Ukubilisa Ubhiya nge-Lallemand LalBrew Windsor Yeast

Ingilazi ye-carboy ye-ale yesiNgisi ebilayo endaweni yokuphuza utshwala endala ene-malt, ama-hops, namabhodlela nxazonke. Ulwazi olwengeziwe

Lo mhlahlandlela uhloselwe abaphisi botshwala basekhaya kanye nabadidiyeli botshwala abasezingeni elincane e-United States. Inikeza amathiphu asebenzayo mayelana namazinga okufaka, ukubuyisela amanzi emzimbeni, ukuxuba kanye nokulungiswa kweresiphi, ukuphatha, ukuxazulula izinkinga, ukugcinwa, kanye nokuthi ungayithenga kuphi i-Lallemand LalBrew Windsor Yeast.

Okuthathwayo Okubalulekile

• I-Lallemand LalBrew Windsor Yeast iyimbiliso yesiNgisi eyomile, evubela phezulu efanelana nezitayela zendabuko nezitayela ezimnyama.
• Lindela uhlamvu lwe-estery olunezithelo, ukuwohloka okumaphakathi, nokugeleza okuphansi okugcina umzimba.
• Ibanga elilungile lokuvutshelwa ngu-15–22°C (59–72°F); ukubekezelela utshwala kusondela ku-12% ABV.
• I-athikili ifaka iseluleko esisebenzayo mayelana nokuphonsa, ukubuyisela amanzi emzimbeni, ama-mash tweaks, kanye nokuxazulula inkinga.
• Okuqukethwe kuqondise kubakhi basekhaya base-US nabaphisi botshwala abancane abangochwepheshe abafuna ukusebenza okuthembekile kwe-Windsor ale yeast.

Kungani Khetha i-Lallemand LalBrew Windsor Yeast ye-English-Style Ales

I-LalBrew Windsor iwuhlobo lwesiNgisi lwangempela, olukhethelwe iphunga laso lezithelo nemvubelo entsha. Incanyelwa kumabhiya adinga umzimba ogcwele kanye nesiphetho esimnandi kancane. Lokhu kuphambene namaphrofayili ahlanzekile, angathathi hlangothi wezinhlobo eziningi zaseMelika.

Lolu hlobo lulungele izitayela zakudala ezihlukene, okuhlanganisa okuthambile, okubabayo, okubomvu kwase-Irish, ama-ales ansundu esiNgisi, ama-porters, ama-sweet stout, nama-ales aphaphatheka. Abaphisi botshwala basekhaya nabachwepheshe bavame ukukhetha i-Windsor yama-alles akhanyayo. Igcina ukunambitheka kwe-malt futhi ithuthukisa i-ester yezithelo ngaphandle kohlamvu lwe-hop olunamandla.

Ukugeleza okuphansi kwe-Windsor kanye nokuncipha okumaphakathi kuqinisekisa ukuthi obhiya bagcina umzimba nobumnandi obuyinsalela. Lokhu kukwenza kube ukukhetha okuphezulu kuma-bitters, lapho ibhalansi ye-mouthfeel ne-malt ibalulekile. Imvubelo inikela ngokuyindilinga okujabulisayo, ithuthukisa ama-biscuit nama-caramel malts.

Kubhiya obumnyama, i-Windsor ingathambisa amanothi awosiwe aqinile, ikhiphe izithelo ezomisiwe nethofi. Esibonelweni sophuzo lwasekhaya, umenzi wotshwala usebenzise i-Windsor esikhundleni se-Fermentis US-05 ukuze anciphise ukulunywa kwekhofi eligazingiwe. Lokhu kuholele ekuqedeni okugcwele, kwe-raisin-forward eyafinyelela imigomo yeresiphi.

Khetha i-Windsor ngohlamvu lwakudala lwesiNgisi: ama-ester anesizotha, imvubelo emnene, nokujula kokungcola. Ilungele uphuzo oluphuzwayo oluthembele ekuxubeni kwe-malt kanye nephrofayili efudumele, eyindilinga, kunokuqeda okuncishisiwe, okucwebile.

Izimpawu ze-Strain and Technical Specifications

I-Windsor ihlukaniswa njenge-Saccharomyces cerevisiae, imvubelo ye-ale ephezulu. Kukhethwa obhiya besitayela sesiNgisi. Lolu hlobo lunezithelo, iphrofayili ye-estery kanye nokunciphisa okuphakathi, okuhambisana kahle nezindlela zokupheka ze-ale.

Idatha yobuchwepheshe ye-Windsor evela e-Lallemand ihlanganisa amaphesenti okuqinile ku-93–97% nokusebenza kokuthi ≥ 5 x 10^9 CFU ngegremu. Imikhawulo ye-Microbiological iqinile: imvubelo yasendle ngaphansi kwe-1 ku-10^6 amaseli emvubelo, amagciwane angaphansi kwe-1 ku-10^6 amaseli imvubelo, kanye ne-diastaticus engatholakali.

Ngaphansi kwezimo ezijwayelekile ze-Lallemand kokuthi 20°C (68°F), ukuhlaziya kwe-Lallemand Windsor kurekhoda ukuvutshelwa okunamandla. Ingaqeda cishe ezinsukwini ezintathu. Lindela ukuncipha okumaphakathi ngokugeleza okuphansi kanye nohlamvu lwe-ester olucacile lwesitayela sesiNgisi.

• Ukuncipha okubikiwe: U-Lallemand ubala “okumaphakathi”; Amaphrofayili azimele e-Beer-Analytics aqopha cishe ama-70%.
• Ukubekezelela Utshwala: cishe kufika ku-12% ABV ngaphansi kwezimo ezinempilo.
• Isincomo sokuphonsa: 50–100 g nge-hL ngayinye ukufinyelela cishe amaseli ayizigidi ezingu-2.5–5/mL, kuye ngezinga lephimbo eliqondiwe.

I-Saccharomyces cerevisiae imvubelo eyomile ye-Windsor iyenza ibe nezinto ezihlukahlukene ezinhlobonhlobo zama-ales. Lokhu kuhlanganisa i-bitters, i-pale ales, ne-milds. Iphrofayili yayo ebikezelwayo isiza abaphisi botshwala ukuthi badayele emzimbeni kanye nobumnandi obuyinsalela.

Kumalebhu nokuhlolwa kotshwala, ukuhlaziywa kwe-Lallemand Windsor kanye nedatha yobuchwepheshe ye-Windsor kunikeza amamethrikhi adingekayo. Lokhu kufaka phakathi ukubalwa kwamaseli, izidingo zokudonswa kwamanzi, nezikhathi ezilindelekile zokuvutshelwa. Lezi zibalo zisekela ukusebenza kwe-batch-to-batch okungaguquki.

Ukuvalwa okuncanyana kwamaseli e-English Ale yeast abonisa izakhiwo eziyisiyingi nokuhluma, ngokumelene nesizinda esincane esimaphakathi. Ulwazi olwengeziwe

Eliphezulu Ukuvutshelwa Temperature Range kanye Nemiphumela

I-Lallemand LalBrew Windsor iyachuma ebangeni lokushisa elimaphakathi. Izinga lokushisa elinconywayo lingu-15–22°C (59–72°F). Lobu bubanzi busiza ukugcina uhlamvu lwesitayela sesiNgisi ngenkathi kuqinisekiswa ukuncishiswa okungaguquki.

Ukugcina izinga lokushisa liseduze nesiphetho esiphansi kubangela ukunambitheka okuhlanzekile okunama-ester amancane. Njengoba izinga lokushisa likhuphuka, ubhiya uthuthukisa ama-ester anezithelo kanye nohlamvu lwesiNgisi olugqame kakhudlwana. Abadayisi basebenzisa lokhu ukuze balungise iphunga nokuzwakala komlomo.

Ukulawula izinga lokushisa kubalulekile. Izinga lokushisa lokuvutshelwa lithinta i-Windsor kuzo zonke izigaba: isigaba se-lag, attenuation, kanye nokuthuthukiswa kokunambitheka. Ukushintsha okuncane kwezinga lokushisa kungathinta kakhulu ubhiya wokugcina. Ukusebenzisana phakathi kwezinga le-pitch, umsoco we-wort, nezinga lokushisa kubalulekile.

Isibonelo sabaphisi botshwala bezentengiselwano sibonisa i-Windsor ingakwazi ukubekezelela amazinga okushisa afudumele ngemiphumela ethile. Esivivinyweni se-porter, ukuvutshelwa kuqale ku-20-21°C futhi kwenyuka kwaya ku-23°C ngasekupheleni. Lokhu kwenzelwa ukusheshisa ukuvutshelwa nokwandisa ukukhiqizwa kwe-ethanol. Sebenzisa le ndlela ngokucophelela nangokucophelela.

• Gwema ukushaqeka okungazelelwe kwezinga lokushisa ngesikhathi sokubuyisela amanzi emzimbeni noma ukudluliselwa.
• Ungabeki imvubelo ekuguqukeni okungaphezulu kuka-10°C; izinguquko ezisheshayo zingabangela izinhlobo eziguquguqukayo kanye nama-flavour off-flavour.
• Gada izinga lokushisa le-ambient ne-wort, hhayi nje i-headspace ye-fermenter.

Uma uhlose isitayela esithile, hlola ukuthi izinga lokushisa lokuvutshelwa liyithinta kanjani i-Windsor. Ukulawula okungaguquguquki phakathi kwebanga elingu-15-22°C kuqinisekisa imiphumela ephindaphindwayo kanye namaleveli e-ester abikezelwayo kuma-ales avamile esiNgisi.

Ukunciphisa, Umzimba, kanye Nezinsalela Zokulindelwe Ubumnandi

I-Lallemand LalBrew Windsor ikhombisa ukuthotshiswa okuphakathi, njengoba iziqondiso eziningi ziphakamisa. Ungalindela cishe u-65–75% ukuncipha okubonakalayo kumaqoqo amaningi. Lokhu kusho ukuthi ushukela omningi olula uyabiliswa, okushiya ngemuva ama-dextrin amaketanga amade ukuze kuthuthukiswe ukuzwakala komlomo.

Izinga lokunciphisa le-Windsor linomthelela emzimbeni wayo ophawulekayo, liwuhlukanisa nezinhlobo ze-ale zaseMelika ezincipha kakhulu njenge-US-05. Abadayisi bavame ukuqaphela ulwanga olugcwele kanye nesiphetho esithambile nge-Windsor. Lokhu kunenzuzo kuzitayela ezimnyama, ezifana ne-porter noma i-brown ale, engafinyelela ku-9–10% ABV futhi zizwe uyindilinga.

Umzimba we-Windsor ngokwengxenye kungenxa yokusetshenziswa kwawo kwe-maltotriose. Lolu hlobo aluyivubhisi ngempumelelo i-maltotriose, i-trisaccharide eyenza u-10-15% woshukela we-wort. I-maltotriose esele inyusa ukukhishwa kwensalela, okuholela kubumnandi obubonakalayo.

Ukuze uthuthukise ubumnandi obusele e-Windsor, lungisa ishejuli yakho ye-mash. Nyusa i-mash rest iye ku-154–156°F ukuze ukhuthaze ukwakheka kwe-dextrin kanye nokuzwakala komlomo okunoshukela. Le ndlela ithuthukisa ukuthambekela kwemvelo kweyeast ukugcina umzimba nobumnandi.

Ukuze kuphele ukoma, yehlisa izinga lokushisa le-mash futhi uthanda umsebenzi we-beta-amylase. Leli su likhuthaza ukukhiqizwa kwe-maltose evuthelayo, engadliwa yizinhlobo ezihambisanayo. Kuholela ekukhishweni okusalayo okuncane uma kuqhathaniswa nobhiya ovutshelwe yi-Windsor.

• Lindela ukuncipha okumaphakathi kuma-ales ajwayelekile.
• Sebenzisa amazinga okushisa aphezulu ukuze ukhulise umzimba kanye nobumnandi obusele.
• Khetha izinga lokushisa eliphansi le-mash lephrofayela eyomile uma ufuna ubumnandi obuncane obuyinsalela.

Iphayinti likabhiya wenhlaka endaweni yokhuni egugile endaweni yokucima ukoma enezinsimbi zethusi ezifudumele nesibani esikhanyayo ngemuva. Ulwazi olwengeziwe

Izindlela Ezingcono Kakhulu Zokuphatha Imvubelo, Ukubuyisela Amanzi Amanzi, kanye Nokuphatha Imbiliso

Ukuze uthole imiphumela emihle, qondisa izinga lokugoba le-Windsor elingu-50–100 g ngehL ngayinye yewort. Lokhu kuzokhiqiza cishe amaseli ayizigidi ezingu-2.5–5/mL. Kuma-ales ajwayelekile esiNgisi, khomba isiphetho esiphansi salobu bubanzi. Ngama-high-gravity brews, ama-adjuncs asindayo, noma ama-acidic worts, ukuphela okuphezulu kuyanconywa.

Ezimeni zokuvutshelwa okucindezelayo, cabanga ukukhulisa isisindo somzimba kanye nokwengeza imisoco. Ukusebenzisa isakhi sokubuyisela amanzi emzimbeni esifana ne-Go-Ferm Protect Evolution kungathuthukisa kakhulu ukusebenza kwamangqamuzana ngesikhathi soguquko ukusuka kumvubelo omile ukuya owuketshezi.

Ukuze ubuyisele amanzi e-LalBrew Windsor ngempumelelo, fafaza imvubelo eyomile ngaphezu kwesisindo sayo izikhathi eziyishumi emanzini angenalutho ku-30–35°C (86–95°F). Gcoba ngobumnene, bese uphumule imizuzu engu-15. Hlanganisa futhi bese ulinda imizuzu emihlanu ngaphambi kokuvuma.

Ngemuva kokubuyisela amanzi emzimbeni, ngenisa ama-wort aliquots amancane ngezikhathi zemizuzu emi-5 ukuze ugweme ukushaqisa amaseli. Qinisekisa ukuthi noma yikuphi ukwehla kwezinga lokushisa phakathi kweyeast newort akudluli ku-10°C. Uma usujwayele, phonsa ku-wort epholile ngaphandle kokulibala.

• I-Dry-pitching ivame ukuphumelela kuma-ales ajwayelekile, kodwa buyisela kabusha i-LalBrew Windsor ukuze uthole amandla adonsela phansi aphezulu noma amavubelo anzima.
• Cabangela izengezo zomsoco kanye ne-oxygenation ukuze uthole amandla adonsela phansi aphezulu ukuze usekele ukuvutshelwa okunempilo.

Ukuphatha imvubelo efanele nguLallemand kuqala ngokugcina. Gcina amaphakethe avalwe ngevacuum endaweni epholile, neyomile engaphansi kuka-4°C (39°F). Ungasebenzisi amaphakethe alahlekelwe i-vacuum yawo.

Uma iphakethe livuliwe, livale futhi ulisebenzise zingakapheli izinsuku ezintathu ngaphandle uma ulicoca kabusha ngokushesha. Gwema ukushintsha kwezinga lokushisa kanye nokuchayeka komswakama ngesikhathi sokuthutha nokugcina.

Kubhiya obunzima, khulisa izinga lomsindo, uqinisekise umoya-mpilo owanele, futhi usebenzise imisoco yokubuyisela amanzi emzimbeni. Lezi zinyathelo zivikela ukusebenza kahle futhi zinciphise isikhathi sokulinda. Ngokusebenzisa i-Windsor pitching rate kanye ne-yeast handles ye-Lallemand best practices, ungazuza imiphumela engcono.

Ukusebenza kokuvutshelwa kanye nomugqa wesikhathi nge-Windsor

Ngaphansi kwezimo zewort ezijwayelekile ze-Lallemand ku-20°C, lindela ukuvutshelwa okunamandla kwe-Windsor strain ukuqeda cishe ezinsukwini ezintathu. Umugqa wesikhathi wangempela wokuvutshelwa kwe-Windsor ungahluka ngokuya ngezinto ezimbalwa. Lokhu kufaka phakathi izinga lokugxuma, amandla adonsela phansi we-wort, izinga lokushisa, namazinga omsoco.

Ubude besigaba se-Lag kanye nesikhathi sokuvutshelwa okuphelele kuncike ekuphatheni imvubelo nosayizi wephimbo. Iphimbo elinempilo, elivuselelwe kabusha ngokufanele lifinyeza ijubane futhi lithuthukise isivinini sokuvutshelwa kwe-Windsor. Ukukhipha amanzi ngamanani aphansi kunganweba umugqa wesikhathi.

• Izibungu ezinamandla adonsela phansi zivame ukunensa umsebenzi futhi zibiza amazinga aphezulu okuphokophela.
• Izakhamzimba kanye ne-oxygen emkhathini kunciphisa ukuvutshelwa okumile.
• Ukuthuthwa kwendle ngendlela efanele nokulawulwa kwezinga lokushisa kuvikela ukuncishana okufiswayo kanye nokunambitheka.

Kwabaphisi botshwala abafuna ukuncishiswa okwengeziwe ngenkathi begcina umzimba omncane, nyusa izinga lokushisa sekwephuzile lapho ukuvutshelwa. Ukuhamba ukusuka ku-20–21°C kuya cishe ku-23°C kungagudluza imvubelo ukuze kuqedele ushukela omningi ngaphandle kokuhlubula inhlamvu yezinhlamvu.

Lapho uphinda uphonsa i-Windsor, landela ama-SOP ajwayelekile okuphatha imvubelo. Qinisekisa ukungena kahle kwe-wort uma usebenzisa imvubelo eyomile ephinde yafakwa. Lokhu kugcina impilo yemvubelo kanye nesivinini sokuvutshelwa kwe-Windsor esingaguquki ezizukulwaneni ezilandelayo.

Iminikelo ye-Flavour ne-Aroma evela ku-Windsor Yeast

I-LalBrew Windsor yethula umlingiswa wesiNgisi wakudala, olungele izindlela zokupheka ezigxile kwi-malt. Iphrofayili yayo yokunambitheka imakwa ngama-ester amasha, anezithelo kanye nemvubelo eyisinkwa. Amanothi aphawulekayo ahlanganisa i-apula elibomvu, i-apula eliluhlaza, nobhanana olula.

Izithelo ze-esters ezikhiqizwa yi-Windsor zithonywa izinga lokushisa lokuvutshelwa kanye nezinga lephimbo. Amazinga okushisa afudumele namazinga aphansi ephimbo athuthukisa i-ester expression. Ngakolunye uhlangothi, ukuvutshelwa okupholile, okugxumeke kahle kubangela iphrofayili evinjelwe kakhudlwana ene-phenolic ecashile kanye nezinongo ezinjenge-clove.

Kubhiya obumnyama, iphunga le-Windsor lithambisa imiphetho egazingiwe. Ingemuva le-estery lale yeast lizungeza abathwali nama-ales ansundu, kubenze banambitheke kakhudlwana ekugcineni. I-mouthfeel ivame ukugcwala kunezinhlobo ze-ale zaseMelika ezihlanzekile kakhulu.

Uma ubhalansisa amaresiphi, i-Windsor ithuthukisa ubunkimbinkimbi be-malt ngaphandle kokuyigaxa ngezinongo. Lungisa amaphrofayili e-mash kanye nokugxuma ukuze ugcine ama-ester ehambisana ne-caramel, ithofi, noma i-chocolate malts. Ama-ales amaningi e-English okuhweba athembele ku-Windsor ngomgogodla wayo othembekile wezithelo kanye nokuphakanyiswa kwe-phenolic okumaphakathi.

• Amanothi avamile: i-apula ebomvu, i-apula eshisayo neluhlaza, ibhanana, i-clove elula.
• Amathiphu okulawula: izinga lokushisa eliphansi kanye nephimbo eliphezulu ukunciphisa ama-esters; phakamisa izinga lokushisa noma i-underpitch ukuze ubakhulise.
• Okulingana kahle kakhulu: i-malt-forward bitters, i-English ales, ama-porters aseshini lapho kufunwa khona okuthosiwe.

Iminikelo ye-Windsor nephunga layo ikwenza kube nezinto ezihlukahlukene kubenzi botshwala abafuna ubuntu ngaphandle kwezinongo ezinamandla. Sebenzisa izivivinyo ezincane ukuze ulungise kahle ama-ester anezithelo ze-Windsor ngesitayela sakho sikabhiya osithandayo.

Ukusebenzisa i-Windsor ku-High-Gravity kanye Nobhiya Okhethekile

U-LalBrew Windsor unekhono ekuphatheni ama-ales esiNgisi anamandla. Ingakwazi ukubekezelela utshwala kuze kufike ku-12% we-ABV. Lokhu kuyenza ibe ukukhetha okuhle kakhulu kwabathwali bempahla nama-stouts, okuqinisekisa ukugcinwa kohlamvu lwe-malt kanye nokuncishwa kancane.

Ukuze uthole ukuvutshelwa kwamandla adonsela phansi aphezulu, khulisa izinga lokugxuma. I-Lallemand iphakamisa amazinga angaphezu kuka-50–100 g/hL avamile kuma-adjunct aphezulu noma ama-acidic worts. Lokhu okokuvikela ukuziphatha okuvilaphayo ngesikhathi sokuvutshelwa kwe-Windsor high-gravity.

Ukubuyisela amanzi emanzini ngesakhi esivikelayo, njenge-Go-Ferm Protect Evolution, kusekela ukusebenza kwamaseli. Lesi sinyathelo sithuthukisa ukusebenza kumaphrojekthi we-ABV aphezulu we-LalBrew Windsor. Kuphinde kunciphise ubungozi bomsebenzi omile.

Ukuthola umoya-mpilo kanye nesengezo sezakhi ezihlosiwe kubalulekile ukuze kuzuzwe amazinga aphezulu otshwala. Ukufakwa komoya-mpilo kafushane lapho kuphakama umthamo kanye nomthamo womsoco onyakazayo kugcina imvubelo inempilo. Lokhu kunciphisa ama-flavour angekho e-Windsor kubathwali nama-stouts.

• Isibonelo sokuzijwayeza: i-porter engu-1.070 OG esebenzisa umzimba ogciniwe we-Windsor kanye nobumnandi obumnandi ngenkathi ifinyelela cishe ku-9–10% ABV lapho izithasiselo ezifana namarayini omisiwe ne-lactose zengezwa.
• Gada amandla adonsela phansi nsuku zonke ekuqaleni kokuvutshelwa. Buka izimpawu zokucindezeleka ukuze wengeze imisoco noma ulungise izinga lokushisa uma kudingeka.
• Cabangela ukuphela okufudumele kancane ukuze usize imvubelo ihlanze imikhiqizo ngaphandle kokuhlubula umlingiswa we-malt.

Ngokulandela lezi zinyathelo, ukuvutshelwa kwe-Windsor high-gravity kuba okubikezelwayo futhi okuphindaphindekayo. Ama-brewers ahlose ukuthola imiphumela ye-ABV ephezulu ye-LalBrew Windsor azothola impumelelo ngokufaka ngokucophelela, ukubuyisela amanzi emzimbeni, ukufakwa kwe-oxygenation, kanye nesu lezakhi.

Ingaphakathi lendawo yotshwala ekhanya kalufifi enamathangi ensimbi engagqwali okuvutshelwa amade, amapayipi, amavalvu, nephayinti elikhazimulayo likabhiya wenhlaka endaweni yokhuni ngaphambili. Ulwazi olwengeziwe

Ukulungiswa Kweresiphi Okusebenzayo kanye Nokucatshangelwa Kwe-Mash

I-Windsor ishiya i-maltotriose eyengeziwe ngemuva, ngakho-ke lungisa izinga lokushisa le-mash ukuze uzuze umzimba owufunayo nobumnandi. Ukuze uzizwe ugcwele umlomo, hlose u-66–68°C (151–154°F). Ukuze kuphele ukoma, yehlela kuma-60s aphansi.

Uma uphisa ama-ales esitayela sesiNgisi, landela ishejuli ye-mash ecacile yomzimba ogcwele. Ukumnika okukodwa ku-66–68°C kuqinisekisa amazinga e-dextrin angaguquki. Ukuze uthole ukulawula okwengeziwe, cabanga ukuphumula okufushane kwamaprotheni okulandelwa ukuphumula okuphezulu kwe-saccharification ukuze uthuthukise ukukhishwa.

Ukuze uthole ama-tweaks eresiphi elungele i-Windsor, khulisa ubumnandi obubonakalayo nobunkimbinkimbi. Engeza amanani amancane e-lactose, i-crystal malts, noma i-chocolate malt ukuze uthole umbala kanye nesisindo se-midpalate. Ama-raisins noma izithelo ezomisiwe ezisesimweni zingangeza ukujula ngaphandle kokuphusha ukuncipha.

Ukuze uthole umphumela ohlanzekile, omnandi kancane, khetha izinga lokushisa eliphansi le-mash bese uvubela ngasekugcineni okupholile kobubanzi be-Windsor. Ukugcina ukuvutshelwa ku-15-17°C kukhuthaza iphrofayili ye-ester eqinile futhi kunciphisa ubumnandi obusele.

Izindlela zokupheka eziphezulu zangempela zamandla adonsela phansi zidinga ukunakwa okukhethekile. Engeza isakhi imvubelo, i-oxygen kahle ekufakeni, futhi ucabangele ushukela olula wokuphakela izinyathelo uma ukwehlisa izinga. Ukufaka kabusha imvubelo eyomile kudinga umoya ocophelelayo ukuze usekele i-biomass kanye nokuvutshelwa okunempilo.

• I-Balance hops ukuze ivumelane nokugxila kwe-malt: ama-hops esiNgisi amaphakathi ukuze kube nomunyu ocashile.
• Nciphisa izithasiselo ezivubela kakhulu uma ufuna umzimba owengeziwe.
• Lungisa ikhemistri yamanzi ukuze ugcizelele ukonakala lapho usebenzisa izinga lokushisa eliphezulu le-mash.

Lokhu kulungiswa okusebenzayo kanye neshejuli ye-mash elungile yomzimba ogcwele ikusiza ukuthi uqondanise umlingiswa we-Windsor nemigomo yakho yeresiphi. Ama-tweaks amaresiphi amancane i-Windsor ingaguqula ubhiya oyisisekelo ube u-ale ocebile, oyiqiniso kakhulu wesitayela sesiNgisi.

Ukupakisha, isimo, kanye nokuziphatha kwe-Flocculation

I-Windsor yeast ibonisa i-flocculation ephansi, okusho ukuthi ihlala imisiwe isikhathi eside kunezinhlobo eziningi zesiNgisi. Lesi sici sinomthelela ekuzizweleni komlomo ogcwele kanye nenkungu encane. Lezi zici zifanelekile ku-cask yendabuko kanye nama-ales ane-bottle-conditioned.

Ukulungisa nge-Windsor kudinga isikhathi esengeziwe. Vumela isikhathi eside sokuvuthwa sokuhlanza imvubelo nokunciphisa i-diacetyl. Ukushisa okubandayo noma isikhathi esifushane sokukhulisa kusiza ukulungisa imvubelo ngaphambi kokupakisha.

Lapho upakisha obhiya be-Windsor, lindela imvubelo eningi emabhodleleni noma emigqonyeni. Khipha ngokucophelela i-trub futhi ugweme ukudlulisa i-sediment ngokweqile. Ukuze uthole i-carbonation ephoqelelwe, misa kancane ngemva kokuphahlazeka okubandayo ukuze uvumele inqwaba yemvubelo ihlale.

• Ukuze uthole ubhiya ocacile, sebenzisa ama-fining agents afana ne-Irish moss ngesikhathi ubilisa noma i-gelatin emathangeni okupholisa.
• Ukuphahlazeka okubandayo kusheshisa ukulungisa futhi kunciphisa imvubelo emisiwe ngaphambi kokupakisha obhiya be-Windsor.
• Ukuhlunga noma i-centrifugation ihlinzeka ngomphumela ohlanzeke kakhulu lapho ukucaca kubalulekile.

Shiya imvubelo ekumisweni ukuze uthole umzimba ogcwele noboya bendabuko besiNgisi. Abaningi abaphuza i-cask ale bakhetha ukuthinta ukufiphala. Le haze kanye ne-mouthfeel yizinzuzo ezibalulekile ze-Windsor flocculation.

Lapho uhlela ukusebenzisa kabusha, vuna imvubelo ngokucophelela futhi ulandele ama-SOP aphisa utshwala ukuze uwashe futhi uwagcine. Ukufaka kabusha i-Windsor kusebenza kahle, kodwa hlola ukusebenza futhi unikeze ukungena komoya okwanele endaweni elandelayo.

Ukulungiswa okuncane kwesimo nge-Windsor kanye nokuphatha ngokucophelela emaphaketheni kunciphisa ukunambitheka. Le ndlela iletha ibhalansi efiselekayo yokucaca kanye nezinhlamvu zama-ales esitayela sesiNgisi.

Ukuvala ingilazi ecacile egcwele uketshezi olusagolide ebonisa amaphethini aphenduphendukayo amaseli eyeast acwebile azinza kahle. Ulwazi olwengeziwe

Ukuxazulula Izinkinga Ezivamile Zokuvutshelwa nge-Windsor

Ukuvutshelwa okumile noma okunensayo kuvame kunoma yiluphi uhlobo. Ukuze uthole ukuvutshelwa okunamathelayo kwe-Windsor, hlola izinga lakho lokugxuma kuqala. Izibalo zamaseli aphansi, umsebenzi wokuqala obuthakathaka, noma ukubuyisela amanzi emzimbeni okungekuhle kuzobambezela ukuqhubeka.

Ukuze ulungise izinkinga zokuvutshelwa kwe-Windsor, khulisa izinga lokuphakama kwenqwaba elandelayo. Ukwengeza i-starter enempilo phakathi ne-ferment lapho amandla adonsela phansi asephezulu nakho kungasiza. Qinisekisa ukuthi ufaka i-wort nge-oxygen ngaphambi kokuyiphonsa futhi ucabangele umsoco we-yeast we-high-gravity worts. Ngobhiya obunamandla kakhulu, sebenzisa i-step-feeding ukugwema ukugcizelela isiko.

Amaphutha wokushaqeka kwezinga lokushisa nokubuyisela amanzi emzimbeni angabangela ukuvutshelwa okude, okungaphelele kanye nama-flavour avaliwe. Gwema ukwehla okungazelelwe okungaphezu kuka-10°C ngesikhathi sokubuyiselwa emanzini noma ngemva kokushisa. Phinda ubuyisele imvubelo ye-Lallemand ngokwemiyalo futhi ulethe izinga lokushisa le-pitch eduze nezinga lokushisa le-wort.

Ama-windsor off-flavour ngokuvamile avela ekuvubeleni ekugcineni kobubanzi noma ngaphezu kuka-22°C. Amazinga okushisa aphakeme andisa ama-ester namanye amanothi e-phenolic. Ukuze ulawule ukunambitheka, bamba ukuvubela phakathi kwebanga elinconyiwe noma upholise isivundisi ngamadigri ambalwa uma ukuthela kudlulele.

• Uma inkungu iphikelela, lindela ukucaca kancane; I-Windsor ine-flocculation ephansi.
• Sebenzisa ukuphahlazeka okubandayo, ama-fining agents, noma ukuhlunga lapho ukucaca kubalulekile.
• Uma ubhiya womile kunalokho obekulindelwe, hlola ishejuli ye-mash nama-enzyme ngaphambi kokuthatha imvubelo iyancipha ngokweqile.

Uma usadinga usizo, i-Lallemand Brewing inikeza ukwesekwa kobuchwepheshe ku-brewing@lallemand.com. Ithimba labo lingakweluleka ngokuthi ungazilungisa kanjani izinkinga zokuvutshelwa kwe-Windsor eziqondene neresiphi nenqubo yakho.

Ungathenga kuphi, Iseluleko Sesitoreji, Nosekelo Lomkhiqizi

Ukuze uthole i-LalBrew Windsor e-United States, hlola izitolo ze-homebrew ezihlonishwayo, abathengisi be-inthanethi kazwelonke, nabasabalalisi botshwala abagunyaziwe. Qinisekisa osayizi bephakethe abatholakalayo; izinketho ezivamile zihlanganisa okuthengiswayo 11 g sachets kanye 500 g professional amaphakethe. Abathengisi bahlinzeka ngemininingwane eminingi neyokuphelelwa yisikhathi, okuqinisekisa ukuthi ukhetha isitoko esisha.

Ukugcinwa okufanele kwe-Windsor kubalulekile ekugcineni ukusebenza. Gcina amaphakethe avalwe ngevacuum endaweni eyomile, engaphansi kuka-4°C (39°F). Gwema ukusebenzisa amaphakethe alahlekelwe i-vacuum. Uma iphakethe livuliwe, livale kabusha futhi ulisebenzise zingakapheli izinsuku ezintathu. Ukuze uthole isitoreji eside, vacuum kabusha iphakethe.

Impilo yeshelufu nokusebenza kuthonywa ngokuqondile ukuphatha kahle kanye nosuku lokuphelelwa yisikhathi oluphrintiwe. U-Lallemand uphawula ukuthi ezinye izinhlobo zingabekezelela ukuhluka okufushane kwezinga lokushisa. Nokho, ukusebenza kwehla kakhulu ngokugcinwa okungalungile. Ukuze uthole imiphumela engcono kakhulu, bambelela ngokuqinile emiyalweni yokugcina enikezwe ephaketheni futhi ugweme izinguquko ezivamile zokushisa.

Ukusekelwa kwe-Lallemand kunikeza izinsiza eziningi zobuchwepheshe kubaphisi botshwala. Amadokhumenti abo afaka amashidi edatha, izibali zokubala, namanothi okuphatha anemininingwane. Ngemibuzo ethile, finyelela ku-brewing@lallemand.com ukuze uthole isiqondiso mayelana namazinga okuphakama, ukuphinda uphonsa, kanye nokungenisa umoya we-wort uma usebenzisa imvubelo eyomile.

• Hlola inkatho bese uphelelwa yisikhathi ephaketheni ngaphambi kokuthenga i-LalBrew Windsor.
• Gcina amaphakethe angavuliwe ngaphansi kwesiqandisi ukuze uthole isitoreji esiphelele se-Windsor.
• Lapho uphinda uphonsa, nikeza umoya we-wort omusha futhi ulandele ama-SOP ajwayelekile.

Ukuze uthole usizo olwengeziwe, usekelo lwe-Lallemand lunganikeza isiqondiso mayelana nesicelo, ukukhathazeka ngokusebenza, kanye nemikhuba ehamba phambili yakho kokubili ukusetha okuphrofeshinali nokokwenza i-homebrew. Ukwenza izinqumo zokuthenga unolwazi nokunamathela ezindleleni ezifanele zokulondoloza kuzoqinisekisa ukuthi uhlobo lusebenza kahle kuma-ales akho.

Isiphetho

Ukubuyekezwa kwe-Lallemand LalBrew Windsor Yeast kugqamisa uhlobo lwe-ale lwesiNgisi olunokwethenjelwa, lwendabuko. Inikeza ama-ester anezithelo, ukuncishiswa okuphakathi eduze nama-70%, kanye nokuzwakala komlomo okugcwele. Lokhu kungenxa yokusetshenziswa kwayo okulinganiselwe kwe-maltotriose. I-flocculation yayo ephansi kanye nephrofayili ebikezelwayo iyenza ilungele ama-bitters, ama-porters, ama-ales ansundu, nama-stout amnandi. Lezi zitayela zizuza kubumnandi obusele nomzimba.

Ukuze uthole imiphumela engcono kakhulu nge-yeast ye-Windsor, landela amazinga anconyiwe okuphonsa acishe abe ngu-50–100 g/hL. Buyisela emanzini imvubelo ukuze uthole ukuvutshelwa okukhohlisayo. Gcina amazinga okushisa okuvutshelwa aphakathi kuka-15–22°C ukuze ulawule amazinga e-ester. Lungisa izinga lokushisa le-mash nezihlanganisi ukuze ulungise kahle umzimba kabhiya. Gcina amaphakethe ngaphansi kuka-4°C ukuze ugcine ukusebenza.

Uma usebenzisa i-Windsor kumabhiya adonsela phansi amandla aphezulu, khulisa izinga lokuzwakala kanye nesengezo sezakhi. Gada izinga lokushisa eduze. Cabangela ukuhlawuliswa noma ukufaka isimo esibandayo ukuze uthole ubhiya ocacile. Lesi sifinyezo sibonisa abaphisi botshwala base-US kanye nabaphisi botshwala bangakwazi ukuphindaphinda uhlamvu lwakudala lwesiNgisi ne-Windsor yeast. Ngemibuzo enemininingwane yobuchwepheshe, thintana nezinsiza ze-Lallemand Brewing noma uthinte i-brewing@lallemand.com.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ukubilisa Ubhiya nge-Lallemand LalBrew Köln Yeast
• Ukuvubela Ubhiya Nge-CellarScience Hazy Yeast
• Ukuvubela Ubhiya nge-Mangrove Jack's M15 Empire Ale Yeast