Ukubilisa Ubhiya nge-Wyeast 1275 Thames Valley Ale Yeast

Kushicilelwe: Disemba 15, 2025 14:35:30 UTC

I-Wyeast 1275 Thames Valley uhlobo lweBrakspear oludumile, oluxhumene kakhulu ne-ales yendabuko yesiNgisi. Imvelaphi yalo ngeBrakspear iluxhumanisa nokubiliswa okuphindwe kabili kanye nobhiya obuthonywe yi-chemistry yamanzi yaseBurton-Thames. Abenzi bobhiya abahlose lo mlingiswa odumile waseBrithani bavame ukuphendukela kule mvubelo.

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 1275 Thames Valley Ale Yeast

I-ale yaseBrithani ebilisiwe etafuleni lokhuni egumbini lokubilisa elinodonga lwezitini zasendulo Ulwazi olwengeziwe

Okuthathwayo Okubalulekile

Imvubelo ye-Wyeast 1275 Thames Valley Ale ifanela izinhlobo ezahlukene ze-ales zesitayela saseNgilandi kanye ne-IPA ezilinganiselayo.
Ukubuyekezwa kuhlanganisa imininingwane yohlobo lwe-strain neforamu kanye namanothi okunambitha okusetshenziswa ngokoqobo ekwenzeni ubhiya.
Izindawo okugxilwe kuzo zihlanganisa ukuncishiswa kokushisa, ukuziphatha kwezinga lokushisa, ukugoba, kanye nezidingo zomoya-mpilo.
Ukuqhathanisa ne-WLP023 kusiza ukusetha okulindelwe ngokunambitheka nokusebenza.
Izigaba ezilandelayo zinikeza iseluleko sokuphonsa, ukubilisa, kanye nokuxazulula izinkinga ze-Wyeast 1275 homebrew.

Ukubuka konke kwe-Wyeast 1275 Thames Valley Ale Yeast

Iphrofayili yohlobo lwe-Wyeast 1275 yembula ukugoba okuphakathi nendawo kanye nokuncishiswa komswakama ebangeni lika-69–77%. Isiqondiso sokushisa singama-62–72°F, okusiza ukugcina ama-ester e-malty kanye nokuzwa komlomo okubushelelezi. Amaqoqo okuhlola avame ukufeza ibhalansi ye-Thames/Burton yakudala ye-malt kanye nokuthela okuncane.

Abapheki be-Homebrewers beqhathanisa izinhlobo ze-Wyeast 1275 nezinhlobo ezifanayo ze-White Labs WLP023 bafuna amanothi afanayo esitayela se-Burton. Ngenkathi amalungiselelo afanayo e-WLP023 eveza imiphumela efanayo, ukuhlukahluka okuncane kungenzeka ngenxa yokusabalala kanye nosayizi we-pitch. Ukukhetha umthombo wemvubelo ofanele kubalulekile ukuze kuhambisane neresiphi yakho kanye nohlelo lokubilisa.

Ifa: lihlotshaniswa neBrakspear kanye nemikhuba yokuphuza utshwala yesifunda.
Uhlamvu: oluvela ku-malt, olunezithelo ezincane, olufanele ama-bitter, ama-ales aphuzi, kanye nama-bitter amadala.
Ukuphatha: ukulawula izinga lokushisa okuzinzile kanye nokuphonsa okufanele kugcina ukunambitheka okulindelekile.

Cabanga nge-Wyeast 1275 ukuze uthole isiphuzo sakho uma sihambisana nemigomo yakho. Umlando wayo ocebile kanye nephrofayili yayo eningiliziwe yohlobo lwe-Wyeast kwenza kube ukukhetha okuhle kakhulu kokwenza i-Thames Valley yakudala kanye ne-Burton-style ales.

Iphrofayili yokunambitheka nephunga labenzi bobhiya basekhaya

I-Wyeast 1275 ivame ukuveza ububanzi bezithelo kusukela phansi kuya phakathi. Abenzi bebhiya basekhaya bathola amanothi kabhanana namapheya amancane, ahambisana nomgogodla we-malt oqinile. Lokhu kuhlanganiswa kuwuphawu lokunambitheka kwayo.

Kubhiya obunsundu kanye nobhiya be-amber, uhlobo lunikeza ubumnandi bama-apula e-toffee. Luphinde lungeze ikhwalithi encane yama-peardrop, luthuthukisa ama-caramel malts. Lobu bumnandi buhlangana kahle nama-malts acebile kanye nama-hops athambile.

Uma kuqhathaniswa nezinye izinhlobo zesiNgisi, i-1275 ikhombisa uhlamvu lwamaminerali oluvinjelwe. Lesi sici senezela ubuqiniso ezitayeleni zendabuko. Sisebenza kahle kakhulu ekuphekeni okuya phambili nge-malt, sithuthukisa ubunzima ngaphandle kokubuqeda amandla.

Abanye abenzi bobhiya babona ubhiya obunongwe kakhulu obubhakiwe obunezinhlayiya ezincane kakhulu noma amazinga aphezulu okusanhlamvu. Lokhu kuqeda kungazwakala komile kancane. Kuhambisana kahle nezindlela zokupheka ezinsundu, i-porter, i-stout, i-amber, noma i-IPA, kodwa hhayi ne-ales ezimpunga ezithambile.

Icebiso eliwusizo: vumela ubhiya ukuthi uqine okwesikhashana. Lokhu kuvumela amanothi e-estery ukuthi ahlangane nokunambitheka kwe-malt. Kubhiya obumnyama, obuvela ku-malt, inhlanganisela yama-peardrop, ama-apula e-toffee, kanye nohlamvu oluthambile lwamaminerali kudala ukujula ngaphandle kobukhali.

Ukusondelana okukhulu kwe-foam kabhiya nama-bubbles anokujula okungajulile kwensimu. Ulwazi olwengeziwe

Ukusebenza kokubilisa kanye nokulindela kokuncipha

Imvubelo ye-ale ye-Wyeast 1275 Thames Valley ivame ukwedlula ukuncishiswa okubalwe kuma-datasheet. Izincwadi ze-Wyeast zisikisela cishe u-72-77%, kuyilapho i-White Labs ilinganisela u-69-75%.

Amalogi e-Homebrew abonisa ukuthi ukuncishiswa kwangempela kuvame ukuwela ngaphakathi kwebanga elingu-69–82%. Izibonelo zokugcina zamandla adonsela phansi zifaka u-1.013 kusukela kumandla adonsela phansi okuqala angu-1.060 (cishe u-78%) kanye no-1.011 kusukela ku-1.058 (cishe u-81%). Amanye amaqoqo afinyelele ku-82.6% ngaphansi kwezimo ezinhle zokuxubha nokubilisa.

Abapheki bewayini bavame ukubona ukuqala kokubilisa okusheshayo, nge-krausen noma umsebenzi we-airlock zingakapheli amahora angu-5-24. Umsebenzi oyinhloko uvame ukuphela ngosuku lwesithathu kuya ku-5. Kodwa-ke, imvubelo ingaqhubeka nokulungisa isonto elilodwa noma amabili.

Izinto eziningi zithonya umphumela. Amandla e-wort, isimiso se-mash, izinga lokushisa lokubilisa, i-oxygenation, izinga lokuphonsa, kanye nempilo yemvubelo konke kudlala indima ekunciphiseni.

Ubhiya obuvutshelwe phakathi kweminyaka yama-60 kuya kuma-60 degrees Celsius aphakeme buvame ukwehlisa izinga lokushisa. I-oxygen eyanele kanye nokujikijela okufanele kubalulekile ekuvuthweni okugcwele nasekufinyeleleni amandla adonsela phansi afunekayo.

Uma wenza izindlela zokupheka, lindela ukuncishiswa okuphezulu kunalokho okushiwo amashidi edatha. Setha umgomo wakho wokugcina wamandla ngokufanele. Lungiselela ukuqeda okomile kakhulu kumasethingi amaningi e-mash ne-ferment.

Izincomo zokubhala isiphakamiso kanye nokuqala

Lwela izinga lokujiya elilinganiselayo ukuqinisekisa ukubila okuzinzile. Kwabaningi abenzi bobhiya, ukusebenzisa iphakethe elilodwa ngamalitha angu-3 e-wort engu-1.060 kuholela emsebenzini onamandla. Kodwa-ke, amaqoqo amakhulu noma aphezulu adonsela phansi adinga amaseli emvubelo engeziwe.

Ukudala i-yeast starter kubalulekile kuma-batch angama-5-gallon noma lapho amandla adonsela phansi okuqala edlula u-1.060. I-starter enamandla inciphisa isikhathi sokulibaziseka, ithuthukisa ukuncishiswa, futhi inciphise ingozi yokubhajwa.

Sebenzisa amasu alula okusabalalisa: sebenzisa imvubelo entsha, faka umoya ku-wort ngaphambi kokuyiphonsa, bese ufaka i-starter nge-wort ehlanzekile engu-1.035–1.040 gravity. I-White Labs kanye ne-Wyeast baqinisekisa ukuthi lolu hlobo lungakwazi ukubhekana nokuphinda lusetshenziswe, uma nje kugcinwa ukuhlanzeka.

Kuma-ales ajwayelekile, hlose izinga lokuphakanyiswa kwamaseli ajwayelekile nge-milliliter, elilungiswe ngobukhulu be-batch kanye ne-OG.
Uma usebenzisa iphakethe elilodwa lamagaloni amathathu, qaphela isivinini sokubilisa. Lungela ukufaka isiqalo ngokushesha uma ukubilisa kwehla.
Amaphakethe amadala noma lawo agcinwe emazingeni okushisa aphezulu angadinga isiqalo esikhulu ukuze kubuyiselwe amandla okuphila kwamaseli.

Ukusabalalisa okuphumelelayo kuhilela ukugwema ukungcola, ukusebenzisa ipuleti lokuxuba uma kungenzeka, kanye nokwandisa iziqalo zobhiya obune-OG ephezulu. Lezi zindlela ziqinisekisa ukuthi i-Wyeast 1275 iyabila ngokushesha nangendlela efanele, ngokunciphisa njalo.

I-beaker yengilazi egcwele i-foam, i-golden yeast starter phezu kokhuni olunokukhanya okufudumele. Ulwazi olwengeziwe

Uhlelo lokulawula izinga lokushisa kanye nokubilisa

I-Wyeast 1275 iphumelela kakhulu ebangeni lokushisa eliphakathi nendawo. Abakhiqizi bebhiya kanye namaphepha edatha ohlobo lwe-strain aqinisekisa ukubiliswa okuphakathi kuka-62–72°F. Abakhiqizi bebhiya basekhaya bavame ukufuna amazinga okushisa angu-65–68°F kuma-ales, okufinyelela izinga laseBrithani ngaphandle kwama-esters amaningi.

Ukudala isimiso esicacile kusukela osukwini 1-7 kubalulekile. Umsebenzi ubonakala zingakapheli amahora angu-5-24. I-Krausen yakheka phakathi kwamahora angu-12-28. Ngosuku 3-5, umsebenzi uyaphela, kodwa amandla okugcina angase athathe isikhathi eside, ethonywe amandla adonsela phansi e-wort kanye ne-oxygenation.

Sebenzisa ukulinganisa izinga lokushisa kancane ukuze wakhe ama-ester futhi uqede. Abanye abenzi bobhiya baphonsa ku-74°F, bese bephola kuze kube maphakathi nawo-60s ukulawula ama-ester. Ukulinganisa kancane kancane phakathi nezinsuku kusiza ukuqeda imvubelo ngaphandle kokucindezeleka.

Usuku 1: Iphimbo elingaphakathi kwebanga elinconywayo; qaphela izimpawu zomsebenzi.
Usuku 2–4: Gcina amazinga okushisa azinzile; qapha i-krausen nephunga layo.
Usuku 5-7: Hlola amandla adonsela phansi; cabanga ngokulungiswa okwengeziwe uma kudingeka.

Ukupholisa ngemva kokuphonsa kungathambisa ama-ester ezithelo futhi kunciphise ukwakheka kwe-fusel. Uma ukuphonsa kufudumele, kupholisa kungakapheli amahora angu-12-48 ukuze kufinyelele ezingeni eliqondiwe. Gwema ukuwa okungazelelwe okungathusa imvubelo nokubilisa.

Qapha amandla adonsela phansi kusukela osukwini lwesine kuya kolwesikhombisa bese ulungisa uma kudingeka. Uma ukubila kwehla, ukunyuka okulawulwayo kwamadigri ambalwa amahora angama-24-48 kungavuselela imvubelo. Uma amandla adonsela phansi ezinza phakathi nokufundwa okubili, hlela ukulungisa ngaphambi kokupakisha.

Ukulawula izinga lokushisa njalo, ukulinganisela izinga lokushisa, kanye neshejuli elula yosuku 1-7 kuholela emiphumeleni ebikezelwayo nge-Wyeast 1275. Gcina amarekhodi ukuze uthuthukise isikhathi kanye nezimpawu zekhwalithi kabhiya ehambisanayo.

Ukunikezwa komoya-mpilo, impilo yemvubelo, kanye nokuphathwa kwe-diacetyl

I-Wyeast 1275, enezimpande zayo zefektri yokuphuza utshwala eziphindwe kabili, ivame ukudinga umoya-mpilo owengeziwe. Yiphathe njengemvubelo ye-O3 edinga kakhulu i-O2 ukuze kuvuselelwe umoya-mpilo. Kumaqoqo angama-5-10 amalitha, qinisekisa umoya-mpilo onamandla lapho uvuthwa. Kumaqoqo amakhulu, sebenzisa umoya-mpilo omsulwa kanye namazinga okuqapha ukuze usekele ukukhula okuqinile kwasekuqaleni.

Ukudla okunempilo kwemvubelo kubalulekile ekuvimbeleni ukuminyana nokunambitheka okungekuhle. Engeza izakhamzimba ezilinganiselayo, ikakhulukazi kuma-wort anamandla aphezulu. Qinisekisa ukuthi inani lamaseli liphilile ngokulungisa izinga lokuqala noma lokuthambekela. Impilo yamaseli eqinile inciphisa ama-compounds okucindezeleka aholela ku-diacetyl ebhotela.

Ukufakwa komoya-mpilo kokuqala: kunikeza umoya-mpilo owanele oncibilikisiwe lapho uphuma.
Isilinganiso sokuqala noma izinga elifanele lokuphonsa: gwema inani elincane lemvubelo.
Ukwengeza izakhamzimba: sebenzisa isakhamzimba semvubelo esenzelwe ama-wort ayinkimbinkimbi.

Uma ukubilisa kubonakala kuhamba kancane noma amandla adonsela phansi ebambezeleka, ukuqhuma komoya-mpilo emahoreni angama-24 ngemuva kokubhoboza kungasiza emsebenzini wokusindisa. Ukwanda komoya-mpilo okufushane, okulawulwayo ekuqaleni kokubilisa okusebenzayo kungabuyisela ukuncishiswa kanye nokukhiqizwa kwe-diacetyl okuphansi. Nciphisa ukungenelela efasiteleni lapho imvubelo isahlukana ngokusebenzayo.

Hlela ukuphumula kwe-diacetyl ngasekupheleni kokubilisa ukuze uhlanze ama-ester ebhotela. Phakamisa izinga lokushisa ngamadigri ambalwa amahora angama-24-48 uma umsebenzi oyinhloko wehla. Linganisa amandla adonsela phansi kanye nephunga lokugcina ngaphambi kokupholisa ukuqinisekisa ukuthi amazinga e-diacetyl ehlile.

Nikeza umoya-mpilo owanele ekuqaleni.
Qaphela ijubane lokubilisa; cabanga ngokuqhuma komoya-mpilo emahoreni angama-24 uma kudingeka.
Yenza i-diacetyl rest sekwephuzile ekuvuthweni uma amanothi ebhotela eqhubeka.

Hlanganisa lezi zinyathelo nokuhlanzeka okuqhubekayo kanye nokuphathwa kahle kwamaseli. Ukufakwa komoya-mpilo okufanele, ukudla okunempilo kwemvubelo ngesikhathi, kanye nokuphumula kwe-diacetyl okulinganisiwe kugcina i-Wyeast 1275 isebenza kahle. Lokhu kunciphisa ingozi yokubiliswa okungaphelele noma ukunambitheka okungapheli.

Ukugeleza, ukucaca, kanye nokulungisa isimo

I-Wyeast 1275 iyaziwa ngokucwilisa okuphakathi nendawo, lapho abenzi bokwenza ubhiya basekhaya bebona ububanzi obuvela kobuphansi kuya kobuphakathi. Abenzi bobhiya abaningi bayamangala ukuthi imvubelo ihlala kahle kangakanani. Yakha ama-lees aqinile, aqinile awela ngaphansi kwevalvu kuma-fermenters anombala oyindilinga.

Isikhathi sokucacisa sithonywa izinga lokushisa kanye nokuphathwa. Amanye apheka kahle zingakapheli izinsuku ngemva kokubilisa. Kodwa-ke, amanye ahlala ezwela ukunyakaza, abe namafu futhi uma eshiswa ngokushesha okukhulu.

Ngisho noma amandla adonsela phansi ezinza, isikhathi esifushane sokulungisa siyanconywa. Lokhu kuvumela ukunambitheka ukuthi kukhule futhi izinhlayiya zihlale. Ukulungisa amakhaza kanye ne-carbonation emnene kuthuthukisa umuzwa womlomo futhi kusheshise ukuqina kwawo.

Nciphisa ukuxokozela kokudlulisa ukuze ugweme ukuphazamisa ama-lees aqinile.
Yishaye kancane ngaphambi kokuyibeka phansi ukuze unciphise isikhathi sokucacisa.
Shiya isikhala esincane sekhanda noma sebenzisa isicupho se-trub uma usebenzisa ama-valve ukuze unciphise ukulahleka kukabhiya kusuka ezingqimbeni ezincane.

Ubhiya wokugcina ngokuvamile unemvubelo encane elengayo, okubonisa isimo sokugeleza kohlobo. Kulabo ababeka phambili ukucaca, vumela isikhathi esengeziwe ekuvuthweni kokuqala. Izinyathelo zokulungisa zingathuthukisa kakhulu ukubukeka kanye nokuthungwa kobhiya.

Isithombe esikhulu sesitsha sokubilisa ingilazi esibonisa ukugobhoza kwemvubelo ebhiya yaseBrithani elenziwe ekhaya. Ulwazi olwengeziwe

Iphrofayili yamanzi kanye nokusebenzisana kwayo nohlamvu lwemvubelo

Ifa le-Burton/Thames water sulfate lithonye kakhulu indlela i-Wyeast 1275 esebenza ngayo. Abenzi bobhiya eBurton-on-Trent kanye naseThames balungisa izindlela zabo zokupheka. Babehlose ukuhambisana nohlamvu lwemvelo lweminerali. Lokhu kwaveza ukulunywa kwe-hop kanye namanothi emvubelo ashisayo.

Ukuze kugqanyiswe incazelo ye-hop kanye nokuphela kwe-pepper yemvubelo, kunconywa iphrofayili yamanzi e-sulfate ephakathi kuya phezulu. Ukuhlanganiswa kwe-sulfate ephezulu kulungele ama-bitter, ama-brown ale, ama-porters, kanye nobhiya abaningi be-pale besitayela sesiNgisi. Lezi zitayela zizuza ngesakhiwo kanye nokubaba.

Kuma-ales noma ubhiya obuthambile obukhanyayo okufanele bubonise iphunga elimnandi le-hop, kuyalulekwa ukuthi kusetshenziswe amanzi athambile. I-sulfate ephansi iyasiza ekugwemeni ukunambitheka okubukhali noma okubabayo ngemuva kokubhaka. Lokhu kungangqubuzana ne-malt elula kanye ne-hops yezimbali.

Lungisa izilinganiso ze-sulfate/chloride ukuze zivumelane nokuzwakala komlomo okuqondiwe bese ugcizelela uhlamvu lwe-malt noma lwe-hop.
Sebenzisa i-gypsum ngokucophelela ukuze ukhulise ama-sulfate uma ulandela ukuhlanganiswa kwe-sulfate ephezulu ukuze kube nokubaba okukhulu.
Cabanga nge-calcium ne-bicarbonate kanye nama-sulfate ukuze ulinganisele i-mash chemistry futhi ugweme ukunambitheka okungekuhle.

I-mash pH kanye nokwengezwa kosawoti kuthinta ama-ester emvubelo nama-phenolics. Uma i-1275 ikhombisa uhlamvu lwamaminerali oluningi kakhulu, yehlisa i-sulfate noma i-bump chloride ukuze uqede. Hlola amaqoqo amancane ngaphambi kokulungisa isikali.

Qondanisa i-chemistry yamanzi nemigomo yesitayela. Hlanganisa i-Wyeast 1275 nobhiya obunosawoti obunosawoti uma ufuna amanothi amnandi emvubelo akhanye. Sebenzisa amanzi athambile ukuze uthole izitayela ezithambile nezinongiwe. Lokhu kuvimbela imvubelo ekunambithekeni okuthambile okumangalisayo.

Ukubhanqa amaresiphi kanye neziphakamiso zesitayela

I-Wyeast 1275 idlula zonke izinhlobo zikabhiya ezigqamisa i-malt. Ilungele kakhulu i-porter, i-stout, i-brown ale, kanye ne-English bitter yendabuko. Imvubelo ifaka i-toffee kanye nama-ester ezithelo athambile, okuthuthukisa lezi zinhlobo.

Kwabathwali noma ama-stout, qala ngesisekelo se-pale malt. Engeza i-crystal engu-8–15% kanye ne-roasted malt engu-5–8%. Hlosa ama-IBU angu-35–45 ukuze ulinganisele ubumnandi be-malt. Ukuphela kufanele kome, okuvumela i-roast ne-toffee ukuthi kuvele.

Kuma-ales ansundu, ukugxuma okulingene kubalulekile. Lokhu kuvumela isithelo se-estery kanye ne-caramel evela kumvubelo kanye ne-malt kukhanye. Ama-hops afana ne-East Kent Goldings, i-Fuggle, noma izinhlobo ze-Kentish agcwalisa le mvubelo, okudala ukunambitheka kwesiNgisi okuvamile.

Qaphela ngama-ales aluhlaza. Zigweme uma kungenzeka, njengoba i-1275 ingaletha ukunambitheka okubabayo nokuthosiwe. Lokhu kungase kungqubuzane nezinhlamvu ze-hop ezikhanyayo nezinuka kamnandi ezitholakala kuma-ales aluhlaza.

Uma upheka i-IPA ene-1275, lungisa iphrofayili yamanzi. Lokhu kuzosiza ukugcizelela ukucaca kwe-hop futhi kwandise ukubaba. Sebenzisa i-crystal malt encane kanye ne-hops eningi ukuze ubhiya uqhubeke ugxumagxuma.

Ukuhlanganiswa kwe-Porter/stout: ikristalu eqinile ne-roast, ukubaba okuphakathi, i-toffee egqamile ne-roast.
Ukuhlanganiswa kwe-brown ale: ukugxuma okulinganiselwe, i-caramel malts, izithelo ze-showcase estery kanye ne-toffee.
Ukuhlanganiswa okubabayo kwesiNgisi: ama-hop esiNgisi ajwayelekile, i-OG elinganiselayo, ukugqamisa ibhalansi ye-malt.

Uma udala izindlela zokupheka, hlola amaqoqo amancane ukuze ulungise ukubaba kanye nokulinganisela kokusanhlamvu. Le ndlela isiza ukusebenzisa ngokugcwele izici ze-porter stout brown ale ezibabayo ngaphandle kokusebenzisa ubhiya kakhulu.

Ukuxazulula izinkinga ezivamile zokubilisa

Uma ukubila kungahambi kahle, qala ngohlu lokuhlola olusheshayo. Hlola izinga lokubhoboza, i-oxygenation ekuqaleni, isheduli yokuxubha, izinga lokushisa lokubila, kanye nokwengezwa kwezakhamzimba. Lezi zinyathelo zibamba izimbangela eziningi zokubila okubambekile futhi zikhomba izixazululo eziphansi zokuncipha lapho amandla adonsela phansi eyeka ukuwa.

Uma ukuncishiswa komoya kunqamuka noma amandla okugcina adonsela phansi ehlala phezulu, cabanga ngokuqala kabusha imvubelo. Phinda uyigcwalise ngamanzi bese ufaka uhlobo olunamandla noma wakhe isiqalo esinempilo bese uyifudumeza. Nikeza amandla omoya-mpilo kancane emahoreni okuqala angu-24 uma imvubelo ibonakala iphuza. Lezi zinyathelo zivame ukubuyisela umsebenzi ngaphandle kokungenelela okunzima.

I-Diacetyl ibonakala njengenothi lebhotela noma i-butterscotch. Yenza ukuphumula kwe-diacetyl ngokukhuphula izinga lokushisa ngamadigri ambalwa amahora angama-24-72 ukuze imvubelo esebenzayo ikwazi ukumunca ingxube. Gcina imvubelo isesimweni sokumiswa isikhathi eside ngokwanele ukuze uqedele ukuhlanza; uma imvubelo iqhuma kusenesikhathi, ukuqala kabusha imvubelo kungasiza.

Ukuze uthole izixazululo eziphansi zokunciphisa, buyekeza amazinga ezakhamzimba kanye namazinga okukhipha. Imvubelo engafakwanga kahle noma engenawo umoya-mpilo ivame ukushiya ushukela osele. Faka izakhamzimba zemvubelo ekuqaleni kwe-wort noma uphe i-starter ukuze wandise inani lamaseli elisebenzayo. Gwema umoya onamandla ngemva kokuqala kokubila okusebenzayo.

Ubhiya obulula obuthatha amanothi abukhali, athosiwe, noma ashisiwe bungase bube nezinkinga zokusanhlamvu noma ze-mash ezihambisana nemvubelo. Ngezitayela ezithambile, khetha uhlobo oluhlanzekile nolubilisa kahle noma amazinga okushisa aphansi e-mash ukuze unciphise izithako ezinzima. Ukushintsha uhlobo kuvame ukuba lula kunokuphinda usebenzise iresiphi ephelele.

Ubhiya obungenambala ungasho ukugoba okubuthakathaka noma ukungalungiswa kahle. Ukubanda kuyaphahlazeka noma kwandise isikhathi sokulungisa ukuze kuhlaliswe izinhlayiya. Uma ubeka i-racking, shiya ama-lees amancane engaphazanyiswa ukuze unciphise ukungcoliswa. Izinto zokuhlobisa zingasiza kodwa uzisebenzise ngemva kokuphela kokubilisa.

Qinisekisa izinga lokuphonsa kanye nempilo yokuqalisa ngaphambi kokusola ukucindezeleka.
Qinisekisa ukutholakala komoya-mpilo kusenesikhathi; kuvimbela ukuqala kancane nokubhajwa kokubilisa.
Sebenzisa i-diacetyl rest uma ukunambitheka kwebhotela kuqhubeka ngemva kokubilisa kokuqala.
Cabanga ngokuqala kabusha imvubelo lapho amandla adonsela phansi enqaba ukwehla naphezu kwezimo ezinhle.

Lokhu kuhlola kanye nokulungisa okulula kunciphisa ama-batches alahlekile futhi kunikeza abapheki bobhiya ukulawula lapho ukubilisa kuphazamiseka. Gcina amanothi bese uthatha isinyathelo ngokushesha; ukulungisa okuncane kusenesikhathi kusindisa isikhathi kamuva.

Isitsha sokubilisa esimnyama esigcwele uketshezi olufiphele kanye nenhlabathi elengayo ngaphansi kokukhanya okufiphele, okungalingani. Ulwazi olwengeziwe

Ukuqhathanisa kanye namanothi okuhlola abasebenzisi avela kubapheki bebhiya

Abenzi bokupheka abenza izivivinyo eceleni baphawule umehluko omkhulu ngephunga nokuphela. I-Wyeast 1469 West Yorkshire itholakale ine-malty balance kanye nokuphela okomile. Ngokuphambene nalokho, i-Wyeast 1275 ibonise amanothi aphezulu e-estery, enomgogodla ohlukile wamaminerali kanye nonongwe. I-LalBrew Nottingham, ngenkathi ihlanzekile ngephrofayili yokusanhlamvu, yayingenalo uhlamvu oluyinkimbinkimbi futhi ngezinye izikhathi yayibonisa i-diacetyl.

Abapheki be-Homebrewers babike ngokuziphatha kokubilisa kanye nokuncipha. Baphawule ukuthi i-1275 iqala futhi iqede ngokushesha, njenge-Windsor nezinye izinhlobo zesiNgisi. Ukuncipha kwaqala ku-76.2% kuya ku-82.6% kumaqoqo amathathu ahambisanayo, nemiphumela ehambisanayo ngaphansi kwezimo ezifanayo ze-mash kanye ne-ferment.

Ama-flavour: 1275 iletha izithelo zaseBrithani kanye nezinongo zamaminerali; 1469 ihlala i-malt phambili futhi yomile.
Ukubilisa: 1275 kuvame ukuqala ngokushesha futhi kungacindezela ukuncishiswa komswakama kube phezulu kunalokho obekulindelwe.
Okungabalulekile: I-Nottingham ingabonisa ukubonakaliswa kwe-ester ephansi, futhi kwezinye izivivinyo, ibonise ukuthinta kwe-diacetyl.

Ukuqhathaniswa nezinhlobo ze-White Labs kuvamile ezinkundleni zokuxhumana. I-WLP023 Burton Ale ivame ukubhekwa njengelingana ne-Wyeast 1275. Ukusabalala okuphindaphindiwe kwe-WLP023 kuveze imiphumela efanayo yokuzwa, okuhlanganisa ukuqeda okuthosiwe kancane noma okubabayo kubhiya olula kanye nokuncipha okuhlangabezene noma okudlule okulindelwe.

Ukukhetha iresiphi kuncike kuhlamvu olufunwayo. I-Wyeast 1275 ilungele labo abafuna izithelo zaseBrithani ezithambile ezinezinongo zamaminerali. Izinhlobo ezifana ne-1469 zingcono kakhulu kuphrofayili yesiNgisi ehlanzekile neyomile kakhulu. Ukuze uthole inketho ye-White Labs efana ne-1275, cabanga nge-WLP023.

Amanothi ephaneli yokunambitha ngezikhathi eziningi aqokomise ukuvumelana nokwehluka. Amaphaneli abekwe ku-1469 aphezulu kakhulu ngokulinganisela kwe-malt, 1275 ngobunzima be-aromatic, kanye ne-Nottingham ngokucaca kohlobo lwe-malt. Le miphumela yemizwa isiza abenzi bokwenza utshwala bakhethe uhlobo olusekelwe ekubalulekeni kwephunga, ukuqeda, kanye nokuncipha okulindelekile kunokuba kube uhlobo lodwa.

Ukuziphatha kokupakisha, ukuguga, kanye nokugcina izinto ezifihliwe

Uma ukubila sekuyabonakala, kuyathandeka ukupakisha ngokushesha. Kodwa-ke, abenzi bobhiya abaningi bakhetha ukulinda isonto noma ngaphezulu. Lesi sikhathi esengeziwe sivumela ubhiya ukuthi uqine, kuncishiswe ukushaqeka kwemvubelo futhi kuthuthukiswe ukucaca ngaphandle kokuthinta ukunambitheka.

Ngaphambi kokupakisha, shaya ubhiya ngokubandayo ukuze ususe imvubelo nezinhlayiya. Ukushaya okubandayo okufushane kuthuthukisa ukucaca futhi kunciphisa ukuphazamiseka kwendle. Uma ugcwalisa amabhodlela noma amakegi, yenza lokho ngokucophelela ukuze ugweme ukuvusa indle ukuze uthole umkhiqizo wokugcina ocacile.

I-Carbonation idlala indima ebalulekile ekwakheni umuzwa womlomo kabhiya kanye nokukhulisa ukuphela kwawo okomile kanye namanothi ezithelo. Kokubili i-conditioning yamabhodlela kanye ne-keg carbonation kuyizinketho ezisebenzayo. Qinisekisa ukuthi kunesikhathi esanele sokulungisa ukuze noma yikuphi ukunambitheka okuncane okungafanele, njenge-diacetyl, kuphinde kugwinywe yimvubelo.

Ukupheka i-cellaring kuvumela iphrofayili yokuguga kabhiya ukuthi ikhule ngokuhamba kwamasonto, hhayi iminyaka. Izindlela zokupheka ezinephrofayili emnyama, ebheke phambili kwe-malt ziyazuza ekugugeni kwesikhathi esifushane. Lindela ukunambitheka kwe-roast, toffee, kanye ne-estery ukuthi kuhlangane futhi kuthambe phakathi nalesi sikhathi.

Kubalulekile ukugwema ukudluliselwa ngokweqile okushiya ama-lees aqinile, aqinile. Nciphisa ukuvezwa komoya-mpilo ngesikhathi sokudluliselwa ukuze kulondolozwe iphrofayili yokuguga kobhiya. Ubhiya obugcinwe emazingeni okushisa azinzile, aphakathi nendawo buzovuthwa buhlanzeke kakhudlwana.

Ukuze uthole imiphumela emihle kakhulu, qapha amazinga e-carbonation ngemuva kokupakisha kanye nokunambitheka njalo. Le ndlela izosiza ekunqumeni ukuthi ubhiya ufinyelela nini ibhalansi yawo ephelele yokuzwa komlomo kanye nokunambitheka. Ukuphathwa kahle ngesikhathi sokupakisha kuyisihluthulelo senqubo yokuguga ebikezelwayo.

Isiphetho

Isifinyezo se-Wyeast 1275: Lolu hlobo lwe-Thames Valley luveza umongo wokwenza i-English brewing, ngenxa yezindlela zendabuko ze-Brakspear kanye nemikhuba yokuphonsa kabili. Lunikeza ama-ester anezithelo aphakathi nendawo kanye nokuqedwa okune-mineral noma okubabayo. Luvundiswa maphakathi nama-60°F, luvame ukoma ngaphezu kwalokho okushiwo yi-datasheet. Lindela ukuvutshelwa okusheshayo kanye nephrofayili ehambisanayo enokulawulwa kwe-pitch efanele kanye nokushisa.

Ukusetshenziswa okuhle kakhulu kwemvubelo yeThames Valley kufaka phakathi ama-porters, ama-stout, ama-brown ales, ama-bitters, kanye nama-IPA athile esitayela sesiNgisi. Lawa mabhiya azuza ekuqedweni kwawo okomile kanye nobunzima bawo be-esery/mineral. Kodwa-ke, sebenzisa ngokucophelela kuma-ales athambile noma amabhiya e-hop-forward. Ukunambitheka okubabayo noma okuthosiwe kungase kungqubuzane nephunga elincane le-hop.

Izincomo zobhiya: Qinisekisa ukuthi inani lamaseli elanele ngokusebenzisa isiqalisi se-OG ephezulu noma amaqoqo amakhulu. Faka i-oksijini kahle ekuqaleni futhi ugcine ukubila kuphakathi kuka-62–72°F. Isikhathi esifushane sokulungisa kanye nokuphumula kwe-diacetyl kungadingeka. Hlosa imigomo yokunciphisa kancane ukuze ufinyelele isiphetho esihlanzekile nesomile.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso: