Ukuvubela Ubhiya nge-Wyeast 1056 American Ale Yeast

Kushicilelwe: Okthoba 10, 2025 07:01:58 UTC

Lesi sihloko sisebenza njengomhlahlandlela osebenzayo wabakhi bezindlu e-United States. Igxile ekuzuzeni imiphumela ethembekile nge-Wyeast 1056 American Ale Yeast. Umhlahlandlela ubhalwe ngamagama acacile, asebenzayo, ahlanganisa amamethrikhi esitayela selebhu nezeluleko ezisebenzayo zasekhishini-zegumbi lokuphisa.

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 1056 American Ale Yeast

Indawo eyi-Rustic ye-ale yaseMelika ibila ku-carboy engilazi etafuleni lamapulangwe. Ulwazi olwengeziwe

I-Wyeast 1056 igujwa ngenxa yemvelo yayo ehlanzekile, eguquguqukayo. Ithuthukisa i-malt ne-hop flavour ngenkathi inciphisa ukuthela kanye nokukhiqizwa kwe-ester. Sizohlola i-flocculation yayo ephansi emaphakathi, ukuncipha okungu-73–77%, kanye nezinga lokushisa elingu-60–72°F (15–22°C). Iphinde ibe nokubekezelela utshwala eduze kuka-11% ABV.

Iqondiswe kubakhi basekhaya abafuna imvubelo ye-ale yaseMelika ethembekile yezitayela ezahlukahlukene, lo mhlahlandlela ubalulekile. Noma ngabe ucwengisa uhlobo lwendlu yakho noma ukhetha imvubelo entsha, imininingwane ku-Wyeast 1056 ihlose ukusebenza futhi iphindeke emizamweni yakho yokuphisa.

Okuthathwayo Okubalulekile

I-Wyeast 1056 American Ale Yeast iwuhlobo oluhlanzekile, oluguquguqukayo olugcizelela ukucaca kwe-malt ne-hop.
Amamethrikhi ajwayelekile: 73–77% attenuation, ukugeleza okumaphakathi okuphansi, ibanga lokushisa 60–72°F, ~11% ukubekezelelwa kwe-ABV.
Umhlahlandlela uhlanganisa ukuvutshelwa nemikhuba ehamba phambili engu-1056 namanothi aqhathanisekayo ngokumelene ne-Chico strains kanye ne-US-05.
Izindawo okugxilwe kuzo zihlanganisa iziqalisi, amazinga okuphakama, ukulawula izinga lokushisa, umoya-mpilo, nokuxazulula inkinga.
Idizayinelwe abakhiqizi basekhaya base-US okuhloswe ngayo ukuthola imiphumela ethembekile kuma-ales aluhlaza, ama-IPA, ama-amber, nama-stouts.

Kungani Khetha i-Wyeast 1056 American Ale Yeast ye-Homebrews Yakho

I-Wyeast 1056 igujwa ngokunambitheka kwayo okuhlanzekile, okuhlanzekile. Ivumela i-malt nama-hops ukuthi kukhanye. Abadayisi bavame ukuyikhethela ama-ester ayo anezithelo ezincane kanye nesizinda esimaphakathi.

Izinzuzo zemvubelo zifaka phakathi ukuncishiswa okuthembekile kuka-73–77% kanye ne-medium-low flocculation. Lezi zici ziqinisekisa amandla adonsela phansi aqeda ngokungaguquki kanye nokugcinwa kwekhanda kuyo yonke inqwaba.

Ukuguquguquka kwayo kwezinga lokushisa kungenye inzuzo eyinhloko. Ukuvubela phakathi kuka-60–72°F kuveza imiphumela emihle kakhulu. Amazinga okushisa apholile, acishe abe ngu-60–66°F, athuthukisa ukunambitheka ngamanothi e-citrus amaphakathi.

Ukuguquguquka kwayo kwenza kube uhlobo lwendlu oluyintandokazi kubaphisi botshwala abaningi. I-Wyeast 1056 ifanele izinhlobo eziningi zobhiya, okuhlanganisa i-American Pale Ale, IPA, Amber Ale, Brown Ale, Stout, Porter, cream ales, nobhiya bakudala bezinkuni.

Khetha le mvubelo uma ufuna ukungaguquguquki kanye nesisekelo esingathathi hlangothi seziphuzo zakho. Ukulungiswa okuncane kwephimbo kanye nezinga lokushisa kuholela emiphumeleni ebikezelwe ngaphandle kwama-ester angalindelekile.

Kungani usebenzise i-Wyeast 1056: ukunambitheka okungathathi hlangothi, ukuguquguquka okuphezulu
Izinzuzo ze-1056: ukuncipha okuqinile nokuqeda okunokwethenjelwa
Hlanza imvubelo ebilayo: ilungele amaresiphi okudlulisela phambili isithako
Inani le-house strain: ukusebenza kwe-batch-to-batch okungaguquki

Ukuqonda i-Wyeast 1056 ye-American Ale Yeast: Izimpawu Zezinkinga

Iphrofayili ye-Wyeast 1056 igxile ohlwini lozalo lwe-Chico/American ale, egujwa ngokuvutshelwa kwayo okuhlanzekile. Yimvubelo eya phambili yabaphisi botshwala abahlose ukukhombisa ama-hops ne-malt ngaphandle kokubusa kwe-yeast flavour.

Izici zayo ezibalulekile zifaka ukunambitheka okuhlanzekile, okuhlanzekile okunezithelo ezincane kanye nama-ester athambile. Lokhu kuyenza ifanelekele ama-ales aphaphathekile, ama-IPA, nobhiya abaya phambili be-malt. Ukucaca kumanothi e-hop nokusanhlamvu kuyinto ehamba phambili lapha.

Ukuncishiswa nokugeleza kohlobo lwe-1056 kuwela ebangeni elimaphakathi. Ukuncipha kuvame ukulinganiselwa kumaphesenti angama-73–77, okuholela ekucineni okomile. Lokhu kusekela obhiya be-hoppy kanye nama-ales aqinile kahle.

I-Flocculation iphansi ngokumaphakathi, okusho ukuthi imvubelo ihlala imisiwe isikhathi eside. Abaphisi botshwala bavame ukusebenzisa isimo eside noma ukuhlunga ukuze bathole ukucaca abakufunayo.

Izinga lokushisa elifanele lokuvutshelwa lingama-60 kuya ku-72°F (15–22°C). Ukuvubela ku-60–66°F kuthuthukisa ama-ester ahlanzekile namawolintshi amaphakathi. Amazinga okushisa asondele ku-70–72°F angethula i-estery ecashile noma amanothi e-phenolic.

I-Wyeast 1056 ingakwazi ukubekezelela utshwala kuze kufike ku-11% ABV. Lokhu kuyenza ifanele izitayela zasebukhosini kanye namaqoqo adonsela phansi, inqobo nje uma izinga lephimbo kanye nezakhamzimba kulawulwa. Ukubekezelela utshwala kuhambisana nokuncishana kwawo okuqinile kanye nokukhiqizwa kokunambitheka okulawulwayo.

Amathiphu okuphisa asebenzayo we-1056 ahlanganisa ukufaka inani lamaseli anempilo nokugcina amazinga okushisa okuvutshelwa ngaphakathi kwebanga elinconywayo. Futhi, hlela isimo esibandayo esingeziwe uma ukuzuza ukucaciseleka kuyinto ehamba phambili.

Ukubamba iphrofayili ye-Wyeast 1056 kunika abaphisi botshwala amandla okwenza obhiya lapho ama-hops ne-malt kungena esiteji esikhulu. Lokhu kufezwa ngokuncishiswa okubikezelwayo kanye nokuziphatha kwe-flocculation, okuthonya ukuzwa komlomo nokucaca.

Izitayela Zobhiya Ezikahle Zokuvubela nge-Wyeast 1056

I-Wyeast 1056 ihamba phambili kumabhiya adinga iphrofayili yemvubelo ehlanzekile, engathathi hlangothi. Ilungele i-American Pale Ale, American IPA, kanye ne-Imperial IPA. Lezi zitayela ziyazuza ekuncipheni kwayo kanye nokukhiqizwa kwe-ester okuncane, okuvumela amaphunga e-hop ukuthi alawule.

Ngobhiya ogxile ku-malt, cabangela i-American Amber Ale, i-American Brown Ale, ne-American Stout. Obhiya abahamba phambili abane-Wyeast 1056 ngokuvamile bahlanganisa i-porter ensundu kanye nezindlela zokupheka ezomile ze-stout. Lokhu kubonisa amalts okugazingiwe kanye ne-caramel ngaphandle kokuphazamiseka kwemvubelo.

Okuqinile, okuphuzwayo kwe-malt-forward njenge-American Barleywine kanye ne-Russian Imperial Stout nakho kuyachuma ngo-1056. Isekela ukuvutshelwa kwamandla adonsela phansi aphezulu ngenkathi igcina ama-ester ehlolwa. Obhiya abaningi abaneminyaka yezinkuni bayazuza ku-1056, njengoba igcina ukuhlukaniswa kwamanothi e-oki nemiphongolo.

I-1056 ilungele obhiya besizini noma abafakwe izinongo lapho ukunambitheka kwe-adjunct kufanele kukhanye. I-Cream Ale kanye ne-Irish Red Ale zibonisa amandla ayo okugcina ibhalansi ye-malt ethambile kanye nokunciphisa okungaguquki. Lokhu kwenza kube ukukhetha okuthembekile kubaphisi botshwala.

Le mvubelo iguquguquka futhi iyabikezelwa, okwenza kube ukukhetha okuhle kwemvubelo yendlu. Ihamba phambili kuma-malty ales e-Scottish-inspired and hop-forward izitayela zesimanje. Ukucaca kokubaba nephunga kubalulekile kulezi zitayela.

I-Hop-forward: I-American IPA, i-Imperial IPA
I-malt elinganiselayo: I-American Amber, i-Irish Red Ale
Okuyosiwe/kumnyama: I-American Stout, i-Brown Porter, i-Russian Imperial Stout
Okukhethekile: Obhiya abaguga ngezinkuni, izinongo kanye nama-ales esizini

Lapho wenza imibono yeresiphi engu-1056, gxila kumikhuba ye-mash ne-fermentation esekela ukungathathi hlangothi. Gcina izinga lokushisa elingaguquki ukuze ulondoloze uhlamvu oluhlanzekile lwemvubelo. Abadayisi bavame ukukhetha i-1056 ngokuthembeka kwayo ekukhiqizeni ubhiya obungaguquki, bekhwalithi ephezulu.

Obhiya abane bezandla baseMelika etafuleni lamapulangwe e-rustic, ukusuka ku-IPA ukuya ku-stout. Ulwazi olwengeziwe

Ukulungiselela Imvubelo: I-Slurry, i-Smack Pack, ne-Starter Best Practices

Qala ngokuthola usayizi wesiqalisi sakho se-Wyeast 1056 ngokusekelwe kumthamo kabhiya wakho. Umgomo uwukwandisa isibalo samaseli ukuze kube nephimbo elinempilo. Ngobhiya obunamandla adonsela phansi, sebenzisa isibali sesilinganiso sokuphakama ukuze uthole ivolumu yokuqalisa kanye neminyaka yemvubelo.

Qinisekisa ukuthi uvumela isikhathi esanele ukuze isiqalisi sikhule. Khomba izinsuku ezi-2-4, izinsuku ezi-3-4 zibe into evamile. Lokhu kuvumela ukuphahlazeka okubandayo nokuhlehlisa ngaphambi kokuphonswa.

Nakuba ukukhuphuka kungase kuzuzise, kugcine kulula. Ukufaka isiqalisi sakho, njengokunyuka okubili kwama-650 ml, kuyasiza ekubaleni okuphezulu kwamaseli. Nokho, gwema ukudlulisa ngokweqile ukuze uvimbele ukungcola. Isiqalisi esisodwa, esilingana kahle ngokuvamile siphephe kakhudlwana.

Cabanga ngomthombo wemvubelo yakho. Ngobhiya obunamandla adonsela phansi, amaphakethe e-Wyeast liquid ahlomula ngesiqalisi esinempilo. Ezinye izindlela zemvubelo eyomile, njenge-SafAle US-05, zingaphinda zifakwe emanzini ukuze zibe nesikhathi esisheshayo.

Ukubuyisela emanzini imvubelo eyomile kunganciphisa kakhulu izikhathi zokusalela. Landela imiyalelo yomkhiqizi yokubuyisela amanzi emzimbeni futhi usebenzise amanzi afudumele. Lokhu kusiza amaseli emvubelo ukuthi alulame futhi aqale ukuvutshelwa ngokushesha.

Lapho uvuna futhi ubuyisela imvubelo, kwenze lokho ngokucophelela. I-Liquid yeast slurry ingasetshenziswa kabusha uma iphathwe kahle. I-Wyeast 1056 iphinda kahle uma ugcina ukuhlanzeka futhi ugwema ukuchayeka komoyampilo ngesikhathi sokuvuna.

Khetha okokusebenza okulungele iziqalisi zakho. Abaningi bakhetha izivalo zegwebu kunezikhiya zomoya ezivaliwe. Izivimbi zegwebu zivumela ukushintshaniswa kwegesi, kuvimbele indawo ye-anaerobic evimbela ukukhula.

Gada amandla adonsela phansi esiqalisi kanye nezinga lokushisa eduze. Khomba amandla adonsela phansi amaphakathi ukuze ukhuthaze ukukhiqizwa kwamaseli ngaphezu kokukhiqizwa kwe-flavour. Gcina isiqalisi sifudumele kunezinga lokushisa lokuvutshelwa ukuze ukhuthaze ukukhula kweseli ngaphandle kokucindezela imvubelo.

Thatha amathiphu ayisisekelo okuqala imvubelo ukuze unciphise izinkinga. Faka imvubelo entsha, hlambulula kahle, futhi uphole ngaphambi kokukhipha. Lezi zinqubo zizosiza ekwandiseni inani lamaseli asebenzayo futhi kwehlise ubungozi bokungcola.

Izilinganiso ze-pitch kanye nokukalwa kosayizi beqoqo abahlukene

Ukubala amazinga okuphakama kuqondile. Kubandakanya ukufanisa isibalo se-yeast cell nevolumu ye-batch namandla adonsela phansi asekuqaleni. Ku-5-gallon ale ene-OG engu-1.050–1.060, sebenzisa ithuluzi ukuze unqume amaseli okuqondiwe ngaphambi kokudala isiqalisi.

Amaphakethe e-Liquid Wyeast avamise ukushoda kumabhiya anamandla adonsela phansi. Ukuze uthole ama-brews anjalo, hlela isiqalisi noma uhlanganise amaphakethe amaningi. Lokhu kubalulekile kumavolumu amakhulu noma amaqoqo ahlukanisiwe. Ukulinganisa osayizi bokuqala kuba bucayi kakhulu ku-10-gallon noma ama-brews amakhulu kuneqoqo elilodwa lama-gallon angu-5.

Abaphisi botshwala abaningi bakhetha izinhlobo ezomile zokuvutshelwa kwazo okusheshayo nokuthembekile. Ukufaka imvubelo kumaqeqebana angu-5-gallon, amaphakethe amabili imvubelo eyomile yekhwalithi efana ne-SafAle US-05 ayinketho evamile. Le nhlanganisela isheshisa isikhathi se-lag futhi iqinisekisa ukuqala okuqinile kokuvutshelwa.

Isiqalisi esisodwa esilingana kahle sivamise ukuvala ama-ale ama-gallon amaningi.
Gwema iziqalo zokwakha ngokweqile; izinyathelo ezengeziwe ziphakamisa ingozi yokutheleleka.

Uma usebenzisa kabusha i-slurry evuniwe, hlola impilo ye-yeast kanye nokubala kwesizukulwane. I-slurry enempilo inganciphisa isidingo seziqalisi ezintsha futhi igcine ukusebenza okungaguquki kuwo wonke amaqoqo.

Gcina amarekhodi anemininingwane yamazinga okuphakama, osayizi abaqalayo, nemiphumela. Lolu logi luzosiza ukwenza ngcono indlela yakho ibe kumazinga okuphakama angu-1056. Izokufundisa futhi ukuthi ungakala kanjani osayizi bokuqala bobhiya abakhulu noma abanamandla.

I-Fermentation Temperature Control kanye Nethonya Lalo Ku-Flavour

I-Wyeast 1056 iyachuma phakathi kwebanga elingu-60–72°F (15–22°C) elinconywe umkhiqizi. Ukugcina amazinga okushisa ephakathi kuka-60–66°F kuqinisekisa ukunambitheka okuhlanzekile okunamacebo okusawolintshi. Ukuya ngasekugcineni okuphezulu kwalolu hlu kungathuthukisa ukuthela kwemvubelo.

Kulabo abahlose ukuphatha ukunambitheka kokuvutshelwa, kubalulekile ukuqapha amazinga okushisa eduze. Gwema ukushintsha okungazelelwe, okukhulu kwezinga lokushisa, njengoba kungagcizelela imvubelo futhi kukhulise ama-flavour. Kunalokho, khetha ukwenyuka kancane kancane kwamadigri ambalwa ngosuku ukuze uthole imiphumela engaguquki.

Imibiko evela emphakathini okhiqiza utshwala igqamisa umthelela wezinga lokushisa kuma-ester. Kokubili izinga lokushisa eliphelele kanye nezinga loshintsho kunendima. Ukuvutshelwa okufudumele noma ukufudumala ngokushesha ngasekugcineni kungakhuphula ama-ester, ngezinye izikhathi kwethule amanothi ababayo noma ama-phenolic.

Ukuze uthole i-ale emaphakathi: khomba ku-60–64°F futhi uhlale uzinzile.
Ukuze uthole iphrofayili yokuyisa phambili izithelo: zama u-66–70°F ngokukhuphuka kancane kancane.
Ukuze uqede ukuvutshelwa okusheshayo: gwema ukwanda okungazelelwe ukuze ukhawulele ama-ester aqinile.

Ama-ester angafuneki avela ezinhlotsheni ze-Chico ezifana ne-US-05 noma 1056 ngokuvamile angancishiswa ngokulawulwa okungcono kwezinga lokushisa. Ukulungiswa okuncane kwezinga lokushisa lokuvutshelwa kungashintsha kakhulu iphunga nokunambitha, njengoba kubonwa kumaphaneli ezinzwa.

Ukusebenzisa izinyathelo ezingokoqobo ezifana nokusebenzisa ikamelo lokuvubela elilawulwa izinga lokushisa, ukugoqa ama-fermenters ukuze kufudumale kancane, kanye nokurekhoda izinga lokushisa kwansuku zonke kungasiza. Lezi zindlela zinika amandla ukulawula okunembile kwezinga lokushisa elingu-1056, liqondaniswe nezinjongo zeresiphi yakho.

Ukuhlolwa kwe-Homebrewing kuyisihluthulelo sokufunda. Qala ngokulungisa okuguquguqukayo okukodwa ngesikhathi, ukugcina amarekhodi anemininingwane, nokunambitha kuwo wonke amaqoqo. Le ndlela ikusiza ukuthi uqonde ukuthi izinga lokushisa liwathinta kanjani ama-ester nama-phenolic ekusetheni kwakho okuthile. Ukuqapha okungaguquguquki kukunika amandla okulungisa ukunambitheka kokuvutshelwa ngokuzethemba.

Indawo yotshwala ekhanyiswe kalufifi ene-fermenter yensimbi engagqwali nama-glass carboys acwebezelayo. Ulwazi olwengeziwe

Ukucatshangelwa kwe-Oxygenation, Aeration, kanye Ne-Lag Time

I-oxygenating wort 1056 ngaphambi kokuphonsa ibalulekile empilweni yemvubelo. Ihlinzeka ngama-sterols adingekayo kanye nama-acids angagcwele amafutha ezindonga eziqinile zamangqamuzana nokukhula ngokushesha. Kumandla adonsela phansi aphakathi kuka-1.050–1.060, ukuzamazama okunamandla noma umthamo komoyampilo omsulwa kuthuthukisa kakhulu umsebenzi wokuvutshelwa kwangaphambi kwesikhathi.

Isikhathi se-Lag sithonywa yizici eziningana: izinga le-pitch, ifomu lemvubelo, i-wort oxygenation, izinga lokushisa, kanye nempilo yemvubelo. Abaphisi botshwala babona izikhathi ezimfishane zokuphuza umoya ngeziqalisi ezinempilo noma lapho bebuyisela emanzini imvubelo eyomile ngendlela efanele.

Ukuze unciphise isikhathi sokulibala, gxila ekufakeni izibalo ezanele zamaseli nokuhlola umsebenzi wokuqala. Gwema ukushaqeka okubandayo. Ukuze uthole iziqalo ezimanzi ezivilaphayo, nikeza isikhathi esengeziwe noma yenza isinyathelo sokuthuthukisa ukusebenza kahle ngaphambi kokwenza utshwala.

Abakhiqizi abaningi basekhaya bakhetha ukubuyisela imvubelo eyomile ukuze banciphise ukubambezeleka kokuqala. Imikhiqizo efana ne-SafAle ne-Nottingham inikeza imihlahlandlela yokubuyisela amanzi emzimbeni. Ukulandela lokhu kungathuthukisa ukululama kwamangqamuzana futhi kunciphise ukucindezeleka kokuqala.

Amabhiya adonsela phansi adonsela phansi: i-oxygenating wort 1056 enomoya ingase yanele.
Obhiya bamandla adonsela phansi aphezulu: cabangela umoya-mpilo ohlanzekile ngezikhathi ezilinganiselwe.
Imvubelo eyomile: buyisela imvubelo eyomile emanzini imizuzu eyi-10-15 emanzini angenalutho ku-35-40 ° C ukuze unciphise ukudelela.

Isikhathi se-aeration lag singathonywa ngesikhathi sokudlulisa. Ukuhlanza ama-fermenters nge-CO2 ngenkathi kunciphisa ukuchaphaza kugcina iphunga futhi kulawula ukutholwa komoyampilo. Khetha ukungena kugesi ukuya ekuphumeni kukabhiya noma ukungena ngegesi ezindleleni zokuphuma uketshezi ngokusekelwe ekusetheni kwakho nokunethezeka kwezindlu zangasese.

Gada ukubambezeleka ngokulandelela amandla adonsela phansi kanye nokwakheka kwe-krausen emahoreni okuqala angama-24–48. Uma umsebenzi ubambezeleka ngaphezu kwamafasitela alindelekile, hlola izinga lokushisa, iminyaka yemvubelo, nokuthi ingabe uhlangabezane namazinga we-oxygenating wort 1056 ekuphakameni.

Ukuphatha I-Fermentation Dynamics: Umsebenzi, i-Krausen, ne-Timing

I-Wyeast 1056 ngokuvamile ingena esigabeni esifushane esithatha amahora angu-12–36. Uma ususebenza, umsebenzi we-yeast kanye nokukhiqizwa kokukhiqizwa kwe-CO2. Sebenzisa i-hydrometer ukulandelela umsebenzi wokuvutshelwa 1056 futhi uqinisekise inqubekelaphambili.

Ukwakheka kwe-Krausen kuyinkomba eyinhloko phakathi nesigaba sokuvutshelwa esisebenzayo. Kulandela umugqa wesikhathi ongaguquki kumaqoqo amaningi. Nge-flocculation ephansi emaphakathi, i-krausen iphikelela isikhathi eside futhi yehla kancane kakhulu. Nakuba izinkomba ezibukwayo ziwusizo, akufanele zimiselele ukuhlola amandla adonsela phansi.

Isikhathi sokuvutshelwa siyashintsha sisuke ekubhibhileni kakhulu siye ekwehleni okuqhubekayo phakathi nezinsuku. Qinisekisa ukuncishiswa ngezilinganiso ezithile zamandla adonsela phansi, hhayi nje umsebenzi we-airlock. Ukuqapha ukuvutshelwa ngamandla adonsela phansi kuqinisekisa ukugaywa okunembayo noma isikhathi sokubeka isimo sesibili.

Hlola amandla adonsela phansi ngezikhathi zamahora angu-24–48 kuze kube yilapho ukufundwa kuzinza ezinsukwini ezintathu.
Gcina amazinga okuphakama kanye namazinga okushisa engashintshi lapho uhlukanisa amavolumu amakhulu ukuze ugcine isikhathi sokuvutshelwa okufanayo.
Sebenzisa okukhiphayo kwe-CO2 njengomhlahlandlela wokuphepha lapho uhlanza ama-kegs futhi ulawula ukukhishwa komoyampilo.

Lapho uhlukanisa inqwaba engamalitha angu-10 ibe ama-fermentors amabili, iphimbo lokulinganisa kanye nezimo zezulu zokunciphisa ukuhluka. Imikhuba emihle yokuqapha isika izimanga futhi isiza ukubikezela ukuncishiswa kwama-ales avutshelwe nge-1056.

Rekhoda amandla adonsela phansi, izinga lokushisa, namanothi e-krausen abonakalayo eqeqebana ngalinye. Lawa malogi alula athuthukisa ukuvumelana futhi enze ngcono ukuqonda kwakho komsebenzi wokuvutshelwa 1056 kuwo wonke amaresiphi nezinkathi zonyaka.

Ukuvala i-fermenter yengilazi ene-golden American Ale ebilayo. Ulwazi olwengeziwe

Flocculation, Clarity, and Conditioning for Bright Beers

I-Wyeast 1056 ikhombisa i-flocculation ephansi emaphakathi, okusho ukuthi imvubelo ihlala imisiwe isikhathi eside. Lesi sici ngokuvamile sivimbela ukuhlanzeka kwemvelo. Abaphisi botshwala abaqondise kubhiya ogqamile kufanele balindele isikhathi esengeziwe noma izinyathelo.

I-cold-conditioning, noma ukuphahlazeka okubandayo, kusheshisa ukuyeka imvubelo. Lokhu ikwenza ngokwehlisa umsebenzi wemvubelo kanye nokukhuthaza ukulungiswa kwezinhlayiyana. Abaphisi botshwala abaningi bahambisa ubhiya wabo kweyesibili futhi bawuphole ukuze ucishe ube yiqhwa izinsuku noma amasonto. Le nqubo icacisa obhiya i-Wyeast 1056. Ukukhwabanisa okumnene ngemva kokumisa kubalulekile ukugwema ukuphazamisa ungqimba lwe-trub.

Uma ukukhanya kwamanje kudingekile, cabanga ngokuhlunga ngokuqhathanisa nesimo. Ukuhlunga kunikeza ukucaca okusheshayo nokubukeka okungaguquguquki, kulungele amakegi okuthengisa nobhiya ofakwe ibhodlela emiqhudelwaneni. I-conditioning, ngakolunye uhlangothi, ivumela ukuvuthwa kwe-flavour futhi igcina ama-aromatics athambile okungenzeka ukuthi isihlungi singawahlubula.

Vumela ukuvutshelwa okugcwele futhi uqinisekise amandla adonsela phansi okugcina ngaphambi kokudlulisa.
Sebenzisa i-conditioning izinsuku ezingu-3-14 kumaqoqo anesizotha; ukukhula isikhathi eside ukuze uthole imiphumela ecacile.
Khetha ukuhlunga uma umugqa wesikhathi noma isethulo sifuna ukucaciseleka ngokushesha.

Ukupakisha noma ukugoqa kusenesikhathi kungaholela ekufakweni kwe-oxidation kanye nokumiswa kwemvubelo. Lokhu kuhlehlisa imizamo yokubeka isimo. Hlola amandla adonsela phansi okugcina futhi uqinisekise ukudluliselwa okuhamba kancane, okuphansi ukuze uvikele ukucaca nokunambitha.

Hlela imishini yakho nesikhathi ngokuya ngezici ze-flocculation eziyi-1056. Ngezinyathelo ezicophelelayo zokulungisa isimo noma ukusetha isihlungi esilula, ungakwazi ukufeza ukubukeka okupholishiwe okufunwa ngabaphisi botshwala abaningi. Le ndlela igcina iphrofayili ehlanzekile ye-Wyeast 1056.

Ukuqhathanisa ne-Chico Strains efanayo kanye nokubhekwa kwe-US-05

Abakhiqizi bavame ukuqhathanisa izinhlobo ze-Chico ezifana ne-Wyeast 1056, White Labs WLP001, ne-Safale US-05. Ukunambitha okungaboni kanye nokuhlolwa kwebhentshi kuveza ukufana okuningi kumaleveli e-ester namaleveli okunciphisa. Kodwa-ke, ukuhlukahluka okuncane kungavela ngokusekelwe ku-recipe noma ukulungiswa kwephrofayela ye-mash.

Imibiko yomphakathi namaphaneli okunambitha kwesinye isikhathi agqamisa umehluko ku-WLP001 vs 1056. Iphaneli eyodwa iphawule ukuthinta okufiphele kwe-phenolic kunqwaba ye-WLP001 ebingekho kusampula ye-1056. La manothi ayegqama kakhulu ekuvubeleni okufudumele.

Izinga lokushisa lithonya kakhulu umehluko we-yeast phenotype. Ukuvutshelwa okupholile, okulawulwayo kuvame ukuphumela ezinhlobonhlobo ze-Chico-family ezingathathi hlangothi futhi ezihlanzekile. Amabanga afudumele, ngakolunye uhlangothi, angakhipha izinhlamvu ezibabayo noma ze-phenolic, kuye ngohlobo nempilo yemvubelo.

Ukubuka mayelana ne-1056 vs US-05 kuveza umehluko osebenzayo wokubamba. I-US-05 eyomile inganikeza izikhathi zokunensa ezimfushane kakhulu uma ifakwe ngobuningi obanele noma ifakwe kabusha emanzini ngendlela efanele. Abanye abaphisi botshwala babike i-spiciness engafuneki evela e-US-05 ngaphansi kokulawulwa okungekuhle kwezinga lokushisa; ukuqinisa ukuphathwa kokuvutshelwa kususe leyo nkinga.

Amathiphu asebenzayo avela ezivivinyweni zokuqhathanisa:

Qalisa ukuvutshelwa okufanayo ngewort efanayo namazinga okushisa ukuze uthole ukuqhathanisa okuvumelekile kwe-Chico strain.
Qaphela ukuthi imiphumela ye-WLP001 vs 1056 ingase inyakaze ngamashifu amancane.
Sebenzisa izilinganiso ze-pitch ezingashintshi ukuze unciphise umehluko we-yeast phenotype obangelwa isibalo samaseli.

Uhlobo ngalunye lwe-Chico lunikeza ukusebenza okuthembekile kuma-ales amaningi. Ukukhetha phakathi kuka-1056, WLP001, kanye ne-US-05 kuvame ukuncika emigomeni yezinzwa ecashile, isimiso sokuvutshelwa, kanye nokuzwela komphisi wotshwala kokuningi.

Ukuvuna, Ukubuyisela kabusha, kanye Nemikhuba Yokuphatha Imvubelo

Ukuvuna iWyeast 1056 ku-fermenter eqediwe kudinga ukuhlela ngokucophelela. Qala ngokupholisa ubhiya ukuze uwise imvubelo ku-cone. Bese, gcoba ubhiya bese uqoqa i-sediment. Kubalulekile ukusebenzisa amathuluzi ahlanzekile futhi ukhawule ukudluliselwa okuvulekile ukuze uvimbele ukungcola.

Uma ubuyisela imvubelo, landelela ukubalwa kwesizukulwane. Abakhiqizi abaningi basekhaya babuyisela imvubelo ezizukulwaneni ezimbalwa ngaphandle kokuqaphela ama-flavour. Kubalulekile ukuthi ume ngemva kwezizukulwane ezinconyiwe ze-Wyeast 1056 ukuze ugweme ingcindezi nokukhukhuleka kokunambitheka.

Ukulawulwa okusebenzayo kwe-yeast slurry kuqala ngokuhlukaniswa okuhlanzekile phakathi kwe-trub nemvubelo esebenzayo. Susa i-hop ne-protein trub lapho kungenzeka khona. Bese, unciphise i-slurry nge-wort uma uhlela isiqalo. Nciphisa ukudluliselwa ukuze unciphise amathuba okutheleleka.

Okokugcina imvubelo, nciphisa i-metabolism futhi ugcine ubungqabavu ngokugcina ezimweni ezibandayo. Gcina i-slurry evuniwe ezitsheni ezihlanzekile, ezingenamoya esiqandisini. Lebula iziqukathi ezinosuku nesizukulwane. Landela imihlahlandlela yesikhathi sokugcina imvubelo futhi ugweme ukusebenzisa imvubelo endala kakhulu ngamaqoqo amandla adonsela phansi aphezulu.

Ngaphambi kokuphindaphinda, beka phambili impilo yemvubelo. Nikeza umoya-mpilo ofanele, imisoco yemvubelo uma kudingeka, kanye namazinga alungile okuphakama kwamandla adonsela phansi okuqondiwe. Dala isiqalisi ukuze uthuthukise izibalo zamaseli lapho uphinda uphonsa ama-slurries kumabhiya amakhulu noma anamandla.

Ukuthuthwa kwendle: Hlanza izimbiza, ama-siphon, namakepisi ngaphambi kwanoma yisiphi isivuno noma ukudluliselwa.
Nciphisa izinyathelo: ukudluliswa ngakunye kuphakamisa ingcuphe yokungcola; hlela ukunciphisa ukuphatha.
Ukuhlola: cabangela ukuhlola ukusebenza noma ukungcolisa ukuze ulinganise impilo ngaphambi kokuphinda usetshenziswe kanzima.
Ukuzungezisa: shiya izizukulwane ezindala ze-slurry futhi wakhe iziqalo ezintsha ezivela emthonjeni othembekile uma kudingeka.

Lapho unquma ukuthi uzophinda uphike, cabangela isitayela sikabhiya namandla adonsela phansi. Ama-ales alula abekezelela izizukulwane ezimbalwa kalula. Kuma-stouts amakhulu noma ama-lager, i-slurry entsha noma efakazelwe kahle iyisinqumo esiphephile.

Isitoreji esihle semvubelo kanye nokuphathwa kwe-yeast slurry okuneziyalo kwandisa impilo yamasiko akho ngenkathi uqapha ikhwalithi kabhiya. Amarekhodi acacile kanye nokuhlola okujwayelekile kugcina isivuno siphindaphindeka futhi kunciphisa izimanga ekufakeni amabhodlela noma ukugoqa.

I-Homebrewer ithela imvubelo ewuketshezi ku-carboy yengilazi ye-amber American Ale. Ulwazi olwengeziwe

Ukuxazulula Izinkinga Ezivamile Nge-Wyeast 1056 Fermentations

Uma upheka nge-Wyeast 1056, qala ngokubheka imikhuba yokuqalisa kanye nephimbo. Isiqalisi esivilaphayo esingu-1056 sivamise ukuvela kusiqalisi esincane, izinga lokushisa elipholile lesiqalisi, noma ukuntula isineke. Nikeza isiqalisi isikhathi esengeziwe, sifudumeze ngaphezudlwana kwezinga lokushisa eliyinhloko lokuvutshelwa, noma sikhuphule kanye ngesiqalisi esikhudlwana esikhundleni sokuxhaphaza ngokuphindaphindiwe.

Izikhathi ezinde zaqeda ukuzethemba kanye nobungqabavu bemvubelo. Izimbangela ezijwayelekile zifaka ukufakwa ngaphansi, ukungahambi kahle kwe-oxygen, i-cold wort, noma imvubelo ecindezelekile. Amakhambi okunethezeka isikhathi eside ahlanganisa ukukhuphuka kwezinga lephimbo ngamaphekhi engeziwe noma isiqalisi esikhulu, ukuthuthukisa umoya ku-krausen ephezulu, nokuqinisekisa ukuthi izinga lokushisa lewort lihlala ebangeni elincanyelwayo lemvubelo ngaphambi kokuphonswa.

Ama-Off-flavour 1056, afana ne-peppery phenols noma ama-fruity esters, ngokuvamile akhomba ukushintshashintsha kwezinga lokushisa noma ukuvutshelwa okusheshayo. Gcina ukuvubela kuqinile, gwema amazinga okushisa anamandla, futhi ufanise izinga lokuphakama kanye nokukhipha umoya-mpilo namandla adonsela phansi. Ukulawula okufanele kunciphisa ukukhiqizwa kwezipayisi ne-ester kuyilapho kulondoloza iphrofayela emaphakathi yohlobo.

Izinkinga ezicacile zihlobene ne-Wyeast 1056's medium-low flocculation. Ukulungiswa kufaka phakathi isimo esibandayo esithatha isikhathi eside, ukunikeza ubhiya isikhathi sokuyeka ukukhanya, noma ukusebenzisa ukuhlunga uma udinga ukucaciseleka ngokushesha. Ukubekezela kuvame ukuveza ukuqedwa okungcono kobungubade kunokuncishiswa ngamakhemikhali.

Nciphisa izinyathelo zokuqala ukuze wehlise ubungozi bokutheleleka futhi ugcine indlela yokuhlanzeka lapho uvuna noma ubuyisela imvubelo.
Thembela emfundweni yamandla adonsela phansi, hhayi nje izimpawu ezibonakalayo, ukuze wahlulele inqubekelaphambili yokuvutshelwa kanye nokuncishiswa kokugcina.
Uma uqhathanisa amaqoqo, sebenzisa ukunambitha okuyimpumputhe ukuze unqume ukuthi umehluko oqhutshwa imvubelo unengqondo uma kuqhathaniswa nokuhluka kweresiphi.

Ngokuxazulula inkinga okusebenzayo i-Wyeast 1056, amanani okuphakama kwedokhumenti, usayizi wesiqalisi, indlela ye-oxygenation, namazinga okushisa okuvutshelwa. Leyo log isiza amaphethini okubona lapho i-starter evilaphayo engu-1056 noma i-off-flavour 1056 iphinda. Faka amakhambi esikhathi eside ngaphambi kwesikhathi ukuze ugweme ukuvutshelwa okunwetshiwe futhi ugcine ubhiya wakho usesikhathini.

Isiphetho

I-Wyeast 1056 igqama njengembiliso ehlanzekile, eguquguqukayo yomndeni wakwaChico. Ivumela i-malt nama-hops ukuthi athathe indawo emaphakathi. Nge-flocculation ephansi emaphakathi kanye nokuncipha okungu-73–77%, ilungele ama-ales aseMelika, ama-ales aphaphatheka, nezitayela ezikhuthazwe yiBritish. Ukuthembeka kwayo kwenza kube ukukhetha okuphezulu kohlobo lwendlu.

Ukuze uthole imiphumela emihle ngo-1056, sebenzisa amathuluzi ukubala ukulinganisa kweziqalisi. Lawula izinga lokushisa lokuvutshelwa ukuze unciphise ama-ester. I-oxygenation eyanele inciphisa isikhathi sokulala. Izinga lokuphakama elifanele nokuphathwa kwezinga lokushisa okuthambile kubalulekile, ngokuvamile ngaphezu kofuzo.

Isifinyezo se-Wyeast 1056: phatha iziqalisi, izinga lokushisa, kanye ne-oxygenation. Vumela isikhathi sokumisa noma ukuhlunga ukuze kube nokucaca okukhanyayo. Abadayisi abalandela lezi zinyathelo bazojabulela iphrofayili engathathi hlangothi, ebikezelwayo. Lokhu kugqamisa izingxenye zeresiphi phezu kwemvubelo ngokwayo.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso: