ekuphumeni komlomo okubushelelezi. Kuwubufakazi bendima ye-yeast ekubumbeni ukuthungwa nokunambitheka kukabhiya.

Futhi ukukhetha okuthembekile kwamaresiphi anokuqukethwe kwe-hop ephezulu. I-K-97 igcina ibhalansi, ngisho naseziphuzweni ezigxuma kakhulu. Lokhu kuyenza ibe inketho enhle kakhulu yesimanjemanje ephaphathekile nama-IPA aseshini, lapho ukunambitheka kwe-hop kuwukhiye.

Njengemvubelo ye-Kölsch yaseJalimane, i-K-97 iyaphumelela. Isebenza futhi njengenye yemvubelo ye-Belgian Wit kulabo abafuna iphrofayili ehlanzekile, engenazinongo kancane. Abaphuhlisi basekhaya bavamise ukuyifaka esikhundleni se-US-05 kuma-ales ablonde, bathole isiphetho esihle ngokunambitha okuthambile, okufana ne-Kölsch.

Ukuzibophezela kukaLesaffre kwikhwalithi kuqinisekisa ukuvutshelwa okungaguquki kanye nemiphumela ebikezelwayo. Abakhiqizi basekhaya bavame ukudumisa i-K-97 ngeqhaza layo ku-American Blonde Ale. Bayakujabulela ukuqeda kwayo okushisayo kanye ne-aftertaste ethambile, eyindilinga enanela i-Kölsch yomdabu.

• Ama-ester ezimbali athambile futhi anezithelo zobuqili.
• Ukugcinwa kwekhanda okuqinile kanye negwebu eliqinile.
• Ifanele izindima zeyeast yaseJalimane ye-Kölsch futhi njengenye indlela yemvubelo ye-Belgian Wit.
• Imiphumela engaguquki sibonga ukulawulwa kwekhwalithi kaLesaffre.

Izimpawu zokuvutshelwa kwe-SafAle K-97

I-SafAle K-97 ikhombisa iphrofayili yokuvubela ehlanzekile, enamanothi anezithelo alinganiselayo. Iphrofayili ye-ester K-97 incike kupheya eliqhakazile nelithambile noma ama-banana ester, ngaphakathi kwebanga lokushisa elinconyiwe. I-Fermentis ikhombisa ingqikithi yama-ester amaphakathi kanye notshwala obuphakeme obumaphakathi. Le nhlanganisela ihlinzeka ngohlamvu olucashile lokuvutshelwa, ngaphandle kwe-malt enamandla kakhulu noma ukunambitheka kwe-hop.

Amamethrikhi obuchwepheshe ayisihluthulelo sokuhlela amaresiphi. I-Attenuation K-97 ngokuvamile isukela ku-80 kuya ku-84%, okubonisa ukusetshenziswa kahle kukashukela. Lobu bubanzi buphakamisa isiphetho esomile kuma-ales amaningi. Isiza ekubikezeleni amandla adonsela phansi nomzimba wokugcina, ofanele kokubili ubhiya weseshini nezitayela eziqinile.

I-Phenolic compounds ayisona isici salolu hlobo. I-Fermentis ihlukanisa i-K-97 njengengeyona i-phenolic, okusho ukuthi kulindeleke ukuthi kuncishiswe ukunambitheka kwe-clove noma okubabayo kwe-phenolic off-flavour. Lesi sici senza i-K-97 isebenze ngezindlela eziningi kumarisiphu e-ale yaseBrithani neyaseMelika, okuhloswe ngayo ukusho okuhlanzekile kwe-ester.

Ukubekezelelwa kotshwala kanye ne-sedimentation yizinto ezingokoqobo ezicatshangelwa ngabaphisi botshwala. I-K-97 iphawulwa njengokusebenza okuqinile okujwayelekile kwe-ale, kulungele ububanzi obujwayelekile be-ale ABV. Isikhathi se-sedimentation silinganisiwe, kusiza umbhede omuhle wemvubelo wokuqopha. Lokhu kusiza ukulondoloza ukugcinwa kwekhanda nokucaca ngokulungiswa okufanele.

Okukhiphayo kwezinzwa kuthonywa ukuguquguquka kokuphisa. Izinto ezifana nezinga lokushisa lokuvutshelwa, ukwakheka kwe-wort, amazinga okugxuma, nephrothokholi yokuphonsa konke kunomthelela kuphrofayela yokugcina ye-ester K-97 kanye nokuncishiswa okubonakalayo K-97. Ngokulungisa lokhu okuguquguqukayo, abaphisi botshwala bangakwazi ukulungisa ibhalansi phakathi kwe-fruity ester, ukoma, nokuzwakala komlomo.

• Isisho se-ester esijwayelekile: ama-ester anezimbali ezimibalabala futhi alinganiselayo
• Amamethrikhi abikiwe: ama-ester aphelele amaphakathi kanye notshwala obuphakeme obumaphakathi
• Ukuncipha okubonakalayo K-97: 80–84%
• Ukubekezelela utshwala: okuqinile kumabanga ajwayelekile we-ale
• I-Phenolic off-flavour: ayikho (non-phenolic)

Isilinganiso Esinconyiwe Nezinga Lokushisa

I-Fermentis SafAle K-97 ihamba kahle uma isetshenziswa ngokweziqondiso zomkhiqizi. Umthamo onconyiwe we-K-97 ngu-50 ukuya ku-80 g/hL kuma-ales amaningi. Lesi sithako siqinisekisa ukuvutshelwa okungaguquki kanye nokuncipha okunempilo.

Lungisa umthamo we-K-97 ngokusekelwe kumandla adonsela phansi we-wort kanye nosayizi weqoqo. Ukuze uthole amandla adonsela phansi aphezulu, sebenzisa isiphetho esiphezulu sobubanzi. Bala amagremu aqondile adingekayo kusayizi weqoqo lakho.

Izinga lokushisa elifanele lokuvutshelwa kwe-K-97 liphakathi kuka-18 no-26°C (64.4–78.8°F). Ukugcina lolu hlu kubalulekile ukuze ugweme ama-flavour futhi uqinisekise ukuvutshelwa ngesikhathi. Gada amazinga okushisa eduze phakathi nesigaba sokusebenza.

Ukwakhiwa kwemvubelo eyomile kaLesaffre ingafakwa ngokuqondile futhi isetshenziswe ngaphandle kokubuyisela amanzi emanzini. Nokho, kubalulekile ukulandela umthamo onconyiwe we-K-97 kanye nebanga lokushisa ukuze uvikele ikhwalithi kabhiya nokulawula inqubo.

• Qala ngomthamo omaphakathi we-K-97 uma uhlola iresiphi entsha.
• Phakamisa izinga lokuphakama kwe-K-97 kuma-worts asindayo noma uma uhlose ukuvutshelwa ngokushesha.
• Nikeza komoyampilo owanele kanye nezakhamzimba zamaworts aphezulu adonsela phansi ukuze kuhambisane nedosi ekhethiwe ye-K-97.

Qalisa izivivinyo zokuhlola ngaphambi kokukhiqizwa kwesikali esigcwele ukuze uqinisekise iphrofayela ye-flavour nesivinini sokuvutshelwa. Ukuhlolwa kwezinga elincane kuqinisekisa ukuthi umthamo wakho owukhethile we-K-97 nezinga lokushisa elilungile lokuvutshelwa kuletha imiphumela elindelekile yesitayela sakho sikabhiya nenqubo.

Ungayifaka Kanjani Imvubelo ye-Fermentis SafAle K-97

UFermentis uncoma izindlela ezimbili ezisebenzayo zokuphonsa imvubelo ye-K-97. I-pitch eqondile ilungile uma i-wort yakho isezingeni lokushisa lokugcina lokuvutshelwa. Iqinisekisa ukudluliswa okusheshayo nokuqondile. Ukuze ugweme ukunqwabelana, fafaza isikhwama ngokulinganayo phezu kwendawo yewort ngenkathi ugcwalisa okokuvubela.

Kulabo abakhetha ukubuyisela amanzi emanzini, le ndlela ihlanganisa ukubuyisela amanzi emanzini i-K-97 ngaphambi kokuyingeza ku-wort. Sebenzisa okungenani izikhathi eziyishumi kunesisindo semvubelo emanzini angenalutho noma wort opholile, abilisiwe futhi agxume. Bamba uketshezi ku-25–29°C (77–84°F). Fafaza imvubelo oketshezini, bese uyiyeka iphumule imizuzu engu-15-30. Govuza ngobumnene ukuze wenze i-slurry enokhilimu bese uyiphonsa ku-fermenter.

Ukunamathela emiyalweni ye-yeast hydration kubalulekile ekugcineni impilo yeseli. Isikhathi sokuphumula sivumela imvubelo ukuthi ivuselele kancane kancane. Ukugqugquzela kuphula ukungezwani kwendawo, okuholela ekhilimu efanayo ehlangana kahle ne-wort.

• Imvubelo eyomile ye-pitch eqondile: fafaza ekushiseni okuhlosiwe; engeza ngenkathi ugcwalisa ukunciphisa ama-clumps.
• Phindisela amanzi e-K-97: 10 × isisindo samanzi, 25-29 ° C, imizuzu engu-15-30, ukugoqa okumnene, i-pitch slurry.

Imvubelo eyomile ye-Fermentis iyaziwa ngokuqina kwayo, ukubekezelela amazinga okushisa abandayo kanye nokweqa ukubuyisela amanzi emanzini ngaphandle kokulahlekelwa ukusebenza okuphawulekayo. Lokhu kuqina kuqinisekisa ukusebenza nokuvutshelwa kinetics kukho kokubili ukukhiqizwa kwe-homebrew kanye nokusetha okuncane kwezentengiso.

Ngaphambi kokusetshenziswa, hlola ama-sachets ukuze uthole noma yiziphi izimpawu zokuthamba, ukuqunjelwa, noma ukulimala. Uma isivuliwe, phinda futhi ugcine ku-4°C (39°F). Sebenzisa phakathi kwezinsuku eziyisikhombisa ukuze ulondoloze amandla.

Ukungena kahle komoya noma ukufakwa komoya-mpilo kwe-wort, izinga elifanele lephimbo, kanye nezinga lokushisa le-wort eliqinile konke kubalulekile ukuze uthole imiphumela engaguquki. Ngokuhlanganisa lezi zinqubo nendlela yokuphonsa ekhethiwe, ungafinyelela iphrofayili engcono kakhulu yokuvutshelwa kusuka ku-K-97.

Ukusebenza Ngezitayela Eziqondile Zobhiya

I-Fermentis SafAle K-97 ihamba phambili ngama-ales alula, athambile. Yengeza ama-ester anezithelo ezicashile nezimbali, okucebisa ukunambitheka. Abadayisi bavame ukukhetha i-K-97 ngokuqeda kwayo okuhlanzekile kanye nokuzwakala komlomo okuthambile ku-Kölsch yesiJalimane yendabuko noma obhiya baseseshini.

Abakhiqizi basekhaya bathole impumelelo nge-K-97 ngobhiya besitayela sase-Belgian. I-K-97 witbier yethula izinongo ezithambile kanye nenothi lesithelo elivinjelwe. Lokhu kuhambisana nekhasi le-coriander newolintshi ngaphandle kokuwabusa.

Isilingo se-American Blonde Ale sibonisa ukusebenzisana kwe-K-97. Iqoqo elingamagaloni angu-6.5 lase-US lacutshungulwa ku-150°F, lavutshelwa ku-60°F izinsuku ezingu-10, lase linyuselwa ku-68°F izinsuku ezintathu. I-OG yayingu-1.052, futhi i-FG yayingu-1.009. Umphumela waba mhlophe futhi umcamelo-y kancane, okukhumbuza i-Kölsch kodwa enohlamvu lwe-American malt.

I-K-97 ilungele labo abafuna umlingiswa wase-Europe kakhudlwana kunezinhlobo ezifana nomnikelo we-Safale US-05. Ingangena esikhundleni seyeast ye-ale yaseMelika ejwayelekile kuma-ester acashile kanye nephrofayili ethambile.

I-K-97 iphinde yenza kahle kumabhiya agxumagxumayo. Iphatha amazinga aphezulu wokugxuma futhi igcina ukwakheka okuhle kwekhanda nokugcinwa. Lokhu kunenzuzo ekulethweni kwephunga elimnandi kuma-ales aphaphathekile kanye nama-blondes agxumagxuma ngokumaphakathi.

• Zama ukuhlolwa kwe-split-batch lapho uhlola ukubhanqa okungajwayelekile.
• Gada ibhalansi ye-ester kanye nokuncipha esikalini esincane ngaphambi kokukhuphula.
• Lungisa izinga lokushisa lokuvutshelwa ukuze ugudluze izithelo ziye phezulu noma phansi.

Isibonelo Seresiphi Esisebenzayo Esisebenzisa i-K-97

Le iresiphi ehloliwe ye-K-97 yakhelwe inqwaba engamalitha angama-6.5 ase-US abilayo. Igqamisa iphrofayili ye-ester ehlanzekile ye-SafAle K-97. Zizwe ukhululekile ukuyisebenzisa njengesiqalo seresiphi yakho ye-ale blonde ye-K-97 noma wenze izinguquko ukuze ivumelane nokuncamelayo kwakho.

• Okuvutshelwayo: 8 lb Weyermann Pilsner Malt, 1 lb ibhali egqagqene, 1 lb Weyermann CaraHell (13°L).
• Ama-Hops: 0.5 oz Cascade (60 min, 6% AA), 2 oz Loral (10 min, 10% AA).
• Imvubelo: Fermentis SafAle K-97.
• I-Mash: 150 ° F (65.5 ° C) imizuzu engu-75; mash-out 168°F (75.5°C) imizuzu engu-10.
• Ukuvutshelwa: 60°F (15.5°C) izinsuku ezingu-10, khuphuka ufike ku-68°F (20°C) izinsuku ezintathu.
• Okuhlosiwe kwamandla adonsela phansi: OG 1.052, FG 1.009.

Namathela ezimisweni ezijwayelekile zokukhucululwa kwendle kanye nokubuyisela amanzi emzimbeni imvubelo eyomile. Qinisekisa inani elifanele lamaseli ukuze kube nenqubo yokuvubela ebushelelezi.

Lindela inkungu yesikhathi esifushane ngemva kokugoqa, ezosula ngokufaka umoya obandayo. Ibhali elicashile kanye ne-CaraHell kufaka isandla emzimbeni kabhiya kanye nokuzwakala komlomo okuthambile. I-Pilsner malt iqinisekisa isiphetho esihle. U-Loral wengeza amanothi acashile anokhuni nawezimbali, ahambisana nama-ester amaphakathi e-K-97.

Ukuze uthole ukoma, phakamisa kancane izinga lokushisa le-mash noma unwebe ukuvubela ku-68°F. Ukuze uzizwe ugcwele umlomo, khulisa ibhali egqagqene ngo-0.5 lb. Lungisa isikhathi se-hop ukuze uthuthukise amawolintshi e-Cascade noma izinongo ze-Loral kuresiphi yakho ye-ale blonde ye-K-97.

Lesi siphuzo se-K-97 silungele ama-blondes aseshini kanye nama-hybrid ales. Bhala phansi izinga lokushisa le-mash, isikhathi se-hop, nezinyathelo zokuvutshelwa. Lokhu kuzokusiza ukuthi ucwenge iresiphi yamaqoqo azayo.

I-Flocculation, Ukugcinwa Kwekhanda, kanye Nokucatshangelwa Okucacile

I-K-97 flocculation ibonisa ukuzinza okuqinile, okungaguquki. Idatha yezobuchwepheshe ye-Fermentis igqamisa ukwakheka kwenhlabathi okusebenzayo kanye nekhekhe eliminyene leyeast. Lesi sici sinenzuzo kumarakhi kanye nokupakishwa kuzo zonke izitayela ze-ale.

Ukugcinwa kwekhanda le-K-97 kugqama ekwakheni ikhanda eliqinile, eliqinile ngesikhathi sokuvutshelwa. Lesi sici siwusizo kumabhiya lapho igwebu kanye ne-lacing kubaluleke kakhulu, njenge-ales yaseJalimane nezitayela zendabuko.

Ukucaca kwe-K-97 ngokuvamile kuhambisana nokuncipha okumaphakathi, kusukela ku-80–84%. Amabhiya ngokuvamile aqeda omile futhi acacile ngemva kokumiswa okujwayelekile. Amanye amaqoqo angase abonakale efiphele ngokushesha kodwa acace ngokuhamba kwesikhathi.

• Ukuphahlazeka okubandayo noma isimo esinwetshiwe ku-keg noma ithangi elikhanyayo ukuze kususwe ngokushesha.
• Sebenzisa ama-fining agents afana ne-isinglass noma i-gelatin lapho ukucaca kwecrystalline kubaluleke kakhulu.
• Lawula izinga lokushisa lokuvutshelwa kanye ne-oxygenation ukuze uthonye i-yeast flocculation i-German ale nokunye ukuziphatha kwe-ale.

Izithasiselo ezifana nebhali eliphehliwe noma ukolweni zingathuthukisa umzimba kanye nenkungu. Ngobhiya ohlanzekile engilazini, yehlisa lezi zithako noma hlela ukwenza isimo esingeziwe nokuhlunga.

Ukuphatha okusebenzayo kuhilela ukulungisa kahle, ukudlulisa ikhekhe lemvubelo, nokuvumela isikhathi ethangini elikhanyayo. Ngalezi zinyathelo, i-K-97 flocculation, i-K-97 head retention, kanye nokucaca kwe-K-97 kufaneleka kahle kukho kokubili ukwenziwa kwasekhaya kanye nemisebenzi emincane yokuthengisa.

Isitoreji, Impilo Yeshelufu, Nokuphatha Imvubelo Eyomile

I-Fermentis SafAle K-97 ineshalofu impilo yezinyanga ezingama-36 kusukela ekukhiqizweni. Njalo hlola idethi engcono kakhulu yangaphambi kwesikhwama ngasinye ngaphambi kokuyisebenzisa. Ukugcinwa okufanele kuqinisekisa ukusebenza kwe-yeast nokusebenza kokunambitheka ekukhiqizeni utshwala.

Ukugcina isikhathi esifushane, amazinga okushisa angaphansi kuka-24°C (75.2°F) ayamukeleka kuze kube izinyanga eziyisithupha. Ukuze uthole isitoreji eside, gcina amasaka angaphansi kuka-15°C (59°F). Ukuchayeka kafushane kufika ezinsukwini eziyisikhombisa emazingeni okushisa aphezulu kuyabekezeleleka ngaphandle kokulahlekelwa okukhulu.

Ngemuva kokuvula, ukuphatha imvubelo kuba bucayi. Vala kabusha amaphekhi avuliwe ngokushesha futhi uwagcine ku-4°C (39°F). Sebenzisa izinto ezivalwe kabusha zingakapheli izinsuku eziyisikhombisa. Lahla noma yimaphi amasaka athambile, avuvukele, noma awonakele ukuze uvimbele ukungcola.

Ekupakishweni, isibalo samaseli esisebenzayo singaphezu kuka-1.0 × 10^10 cfu/g. Lokhu kuminyana okuphezulu kusekela ukuvutshelwa okuthembekile uma kulandelwa imihlahlandlela yokugcina nokuphatha. Ngaso sonke isikhathi hlola ubuqotho bephakheji futhi ugweme ukugcina isikhathi eside emazingeni okushisa afudumele.

• Thenga amanani afana nokusetshenziswa okulindelekile ukuze unciphise isitoreji esinwetshiwe.
• Bheka impilo yeshelufu ye-Fermentis kanye nedethi ephrintiwe engcono kakhulu yangaphambili kuma-sachets.
• Gcina ama-sachets angavuliwe endaweni epholile, eyomile ukuze ugcine impilo yeshelufu elomile.

Ukuphatha kahle imvubelo kuqala ngokuthuthwa ngokucophelela futhi kugcina ngokufaka ngokushesha. Ukuphatha isitoreji se-K-97 njengengxenye yokuhlela iresiphi kuvikela impilo yemvubelo kanye nemiphumela yokuphisa.

I-Microbiological Purity kanye Nedatha Yokuphepha

I-Fermentis inikeza imininingwane enemininingwane ye-microbiological ye-SafAle K-97. Lokhu kuvumela abaphisi botshwala ukuthi bahlole ukuphepha kwemvubelo ngaphambi kokusetshenziswa. Ukuhlanzeka kwe-K-97 kuqinisekisiwe ukuthi kungaphezu kuka-99.9% ngaphansi kwedatha ye-microbiological ye-Fermentis. Iphinde ibe nokugxilisa imvubelo esebenzayo engaphezu kuka-1.0 × 10^10 cfu/g.

Izinyathelo zokulawula ikhwalithi zihambisana namazinga e-EBC nawe-ASBC. Imikhawulo eqinile isethelwe ukungcola okuvamile. Lezi zenzelwe ukuqinisekisa izinqubo eziphephile zokuvutshelwa.

• Ibhaktheriya ye-lactic acid: ngaphansi kwe-1 cfu ngamaseli angu-10^7 weyeast
• Ibhaktheriya ye-acetic acid: ngaphansi kwe-1 cfu ngamaseli angu-10^7 weyeast
• I-Pediococcus: ngaphansi kwe-1 cfu ngamaseli angu-10^7 weyeast
• Isamba samabhaktheriya: ngaphansi kwama-5 cfu ku-10^7 amaseli yeast
• Imvubelo yasendle: ngaphansi kwe-1 cfu ku-10^7 yeast cells (EBC Analytica 4.2.6 / ASBC Microbiological Control-5D)

Ama-micro-organisms e-Pathogenic alawulwa ngokuqinile ukuze ahlangabezane nezindinganiso zokulawula. Umkhiqizo wenziwa kusetshenziswa uhlelo lokukhiqiza lukaLesaffre. Lokhu kuhloswe ngayo ukuzuza ubumsulwa be-microbiological ephezulu kanye nedatha engaguquki yokuphepha kwemvubelo.

Ukulebula kwesithako kufaka i-Saccharomyces cerevisiae ne-emulsifier E491 (sorbitan tristearate). Abadayisi abanenkinga yokungezwani komzimba kufanele bahlole lolu lwazi lapho behlela izindlela zokupheka kanye nokupakishwa.

Ukuze kuhlolwe i-cellar, ukucwenga okujwayelekile kanye ne-microscopy kuyanconywa. Lezi zindlela ziqondiswa idatha ye-Fermentis's microbiological. Ukuqapha okuvamile kuqinisekisa ubumsulwa be-K-97 kuwo wonke amaqoqo okukhiqiza. Isekela izinga likabhiya elithembekile.

Ukukhuphula: Ukusuka ku-Homebrew kuya kumaqoqo ezohwebo

Ukushintsha usuka eqeqebeni elingamalitha amahlanu uye kumahektholitha kudinga ukuhlela ngokucophelela. Isikali esinconywayo seyeast singama-50–80 g/hL. Lokhu kuqinisekisa ukuthi abaphisi botshwala bangakwazi ukukhuphula i-K-97 ngaphandle kokuphazamisa iphrofayili ye-attenuation ne-ester.

Izinketho zokupakisha zibhekelela imisebenzi ehlukahlukene. I-Fermentis inikeza iphakheji engu-11.5 g, 100 g, 500 g, kanye ne-10kg ye-K-97. Lawa masayizi alungele abaphisi botshwala basekhaya, ama-brewpub, nabakhiqizi bezentengiselwano. Khetha usayizi wephekhi ofanele ngokusekelwe kumthamo wokukhiqiza namandla esitoreji ukuze uqondise ukuphathwa kwempahla.

Ukuze uthole ukuthengiswa kwe-K-97, sikala izinga le-pitch ngokulingana namandla adonsela phansi we-wort kanye nevolumu. Amabhiya adonsela phansi aphezulu adinga amaseli asebenzayo. Yenza izivivinyo zokuhlola ngamavolumu amaphakathi ukuze uqinisekise ukusebenza kokuvutshelwa, ukuncishiswa, kanye ne-flocculation ngaphambi kokukhuphula kuze kufike ekukhiqizeni okuphelele.

Izilawuli zenqubo zibalulekile emiphumeleni engaguquki. Namathela ezimisweni ze-oxygenation, gcina izinga lokushisa liphakathi kuka-18-26°C, futhi ugcine izindinganiso eziqinile zokukhucululwa kwendle. Gada njalo amandla adonsela phansi, i-pH, nomsebenzi wokuvutshelwa ukuze uthole noma yikuphi ukuchezuka ngokushesha.

• Hlela isisindo semvubelo: bala amagremu ukusuka ku-50-80 g/hL bese uhlanganisa ukuze uphephe.
• Qinisekisa kuma-fermenters okushayela ukuze uqinisekise iphrofayili ye-ester elindelwe kanye nokunciphisa.
• Sebenzisa amarekhodi eqoqo kanye nokuhlosiwe okungaguquki kwe-OG/FG ukuze ulinganise imiphumela.

Ukugcinwa ngendlela efanele kubalulekile ukuze imvubelo isebenze. Gcina imvubelo eyomile ngaphansi kuka-15°C uma kungenzeka futhi uphendukise isitoko ngaphambi kwedethi. Emisebenzini emikhulu, ukupakishwa kwe-K-97 10kg kunciphisa ukuphatha kodwa kudinga ukugcinwa okubandayo okuqinile nokuphathwa kwempahla.

Izinqubo ezisebenzayo zokuphatha imvubelo yezimboni zinciphisa ubungozi bokungcola futhi zilondoloze umsebenzi. Sebenzisa imigqa yokudlulisa ehlanzekile, ama-scoops asetshenziswa kanye noma amathuluzi ahlanzekile, futhi uvikele imvubelo ekuchayekeni isikhathi eside ekushiseni ngesikhathi sokubuyiselwa emanzini noma ukudluliswa.

Ukugijima kwe-pilot kubalulekile ekuqondeni imiphumela yesikali ekwakhekeni kwe-ester kanye ne-flocculation. Lungisa izinga lokuphakama, umoya-mpilo, noma izinga lokushisa lokuvutshelwa ngokusekelwe kulezi zilingo. Ukuqapha okungaguquki nokulungiswa okuncane kuqinisekisa ukusebenza okuthembekile kwe-K-97 kuwo wonke amaqoqo.

Ukuxazulula Izinkinga Ezivamile Zokuvutshelwa nge-K-97

Ukuvubela okunensayo noma okunamathelayo nge-K-97 kungase kusabisa kodwa ngokuvamile kunezixazululo eziqondile. Okokuqala, hlola izinga le-pitch, amazinga omoya-mpilo ancibilikile lapho uphonsa, kanye nezinga lokushisa le-wort. UFermentis weluleka ngokuvubela ku-18–26°C ku-SafAle K-97. Amazinga okushisa angaphandle kwalobu bubanzi anganciphisa ukuvutshelwa.

Okulandelayo, hlola ukusebenza kwemvubelo. I-yeast sachet eyonakele noma egcinwe ngendlela engafanele ingehlisa amayunithi okwenza ikoloni. Uma ukusebenza kuphansi, zama ukuyaluza kancane ukuze umise imvubelo. Qinisekisa ukuthi izinga lokushisa lokuvutshelwa lilungile futhi wengeze imisoco encane yemvubelo. Uma amandla adonsela phansi ahlala emile izinsuku ezimbalwa, cabanga ukuphindaphinda ngesiqalisi esisebenzayo noma imvubelo entsha.

Ukuhlonza ama-off-flavour ku-K-97 yisinyathelo sokuqala sokubhekana nawo. Uphuzo oludakayo oluphakeme ngokwedlulele luvame ukubangelwa amazinga okushisa aphezulu okuvutshelwa noma ukufakwa ngaphansi. Gcina izinga lokushisa lokuvutshelwa ngaphakathi kwebanga elinconywayo futhi uqinisekise izinga elifanele lephimbo ukuze uvimbele amafuseli ashisayo. Uma kuvela ama-phenolic angafuneki, khumbula ukuthi i-K-97 ayiyona i-phenolic, ngokusho kukaFermentis. Amanothi e-Phenolic ngokuvamile abonisa ukungcola, ngakho buyekeza ukuthuthwa kwendle futhi uhlole imishini yemithombo yamagciwane.

Uboya obuningi noma ukungahambi kahle kahle kungaba inselele kubaphisi botshwala abahlose ukuphuza ubhiya ohlanzekile nge-K-97. Izithako ezifana nebhali eliphehliwe, ama-protein malt amaningi, noma izindlela ezithile zokuhlanganisa zingaba nomthelela ebunguni. Ukushisa okubandayo, ama-fining, noma ukuphahlazeka okufushane okubandayo kungasiza ukuthuthukisa ukucaca. Kumaqoqo amakhulu, ama-enzyme afana nejeli ye-silica noma i-isinglass angasebenza.

Ukungagcinwa kahle kwekhanda nge-K-97 kuvame ukuvela ezinqumweni zamaresiphi, hhayi amaphutha emvubelo. I-K-97 ngokuvamile ikhiqiza ikhanda eliqinile ngaphansi kwezimo ezijwayelekile. Amaprotheni aphansi noma i-dextrin grists inganciphisa igwebu. Ukwengeza ama-malts akhethekile, ukolweni, noma i-oats kungathuthukisa ukuqina kwekhanda nokuzwakala komlomo.

Uma kuphakama izinkinga eziphikelelayo, qinisekisa ukusebenza kwemvubelo ngokuhlaziywa kwaselabhorethri futhi ubuyekeze umlando wesitoreji sohambo lokushisa. Ukugcina amarekhodi wamazinga okukhipha umoya, amazinga okukhipha umoya-mpilo, namajika okuvutshelwa kusiza ekuxazululeni izinkinga. Idatha enembile yenza ukuxazulula inkinga kwe-K-97 kusebenze kahle futhi kunembe kakhudlwana.

Ukuthenga Nokuthola Imvubelo ye-Fermentis SafAle K-97

I-Fermentis SafAle K-97 itholakala kabanzi kubathengisi be-homebrew, izitolo ze-inthanethi, nabasabalalisi kulo lonke elase-United States. Amakhasi omkhiqizo ngokuvamile ahlanganisa imininingwane yedatha yezobuchwepheshe nolwazi lwenqwaba. Lokhu kusiza ukuqinisekisa ubunzima nokusebenza ngaphambi kokuthenga.

Abathengisi abagunyaziwe abafana ne-MoreBeer, i-Northern Brewer, namakhathalogi amakhulu okuhlinzeka ngokuphisa utshwala banikeza i-Fermentis K-97 ukuze ithengiswe. Laba bathengisi bahlinzeka ngezilinganiso zamakhasimende nezibuyekezo ze-K-97. Lokhu kubonisa imiphumela yangempela yokuphisa ngezitayela ezifana ne-blonde ale ne-Kölsch.

• Thenga kubathengisi abahloniphekile ukuze uqinisekise isitoreji esibandayo esilungile nezinsuku ezivumelekile ngaphambi kwesikhathi.
• Hlola izinketho zosayizi wokupakisha ukuze ungagcini amanani amakhulu ngaphezu kwamazinga okushisa anconyiwe.
• Landa i-TDS futhi uqinisekise izinombolo zenkatho lapho uthenga izisindo eziyinqwaba njengo-500 g noma u-10 kg; hlela ukuthunyelwa kwe-cold chain kuma-oda amakhulu.

Amakhasi omthengisi avame ukubonisa impendulo yomsebenzisi. Ukufakwa kuhlu komkhiqizo okujwayelekile kungabandakanya ukubuyekezwa kwe-K-97 okumbalwa. Lezi zibika ngokuncipha, i-flocculation, nephrofayili yokunambitheka kumaqoqo wangempela. Sebenzisa lawa manothi lapho ukhetha amazinga obunzima kanye nokuphakama.

• Qhathanisa izinqubomgomo zomthengisi zeziqinisekiso zokwaneliseka kanye nemikhawulo yokuthumela ngaphambi kokuzibophezela ekuthengeni.
• Uncamela abathengisi abathumela amadethi acacile angaphambilini kanye nezincomo zokusingatha ekhasini lomkhiqizo.
• Uma usebenzisa indawo yokuphisa utshwala, sebenzisana nabasabalalisi bezentengiselwano nabahlinzeki bemvubelo abangakunikeza ukulandelela okuningi kanye nemibhalo yokugcina ebandayo.

Uma uthenga imvubelo ye-K-97, yigcine endaweni epholile futhi uhlele ukusetshenziswa ukuze ugweme ukuchayeka eshalofini lesikhathi eside. Amaphekhi amancane afanelana nabakhi basekhaya, kuyilapho abahlinzeki bemvubelo abanelayisensi bangakwazi ukusekela imisebenzi emikhulu ngokugcinwa okufanele kanye nokusetshenziswa kwezinto.

Isiphetho

I-Fermentis SafAle K-97 iwuhlobo olusebenza kakhulu olomile lwe-Saccharomyces cerevisiae. Inikeza ama-ester ezimbali acashile kanye nezithelo ane-attenuation emaphakathi (80–84%). Ukwakheka kwayo okuqinile kwekhanda kanye nephrofayili ye-ester elinganiselayo ilungele i-Kölsch, Witbier, session ales, kanye nokuhluka kwe-Blonde Ale. Lokhu kwenza i-K-97 ibe yintandokazi phakathi kwabaphisi botshwala be-ales ehlanzekile, ephuzwayo ngokuthinta okuyinkimbinkimbi.

Ukuze uthole imiphumela ethembekile, landela izincomo zotshwala ze-K-97. Sebenzisa umthamo ongu-50–80 g/hL, vubela phakathi kuka-18–26°C (64.4–78.8°F), futhi usebenzise izindlela zokuqondisa ngqo noma zokubuyisela amanzi emzimbeni njengoba uFermentis ephakamisa. Ukugcinwa nokuphatha ngendlela efanele ngesikhathi sokudlulisa kubalulekile ukuze kugcinwe ukusebenza nokubikezela ekuvubeleni.

Qala ngokuvutshelwa kwesivivinyo esincane ukuze ucule kahle ukunambitheka nama-kinetics ngaphambi kokukhuphula. Bheka ishidi ledatha yobuchwepheshe be-Fermentis ukuze uthole amapharamitha anemininingwane neziqondiso. Khumbula, ukuhlanzeka kwe-microbiological yomkhiqizo nempilo yeshelufu kubalulekile: ukubala okusebenzayo >1.0×10^10 cfu/g, ukuhlanzeka >99.9%, nempilo yeshelufu yezinyanga ezingu-36. Thenga njalo kubathengisi abathembekile ukuze uqinisekise ubuqotho bomkhiqizo nokusebenza okungaguquki.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ukuvubela Ubhiya Nge-CellarScience German Yeast
• Ukuvubela Ubhiya nge-CellarScience Berlin Yeast
• Ukubilisa Ubhiya nge-Lallemand LalBrew Nottingham Yeast