Ukuvubela Ubhiya Nge-White Labs WLP095 Burlington Ale Yeast

Kushicilelwe: Okthoba 24, 2025 21:00:30 UTC

Lesi sihloko sidingida izici ezingokoqobo zokusebenzisa ama-White Labs WLP095 Burlington Ale Yeast yabaphisi botshwala basekhaya nabancane. Ihlanganisa ukucaciswa okunemininingwane okuvela kuma-White Labs nokuqhathanisa komhlaba wangempela namaqiniso aqinisekisiwe. Le ndlela ihlose ukunikeza isiqondiso esiphelele sokusebenzisa i-WLP095 ukuvutshelwa.

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 White Labs WLP095 Burlington Ale Yeast

I-Glass carboy egcwele i-New England IPA esagolide ensundu ebila ebhentshini lamapulangwe ekusethweni kwe-rustic homebrewing enodonga lwezitini namathuluzi okukhiqiza utshwala ngemuva. Ulwazi olwengeziwe

I-WLP095 ivamise ukuhlotshaniswa ne-Alchemist strain kanye nesitayela sokuphisa saseNyakatho-mpumalanga. Itholakala njengesiko eliwuketshezi nangohlelo lwe-White Labs' Vault, okuhlanganisa nenguqulo yemvelo. Ibonisa i-flocculation ephakathi, ukuziphatha okungalungile kwe-STA1, futhi ingabekezelela amazinga otshwala phakathi kuka-8-12% ABV.

Kulesi sibuyekezo, uzothola imininingwane yobuchwepheshe ekusebenzeni kwemvubelo. Ukunciphisa kusuka ku-73–80%, futhi izinga lokushisa eliphakanyisiwe lokuvutshelwa lingu-66–72°F. Nokho, abaphisi botshwala abaningi bakhetha izinga lokushisa eliphakathi kuka-67-70°F. Iphrofayili ye-yeast's flavour ihlanganisa ama-esters, i-stonefruit, amawolintshi, namanothi asezindaweni ezishisayo, athuthukisa uhlamvu lwama-IPA anamuhla anolufifi kanye ne-alles ephaphathekile.

I-athikili izophinde ihlole izici ezingokoqobo ezifana namazinga okufaka, ukulawula izinga lokushisa, ukuphatha ubungozi be-diacetyl, nokusebenzisana kwe-dry-hop. Ihlose ukukusiza ukuthi usebenzise i-White Labs i-WLP095 ukuze uthuthukise umzimba nomlingisi we-hop kumabhiya wakho, ugxile kuzitayela ezinoshukela, eziya phambili.

Okuthathwayo Okubalulekile

I-White Labs i-WLP095 i-Burlington Ale Yeast ifanelekela ama-IPA esitayela saseNew England kanye nama-ales aphuzi aphuzi.
Lindela ukuncipha eduze kuka-73–80% kanye nokugeleza okuphakathi nokubekezelela kwe-ABV okungu-8–12%.
Ibanga lokuvutshelwa elinconyiwe licishe libe ngu-66–72°F, no-67–70°F ngokuvamile lilungile.
Umnikelo we-flavour uhlanganisa ama-esters namanothi e-stonefruit/amawolintshi athuthukisa iphunga le-hop.
Lawula ubungozi be-diacetyl ngokushisa okufanele kanye nokulawula izinga lokushisa okunaka.

Isingeniso kuma-White Labs WLP095 Burlington Ale Yeast

I-WLP095 i-Burlington Ale Yeast iwuhlobo oluwuketshezi oluvela ku-White Labs, oluholela ekuhlaselweni komsindo kwe-New England-style IPAs. Lesi singeniso sigqamisa isiko le-Saccharomyces cerevisiae, elitholakala emaphaketheni e-White Labs Vault. Okuhlukile kwe-organic kuphinde kunikelwe abaphisi botshwala abafuna izithako eziqinisekisiwe.

Abakhiqizi bakhetha lolu hlobo ngenxa yesizinda saso se-Burlington Ale Yeast. Isuka endaweni yokukhiqiza utshwala eNyakatho-mpumalanga ye-US, ifana nezinhlobo zesitayela sase-Vermont ezidume i-Alchemist. Iphrofayili yemvubelo ikhombisa ukuncishiswa kwe-75-80%, ukugeleza okuphakathi, nokubekezelela utshwala kuze kufike ku-12%.

Ilungele ama-ales amnyama, ayisa phambili izithelo lapho umzimba ogcwele kanye nokuzwakala komlomo okuthambile kubalulekile. Ukuvutshelwa kwenzeka kahle kakhulu ku-66–72°F (19–22°C). I-strain i-STA1 negative, iyenza ifaneleke kokubili amaqoqo asekhaya nawentengiso. Iqinisekisa ukubonakaliswa kwe-hop enamanzi ngaphandle kokuncipha.

Umphakathi okhiqiza utshwala uncoma ikhono lawo lokudala i-estery, ukuvutshelwa okuyindilinga kuyilapho ulondoloza iphunga le-hop. Lokhu kwenza i-WLP095 ibe ukukhetha okuphezulu kwama-IPA wesitayela saseNew England nezinye izitayela zesimanje ze-ale.

Izici Eziyinhloko Zokwenza I-Burlington Ale Yeast

Izici zokuphisa ze-WLP095 zigxile ekuguquleni ushukela ngendlela efanele, ilungele obhiya abalufifi, abaya phambili. Ukuthintwa kuhluka kusuka kumaphesenti angama-73–80, kanti ama-White Labs acacisa amaphesenti angama-75–80. Lobu bubanzi buqinisekisa ukuthi amandla adonsela phansi okugcina ayahambisana kuma-ales aphaphathekayo, ama-IPA, nokuphindwe kabili okuqinile.

I-yeast's flocculation imaphakathi, okuholela kubhiya obugcina ubungunga nomzimba. Lesi sici sibalulekile kuma-IPAs esitayela saseNew England, athuthukisa ukuzwakala komlomo nokumiswa kwe-hop. Iphinde ivimbele ukucaca okudlulele okubonwa ezinhlobonhlobo ze-high-flocculent.

I-WLP095 ingakwazi ukuphatha amazinga otshwala afika ku-8–12% we-ABV, iyenze ifanele izitayela zasebukhosini. Lokhu kubekezelela kuvumela abaphisi botshwala ukuthi bakhe ubhiya obunamandla adonsela phansi ngaphandle kokuphazamisa ukusebenza kwemvubelo noma ikhwalithi yokuvutshelwa.

Njengoba i-STA1-negative, i-WLP095 ayinawo umsebenzi we-turbo-diastase, oxhunywe nokuvutshelwa kwe-dextrin. Lokhu kungabi bikho kunomthelela emzimbeni olinganiselayo we-malt, okuhambisana nokubaba kwe-hop ngaphandle kokunciphisa isiphetho sikabhiya.

Ukuncishiswa okubikezelwayo kusekela amandla adonsela phansi angaguquki.
I-flocculation emaphakathi igcina inkungu kanye nokuzwakala komlomo okuthambile.
Ukubekezelela utshwala okumaphakathi kuya phezulu kufanelana nezindlela zokupheka ezinamandla adonsela phansi.

Imvubelo yethula i-ester-driven fruitiness, ehambisana ne-citrus nama-hops asezindaweni ezishisayo. Le phrofayili ye-flavour, ehlanganiswe nokunciphisa kancane kancane, isiza ukwakhiwa kobhiya olinganiselayo, onuka kamnandi onomzimba owanelisayo.

Izinga Lokushisa Elilungile Lokuvutshelwa kanye Nokuphatha

I-White Labs iphakamisa izinga lokushisa elingu-66–72°F (19–22°C) lokuvutshelwa kwe-WLP095. Abaphisi botshwala abasebenzayo bavame ukucwengisa lokhu kube ngu-67–70°F (19–21°C). Lobu bubanzi bubhalansisa ukukhiqizwa kwe-ester kanye nokuncipha lapho usebenzisa i-Burlington Ale Yeast.

Ukuphonsa ezingeni lokushisa eliphansi kunenzuzo. Khomba u-66–67°F (19°C) ukuze uqinisekise ukuthi imvubelo ethambile ihlezi. Njengoba ukuvutshelwa kuqala ukusebenza, thuthela ebangeni eliphakathi. Lokhu kuvumela ama-esters ukuthi athuthuke ngaphandle kokudlula umlingiswa we-hop othambile.

Amazinga okushisa aphezulu angathuthukisa ukwakheka kwe-ester kodwa futhi andise ingozi ye-diacetyl. Amazinga okushisa aphansi abangela amaphrofayela ahlanzekile kanye nezinhlamvu ze-malt ezigxile kakhulu. Khetha ukunambitheka kwakho okuqondisiwe ngokusekelwe ebangeni lokushisa ohlela ukulisebenzisa.

Qala: phonsa ku-~66–67°F (19°C).
Isigaba esisebenzayo: vumela u-67–70°F (19–21°C) ukuze uthole ibhalansi ye-ester oyifunayo.
Qeda: phakamisa u-2–4°F amahora angu-24–48 ngemva kwamandla adonsela phansi abonakalayo uma i-diacetyl ikhona.

Ukuphatha izinga lokushisa lokuphela kokuvutshelwa kungasiza ukwehlisa i-diacetyl. Ukwenyuka okungu-2–4°F kosuku olulodwa kuya kwezimbili kuvumela imvubelo ukuthi imunce kabusha ama-flavour. Gada amandla adonsela phansi nephunga ngaphambi nangemuva kwalokhu kulungiswa kwezinga lokushisa.

Landelela inqubekelaphambili yokuvutshelwa ngokufunda amandla adonsela phansi, umsebenzi we-airlock, nokuhlola izinzwa. Qinisekisa ukuthuthwa kwendle okuhle ngesikhathi sokuqoqwa kanye nokudluliselwa ukuze uvimbele i-oxidation lapho ivubela i-Burlington Ale Yeast.

Ukulawula izinga lokushisa okungaguquki kuyisihluthulelo sokuzuza imiphumela ebikezelwayo. Sebenzisa ikamelo, i-ferm-wrap, noma ibhande lokushisa ukuze ugcine izinga lokushisa eliqinile le-WLP095 lokuvutshelwa. Lokhu kuzosiza ukuletha iphrofayili ye-flavour obuyibonile.

Eduze kwethangi lokubilisa lensimbi engagqwali elinefasitela lengilazi eliyindilinga elibonisa i-New England IPA efipheleyo efiphele ngaphakathi kwendawo yokuphisa utshwala okukhanya kalufifi. Ulwazi olwengeziwe

Iphrofayili Ye-Flavour Nephunga Uma Usebenzisa i-WLP095

I-WLP095 inikeza iphrofayili ye-flavour ehlukile, ecebile nge-stonefruit namanothi e-citrus. Okuhlangenwe nakho kokunambitha kuvame ukugqamisa ipentshisi, ibhilikosi, iwolintshi, uphayinaphu, nezinongo zasezindaweni ezishisayo. Iphunga le-Burlington Ale Yeast livela ngaphambi kokuvutshelwa futhi liqinise ukugxuma ngemva kokoma.

Lolu hlobo lukhiqiza ama-ester amaningi kuneyeast evamile njenge-WLP001. Ezivivinyweni zasebhentshini, i-WLP095 ibonise iphunga elimnandi kakhulu, ngamanothi awolintshi afudumele kanye namanothi acashile ngaphambi kokugxumagxuma okomile. I-Post-dry hopping, ama-esters epentshisi namabhilikosi aqala ukubusa, ahlanganiswa namafutha e-hop.

Imvubelo yenza umzimba ube nomzimba ogcwele, olungele izitayela ze-IPA ezinamanzi nezilufifi. Lokhu kuzwakalisa komlomo okugcwele kulinganisa ukumunyu kwe-hop, okuvumela ama-esters epentshisi, amabhilikosi, namawolintshi ukuthi agcwalise ukunambitheka kwe-hop.

Qaphela i-diacetyl. Iphunga le-Burlington Ale Yeast lingafaka phakathi i-diacetyl uma ukuvutshelwa kuphola maduze. Ukuhlola izinzwa okuvamile nokuphumula okufushane okufudumele kunganciphisa le ngozi, kulondoloze ama-ester ayisa phambili izithelo.

I-Hop synergy iyinzuzo enkulu. Ama-ester epentshisi, amabhilikosi, namawolintshi athuthukisa umlingiswa we-hop esikhundleni sokuyifihla. Ukugxuma sekwephuzile nokomile kuyanconywa ukuze kuboniswe kokubili iphunga le-Burlington Ale Yeast kanye nephrofayili yokunambitheka kwe-WLP095.

Ukusebenza ku-New England–Style IPA kanye nobhiya be-Hazy

Ukusebenza kwe-WLP095 NEIPA kuyisihloko esithakaselwayo sabaphisi botshwala abahlose ukunambitheka okuthambile, okunezithelo. Lolu hlobo lunefa elixhumene nenkampani edumile yaseNortheast. Iziphatha njengezinhlobo eziningi zesitayela sase-Vermont, ikhiqiza ama-ester amaphakathi athuthukisa i-stonefruit nama-flavour ashisayo.

I-Burlington Ale yeast ilungele ama-IPA amnyama lapho abaphisi botshwala befuna ukukhiqiza izithelo eziqhutshwa imvubelo. Ihambisana kahle nama-hops afana ne-Citra ne-Motueka. I-yeast's medium flocculation iqinisekisa imfucumfucu ngaphandle kosilika owedlulele.

I-Alchemist strain NEIPA yaziwa ngomlingiswa wayo ocacile we-hop. Ama-ester adlulisela phambili izithelo asuka ku-yeast ahambisana nezithako ze-hop ezinamanzi. Ngale ndlela, amathoni e-citrus ne-stonefruit ahlala ebonakala ngisho nangemva kokugxuma okunamandla okomile.

Lindela ukuhlukahluka ngokusekelwe kuresiphi kanye nendlela ye-dry-hop. I-WLP095 ingakhiqiza obhiya abacacile kunezinhlobo ezifana ne-WLP008 noma i-WLP066 ngemva kokugxumagxuma okomile okunzima. Imiphumela ye-Haze incike ku-adjuncts, amaprotheni, namafutha e-hop njengokukhethwa kwemvubelo.

Abaphisi botshwala abahlose ukuthola inkungu ephezulu bangakhetha i-WLP008 noma i-WLP066. Ukulungisa izithasiselo namaphrothokholi okugxuma nakho kungasiza. Ukuze uthole isithelo esinokulinganisela nokucaca, imvubelo ye-Burlington Ale ye-IPA ene-hazy inikeza ukuzwakala komlomo okungaguquki kanye nephrofayela ye-ester esekelayo. Lokhu kuthuthukisa ujusi obonakalayo we-hop.

Izitayela Zobhiya Eziphakanyisiwe ze-WLP095 Burlington Ale Yeast

I-WLP095 ihamba phambili ngobhiya abaya phambili abansundu nabamanzi. Kuyinketho ephezulu ye-Hazy/Juicy IPA, ethuthukisa ukunambitheka kwe-tropical ne-stonefruit hop ngama-ester anezithelo. Imvubelo iphinde inikeze ukuzwakala komlomo okuthambile, okulungele ama-IPA wesitayela saseNew England kanye nokugcina inkungu.

I-Pale ale, ama-IPAs angawodwa, nama-IPA aphindwe kabili akunhliziyo yohlu lwesitayela se-WLP095. Le mvubelo ingeza amanothi ezithelo ezicashile kanye nesiphetho esihlanzekile, okuthuthukisa ukuphuzwa. Ingakwazi ukuphatha amandla adonsela phansi aphezulu, iqinisekise ubukhona be-ester obulingene. Lokhu kwenza i-WLP095 ilungele obhiya be-hoppy abagcwele ukunambitheka, nephunga elimnandi.

Ungabeki umkhawulo ku-WLP095 kumabhiya adlulela phambili; iphinde isebenze kahle ekuphekeni kwe-malt-forward. I-brown ale, i-red ale, i-porter, ne-stout konke kungazuza ekusetshenzisweni kwayo. Iphrofayili ye-ester iletha izinkomba zezithelo ezifudumele ezihambisana ne-caramel, ithofi, ne-chocolate malts. Lezi zengezo zithuthukisa ukunambitheka kwe-malt emnyama ngaphandle kokuwahlula.

Izincomo eziyinhloko: I-Hazy/Juicy IPA, i-Pale Ale, i-IPA ne-Double IPA.
Imidlalo yesibili: UBrown Ale, uRed Ale, uPorter, uStout.
Ukulingana kwe-ABV: Ifanele iseshini kumabhiya amandla adonsela phansi aphezulu ngaphakathi kwebanga lokubekezelela elingu-~8–12%.

Uma uhlela izindlela zokupheka, bheka uhlu lwesitayela oluhlosiwe lwe-WLP095. Lokhu kuqinisekisa ukuthi uhlamvu lwemvubelo luhambisana nokukhetha kwe-hop ne-malt. Ukuqondanisa okunjalo yingakho abaphisi botshwala abaningi bebheka i-WLP095 phakathi kwezinhle kakhulu ze-Burlington Ale Yeast, okuholela emiphumeleni engaguquki, enambithekayo.

Obhiya abane abahlukene be-IPA ezingilazini ezihlukene ezihlelwe etafuleni lepulangwe, kusukela kokusagolide okuphaphathekile kuye kuwolintshi olumnyama kuya ku-amber ejulile. Ulwazi olwengeziwe

Izilinganiso Zokuphonsa kanye Nezincomo Zokuphatha Imvubelo

Uma uhlela izinga lokuhloma kwe-WLP095 yakho, hlose ukubala kwamaseli okuqondiwe. Ukuze uthole ama-ales ama-gallon ajwayelekile, landela izincomo zokuphonsa ze-White Labs. Lokhu kusekelwe kumandla adonsela phansi oqobo kanye nosayizi weqoqo. Kuma-worts adonsela phansi phezulu, sebenzisa isiqalisi noma izitsha ezengeziwe ukuze ufinyelele izibalo zamaseli eziphakanyisiwe. Lokhu kusiza ukugwema ukuvutshelwa okucindezelekile.

Lapho uphatha imvubelo ye-Burlington, qaphela. Gcina amaphakethe e-Vault noma izitsha eziwuketshezi esiqandisini uze usetshenziswe. Njalo hlola izinsuku zokukhiqiza. Kumaqoqo amancane ahlukanisiwe, abaphisi botshwala abaningi basebenzisa uhhafu wesikhwama sokuhlola okungamagalani angu-1. Kodwa-ke, kubalulekile ukufanisa izincomo zokubeka ama-White Labs ukuze kuncishiswe ukunambitheka okuthembekile.

Izinga lokushisa lokubeka libalulekile. Engeza imvubelo eduze nesiphetho esiphansi sebanga elinconyiwe, cishe ku-66–67°F (19°C). Lokhu kuvumela ukwakheka kwe-ester okulawulwayo. Ukupholisa kokuqala okupholile kusiza ukuphatha ama-ester anephunga elimnandi kumabhiya angenalutho naya phambili, kuyilapho kuqinisekiswa isiqalo esiqinile.

Ngaphambi kokutshala, lungiselela i-wort oxygenation kanye nokukhucululwa kwendle. I-oxygenation eyanele isekela ukukhula kwemvubelo enempilo. Khona-ke, gcina ukukhucululwa kwendle okuqinile ngesikhathi sokudluliselwa ukuze unciphise i-oxidation nokungcoliswa. I-oxygen enhle nemishini ehlanzekile ithuthukisa amandla okuvutshelwa kanye nokucaca kokugcina kwe-hop.

Ukuze uthole ukugcinwa nokuqinisekiswa kwekhwalithi, ncamela ukupakishwa kwe-STA1-negative Vault noma izitsha eziwuketshezi zama-White Labs. Faka efrijini njengoba uyalwe umenzi futhi ugweme imijikelezo efudumele ephindaphindiwe. Isitoreji esifanele sigcina ukusebenza futhi siqinisekisa ukuhlolwa kwekhwalithi okuqinisekiswe ilebhu.

Sebenzisa isiqalisi noma izikhwama ezengeziwe zamabhiya adonsela phansi amandla aphezulu.
Landela izincomo zokufakwa kwama-White Labs ngenani lamaseli.
I-pitch ku-~66–67°F (19°C) ekukhiqizweni kwe-ester okulawulwayo.
I-oxygenate wort futhi usebenzise ukukhucululwa kwendle okuqinile.
Gcina i-Vault nezitsha zifakwe efrijini futhi uhlole nezinsuku.

Umugqa Wesikhathi Wokuvutshelwa kanye Nezinguquko Ezilindelwe Zamandla Adonsela phansi

Ukuvutshelwa okusebenzayo nge-White Labs WLP095 kuvame ukuqala phakathi kwamahora angu-12–48 ngemva kokuphonswa. Umugqa wesikhathi wokuvutshelwa we-WLP095 uyashintsha ngokwezinga le-pitch, i-wort oxygenation, nokulawula izinga lokushisa.

Umsebenzi oyinhloko ngokuvamile uhamba kancane ngosuku olungu-3 ukuya osukwini lwesi-5. Ama-ales amaningi abiliswe nalolu hlobo afinyelela umsebenzi wokugcina phakathi kwezinsuku ezi-5 nezi-10 uma zigcinwe emazingeni okushisa anconywayo.

Lindela izinguquko zamandla adonsela phansi iBurlington Ale yeast izokhiqiza ukwehla okuqinile kusenesikhathi, bese kuba i-taper njengoba ama-dextrins ehlala esixazululo. Ku-1.070 eqala i-gravity split-batch ye-NEIPA, i-WLP095 ifinyelele ku-FG WLP095 elindelwe eduze no-1.014, inika umzimba omaphakathi kanye no-7.3% ABV.

I-Attenuation ye-Burlington Ale yeast ivamise ukwehlela ku-73–80%. Lobo bubanzi bubikezela amandla adonsela phansi okugcina ashiya ubumnandi obuncane bensalela kanye nokuzwakala komlomo okuthuthukisiwe ukuze kugcinwe inkungu.

Gada amandla adonsela phansi nsuku zonke nge-hydrometer noma i-refractometer ngesikhathi sokuvutshelwa okusebenzayo.
Rekhoda amandla adonsela phansi ashintsha imvubelo yeBurlington Ale ukuze ibone umsebenzi omile kusenesikhathi.
Yenza ukuhlola kwe-diacetyl sekwephuzile ekuvubeleni futhi ucabangele ukuphumula okufushane kwe-diacetyl uma kudingeka.

Uma kuvela ama-flavour angekho, izinga lokushisa elilawulwayo likhuphuka ngasekupheleni kwe-primary kungasiza imvubelo ihlanze izinhlanganisela ngaphambi kokubeka isimo. Ukulandelela umugqa wesikhathi wokuvutshelwa we-WLP095 kanye ne-FG WLP095 elindelekile kuvumela abaphisi botshwala benze izilungiso ezincane ngaphandle kokuphazamisa ibhalansi kabhiya.

Ingozi ye-Diacetyl kanye nendlela yokuyivimbela

I-WLP095 diacetyl ingabonakala njenge-buttery noma iphunga elifana nelethofi lapho imvubelo ye-Burlington Ale ingayicubunguli ngokugcwele. I-White Labs ixwayisa ngokuthi lolu hlobo lungase lukhiqize i-diacetyl eningi kunezinye. Abakhiqizi botshwala badinga ukuqapha iphunga eduze kwetheminali yamandla adonsela phansi nangemuva kokupakisha ukuze bathole noma yiziphi izimpawu zokuqala.

Ukuvimbela kuqala ngamanani afanele wokufaka nokufaka umoya-mpilo. I-wort enempilo, ene-aerated kahle isiza imvubelo ekuqedeni imijikelezo yabo ye-metabolic, ngaleyo ndlela yehlise ukukhiqizwa kwe-diacetyl.

Ukulawulwa kwezinga lokushisa ngesikhathi sokuvutshelwa kubalulekile. Gcina ukuvutshelwa ngaphakathi kwebanga elinconyiwe le-WLP095. Hlela ukuphumula kwe-diacetyl ngokukhuphula izinga lokushisa elingu-2–4°F (1–2°C) amahora angu-24–48 uma umsebenzi oyinhloko wehla noma amandla adonsela phansi esondela ekugcineni.

Ngemuva kokuphumula, vumela isikhathi sokuthi imvubelo iphinde ibambe i-diacetyl ngaphambi kokubanda noma ukupakisha. Ukuphuthuma engozini ebandayo kungabamba i-diacetyl kubhiya.

Qinisekisa ukuthi i-yeast cell count eyanele kanye ne-oxygen emoyeni.
Gcina izinga lokushisa eliqinile lokuvutshelwa ukuze ukhawulele ukwakheka kwe-diacetyl kusenesikhathi.
Yenza ukuphumula kwe-diacetyl WLP095 amahora angama-24-48 eduze nokuphela kokuvutshelwa.
Bamba ubhiya ufudumele isikhathi eside ngokwanele ngemva kokuphumula ukuze imvubelo inciphise amazinga e-diacetyl.

Uma i-diacetyl ivela ngemva kokupakishwa, ukulungiswa kuyahlukahluka ngesilinganiso. Abaphisi botshwala bezentengiselwano bangakwazi ukuma emazingeni okushisa afudumele noma bakhiphe imvubelo esebenzayo ukuze baphinde bamunce i-diacetyl. Ama-Homebrewers kufanele agxile ekuvimbeleni inkinga ngokufaka i-pitch efanele, i-oxygenation, nokuphumula kwe-diacetyl.

Ukuvimbela i-diacetyl ku-Burlington Ale kudinga ukulawulwa kokuvutshelwa okubikezelwe kanye nokuhlolwa kwezinzwa ngesikhathi. Ukunambitha njalo eduze kwamandla adonsela phansi etheminali kuvumela ukulungiswa ngaphambi kokupakisha.

Ukuvaleka kwebhikha yengilazi egcwele uketshezi olusagolide, olugwedlayo esigabeni sokuphumula se-diacetyl sokuvutshelwa kukabhiya, okunomaka okunamathiselwe okungu-100, 200, kanye namamililitha angama-300. Ulwazi olwengeziwe

Ukusebenzisana Kwe-Dry Hopping kanye Nokukhulisa Izinhlamvu Ze-Hop

I-WLP095 i-dry hopping ivamise ukukhipha i-stonefruit esters ku-yeast kuyilapho igcina iphunga le-hop licacile futhi ligxilile. AbakwaBrewers babika ukusebenzisana kwe-Burlington Ale yeast hop ehlanganisa amanothi epentshisi asuselwa imvubelo namanothi amabhilikosi namahops ayisa phambili ewolintshi.

Khetha ama-hops ahambisana nama-yeast esters. I-Citra, i-Motueka, nezinhlobo ezifanayo ze-citrus/tropical kuhambisana kahle nezithelo zemvelo ze-WLP095 dry hopping. Lezi zinhlanganisela zivamise ukugcizelela umlingiswa we-hop i-WLP095 ngaphandle kokufihla ubunkimbinkimbi obususelwa kumbiliso.

Landela umthamo olandelanayo uma usebenzisa imikhiqizo ye-Cryo. Izindleko ze-High Cryo zingaphusha izici ze-herbal noma zepelepele ezingqubuzana nokusebenzisana kwe-Burlington Ale yeast hop. Qala ngaphansi, bese ulungisa kumaqoqo azayo ngokusekelwe ekunambithekeni.

Isikhathi sibalulekile. Engeza ama-hops omile kamuva ekuvubeleni okusebenzayo, ngokuvamile phakathi kosuku 5 nosuku 8, ukuze uthwebule ama-aromatics aguquguqukayo futhi unciphise ukubaba kotshani noma kwezitshalo. Ukuthatha isampula kwe-pre-dry hop kusiza ukuhlukanisa izinguquko eziqhutshwa yiyeast ngokumelene nama-hops.

Lindela izinguquko kunkungu nokuzwakala komlomo. I-WLP095 ingase ikhiqize inkungu encane kunezinhlobo ezifana ne-WLP008 noma i-WLP066 ngaphansi kwezimo ezifanayo. Izengezo ze-Dry hop zingakhuphula i-turbidity futhi ziguqule ukushuba kwe-ester okucatshangwayo, ngakho-ke hlela isimo esingeziwe uma ukucaca kubalulekile.

Linga ngezivivinyo ze-split-batch ukuze uqhathanise imiksi ye-hop namashaji.
Sebenzisa amashaji amancane e-Cryo, bese ukhuphula uma uhlamvu lwe-hop i-WLP095 luhlala luqinile.
Qondanisa ukukhetha kwe-hop nephrofayili ye-yeast's fruit-forward ukuze uthole i-synergy eqinile.

Ukuqhathanisa kanye nokufaka esikhundleni seBurlington Ale Yeast

Abadayisi bavame ukufuna ezinye izindlela lapho i-WLP095 iphelile. Ama-substitutes avamile afaka i-OYL-052, GY054, WLP4000, ne-A04. Lezi zinhlobo, ezivela emndenini wakwa-Vermont/Conan, zinikeza ukuthela okufanayo okuqhutshwa yi-ester namandla obumnyama.

Uma uqhathanisa imvubelo ye-Burlington Ale, phawula umehluko we-mouthfeel nebhalansi ye-ester. I-WLP095 ishiya ama-ester amaningi anomzimba nezithelo kunohlobo olumaphakathi lwase-California. I-WLP001 (California Ale/Chico) izohlanzeka kakhudlwana, ivumele umlingiswa we-hop ukuthi abuse.

Abanye abaphisi botshwala bancamela i-WLP008 noma i-WLP066 ukuze bathole inkungu eyedlulele namanothi agqamile ewolintshi. Ezivivinyweni ezihamba phambili, i-WLP095 ikhiqize ukuthela okuphawulekayo kodwa ngezinye izikhathi isiphetho esicacile kunalezo zinhlobo. Khetha i-WLP008 noma i-WLP066 ukuze uthole inkungu ephinyisiwe ne-citrus lift.

I-GY054 kanye ne-OYL-052 kuvame ukukhonjwa njengokufana okuseduze. Sebenzisa i-GY054 iqhudelana ne-WLP095 uma ufuna impatho ecishe ifane yokubila kuma-NEIPA. Kokubili kushayela ama-ester athambile futhi asebenza kahle ngokugxuma kwakamuva okusindayo kanye neshejuli yokugxuma eyomile.

Ngephrofayela efanayo ye-haze ne-ester: khetha i-GY054 noma i-OYL-052.
Ukuze uthole ikhanvasi ehlanzekile, engathathi hlangothi: khetha i-WLP001.
Ukuze uthole okusawolintshi okugqamile kanye noboya obunzima kakhulu: khetha i-WLP008 noma i-WLP066.

Okukhethayo esikhundleni kufanele kufane namandla adonsela phansi okuphokophelwe kuwo kanye neleveli ye-ester oyifunayo. Uma iresiphi idinga i-WLP095 futhi ufuna iphrofayela efanayo yokudluliswa kwezithelo, i-GY054 vs WLP095 iwukushintshaniswa okuthembekile. Lungisa izinga lokuphakama kanye nezinga lokushisa ukuze ulondoloze uhlamvu oluhlosiwe lapho ushintsha izinhlobo.

Ukupakishwa, isimo, kanye nokucatshangelwa kwe-carbonation

Uma uhlela ukupakishwa kwe-WLP095, cabangela ukugeleza okumaphakathi kweyeast. Enye imvubelo isala imisiwe ngemva kokuvutshelwa. Le mvubelo eyinsalela isiza esimweni semvelo emabhodleleni noma emigqonyeni, ithuthukisa ukuzwakala komlomo.

Ngaphambi kokupakisha, yenza ukuphumula kwe-diacetyl futhi uvumele isiko ukuthi lisuse ama-flavour. Ukuphahlazeka okubandayo kuphela ngemva kokuqedwa kokuhlanza imvubelo. Le ndlela inciphisa ukubanjwa kwe-diacetyl ngesikhathi sokumisa amakhaza obhiya be-Burlington Ale yeast.

Izinketho ze-Carbonation ze-WLP095 zihlanganisa i-kegging kanye nokufaka amabhodlela. Ukuze uthole i-kegging, phoqelela i-carbonate ngemva kokulungiswa okwanele. Ukubanda ku-keg kungathuthukisa umzimba ngenkathi kugcinwa ubungu.

Ekufakeni amabhodlela, qinisekisa imvubelo eyanele yokwenza ibhodlela-conditioning. Obhiya bamandla adonsela phansi aphezulu bangase badinge uhlobo lokuqala olusha, olunciphisa kancane ukuze bathole i-carbonation engashintshi kanye nokugwema amabhodlela angaphansi kwe-carbonated.

Gwema ukulandwa komoyampilo ngesikhathi sokudlulisa nokupakisha. Ama-NEIPA nama-hop-forward ales asengozini enkulu yokungenwa yi-oxidation. Ngisho nenani elincane le-oxygen lingehlisa iphunga le-hop futhi linciphise i-ester-hop synergy echaza obhiya bemvubelo be-Burlington Ale.

Hlola amandla adonsela phansi etheminali ngaphambi kokupakisha ukuze uqinisekise ukuncipha kanye nokusebenza kwemvubelo.
Yenza ukuphumula kwe-diacetyl ku-68–72°F amahora angu-24–48, bese kubanda uma ukugcinwa kobungu kungeyona into ebaluleke kakhulu.
Uma ufaka isimo sebhodlela, bala ushukela wokuqala bese ucabanga ukwengeza isikhwama semvubelo ye-ale eyomile kumabhiya we-OG aphezulu.

Ukuguga nempilo yeshelufu ibalulekile ekugcineni ubusha. Obhiya abavutshelwe nge-WLP095 bajatshulelwa kangcono phakathi namaviki ukuze bathwebule i-peak ester-hop synergy. Isitoreji esinwetshiwe singathulisa uhlamvu lwe-hop futhi sinciphise ukuthela okuqhutshwa imvubelo.

Gada amazinga we-CO2 kanye nokunambitha ngesikhathi sokumisa ukuze ufinyelele i-carbonation yakho eqondiwe. Ukuphatha kahle ngesikhathi sokupakisha kuqinisekisa i-carbonation WLP095 ezinzile, igcina iphunga elihlosiwe likabhiya kanye nomuzwa womlomo.

Ukuxazulula Izinkinga Ezivamile Zokuvutshelwa nge-WLP095

Ukuvubela okunensayo noma okunamathelayo kuvame ukuvela emazingeni aphansi ephimbo, umoya ompofu ompofu, noma amazinga okushisa okuvutshelwa angaphansi kwebanga elinconyiwe Lamalebhu Amhlophe. Ngokuxazulula inkinga ye-WLP095, fudumeza isivundisi efasiteleni elifanele futhi uhlole ukufundwa kwamandla adonsela phansi. Uma ubhiya ubonisa umsebenzi omncane kusenesikhathi, faka i-oxygen futhi ucabange ukungeza isiqalo esinempilo noma i-slurry entsha ukuze ubuyisele isibalo semvubelo.

Izibungu ezinamandla adonsela phansi zidinga amaseli engeziwe kanye nokwesekwa kwezakhi. Ukufaka i-IPA enkulu kuzomisa ukuvutshelwa. Khuluma nezinkinga zemvubelo ye-Burlington Ale ngokunyusa izinombolo zamaseli ngaphambi kokuphakama noma ngokungeza uhlobo oluqinile lwe-ale ukuze uqedele ukubila ngokuphephile.

I-diacetyl eyeqile ingavela lapho ukuvutshelwa kuhamba kancane eduze nokuphela noma lapho amazinga okushisa ehla kungazelelwe. Ngezinkinga zokuvutshelwa i-WLP095 ngamanothi ebhotela, yenza ukuphumula kwe-diacetyl ngokukhuphula izinga lokushisa elingu-2–4°F (1–2°C) amahora angu-24–48. Qinisekisa amandla adonsela phansi okugcina futhi unikeze isikhathi semvubelo sokuphinda ubambe i-diacetyl ngaphambi kokubanda.

Amaphunga ngemva kokugxuma okomile angase avele ekukhetheni kwe-hop enolaka noma ukusetshenziswa ngokweqile kwemikhiqizo egxilile efana ne-Cryo hops. Uma izinkinga zemvubelo ye-Burlington Ale zibonisa njenge-herbal noma i-peppery phenolics, nquma amazinga omile we-hop bese ukhetha ama-hops afana nephrofayili ye-malt ne-yeast. Isimo esinwetshiwe ngokuvamile sisiza umlingiswa we-hop onesihluku.

Uma inkungu ibuthakathaka kunokulindelekile, khumbula ukuthi i-WLP095 inokugeleza okumaphakathi. Ngobhiya obufuna inkungu, engeza i-oats noma ukolweni, lungisa i-mash yakho ukuze ulondoloze amaprotheni, noma ukhethe uhlobo oluvame ukuvela njenge-WLP008 noma i-WLP066. Lezi zinyathelo zixazulula izimo zokuxazulula inkinga ezijwayelekile ze-WLP095 mayelana nokubukeka.

I-oxidation kanye nokucekelwa phansi kwe-flavour okusheshayo konakalisa obhiya abaya phambili. Vimbela izinkinga zokuvutshelwa kwe-WLP095 ngokunciphisa ukuchayeka komoyampilo ngesikhathi sokuqopha nokupakisha. Sebenzisa ukudluliselwa okuvaliwe, hlanza amaphakheji nge-CO2, kanye nephakheji ngokushesha ukuze ukhiye amaphunga agqamile e-hop.

Ukuhamba kancane/okunamathelayo: i-fermenter efudumele, faka umoya-mpilo kusenesikhathi, engeza i-starter noma imvubelo entsha.
I-Diacetyl: nyusa izinga lokushisa lokuphumula kwamahora angama-24-48, qinisekisa i-FG, vumela ukumuncwa kabusha.
Amanothi e-Phenolic/off dry-hop: nqamula amanani e-dry-hop, khetha izinhlobo ezihambisanayo, isimo eside.
Ukuntuleka kobungu: engeza i-oats/ukolweni, lungisa i-mash, cabangela ezinye izinhlobo.
I-oxidation: ukudluliselwa okuvaliwe, ukuhlanzwa kwe-CO2, ukupakishwa okusheshayo.

Owesilisa uthela imvubelo ewuketshezi evela esikhwameni emkhunjini wengilazi wokuvutshelwa ogcwele i-amber wort ekhishini lesimanje lokuphekela ekhaya. Ulwazi olwengeziwe

Imibono Yeresiphi Esebenzayo kanye Nezinhlelo Zokuvubela eziyisibonelo

Qala nge-New England IPA njengesisekelo sakho. Sebenzisa i-malt ephaphathekile, ukolweni, nama-oat flaked ukuze uthuthukise umzimba kanye nenkungu. Ingxube evamile yi-malt ephaphathekile engu-80%, i-malt kakolweni engu-10%, kanye no-10% we-oats egqagqene. Khomba i-Original Gravity (OG) phakathi kuka-1.060 no-1.075 ukuze uthole izindlela zokupheka eziningi ze-WLP095.

Ama-IBU kufanele alinganisele. Le ndlela igcizelela ukunambitheka kwe-hop enamanzi. Gcina izengezo eziningi ze-hop ukuze uthole ukubilisa sekwephuzile, i-whirlpool, nezigaba ze-hop ezomile. Khetha ama-hops afana ne-Citra, i-Mosaic, i-Motueka, noma i-El Dorado ukuze uthole ukunambitheka okunomsoco kuresiphi yakho ye-Burlington Ale NEIPA.

Ithagethi ye-OG: 1.060–1.075
I-FG elindelwe nge-WLP095: phakathi nokuya phezulu 1.010–1.015
Isilinganiso sokusanhlamvu: 80% i-malt ephaphathekile / 10% ukolweni / 10% i-oat flaked
Ukugxila kwe-Hop: izengezo eziphuzile + i-hop eyomile enezingqimba

Nasi isibonelo seshejuli yokuvutshelwa kwe-WLP095 abaphisi botshwala abalandelayo:

Phakamisa ku-66–67°F (19°C).
Usuku lokuvutshelwa olusebenzayo 1-3; vumela ukuphakama ku-67–70°F (19–21°C) ngosuku 3–5.
I-hop eyomile phakathi kosuku 5-7, isikhathi esisekelwe emsebenzini kanye ne-krausen.
Lapho amandla adonsela phansi esondela ekugcineni (ngokuvamile ngosuku 5–8), nyusa izinga lokushisa elingu-2–4°F (1–2°C) amahora angu-24–48 ukuze uthole ukuphumula kwe-diacetyl.
Ukuphahlazeka okubandayo kanye nesimo ngemuva kokuhlanza imvubelo, bese upakisha.

Ezivivinyweni ze-split-batch, i-1.070 OG emisiwe ifinyelele cishe ku-1.014 FG futhi yakhipha cishe u-7.3% ABV. Lesi sivivinyo sibonisa ukuthi izinga lokuphakamisa lithinta kanjani ukuncishiswa nokuchazwa kwe-ester. Ukuze uthole imiphumela engaguquki, bambelela kushejuli ye-ferment engaguquki i-WLP095 futhi uqaphe amandla adonsela phansi nsuku zonke phakathi nomsebenzi ophakeme.

Amathiphu awusizo amaresiphi e-WLP095 ahlanganisa ukwenza isiqalo esinempilo noma ukusebenzisa izibalo zamaseli ezifanele. Gwema ukusebenzisa ngokweqile ama-Cryo hops, njengoba ekwazi ukufihla umlingiswa we-yeast. Futhi, vikela ubhiya ohlanganisiwe emoyeni ukuze ulondoloze amaphunga e-hop nama-yeast. Ukuthatha isampula ngesikhathi sokuvutshelwa kuveza amanothi emvubelo yesikhashana afiphala ngokulungiswa.

Isiphetho

Isiphetho se-WLP095: I-Burlington Ale Yeast iwuhlobo lwe-ester-forward liquid oluguquguqukayo. Ihamba phambili kuma-IPAs wesitayela saseNew England, ama-ales aphuzi, nobhiya be-malt-forward. Inikeza i-stonefruit ephinyiselwe kanye nama-citrus esters, ukugeleza okumaphakathi, kanye nokuncishiswa okumaphakathi kuya phezulu ebangeni elingu-73–80%. Umlingiswa wayo othuthukisa umzimba uqinisekisa ukuthi i-hop flavour ihlala kahle kubhiya, ithuthukisa ukuthela okuqhutshwa imvubelo.

Isifinyezo seBurlington Ale Yeast sihlanganisa amandla abalulekile nezixwayiso zabaphisi botshwala. Amandla ayo ayabonakala: ama-ester aphilayo, ukubekezelela utshwala cishe ku-8-12%, kanye nokutholakala kwe-White Labs Vault noma izinketho ze-organic. Nokho, inokuthambekela okuphezulu kwe-diacetyl, okudinga ukuphumula kwe-diacetyl ngamabomu nokulawula ukuvutshelwa ngokucophelela. I-WLP095 ingakhiqiza inkungu eguquguqukayo; izinhlobo ezifana ne-WLP008 noma i-WLP066 zingase zikhiqize imfucumfucu ephikelelayo lapho inkungu kuwumgomo oyinhloko.

Ukuze usebenzise kahle kakhulu i-WLP095, hlela izinga lakho lokuphakama, ishejuli yezinga lokushisa, nesikhathi se-dry-hop. Lokhu kuvumela ama-ester ezithelo zeyeast ukuthi asekele izikweletu ze-hop ezinamanzi ngaphandle kwe-diacetyl noma ama-flavour angaphandle abusayo. Ngamafuphi, i-WLP095 iyinketho eqinile yohlamvu lwezithelo olushayelwa imvubelo oluhambisana namaphrofayili esimanjemanje we-hop kuyilapho ihlinzeka ngokusebenza okuthembekile kwezinhlobonhlobo zezitayela ze-ale.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso: