Ukuvubela Ubhiya Nge-White Labs WLP540 Abbey IV Ale Yeast

Umkhumbi omkhulu wokuphisa ithusi ngaphakathi kwendlu yokulala yaseBelgian enezindonga zamatshe, amafasitela e-Gothic, nokukhanya kwamakhandlela. Ulwazi olwengeziwe

Okuthathwayo Okubalulekile

• I-White Labs WLP540 Abbey IV Ale Yeast yakhelwe ama-dubbels, ama-tripel, nama-ales aqinile ase-Belgian.
• Lokhu kubuyekezwa kwe-WLP540 kugcizelela amaphrofayili we-phenolic kanye ne-ester angabikezelwa.
• Ukuvutshelwa nge-WLP540 kuyazuzisa ekulawuleni izinga lokushisa ngokucophelela nokufaka kahle.
• Lindela isiphetho esigcwele umzimba esisekela ushukela we-candi nama-malt acebile.
• Izigaba zakamuva zemininingwane yokucaciswa, iziqalisi, i-oxygenation, namathiphu okupakisha ukuze uthole imiphumela ehamba phambili.

Uhlolojikelele lwe-White Labs WLP540 Abbey IV Ale Yeast

I-White Labs I-WLP540 Abbey IV Ale Yeast iwuhlobo olubalulekile oluvela kuma-White Labs, olukhonjwe ngengxenye yenombolo ethi WLP540. Kuthandwa obhiya besitayela se-abbey njengeBelgian Dark Strong Ale, iBelgian Dubbel, iBelgian Pale Ale, neBelgian Tripel.

Incazelo ye-White Labs Abbey IV igcizelela ukutholakala kwayo kwemvelo kanye nomphumela we-STA1 QC omakwe kabi. Le phrofayela isiza abaphisi botshwala bagweme umsebenzi oweqile we-dextrinase. Ngesikhathi esifanayo, igcina amanothi e-ester ase-Belgian yakudala.

Empeleni, uhlolojikelele lwemvubelo yaseBelgian luveza lolu hlobo njengalolo olunikeza iphunga elimnandi lesithelo kanye nokunambitheka. Ikhiqiza amanothi e-estery pear kanye nezithelo zamatshe. Lezi zilungele ama-dubbels kanye nama-tripels, zithuthukisa i-malt nama-hops ngaphandle kokuwanqoba.

Ukubuka konke kwe-WLP540 kuveza ukuthi iqeda kahle ngezitayela eziqinile zaseBelgian. Iletha isignesha ye-ester yaseBelgium kanye nomlingiswa wezithelo. Lokhu kuvumela ukuvutshelwa ukuthi kufinyelele amandla adonsela phansi ahlanzekile, alungele ukubeka isimo nokuguga.

• Umkhiqizi: Amalebhu Amhlophe
• Ingxenye yegama: WLP540 Abbey IV Ale Yeast
• Uhlobo: I-Core strain; inketho ye-organic etholakalayo
• I-STA1 QC: Ayilungile

Kungani Khetha Amalebhu Amhlophe i-WLP540 Abbey IV Ale Yeast ye-Belgian Ales

I-WLP540 inikezela ngephunga elimnandi lesithelo kanye nokunambitheka, ithuthukisa iphrofayili ye-ester yakudala yobhiya besitayela se-abbey. Ilungele abaphisi botshwala abafuna amanothi anezithelo aphakathi nendawo ngaphandle kwama-phenolic anokhahlo. Lolu hlobo luqinisekisa umlingiswa wendabuko wase-Belgian kuziphuzo zakho.

Isebenza ngezindlela eziningi ezinhlobonhlobo zezitayela zaseBelgium. Yisebenzisele i-Belgian Dark Strong Ale, i-Belgian Pale Ale, i-Belgian Dubbel, ne-Belgian Tripel. Amandla ayo okunciphisa kanye ne-flocculation afanelekile kokubili ama-dubbels anomzimba omaphakathi kanye nama-tripel adonsela phansi aphakeme.

Abakhiqizi abaningi basekhaya kanye nochwepheshe babheka i-WLP540 njengemvubelo engcono kakhulu yama-dubbels. Igqamisa ubunkimbinkimbi be-malt ngenkathi igcina ama-esters ehlolwa. Lokhu kugcina i-caramel kanye nama-flavour ezithelo ezimnyama ajwayelekile ama-dubbels, ngaphandle kokuwahlula.

Lapho kukhiqizwa i-tripel yase-Belgian, i-WLP540 inikeza ukuthela okuhlanzekile kanye nokuncishiswa okwanele kokuqeda okomile. Le bhalansi ivumela i-hop ebabayo kanye ne-malt backbone ukuthi igqame kumabhiya adonsela phansi aphakeme.

I-White Labs inikeza i-WLP540 njenge-Core strain enenketho ye-organic. Lokhu kukwenza kukhange kubakhiqizi botshwala abafuna ukusebenza ngendlela engaguquguquki, yezinga lezohwebo kanye nokulebula okuphilayo. Ukutholakala kwawo womabili amaphekhi ajwayelekile kanye nemvelo kwenza kube lula ukukhetha kwempahla yabaphisi botshwala nabakhi basekhaya ababalulekile.

• Iphrofayili ye-Flavour: ama-ester avinjelwe namanothi ezithelo athambile ahambisana nezindlela zokupheka ze-abbey.
• Izicelo: ama-dubbels, ama-tripels, ama-ales aqinile ase-Belgian, nezitayela ze-abbey eziphaphathekile.
• Izinzuzo: ububanzi obuthembekile bokunciphisa, ukuvutshelwa okubikezelwayo, nokuvumelana kwezentengiselwano.

Qondanisa i-pitching nokulawula izinga lokushisa namandla adonsela phansi kanye neresiphi ye-WLP540 flavour kanye nokuzwakala komlomo. Ukuphatha ngendlela efanele kuvumela uhlobo ukugqamisa izici ezihamba phambili zokuphiswa kwesitayela se-abbey. Ngale ndlela, ikhombisa izakhi ze-malt nezinongo ngaphandle kokuzifihla.

Ingilazi emise okwe-tulip egcwele i-ale yase-Belgian esagolide-amber, efakwe phezulu ngekhanda elimhlophe elicwebezelayo futhi egqanyiswe ukukhanya okumangalisayo okufudumele. Ulwazi olwengeziwe

Ukucaciswa kanye Nedatha Yelebhu ye-WLP540

Imininingwane ye-WLP540 ibalulekile kubaphisi botshwala abahlela isiphuzo sabo. I-White Labs ikhombisa ububanzi bokuncipha obuphakathi kwama-74%–82% kanye nephrofayili yokugeleza okumaphakathi. Lezi zibalo ziwukhiye wokubikezela amandla adonsela phansi okugcina nokucaca kobhiya ngaphambi kokupakishwa.

Isibalo samaseli sibalulekile ekubaleni iziqalo namazinga okuphakama. Umthombo ukhuluma cishe amaseli ayizigidi ezingu-7.5 ngemililitha ngayinye kulolu hlobo. Lolu lwazi lubalulekile ekulinganiseni iziqalisi noma ukulungisa amazinga okuphakama kwamabhiya adonsela phansi amandla aphezulu.

Ukubekezelela uphuzo oludakayo kuyahlukahluka ngokusekelwe ekuziphatheni kokucindezeleka nezimo zokuvutshelwa. Eminye imithombo iphakamisa ukubekezelela okuphakathi kuka-5–10% ABV. Abanye banweba lokhu ku-10–15% ABV. Ukubekezelela okuphezulu kufanele kubhekwe njengokunemibandela, kuthonywe izinga lokugxuma, umoya-mpilo, kanye nokutholakala kwezakhi.

• Izinga lokushisa lokuvutshelwa: 66°–72° F (19°–22° C) njengendawo yokusebenza.
• I-STA1: Ibi, ekhombisa ukuthi akukho msebenzi we-diastatic kusuka kulolu hlobo.
• Ukupakishwa: Kutholakala njenge-White Labs core strain kanye nefomethi ye-organic yabaphisi botshwala abafuna okokufaka okuqinisekisiwe.

Uma uhlela i-ale yesitayela sase-Belgian, qondanisa ukucaciswa kwe-WLP540 nemigomo yakho yeresiphi. Gxila ekuncipheni kwe-ABV efiswayo, qapha ukugeleza ukuze kucace, futhi usebenzise isibalo samaseli abikiwe ukuze ugweme ukwehla. Qaphela ukubekezelela utshwala lapho ukhiqiza obhiya abanamandla adonsela phansi ukuze uqinisekise ukuvutshelwa okuhlanzekile, okulawulwayo.

Izinga Lokushisa Elilungile Lokuvutshelwa kanye Nokuphatha

I-White Labs iphakamisa ukuvubela kwe-WLP540 phakathi kuka-66°–72° F (19°–22° C). Lolu hlu lulungele ama-ales aseBelgium. Inikeza isisekelo esiqinile sokwenza utshwala ngale mvubelo.

Abakhiqizi abaningi bakhetha indlela emnene kakhudlwana. Baqala ngokufaka isiqalisi esiqinile futhi bagcine izinga lokushisa liphakathi kuka-60°–65° F amahora angu-48–72. Lokhu kusiza ukwehlisa ukwakheka kwama-esters. Uma ukuvutshelwa sekuqhubeka, kancane kancane bakhuphula izinga lokushisa libe ngu-70° F. Le ndlela isiza ukuzuza iphrofayili ye-ester elinganiselayo kanye nokunciphisa okuphelele.

I-WLP540 ayikuphathi kahle ukushintsha kwezinga lokushisa okungazelelwe. Ukushintshashintsha okungazelelwe noma ukushintshashintsha okukhulu kwansuku zonke kungagcizelela imvubelo. Lokhu kunganciphisa noma kumise ukuvutshelwa. Ngakho-ke, kubalulekile ukugxila ekugcineni izinga lokushisa elizinzile ngesikhathi sokuvutshelwa.

Amathuluzi afana namakamelo okuvutshelwa alawulwa izinga lokushisa, izilawuli ze-inkbird, noma okokugoqa okulula okunama-thermostats kungasiza ukugcina izinga lokushisa elingashintshi. Ukwandisa izinga lokushisa kancane kancane ngo-1–2° F njalo emahoreni ayi-12–24 kunciphisa ukushaqeka kwemvubelo.

Zilungiselele isikhathi eside sokuvutshelwa kanye nokubeka isimo. I-WLP540 ivamise ukuthatha isikhathi sayo, ngakho-ke vumela izinsuku ezengeziwe ekuvutshelweni kokuqala kanye namaviki ambalwa wokulungisa. Ukubekezela kuyisihluthulelo sokuzuza ukunambitheka okucacile nezinzile ngale mvubelo.

• Bamba ukuvutshelwa kwangaphambi kwesikhathi kuphole kancane ukuze ulawule ama-ester.
• Sebenzisa izinga lokushisa elincane le-WLP540 ukuze uqondise ukunambitheka kokugcina.
• Gcina izimo eziqinile zokulawula ukuvutshelwa kwemvubelo yaseBelgium.

Ithangi lokubilisa lensimbi engagqwali elinefasitela lengilazi elibonisa ukugwedla okusebenzayo, elibekwe elabhorethri ethokomele enezinto zesayensi ngemuva. Ulwazi olwengeziwe

Ama-Pitching Rates, Iziqalisi, kanye Ne-Oxygenation

Qala ngokubala izidingo zeseli ngokusekelwe kusithenjwa samaseli angu-7.5 million/mL. Ngenqwaba yamalitha angu-5 kuma-ale adonsela phansi aqinile e-Belgian, ihlose ukweqa amazinga ajwayelekile e-ale. Lokhu kubalulekile ukuze ugweme ukuqala okuvilaphayo. Lungisa izinga lokumisa le-WLP540 liye phezulu ukuze uthole amandla adonsela phansi aphezulu aphezulu. Ukunciphisa okuhlosiwe kufanele kube cishe ku-74-82%.

Abakhiqizi botshwala abaningi bathola ukuthi isiqalisi esikhulu kakhulu, esisebenzayo sivimbela izinkinga ezikhona ngalolu hlobo. Hlela ukukhulisa ama-yeast starters i-WLP540 ngamandla emahoreni angama-48–72. I-slurry egxilile, ecishe ilingane nenkomishi eyodwa, ingafanelekela amaqoqo athile e-homebrew. Kala leyo volumu ukuze uhambisane nosayizi weqoqo lakho namandla adonsela phansi.

• Yenza isiqalo nge-aeration evulekile kanye ne-wort enempilo.
• Gcina i-starter ifudumele ngokwanele ukuze ikhule ngokushesha, bese ipholile ukuze izinga lokushisa lifinyelele ku-60 ° F.
• Gcoba ngenkathi isiqalisi sibila, hhayi ngemva kokushibilika okuphelele.

Ukukhipha umoya-mpilo kuyisihluthulelo se-WLP540. Sebenzisa umoya-mpilo omsulwa noma ukuzamazama ngamandla ukuze ufinyelele amazinga komoyampilo ancibilikile asekela ukuvutshelwa. I-Under-oxygenation ngokuvamile iholela ekuvubeleni okumile noma kwe-phenolic ngezinhlobo zaseBelgium.

Ukuze uthole amandla adonsela phansi e-Belgian ales, khulisa ivolumu yokuqalisa noma hlanganisa amaphekhi amaningi nama-slurries ukuze uqinisekise isisindo esanele samaseli. Gada i-krausen namandla adonsela phansi athile ehla eduze. I-krausen yokuqala eqinile ikhombisa izinga elifanele le-WLP540 namandla okuqala.

Bamba iziqalo ngokucophelela: zungeza ukuze umise futhi ngaphambi kokulinganisa, gwema ingozi yokungcola ngokweqile, futhi uvumele isiqalisi sizinze kancane uma udinga ukubola. Uma ungabaza, iphutha ohlangothini lwamaseli asebenzayo kanye ne-oxygenation ephelele. Lokhu kukhuthaza ukuvutshelwa okuhlanzekile, okuphelele.

Ukuzwela kanye Nezinkinga Ezivamile Zokuvutshelwa nge-WLP540

Ukuzwela kwe-WLP540 kubonakala lapho izimo zokuvutshelwa zingazinzile. Ama-Homebrewers avame ukubhekana nokuzwela kwalolu hlobo ekushintsheni kwezinga lokushisa ngokushesha, umoya-mpilo onganele ekuphonseni, kanye nenani elincane lemvubelo.

