Ukuvubela Ubhiya Nge-White Labs WLP351 Bavarian Weizen Ale Yeast

I-fermenter yengilazi egcwele ubhiya we-Hefeweizen osagolide osafufusa obubilayo, uzungezwe i-malt, ama-hops, namabhodlela endaweni yokhuni neyezitini. Ulwazi olwengeziwe

Amalebhu Amhlophe ahlinzeka ngokucaciswa okubalulekile kwama-White Labs WLP351: ukuncishiswa okungu-75–82%, ukugeleza okuphansi, nokubekezelela utshwala okuphezulu kakhulu (15%+). Ibanga lokushisa elinconywayo lokuvutshelwa lingu-66–70°F (19–21°C). Lezi zinhlaka zenza i-WLP351 ukukhetha okuthembekile kokuvutshelwa kwe-Bavarian weizen. Baphinde bavumele abaphisi botshwala ukuthi balolonge ama-ester nama-phenol ngokusebenzisa ukukhetha nokukhetha izinga lokushisa.

Amanothi okuphuza asebenzayo asekela lezi zici. Iresiphi evamile engu-5-gallon all-grain isebenzisa ibhodlela elilodwa le-WLP351. Ibilisa amasonto angu-2–3 cishe ku-68°F ukuze ifinyelele ku-OG eduze kuka-1.048 kanye ne-FG cishe ngo-1.013. Abadayisi bayaqaphela ukuthi ukuvutshelwa okuvulekile, okungajulile kungashintsha iphrofayili yephunga. Ngakho, ukukhetha phakathi kokuvutshelwa okuvulekile nokuvaliwe kuthinta ubhiya wokugcina.

Okuthathwayo Okubalulekile

• I-WLP351 I-Bavarian Weizen Ale Yeast ikhiqiza ama-phenolic afana ne-clove alungele i-Weissbier.
• Izinga lokushisa elinconywayo lokuvutshelwa lingu-66–70°F (19–21°C) kuhlamvu olubhalansile.
• Ukuncipha ngokuvamile kwehla phakathi kwama-75-82% nokubekezelela utshwala okuphezulu kakhulu.
• Amazinga okufaka kanye nokuvutshelwa okuvulekile uma kuqhathaniswa nokuvaliwe kuthonya kakhulu ukunambitheka.
• Ibhodlela elilodwa le-White Labs WLP351 livamise ukusetshenziselwa iqoqo lezinhlamvu ezingu-5-gallon.

Kungani Khetha i-WLP351 Bavarian Weizen Ale Yeast Yobhiya Wakho Kakolweni

I-WLP351 idume ngezinongo zayo, ezifana ne-clove, ibalulekile kumaphrofayela e-Weissbier yakudala kanye ne-weizen. Ihlinzeka ngesisekelo esiqinile samabhiya kakolweni wesitayela saseJalimane. I-flavour kanye nephunga elimnandi liyashintsha ngezinga lokugxuma kanye nezinga lokushisa lokuvutshelwa.

Ku-Dunkeleizen kanye ne-Weissbier yendabuko, izindlela zokupheka ezichwepheshile zivame ukuhlanganisa i-WLP351 nama-malt akhethekile. Le nhlanganisela iwukhiye wokuzuza umbala owufunayo nokunambitha ku-Dunkeleizen yangempela nezinye izitayela zikakolweni omnyama.

Abakhiqizi basekhaya bavame ukusebenzisa ukuvutshelwa okuvulekile noma izitsha ezingajulile ukuze bathuthukise uhlamvu lwemvubelo. Le ndlela igcizelela ukubaluleka kokukhetha imvubelo ye-Weissbier ukuze kuzuzwe ukunambitheka kwe-weizen yakudala e-Hefeweizen nase-Weizenbock.

• Iphrofayili ye-phenolic ebabayo emaphakathi kuya phezulu efanela obhiya bendabuko baseBavaria.
• Isabela ku-underpitching ngohlamvu lwesitayela oluqinile.
• Ifaneleka kahle ekukhethweni kweyeast ye-Weissbier kukho kokubili okuhlukile kwe-Hefe ne-Dunkel.

I-WLP351 yamukelwa kabanzi embonini futhi inconywa ngabaphisi basekhaya. Inketho ephezulu yalabo abafuna izinzuzo zangempela zikakolweni waseBavaria kanye ne-flavour ye-weizen yakudala.

Ukuqonda Izinhlobo Zezici: Izinga Lokushisa Lokuvubela kanye Nokubekezelela Utshwala

Imininingwane ye-WLP351 incoma izinga lokushisa lokuvutshelwa elingu-66-70°F. Lobu bubanzi bulungele ukukhiqiza ubhanana wakudala nama-clove esters atholakala kumabhiya kakolweni waseBavaria. Iphinde iqinisekise umsebenzi wemvubelo ozinzile. Abadayisi abagcina i-wort iku-68°F bavame ukuzuza imiphumela engaguquki kanye nokunciphisa okuthembekile.

Ngokuncishiswa okungama-75-82%, i-WLP351 ibilisa ingxenye enkulu kashukela otholakalayo. Lokhu kubangela ukoma, okuzuzisa ukulinganisa izikweletu ze-malty noma i-high-dextrin yokusanhlamvu. Isibonelo, amandla adonsela phansi asekuqaleni angu-1.048 angehla aye ku-gravity yokugcina engu-1.013 ngokuvutshelwa okugcwele.

Ukubekezelela utshwala kweyeast okungu-15%+ kunikeza abaphisi botshwala ukuguquguquka. Ivumela ukwenziwa kwezitayela eziqinile njenge-Weizenbock ngaphandle kokulimaza isiko lemvubelo. Ku-Weissbier yendabuko, lokhu kubekezelela okuphezulu kuqinisekisa ngokumelene nokuvutshelwa okunamathelayo, ngisho nokusebenza kahle kwe-mash noma ukuvutshelwa okuhlukile.

I-WLP351 ibonisa i-flocculation ephansi, okusho ukuthi amaseli ahlala emisiwe isikhathi eside. Lokhu kusiza ekugcineni inkungu kanye nokuzwakala komlomo. Ukuhlolwa kokuvutshelwa kwembula ukuthi ukwakheka komkhumbi, i-headspace, nokuchayeka komoyampilo kungathonya ukunambitheka, ngisho nangaphakathi kwezinga lokushisa elingu-66-70°F. Kubalulekile ukuqapha umsebenzi wokuvubela futhi ulungise ukulawulwa kwezinga lokushisa noma ukuvusa imvubelo uma ukuvutshelwa kuncipha.

• Landela imininingwane ye-WLP351 ngezinga lokushisa nokubamba.
• Izinga lokushisa eliqondiwe lokuvutshelwa elingu-66-70°F ngephrofayela ethembekile ye-ester.
• Hlela amaresiphi ngokuncishiswa okungu-75-82% okulindelekile kokugcina kwamandla adonsela phansi.
• Sebenzisa izinga eliphezulu lokubekezelela utshwala ngo-15%+ uma uklama obhiya bakakolo abanamandla.

Ukulawula izinga lokushisa nezimo zomkhumbi kuyisihluthulelo sokuvula amandla aphelele e-WLP351. Ukugcina amarekhodi esikhathi, izinga lokushisa, namandla adonsela phansi kusiza ukuhlobanisa imiphumela nokukhetha kweresiphi nezindlela zokuvutshelwa.

Izilinganiso Zokujula nokuthi Ziyishintsha Kanjani I-Flavour nge-WLP351

I-White Labs igcizelela umthelela obalulekile wezilinganiso zokuphonswa kwe-WLP351 kuphunga nakunambitheka kukabhiya waseBavaria kakolweni. Izibalo zamaseli aphansi zandisa ingcindezi yemvubelo, zithuthukise uhlamvu lwe-phenolic olufana ne-clove. Abaphisi botshwala abahlose ukunambitheka kwesinongo esiqinile bavame ukukhetha ukwehlisa ngamabomu.

Sebenzisa i-yeast pitch calculator ukuze unqume inani leseli elilungile losayizi weqoqo lakho namandla adonsela phansi. Ukuze uthole i-homebrew evamile engamalitha angu-5, izindlela eziningi zokupheka ziphakamisa isitsha esisodwa se-White Labs esibekwe cishe ku-68°F ngemva kokufakwa komoyampilo. Le ndlela ivame ukufeza ukuncishiswa okufunayo futhi ilinganise ukunambitheka kwe-Weissbier.

Imiphumela engaphansi idlulela ngale kwe-clove nezinongo kuphela. Imvubelo ecindezelweyo ingashintsha ibhalansi ye-ester namandla okuvutshelwa, ibe nomthelela ekuzweleni komlomo nokoma okubonakalayo. Beka kuqala ukukhucululwa kwendle kanye nempilo yemvubelo lapho uzama ngezinga eliphansi, njengoba amaseli agcizelele angaholela ekunambithekeni okunganambithekayo uma izimo ziba zimbi.

• Hlela izibalo zamaseli ngeyeast pitch calculator ukufanisa amandla adonsela phansi nezinga lokushisa.
• Ukuze uthole ama-phenolic anamandla, nciphisa iphimbo lokuqala kodwa uqaphe ukuvutshelwa eduze.
• Ukuze uthole ukulawula ukunambitheka kwe-Weissbier ehlanzekile, khulisa iphimbo noma wakhe isiqalisi.

Isikhathi nokuphatha kubalulekile ngesikhathi sokuphela kokuvutshelwa okusebenzayo. Cabangela ukusethwa komkhumbi, ukubekwa kwe-spigot, namasampula noma ukudlulisa izinto. Lezi zinto zinomthelela ekuthathweni komoyampilo kanye nokumiswa kwemvubelo, kuthinte ukunambitheka kokugcina.

Okuhlangenwe nakho okungokoqobo okuvela kubaphisi botshwala kubonisa ukuthi ibhodlela elilodwa eligxunyekwe emazingeni okushisa anconywayo linikeza ukuncipha okubikezelwayo. Uma uhlela ukuhlola amazinga e-WLP351, yenza izivivinyo ezincane. Gcina amalogi anemininingwane wamazinga okushisa, amajika amandla adonsela phansi, nemiphumela yezinzwa ukuze ucwenge indlela yakho.

Ibhakha lengilazi eligcwele uketshezi olusagolide olukhazimulayo endaweni emhlophe, amabhamuza akhuphuka ngaphansi kokukhanya kwelanga okufudumele okuvela efasiteleni eliseduze. Ulwazi olwengeziwe

I-Open Fermentation vs Ukuvutshelwa Okuvaliwe kwe-Weizenbeir

Ukunquma phakathi kokuvutshelwa okuvulekile kwe-WLP351 kanye nokuvutshelwa okuyinhloko okuvaliwe kuba nomthelela wephunga, ukunambitheka, namazinga engcuphe. I-White Labs ichaza ukuthi impendulo ye-WLP351 kuzinga lokuphonsa kanye nezinga lokushisa kuthonywa ukukhetha komkhumbi wokuvutshelwa. Lokhu kukhetha kunquma ukuthi lezi zici zibonakala kanjani kubhiya.

E-Bavarian fermentation evulekile, umkhumbi ongajulile, obanzi uvumela ukuxhumana okukhulu komoya-yemvubelo. Lokhu kusebenzisana kungathuthukisa ama-phenolics nama-esters, kuhambisane nephrofayili yendabuko kabhiya kakolweni. Abadayisi abahlose ukunambitheka kwe-clove-banana kwe-rustic bavame ukukhetha le ndlela.

I-fermentation weizen evaliwe, ngakolunye uhlangothi, ithandwa ngenxa yokubikezela kwayo. Indlela ye-Dunkel-er-Weisse ihilela ukupholisa cishe ku-68°F, ukufaka umoya-mpilo, kanye nokuphonsa endaweni eyinhloko evaliwe. Le ndlela ivame ukwamukelwa yizinkampani ezikhiqiza utshwala ukuze zilawule ukunambitheka okunganambithekayo kanye nezingozi zokungcola.

Ukucatshangelwa okusebenzayo kuyisihluthulelo. Ukuvutshelwa okuvulekile kwe-WLP351 kungadalula ama-nuances acashile kodwa kwandise ukuchayeka kwe-microbial kanye nezidingo zokuphatha. Ngokuphambene, ukuvutshelwa okuvaliwe kwe-weizen kunciphisa lezi zingozi futhi kuqondise ukudlulisa kanye nezinqubo zokufaka amabhodlela.

Ukukhethwa kwemishini kuthinta kakhulu umphumela. Ibhakede le-SS304 elilungiswe nge-spigot lilungele ukudluliselwa okucishe kuphele, lifanele kokubili ukuvutshelwa okuvaliwe okuvaliwe nokungajulile. Ngakolunye uhlangothi, ama-fermenters amakhulu ama-conical, angcono ukuvutshelwa okuvaliwe, okwenza kube lula ukuvunwa kwemvubelo. Isinqumo sincike kuleveli yakho yokunethezeka engcupheni kanye nephrofayili ye-flavour oyifunayo.

• Izinzuzo zokuvutshelwa okuvulekile kwe-Bavarian: ukuxhumana okuthuthukisiwe kweyeast-air kanye nama-phenolic aphinyiselwe.
• Izinzuzo zokuvutshelwa okuvaliwe kwe-weizen: ukuphindaphinda, ingozi ephansi yokungcoliswa, ukulawula ukushisa okulula.
• Ukucatshangelwa: ukuthuthwa kwendle, i-headspace, ukuphatha, kanye nendlela i-WLP351 esabela ngayo kumthamo kanye nezinga lokushisa.

Qala ngokuhlola amaqoqo amancane ngazo zombili izindlela ukuze ubone ukuthi i-WLP351 isebenza kanjani endaweni yangakini. Gada amandla adonsela phansi, iphunga, kanye nokunambitheka ngesikhathi sokumisa. Lokhu kuzokusiza ukuthi unqume ukuthi yikuphi ukukhetha komkhumbi wokuvutshelwa okuhambisana nombono wakho we-weizen ephelele.

Imihlahlandlela Yeresiphi: Izikweletu Zokusanhlamvu Ezihambisana ne-WLP351

I-WLP351 ihamba phambili uma ukolweni kuyiyona nto egxile kakhulu kumthethosivivinywa wokusanhlamvu. Khomba u-50 ukuya ku-70% wamaphesenti kakolweni we-Weissbier noma we-Weizenbock. Lokhu kuvumela ubhanana wemvubelo nama-clove ukuthi athathe indawo emaphakathi. Kubalulekile ukugcina ama-malts akhethekile ukuze uqiniseke ukuthi uhlamvu lwemvubelo alusibekela.

Ekwakheni iresiphi yase-Dunkeleizen, isisekelo sikakolweni esiqinile esihlanganiswe ne-Vienna malt sibalulekile. Inhlanganisela engaba ngu-5 lb kakolweni omhlophe kanye ne-Vienna malt cishe 4 lb yenza isisekelo esiqinile. Ukwengeza amanani amancane ombala kanye nama-malts we-mouthfeel kungacwengisa ukubukeka kokugcina nokuthungwa.

• Yethula phakathi kwamabili ukolweni ngo-0.5 lb kuphela ukuze uthuthukise umbala ngaphandle kokwethula ukunambitheka okubabayo okugazingiwe.
• Faka ama-Carapil angu-0.5 lb noma afana nawo ukuze uthuthukise ukugcinwa kwekhanda nama-dextrin.
• Sebenzisa iMunich noma ama-malts amnyama kancane ukuze ulondoloze ukuvelela kwama-phenolic e-WLP351.

Uma ulungisa amaphesenti e-malt kakolweni, khumbula ukuthi ukuvutshelwa okuvulekile kungagqamisa izici ezicashile ze-malt. Ukuthola ibhalansi kubaluleke kakhulu: i-Vienna malt eyanele ukuze uthole ubumnandi be-malt, umbala omncane kakolweni waphakathi kwamabili, kanye nobuningi obuvela kukolo ukuze kugcinwe iphunga elimnandi le-Weizen.

Amaleveli esampula adonsela phansi aqondiswe eduze ne-OG 1.048 kanye ne-FG 1.013 ngomzimba olinganiselayo obonisa izici ze-WLP351. Yenza ukulungiswa okungeziwe kwezengezo ezikhethekile ukuze uvimbele ukufihla amanothi e-clove nebhanana leyeast.

Amathagethi e-Mashing kanye ne-Mash Temperature yezitayela zikakolweni

Obhiya bakakolo bazwela kakhulu ekushiseni kwe-mash. Ishejuli ye-mash ehlelwe kahle ye-weizen ibalulekile ukuze kuzuzwe umzimba ofanele nokuvubela. Iqinisekisa ukuthi i-WLP351 ingakwazi ukuveza ngokugcwele izici zayo ezihlukile.

Kubhiya besitayela saseBavaria, ukuhlanganisa ku-152-156 ° F imizuzu engu-60 kuvamile. I-Mashing ku-152°F iphumela ekubeni i-wort fermentable and finisher finisher. Ngakolunye uhlangothi, ukuhlanganisa ku-156°F kugcina ama-dextrin engeziwe, okuholela ekuzweleni komlomo, okulungele ama-weizenbocks acebile.

Ukujiya kwe-mash okungaguquki kuyisihluthulelo. Ukwehluka kogqinsi lwe-mash kungaphazamisa ibhalansi ye-enzyme futhi kuthinte ukuncipha. Ukugcina izinga lokushisa le-mash elizinzile kanye nesikhathi kubalulekile ukuze kuzuzwe ibanga lokuthomba elifiselekayo, ngokuvamile eliphakathi kuka-75–82% ekusebenzeni.

Ukwamukela ishejuli ye-mash elula ye-weizen kungenza inqubo ibe lula. Qala ngokuphumula endaweni eqondisiwe ye-saccharification imizuzu engama-60, bese ukhuphukela ku-170°F ukuze uthole u-mash out, bese uqhubeke nokuhlambulula. Le ndlela iqinisekisa ukuguqulwa okuphelele kwe-enzymatic futhi yenza kube lula imiphumela engaguquki.

Ngisho nokulungiswa okuncane kwezinga lokushisa le-mash kungaba nomthelela omkhulu kumandla adonsela phansi okugcina kanye nezici ezicatshangwayo zemvubelo. Ukuze uthole ukunambitheka okugqame kakhudlwana kukabhanana nama-clove kusuka ku-WLP351, khomba ekugcineni okuphansi kobubanzi be-mash. Lokhu kuvumela imvubelo ukuthi idle ushukela omningi. Ukuze uthole umlomo ocebile, khulisa izinga lokushisa le-mash liye ku-156°F ukuze ugcine ama-dextrin engeziwe.

Kubalulekile ukukala futhi urekhode amazinga okushisa namavolumu enqwaba ngayinye. Ukuzijwayeza okungaguquguquki kuholela ekugcinweni okuthembekile kwe-dextrin kanye nemiphumela ebikezelwayo kubhiya kakolweni oshisa izikhotha kuzo zonke izinhlobo zotshwala.

Iketela elishisayo lensimbi engenasici elinobhiya osagolide, elizungezwe okokusebenza kwelebhu, izingilazi zengilazi, ukolweni obolile, nengilazi kabhiya kakolweni ekukhanyeni kwemvelo okufudumele. Ulwazi olwengeziwe

I-Wort Aeration kanye Nezakhamzimba Uma Usebenzisa i-WLP351

Ukuqinisekisa ukungena komoya okuhle endaweni kubalulekile ukuze i-WLP351 ibe yimpumelelo. Ama-brewers kufanele afake i-oxygen wort ngaphambi nje kokufaka imvubelo. Lokhu kusekela ukukhula kwamaseli futhi kuthuthukisa ukuthuthukiswa kwe-ester ne-phenol. Kubalulekile ukuphokophela amazinga komoyampilo ancibilikisiwe alungile, ahambisana nesistimu yakho nosayizi weqoqo.

Uma usebenzisa ibhodlela elilodwa le-WLP351 ngamalitha amahlanu, landela isiqondiso se-White Labs mayelana nephimbo kanye nezinga lokushisa. Lokhu kusiza ukugwema ukucindezeleka kumvubelo. Uma i-wort ingenawo umoya-mpilo ngokwanele noma sekwephuzile kakhulu, imvubelo ingase ibe nzima, okuholela ekunambithekeni. Ukuvutshelwa okuvulekile kunganikeza umoya-mpilo owengeziwe, onenzuzo empilweni yemvubelo kubhiya we-weizen kodwa kudinga ukuthuthwa kwendle okuqinile.

Ukwengeza i-Servomyces yeast nutrient kungasiza ekunciphiseni ukucindezeleka ngesikhathi sokuvutshelwa kwangaphambi kwesikhathi. Indlela ye-Dunkel-er-Weisse ihilela ukungeza i-capsule eyodwa ye-Servomyces ngasekupheleni kwethumba. Lesi sikhathi siqinisekisa ukuthi imisoco iyatholakala nge-bioavailable, isekela ukukhula kwemvubelo eqinile lapho ifaka i-WLP351.

• I-oxygenate wort ngokushesha ngemva kokupholisa nangaphambi kokuphonswa.
• Sebenzisa isilinganiso esifanele sokuphakama kwe-WLP351 ukuze ufane nephrofayela yakho yokunambitheka okuhlosiwe.
• Engeza i-Servomyces yeast nutrient njengoba kunconyiwe ukusiza impilo ye-yeast ye-weizen.
• Cabangela ukuvutshelwa okuvulekile kuphela uma ukwazi ukugcina ukuthuthwa kwendle ngenkathi ulawula ukuchayeka komoyampilo.

Ukulawula amazinga komoyampilo kanye nokusetshenziswa kwezakhi kuvumela i-WLP351 ukuveza uhlamvu lwayo lwe-weizen lwakudala ngaphandle kwamaphutha. Izinyathelo ezilula ekuqaleni ziholela ekuvubeleni okuhlanzekile, okungaguquki kanye nekhwalithi engcono kabhiya.

Umugqa wesikhathi wokuvutshelwa kanye namasu okulawula izinga lokushisa

Qala ngeshejuli yokuvutshelwa enemininingwane ye-WLP351 ukuze ubeke okulindelwe okucacile. I-White Labs iphakamisa ukuvutshelwa ku-66-70°F kumaresiphi e-Bavarian weizen. Leli banga lokushisa liyisihluthulelo sokuzuza i-clove ne-flavour kabhanana yakudala.

Okokuqala, pholisa i-wort kuze kufike izinga lokushisa elifanele. Ngemuva kwalokho, faka i-oxygen i-wort bese ubeka imvubelo. Khomba izinga lokushisa elingaguquki cishe elingu-68°F phakathi nesigaba sokuvutshelwa esisebenzayo. Indawo ezinzile isiza ukunciphisa i-fusel alcohols futhi igcine ama-phenolic ebhalansi.

Ku-5-gallon Weizen noma i-Dunkel-weisse, ukuvutshelwa okuyisisekelo ngokuvamile kuthatha amasonto angu-2-3. Izinsuku zokuqala ezingu-3-5 zibona umsebenzi onamandla, okulandelwa yisigaba esihamba kancane lapho ama-ester nama-phenol evuthwa.

Ukuvutshelwa okuvulekile kudinga ukuqapha okuseduze. Imikhumbi engajulile ingakudlulisa ngokushesha ukushisa, ngakho-ke sebenzisa isilawuli sezinga lokushisa elizungezile noma igumbi lokuvutshelwa. Lokhu kusiza ukugcina ububanzi obufunekayo obungu-66-70°F ngaphandle kokuguquguquka okungazelelwe kwezinga lokushisa.

• Izinsuku 0–5: i-krausen esebenzayo kanye nokwehla kwamandla adonsela phansi amaningi. Bamba ukuvutshelwa ku-66-70°F.
• Izinsuku 6-14: ukuncipha kancane kanye nokuthuthukiswa kokunambitheka. Qhubeka namazinga okushisa azinzile.
• Izinsuku 15–21: conditioning in primary. Uma ukucaca kanye nokunambitheka kuhlanzekile, qhubeka nokupakisha.

Sebenzisa ama-temperature probe nabagawuli ukuze ugade ukuqhubeka. Ukulungiswa kwezinga lokushisa elincane kungaba nomthelela omkhulu kuphrofayela ye-ester. Ngakho, ukulawula izinga lokushisa okunembile kubalulekile ukuze kuzuzwe isitayela se-weizen esifiselekayo.

Ukuqapha Ukuvutshelwa: Amandla adonsela phansi, Umsebenzi, nokuthi Kufakwa Nini Ebhodleleni

Landelela amandla adonsela phansi asekuqaleni futhi ubale i-FG elindelwe usebenzisa i-WLP351's 75–82% attenuation. Lokhu kusetha okuhlosiwe okucacile kotshwala bakho. Ngenqwaba ye-OG 1.048, lindela i-FG eduze kuka-1.012–1.015 nge-weizen yakudala. Sebenzisa lezi zinombolo ze-OG FG weizen njengereferensi yokuhlela isimo kanye ne-carbonation.

Buka izimpawu zomsebenzi wokuvutshelwa eduze ngesikhathi sokuqala. I-WLP351 ibonisa ukugeleza okuphansi, okusho ukuthi i-krausen ne-haze stick ezungeze isikhathi eside. I-krausen ende, ephikelelayo kanye nokubhayiza okusebenzayo kuvamile amaviki amabili noma ngaphezulu.

Linganisa amandla adonsela phansi akhethekile okungenani kabili, ahlukaniswe ngamahora angama-48–72, ukuze uqinisekise ukuzinza ngaphambi kokufaka ibhodlela. Abadayisi abafaka amabhodlela engozini ye-overcarbonation ngaphambi kwesikhathi kakhulu uma amandla adonsela phansi engakazinzi. Umkhuba ongcono kakhulu ukuqapha ukuvutshelwa kwe-WLP351 futhi ulinde ukufundwa okungaguquki.

Sebenzisa izinkomba zokuzwa ukuze wengezelele ezifundweni. Bheka ukukhuphuka nokuwa kwe-krausen, ukubhamuza okuncishisiwe kwe-airlock, nokuqedwa kukabhiya. Lezi zimpawu zomsebenzi wokuvutshelwa zisiza ukunquma ukuthi kufanele yini ulinde noma uye esinyathelweni esilandelayo.

• Isinyathelo 1: Rekhoda i-OG ekudluliseni futhi ubale i-FG elindelekile usebenzisa amabanga okuncishiswa.
• Isinyathelo sesi-2: Thatha ukufundwa kwamandla adonsela phansi ngemva kwesonto lokuqala futhi futhi ngemva kwamahora angu-48–72 ukuhlola ukuqina.
• Isinyathelo sesi-3: Qinisekisa ukuthi izimpawu zomsebenzi wokuvutshelwa zibolile ngaphambi kokufaka ibhodlela.

Uma uhlela ukufaka isimo sebhodlela, sebenzisa ushukela womoba futhi uqinisekise ukuthi amandla adonsela phansi azinzile ezinsukwini ezingu-2-3. Ngokuphoqelela i-carbonation, ukuphahlazeka okubandayo kanye nokudluliselwa ngemva kokuba umsebenzi uphelile. Ukwazi ukuthi uyibhodlela nini kuvikela ekushiseni ngokweqile futhi kulondoloza ukunambitheka.

Ku-Dunkel-er-Weisse ene-OG 1.048 futhi eqondiswe ku-FG 1.013, lindela ukuvutshelwa okuyisisekelo kuthathe amaviki angu-2–3 nge-WLP351. Gada ukuvutshelwa kwe-WLP351 futhi uthembele kukho kokubili izibalo ze-OG FG ze-weizen kanye nezimpawu zomsebenzi wokuvutshelwa ukuze uthole isikhathi sokupakisha ngokuzethemba.

Eduze kwengilazi ye-carboy evubela i-Weizen ale esagolide enegwebu le-krausen, efakwe i-airlock emise okuka-S, eduze kwe-hydrometer, i-thermometer, netafula lensimbi engagqwali. Ulwazi olwengeziwe

I-Conditioning kanye ne-Carbonation Techniques yezitayela ze-Weizen

I-WLP351's low flocculation iqinisekisa ukuthi imvubelo ihlala imisiwe, okwenza isimo sebhodlela sibe indlela ethembekile yobhiya kakolweni. Vumela amandla adonsela phansi ukuthi azinze okungenani izinsuku ezintathu ngaphambi kokudlulisela emabhodleleni. Le ndlela inciphisa ubungozi be-overcarbonation namabhomu amabhodlela.

Ukuze uthole ukuzwakala komlomo okuthambile, okunokhilimu okujwayelekile kwe-Weissbier, isimo sebhodlela elinoshukela umoba. Sebenzisa i-priming calculator ukukala ushukela ngokunembile. Isabalalise ngokulinganayo ukuze uvimbele ukuhluka kwamazinga e-carbonation phakathi kwamabhodlela.

Kulabo abakhetha ukulawula okwengeziwe, ukuphoqa i-carbonating weizen ku-keg inketho. Le ndlela ivumela amazinga e-carbonation anembile, afinyelele imiqulu efiselekayo ye-Weissbier ngaphandle kokuncika ekuvutshelweni kwesibili. Qinisekisa ukuthi zonke izinto ezifakiwe ziyahlanzwa ukuze kugcinwe ukunambitheka kuhlanzekile.

I-Weissbier ijwayele ukukhomba imiqulu ye-carbonation eseduze nemiqulu engu-3.0–4.0 CO2. I-carbonation ephezulu ithuthukisa ukusebenza kahle kukabhiya, iphakamisa ama-clove nama-banana ester futhi ikhanyise ulwanga. Lungisa amaleveli e-carbonation ukuze afanele okuncamelayo kokunambitha kanye nezinga lokushisa lokuphakela.

• Lapho ulungisa ibhodlela: sebenzisa amagremu angu-4–6 kamoba ebhodleleni ngalinye elingu-12 oz njengendawo yokuqala, ngokusekelwe kumthamo owufunayo kanye nensalela ye-CO2.
• Uma uphoqa i-carbonating weizen: setha i-keg etafuleni lokucindezela amavolumu angu-3.0-3.5 ngesikhathi sakho esishisayo, bese ubeka i-carbonate amahora angu-24-72.
• Uma ufaka ibhodlela ekuvubeleni okuvulekile: qinisekisa ukuthi imvubelo eyanele ihlala imisiwe futhi ugweme ukuqothuka ngokuhlanzeka kakhulu; qapha amandla adonsela phansi ukuze uqinisekise ukuzinza.

Gcina amabhodlela emazingeni okushisa angaphansi komhlaba amasonto amabili ngaphambi kokubanda ibhodlela lokuhlola. I-Chill conditioning isiza imvubelo ukuxazulula, okuholela ekuthululeni okucacile. Uma i-carbonation ibonakala ibuthakathaka, buyisela amabhodlela ekufudumaleni izinsuku ezimbalwa ukuze uqedele ukulungiswa.

Lebula iqoqo ngalinye ngendlela yokuqala kanye namazinga e-carbonation eqondisiwe. Ngale ndlela, ungakwazi ukuphindaphinda amaqoqo aphumelele. Kungakhathaliseki ukuthi ukhetha ukufaka isimo sebhodlela ngoshukela womoba noma ukuphoqa i-carbonate weizen, izindlela ezingaguquguquki ziholela ku-carbonation ephilayo echaza i-Weissbier enhle.

Ukuxazulula Izinkinga Ezivamile Nge-WLP351 Fermentations

Ukuxazulula inkinga kwe-WLP351 kuqala ngezinga lokubeka kanye nezinga lokushisa. I-underpitching ingakhuphula uhlamvu lwe-phenolic, okwenza ubhiya ube nzima. Ukweqa ngaphezulu, ngakolunye uhlangothi, kungathulisa i-clove yesiginesha namanothi kabhanana. Ihlose ukugqama okunempilo nokuvutshelwa kokungu-66–70°F kubhalansi ama-ester ngaphandle kwama-phenolic anokhahlo.

Ngesikhathi sokuvutshelwa okusebenzayo, bheka ama-weizen off-flavour. Uma ubhiya unephunga lomuthi, i-solvent, noma i-phenolic ngokweqile, hlola impilo ye-yeast kanye namazinga okushisa e-mash. Lungisa amaqoqo esikhathi esizayo ngokwandisa umoya-mpilo endaweni futhi usebenzise imisoco yemvubelo efanelekile njenge-Servomyces ukuze usekele ukuthotshiswa okuhlanzekile.

Ukuvutshelwa okumile kungase kwenzeke lapho amandla adonsela phansi ama esifushane ekuqondeni, njenge-OG engu-1.048 engafinyeleli ku-1.013. Thola ubungqabavu, amazinga komoyampilo, nokutholakala kwezakhi. Ukuvuka okumnene noma ukufudumala ngamadigri ambalwa kungase kuvuse imvubelo. Uma ukuqhubeka kungaqalisi futhi, phinda ufake imvubelo ye-Saccharomyces entsha, enamandla ukuze uqedele ukuvutshelwa.

Ukuvutshelwa okuvulekile kunikeza ukuthuthukiswa kwephunga elimnandi kodwa kuphakamisa ingcuphe yokungcola. Skena ama-pellicles angavamile, amakha amuncu, noma imvubelo yefilimu engalindelekile. Uma ukungcola kuvela kusenesikhathi, dlulisela kumvubelo ohlanzekile futhi ucabange ukuphinda ubuyisele inqwaba uma kuphephile ukwenza kanjalo.

Ukucacisa kungaba luqili ngoba i-WLP351 ikhombisa ukugeleza okuphansi kuya kokumaphakathi. Hlela ukuhlunga, ukuhlawuliswa, noma isimo esinwetshiwe ukuze kuthuthukiswe ukucaca. Uma ufaka ibhodlela emkhunjini one-spigot ebhoboziwe, gwema ukudweba inzika engase iholele ekungcoleni noma ekudambiseni ubhiya opakishiwe.

• Uhlu lokuhlola lokulungiswa okusheshayo: qinisekisa amandla adonsela phansi nezinga lokushisa, faka umoya-mpilo, engeza imisoco uma imvubelo ibonakala ivilapha, ifudumala kancane noma ivuse ukuvutshelwa okumile.
• Amathiphu okuvimbela: sebenzisa iphekhi elisha, elisebenzayo noma isiqalisi, qapha ukuvutshelwa nsuku zonke, cwenga kahle kunoma yikuphi ukusethwa kokuvutshelwa okuvulekile.
• Uphinda nini ukukhala: ngemva kwamahora angu-48–72 okungasebenzi futhi lungekho ushintsho kumandla adonsela phansi kulandela ukuvuka okufudumele, cabanga ngesiqalisi esinempilo se-Sacramento noma i-Nottingham strains ukuze uqedele ukuncipha.

Gcina amalogi wamazinga okuphakama, izinga lokushisa, nokufundwa kwamandla adonsela phansi. Sula isivinini samanothi i-WLP351 yokuxazulula inkinga yamaqoqo azayo. Ukulungiswa okuncane kuveza imiphumela ehlanzekile futhi kulondoloze iphrofayela yakudala kabhiya kakolweni ngaphandle kokunambitheka kwe-weizen okungafunwa.

Amanothi okunambitha kanye namaphrofayili esitayela ongayilindela

Amanothi okunambitha e-WLP351 agqamisa iphrofayela yakudala ye-Bavarian weizen flavour. Ubhiya unokubukeka okuthambile, okufiphele nekhanda eliphilayo. Iphinde iziqhayise ngokumaphakathi kuya ekhanyayo carbonation, ngcono kokubili iphunga kanye umlomo.

I-clove phenolic iwuphawu lwale mvubelo. Amalebhu Amhlophe kanye nabaphisi botshwala baseJalimane abaningi baphawula amanothi ama-clove ashisayo aphakathi nendawo ukuya phezulu. Lokhu kuyiqiniso uma ukuvutshelwa kwenzeka phakathi nezinga lokushisa eliphakathi kuya phezulu. Ibhalansi phakathi kwezinongo nezithelo kuthonywa izinga lephimbo kanye nezinga lokushisa.

Ama-banana ester avela ngobuqili lapho ukuvutshelwa kufudumala noma lapho izinga lokugxuma liphansi. Ezimweni ezinjalo, ama-banana esters ahlala esibili. Lokhu kuvumela ama-clove phenolics ukuthi alawule iphunga.

Ezinguqulweni ezimnyama ezifana ne-Dunkel-er-Weisse, imvubelo isabonisa ama-phenolics wesiginesha. Ubunkimbinkimbi be-malt bungeza ukujula, ngamanothi e-roast ne-bread crust. Ubhiya ocishe ube ngu-4.6% ABV, 14 IBU, nombala ongu-40 SRM uzoba nokunambitha okucebile. I-FG eseduze no-1.013 inikela emzimbeni omaphakathi kanye nethinjana yobumnandi uma igundiwe ifudumele.

Ukuvutshelwa okuvulekile kungethula amashifu athambile kuma-aromatics kanye nokuzwa komlomo. Ama-brewers avame ukubika i-yeast expression. Lokhu kufaka ukuthungwa kwe-creamier kanye nombono we-ester ophakanyiswe kancane uma uqhathaniswa nemikhumbi evaliwe.

• Ukubukeka: kumnyama kuya kuguqubele, kuphaphathekile kuye kwithusi kuye ngesikweletu sokusanhlamvu.
• Iphunga: ama-clove phenolics abusayo, ama-ester amabhanana amancane lapho efudumele.
• I-Mouthfeel: isukela kokucwebile kuye kokhilimu okusekelwe kumazinga okushisa e-mash kanye nesimo.
• Qeda: yome ngokulingene ngezinongo ezihlala isikhathi eside namanothi anezithelo acashile.

Lapho wenza iresiphi, lungisa izinga lokushisa le-mash, izinga lokuphakama, nokuphathwa kokuvutshelwa ukuze uzuze amanothi akho owathandayo e-WLP351. Ukuvutshelwa okupholile, okusheshayo kubangela ukunambitheka kwe-Bavarian weizen ehlanzekile. Amaphrofayli afudumele noma ahamba kancane, ngakolunye uhlangothi, aletha ama-banana ester amaningi kuyilapho ulondoloza uhlamvu lwama-clove.

Isandla siphethe ingilazi ende, egobile yobhiya wekoroyi waseBavaria osagolide onsundu onegwebu elinengwebu egumbini elifudumele, elikhanyiswe kancane. Ulwazi olwengeziwe

Amaresiphi Wokukala Nokucatshangelwa Kosayizi Weqoqo

Ukukala amaresiphi e-WLP351 ukusuka kumaqoqwana angamalitha angu-5 ukuya kuvolumu enkulu kudinga ukunakwa okucophelelayo esilinganisweni sokuphakama. I-White Labs yeluleka ukuthi ibhodlela elilodwa lanele i-homebrew engamalitha angu-5. Kodwa-ke, njengoba usayizi weqoqo noma amandla adonsela phansi aqala ukwanda, siyanda nesidingo sezitsha eziningi ngeqoqo ngalinye.

Obhiya bamandla adonsela phansi aphakeme, njenge-Weizenbock, bangagcizelela imvubelo uma ingaphansi, okuholela kuma-phenolic anamandla. Ukuze ugweme lokhu, abaphisi botshwala bavame ukusebenzisa i-yeast starter ye-WLP351 noma bengeze izitsha eziningi ukuze bathole isibalo samaseli esifunekayo.

Ukuhlela kubalulekile ekuhlanganiseni amaqoqo amakhulu. Sebenzisa isibali sesilinganiso sokuphakama kwama-White Labs noma amathuluzi afanayo ukuze ulinganisele ukubalwa kwamaseli. Nquma phakathi kwesiqalo esikhulu esisodwa noma izitsha eziningi ngokusekelwe ekubaleni kwamaseli adingekayo.

• Linganisela amaseli adingekayo ngosayizi weqoqo namandla adonsela phansi.
• Khetha i-yeast starter ye-WLP351 uma udinga irempu esheshayo ezinombolweni zamaseli.
• Khulisa inani lamabhodlela ngeqeqebana ngalinye uma isikhathi noma okokusebenza kukhawulela ukukhula kweziqalisi.

Njengoba ivolumu yeqoqo ikhula, ukuhanjiswa kuba nzima kakhulu. Ukupholisa kanye ne-oxygenation kuba yinselele kakhulu. Khetha ama-fermenters anokudlulisa kahle ukushisa noma sebenzisa imikhumbi e-glycol-chilled. Lawula ngokuyikho ukumpompa, ama-racking, nokufakwa kwe-sanitized ukuze unciphise ukuchayeka komoyampilo kanye nobungozi bokutheleleka.

Ukulawula izinga lokushisa kubalulekile ekulinganiseni amaresiphi e-WLP351. Ithonya ukuvezwa kohlamvu lwe-phenolic ne-ester. Ukulawula izinga lokushisa okunembile kuqinisekisa ukunambitheka okungaguquki kuwo wonke amaqoqo.

Kumaqoqo amakhulu, hlela izindawo zokudlulisa bese wengeza ompompi bokuqopha noma ama-spigots abhoboziwe ukuze kube lula ukuphatha. Ukufakwa okusebenzayo kwamaqoqo amakhulu kudinga kokubili isibalo esifanele samaseli kanye nokugeleza komsebenzi okushelelayo phakathi nosuku lokuphisa nokuvutshelwa.

Gada imiphumela futhi ulungise inani lezimbiza ngeqeqebana ngalinye noma usayizi we-yeast starter yakho ye-WLP351 phezu kotshwala obulandelanayo. Lokhu kuzosiza ukuzuza imiphumela ye-OG/FG engaguquki kanye nephrofayili ye-flavour oyifunayo.

Lapho Izincomo Zokuthenga Nokugcinwa Kwe-WLP351

Ama-White Labs aklelisa i-WLP351 njengohlobo oluyingqikithi enengxenye yenombolo i-WLP351 kanye nenketho ecacile yokuthenga manje ekhasini layo lomkhiqizo. Ungathola izinketho zokuthenga ze-White Labs WLP351 ngokuqondile kwa-White Labs kanye nabathengisi abagunyaziwe be-homebrew abathengisa izitsha namaphakethe e-yeast ewuketshezi.

Abahlinzeki abaningi be-homebrew bane-WLP351 ebhodleleni elilodwa elifanele amaqoqo ajwayelekile angama-gallon angu-5. Uma uthenga i-WLP351, cabanga uku-oda ukuthunyelwa okubandayo phakathi nezinyanga ezifudumele. Abathengisi bavame ukuqaphela imininingwane ye-QC yomkhiqizo efana ne-STA1 positivity nezinombolo ze-batch ohlwini lwabo.

Ukusebenza kwe-yeast kubalulekile ekusebenzeni kokuvutshelwa. Nge-vial endala noma iresiphi ye-high-gravity, ukwenza i-starter kuyanconywa. Uma uhlela ukuthenga kwe-White Labs WLP351 ngamaqoqo amakhulu, faka amaseli engeziwe noma izitsha eziningi.

Ukugcina imvubelo efanele kuyisihluthulelo sokulondoloza ukusebenza kahle kanye nokunambitheka. Gcina imvubelo efrijini kusukela kurisidi kuze kube yilapho isetshenziswa. Landela isiqondiso Samalebhu Amhlophe futhi ugweme ukubanda imvubelo ewuketshezi, engalimaza amaseli futhi yehlise ukuthotshiswa.

Lapho ukuthunyelwa kwakho kufika, hlola usuku lwe-vial bese ufaka efrijini ngokushesha. Uma ukulethwa kubambezelekile noma kufudumele, hlola iminyaka ye-vial nokubukeka ngaphambi kokuphonsa. Ukwenza isiqalisi kuyisinyathelo esihlakaniphile lapho ukusebenza kungaqiniseki.

Ukuze uphathe isikhathi eside, gcina izitsha ziqondile futhi zibanda. Sebenzisa imvubelo ngaphakathi kwewindi elinconyiwe eliphrintwe kuphakheji. Ukugcina imvubelo ngokucophelela kanye nokufakwa ngesikhathi kuzothuthukisa ukuthembeka kokuvutshelwa kanye nekhwalithi yokugcina kabhiya.

Isiphetho

I-WLP351 igqama njengenketho ephezulu yabaphisi botshwala abahlose ukunambitheka kwangempela kukakolweni waseBavaria. Ukucaciswa kwama-White Labs, okuhlanganisa ukuwohloka okuphezulu kanye nokugeleza okuphansi, kuhambisana kahle nama-phenolic afiselekayo ama-clove-forward kanye nesiphetho esihlanzekile. Lokhu kubuyekezwa kuhlanganisa idatha yelebhu nesipiliyoni sokwenza utshwala emhlabeni wangempela.

Imininingwane esebenzayo yokuphisa igqamisa ukubaluleka kwezinga lokulinganisa kanye nezinga lokushisa. Izinga le-pitching eliphansi kanye nokuvutshelwa maphakathi no-60s kuya phezulu-60s kugcizelela inkimbinkimbi ye-phenolic. Ngakolunye uhlangothi, iphimbo elinempilo namazinga okushisa afudumele athuthukisa ama-ester kanye nokunciphisa ngokushesha. Ukuhlolwa kwe-Homebrew, okufana ne-Dunkel-er-Weisse ku-68°F, kubonisa ukwehla okungaguquki kwe-OG-to-FG kanye nama-ABV eduze kuka-4.6%, okwenza i-WLP351 ifanelekele i-Weissbier nezitayela ze-weizen ezinamandla.

Ukuvutshelwa okuvulekile kungethula ubunkimbinkimbi obengeziwe kodwa kudinga inhlanzeko eqinile nokulawulwa komoyampilo ngokucophelela. Kwabaningi babakhiqizi basekhaya, ukuvutshelwa okuvaliwe ngokulawula izinga lokushisa okunembile kuveza imiphumela engaguquki. Kafushane, lokhu kubuyekezwa kuqinisa i-WLP351 njengemvubelo kakolweni ephambili kulabo abafuna ukuguquguquka, ubuqiniso, kanye nokusebenza okuthembekile okubhalwe yi-White Labs.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ubhiya Ovubelayo nge-Fermentis SafLager S-189 Yeast
• Ukubilisa Ubhiya nge-Lallemand LalBrew Köln Yeast
• Ukubilisa Ubhiya nge-Fermentis SafAle BE-134 Yeast