Ukuvubela Ubhiya nge-Lallemand WildBrew Philly Sour Yeast

Kushicilelwe: Novemba 25, 2025 23:26:29 UTC

Lesi sihloko siwumhlahlandlela onemininingwane wokusebenzisa i-Lallemand WildBrew Philly Sour Yeast ekwenzeni utshwala. Ihlanganisa isibuyekezo sikaPhilly Sour nedatha yelebhu, ukuhlela amaresiphi, ukuphathwa kokuvutshelwa, kanye nemiphumela yezinzwa. Lolu lwazi lusiza abaphisi botshwala banqume ukuthi bazoyihlanganisa kanjani le imvubelo kabhiya omuncu ohlwini lwabo lokuphisa.

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 WildBrew Philly Sour Yeast

I-carboy yengilazi enobhiya wasendle negwebu ngaphakathi, ibekwe ehlathini eliluhlaza Ulwazi olwengeziwe

I-Lallemand WildBrew UPhilly Sour uhlobo lwe-Lachancea thermotolerans olwakhiwe eNyuvesi YezeSayensi ePhiladelphia. Yayithengiswa ngabakwaLallemand Brewing. Le mvubelo ikhiqiza i-lactic acid ne-ethanol emaphakathi esinyathelweni esisodwa sokuvutshelwa. Lokhu kukwenza kube inketho yokonga isikhathi yokwenza i-Berliner Weisse, i-Gose, i-Sour IPAs, nama-ales asendle aseMelika aseseshini.

Umhlahlandlela uzohlanganisa ukuthi i-WildBrew Philly Sour kufanele imiswe nini, ukuncipha okujwayelekile kanye ne-pH trajectories, nemibono yeresiphi. Kuhlanganisa isibonelo se-BIAB. Iphinde ichaze ukuthi i-strain isebenzisana kanjani nama-hops, izengezo zezithelo, kanye nozakwethu be-co-fermentation. Lokhu kusebenzisana kulolonga i-acidity yokugcina kanye nokunambitheka.

Okuthathwayo Okubalulekile

I-WildBrew Philly Sour (Lachancea thermotolerans) ikhiqiza i-lactic acid ne-ethanol esinyathelweni esisodwa sokuvutshelwa.
Ifinyeza imigqa yesikhathi emuncu uma iqhathaniswa nokumuncu kweketela noma ukuguga okude kwesiko elixubile.
Ifaneleka kakhulu i-Berliner Weisse, Gose, Sour IPA, nezitayela zeseshini ezimuncu.
Isikhathi sokuphonsa, izinga lokushisa, kanye nokukhetha kokubiliswa okuhlangene kuthinta i-asidi yokugcina kanye nezinhlamvu zesithelo.
I-athikili ihlinzeka ngemininingwane yelebhu, isibonelo seresiphi ye-BIAB, nezeluleko ezisebenzayo zokupakisha zabaphisi botshwala base-US.

Kungani i-Lallemand WildBrew Philly Sour Yeast iyi-Game-Changer ye-Sour Brewing

I-Lallemand WildBrew I-Philly Sour Yeast iguqula ukuphiliswa okumuncu ngokuhlanganisa i-lactic acid nokukhiqizwa kwe-ethanol esinyathelweni esisodwa sokuvutshelwa. Lokhu okusha kuqeda isidingo seketela elimuncu elimuncu noma ukuguga kwesiko elixubile isikhathi eside. Isafeza i-acidity ekhanyayo oyifunayo.

Ngaphansi kwezimo ezijwayelekile, isiko ngokuvamile iletha i-pH ebangeni elingu-3.2–3.5. Leli zinga le-tartness liqhathaniswa nalokho imvubelo emuncu esheshayo engayithola. Kwenza kube ukukhetha okuhle kakhulu kwabaphisi botshwala abahlose iphrofayili ebukhali ngaphandle kwezinyathelo ezengeziwe.

Ukushintsha kungashesha. Amaqoqo amaningi asekhaya nawezandla aqeda ukuvutshelwa okuyisisekelo cishe izinsuku eziyishumi. Lokhu kusekela imijikelezo yokupakisha esheshayo, iqinisekisa ubhiya omuncu olula kanye nokuzungezisa kampompi okungaguquki.

I-strain ibonisa ukuncishiswa okuphezulu nokugeleza okuqinile. Lezi zici zithuthukisa ukuvunda nokucaca. Ngenxa yalokhu, amabhodlela nezigqoko ziba ngokushesha, futhi ubhiya ubonakala uhlanzekile lapho uthela.

Ukugcinwa kwekhanda kuphakeme kunezinye izinhlobo ezimuncu, okubalulekile ezitayeleni ezingaseshini. Abadayisi abafuna isinqamuleli se-Berliner Weiss bathola lokhu kuwusizo ngokukhethekile. Ilinganisa umzimba okhanyayo ne-asidi ephilayo ngokuphumelelayo.

Ukubekezelela ama-Hops kuvumela ukusetshenziswa kwale yeast kuma-hop-forward sours, njengama-Sour IPAs, ngaphandle kokuphazamisa umsebenzi wokumuncu. Lokhu kuvula amathuba esitayela kubaphisi botshwala abafuna i-tartness eceleni komlingiswa we-hop oqinisekisayo.

Isinyathelo esisodwa souring ngezinqubo ezilula
I-pH ifinyeleleka ngokuqhathaniswa nemvubelo emuncu esheshayo
Ukushintsha okusheshayo kulungele amashejuli alula kabhiya omuncu
Ukuncishiswa okuphezulu kanye ne-flocculation kubhiya ocacile
Ukugcinwa kahle kwekhanda lokuthela okuseshini
Ukumelana namaHops kwandisa izinketho zamaresiphi

Imininingwane Yomkhiqizo kanye Nokusebenza Kwelebhu Yembiliso

I-WildBrew™ I-Philly Sour iwuhlobo lwe-Lachancea, olukhethwe eNyuvesi Yesayensi e-Philadelphia. Amashidi ngelebhu asuka e-Lallemand aveza i-pH evamile kububanzi bewort obujwayelekile ukusuka ku-3.2 ukuya ku-3.5. I-acidity encibilikayo imvamisa iwela phakathi kuka-0.1–0.4% we-lactic acid ngaphansi kwezimo ezijwayelekile.

I-Lachancea attenuation ebikiwe iphezulu, nezibonelo ze-homebrew ezibonisa ukusetshenziswa koshukela okubalulekile. I-OG ye-1.063 yehlela ku-FG eduze no-1.013. I-yeast's high flocculation iqinisekisa ukuthi ihlezi futhi icacisa ubhiya ngaphandle kokuhlunga okunamandla.

U-Lallemand weluleka ngebanga lokushisa lokuvutshelwa elingu-20–25°C (68–77°F) ukuze lisebenze kahle. Abadayisi kufanele balindele ukuvutshelwa kuqala kancane. Umsebenzi obonakalayo ungathatha amahora angu-24–48 ukuze uvele ngemva kokufakwa.

Ukubekezelelwa kotshwala cishe ku-9% ABV, ngakho hlela amandla okukhomba ngokufanele.
Amazinga okuphakama anconyiwe angu-1–1.5 g/L asiza ekuthuthukiseni ukukhiqizwa kwe-asidi nokulinganisela.
Amanothi esulfure athambile ayenzeka ngezikhathi ezithile ngesikhathi sokuvutshelwa okusebenzayo futhi ngokuvamile ahlakazeke ngaphambi kokupakishwa.

Amamethrikhi elebhu namanothi asebenzayo akha isisekelo se-Philly Sour specs specs ezidingwa ngobhiya omuncu noma abaxutshiwe. Namathela emazingeni okushisa okuvutshelwa okusohlwini kanye nesiqondiso sephimbo. Lokhu kuzosiza ukulinganisa ukukhiqizwa kwe-asidi, izinhloso ze-carbonation, nokucaca kokugcina.

Ukuhlela Iresiphi ye-Philly Sour: I-Mash, i-Malt Bill, ne-Target ABV

Qala ngegoli lokuphuza lokuhlola elingamalitha angu-5: OG 1.063, FG 1.013, kanye ne-ABV eduze no-6.4%. Sebenzisa iresiphi ye-BIAB emuncu njengesiqalo nge-Philly Sour yeast. Le ndlela inciphisa ukuguquguquka, ikuvumela ukuthi uqonde ukuthi i-mash ne-pitching ithonya kanjani i-asidi kanye nokunambitheka kwezithelo.

Ukuze uthole i-malt kabhiya omuncu, hlose ukuthola i-asidi ethambile namanothi ezithelo agqamile. Ingxube ye-Pale Ale Malt engu-3 kg, i-oat flaked 600 g, kanye ne-500 g ye-CaraGold iyasebenza. Le nhlanganisela ihlinzeka umzimba ngokuthinta ubumnandi kanye nokuzwakala komlomo okusasilika, okuthuthukisa ikhwalithi efana nejusi kabhiya.

Lungisa izinga lokushisa le-mash ngokusekelwe kuphrofayela yakho ye-flavour oyifunayo. Ishejuli ye-Berliner mash enesiteleka esingu-65°C ku-BIAB iqinisekisa ukuguqulwa okuhle kanye newort evubelayo. Amazinga okushisa aphansi e-mash andisa ushukela olula, akhulise izithelo zamatshe kanye nama-flavour ashisayo kubhiya.

Ukuze ulondoloze ama-dextrins futhi uzuze amanothi e-apula abomvu nabhaliwe, phakamisa izinga lokushisa le-mash. Amazinga okushisa aphezulu abangela ushukela omningi ongavutshelwa. Lo shukela uhlangana ne-yeast, uguqule i-asidi kabhiya nokulinganisela.

Cabangela ukubekezelela utshwala lapho uhlela i-OG. U-Philly Sour angakwazi ukuphatha kufikela kokungu-9% ABV, enikeza ukuguquguquka koshukela oqinile. Khumbula, ukukhiqizwa kwe-asidi kuncike kakhulu esilinganisweni se-pitch kanye nokwakheka kwe-wort kune-OG. Khomba i-pH eqondiwe futhi ulungise iphrofayela ye-mash kanye nezihlanganisi ngokufanele.

Ukuze unciphise ama-flavour futhi uvikele umlingiswa omuncu, landela izinyathelo ezilula zokulungiselela. Hlunga amanzi okuphisa ukuze ususe i-chlorine noma i-chloramine. Sebenzisa i-sodium metabisulfite uma kunesidingo ukuze unciphise amakhemikhali ompompi ngaphambi kokuphisa. Hlanza izinto zokusebenza kanye nokukala kusengaphambili okusanhlamvu nezithako ukuze wenze lula inqubo ye-mash ne-BIAB.

Isibonelo Iresiphi ye-BIAB emuncu (5 gal): I-Pale Ale Malt 3 kg, I-Flaked Oats 600 g, i-CaraGold 500 g.
Ithagethi ye-Mash: shaya u-65°C ukuze uguqule ngokugcwele nge-BIAB; landela ishejuli ye-Berliner mash yokuvumelana.
Ukupheka: imizuzu engu-60; I-OG ithagethi engu-1.063 ye-~6.4% ABV.

Lapho ukala amaresiphi, gcina ibhalansi phakathi kokuvubela nomzimba. Le bhalansi iqinisekisa ukuthi u-Philly Sour ubonisa i-asidi ekhanyayo ngaphandle kokuba mncane kakhulu. Gada i-pH ekugxotsheni nasemuva kokuvutshelwa ukuze ucwenge amaqoqo azayo.

UHops noPhilly Sour: Ukumelana namaHops nokuthi Lokho Kulishintsha Kanjani Isu Lakho Le-Hop

U-Lallemand WildBrew UPhilly Sour ukhombisa ukumelana ne-hop okubalulekile. Lokhu kuvumela abaphisi botshwala ukuthi bakhe ama-hop-forward sours ngaphandle kokuvimbela ukuvutshelwa kwe-lactic. Kuyenzeka uzuze ama-IBU aphezulu kunezinhlobo ze-lactobacillus zendabuko ngenkathi ugcina ukumuncu okuhlanzekile.

Amaqoqo asebenzayo akhombisa ukuhwebelana ngokugxuma ubhiya omuncu. Ukuhlolwa okukodwa kwakuhlanganisa i-Magnum 10 g emaminithini angu-60 wokubaba. Khona-ke, uMosaic kanye ne-Citra 40 g ngayinye yengezwa endaweni yokumisa ye-hop yemizuzu engu-20. Amasampula okugcina abonise ukubaba okuqinile kodwa ukulahlekelwa iphunga elimnandi le-hop uma kuqhathaniswa nokulindelwe.

Ukuze ulondoloze uhlamvu lwe-hop, khulisa izengezo sekwephuzile noma hlela ukugxumagxuma okomile okunamandla ngemva kokuncipha kokuvutshelwa. Imvubelo izothulisa amafutha athile aguquguqukayo. Ngakho-ke, izithasiselo zekwephuzile ezinkulu ziyadingeka ukuze kuqedwe lo mphumela.

Khetha izinhlobo ze-hop ezinama-aromatics aqinile, azinzile—i-Citra, i-Mosaic, ne-Amarillo yizinketho ezivamile zamaphrojekthi we-IPA amuncu.
Cabangela amahops omile angemuva kokuvutshelwa uma i-pH isizinzile ukuze unciphise ukulahlekelwa kwephunga elimnandi ngesikhathi sokumuncu okusebenzayo.
Uma intukuthelo iwukhiye, thembela ekwengezweni okubabayo kwangaphambi kwesikhathi njengoba ukumelana ne-Philly Sour hop kuvumela ama-IBU aphezulu ngaphandle kokumisa ukukhiqizwa kwe-asidi.

Lapho uklama i-IPA emuncu, ibhalansi i-acidity nokubaba. Sebenzisa i-Philly Sour njengemvubelo yakho ye-IPA emuncu futhi ulungise isikhathi se-hop ukuze uthande ukugcinwa kwephunga. Lindela ukuncipha okuthile kwamanothi e-hop aguquguqukayo. Hlela izengezo ngokufanele ukuze uzuze iphrofayili ye-hop oyifunayo kubhiya ophelile.

Izigaxa ze-Hop kanye nemvubelo yasendle emuncu izungeza ekuvubeleni kwegolide, okuvusa isigcawu sokwenza utshwala. Ulwazi olwengeziwe

Ama-Pitching Rates, Ukuphathwa Kokuvutshelwa, kanye Nomthelela Ku-Acidity

Izinga le-pitching libalulekile ekukhiqizweni kwe-asidi nge-Lallemand WildBrew Philly Sour. U-Lallemand nabaphisi botshwala bayavuma ukuthi u-1–1.5 g/L ulungile. Isibonelo, ukusebenzisa amaphekhi amabili angu-11 g ku-22 L imiphumela cishe ku-1 g/L. Lokhu kuphusha isiko ekukhiqizeni okuqinile kwe-lactic acid.

Amazinga aphansi okuphakama, eduze no-1 g/L, akhuphula umsebenzi we-lactic nobumuncu. Ukuphambuka ebangeni elinconyiwe kunganciphisa ukukhiqizwa kwe-asidi. Abakhi botshwala abahlose ubumuncu kufanele bagxile esilinganisweni esinembile, ukukhucululwa kwendle, kanye nokwakheka kwe-wort.

Izinga lokushisa lokuvutshelwa lithinta kakhulu indlela imvubelo nokuziphatha ngayo. U-Lallemand uphakamisa u-20–25°C (68–77°F) njengobubanzi obufanele. Abaphisi botshwala abaningi bavubela phakathi kuka-22-27°C, abanye baqala ku-30°C ngaphambi kokupholisa ku-25°C. Ukuvubela kubanda kakhulu, ku-18-20°C, kungaholela ekushibilikeni kokuqala kanye nokuncipha.

Ukushintsha kwezinga lokushisa kuthinta umsebenzi ngaphezu kwezigaba zokunambitheka. Ingozi enkulu wukuyeka i-yeast uma kubanda kakhulu. Ukulondoloza ukukhuphuka kwezinga lokushisa okuthambile kungasiza ukuqeda amandla nokugcina ukukhiqizwa kwe-asidi.

Lindela ukubambezeleka okufushane: izimpawu ezibonakalayo zivame ukuvela emahoreni angama-24-48 ngemuva kokuphakama.
Ukukhiqizwa kwe-Acid ngokuvamile kuholela ekukhiqizweni kwe-ethanol; ukuvuvukala kungakhula ekuqaleni kwentwasahlobo.
Ukuvutshelwa okuyisisekelo kuvame ukuphela ezinsukwini ezingaba ngu-10 kumabhiya amaningi, nakuba izibungu ezipholile noma ezisindayo zithatha isikhathi eside.

I-Philly Sour i-flocculant kakhulu futhi ingase ihlale ngaphambi kokuguqulwa okuphelele kukashukela. Gada amandla adonsela phansi futhi uvuse imvubelo uma ukukhiqizwa kwe-asidi kuncipha. Lesi sinyathelo siqinisekisa kokubili amandla adonsela phansi okugcina kanye ne-asidi oyifunayo.

Uhlobo lukashukela luthinta ukunambitheka kanye ne-acid dynamics. Ama-worts ane-sucrose noma ushukela wezithelo angethula amanothi epentshisi. Amazinga okushisa e-mash aphakeme akhiqiza ama-dextrin amaningi, atshekisela ukunambitheka ku-apula elibomvu. I-lactose ayibiliswa yilolu hlobo, ngakho-ke ingengezwa emva kokuvutshelwa ukuze igcine ubumnandi ngaphandle kokunciphisa i-asidi.

Izengezo Zezithelo kanye Nesikhathi Sokunambitheka Okulungile noPhilly Sour

Izengezo zesikhathi zezithelo ku-Philly Sour zithinta i-asidi, iphunga, nobumnandi. Imvubelo ikhiqiza i-asidi eningi kusenesikhathi, bese kuba ne-ethanol eningi kamuva. Lesi sikhathi sithinta ukuthi ushukela wezithelo uyathuthukisa yini i-asidi noma unomthelela ekunambithekeni nasemzimbeni.

Ukwengeza izithelo kusenesikhathi, cishe ngosuku 1-4, kuvumela ushukela ukuthi uvubele nesiko. Lesi sigaba sandisa i-tartness futhi sihlanganisa izithelo kumgogodla omuncu kabhiya. Abadayisi abafuna umlingiswa wezithelo eziqinile bavame ukungeza isithelo lapha ukuze baqedele i-tangier.

Izengezo zokuvutshelwa okuphakathi, cishe ngosuku lwe-4-5, ibhalansi ye-asidi ne-alcohol extraction. Lesi sikhathi silungele izithelo ezithambile noma imixube, okuhloswe ngayo ukulinganisela kwe-asidi kanye ne-ester yezithelo. I-brewhouse ihlukanisa inqwaba, yengeza uphayinaphu ngosuku lwesine ethangini elilodwa kanye ne-rhubarb kwelinye, ithola isithelo esimnandi ngaphandle kwe-asidi eningi.

Ukwengezwa kwakamuva, ngemva kokumuncu okuyisisekelo, kugxila ephunga elimnandi nobumnandi obuyinsalela. Isithelo esifakwe sekwephuzile asivubeli ngokugcwele, sishiya ushukela owengeziwe kanye namanothi ezithelo ezintsha. Abaphuhlisi basekhaya abahlose ukuzwa umlomo onoshukela noma iphunga elibi ngokuvamile bakhetha lesi sikhathi.

Umango nophayinaphu kuhambisana kahle no-Philly Sour, okwenza amanothi agqamile ahambisana nephrofayili yohlobo.
Amajikijolo anganikeza umbala onsomi ocashile kanye nokunambitheka okubucayi; umkhiqizi wotshwala owengeze u-2 kg ku-5 gal batch ngemva kweviki elilodwa ubike ukuba khona kwama-blueberry amaphakathi.
I-Rhubarb kanye nephayinaphu eligazingiwe kunikeza izendlalelo ze-tart ne-caramelized uma zisetshenziswe ngokucophelela maphakathi neprimary.

Nquma ngesisindo sesithelo esisekelwe kumfutho oyifunayo. Ukwandisa izithelo kumaqoqo akamuva kuqinisa ukunambitheka ngaphandle kokwandisa i-asidi. Gada amandla adonsela phansi kanye ne-pH ngemva kokwengezwa ngakunye ukuze ulandelele ukuvubela nomthelela wokugcina wokumuncu.

Gcoba isithelo ucabangela ukuthuthwa kwendle. Isithelo esiqandisiwe sivamise ukufika sesine-steurized futhi singancibilika futhi sihlanzwe. Ukugazinga kugxilisa ukunambitheka futhi kunciphisa umthamo we-microbial esithelweni esiluhlaza. Hlanza izindawo ezingaphezulu futhi ucabangele ukwelashwa okushisa okuncane kwesithelo esisha ukuze uvikele isiko nokulawula imiphumela.

Gcina amarekhodi esikhathi, inani, kanye nokulungiselela iqoqo ngalinye. Ushintsho oluncane lokuthi ungangeza nini izithelo nokuthi zicutshungulwa kanjani zizoshintsha ubhiya wokugcina. Ukuhlela okucatshangelwayo nokuhlola kuzokusiza ukuthi ushayele ibhalansi efanele phakathi kwe-asidi, ukukhishwa kotshwala, nomlingiswa wezithelo ekuhlolweni kwakho kwesikhathi kwezithelo ze-Philly Sour.

Ama-lime avuthiwe, ama-raspberries, namajikijolo amnyama phezu kwetafula lepulangwe elinezitsha zokuvutshelwa ezifiphele ngemuva Ulwazi olwengeziwe

Ukusebenzisa u-Philly Sour ku-Brew-in-a-Bag (BIAB) Ukuhamba komsebenzi

Ukudala iresiphi elula ye-BIAB emuncu kuqala nge-mash elawulwayo. Qala ngokushisisa amanzi ashaya acishe abe ngu-65°C. Bese, engeza isikhwama okusanhlamvu ochotshoziwe. Gcina leli zinga lokushisa ukuze uthole ukuguqulwa okufunayo futhi ulolonge iphrofayili kashukela we-malt. Le phrofayela ibalulekile ekuxhumaneni no-Lallemand WildBrew Philly Sour.

Uma i-mash isiqediwe, phakamisa isikhwama bese uletha i-wort emathunjini ahlala imizuzu engu-60. Engeza ama-hops ababayo ekuqaleni kwamathumba. Okulandelayo, yenza ukuma kwe-hop ku-80–90°C ukuze uthole iphunga elimnandi le-hop. Okokugcina, pholisa i-wort ezingeni lokushisa elifanele. Fafaza imvubelo eyomile ye-Philly Sour ngqo ku-wort ukuze uthole indlela yokumisa okomile.

Ukugeleza komsebenzi okubhaliwe kwe-BIAB kukhombisa isibonelo samandla adonsela phansi angaphezudlwana kuka-1.063 ngaphambi kokuvutshelwa. Faka imvubelo phakathi kwebanga elinconywayo, elilawulwa izinga lokushisa. Le OG inikeza ukuvutshelwa okwanele kokukhiqizwa kwe-asidi nomzimba olinganiselayo kubhiya wakho omuncu we-Brew-in-a-Bag.

Ukuthuthwa kwendle: Hlunga ukuze ususe i-chlorine noma i-chloramine emanzini. Umthamo omncane we-sodium metabisulfite uyazikhethela ukuze uthole ukuvikelwa okwengeziwe.
Izisetshenziswa: Ukuthuthwa kwendle okujwayelekile kwe-BIAB kweketela, isikhwama, kanye ne-fermenter kunciphisa ingozi yamagciwane angafuneki ngisho nalapho usebenzisa uhlobo olulodwa lwe-Philly Sour.
Ukulawulwa kwe-Mash: Izinga lokushisa le-mash elinembile ku-BIAB lisiza ukushuna iphrofayili kashukela kanye ne-asidi yokugcina lapho usebenzisa uhlobo lwe-Philly.

Izengezo zezithelo zisebenza kahle ku-BIAB workflows. Dlulisela i-wort epholile ku-fermenter, bese wengeza izithelo noma izithasiselo ngokohlelo lwakho lokukhiqiza i-asidi. Ukwengeza isithelo ngemva kokudlulisa okuyinhloko kusiza ukulondoloza iphunga elimnandi futhi kuvimbele inkungu ye-pectin eyeqile kuresiphi yakho emuncu ye-BIAB.

Izinzuzo zendlela ye-BIAB Philly Sour zifaka phakathi ukusethwa komkhumbi owodwa okwenza kube lula ukuvuza okusanhlamvu kanye nokulawula okuqinile kwe-mash okuthinta ukunambitheka nokuthuthukiswa kwe-asidi. Lokhu kugeleza komsebenzi kulinganisa kusuka kumaqoqo okuhlola amalitha ayi-10 kuye kumavolumu ama-homebrew amakhulu anegiya elincane elengeziwe.

Landela izinyathelo zokulungiselela zokukhucululwa kwendle nezamanzi, gcina izinga lokushisa le-mash liqinile, kanye nesengezo sesikhathi sezithelo esu lakho. Lezi zinyathelo zisiza ukuqinisekisa ukuthi ubhiya omuncu we-BIAB Philly Sour noma we-Brew-in-a-Bag omuncu obonisa umlingiswa we-yeast kanye nokukhetha kwakho kweresiphi.

Umugqa Wesikhathi Wokuvutshelwa kanye nokuthi Yini Ongayilindela Phakathi Nesikole Esiphansi

Umugqa wesikhathi wokuvutshelwa kwe-Philly Sour ngokuvamile uqondile. Isigaba sokulibala samahora angama-24-48 silandela ukumisa. Izimpawu ze-Krausen noma amagwebu zingase zivele ngalesi sikhathi.

Ezigabeni zokuqala zokuvutshelwa okumuncu okuyisisekelo, imvubelo namagciwane agxila ekukhiqizeni i-asidi. Izinga le-pH livame ukwehla liye ku-3.2-3.5 ezinsukwini zokuqala. Le acidity yiyo eyenza ubhiya ube ne-tartness ehlukile.

Ngemva kokukhiqizwa kwe-asidi, ukugxila kushintshela ekwakhiweni kotshwala. Ukuncipha kuyaqhubeka, futhi amaqoqo amaningi afinyelela amandla adonsela phansi okugcina cishe ezinsukwini eziyishumi. Abadayisi bavame ukunweba ukuvutshelwa kokuqala kube amasonto amathathu. Lokhu kuqinisekisa ukuthi kokubili ukuvutshelwa kanye nokuthuthukiswa kwe-asidi kuphelele ngokugcwele.

Izimpawu zokuvubela u-Philly Sour zihlanganisa i-krausen ebonakalayo, ukubhayiza okusebenzayo ku-airlock, kanye nokwehla okuqhubekayo ekufundeni kwamandla adonsela phansi.
Isibabule esimaphakathi noma amanothi anoshukela angavela ngesikhathi sokuvutshelwa okusebenzayo. Lawo makha ajwayele ukunyamalala njengoba isimo siqhubeka.
Sebenzisa kokubili ukuhlola amandla adonsela phansi kanye ne-pH ukuze uqinisekise inqubekelaphambili. Khomba i-pH eseduze kuka-3.2–3.5 ukuze uthole ubumuncu obala.

Izinyathelo ezisebenzayo zingasiza ekugwemeni izitebele zokuvutshelwa. Ukuvusa kancane noma ukuphakamisa izinga lokushisa libe ngu-22-27°C kungavimbela ukugeleza ngaphambi kwesikhathi. Ukuhlolwa okujwayelekile kwamandla adonsela phansi kubalulekile ukuze ulandelele ukuqhubeka kwangempela.

Ukwengezwa kwezithelo kuvame ukwenziwa ngesikhathi sokuqala sokuhlanganiswa noma ngemuva kokuyinhloko ukuze kube nephunga elimnandi. Isikhathi sincike kumlingiswa wesithelo oyifunayo kanye nesiqondiso sangaphambilini.

Ukuphathwa kwangemva kweprimary kuhlanganisa ukucaca, ukuhlanganiswa kwezithelo, kanye nokuhlelwa kwe-carbonation. Abanye abaphisi botshwala badlulisela kwesibili ukuze kulungiswe isimo, kuyilapho abanye bekhetha izikhathi ezinde eziyinhloko. Le ndlela inciphisa ukuchayeka komoyampilo futhi igcina ibhalansi ye-asidi.

Indoda enentshebe endaweni yokusebenzela yase-rustic iqapha ukuvutshelwa kukabhiya ku-carboy engilazi ene-airlock Ulwazi olwengeziwe

Ukuvutshelwa kanye Nokulandelana Nezinye Imbiliso kanye Namagciwane

Qala ngokugwema ukuhlanganisa i-Philly Sour nenye imvubelo noma amagciwane ngosuku lokuqala uma umgomo wakho kuyi-lactic acidity ehlanzekile. Uma izinhlobo ezijwayelekile ze-Saccharomyces zikhona ekuqaleni, zivame ukudlula i-Lactobacillus futhi zinciphise ukuphuma kwe-lactic.

Sebenzisa uhlelo lokuvutshelwa okulandelanayo ukuze ulondoloze okunikezwayo okumuncu kwe-Philly Sour. Vumela uhlobo lwe-Philadelphia ukuthi luqalise ukumuncu okuyisisekelo cishe izinsuku ezine noma ngaphezulu uze ufinyelele i-pH eqondiwe. Ngemuva kwalokho, phonsa imvubelo yesibili ukuze ulolonge iphunga nephrofayili ye-ester.

Cabanga ukufaka uhlobo lwe-Saison olufana no-Belle Saison ngemva kokumuncu okuyisisekelo ukuze wengeze i-peppery, amanothi e-phenolic ngaphandle kokubulala i-asidi.
Yethula i-Brettanomyces kamuva ukuthuthukisa i-funk nobunkimbinkimbi; UBrett noPhilly Sour babhangqa kahle lapho uPhilly Sour enegunya lokuqala.
Engeza i-Lactobacillus endaweni yesibili elawulwayo uma ufuna i-acidity egqinsiwe, wazi ukuthi izokwengeza isikhathi sokuguga.

Amasu amasiko axubile adinga isineke nokuhlela. Gada i-pH namandla adonsela phansi ngaphambi kokufaka izinto eziphilayo ezilandelayo ukuze wazi lapho ushukela ne-asidi ikumazinga afanele esikweni elilandelayo.

Gcina ukuthuthwa kwendle kuqinile futhi ubeke umugqa wesikhathi wakho ngokumelene nemigomo oyifunayo yotshwala ne-flavour. Amasu amasiko axubile kanye nokuvutshelwa okulandelanayo kushintsha kokubili izidingo zokuguga kanye nephrofayili yokugcina, ngakho hlela indawo yethangi futhi uhlanganise ngokufanele.

Amathiphu awusizo: hlola iqoqo elincane lomshayeli uma uhlanganisa u-Brett no-Philly Sour ukuze uqonde ukuthi i-funk ikhula kanjani phakathi nezinyanga. Landelela i-asidi kaningi ukuze ugweme ukumuncu ngokweqile lapho kuhileleke amagciwane amaningi.

Izeluleko Ezisebenzayo Zokupakisha kanye Nezimo Zobhiya basePhilly Sour

Uma upakisha i-Philly Sour, hlose amaviki angu-2-3 ekuvubeleni kokuqala. Lokhu kuqinisekisa ukuthi ukuvutshelwa kuphelile. Linda ukufundwa kwamandla adonsela phansi ukuze kuzinze ezinsukwini ezimbalwa ngaphambi kokudlulela ezinyathelweni zokubeka isimo.

Okokulungisa ibhodlela, ukuphahlazeka okubandayo noma uzinzise kuqala uma izithelo zengeziwe. Isithelo singakwazi ukwethula ushukela osalayo oqhubeka ubila emabhodleleni. Sebenzisa izibalo ezinembile zikashukela bese ukhetha amabhodlela aqinile ukuze uthole i-carbonation ephezulu.

Ukulungiswa kwebhodlela kungaphumelela ngamaconsi e-carbonation noma amabhodlela esitayela se-gueuze. La mabhodlela afika namakhokho namakheji ocingo ukuze aphephe. Amakheji ocingo noma amabhodlela e-flip-top asiza ukuphatha ingcindezi engalindelekile.

Sebenzisa izibali zokubala ezilinganisiwe ukuze ugweme i-carbonation ngokweqile.
Cabangela isikhathi esifushane sokukhula ngemva kwe-carbonation ukuze usize ukuqeda inkungu yesithelo.
Lebula amaqoqo anezinsuku namandla adonsela phansi ukuze asetshenziswe esikhathini esizayo.

I-Kegging ubhiya omuncu inikeza ukulawula okusheshayo phezu kwe-carbonation futhi kunciphisa izingozi zamabhodlela. Phoqa i-carbonate uma kunengcindezi ephansi kanye nesampula njalo. U-Philly Sour angancipha kakhulu, okuholela ekomeni okungalindelekile.

Uma ufaka ibhodlela ngemva kokuvutshelwa okusebenzayo, cabangela ukuqiniswa kwamakhemikhali noma ukufakwa kwe-pasteurization ukuze uvimbele amabhomu ebhodlela. Ukushisa okubandayo isonto elilodwa noma amabili ngaphambi kokuvuthwa kunganciphisa umsebenzi wemvubelo ngaphandle kokulimaza ubumuncu.

Ukucaca kungase kubuye ngemva kokulungiswa, kodwa izithelo namagciwane angakwazi ukubuyisela inkungu. Sebenzisa ama-fining agents afana ne-gelatin noma i-isinglass ukuze uthole ubhiya ocacile. Ngaphandle kwalokho, nweba isimo esibandayo ukuze ulungise izinto eziqinile.

Kubhiya one-Philly Sour kuphela, lindela ukuziphatha okubikezelwayo kanye nokuphuzeka ngokushesha.
Ukuze uthole izingxube ne-Brettanomyces noma i-Lactobacillus, hlela izinyanga zokuziphendukela kwemvelo futhi uqaphe ukunambitheka ngokuhamba kwesikhathi.

Gcina irekhodi lokukhetha kwakho isimo kanye nokupakisha. Lolu logi luzosiza ukucolisa amanani okuqalisa futhi anqume phakathi kwebhodlela ne-kegging. Kuzophinde kuthuthukise ukungaguquguquki ekuphuzweni kwe-Philly Sour okuzayo.

Vala imbiza yengilazi enobhiya omuncu obusagolide obunamafu obubilile, i-lid ajar namabhamuza akhuphukela phezulu. Ulwazi olwengeziwe

Amanothi Okunambitha kanye Nephrofayili Yezinzwa Kumaqoqo Okuhlola

Ukubukeka kwahlukahluka kusuka kotshani obuphaphathekile kuya kokunsomi okujulile okunezengezo zezithelo. Iqoqo lama-gal angu-5 no-2 kg amajikijolo aluhlaza aphendule umbala onsomi ocacile. Ukugcinwa kwekhanda kwakunesizotha, ngokuvamile kwehla ngokushesha. I-carbonation emaphakathi yenza i-asidi ithuthuke futhi igcine ubhiya udlangile.

Iphunga kanye nokuvelayo kokuqala kwakuhlanzekile futhi kugqamile, kuncike ku-Berliner Weiss. Iphunga le-hop lalivamise ukuthotshiswa, okwenza amaphrofayili e-hop-forward angasho lutho. Lokhu kwabonwa ezivivinyweni eziningana.

Ukunambitheka kuletha ubumuncu obubukhali, obuhlabayo. Abaningi bathole ukuthi i-acidity igqame kakhulu kunalokho obekulindelwe. Ukwengezwa kwezithelo kwashintsha iphrofayili yokunambitheka. Izithelo eziphansi zazinikeza amanothi aluhlaza okwesibhakabhaka acashile, kuyilapho izithasiselo ezinzima zikhipha uphayinaphu noma i-rhubarb.

Ama-Esters adlale indima ebalulekile ngokusekelwe ekwakhiweni kwe-wort. Iwort enoshukela olula kakhulu kanye ne-sucrose yethule isithelo samatshe nama-ester afana nepentshisi. I-Maltier worts igcizelela amathoni abomvu-apula kanye nesinkwa. Lezi zinguquko zibe nomthelela ekunambithekeni ngaphandle kokwengeza i-funk efana ne-Brett.

Umthelela wezithelo: 2 kg amajikijolo angama-5 gal = umbala ogqamile, iphunga elimnandi lama-blueberry, ukuqina kwezithelo okuvinjelwe.
I-Acidity: ubumuncu be-puckering obuvezwe; izinga le-carbonation libalulekile ekulinganiseni ukucijile.
Umbono we-Hop: uthulisiwe kubhiya ophelile; hlela izengezo ze-hop ngokufanele.

Ukuphuza kwahlala kuyiphuzu eliqinile. Abahloli bathole ukuthi obhiya bayasebenziseka futhi bengaguquguquki, balungele ukuphinda amaphayinti. AbakwaBrewers bawathokozele amanothi okunambitha we-Philly Sour, aqondana nemigomo yokupheka okumuncu okusheshayo. Inikeze enye indlela emnandi nengenekayo yokuguga okude kwamasiko axubile.

