Isithombe: I-Brewer Monitoring Saison

Isithombe sibonisa indawo yangaphakathi yendlu yotshwala efudumele nekhangayo, ecwile kukho kokubili isiko nobuciko. Enkabeni yawo kumi umdidiyeli wotshwala, owesilisa oneminyaka engamashumi amathathu ubudala, egqoke ihembe elinsundu elithulisiwe, iphinifa eliluhlaza ngokumnyama, nekepisi eliluhlaza okwesibhakabhaka. Isambatho sakhe sisikisela ukusebenziseka, okusekelwe ezandleni zomsebenzi, kuyilapho inkulumo yakhe egxilile iveza umuzwa wesiyalo nokuhlonipha inqubo yokuphisa. Izandla zakhe ziphethe amathuluzi engilazi azacile—ishubhu le-hydrometer nomkhumbi wokusampula—amathuluzi aklanyelwe ukukala amandla adonsela phansi athile kabhiya obilayo. Ngokugxilisa ingqondo, ibheka uketshezi olungaphakathi, ilinganisa iso layo ngokucophelela ukuze ibone ukuqhubeka kokubila. Ukuma kwakhe kanye nebunzi lakhe elinwetshiwe kuveza ingxube yelukuluku nokuzibophezela, okugqamisa ibhalansi yobuciko nokunemba kwesayensi okuchaza ukwenziwa kotshwala.

Ngqo phambi kwakhe phezu kwekhawunta yokhuni epholishiwe kubekwe i-carboy yengilazi enkulu. Lo mkhumbi uqukethe i-French Saison ale phakathi nokuvutshelwa. Uketshezi olungaphakathi ngaphakathi lucwebezela ngombala onhlaka osagolide, ubuso balo buphila ngegwebu eliwugqinsi nomsebenzi obhibhidlayo. I-krausen—ikhanda elinegwebu lemvubelo, amaprotheni, nezinhlaka ze-hop—ithwesa ubhiya umqhele, okuwuphawu olucacile lwe-yeast metabolism enamandla. I-airlock ihlezi iqinile phezu kwe-carboy, egcwele uketshezi olucacile. Idizayini yayo yokusebenza ivumela isikhutha ukubaleka kuyilapho ivikela i-wort ekungcoleni kwangaphandle. Amagwebu, amabhamuza, kanye nenkungu phakathi koketshezi konke kuphakamisa ubhiya ophilayo noguqukayo, ohlanganisa ukuguqulwa okuguquguqukayo kukashukela ube utshwala, ama-ester, nezinhlanganisela ze-phenolic eziwuphawu lwezinhlobo ze-yeast ye-Saison.

Ngemuva, amaketela amadala okwenza i-copper acwebezela ngaphansi kokukhanya okufudumele, okunombala ophuzi. Amafomu abo ayindilinga kanye nezindawo ezipholishiwe zikhumbula amasiko okuphuza akudala eminyaka, agxilisa indawo yefa. Ithusi libonisa okuvelele okuthambile, akugcizeleli nje ukusebenza kodwa futhi nobuhle obuthintekayo bemikhumbi yotshwala yendabuko. Ngenhla komshini wokuphisa utshwala kulenga ukukhanya okulengayo okunesibani sefilament esiveziwe, sikhipha ukukhanya okusagolide okuvala isikhala ngokusondelana nokunethezeka. Idizayini yokukhanyisa igcizelela izindonga zezitini ze-rustic, iboleka igumbi umuzwa wokujula, ukufudumala, nokungaphelelwa yisikhathi.

Ngemuva komshini wokuphisa utshwala, amashalofu akleliswe odongeni, agcwele izimbiza zengilazi nezitsha ezigcwele izithako zokuphisa. Okusanhlamvu, amakhambi, nezinongo kugcinwa ngobunono, ngakunye kungaba nomthelela ekunambithekeni okuyinkimbinkimbi kwe-farmhouse ales. Lawa mashalofu avusa kokubili ukuhleleka nokuchichima, isitebhisi esisebenzayo sokusungula nokuhlola. Okubekwe ngokugqamile odongeni imenyu yebhodi. Libhalwe ngamagama abanzi, igama elithi “SAISON” liyingqophamlando ebhodini, limemezela isitayela okugxilwe kuso njengamanje. Ngezansi, amanothi abhalwe ngesandla abhala imininingwane—mhlawumbe amaphesenti e-malt, izinhlobo ze-hop, amazinga okushisa okuvutshelwa, noma amavolumu enqwaba. Ukungcola kukashoki nokubhala ngesandla nje kwenezela ubuqiniso, kukhumbuza isibukeli ukuthi ukuphisa akukhona nje okomshini kodwa futhi kujulile ngokomuntu siqu, futhi iqoqo ngalinye linophawu lomenzi walo.

Ukwakheka kwesithombe kulinganisaniswa ngokucophelela. Ingaphambili, elibuswa umdidiyeli wotshwala kanye ne-carboy yakhe, libeka umbukeli ngokushesha kulo msebenzi wezandla. Indawo emaphakathi, enamashalofu nezinto zokusebenza, ihlinzeka ngomongo: lena indawo yokuphuza utshwala esebenzayo, esebenzayo kodwa enobuciko. Ingemuva, elithambile ngokujula kwenkundla, lithuthukisa umoya ngaphandle kokuphazamisa isenzo esikhulu. Yonke into isebenzisana ukuze ingadluliseli nje isigcawu, kodwa ifilosofi: ukwenza utshwala njengesenzo esihlanganisa isiko, isayensi, nobuciko.

Isimo sengqondo sisonke sikhululekile futhi siyacabangela. Amathoni afudumele ethusi, ukhuni, kanye nezitini ahambisana nokukhazimula kwe-amber kwe-Saison ebilayo, okuqinisa umuzwa wokuphila okuphelele. Umbukeli uzizwa edonseleka esikhaleni, njengokungathi ungena endlini yokuphuzela utshwala lapho isikhathi sincipha, futhi yonke imininingwane ibalulekile. Akuyona indawo eyinyumba yendawo yotshwala yezimboni, noma imfuhlumfuhlu nje yokusethwa kwekhaya—kuyinto ephakathi: okomsebenzi kodwa okomuntu siqu, okuqinile kodwa okunomphefumulo.

Ngokomfanekiso, isithombe sithwebula ubunjalo obumbaxambili bokuphisa kwe-Saison. I-Saison yeast idume kakhulu, ikhiqiza iphunga elimnandi likapelepele, izinongo, izithelo kanye nomhlaba. Lokhu kungabikezeli kudinga ukuqondiswa okunekhono, njengoba umdidiyeli wotshwala kufanele aqaphe okuguquguqukayo okufana nezinga lokushisa, ukuncishiswa, kanye nomsebenzi wemvubelo. I-hydrometer esezandleni zomshini wokuphisa utshwala ihlanganisa lolu hlangothi lwesayensi, kuyilapho ukukhanya okufudumele, indawo ezungezile, nobhiya obukhazimulayo kufanekisela isiko nobuciko. Ndawonye, baxoxa indaba ka-Saison njengamagugu endlu yasepulazini kanye nobuciko besimanje.

Lesi sithombe asizwakali nje njengomfanekiso wokwenziwa kotshwala kodwa futhi njengomfanekiso wokuzinikela. Ukugxila komdidiyeli wotshwala, ukuvubela okuphilayo, okokusebenza okukhazimulayo, namanothi ebhodi ebhalwe ngesandla konke kuyahlangana ukuze kugujwe ukunemba, ukubekezela, nobuciko obudingekayo ukuze kuguqulwe izithako ezithobekile zibe okuthile okukhulu. Kuyinhlonipho ethule endimeni yomenzi wotshwala njengososayensi neciko, umnakekeli wesiko, kanye nomsunguli wokunambitheka.

Isithombe sihlobene: Ukuvubela Ubhiya Nge-White Labs WLP590 French Saison Ale Yeast