Ukubilisa Ubhiya nge-Lallemand LalBrew London Yeast

Kushicilelwe: Okthoba 10, 2025 08:19:20 UTC

Lokhu kubuyekezwa kwe-LalBrew London kuhlose ukuhlinzeka abakhiqizi ngokubheka okuningiliziwe ngokusebenzisa i-Lallemand LalBrew London Yeast kuma-ales nama-cider esiNgisi ayiqiniso. I-LalBrew London iyimvubelo eyomile e-Saccharomyces cerevisiae evela ku-Lallemand's Yeast Culture Collection. Iyingxenye ye-Heritage Strains yenkampani. Yaziwa ngokwethenjelwa, ukuvubela okunamandla kanye nomlingiswa wendabuko waseBrithani, iyimvubelo yesiNgisi ye-ale eyintandokazi.

Leli khasi lihunyushwe ngomshini lisuka esiNgisini ukuze lenze lifinyeleleke kubantu abaningi ngangokunokwenzeka. Ngeshwa, ukuhumusha ngomshini akukabi ubuchwepheshe obuphelele, ngakho-ke amaphutha angenzeka. Uma uthanda, ungabuka inguqulo yokuqala yesiNgisi lapha:

Fermenting Beer with Lallemand LalBrew London Yeast

I-glass carboy ye-ale ye-English evubelayo ene-frothy krausen, ezungezwe ama-hops, ibhali, namathuluzi okwenza i-rustic endaweni yangaphakathi yesiNgisi endala. Ulwazi olwengeziwe

Amashidi obuchwepheshe agqamisa ukukhiqizwa kwayo kwe-ester emaphakathi, ukunciphisa umzimba, ukugeleza okuphansi, kanye nezinga lokushisa elivutshelwayo elifanele izitayela zakudala zase-British. Lesi sihloko sinikeza isiqondiso esisebenzayo sokuphatha imvubelo ye-homebrew e-United States.

Abafundi bazothola ukuthi yini abangayilindela uma uvubela ubhiya nge-LalBrew London. Izihloko zifaka phakathi ukusebenza kokuvutshelwa, amathiphu okufaka kanye nokuphatha, ukubuyisela amanzi emanzini ngokumelene neseluleko sokumisa okomile, amasu okulawula ukukhawulelwa kwe-maltotriose, amanothi okugcina kanye nempilo yeshelufu, kanye nokuxazulula izinkinga ezivamile.

Okuthathwayo Okubalulekile

I-Lallemand LalBrew London Yeast iphumelela kakhulu ekukhiqizeni ama-ales anambitheka, esitayela sesiNgisi sendabuko anokuvutshelwa okuqinile, okunamandla.
Lindela ama-ester amaphakathi, ukuncipha okumaphakathi, nokugeleza okuphansi—okulungele i-cask nama-ales asemabhodleleni.
Izinga lokuphonsa elifanele kanye nokunaka umoya-mpilo kanye nezakhamzimba kuthuthukisa ukuqina namandla.
Ukubuyisela kabusha amanzi emzimbeni kungakhuphula umsebenzi wangaphambi kwesikhathi, kodwa ukubeka ngokucophelela okomile kuyasebenza nakubakhi bezindlu abaningi.
Gcina amaphakethe epholile futhi omile; qapha impilo yeshalofu ukuze ugcine ukusebenza okuthembekile kokuvutshelwa.

Iyini i-Lallemand LalBrew London Yeast

I-LalBrew London iwuhlobo lwe-ale lwesitayela sesiNgisi sangempela, oluyingxenye yeqoqo le-Lallemand Yeast Culture Collection. Imvubelo yotshwala eyomile ebilayo ephezulu, ekhethelwe amaphrofayili ayo akudala kabhiya wase-UK. Abadayisi bathembele kuyo ngokusebenza kwayo okuthembekile kanye nezinhlamvu eziyiqiniso zesiNgisi.

I-organism engemuva kwe-LalBrew London yi-Saccharomyces cerevisiae, eyaziwa ngokukhiqiza i-ester ehlanzekile kanye nokuncipha okubikezelwayo. I-POF inegethivu, okusho ukuthi ngeke ikhiqize ama-phenolic afana ne-clove angaphazamisa i-malt ethambile nebhalansi ye-hop.

Ukuhlaziya okuvamile kuveza amaphesenti aqinile phakathi kwamaphesenti angama-93 nangama-97, anamandla noma ngaphezulu kokungu-5 x 10^9 CFU ngegremu ngalinye lemvubelo eyomile. Iphrofayili ye-microbiological ibonisa imvubelo yasendle kanye namagciwane ngalinye lingaphansi kwe-1 ngamaseli ayi-10^6. I-strain ihlola i-diastaticus negative.

Amagugu avela eqoqweni lika-Lallemand Brewing
I-Saccharomyces cerevisiae evubela phezulu ilungele ama-ales
Ifomethi yemvubelo eyomile ukuze igcinwe kalula futhi ifakwe

Khetha i-LalBrew London ukuze uthole uhlobo lwe-ale oluthembekile lwesitayela sesiNgisi. Ivubela ihlanzeke, iqede kahle, futhi kulula ukuyiphatha kubo bobabili abakhi basekhaya kanye nabaphisi botshwala abangochwepheshe.

Iphrofayili ye-Flavour nephunga le-LalBrew London

Ukunambitheka kwe-LalBrew London kuncike kokungathathi hlangothi kuya ku-spectrum enezithelo kancane. Lokhu kuvumela abaphisi botshwala ukuthi bagxile kuma-nuances we-malt ne-hop. Umlingiswa we-yeast wehlisiwe, oqinisekisa ukuthi ama-malts esiNgisi endabuko kanye nama-hops aseBrithani athatha indawo ephakathi.

Iphunga libonakala ngenothi elibi elicashile elinophawu lwethonya le-ester. Izincazelo ngokuvamile zihlanganisa i-apula elibomvu, i-apula eliluhlaza, nobhanana opholile, kanye nezinkomba zezithelo ezishisayo. Lokhu buqili yingakho abakhiqizi abaningi bejabulela iphrofayili yayo ye-estery elinganiselayo.

Ngezitayela ezifana ne-Extra Special Bitter, Pale Ale, Bitter, ne-Mild, i-LalBrew London ithuthukisa iphrofayili ye-malt ne-hop. Ama-ester anezithelo engeza ukujula kodwa ahlale ngemuva, anothisa ubhiya ngaphandle kokuwunqoba.

Kubenzi be-cider, ukukhiqizwa kwe-ester emnene yaseLalBrew London kuyinzuzo. Igcina uhlamvu lwezithelo ezintsha ngenkathi yethula i-lift ephunga elimnandi.

Umlingiswa ongathathi hlangothi we-yeast: usekela amaresiphi okudlulisela phambili i-malt.
I-Estery kodwa ivinjelwe: yengeza ubunkimbinkimbi ngaphandle kokubusa.
Iphunga elibi: lisekela izitayela zesiNgisi zendabuko.
I-Fruity esters: amanothi acashile athuthukisayo, hhayi amandla angaphezu kwamandla.

Iphayinti le-amber English ale elinekhanda elinegwebu, elizungezwe ama-hops, i-malt, nebhali phezu kwetafula lepulangwe elinokukhanya okufudumele. Ulwazi olwengeziwe

Izitayela zikabhiya ezihamba phambili zokwenziwa nge-LalBrew London

I-LalBrew London iyahamba phambili ekwenzeni ama-ales esitayela sesiNgisi sakudala. Kuyinketho ephezulu yamaresiphi e-Bitter, Emaphakathi, kanye nendabuko ye-Pale Ale. Lezi zitayela zigcizelela ama-malt nama-hop nuances.

Ku-Extra Special Bitter, uhlamvu lwemvubelo yase-LalBrew London luyisihluthulelo. Idala iphrofayili ye-malt eyindilinga kanye ne-ester yezithelo ezithambile. Lokhu kwenza imvubelo ye-ESB ilungele ubhiya olinganiselayo, oseshini onobunzulu.

Ku-hoppy English pale ales, ukusebenza kuka-LalBrew London kuyabonakala. Iphrofayili yayo ye-ester emaphakathi igcina iphunga le-hop likhanya. Iphinde ivumele ama-crystal malts kanye ne-English malts ephaphathekile kukhanye.

Khetha i-LalBrew London yamabhiya anomzimba ogcwele noma ubumnandi obuncane obuyinsalela. Ukuphatha kwayo i-maltotriose kusekela umlomo wendabuko waseBrithani. Lokhu ngaphandle kokunambitheka kwemvubelo okunamandla.

I-strain nayo isebenza kahle kuma-cider alula, wengeza ukuvutshelwa okuhlanzekile, okuthe xaxa. Ukuvutshelwa ebangeni lokushisa lakudala laseBrithani kuqinisekisa ubuqiniso bezitayela ze-yeast yesiNgisi.

Okubabayo: ukuvutshelwa okuhlanzekile kanye nama-ester acashile
I-ESB: ubukhona be-malt obuyindilinga obunezici ze-ESB yeast
I-Pale Ale: i-balance hop lift usebenzisa imvubelo ye-ale ephaphathekile
Ubumnene: umzimba othambile kanye nobumnandi obumnene
I-cider ekhanyayo: amanothi ahlanzekile, anezithelo lapho efunwa

Khetha i-LalBrew London kumaresiphi agqamisa ubunkimbinkimbi be-malt kanye ne-hop nuance. Iphrofayili yayo engathathi hlangothi, ethembekile ihambisana nezitayela eziningi ze-ale yeast yesiNgisi. Kusiza abaphisi botshwala bakhe ukuthulula okuthembekile, okunambithekayo.

Ukusebenza kokuvutshelwa kanye ne-kinetics

Ngaphansi kwezimo ezijwayelekile ze-wort ku-20°C (68°F), ukusebenza kokuvutshelwa kwe-LalBrew London kuyaphawuleka ngokubambezeleka okufushane kanye nesigaba sokusebenza esisheshayo. Abadidiyeli botshwala babika ukuvutshelwa okunamandla okuvame ukufinyelela amandla adonsela phansi abulalayo cishe ezinsukwini ezintathu lapho izinga lephimbo, umoya-mpilo, nemisoco kufanelekile.

I-Fermentation kinetics iyahlukahluka ngokuphatha nendawo. I-attenuation evamile ihlala kububanzi obuphakathi, ngokuvamile obungu-65–72%, obulolonga umzimba nobumnandi obuyinsalela. Isigaba se-Lag, isikhathi sokuvutshelwa okuphelele, kanye nokuncishiswa kokugcina kusabela esilinganisweni se-pitching, impilo ye-yeast, izinga lokushisa lokuvutshelwa, nokudla kwe-wort.

I-flocculation ephansi iyingxenye yohlamvu lohlobo, ngakho-ke imvubelo ingase ihlale imisiwe futhi ngezinye izikhathi ibambe imvubelo ngesikhathi sokulungiswa. Lokho kuziphatha kuthinta ukuncipha okubonakalayo futhi kunganwebisa isikhathi esicatshangwayo sokuvutshelwa ngaphandle kwalapho kusetshenziswa ukuvusa noma ukuvuthwa okude.

Isigaba se-Lag: kafushane ngaphansi kwezimo ezifanele ze-oxygen ne-pitch.
Ukuvutshelwa okusebenzayo: ukuvutshelwa okunamandla nge-CO2 eqinile nokuthuthuka kwe-krausen.
Ukubekezelela utshwala: ekwazi ukuqeda ubhiya obufika ku-12% ABV lapho bufudumala futhi bondlekile.

Ukuqapha amandla adonsela phansi athile kanye nokwahlulela umsebenzi wemvubelo kunikeza ukufundwa okuhle kakhulu ku-kinetics yangempela yokuvutshelwa. Lungisa amazinga okuphakama, unikeze umsoco, futhi ugcine izinga lokushisa liqinile ukuze uqondanise ukusebenza kokuvutshelwa kwe-LalBrew London neshejuli yakho ehleliwe kanye nemigomo yokunambitheka.

I-fermenter yensimbi engenasici enefasitela lengilazi elibonisa inhlaka ebilayo ngaphakathi, igwebu phezulu, kanye nethemometha efunda 20°C (68°F). Ulwazi olwengeziwe

Izinga lokushisa elilungile lokuvutshelwa kanye nobubanzi

U-Lallemand uphakamisa izinga lokushisa lase-LalBrew London elingu-18–22°C (65–72°F) kumlingiswa wakudala wase-British. Lobu bubanzi buvumela ama-ester amaphakathi, ukugcina amanothi e-malt ne-hop ebhalansile futhi ecacile. Kubalulekile ukuzuza iphrofayili ye-flavour oyifunayo ngesiNgisi.

Ku-20°C (68°F), i-LalBrew London ibonisa umsebenzi osheshayo futhi ifinyelela ekuncipheni okumaphakathi kumagrists aphaphathekile ne-amber. Lokhu kushisa kuvame ukuholela kuphrofayela ehlanzekile ene-fruity ester elula. Abakhiqizi abaphokophele ama-ales esiNgisi endabuko bathola lokhu okuhle.

Ukushintshashintsha kwezinga lokushisa kunomthelela ekwakhekeni kwe-ester nokuziphatha kwemvubelo. Ukuze uqinisekise ukuvumelana, gcina izinga lokushisa le-ale fermentation lesiNgisi ngaphakathi kwebanga elinconyiwe. Ukulungiswa kancane kancane kuphephile kunezinguquko ezisheshayo.

Gwema ukushaqeka okungazelelwe lapho wengeza imvubelo efakwe amanzi emzimbeni. Ukwehla okukhulu kuno-10°C kunganciphisa ukusebenza kanye namaseli engcindezi.
Bamba i-wort eduze nezinga lokushisa futhi usebenzise ukushisa kancane uma kudingeka ukuze ufanise i-yeast slurry noma amaphakethe afakwe kabusha.
Gada futhi ulungise ukukhukhuleka kwezinga lokushisa ngesikhathi sokusebenza okuphezulu ukuze uvimbele ama-flavour.

Ukuvubela ngaphezu kuka-22°C kuzokwethula i-estery eyengeziwe, amanothi anezithelo. Ukuvubela ngaphansi kuka-18°C kunciphisa ukusebenza kwemvubelo, okungase kushiye ubumnandi obengeziwe. Khetha izinga lokushisa ngaphakathi kwebanga le-LalBrew London ukuze uqondanise nesitayela sakho sikabhiya nezinjongo zokunambitheka.

Izinga lokuphonsa kanye nezincomo zokuphatha imvubelo

Kuma-ales amaningi aphekwe nge-LalBrew London, hlose ukulinganisa i-LalBrew London engu-50–100g/hL. Lolu hlu lunikeza cishe amaseli ayizigidi ezingu-2.5–5 mL ngayinye. Isekela ukuqala okunempilo kokuvutshelwa kanye nesikhathi esibikezelwayo sokubeleka.

Linganisa imvubelo eyomile ngesisindo kunevolumu ukuze uhlale ngaphakathi kwefasitela elingu-50–100g/hL. Sebenzisa isikali esithembekile futhi urekhode amagremu nge-hectoliter ngayinye ukuze uthole ukuvumelana kuwo wonke amaqoqo.

Ama-worts anengcindezi adinga ukunakwa okwengeziwe. Amandla adonsela phansi aphezulu, izithasiselo ezisindayo, noma i-pH ephansi kungandisa isigaba sokugoba futhi kunciphise ukuthotshiswa. Khulisa iphimbo libe ngaphezu kuka-50–100g/hL kulezo zimo futhi wengeze imisoco yemvubelo ukuze usekele ubungqabavu.

Ukuphatha imvubelo eyomile kuthinta ukusebenza. Engeza imvubelo ku-wort esivivi, ene-oxygen uma iphinda iphinda, futhi ugweme ukushaqeka okushisayo. Ezingxenyeni zokuqala, ukubuyisela amanzi emanzini kuyakhethwa kodwa ukuphatha imvubelo eyomile ngokucophelela kuthuthukisa umsebenzi wangaphambi kwesikhathi futhi kunciphisa ukunensa.

Sebenzisa isibali sesilinganiso sokuphakama uma ukunemba kubalulekile. I-Lallemand's pitch rate calculator inikeza okuqondiwe kweseli okuqondene nohlobo oluthile. Kuyasiza ukulungisa amandla adonsela phansi, izinga lokushisa, namashejuli wokuphindaphinda.

Kala amaphakethe ukuze ufinyelele amagremu aqondiwe nge-hL ngayinye.
Lungisa ukuya phezulu ukuze uthole amandla adonsela phansi aphezulu noma ukuvutshelwa okugcizelelwe.
Qinisekisa ukungena komoya ngendlela efanele lapho ubuyisela imvubelo eyomile ku-wort.

Izinga le-pitch, ukuphatha imvubelo, umsoco we-wort, nezinga lokushisa lokuvutshelwa kuyasebenzisana ukuze kumise ukunambitheka kanye nokuthobisa. Gcina amarekhodi esisindo sephimbo, umoya, kanye nezinga lokushisa ukuze wenze ngcono amaqoqo azayo usebenzisa i-LalBrew London.

Ukuvaleka kwebhika laselabhorethri elibonisa ngale eligcwele uketshezi olubilayo olunegwebu, olusagolide ngokumelene nengemuva elifudumele elincane. Ulwazi olwengeziwe

Ukubuyisela amanzi emanzini kuqhathaniswa nezindlela zokufaka ezomile

Abaphisi botshwala babhekene nesinqumo phakathi kokubuyisela amanzi emanzini e-LalBrew London kanye ne-dry pitch, okuthonywa amandla kabhiya kanye nobungozi benqubo. U-Lallemand utusa ukubuyisela amanzi emanzini ngenxa yezimo ezicindezela kakhulu, njenge-high-gravity wort noma ukusetshenziswa kwe-adjunct esindayo.

Ukuze ulandele isimiso esilula sokubuyisela amanzi emzimbeni, vuvuza imvubelo ngokuphindwe kashumi kwesisindo sayo emanzini angenalutho ku-30–35°C (86–95°F). Govuza kancane, bese uphumule imizuzu engu-15. Hlanganisa futhi futhi uphumule imizuzu emihlanu. Gcoba i-slurry ngokungeza ama-aliquots amancane ngaphandle kokwehlisa izinga lokushisa elingaphezu kuka-10°C. Ukuze uthole ukuvikelwa okwengeziwe ekuvutshelweni okuyinselele, sebenzisa i-Go-Ferm Protect Evolution ngesikhathi sokubuyisela amanzi emzimbeni.

I-Dry pitching inikeza isivinini nobulula. Abaphisi botshwala abaningi bathola imiphumela engaguquki nge-LalBrew London ngokufaka okomile ku-wort epholile. U-Lallemand uthi ukuphonsa okomile nokubuyisela amanzi emanzini akubonisi umehluko obalulekile wokusebenza kwe-ales evamile.

Khetha ukubuyisela amanzi emzimbeni ezimvithini ezimuncu, amandla adonsela phansi aphakeme kakhulu, noma lapho ukuchayeka kwe-oxygen nezakhamzimba kunomkhawulo. Gwema ukubuyisela amanzi emanzini wort, distilled, noma RO. Ukushaqeka kwezinga lokushisa nokupholisa okude kwemvelo ngesikhathi sokushisa kunganciphisa ukusebenza kahle. Faka imvubelo egaywe kabusha emanzini e-wort epholile ngaphandle kokulibala.

Isikhathi sokubuyisela amanzi emanzini: ukuvutshelwa okunzima, izithasiselo eziphezulu, umoya-mpilo ophansi.
Womisa nini iphimbo: ama-ales ajwayelekile, ukunethezeka, okuthembekile kweLalBrew London kinetics.
Indlela engcono kakhulu yokwenza: engeza i-Go-Ferm esinyathelweni sokubuyisela amanzi emzimbeni ukuze uthole ukwesekwa kwezakhi.

Ukungaguquguquki ezinkambisweni kuholela ekuvubeleni okuqhubekayo. Khetha indlela esekelwe engcupheni yokuvutshelwa. Sebenzisa i-rehydration protocol lapho ukuvikela imvubelo okwengeziwe kubalulekile.

Ukulawula ukuncipha kanye nomkhawulo we-maltotriose

I-LalBrew London ayibilisi i-maltotriose, engaba cishe u-10–15% we-all-malt wort. Lo mkhawulo uphumela ekuncipheni okuphakathi kwe-LalBrew London, kusukela ku-65-72%. Kubuye kube nomthelela emzimbeni ogcwele ngokwemvelo.

Lindela ukuthintwa kobumnandi obuyinsalela uma usebenzisa lolu hlobo. Abaphisi botshwala abahlose ukomisa ukomisa kufanele bacabangele ukulungiswa kwezinga lokushisa le-mash kanye nezinguquko zeresiphi ngaphambi kokuba kuqale ukuvutshelwa.

Ukuze uthole ubhiya oyomile, amazinga okushisa e-mash aphansi aze afike ku-148-150°F (64–66°C). Lokhu kulungiswa kwandisa ushukela ovubelayo futhi kuthuthukise ukuvubela okuphelele. Lolu shintsho akuthinti ukungakwazi kweyeast ukusebenzisa i-maltotriose.

Ukuze uzizwe ugcwele umlomo, nyusa izinga lokushisa le-mash kancane. Lokhu kuzoshiya ngemuva ama-dextrin ochungechunge olude, okwandisa ubumnandi obuyinsalela kuphayinti yokugcina.

Lungisa amandla adonsela phansi asekuqaleni uma ufuna umzimba omncane ekugcineni.
Khuphula izilinganiso zokuphakama kwamandla adonsela phansi aphezulu noma amabhiya ahlanganisiwe ukuze unciphise ukunensa nokusiza ukuvutshelwa kufinyelele ekunciphiseni okuqondiwe.
Engeza umsoco we-yeast we-worts inselele ukuvimbela ukuvutshelwa okunamathelayo.

Khumbula, iLalBrew London attenuation iyingxenye eyodwa nje. Izinga lokushaya, ukulawula izinga lokushisa, ukuphatha imvubelo, nokudla kwewort nakho kudlala indima ebalulekile. Bathonya isigaba se-lag kanye ne-flavour yokugcina.

Umoya-mpilo, imisoco, namandla okuvutshelwa

I-wort aeration kanye ne-LalBrew London oxygenation efanele ibalulekile ekuvubeleni okuqinile. I-oxygen at pitch isekela ukuhlanganiswa kwe-sterol ne-membrane ku-yeast. Lokhu kunciphisa i-lag futhi kwenza imvubelo iqale ngokuhlanzekile.

I-LalBrew London iqukethe ama-carbohydrates kanye namafutha e-unsaturated acids asiza ukubuyisela amanzi emzimbeni. Ukuze usetshenziswe okokuqala kuma-ales amaningi ajwayelekile, ukungenisa umoya okujulile kungase kungadingeki. Uma uphonsa kabusha noma usebenza ngama-worts aphezulu-gravity, engeza umoya-mpilo oncibilikisiwe ngokweziqondiso ezijwayelekile ukuze ugweme ukugcwala komoyampilo.

Izakhamzimba zemvubelo zibalulekile ekuvubeleleni okucindezelayo. Sebenzisa imisoco ebuyisela amanzi emzimbeni njenge-Go‑Ferm Protect Evolution lapho ubuyisela amanzi e-LalBrew London ukuze uthuthukise ukusebenza kweseli. Ukuze uthole izithasiselo ezinzima, amandla adonsela phansi aphezulu, noma ama-acidic worts, faka imisoco yemvubelo ngesikhathi sokuvutshelwa kokuqala.

Landela okuqondiwe kosayizi wenqwaba kanye namandla adonsela phansi athile ukuze ugweme ukukhipha umoya-mpilo ngokweqile.
Qinisekisa i-nitrogen eyanele namavithamini ku-wort; ukungondleki kahle kwandisa isigaba sokulibala.
Engeza imisoco ngaphambi noma endaweni ukuze uthole ukuqina namandla okuvutshelwa.

Izinga lokudla okunomsoco liba nomthelela omkhulu ekuncipheni nasekuthuthukisweni kokunambitheka. I-wort enomoya-mpilo omuhle, enomsoco ikhuthaza ukuncishiswa okungaguquki futhi inciphisa ukunambitheka okuxutshwe nemvubelo ecindezelekile. Qapha umoya-mpilo kanye nokusetshenziswa kwezakhi ukugcina ubungqabavu bokuvutshelwa kuwo wonke amaqoqo.

Ukuphatha i-flocculation ephansi kanye nezinkinga zemvubelo ebanjiwe

I-LalBrew London flocculation ingaba yinto engalindelekile. Naphezu kokuthi ibhalwe ngokuthi i-flocculation ephansi, amanye amaqoqo akha ikhekhe eliminyene lemvubelo. Leli khekhe livalela amangqamuzana anempilo ngaphansi komhlaba, okuthinta ukuvutshelwa.

Imvubelo ebanjiwe ingase ingabonisi umsebenzi ize iphazamiseke. Ukuqalisa kabusha kokubiliswa kwamuva kwesikhathi kungase kwenzeke lapho lawo maseli ephinda engena ekumisweni kweyeast ngemva kokunyakaza noma ukushintsha kwezinga lokushisa.

Gubha i-fermenter ngobumnene njalo ezinsukwini ezingu-3-4 kuma-ales agcwele ukuze umise imvubelo ngaphandle kokufaka ingozi yokutheleleka.
Yenza kahle i-oxygenation yokuqala; I-O2 empofu ishayela ukuzinza ngaphambi kwesikhathi namandla abuthakathaka.
Gada ukufundwa kwamandla adonsela phansi. Uma inqubekelaphambili iqinile, ukuyaluza okuncane kungakhulula imvubelo ebanjiwe futhi kugweme ukuphela okubambekile.

Ukumiswa kwemvubelo ehleliwe kusiza ukulawula ukucaca kanye nezikhathi zokubeka isimo. I-flocculation ephansi inweba inkungu kanye nokubambezeleka kokwehla, ngakho-ke hlela isikhathi esengeziwe sokuzinza uma udinga ubhiya okhanyayo ngokushesha.

Uma usola imvubelo evalelekile ebangela ukuphela okuvilaphayo, thatha isinyathelo senhlanzeko kuqala. Sebenzisa i- paddle sanitized noma indlela ye-shake fermenter elinganisiwe ukuze uphakamise ikhekhe futhi ukhuthaze ukumiswa okulinganayo kwemvubelo.

Gcina amarekhodi izinga lokushisa lokuvutshelwa, indlela ye-oxygenation, kanye nemvamisa yokuyaluza. Lawa manothi asiza ukubikezela ukuthi i-LalBrew London flocculation izothambekela ekuxazululeni ngokushesha noma ihlale ihlakazekile kumaqoqo azayo.

Ubhika wengilazi okhanyayo ogcwele uketshezi olusagolide olulufifi, olugqamisa izinhlayiya zeyeast ezimisiwe ezisuka ku-flocculation ephansi nge-English Ale yeast. Ulwazi olwengeziwe

Isitoreji, impilo yeshalofu, nesiqondiso sokupakisha

Ukuze uthole ukugcinwa okuphelele, gcina imvubelo yase-LalBrew London emaphaketheni avaliwe endaweni epholile, neyomile engaphansi kuka-4°C (39°F). Le ndlela iqinisekisa ukuthi imvubelo ihlala isebenza futhi yandisa impilo yayo yeshalofu. Kubalulekile ukugcina izinga lokushisa elibandayo lapho amaphakethe engavuliwe.

Qaphela ngamaphakheji angu-500 noma angu-11 g alahlekelwe i-vacuum. Uma iphekhi livuliwe, kubalulekile ukulandela imithetho ethile yokuphatha. Vala kabusha ngaphansi kwe-vacuum uma kungenzeka, noma ufake efrijini iphakethe elivuliwe futhi ulisebenzise zingakapheli izinsuku ezintathu.

I-Lallemand dry brewing yeast ingabekezelela izikhathi ezimfushane zezimo ezingaphansi kwezinhle. Nokho, ukuze usebenze okuqinisekisiwe, kubalulekile ukugcina amaphakethe ngendlela efanele futhi uwasebenzise ngaphambi kwedethi yokuphelelwa yisikhathi ephrintiwe. Ungalokothi usebenzise imvubelo ngemva kosuku lokuphelelwa yisikhathi.

Gcina amaphakethe evacuum angavuliwe ebanda futhi omile ukuze ukwandise impilo yeshelufu elomile lemvubelo.
Ngokuphathwa kwephekhi elivuliwe, cisha kabusha lapho litholakala; noma uyifake efrijini bese uyidla phakathi namahora angu-72.
Gwema ukushintsha kwezinga lokushisa okuphindaphindiwe kanye nokuchayeka emoyeni ukuze uvikele ukusebenza kweseli.

Ukunamathela kule mihlahlandlela yesitoreji kuqinisekisa amandla okuvutshelwa kanye nemiphumela engaguquki ngesitoreji sase-LalBrew London kuwo wonke amaqoqo.

Ukuxazulula izinkinga zokuvutshelwa kanye nezinkinga ezivamile

Ukuqala okunensayo noma izigaba ezinde ze-lag zivamile. Hlola izinga lokufaka kuqala. Iphimbo eliphansi lingaholela ekuvubeleni okunamathelayo kanye nezinkinga zokwenza imvubelo. Qinisekisa idethi yephakethe nezimo zesitoreji ngaphambi kokuthatha ukwehluleka kohlobo oluthile.

Lapho ukuvutshelwa kuncipha, buyekeza umoya-mpilo kanye namazinga omsoco. Ukuqhuma kwe-oxygen emfushane futhi umthamo we-yeast nutrition ungavuselela umsebenzi. Ukufaka kabusha imvubelo entsha inketho yokubila okunamathelayo okuqhubekayo.

Ukuthithibele kancane ngokuvamile kuvela ekukhawulweni kwe-maltotriose kulolu hlobo. Lungisa i-mash yakho ukuze udale i-wort evubela kakhulu uma ufuna ubhiya owomile. Ukuze uthole iziphuzo eziphezulu ze-gravity, nyusa izinga lephimbo futhi wengeze imisoco ukuze ulwe nokuncipha.

I-flocculation yangaphambi kwesikhathi ingabamba ushukela futhi ishiye ubumnandi. Vusa ngobumnene i-fermenter ngokuzungeza noma ngokufudumeza idigri noma amabili ukuze umise imvubelo. Qinisekisa ukuthi i-oksijini efanele ekuqaleni ukuze unciphise ukuzinza ngaphambi kwesikhathi.

Ama-flavour angaphandle ngokuvamile alandela ukushintsha kwezinga lokushisa noma ukuphatha kabi. Gcina ukuvubela phakathi kuka-18–22°C ngezinhlamvu zendabuko. Gwema ukushisa okwedlulele ngesikhathi sokubuyisela amanzi emanzini kanye nokuphonsa ukuze uvimbele ingcindezi kanye nezinguquko ezincane ezidala ukuwohloka nokungezwani kahle.

Hlola ukusebenza: yenza ukubala kwamaseli okulula noma ibala elisebenzayo uma litholakala.
Gada amandla adonsela phansi nsuku zonke ukuze ubone ukwehla kusenesikhathi.
Sebenzisa ukuphakela ngezinyathelo noma umoya-mpilo ngokucophelela ukuze uthole ukuvutshelwa okuvilaphayo kwamandla adonsela phansi.

Uma izinyathelo zokuxazulula izinkinga zehluleka, xhumana nosekelo lwezobuchwepheshe lwe-Lallemand ku-brewing@lallemand.com ukuze uthole iseluleko esiqondene nohlobo oluthile. Ukugcina amanothi ngezinga lokuphakama, izinga lokushisa, namandla adonsela phansi kusiza ukuhlonza izinkinga eziphindelelayo zokusebenza kwemvubelo futhi kuvimbele izinkinga ezizayo.

Ukuqhathanisa iLalBrew London namanye ama-yeasts esiNgisi

I-LalBrew London yakhelwe ukuthwebula ingqikithi ye-ales yase-UK. Inephrofayili ye-ester emaphakathi, eqinisekisa ukuthi i-malt nama-hops kuphakathi nendawo. Ngokuthithibele okumaphakathi futhi ishoda ngama-clove noma amanothi ababayo, igqama kuhlobo lwe-POF-positive English.

Imvubelo yesiNgisi yomdabu ibila kancane futhi igeleza kakhulu. Ngakolunye uhlangothi, iLalBrew London, ivubela ngokushesha, iqede ukuvutshelwa okuyisisekelo cishe ezinsukwini ezintathu ku-20°C. Izinga layo eliphansi le-flocculation lisho ukuthi imvubelo eyengeziwe ihlala imisiwe, ithuthukisa umzimba kabhiya kanye nokuzwakala komlomo.

Omunye umehluko oyinhloko ukukhawulelwa kwe-maltotriose. Izinhlobo zesiNgisi ezivubela kahle i-maltotriose ziphumela obhiya omile. I-LalBrew London, ngokuphambene, ishiya insalela esele kancane. Lokhu kusiza obhiya abafana ne-ESB ne-Bitter bagcine isisindo sabo kanye ne-malt yabo eyinkimbinkimbi.

Lapho idlula khona: ESB, Pale Ale, Bitter, nama-cider adinga uhlamvu lwemvubelo oluvinjelwe.
Ungakhetha nini olunye uhlobo: uma udinga isiphetho esome kakhulu, khetha uhlobo oluvundisa i-maltotriose noma uguqule indlela yakho yokuhlanganisa nokuphonsa.

Lapho ukhetha imvubelo ye-ESB, cabanga ngomzimba, ukucaca kwe-malt, ukoma, nokugeleza. I-LalBrew London ilungele ukukhombisa ama-malt nama-hop nuances. Ukuze uqhathanise ngempela izinhlobo ze-ale, yenza amaqoqo ezinhlangothi zombili ngaphansi kwezimo ezifanayo. Lokhu kuzokusiza ukuthi uhlole ukuncipha, umthelela we-ester, nokuzwakala komlomo kokugcina.

Isiphetho

Isiphetho sase-LalBrew London: Lolu hlobo lwe-Lallemand imvubelo ye-ale yesiNgisi enokwethenjelwa, enamandla enomlando ocebile. Ikhiqiza ama-ester amaphakathi kanye nomgogodla ongathathi hlangothi kakhulu. Lokhu kuyenza ifanelekele ama-ales endabuko ase-UK nama-cider athile. Ngokombono wokubuyekeza imvubelo, ukungaguquguquki nokubikezela kwayo kungamandla abalulekile kubaphisi botshwala kuwo wonke amazinga.

Ukuze uthole izimo ezingcono kakhulu zokusetshenziswa kanye nezincomo zokuzalanisa ekhaya, phakamisa u-50–100 g/hL bese uvubela phakathi kuka-18–22°C. Lokhu kuthwebula uhlamvu lwangempela lukabhiya. Faka kabusha amanzi uma ukuvutshelwa kunengcindezi noma amandla adonsela phansi, noma iphimbo elomile ukuze uthole ama-brews alula. Gcina amaphakethe angavuliwe ngaphansi kwe-vacuum engaphansi kuka-4°C. Sebenzisa amathuluzi eCorner ka-Lallemand's Brewers ukuze uthole izibali zokuphothula ngqo namashidi obuchwepheshe.

Hlela ukuncipha okumaphakathi kanye nobumnandi obungase bube bukhona ngenxa yokusetshenziswa okulinganiselwe kwe-maltotriose. Lungisa iphrofayili ye-mash noma iresiphi uma kudingeka ukomisa okomile. Futhi, bukela i-flocculation ukuze imvubelo evalelwe ingavuswa uma kudingeka. Lokhu kubuyekezwa okufingqiwe kwemvubelo kanye nesiqondiso esisebenzayo kufanele kusize abaphisi botshwala banqume ukuthi iLalBrew London iyisinqumo esifanele samaresiphi abo.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso: