Ukubilisa Ubhiya nge-Wyeast 1028 London Ale Yeast

Kushicilelwe: Februwari 24, 2026 20:46:04 UTC

I-Wyeast 1028 London Ale Yeast iyindlela ethembekile yabenzi bobhiya abafuna imiphumela ethembekile. Njenge-English ale yeast, i-Wyeast 1028 inezimpawu zokusebenza ezicacile. Ibila kahle kakhulu phakathi kuka-60–72°F, ngokuncipha okungu-73–77%. Ine-flocculation ephakathi nendawo futhi ingaphatha utshwala obufika ku-11% ABV.

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 1028 London Ale Yeast

I-Glass carboy ene-al yesitayela saseLondon ebilisa etafuleni lokhuni elizungezwe ama-hops, ibhali, amabhodlela, namathuluzi okupheka endabuko ngaphakathi kwekhaya laseNgilandi elithokomele. Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Abapheki be-Homebrewers bavame ukuncoma i-Wyeast 1028 ngokuncipha kwayo okuphezulu kuma-ales endabuko esiNgisi. Iphinde ibe nezimo eziningi kuma-ales aluhlaza, ama-IPA, ama-ales ansundu, kanye nama-barleywine. Lokhu kubuyekezwa kwe-yeast kukhombisa ukuthi ilinganisela ukugqanyiswa kwe-malt nokuqedwa okunciphile, okwenza kube ukukhetha okuthembekile kulabo abafuna uhlamvu lwesiNgisi kanye nokuguquguquka kwesitayela.

Okuthathwayo Okubalulekile

I-Wyeast 1028 London Ale Yeast iza njengephakethe lamaseli ayizigidigidi eziyi-100 elinokusekelwa okunamandla kwabathengisi kanye nokubuyekezwa kwamakhasimende.
Imininingwane ebalulekile: ububanzi obungu-60–72°F, ukuncishiswa okungu-73–77%, ukugoba okuphakathi nendawo, ukubekezelela i-ABV okungu-11%.
Sebenzisa le mvubelo ye-English ale uma ufuna ukunciphisa kancane ama-ales endabuko aseBrithani.
Isebenza ngezindlela eziningi kuma-ales aluhlaza, ama-IPA, ama-brown, ama-stout, nama-barleywine uma ilawulwa izinga lokushisa kanye ne-pitch.
Kulula ukuyithola futhi ifanele abenzi bobhiya abathanda ukusebenza kwemvubelo okubikezelwayo, okusekelwe ekubuyekezweni.

Ukubuka konke kwe-Wyeast 1028 London Ale Yeast

Uhlobo lwe-Wyeast 1028 seluyinto ethandwayo ezindaweni zokugcina utshwala eziningi. Lutholakala kabanzi futhi lusekelwa abathengisi, okwenza lube ukhetho oluphezulu kulabo abahlose umlingiswa wesiNgisi ojwayelekile. Lokhu kuhambisana kuyisici esibalulekile sokukhanga kwalo.

Uhlu lozalo lukaWyeast 1028 lusekelwe ekwenzeni ibhiya yendabuko yaseLondon Ale, engaxhunywanga efemini ethile yokwenza ibhiya. Iyaziwa ngokuguquguquka kwayo, isebenza kahle emazingeni okushisa ahlukahlukene. Lokhu kuguquguquka kuvumela abenzi bebhiya ukuthi bakhe ukunambitheka okuhlukahlukene, kusukela kokuhlanzekile kuya kokunezithelo. Ukusetshenziswa kwayo kabanzi ezindleleni zokupheka zendabuko kanye nokukhiqizwa kwezentengiselwano kugcizelela ukuthembeka kwayo.

Isizinda sokucindezeleka kanye nemvelaphi

I-Wyeast 1028 ivela ohlwini lwezentengiselwano oluthandwa kakhulu ngezitayela ze-al zaseNgilandi. Ukutholakala kwayo kanye nokusekelwa kwayo okuvela kubathengisi kuqinisa idumela layo njengemvubelo ethembekile. Nakuba imvelaphi yayo eqondile ingacaci, ukuxhumana kwayo namasiko okwenziwa kobhiya aseBrithani kusobala.

Iphrofayili yokunambitheka ejwayelekile kanye nokukhiqizwa kwe-ester

Iphrofayili yokunambitheka kwe-Wyeast 1028 iyahlukahluka kuye ngokushisa kokubilisa. Ukubilisa okupholile kuveza ukuphela okuhlanzekile, kuyilapho amazinga okushisa afudumele enyusa ama-ester ezithelo nama-biscuit. Izinga layo eliphezulu lokuncishiswa liyaphawuleka, lifaka isandla ebhiya elomile futhi lishintsha umuzwa walo womlomo.

Izitayela zobhiya ezivamile lapho uhlobo lwebhiya luphumelela khona

I-Northern English Brown kanye ne-Mild, lapho i-malt kanye ne-subtle esters zamukelekile.
I-Porter kanye ne-Robust Porter, ezizuza ngokunciphisa okulinganiselwe kanye nokusekelwa okuthosiwe.
I-Dry Stout kanye ne-English Barleywine, lapho ukunciphisa kakhulu kusiza ukulawula ubumnandi kuma-malt amakhulu.
I-Old Ale kanye ne-Foreign Extra Stout, lapho uhlobo lwe-strain luphatha khona amandla adonsela phansi aphezulu uma luphathwa nge-pitch kanye nokushisa okufanele.

Izici Eziyinhloko Zokuvutshelwa Kwemvubelo Ye-Wyeast 1028 London Ale

I-Wyeast 1028 iyisinqumo esithembekile sabenzi bobhiya abahlose ukuthola imiphumela efanayo kuma-ales esiNgisi nawesimanje. Lesi sigaba sinikeza ukuqonda mayelana nokuncipha, ukugoba, kanye nokubekezelela utshwala. Le mininingwane isiza abenzi bobhiya ukuthi babeke imigomo yokugcina yamandla adonsela phansi enengqondo futhi bahlele ukuphathwa kwemvubelo noma ukulungiswa kwemvubelo.

Ukuncipha kwalolu hlobo ngokuvamile kuphezulu, kuhloswe ngawo-70s. Lokhu kuphumela ekuqedeni okomile, ngokungafani nezinhlobo eziningi zendabuko zesiNgisi.

Ukuncipha okukhulu kuthinta ukuqeda ubhiya. Abapheki kufanele balungise ukulindela kokugcina kwamandla adonsela phansi. Lokhu kubalulekile ezinhlotsheni ze-malt-forward, lapho umzimba ubalulekile khona.

Ukuziphatha kokugoba kuthinta ukucaca kobhiya ngemva kokubilisa. Ukugoba kuphakathi nendawo, okuholela ekumisweni kancane kwemvubelo. Ubhiya bungase bugcine umswakama omncane ovela ku-fermenter.

Njengoba ukupholisa kuhamba kancane, abenzi bobhiya kufanele bahlele isikhathi esengeziwe sokulungisa. Ngaphandle kwalokho, sebenzisa amasu okucacisa ngobumnene. Le ndlela iqinisekisa ukucaca ngaphandle kokuphazamisa ukunambitheka noma umzimba.

Ukubekezelela utshwala kuyisici esibalulekile. I-Wyeast ikhombisa ukubekezelela okungu-11% we-ABV. Lokhu kusho ukuthi uhlobo lungabhekana nemisebenzi eminingi enamandla adonsela phansi, uma nje kunokudla okunempilo kanye nosayizi wephimbo owanele.

Uma ufuna ubhiya obune-ABV ephezulu njenge-barleywine noma i-imperial stout, cabanga ngokudla okuhleliwe kanye nokuqala okukhulu. Qapha ukubilisa eduze. Lungisa i-oxygen kanye nezakhamzimba njengoba kudingeka ukuze ufinyelele ekunciphiseni okuqondiwe ngaphandle kokucindezeleka.

Ukuncipha: ububanzi bamaphakathi nawo-70s, okunikeza ukuqedwa okomile kanye nokwehla kwamandla okugcina.
Ukukhukhuleka: ukukhukhuleka okuphakathi nendawo; lindela ukuhlanzeka okuhamba kancane kanye nomswakama ongaba khona.
Ukubekezelelana notshwala: ukubekezelelana notshwala okungu-11% ABV; kufanelekile kuma-ales ane-ABV ephezulu ngokunakekela.

Uma uhlela iphrofayili yakho ye-mash, ubukhulu be-mash, kanye nokubila, cabanga ngalezi zinhlaka. Ukulungiswa kwe-mash kanye nesivinini se-pitch kungasiza ekukhuliseni ukuncishiswa okungu-1028 ngenkathi kulondolozwa uhlamvu lwe-malt olufunwayo.

Ububanzi Bokushisa Obufanele kanye Nokulawulwa Kokuvutshelwa

Ukuqonda izinga lokushisa le-Wyeast 1028 kubalulekile ekutholeni i-ale ehlanzekile yesiNgisi noma eyodwa enama-ester ahlukile ezithelo. Izinga lokushisa elinconywayo le-Wyeast 1028 linikeza isiqondiso esiwusizo. Kubalulekile ukuvumelanisa iphrofayili yakho yobhiya oyifunayo nezinga lokushisa lokubilisa elikhethiwe. Lokhu kuqinisekisa ukulawulwa kokubilisa okuzinzile ngaphakathi kwebanga lama-60–72°F.

Izinga lokushisa elifanele lokubilisa le-Wyeast 1028 liphakathi kuka-60–72°F. Izinga lokushisa eliphansi liholela ekunciphiseni okuhlanzekile kanye nama-ester ambalwa. Izinga lokushisa eliphakeme, ngakolunye uhlangothi, lithuthukisa uhlamvu lwe-ester yesiNgisi oluthambile, olufanele ama-bitter, ama-brown ale, kanye nama-porters. Landela iziqondiso zokulawula ukubilisa ezingu-60–72°F lapho uhlela isheduli kanye nokulungiswa kwebhiya yakho.

Ukukhetha phakathi kokubilisa okupholile nokufudumele kuthinta ibhalansi ye-ester kabhiya kanye nokuzwakala komlomo. Amazinga okushisa apholile anciphisa amanothi ezithelo, agcizelela i-malt futhi anegalelo ekuqedeni okomile. Amazinga okushisa afudumele, nokho, andisa ukukhiqizwa kwe-ester, athuthukisa uhlamvu lwesiNgisi. Lokhu kuwusizo ezitayeleni zendabuko ezifisa ukuthela okuthambile.

Abapheki bobhiya basekhaya bangasebenzisa amasu alula okuphatha amazinga okushisa. Ama-insulation wraps noma ingubo yokuhamba ingasiza ekuqiniseni amazinga okushisa. Ukuze ufudumale kancane, songa ithawula uzungeze i-fermenter bese ushintsha ibhodlela lamanzi ashisayo kabili ngosuku ukuze ugcine izinga lokushisa eliqondiwe lingaba ngu-68°F. Lezi zindlela zifanele abantu abathanda ukuzijabulisa ngaphandle kokufinyelela ekamelweni elikhethekile lokubilisa.

Gada nge-thermometer ethembekile ebekwe endaweni ephakathi nendawo ye-fermenter.
Sebenzisa isilawuli sokushisa esine-cooler yesifuba noma i-space heater ukuze ulawule kahle.
Sebenzisa amabhodlela amanzi ashisayo agcinwe isikhathi eside ukuze uthole amandla okuqinisa isikhashana.

Uma uhlela ubhiya wakho, cabanga ukuthi ukulawula i-ester noma ukunciphisa i-ester kubaluleke kakhulu. Ukuze uthole ubhiya onezithelo ezincane, hlose amazinga okushisa aphakathi nendawo. Uma ukhetha i-al ehlanzekile, e-malt-forward, hlose ingxenye engezansi yebanga lokushisa le-Wyeast 1028. Sebenzisa amathiphu okushisa e-homebrew anikeziwe ukuze ugcine ukulawula okuzinzile kokubilisa ngaphakathi kwebanga lika-60–72°F.

Amanani Okuphonsa kanye Nokuphathwa Kwemvubelo

Ukuqala ngemvubelo efanele kuhilela ukubalwa kwamaseli kanye nohlelo oluqinile lokubilisa. Iphakethe elisha, elinamanzi le-Wyeast 1028 liqukethe cishe amaseli ayizigidigidi eziyi-100. Leli nani lisiza ekunqumeni ukuthi ukujikijela okuqondile kwanele yini noma ukuthi kudingeka yini ukukhushulwa kwamandla adonsela phansi aphezulu.

Ku-ale engamalitha angu-5, izibalo ezilula ziqondisa indlela. Iphakethe elijwayelekile linganela ubhiya obunamandla adonsela phansi aphakathi nendawo. Kodwa-ke, ubhiya obungaphezu kuka-1.070 budinga inani elikhulu lamaseli. Ukudala i-slurry yamaseli ayizigidigidi eziyi-100 kunikeza ukuguquguquka. Ungagcina ingxenye yephakethe ukuze uyisebenzise kamuva noma wakhe isiqalo ukuze wandise inani lamaseli.

Uma ufuna ubhiya obunamandla adonsela phansi, lungisa i-yeast starter. I-starter eli-1 noma amabili elisepuletini lokuxuba ingandisa amaseli. Beka lesi siqalisi emahoreni angu-12-24 ngemva kokufika komphumela ongcono. Uma isikhathi sincane, cabanga ngokufaka amaphakethe amabili noma iphakethe kanye ne-starter ukuze unciphise izingozi.

Qaphela izimpawu zokuthi i-underpitch iphansi kusenesikhathi. Qaphela izikhathi zokulibala isikhathi eside, ukubila kancane, kanye namaphunga anjenge-ester ephezulu noma ama-phenolic aqinile. Lezi zimpawu zibonisa ukucindezeleka okuvela kubantu abane-yeast engaphansi kwamandla, okudinga izinyathelo zokululama.

Faka i-oxygen wort kahle ngaphambi kokuyiphonsa ukuze usekele ukukhula kwemvubelo.
Vusa imvubelo kancane noma uphendule i-fermenter ukuze uphinde umise amaseli azinzile.
Yenza futhi uqalise isiqalo esinamandla uma ukubilisa kungavuthwa.
Gcina ukubilisa ku-60–72°F ukuze kukhuthazwe umsebenzi onempilo.

Ezimweni eziphuthumayo, isiqalo esisheshayo ngokuvamile siyisisombululo esingcono kakhulu. Lungisa isiqalo esinamandla adonsela phansi esinomsoco omusha wemvubelo, bese usifaka ekuvuthweni okubambekile. Uma une-slurry yamaseli ayizigidigidi eziyi-100, yincibilikise bese uyifaka i-oxygen ngaphambi kokuyiphonsa. Le ndlela ikhulisa inani elisebenzayo ngaphandle kokuthusa ubhiya.

Qapha ngokucophelela ukufundwa komsebenzi kanye namandla adonsela phansi, kunokuthembela kuphela ekunyakazeni komoya. Le ndlela iqinisekisa ukuthi ukungenelela kwakho kuye kwathuthukisa ngempumelelo umsebenzi wemvubelo futhi kwafinyelela ekunciphiseni okulindelekile. Ukuphonsa kahle kanye nokuqala ngesikhathi kubalulekile ekugcineni ukunambitheka kanye nokuqeda kubhiya obuvutshelwe nge-Wyeast 1028.

I-Water Chemistry kanye Nokucatshangelwa Kwe-Mash Ngezitayela ZesiNgisi

I-Wyeast 1028 iphumelela kakhulu uma i-mash namanzi kuhambisana ne-malt-forward, fruity essence yayo. Ukulungisa isilinganiso samanzi nokusanhlamvu kuthuthukisa ukunambitheka kwesiNgisi kwakudala kuma-ales ansundu, ama-porters, ama-stout, nama-ales aphuzi. Gxila ezinhlosweni ezilula nezisebenzayo kuneziphrofayili eziyinkimbinkimbi.

Kuma-brown ales, ama-porters, nama-stouts, hlola ukuthinta kwe-carbonate kanye nokuqina okuphakathi emanzini. Le phrofayili yamaminerali isekela i-mash pH engu-5.2, okwandisa ubumnandi be-malt, umzimba, kanye nokuhlanganiswa kwe-roast. Uma amanzi ayisisekelo ethambile kakhulu, engeza i-calcium carbonate noma inani elincane le-baking soda.

Kuma-ales aluhlaza kanye nama-IPA, yehlisa i-carbonate bese uhlose i-pH ye-mash phakathi kuka-5.2 no-5.4. Le ndlela ivimbela ubukhali futhi igcina ukucaca kwe-hop. Sebenzisa i-gypsum ukuthuthukisa ukulunywa kwe-hop, uhlose ukubaba okuqinile kanye nephrofayili ye-sulfate-forward.

I-malt bill ye-1028 kufanele igxile kuma-malt ase-English base kanye nezinhlamvu ezikhethekile ezihambisanayo. I-Maris Otter, i-British pale malt, kanye nenani elincane le-crystal, i-brown malt, noma i-chocolate malt kuvamile. Ukwengezwa kwe-roast ne-crystal kufanele kulinganiswe ukuze kuvunyelwe ama-ester amancane emvubelo ukuthi akhanye.

Ama-ales ansundu: 80–90% i-Maris Otter noma i-British pale malt, 5–10% i-crystal, 3–5% i-brown malt ukuze kube nokudla okunempilo.
Ama-porters nama-stout: 75–85% i-base malt, 8–12% i-crystal noma i-caramel, 3–6% ushokoledi noma ibhali elithosiwe ukuze kube nombala nokuthosiwe.
Ama-ale/ama-IPA aphuzi: 85–95% i-malt ephuzi, 3–6% ikristalu ekhanyayo, enezithako ezifana nebhali eliqhekekile emzimbeni uma uthanda.

Ukuze ulungise amanzi ukuze uthole ama-stout nama-ale aluhlaza, khetha okungeziwe okuhambisana nobuntu bobhiya. Faka i-calcium chloride ukuze uthuthukise ukugcwala kwe-malt kanye nokuzwakala komlomo kuma-bitter esiNgisi. Sebenzisa i-gypsum ukuze uphakamise ukuba khona kwe-hop kuma-ale aluhlaza nama-IPA, ugcine amazinga e-chloride ephansi. Linganisa okungeziwe kwe-carbonate kubhiya omnyama nge-acid uma i-mash pH iphakama kakhulu.

Ngaphambi kosuku lokupheka, hlola i-mash pH ngemitha noma imichilo bese unambitha amanzi owatholayo. Yenza izinguquko ezincane ekujiyeni kwe-mash, cishe ku-1.25–1.5 qt/lb, ukuze kubonakale izimo zangempela. Gcina amarekhodi ezinto ezengeziwe ukuze kube lula ukulungisa amaqoqo esikhathi esizayo.

Isikhathi Sokuvutshelwa Nokuqapha

Ukuqonda isikhathi sokubilisa sika-1028 kubalulekile ukuze kube nosuku oluphumelelayo lokuphuza utshwala. I-Wyeast 1028 ivame ukunciphisa phakathi kuka-73–77%, okuholela ekuqedeni okomile. Ukubilisa kungahlala kusukela ezinsukwini ezimbalwa kuya emavikini amabili, kuthonywa amandla adonsela phansi, izinga lokushisa, kanye nesivinini sokuphonsa.

Umugqa wesikhathi ojwayelekile kusukela ekuphakameni kuya ekudonseleni kwamandla adonsela phansi

Kuma-ales aseNgilandi anamandla ajwayelekile, lindela umsebenzi onamandla zingakapheli amahora angu-12-48 ngemva kokuphonsa. I-Krausen ifinyelela phezulu cishe ngosuku lwesibili kuya kolwesihlanu, bese iqala ukuwohloka. Amaqoqo amaningi afinyelela cishe ekudonseni okungapheli ezinsukwini ezingu-3-7. Ubhiya obunamandla aphansi okuqala bungase buhlale busebenza izinsuku ezingu-10-14.

Indlela yokulandelela umsebenzi wokubilisa kanye nezimpawu zokubilisa okunempilo

Gada ukubiliswa ngokusebenzisa izinkomba ezibonakalayo namathuluzi. Bheka ukwakheka kwe-krausen, ukugeleza komoya okuzinzile, kanye nokuwa kwegwebu. Sebenzisa i-hydrometer noma i-refractometer ukuze ubhale phansi amandla adonsela phansi nsuku zonke phakathi nezigaba ezisebenzayo.

Izimpawu ezinempilo: i-krausen engaguquki, amaconsi adonsela phansi ahlala njalo, iphunga elimnandi le-ale.
Izimpawu zenkinga: akukho krausen ngemva kwamahora angu-48, amandla adonsela phansi abambekile izinsuku eziningana, i-solvent enamandla noma amanothi amuncu.

Nini ukuhlola amandla adonsela phansi nokuthi nini ukudlulisa noma ukupakisha

Hlola amandla adonsela phansi ngemva kokuncipha komsebenzi oyinhloko—ngokuvamile izinsuku ezingu-3-7 zama-ales anamandla ajwayelekile. Qopha ukufundwa kwezinsuku ezingu-2-3. Cabanga kuphela ngokupakishwa uma amandla adonsela phansi ezinzile ngaphesheya kwalelo fasitela. Lena yindlela engcono kakhulu yokugwema ukukhiqizwa kwe-carbon eningi kanye namabhomu amabhodlela.

Ukuhlola kokuqala: uma i-krausen isiwile futhi ukubila kwehle.
Ukuhlolwa kwesibili: emahoreni angu-24-48 kamuva ukuqinisekisa ukuzinza.
Isinyathelo sephakheji: lapho ukufundwa okubili noma okuthathu kuhambisana nokuncipha okulindelekile kuhambisana neresiphi.

Ukunquma ukuthi uzobeka nini ibhodlela noma ubhodle nini kuncike ekuzinzeni, hhayi ekhalendeni. Ngokuqapha ukubiliswa eduze nokuqinisekisa amandla adonsela phansi azinzile, unciphisa ingozi futhi ulondoloze iphrofayili yokunambitheka okuhlosiwe kobhiya obubilisiwe nge-Wyeast 1028.

Umdwebo wesikhathi wokubiliswa kobhiya obonisa isitsha sengilazi esinobhiya obuphuzile be-amber, umsebenzi wemvubelo, kanye nezigaba zokwenziwa kobhiya ngaphakathi kwefektri efudumele. Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Ukusebenzisa i-Wyeast 1028 ngezitayela ezahlukene zobhiya

I-Wyeast 1028 isebenziseka kalula kuma-ales aseNgilandi. Ithandwa kakhulu ngamabhiya agqamisa i-malt kanye nama-ales aqinile adinga ukuncishiswa okuthembekile. Ngezansi, sihlola amaqembu amathathu ezitayela kanye namathiphu asebenzayo okukhulisa amandla alolu hlobo.

IsiNgisi saseNyakatho esinsundu nesithambile — okugqamisa i-malt nama-ester

Kuma-Northern English Brown kanye nama-Mild, hlose amazinga okushisa afudumele okubila. Lokhu kuthuthukisa ama-ester ezithelo futhi kusheleleze ukunambitheka kwe-malt. Sebenzisa i-yeast pitch elinganiselayo futhi ugweme ukufuthwa kwe-oxygen ngokweqile ukuze ugcine iphrofayili ethambile ne-malty.

Khetha ama-mash bills acebile ngama-crystal kanye nama-brown malt ukuze ahambisane nokugxila kwemvubelo kuma-malt. Izakhamzimba ezincane zemvubelo ngokuvamile azidingeki kulawa mabhiya anamandla aphansi.

I-Porter, i-Robust Porter, kanye ne-Dry Stout — amathiphu obhiya othosiwe

Kubantu abapheka ama-porters nama-stout, lawula izinga lokushisa ukuze ulinganisele amanothi okusanhlamvu aqinile kanye nokujula. Ukubilisa okufudumele kungathambisa imiphetho ye-malt emnyama.

Faka i-oxygenate wort kahle ukuze uthole ukubilisa okunempilo ezindleleni zokupheka eziqinile ze-porter kanye ne-stout.
Sebenzisa amathiphu e-1028 porter stout njengokulinganisa izakhamzimba ezinyathelisiwe kuma-porters anamandla aphezulu ukuze ugweme ukuqeda okuhamba kancane.
Qaphela amandla okubilisa; uma umsebenzi ubambezeleka, i-starter encane ingasindisa ukubilisa okuhamba kancane.

I-Barleywine ne-Old Ale — ukuphatha i-ABV ephezulu kanye nokunciphisa izinga lokushisa

Abapheki bewayini abavubela iwayini yebhali nge-1028 kufanele bahlele ukuqala okukhulu noma ukuqala okuningi okulandelanayo. Ama-wort aqinile adinga inani lamaseli elihambisana namandla adonsela phansi.

Yenza isiqalo esilinganiswe ukuze siqondise amandla adonsela phansi futhi ucabangele ukwengezwa kwezakhamzimba ezihlanganisiwe ngesikhathi sokubilisa okusebenzayo.
Prakthiza ukuphatha imvubelo nge-ABV ephezulu ngokucophelela: faka i-oxygen eyanele lapho iphithizela, bese unciphisa ukuvezwa kwe-oxygen ngemva kwamahora angu-24 okuqala.
Vumela isikhathi eside sokulungisa ukuze imvubelo ikwazi ukuhlanza imikhiqizo engemihle futhi ubhiya ube mnene.

Kuzo zonke izitayela, gxila ekulandeleni amandla adonsela phansi kanye nokuqapha impilo yemvubelo kunokuthembela ezinsukwini zekhalenda. I-Wyeast 1028 isebenza kahle, kusukela ku-brown ale kuya ku-ales ezindala ezinamandla, ngokufaka kahle, i-oxygenation, kanye nesu lezakhamzimba.

Amasu Okuhlanza, Ukulungisa, kanye Nokucacisa

I-Wyeast 1028 ikhombisa ukugeleza okungu-1028 okuphakathi nendawo, okuholela ekuzinzeni kancane kanye nokubilisa okuncane ngemva kokubilisa kokuqala. Lokhu kudinga isineke eside ukuze kutholakale ukucaca. Ukuphatha ubhiya ngobumnene kubalulekile ukuze kulondolozwe ama-ester ngenkathi kuvumela imvubelo ukuthi izinze.

Sebenzisa lawa maqhinga okulungisa isimo ukuze uthuthukise umzimba kanye nokucaca ngaphandle kokunciphisa isimo sebhiya.

Ukuphola okubandayo ukuze kucace ngokwehlisa izinga lokushisa elingu-5–10°F ngaphansi kwezinga lokushisa elisebenzayo lokubilisa amahora angu-24–72 ukuze kukhuthazwe imvubelo ukuthi iqhume.
Ukuhlanza nge-1028 kungasebenza kahle; khetha i-gelatin noma i-isinglass ekulungiseni sekwephuzile ukuze uthole ubhiya ocacile ngenkathi uqaphela ukuthi uthinta kanjani umuzwa womlomo.
Vumela isikhathi eside ethangini lesibili noma elikhanyayo lapho upheka ama-English ales azuza ekungcoleni okusele kanye nomzimba ogcwele.

Sebenzisa indlela ecacile ngokwezigaba, uqinisekise ukuthi amanothi e-malt ne-ester afanelekile ahlala elungile.

Nika ubhiya ikhefu elingathathi hlangothi isonto lonke ngemva kokubilisa okusebenzayo ukuze imvubelo izinze ngokwemvelo.
Faka isibandisi esibandayo ukuze kucace; gcina izinga lokushisa lizinzile futhi ugweme ukuguguleka lapho ugoqa.
Uma ukucaca kusanele, sebenzisa i-fining encane enezithako ezihambisana ne-1028 bese uvumela isimo sikabhiya izinsuku ezingu-3-7 ezengeziwe ngaphambi kokupakisha.

Ukuze ugcine umzimba wakho uphilile, sebenzisa ukuncishiswa okuncane kanye nokushayeka okufushane okubandayo. Lokhu kulinganisela kuqinisekisa ukucaca kokubona ngaphandle kokuphazamisa umuzwa womlomo othandwa ngezitayela zesiNgisi. Ukulungisa isikhathi kanye nomthamo wokuncishiswa kubalulekile ekwenzeni ngcono imiphumela ye-Wyeast 1028.

Ifulethi lengilazi eliseduze nobhiya ophuzi oluhlaza okwesibhakabhaka, izinhlayiya zemvubelo, inhlabathi, kanye nemishini yokupheka ngemuva. Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Izinto Okufanele Uzicabangele Ngokupakisha: Ukufaka Amabhodlela Nokufaka Amakeji Nge-Wyeast 1028

I-Wyeast 1028 iyabila kuze kube yilapho isomile, okwenza isikhathi sokupakisha sibe sibalulekile. Qinisekisa ukuthi i-gravity yokugcina izinzile ngaphambi kokudlulisela ubhiya emabhodleleni noma emabhokisini. Qinisekisa ukuthi i-gravity izinzile amahora angu-48-72 ukuze unciphise ingozi yokubila ngemva kokuvala.

Izinhloso ze-carbonation zezitayela ezahlukene zesiNgisi nezimnyama

Ama-ales endabuko esiNgisi athanda amazinga aphansi e-carbonation. Ama-bitter alula nama-mild azuza ku-1.5–2.0 volumes ye-CO2. Izitayela ezimnyama, njenge-stouts kanye ne-porters, zingcono kakhulu nge-carbonation ephansi, cishe ama-volumes angu-1.2–1.7.

Ukupakisha kwesikhathi maqondana nokunciphisa kanye nokulungisa

I-Wyeast 1028 ingafinyelela ukuncipha okungu-73–77%, okuholela ebhiya elomile. Linda ukuncipha okuphelele kanye nokufundwa kwamandla adonsela phansi okuzinzile izinsuku ezimbalwa. Lokhu kuqinisekisa isikhathi esifanele sokufaka noma ukubhodlela, kunciphisa ukumangala kwamabhodlela.

Amathiphu okugwema i-carbonation eningi kubhiya obuncishisiwe kakhulu

Nciphisa ushukela we-priming ukuze uthole ubhiya obuncishisiwe kakhulu uma kuqhathaniswa nemishini yokubala ejwayelekile. Lokhu kulungiswa kusiza ukuvimbela amabhomu amabhodlela uma ukubila kuqala kabusha. Ukuze ulungise, hlanganisa i-carbonate ene-CO2 elinganisiwe ngezinga elincane ukuze ulawule kahle.

Kala amandla adonsela phansi aqondile kabili emahoreni angu-48-72 ngaphambi kokupakisha nge-1028.
Sebenzisa imigomo ephansi ye-carbonation kuma-ales endabuko aseNgilandi kanye nobhiya obumnyama ukuze uvumelane namazinga e-carbonation adingwa yi-ales yaseNgilandi.
Isikhathi sokufaka i-keg: khetha ama-keg uma ufuna i-carbonation esheshayo nebikezelwayo kanye nengozi encishisiwe yamabhomu amabhodlela.
Uma ufaka emabhodleleni, faka ubhiya obubilisiwe kancane ukuze ugweme ukucindezela ngokweqile.

Ukuxazulula Izinkinga Ezivamile Zokuvutshelwa

Uma inqwaba yehla noma iphela, noma lapho kuvela ukunambitheka okungalindelekile, ukuhlolwa okuhlelekile kusiza ekuxilongeni izimbangela futhi kuqondise ukulungiswa. Sebenzisa imikhawulo eyaziwayo yemvubelo - izinga lokushisa, ukunciphisa, kanye nokubekezelela utshwala - njengesisekelo lapho uhlola izinkinga. Ngezansi kunezinyathelo ezisebenzayo zokuhlunga umsebenzi ohamba kancane, ukubhekana nokunambitheka okungavuthwanga, nokufunda ukuthi ungabona kanjani ukungcola.

Ukubilisa okuhamba kancane noma okubambekile kuvame ukuqala ngokubilisa ngaphansi, umoya-mpilo ophansi, noma ukubilisa okubandayo. Phakamisa izinga lokushisa kancane liye ebangeni elinconywayo elingu-60–72°F ukuze uvuse imvubelo ngaphandle kokucindezela amaseli. Uma amandla adonsela phansi engahambi kahle ngemva kwamahora angu-48–72, cabanga ngokungeza i-starter enempilo noma imvubelo entsha esebenzayo ukuze ubuyise imvubelo engabilisiwe ngaphansi.

Hlola amandla adonsela phansi kabili, amahora angama-24 ehlukene, ukuqinisekisa ukuthi kukhona indawo yokuma.
Fudumeza i-fermenter ngamadigri ambalwa; gwema ukugxuma okungazelelwe okudala ukunambitheka okungekuhle.
Phinda uphuze amanzi bese uphonsa uhlobo olunamandla lwe-ale noma wenze isiqalo esivuselelwe se-wort eyinkimbinkimbi.

Ubhiya obunamandla adonsela phansi budinga izakhamzimba nomoya-mpilo ngaphambili. Uma usebenza eduze kokubekezelela utshwala, lindela ukuqeda kancane futhi uqaphele amanothi afana nesinyibilikisi. Ukusebenzisa izakhamzimba zemvubelo nokuqinisekisa ukuphefumula okufanele endaweni yokushisa kusiza ukuvimbela ukumiswa kwamaqoqo futhi kunciphisa amathuba okubila okunganambitheki kamuva.

Ukuphathwa kabi kwezinga lokushisa kudala amaphutha amaningi avamile. Ama-ferment afudumele angakhiqiza ama-ester anezithelo amnandi kuma-ales aseNgilandi, kodwa ukushisa ngokweqile kuveza ama-fusel alcohols aqinile kanye nephunga le-solvent. Imvubelo eshaqekile ngokubandayo ingashiya ushukela omningi osele futhi idale umuzwa omncane emlonyeni.

Gcina ukubiliswa ngaphakathi kwebanga elisebenzayo lohlobo ukuze unciphise ama-ester amaningi.
Gwema ukubila ngaphezu kokubekezelela utshwala kwemvubelo ukuze unciphise ukukhiqizwa kwe-fusel.
Faka i-oxygenate wort ngaphambi kokuyiphonsa, ikakhulukazi uma kwenziwa ubhiya obunamandla adonsela phansi.

Ukuhlukanisa ukungcola kohlobo lwemvubelo kubalulekile uma udinga ukunquma ukusindisa noma ukulahla inqwaba. Ukungcola kuvame ukukhombisa ubumuncu obuqhubekayo, ukwakheka kwefilimu noma i-pellicle, amabhamuza angalindelekile esikhathi eside, noma amaphunga angajwayelekile aqhubeka nokuba mandundu ngokuhamba kwezinsuku. Izinhlamvu ezithathwe kwimvubelo zivame ukuhambisana, zibikezelwe, futhi zihambisane nephrofayili yokubilisa lapho amazinga okushisa noma amazinga okuphonsa ehluka.

Iphunga nokunambitha: i-tang ebukhali emuncu noma ye-barnyard ikhombisa amagciwane noma imvubelo yasendle.
Izinkomba ezibonakalayo: ama-pellicle, ukukhula okufiphele, noma amafilimu angavamile akhomba ukutheleleka.
I-Trajectory: ukunambitheka okuqina ngokuhamba kwesikhathi kunokuba kube mnandi kuvame ukukhombisa ukungcola.

Uma usola ukuthi kungcolisiwe, hlukanisa i-fermenter, gwema ukudlulisa noma ukupakisha, bese uthatha isampula ngokucophelela. Ukuhlolwa kwelebhu kungaqinisekisa amagciwane, kodwa izimpendulo ezisebenzayo zefektri yobhiya zifaka phakathi ukulahla amaqoqo atheleleke kakhulu kanye nokuhlanza imishini kahle ukuze kuvinjelwe izinkinga eziphindaphindayo.

Bhala phansi isigameko ngasinye: amalogi okushisa, amazinga okushisa, indlela yokufaka umoya-mpilo, kanye nanoma yiziphi izakhamzimba ezengeziwe. Lelo rekhodi lisiza ekuboneni amaphethini, ukuvimbela izehlakalo zokubilisa ezibambekile zesikhathi esizayo ze-1028, futhi linciphise amathuba okubilisa okunganambitheki. Clear notes isheshisa izinqumo zokuthi ungayibuyisa kanjani imvubelo engakavuthwa kanye nendlela yokubona ukungcola uma iphinda ivele.

Ukusondela kwesitsha sokubilisa esinobhiya obunamagwebu, i-hydrometer, namathuluzi okupheka ekukhanyeni okufudumele. Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Ukuqhathanisa: Izinhlobo ze-Wyeast 1028 Uma kuqhathaniswa nezinye izinhlobo ze-English Ale

Abapheki bewayini bavame ukulinganisa ukukhetha kwemvubelo lapho bekhetha ukunambitheka kanye nokuncipha. I-Wyeast 1028 ihambisana nezinhlobo eziningana zesiNgisi eziwuketshezi nezomile ohlwini lwe-Wyeast. Iphrofayili yayo yezinombolo yenza ukuqhathanisa okuqondile kube lula ekuhleleni izindlela zokupheka.

Indlela i-1028 ehluke ngayo kwezinye izinhlobo ze-Wyeast kanye ne-dry English

I-1028 ivame ukuba mnandi kakhulu ekuvezeni ama-ester kunezinye izinhlobo zaseMelika ezingathathi hlangothi, kodwa ihlala ihlanzekile kunezinhlobo zakudala zesiNgisi ezicindezela ama-ester ezithelo ezisindayo.
Ukuncipha kwe-1028 kuvame ukuwela ebhendini engu-73–77%, okunikeza ukuqedwa okomile kunezinhlobo eziningi zendabuko zesiNgisi ezivundayo ukuze zinciphise amandla adonsela phansi.
Ukuhluma kwe-1028 kuphakathi nendawo, ngakho-ke ukucaca kuthatha isikhathi eside kunezinhlobo zesiNgisi ezine-flocculation ephezulu njenge-Wyeast 1968 noma i-yeast eminingi ye-English ale eyomile.

Ukukhetha i-1028 uma ufuna amaphrofayili ancishisiwe noma ahlanzekile

Khetha izinhlobo ezingu-1028 uma umgomo uwukunciphisa ubumnandi obusele ngenkathi ugcina uhlamvu lwesiNgisi oluthambile.
Njengemvubelo yokunciphisa kakhulu, i-1028 ifanela ama-ales aluhlaza kanye nama-IPA azuza ekuqedeni okuhlanzekile kanye nokucaca okwengeziwe kwe-hop.
Sebenzisa u-1028 kumabhiya lapho umuzwa womlomo olula kanye nokunciphisa ngokushesha kuyizinto eziza kuqala ngesikhathi sokulungisa.

Lapho ukhetha uhlobo oluhlukile lohlamvu lwesiNgisi oluphinyiselwe

Khetha enye indlela uma ufuna ama-ester avelele, ukuncipha okuphansi, kanye nokuba khona kwe-malt egcwele kuma-ales ansundu nama-mild.
Izinhlobo ezithambile kakhulu nezinciphayo zinoshukela futhi zikhiqiza iphrofayili yendabuko yesiNgisi kalula kune-1028.
Ukuze uthole ubuqotho bezindlela zokupheka ezinjengama-bitter akudala, cabanga ngezinhlobo ezaziwa ngokukhiqizwa kwe-ester ecebile esikhundleni sokuqhathanisa izinhlobo ze-1028 nezinye zesiNgisi.

Amathiphu Awusizo Okwenza Ubhiya Avela Kwabapheki Bebhiya Basemakhaya Nabapheki Bebhiya Abangochwepheshe

I-Wyeast 1028 isebenziseka kalula kokubili kubapheki bewayini bekilabhu kanye nemisebenzi yezentengiselwano. Sebenzisa lawa macebiso asebenzayo okupheka ibhiya angu-1028 ukuze wakhe imiphumela yokubilisa. Qondanisa izibonelo zeresiphi nemigomo yesitayela bese wenza izinguquko ezinengqondo zobhiya basekhaya emakhishini nasemagaraji aseMelika.

Ukugcina izinga lokushisa kubalulekile ukuze uthole imiphumela ehlanzekile noma ecacile. Bopha ithawula uzungeze i-fermenter bese ushintsha ibhodlela lamanzi ashisayo kabili ngosuku ukuze ugcine imvubelo iseduze no-68°F. Ukuze kulawulwe kahle, i-heater encane yokubilisa noma i-freezer elawulwa izinga lokushisa isebenza kahle lapho izinga lokushisa elizungezile lishintshashintsha.

Sebenzisa ijazi elivikela umswakama noma ingubo enyakazayo ukuze unciphise ukujikijela.
Beka i-thermometer ku-fermenter, hhayi emoyeni wegumbi kuphela, ukuze uqaphe izinga lokushisa langempela le-wort.
Uma upheka ama-ales aphuzi aseMelika, khetha iphrofayili ye-ester ehlanzekile.

Izibonelo zeresiphi ezibonisa i-1028 zifaka phakathi i-northern English brown ales, i-porters, kanye ne-Maris Otter–forward bitters. Ukuze uthole ama-target hops, zama i-East Kent Goldings ukuthola uhlamvu olujwayelekile noma i-Target ukuthola ubukhali besiNgisi obuqinile. Abenzi bobhiya abaningi basebenzisa i-1028 kuma-American pale ales nama-APA ane-lighter malt bills ukuze bagqamise ibhalansi ye-hop.

I-ale ensundu: Isisekelo se-Maris Otter, i-crystal malt yobumnandi, i-East Kent Goldings sekwephuzile.
Umthwali oqinile: Ama-malt amnyama anomgogodla we-malt oqinile, agxumagxuma ngokulingene, izinga lokushisa eliphelele lomzimba.
I-APA: Isisekelo esikhanyayo, ikristalu elivinjelwe, iTarget noma iCascade ngamanani alinganisiwe ukuze kulinganiswe.

Ukulungiswa kwebhiya yasekhaya yangempela kungasindisa ukunambitheka kokubilisa okubambezelekile noma ukunambitheka kwe-steer. Uma ukubilisa kwehla, phakamisa izinga lokushisa le-fermenter ngamadigri ambalwa amahora angama-24-48 ukuze kusize ukuqeda. Uma ama-ester egijima phezulu, yehlisa izinga lokushisa liye ekugcineni okupholile bese unikeza ubhiya isikhathi esengeziwe sokulungisa ukuze kube nokunambitheka okubushelelezi.

Uma ukala amaphakethe noma wenza iziqalo, hlose ukubala amaseli okufanele ukuze uthole amandla adonsela phansi kanye nempilo yephimbo. Ukuze uthole ama-batch anamandla adonsela phansi aphezulu, yakha isiqalo noma usebenzise amaphakethe amaningi ukuze ugweme ukuphonsa ngaphansi. Gcina amanothi ku-batch ngayinye ukuze izibonelo zeresiphi zibe amathempulethi athembekile okulungiswa kwe-homebrew esikhathini esizayo.

Umkhiqizi webhiya wasekhaya uthela okusanhlamvu eketheni elishisayo eceleni kwamathuluzi okubilisa kanye nobhiya obusemabhodleleni ngendlela efudumele nefudumele yokwenza ubhiya wasekhaya. Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Iseluleko Sokugcina Imvubelo, Ukuphila, kanye Nokuthenga

Ukuphatha kahle kubalulekile lapho ugcina i-Wyeast 1028 yeziphuzo zesikhathi esizayo. Gcina amaphakethe amasha efrijini bese uwasebenzisa ngaphambi kosuku lokuphelelwa yisikhathi ukuqinisekisa ukuthi imvubelo iyasebenza. Uma unama-slurry, gcina esitsheni esihlanziwe esiqandisini. Faka ubhiya ochithwe ngaphambi kokuvuselela nge-wort uma uhlela ukusebenzisa imvubelo kabusha.

Izimpawu ezilula zingabonisa impilo yemvubelo. Ukubukeka okukhanyayo, okunokhilimu kanye nephunga elimnandi lemvubelo kusikisela ukuthi iyakwazi ukuphila kahle. Uma iphakethe libukeka linamanzi noma linephunga elibi, hlola nge-starter encane noma uhlole ukuthi iyakwazi ukuphila kahle ngaphansi kwe-microscope ngaphambi kokuthi ulifake lonke.

Qala ngokwenza ubhiya obunamandla adonsela phansi noma uma iphakethe seliseduze nokuphelelwa yisikhathi.
Sebenzisa iseluleko sokuqala i-yeast esivela kubapheki bebhiya abanolwazi: hlose ukuthola i-wort enempilo nesebenzayo amahora angu-12-24 ngaphambi kokuyiphonsa.
Uma ungabaza, yakha inani lamaseli ngesiqalo esikhulu kunokuba ubeke engcupheni yokuvutshelwa okungaphansi kwephimbo.

Izinhlelo zokuthenga zibalulekile uma uthenga i-Wyeast 1028 USA. Thenga abathengisi beziphuzo zasekhaya abadumile base-US abashicilela iminyaka yamaphakethe kanye nezincomo zokugcina. Bheka ukukhushulwa kokuthunyelwa njengokuthunyelwa kwamahhala okungaphezu kuka-$59 noma ukuthunyelwa kwamahhala okusheshayo okungaphezu kuka-$99 ukuze wonge emaphaketheni amaningi.

Khetha abathengisi abanikeza ukuthunyelwa okuvikelwe ukushisa noma okusheshayo phakathi nezinyanga ezifudumele ukuze banciphise ukuvezwa ekushiseni.
Qaphela isikhathi sokuhamba futhi ugweme ukulethwa kwezimpahla ngempelasonto okushiya amaphakethe eshisa kakhulu.
Uma kufanele ugcine imvubelo isikhathi eside, qandisa isiko elivikelwe kuphela ngezinqubo ezifanele; kwabaningi abenzi bobhiya basekhaya, ukubanda nokusetshenziswa ngesikhathi kuphephile.

Landela izinyathelo eziyisisekelo zokuphatha ukuze ulondoloze impilo yemvubelo futhi uthole imiphumela emihle kakhulu evela ku-Wyeast 1028. Isikhathi esifanele sokuthenga, isitoreji, kanye neseluleko sokuqala imvubelo kuzonciphisa izingozi futhi kuthuthukise imiphumela yokubilisa ama-ales akho.

Okulindelwe Kokunambitheka kanye Nezincomo Zokukhonza

I-Wyeast 1028 ivame ukuveza iphrofayili ye-malt elinganiselayo enama-ester avinjelwe kanye nokubaba okuphakathi. Abenzi bobhiya bathola ukuthi i-1028 ithambekele phambili nge-malt ngombala onsundu, ama-porter, kanye nama-milds. Nokho, ama-ales aqinile kanye ne-barleywines angaqeda omile ngenxa yokuncipha okuphezulu. Ukubilisa okupholile kugcina ubhiya uhlanzekile, kuyilapho ukubilisa okufudumele kuveza ama-ester esiNgisi amaningi kanye namanothi ezithelo.

Cabanga ngezinga lokushisa lokukhonza ukuze ubonise izici ezinhle kakhulu zesitayela ngasinye. Ama-ales endabuko azuza ekushiseni kwe-cellar, agqamisa i-malt kanye nama-ester amancane. Hlosa izinga lokushisa lokukhonza elingaba ngu-50–55°F kuma-ales ansundu nama-bitter. Ngakolunye uhlangothi, ama-stouts kufanele aphakwe efudumele kancane ukuze akhiphe ama-aromatics aroast futhi athambise ubumuncu obubonakalayo.

Ukukhetha izitsha zengilazi ezifanele kubalulekile ekulethweni kwephunga elimnandi nokugcina ikhanda liphilile. Kwababi bansuku zonke nabathambile, i-nonic noma i-pub pint yakudala ifanelekile. Nokho, ubhiya ocebile uyazuza ku-tulip noma i-snifter ukuze ugxilise iphunga futhi ufudumale ubhiya osesandleni sakho.

Ibhalansi yephunga elijwayelekile: isinkwa esithosiwe, i-caramel, ama-ester ezithelo ezilula, ama-hops athambile esiNgisi.
Amathiphu okukhonza: ama-ales apholile afakwe e-cellar ku-50–55°F, aqinile uma efudumele ngamadigri ambalwa.
Izinto zengilazi: iphayinti le-session ales, i-tulip/snifter yobhiya obuqinile noma obuthosiwe.

Ukuhlanganisa ukudla nobhiya kuthuthukisa ulwazi. Ama-stouts arostiwe ahambisana kahle nenyama eyosiwe kanye nama-dessert kashokoledi omnyama. Ama-brown e-Malty ahambisana nemifino eyosiwe, ingulube, kanye ne-cheddar ekhulile. Ama-ales esitayela saseMelika i-Hoppier, okwamanje, ahambisana kahle noshizi obukhali kanye nezitsha ezibabayo ezinciphisa ubumnandi be-malt.

I-ale ensundu: khonza ekushiseni kwe-cellar, i-tulip noma i-pint, hlanganisa nemifino yezimpande eyosiwe kanye ne-cheddar.
I-Porter ne-stout: i-pour efudumele kancane, i-snifter noma i-tulip, ihambisana ne-steak eyosiwe kanye nama-dessert kashokoledi.
I-ales enamandla ne-barleywine: ukuphakelwa okufudumele, okumnandi, okuhambisana noshizi oluhlaza okwesibhakabhaka kanye nezitshulu ezicebile.

Uma uhlela ukunambitha, hlela ubhiya kusukela kolula kakhulu kuya konamandla kakhulu ukuze uthuthukise ukunambitheka okulindelwe okungu-1028. Ukuthululwa okuncane emazingeni okushisa afanele okukhonza kanye nasezitsheni zengilazi ezifanele zama-stout nama-brown kusiza abanambithayo ukuthola ama-ester amancane kanye nebhalansi ye-malt. Ukudla okuxubile okucatshangelwe kahle kwenza ukuphuza ngakunye kuveze imizwa futhi kujabulise.

Isiphetho

Isifinyezo se-Wyeast 1028: Le mvubelo iyindlela ethandwayo kubapheki bebhiya basekhaya base-US, eyaziwa ngokulula kwayo ukusetshenziswa kanye nokusekelwa okuqinile okuvela kubathengisi. Inenani eliphezulu lamaseli, izinga lokushisa elinconywayo, kanye nokunciphisa okuphezulu. Lezi zici ziyenza ibe yintandokazi kubapheki bebhiya abahlose ukubilisa okuthembekile kanye nohlamvu lwesiNgisi olulinganiselayo.

Izicelo zokwenziwa kobhiya ezingokoqobo ze-1028 zifaka phakathi ama-Northern English ales, ama-milds, kanye nama-porters. Isebenza kahle futhi kuma-pale ales nakwamanye ama-IPA, uma nje abenzi bobhiya beqaphela. Isihluthulelo sempumelelo izinga lokushaya elifanele kanye nokulawula izinga lokushisa. Izinyathelo ezilula njengokusebenzisa iziqalo zokwenziwa kobhiya obunamandla adonsela phansi noma ukuvikela ngesikhathi sezulu esipholile ziqinisekisa ukubiliswa okuhlanzekile.

Uma ubila nge-1028, gxila ekugcineni izinga lokushisa elinconywayo. Gwema ukujikijela phansi futhi uvumele isikhathi esanele sokulungisa umzimba nokucaca. Ngokulandela lawa macebiso, i-1028 ingaletha ukuncishiswa okuphezulu kanye nephrofayili ye-malt-ester elinganiselayo. Lokhu kuguquguquka kwenza ifaneleke kokubili izindlela zokupheka zendabuko zaseNgilandi kanye nokuhlolwa kokwenza ubhiya kwesimanje.

Imibuzo Evame Ukubuzwa

Iyini i-Wyeast 1028 London Ale Yeast futhi ngingayithenga kuphi?

I-Wyeast 1028 London Ale uhlobo lwe-alle oluketshezi oluthengiswayo oluthengiswa ngamaphakethe eseli ayizigidigidi eziyi-100. Itholakala kabanzi kubathengisi beziphuzo zasekhaya base-US kanye nabahlinzeki be-inthanethi. Funa iziqinisekiso zabathengisi kanye nokukhushulwa kokuthunyelwa. Thenga ezitolo ezidumile futhi ucabangele ukuthunyelwa okusheshayo noma okuvikelwe uma kushisa ukuze uvikele impilo.

Yiziphi izici eziyinhloko zokubilisa ze-1028?

Imininingwane Ebalulekile: Iphakethe lamaseli ayizigidigidi eziyi-100, ukuvutshelwa okusebenzayo okunconywayo kungama-60–72°F, ukuncishiswa okungu-73–77%, ukugoba okuphakathi nendawo, kanye nokubekezelela utshwala cishe ku-11% ABV. Lezi zibalo zichaza ukujikijela, ukulawulwa kokushisa, kanye nokufaneleka kwama-ales aqinile.

Ukuncipha okungu-73–77% kuyithinta kanjani ibhiya lami lokugcina?

Lokho kuncipha okuphezulu ngokuvamile kuveza ukuphela okomile kanye nokwehla kwamandla okugcina okuphansi kunezinhlobo eziningi zendabuko zesiNgisi. Lindela ubumnandi obuncane obusele kanye nomzimba obonakalayo okhanyayo. Ngezitayela ze-malt-forward, cabanga ngobhiya wokugcina owomile kakhulu lapho uklama i-malt bill kanye ne-priming/carbonation.

Yikuphi ukucaca kanye nokuziphatha kokugoba okufanele ngikulindele?

Ukuqunjelwa kuphakathi nendawo, ngakho-ke imvubelo izohlala kancane futhi ubhiya bungagcina umswakama ngemva kokuqala. Hlela ukupholisa isikhathi eside, ukushaqeka okubandayo, noma ukuncibilikisa (i-gelatin, i-Irish moss) uma ukucaca kubalulekile. Kwezinye izitayela zesiNgisi, ukushiya umswakama othile kungalondoloza umzimba kanye nobuntu obufiselekayo.

Ngingalawula kanjani izinga lokushisa lokubilisa ukuze ngenze uhlamvu lwe-ester lube sesimweni esihle?

Bilisa uye engxenyeni engezansi (60–64°F) ukuze uthole iphrofayili ehlanzekile enama-ester ambalwa. Sebenzisa ingxenye engenhla (68–72°F) ukukhuthaza ukuvezwa kwe-ester yesiNgisi kanye nokuthela izithelo. Lungisa izinga lokushisa eliqondiwe ngokusekelwe kwisitayela osifunayo—hlanza ama-APA/IPA, ufudumale kuma-ales endabuko esiNgisi.

Yiziphi izindlela ezilula zokulawula izinga lokushisa lokubilisa ekhaya?

Izindlela ezisebenzayo zifaka phakathi ukuvikela i-fermenter ngethawula noma ijakhethi nokusebenzisa ibhodlela lamanzi afudumele elishintshwa kabili ngosuku ukuze ligcine ~68°F. Ezinye izinketho yigumbi lokubilisa elifudumele, i-heater elawulwa yi-stick-on elawulwa yizinga lokushisa, noma ukugcina i-fermenter egumbini elizinzile ezingeni lokushisa.

Ingabe iphakethe lamaseli ayizigidigidi eziyi-100 lanele ibhetshi elingamalitha ayi-5?

Kuma-ales anamandla ajwayelekile kunganela uma iphakethe lisha futhi liphathwa kahle. Kuma-wort anamandla adonsela phansi aphezulu, amaphakethe amadala, noma uma ukhetha ukubilisa okusheshayo nokuhlanzekile, yakha isiqalo ukuze wandise inani lamaseli elisebenzayo. Sebenzisa isibalo esiyizigidigidi eziyi-100 ukuze ubale izinga lokuphonsa olifunayo.

Kufanele ngenze nini i-starter ye-1028?

Yenza isiqalo sobhiya obunamandla adonsela phansi (iwayini lebhali, ama-ales amadala, i-imperial stout), samaphakethe agcinwe cishe sekuphela isikhathi, noma uma ubona isikhathi sokuhamba kancane noma eside ebhiya elidlule. Ama-Starters athuthukisa impilo yemvubelo, anciphise ukubambezeleka, futhi asiza ekufinyeleleni ekunciphiseni okulindelekile kuma-wort anamandla.

Yiziphi izimpawu zokuthi i-underpitch iphansi futhi ngiyilungisa kanjani?

Izimpawu: isikhathi eside sokulibala, umsebenzi ohamba kancane, ama-ester aphezulu kunokulindelekile noma amanothi e-solvent/fusel avela kumvubelo ocindezelekile. Ukuvuselelwa: phakamisa izinga lokushisa kancane ngaphakathi kobubanzi obunconywayo, faka umoya noma ugcwalise i-oksijini ku-wort ngaphambi kokuyiphonsa, yenza bese uphonsa isiqalo esinamandla noma i-slurry yemvubelo entsha, bese uvusa imvubelo kancane.

Yiziphi izinhlobo zobhiya ezifanelana kahle ne-Wyeast 1028?

I-1028 ifaneleka kahle izitayela zesiNgisi zakudala—i-Northern English Brown, i-Brown Porter, i-Dry Stout, i-Mild, i-Old Ale, i-Robust Porter, i-English Barleywine, kanye ne-Foreign/Russian Imperial Stouts. Abapheki bebhiya bayisebenzisa ngempumelelo kuma-American Pale Ales, ama-APA, kanye nama-IPA lapho kudingeka khona uhlamvu lwesiNgisi olomile noma oluthambile.

Ngingayilungisa kanjani i-mash ne-water chemistry yami ukuze ngithole ubhiya obumnyama baseNgilandi?

Kuma-brown, ama-porter, nama-stout, hlose i-carbonate/ubulukhuni obuphakathi ukuze kusekelwe ama-malt amnyama futhi kugcinwe i-mash pH cishe engu-5.2. Lokho kusiza ukugqamisa ubumnandi be-malt kanye nokuzwakala komlomo. Kubhiya othosiwe, izinga le-carbonate eliphakeme kancane linganciphisa i-acidity evela kuma-malt amnyama.

Yiziphi izinguquko zama-ales aluhlaza kanye nama-IPA asebenzisa i-1028?

Kubhiya obuhamba phambili, nciphisa ama-carbonate kanye ne-target mash pH cishe ku-5.2–5.4 ukuze kulondolozwe ukucaca kwe-hop kanye nebhalansi yokubaba. Faka i-gypsum ukuze ugcizelele ukubaba kwe-hop kanye ne-calcium chloride kuhlamvu oluyindilinga lwe-malt njengoba kudingeka. Bilisa okupholile endaweni ebanzi ukuze ugcine iphrofayili ihlanzekile.

Kuvame ukuthatha isikhathi esingakanani ukubilisa nge-1028?

Ukubilisa okusebenzayo kuvame ukuqhubeka izinsuku eziningana kuya emavikini amabili kuye ngokuthi amandla adonsela phansi okuqala angakanani. Kuma-ales anamandla ajwayelekile lindela umsebenzi oyinhloko izinsuku ezingu-3-7, bese kuba yi-conditioner. Ubhiya obunamandla adonsela phansi angathatha isikhathi eside. Qinisekisa ngokufunda amandla adonsela phansi okuzinzile ezinsukwini ezingu-2-3 ngaphambi kokupakisha.

Kufanele ngihlole nini amandla adonsela phansi futhi kuphephile nini ukuwapakisha?

Hlola amandla adonsela phansi ngemva kokuba umsebenzi oyinhloko unciphile (cishe ezinsukwini ezingu-3-7 zama-ales avamile) bese uphinda futhi ezinsukwini ezimbalwa kamuva. Faka kuphela uma amandla adonsela phansi ezinzile ngaphezu kokufundwa okulandelanayo okungu-2-3 ukuze ugweme ukugcwala ngokweqile kwe-carbon futhi uqinisekise ukuthi ukubila kuqediwe.

Ingabe kukhona amathiphu akhethekile okusebenzisa i-1028 ku-barleywine noma kuma-ales amadala?

Sebenzisa isiqalo esikhulu nesinempilo bese ucabanga ngokungeza izakhamzimba ezihleliwe. Qapha ukubiliswa eduze, faka i-oksijini ngokwanele endaweni epholile, bese ugcina izinga lokushisa lingaphakathi kuka-60–72°F. Ukubekezelela i-ABV engu-11% kuvumela ubhiya obuqinile, kodwa ukuqina kanye nokudla okunempilo kubalulekile ukuze kuncishiswe ngokuphelele.

Ngingawubilisa kanjani ubhiya we-carbonate nge-1028?

Ngenxa yokuthi i-1028 inikeza ukuncipha okuphezulu, lindela ubhiya owomile kanye nokubiliswa okuqhubekayo ebhodleleni. Sebenzisa izibali ze-carbonation ezijwayelekile kodwa cabanga ngoshukela we-priming oncishisiwe kancane ukuze uthole ubhiya oncishisiwe kakhulu noma onamandla adonsela phansi. Kuma-ales aseNgilandi, amazinga aphansi e-carbonation ajwayelekile; ama-ales aphuzi angase abe phezulu kakhulu.

Yiziphi izinkinga ezivamile zokubilisa ezenzekayo futhi ngizixazulula kanjani?

Ukubila okuhamba kancane noma okubambekile kungabangelwa izinga eliphansi lokuphonsa, umoya-mpilo ophansi, izakhamzimba eziphansi, noma amazinga okushisa angaphandle kuka-60–72°F. Izindlela zokwelapha: phakamisa izinga lokushisa kancane, faka i-starter noma imvubelo entsha, faka umoya-mpilo kabusha uma kusenesikhathi, bese ufaka izakhamzimba zemvubelo kuma-wort anamandla adonsela phansi kakhulu. Hlukanisa ukungcola (ubumuncu, ama-pellicle) nohlobo lwemvubelo (ama-esters, amanothi ezithelo).

I-1028 iqhathaniswa kanjani nezinye izinhlobo ze-ale zesiNgisi?

I-1028 ivame ukuncipha kakhulu kunezinhlobo eziningi zendabuko zesiNgisi futhi ine-flocculation ephakathi nendawo, ikhiqiza ubhiya obomile obune-conditioner ende ukuze kucace. Khetha i-1028 ukuze uthole ukuncipha okuphezulu kanye nokuguquguquka; khetha uhlobo lwesiNgisi oluncishisiwe, oluncishisiwe kakhulu uma ufuna ubumnandi obusele kanye nephrofayili yesiNgisi yakudala.

Ingabe kukhona amathiphu awusizo avela kubapheki bokwenza utshwala okusebenzisa i-1028?

Abapheki bebhiya batusa amaqhinga okulawula izinga lokushisa njengokufaka umswakama ku-fermenter, ukusebenzisa amabhodlela amanzi afudumele (ashintshwa kabili ngosuku) ukuze abambe u-~68°F, kanye nokwenza iziqalo zobhiya obunamandla. I-Maris Otter iyindawo ethandwayo ye-malt futhi ama-hops afana ne-East Kent Goldings noma i-Target avame ukubhangqwa kuye ngezinhloso zesitayela.

Ngingayigcina kanjani i-Wyeast 1028 futhi ngihlole ukuthi iyasebenza yini?

Gcina efrijini bese uyisebenzisa ngaphambi kosuku lokuphelelwa yisikhathi. Uma ungaqiniseki ngobudala bephakethe noma ukuthi liyakwazi yini ukupheka, yenza i-starter. Izimpawu zokuthi liyakwazi ukupheka kancane zifaka phakathi isikhathi eside sokulibala kanye nokubila kancane. Ukuze ugcine ama-slurry isikhathi eside, gcina efrijini bese uwaphinda upheke ngaphakathi kwesikhathi esinconyiwe, kodwa yenza i-starter ngaphambi kwamaqoqo amakhulu noma ane-ABV ephezulu.

Yikuphi ukunambitheka kanye nezincomo zokuphakelwa ezifanela ubhiya obuvutshelwe nge-1028?

Lindela ama-ester athambile ngesiNgisi uma evutshiwe efudumele kanye nephrofayili ehlanzekile uma evutshiwe epholile. Khonza ubhiya obumnyama, othosiwe ofudumele kancane ukuze ubonise ukunambitheka; i-cellar ama-ales amaningi esiNgisi ku-50–55°F. Sebenzisa ingilazi ye-pint noma ye-tulip/snifter ukuze uthole ama-ales aqinile bese uhlanganisa ama-stouts athosiwe nenyama eyosiwe noma ama-dessert kashokoledi, kanye nama-brown e-malty anemifino eyosiwe kanye ne-cheddar.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso: