Ukubilisa Ubhiya nge-Wyeast 1968 London ESB Ale Yeast

I-carboy yengilazi egcwele ubhiya onsundu ophuphumayo, ezungezwe amathuluzi okwenza ubhiya ekhaya etafuleni lokhuni lasendulo, elikhanyiswe kancane ngokukhanya okufudumele kanye nemigqomo engacacile ngemuva.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

I-Wyeast 1968 uhlobo lwe-al oluwuketshezi oluthandwa kakhulu ngamabhiya ane-malty, alinganiselayo. Iyaziwa ngama-esters avinjelwe kanye nokunciphisa okulinganiselwe. Lesi singeniso sichaza ububanzi: isizinda semvubelo, ukulungiselela kokuqala, amazinga okufaka i-pitch, ukulawula izinga lokushisa, ukuxazulula izinkinga, ukwakheka kwamaresiphi, ukupakisha, amasu athuthukile, kanye nokuthi ungayithenga futhi uyigcine kuphi imvubelo.

Okuthathwayo Okubalulekile

• Imvubelo ye-Wyeast ka-1968 eLondon ESB Ale iveza uhlamvu lwemvubelo ye-English ale yakudala: i-malty kanye ne-fruit encane.
• Sebenzisa isiqalo ukuze uthole ubhiya obunamandla aphezulu ukuze uqinisekise ukuthi ubhiya uvundiswa kahle.
• Bilisa phakathi no-60°F ukuze kulondolozwe ukunambitheka kwendabuko kwe-ESB futhi kugcinwe ama-ester evinjelwe.
• Lindela ukuncishiswa okulingene kanye nokugoba okuphakathi nendawo ukuze kucace kahle futhi umzimba uqine.
• Phumula kancane kancane uma kudingeka ukuze uhlanze ukunambitheka kwebhotela okungekuhle.
• Lokhu kubuyekezwa kwe-Wyeast kuhlanganisa ukuphatha, ukufaka isiphakamiso, ukuxazulula izinkinga, kanye namathiphu okupheka ukuze uthole imiphumela ethembekile.

Kungani Ukhethe Imvubelo Ye-Wyeast 1968 London ESB Ale Yeast Ye-Brew Yakho?

I-Wyeast 1968 London ESB Ale Yeast imelela umongo wokwenza ubhiya bendabuko baseNgilandi. Inikeza iphrofayili yokunambitheka kwe-malty ngamanothi amabhisikidi nesinkwa. Kukhona amathoni athambile ezithelo ze-apula ne-pear, kuyilapho ama-phenolics ehlala ephansi kuya emaphakathi, okuqinisekisa ukuthi i-malt iza kuqala.

Imvubelo inikeza umuzwa womlomo ophakathi nendawo kanye nokuqedwa okusilika. Lokhu kuthungwa kulungele ukulinganisela izakhi ze-malty kanye ne-hoppy kuma-ESB kanye nama-bitter. Iqinisekisa ukuthi uhlamvu lwebhiya lwe-hop luhlukile, lugcina ubuqiniso balo besiNgisi.

Iphrofayili yokunambitheka kanye nomlingiswa wendabuko wesiNgisi

Lolu hlobo lugcizelela umgogodla we-malt, lunikeza ibhisikidi elicebile, isinkwa esithosiwe, kanye nokuba khona kwe-caramel. Kukhona ama-ester ezithelo kodwa awakaze abe namandla. Lokhu kulinganisela kulungele izitayela zakudala njenge-ales ezithambile futhi kunezela ukujula kokwenza ubhiya obuqinile.

Ukusebenza kahle uma kuqhathaniswa nezinye izinhlobo ze-ale yesiNgisi

Uma kuqhathaniswa, i-Wyeast 1968 London ESB Ale Yeast ivame ukukhiqiza uhlamvu lwe-malt oluyindilinga kakhulu kune-Wyeast 1098 British Ale kanye ne-White Labs WLP002 English Ale. Ibonisa ukugoba okuphezulu kanye nohlamvu olungathathi hlangothi kangako uma kuqhathaniswa ne-Nottingham eyomile. Abapheki bebhiya bayakwazisa ukubiliswa kwayo okuqhubekayo kanye nokuncipha okubikezelwayo.

Izitayela zikabhiya ezifanele ukugqamisa le mvubelo

• I-London ESB kanye ne-English bitters ziyazuza ngokulinganisela kwayo kwe-malt kanye ne-removed hops.
• Ama-ales ansundu kanye nabathwali be-English bathola ubunzima obukhulu be-malt ngaphandle kokufihla amanothi okusanhlamvu.
• I-Scottish ales kanye ne-mild ale zibonisa ukugxila kwe-malt yemvubelo ngendlela ethambile, ephuzwayo.
• Ukufaneleka kwewayini lebhali kuyanda lapho ukubiliswa kuphathwa ngokucophelela ukuze kulondolozwe ama-ester afiselekayo futhi kugwenywe ukunambitheka ngokweqile okubangelwa utshwala.

Umdwebo oseduze wephayinti le-amber ale elinekhanda elinogwebu etafuleni lephabhu lokhuni, elizungezwe ama-hops nebhali, kanye nengaphakathi lephabhu yendabuko yaseBrithani elifiphele ngemuva.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Imvubelo ye-Wyeast 1968 eLondon ESB Ale

I-Wyeast 1968 uhlobo lwe-Saccharomyces cerevisiae oluwuketshezi, olukhethwe ngenxa yekhono lalo lokuphinda uhlobo lwe-London ESB olujwayelekile. I-Wyeast Laboratories igcina amasiko ayo oketshezi eyimfihlo, inikeza abenzi bobhiya uhlobo olubaluleke kakhulu kuma-ales endabuko aseNgilandi. Ukuqonda ngemvelaphi kanye nozalo lwe-Wyeast 1968 kukhanyisa ukusebenza kwayo okuqhubekayo kokubili ezinhlotsheni zasekhaya kanye nezentengiselwano.

Imvelaphi yohlobo kanye nozalo

Izimpande zalolu hlobo zisemasikweni okwenza ubhiya eNgilandi, aguqulwe yiWyeast ukuze ahambisane. Uhlu lwayo luxhumanisa nohlobo olusetshenziswa amashumi eminyaka kuma-ales aseLondon. Lo mlando uqinisekisa ukuthi lukhiqiza ama-ester futhi lulinganisela ukunambitheka kwe-malt, okujwayelekile kokubili kubapheki bebhiya basekhaya kanye nezindawo zokwenza ubhiya zobungcweti.

Izinombolo ezijwayelekile zokuncipha kanye nokuguquguquka

• Ukuncishiswa okubonakalayo: cishe 68–74%, kuye ngephrofayili ye-mash kanye nesilinganiso sokuphonsa.
• Ukugeleza komoya: okuphakathi nendawo kuya phezulu, okuvamile ukuhlanza ubhiya ngokushesha futhi kuthuthukise ukuvezwa.

Lezi zibalo zokuncipha zisikisela ukuthi i-final gravity iphakathi nendawo ezindaweni eziningi zokupheka. I-flocculation ephezulu iyasiza ekucaceni kodwa ingaholela ekuqedeni kancane uma imvubelo ingaphansi kwe-pitch.

Indlela lolu hlobo oluqondile olubumba ngayo iphunga kanye nokuzwakala komlomo

I-Wyeast 1968 yethula amanothi e-ester athambile njenge-apula ne-pear, okwandisa ama-malts athosiwe, anamabhisikidi. Iphunga lawo libonakala ngobumnandi bezithelo kanye ne-malt obuncane, okugwema ama-ester aqinile noma ama-phenolics. Ukuba khona kwama-dextrins asele kanye nokuncipha okulinganiselwe kunegalelo ekuzizweni komlomo okugcwele, okulungele i-ESB nezinye izitayela zesiNgisi.

Emazingeni okushisa anconywayo okuvutshelwa, isibabule esithathwe kwimvubelo sincane kakhulu, futhi i-diacetyl ihlala ilawuleka ngokuphumula okufushane eduze kokuphela kwe-primary. I-Flocculation iqinisekisa ukubukeka okuhlanzekile kokugcina, igcina iphunga le-malt-forward kanye nenhloso yabenzi bokwenza ubhiya abanelisekayo.

Ukusondela kwesitsha sokubilisa ingilazi esigcwele i-al yegolide yesitayela se-ESB ngesikhathi sokubilisa okusebenzayo, okune-airlock evuvuzelayo, ama-hops ahlakazekile kanye nezinhlamvu ze-malt endaweni yokhuni yasemaphandleni, nemishini yokwenza utshwala efiphele kancane kanye nemigqomo yokhuni ekhanyiswa ukukhanya kwemvelo okufudumele.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Ukulungiselela Isiqalo Sokuvubela Okuhle Kakhulu

Ukusebenzisa isiqalisi semvubelo kungathinta kakhulu isivinini kanye nekhwalithi yokubilisa. Lo mhlahlandlela uhlanganisa ukuthi ungasidala nini isiqalisi se-Wyeast 1968, ukuthi ungasakha kanjani isiqalisi esithembekile, nokuthi ungaqinisekisa kanjani ukuthi imvubelo iyasebenza. Lokhu kuqinisekisa ukuthi ungayisakaza imvubelo ngempumelelo ukuze uthole amaqoqo aqinile.

Nini ukukhulisa inani lamaseli

Iziqalo zibalulekile kumaqoqo angaphezu kuka-1.060 amandla adonsela phansi okuqala noma lapho amaphakethe emvubelo esezophelelwa yisikhathi. Kuma-ales anamandla ajwayelekile (1.045–1.055), iphakethe elilodwa le-Wyeast smack livame ukwanela. Kodwa-ke, ubhiya obunamandla adonsela phansi aphezulu, ama-fermenters amaningi, noma imvubelo ephindwe kaningana idinga isiqalo ukuze kuqiniswe amaseli asebenzayo.

Iresiphi yokuqala isinyathelo ngesinyathelo kanye nesikhathi

• Ubukhulu bomsuka oqondiwe: 1.040–1.050 kusetshenziswa i-DME.
• Umhlahlandlela womthamo: 500–1000 ml ngephakethe ngalinye lama-ales anamandla ajwayelekile; sikala ufike ku-1–2 L kumabhiya amakhulu.
• Hlanza iflaski noma imbiza, hlanganisa i-DME namanzi, bese ubilisa imizuzu eyi-10 ukuze uhlanze.
• Phola kuze kufike ekushiseni kwegumbi, faka umoya ngokushukumisa noma ngokusebenzisa umthombo we-oxygen, bese ufaka i-Wyeast starter.
• Gcina i-starter cishe ngo-68–72°F bese uyijika noma uyixube kabili ngosuku uma kungekho stir plate esetshenzisiwe.
• Vumela amahora angu-12-48 kwabaqalayo abancane, amahora angu-48-72+ ekwakhiweni okukhulu. Ipuleti lokuxuba lisheshisa ukukhula nokucaca.

Izimpawu zokuqala okunempilo kanye nokuhlolwa kokuphila kahle

Funa ukubukeka okufana nobisi, okunamafu kanye ne-krausen esebenzayo ngesikhathi sokukhula. Izitshalo zokuqala ezinempilo zine-sediment yemvubelo enzima kanye nephunga elihlanzekile, elifana nemvubelo kancane. Ama-ester athambile ayamukeleka.

Ukuze uhlole ukuthi ingakanani imvelo, bheka umsebenzi onamandla, iphunga ukuze uthole amanothi okubilisa ahlanzekile, bese uhlola ivolumu yendle. Sebenzisa i-microscope noma ibala elibalulekile njenge-methylene blue ukuze uhlole ngokunembile. Lahla bese wenza kabusha isiqalo uma uthola iphunga elinamandla le-solvent noma amaqanda abolile.

Isithombe esiseduze se-yeast starter yegolide ekhanyayo nenegwebu ivubela ngaphakathi kwebhodlela lengilazi elicwebezelayo ekhawunteni lokhuni, nesipuni sokuxuba sokhuni eceleni kwaso, imbiza yensimbi engagqwali eshisayo ye-wort ebilayo ngemuva, kanye nemishini yokupheka yasekhaya efiphele kancane emashalofini okhuni afudumele ngaphansi kokukhanya kwemvelo okufudumele.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Amanani Okuphonsa Nokuphathwa Kwezinga Lokushisa

Amazinga okuphonsa anembile kanye namazinga okushisa okuvutshelwa kwe-ale ahambisanayo kubalulekile kumlingiswa wesiNgisi waseWyeast ka-1968. Uhlelo lokuphuza olucatshangelwe kahle lubalulekile. Ngisho nokulungiswa okuncane ekubalweni kwemvubelo noma ekushiseni kungashintsha kakhulu iphunga kanye nokuzwakala komlomo, okulingana nomthelela we-malt noma i-hops.

Amanani okuphonsa anconyiwe ama-ales

Kuma-ales, hlose amaseli ayizigidi ezingu-0.75–1.5 nge-mL ngayinye nge-°P. Isiqondiso esisebenzayo kuma-ales amaningi amaseli ayizigidi ezingu-0.75–1.0/mL/°P. Lokhu kusho ukuthi cishe amaseli ayizigidi eziyi-150–200 ebhetshini elingamalitha angu-5 ku-1.050 OG, okuqinisekisa ukuqala okunempilo.

Ukuze ufeze lokhu, cabanga ngokusebenzisa i-starter noma amaphakethe amaningi e-Wyeast. Amathuluzi afana ne-MrMalty kanye ne-Brewer's Friend awusizo kakhulu ekubaleni okunembile. Asiza ukuguqula ama-target amaseli/ama-mL abe amavolumu okuqala noma ukubalwa kwamaphakethe.

Ukubilisa ngaphansi kwe-alkali kungandisa isikhathi sokubilisa futhi kwandise ingozi yama-ester nama-fusel angafuneki. Uma kusolwa ukuthi ukubilisa ngaphansi kwe-alkali, ukudala i-starter noma ukuphinda ubilise imvubelo esebenzayo kunganciphisa ukucindezeleka ekukhuleni.

Amazinga okushisa okuvutshelwa okuyinhloko

Ngo-Wyeast 1968, gcina amazinga okushisa okuvutshelwa okuqala ephakathi kuka-64–68°F (18–20°C). Lolu hlu lugcina iphrofayili ye-ester yesiNgisi evinjelwe, okwandisa ubunzima be-malt ngaphandle kwama-ester ezithelo amaningi.

Ukuze kuqedwe ngokushesha, amazinga okushisa afinyelela ku-70°F ayamukeleka, kodwa qapha amazinga e-ester eduze. Amazinga okushisa angaphezu kuka-70–72°F angakhuphula ama-ester anezithelo, ashintshe uhlamvu olufunwayo.

Amazinga okushisa aphansi anciphisa ukukhiqizwa kwe-ester kanye nokubilisa kancane. Ukuze uthole ama-ester amancane, bilisa emazingeni okushisa apholile ngenkathi ubheka ukubilisa okuhamba kancane noma okunamathelayo.

Ukuphatha ukushintshashintsha kwezinga lokushisa kanye nomthelela wazo wokunambitheka

Ukushintshashintsha kwezinga lokushisa kucindezela imvubelo, okungenzeka kwandise ama-fusel alcohols noma ama-flavour angajwayelekile. Beka phambili ukulawula izinga lokushisa okuzinzile kunokushintshashintsha okukhulu kwasemini nobusuku.

• Fudumeza i-wort ngaphambi kokushisa ukuze ugweme ukushaqeka okubandayo.
• Sebenzisa igumbi lokubilisa, i-insulated wrap, noma i-swamp cooler ethembekile ukuze ulawule izinga lokushisa njalo.
• Lawula ukushintshashintsha kwezinga lokushisa ngaphakathi kuka-2–4°F. Nciphisa ukushintshashintsha ngaphansi kwalolu hlu ukuze unciphise umthelela wokunambitheka.

Ngemva kokubilisa okuphezulu, cabanga ngokukhuphuka kwezinga lokushisa kancane ukuze usize ekuhlanzeni i-diacetyl. Lokhu kuqinisekisa ukuqeda okuhlanzekile ngaphandle kokukhiqiza ama-ester ngokweqile.

Isithombe esiseduze se-carboy yengilazi egcwele i-wort ephuzi evubelayo etafuleni lokwenziwa kokhuni, ezungezwe yi-hydrometer, i-paddle yokuxuba, izitsha zokwenziwa kokwenziwa ezihlanziwe, kanye namanye amathuluzi okwenza ukwenziwa kokwenziwa ekhaya ngaphansi kokukhanya okufudumele kwe-incandescent, kanye ne-kettle yokwenziwa kokwenziwa efiphele kancane ebonakala ngemuva.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Isikhathi Sokuvutshelwa kanye Nezigigaba Ezilindelekile

Ukulandelela iqembu eliphumelelayo kudinga isikhathi esicacile sokubilisa kanye nokunaka izinkomba ezilula zokubilisa. I-Wyeast 1968 ingabikezelwa uma uqapha inqubo ngamathuluzi ayisisekelo kanye nokuhlolwa okuvamile.

Isigaba sokulaxaza ngokuvamile sithatha amahora angu-12-48. Isigaba sokulaxaza esifushane sibonisa isiqalo esenziwe kahle kanye nesivinini sokuphonsa esifanele. Izikhathi zokulaxaza ezinde zisikisela ukuphila okuphansi noma amazinga okushisa apholile. Funa i-krausen, ikhanda elinogwebu, ukunyakaza kwe-trub, kanye nemvubelo ejikelezayo njengezimpawu ezinamandla kunokuqhuma kwe-airlock.

Ukubiliswa okuyinhloko kwama-ales aseNgilandi anamandla ajwayelekile kuvame ukuphela ezinsukwini ezingu-4-7 ngokushisa okulawulwayo kanye namazinga okushaya afanele. Ubhiya obunamandla adonsela phansi aphezulu bungathatha izinsuku ezingu-7-14 noma ngaphezulu. Linda ukufundwa kwamandla adonsela phansi kuzinze izinsuku ezingu-2-3 zilandelana ngaphambi kokuqhubeka.

Gada ukufundwa kwamandla adonsela phansi nge-hydrometer noma i-refractometer ezindaweni ezibalulekile: ukufundwa ngosuku 3-4, bese futhi njengoba umsebenzi wehla. Qhathanisa imiphumela nokuncipha okulindelekile kwe-Wyeast 1968. Uma amandla adonsela phansi eyeka, hlola impilo yemvubelo, izinga lokushisa, kanye nokutholakala kwezakhamzimba.

• Izimpawu zokuqala: ukuzungeza kwemvubelo, ukukhuphuka kwe-krausen, izinguquko ezincane zephunga.
• Izimpawu zokubilisa okuphakathi: ukwehla okuqhubekayo kwamandla adonsela phansi, ukwehla kwegwebu, ukwakheka kwekhekhe lemvubelo.
• Izinkomba zokufika sekwephuzile: ubhiya ocacile ngaphezu kwekhekhe lemvubelo, ukukhishwa okuncane kwe-CO2, ukufundwa okuzinzile kwamandla adonsela phansi.

Uma ubona amandla adonsela phansi emisiwe, hlola umsebenzi wekhekhe lemvubelo bese ubheka amazinga okushisa. Ukufudumeza kancane noma ukukhushulwa komoya omncane noma izakhamzimba kungavuselela imvubelo evilaphayo. Sebenzisa ukufundwa kwamandla adonsela phansi okuphindaphindiwe kunokunyakaza komoya ukuqinisekisa ukuqedwa kokubilisa okuyinhloko.

Isithombe esiseduze sesikebhe sokubilisa esenziwe ekhaya esikhanyayo esiqukethe i-golden beer wort enamafu enamabhamuza amancane, ukujiya engilazini, i-hydrometer kanye ne-thermometer ehlezi eceleni kwesikebhe, kanye nemishini yobilisa eyenziwe ngobumnene ekhanyiswa ukukhanya okufudumele.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Ukuncipha Komlomo, Ukuzwa Komlomo, kanye Nokukhabhoni Okulindelwe

I-Wyeast 1968 London ESB iyindlela eyinhloko yokukhetha ama-ales aseNgilandi, ilinganisela ukuncipha okulinganiselwe komzimba kanye nobumnandi. Abapheki bebhiya bangalungisa iphrofayili ye-mash kanye nokubilisa ukuze bafeze ukuqeda okomile noma okugcwele. Ukuthinta kokugcina kuvela kumanani e-carbonation, okuthuthukisa ukuthungwa kobhiya kusukela kuma-ales athambile kuya kuma-ales aphuzi aphilayo.

Indlela ukuncishiswa kombala okuthinta ngayo umzimba nobumnandi

Lolu hlobo luncipha phakathi kuka-68–74%, okushiya ama-dextrin athile emzimbeni onama-malty, omnandi kancane. Ukuncipha okuphezulu kuholela kubhiya owomile nonciphile. Ngakolunye uhlangothi, ukuncipha okuncane kusho ukunambitheka okugcwele nokumnandi ngenxa yoshukela osele.

Izinhloso ze-carbonation zama-ales esitayela sesiNgisi

• Ama-bitter aseNgilandi kanye ne-ESB: hlose amavolumu e-carbonation angu-1.5–2.2 ukuze kube nokuthungwa kwendabuko.
• Okuthambile kanye nokubabayo kwesikhashana: gxila ku-CO2 engu-1.2–1.8 ukuze kulondolozwe umuzwa womlomo othambile.
• Lungisa ngokusekelwe ekushiseni kokuphakelwa kanye nezitsha zengilazi; ubuningi obuphansi bugcizelela uhlamvu lwe-malt.

Ukulungisa umuzwa womlomo ngezinketho zokuxubha nokubilisa

Ukuze uthuthukise ukukhiqizwa kwe-dextrin kanye nokuzwakala komlomo, phakamisa amazinga okushisa e-mash abe ngu-152–156°F (67–69°C). Amazinga okushisa e-mash aphansi, cishe angu-148–152°F (64–67°C), aholela ekutheni i-wort ibe namafutha futhi yome kakhulu. Ukwengeza i-caramalt noma i-crystal malts kwandisa ubumnandi nomzimba.

Izinga lokushisa lokuvutshelwa kanye nezinga lokuvutshelwa kuthinta kakhulu umzimba ngokushintsha kwe-ester kanye noshukela osele. Ukuvutshelwa okufudumele kungangeza ama-ester anezithelo, kuthambise ukoma. Ukuvutshelwa okungaphansi kwe-underpitch kunciphisa ukuvutshelwa, okungase kuholele ekuzweleni komlomo okunzima. Ukuvutshelwa okunempilo kanye nokuqala okuqinile kuqinisekisa ukuvutshelwa okubikezelwayo kanye nebhalansi ehlanzekile.

Ukuxazulula Izinkinga Ezingavamile Nezingajwayelekile Ngale Mvubelo

I-Wyeast 1968 ingaletha uhlamvu lwesiNgisi lwangempela uma iphathwa kahle. Amaphutha amancane ayenzeka futhi ukwazi ukubona nokulungisa ukunambitheka okungafanele kuzosindisa inqwaba. Amathiphu angezansi amboza amanothi esibabule okuqala, i-diacetyl yebhotela, ama-ester amaningi, ukubilisa okunamathelayo, nokuthi kufanele uphinde upheke nini imvubelo noma uvuselele isiko lokusekela.

I-Sulfur, i-diacetyl, nama-esters: izimbangela kanye nokulungiswa

Isibabule sivame ukuvela ekuqaleni kokubiliswa njengephunga elincane lamaqanda abolile. Ngokuvamile siyaphela ngokuhamba kwesikhathi kanye nomoya omncane wesikhala sekhanda le-fermenter. Uma ihlala isikhathi eside ngemva kokuba umsebenzi wehlile, ukuphakamisa izinga lokushisa ngamadigri ambalwa isikhathi esifushane kungasheshisa ukushabalaliswa.

I-Diacetyl inikeza ukuqeda okufana nebhotela noma okubushelelezi. Yenza ukuphumula kwe-diacetyl ngokukhuphula izinga lokushisa le-fermenter ngo-2–4°F amahora angu-24–48 ngasekupheleni kokubilisa okusebenzayo. Lokho kuvumela imvubelo ukuthi imunce i-diacetyl futhi kunciphisa amathuba okunambitheka kwebhotela okusele.

Amazinga aphezulu e-ester avela ekuvuthweni okufudumele noma ekupholiseni. Gcina amazinga okushisa okuvutshelwa engashintshi ebangeni elinconywayo bese ufinyelela amazinga afanele okuphotha ukuze unciphise ama-ester anezithelo. Uma ama-ester ekhona ngemva kokupholisa, isikhathi kanye nokupholisa kuvame ukuwaletha endaweni efanele.

Ukuncishiswa ngokweqile noma ukubhajwa kokubilisa: izindlela zokwelapha

Okokuqala, qinisekisa ukubilisa okubambekile ngokubheka amandla adonsela phansi emahoreni angama-24-48. Uma amandla adonsela phansi eyisicaba futhi engaphezu kwe-FG elindelekile, fudumeza kancane i-fermenter endaweni yokunethezeka yemvubelo bese uyijika ukuze uvuse imvubelo.

• Faka i-oxygen ngokucophelela kuphela esigabeni sokuqala; i-oxygen ephuzile iyingozi yokubola.
• Sebenzisa isakhamzimba semvubelo kuma-wort anamandla aphezulu ukuze unikeze izakhamzimba ezincane ezingekho.
• Faka isiko elisha elisebenzayo uma ezinye izindlela zingaphumeleli. Imvubelo eyomile evuselelwe noma i-starter entsha yoketshezi isebenza kahle ukuqala kabusha umsebenzi.

Uma ubhiya uncipha kakhulu, lungisa ama-mashes esikhathi esizayo ngokushisa okuphezulu noma wengeze ama-dextrin malts. Uma ukubilisa sekuqediwe, ukuxuba ne-batch emnandi yiyona kuphela indlela ewusizo.

Isikhathi sokuphinda upheke noma uvuselele imvubelo

Ukubuyisela amanzi emzimbeni kusebenza kwimvubelo eyomile; akudingekile kumaphakethe e-Wyeast liquid. Kwimvubelo ewuketshezi, sebenzisa i-starter noma i-slurry ekhishwe emanzini uma udinga ukuphinda ufake imvubelo ibe yinqwaba entsha.

Cabanga ngokuphinda upheke lapho izizukulwane zidlula ezinhlanu, ukuhlolwa kokuphila kubonisa inani eliphansi lamaseli, noma ukwehla kokusebenza kokubilisa. Gcina imishini ihlanzekile futhi ugweme ukungcola lapho uphatha izimila.

• Hlanza wonke amathuluzi nezitsha ngaphambi kokudlulisa.
• Qhaqha izizukulwane bese usebenzisa kabusha umkhondo ukuze ulondoloze ubuqotho bokucindezeleka.
• Uma usebenzisa imvubelo eyomile ukuqala kabusha ibhetshi, phinda uphuze amanzi ngokwemiyalelo yomenzi ngaphambi kokuyiphonsa.

Ukulandela lezi zinyathelo kunciphisa ingozi yokunambitheka okungapheli futhi kuthuthukisa ukululama ekuvuthweni okubambekile ngenkathi kuvikela impilo yemvubelo ukuze kuphinde kusetshenziswe esikhathini esizayo.

Izinto Okufanele Uzicabangele Ngeresiphi Yokwenza Ubhiya Nge-Wyeast Ngo-1968

I-Wyeast ka-1968 iphumelela kakhulu uma izici zayo zesiNgisi ziqokonyiswa. I-malt bill ecatshangelwe kahle, ukukhetha i-hop ngokuhlakanipha, kanye nephrofayili yamanzi enembile kubalulekile. Lezi zinto zivumela imvubelo ukuthi ibonise i-malt enamabhisikidi, ama-ester amancane, kanye nokuqedwa okuhlanzekile. Ngezansi, sihlola izinketho ezisebenzayo zokwenza ama-bitter, ama-ESB, ama-porters, kanye nama-brown ales.

Izinketho ze-malt ezisekela imvubelo

Qala nge-Maris Otter noma i-British pale malt ukuze ugcizelele ukunambitheka kwe-malt. Ukufaka ibhali elifakwe phansi noma i-British malts ecebile kunezela ubuqiniso. Kubalulekile ukugcina i-malts ekhethekile isezingeni elifanele, ukuqinisekisa ukuthi inothi lamabhisikidi lemvubelo lihlala livelele.

• Ama-crystal malts aphakathi kuka-20–80L ukuze abe mnandi futhi abe nombala kuma-ales amunyu nama-brown ales.
• Amaphesenti amancane (2–6%) e-malt eyosiwe phakathi noma etshokolethi yabathwali kanye nobhiya obumnyama.
• Ku-ESB, nciphisa okusanhlamvu okukhethekile ukuze ulondoloze iphunga eliqhutshwa yimvubelo kanye nokuzwakala komlomo.

Ukukhetha i-hop kanye nesikhathi sokunambitheka kwendabuko

Khetha ama-hop esiNgisi ukuze avumelane nephrofayili yohlobo. I-East Kent Goldings, i-Fuggles, i-Goldings, kanye ne-Challenger zinikeza amanothi anombala, anezimbali, futhi anongwe kahle. Lokhu kuhambisana kahle nemvubelo.

• I-IBU elinganiselwe: 20–40 yama-bitter kanye ne-ESB kuye ngesitayela kanye nebhalansi.
• Faka izithako eziningi ezingeziwe ngasekupheleni kokubilisa ukuze kulondolozwe iphunga ngaphandle kokufaka i-citrus noma i-tropical shade.
• I-Dry hop kancane uma ufuna iphunga elincane le-hop ngaphandle kokucindezela i-malt bill kanye ne-yeast.

Ukulungiswa kwamanzi ukuze uthole imiphumela emihle kakhulu

Lungisa iphrofayili yakho yamanzi ukuze uthuthukise ukugcwala kwe-malt. Hlosa ubulukhuni obuphakathi kanye ne-chloride ephezulu kancane kune-sulfate. Le nhlanganisela ikhulisa umzimba kanye nobumnandi.

• Bhekisela kumaphrofayili esiNgisi akudala kodwa gwema ukukopisha uBurton ngqo ngaphandle kokuthi wenze i-hoppy pale ale.
• Amabanga aphakanyisiwe: i-calcium 50–150 ppm, i-chloride 50–100 ppm, i-sulfate 50–150 ppm ekuqaleni.
• Sebenzisa umshini wokubala amanzi okuphuza bese uhlola amanzi endawo ukuze usethe isilinganiso esifanele se-sulfate/chloride kubhiya owufunayo.

Ngokulinganisa i-malt bill, ukukhetha i-hop, kanye nephrofayili yamanzi, i-Wyeast 1968 ingakhanya ngempela. Ngisho nokulungiswa okuncane kungaholela emiphumeleni ecacile yesiNgisi, kugcine uhlamvu lwemvubelo luphambili.

Ukuphatha Imvubelo: Ukugcina, Ukubuyisela Amanzi Emzimbeni, Nokuphinda Uyipheke

Ukunakekelwa kahle kwemvubelo yakho kuqinisekisa ukuthi amaqoqo akho ahlala njalo futhi anempilo. Izinyathelo ezincane zokugcina nokuphatha zithinta kakhulu ubhiya bakho. Lesi seluleko sihlanganisa ukugcinwa okubandayo, ukubuyiselwa kwamanzi emzimbeni, kanye nokuphinda kusetshenziswe kwabapheki bobhiya basekhaya.

Ukugcinwa kwemvubelo kuqala ngokulawula izinga lokushisa. Gcina amaphakethe e-Wyeast ku-34–40°F (1–4°C) bese uwagcina eqondile. Wasebenzise ngaphambi kosuku lokuphelelwa yisikhathi ukuze ugcine impilo. Uma iphakethe lifika lifudumele, lipholise kancane kancane efrijini ukuze ugweme ukushaqisa amaseli.

Nciphisa ukuchayeka ekushiseni kwegumbi ngaphambi kokuphonsa. Ukuze ugcine isikhathi eside, shintshanisa isitokwe ukuze usebenzise amaphakethe amadala kuqala. Ukugcina kahle kunciphisa isidingo sokuphishekela ukunambitheka okungathandeki kamuva.

Ukubuyisela amanzi emzimbeni kubalulekile kwimvubelo eyomile. Kunciphisa ukucindezeleka kwe-osmotic futhi kwandisa amandla okuphila kwezinhlobo eziningi. Ama-Wyeast liquid cultures asebenza nge-smack pack noma i-starter ngaphambi kokuphonsa ngqo.

Ukufaka imvubelo ewuketshezi ngqo kulula futhi kuyasebenza uma inani lamaseli likhona. Isiqalo sandisa inani lamaseli obhiya obunamandla aphezulu noma amaqoqo amakhulu. Abanye abenzi bobhiya bakhetha imvubelo eyomile ngenxa yokuthi kulula ukuyibuyisela emanzini.

• Landela iziqondiso zomkhiqizi zokubuyisela amanzi emzimbeni wemvubelo eyomile usebenzisa amanzi afudumele, ahlanzekile.
• Iphimbo ngqo ngemva kokuqalisa noma ukusebenza kwe-smack-pack ukuze kusetshenziswe ama-liquid cultures njenge-Wyeast.

Ukuvuna imvubelo kumshini wokubilisa oqediwe kuyabiza kakhulu uma uphinda uyibilisa. Qala ngokuyihlikihla ngokubandayo ukuze uyiqede. Bese ukhipha ubhiya ocacile obuningi phezulu.

• Pholisa i-fermenter ukuze ukhuthaze ukugoba.
• Thela ubhiya kancane ukuze ugweme ukuphakamisa i-trunk ungene esivunweni sakho.
• Dlulisa imvubelo ebhodweni elihlanzekile bese uligcina efrijini ukuze lisetshenziswe isikhathi esifushane.

Gcina imvubelo evuniwe endaweni ebandayo bese uyisebenzisa phakathi kwezizukulwane ezimbalwa. Landelela ubunikazi bohlobo kanye nenani lesizukulwane ukuze ugweme ukungcoliswa okuwelanayo kanye nokukhukhuleka kwezakhi zofuzo. Nciphisa ukusetshenziswa kabusha kuze kube yizizukulwane ezintathu kuya kwezinhlanu ukuze kusebenze kahle.

Ukuhlanzeka kubalulekile kuzo zonke izinyathelo. Hlanza amathuluzi nezitsha ngaphambi kokuvuna kanye nangesikhathi sokuphinda upheke. Vuselela imvubelo evuniwe ngesiqalisi esincane sokwenza ubhiya obunamandla kakhulu.

Izinto Okufanele Uzicabangele Ngokupakisha: Ukufaka I-Kegging vs Ukubhodlela

Ukunquma ukupakishwa kwebhiya yakho kuthinta ukunambitheka kwayo, isevisi yayo, kanye nesikhathi sayo sokuhlala eshalofini. I-Wyeast 1968 idinga ukunakwa ngokucophelela ngesikhathi sokulungisa kanye nezindlela zokufaka i-carbonation. Nazi amaphuzu abalulekile okufanele uwacabangele lapho ukhetha phakathi kokufaka i-kegging kanye nokufaka amabhodlela e-ales yesitayela sesiNgisi.

Izikhathi zokulungisa ngemva kokubilisa

Vumela isonto eli-1-2 lokulungisa i-fermenter ukuze uthole ama-ales anamandla ajwayelekile ngaphambi kokupakisha. Ubhiya obunamandla adonsela phansi budinga ukuphumula isikhathi eside, ngokuvamile amasonto ama-2-6 noma ngaphezulu ukuze ukunambitheka kukhule.

Ukupholisa ubusika cishe kuze kube yilapho kuqandisiwe amasonto angu-1-4 kuthuthukisa ukucaca kanye nokushelela. Izikhathi ezimfushane zokupholisa ubusika zingabangela imikhiqizo yemvubelo eqinile ebhiya lokugcina.

Izindlela zokufaka i-carbon kanye namavolumu aqondiwe

Kunezindlela ezimbili eziyinhloko zokufaka i-carbonation: ukufaka i-carbonation yemvelo ngokuyibeka emabhodleleni kanye nokuphoqa i-carbonation emabhokisini. Ama-ales esiNgisi endabuko ahlose ukunciphisa i-carbonation, cishe amavolumu angu-1.2–2.2 e-CO2.

• I-carbonation yemvelo: Sebenzisa ushukela wokuqandisa ukuze uthole inqwaba engamalitha angu-5. Bheka isibali sokuqandisa ukuze uthole amagremu aqondile ngokusekelwe kumthamo owufunayo kanye nokushisa kukabhiya.
• Phoqelela i-carbonation: Setha i-PSI ngokumelene nokushisa ukuze ufinyelele amavolumu aqondiwe ngokushesha. Isibonelo, ku-40°F faka cishe i-PSI eyi-10–12 ukuze uthole amavolumu acishe abe ngu-2.0. Hlola ithebula le-PSI-temperature ukuze uthole izilungiselelo ezinembile.

Indlela ukukhetha ukupakisha okuthinta ngayo ukuvela kokunambitheka

Ukulungiswa kwamabhodlela kushiya imvubelo esebenzayo ithintane nobhiya, okuvumela izinguquko ezincane ngokuhamba kwezinyanga. Lokhu kuthuthuka okuthambile kungazungeza imiphetho enzima futhi kwengeze ubunzima kuma-ales aseNgilandi.

Ukufaka i-keg nge-carbonation enamandla kulondoloza ubusha futhi kunikeza ukulawula okusheshayo kokuphakelwa. Kukhawulela i-micro-oxidation kanye nokuvuthwa okuhamba kancane okutholwa ubhiya osemabhodleleni.

Ukuze kuboniswe, amabhodlela ane-carbonation ephansi, i-cask conditioning, noma i-cellar storage alingisa isevisi yendabuko ye-pub kangcono. Ama-keg avame ukunikeza ukubamba ikhanda okuqinile nokucaca okusheshayo, okuhambisana nokusethwa okugxile ekumpompini.

Ukuqhathanisa i-Wyeast ka-1968 nezinhlobo ezifanayo zemvubelo

Ukukhetha imvubelo efanele ye-al yesitayela sesiNgisi kungathinta kakhulu isimo sikabhiya. Lesi sigaba sihlose ukusiza abenzi bobhiya ukuthi bahlole izinhlobo zemvubelo. Sinquma ukuthi i-Wyeast 1968 ilungele yini iresiphi yabo noma ukuthi ezinye izinhlobo zemvubelo ye-al eyomile noma ezinye izinhlobo zoketshezi zifaneleka kangcono.

I-Wyeast 1968 yaziwa ngesimo sayo esilinganiselayo, ithuthukisa ukunambitheka kwe-malt ngenkathi igcina ama-ester elawulwa. Abenzi bobhiya bavame ukuqaphela ukuthi inikeza umuzwa womlomo we-ESB wakudala. Lokhu kuhambisana namanothi athambile ezithelo kanye nomgogodla we-malt oqinile.

Ukuqhathanisa i-WLP002 ne-Wyeast 1968 kwembula umehluko ocashile kodwa obalulekile. I-WLP002, evela ku-White Labs, ivame ukuba nezithelo eziningi futhi iqine kakhulu. Ngokuphambene nalokho, i-Wyeast 1968 inamandla kakhulu, okusekela ubunzima be-malt kubhiya bendabuko baseNgilandi.

Ukuhlola i-Nottingham vs 1968 kugcizelela kakhulu umehluko. I-Nottingham, ikakhulukazi inguqulo eyomile ye-Lallemand, inikeza ukuqeda okuhlanzekile, okomile kanye nokuncipha okubonakalayo okuphezulu. Ukushintshanisa i-Nottingham ngo-1968 ngendlela yokupheka ngokuvamile kuzokwandisa ukoma futhi kunciphise ukugcizelela kwe-malt.

Ukukhetha phakathi kwezindlela zokwenza imvubelo eyomile neyoketshezi kuncike ezintweni eziza kuqala. Izinhlobo zoketshezi ezifana ne-Wyeast 1968 zinikeza uhlamvu oluqondile nolunemininingwane kodwa zidinga ukubanda futhi zivame ukuba yisiqalo. Ezinye izindlela zokwenza imvubelo eyomile, ngakolunye uhlangothi, zinikeza isikhathi eside sokuhlala isikhathi eside kanye nokulula kokusetshenziswa. Lokhu kuzenza zifaneleke kubapheki abaningi basekhaya kanye nemisebenzi yezentengiselwano efuna ukuhambisana.

• Izinzuzo ze-liquid 1968: iphrofayili ye-ESB yangempela, ama-ester ahlanganisiwe, umuzwa womlomo wakudala.
• Izinzuzo zezinhlobo ezomile: ukulula, ukuqina kwesitoreji, ukuncishiswa okuthembekile kwabenzi bobhiya abamatasa.
• Ukushintshana: uketshezi ludinga ukuphathwa okwengeziwe; okomile kungase kungabi nezimpawu zokunambitheka ezithambile.

Izifundo zamacala ezivela kubenzi bobhiya zibonisa imiphumela ewusizo yokuqhathanisa izinhlobo zemvubelo ezindleleni zokupheka ezifanayo. Abaningi babika ukuthi ukufaka esikhundleni se-Wyeast 1968 nge-Nottingham endaweni ebabayo kunciphisa ukufudumala kwe-malt futhi kulola ukuqeda.

Abanye abenzi bobhiya abaqhathanisa i-WLP002 ne-Wyeast 1968 bathole ukuthi i-WLP002 yandisa ukuthela izithelo kanye nokuba khona kwe-ester. Lokhu kwasebenza kahle kuma-ales aluhlaza aqinile kodwa kwazwakala kungafaneleki ezindleleni zokupheka zendabuko ze-ESB ezivumela ukuzibamba.

Lapho behlola ezinye izindlela zokwenza i-dry ale yeast, abenzi bokwenza ubhiya basekhaya bavame ukuncoma izinhlobo zesimanje ezomile ngokuvala igebe lokunambitheka. Kodwa-ke, ngenxa yokwethembeka kwesitayela kanye nokubonakaliswa kwe-malt ehlanganisiwe, uhlobo loketshezi olufana nolwango-1968 luhlala luyisinqumo esivamile phakathi kwabenzi bokwenza ubhiya abanolwazi.

Lokhu kuqhathanisa kusiza ukufanisa ukukhetha imvubelo nemigomo yeresiphi. Kungakhathaliseki ukuthi kubeka phambili ubulula, isikhathi sokuphelelwa yisikhathi, noma uhlamvu lwesiNgisi lwangempela, ukuqhathanisa okucacile phakathi kwezinhlobo kuqondisa ukushintshwa okunengqondo kanye nebhalansi engcono yokugcina kabhiya.

Amasu Athuthukisiwe: Ukunciphisa Izinga Lokushisa Nokuphumula Kwe-Diacetyl

Ukulungiswa okuncane ngesikhathi sokubilisa kungashintsha kakhulu ibhalansi kabhiya. Amasu afana nokushintsha izinga lokushisa kanye nokuphumula kwe-diacetyl kusiza ukulawula amazinga e-ester futhi kukhuthaze ukuhlanzwa kwemvubelo. Lezi zindlela ziphinde zithuthukise ukucaca kokuqeda. Abapheki bebhiya kumele basebenzise izinyathelo eziqondile ukuze bagweme ukunambitheka okungekuhle futhi bathuthukise ukusebenza kwemvubelo.

Nini futhi kanjani ukwenza ukuphumula kwe-diacetyl

Qala ukuphumula kwe-diacetyl lapho amandla adonsela phansi eseduze nenani lokugcina elilindelekile noma lapho ukubila kwehla. Khulisa izinga lokushisa le-fermenter ngo-2–4°F amahora angu-24–48. Lokhu kuvumela imvubelo esebenzayo ukuthi imunce i-diacetyl. Isibonelo, phakamisa kusuka ku-66°F uye ku-68–70°F, bese upholisa ukuze ulungise isimo.

Ukuqapha umsebenzi wemvubelo kubalulekile. Ukugwema amazinga okushisa aphezulu kuvimbela ukukhiqizwa kwama-ester ezithelo angafuneki. Gcina okusele kufushane futhi uhlole iphunga kanye nokufundwa kwamandla adonsela phansi ukuqinisekisa ukuhlanzwa kwemvubelo.

Amasu okulinganisa izinga lokushisa ukuze kuhlungwe ama-ester

Qala ukubilisa engxenyeni engezansi yebanga lohlobo, njengo-64–66°F, ukuze unciphise ukwakheka kwe-ester kusenesikhathi. Gcina leli zinga lokushisa ngesikhathi somsebenzi ophezulu ukuze umgogodla uhlanzeke. Kamuva, khulisa izinga lokushisa kancane ukuze usize ekunciphiseni nasekunciphiseni i-diacetyl.

Ukuze uthole i-London ESB efana nesitayela se-London ESB, qala ku-64°F, uyigcine ngesikhathi sokubilisa okusebenzayo, bese ukhuphuka uye ku-68–70°F ukuze uthole i-diacetyl rest. Ukuze uthole uhlamvu oluphelele lwe-ester, hlela ishejuli ephezulu iyonke, wamukele amanothi ezithelo amaningi.

Ukulungiswa isikhathi eside kanye nemiphumela yako ekukhanyeni nasekunambithekeni

Ukulungisa isikhathi eside emazingeni okushisa abandayo kuthuthukisa ukucaca futhi kulungisa ukunambitheka okunamandla. Kuthatha amasonto ama-2-4 cishe ukubanda ukuze kususwe ubhiya futhi kuvumele ukunambitheka kukhule. Le nqubo yehlisa ama-ester abukhali futhi iqede uhlamvu lwe-malt.

Gwema ukuguga okufudumele isikhathi eside ephaketheni lemvubelo ukuze uvimbele izingozi zokwenziwa kwe-autolysis. Ngokuphathwa kahle nokugcinwa ebanda, ukulungiswa isikhathi eside kuphephile futhi kuyasebenza. Kuthoba ukubaba kwe-hop futhi kucwengisisa ama-ester.

• Icebiso lesikhathi: qala ukuphumula kwe-diacetyl lapho amandla adonsela phansi esondela ekudonseni kokugcina.
• Ithiphu yokukhula: ukwanda okuncane, okulawulwayo kunciphisa ama-ester angafuneki.
• Icebiso lokulungisa: ukupholisa okubandayo, okuhlala isikhathi eside kusiza ekususeni ubhiya kanye ne-flavour polish.

Amanothi Okwenza Ubhiya Emhlabeni Wangempela kanye Nokubuyekezwa Kwabasebenzisi

Abapheki bebhiya basekhaya kulo lonke elase-United States babelana ngokubona okusebenzayo lapho bepheka nge-Wyeast 1968. Impendulo yomphakathi ivame ukugqamisa iphrofayili ye-malt-forward ene-malt enamabhisikidi, ama-ester e-apula noma ama-pear athambile, kanye nokuqedwa okuhlanzekile lapho ibiliswa maphakathi nawo-1960. Izibuyekezo zabasebenzisi zivame ukuncoma uhlobo lokuphindaphinda uhlamvu lwesiNgisi lwakudala ngamaqoqo asekhaya.

Ngezansi kunemidwebo yeresiphi emfushane kanye namanothi okunambitha aqoqwe kumanothi e-homebrewer kanye nezingxoxo zeforamu. Sebenzisa lezi zinhlaka njengezindawo zokuqala zokulungisa okuncane ngokusekelwe emithonjeni yakho yamanzi kanye nokolweni.

• I-Classic ESB (amagaloni angu-5): I-Maris Otter 10–12 lb, i-Crystal 40L 0.5–1 lb, ama-English hops afana ne-East Kent Goldings angama-~30 IBU, i-OG 1.052–1.056, abilisiwe nge-Wyeast 1968 ku-64–68°F. Iphrofayili elindelekile: i-biscuit malt, ama-ester ezithelo athambile, umzimba ophakathi.
• Isisekelo se-Brown Ale: I-Pale malt 6–7 lb, i-brown malt 1–1.5 lb, i-Crystal 60L 0.5 lb, ama-English hops 20 IBU, OG ~1.050, ukubila 64–66°F. Amanothi: i-malt ecebile, ama-ester aphansi, ukuqeda okuhlanzekile.
• Isibonelo se-Porter: I-Pale malt 7–8 lb, i-Chocolate malt 0.5–1 lb, i-Crystal 40L 0.5 lb, ama-hops 18–22 IBU, OG ~1.052, ukubila 65–68°F. Lindela amanothi okusanhlamvu anobumnandi obulinganiselayo be-malt.

Izinkinga ezivamile ezibikwa ngabapheki bobhiya zivela njalo eziteshini zempendulo zomphakathi njenge-HomebrewTalk kanye ne-r/Homebrewing. Ukubhoboza ngaphansi kwe-underpitching kungabangela ama-ester amaningi noma ukubhajwa okubambekile. Amaphakethe amadala noma agcinwe kabi ngezinye izikhathi aletha ukuqala okuhamba kancane. Amanothi esibabule okuqala ayavela kodwa avame ukunyamalala ngesikhathi sokubiliswa okusebenzayo kanye nokulungiswa.

Izixazululo zomphakathi ziyasebenza futhi ziyaphindaphindwa. Abenzi batusa ukusebenzisa i-starter noma amaphakethe amasha ukuze bagweme ukubilisa ngaphansi. Gcina amazinga okushisa okubilisa azinzile futhi unike isiphuzo i-diacetyl ukuphumula uma amanothi ebhotela eqhubeka. Uma ukubilisa kungagcini noma imvubelo ikhombisa amandla abuthakathaka, ukuphinda upheke ngesiko elisha kuvame ukubuyisela intuthuko.

Uma uhlola imiphumela yakho, qhathanisa ubhiya wakho nobhiya be-ESB abaziwayo. Hlosa ibhalansi kanye nobuntu be-ESB kaFuller noma i-Marston's Pedigree njengezindawo zokubhekisela. Lawa mabhiya e-ESB abajwayelekile asiza ekubekeni okulindelwe ngephunga, umzimba, kanye nokuphela kwawo uma usebenzisa i-Wyeast 1968.

Funda izibuyekezo eziningi zabasebenzisi ukuze ulinganisele umehluko phakathi kwamaqoqo nezindlela zokupheka nge-Wyeast 1968. Ukuqoqa amanothi e-homebrewer nokusebenzisa impendulo yomphakathi evivinyiwe kuzothuthukisa indlela yakho futhi kuthuthukise ukuvumelana ngokuhamba kwesikhathi.

Isiphetho

Isiphetho sika-Wyeast sika-1968: le mvubelo yaseLondon ESB iletha isifiso sakudala sabapheki bebhiya baseNgilandi. Inikeza iphunga elimnandi nelinoshukela, kanye nama-ester ezithelo avinjelwe. Umzimba ophakathi nendawo kanye nokugeleza okuthembekile kuyaphawuleka uma kufakwe kahle futhi kubiliswa ngaphansi kwezimo ezifanele.

Ukuze wenze ubhiya obusebenzayo, isiqalo sibalulekile kumaqoqo anamandla adonsela phansi aphezulu. Bilisa phakathi kuka-64–68°F ukuze uthole ama-ester alinganiselayo. Uma kuvela amanothi afana nebhotela, kudingeka ukuphumula kwe-diacetyl. Lungisa i-mash yakho ukuze ulawule umuzwa womlomo futhi uhlose ukunciphisa i-carbonation ukuze kulondolozwe ukwethulwa kwesiNgisi sendabuko. Khetha abathengisi abathembekile futhi uqinisekise ukuthi ukuthunyelwa kuvikela ukuphila kwemvubelo.

Lokhu kubuyekezwa kwemvubelo kanye nesifinyezo semvubelo saseLondon ESB kuqokomisa i-Wyeast 1968 njengenketho yangempela yoketshezi lwe-ESB, umunyu, nezinye izinhlobo ze-ales zaseNgilandi. Ilungele abenzi bobhiya abazisa ukunambitheka kwendabuko futhi abakhululekile ngemvubelo yoketshezi. Ukuze uthuthukise inqubo yakho, pheka ngo-1968 ku-iresiphi ezinikele. Qhathanisa imiphumela yakho nobhiya obufana ne-Fuller's ESB.

Isiphetho sika-Wyeast sika-1968: zama ukwenza i-test brew, ubhale phansi amazinga okufaka i-pitch, amazinga okushisa okubila, kanye nokulungiswa kweresiphi. Sebenzisa la marekhodi ukuze uthuthukise amaqoqo alandelayo. Ukuhlolwa okugxile kuzokwembula ukuthi lolu hlobo luhambisana kanjani nezinhloso zakho zokukhiqiza i-brew kanye nokujikeleza kwe-cellar.

Imibuzo Evame Ukubuzwa

Yimuphi umlingiswa olethwa yimvubelo ye-Wyeast 1968 London ESB Ale kuma-ales endabuko aseNgilandi?

I-Wyeast 1968 iletha iphrofayili ye-al yesiNgisi yakudala. Inomgogodla we-malty onama-biscuit, amanothi esinkwa kanye nama-ester ezithelo amancane. Umlomo uzwakala kahle futhi ubushelelezi. Ukhiqiza i-sulfur ephansi kanye nama-phenolic avinjelwe uma ubilisiwe kahle.

Lolu hlobo lugcizelela ubunjalo be-malt kune-ester ekhanyayo noma ukubonakaliswa kwe-hop. Lulungele ama-ESB, ama-bitter, ama-brown ales, kanye nabathwali bendabuko.

Kufanele ngenze nini i-yeast starter ye-Wyeast 1968?

Yenza isiqalo sanoma yiliphi ibhetshi elingaphezu kuka-1.060 OG, ukuze uthole ama-repitch ezizukulwane eziningi, noma uma iphakethe lakho le-Wyeast seliseduze noma selidlule usuku lwalo lokunyathelisa. Kuma-ales ajwayelekile angama-5-gallon acishe abe ngu-1.045–1.055, iphakethe elisha le-Wyeast smack livame ukwanela.

Ukuze uthole amandla adonsela phansi aphezulu noma ukufinyelela amazinga okuphonsa aqondile, lungiselela isiqalo esilingana nosayizi ukuze ukhuphule inani lamaseli ngokufanele. Ngokuvamile, 500–1000 ml ngephakethe elilodwa, ukuze uthole ubhiya obuqinile.

Iyiphi iresiphi yokuqala kanye nesimiso esisebenza kahle kulolu hlobo?

Sebenzisa i-starter ye-1.040–1.050 SG DME. Ukuze wakhe njalo, bilisa i-DME bese unisela imizuzu eyi-10, uyipholise, uyivuse, bese uyiphonsa ebhodleleni elihlanziwe. Gcina cishe amazinga okushisa angu-68–72°F.

Ama-starter amancane abonisa umsebenzi emahoreni angu-12-48; ama-starter amakhulu angathatha amahora angu-48-72+. Ipuleti lokuxuba lifinyeza isikhathi futhi likhiqize uthuli olunempilo. Funa i-krausen enamandla kanye ne-sediment njengezibonakaliso zokukhula.

Yiliphi izinga lokuphonsa okufanele ngihlose ukulifinyelela nge-Wyeast 1968?

Qondisa cishe amaseli ayizigidi ezingu-0.75–1.5 nge-mL ngayinye nge-°P yama-ales. Empeleni, ibhetshi elingamagaloni angu-5 ku-1.050 OG ngokuvamile lidinga amaseli ayizigidigidi ezingu-150–200. Sebenzisa isiqalo noma amaphakethe amaningi ukuze ufinyelele kulelo banga bese uthintana nama-calculator aku-inthanethi (uMrMalty, uMngane kaBrewer) ukuze uthole inani eliqondile ngokusekelwe ku-OG kanye nevolumu.

Yiluphi izinga lokushisa lokubilisa elibonisa kangcono i-Wyeast 1968?

Bamba ukubilisa okuyinhloko maphakathi no-60°F ukuze uthole uhlamvu lwesiNgisi olujwayelekile—cishe u-64–68°F (18–20°C). Lolu hlu lulinganisa ama-ester avinjelwe ngokunciphisa okuhle. Ungakhuphula ufike ku-~70°F isikhashana ukuze uphumule i-diacetyl noma usheshise ukubilisa, kodwa amazinga okushisa ahlala isikhathi eside angaphezu kuka-70–72°F abeka engcupheni yokwandisa ama-ester nama-fusel anezithelo.

Kuzothatha isikhathi esingakanani ukubilisa kanye nokulungisa okuyinhloko?

Ibhiya eliyinhloko livame ukuqeda ezinsukwini ezingu-4-7 zama-ales anamandla ajwayelekile uma liphonswa kahle futhi lilawulwa izinga lokushisa. Ubhiya obunamandla adonsela phansi bungathatha izinsuku ezingu-7-14+. Vumela okungenani amasonto angu-1-2 ukuthi ubhiya obunamandla ajwayelekile bube ngcono; ubhiya obucebile noma obunamandla buzuza emavikini amaningana. Njalo qinisekisa ukuqina ngokufundwa kwamandla adonsela phansi kabili noma kathathu okulandelanayo.

Yikuphi ukuncishiswa kanye nokugoba engingakulindela kulolu hlobo lokucindezeleka?

Ukuncishiswa okubonakalayo kuvame ukwehla cishe ngo-68–74%, okushiya izinga elincane lama-dextrin asele emzimbeni we-malt ogcwele. Ukuncishiswa kwe-flocculation kuphakathi nendawo kuya phezulu, ngakho-ke imvubelo ivame ukwehla ngaphambi kwezinhlobo ezincishisiwe. Ukucaca okuhle kungamandla, kodwa ukuncishiswa kwe-flocculation kwandisa ingozi yokubilisa okubambekile uma kuncishisiwe.

Yiliphi izinga le-carbonation elifanelana nama-bitter e-ESB kanye ne-English avutshelwe ngo-1968?

Ama-ales esitayela sesiNgisi ngokuvamile aqukethe i-carbon ephansi. Hlela cishe amavolumu angu-1.5–2.2 e-CO2 e-ESB kanye nama-bitter. Ama-bitter amancane kanye nama-bitter endabuko avame ukuhlala ebangeni lamavolumu angu-1.2–1.8 ukuze uthole umuzwa othambile emlonyeni. Lungisa i-PSI/izinga lokushisa lakho lokufaka ushukela noma i-keg ukuze ufinyelele amavolumu aqondiwe.

Ngingabhekana kanjani nezinkinga ze-diacetyl kanye ne-sulfur nge-Wyeast 1968?

Isibabule sivame ukuvela kusenesikhathi futhi sivame ukunyamalala ngokuhamba kwesikhathi kanye nokulungiswa okufanele. Ku-diacetyl, yenza ukuphumula kwe-diacetyl lapho amandla adonsela phansi engaphakathi kuka-~10% kokugcina: phakamisa izinga lokushisa lokubilisa ngo-2–4°F amahora angama-24–48 eduze kokuphela kwe-primary ukuze uvumele imvubelo ukuthi imunce i-diacetyl, bese iphola. Vimbela izinkinga ngokukhipha inani lamaseli elanele nokugwema ukushintshashintsha kwezinga lokushisa ngokweqile.

Yiziphi izimbangela ezivamile kanye nezixazululo zokubilisa okubambekile ngale mvubelo?

Izitebele zivame ukuvela ekubhobozeni okungaphansi, ukuqina okuphansi, umoya-mpilo ophansi lapho kubhobozwa khona, ukuntuleka kwezakhamzimba, noma amandla adonsela phansi aphezulu kakhulu ngaphandle kwemvubelo eyanele. Izindlela zokwelapha zifaka phakathi ukufudumeza kancane i-fermenter ibe sebangeni elifanele lemvubelo, ukuvusa imvubelo, ukwengeza i-starter enempilo noma imvubelo entsha esebenzayo, kanye nokusebenzisa izakhamzimba zemvubelo ukuze uthole i-wort enzima. Gwema ukungenisa umoya-mpilo ovuthayo sekwephuzile lapho kubhobozwa.

Ngingawagcina kanjani amaphakethe e-Wyeast ka-1968 futhi yini okufanele ngiyihlole lapho ngifika?

Faka amaphakethe e-Wyeast efrijini cishe ku-34–40°F (1–4°C) bese uwasebenzisa ngaphambi kosuku lokuphelelwa yisikhathi. Oda ekuqaleni kwesonto bese ukhetha abathengisi abathumela epholile noma namaphakethe apholile. Lapho ufika, hlola usuku lokuphelelwa yisikhathi bese uzwa iphakethe elipholile; uma ungabaza, yenza i-starter encane ukuqinisekisa ukuthi iyasebenza. Shintsha noma uxhumane nomthengisi uma iphakethe libonisa iphunga elibi noma kungekho msebenzi ku-starter.

I-Wyeast ka-1968 iqhathaniswa kanjani nezinhlobo ezifana ne-White Labs WLP002 noma i-Nottingham?

I-Wyeast ka-1968 ivame ukugqamisa uhlamvu lwe-malt ngama-ester avinjelwe kanye nokugeleza okuphezulu uma kuqhathaniswa ne-Nottingham, engathathi hlangothi kakhulu futhi evame ukoma. Uma kuqhathaniswa ne-WLP002, i-1968 ngokuvamile ayitheli izithelo kakhulu futhi i-malt ezungezwe kancane. Izinhlobo ezomile zinikeza ukulula kanye nesikhathi sokuphelelwa yisikhathi, kodwa ngohlamvu lwe-ESB lwangempela abenzi bobhiya abaningi bakhetha izinhlobo zoketshezi njengo-1968.

Yikuphi ukukhetha kwe-malt ne-hop okuhambisana kahle nale mvubelo?

Sebenzisa ama-malt aseBrithani ayisisekelo—iMaris Otter noma i-malt ephuzi yaseBrithani—ukukhombisa amanothi e-biscuit, ama-malty. Ama-malt acwebezelayo aphakathi nendawo (20–80L) anezela ubumnandi nombala kuma-ales amunyu nama-brown ales. Khetha ama-hops endabuko aseNgilandi njenge-East Kent Goldings, i-Fuggles, kanye ne-Challenger, bese ukhetha ukungezwa kwakamuva ukuze kulondolozwe iphunga elilinganiselayo lezimbali kunomumo we-hop ofana ne-citrus.

Ngingayilungisa kanjani i-mash namanzi ukuze ngithole umuzwa womlomo owufunayo ngo-1968?

Hlakaza phezulu (152–156°F / 67–69°C) ukuze ushiye ama-dextrin amaningi kanye nokuzwa komlomo okugcwele. Hlakaza phansi (148–152°F / 64–67°C) ukuze wome. Ngamanzi, khetha isilinganiso esilinganiselwe se-sulfate-to-chloride kanye ne-chloride ephakeme kancane ukuze ugcizelele ubumnandi be-malt. Amaphrofayili esiNgisi ajwayelekile anokuqukethwe okuphakathi kwamaminerali asebenza kahle; sebenzisa ama-calculator amanzi bese uhlola amanzi endawo ukuze ulungise.

Ngingakwazi yini ukuvuna nokuphinda ngipheke imvubelo eqoqweni elivutshelwe nge-Wyeast 1968?

Yebo. Kubanda ukucwilisa imvubelo, ubhiya ocolile, ukuqoqa udoti wemvubelo ohlanzekile, bese uwugcina esitsheni esihlanziwe esiqandisini. Nciphisa ukusetshenziswa kabusha ezizukulwaneni ezingaba ngu-3-5 ukuze ugweme izinkinga zokuphila kanye nezinkinga ze-microbiological. Vuselela imvubelo evuniwe ngesiqalisi ngaphambi kokuyifaka eqoqweni elisha ukuze ubuyisele amandla futhi unciphise ingozi yokungcola.

Ingabe i-Wyeast 1968 ifanele ubhiya obunamandla adonsela phansi njenge-barleywine?

Ingasetshenziswa kumabhiya aqinile, kodwa hlela kusengaphambili. Yenza isiqalo esikhulu nesiqinile noma ibhange lemvubelo ukuze ufinyelele inani elanele lamaseli, ugcwalise umoya-mpilo kahle lapho uphuza, futhi ucabangele ukungezwa kwezakhamzimba okulinganiselwe. Lindela izikhathi ezinde zokubilisa kanye nokulungiswa okude. Futhi cabanga ngezinketho ze-mash kanye neresiphi ukuze ulondoloze ibhalansi; izinga lokushisa eliphakeme le-mash lisiza ukugcina umzimba kumabhiya amakhulu.

Ngingayithenga kuphi i-Wyeast 1968 e-United States futhi yini okufanele ngiyazi ngokuthunyelwa kwezimpahla?

Abahlinzeki abathembekile bafaka iNorthern Brewer, iMoreBeer, iMidwest Supplies, kanye nezitolo eziningi zotshwala zasekhaya zasendaweni. Izitolo zasendaweni zinikeza isitoko esisheshayo nesivame ukuba sisha; abathengisi abaku-inthanethi banikeza ukutholakala okubanzi kodwa qaphela izikhathi zokuhamba. Oda ekuqaleni kwesonto, khetha ukuthunyelwa okusheshayo noma okubandayo uma kungenzeka, bese uqinisekisa imikhuba yokupakisha yabathengisi yamasiko abukhoma.

Ngingawupakisha kanjani ubhiya obuvutshelwe nge-Wyeast 1968—i-keg noma ibhodlela?

Zombili lezi zindlela ziyasebenza. Ukufaka i-carbonation enamandla kulondoloza ubusha futhi kuyashesha; setha i-PSI/izinga lokushisa ukuze kufinyelelwe kumanani aphansi e-CO2 afanele ama-ales aseNgilandi. Ukulungiswa kwamabhodlela kuvumela ukuvela kokunambitheka okucashile kanye nokwethulwa kwendabuko; sebenzisa ushukela wokulungiselela ogcinayo ukuze uthole i-carbonation ephansi. Izinketho ze-cask noma ze-carbonation ephansi zingcono kakhulu ukuphinda i-ESB ne-bitters zesitayela se-pub.

Yiziphi izilinganiso okufanele ngizisebenzise ukuhlola ama-batch ami e-Wyeast 1968?

Qhathanisa ubhiya wakho nezinkomba zezentengiselwano ezifana ne-Fuller's ESB kanye ne-Marston's Pedigree ukuze uthole i-ESB yakudala kanye nohlamvu olubabayo lwesiNgisi. Hlola iphunga (i-malt ye-biscuity, ama-ester ezithelo athambile), umzimba (ophakathi nendawo, othambile kancane), ukucaca, kanye nebhalansi phakathi kwe-malt nama-hops. Gcina ama-log e-brew anemininingwane ngamanani okuphuza, amazinga okushisa, kanye nokulungiswa kweresiphi ukuze ulandelele intuthuko.

Ukufunda Okuqhubekayo

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