Ukuvubela Ubhiya nge-Wyeast 1026-PC yaseBritish Cask Ale Yeast

Kushicilelwe: Disemba 10, 2025 20:33:08 UTC

Le ndatshana ingena ekucacisweni kwe-Wyeast 1026-PC British Cask Ale Yeast yabadidiyeli basekhaya. Kulabo abahlose uhlamvu lwe-cask lwangempela, ukukhetha imvubelo ye-cask ale yaseBrithani efanelekile kubaluleke njengokukhetha i-malt nama-hops.

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 Wyeast 1026-PC British Cask Ale Yeast

I-carboy yengilazi evubela i-ale yaseBrithani etafuleni lamapulangwe elinemiphongolo kabhiya ku-rustic cellar Ulwazi olwengeziwe

Inhloso ukuhlinzeka ngemibono esebenzayo, esekelwe ebufakazini. Lokhu kubuyekezwa kwe-Wyeast 1026 kuhlanganisa idatha evela ku-Wyeast Laboratories nempendulo evela kubaphisi botshwala kanye nezinqubo ezingcono kakhulu ezisunguliwe. Inikeza izeluleko ezicacile zokusebenzisa i-Wyeast 1026-PC kuma-ales aseBrithani ane-cask-conditioned, amaseshini e-IPAs, nama-ales esitayela sase-Australia lapho iphrofayili yaseBrithani ifaneleka.

Izihloko zizofaka ukubuka konke kohlobo olunemininingwane, izibalo ezibalulekile, namapharamitha wokuvutshelwa. Sizophinde sixoxe ngezitayela ezinconyiwe, amathiphu wokuklama iresiphi, amazinga okushisa namasu okufaka, kanye nesiqondiso mayelana nokucaca kanye ne-casking. Ukwengeza, sizoyiqhathanisa nezinye izinhlobo ze-ale yase-British, sibhekane nezinkinga ezivamile, futhi sabelane ngomuzwa wangempela wokuphisa utshwala. Umgomo wethu ukukusiza ekunqumeni ukuthi le imvubelo ilungele ukusethwa kwakho kwe-homebrew kanye nenqubo.

Okuthathwayo Okubalulekile

I-Wyeast 1026-PC yaseBritish Cask Ale Yeast iletha umlingiswa we-ale wase-British wakudala onokuncipha okulinganiselayo nokugeleza okulingene.
Lokhu kubuyekezwa kwe-Wyeast 1026 kugcizelela ukusetshenziswa okungokoqobo kwama-ales ane-cask-conditioned, amaseshini e-IPA, nobhiya abathile besitayela sase-Australia.
Ukukhetha imvubelo kuthinta iphunga, ukuzwakala komlomo, kanye nesimo-okubalulekile ku-ale yangempela enikezwa ku-cask.
Lindela ukuqondiswa kumazinga okuphakama, ukulawulwa kwezinga lokushisa, nezindlela zokucacisa eziqondene nalolu hlobo.
I-athikili ihlanganisa idatha yomkhiqizi nemibiko yabaphisi botshwala ukuze inikeze iseluleko esisebenzayo, esigxile e-US.

Kungani ukukhetha kwe-yeast strain kubalulekile kubakhi basekhaya

Imvubelo inhliziyo kabhiya, iguqula ushukela we-wort ube utshwala nesikhutha. Iphinde idale ama-esters, ama-phenolic, nezinye izinhlanganisela ezichaza iphunga nokunambitha. Le ndima ebalulekile igcizelela ukubaluleka kokukhetha imvubelo kuyo yonke iresiphi yokuphisa.

Izinhlobonhlobo ze-yeast zithonya ukunambitheka ngezindlela ezihlukile. Ezinye zithuthukisa ama-ester anezithelo, zigqamisa ubumnandi be-malt. Abanye bethula amanothi e-phenolic athambile, alungele ama-ales avamile esiNgisi. Ukubona umthelela we-yeast ku-flavour kuyisihluthulelo sokuqondanisa ukukhetha kwezinhlobo nemigomo yesitayela, noma ngabe kuhloswe ukubaba okomile noma i-cask ale ethambile.

Imvubelo iphinde ibe nomthelela ezintweni zobuchwepheshe zokuphisa. Izinga layo lokuncipha linquma ukuthi ungakanani ushukela ovutshiwe, okuthinta amandla adonsela phansi nomzimba wokugcina. I-Flocculation, noma indlela imvubelo ehlala kahle ngayo, ithinta ukucaca nesikhathi sokumisa. Abakhiqizi botshwala kufanele bacabangele lezi zici lapho behlela amaphrofayili e-mash kanye nezinhloso ze-carbonation.

Ukwenza isiphuzo esisebenzayo kuncike ekuqondeni ukuziphatha kwemvubelo. Imvubelo enokubekezelela utshwala okumaphakathi kanye ne-flocculation ilungele ama-ales ane-cask-conditioned. Ukukhetha uhlobo olufana ne-Wyeast 1026-PC kuqinisekisa izici zokuvutshelwa zihambisana nezindlela zokuphakela. Le ndlela isiza ukubikezela amashejuli wokulungisa kanye nokuzwakala komlomo.

Ukuthuthukisa imiphumela kuqondile: klelisa izici ezifiselekayo zezinzwa, buyekeza izibalo zokuncipha kanye ne-flocculation, futhi uhlole amaqoqo amancane. Le ndlela iguqula ukukhetha kwemvubelo kube ingxenye ethembekile yokwakheka kweresiphi, iqeda isidingo sokuqagela.

Uhlolojikelele lwe-Wyeast 1026-PC yaseBritish Cask Ale Yeast

I-Wyeast 1026-PC imakethwa njengesiko le-liquid eliguquguqukayo kokubili kwendabuko ye-cask ales kanye nezindlela zokupheka ze-hop-forward zamanje. Yaziwa ngohlamvu lwayo lwe-malt-forward, eqeda ukucwebezela nge-hint of tartness. Le mvubelo iyisisekelo sabaphisi botshwala abahlose ukwakha ubhiya olinganiselayo, omnandi.

Iphrofayili ye-yeast ibonakala ngokukhiqizwa kwe-ester okuphansi kuya kokumaphakathi. Lokhu kuqinisekisa ukuthi iphunga le-malt ne-hop lihlala licacile futhi lilingana. Abadidiyeli botshwala bayalibonga ikhono layo lokusula kahle ngaphandle kokuhlunga, okuyenza ilungele ama-bitters eseshini nama-IPA esitayela sesiNgisi.

Itholakala njengamaphekhi we-smack noma izikhwama, i-1026-PC ikhiqizwa ngezikhathi ezithile zonyaka. I-Wyeast ivamise ukuqala ukukhiqiza ezinyangeni zokuqala, kanti izinsiza zihlala ekwindla. Lokhu kutholakala okulinganiselwe kwengeza ekuheheni kweyeast phakathi kwabaphisi botshwala.

Isitayela sokuvutshelwa: i-cask-conditioned, isiphetho esicwebile.
Amanothi ezinzwa: i-ester emnene, i-tartness encane, ukulethwa kwe-malt-forward.
Ukupakisha: isiko le-liquid elilungele ukuqala noma ukuphonsa okuqondile.

Eceleni kwezinye izinhlobo ze-Wyeast ezifana ne-1768-PC ne-1882-PC, i-1026-PC igqama ngephrofayili yayo yakudala yaseBrithani enegumbi elanele lokubonisa i-hop. Ilungele abaphisi botshwala abafisa ubhiya onomzimba we-malt oqinile kanye nesiphetho esihlanzekile, esiqabulayo.

Isithombe esiseduze sokwakheka kwezwe sebhodlela lengilazi elicacile eligcwele imvubelo ye-golden cask ale yase-British, ekhanyiswa ukukhanya okuqondile okushisayo ngokumelene nengemuva elinsundu ngokufiphala. Ulwazi olwengeziwe

Izibalo ezibalulekile nemingcele yokuvutshelwa

I-Wyeast 1026 inciphisa ngokuvamile isukela ku-74–77%. Lobu bubanzi buholela ekupheleni okomile kobhiya. Futhi iqinisekisa ukuthi ubhiya ugcina umzimba owanele ukuze ubonise umlingiswa we-malt.

Lindela i-flocculation engu-1026 emaphakathi. Imvubelo ihlanza kahle ngokwayo. Lokhu kunenzuzo ekukhanyiseni ku-conditioned cask noma kubhiya oboshiwe, ukugwema isidingo sokuhlunga kakhulu.

Ukuze uthole imiphumela emihle, khomba izinga lokushisa elingu-1026 eliphakathi kuka-63–72°F (17–22°C). Leli banga lokushisa likhuthaza ukukhiqizwa kwe-ester okulinganiselayo kanye nokunciphisa kancane kancane.

Khumbula ukubekezelelwa kotshwala okungu-1026, okungaba ngu-9% we-ABV. Ukweqa lo mkhawulo kungagcizelela isiko futhi kuholele ekunambithekeni. Ngakho-ke, kubalulekile ukuklama izindlela zokupheka usebenzisa lolu phahla engqondweni.

Umphumela ongokoqobo: isiphetho esicwebezelayo, esithe thuthu kancane esinomumo ohlanzekile.
I-Conditioning: isivinini esiphakathi nendawo esiphezulu esingu-1026 sokuvuleka ngesikhathi se-cask conditioning.
Ithiphu yeresiphi: hlose i-OG namashejuli e-mash asekela ukuncishiswa kwe-74–77% Wyeast 1026.

Izitayela zikabhiya ezihamba phambili zokwenziwa ngalolu hlobo

I-Wyeast 1026-PC ikhanya ngezitayela zakudala ze-British ale yeast. Inikeza iphrofayili ehlanzekile, elinganiselayo, elungele i-cask-conditioned British ales, i-English Pale Ale, ne-English Bitter. Le mvubelo ikhethwa ngenxa yekhono layo lokugcina ukucaca kwe-malt kanye nokuba khona kwemvubelo ecashile.

Kulabo abathanda ubhiya be-hoppy, lolu hlobo lulungele i-English IPA nama-hoppy bitters. Ikhiqiza amaleveli e-ester aphansi ukuya kokumaphakathi, okuvumela uhlamvu lwe-hop ukuthi lukhanye ngaphandle kokusibekela ama-yeast ester anezithelo. Lokhu kuyenza ibe ukukhetha okuphezulu ekuboniseni iphunga le-hop nokubaba.

Izitayela ze-Malt-forward nazo ziyazuza ku-Wyeast 1026-PC. I-ESB, i-Blonde Ale, ne-Southern English Brown Ale ijabulela ukuphela kwayo okupholile kanye nokusekelwa kwe-malt okucashile. Imvubelo ithuthukisa amanothi e-caramel namabhisikidi, iqinisekisa isiphetho esomile esivimbela ukuvala ubumnandi.

Ama-ales ase-Australia nawo athola iphrofayili yokuvutshelwa ehambisanayo nale yeast. AbakwaBrewers e-Australia nase-United States babika ukuthi i-Wyeast 1026-PC ivumelana kahle nezinhlobo zasendaweni ze-malt ne-hop. Ikhiqiza ama-ales alinganiselayo, aphuzwayo ahlonipha isiko ngaphandle kwethonya le-ester eleqile.

Nokho, kubalulekile ukuqonda ukulinganiselwa kwayo. I-Wyeast 1026-PC ayiyona i-estery enamandla njenge-Wyeast 1768. Uma uhlose umlingiswa onezithelo onesibindi, cabanga uhlobo oluhlukile lwase-British. Ukuze kube sobala, i-hop accentuation, kanye nethoni ye-cask-ale yangempela, le yeast iphakathi kwezinhle kakhulu ze-1026 kuzo zonke izitayela ezahlukene zikabhiya.

Iphabhu ekhanyiswe kalufifi ene-oki, amaphampu esandla ethusi, namashalofu agcwele amabhodlela e-ale. Ulwazi olwengeziwe

Amathiphu wokuklama amaresiphi okusebenzisa i-Wyeast 1026-PC British Cask Ale Yeast

Uma wenza izindlela zokupheka ze-1026, vumela i-malt nama-hops kuthathe indawo emaphakathi. Lolu hlobo lwemvubelo lukhiqiza ama-ester amancane futhi lusula kahle. Isisekelo se-malt esiphaphathekile esiqinile, esihambisana ne-East Kent Goldings, i-Fuggles, noma i-Australian hops, iqinisekisa umlingiswa ocacile we-malt-forward.

Khomba amandla adonsela phansi asekuqaleni kanye nokuncipha okulindelekile ku-74–77%. Nge-1.048 OG, ungalindela isiphetho esimnandi, esiphuzwayo, esilungele ama-bitters nama-ales aphaphathekayo. Khumbula ukulungisa ukuncipha lapho ulinganisa umzimba kanye nobumnandi bokugcina kuresiphi yakho ye-cask ale.

Sebenzisa ama-malts akhethekile. Amaphesenti amancane ekristalu noma ikristalu elosiwe kabili engeza ubunkimbinkimbi ngaphandle kokuvimbela imvubelo yokufihla.
Cabangela isiraphu yokuguqula noma ukuthinta kwe-malt emnyama ukuze ulawule ukuzwa komlomo nobumnandi kumarisiphu aqinile.
Gcina okugazingiwe noma i-caramel malts ukuze uthole umbala ocashile nokujula, hhayi ukunambitheka okuvelele.

Ukugxuma kufanele kugqamise i-nuance. Ukwengezwa kwakamuva kanye nokugxuma okomile kusebenza kahle ngoba iphrofayili ye-ester evinjelwe imvubelo ivumela iphunga elimnandi le-hop kugqame. Kuma-IPA noma ama-hoppy bitters, gcizelela isikhathi se-hop ngaphezu kwamazinga aphezulu okubaba kweketela.

Khomba ukubaba okumnene kuma-bitters eseshini; gcina i-IBUs imaphakathi ukuze ibhalansi ye-malt ikhanye.
Nge-hoppy ales, engeza ama-hops anephunga elimnandi sekwephuzile futhi ucabange i-dry-hop emfushane ukuze uphakamise ikhala ngaphandle kohlamvu lwe-cask olunamandla.
Qondanisa ikhemistri yamanzi nesitayela ukuze usekele okucatshangwayo ukubaba kwe-hop kanye nobumnandi be-malt.

I-conditioning kanye ne-carbonation ibalulekile enkonzweni ye-cask. Ukuze uthole iresiphi ye-cask ale yangempela, gcina i-carbonation iphansi futhi usesimweni se-lees ukuthuthukisa ukushelela kanye ne-carbonation yemvelo. Ngesevisi ye-keg, sebenzisa i-carbonation emaphakathi ukuze ulondoloze isiphetho esihle ngenkathi ugcina ukuphuzwa.

Landela ukuhlanzeka okufanele kwe-pitching kanye nokuvutshelwa. Ukuphatha imvubelo enempilo kanye namazinga alungile ephimbo athuthukisa ukubikezelwa kokunciphisa. Lokhu kuqinisekisa ukuthi ukukhetha kwe-malt ne-hop okwenzile ngenkathi uklama izindlela zokupheka ze-1026 kuphuma kuhlanzekile engilazini.

Isheduli yokuvutshelwa kanye nokuphathwa kwezinga lokushisa

Qala ngerempu elawulwayo ukuze ulungiselele uhlobo lomsebenzi ozinzile. Ku-Wyeast 1026-PC, hlose ukuvutshelwa okuyisisekelo kwebanga elingu-63–72°F (17–22°C). Leli banga lokushisa lisiza ukulondoloza uhlamvu lwakudala lwaseBrithani ngenkathi kuqinisekiswa ukuncishiswa okuthembekile kuma-ales amaningi.

Abaphisi botshwala abaningi bathola ukuthi ukugcina izinga lokushisa eduze kuka-67–72°F kuphumela ekuvubeleni okuhlanzekile ngama-ester anesizotha. Ukuze uqedele ngokushesha, qala phakathi nawo-60s futhi ukhuphule izinga lokushisa ngokuqhubekayo uma ukuvutshelwa sekusebenza. Lokhu kusiza imvubelo ukuthi ifinyelele amandla adonsela phansi ekugcineni ngempumelelo.

Sebenzisa ishejuli yokuvutshelwa kwe-cask ale ukuze ulungise i-ale yangempela. Ngemuva kokunciphisa okuyisisekelo, dlulisela ubhiya ku-cask ukuze uthole ukuphumula kwesibili emazingeni okushisa angaphansi. Vumela isikhathi se-carbonation yemvelo nokukhanya, okungathatha izinsuku ukuya emavikini, kuye ngamandla kabhiya kanye nevolumu ye-cask.

Qaphela i-diacetyl ngasekupheleni kokuvutshelwa okusebenzayo. Nakuba i-Wyeast 1026 ingaziwa ngokukhiqizwa kwe-diacetyl esindayo, ukuphumula okufushane kwe-diacetyl ku-68–70°F kungasheshisa ukuhlanzwa kwamaqoqo aphezulu adonsela phansi. Ukufudumala okungu-1–3°F amahora angu-24–48 kuvame ukuxazulula noma yimaphi amanothi ebhotela.

Ishejuli evamile: phakamisa phakathi neminyaka yama-60s, bamba izinsuku ezingu-3-5 ukuze wenze umsebenzi ophezulu, khuphukela kuma-60s aphezulu ukuze uqede.
Ngomsebenzi we-cask: vumela i-conditioning yesibili ku-cask ku-50-55°F (10–13°C) ukuthi ivuthwe futhi icacise.
Gada amandla adonsela phansi, hhayi isikhathi, ukuze ugweme ukuba ngaphansi noma ngokweqile.

Iphrofayela yokuvutshelwa kwe-1026 idlula zonke ekucaciseni nasekukhulumeni kwe-ester emaphakathi ngaphakathi kwebanga lokushisa elinconyiwe. Ukulawula izinga lokushisa elithambile kanye neshejuli yokuvutshelwa kwe-cask ale yesiguli kuyisihluthulelo sokuzuza ukunambitheka okungcono kakhulu, ukuncishiswa, nokukhanya kwe-ales yendabuko yaseBrithani.

Umkhumbi wethusi ovubelayo onendawo enegwebu kanye nomhwamuko okhuphukayo endaweni engaphansi efiphele egcwele imiphongolo ye-oki. Ulwazi olwengeziwe

Amazinga okufaka, iziqalisi, kanye nezingozi ezingaphansi

Izibalo zamaseli ezinembile zibalulekile ukuze kuvinjwe izigaba zokubelesela kanye nama-flavour angafuneki. Ukuze uthole iqoqo elijwayelekile lama-gallon angu-5 kumandla adonsela phansi amaphakathi, isiqalo esilingana kahle noma amaphakethe amabili we-smack ayadingeka. Amasiko oketshezi e-Wyeast ayachuma ngesiqalisi, ngakho-ke hlela ukufaka kwakho i-Wyeast 1026 ngokufanele.

Iziqalo ze-yeast 1026 zibalulekile ekuzuzeni izinombolo zamaseli anconyiwe, ukunciphisa ingcindezi kusiko. Ziqinisekisa isikhathi sokuvutshelwa okubikezelwe futhi zivumela umlingiswa we-cask ale waseBrithani ukuthi akhanye. Sebenzisa isibali sokulinganisa noma isiqondiso se-Wyeast ukuze unqume usayizi olungile wesiqalisi samandla akho adonsela phansi oqobo.

I-underpitching ingaholela ekuqaliseni ukubambezeleka, ekubambezelekeni kancane, kanye namaphrofayili e-ester ancishisiwe. Abakhiqizi baqaphele ukuvutshelwa okuhlanzekile kanye nomlingiswa wase-British omnene lapho befaka ngaphansi, ikakhulukazi kuma-ale gravities. Kodwa-ke, qaphela njengoba amazinga aphansi ephimbo eshintsha i-yeast metabolism, okungenzeka afihle ukunambitheka kwesiginesha.

Indlela ejwayelekile: yakha isiqalisi esibalweni seseli eliqondiwe ku-gravity yeqoqo lakho.
Uma untula isikhathi: sebenzisa amaphakethe amasha ukuze ulinganisele insalela yemvubelo efanayo.
Iqhinga lokuhlola: abanye abaphisi botshwala bagcizelela ngamabomu ukuze balungise uhlamvu, kodwa imiphumela iyahlukahluka futhi ibeka engcupheni ama-flavour.

Ukuze uqinisekise imiphumela ethembekile, gcina izinqubo zokuhloba ezingaguquki nge-Wyeast 1026 kuwo wonke amaqoqo. Iziqalo ezifanele, ukukhucululwa kwendle okuqinile, nokufaka umoya okulungile kubalulekile. Lezi zinqubo zisiza imvubelo ukuthi isebenze kahle, inciphise ubungozi obukhona futhi ivumele uhlobo ukuthi luveze iphrofayili yalo ehlosiwe.

I-Flocculation, ukucaca, kanye nesimo se-cask ales

I-Wyeast 1026 ibonisa ukugeleza okuphezulu okuphakathi. Abadayisi bawuthola wehla ngokugqama ngaphandle kokuhlunga, uma unikezwa isikhathi esanele. Lokhu kwenza kube ukukhetha okuthembekile kuma-ales wendabuko waseBrithani.

I-Cask conditioning Wyeast 1026 izuza ngokulungiswa kwemvelo. Ukuvumela ubhiya ukuthi uhlale ku-lees ku-cask kusiza amaprotheni kanye nemvubelo ukuthi ihambe kahle. Lokhu kugcina ukuzwa komlomo okuthambile okuthandwa abathandi be-ale bangempela.

Ukusula imvubelo ye-ale yaseBrithani ingathuthukiswa ngokufaka umoya obandayo omfishane. Ukubanda okufushane kubangela imvubelo kanye nezinhlayiya ze-haze ukuthi zigoqe futhi ziwe. Abakhiqizi abaningi basekhaya bahlanganisa lokhu namazinga okushisa aphansi e-cellaring ukuze bagcine isiphetho esihle.

Uma kudingeka ukucaciseleka ngokushesha, izinsimbi zendabuko zingasetshenziswa. I-Isinglass iyintandokazi ku-cask ales yesitayela saseBrithani ngesenzo sayo esisheshayo kanye nomthelela omncane wokunambitheka. Engeza ama-finings ngaphambi kokuqothuka kokugcina futhi uvumele izinsuku ezimbalwa ukuze ubhiya usule.

Hlela isikhathi ku-lees ku-cask ukuthuthukisa i-tartness epholile kanye nesiphetho esihlanzekile.
Nciphisa ukuyaluza lapho udlulisela futhi uphakela ukuze ugweme ukuphazamisa imvubelo elungisiwe.
Cabanga ngokuphola okufushane kwengozi uma ukusula imvubelo ye-ale yase-British ngokushesha kudingekile.

Isu le-carbonation libalulekile ngesikhathi se-cask conditioning i-Wyeast 1026. Gcina i-CO2 iphansi ukuze ulondoloze ukusebenza kahle okucashile kanye nokuzwakala komlomo okufunayo. Ukucindezela ngokweqile kungavala uhlamvu olukhanyayo, oluthe thuthu kancane okwenza lawa ma-ales akhange.

Ukucaciswa kokugcina kuvame ukuvela ekuhlanganisweni komkhuba we-yeast kanye nokwenza utshwala. Ukuhlonipha i-flocculation engu-1026 kanye nokusebenzisa ama-finings anesizotha noma amakhefu abandayo kuveza i-cask ales ecacile, ephuzwayo. Lokhu kubonisa iphrofayela ehlanzekile ye-yeast.

Ukubuka eduze koketshezi olunhlaka olunsundu olusezitsheni zengilazi ezinamabhamuza akhuphukayo kanye nemvubelo entantayo. Ulwazi olwengeziwe

Ukuqhathaniswa nezinye izinhlobo ze-ale zaseBrithani ezidumile

Uma ukhetha imvubelo ye-ale yaseBrithani, cabanga ngendima oyicabangayo ngayo. Umehluko phakathi kwe-Wyeast 1026 ne-1768 uyamangalisa. I-Wyeast 1768, ilandela emuva ku-Fuller's, iveza ama-ester aqinile ase-British kanye nenothi elinezithelo ezimnandi. Ngokuphambene, i-Wyeast 1026 ihlanzekile, ivumela i-hop ne-malt flavour ukuthi ithathe indawo emaphakathi.

Ukuhlola i-1026 ngokumelene ne-1882 kunikeza omunye umbono. I-Wyeast 1882 yaziwa ngesiphetho sayo esicwebezelayo, esomile kanye nama-esters ezithelo zamatshe amaphakathi. Ngakolunye uhlangothi, i-Wyeast 1026 iqeda ukuhlanzeka kodwa ingase ibonise i-tartness encane, egqama kakhulu kuma-bitters nama-ales weseshini.

Ukuqhathanisa kuvame ukuvela phakathi kuka-1026 kanye nezinhlobo zomndeni ka-1968/WLP002. Lezi zinhlobo zibonisa izici ze-estery zaseBrithani. Ngokuphambene, i-1026 ithola ibhalansi phakathi kohlamvu lwe-cask oluvamile kanye nokuvimbela, iqinisekisa ukuthi imininingwane ye-malt ne-hop ihlala ivelele.

Izeluleko ezisebenzayo zisiza ekwenzeni izinqumo ezinolwazi. Khetha okuthi 1026 lapho ufuna ubuqiniso be-British obugcizelela ukucaca nokugqamisa kwe-hop. Kulabo abafisa ama-ester ase-British anesibindi, akudala achaza ubhiya, khetha u-1768 noma uhlobo olususelwa ku-Fuller's/Young's.

Iphrofayili: I-Wyeast 1026 - ihlanzekile, ibhalansile, umthelela we-ester ophansi.
Iphrofayili: I-Wyeast 1768 - kubizwe ama-esters aseBrithani, i-flocculation ephezulu.
Iphrofayili: I-Wyeast 1882 - ama-esters ezithelo zamatshe acwebile, omile, amaphakathi.

Ukuze uthole ukuqhathanisa okuqondile, gcina izindlela zokupheka ziqondile futhi ulawule izinga lokushisa lokuvutshelwa. Ukuqhathaniswa kwemvubelo yaseBrithani kusebenza kakhulu lapho i-malt bill kanye nokugxuma kuhambisana. Ngale ndlela, ukuhluka okuncane kuphrofayela ye-ester noma ukuqeda kubonakala.

Ukuxazulula izinkinga okusebenzayo kanye nezindaba ezijwayelekile zokuvutshelwa

Ukuqala okunensayo kuvame ukuvela kumvubelo ophansi noma obuthakathaka. Ukuze ubhekane nalokhu, dala isiqalisi noma usebenzise amaphekhi amaningi we-Wyeast 1026. Lokhu kuqinisekisa ukuthi ufinyelela izibalo zamaseli ezidingekayo. Ngaphambi kokuphonswa, faka i-oxygen wort futhi ugcine ukukhucululwa kwendle okuqinile ukuvikela ukungcoliswa kwamagciwane kusenesikhathi.

Umlingiswa waseBrithani othulisiwe angamangaza abakhiqizi botshwala abalindele ama-ester aqinile. Kubalulekile ukuhlola izinga lakho lokugxuma kanye nezinga lokushisa lokuvutshelwa. Khomba izinga lokushisa elingu-63–72°F futhi uligcine liqinile ukuze ulondoloze iphrofayela yesiginesha yohlobo.

Ukuvutshelwa okumile noma okungaphelele kudinga isenzo esisheshayo, esizolile. Qinisekisa ukuncishiswa okulindelekile (cishe u-74–77%), qinisekisa imisoco eyanele, futhi uqinisekise ukungena komoya-mpilo lapho uphonsa. Uma ukuvutshelwa kwehla sekwephuzile, phakamisa izinga lokushisa ngobumnene futhi wenze ukuphumula kwe-diacetyl ukuze ukhuthaze ukuqedwa.

I-Underpitching: yenza isiqalisi ukuze ugweme izigaba ezinde zokusala.
Amandla aphansi: buyisela amaphakethe ama-smack amadala noma vuna imvubelo entsha ukuze iphindwe.
I-Oxygenation: I-oxygen enganele endaweni ephakeme iphakamisa ingozi yokuvutshelwa okunamathelayo 1026.

Ama-flavour angekho njengama-ester anokhahlo noma amanothi e-solvent abonisa ingcindezi noma ukushintsha kwezinga lokushisa. Gcina ukuvutshelwa ngaphakathi kwebanga elinconyiwe futhi ugweme ukusunduza ama-worts adonsela phansi ngaphandle kwesiqalisi esiqinile. Ukudla okunomsoco kanye namazinga okushisa alawulwayo kunciphisa lezi zingozi.

Lapho uxilonga izinkinga zokuvutshelwa 1026, thatha ukufundwa kwamandla adonsela phansi, isikhathi samanothi, bese uqhathanisa namaphrofayili alindelekile. Ukuvuka okuthambile kanye nesikhathi esifushane sokufudumala kuvame ukubuyisela imvubelo emile. Uma izinkinga ziqhubeka, cabanga ngokukhipha imvubelo enempilo kanye nokuhlola ukungcola.

Ukugcinwa kwamarekhodi okuvamile kusiza ukuxazulula izinkinga eziqhubekayo. Landela amazinga okuphakama, umoya-mpilo we-wort, namajika okuvutshelwa. Le datha yenza ukuxazulula inkinga kwe-Wyeast 1026 kusheshe futhi isiza ukuvikela izinkinga ezizayo ngohlelo.

Izifundo eziyize kanye nolwazi lotshwala

Ukubuyekezwa kwabasebenzisi be-Community Wyeast 1026 kuvame ukudumisa uhlobo lwama-ales esitayela sesiNgisi kanye nama-EIPA ngobukhona obucacile be-hop kanye nephrofayela ye-malt elinganiselwe. Abakhiqizi babika ukuthi imvubelo igqamisa ama-hop aromatics ngaphandle kokufihla ubumnandi bemalt.

Uchungechunge olulodwa olujwayelekile lokuvutshelwa kwe-1026 luchaza isigameko esingaphansi. Umdidiyeli wotshwala uphonse amaseli angaba yizigidi eziyizinkulungwane ezingama-60 kumagaloni angu-5.25 ngo-1.050 futhi wabona ukugoba amahora ayishumi nanhlanu, okulandelwa ukuvutshelwa okufudumele okusebenzayo cishe ku-68-72°F. Ubhiya wokugcina uphume uhlanzekile futhi ngokwesiko waseBrithani, okubonisa ukuthi izinga lokuphuza liyishintsha kanjani inkulumo yemvubelo.

Umuzwa wophisi ogxile kurisiphu 1026 uhlanganisa ukubhanqa i-ESB base malts nekristalu elithambile kanye nenani elincane likashukela oguqulayo. Abasebenzisi baphakamisa ama-ounces angu-6–10 ekristalu eyosiwe kabili ngamalitha amahlanu ukuze wengeze amanothi esithelo esimnyama ngaphandle komlingiswa we-hop ominzayo.

Abakhiqizi abaningi basekhaya bayaqaphela ukuthi ukuphindaphinda kabusha kungajulisa umlingiswa waseBrithani. Imibiko iyahlukahluka, nokho ezinye izindawo zokuphisa utshwala ezingochwepheshe zithola i-Wyeast 1026 ithuthukisa ama-esters aphinyiselwe kakhudlwana kanye nokuzwakala komlomo ngemva kwezizukulwane eziningi.

Izifundo zezehlakalo ezisebenzayo ziqokomisa okuthathayo okuthathu:

Izinga lokumisa libalulekile kumlingiswa waseBrithani olindelwe kanye nesikhathi sokuvutshelwa.
Ama-tweaks weresiphi, njengekristalu emaphakathi nokuguqula ushukela, ahambisana nohlobo.
Ukubuyisela kabusha kungase kuthuthukise ubuntu bokucindezeleka, kuye ngokubamba nokubala kwesizukulwane.

Lezi zibonelo zomhlaba wangempela ezivela kumaforamu namanothi e-brewery zihlinzeka ngebanga lemiphumela yokuhlolwa kwabakhi bezindlu basekhaya i-Wyeast 1026 ukubuyekezwa komsebenzisi, okuhlangenwe nakho kobhiya 1026, kanye nezibonelo zokuvutshelwa okungu-1026 kumaresiphi abo.

Isitoreji, i-repitching, kanye nemikhuba ehamba phambili yokuphatha imvubelo

Qinisekisa ukuthi amaphakethe e-Wyeast 1026 afakwe esiqandisini futhi asetshenziswa ngaphambi kosuku lokuphelelwa yisikhathi oluphrintiwe. Ukugcinwa okubandayo kunciphisa i-yeast metabolism, kugcina ukusebenza kwayo. Uma iphakethe ligcinwe amasonto amaningi, yenza ukuhlolwa kwe-smack pack noma ukuhlolwa okulula kokusebenza ngaphambi kokuphonsa.

Hlela kusengaphambili ukutholakala kwesizini. I-Wyeast 1026-PC ikhiqizwa kumafasitela athile. Cabangela ukuvuna udaka noma ukwenza isiko eliyinyumba ukuze uvale izikhala. Isiqandisi esifanele nokulebula okucacile kubalulekile lapho ugcina i-Wyeast 1026 ukuze isetshenziswe kamuva.

Gcina imikhumbi ehlanzekile, ehlanzekile lapho uqoqa i-yeast slurry.
Gcina imvubelo evuniwe esitsheni esihlanzekile, esingangeni moya esiqandisini ukuze sisetshenziswe isikhathi esifushane.
Ukumisa iqhwa noma ukuqandisa isikhathi eside kudinga izimiso eziyisisekelo ezicophelelayo futhi akunconywa ngaphandle kokuhlangenwe nakho.

Ukwakha isiqalisi kubalulekile ukuze ufinyelele izibalo ezifanelekile zamaseli futhi unciphise isikhathi sokusala. I-starter enempilo isiza ukuvutshelwa futhi isekele amaphrofayili okunambitheka afiswayo. Uma uphinda uphinda u-1026, landelela izizukulwane futhi ugweme ukuphinda usebenzise ngokweqile ukuze uvimbele ukungcola.

Landela lawa macebiso okuphatha imvubelo ukuze ugcine amasiko enempilo:

I-oxygenate wort kahle ekuhlanganiseni ukusekela ukukhula kwemvubelo.
Sebenzisa amanani afanele wokumisa noma usayizi wokuqala kunqwaba.
Hlanza wonke amathuluzi futhi uzijwayeze ukudlulisa ngokucophelela lapho uvuna noma uphindwa kabusha.

Gada ubungqabavu bemvubelo phakathi kokuphindaphinda ngokubheka iphunga nombala wenhlabathi. Uma uthola iphunga elimnandi noma ukwakheka kwe-slimy, lahla isiko bese uqala kabusha. Hlola njalo iseli nge-hemocytometer noma isevisi ethembekile uma uphinda u-1026 njalo.

Lawula izinga lokushisa lokuvutshelwa ukuze ulondoloze uhlamvu lwemvubelo. Izinhlobo ze-ale zaseBrithani ezifana ne-1026 zisebenza kahle kakhulu ebangeni elinconyiwe. Izimo ezinzile zinciphisa ingcindezi futhi zisize ukuveza izici ze-strain marty, cask-ale.

Yamukela umkhuba olula wokugcina amarekhodi: izinombolo zephakethe lenothi, izinsuku zokuphakama, usayizi wokuqala, kanye nenani lezizukulwane. Amarekhodi amahle enza ukugcinwa kwe-Wyeast 1026 nokuphindaphinda okungu-1026 kubikezelwe futhi kuphephe ngokuphindwaphindwa kweziphuzo.

Isiphetho

I-Wyeast 1026-PC yaseBritish Cask Ale Yeast igqama njengenketho ethembekile kuma-ales angokwesiko aseBrithani. Ine-74-77% yokuncibilika, i-medium-high flocculation, kanye nebanga elilungile lokuvutshelwa lika-63-72°F. Lolu hlobo lungabekezelela kufika ku-9% ABV, luyenze ilungele ama-ales ane-cask-conditioned, ama-bitters aphaphathekayo, ama-IPA, nobhiya abathile besitayela sase-Australia.

Khetha le mvubelo ngomzimba oya phambili we-malt onokuqedwa okuhlanzekile. Iqinisekisa ukuthi ama-hops ahlala ecacile futhi echazwe. Isimo esihle kakhulu se-1026 yilapho ama-ester amaphakathi kanye nokucaciswa okubikezelwayo kubalulekile. Lokhu kuyiqiniso ikakhulukazi emsebenzini we-cask, lapho isibalo samaseli, usayizi wokuqala, nokulawula izinga lokushisa kuyisihluthulelo sokugwema uhlamvu oluthulisiwe noma ukunensa okunwetshiwe.

Amathiphu awusizo ahlanganisa ukuphonsa amavolumu anele okuqala kanye nokubilisa ngaphakathi kwefasitela elinconyiwe. Thanda ama-malts akhethekile futhi uhlele ukugxuma sekwephuzile ukuze ugqamise imininingwane ye-hop. Hlela ukuthenga kwakho ngokutholakala kwesizini futhi uphathe ama-repitches ngokucophelela ukuze ugcine ukusebenza. Sengiphetha, i-Wyeast 1026-PC iguquguquka futhi ithembekile kubadidiyeli basekhaya abahlose ukuthola ama-ales ajwayelekile, angokwesiko aseBrithani acacile we-hop kanye nesiphetho esicwebile, esithe thuthu kancane.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso: