Ukuvubela Ubhiya nge-Wyeast 2002-PC Gambrinus Style Lager Yeast

I-carboy yengilazi enobhiya we-amber obilayo endaweni yesigcawu sokuphisa ekhaya saseJalimane Ulwazi olwengeziwe

I-Wyeast 2002-PC iwuhlobo lwelager ewuketshezi eyaziwa ngokuvubela kwayo okuhlanzekile kanye nokugeleza okuphezulu okuphakathi nendawo. Lokhu kubuyekezwa kuzohlola ukuthi i-strain isebenza kanjani kumaqoqo ajwayelekile angama-5-10 amalitha. Izophinde inikeze amathiphu okulungisa amasu emiphumela engaguquki. Umhlahlandlela uhlanganisa idatha yelebhu nokuhamba komsebenzi okusebenzayo kwamaphrojekthi aphumelelayo okuvutshelwa kwelager.

Okuthathwayo Okubalulekile

• I-Wyeast 2002-PC ye-Gambrinus Style Lager Yeast ifanela amaphrofayili e-lager ahlanzekile, ezwekazi.
• Lo mhlahlandlela wokuvutshelwa kwe-lager uhlanganisa iziqalisi, amazinga okuphakama, namashejuli okushisa.
• Lindela i-flocculation ephakeme emaphakathi kanye nephrofayili ye-ester engathathi hlangothi kumabhiya amaningi.
• Landela imininingwane yelebhu kanye nesiqalisi esifanele ukuze ugcine impilo yemvubelo nokungaguquguquki.
• Ukuxazulula inkinga okusebenzayo kanye nesampula yelogi isiza ukuhumusha ithiyori ibe yimiphumela.

Kungani iWyeast 2002-PC Gambrinus Style Lager Yeast idumile ngabakhi be-Homebrewers

Abadidiyeli botshwala bazisa kakhulu uhlobo lwe-Wyeast 2002 ngokuvutshelwa kwayo okungaguquki emazingeni okushisa aphansi. Abaningi baye babika ukuvutshelwa okushelelayo, okusheshayo lapho kugcinwa eduze kuka-47°F bese kufudunyezwa ku-60°F. Lokhu kubangela ubhiya ohlanzekile, ongcolile onamanothi ezimbali athambile. Omunye umkhiqizi wotshwala waze wayibiza ngokuthi mhlawumbe engcono kakhulu ababeyinambithe isuka kumvubelo.

Ukuduma kwe-Gambrinus strain phakathi kwabakhi bezindlu kusekelwe kumamethrikhi asebenzayo. Ine-attenuation evamile engu-73%, i-medium-high flocculation, futhi ingabekezelela kufika ku-9% ABV. Lezi zici ziyenza ilungele kokubili ama-lager endabuko ase-continental kanye nezincazelo zesimanje zesitayela.

Ukusebenziseka kalula kwayo kuqinise isimo sayo njengemvubelo yelager eyintandokazi yasekhaya. Iphatha kahle izigaba ezijwayelekile zokuvutshelwa kwe-lager futhi ikhiqize iphrofayili ye-ester evinjelwe. Lokhu kuvumela umlingiswa we-malt ne-hop ukuthi athathe indawo emaphakathi. Ukuthembeka okunjalo kuyisibusiso kubo bobabili abaphisi belager abasha nabanolwazi, okusheshisa indlela eya emiphumeleni engaguquki.

Izinzuzo zemvubelo ye-liquid lager zicacile kumaresiphi omhlaba wangempela kanye nezibonelo ezishicilelwe. I-Gambrinus ifakiwe kumaresiphi omphakathi afana ne-“Old World Pils” kumasayithi okupheka kanye naseziphuzweni ezichwepheshile. Lokhu kutholwa okusabalele kuqinisa isikhundla sakho kuyo yomibili imibuthano yokuphisa utshwala yasekhaya kanye nochwepheshe.

• Ukusebenza okungaguquguquki kokuvutshelwa okubandayo
• Hlanza ukunambitheka kwe-malt-forward ngama-ester ezimbali acashile
• I-attenuation enhle kanye ne-medium-high flocculation
• Ukubekezelela utshwala okuphezulu kuma-lager anamandla

Izizathu ezenza uGambrinus athande ukukhula phakathi kwabadidiyeli basekhaya zicacile. Ibhalansi yayo yohlamvu nokusebenza kwayo kuyigcina ihamba phambili ezinkethweni ezithembekile ze-lager. Lokhu kwenza kube yinketho yokuzikhethela kulabo abafuna uhlobo oluthembekile.

Izimpawu Zemvubelo kanye Nezici Zaselabhorethri Yelebhu Yesitayela Se-Gambrinus

I-Wyeast 2002 imvubelo yelager ewuketshezi enesilinganiso sokuncishiswa esingu-73%. Kwaziwa ngokuletha isiphetho esihlanzekile, egcina umlingiswa we-malt owanele womzimba obushelelezi. Lokhu kwenza kube ukukhetha okuthembekile kubaphisi botshwala abahlose ukunambitheka okunokulinganisela.

I-yeast's flocculation iphezulu-maphakathi, iqinisekisa ubhiya ocacile ngaphandle kwenhlabathi eningi. Lesi sici sisiza ekuzinziseni kwemvelo ngesikhathi se-conditioning ebandayo, kunciphisa isidingo sokuhlunga ekukhiqizeni ekhaya.

Izinga lokushisa elinconywayo lokuvutshelwa liphakathi kuka-8–13 °C (46–56 °F). Izindlela zokupheka eziningi ziqondise cishe ku-52 °F ukuvutshelwa okuyinhloko. Leli banga lokushisa lisiza ukulawula ama-ester futhi liqinisekisa ukuncishiswa okuphezulu.

I-Wyeast 2002 ingaphatha kufika ku-9.0% ABV, iyenze ifanelekele amalager aqinile kanye nophuzo olukhethekile. Ukubekezelela kwawo utshwala kusekela ukuvubela okuzinzile ezimvini ezinamandla adonsela phansi amaphakathi.

Amanothi ngelebhu agqamisa ukuvutshelwa kwayo okuhlanzekile, okuhlanzekile okunama-ester acashile kanye nomgogodla ongcolile. Le phrofayela ilungele ama-lager e-continental kanye nama-lagers anamuhla aseMelika, lapho kufunwa khona uhlamvu lwemvubelo engathathi hlangothi.

• Ifomu: imvubelo ewuketshezi
• Isilinganiso sokunciphisa: 73%
• I-Flocculation: medium-high
• Izinga lokushisa elingcono kakhulu lokuvutshelwa: 8–13 °C (46–56 °F)
• Ukubekezelelwa kotshwala: ~ 9.0% ABV

Isiqondiso sokuphonsa siphakamisa ukuphakama kwe-lager cishe kumaseli ayizigidi ezingu-0.35/mL/°P. Lokhu kubangela ukubalwa kweseli okukhulu kwamaqoqo amakhulu. Abakhiqizi abaningi basekhaya bakha isiqalisi ukuze kuzuzwe izibalo zamaseli ezinconyiwe.

Ilungele izitayela zakudala ze-continental kanye nama-lager aseMelika adinga ukunambitheka okuhlanzekile, okungcolile. Imininingwane yaselabhorethri namanothi okusebenza aqondisa abaphisi botshwala ekukhetheni imvubelo elungile yokupheka kwabo.

Usosayensi ogqoke ijazi elebhu ufunda isiko leyeast ngaphansi kwesibonakhulu elabhorethri yesimanje ekhanyayo Ulwazi olwengeziwe

Ungasilungiselela Kanjani Isiqalisi Se-Wyeast 2002-PC Gambrinus Style Lager Yeast

Cabangela uma isiqalisi sibalulekile ekwenzeni isiphuzo sakho. Izindlela zokupheka eziningi ze-pilsner ze-low-gravity kanye namaphakethe amakhulu oketshezi angase angadingi ukukhula okwengeziwe. Kubhiya obunamandla adonsela phansi, ama-slants amadala, noma amasiko avuniwe, i-Wyeast 2002 starter prep ibalulekile. Isiza ukufinyelela izibalo zamaseli okuhlosiwe futhi yehlise ukunensa.

Khetha i-malt wort phakathi kuka-1.040 kanye no-1.050 amandla adonsela phansi athile wokwakha isisindo samaseli. Qinisekisa ukuthi i-wort inomoya omuhle futhi isesimweni esihlanzekile, esine-aerobic sokukhula okunempilo. Eqenjini elijwayelekile le-homebrew, isiqalisi semvubelo esingu-1–2 L selager sivame ukwanela.

Sabalalisa izinhlobo ze-lager ezifudumele kancane kunamazinga okushisa okuvutshelwa. Bamba isiqalisi ku-65–72 °F ukuze sikhule ngokushesha. Uma isiqalisi sesikhule ngokwanele, godola futhi ujwayelane nebanga lokuvubela lika-46–56 °F ngaphambi kokuphonswa.

• Sebenzisa umshini wokubala wamazinga okuhloswe ngawo; isibonelo esiyinkomba siyizigidi ezingu-0.35 zamaseli/ml/°P amalager.
• Ukuze uthole amandla adonsela phansi aphezulu noma amaphekhi amadala, khulisa usayizi wokuqala.
• Cabangela indlela enezinyathelo zokusebenzisa imvubelo esetshenziswe kabusha noma esebenza kancane ukuze kwakhiwe kabusha izinombolo zamaseli ngokuphepha.

Uma wenza i-yeast starter ye-Gambrinus, decance wort echithiwe ngaphambi kokuyiphonsa ukuze ugweme ukunambitheka okunganambitheka. Gcoba i-slurry ebandayo ku-cold wort ukuze ama-lager akhawulele ukushaqeka okushisayo. Uma uthanda, yenza i-yeast starter lager ngezigaba ukuze uqinisekise ubungqabavu.

Amathiphu asebenzayo asiza ukugwema izingibe ezivamile. Hlanza zonke izisetshenziswa zokuqalisa futhi uqaphe amandla adonsela phansi kanye nomsebenzi. Uma isikhathi siqinile, yakha ngaphezulu kancane kune-underpitch, bese uyifake esiqandisini bese ulungisa imvubelo ngaphambi kokuyisusa.

Landela lezi zinyathelo futhi uzothuthukisa ukuthembeka kokuvutshelwa nge-Wyeast 2002. Ukulungiselela kokuqala kwe-Wyeast 2002 kwenza umehluko obonakalayo ekunciphiseni nasekucaceni kwamalager esitayela se-Gambrinus.

Ishejuli yokuvutshelwa enconyiwe kanye nokulawula izinga lokushisa

Qala ukuvutshelwa okuyisisekelo ekugcineni okupholile kobubanzi bemvubelo. Ngesitayela se-Wyeast 2002-PC Gambrinus, hlose u-47–52 °F (8–11 °C). Lokhu kusiza ukugcina ama-ester nesibabule kuphansi. Ithuthukisa iphrofayili ehlanzekile, edlulisela phambili i-malt njengoba imvubelo idla ushukela kancane kancane.

Ukuvutshelwa okuyisisekelo kungathatha izinsuku ezimbalwa kuya emavikini amabili. Izinto ezifana nezinga le-pitch kanye ne-oxygenation zinethonya kulesi sikhathi. Ukuqapha ukufundwa kwamandla adonsela phansi kuthembeke kakhulu kunesikhathi somugqa wesikhathi onembile wokuvutshelwa kwe-Gambrinus.

Uma amandla adonsela phansi asondela ku-1.012, qalisa ukuphumula kwe-diacetyl ngokufudumeza ubhiya. Liphakamise lifike ku-60–64 °F (15–18 °C) amahora angama-24–72. Lokhu kuvumela imvubelo ukuthi iphinde imunce i-diacetyl futhi iqede ukuncipha. Abakhiqizi basekhaya bavamise ukulandela ishejuli engu-47 °F eyinhloko, bese befudumala ukuya ku-~60 °F eduze kwamandla adonsela phansi.

Ukuphumula kwe-Post-diacytel kanye nokuphumelela kokugcina kwamandla adonsela phansi, pholisa ubhiya ngokushesha. Ukukhula emazingeni okushisa acishe abe yiqhwa kukhuthaza ukugeleza nokucaca. Vumela amasonto ambalwa kuya ezinyangeni zokubeka isimo, kuye ngosayizi weqoqo nokucaca okufunayo.

• Okuyinhloko: 47–52 °F kuze kube yilapho umsebenzi uhamba kancane.
• Ukuphumula kwe-Diacetyl: khuphuka ufike ku-60–64 °F uma useduze no-1.012.
• Ukuphahlazeka okubandayo ne-lager: yehla ifike eduze kuka-32–40 °F ukuze kufakwe isimo.

Ukulawula izinga lokushisa kwe-Wyeast 2002 okusebenzayo kudinga ama-setpoints angashintshi kanye nokulungiswa okuthambile. Gwema ukushintsha okungazelelwe kwezinga lokushisa okugcizelela imvubelo. Ukugcina amarekhodi amandla adonsela phansi nezinga lokushisa kusiza ukucolisa umugqa wakho wesikhathi wokuvutshelwa komuntu siqu we-Gambrinus ukuze uthole imiphumela engashintshi.

Ithangi lokubilisa lensimbi engagqwali elinengilazi yokubona ebonisa ubhiya obilayo wesitayela se-Gambrinus Ulwazi olwengeziwe

Iphrofayela Ye-Flavor kanye Nokulindelekile Kwezinzwa kusuka Kulolu hlobo

Lindela uhlamvu lwemvubelo ye-lager ehlanzekile ethuthukisa i-malt ngaphandle kokuyinqoba. Iphrofayili ye-Gambrinus flavour ibonakala ngesisekelo esingcolile, esihlanzekile. Ibuye ibe nomlomo omncane, othambile. Abaphisi botshwala bavame ukuqaphela ukuthi ubhiya uzizwa ulinganiselwe futhi usezingeni eliphezulu ukusuka nje lapho imvubelo.

Amanothi okunambitha we-Wyeast 2002 avamise ukugqamisa okuvelayo okucashile kwe-ester lager. Lawa ma-ester abonakala njengamasu ezimbali athambile noma ahloniphekile, anezela ukujula. Ama-ester awavamile ukwethula ukuthela, okwenza ubhiya ulungele ama-pilsner, ama-lager asendulo aseYurophu, kanye nezitayela zaseMelika ezilinganiselwe.

Ukuthithibele eduze kuka-73% kubangela umzimba olinganiselayo onokuphuza okuhle kakhulu. Ukuphatha kahle ukuvutshelwa kanye nokuphumula kwe-diacetyl kunciphisa izehlakalo ze-diacetyl. Umbiko we-homebrew uzuze okungu-1.040 kuya ku-1.007 ngaphandle kwe-diacetyl, okubonisa ikhono lohlobo lokusula nokuqeda ngokuhlanzekile.

Ubunkimbinkimbi be-flavour buvela ekusebenzelaneni okuthambile kobumnandi be-malt namanothi ezimbali acashile. Lolu hlobo lufanelekile uma ufisa ukuba khona kwe-malt ngaphandle kokubusa imvubelo. Iphrofayili yayo ye-lager yeast ehlanzekile isekela ukucaca kwe-hop ku-pilsner nobhiya obushayelwa yi-noble-hop.

Ekuhlolweni kwezinzwa, bheka isiphetho esihle, amanothi aphezulu e-estery athambile, kanye nomgogodla oyindilinga we-malt. Iphrofayela ye-Gambrinus flavour kanye namanothi okunambitha we-Wyeast 2002 womabili agcizelela umlingiswa ovinjelwe. Lokhu kuhambisana nezindlela zokupheka ezilinganiselayo. Ubunzima buzuza ekulawuleni izinga lokushisa okucophelelayo kanye neshejuli yokukhuliswa efanele.

Ukwakhiwa Kweresiphi: Okusanhlamvu, Amahophu, Namanzi Okusetshenziswa Nge-Gambrinus Style Lager

Qala nge-bill eqondile yokusanhlamvu ye-Wyeast 2002, ugxile ku-pilsner malt ehlanzekile. Khetha i-malt eyisisekelo yekhwalithi ephezulu njenge-Weyermann Pils noma i-Rahr Premium Pils, eyenza u-90–100% weresiphi. Lolu khetho lulungele ama-lagers aphuzi aphuzi. I-Special malts kufanele igcinwe incane ukuze ivumele ukungathathi hlangothi kwemvubelo, uhlamvu olupholile ukuthi lukhanye.

Gcoba ekushiseni okukodwa okungu-150-154 °F imizuzu engu-60. Khomba ukujiya kwe-mash okungaba ngu-1.25 qt/lb ukuze uzuze ukuvubela nomzimba okulinganayo. Kubalulekile ukuqapha i-pH ye-mash, okuhloswe ngayo u-5.3–5.6 ukuqinisekisa umsebenzi we-enzymatic nokuvikela ukunambitheka kokugcina.

Uma ukhetha ama-hops e-Gambrinus lager, hlose ukubaba okuphansi ukuya kokumaphakathi kanye nephunga elihlanzekile. Izinhlobo ezinhle ezifana ne-Saaz noma i-Hallertau zilungele izitayela ze-Old World. Kuma-lager anamuhla, izinhlobo ezihlanzekile zaseMelika zifanelekile. Ukugxuma sekwephuzile kufanele kugcinwe kuncane ukuze kugcinwe kucace.

Ukuze uthole amandla eseshini noma e-pilsner yakudala, sebenzisa i-base malt eyodwa futhi uqondise ama-IBU aphansi. Ukuze uthole ama-lager aqinile, khulisa ingxenye ye-base malt futhi ukhuphule usayizi wephimbo noma usebenzise isiqalisi. Lokhu kuqinisekisa ukuvutshelwa okunempilo nge-Wyeast 2002.

• Isibonelo sokukhetha okubabayo: I-Galena noma i-Magnum yezengezo ezihlanzekile, eziphansi ze-IBU.
• Isibonelo sephunga: I-Saaz noma i-Hallertau kugetela eliphuzile noma i-whirlpool yezinongo ezicashile namanothi ezimbali.
• Ithiphu yeshejuli ye-Hop: ukufakwa kwamathumba okufushane okuyimizuzu engu-15 kuzonikeza ukubaba okuthambile ngaphandle kwephunga elimnandi.

Ngokuphiswa kwe-pilsner kwakudala, hlose ukwenza iphrofayili yamanzi athambile futhi angathathi hlangothi. Yehlisa ama-sulfate nama-chloride ukuze uvumele i-malt nemvubelo kuthathe indawo ephakathi. Khomba ukugxila kwe-ion ephansi kanye nezinga elithambile le-bicarbonate ukuze ugweme ubukhali.

Lungisa usawoti ukuze ugudluze ukoma okucatshangwayo noma ukujikeleza. Ukuze uqedele u-crisper, engeza ukuthinta kwe-sulfate. Ukuze uthole umlomo ogcwele, thanda i-chloride. Hlola i-pH ye-mash ngemva kokungena kwenhlama bese uyilungisa ukuze uyigcine iseduze nebanga elifanele eliphawulwe ngaphambili.

Lapho uhlanganisa iresiphi yokugcina, bhalansisa umthethosivivinywa wokusanhlamvu we-Wyeast 2002 nama-hops avinjelwe ama-Gambrinus lager kanye nephrofayili yamanzi ahlanzekile yokuphiswa kwelager. Gcina amaresiphi elula, kala ngokunembile, futhi uvumelanise amanani okusanhlamvu noma ama-hop ngokusekelwe kumandla adonsela phansi okuqondiwe kanye nokubaba.

Indawo yokuphuzela utshwala ethokomele enemiphongolo yokhuni, amathuluzi okuphisa, netafula elikhanyiswe yilanga elinencwadi evuliwe nezinto zengilazi Ulwazi olwengeziwe

Iresiphi Yesampula Yokusanhlamvu Konke Esebenzisa I-Wyeast 2002-PC Gambrinus Style Lager Yeast

Ngezansi kuyisifanekiso esehlisiwe esisuselwe kuresiphi ye-Old World Pils elungele amaqoqwana ezinhlamvu ze-Wyeast 2002. Yisebenzise njengesisekelo kanye nesikali esivutshelwayo, amanzi, nenani le-hop kusayizi weqoqo lakho eliqondiwe.

Isitayela: American/Old World Pils. I-OG eqondiwe ~1.034, FG ~1.009, ABV ~3.28%, IBU ~14.7, SRM ~2.5. Ithagethi ye-carbonation cishe imiqulu engu-2.65 CO2.

• Okuvubelayo: 100% i-Pilsner malt (sebenzisa amaphilisi ekhwalithi ephezulu njenge-Weyermann noma i-Pilsner malt evela ku-maltster ethembekile). Gcina ukukhanya kwegrist ukuze ugqamise uhlamvu oluhlanzekile lwe-Wyeast 2002 all-grain strain.
• Ama-Hops: Ama-pellets e-Galena, okungeziwe okubabayo kubiliswe imizuzu engu-15 ukukhiqiza ~ 14.7 IBU. Shintshela ku-Saaz noma i-Hallertau ukuze uthole iphrofayela engokwesiko ye-Old World Pils.
• Amanzi: Iphrofayili ethambile, enamaminerali aphansi. Lungisa ukuze ugcizelele ukugxuma okupholile kanye nokucaca kwe-malt.

Isheduli ye-Mash: Shaya ku-165 ° F ukuze ufinyelele izinga lokushisa eliqondiwe le-mash elingu-154 °F. Bamba imizuzu engama-60 ngokujiya kwe-mash eduze kuka-1.25 qt/lb. Qala ngokusanhlamvu cishe ku-65 °F. I-batch sparge ukuze ufinyelele umthamo wangaphambi kokubilisa ofanele isistimu yakho.

Ukupheka: imizuzu engama-60. Engeza u-Galena emaminithini angu-15 asele. Awekho ama-aroma hops okuqeda kwakudala ama-pils ahlanzekile.

• Imvubelo: I-Wyeast Gambrinus Style Lager (2002-PC). Ivubela eduze kuka-52 °F ukuze ubonise ubumnandi be-malt obucashile kanye nokuncipha okupholile.
• Umqalisi: Akudingeki kulesi sibonelo samandla adonsela phansi aphansi. Kumaqoqo amakhulu noma amaphakethe amadala, lungiselela isiqalisi esincane ukuze uqinisekise ukubala kwamaseli anempilo.
• Ithiphu yokuvutshelwa: Bamba ukuvubela okuyisisekelo ku-50–54 °F kuze kube yilapho umsebenzi uhamba kancane, bese uphakamisa kancane ukuze uthole ukuphumula okufushane kwe-diacetyl uma kudingeka.

Inothi elisebenzayo lokuguqulwa: Landela ukujiya kwe-mash imihlahlandlela yamanzi ukuya kunhlamvu (1.25 qt/lb) futhi ulungise umthamo wesiteleka namavolumu ezinto zokusebenza zakho. Phatha leli sampula leresiphi yezinhlamvu zonke ze-Gambrinus njengesifanekiso sokuhlola iphrofayela yelager ehlanzekile ye-Wyeast 2002 ngaphambi kokuzama izinhlobo ezahlukene ze-hop noma amandla adonsela phansi aphezulu.

Sebenzisa le recipe ye-Old World Pils ukuze uhlole ukusebenza kwemvubelo ye-pilsner recipe lager. Gcina amarekhodi okusebenza kahle kwe-mash kanye namazinga okushisa okuvutshelwa ukuze ucwenge ama-brews azayo.

Ama-Pitching Rates, Izibalo Zeseli, Futhi Lapho Isiqalisi Singadingeki

Ukuqinisekisa izinga elifanele le-lager pitch kubalulekile ekugcineni inqubo yokuvubela ihlanzekile futhi iqinile. Kuma-lagers, isiqondiso esivamile singaba amaseli ayizigidi ezingu-0.35 mL ngayinye °P. Lesi sibalo, sihlanganiswe nevolumu yeqoqo lakho namandla adonsela phansi, sizokusiza ukuthi ulinganisele isibalo esidingekayo samaseli ngaphambi kokupholisa i-wort noma ukusidlulisela ku-fermenter.

Isibalo samaseli sibaluleke kakhulu kuma-lager kunama-ales amaningi. Isibonelo, i-pilsner engu-5-gallon low-gravity ene-OG eduze no-1.034 ivamise ukuthola amaseli anele asebenzayo kusuka kuphakethe elisha le-Wyeast liquid. Ezimweni ezinjalo, iresiphi ingase ibonise ukuthi "Asikho isiqalisi esidingekayo," okukuvumela ukuthi ugxume ngokuqondile uma izinga lokushisa selilungile.

Ukuze uthole amandla adonsela phansi aphakeme kanye nemvubelo egcizelelwe, izinga eliphezulu le-Wyeast 2002 liyadingeka. Sebenzisa isibali semvubelo esithembekile, esifana neBrewer's Friend, Wyeast, noma i-White Labs, ukuze uthole umgomo oqondile. Okokufaka kwe-OG, ivolumu, nokusebenza ukuze ugweme ukuthembela kumemori.

• Uyenza nini isiqalo: sebenzisa eyodwa uma amaphakethe esekhulile, imvubelo evuniwe ikwazi ukusebenza kahle okungaziwa, noma ubhiya ungaphezu kwamandla adonsela phansi aphakathi nendawo.
• Uma uhlose ukuvutshelwa kwe-lager okusheshayo, okunamandla noma ukuncishiswa okuphezulu, yakha isiqalisi esikhundleni sokubeka i-underpitch engozini.

Izinyathelo ezisebenzayo zingakusiza ufinyelele isibalo samaseli esinconyiwe sama-lager. Cabangela imigomo yakho: ukucaca kwe-flavour, ukuhlanza kwe-diacetyl, nesivinini sokuvutshelwa. Uma ungaqiniseki, dala isiqalisi esinesizotha ukuze ukhulise izinombolo zeseli futhi ufinyeze isigaba se-lag.

Kumaqoqo amakhulu, umthetho ongu-0.35 M cell/ml/°P uyasebenza. Faka imininingwane yenqwaba yakho kusibali ukuze ugweme ukubekelwa phansi amalager evolumu enkulu noma e-OG ephezulu. Indlela eqondile iholela ekuhlanzeni ama-lager kanye nokunciphisa okungaguquki.

I-Fermentation Troubleshooting Icacile kulolu hlobo lwe-Lager

Ukuqala okunensayo kuvamile kumalager. Uma umsebenzi umi emahoreni angu-48 okuqala, hlola izinga lephimbo kanye ne-oxygenation. Isiqalisi esigcwele noma iphakethe lesibili le-smack ngokuvamile livusa imvubelo evilaphayo. Landelela amandla adonsela phansi nsuku zonke ukuze ubone irempu ehamba kancane kusenesikhathi futhi ugweme izinkinga zokuvutshelwa kwe-lager.

Ukubambezeleka okubambekile noma okungaphelele kungamisa ukuqhubeka sekwephuzile. Lapho amazinga adonsela phansi ehla eduze kokufundwa kwetheminali okulindelekile, nyusa izinga lokushisa libe ngu-60–64 °F ukuze uthole ukuphumula kwe-diacetyl. Gcoba ngobumnene i-fermenter ukuze umise imvubelo futhi ukhuthaze ukuhlanza. Lezi zinyathelo zinciphisa ithuba lokuvutshelwa okunamathelayo kwe-Gambrinus ebangela ama-flavour.

I-Diacetyl ku-lager ayivamisile ukuba ibe nzima nge-Wyeast 2002 uma iphethwe ngendlela efanele. Yenza ukuphumula kwe-diacetyl lapho amandla adonsela phansi afinyelela cishe ku-1.012. Abakhiqizi abaningi basekhaya babika ukuthi isikhathi esifushane esifudumele sisusa amanothi ebhotela ngaphandle kokulimaza umlingiswa welager ocwebile.

Ama-ester amaningi kakhulu avela uma i-primary igijima ishisa kakhulu. Gcina ukuvutshelwa okuyisisekelo ekugcineni okuphansi kwebanga elinconyiwe, 46–52 °F, ukuze ukhawulele ama-ester anezithelo. Uma kuvela ama-ester, ukuphumula okufudumele okufushane kungasiza imvubelo ukuthi iphinde ibambe ezinye izinhlanganisela.

Izinkinga ze-Flocculation kanye nokucaca ngokuvamile zixazululwa ngokufaka isimo esibandayo. I-Wyeast 2002 ine-flocculation ephakeme emaphakathi kodwa izuza ngokuphahlazeka okubandayo kanye nokukhula okunwetshiwe. Ubhiya obucacile buthatha isikhathi; ukubekezela emazingeni okushisa aphansi kuthuthukisa ukuhlalisa kanye nokupholisha.

• Gada amandla adonsela phansi futhi uqhathanise nokuncipha okulindelekile (~73%) ukuze wahlulele inqubekelaphambili.
• Qopha izinga lokushisa ezingeni le-fermenter; ama-setpoints efriji angahluka ekushiseni kukabhiya.
• I-oxygenate wort ngaphambi kokutshala; ukuntuleka kwezinhlansi zomoya-mpilo kuvilapha ukuqala kanye nezinkinga zokuvutshelwa kwe-lager.

Lapho uxilonga i-Gambrinus ebambekile, khipha izimbangela ezilula kuqala: inani eliphansi lamaseli, izinga lokushisa eliphansi, noma ukuntula izakhi. Lungisa lezi futhi unikeze imvubelo isikhathi sokusebenza. Uma amandla adonsela phansi engeke anyakaze, cabanga ukuvusa imvubelo noma wengeze isiqalisi se-lager esisha, esinamandla.

Nge-diacetyl ku-lager, ukuvimbela kuyawina. Gcoba imvubelo enempilo, lawula izinga lokushisa, futhi uhlele ukuphumula kwe-diacetyl eduze kwamandla adonsela phansi agcinayo. Lezi zenzo zisingatha izinkinga eziningi futhi zibuyisela ubhiya endleleni ngaphandle kokungenelela okujulile.

Flocculation and Conditioning: Lagering and Clarification

I-Wyeast 2002 idume ngokugeleza kwayo okuthembekile kwe-Gambrinus. Ibonisa i-medium-high flocculation, iqinisekisa ukuthi imvubelo eminingi ihlezi kahle ngemva kokuvutshelwa. Abadayisi bavame ukubheka imibhede yemvubelo eqinile, okuholela kubhiya ocacile.

Ngemva kokuvutshelwa okusebenzayo, ukuphumula okufushane kwe-diacetyl ku-60°F usuku olulodwa kuya kwezintathu kuyanconywa. Bese, pholisa ubhiya uze ucishe ubanda ukuze uqalise ukubuthisa nge-Wyeast 2002. Lesi sigaba sokushisa, esithatha amaviki amaningi, sicwengisa i-malt ne-hop flavour.

Ama-Homebrewers ngokuvamile ahlala amasonto amabili kuya kwayisithupha. Amanye amaresiphi angadinga isitoreji eside. Ukugcina okubandayo okude kuthuthukisa ukucaca futhi kucwengisise ukunambitheka ngaphandle kokufihla uhlamvu oluyisisekelo lukabhiya.

Ukuze uqhubeke upholisha ubhiya, sebenzisa izindlela ezijwayelekile zokucacisa i-lager. Ukuphahlazeka okubandayo, ama-fining agents afana ne-gelatin noma i-isinglass, nokuhlunga okuthambile kuyasebenza. Qinisekisa isikhathi esanele sokuthi impahla elungisiwe ihlangane ngaphambi kokupakishwa.

Ukukhulisa kahle nge-Wyeast 2002 ngokuvamile kubangela iphrofayela ehlanzekile enambitheka kahle kakhulu isuka ku-fermenter. Inqubo ye-conditioning ithuthukisa kokubili ukucaca kanye nokunambitheka, ikhiphe i-lager ekhanyayo, eqabulayo.

• I-Flocculation: imvubelo ye-flocculation lager ephakathi nendawo ivame ukuzinza ngokuthembekile.
• I-Lagering: Ukushisa okubandayo amasonto kuya ezinyangeni kuthuthukisa ukunambitheka nokucaca.
• I-clarifying lager: ukuphahlazeka okubandayo kanye namafinings noma ukuhlunga kuthuthukisa ukukhanya.

Sula umkhumbi wengilazi onobhiya obusagolide obukhazimulayo obubonisa ukugeleza kweyeast namabhamuza akhuphukayo Ulwazi olwengeziwe

Ukusebenza Kweseli, Ukuphindaphinda, kanye Nomvubelo Wokuvuna

Amandla emvubelo ye-Liquid ayancipha ngokuhamba kwesikhathi. Ngaso sonke isikhathi qinisekisa izinsuku zokukhiqiza nezokupakisha. Gcina amaphakethe efrijini. Kumabhodlela amadala, lungiselela isiqalisi ukuze ukhuphule isibalo samaseli ngaphambi kokuphinda umise i-Wyeast 2002 ku-lager.

Ukuvutshelwa kwe-post-primary, vuna imvubelo ngokukhipha i-slurry kusuka ku-fermenter. Gcoba ngokucophelela ubhiya obuningi, bese ubeka udaka ezitsheni ezihlanzekile. Bapholise ngokushesha. Ukuhlanza kubalulekile ukuvimbela ukungcola lapho ugcina i-yeast bank lager ukuze uyisebenzise esikhathini esizayo.

Izinhlobo ze-Lager zingasetshenziswa kabusha izikhathi eziningi, nakuba ukusebenza kungase kwehle. Hlola ukusebenza kwe-Gambrinus nge-methylene eluhlaza okwesibhakabhaka noma nezindlela zokungcolisa. Uma ukusebenza kuphansi, dala isiqalisi esinezinyathelo ukuze ukhulise amandla ngaphambi kokuphinda uveze i-Wyeast 2002 kwenye inqwaba.

• Ukuvuna imvubelo yelager: qoqa esitshalweni esihlanzekile, unciphise ukuchayeka komoyampilo, futhi ufake efrijini ku-34–40°F.
• Phinda uphakamise i-Wyeast 2002: sebenzisa isiqalisi esilinganiselwe nge-yeast calculator lapho ukusebenza kungaphansi kwamazinga afanelekile.
• I-yeast bank lager: ilebula izimbiza ezinobunzima, idethi, nenani lesizukulwane ukuze liphinde lisetshenziswe futhi.

I-akhawunti yokulahleka kweseli ngesizukulwane ngasinye. Sebenzisa i-yeast calculator ukuze unqume ivolumu yesiqalisi kanye nenani lesizukulwane sezinombolo zamaseli okuhlosiwe. Leli thuluzi lisiza ekusetheni osayizi abasebenzayo bokuqalisa namashejuli ama-lager amakhulu.

Bamba i-slurry evuniwe ngokucophelela okukhulu. Sebenza endaweni ehlanzekile, vala izimbiza ngokukhululeka ngesikhathi sokuzinza, futhi uvimbele ukungcoliseka. Lapho uphinda uphonsa, fudumeza kancane kancane i-slurry futhi uqinisekise ukungena komoya-mpilo okufanele ngesikhathi sokusakazeka ukuze ubuyisele umsebenzi.

Ukugcina isikhathi eside, cabanga ukuhlukanisa imvubelo evuniwe ibe yizingxenyana ezincane, ezilebulwe ngenhla yeleya ye-yeast bank ephethwe. Zungezisa kulawa mabhodwe ukuze ugweme izizukulwane ezeqile futhi ugcine amandla emvubelo i-Gambrinus ngemiphumela yelager engashintshi.

Ukuqhathanisa i-Wyeast 2002-PC nezinye izinhlobo ze-Lager

Lapho uhlola izinhlobo zemvubelo ye-lager, amamethrikhi ambalwa abalulekile abalulekile. I-Wyeast 2002-PC, ngokwesibonelo, ilinganisa u-73% wokuthopha futhi igxumagxuma ezingeni eliphakathi nendawo eliphezulu. Le bhalansi iqinisekisa ukucaca ngaphandle kokulahlekelwa uhlamvu lwe-malt.

I-Wyeast 2002 igqama ngokumelene nezinye izinhlobo ikakhulukazi ngenxa yokubekezelela izinga lokushisa kanye nephrofayili ye-ester. I-Gambrinus idlula kahle ku-8–13 °C (46–56 °F), ikhiqiza ama-ester ahlanzekile, acashile namanothi ezimbali athambile. Ezinye izinhlobo zesiJalimane noma zesi-Czech, ngakolunye uhlangothi, zisebenza ngokushisa kancane noma ezibandayo, zinikeza imiphumela ehlanzekile nakakhulu, engathathi hlangothi.

Ukukhetha imvubelo efanele kuncike kumphumela oyifunayo. Kuma-lager ahlanzeke kakhulu, izinhlobo ezithengiswa njengezingathathi hlangothi ezihlanzekile zilungile. Labo abahlose ukuphuza utshwala obuphakeme noma ukunciphisa amandla bangase bakhethe izinhlobo ezinokubekezelela okuphezulu kanye nebanga lokunciphisa eliphakeme kune-Wyeast 2002.

Ukuziphatha kwe-Flocculation kungenye into ebalulekile. Izinhlobo ze-high-flocculating ziphuma ngokushesha, okuholela kubhiya okhanyayo ngokushesha. Ngokuphambene, izinketho ezi-low-flocculating zihlala zimisiwe ngesikhathi sokulungiswa, kuthonya inkungu kanye nokuzwakala komlomo.

• I-Attenuation: I-Wyeast 2002 ~ 73%; ezinye izinhlobo ziyahlukahluka phansi noma ngaphezulu.
• I-Flocculation: i-medium-high uma iqhathaniswa nezinhlobo eziphakeme noma eziphansi.
• Ukubekezelela izinga lokushisa: 8-13 °C ejwayelekile; ezinye izinhlobo zingakhetha ububanzi obuhlukile.
• I-Flavour: ama-ester acashile anamanothi ezimbali athambile ngokumelene nezinhlobo ezihlanzekile kakhulu noma ezinezinhlamvu eziningi.

Ukuze uthole ukuqhathanisa okuphelele kwemvubelo ye-lager, qondanisa uhlobo nesitayela nohlamvu lwemvubelo olufiswayo. I-Wyeast 2002 iyinketho eguquguqukayo ye-continental pilsners kanye nama-lager amaningi akudala. Ukuze uthole iphrofayela yokugcina ehlukile, hlola ezinye izindlela ze-Gambrinus ezihlangabezana nezidingo zakho ezithile zokuthithiba, ukugeleza, kanye nezimfuneko zokushisa.

Ilogi Yeqoqo Elisebenzayo: Isibonelo Sokuvutshelwa okuvela emibikweni yabakwa-Homebrewers

Le log yenqwaba ye-Gambrinus ichaza i-pilsner ye-batch encane eyakhiwe nge-pale pilsner malt kanye nokugxuma okulula. Iresiphi ifake i-Excelsior Pils malt njengesisekelo kanye ne-Galena hops ye-IBU eqondiwe engu-14.7. Umgomo bekuwukuthola iphrofayili yelager ehlanzekile, yendabuko, elungele ukuqhathaniswa kwelogi yokuvutshelwa kwelager.

Ukudubula kwenzeke cishe ku-47 °F ngesiqalisi esiqinile. Ukuvutshelwa, njengoba kubhalwe kulo mbiko we-homebrew we-Wyeast 2002, kuqhubeke kahle. Umkhiqizi wotshwala ubone imvubelo “njengesizotha futhi iyashesha,” ikhombisa umsebenzi ongashintshi phakathi nezinsuku ezine zokuqala.

Amandla adonsela phansi kulesi sibonelo sokuvutshelwa i-Gambrinus aqale ku-1.040 futhi ehla aya ku-1.007. Lapho amandla adonsela phansi afinyelela cishe ku-1.012, izinga lokushisa liye lenyuka laya ku-60 °F ukuze kuphumule i-diacetyl. Ayikho i-diacetyl etholakele kusampula ethathwe ngaleso sikhathi.

Imvubelo ibonise ukugeleza okuqinile kanye nephrofayili ye-flavour ehlanzekile. Amanothi okunambitha aqokomisa "okungcolile, okuhlanzekile, okuthambile, inothi lezimbali." Umdidiyeli wanquma ukuvuna futhi asakaze imvubelo yamaqoqo azayo. Lesi sinqumo sinanelwe emibhalweni eminingi ye-Wyeast 2002 homebrew.

Amanothi okusebenza abaphisi botshwala alandela lolu logi lokuvutshelwa kwelager:

• Gada amandla adonsela phansi nezinga lokushisa eduze kusukela ekuqaleni.
• Hlela ukuphumula kwe-diacetyl eduze kwamandla adonsela phansi, cishe ngo-1.012 kulesi simo.
• Lindela i-flocculation eqinisekayo kanye nesiphetho esihlanzekile, esilungele ama-lager nama-pilsner.

Sebenzisa lesi sibonelo sokuvutshelwa kwe-Gambrinus ukuze uhlele i-pilsner yeqoqo elincane. Ilogi yenqwaba ye-Gambrinus inikezela ngezinyathelo ezisebenzayo kanye nesikhathi sokuvutshelwa kwelager okulawulwayo, okuphindaphindwayo.

Isiphetho

Isifinyezo se-Wyeast sango-2002: Lolu hlobo lwelager yesitayela se-Gambrinus luyinketho ethembekile kubaphisi botshwala abahlose ukuhlanzeka, ama-malt-forward lager. Inikeza ubunkimbinkimbi be-ester obuncane. Ngokuncishiswa okucishe kube ngu-73%, ukugeleza okuphezulu okuphakathi, kanye nokubekezelelana okungama-9% kwe-ABV, ikhiqiza ngokuthembekile imiphumela ecacile lapho iphonswe ngendlela efanele futhi ivutshelwe ku-46-56 °F (8-13 °C) uhla.

Amanothi awusizo: Kuma-pilsner e-continental, ama-lager endabuko, kanye nama-lager esitayela saseMelika, landela amanani anconyiwe wokuphonsa. Sebenzisa i-starter yamaphekhi adonsela phansi aphezulu noma amadala. Yenza ukuphumula kwe-diacetyl eduze kuka-60 °F ngaphambi kokunwetshwa kwe-lagering. Abadayisi abaningi babika i-diacetyl encane kanye nohlamvu oluthambile lwezimbali lapho uhlelo luhlonishwa. Lolu hlobo luvame ukulinganisa ukuvutshelwa okuhlanzekile nobuqili obujabulisayo.

Ukuhlola kokugcina: Isiphetho sokubuyekeza i-Gambrinus sisekela i-Wyeast 2002 njengenketho yelager eqinile, esebenziseka kalula. Uma ubuza ukuthi kufanele ngisebenzise i-Wyeast 2002, isinqumo se-lager yeast sihle kubakhi basekhaya abafuna ukuhambisana nokuphatha okungenekayo. Sebenzisa izibali zeyeast kanye nokulawula izinga lokushisa okuqinile ukuze uthole ukusebenza okungcono kakhulu nokucaca okuvela kulolu hlobo.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ukubilisa Ubhiya nge-Fermentis SafBrew HA-18 Yeast
• Ubhiya Ovubelayo nge-Fermentis SafLager S-189 Yeast
• Ukuvubela Ubhiya Nge-White Labs WLP500 Monastery Ale Yeast