Ukubilisa Ubhiya nge-Wyeast 1318 London Ale III Yeast

I-carboy yengilazi ebukekayo egcwele i-ale yesiNgisi ebilisayo ihlezi etafuleni lokhuni lasemaphandleni ngaphakathi kwegumbi lokukhiqiza utshwala elikhanyiswe kahle njengendlu yasepulazini, lizungezwe amabhodlela akudala, izimbali ezomisiwe, kanye nokuthungwa kokhuni.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Okuthathwayo Okubalulekile

• Imvubelo ye-Wyeast 1318 London Ale III inikeza uhlamvu lwe-ale yesiNgisi oluguquguqukayo ngezitayela eziningi.
• Lokhu kubuyekezwa kwe-Wyeast kugxile kumathiphu asebenzayo okubilisa ubhiya ukuze kusebenze kahle njalo.
• Ukulawula izinga lokushisa kanye namazinga okuphonsa kubalulekile ukuze kufezwe ukunambitheka kweLondon Ale III.
• Indlela yokuqala kanye nokufaka umoya-mpilo kuthinta ukuncishiswa komoya-mpilo kanye nokuzwa komlomo.
• Hlanganisa ukukhetha kwe-malt kanye ne-hop ukuze iphrofayili ye-ester yohlobo ikhanye.

Ukubuka konke kwe-Wyeast 1318 London Ale III Yeast

Isizinda sokucindezeleka kanye nozalo

I-Wyeast Laboratories inikeza i-Wyeast 1318 London Ale III, uhlobo oluyimfihlo olunezimpande zozalo lwe-London Ale. Luvela ezinhlotsheni zendabuko zaseLondon naseNgilandi, luthonya ama-ale amaningi ase-pub. Leli fa lichaza izici zalo zezithelo ezithambile kanye nekhono laseBrithani elihlukile, elithandwa kakhulu abenzi bobhiya.

Izitayela zobhiya ezijwayelekile kanye nokusetshenziswa komlando

I-Wyeast 1318 ifaneleka kakhulu kuma-ales esitayela saseNgilandi, ama-bitter, nama-ales ansundu. Iphinde isetshenziswe kuma-porters aqhutshwa yi-malt kanye namanye ama-ales aphuzi aseMelika ukuze kusetshenziswe isiNgisi. Ngokomlando, izindawo zokwenza utshwala zaseLondon zazithanda izinhlobo ezinjengalezi ngenxa yomzimba wazo ogcwele kanye nama-ester afinyelelekayo.

Kungani abenzi bobhiya bekhetha lolu hlobo

Abapheki bebhiya bakhetha i-Wyeast 1318 ngenxa yephrofayili yayo ye-ester elinganiselayo kanye nokuncipha okulinganiselwe. Lokhu kulondoloza umzimba wobhiya, ofanele kakhulu ukukhombisa i-malt. Ukugeleza kwayo okunamandla kuqinisekisa ukucaca kanye nezikhathi zokulungisa ezingabikezelwa. Ukuguquguquka kwayo kuyivumela ukuthi isebenze kahle nezinhlanganisela ezahlukene ze-malt kanye ne-hop, okwenza kube kuhle kakhulu ekuxubeni noma ekubiliseni ndawonye. Lezi zimfanelo ziyenza ibe yintandokazi phakathi kwabapheki bebhiya abafuna uhlamvu lwesiNgisi ngaphandle kwama-phenolics aqatha.

Ukusondela kokubiliswa kwe-London Ale okusebenzayo ngaphakathi kwe-carboy yengilazi enemvubelo eqhumayo, inhlabathi ensundu ngokubomvu ejikelezayo, ukujiya engilazini, kanye nesizinda sendawo yokwenza utshwala yasemaphandleni enokukhanya okufudumele okuzungezile.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Iphrofayili yokunambitheka kanye nezici zokunciphisa

Imvubelo yethula iphrofayili yokunambitheka eyingqayizivele esetshenziswa abenzi bobhiya ukwenza ubhiya. Lindela ama-ester athambile anezithelo, ukugoba okuthambile kwesitayela saseLondon, kanye nokuthinta kwesizinda se-phenolic noma se-sulfuric uma kucindezelekile. Lezi zici zihlangana ne-malt nama-hops, okudala okuhlangenwe nakho okunezinzwa okunezingqimba.

Amanothi anomsoco nokunambitheka okufanele ukulindele

• Ama-ester ezithelo ezithambile afana ne-apula ne-pear, ngezinye izikhathi anezinzuzo zezithelo zamatshe.
• Ukubonakala kwe-phenolic noma i-sulfur okuncane lapho ukubiliswa kucindezelwa noma kungenawo umoya kahle.
• I-diacetyl engabonakali ingavela ekuvuthweni okufudumele, inikeze umkhawulo webhotela uma ingaphumuli.
• Ubumnandi be-malt obuyindilinga obufana nesitayela saseLondon obusekela izindlela zokupheka ze-malt eziyinkimbinkimbi.

Ububanzi bokunciphisa kanye nomthelela womzimba

• Ibanga elijwayelekile lokunciphisa umswakama liwela cishe phakathi kuka-68–75%, yize amandla adonsela phansi kanye nokushintsha kwezinga lokushisa kuphumela.
• Leli zinga lokuncishiswa likhiqiza umuzwa ophakathi nendawo womlomo kanye nobumnandi obubonakalayo be-malt.
• Umthelela womzimba we-ale ukhulu kakhulu kunezinhlobo zemvubelo zaseMelika ezincipha kakhulu, okushiya isisindo esiningi emlonyeni.

Indlela imvubelo ethinta ngayo umbono we-malt kanye ne-hop

• Ukuncipha okulinganiselwe kanye nokukhiqizwa kwe-ester kukhulisa ubunzima be-malt, okwenza amanothi e-caramel namabhisikidi agqame kakhulu.
• Amanothi e-Ester angangeza ukuthela okubonakalayo okuhambisana kahle nama-citrus nama-hops ezimbali, okuthuthukisa ukuqonda kwama-hop kwezinye izindlela zokupheka.
• Uma ama-ester enamandla, ama-hop aromatics athambile asengozini yokufakwa imaski, ngakho-ke ibhalansi ibalulekile ezinhlotsheni ze-hop-forward.

Ukusondelana kwamabhodlela engilazi anemibala aqukethe amasampula e-ester kabhiya abilisiwe ahlelwe etafuleni lokhuni ngaphakathi kwefektri yobhiya yasemaphandleni ekhanyiswe ngokufudumele, ezungezwe ama-hops, okusanhlamvu, imiphongolo yokubhaka, kanye nemishini yokubhaka yethusi efiphele kancane ngemuva.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Izinga lokushisa lokuvutshelwa kanye nezincomo zesheduli

Ukuqonda izinga lokushisa lokubilisa kubalulekile ekunambithekeni nasekuqineni kwebhiya. Uhlelo olucacile lokubilisa oluyinhloko kanye nokulawula izinga lokushisa okusebenzayo kubalulekile. Lokhu kuqinisekisa ukuthi imvubelo isebenza kahle ngaphandle kokucindezeleka.

Amazinga okushisa afanele kakhulu okuvutshelwa okuyinhloko

Qondanisa ama-64–70°F (18–21°C) ukuze uthole ukubilisa okuyinhloko. Amazinga okushisa aphansi, acishe abe ngu-64°F, aholela ekunambithekeni okuhlanzekile okunama-ester ambalwa ezithelo. Amazinga okushisa aphezulu, afinyelela ku-70°F, asheshisa ukubilisa futhi athuthukise amanothi ezithelo.

Izindlela zokulawula izinga lokushisa labapheki bebhiya ekhaya

Abapheki bebhiya basekhaya banezinketho ezahlukene zokugcina izinga lokushisa lokubilisa. I-swamp cooler ene-thermometer yedijithali iyindlela ethandwayo kwabaningi.

• Isiqandisi noma i-chest freezer ene-Inkbird noma i-STC controller inikeza ukulawula izinga lokushisa okuthembekile.
• Ukuze kusethwe kahle, i-glycol chiller inikeza ukuphathwa okunembile kwezinga lokushisa kwababilisi abaningi.
• Amabhakede afakwe ugesi, amajakethi e-fermenter, noma ibhavu lamanzi eline-aquarium heater kuyasiza ezimweni ezifudumele.

Imiphumela yokushintshashintsha kwezinga lokushisa nendlela yokukugwema

Ukushintshashintsha kwezinga lokushisa kungacindezela imvubelo, okuholela ekunambithekeni okungenamsoco njenge-fusel kanye nama-ester aqinile. Futhi kwandisa ingozi yokubilisa okubambezelekile kanye nokuncipha okungalingani.

Ukuze uvimbele ukushintshashintsha kwezinga lokushisa, faka i-fermenter kanye ne-monitor nge-thermometer noma i-probe. Sebenzisa isilawuli se-PID noma se-STC uma sitholakala. Uma kudingeka izinguquko zokushisa, kwenze kancane kancane emahoreni angama-24-48 ukuze uvikele impilo yemvubelo.

Indawo yokusebenzela yokupheka ethokomele ene-carboy enkulu yengilazi egcwele uketshezi lwe-amber olubilayo, olufakwe i-airlock ecacile futhi luzungezwe imishini yokupheka, ama-thermometer edijithali, kanye namashalofu enziwe ngokhuni agcwele izithako ngaphansi kokukhanya okufudumele.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Amazinga okufaka kanye nokuphathwa kwemvubelo

Amazinga okuphonsa anembile abalulekile ekugcineni ukubila okuqhubekayo. Kuqoqo lokusanhlamvu okuphelele elingamagaloni angu-5 elinomthamo wokuqala wamandla adonsela phansi ongu-1.045 kuya ku-1.060, hlose amaseli emvubelo asebenzayo ayizigidigidi eziyi-100-200. Sebenzisa isibali semvubelo esithembekile, njengoMnu. Malty, ukuguqula izithagethi zamaseli zibe amayunithi asebenzayo. Ama-wort adonsela phansi aphezulu adinga izinga eliphezulu lokuphonsa ukuze kuvinjelwe izikhathi zokulibala ezinde kanye nemvubelo ecindezelekile.

Ukukhetha phakathi kwe-yeast starter kanye ne-direct pitching kuthinta kakhulu ukunambitheka kanye nokusebenza. I-yeast starter ikhulisa inani lamaseli kanye namandla, inciphisa ukubambezeleka futhi izinzise ukukhiqizwa kwe-ester. Dala i-starter lapho i-OG idlula u-1.055, lapho usebenzisa kabusha i-slurry endala, noma lapho iphakethe loketshezi seliseduze nokuphelelwa yisikhathi. I-direct pitching inganele ubhiya obuphansi uma iphakethe le-Wyeast lisha futhi liphathwa kahle.

• Ingakanani imvubelo okufanele iphoswe ngobukhulu obuhlukene be-batch: ngamalitha angu-5 ku-1.050, iphakethe elilodwa elikhulu loketshezi lingase libe umngcele; fanisa ukubalwa kwamaseli namandla adonsela phansi kanye nosayizi we-batch.
• Isikhathi sokwakha isiqalisi semvubelo: kumabhiya anamandla adonsela phansi, ama-lager, noma ama-repitch, hlela usayizi wesiqalisi ukuze ufinyelele inani lamaseli aqondiwe.

Ukunikeza umoya-mpilo kubalulekile ekuphatheni imvubelo. Hlosa umoya-mpilo oncibilikisiwe ongaba ngu-8–10 ppm ukuze kubiliswe i-ale. Sebenzisa umoya-mpilo ohlanzekile ngetshe lokusabalalisa noma wenze ukunyakazisa okunamandla kwamaqoqo amancane. Ukunikeza umoya-mpilo owanele kuthuthukisa ukusebenza kwemvubelo kusukela ekuhlukanisweni kwamaseli okuqala.

Izakhamzimba zemvubelo zibalulekile kuma-wort anokuqukethwe okuphezulu koshukela noma i-amino nitrogen ephansi yamahhala. Faka izakhamzimba ezifana ne-Fermaid K noma i-diammonium phosphate kuma-ferment acindezelekile, ama-bill adjunct bills amakhulu, noma ama-gravity aphezulu kakhulu. Ukwengezwa kwezakhamzimba okuhleliwe ngesikhathi sokubilisa okuphezulu kusekela ukuncishiswa okunempilo futhi kunciphisa ingozi yokungabi nambitheki.

• Hlola inani lamaseli nge-calculator bese ulungisa izinga lokuphonsa ukuze ubone amandla adonsela phansi.
• Sebenzisa i-yeast starter uma kudingeka isisindo esikhulu samaseli noma amandla.
• Nikeza umoya-mpilo ofanele lapho uphonsa futhi wengeze izakhamzimba zemvubelo kuma-wort acindezelekile.

Ukuphathwa kwemvubelo okuphumelelayo kuhilela amazinga okuphonsa anembile, ukusetshenziswa okucatshangelwe kahle kweziqalo zemvubelo, ukukalwa komoya-mpilo, kanye nezakhamzimba zemvubelo eziqondiwe. Le mikhuba iqinisekisa ukuthi i-Wyeast 1318 London Ale III isebenza ngendlela ebikezelwayo ezindleleni zokupheka ezahlukahlukene.

Iflaski yengilazi ye-Erlenmeyer egcwele i-ale yeast starter esebenzayo ihlezi ebhentshini lokusebenzela lezinkuni lasemaphandleni endaweni ethokomele yokwenza ubhiya ekhaya. Iflaski imbozwe nge-aluminium foil egobile futhi iqukethe uketshezi olugolide olunamafu olune-foam ebonakalayo kanye nomsebenzi we-yeast. Esizindeni esifiphele kancane kukhona amathuluzi okupheka endabuko ahlanganisa i-kettle yokwenza ubhiya yensimbi engagqwali, i-fermenter yengilazi ye-amber, okusanhlamvu, kanye nezindawo zokhuni ezikhanyiswa ukukhanya kwemvelo okufudumele.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Amasu okuqala e-Wyeast 1318 London Ale III Yeast

Isiqalo esinempilo sibalulekile ekuvuthweni okuhlanzekile nokunamandla nge-Wyeast 1318 London Ale III. Landela izinyathelo eziqondile zomthamo, isikhathi, kanye nokuhlanzeka ukuze usebenzise imvubelo ngaphambi kokuyiphonsa. Sebenzisa isibali sokuqala ukuthola usayizi ofanele wesiqalo wezinto ezahlukahlukene zamandla adonsela phansi kanye nosayizi weqembu.

Ukudala isiqalo isinyathelo ngesinyathelo kulula kakhulu ngenqubo eqhubekayo. Hlanza ibhodlela noma imbiza engamalitha angu-1-3 bese ukala i-malt extract eyomile ukuze uthole amandla adonsela phansi angu-1.030-1.040 okuqala esiqalo. Bilisa i-wort imizuzu eyi-10-15, bese uyipholisa ngokushesha kuze kufike emazingeni okushisa angangemvubelo. Thela i-wort epholile esitsheni esihlanziwe.

Faka imvubelo ngemva kokupholisa, jika noma ushukumise ukuze ifake umoya-mpilo, bese uvala nge-sanitised foil noma i-foam stopper. Hlanganisa nsuku zonke ngesandla noma sebenzisa i-stir plate ukuze ukhule kahle amaseli. Lindela umsebenzi zingakapheli amahora angu-12-48, kuye ngobukhulu bokuqala kanye nokushisa. I-krausen enempilo ibalulekile ngaphambi kokuphonsa ku-wort yakho.

Sebenzisa i-starter calculator evela ku-BeerSmith noma ku-Mr. Malty ukuze uthole usayizi ofanele we-starter we-brew yakho. Ukuze uthole i-batch ejwayelekile engama-5-gallon ku-1.050 OG, i-starter engu-1L noma iphakethe elilodwa le-smack livame ukwanele. Kubhiya obungu-1.060 OG noma ngaphezulu, hlela i-starter engu-2L–3L noma usebenzise amaphakethe amabili. Kubhiya obunamandla adonsela phansi kakhulu, i-starter enezinyathelo eziningi iyadingeka ukuze kwandiswe inani lamaseli ngokuphepha.

Izibonelo ziyasiza: isiqalo esingu-1L sisebenza kahle ekuphindeni sisuke ku-slurry evuniwe siye ku-wort enamandla afanayo. Isiqalo esingu-2L sinikeza umshwalense owengeziwe wama-ales angama-5-gallon angaphezu kuka-1.060. Uma usebenzisa i-starter calculator, faka imigomo ye-pitch rate, amandla adonsela phansi e-wort, namaseli afunekayo ukuze uthole amavolumu anembile.

Ukuhlanzeka kwemvubelo ngokuqinile kubalulekile ekuvimbeleni ukungcola nokuvikela impilo yemvubelo. Hlanza yonke imishini yokuqala, okuhlanganisa amaflaski, izitobhi, nezitsha. Gwema ukubeka i-starter wort epholile emoyeni isikhathi eside kunokudingekile. Uma ubona iphunga elibi noma ama-pellicle, lahla bese uqala kabusha.

Ukugcina imvubelo kudinga ukuphathwa ngokucophelela. Faka iziqalo ezisebenzayo efrijini ukuze imvubelo ihlale, bese ususa i-wort esetshenzisiwe bese ugcina i-slurry ezitsheni ezihlanziwe, ezingenawo umoya-mpilo esiqandisini ukuze uyisebenzise isikhathi esifushane. Ungayigcina imvubelo amasonto ambalwa ngale ndlela.

Ukuze ugcine isikhathi eside, yakha udoti oluqinile, susa ubhiya obuningi, bese ugcina ngaphansi kwesihlanzi noma endaweni encane emazingeni okushisa abandayo. Faka amalebula ezitsheni ngokucindezela, usuku, kanye nokukhiqizwa. Ukuhlanzeka okuhle kwemvubelo ngesikhathi sokuvuna kanye nokugcina imvubelo kulondoloza amandla ezingxenyeni zesikhathi esizayo.

• Hlanza iflaski, imbiza, kanye nesivalo ngaphambi kokuthintana ne-wort.
• Ithagethi engu-1.030–1.040 OG ye-starter wort eyenziwe nge-DME.
• Sebenzisa isibali sokuqala ukuze uqhathanise amazinga ephimbo namandla adonsela phansi e-batch.
• Hlanganisa nsuku zonke noma sebenzisa ipuleti lokuxuba ukuze ukhule kahle amaseli.
• Faka efrijini bese ukhipha amanzi ngaphambi kokugcina imvubelo; gcina indawo yokugcina ibanda futhi ingenawo umoya-mpilo ophansi.

Ikhawuntara yasekhishini ekhanyiswe ngokufudumele ene-yeast starter ebila ngaphakathi kwe-beaker yengilazi ecacile, ezungezwe yi-paddle yokhuni, imbiza yamanzi afudumele ashisayo, kanye nesitsha sokubilisa esifiphele eduze kwefasitela elikhanyiswe yilanga.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Ukubilisa kanye nokuxuba nezinye izibiliso

I-Wyeast 1318 London Ale III isebenza njengesisekelo esiqinile samasu okubilisa ndawonye. Lezi zindlela zandisa ubunzima ngaphandle kokunciphisa uhlamvu lwe-malt. Abapheki bebhiya basebenzisa izinhlobo ezixubile ukuze bangenise i-funk, i-tartness, noma ukoma, kuyilapho belondoloza i-essence efudumele neyindilinga yohlobo.

Ukuhlanganisa i-Wyeast 1318 nezinhlobo ze-Saccharomyces cerevisiae ezifana ne-Wyeast 1968 kungakha ukujula kwesiNgisi okuvamile. I-Brettanomyces inezela i-farmhouse funk futhi inegalelo ekuguqukeni kwesikhathi eside. I-Lactobacillus noma i-Pediococcus ingaletha ukumuncwa okulawulwayo uma ingeniswa ngokucophelela. Ukuncipha nokuqina kokunambitheka kwe-Wyeast 1318 kwenza kube ngumlingani oqaphile kodwa osebenzayo kulezi zinhlanganisela.

• Hlanganisa nezinhlobo ze-ale zesiNgisi ukuze uqinise i-malt nama-ester ngaphandle kokwenza kube nzima kakhulu.
• Yethula i-Brettanomyces yesikhumba, i-clove, kanye nobunzima bomhlaba izinyanga eziningi.
• Faka i-Lactobacillus noma i-Pediococcus ukuze uthole i-asidi ekhanyayo noma eyindilinga kuye ngokuthi ingakanani futhi isikhathi sini.

Nquma phakathi kokubilisa okulandelanayo kanye nokubilisa ngasikhathi sinye ngokusekelwe ezidingweni zokulawula. Ukubilisa okulandelanayo kuhilela ukubilisa i-Wyeast 1318 kuqala ukuze kuqedwe ushukela oyinhloko, bese kungezwa i-Brett noma amabhaktheriya ngemva kokuhlala okubonakalayo. Le ndlela inciphisa ukuncintisana kwasekuqaleni futhi iqinisekisa ukuncishiswa okubikezelwayo.

Ukubilisa ngasikhathi sinye nge-mixed culture kungaveza ukunambitheka okuhlanganisiwe okwengeziwe ngesikhathi esincane. Kodwa-ke, lindela ukubikezela okuncane kanye nohlu olubanzi lwemikhiqizo elandelanayo. Sebenzisa le ndlela uma ufuna ukusebenzisana okusebenzayo phakathi kwezinhlobo kusukela osukwini lokuqala.

• Isibonelo sesikhathi sokubilisa esilandelanayo: okuyinhloko nge-Wyeast 1318 izinsuku ezingu-5-7, ukuphumula isonto lonke, bese wethula i-Brett noma amabhaktheriya bese kuba nesimo izinyanga.
• Isibonelo sokubilisa ngasikhathi sinye: beka zombili izinhlobo ngesikhathi sokupheka bese uqapha amandla adonsela phansi kanye ne-pH eduze.
• Inothi lokuhlanzeka: nikela ngemigqa namathangi ezinto eziphilayo ezimuncu ukuze kuvinjelwe ukungcoliswa okuhlukahlukene.

Ukwendlalela ukunambitheka okuvela ekuxubeni kwemvubelo kungadala ukoma, ukuba mnandi, noma i-funk evinjelwe ngenkathi kugcinwa ukugcizelela kwe-malt yohlobo. Hlola amaqoqo amancane ngaphambi kokukhulisa ubhiya obuphelele. Lindela isikhathi eside sokulungisa nobhiya obuxubile bese uhlela ukupakisha ngokufanele.

Ukuphathwa kwezingozi kubalulekile. Gcina ukuhlanzeka okuqinile, sebenzisa imishini ehlukile yezinhlobo ezimuncu uma kungenzeka, futhi ubhale phansi izikhathi kanye namazinga okushisa. Izilingo ezincane zembula ukuthi ukubilisa kanye nokuxuba imvubelo kuthinta kanjani iphunga kanye nokuzwakala komlomo ngaphandle kokufaka engcupheni ukukhiqizwa okuyinhloko.

Ukuhlanganiswa kwe-hop ne-malt okuhambisana nohlobo

I-Wyeast 1318 London Ale III iphumelela kakhulu lapho i-malt kanye ne-hops kuthuthukisa ama-ester ayo anezithelo kanye nokuzwakala komlomo okubushelelezi. Kubalulekile ukugcina izindebe ze-malt zilula ukuze izwi lemvubelo lizwakale. Ukugxuma kufanele kuphakamise izici zemvelo zohlobo, hhayi ukuzisibekela.

Izinhlamvu ze-malt ezibonisa uhlamvu lwemvubelo

Qala nge-Maris Otter noma i-British pale malt njengesisekelo sokugcizelela ukunambitheka kwesinkwa namabhisikidi. Faka ama-crystal malt alula kuya kwaphakathi ukuze uthole ubumnandi obuncane be-caramel obuhambisana nama-yeast esters.

Ukuze uthole iphrofayili ecebile, engeza inani elincane le-Munich noma i-Vienna malts ukuze ulethe isici esithosiwe nesinobunkwa. Gwema ukusebenzisa izithako ezifana nommbila noma ilayisi ukuqinisekisa ukuthi imvubelo ye-London Ale ihlukile.

Kuma-porters noma ama-brown ale, ama-malt amnyama kufanele anikeze ukunambitheka okuthosiwe noshokoledi. Okwamanje, imvubelo kufanele ithambise ubulukhuni futhi ifake isiphetho esithambile.

Izinhlobo ze-hop ezihambisana kahle ne-Wyeast 1318 London Ale III Yeast

Ama-hop endabuko esiNgisi, njenge-East Kent Goldings kanye ne-Fuggles, ahambisana nobuntu balesi sitshalo esidala. Anezela amanothi omhlaba kanye nezimbali ahambisana nezinongo ezincane zemvubelo.

Ama-hop aseMelika afana ne-Centennial, i-Citra, ne-Amarillo afaneleka kakhulu kubhiya okhanyayo nothela izithelo. Kodwa-ke, wasebenzise ngokuhlakanipha ukuze ugweme ukulimaza kakhulu iminikelo ethambile yemvubelo.

Lwela ukulinganisela phakathi kokubaba nephunga. Lokhu kuqinisekisa ukuthi izinhlobo ze-hop zithuthukisa ama-ester ngaphandle kokufihla ubunzima be-malt ne-yeast.

Imibono yeresiphi kanye neziphakamiso zesitayela

• I-English Bitter — OG 1.040–1.048, FG 1.010–1.013, IBU 20–35. Sebenzisa i-Maris Otter njengesisekelo, ngekristalu eliphakathi elingu-5–10%. Engeza i-East Kent Goldings ukuze kube mnandi futhi kube nephunga elimnandi. Hlosa amandla angasetshenziswa ngezikhathi ezithile ngokuhlanganisa i-yeast ye-London Ale ecacile.
• I-Modern British Pale Ale — OG 1.048–1.055, FG 1.011–1.014, IBU 30–45. I-Maris Otter kanye ne-8% medium crystal yizona eziyisisekelo. Ukwengezwa kwe-Amarillo noma i-Citra okubilile kanye ne-whirlpool kuthuthukisa ukusebenzisana kwezithelo ze-citrus nezithelo.
• I-Brown Ale / I-Robust Porter — OG 1.050–1.065, FG 1.012–1.016, IBU 20–30. Kusetshenziswa i-Maris Otter, i-Munich, kanye ne-10–15% crystal emnyama noma i-light roast malts. Ama-Fuggles noma ama-American aroma hops alula ahambisana nobumnandi be-malt futhi agcwalisa umuzwa womlomo.

Le mibono yeresiphi ivumela uhlobo lomkhiqizo ukuthi lukhanye ngenkathi inikeza abenzi bobhiya indlela ecacile yokuhlola izinhlobo zokuhlanganisa i-malt kanye ne-hop. Lungisa i-OG, i-FG, kanye ne-IBU ukuze kunambitheke, uqinisekise ibhalansi phakathi kobumnandi be-malt kanye nokuba khona kwe-hop.

Izinkinga zokubilisa kanye nokuxazulula izinkinga

Abapheki bebhiya bavame ukubhekana nezinkinga zokubilisa ezinciphisa ijubane noma zishintshe ukunambitheka. Ukuhlolwa okusheshayo kwamandla adonsela phansi, izinga lokushisa, kanye nempilo yemvubelo kungaveza izimbangela ezivamile. Lezi zinyathelo zisiza ekuxilongeni izinkinga nokukhetha ikhambi elifanele, konke lokhu kugweme izingozi zokungcola.

Izimbangela ezivamile zokunambitheka okungekuhle kanye nokunambitheka kwazo

• I-Diacetyl: amanothi ebhotela noma e-butterscotch avame ukuvela ekuvuthweni okungaphelele noma emazingeni okushisa aphezulu ekuvuthweni sekwephuzile. Vumela imvubelo iphele bese uvumela i-diacetyl ukuthi iphumule uma kudingeka.
• Amanothi e-Estery noma e-solvent: amazinga okushisa aphezulu noma umoya-mpilo ophansi kanye nokujikijela ngaphansi kungaveza iphunga lezithelo noma le-solvent. Ukulawula amazinga okushisa aqinile kanye namazinga okushisa afanele kunciphisa lezi zingozi.
• I-Sulphur: iphunga elibolile noma elinosawoti lingavela uma imvubelo icindezelwe noma ubhiya ubanda nemvubelo engavuthiwe. Ukufudumala okuncane kanye nesikhathi kuvame ukususa la makhemikhali.
• Amanothi e-phenolic noma ashisayo: ukucindezeleka, izinto eziphilayo zasendle, noma izinhlobo ze-phenolic kudala amathoni afana ne-clove noma ezokwelapha. Gcina inhlanzeko futhi ugweme ukuveza i-wort kumagciwane asendle.

Ukulungiswa kokubilisa okubambekile noma okuhamba kancane

• Fudumeza i-fermenter ibe sesigabeni esifanele semvubelo ukuze uvuselele umsebenzi. Ukwanda okuncane nokuqhubekayo kusebenza kahle kakhulu.
• Vuselela imvubelo ngobumnene ngokuyijika i-fermenter noma ngokuyihlikihla ukuze uphinde umise amaseli aqunyiwe.
• Faka umoya ngokucophelela uma ukubilisa kungakaqali; umoya-mpilo sekwephuzile ekubiliseni uyingozi yokubola kodwa ungasiza ekuqaliseni kabusha imvubelo ekuqaleni kwenqubo.
• Faka izakhamzimba zemvubelo ukuze ubhekane nokuntuleka kwe-nitrogen noma amaminerali okunciphisa ukuwohloka.
• Faka imvubelo entsha, esebenzayo evela ku-starter noma uhlobo lwe-Saccharomyces cerevisiae olungathathi hlangothi lapho ezinye izindlela zehluleka ukulungisa ukubilisa okubambekile.

Isikhathi sokuphinda ushintshe noma ukufaka uhlobo olusha

• Phinda upheke lapho imvubelo yokuqala isobala ukuthi ayiphilile: ukungcola okudala, iphunga elinamandla le-acetone, noma i-pellicle ebonakalayo ebonisa ukungcola.
• Khetha uhlobo olusha uma isiko lamanje lingakwazi ukuletha iphrofayili oyifunayo, njengokudinga isiphetho esihlanzekile sesitayela esithile.
• Lungisa isiqalo esinempilo ngaphambi kokuphinda utshale imvubelo ukuqinisekisa ukuthi iyasebenza futhi inani lamaseli elanele.
• Qinisekisa ukuhlanzeka kwayo yonke imishini ngaphambi kokufaka imvubelo entsha ukuze uvimbele izinkinga zokubilisa eziphindaphindayo noma ukufaka ukunambitheka okungafanele.

Amathiphu okulungisa isimo, ukuguga, kanye nokuvuthwa

Imikhuba efanele yokulungisa ubhiya iguqula ukubilisa okusebenzayo kube umkhiqizo olinganiselayo nophuzwayo. Qala ngomugqa wesikhathi ocacile ngemva kokuba umsebenzi oyinhloko wehlile. Hlela ukuphatha, ukupakishwa, kanye nanoma yisiphi isikhathi esengeziwe iresiphi esidingayo ukuze ifinyelele esimweni sayo esihle kakhulu.

Ukubilisa okuyinhloko ngokuvamile kudinga izinsuku ezingu-7-14, kuye ngokuthi amandla adonsela phansi okuqala kanye nomsebenzi obonakalayo. Kwabaningi ababi, kunconywa ukuphumula kwe-diacetyl okufudumele kwezinsuku ezingu-3-7 cishe ku-68-72°F ngaphambi kokwehlisa amazinga okushisa ukuze kuphole. Uma ukucaca kuyinjongo, sebenzisa isigaba sesibili esifushane noma i-rack ethangini elikhanyayo amasonto angu-1-4.

Ukubilisa okwesibili kusiza ekuhlanganiseni ukunambitheka kanye nokucaca. Kuwusizo uma ufuna imvubelo ipholishe i-diacetyl noma uma ufaka izithako ezifana nezithelo noma i-oki. Gcina isitsha sesibili sivaliwe futhi uqaphe amandla adonsela phansi ngaphambi kokupakisha ukuze ugweme izingozi zokwanda kwe-carbon ngesikhathi sokulungiswa kwebhodlela.

Ukulungisa i-conditioner kuthuthukisa umuzwa womlomo futhi kunciphisa ukunganaki njengoba imvubelo iphinda imunce amakhemikhali athile. Izinto zokulungisa i-cold conditioner noma zokuhlanza ezifana ne-gelatin kanye ne-isinglass zisheshisa ukucaca. Qaphela ukuthi ukulungisa i-conditioner isikhathi eside kungathambisa iphunga le-hop ngenkathi kuvumela ukunambitheka kwe-malt kanye nemvubelo kuhlangane.

Izincomo zobhiya obugugile ziyahlukahluka ngesitayela. Ama-ale aluhlaza kanye nama-IPA ayazuza ekulungisweni okufushane ukuze kulondolozwe ukukhanya kwe-hop; hlose amasonto ama-2-4 kusukela ekupheleni kokubiliswa kokuqala kuya ekupakishweni. Ama-porters, ama-stouts, kanye nama-ale aqinile ngokuvamile adinga ukuvuthwa isikhathi eside, ngokuvamile inyanga eyi-1-3, ukuze agcwalise utshwala obunzima futhi ahlanganise ukunambitheka.

Ubhiya obuhlanganisiwe nobuqhutshwa yi-Brettanomyces budinga isineke. Lindela izinyanga kuya eminyakeni yokuguga ukuze kukhule ubunzima kanye nobuntu bukaBrett buzinze. Landelela ukucaca kanye nokunambitheka ngezikhathi ezithile ukuze ukwazi ukunquma ukuthi ubhiya ufana nini nephrofayili yakho eqondiwe.

• Icebiso lesikhathi: Izinsuku zokuqala ezingu-7-14, ukuphumula kwe-diacetyl izinsuku ezingu-3-7, okwesibili amasonto angu-1-4 njengoba kudingeka.
• Amathuluzi okucaca: ukushaqeka okubandayo, ukufiphaza, ukuhlunga okuthambile kokupakisha okukhanyayo.
• Umhlahlandlela wokuvuthwa: Amasonto ama-2-4 e-hoppy ales, inyanga e-1-3 yobhiya obumnyama nobunamandla.

Izinto okufanele uzicabangele nge-carbonation kanye nokupakisha

Ukuqinisekisa ukukhiqizwa kwe-carbon efanele kanye nokupakishwa okuhlanzekile kubalulekile ekulondolozeni iphunga, umuzwa womlomo, kanye nesikhathi sokuphelelwa yisikhathi. Ukuze ulungise amabhodlela, sebenzisa izibalo ezinembile zoshukela wokulungiselela. Uma udlulisela ubhiya ezitsheni, landela izinyathelo ezinemininingwane. Njalo beka phambili ukuhlanzeka kokupakisha ukuze uvimbele izifo kanye nokunambitheka okungafanele.

Ukubala ushukela osezingeni eliphezulu kubalulekile ekulungiseni ibhodlela. Ngebhetshi elingamalitha amahlanu, cishe ama-ounces angu-4.5–5 kashukela wommbila ukhiqiza amavolumu angu-2.4–2.7 e-CO2, afanele iningi lama-ales. Bilisa ushukela emanzini amancane imizuzu embalwa, bese uwupholisa. Faka ikhambi ebhakedeni elihlanziwe.

Uma ufutha ubhiya esixazululweni sokuthosa, yenza kanjalo kancane ukuze ugweme ukungena komoya. Gcwalisa amabhodlela bese uwavala, bese uwagcina ekamelweni lokushisa kuze kube yilapho i-carbonation isiqediwe. Hlola ibhodlela lokuhlola ngemva kwesonto. Uma i-carbonation oyifunayo isifinyelelwe, gcina amabhodlela esiqandisini.

I-Kegging inikeza isivinini nokulawula, ikakhulukazi uma uthanda yona kunamabhodlela. Dlulisa ubhiya e-keg ehlanziwe, hlanza umoya-mpilo nge-CO2, bese usetha isilawuli ngokweshadi le-carbonation. Leli shadi lizokuholela ekucindezelekeni okufanele komthamo wakho kanye nokushisa okuqondiwe.

• Ukuze uthole i-carbonation yemvelo ebhodweni, cindezela bese uyivumela ihlale izinsuku eziningana.
• Ukuze uthole i-carbonation enamandla ngokushesha, sebenzisa ingcindezi ephezulu bese ugoqa noma ugoqe i-keg kancane ukuze usheshise ukumuncwa kwe-CO2.
• Gada ingcindezi bese uthela isampula ukuze ugweme ukugcwala ngokweqile kwekhabhoni kanye nokungabambeki kahle kwekhanda.

Ukuhlanzeka kokupakisha kubalulekile emabhodleleni, emabhokisini, emakejini, nasezintanjeni. Sebenzisa isihlanzi esingenawo umoya-mpilo kanye nesihlanzisi-manzi esifanele sendawo yokuphuza utshwala njenge-Star San. Qinisekisa ukuthi uhlanza kahle uma kudingeka futhi ugweme ukungcoliswa phakathi kwamaqoqo.

Ukuqina kweshelufu kuncike ekuhlanzekeni nasezimweni zokugcina. Ubhiya obuvutshelwe nge-Wyeast 1318 ngokuvamile buqinile uma bupakishwe kahle. Bugcine kude nokukhanya nokushisa. Ubhiya obuhamba phambili kufanele buphuzwe ngokushesha ukuze kulondolozwe iphunga labo. Nokho, izindlela zokupheka ezihamba phambili nge-malt ziguga kamnandi.

Ukuqhathanisa i-Wyeast 1318 London Ale III Yeast nezinye izinhlobo

Ukukhetha uhlobo lwemvubelo kubalulekile ekwakheni iphunga, umzimba, kanye nohlobo lokubilisa lwebhiya yakho. Lokhu kuqhathanisa kuhlose ukugqamisa ukuthi i-Wyeast 1318 iphakathi kwezinketho ezivamile. Kusiza abenzi bobhiya ukuthi bavumelanise ukuziphatha kwemvubelo nemigomo yabo yokupheka.

I-Wyeast 1318 inikeza umzimba ogcwele kanye nama-ester aphuma esithelweni, okwenza ihluke ezinhlotsheni zaseMelika ezingathathi hlangothi. Uma kuqhathaniswa ne-yeast yeale yaseMelika ehlanzekile njenge-Wyeast 1056 noma i-White Labs WLP001/US-05, inikeza ukujiya kwe-malt okwengeziwe. Iphinde ilethe amanothi athambile ezithelo zamatshe noma amapheya. Ngokuphambene nalokho, izinhlobo zaseMelika zivame ukukhiqiza ukuphela okomile, okuvumela uhlamvu lwe-hop lukhanye.

Uma iqhathaniswa nezinhlobo zendabuko zesiNgisi, njenge-Wyeast 1968 noma i-White Labs WLP002, 1318 ifana nezithelo zesitayela sesiNgisi. Kodwa-ke, ingahluka ngokuncishiswa kanye nokugoba. Lindela izimpawu ezifanayo ze-estery, kodwa i-Wyeast 1318 ingashiya ubumnandi obuthile obusele. Iphinde inikeze umuzwa othambile emlonyeni uma kuqhathaniswa nezinye izinhlobo ze-yeast yeast ye-English ale ezigoba kakhulu.

Nasi uhlu olufushane lokusiza ukulinganisa amandla nobuthakathaka bemvubelo uma kuqhathaniswa nezinye izindlela ezivamile.

• Amandla: Ithuthukisa izindlela zokupheka ezithunyelwa nge-malt, inikela ngama-ester ezithelo afinyeleleka kalula, futhi ixuba ngezindlela eziningi.
• Ubuthakathaka: Ingabe ingakwazi ukufihla ama-hop aromatics amancane, ukuncishiswa okulinganiselwe kungase kungavumelani nezitayela ezomile kakhulu, amazinga e-ester akhuphuka ngokubiliswa okufudumele.

Uma ukhetha uhlobo lwemvubelo, cabangela izidingo zakho zeresiphi. Khetha i-Wyeast 1318 ukuze uthole uhlobo lwe-malt oluyindilinga kanye nama-ester ezithelo athambile. Khetha i-American ale yeast ehlanzekile ukuze uthole ama-IPA ahamba phambili noma ama-ales aphuzi awomile kakhulu. Ukuze uthole ukoma okuthile noma ama-phenolic abukhali, khetha izinhlobo zesiNgisi noma zaseBelgium ezincipha kakhulu.

Ngaphambi kokwandisa, yenza izivivinyo ezincane ukuqinisekisa izinketho zakho. Ukuqhathaniswa kwemvubelo okufushane kuzobonisa ukuthi uhlobo ngalunye luthinta kanjani iphunga likabhiya wakho, umzimba, kanye nokuncipha kwalo. Lokhu kubaluleke kakhulu uma ucabangela i-malt kanye ne-hop bill yakho ngqo.

Izifundo zamacala kanye nokubuyekezwa kombhiqizi webhiya kusetshenziswa uhlobo

Lapha, siqoqa izibonelo ezisebenzayo, ukuqonda kochwepheshe, kanye nempendulo yokunambitha ye-Wyeast 1318 London Ale III. Lezi zifundo zamacala kanye nokubuyekezwa kwabapheki bebhiya kugxile emiphumeleni elinganisekayo njengesikhathi sokugcina sokudonsa umoya kanye nesikhathi sokubilisa. Baphinde baqophe ukunambitheka kanye nokuzwakala komlomo, kusiza abapheki bebhiya ekuqhathaniseni imiphumela yobhiya basekhaya nokusetshenziswa kwezentengiselwano kwe-Wyeast 1318.

Izibonelo zeresiphi ye-Homebrew enemiphumela

• Isibonelo 1: I-ale yesiNgisi engamalitha angu-5, i-OG 1.048, eyenziwe nge-Maris Otter kanye ne-East Kent Goldings. Ukubiliswa kuqedwe ezinsukwini ezi-5 nge-FG ~1.012. Amanothi okunambitha afaka ubumnandi be-malt obucacile kanye nama-ester athambile e-pear, kanye ne-carbonation ephakathi nendawo ethuthukisa ukuqonda kwe-malt.
• Isibonelo 2: I-ale ensundu engamalitha angu-5, OG 1.056. Ukubiliswa kokuqala kuqediwe ezinsukwini eziyi-7, FG ~1.014. Ukuzizwa komlomo kwakukhilimu futhi kuyindilinga, kunokulinganisela kwe-malt-forward kanye nokubaba okubonakalayo okuphansi.
• Ukugxila kokulinganisa: ithrekhi ye-OG, i-FG, kanye nesikhathi sokubilisa esiphelele ukuze uthole imiphumela yokuphuza utshwala ekhaya ephindaphindwayo. Sebenzisa i-hydrometer noma i-refractometer yedijithali elungisiwe yotshwala.

Amanothi ochwepheshe bokwenza ubhiya kanye nokusetshenziswa kwezentengiselwano

• Izinkampani zokwenza ubhiya ngezandla zikhetha izinhlobo zesitayela saseLondon zama-ales esizini kanye nobhiya obusekelwe esiNgisini. Ziyakwazisa ukuncishiswa okuqhubekayo kanye nokugeleza okuthembekile kokuhlelwa kwezindawo zokugcina izitsha.
• Ukusetshenziswa kwezentengiselwano i-Wyeast 1318 ivame ukuvela ezingxubeni ukuze yengeze uhlamvu lwesiNgisi ngenkathi igcina ukuthembeka kokubilisa. Ukuxuba kusekela ubunzima ngaphandle kokufaka engozini amaphutha ohlobo olulodwa.
• Ezikalini zokukhiqiza, ukuqapha izinga lokushaya kanye nokufakwa komoya-mpilo kuqinisekisa ukuhambisana kweqembu ngalinye okulindeleke kubapheki bobhiya abangochwepheshe ezinhlotsheni ezithembekile.

Amanothi okunambitha kanye nezilinganiso ezithunyelwe ngumsebenzisi

• Izifinyezo zeforamu kanye nokubuyekezwa zincoma ukuthuthukiswa kwe-malt kanye nephrofayili eyindilinga yezitayela ze-malt-forward. Ukubuyekezwa okuningi kwabapheki bebhiya kuphawula ukusebenza okuhle uma kufakwa ngamanani anconyiwe.
• Abanye abasebenzisi babika imiphumela exubile ezindleleni zokupheka ezigcwele kakhulu noma ezine-IBU ephezulu kakhulu; ubhiya obuhamba phambili bungafihla uhlamvu lwemvubelo noma buzizwe bungalingani.
• Impendulo evamile iqokomisa ukugoqeka okuthembekile kanye nokubiliswa okubikezelwayo lapho kuqashelwa ukuhlanzeka okufanele kanye nokufakwa komoya-mpilo. Abafundi bakhuthazwa ukuthi baxhumane ne-HomebrewTalk kanye ne-American Homebrewers Association ukuze bathole imiphumela eyandisiwe yokwenziwa kotshwala ekhaya emphakathini.

Ukuthenga, ukugcina, nokuphatha i-Wyeast 1318 London Ale III Yeast

I-Wyeast 1318 iyintandokazi phakathi kwabenzi bobhiya ngenxa yobuntu bayo obuhlukile besitayela saseLondon. Kubalulekile ukwazi ukuthi ungayithenga kuphi i-Wyeast 1318 nokuthi ungayigcina kanjani kahle imvubelo. Lokhu kuqinisekisa amaqoqo ahambisanayo. Ukuphathwa kahle kwandisa isikhathi sokuphila kwemvubelo, okwenza kube lula ukuvuselela imvubelo yokwenziwa kwayo esikhathini esizayo.

Ungayithenga kuphi e-United States

• I-Northern Brewer inikeza izinhlobo zoketshezi kanye nezinye izindlela zokomisa utshwala zabenzi bobhiya basekhaya.
• I-MoreBeer inikeza izinhlobo ze-Wyeast kanye namaphakethe abandayo okuthunyelwa.
• I-Midwest Supplies igcina i-Wyeast futhi inikeza izeluleko ngamanani okuphonsa.
• I-Adventures in Homebrewing ibala imikhiqizo ye-Wyeast kanye nezinto zokuqala.
• Izitolo zeziphuzo zasekhaya zasendaweni ziphethe amaphakethe amasha e-Wyeast futhi zinikeza izeluleko zokugcina.

Izinto okufanele uzicabangele mayelana nochungechunge olubandayo kanye nesikhathi sokuphila kweshelufu

Imvubelo ewuketshezi, njengeWyeast, idinga ukubanda njalo ukuze kwandiswe isikhathi sokuphila kwayo. Gcina amaphakethe ku-35–40°F (2–4°C) bese uwasebenzisa ngaphambi kosuku lokuphelelwa yisikhathi. Uma u-oda ku-inthanethi, khetha abathengisi abanikeza ukuthunyelwa kwamaphakethe abandayo ukuvimbela ukuthutha okufudumele.

Uma usuyitholile, hlola iphakethe ukuthi alinawo yini umonakalo noma ukuqunjelwa. Uma libonisa izimpawu zokucindezeleka kokushisa, xhumana nomthengisi ngaphambi kokusebenzisa. Ukuphathwa kahle kweketanga lokubanda kuqinisekisa ukuthi liyaphila futhi kunciphisa isidingo sokuvuselelwa kwemvubelo.

Indlela yokuvuselela nokuqinisekisa impilo yemvubelo

Uma iphakethe selizophelelwa yisikhathi noma selidlulile, dala isiqalo sokuvuselela imvubelo. Sebenzisa i-starter wort encane, enomphunga omuhle bese ubheka ukuthi ngabe kukhona yini umsebenzi ofana nokukhipha igwebu kanye nokufakwa kwenhlabathi.

Ukuze uhlole impilo yemvubelo, sebenzisa i-microscope noma i-methylene blue stain uma ikhona. Bheka ukungcola ngokuhogela i-starter bese uhlola ama-pellicle noma amafilimu angavamile. Uma ungaqiniseki, yenza ukuhlolwa kokubilisa okuncane ngaphambi kokukufaka kuqoqo eligcwele.

Ukugcinwa kwemvubelo okuphumelelayo kanye nokuphathwa ngokucophelela kunciphisa izingozi futhi konge isikhathi. Ukwazi ukuthi ungayithenga kuphi i-Wyeast 1318, ukugcina uchungechunge olubandayo, kanye nokusebenzisa ukuhlolwa kokuvuselelwa okulula kuqinisekisa ukubiliswa okuqhubekayo. Le ndlela inciphisa izithako ezilahlekile.

Ukuphepha, ukuhlanzeka, kanye nokucatshangelwa kwezomthetho kwabapheki bebhiya ekhaya

Ukwamukela imikhuba emihle kubalulekile ekugcineni ikhwalithi kabhiya nokuqinisekisa ukuphepha kwalabo abayisebenzisayo. Kuhilela ukuhlanza ngokucophelela, ukuphatha kahle imvubelo, kanye nokunamathela ezindinganisweni zomthetho lapho wabelana noma uthengisa utshwala bakho. Amaphuzu alandelayo aklanyelwe ukukusiza ukuthi ugcine ukuvumelana futhi uhlale ngaphakathi kwemingcele esemthethweni.

Ukuhlanzwa kwendle kuyisisekelo sokubilisa ngempumelelo. Qala ngokuhlanza yonke imishini ngensipho, kulandelwe isihlanzi esingahlanzi njengeStar San noma i-Iodophor. Lesi sinyathelo sibalulekile ukuvimbela ukungcola. Kubalulekile futhi ukuhlukanisa imishini esetshenziselwa ubhiya obomuncu kuleyo esetshenziselwa ubhiya obungakhethi ukuze kugwenywe ukungcoliswa.

Ukuhlanzeka komuntu siqu kubaluleke ngokulinganayo. Qinisekisa ukuthi izandla ziyagezwa, izinwele ziboshwe emuva, futhi izindawo zihlanzekile. Hlanza noma iyiphi into ethinta i-wort noma imvubelo, okuhlanganisa izipuni, ama-airlock, kanye nemishini yemvubelo esetshenziswe kabusha. Ukugcina izinga lokushisa lokubilisa elilawulwayo kanye nokuphatha amazinga omoya-mpilo ancibilikisiwe nakho kubalulekile empilweni yemvubelo kanye nokubilisa njalo.

Ukwamukela lezi zindlela ezilula kunganciphisa kakhulu izingozi:

• Hlanza ngokushesha ngemva kokusebenzisa ukuze uvimbele ukwakheka kwezinsalela.
• Hlanza imigqa yokugoqa ama-rack namabhodlela ngaphambi kokugcwalisa.
• Lebula izitsha ngedethi kanye nohluzo uma ugcina imvubelo.

E-United States, ukwenza ubhiya ekhaya ukuze usetshenziswe ngumuntu siqu kusemthethweni ngokomthetho kahulumeni. Kodwa-ke, imithetho yesifundazwe iyahlukahluka mayelana nemikhawulo yokukhiqiza, ukusatshalaliswa, kanye nokuthengiswa endaweni. Uma uhlela ukuthengisa ubhiya ngokwezentengiselwano, kufanele uhambisane nemithetho ye-TTB kanye nemithetho yesifundazwe yezimvume, intela, kanye nokupakishwa.

Nazi izinyathelo eziyisisekelo zokuthobela umthetho:

• Qinisekisa imithetho yesifundazwe neyendawo ngaphambi kokuthengisa noma ukuthengisa ngaphandle kwendawo.
• Bhalisa kwi-Alcohol and Tobacco Tax and Trade Bureau uma kudingeka ukuze kukhiqizwe ngokwezentengiselwano.
• Gcina amarekhodi okukhiqiza nokuthengisa ukuze usekele intela nokuhlolwa.

Ukubhala amalebula acacile kubalulekile ekuvikeleni abathengi. Uma wabelana noma uthengisa ubhiya, faka okuqukethwe utshwala, ivolumu ehlanzekile, kanye namanothi ezithako njengoba kudingeka. Ukudalula izinto ezibangela ukungezwani komzimba kanye nezithako kwakha ukwethembana futhi kunciphisa umthwalo wemfanelo, ikakhulukazi lapho ubhiya uqukethe ukolweni, i-lactose, amantongomane, noma izithelo ezengeziwe.

Nazi ezinye izeluleko ezisebenzayo zokulebula:

• Qaphela ibhali noma ukolweni oqoshiwe ukuze uhlole ingozi ye-gluten.
• Bhala izithako ezitholakala ku-lactose noma ubisi kulabo abanokuzwela ubisi.
• Thola noma yiziphi izinto eziqukethwe amantongomane noma izithelo ezingase zibangele ukusabela.

Ukugcina amarekhodi ezindlela zokupheka ezinemininingwane kanye nama-batch log kubalulekile. Kusiza ekulandeleni izinto ezibangela ukungezwani komzimba kanye nezithako, kusekele ukukhunjulwa komkhiqizo, kuphendule imibuzo yamakhasimende, futhi kubonise ukuhambisana nemithetho yokwenziwa kotshwala.

Isiphetho

I-Wyeast 1318 London Ale III inikeza uhlamvu oluhlala njalo lwesitayela saseLondon. Inokuncipha okulinganiselwe, ukugoba okuzinzile, kanye nokuzwa komlomo okugcwele. Lokhu kuyenza ifaneleke kakhulu kuma-ales ahamba phambili e-malt kanye nokubiliswa okuxubile. Uhlobo luhamba phambili ekukhiqizeni ama-ester esiNgisi akudala ngaphandle kokudlula ubukhona be-hop.

Ukuze uthole imiphumela emihle kakhulu, landela le mikhuba emihle kakhulu ye-London Ale III. Faka inani elifanele lamaseli bese usebenzisa i-starter yokuhlanza okunamandla adonsela phansi. Bilisa phakathi kuka-64–70°F ukulawula ukuthuthuka kwe-ester. Umoya-mpilo owanele, ukuqapha izakhamzimba, kanye nokulawula izinga lokushisa okuhle kubalulekile ukuze kugwenywe ukunambitheka okungafanele.

Kulabo abasanda kuqala kulolu hlobo, qala ngeqoqo elincane lokuhlola. Sebenzisa izibali zemvubelo bese ufunda izibuyekezo zomphakathi ukuze uthuthukise indlela yakho. Landelela i-OG/FG, izinga lokushisa lokubilisa, kanye namanothi okunambitha ukuze wakhe inqubo ethembekile. Ngamafuphi, i-Wyeast 1318 iyisinqumo esithembekile sabenzi bobhiya abahlose iphrofayili ye-ale yaseLondon yakudala. Iphinde ivumele ukuxuba okunobuciko kanye nokulungisa amaresiphi.

Imibuzo Evame Ukubuzwa

Iyini inhloso yalesi sihloko nge-Wyeast 1318 London Ale III?

Lesi sihloko siwukubuyekezwa okuningiliziwe kwabapheki bebhiya basekhaya base-US kanye nabapheki bebhiya abancane bezentengiselwano. Sihlola imvubelo ye-Wyeast 1318 London Ale III ezicini ezahlukahlukene. Lokhu kufaka phakathi ukusebenza, ukunambitheka, ukuphathwa, kanye namathiphu awusizo emiphumela ehambisanayo. Sihlanganisa isizinda, izinto zokubilisa, ukubhangqa, ukuxazulula izinkinga, ukulungiswa, ukupakisha, ukuqhathanisa, ukuthenga/ukugcina, kanye nokucatshangelwa kokuphepha/ngokomthetho.

Yikuphi ukunambitheka kanye nokuncipha okufanele ngikulindele ku-Wyeast 1318?

Lindela ama-ester athambile anezithelo njenge-apula, i-pear, kanye nezithelo zamatshe ngezikhathi ezithile. Amanothi e-phenolic athambile angavela uma ecindezelekile. Imvubelo ikhiqiza uhlamvu oluyindilinga lwesitayela saseLondon. Ukuncipha kuphakathi, cishe ku-68-75%, kuye ngobukhulu be-wort kanye nokushisa. Lokhu kuphumela emzimbeni ogcwele ogcina ubumnandi be-malt.

Yimaphi amazinga okushisa okuvubela asebenza kahle kakhulu kulolu hlobo?

Bilisa phakathi kuka-64–70°F (18–21°C) ukuze uthole iphrofayili elinganiselayo. Amazinga okushisa aphansi aveza uhlamvu oluhlanzekile. Amazinga okushisa aphezulu andisa ama-ester ezithelo futhi anciphise isikhathi sokubila. Gcina izinga lokushisa lizinzile ukuze ugweme ukunambitheka okungekuhle okuvela ekushintsheni.

Ngingalawula kanjani izinga lokushisa lokubilisa ekhaya?

Izinketho ezisebenzayo zifaka phakathi i-swamp cooler ene-thermometer yedijithali, ifriji/ifriji ene-Inkbird noma i-STC controller, ama-fermenters afakwe i-insulation, kanye namabhati okugeza amanzi. Abasebenzisi abathuthukile bangasebenzisa ama-glycol chillers. Ukuze kulawulwe ukushisa, i-aquarium heater ebhavini lamanzi noma ekamelweni elilawulwa ukushisa iyasebenza. Njalo qapha nge-probe noma i-stick-on thermometer.

Ingakanani imvubelo okufanele ngiyifake eqoqweni elingamalitha angu-5?

Ngeqoqo lama-allgrain angu-5 (19 L) ku-1.045–1.060 OG range, hlose amaseli angaba yizigidigidi eziyi-100–200. Iphakethe elilodwa le-Wyeast smack lingase libe umngcele wamandla adonsela phansi aphezulu. Sebenzisa i-yeast calculator (Mnu. Malty, BeerSmith) ukuthola inani eliqondile lamaseli kanye nokulinganisa izinga lama-OG aphezulu.

Ingabe kufanele ngenze umdlali oqalayo noma ngingakwazi yini ukuqondisa i-Wyeast 1318?

Sebenzisa i-starter ukwandisa inani lamaseli kanye namandla e-worts angaphezu kuka-1.055 OG, ukuze uphindaphinde ama-pitch, noma uma amaphakethe esekhulile. I-pitch eqondile ingasebenza kubhiya obunamandla aphansi uma iphakethe lisha futhi lisesikhathini sokuphila. Ama-starter anciphisa ukubambezeleka futhi asiza ekuthuthukisweni kwe-ester okubikezelwayo.

Ingakanani i-oxygen noma izakhamzimba edingekayo kule mvubelo?

Lwela cishe i-oxygen encibilikisiwe engu-8–10 ppm ukuze ushaye i-ale. Sebenzisa i-O2 emsulwa noma umoya/ukunyakazisa ngamandla. Ukuze uthole ama-wort anamandla adonsela phansi, anamandla, noma acindezelekile, nikeza izakhamzimba zemvubelo njenge-Fermaid K noma i-diammonium phosphate ukusekela ukubila okunempilo nokunciphisa ukunambitheka okungafanele.

Yiziphi izindlela zokuqala ezinconywayo ze-Wyeast 1318?

Hlanza imishini, lungisa i-wort engu-1.030–1.040 OG evela ku-DME, ubilise bese upholisa, faka imvubelo, uphendule noma unike i-oxygen, bese uyimboza nge-foil ehlanziwe noma isivalo se-foam. Hlanganisa nsuku zonke noma sebenzisa ipuleti lokuxuba. Sebenzisa ama-calculator ukuze uthole usayizi: i-1L starter yokuphinda uyixube noma i-2–3L starter yokudonsa okuphezulu noma amaphakethe amaningi.

Ngingawagcina futhi ngiwavuselele kanjani amaphakethe e-Wyeast acwebezelayo?

Gcina amaphakethe efrijini ku-35–40°F (2–4°C) bese uwasebenzisa ngaphambi kokuphelelwa yisikhathi. Ukuze uvuseleleke, yakha isiqalo sokukhulisa inani lamaseli bese uhlola i-krausen esebenzayo. Hlola ngokubonakalayo ukuqunjelwa noma ama-pellicle njengezimpawu zokungcola. Uma kutholakala, sebenzisa i-microscope noma i-methylene blue stain ukuhlola ukuthi ayasebenza yini.

Ingabe i-Wyeast 1318 ingavundiswa noma ihlanganiswe nezinye izinhlobo?

Yebo. Ihambisana kahle nezinye izinhlobo ze-Saccharomyces (isb., i-Wyeast 1968), futhi ingasetshenziswa ngokulandelana ne-Brettanomyces noma ne-lactobacillus/pediococcus souring elawulwayo. I-Pitch 1318 kuqala ukuze kuncishiswe okuyinhloko, bese ufaka i-Brett/bacteria kamuva ukuze kutholakale ubunzima obulawulwayo. Hlola amaqoqo amancane kuqala bese ugcina ukuhlanzeka okuqinile ukuze uvimbele ukungcoliswa okuphambene.

Yimaphi ama-malt nama-hops ahambisana ne-Wyeast 1318?

Ama-malt-forward bills asebenza kahle kakhulu: iMaris Otter noma ama-British pale malts, i-light-medium crystal, iVienna noma iMunich ukuze kube nokudla okumnandi. Ama-English hop afana ne-East Kent Goldings kanye ne-Fuggles afanelana namaphrofayili endabuko; izinhlobo zaseMelika ezifana ne-Citra, i-Amarillo, noma i-Centennial zihambisana kahle uma ufuna ukusebenzisana kwezithelo. Gwema ama-hop anamandla kakhulu afihla uhlamvu lwemvubelo ezindleleni zokupheka ezicashile.

Yiziphi izinhlobo ezingavamile zokudla ezingase zivele futhi kungani?

I-Diacetyl ingavela ekuvuthweni okufudumele noma okungaphelele noma lapho imvubelo icindezelwe. Ama-ester afana nesinyibilikisi noma anzima avela emazingeni okushisa aphezulu noma amazinga anganele e-oxygen/pitch. Amanothi esibabule angavela emvubelo ecindezelwe noma ekubandeni. Amanothi e-phenolic/spicy angase avele ngokucindezeleka noma izinto eziphilayo zasendle.

Ngingakulungisa kanjani ukubilisa okubambekile noma okuhamba kancane?

Fudumeza i-fermenter ibe sebangeni elifanele lemvubelo, vusa imvubelo kancane ngokuyijikajika, faka umoya ngokucophelela uma kudingeka, engeza izakhamzimba zemvubelo, noma uthele imvubelo entsha esebenzayo (i-slurry ehlanziwe noma i-S. cerevisiae engathathi hlangothi) ukuze uqale kabusha ukunciphisa. Sebenzisa ukufundwa kwamandla adonsela phansi ukuze ulandelele inqubekela phambili futhi ugweme ukuvezwa ngokweqile komoya-mpilo sekwephuzile ekuvuthweni.

Kufanele ngiphinde ngishintshe noma ngishintshe nini izinhlobo zohlobo?

Phindaphinda uma imvubelo yokuqala ingaphilile (udaka oludala, ukungcola, i-pellicle) noma uma udinga umphumela wokunambitheka okuhlukile—isib., isiphetho esihlanzekile. Njalo lungiselela isiqalisi esinempilo lapho uphinda upheka futhi uqinisekise ukuhlanzeka ukuze uvimbele ukungcola.

Yisiphi isimiso sokulungisa isimo nokuguga esinconywayo?

Ukubilisa okuyinhloko kuvame ukuba yizinsuku ezingu-7-14. Yenza ukuphumula kwe-diacetyl kwezinsuku ezingu-3-7 ku-68-72°F ngaphambi kokwehlisa amazinga okushisa. Ukulungiswa kwesibili kungasukela amasonto angu-1-4 ukuze kucace noma kuhlanganiswe ukunambitheka. Ukulungiswa okufushane (amasonto angu-2-4) kugcina uhlamvu lwe-hop kuma-ales/IPA aphuzi; ama-porters, ama-stout, nama-ales aqinile azuza ezinyangeni ezingu-1-3 noma ngaphezulu.

Yiziphi izindlela ezinhle kakhulu zokupakisha kanye ne-carbonation?

Ukuze uthole i-conditioner yebhodlela, sebenzisa i-priming-sugar calculator; izinga elivamile lingama-ounces angu-4.5–5 ushukela wommbila ngamalitha angu-5 ukuze ufinyelele ku-~2.4–2.7 amavolumu e-CO2. Bilisa bese upholisa isixazululo se-priming, hlanganisa ebhakedeni lebhodlela elihlanziwe, uthele i-siphon esixazululweni, bese uvala. Ukuze uqoqe, hlanza umoya-mpilo, setha ingcindezi ye-CO2 ngokushisa kanye namavolumu afunekayo, bese ucindezela i-carbonate kancane noma usebenzise izindlela zamandla asheshayo ngokucophelela.

Ubhiya obuvutshelwe nge-Wyeast 1318 buzohlala busha isikhathi esingakanani?

Ubhiya obufakwe i-malt-forward nge-1318 buvame ukuhlala buqinile eshalofini uma bupakishwe kahle futhi bugcinwa kude nokushisa nokukhanya. Ubhiya obufakwe i-hop-forward bulahlekelwa iphunga ngokushesha, ngakho-ke phuza busha. Ukuhlanzeka okufanele, ukunciphisa umoya-mpilo, kanye nokugcina okubandayo kwandisa isikhathi sokuphila eshalofini.

I-Wyeast 1318 iqhathaniswa kanjani ne-Wyeast 1056 noma i-US-05?

Uma kuqhathaniswa nezinhlobo zaseMelika ezingathathi hlangothi njenge-Wyeast 1056 noma i-White Labs WLP001, i-1318 ikhiqiza ama-ester amaningi futhi ikhiqiza umzimba ogcwele ngenxa yokuncipha okumaphakathi. I-1056/US-05 ihlanzekile futhi iyancipha. Khetha i-1318 ukuze uthole uhlamvu lwe-malt oluyindilinga; khetha i-1056/US-05 lapho kudingeka indwangu eyomile nehlanzekile yobhiya obuhamba phambili.

Yimaphi amandla kanye nokulinganiselwa okufanele ngikulindele?

Amandla: iphrofayili ye-ester elinganiselayo, ukugoqeka okuthembekile, ukuguquguquka kwezitayela ze-malt-forward, kanye nekhono elihle lokuxuba. Imikhawulo: ingafihla ama-aromatics e-hop athambile, ukunciphisa okulinganiselwe kungase kungafaneleki izitayela ezomile kakhulu, futhi ukubilisa okufudumele kungandisa ama-ester uma kudingeka iphrofayili ehlanzekile.

Ngingayithenga kuphi i-Wyeast 1318 e-US futhi kuthiwani ngezinkinga ze-cold-chain?

Thenga kubathengisi abafana neNorthern Brewer, iMoreBeer, iMidwest Supplies, i-Adventures in Homebrewing, kanye nezitolo zasekhaya zokwenza ubhiya. Imvubelo ewuketshezi idinga uchungechunge olubandayo oluphelele; efrijini ku-35–40°F (2–4°C) bese usebenzisa ngaphambi kokuphelelwa yisikhathi okuphrintiwe. Hlola amaphakethe ukuze ubone ukuthi awekho yini ukuqunjelwa noma izimpawu zokusetshenziswa kabi kwezinga lokushisa lapho ufika.

Yiziphi izinkinga zokuhlanzeka nezomthetho okufanele abapheki botshwala bazazi?

Hlanza ngamanzi ahlanzekile angahlanzi njenge-Star San noma i-Iodophor, gwema ukungcoliswa phakathi kobhiya obumuncu nobuhlanzekile, futhi uhlanze imishini yemvubelo esetshenzisiwe. Ukwenza ubhiya ekhaya ukuze usetshenziswe ngumuntu siqu kusemthethweni e-US, kodwa imithetho yesifundazwe iyahlukahluka ekukhiqizeni nasekuthengiseni. Uma uthengisa, landela imithetho yesifundazwe ye-TTB kanye neyokulebula, intela, kanye nezimvume.

Ingabe kukhona amathiphu okuveza ukuthi kukhona okubangela ukungezwani komzimba ngokwabelana noma ukuthengisa ubhiya?

Veza ngokucacile izinto ezibangela ukungezwani komzimba ezivamile njengebhali elithosiwe (i-gluten), ukolweni, i-lactose, nanoma yiziphi izinto ezingeziwe njenge-nut noma izithelo. Gcina amarekhodi anemininingwane yeresiphi ukuze usekele ukulandeleka futhi ulebule imikhiqizo ngokunembile lapho uyithengisa ukuze uhambisane nemithetho yendawo futhi uvikele abathengi.

Ngingayitholaphi impendulo yomphakathi kanye nezifundo zamacala ngalolu hlobo?

Bheka i-HomebrewTalk, izinkundla ze-American Homebrewers Association, kanye namanothi abakhiqizi ukuze uthole amanothi okunambitha athunyelwe ngabasebenzisi, izibonelo zezindlela zokupheka, kanye nokuphawula kwabapheki bebhiya abangochwepheshe. Impendulo evamile yomphakathi incoma ukuthuthukiswa kwe-malt kanye nephrofayili eyindilinga, kanye nemibono exubile kuzinhlelo zokusebenza ze-high-hop. Kunconywa ukusebenzisa amaqoqo amancane okuhlola ngaphambi kokusetshenziswa okukhulu.

Yiziphi izincomo zokugcina ezisebenzayo zokusebenzisa i-Wyeast 1318?

Ukubalwa kwamaseli okufanele (sebenzisa iziqalo ukuze uthole amandla adonsela phansi aphezulu), vundisa efasiteleni elingu-64–70°F ukuze uthole ibhalansi ye-ester oyifunayo, lawula izinga lokushisa ukuze uphathe ukunambitheka, hlanganisa nama-malts nama-hops ahambisanayo, bese ulandela imikhuba emihle yokuhlanzeka nokugcina. Landelela amanothi e-OG/FG kanye nokunambitha ukuze uthuthukise ubuchwepheshe ngokuphuza utshwala ngokulandelana.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ukuvubela Ubhiya nge-CellarScience Baja Yeast
• Ukubilisa Ubhiya Ngemvubelo Ye-Budvar Lager Yeast ka-2000-PC
• Ukuvubela Ubhiya Nge-White Labs WLP036 Dusseldorf Alt Ale Yeast