Amathiphu, Ukuxazulula Izinkinga, kanye Nemikhuba Engcono Kakhulu evela ku-Brewers Abasebenzisa u-Philly Sour

Ukuze kunciphe kancane futhi kukhiqizwe i-lactic acid, gcina ukuvubela phakathi kuka-22-27°C. Abaphisi botshwala bathola ukuthi amazinga okushisa angaba ngu-18-20°C anganciphisa umsebenzi futhi abangele ukugeleza kwangaphambi kwesikhathi. Lokhu kubangela ukudemeka kancane.

Gcoba ku-1-1.5 g/L ukuze uzuze i-asidi oyifunayo. Izinga le-pitch lithonya ngokuqondile i-pH yokugcina, okuholela emazingeni e-asidi abukhali. Kubalulekile ukuqapha amandla adonsela phansi kanye ne-pH nsuku zonke evikini lokuqala ukuze ulandelele ukuqhubeka.

Uma ukuvutshelwa kuqala kancane, nikeza imvubelo amahora angama-24-48 ngaphambi kokungenelela. Hlola izinga lokushisa kanye nezinga lokuphakama kuqala.
Ukuze uthole i-asidi ephansi, buyekeza izinga lokuphakama, izinga lokushisa lokuvutshelwa, kanye nezimonyo zikashukela we-wort. Ukunciphisa izinga le-pitch kungakhuphula amazinga e-lactic acid.
Uma i-flocculation iqala, vusa imvubelo ngobumnene noma ukhuphule izinga lokushisa ukuze uqhubeke nomsebenzi.

Isikhathi sezithelo siyisihluthulelo sokuthola ibhalansi. Engeza izithelo ngosuku lwesi-4 ukuze uthwebule ingxube ye-asidi nama-flavour asuselwa kutshwala. Ukwengeza isithelo kusenesikhathi kuthanda ukukhishwa kwe-asidi ephezulu. Ukuyingeza kamuva kugcizelela uhlamvu lwesithelo olubilile.

I-Philly Sour ngeke ivubele i-lactose, ngakho-ke i-lactose ingasetshenziselwa ukugcina ubumnandi obusele lapho ifunwa. Lapho ubeka imvubelo yesibili efana ne-Saison, yiphonse ngemva kokumuncu okuyinhloko, eduze nosuku lwesi-4, ukuze kulondolozwe ukukhula kwe-asidi esikhundleni sokuhlanganisa ndawonye.

Iphunga le-hop lithulisiwe? Khulisa izengezo zamuva, sebenzisa i-hop stand, noma ukhuphule amanani e-post-primary dry hop. Lindela ukulahleka kwe-hop ngalolu hlobo.
Ukuthuthwa kwendle kubalulekile ngisho nangohlobo olulodwa lomuncu. Vimbela amagciwane angahlosiwe ngokugcina izinto zokuphatha nezithelo zihlanzekile.
Uma ufaka isithelo noma ushukela owengeziwe, sebenzisa amabhodlela aqinile noma i-keg ukuze ulawule ukuphepha kwe-carbonation.

Ukugcinwa kwerekhodi kubalulekile ekuxazululeni inkinga u-Philly Sour. Landelela izinga lokuphakama, izinga lokushisa, i-pH, amandla adonsela phansi, nomthamo wezithelo. Lawa manothi asiza ukuxilonga izinkinga lapho amaqoqo angafinyeleli okulindelekile.

Yamukela imikhuba emihle kakhulu abathembela kuyo i-sour yeast brewers: amazinga okushisa angaguquguquki, amazinga okuphakama alinganisiwe, izengezo zezithelo ngezigaba, nokuqapha okuvamile. Lezi zinyathelo zinciphisa izimanga futhi zithuthukise ukuphindaphinda.

Isiphetho

I-Lallemand WildBrew Philly Sour inikeza abaphisi botshwala indlela esheshayo, engaguquguquki yokuhlanza, obhiya omuncu odlulisela izithelo phambili. Ikhiqiza i-lactic acid ne-ethanol ekuvubeleni okukodwa. Lokhu kubangela imiphumela elindelekile ye-pH ezungeze u-3.2–3.5, ukuncipha okukhulu, kanye nokubekezelelwa kotshwala okucishe kube ngu-9%. Ifanele izitayela eziningi ezimuncu, okuhlanganisa ukuhluka okugxumayo njenge-Sour IPA.

Impumelelo incike ezintweni ezimbalwa ezibalulekile. Phakamisa cishe ku-1–1.5 g/L ngokukhiqizwa kwe-asidi. Bamba ukuvutshelwa phakathi kuka-20-27°C. Engeza izithelo phakathi nokuvutshelwa ukuze uthole ukunambitheka okulinganiselayo. Iphrofayili enephunga elimnandi izohlanzeka futhi ivinjelwe kakhulu kunemixed-culture sours. Lungisa i-hop bese uhlanganisa izinketho ngokufanele.

Ngakho-ke, kufanele usebenzise uPhilly Sour? Kwabaphisi botshwala abahlose isivinini, ukungaguquguquki, nokuba lula, impendulo inguyebo. Kuyithuluzi elisebenzayo lokwenza izimuncumuncu ezingenekayo, eziphuzwayo. Iphinde ivumele ukuhlola isithelo kanye nezinkulumo eziqhutshwa yi-hop ngaphandle kwenkimbinkimbi yeketela elimuncu noma ukuguga komgqomo wesikhathi eside.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso: