Ukubilisa Ubhiya Nge-Wyeast 1768-PC Imvubelo Ekhethekile YesiNgisi Ebuhlungu

I-Glass carboy egcwele i-English ESB ale ebilisayo etafuleni lokhuni lasendulo endaweni yokwenziwa kobhiya ekhaya yendabuko yesiNgisi enokukhanya kwemvelo okufudumele, okusanhlamvu kokwenza ubhiya, kanye nemihlobiso yokwenziwa kobhiya yakudala.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Okuthathwayo Okubalulekile

• Imvubelo ekhethekile ye-Wyeast 1768-PC English Bitter Yeast inikeza ama-ester e-al ale akudala e-English ancishisiwe ngendlela ethembekile.
• Iziqalo ezifanele kanye namazinga okuphonsa athuthukisa ukuhambisana lapho kuvuthwa nge-Wyeast 1768.
• Ukulawula izinga lokushisa kubalulekile ukuphatha ama-ester nokuvimbela ukunambitheka okungekuhle ekuvuthweni kwe-Wyeast 1768.
• Lokhu kubuyekezwa kwe-English Special Bitter yeast kugqamisa amandla ayo kuma-bitter e-malt-forward kanye nama-session ales.
• Landela imininingwane yelabhorethri, izindlela zokudla okunempilo, kanye namafasitela okulungisa ukuze uthole imiphumela emihle kakhulu nge-Wyeast 1768-PC.

Isingeniso se-Wyeast 1768-PC English Special Bitter Yeast

Lolu hlobo luphawuleka ngokulinganisela kwalo kokuncipha okuphakathi kanye nokugeleza okuphakathi kuya kokuphezulu. Lukhiqiza ama-ester avinjelwe anambitheka njengepheya ne-apula, okugcina i-malt iphambili. Kodwa-ke, ukucindezeleka noma amazinga okushisa aphezulu kungaveza izinongo ze-phenolic ezithambile, okwenza ukulawula izinga lokushisa kubaluleke kakhulu.

Izinhlobo zebhiya ezinhle kakhulu zale mvubelo zifaka phakathi i-English Special Bitter, i-ordinary bitter, i-English pale ale, i-best bitter, i-mild, kanye ne-select brown ales. Lezi zinhlobo zizuza ekuqedeni okuhlanzekile kwemvubelo kanye nokuphuza utshwala okuncane, okwenza kube kuhle kakhulu kubhiya obungadliwa ngezikhathi ezithile.

Iphrofayili yokunambitheka kwe-Wyeast 1768 ibonakala ngama-ester ezithelo ezithambile, iphunga le-malt elinobuhlalu, kanye ne-sulfur ephansi. Ukuphela kwayo ku-malty kancane ngokoma okuvinjelwe, okusekela ukuzibamba kwe-hop ngaphezu kokubusa. Lokhu kwenza uhlobo lubaluleke kakhulu kubapheki bezinto zobuciko baseMelika abahlose ukuphinda badale umlingiswa wesiNgisi wangempela ezindleleni zokupheka ezigxile ku-malt.

I-Wyeast 1768-PC iyisitshalo esiwuketshezi esivela eWyeast Laboratories, esibuyela emuva ezinhlotsheni zendabuko ze-brewery yaseNgilandi. Yaziswa ngokulinganisela kwayo kwe-malt-forward characteristics kanye nama-ester ezithelo avinjelwe. Lokhu kuyenza ifaneleke kakhulu kuma-ales aseBrithani e-ESB, amunyu, kanye nawakudala. Hlola njalo izinombolo zakamuva zomenzi ngaphambi kokwenza i-brewery.

Imininingwane yohlobo kanye nomthombo wokuqala

Lolu hlobo lunezimpande ezibhalwe phansi ezindaweni zokukhiqiza utshwala zase-UK. Lunikezwa njengesiko loketshezi oluhlanganisiwe. Imininingwane ejwayelekile yelebhu ye-Wyeast 1768 ibala ukuncishiswa okucishe kube ngu-68–75% kanye nokukhukhuleka okuphakathi kuya kokuphezulu. Amalebhu abika ifasitela lokushisa eliphakathi lokuvutshelwa, okuqinisekisa ukusebenza okuthembekile kokubili ezinhlelweni zasekhaya nezentengiselwano.

Kungani abenzi bobhiya bekhetha lolu hlobo oluqondile

Abapheki bebhiya bakhetha lesi siko ngenxa yokunciphisa kwayo okubikezelwayo kanye nokugeleza okuqinile. Ihlanza ubhiya ngaphandle kokunciphisa kakhulu. Ikhiqiza ama-ester esiNgisi ajwayelekile ngenkathi igcina ibhalansi ye-malt ingaphambili. Lokhu kulungele izindlela zokupheka ezidinga ubunzima be-malt. Imvubelo ibekezelela ukushintshashintsha kwezinga lokushisa elivamile, okwenza kube wusizo kokubili kubapheki bebhiya basekhaya kanye nezindawo zokwenza utshwala zobungcweti.

Indlela eqhathaniswa ngayo nezinhlobo ezifanayo ze-English ale

Ekuqhathaniseni ngqo kwemvubelo ye-ale yesiNgisi, i-Wyeast 1768 ivame ukukhiqiza iphrofayili ye-ester ehlanzekile negciniwe kune-Wyeast 1968 London ESB. Uma kuqhathaniswa nezinhlobo zaseMelika ezifana ne-Wyeast 1056 noma i-White Labs WLP001, 1768 igcizelela amanothi e-malt kanye nezithelo eziyindilinga kunokuba kube yisiphetho esingathathi hlangothi. Uma kuqhathaniswa ne-Wyeast 1098 British Ale, umehluko ubonakala ngamandla e-ester kanye nokucaca kokugcina; 1768 ivame ukunikeza uhlamvu lwe-ESB oluyiqiniso uma leso sitayela siwumgomo.

Ukusondelana kwengilazi ye-amber English Special Bitter ebheke endaweni ezungezile etafuleni lokhuni eliyindilinga elizungezwe ama-hops, ibhali, namathuluzi okwenza ubhiya, kanye namathangi nemigodi yebhiya efiphele kancane ngemuva ngaphansi kokukhanya okukhanyayo okuphuzi.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Ukulungiselela Isiqalo Esinempilo Sokuvutshelwa Kwe-English ale

Ukudala isiqalo esinamandla kubalulekile ekuvuthweni okuhlanzekile nokuthembekile nge-Wyeast 1768. Abapheki bebhiya bavame ukusebenzisa isiqalo sebhiya enamandla adonsela phansi, amaqoqo amakhulu, noma amaphakethe emvubelo amadala. Kuqinisekisa inani elifanele lamaseli futhi kuvimbela ukuvutshelwa okuhamba kancane, ikakhulukazi kuma-wort akhishwe noma angeziwe.

Uma kunconywa isiqalo

Sebenzisa isiqalo se-wort engaphezu kuka-1.050 gravity, amaqoqo amakhulu, noma amaphakheji amadala emvubelo. Iziqalisi zibalulekile ekukhipheni nasekuphekeni okungeziwe okuntuleka komoya-mpilo nezakhamzimba. Zivuselela amandla nokuphila kahle ezitshalweni ezisemabhodleleni noma ezithambekele.

Iresiphi yokuqala yesinyathelo ngesinyathelo kanye nobukhulu

Landela le ndlela elula yokuqala ukuze uthole ukukhula okubikezelwayo namaseli anempilo.

• Isilinganiso: 100–200 mL amanzi ahlanzekile ngegremu ngayinye ye-DME cishe ku-1.030 SG. Lungisa ukunambitheka ngaphakathi kwalelo banga.
• Isibonelo se-wort engamalitha angu-5 engama-1.050–1.060: lungiselela i-starter engu-1.5–2.0 L. Sebenzisa cishe amagremu angu-200 e-DME emanzini angu-2 L ukuze uthole i-~1.040 SG njengereferensi.
• Bilisa i-DME wort imizuzu eyi-10 ukuze uhlanze, bese upholisa ngokushesha kuze kufike ekushiseni okuphakeme.
• Thela i-wort epholile ebhodleleni le-Erlenmeyer elihlanziwe noma ebhodleleni le-Mason. Sebenzisa isivalo se-foam esihlanziwe, i-airlock, noma i-loose bung.
• Faka imvubelo esitsheni, uyijike ukuze imanzise, bese uyibeka epuletini lokuxuba uma ikhona. Uma kungenjalo, shukumisa ngamandla izikhathi eziningana ngosuku.
• Kwabaqalayo abathatha izinyathelo, phinda kabili ivolumu kanye uma isiqalo sokuqala sibonisa umsebenzi oqinile wokufinyelela inani eliphezulu lamaseli avela ephaketheni elincane.

Ubukhulu kanye nemishini

Khetha iflaski ye-Erlenmeyer noma imbiza ye-Mason ehlanziwe enesikhala esanele se-foam. Iflaski engu-2 L ilungele iningi lama-ales angama-5-gallon. Ipuleti lokuxuba lishesha ukukhula futhi ligcina imvubelo imile. Hlala ugcina indle nge-foam stopper noma i-airlock ukuze unciphise ukungcola.

Izimpawu zokuthi isiqalo sakho siqinile futhi sikulungele

Funa umsebenzi ophilayo zingakapheli amahora angu-12-36 emazingeni okushisa ajwayelekile e-cellar. Lindela i-krausen noma i-foam kusenesikhathi, kulandelwe ukwakheka kwe-trub emahoreni angu-24-72. Ungqimba lukabhiya olucacile ngaphezu kombhede wemvubelo ngemva komkhuhlane lubonisa ukulungela.

• Iziqalisi ze-stir-plate zibonisa ukumiswa okufana nobisi uma kusebenza.
• Ukwanda kwephunga elibilisiwe kanye nokuncipha kokubila ngemva komsebenzi ophakeme kuyizimpawu ezinhle.
• Faka i-starter ebandayo, khipha uketshezi oluningi uma kudingeka, bese ufaka i-yeast slurry kumthamo odingekayo.

Amathiphu okuphepha, ukuphila, kanye nokulinganisa

Gwema ukujikijela ngokweqile kuma-wort anamandla aphansi kakhulu. Hlola izinsuku zephakheji kanye nomlando wokugcina. Sebenzisa i-hemocytometer, noma ama-calculator afana noMnu. Malty kanye noBrewer's Friend ukuze ulinganisele inani lamaseli lapho ukunemba kubalulekile. Ukufakwa komoya-mpilo okufanele kwe-wort kanye nesilinganiso sokuqala esifanele kuqinisekisa ukubila okunamandla.

Indawo yasekhishini ekhanyiswe ngokufudumele ibukwa kancane phezulu, inefulethi yengilazi egcwele i-English ale yeast starter ephuzi ephuzi embozwe nge-foam ebhamuzayo etafuleni lokhuni lasendulo. Eduze kukhona isitsha se-malt extract eyomile, isipuni sokulinganisa, incwadi yokupheka evulekile, kanye ne-thermometer ebonisa izinga lokushisa elifanele lokubilisa. Amashalofu athambile agcwele imishini yokupheka yasekhaya nezithako adala isimo sangemuva esithokomele.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Amanani Okuphonsa kanye Nenani Lamaseli Ukuze Kuvuthwe Kahle

Ukubilisa okuhle kuqala ngephimbo elifanele. Lo mhlahlandlela uhlanganisa inani lamaseli emvubelo ye-ale, ukukhuphula izinga lokubilisa nge-gravity ye-wort, kanye namathiphu abapheki bebhiya basekhaya abasebenzisa i-Wyeast 1768 noma izinhlobo ezifanayo ze-ale yesiNgisi.

Kwabaningi abaphuzi, isisekelo singamaseli asebenzayo ayizigidi ezingu-0.75–1.5 nge-milliliter ngayinye nge-°P. Kubhiya ojwayelekile ongu-1.050 (cishe u-12.5 °P), hlose amaseli ayizigidi ezingu-0.75–1.0 nge-mL. Sebenzisa izibali eziku-inthanethi njengeBrewer's Friend noma i-MrMalty ukuthola inani eliphelele lamaseli ngobukhulu be-batch yakho.

Ukuze uthole ama-gravity wort aphezulu, khulisa inani lamaseli e-ale yeast. Ngaphezulu kuka-1.065, hlose amaseli ayizigidi ezingu-1.5–2.0 nge-mL ngayinye nge-°P. Kubhiya obunamandla esikhathi esiseduze kuka-1.040, sebenzisa ingxenye engezansi. Qondanisa ukulungiswa kwephimbo nokufakwa kwe-oxygen efanele kanye nokwengezwa kwezakhamzimba ukuze kube nokubilisa okunempilo.

Nquma phakathi kokubuyisela amanzi emzimbeni noma ukwakha isiqalo esisekelwe kumvubelo ukuze ukhiphe i-ESB kanye nomthamo we-batch. Iphakethe elilodwa elincane loketshezi linganela ubhiya obungama-gallon angu-1.040. Ukuze uthole umthamo omkhulu noma amaphakethe amadala e-Wyeast 1768, hlela isiqalo ukuze ufinyelele umgomo weseli lakho.

• Hlola usuku lokukhiqiza kanye nendawo yokugcina; ukusebenza okuphansi kusho ukuqala okukhulu.
• Fudumeza i-starter kuze kufike ekushiseni kwe-wort ngaphambi kokuyiphonsa ukuze ugweme ukushaqeka kokushisa.
• I-oxygenate wort: umoya wanele ukufika cishe ku-12°P, umoya-mpilo omsulwa unconywa ngaphezu kwalokho.
• Thela imvubelo kancane ngemva kokufaka umoya-mpilo ukuze unciphise ukuthathwa komoya-mpilo okungafuneki.
• Hlanza yonke imishini ethinta i-starter noma i-wort.

Umsebenzi wokwenza i-homebrew osebenzayo: bala inani lamaseli emvubelo ye-al ale aqondiwe, khetha ivolumu yokuqala noma indlela yokubuyisela amanzi emzimbeni, faka i-oxygen ngendlela efanele, bese uphonsa emazingeni okushisa afanele. Lezi zinyathelo ziqinisekisa ukuthi izinga lokushaya le-Wyeast 1768 lihlangabezana nokulindelwe kokuncipha kanye nokunambitheka kuma-bitter esitayela sesiNgisi.

Ukusondela kweflaski yengilazi egcwele isiko le-English Special Bitter yeast elinamafu etafuleni elicwebezelisiwe lokhuni elenziwe ngendlela yasemaphandleni elebhu yokwenza ubhiya enama-pipettes, isikali, amanothi okubilisa, imiphongolo ye-oki, kanye nemishini yokwenza ubhiya.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Amazinga Okushisa Nokulawulwa Kokuvutshelwa

Ukuqonda izinga lokushisa lokubilisa lika-Wyeast 1768 kuyisihluthulelo sobhiya obufana nesitayela. Hlosa izinga lokushisa elihambisanayo nokushintshashintsha okuncane kwansuku zonke. Indawo ezinzile ivumela imvubelo ukuthi ibonise ubuntu be-English bitter ngaphandle kokuthela ngokweqile.

Ukuze uthole ukubilisa okuyinhloko, gxila ekushiseni okungu-64–68°F (18–20°C) ukuze unciphise ama-ester futhi ugqamise iphrofayili yakudala yesiNgisi. Abanye abenzi bobhiya bangase bavumele izinga lokushisa likhuphukele ku-70°F (21°C) ukuze uthole ukunambitheka okuthe xaxa. Njalo bheka ishidi lobuchwepheshe lakamuva le-Wyeast ukuze uthole iziqondiso eziqondile, ucabangela usayizi webhetshi.

Ukuphatha ukushintshashintsha kwezinga lokushisa kanye nokunambitheka okungekuhle

Ukwanda kwezinga lokushisa okusheshayo kungaholela kuma-fusel alcohols kanye nokunambitheka okufana ne-solvent. Kubalulekile ukugcina izinguquko zokushisa zihamba kancane kancane futhi zingaphakathi kwamazinga ambalwa. Ukwehluka okuncane kwansuku zonke kusiza ekulungiseni isimo, kodwa ukushintshashintsha okukhulu kungaletha ukunambitheka kwe-phenolic noma okubabayo. Ukuze uvimbele ukunambitheka kwe-ester, qiniseka ukuthi imvubelo isebenza ngaphakathi kwebanga layo lokushisa elinconywayo futhi ugweme ukukhuphuka okungazelelwe ngesikhathi somsebenzi ophezulu.

Amasu okulawula izinga lokushisa ekhaya

• Amajakethi okubilisa afakwe ugesi noma amajakethi enzelwe injongo yokulawula okuyisisekelo okungasebenzi.
• Faka isibandisi se-aquarium esilawulwa amazinga okushisa noma i-chiller ukuze uthole isabelomali esincane.
• Ifriji yesifuba noma isiqandisi kuhlanganiswe nesilawuli sokushisa se-Inkbird noma se-Johnson ukuze kubekwe izindawo eziqondile.
• Ama-Glycol chillers ezinto zokukhiqiza eziningi noma ezentengiselwano ezidinga ukulawulwa okuqinile.
• Sebenzisa i-thermowell noma i-probe ukuze ufunde izinga lokushisa langempela le-wort, hhayi izinga lokushisa lomoya, ukuze uthole impendulo enembile.

Amathiphu awusizo

Khulisa kancane kancane izinga lokushisa elingu-2–3°F ngasekupheleni kokubilisa okusebenzayo ukuze uthole i-diacetyl rest. Sebenzisa amabhande okushisa noma itheyiphu ngaphansi kokuqondisa kwesilawuli. Qapha izinga lokushisa le-fermenter kanye namandla adonsela phansi ukuze ukale inqubekela phambili, kunokuthembela kuphela esikhathini. Ukulawula izinga lokushisa okucatshangelwe kahle kuholela ekuqedeni okuhlanzekile kanye nohlamvu lwaseBrithani olubikezelwayo.

Umshini wokwenza ubhiya wasekhaya ogxile ekutheleni imvubelo ewuketshezi esitsheni esikhulu sokubilisa sensimbi engagqwali esigcwele i-ESB beer wort ngaphakathi kwendawo yokusebenzela yokwenza ubhiya yasekhaya eyenziwe ngokhuni ezungezwe imishini yokwenza ubhiya nezithako.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Ukuncipha Kokuhlushwa, Ukukhukhuleka, kanye Nokulindela Ukuzwa Umlomo

I-Wyeast 1768 idunyiswa ngokuncipha kwayo okuthembekile kanye nokuqeda kwayo okuhlanzekile, okulungele ama-bitter aseNgilandi. Ukuncipha kwayo kuyahlukahluka kusukela kokuphakathi kuya kokuphezulu, kuthonywa yiphrofayili ye-mash, izinga lokushisa lokubilisa, kanye namazinga omoya-mpilo. Ukuqapha amandla adonsela phansi kubalulekile ukuze uhlole ukusebenza kwayo ebhiya lakho.

Ngokuvamile, i-Wyeast 1768 ifinyelela ekunciphiseni kuma-60s aphezulu kuya kuma-70s aphansi. Kodwa-ke, izici ezifana nokudonsa kwasekuqaleni kanye nokusebenza kahle kwe-mash kungashintsha le miphumela. Ukuze ufeze ubhiya owomile, khulisa kancane izinga lokushisa lokuvutshelwa noma wandise isikhathi sokuvutshelwa okusebenzayo.

Ukugoba kuthinta kakhulu ukucaca kanye nokulungiswa kwesimo. I-Wyeast 1768 ibonisa ukugoba okuphakathi kuya kokuphezulu, okuholela ekhekheni lemvubelo eliqinile kanye nokuhlanzwa okusheshayo. Noma kunjalo, qaphela: ukubiliswa okucindezelekile noma ukujikijela ngaphansi kungabangela ukuyeka ngaphambi kwesikhathi kanye nokuphela kancane.

Cabanga ngala maphuzu mayelana nomthelela we-yeast flocculation:

• Ukuphonsa okunempilo kanye nokungenisa umoya okuhle kunciphisa ingozi yokugoba ngokushesha.
• Ukupholisa isikhathi eside kanye nokugcina ubhiya ebanda kusiza imvubelo ukuthi iqine futhi icwebezele.
• Ukubeka ubhiya ethangini elikhanyayo kuvumela ubhiya ukuthi uhlukane nekhekhe lemvubelo elincane.

Ukuzizwa komlomo kuthonywa ukuncishiswa kwemvubelo kanye nomlomo we-malt. Ukuncishiswa okulinganiselwe kudala umzimba olinganiselayo, owuphawu lwe-ESB zendabuko. Ukulungisa ama-crystal malt noma ukwengeza ama-dextrin malt kungathuthukisa ukuzizwa komlomo noma ubumnandi obusele.

Ukuze uthole imiphumela ye-ESB yokuzwa ngomlomo okuqondiwe, landela lezi zinyathelo:

• Setha izinga lokushisa le-mash ukuze ulawule ushukela ovundiswayo kanye nama-dextrins.
• Faka inani elanele lamaseli kanye ne-oxygenate wort ukuqinisekisa ukuncishiswa okuqhubekayo.
• Vumela isikhathi esifanele sokulungisa ukuze ukunambitheka kuhlangane futhi umzimba uzinze.

Ukuqonda ukuncishiswa kwe-Wyeast 1768, umthelela we-yeast flocculation, kanye nokuzizwa komlomo i-ESB kuvumela abenzi bobhiya ukuthi bathuthukise izindlela zabo zokupheka kanye nezinqubo. Ukulungiswa okuncane ku-mash noma ukubilisa kungashintsha kakhulu ukucaca, umzimba, kanye nokoma okubonwayo.

Isikhathi Sokuvutshelwa kanye Nezigaba Ze-English Bitter Ales

Ukuqonda isikhathi sokubilisa se-ESB kubalulekile ekubekeni izigaba kusukela ku-krausen kuya ekupakisheni. I-pitch enempilo ye-Wyeast 1768 noma isiqalo esinamandla ngokuvamile ikhombisa umsebenzi obonakalayo zingakapheli amahora angu-12-48. Ukwehla okukhulu kwamandla adonsela phansi kwenzeka ezinsukwini zokuqala ezingu-3-7 zama-bitter aseNgilandi aqinile lapho ukubalwa kwamaseli kwanele.

• Umsebenzi wokuqala: ukubila kanye negwebu elingaphezulu zingakapheli amahora angu-12-48 ngemva kokuphonsa.
• I-Peak krausen: i-cresting ikhombisa umsebenzi wemvubelo onamandla kakhulu kanye nokukhiqizwa kwe-CO2.
• Ukwehla kweKrausen: lapho igwebu liwa futhi imvubelo iqala ukuhlala, amandla adonsela phansi kufanele abonise ingxenye enkulu yokwehla.
• Ukuqina okuzinzile: thatha ukufundwa kwe-hydrometer noma i-refractometer okubili okuqhelelene ngamahora angu-48 ngaphambi kokunquma isinyathelo esilandelayo.

Isikhathi sokubeka i-rack, i-dry-hop, noma i-conditioner

• Isikhathi sokudlulisa ubhiya: dlulela kowesibili kuphela uma udinga ukucacisa ngokushesha noma wengeze izithako ezifana nezithelo noma inani elikhulu lama-dry hops.
• Isikhathi sokuvutshelwa kwe-Dry-hop: engeza ama-dry hop sekwephuzile ekuvuthweni noma ngemva kokuwabeka ukuze kulondolozwe iphunga elimnandi le-English hop futhi kuncishiswe ukuguqulwa kwe-bio.
• Abapheki abaningi bebhiya bashiya ubhiya emvubelo kuze kube yilapho bepakisha ukuze banciphise ukuchayeka komoya-mpilo kanye nengozi yokutheleleka.

Isikhathi se-carbonation kanye nesikhathi sebhodlela/i-keg

• Qinisekisa amandla okugcina ngokufunda okubili okufanayo ngaphambi kokufaka i-primer yamabhodlela noma i-kegging.
• Ukulungisa amabhodlela: vumela amabhodlela amasonto amaningana ekushiseni kwegumbi ukuthi abe yi-carbonate, bese kubanda ukuze kukhanye.
• Ukufaka i-Kegging: i-force-carbonate ngemva kobhiya icacile futhi amandla adonsela phansi azinzile.
• Ukulungiswa kwe-ESB okunconywayo: hlela amasonto ama-2-4 okuhlanganiswa kokuqala, kanye namasonto ama-4-8 okuvuthwa okugcwele nokucaca.

Ukuhlolwa okuncane okuvamile kugcina ubhiya busesimeni esifanele. Bhala phansi ukufundwa kwamandla adonsela phansi kanye nezinkomba ezibonakalayo ngesikhathi sokubiliswa kwe-ESB. Ngale ndlela, ungahlulela ukuthi izenzo ezifana nokugoqa noma ukulungisa i-ESB ziyadingeka ngempela.

Imikhuba Yokudla Okunomsoco Ne-Oxygenation Yemvubelo

Ukubilisa okunempilo kuqala ngokunakekelwa okufanele kwemvubelo. Ama-wort avela ezithako noma amandla adonsela phansi aphezulu avame ukungabi nezakhamzimba ezibalulekile. Ukugxila ekudleni kwemvubelo, njenge-Wyeast 1768, kuqinisekisa ukuthi ama-ales ayabila kahle futhi kugwema umsebenzi ohamba kancane.

Izidingo zokudla okunempilo ngesikhathi sokuphuza utshwala obunamandla adonsela phansi noma obukhiphayo

Ama-wort akhishwayo avame ukungabi namaminerali amahhala e-amino nitrogen kanye nama-trace minerals. Kubhiya obungaphezu kuka-1.060 OG, engeza i-yeast nutrient. Lesi sakhi siqukethe i-diammonium phosphate, amavithamini, kanye nama-trace minerals, abalulekile empilweni nasekwakheni kwe-ale ka-Wyeast 1768.

Izindlela ezifanele zokufaka umoya kanye ne-oxygen ku-wort

Amandla adonsela phansi ayisisekelo azuza ekuphefumuleni okunamandla, njengokushukumisa noma ukusebenzisa ipompo ye-aquarium. Ukuze uthole amandla adonsela phansi aphezulu, umoya-mpilo ohlanzekile onetshe lokusabalalisa ungcono kakhulu. Hlosa i-8–12 ppm O2 ngesikhathi sokuphonsa. Faka umoya-mpilo kuphela ngaphambi komsebenzi wemvubelo ukuze ugweme ukubola kwebhiya. Lezi zindlela zinikeza i-Wyeast 1768 amandla adingekayo.

Ukuvimbela ukubilisa okuhamba kancane

Ukuze ugweme ukubilisa okubambekile, qiniseka ukuthi inani lamaseli liphezulu nge-starter efanele noma amaphakethe amaningi e-yeast. Qondanisa izinga lokushisa lokufaka i-pitching nokuthandayo kwe-yeast bese wengeza izakhamzimba njengoba kuceliwe. Uma ukubilisa kuhamba kancane, cabanga ngokungeza i-starter esebenzayo noma i-wort evuvukele bese ukhuphula izinga lokushisa kancane. Sebenzisa izakhamzimba ezithengiswayo ukuze wengeze izakhamzimba ezincane ezingekho, ugweme ukudonswa ngamaminerali okungahleliwe.

• Uma ukhipha noma uqongelela amandla adonsela phansi aphezulu, hlola kabili isilinganiso sezakhamzimba lapho uphonsa khona.
• Sebenzisa izindlela zokufaka umoya-mpilo ku-al efanela amandla akho adonsela phansi: faka ubhiya ojwayelekile, i-O2 emsulwa kuma-wort amakhulu.
• Gada umsebenzi kusenesikhathi; ngenelela nomuntu oqalayo ngaphambi kokuba ingozi yokungcola ikhuphuke.

Ukuphatha ama-Esters nama-Phenolics ukuze uthole umlingiswa wesiNgisi oyiqiniso

Ukuze kufezwe amanothi esiNgisi ajwayelekile nge-Wyeast 1768, kubalulekile ukuphatha okokufaka kokubilisa nokugcina impilo yemvubelo. Ukulungiswa okuncane ekushiseni, izinga lokuthambekela, kanye namazinga omoya-mpilo kungathinta kakhulu amazinga e-ester. Ukukhetha izindlela zokupheka ezicatshangelwe kahle kubalulekile ukudala uhlamvu lwesiNgisi ngaphandle kwama-phenolics angafuneki.

Izinto eziningana zithonya ukukhiqizwa kwe-ester. Lokhu kufaka phakathi izinga lokushisa lokubilisa, izinga lokuphotha, i-oxygenation, impilo yemvubelo, kanye nobunzima be-wort. Ukuphotha okufudumele kanye nokuphotha okungaphansi kuvame ukwandisa ama-ester anezithelo. Kodwa-ke, imvubelo enamandla nenempilo ephotha ngesivinini esifanele ingakhiqiza ama-ester alinganiselayo ajwayelekile kuma-ales aseNgilandi.

• Gcina ukubilisa okuyinhloko kuzinzile maphakathi nama-60°F ukuze uthole iphrofayili ye-ESB yakudala.
• Khuphukela kuma-degrees angu-60 kuya kwangu-70°F aphezulu kuphela uma ufuna ukuthela okugqamile.
• Gwema ukushintshashintsha okukhulu kwezinga lokushisa okungadala ukunambitheka okungathandeki noma ama-phenolics.

Ukuze unciphise ama-phenolics ku-ale, gcina imikhuba yokuhlanzeka, sebenzisa imvubelo entsha, futhi ugweme ukuvezwa komoya-mpilo ngemva kokuqala kokubilisa. Ukuphotha kahle kanye nokufaka umoya-mpilo ekuqaleni kunciphisa ukucindezeleka ekukhuleni. Imvubelo ecindezelekile ingakhiqiza ama-phenolics afana ne-clove angqubuzana nama-ester esiNgisi.

Ibhalansi yezinga lokushisa kanye nempilo yemvubelo kubalulekile. Beka isiqalisi esinempilo esilingana nobukhulu bakho. Qondanisa ingxenye engezansi yebanga le-Wyeast 1768 ukuze uvimbele, noma ukhuphule amazinga okushisa kancane ukuze uveze i-ester ethe xaxa. Ukuphumula okufushane kwe-diacetyl eduze kwesiphetho kuhlanza amanothi angenalutho ngaphandle kokususa uhlamvu lwesiNgisi.

• Icebiso Leresiphi: Sebenzisa i-Maris Otter noma i-English pale malts yendabuko ukuze ubonise izithelo ezithathwe kwimvubelo kanye nobumnandi be-malt.
• Hlanganisa phansi (148–152°F) ukuze uthole ukuqeda okomile noma ngaphezulu (154–158°F) ukuze uthole umzimba ogcwele kuye ngokuthi umlomo uzizwa kanjani.
• Ukukhetha i-Hop: Khetha okungeziwe okulingene kwe-East Kent Goldings noma i-Fuggles ukuze kuhambisane nama-ester ngaphandle kokuwafihla.

Izinyathelo zokulawula ama-esters Izinzuzo ze-Wyeast 1768 zifaka phakathi amazinga okushisa azinzile, i-oxygenation efanele lapho kuphonswa, kanye nokuhlanzeka okuqhubekayo. Qapha amandla adonsela phansi futhi ugweme izikhathi zokulibala isikhathi eside ngaphambi komsebenzi. Le mikhuba isiza ekwakheni uhlamvu lwesiNgisi ngenkathi igcina amanothi e-phenolic elawulwa.

Izinkinga Ezivamile Zokuvutshelwa kanye Nokuxazulula Izinkinga

Ngisho nezingxenye ezincane zingabhekana nezinselele ezinkulu. Lo mhlahlandlela uhlose ukukusiza ubhekane nezinkinga nge-Wyeast 1768, njengokubilisa okumisiwe, ukunambitheka okungafanele, noma amandla adonsela phansi okugcina kancane. Kubalulekile ukwenza ukuhlola okuphelele ngaphambi kokuthatha noma yiziphi izinyathelo zokulungisa.

Izinkomba zokubilisa okumile noma okuhamba kancane zifaka phakathi isikhathi eside sokulibala, ukwehla okuncane kwamandla adonsela phansi, kanye nokungabikho kwe-krausen noma amabhamuza. Okokuqala, qiniseka ukuthi izinga lokushisa le-wort, amandla adonsela phansi okuqala, izinga lokushaya, kanye nokuphila kwemvubelo kungaphakathi kwebanga elifanele. Thatha ukufundwa kwamandla adonsela phansi ezinsukwini ezimbili kuya kwezintathu ukuqinisekisa ukuthi indawo yokugcina iqinile.

Nasi uhlu lokuhlola olusheshayo oluzosiza ekutholeni imbangela:

• Qinisekisa ukuthi izinga lokushisa lokubilisa liqondene ngqo nemvubelo ye-English ale.
• Kala amandla adonsela phansi okuqala ukuqinisekisa umthwalo kashukela olindelekile.
• Buyekeza ivolumu yokuphonsa kanye nempilo yokuqalisa.
• Hlonipha izimpawu zokutheleleka ezisobala ngaphambi kokuphinda ulunywe.

Ukuze ubhekane nokubilisa okubambekile, zama ukufudumala kancane indawo yokubilisa kuze kube sezingeni eliphezulu lebanga lemvubelo. Vuselela imvubelo ngobumnene ngokuyijika noma ngokuyivuselela ngemishini ehlanziwe. Uma kudingeka i-oxygenation, engeza umthamo omncane, olawulwayo we-oxygen emsulwa ngaphambi kokuba umsebenzi onamandla uqale kabusha. Ukukhulisa ukudla okunomsoco nge-nutrient yemvubelo elinganisiwe kungasiza futhi ekuqedeni ukubilisa okuhamba kancane.

Izixazululo ezingenambitheki ziqala ngokuvimbela: umoya ofanele, amazinga okushisa okubila afanele, kanye nemvubelo enempilo. Amanothi esibabule avame ukudlula isikhathi futhi ayaphela uma elungiswa. Vumela isikhathi esengeziwe sokulungiswa kanye nokulungiswa kokubanda uma kudingeka. Uma kuvela i-solvent noma i-fusel alcohols, hlola amazinga okushisa okubila ngokweqile noma ukwehla kwe-underpitch.

Uma izinguquko zemvelo zingaphumeleli futhi amandla adonsela phansi ehlala ebambekile, lungisa isiqalisi esinamandla se-Wyeast 1768 noma uhlobo lwe-English ale oluhambisanayo bese uphinda u-repitch. Faka izakhamzimba kanye ne-oxygenate ngokucophelela lapho uphinda u-repitch. Bhala phansi ukufundwa kwamandla adonsela phansi kanye nemikhuba yokuhlanzeka ngaphambi kokuphinda u-repitch ukuze unqume ukuthi ukutheleleka kuyimbangela eyinhloko.

Izindlela zokuvimbela zingavimbela izinkinga eziningi. Sebenzisa amaphakethe amasha e-Wyeast 1768, uwagcine ebanda, bese ufinyelela amazinga anconywayo okuphonsa. Ukuphathwa kahle kwemvubelo kanye nokungenisa umoya ngesikhathi kunciphisa kakhulu isidingo sezinyathelo zokusindisa kamuva.

Ukwakha Amaresiphi nge-Wyeast 1768 ukuze uthole imiphumela emihle kakhulu

Ukudala iresiphi ye-ESB nge-Wyeast 1768 kudinga indlela elinganiselayo. Qala nge-base malt eqinile ekhombisa ukunambitheka okufana namabhisikidi kanye nokwesinkwa. Uhlamvu lwesiNgisi olujwayelekile lwe-yeast kufanele lukhanye. Kubalulekile ukugcina okungeziwe kuncane, okuvumela i-malt kanye ne-yeast kuthathe indawo ephambili.

Khetha ama-base malts afana ne-Maris Otter, i-English pale malt, noma i-Golden Promise. Faka inani elincane le-crystal malt, ebangeni lama-10-20L, ukuze uthole umbala kanye nokunambitheka kwe-caramel. Ukuze uthole umzimba ogcwele kanye nokugcina ikhanda kangcono, cabanga ngokungeza i-dextrin malt noma ibhali eliqhekekile.

Qondisa izinga lokushisa elilodwa le-mash elifakwe ku-infusion elingu-152°F ukuze kube nokubila okulinganiselayo. Ukuphakamisa izinga lokushisa le-mash libe ngu-154–156°F kungathuthukisa amandla adonsela phansi kanye nokuzwa komlomo, okulungele umzimba ocebile. Qinisekisa ukusebenza kahle okuqhubekayo ngokulungisa i-sparge kanye nobukhulu be-mash.

• I-Maris Otter noma i-English pale malt: 80–90% we-malt bill ESB.
• Ikristalu 10–20L: 5–10% yombala nobumnandi.
• I-Dextrin malt noma ibhali eliqhekekile: 1–4% ekhanda nasemzimbeni.

Khetha ama-hop endabuko esiNgisi njenge-East Kent Goldings, i-Fuggle, i-Northdown, noma i-Challenger. Hlosa ukubaba okuphakathi kuka-25–40 IBU, kuye ngokuthi amandla angakanani. Ukwengezwa kwe-hop ephuzile kufanele kube lula ukuze kulondolozwe ukwakheka kwe-malt nemvubelo.

• Ukucasuka kwasekuqaleni: kwanele ukufinyelela ama-IBU aqondiwe.
• Ukunambitheka okungeziwe: okuncane futhi okuvinjelwe.
• Iphunga eliphelele: elincane, ukuthinta okuthambile kwezimbali noma komhlaba.

Ngaphambi kokwenza ubhiya, hlola iphrofayili yamanzi akho. Ama-ale amaningi esiNgisi ajwayelekile achuma emanzini athambile kuya kwaqinile anamazinga alinganayo e-bicarbonate. Isilinganiso esiphezulu se-chloride-to-sulfate sithuthukisa ukuqonda komzimba we-malt.

Sebenzisa umshini wokubala amanzi ukuze wenze izinguquko eziqondile. Faka i-calcium chloride ukuze uthuthukise umuzwa womlomo noma i-gypsum ukuze uphakamise incazelo ye-hop uma amanzi akho ethambile kakhulu. Qaphela amazinga e-carbonate ukuze ugcine i-mash pH engu-5.2–5.6 ukuze uthole ukukhishwa okuhle.

Uma wenza iresiphi ye-ESB ye-Wyeast 1768, gxila ekulula nasekuthembekeni. I-malt bill elinganisiwe kahle, ama-hops ajwayelekile esiNgisi, kanye nephrofayili yamanzi efanele kuzovumela imvubelo ukuthi ibonise ukunambitheka kwayo okuphawulekayo ngaphandle kokuphazamiseka.

Ukuqhathanisa i-Wyeast 1768 nezinye izinhlobo zesiNgisi nezaseMelika

Ukukhetha imvubelo efanele kungaguqula ubhiya ngaphezu kwanoma iyiphi i-single hop noma i-malt. Lo mhlahlandlela uhlose ukusiza abenzi bobhiya baqhathanise i-Wyeast 1768 ne-1968. Uphinde uhlole umehluko phakathi kwemvubelo ye-ale yaseNgilandi neyaseMelika. Ngale ndlela, abenzi bobhiya bangakhetha imvubelo efanele izindlela zabo zokupheka.

I-Wyeast 1768 ivame ukunikeza ukuncishiswa okulinganiselwe kanye nama-ester ezithelo avinjelwe. Lokhu kuphumela kuphrofayili ecacile ye-malt-forward kanye nokuphela okulinganiselayo. Ngakolunye uhlangothi, i-Wyeast 1968 ithela izithelo, ivame ukunikeza umuzwa womlomo ogcwele kanye nomlingiswa wesiNgisi ocacile.

Izinhlobo zaseMelika, njenge-White Labs WLP001 noma i-Wyeast 1056, zikhiqiza ukubiliswa okuhlanzekile kakhulu. Lezi zinhlobo zinciphisa ama-ester, okuvumela ama-hops kanye nama-adjuncts ukuthi athathe indawo ephambili.

Ukukhetha nini izinhlobo ze-1768 vs ezinye izinhlobo zesiNgisi

Khetha i-Wyeast 1768 ukuthola ama-ESB akudala, ama-bitter, kanye nama-ale esiNgisi ahamba phambili nge-malt. Inikeza ibhalansi yendabuko yezithelo kanye ne-malt. Khetha i-Wyeast 1968 ukuthola ama-ester esiNgisi aqine kakhulu kanye nomzimba ojikelezayo.

Ukuze uthole ukuqeda okomile nokuhlanzekile, cabanga ngohlobo lwanamuhla lwaseMelika noma uhlobo oluhlanganisiwe.

Indlela izinhlobo ze-hybrid noma zaseMelika ezihluke ngayo ngesimo

Izinhlobo ze-hybrid zihlanganisa amaphrofayili esiNgisi nawaseMelika angathathi hlangothi. Zinciphisa ukuqina kwe-ester ngaphandle kokulahlekelwa uhlamvu lwemvubelo oluncane. Lokhu kuzenza zilungele izindlela zokupheka ezidinga inothi yemvubelo kodwa zicace kakhudlwana.

I-American ale yeast idala i-canvas engathathi hlangothi yezitayela ze-hop-forward. Iphelele uma ufuna ama-hops, ama-citrus, noma amaphayini ukuthi alawule iphunga nokunambitheka.

• Hlola amaqoqo amancane ngemvubelo ehlukene ukuze ubone ukuthi i-ester inamandla kangakanani kanye nokuphela kwayo.
• Qaphela ukucaca kanye nomehluko we-flocculation ngemva kokulungiswa.
• Lungisa ukuxubha, izinga lokuthamba, kanye nokushisa ukuze uthuthukise ukuvezwa kwemvubelo.

Izincomo Zokupakisha, Ukulungisa, Nokuphakela

Ukupakishwa kanye nokulungiswa kubalulekile kwi-ESB enhle. Qinisekisa ukuthi ubhiya uvikelekile emoyeni ngesikhathi sokufakwa emabhodleleni noma ekufakwa emabhokisini. Sebenzisa i-CO2 ukuhlanza ama-keg bese usebenzisa izivalo zokususa umoya-mpilo noma i-priming enembile yamabhodlela. Le ndlela igcina uhlamvu lwe-malt, ilinganise ama-ester, futhi ifinyelele i-carbonation kanye nokucaca okufunekayo.

Izikhathi ezifanele zokulungisa isimo ukuze kucace futhi kukhule

Beka ubhiya endaweni yokushisa yangaphakathi engu-50–60°F amasonto amabili kuya kwamane. Lokhu kuvumela ukunambitheka ukuthi kuhlangane futhi ukubaba kuthambe. Ukuze uthole ukupholisha okwengeziwe, gcina ubanda cishe isonto eli-1-2. Amaqoqo afakwe ibhodlela azuza ngesonto elengeziwe endaweni yokushisa yangaphakathi ukuze kuhlanganiswe i-carbonation ephelele kanye nemvubelo.

Amazinga e-Carbonation ukuze isitayela sibe yiqiniso

Ama-English bitter akhetha i-carbonation encane. Hlosa amavolumu angu-1.8–2.4 e-CO2 e-ESB kanye ne-bitter eningi. Lokhu kuthuthukisa ukujula kwe-malt kanye nomuzwa womlomo. Ubhiya obufakwe emabhodleleni kufanele buhlose amavolumu angu-1.5–2.2 ukuze bube nomuzwa wendabuko. Ukufaka i-priming enembile kubalulekile ekugwemeni i-overcarbonation nokuvumelanisa amazinga e-carbonation nomzimba kabhiya.

Amathiphu okushisa kanye nezitsha zengilazi zokukhonza

Khonza i-ESB ekushiseni okupholile kancane kune-cellar, cishe ku-50–55°F (10–13°C). Lolu hlu lokushisa lugcizelela ubunzima be-malt ngenkathi lulawula ama-ester. Khetha ingilazi ye-nonic pint noma ingilazi ye-English pub ukuze uthele ngokukhululekile. Ukuze uthole iphunga elimnandi kakhulu, ingilazi ye-tulip ilungele ukubamba izimbali nokusekela ukugcinwa kwekhanda.

• Thela kancane ukuze uphathe ikhanda futhi ulethe iphunga elimnandi.
• Gwema isevisi ebandayo; ukupholisa ngokweqile kunciphisa i-malt kanye nama-ester amancane.
• Uma ubeka i-keg, setha i-carbonation ukuze ifane nomthamo oqondiwe bese uvumela amahora angu-24-48 ukuthi aqine ngaphambi kokuphakela.

Isitoreji, Ukuphathwa, kanye Nempilo Yeshelufu ye-Wyeast 1768-PC

Ukugcina nokuphatha kahle imvubelo kubalulekile ekugcineni iphila kahle. Gcina i-Wyeast 1768 esiqandisini ku-34–40°F (1–4°C) kusukela ekuthengeni kuya ekuphoseni. Ukuqandisa kufanele kugwenywe, futhi ukuvezwa ekushiseni ngesikhathi sokuhamba kufanele kuncishiswe. Ukuze kugcinwe isikhathi eside, ama-slant agcinwe ngaphansi kwezimo zelebhu angcono kunamakhekhe akhululekile esiqandisini.

Ngaphambi kokusebenzisa, jika noma ushukumise amaphakethe amanzi kancane ukuze uphinde umise imvubelo. Hlanza noma yiziphi izindawo namathuluzi athinta iphakethe. Qinisekisa ukuthi uchungechunge olubandayo lugcinwa kusukela kumthengisi kuya endaweni yakho yokwenza ibhiya. Thenga ezitolo ezithengisa ibhiya zasekhaya ezidumile ezigcina isiphuzo sazo sisefrijini ukuze kulondolozwe isikhathi sokuphila kweshelufu se-Wyeast.

Qaphela izimpawu zemvubelo ebuthaka noma efile. Isiqalo esingabonisi msebenzi, izikhathi zokulibala ezingaphezu kwamahora angu-72, i-krausen ebuthakathaka, noma ukuncishiswa okungaphelele kubonisa ukuthi iyasebenza kancane. Amaphunga angenamsebenzi esiqalisini, njengamanothi omuncu noma ancibilikisiwe, angabonisa ukungcola kunokwehla okuhlobene nokuguga.

• Uma iphakethe seliseduze noma selidlulile usuku lwalo olungcono kakhulu, yakha isiqalo sokwandisa inani lamaseli bese uhlola amandla ngaphambi kokufaka i-wort yakho eyinhloko.
• Uma ungabaza ngamaphakethe amadala, dala isiqalo esincane sokuhlola bese uqapha ukuthi ngabe ama-bubbles aqinile futhi akhipha amagwebu zingakapheli amahora angu-24-48.
• Ukuze kugcinwe isikhathi eside izitshalo ezitshaliwe, sebenzisa izimbotshana zemvubelo ezigcinwe ngaphansi kwezimo zelebhu zobuchwepheshe ukuze unciphise ukulahleka kokuphila kwezitshalo ezinyangeni eziningi.

Phatha amaphakethe ngokucophelela. Gwema ukukhanya kwelanga okuqondile kanye nezindawo ezifudumele. Landela usuku "lokumamatheka" lomkhiqizi noma usuku olufanele ngaphambi kwamaphakethe e-Wyeast. Jikelezisa isitokwe ukuze usebenzise amaphakethe amadala kuqala. Lezi zinyathelo ziqinisekisa ukuthi imvubelo iyasebenza futhi zandisa isikhathi sokuphila kweshelufu le-Wyeast ukuze kube nokubilisa okunempilo.

Isiphetho

I-Wyeast 1768-PC English Special Bitter Yeast ivelele njengohlobo oluthembekile nolungamelana ne-malt. Iveza uhlamvu lwe-ESB olujwayelekile. Lokhu kubuyekezwa kugqamisa ama-ester ayo athambile anezithelo, ukugoba okuqinile, kanye nokunciphisa okulinganiselwe. Abapheki bebhiya kumele balandele imikhuba efanele yokuphonsa nokubilisa ukuze bathole le miphumela.

Ukuze uthole imiphumela ehambisanayo, qala ngesiqalisi semvubelo esinempilo samaqoqo amakhulu noma aphezulu adonsela phansi. Hlosa izinga lokushisa lokubilisa elizinzile cishe phakathi kwama-60°F. Sebenzisa ama-English malt kanye nama-hops endabuko aseBrithani ukuze uthuthukise iphrofayili yemvubelo. Le ndlela izokusiza ukufeza umongo wangempela we-ESB.

Ngaphambi kokukhulisa, hlola uhlobo lwe-strain ngamaqoqo amancane. Futhi, bheka idatha yakamuva yobuchwepheshe be-Wyeast. Beka phambili impilo yemvubelo ngokuqinisekisa isitoreji esifanele, amazinga okuphonsa anembile, kanye nokufaka umoya-mpilo okwanele. Lokhu kuzokusiza ugweme izingozi futhi uthole imiphumela yangempela ye-English ale njalo.

Umenzi webhiya ochwepheshile ogqoke izingubo zobungcweti ulungisa ngokucophelela isitsha sokubilisa ngaphakathi kwefektri encane ekhanyiswe kahle ezungezwe ibhali elithosiwe, ama-hops amasha, imiphongolo yokhuni, kanye nemishini yokwenza ubhiya ngethusi ekhazimulayo.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Imibuzo Evame Ukubuzwa

Yimuphi umlingiswa i-Wyeast 1768-PC English Special Bitter yeast ewunika ubhiya?

Imvubelo ye-Wyeast 1768-PC idala iphrofayili ye-al yaseNgilandi yakudala. Inikeza ama-ester athambile anezithelo njengepheya ne-apula, kanye namanothi e-malt anobunkwa/athosiwe. Imvubelo ikhiqiza nama-phenolics avinjelwe uma evutshelwe ngaphakathi kobubanzi obunconywayo.

Igcizelela uhlamvu lwe-malt futhi inikeza ukuphela okune-malt kancane. Imvubelo inokuncipha okulinganiselwe kanye nokugeleza okuphakathi kuya kokuphezulu. Lokhu kuyenza ifaneleke kakhulu kuma-ESB, ama-ales avamile abuhlungu, kanye nama-ales e-English pale.

Yiluphi uhla lokushisa lokubilisa okufanele ngilusebenzise ku-1768 ukuze ngithole uhlamvu lwe-ESB lwangempela?

Ukuze uthole uhlamvu lwe-ESB lwangempela, gxila phakathi kwama-degrees angu-60 (cishe ama-degrees angu-64–68 noma ama-degrees angu-18–20). Leli banga lokushisa ligcina ama-ester evinjelwe futhi ligcizelela ibhalansi ye-malt. Abanye abenzi bobhiya bangase bafinyelele ku-~70°F (21°C) ukuze bathole iphrofayili ethela izithelo.

Kodwa-ke, gwema ukushintshashintsha kwezinga lokushisa ngokushesha ukuze unciphise ama-fusel kanye nokunambitheka okungafanele kwesinyibilikisi. Sebenzisa i-probe ku-wort kanye nesilawuli sokushisa ukuze uthole imiphumela emihle kakhulu.

Ingabe ngidinga ukwenza i-starter ye-Wyeast 1768, futhi kufanele ibe nkulu kangakanani?

Kunconywa isiqalo samaqoqo amakhulu (amagaloni angu-5+), ama-wort anamandla adonsela phansi, noma amaphakethe amadala. Ku-wort ejwayelekile engamalitha angu-5 engu-1.050–1.060, isiqalo esingu-1.5–2.0 L siyafaneleka.

Sebenzisa amanzi angaba ngu-100–200 mL nge-1 g ye-DME ukuze uthole i-SG yokuqala cishe engu-1.035–1.040. Ipuleti lokuxuba lifinyeza isikhathi sokulibala futhi lithuthukise ukusebenza.

Yiliphi izinga lokuphonsa okufanele ngilihlose kuma-ales nge-Wyeast 1768?

Sebenzisa cishe amaseli asebenzayo ayizigidi ezingu-0.75–1.5 nge-mL ngayinye nge-°P njengesiqondiso. Ku-1.050 (12.5°P) ale, phonsa ubheke ebangeni lamaseli ayizigidi ezingu-0.75–1.0/mL. Khulisa ufike kumaseli ayizigidi ezingu-1.5–2.0/mL/°P ukuze uthole amandla adonsela phansi aphezulu (1.065+).

Uma ungabaza, yakha isiqalisi noma uhlanganise amaphakheji ukuze ufinyelele inani lamaseli aqondiwe.

Ngingayifaka kanjani i-oxygen wort lapho ngifaka i-1768?

Ukuze uthole amandla adonsela phansi ajwayelekile, ukuchelela ngamandla noma ukunyakazisa kunganele. Kuma-wort angaphezu kuka-~12°P, sebenzisa i-oxygen emsulwa enetshe lokusabalalisa ukuze ifinyelele ku-~8–12 ppm O2 ngokushesha ngaphambi kokuphonsa. Gwema ukufaka i-oxygen ngemva kokuba ukubila okusebenzayo kuqala ukuvimbela ukuchelela.

Yikuphi ukuzwela nokuqina komlomo engingakukulindela kulolu hlobo lokucindezeleka?

Ukuncipha okuvamile kuka-1768 kuwela phakathi kwama-60s nama-70s amaphesenti aphakathi kuya kwaphezulu (bheka ishidi ledatha lamanje le-Wyeast ukuthola izibalo eziqondile). Lindela umzimba olinganiselayo—hhayi omncane kakhulu noma ogcwele kakhulu—okhiqiza ukuqeda okune-malty kancane. Iphrofayili ye-mash kanye namazinga okushisa okubila kuzothinta ukoma kokugcina kanye nokuzwa komlomo.

Ukubilisa kuqhubeka ngokushesha kangakanani nge-Wyeast 1768?

Uma unamandla anele kanye ne-oxygenation, kufanele ubone umsebenzi zingakapheli amahora angu-12-48. Ukwehla okukhulu kwamandla adonsela phansi kwama-ales ajwayelekile kuvame ukwenzeka zingakapheli izinsuku ezingu-3-7. Qinisekisa njalo ngokufundwa okuqinile kwamandla adonsela phansi amahora angu-48 ngaphambi kokupakisha.

Kufanele ngiyifake nini i-rack, i-dry-hop, noma ngiyidlulisele nini ibhiya ebilisiwe nge-1768?

Abapheki abaningi bebhiya bashiya ubhiya emvubeloni kuze kube yilapho bepakisha. Beka ubhiya epaketheni kuphela uma ucwengisisa, ufaka izithako ezengeziwe, noma unciphisa ukuthintana kwemvubelo. Uma ugoqa, engeza ukubilisa sekwephuzile noma ngemva kokugoqa ukuze kulondolozwe iphunga elincane le-hop.

Beka okungenani amasonto ama-2-4 ukuze i-ESB ivumele ukunambitheka kuhlangane.

Ngingaphatha kanjani ama-ester futhi ngigweme ama-phenolic amaningi ngalolu hlobo?

Lawula izinga lokushisa lokubilisa (phansi phakathi kuka-60°F ukuze uvimbele), faka imvubelo eyanele esebenzayo, futhi ufake i-oxygen ngendlela efanele. Sebenzisa ama-malts ase-English base asezingeni eliphezulu njenge-Maris Otter kanye nokushintshashintsha okulinganiselwe. Gwema ukujikijela ngaphansi kanye nokushintshashintsha okukhulu kwezinga lokushisa, kokubili okwandisa ukukhiqizwa kwe-ester kanye ne-phenolic.

Yiziphi izinkinga ezivamile nge-Wyeast 1768 futhi ngizixazulula kanjani?

Ukubilisa okuhamba kancane noma okumi ndawonye kuvela ekukhuleni okuphansi, ukujikijela ngaphansi, ukutholakala komoya-mpilo okungekuhle, noma izakhamzimba eziphansi. Hlola izinga lokushisa le-wort kanye ne-OG, bese wakha isiqalo esinamandla uma kudingeka. Ama-flavour angajwayelekile njenge-fusel avame ukuvela ekushiseni okuphezulu noma ukujikijela ngaphansi; isibabule ngokuvamile sihlala isikhathi eside futhi singahlanza uma silungiswa.

Uma ubhajwe, cabanga ngokuphinda usebenzise isiqalo esinempilo sohlobo olufanayo noma oluhambisanayo ngemva kokuqeda ukutheleleka.

Yikuphi ukukhetha kwe-malt ne-hop okuhambisana kahle no-1768 ku-recipe?

Sebenzisa ama-malt ase-English base—i-Maris Otter, i-English pale malt, noma i-Golden Promise—ukuze ugcizelele amanothi e-biscuit kanye ne-bread. Engeza i-crystal engu-5–15% (10–20L) ukuze uthole umbala kanye ne-caramel balance. Khetha ama-English hops afana ne-East Kent Goldings, i-Fuggles, i-Challenger, noma i-Northdown bese ugcina ukubaba kuphakathi (ama-IBU cishe angu-25–40) ukuze uhlamvu lwe-malt kanye ne-yeast luhlale luphakathi.

Ngingayisebenzisa kanjani i-carbonate bese ngiyiphakela ubhiya obenziwe nge-Wyeast 1768?

I-carbonation ye-ESB kanye ne-bitter incane—ihlose cishe amavolumu angu-1.8–2.4 e-CO2. Khonza ku-50–55°F (10–13°C) engilazini ye-nonic pint noma e-English pub ukuze kugqanyiswe ubunzima be-malt kanye nama-esters avinjelwe. Nciphisa ukuthathwa komoya-mpilo ngesikhathi sokupakisha kanye nesimo sokubanda uma kungenzeka ukuze kucace kangcono.

Ngiwagcina kanjani amaphakethe e-Wyeast 1768 ukuze ngilondoloze ukuphila?

Gcina efrijini ku-34–40°F (1–4°C) bese usebenzisa ngaphambi kosuku olungcono kakhulu lwephakethe. Gcina iketanga elibandayo uma uthenga kubahlinzeki abanjengoMoreBeer noma iNorthern Brewer. Ungaliqandisi. Uma amaphakethe esemdala, yakha isiqalo ukuqinisekisa amandla ngaphambi kokufaka i-pitch.

I-1768 iqhathaniswa kanjani nezinye izinhlobo zesiNgisi ezifana ne-Wyeast 1968 noma izinhlobo zaseMelika ezifana ne-US-05?

Uma kuqhathaniswa no-1968, u-1768 uvame ukuba msulwa kancane ngama-ester avinjelwe kakhulu ngenkathi usanikeza uhlamvu lwesiNgisi olujwayelekile. Uma kuqhathaniswa nezinhlobo zaseMelika ezifana ne-US-05 noma i-Wyeast 1056, u-1768 awuthathi hlangothi nhlobo—ukhiqiza ama-ester anezithelo futhi ugcizelela ukunambitheka kwe-malt kunokuba ugxile kumaphrofayili ahlanzekile futhi aqonde phambili.

Ingabe kukhona ukulungiswa kwamanzi noma kwe-mash okukhethekile kokwenza ubhiya nge-Wyeast 1768?

Hlosa iphrofayili yamanzi ethanda ukuceba kwe-malt—ubulukhuni obuphakathi kanye nesilinganiso esiphezulu se-chloride-to-sulfate kuzothuthukisa umzimba kanye nokuzwa komlomo. Hlakaza ku-~152°F ukuze kube nokubila okulinganiselayo; amazinga okushisa aphansi e-mash (148–152°F) akhuthaza ukuphela okomile, kanti amazinga okushisa aphezulu (154–158°F) agcina umzimba omningi.

Kunini lapho kufanele ngicabangele khona ukuphinda ngisebenzise uhlobo lwemvubelo noma ukusebenzisa uhlobo oluhlukile lwemvubelo?

Phindaphinda uma iphakethe lihlolwa libuthakathaka esiqalisweni noma lapho izindawo zokubilisa kanye nokulungiswa kwemvelo kwehluleka. Khetha uhlobo oluhlukile lapho iresiphi idinga ukubilisa okuhlanzekile kakhulu (isb., izinhlobo ze-ale zaseMelika zamabhiya ahamba phambili) noma uma ufuna iphrofayili ye-ester ehluke kakhulu. Njalo bhala phansi ukufundwa kanye nokuhlanzeka ngaphambi kokuphinda ubhale ukuze uthole izimbangela.

Ukufunda Okuqhubekayo

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