Ukuvutshelwa okumile nge-WLP540 kungaqala ngomsebenzi ongasheshi evikini lokuqala. Abaphisi botshwala babona ukuncipha okubonakalayo okuphansi emasontweni angu-1-1.5, ngokufundwa kusondele ku-58% lapho kulindelwe ushukela omningi.

Amazinga okushisa e-mash aphakeme kanye nezindlela zokupheka ezinothe ngezijobelelo zenza inkinga ibe yimbi. Izimo ezinjalo zigcizelela imvubelo, okuholela ekuvubeleni okuvilaphayo noma okumile nge-WLP540.

Izimpawu zihlanganisa izikhathi ezinde isikhathi eside, ukwehla kwamandla adonsela phansi kancane, kanye namaviki andwe ukuze kufinyelelwe amandla adonsela phansi okugcina. Lezi zimpawu zivame ukuvela lapho ucindezela noma ungawunaki umoya-mpilo ngesikhathi sokupholisa i-wort nokudlulisa.

• Sebenzisa iziqalisi ezinkulu, ezisebenzayo ukuze ugweme ukubeka phansi futhi unciphise ukuzwela kwe-WLP540.
• Qaphela ngokucophelela i-oxygen wort ngaphambi kokuyiphonsa ukuze usekele ukukhula kwamangqamuzana okuqala.
• Gcina amazinga okushisa okuvutshelwa azinzile phakathi kwebanga elinconyiwe lezinhlobo zase-Belgian.

Ngokuhlela kwe-mash, hlose uhla lwe-saccharification oluphansi. Ukuxuba eduze kuka-150°F imizuzu engu-90 kuvame ukukhiqiza i-wort evubela kakhulu ku-WLP540, kwehlisa ithuba lokuvutshelwa okumile i-WLP540.

Lapho amandla adonsela phansi eqinile, cabangela ukuvutshelwa okunwetshiwe kwesiguli amaviki angu-4+. Uma amandla adonsela phansi ahlala ephezulu ngemva kokulungiswa okunwetshiwe, ukuphinda umise uhlobo olunciphisa kakhulu olufana ne-Saccharomyces cerevisiae 3711 kungase kudingeke.

Landelela ukufundwa kwamandla adonsela phansi namanothi okunambitha njengoba uqhubeka. Lawa marekhodi asiza ukuxazulula inkinga kwe-WLP540, okusiza ukugwema ukuphindaphinda izingcindezi eziphuzweni ezizayo.

Ukusondela kukabhiya wenhlaka obilayo namabhamuza akhuphukayo kanye nekhanda eliwugqinsi, elinokhilimu eliyigwebu elikhazimula ngaphansi kokukhanya okufudumele kwe-amber. Ulwazi olwengeziwe

I-Mash, i-Adjuncs, kanye ne-Wort yokucatshangelwa kwemiphumela emihle kakhulu

Uma uphisa nge-WLP540, hlose ukuthola okuqondiwe kwe-mash okuthuthukisa ukuvubela. Abaphisi botshwala abaningi bakhomba izinga lokushisa elingu-mash elingaba ngu-150° F imizuzu engu-60-90. Le ndlela ikhiqiza i-wort evubela kakhulu. Ukwehlisa izinga lokushisa le-mash nge-WLP540 kunciphisa ama-dextrin, okuvumela imvubelo ukuthi ifinyelele ekunciphiseni okuphezulu ngaphandle kokuwacindezela.

Izithasiselo zingakhuphula kakhulu utshwala futhi zikhanyise umzimba we-Belgian ales uma zisetshenziswa ngobuhlakani. Izengezo ezivutshelwayo ezifana nesiraphu ye-candi yase-Belgian, i-dextrose, noma i-DME ekhanyayo ingakhuphula ukuthomba, okuholela ekucineni okomile. Kubalulekile ukulinganisa lezi ngenani elincane le-crystal malt ukugwema amandla adonsela phansi aphezulu.

Ngesikhathi se-mash ne-sparge, bhekisisa ukucatshangelwa kwe-wort ye-WLP540. Nciphisa ukusetshenziswa kwe-caramel esindayo kanye ne-malts egazingiwe, njengoba ingaba nomthelela ekuvundeni. Ukweqa ngokweqile kunganciphisa umsebenzi we-enzyme, ngakho-ke kubalulekile ukulawula amavolumu aphumayo futhi uhlose amandla adonsela phansi oqondiswe kuwo ngaphambi kokubilisa.

• Ibhalansi yesikweletu sokusanhlamvu: Sebenzisa isisekelo se-Belgian Pilsner malt esinamanani amancane e-Special B noma i-Caramunich ukuze uthole umbala nokunambitha.
• I-Fermentables: Faka isiraphu ye-candi yase-Belgian ecacile noma emnyama, i-X-Light DME, noma ushukela womoba ukuze unciphise kakhulu.
• Izithasiselo ezingafakiwe: I-oat flaked noma ummbila ophehliwe ungathuthukisa ukuzwakala komlomo, kodwa uyisebenzise kancane ukuze ugweme ukuma.

I-Wort fermentability nge-WLP540 ingaphathwa ngezilawuli zenqubo. Amathumba amade, anamandla eduze kwemizuzu engama-60-90 ayazuzisa. Bahlukanisa ama-hop compounds futhi benza ushukela we-candi ube mnyama, bagxilise i-wort. Lokhu kuqinisekisa amandla adonsela phansi kanye neminikelo yokunambitheka kuhlala kubikezelwa. Gada amathumba ukuze ugweme amanani aphezulu futhi ulawule ukukhuphuka kwamandla adonsela phansi.

Ukuze uzuze i-ale yase-Belgian eyomile, hlela ngokucophelela izinyathelo zakho ze-mash, i-adjuncts, ne-sparge. Sebenzisa i-pilsner malts futhi ukhawulele izengezo ze-caramel. Engeza ushukela olula sekwephuzile lapho ubila noma uvutha amalangabi. Le ndlela ithuthukisa ukuncishiswa ngenkathi igcina izici ze-yeast's fruity kanye ne-phenolic.

Amathiphu awusizo ahlanganisa ukukala njalo amandla adonsela phansi asekuqaleni, ukuhlanganisa izinyathelo kuphela uma kudingeka kuma-dextrin engeziwe, nokuqinisekisa ukungena komoya-mpilo okufanele ngaphambi kokuphonsa. Ukunaka izinga lokushisa le-WLP540 le-mash kanye nokucatshangelwa kwe-wort kuzonciphisa ingcindezi yemvubelo. Lokhu kubangela ama-ales aseBelgium ahlanzekile, angaguquki.

Umugqa Wesikhathi Wokuvutshelwa kanye Nezincomo Zokumisa

Ukuvutshelwa kwe-WLP540 kuhamba kancane kunezinhlobo eziningi ze-ale. I-Krausen yakha futhi yehla ezinsukwini ezimbili kuya kwezine. Amandla adonsela phansi ehla kancane emavikini ambalwa.

Qala ukubanda emahoreni okuqala angama-48–72 ku-60–65° F. Lokhu kukhuthaza isiqalo esihlanzekile, esilawulwayo. Bese, khuphuka ufike cishe ku-70° F ukuze uthole umsebenzi ozinzile. Abanye abaphisi botshwala badlulela kuma-70s aphansi sekwephuzile ekuvutshelweni ukuze banxenxele ukuncisha utshwala kokugcina.

Gada amandla adonsela phansi athile kunokuthembela kuzimpawu ezibonakalayo kuphela. Isibonelo somugqa wesikhathi somsebenzisi ubonise i-krausen phansi ngemva kwezinsuku ezintathu, amandla adonsela phansi angu-1.044 ngemva kwezinsuku eziyisikhombisa, kanye no-1.042 ngezinsuku eziyishumi. Lokhu kubonise ukuncipha kancane kanye nesidingo sokunwetshwa kwesimo.

Vumela okungenani amaviki amane esikhathi esihlanganisiwe sokuqala nesokumisa ku-WLP540. Nikeza ubhiya isikhathi esiningi kunokuxazulula izinkinga kusenesikhathi. Ukuguga okunwetshiwe kusiza ukuhlanganiswa kwe-flavour futhi kunikeza imvubelo ithuba lokuqeda ukuthotshiswa iyodwa.

Uma amandla adonsela phansi okugcina ahlala enenkani ephakeme ngemva kokulungiswa okunwetshiwe, cabanga ngokubuyisela uhlobo olunciphisa kakhulu. I-Wyeast 3711 noma uhlobo olufanayo lwe-Belgian oluqinile lungaqeda ukuvutshelwa ngaphandle kokulimaza uhlamvu lwe-ale.

• Amahora okuqala angu-48–72: 60–65° F
• Irempu yokubila esebenzayo: 70° F
• Isimo esinwetshiwe: amaviki angu-4+
• Xazulula inkinga: phinda nge-strain enciphisa kakhulu uma i-FG ihlala iphezulu

I-Conditioning WLP540 izuza ngokubekezela nokulawula izinga lokushisa elilinganisiwe. Hlela ishejuli ucabanga ngesikhathi se-Belgian ale conditioning. Lokhu kuqinisekisa ukuthi ubhiya ufinyelela amandla adonsela phansi okuqondiwe kanye ne-flavour elinganiselayo ngaphambi kokupakishwa.

Indela esekhulile egqoke izembatho ezimnyama ithela imvubelo ewuketshezi ethangini lokuvutshelwa lethusi ngaphakathi kwendawo yokuphisa utshwala yaseBelgian abbey, ekhanyiswe ngamafasitela anekhothamo. Ulwazi olwengeziwe

Ukupakisha, Ukuguga, kanye ne-Bottle Conditioning nge-WLP540

Ukulungisa ibhodlela le-WLP540 kudinga isineke. Ibonisa i-flocculation emaphakathi kanye nezinga lokunciphisa kancane. Lokhu kusho ukuthi i-carbonation ne-flavour development ithatha isikhathi eside kunezinhlobo ze-ale eziqeda ngokushesha.

Ngaphambi kokupakisha ama-ales ase-Belgian, qinisekisa amandla adonsela phansi aqinile ezinsukwini ezimbalwa. Lesi sinyathelo sinciphisa ingozi yokucindezela ngokweqile futhi sigcina amabhodlela ephephile ngesikhathi sokulungiswa.

Sebenzisa leli su elilula le-carbonation le-WLP540. Uma izitolo zokuvutshelwa noma amandla adonsela phansi ekugcineni engaqinisekile, linda imvubelo iphele. I-Prime kuphela ngemuva kokuthi i-FG izinzile ukugwema ukugcwala kwekhabhoni.

• Linganisa i-FG kabili, amahora angama-48 ngokuhlukana, ngaphambi kokuqalisa.
• I-Prime conservatively yobhiya be-ABV ephezulu nezitayela eziqinile.
• Cabangela amabhodlela aqinile, afana no-22 oz, kuphela ngemva kokuqinisekiswa kwe-FG.

Izinsiza zokupholisa ezibandayo ekuhlanzeni ubhiya ngaphambi kokupakishwa ngenxa yokugeleza okuphakathi kwe-WLP540. Gwema ukupholisa imvubelo kakhulu ngesikhathi sokuphumula okubandayo ukuze uqinisekise ukuthi iqeda ukuthomba.

I-Aging Abbey yeast beers ivuza ukubekezela. Ama-ales aqinile ase-Belgian nama-dubbels athola ukuzwakala komlomo okushelelayo kanye nezinhlamvu zezithelo ezihlanganisiwe ngemva kwezinyanga zokuguga kwebhodlela noma umgqomo.

Hlela izikhathi zokuguga ngokusekelwe emandleni nokuba yinkimbinkimbi. Izitayela ze-Lower-ABV Belgian zingaphuzwa emavikini. Ama-ales aqinile, ngakolunye uhlangothi, azuza ezinyangeni ezintathu kuya kweziyishumi nambili zokuvuthwa ukuze afinyelele ibhalansi.

Ukuze upakishe ama-ales ase-Belgian, khetha ukuvalwa namabhodlela akalelwe ileveli ye-carbonation elindelwe. Ukulebula amadethi okukhishwa kanye nezikhathi ezilindelekile zesimo kusiza ukusetha okulindelwe kwabaphuzayo.

Lapho ufaka ibhodlela le-WLP540 engqondweni, bhala i-FG, amanani okuqalisa, nezinga lokushisa lesimo. Leli rekhodi lisiza ukukhiqiza kabusha imiphumela efiselekayo futhi livimbele izinkinga kumaqoqo azayo.

Amanothi Eresiphi Yosuku Lokuphuza Okusebenzayo kanye Nezibonelo Zamaresiphi

Hlela amaresiphi ukuze ugqamise ama-ester ezithelo e-WLP540 kanye nokuncipha okumaphakathi. Zibekele umgomo wokuvubela ongu-74–82% ngokugcina izinga lokushisa liphansi futhi ufake nengxenye kashukela olula. Iresiphi ye-WLP540 ebhalansisa i-Belgian Pilsner Malt nama-adjuncts alawulwayo izovumela imvubelo iveze uhlamvu ngaphandle kokushiya isiphetho esinzima.

Sebenzisa izinga lokushisa eliphansi le-saccharification eliseduze no-150° F futhi welule u-mash ube imizuzu engaba ngu-90. Lokhu kukhulisa ukuvunda futhi kusiza i-WLP540 ifinyelele ekuncipheni okulindelekile. Ngobhiya obunamandla adonsela phansi, yakha isiqalisi noma phonsa izitsha eziningi ukuze uqinisekise ukuvutshelwa okunempilo.

Khawulela okukhethekile nama-crystal malts. Gcina i-Caramunich noma i-Caramalt yamanothi anombala namanothi e-caramel athambile, asetshenziswa kancane. Ukuze uthole iresiphi ye-Belgian dubbel, engeza ushukela we-candi omnyama kanye nokuthintwa kwe-Caramunich ukuze uzuze umbala we-amber-to-brown ngenkathi ugwema amandla adonsela phansi aphezulu. Ukuze uthole iresiphi ye-tripel i-WLP540, vumela isiraphu ye-candi ecacile noma i-dextrose ukuze uthuthukise amandla adonsela phansi futhi womise isiphetho.

• I-Base malt: I-Belgian Pilsner Malt njengokusanhlamvu okuyisisekelo.
• Ama-booster amandla adonsela phansi: I-Pilsen Light DME noma i-X-Light DME ukuze kube lula ukuphatha.
• Ama-Saccharides: Sula isiraphu ye-candi yeresiphi ye-tripel WLP540; I-D-180 noma i-candi emnyama yeresiphi yase-Belgian dubbel.
• Izithasiselo: Ummbila ophehliwe noma i-dextrose ngamanani amaphakathi ukuze uqinise umzimba futhi uthuthukise ukoma.
• Ama-malt akhethekile: Amanani amancane e-Caramunich noma i-Caramalt; gwema izengezo zekristalu ezinzima.

Sebenzisa ithumba elinwetshiwe lemizuzu engama-90 uma ufaka isiraphu ye-candi ukuze ukhuthaze ukusabela kwe-Maillard futhi uthuthukise ukuqina kwe-wort. Lesi sinyathelo sijulisa ukunambitheka ngaphandle kokuncika kuma-malt akhethekile. Ngama-dubbels, engeza i-candi emnyama ngasekupheleni kwethumba ukuze ulondoloze iphunga ngenkathi ufaka umbala kubhiya.

I-oxygenate wort igxilile futhi iqaphe ukuvutshelwa emazingeni okushisa apholile e-ale afanele izinhlobo zase-Belgian. Uma uhlose iphrofayili ye-ester ecebile, vubela ekugcineni okuphezulu kobubanzi be-WLP540. Ukuze uthole iresiphi ehlanzekile, eyomile kathathu i-WLP540, gcina amazinga okushisa engashintshi futhi unikeze imisoco eyanele yempilo yeyeast.

• Isibonelo sika-tripel: I-Belgian Pilsner Malt 90%, i-Dextrose 10%, i-candi ecacile ukuze ifinyelele ku-OG, mash 150° F (90 min), 90 min bilisa.
• Isibonelo se-dubbel: I-Belgian Pilsner Malt 75%, i-Caramunich 8%, i-Pilsen DME boost, i-D-180 candi 10–12%, mash 150° F (90 min), 90 min ibilisa.

Nambitha kaningi phakathi ne-conditioning futhi ulungise izikhathi zokuguga ukuze zivumelane nesitayela sikabhiya. Ngokulawula ngokucophelela i-mash kanye nokusetshenziswa okucatshangelwayo koshukela, iresiphi ye-WLP540 izobonisa amanothi akudala ase-Belgian kuyilapho iletha ukuwohloka okungabikezelwa kanye nokuzwakala komlomo okulinganiselayo.

Okokuzizwisa Komsebenzisi Womhlaba Wangempela kanye Namathiphu Omphakathi

Abakhiqizi basekhaya ku-BrewingNetwork nakwezinye izinkundla bagqamisa ukuzwela kwe-WLP540. Okuthunyelwe kuchungechunge lwe-BrewingNetwork WLP540, i-HomebrewTalk, kanye namabhodi emiyalezo we-MoreBeer kuveza ukusabela kwayo esilinganisweni sokuphakama, umoya-mpilo, nokushintsha kwezinga lokushisa.

Amathiphu omphakathi e-WLP540 ahlanganisa izeluleko ezisebenzayo zokuyeka izinkinga ezivamile. Kunconywa ukuthi udale isiqalisi esikhulu, esisebenzayo ukuze uvimbele ukusibekela phansi. Futhi, qiniseka ukuthi i-wort ine-oxygen kahle futhi ugxumeke isiqalisi lapho iseduze no-60° F.

Uhlelo olujwayelekile lokuvutshelwa lubandakanya:

• Phakamisa cishe ku-60° F.
• Bamba okuyisisekelo eduze kuka-65° F izinsuku ezimbalwa zokuqala.
• Yeqa kancane uye cishe ku-70° F ukuze uqedele ukuthotshiswa.
• Vumela isimo esinwetshiwe; abaningi basikisela ngaphezu kwamasonto amane.

Izivivinyo zomuntu siqu kuchungechunge lwe-BrewingNetwork WLP540 ziveza ukunensa. AbakwaBrewers baqaphela ukuthi irempu yokushisa ingavusa imvubelo, ihambise amandla adonsela phansi phansi. Abanye abasebenzisi baphinda baphendule ngezinkinga ezifana ne-Wyeast 3711 lapho amandla adonsela phansi agcina khona ngemuva kokumiswa isikhathi eside.

Ukuvumelana kokwenza okuhle kakhulu okuvela kumathiphu amaningi omphakathi okuthunyelwe kwe-WLP540 kugcizelela ukugwema izinga lokushisa eliphezulu kanye ne-caramel malts eyeqile. Lawa ma-input angashiya ushukela udonsa kanzima imvubelo.

Okunye okucacile okuthathwe kokuhlangenwe nakho komsebenzisi kwe-WLP540 kuhlanganisa ukulawula izinga lokushisa okuzinzile nokubekezela. Gcina amazinga okushisa engashintshi, gwema ukushintshashintsha, futhi ulindele umugqa wesikhathi omude kunezinhlobo eziningi ze-ale.

Lapho uxazulula inkinga, hlola izinga lokuphakama kuqala. Uma i-attenuation stalls, cabanga ukwengeza isiqalisi esinempilo noma uhlobo oluhambisanayo. Abakhiqizi abaningi kuchungechunge lwe-BrewingNetwork WLP540 bathanda ukubamba okunensayo, okuzinzile ekulungiseni okunolaka.

Lapho Uthenga Khona, Izinketho Ze-Organic, Namathiphu Esitoreji

I-WLP540 ingatholakala ngokuqondile kuma-White Labs kanye nabathengisi abadumile base-US. Ukuze uthenge i-WLP540, bheka ingxenye yenombolo ethi WLP540 ohlwini lwemikhiqizo. Qinisekisa ukuthi ukuphathwa kwe-cold chain kuqinisekisiwe ekuphumeni.

Izitolo zasekhaya ezifana ne-MoreBeer, Northern Brewer, nezitolo zotshwala zasendaweni zivame ukuthwala izinhlobo ze-White Labs. Abathengisi abagxile kumvubelo omusha bazothunyelwa ngamaphakethe wejeli noma amabhokisi afakwe esiqandisini. Lokhu okokuvikela ukusebenza kwemvubelo ngesikhathi sokuthutha.

Kulabo abadinga izithako eziqinisekisiwe, i-WLP540 organic iyatholakala. Ama-White Labs anikeza inketho yemvelo yabaphisi botshwala abadinga ukulebula okuphilayo noma abakhetha imithombo yemvelo. Lapho uthenga i-WLP540 yemvelo, qinisekisa ilebula namanothi eqoqo ukuze uqinisekise isitifiketi.

Ngaso sonke isikhathi gcina imvubelo ewuketshezi Amalebhu Amhlophe esiqandisini. Gcina izinga lokushisa elingu-34–40°F (1–4°C) ukuze ulondoloze impilo yeseli nomsebenzi. Ngaso sonke isikhathi hlola izinsuku zokuphelelwa yisikhathi futhi usebenzise iphekhi elisha elitholakalayo, njengoba ama-lager nama-ales ayinkimbinkimbi alidinga.

Lapho uvuna udaka, landelela izizukulwane futhi uqaphele umlando wephimbo. I-WLP540 ingaba bucayi kakhulu kunezinye izinhlobo. Ngakho-ke, khetha amaphekhi amasha noma yakha isiqalisi esikhulu, esinempilo kunokuthembela ku-slurry endala ngamaqoqo abalulekile.

• Oda kusuka kubathengisi abaziwayo base-US ukuze ugcine ubuqotho be-cold-chain ngesikhathi sokuthunyelwa.
• Faka efrijini ngokushesha uma uthola futhi ugweme ukushintshashintsha kwezinga lokushisa.
• Yenza ukuhlola ukusebenza noma isiqalisi esincane ngaphambi kokukhuphula umkhiqizo.

Ukugcina isikhathi eside, gcina amaphakethe angasetshenzisiwe efrijini futhi uwasebenzise ngaphakathi kwewindi elinconyiwe lomkhiqizi. Uma uhlela ukuphindaphinda njalo, gcina inhlanzeko enhle futhi uqaphe ubungqabavu bemvubelo. Lokhu okokuvikela ikhwalithi yenqwaba.

Isiphetho

I-White Labs WLP540 Abbey IV Ale Yeast inikeza iphrofayela ye-abbey yangempela ngokuphathwa ngendlela efanele. Kwaziwa nge-balanced fruit esters, attenuation eqinile (74-82%), kanye ne-flocculation ephakathi. Lokhu kuyenza ifaneleke kakhulu kuma-dubbels, tripels, nama-ales aqinile ase-Belgian, inqobo nje uma ulandela izinqubo ezihamba phambili ze-WLP540.

Impumelelo ngama-White Labs WLP540 idinga ukulungiselela ngokucophelela. Qala ngeziqalisi ezinomusa futhi uqinisekise umoya-mpilo othembekile. Sebenzisa amazinga okushisa e-mash abambayo angaba ngu-150°F futhi ugcine amazinga okushisa aphakathi kuka-66°–72°F. Abaphisi botshwala kumele baqaphele ukwehla kwezinga lokushisa kanye nokushintshashintsha kwezinga lokushisa. Hlela ukuvutshelwa nokubeka isimo okungenani amasonto amane.

Uma izitebele zokubilisa noma ubhiya ukunambitheka kancane, yiba nohlelo lokusekelayo. Cabangela ukuphindaphinda ngobunzima obunembe kakhulu. Sekukonke, ukuvutshelwa nge-White Labs WLP540 kudinga isineke nokulawula. Ilungele labo abafuna umlingiswa we-abbey wakudala, abazimisele ukutshala isikhathi namasu.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ukubilisa Ubhiya nge-Fermentis SafAle BE-134 Yeast
• Ukubilisa Ubhiya nge-Lallemand LalBrew Diamond Lager Yeast
• Ukuvubela Ubhiya Nge-White Labs WLP510 Bastogne Belgian Ale Yeast