Ukubilisa Ubhiya nge-Fermentis SafBrew DA-16 Yeast

I-DA-16 itholakala ngamaphakethe angu-25 g kanye no-500 g, anempilo yeshelufu yezinyanga ezingu-36. Usuku olungcono kakhulu lwangaphambili luphrintiwe ku-sachet ngayinye.

I-DA-16 imakethwa njengemvubelo kabhiya enephunga elimnandi. Kwaziwa ngokudala obhiya abapholile, abancipha kakhulu ngaphandle kokulahlekelwa umlingiswa we-hop. Lesi singeniso sigqamisa ukuthi yini ongayilindela uma usebenzisa i-DA-16 kubhiya owomile, onezithelo, noma ogxuma kakhulu.

Okuthathwayo Okubalulekile

• I-Fermentis SafBrew DA-16 Yeast imvubelo yokuphisa i-All-In-1 eyakhelwe ukuqeda okomile kakhulu.
• Isibuyekezo se-DA-16 sikhomba ukusebenza okuqinile ku-Brut IPA namanye amabhiya anephunga elimnandi, i-hoppy.
• Itholakala ngamaphakethe angama-25 g kanye nama-500 g aneshelufu lezinyanga ezingama-36.
• Idizayinelwe ukulondoloza ama-hop nama-fruity aromas ngenkathi ithola ukuthotshiswa okuphezulu.
• Izithameli eziqondiwe: Abaphisi botshwala base-US nabadidiyeli basekhaya abathuthukile abafuna imvubelo kabhiya eyomile enephunga elimnandi.

Uhlolojikelele lwe-Fermentis SafBrew DA-16 Yeast

I-Fermentis SafBrew DA-16 ihlanganisa uhlobo oluthile lwe-Saccharomyces cerevisiae DA-16 ne-amyloglucosidase enzyme. Lokhu kudala isisombululo se-All-In-1™. I-yeast, i-POF-strain, ikhethelwa iphrofayili yayo ye-ester kanye nokuhambisana nama-hops anephunga elimnandi. Ingxube ihlanganisa futhi i-maltodextrin, i-glucoamylase evela ku-Aspergillus niger, kanye ne-E491 emulsifier ukuze kuzinziswe umkhiqizo owomile.

Lo mkhiqizo ulungele abaphisi botshwala abahlose ukwehlisa izinga eliphezulu kakhulu kanye neziphetho ezicacile, ezomile. Ilungele ukuhlela ama-IPA e-brut noma ama-hop-forward, amabhiya anezithelo adinga ukuvubela okwedlulele. I-enzyme isiza ekuguquleni ama-dextrin abe ushukela ovutshelwayo, iqinisekise ukuvutshelwa okuphelele ngisho nasezintweni ezinamandla adonsela phansi.

Izitayela eziqondiwe zifaka obhiya owomile, onephunga elimnandi onohlamvu lwe-hop ophimiselayo. I-Saccharomyces cerevisiae DA-16 ingakwazi ukuphatha ama-worts anoshukela omningi, ilethe ukuzwakala komlomo okuhlanzekile. I-enzyme ye-amyloglucosidase ihlala isebenza ngesikhathi sokuvutshelwa, inweba ukufinyelela ushukela kumvubelo. Lokhu kusekela amazinga otshwala afika cishe ku-16% ABV uma kulawulwa ngendlela efanele.

• Ukwakhiwa: I-Saccharomyces cerevisiae esebenzayo esebenzayo DA-16, i-maltodextrin, i-glucoamylase (i-amyloglucosidase) evela ku-Aspergillus niger, i-emulsifier E491.
• Ukuma: Inhlanganisela ye-All-In-1™ yeast-and-enzyme yokuthobisa kakhulu kanye nenkulumo ye-hop/iphunga elinamandla.
• Ukusetshenziswa okungcono kakhulu: I-Brut IPA kanye nabanye obhiya obomile, abaya phambili, abanezithelo; kufanelekile ukuvutshelwa kwamandla adonsela phansi aphezulu.
• Ukuthuthukiswa: Kukhethwe ohlelweni lokuhlola ukukhiqizwa kwe-ester nokuhambisana kwe-hop ngenkathi isebenza nomsebenzi we-enzyme.

Abadidiyeli botshwala kufanele bacabangele lokhu kubuka konke kwe-DA-16 njengegayidi yezobuchwepheshe yokuklama iresiphi nokuhlela ukuvutshelwa. Inhlanganisela ye-Saccharomyces cerevisiae DA-16 kanye ne-amyloglucosidase enzyme iqinisekisa ukuncishiswa okubikezelwayo. Lokhu kusiza ukugcizelela ama-hop aromatics ngaphandle kokuphazamisa ukuphuzwa.

Kungani Khetha Ingxube Ye-Yeast-kanye-Enzyme Yokuphisa

Ukusebenzisa ingxube ye-yeast-ne-enzyme ekukhiqizeni utshwala kunikeza inzuzo enkulu. I-enzyme, njenge-amyloglucosidase, iphula ama-dextrin ayinkimbinkimbi abe ushukela olula. Lo shukela ube usudliwa imvubelo, okuholela ekucineni komile.

Abaphisi botshwala abasebenzayo bathokozela izinzuzo zemvubelo ye-All-In-1. Le ndlela yenza lula usuku lokuphuza utshwala ngokususa isidingo samaphakethe e-enzyme ahlukene. Ilula inqubo, inciphisa amaphutha, futhi isekele ukuncishiswa okuphezulu ngaphandle kokufaka okwengeziwe.

Izinzuzo zokuhlangana kwe-yeast enzyme zidlulela ngalé kwamandla adonsela phansi kanye nokulinganisela. Bathuthukisa iphunga nokuzwakala komlomo. Nge-substrate evubela kakhulu, izinhlobo ezikhiqiza i-ester zikhiqiza amanothi ezithelo agqamile. Lawa ma-ester ahambisana namaphunga e-hop, awenza agqame kakhulu ngezitayela ezomile.

Obhiya abahlose ukoma okwedlulele kanye nephunga elimnandi bayazuza kule nhlanganisela. Izitayela ezifana ne-Brut IPA newayini lebhali elomile ziyazuza esenzweni esihlanganisiwe se-enzyme nemvubelo. Abaphisi botshwala abahlose ukuphuza utshwala obuphezulu abanomzimba omncane bazothola le ndlela iwusizo.

• Kungani kusebenza: Ukuguqulwa kwe-enzymatic kukhiqiza ushukela ovubelayo we-yeast metabolism ephelele.
• Kwenza kube lula kanjani ukuphisa: Izinzuzo ze-yeast ye-All-In-1 zinciphisa ukuphatha kanye nethuba lephutha.
• I-flavour lift: Izinzuzo zokuhlanganisa i-yeast enzyme zisiza ukukhulisa ama-ester anezithelo nokuba khona kwe-hop.

Ukusebenza Kwe-Fermentation kanye Nezici Zokuncipha

I-Fermentis SafBrew DA-16 ikhombisa ukuguqulwa kukashukela okunamandla, okudlula izinhlobo ezijwayelekile ze-ale. Imiphumela yelebhu ibonisa ukuthi i-DA-16 ifinyelela ukuncipha okubonakalayo okungama-98-102% ngaphansi kwezimo ezifanele. Lokhu kubangela isiphetho esomile kakhulu, kucatshangwa ukuthi i-wort ivubela ngokugcwele.

Ukuhlolwa kokuqala kukhombisa ukuhola kwe-DA-16 ekukhuphukeni kotshwala ngezinsuku zokuqala zokuvutshelwa. Ukubekezelela utshwala kufinyelela ku-16% ABV, ilungele ukwenza obhiya abaqinile, abomile. Amandla ale mvubelo aphezulu okuncisha amandla, ahlanganiswe nomsebenzi we-enzyme, aguqula kahle ama-dextrin ashiywe yizinhlobo eziningi ze-ale.

I-Flocculation iphakathi, okusho ukuthi i-sedimentation ayisheshi. Lesi sici sisiza ekugcineni ukucaca ngesikhathi se-cask ne-tank conditioning. Iphinde iqinisekise ukukhishwa kwe-CO2 okungaguquki ngesikhathi sokuvutshelwa. UFermentis weluleka ukulandela imihlahlandlela yabo yokuvutshelwa kanye nokwenza amaqoqo okushayela ngaphambi kokukhuphula.

• I-Fermentation kinetics: umsebenzi wangaphambi kwesikhathi osheshayo, isigaba sokuqeda esiqinile.
• Ukuziphatha kokunciphisa: ukusetshenziswa kukashukela okucishe kuphele lapho izinga lokushisa nesilinganiso sokuphakama kufana nemihlahlandlela.
• Umphumela wokuzwa emlonyeni: iphrofayili eyomile ngokuphawulekayo enekhono eliphezulu le-ABV.

Kwabaphisi botshwala abaqondise amandla adonsela phansi okugcina, ukusebenzisa le yeast ephezulu yokuncisha utshwala kuzoholela ekuncipheni koshukela osalayo. Yenza ukuvutshelwa kwesilingo ngesimiso sakho se-wort kanye ne-mash ukuze ufinyelele ukulingana okuphelele phakathi kokoma nomzimba.

Iphrofayili ye-Fruity kanye ne-Fruity ye-Fruity

Iphrofayili ye-DA-16 ye-flavour ibonakala ngokuqeda okuhlanzekile, okomile kakhulu. Lokhu kuthuthukisa uhlamvu lwe-hop ngaphandle kokwethula amanothi afakwe izinongo noma e-phenolic. Kufanelana kahle kakhulu nama-IPA aseNtshonalanga Ogwini, izitayela zaseNew England, nama-lager agxumayo omile. Lawa mabhiya adinga ukucaca nokukhanya.

Abadayisi baqaphela ukuthi ama-ester anezithelo aphinyiselwe ahambisana nezinhlobo ze-citrusy ne-tropical hop. Uma ihlanganiswe nama-hops afana ne-Citra, Mosaic, ne-Cascade, imvubelo ivula izandulela ezinephunga elimnandi. Lokhu kuthuthukisa ukushuba okubonakalayo engilazini.

Ukusebenzisana kweyeast namahops kuthanda iphunga likabhiya oya phambili ngenkathi kugcina ulwanga lupholile. Ukunciphisa okuphezulu kubangela ukuba umzimba ube lula kanye nokuphakanyiswa kwephunga elikhudlwana. I-DA-16 ilungile uma ufuna amafutha e-hop nama-aromatics aguquguqukayo akhanye ngaphandle kobumnandi obuyinsalela obuwafihlayo.

• Isiphetho esihlanzekile, esomile esigqamisa ukunambitheka kwe-hop
• Ama-ester anezithelo agqamisa amawolintshi namanothi asezindaweni ezishisayo
• Iphrofayili ye-POF, ukugwema ama-clove nama-phenolic off-flavour
• Isebenza kahle ngokungezwa kwe-hop sekwephuzile, i-whirlpool, nokugxuma okomile

Khetha i-DA-16 ngobhiya opholile, ozwakalayo onomlingisi we-hop oya phambili. Lungisa ishejuli yokugxuma kanye nesikhathi sokuxhumana ukuze ulinganisele ama-ester anezithelo kanye nephunga likabhiya oya phambili ekutheleni kokugcina.

Isilinganiso Esinconyiwe Namazinga Okushisa Okuvutshelwa

Ukuze uthole imiphumela engaguquki nge-Fermentis SafBrew DA-16, landela izincomo zomkhiqizi zomthamo. Khomba umthamo we-DA-16 ngaphakathi kwebanga elinconyiwe. Lokhu kuqinisekisa ukuncipha okufunayo futhi kugcina amakha athambile.

Izinga lokudosa kufanele libe phakathi kuka-100-160 g/hl, kuye ngokuthi ubhiya unamandla adonsela phansi kanye nempilo yemvubelo. Ukuze uthole ubhiya obuphansi be-gravity kanye namasiko emvubelo esebenzayo, isiphetho esiphansi salolu hlu sifanelekile kakhulu.

Ukuze uvutshelwe okokuqala, gcina izinga lokushisa eliphakathi kuka-20-32°C. Leli banga lokushisa livumela uhlobo lokuveza iphrofayili yalo ye-ester ngenkathi iqinisekisa ukuthi ushukela uvutshelwe ngokugcwele.

• Ukuqondisa okuqondile: qondisa amazinga okushisa okuphonswa kwe-fermentor angu-25°C–35°C ukuze uqale umsebenzi ngokushesha.
• Amaqoqo ezohwebo: khetha isilinganiso somthamo 100-160 g/hl ngokusekelwe ezivivinyweni zokuhlola nokulungiswa kwezikali.
• Isivivinyo siyasebenza: vivinya umthamo we-DA-16 kuzo zombili iziphetho zebanga ukuze ushunise ukuthotshiswa nokuzwa komlomo.

Qaphela amandla adonsela phansi kanye nephunga ngesikhathi sokuvutshelwa. Lungisa umthamo we-DA-16 nezinga lokushisa lokuvutshelwa libe ngu-20-32°C njengoba kudingeka. Lokhu kuzosiza ekulungiseni uhlamvu lokugcina lukabhiya.

Izindlela Zokufaka: I-Direct Pitch vs. Rehydration

I-Fermentis SafBrew DA-16 ingagxunyekwa ngokuqondile noma ifakwe kabusha emanzini ngaphambi kokwengeza. Ukuphonsa okuqondile kuhlanganisa ukungeza isikhwama ngqo ku-wort ezingeni lokushisa lokuvutshelwa. Qinisekisa ukuthi izinga lokushisa le-fermenter lisukela ku-25°C ukuya ku-35°C (77°F–95°F) ukuze lihambisane nobubanzi obufanele bemvubelo.

Ukuze ubuyisele amanzi emzimbeni, landela inqubo eqondile. Sebenzisa amanzi noma i-wort ku-25°C–37°C (77°F–98.6°F), uhlose isilinganiso esiphindwe izikhathi ezingu-10 isisindo noma umthamo wesaka. Vumela imvubelo ihlale imizuzu engu-15 ngaphandle kokuguquguquka. Ngemuva kwalokho, gxuma ngobumnene ukuze umise kabusha amaseli futhi uphakamise ngokushesha.

• I-Viability threshold: inani elisebenzayo elikhulu kuno-1.0 × 1010 cfu/g lisekela ukuvutshelwa okuthembekile noma ngabe ubuyisela amanzi emanzini noma iphimbo eliqondile.
• Ithiphu yokusebenza: fanisa amazinga okushisa ngesikhathi sokwengeza ukuze ugweme ukushaqeka okushisayo futhi wandise ukululama kweseli.

Khetha indlela ehambisana nezinqubo zenkampani yakho yokuphisa utshwala kanye nosayizi wenqwaba. Ama-breweries amancane angase avuselele imvubelo ukuze alawule kangcono umsebenzi wokuqala. Imisebenzi emikhulu ingase ikhethe ukuphakama okuqondile kwe-DA-16 ngenxa yesivinini sayo nobulula, uma kubhekwa izinto ezilawulwa kahle kanye nokulawulwa kwezinga lokushisa.

Ngemva kokuvula, vala kabusha amasaka angasetshenzisiwe bese uwagcina ku-4°C. Sebenzisa amaphakethe avuliwe zingakapheli izinsuku eziyisikhombisa ukuze ugcine ukusebenza kanye nokungaguquguquki emikhiqizweni elandelayo.

Ukusebenza, Ukuhlanzeka, kanye Nokucaciswa Kwebhayoloji

I-Fermentis SafBrew DA-16 iza nenani lemvubelo eliqinisekisiwe elingaphezu kuka-1.0 × 10^10 cfu/g. Lokhu kusebenza okuphezulu kwe-DA-16 kuqinisekisa ukuqala okuqinile kokuvutshelwa kanye nokuncishiswa okungaguquki. Kubalulekile ukuyiphakamisa ngendlela efanele ukuze uthole imiphumela emihle.

Ukuhlanzeka kwe-DA-16 kugcinwa ezingeni lokuhlanzeka>99.9%. Izindlela zokukhiqiza zeqembu le-Lesaffre ziqinisekisa izinga eliphezulu le-microbiological. Lokhu kunciphisa izinto eziphilayo ezingafuneki ezingase zonakalise ukunambitheka noma ukuzinza kukabhiya.

Ukucaciswa kwe-Microbiological kunikezwa ukusiza abaphisi botshwala bahlole ikhwalithi yeqoqo futhi balawule izinqubo zabo. Imikhawulo yokungcola okuvamile isethwe iphansi kakhulu. Lokhu kwenzelwa ukuvikela isimilo sikabhiya.

• Amagciwane e-lactic acid: <1 cfu / 10^7 yeast cells
• Amagciwane e-acetic acid: <1 cfu / 10^7 yeast cells
• I-Pediococcus: < 1 cfu / 10^7 amaseli emvubelo
• Ingqikithi yamagciwane: < 5 cfu / 10^7 yeast cells
• Imvubelo yasendle: < 1 cfu / 10^7 yeast cells

Ukuthobela i-pathogen kuqinisekiswa ngokuhlolwa kokulawula. Lokhu kubandakanya izindlela ezifana ne-EBC Analytica 4.2.6 kanye ne-ASBC Microbiological Control-5D. Lezi zivivinyo ziqinisekisa ukungabi khona kwamagciwane ayingozi enkatho yemvubelo.

Isiqinisekiso sokukhiqiza sihlinzekwa wuhlelo lokukhiqiza imvubelo lweqembu le-Lesaffre. Ihlanganisa ukulawulwa kwekhwalithi kwangaphakathi namarekhodi eqoqo alandelekayo. Abaphisi botshwala bangasebenzisa ama-microbiological specs kanye nemibiko yokusebenza ukuze basekele ukuqinisekiswa kwekhwalithi nokwamukelwa kwenqwaba.

Ukuze usebenzise njalo, landela imiyalelo yelebula yokuphatha amaphakethe. Gcina imvubelo isiqandisini ukugcina ukusebenza kwayo kuphezulu. Lokhu kuqinisekisa ukuthi ufinyelela i-cfu elindelwe ye-DA-16 lapho uphonsa.

Ukusebenzisa i-DA-16 ye-Brut IPA kanye Nezinye Izitayela Ezomile Ezinuka kamnandi

UFermentis uphakamisa i-DA-16 ye-Brut IPA ngenxa yokoma kwayo nomzimba okhanyayo. Lokhu kukhombisa iphunga le-hop. I-enzyme ye-amyloglucosidase yephula ama-dextrin abe ushukela ovutshelwayo. Le nqubo ishayela isici sokoma se-Brut IPA.

I-DA-16 isebenza njengemvubelo ye-IPA eyomile, iqeda inciphe kakhulu ngaphandle kwama-phenolic anokhahlo. Ilungele labo abafuna ukucwazimula, ikhiqiza ama-ester anezithelo ngenkathi igcina ulwanga luhlanzekile. Le bhalansi iyenza ilungele obhiya abanuka kamnandi, abaya phambili.

Ukuze uthuthukise ukunambitheka, sebenzisa izengezo zeketela sekwephuzile, ukushaja okuphinyisiwe kwe-whirlpool, nokugxumagxuma okomile. Lawa masu avumela i-DA-16 Brut IPA ukuthi iveze uwoyela we-hop aguquguqukayo kanye nama-precursors e-terpene. Ngale ndlela, ukoma kukabhiya akuvakwa.

Ukuze uthole imiphumela emihle, gcina izinga lokushisa lokuvutshelwa liqinile phakathi kwebanga elinconyiwe. Lokhu kuvikela uhlamvu lwe-ester. Izibalo zamaseli ezanele kanye nomoya-mpilo nakho kuyisihluthulelo, kuqinisekisa ukuncishiswa okuqinile ku-Brut IPA fermentation.

• Khomba isiphetho esinciphe kakhulu ukuze ufinyelele umzimba okhanyayo wesitayela.
• Thanda izengezo ze-hop eziphuzile kanye nokugxuma okuqinile okomile ukuze ukhulise iphunga.
• Gcina i-oxygen efanele kanye namazinga omsoco ukuze unciphise amandla.

Lapho upheka ezinye izitayela ezinuka kamnandi, sebenzisa izimiso ezifanayo. Sebenzisa i-DA-16 ukuze unciphise ama-dextrin asele futhi uhlele amashejuli e-hop ukuze uthole iphunga. Lawula ukuvutshelwa ukuze ulondoloze ama-aromatics athambile. Le ndlela iqinisekisa iphrofayili ekhanyayo, enephunga elimnandi, ejwayelekile yama-IPA anamuhla omile.

Ukuphatha I-High-Gravity Fermentations nge-DA-16

Uma uhlela amaphisi adonsela phansi aphezulu nge-DA-16, qala ngokubeka okuhlosiwe okungokoqobo. I-Fermentis ikhombisa ukuthi utshwala bungafinyelela ku-16% ABV nge-wort gravities eduze no-30°P. Kuwukuhlakanipha ukuhlola amaqoqo amancane ngaphambi kokukhuphula kuze kufike ekukhiqizeni okugcwele.

Ukuqinisekisa impilo yemvubelo kuyisihluthulelo sokugwema ukuvutshelwa okuvilaphayo noma okunamathelayo. Sebenzisa amazinga anconyiwe okukhipha angu-100–160 g/hl. Faka umoya-mpilo noma ukhiphe i-wort ngendlela efanele ngaphambi kokuyiphonsa. Futhi, izithasiselo zomsoco ezinyakazayo ngesikhathi sokusebenza. Lezi zinyathelo zisiza ukunciphisa ingcindezi yemvubelo futhi zisekele ukuthomba okuzinzile.

I-enzyme eku-DA-16 inyusa ushukela ovutshelwayo, okhuphula isivuno sotshwala kodwa futhi ingaqinisa ingcindezi ye-osmotic kumaseli. Kubalulekile ukuqapha izinga lokushisa eduze. Ukuvutshelwa okupholile, okulawulwayo kusiza ukunciphisa ukunambitheka ngenkathi kulondoloza iphrofayili ye-ester yohlobo.

Landelela ama-kinetics okuvutshelwa ngokufundwa kwamandla adonsela phansi kabili nsuku zonke kusenesikhathi, bese kanye ngosuku njengoba umsebenzi uhamba kancane. Uma izitebhisi zokuvutshelwa, hlola umlando komoyampilo oncibilikisiwe, ishejuli yezakhi, futhi ucabangele ukuvuka okuthambile noma amazinga okushisa alawulwayo. Gwema ukuphinda uphendule kanzima.

• Phonsa u-100–160 g/hl kumaqoqo aphezulu adonsela phansi.
• I-oxygenate ngaphambi kokutshala; gwema i-oxygen kamuva ukuze uvimbele i-oxidation.
• Sebenzisa izengezo zomsoco ezifakwe kusiteji phakathi namahora okuqala angama-48-72.
• Gcina izinga lokushisa liqinile ukuze ulawule ukukhiqizwa kwe-ester.

Yenza izivivinyo zokuhlola ngaphansi kwemibandela ethile yenkampani yakho yotshwala. U-Fermentis uncoma ukuthi kuhlolwe ngaphambi kokusetshenziswa kwezohwebo ukuze kuqinisekiswe ukuthi okuhlosiwe kufika ku-16% ABV kuyafezeka ngaphandle kokubeka engcupheni ikhwalithi. Sebenzisa lawa macebiso aphezulu okuvutshelwa kwe-OG ukuze wenze ngcono ukulawulwa kwenqubo futhi wandise imiphumela ethembekile nge-DA-16.

Umthelela ku-Hop Iphunga Namasu Okukhulisa Ukuvezwa Kwe-Hop

I-Fermentis SafBrew DA-16 ihlanganisa umsebenzi we-amylolytic enzyme nezici ze-ester ezikhiqiza imvubelo. Le nhlanganisela ithuthukisa ukukhishwa kwephunga elimnandi le-hop kuma-precursors. Iphinde ithuthukise ama-ester anezithelo, igcwalise izinhlobo zesimanje ze-hop.

Khetha ama-hops anezici ezihlukahlukene ezihlukile, njenge-Citra, i-Mosaic, ne-Cascade. Ukwengeza sekwephuzile ngesikhathi sokubilisa kusiza ukulondoloza amafutha aguquguqukayo. I-Whirlpool egxuma emazingeni okushisa apholile ikhipha uwoyela ngempumelelo, igwema inhlanganisela yemifino enokhahlo.

Sebenzisa amashejuli okugxuma okomile okuhlosiwe ukuze kuthuthukiswe i-biotransformation ngesikhathi sokuvutshelwa okusebenzayo. Ukwengeza ama-hops ngesikhathi sokuvutshelwa okusebenzayo kwangaphambi kwesikhathi kuvumela ama-enzyme ye-yeast ukuthi aguqule izandulela ze-hop zibe izinhlanganisela ezintsha ezinuka kamnandi.

• Ukuphela Kwamathumba: uwoyela ovikelekile oguquguqukayo anokulahlekelwa okuncane kokushisa.
• I-Whirlpool: kuphole kufika ku-70–80°F (21–27°C) ukuze kukhishwe ibhalansi.
• Ukuvutshelwa okusebenzayo: ukuthintana okufushane (amahora angama-48–72) ukuze uthole izinzuzo ze-biotransformation.
• Ama-maturation dry hops: sebenzisa ukuthintana okuthambile kanye nokulawula ukuphahlazeka okubandayo ukuze ugweme amanothi anotshani.

Amasu e-dry hop abalulekile. Khetha amanani e-hop nezikhathi zokuxhumana ezisuselwe kumandla adonsela phansi kabhiya namandla ephunga elifiswayo. Qaphela amazinga okushisa ukuze uvimbele ukukhishwa kwemifino ngokweqile.

Imvubelo eyomile ene-DA-16 ivamise ukuqinisa amaphunga e-hop, iwenze achazeke kakhudlwana. Ukuhlela okungeziwe mayelana nomsebenzi we-enzyme kukhulisa iphunga le-hop DA-16 ngaphandle kwamanothi anzima.

Izinyathelo ezisebenzayo zifaka phakathi iketela lokulinganisa kanye nokungezwa kwe-whirlpool ngama-hop omile afakwe kusiteji. Nquma izikhathi zokuxhumana kanye nesampula yezinguquko zezinzwa. Lokhu kulungiswa kwama-hop precursors amahhala futhi kulondoloze abaphisi botshwala bephrofayela ekhanyayo, enezithelo abavame ukufuna.

Ukuqhathanisa i-SafBrew DA-16 nemikhiqizo efanayo yeFermentis

Abadayisi ababhekene nesinqumo phakathi kwe-DA-16 ne-HA-18 bazothola umehluko omkhulu emikhiqizweni yokuvutshelwa. I-DA-16 iyinhlanganisela eyingqayizivele ye-yeast nama-enzyme, eyenzelwe ukomisa okwedlulele kanye nephrofayili ye-flavour ehlanzekile. Ilungele izitayela ezomile, ezinephunga elimnandi njenge-Brut IPA.

Ngakolunye uhlangothi, i-HA-18, ihlose amazinga aphezulu otshwala, afinyelele ku-18% ABV. Futhi yethula amanothi e-phenolic, okwenza ilungele i-farmhouse ales noma i-barleywines.

Uma siqhathanisa izinhlobo ze-SafAle, sibona umehluko omkhulu. I-SafAle S-04 kanye ne-US-05 yizinhlobo ze-POF- ale zakudala, ezinokuncipha okumaphakathi cishe ku-83–84% ADF. Lokhu kubangela ubhiya onoshukela omningi oyinsalela kanye ne-malt-hopped flavour elinganayo. Ngokuphambene, i-DA-16 izuza i-ADF engu-98–102% ebabazekayo, okuholela kubhiya owomile kakhulu.

• Sebenzisa i-DA-16 lapho ukoma okwedlulele kanye ne-hop ethuthukisiwe noma iphunga lezithelo kubalulekile.
• Khetha i-HA-18 yezinhlamvu ze-phenolic nobhiya obunotshwala obuphezulu kakhulu.
• Khetha izinhlobo ze-SafAle zamaphrofayili endabuko e-IPA noma lapho ufuna umzimba nobumnandi obuningi.

Umehluko ongokoqobo phakathi kwe-DA-16 ne-HA-18 udlulela ngalé kokunciphisa nje. Zombili ziqukethe ama-enzyme e-dextrin fermentation, kodwa imiphumela yazo yezinzwa iyahlukahluka ngenxa yokukhiqizwa kwe-phenolic nokubekezelela utshwala. Lapho unquma phakathi kwe-DA-16 ne-HA-18, cabangela imigomo yakho yeresiphi, ukuphatha imvubelo, nokuzwakalisa komlomo oyifunayo.

Uhlu Lokuhlola Olusebenzayo Lokwenza Utshwala Lokusebenzisa i-DA-16

Hlela usuku lwakho lokuphuza uzungeze amandla adonsela phansi okuhlosiwe kanye ne-ABV elindelekile. I-DA-16 ingasekela ukuncishiswa okuphezulu kakhulu, ifinyelele amazinga e-ABV eduze kuka-16% nge-OG ephezulu. Setha amashejuli e-hop ukuze angezwe sekwephuzile kanye nokugxumagxuma okomile ukuze uvikele iphunga.

Sebenzisa lolu hlu lokuhlola lokuphisa lwe-DA-16 ukuze uhlele izinyathelo ezibalulekile ngaphambi kokushisisa amanzi esiteleka. Qinisekisa ibhili lokusanhlamvu, amavolumu okuhlosiwe, kanye nendlela yokufaka umoya-mpilo. Faka ohlwini imisoco edingekayo, ebalulekile kumaworts adonsela phansi.

• Umthamo kanye nokufaka: inhloso ku-100–160 g/hl. Khetha iphimbo eliqondile ku-25-35 ° C noma buyisela amanzi ku-25-37 ° C usebenzisa i-10× umthamo wamanzi noma wort, phumula imizuzu engu-15, ugovuze ngobumnene, bese uphonsa.
• Ukuphatha imvubelo: gcina amaphekhi angavuliwe ngokwesiqondiso se-Fermentis. Vala kabusha ama-sachets avuliwe futhi ufake efrijini ku-4°C; sebenzisa phakathi kwezinsuku eziyisikhombisa.
• I-Oxygenation: qinisekisa ukuthi i-oksijini encibilikisiwe eyanele ngaphambi kokuphonswa ukuze usakazeke ngokunempilo kumavubelo ancipha kakhulu.
• Izakhamzimba: engeza imisoco yemvubelo yamaqoqo ayinselele, amandla adonsela phansi ukuze ugweme ukuvutshelwa okubambekile.

Qalisa ibhentshi elincane noma uvivinyo lokuhlola ngaphambi kokukhuphula ukukhiqiza ngokugcwele. Uhlu lokuhlola imvubelo lwe-All-In-1 lusiza ukulandelela ukuthotshiswa, amanothi ezinzwa, nokusebenzisana kwe-hop phakathi nalezi zilingo.

1. Ukuhlela ngaphambi kokuphisa: qinisekisa i-OG, ithagethi ye-ABV, ikhemistri yamanzi, nomugqa wesikhathi wokugxuma.
2. Ukulungiselela: hydrate noma lungiselela ishejuli ye-pitch eqondile kanye ne-chill wort ukuze uthole izinga lokushisa.
3. I-pitching: landela izinyathelo zokubuyisela amanzi emanzini noma iwindi eliqondile kanye nesikhathi sokuqopha.
4. Ukulawula ukuvutshelwa: qapha izinga lokushisa eduze futhi ulindele umsebenzi onamandla kanye nokunciphisa okuphezulu.
5. Ukuhlola: isampula yamandla adonsela phansi kanye nephunga, lungisa amathiphu eresiphi ye-DA-16 yesikhathi esizayo ngokusekelwe emiphumeleni.

Gcina amalogi amafushane amandla adonsela phansi, izinga lokushisa, kanye nemiphumela yezinzwa. Sebenzisa amathiphu eresiphi e-DA-16 esivivinyweni ngasinye ukuze wenze ngcono iphrofayela ye-mash, izengezo zomsoco, kanye nesikhathi sokugxuma ukuze uthole imiphumela ephindaphindwayo.

Lapho uthuthela kumaqoqwana amakhulu, phinda ukuhlola kokuhlola futhi uqinisekise uhlu lokuhlola imvubelo ye-All-In-1 kukho konke ukukhiqiza. Le nqubo inciphisa ukuhlukahluka futhi ithuthukisa ukuvumelana ne-Fermentis SafBrew DA-16.

Ukupakishwa, isimo, kanye nokucatshangelwa kwe-carbonation

Uma usebenzisa i-Fermentis SafBrew DA-16, lindela izikhathi ezinwetshiwe zesimo kwamanye amaqoqo. Isimo se-DA-16 ngokuvamile siholela kushukela osele ophansi kakhulu ngenxa yokuncishiswa okuphezulu. Lokhu kuholela emlonyeni opholile, owomile kanye nobhiya ozwela kakhulu ku-CO2 encibilikile ngesikhathi sokupakishwa.

Ama-IPA e-Brut ahlose ukusebenza kahle. Khomba i-carbonation ye-Brut IPA ukuya kumavolumu aphezulu e-CO2 ukuze uzuze amabhamuza amancane, aphikelelayo. Lapho ufaka isimo sebhodlela i-Brut IPA, phatha i-carbonation ngokucophelela. Ushukela ophansi oyinsalela wehlisa ubungozi bokuvutshelwa kabusha, kodwa imvubelo esele kanye nanoma yimuphi ushukela othomayo owengeziwe ungakhuphula umfutho ngokushesha.

Ukupakisha obhiya owomile kudinga ukulawula okuqinile kokulandwa komoyampilo kanye namazinga e-CO2. Sebenzisa ukudluliselwa okuvaliwe kanye namakepisi okukhipha umoya-mpilo uma kungenzeka. Ukuze uthole imiphumela engaguquki, ncamela i-force carbonation emathangeni angenasici ukuze uphephe nokubikezela, okubalulekile kumabhiya ancipha kakhulu.

• Yehlisa umoya-mpilo oncibilikisiwe ngesikhathi sokugcwalisa ukuze uvikele iphunga le-hop nempilo yeshelufu.
• Lapho ufaka ibhodlela, bala ukugaywa kukashukela ngokucophelela ukuze unciphise ingozi ye-carbonation engaphezu.
• Cabangela i-kegging noma ukugcwaliswa kwe-counter-pressure ukuze ugcine i-carbonation engaguquki futhi ugweme amabhomu ebhodlela.

Izinyathelo zokucacisa zibalulekile ukuze uzinze ukubukeka ngaphambi kokupakisha. I-DA-16 ibonisa ukugeleza okuphakathi nendawo, ngakho-ke vumela isikhathi sokumisa noma sebenzisa iziphene kanye nokuhlunga okuthambile ukuze kucace okufunayo. Ukushisa okubandayo izinsuku ezimbalwa kungasheshisa ukuyeka imvubelo futhi kunciphise nezidingo zokuhlunga.

• Ukuphahlazeka okubandayo futhi vumela imvubelo ixazulule ngaphambi kokudlulisa.
• Yenza ukudlulisa okuthambile okungenawo umoya-mpilo emathangeni akhanyayo ukuze uphoqe i-carbonation.
• Setha amavolumu e-CO2 ngokususelwa kusitayela ne-glassware; Ama-IPA e-Brut azuza kuphrofayela ephezulu, ekhazimulayo.

Qapha amabhodlela ngesikhathi sokulungiswa uma ukhetha ukuqala. Gcina amarekhodi okushisa, amanani okuqala, ne-headspace ukuze ulandele noma yikuphi ukuhluka kwe-carbonation. Ukulinganisa okuhle nokuvimbela ngesikhathi sokupakisha obhiya owomile kunciphisa izingozi zokuphepha futhi kulethe iphrofayela ehlanzekile elindelwe kusukela ku-DA-16 conditioning kanye ne-carbonation ye-Brut IPA.

Ukuphepha, Isitoreji, kanye Nezincomo Zokuphatha

Ukuqinisekisa ukusebenza kwe-Fermentis SafBrew DA-16, yigcine ngaphansi kwezimo ezilawulwayo. Ukuze ulondoloze kuze kufike ezinyangeni eziyisithupha, gcina ngaphansi kuka-24°C. Ukugcina isikhathi eside, izinga lokushisa elingaphansi kuka-15°C liyanconywa. Uhambo olufushane olufika ezinsukwini eziyisikhombisa luyamukeleka ngaphandle kokulimala.

Amasaka avuliwe adinga ukunakekelwa okwengeziwe. Vala kabusha isikhwama bese usifaka efrijini ku-4°C (39°F). Sebenzisa amasaka avaliwe phakathi kwezinsuku eziyisikhombisa. Ungasebenzisi ama-sachets azizwa ethambile, avuvukele, noma akhombisa umonakalo osobala.

• Ilebula livule amaphekhi anedethi yokuvula.
• Zungezisa isitoko ukuze kusetshenziswe amaqoqo amadala kuqala.
• Hlonipha impilo yeshelufu ezinyangeni ezingama-36 kusukela ngosuku lokukhiqiza.

Izindinganiso zokukhiqiza zikaLesaffre ziqinisekisa ukuthi umkhiqizo uhlangabezana nemikhawulo ye-microbiological kanye nezidingo zokulawula ze-pathogen. Lokhu kuhlanzeka okuphezulu kusekela ukusetshenziswa okuphephile kuzilungiselelo zotshwala futhi kusiza ukuvimbela ama-flavour angaphandle axhumene nokungcola.

Zijwayeze ukuhlanzeka okuyisisekelo kwebanga lokudla ukuze uvikeleke ekubambeni imvubelo. Sebenzisa izitsha ezihlanzekile, ezihlanzekile kanye nemikhumbi ukuze ubuyisele amanzi emanzini noma ukuphonsa ngqo. Gwema ukungcoliswa ngokwehlukana ngokuhlukanisa izinto ezingavuthiwe nezindawo zikabhiya eziqediwe.

• Hlanza impahla yokubuyisela amanzi emzimbeni ngaphambi kokuyisebenzisa.
• Gqoka amagilavu futhi ulandele izinqubo zokukhucululwa kwendle.
• Lahla amasaka alimele kanye nemvubelo echithiwe ngokwemithetho yendawo.

Gada izimo zokugcina ngelogi elula noma i-thermometer. Ukusula amarekhodi kanye nokuhlola okubukwayo okuvamile kusiza ukugcina isitoreji se-DA-16 silingana futhi sithembekile. Lezi zinyathelo zivikela ukusebenza kokuvutshelwa kanye nokuphepha kotshwala.

Isiphetho

I-Fermentis SafBrew DA-16 igqama njengemvubelo ephelele nephakheji ye-enzyme yobhiya obomile kakhulu, onuka kamnandi. Lesi sifinyezo se-DA-16 sibonisa ikhono laso lokuthola ukuncishiswa okuphezulu kanye namazinga otshwala aqinile. Ilungele i-Brut IPA nezitayela ezifanayo, ezidinga ukoma okuhlanzekile nama-flavour hop anempilo.

Inhlanganisela ye-amyloglucosidase kanye ne-POF-Saccharomyces cerevisiae strain ithuthukisa ama-ester futhi ilondoloze umlingiswa we-hop. Lokhu kubonakala emiphumeleni yokusebenzisa i-Citra ne-Mosaic hops. Ukubuyekezwa okuningiliziwe komkhiqizo we-Fermentis kuqinisekisa ukuthi i-DA-16 ikhiqiza obhiya abanezithelo, aba-hop-forward abangenawo ukunambitheka kwe-phenolic okungafuneki uma besetshenziswa ngendlela efanele.

Kumaqoqo aphezulu adonsela phansi, ukuphathwa ngokucophelela kubalulekile. Landela umthamo onconyiwe, amazinga okushisa aphakeme, futhi uqinisekise umsoco ofanele kanye nomoya-mpilo. Ama-brewers ahlose ukuthola imvubelo ehamba phambili ye-Brut IPA kufanele enze izivivinyo zokuhlola futhi ahambisane nezinqubo zokuphatha eziqinile. I-DA-16 iyinketho ephezulu yabadidiyeli basekhaya abanolwazi nabanokuhlangenwe nakho okuhloswe ngobhiya owomile, onephunga elimnandi abanezimiso ezifanele.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ukubilisa Ubhiya nge-Lallemand LalBrew Nottingham Yeast
• Ukuvubela Ubhiya nge-CellarScience Berlin Yeast
• Ukuvubela Ubhiya nge-Mangrove Jack's M44 US West Coast Yeast