Ubhiya Ovubelayo nge-Wyeast 2206 Bavarian Lager Yeast

Kushicilelwe: Okthoba 10, 2025 07:10:03 UTC

Lokhu kubuyekezwa kanye nomhlahlandlela kunikezelwe ku-Wyeast 2206 Bavarian Lager Yeast. Idizayinelwe abakhi basekhaya abahlose ukwenza amalager esitayela saseJalimane ahlanzekile, angcolile kanye nobhiya abayingxube. Ihlanganisa imininingwane yohlobo olusemthethweni nolwazi lwangempela lwabaphisi botshwala. Lokhu kuhlanganisa izikhathi ezivamile zokusala nokwethembeka ekusetheni ekhaya.

Leli khasi lihunyushwe ngomshini lisuka esiNgisini ukuze lenze lifinyeleleke kubantu abaningi ngangokunokwenzeka. Ngeshwa, ukuhumusha ngomshini akukabi ubuchwepheshe obuphelele, ngakho-ke amaphutha angenzeka. Uma uthanda, ungabuka inguqulo yokuqala yesiNgisi lapha:

Fermenting Beer with Wyeast 2206 Bavarian Lager Yeast

Indawo yokwenza i-rustic homebrewing enengilazi ye-carboy ye-amber lager ebilayo ebhentshini lomsebenzi lamapulangwe. Ulwazi olwengeziwe

Okuthathwayo Okubalulekile

I-Wyeast 2206 I-Bavarian Lager Yeast ilungele ama-lager nama-hybrids aseJalimane angcolile.
Lesi sihloko siwukubuyekezwa komkhiqizo okuhloselwe abakhiqizi basekhaya abafuna uhlamvu lwangempela lwelager.
Okuqukethwe kuhlanganisa imininingwane esemthethweni nemibiko yabaphisi botshwala ngesikhathi esiphuzile nokuthembeka.
Amashejuli e-lager asebenzayo namathiphu okulawula izinga lokushisa afakiwe.
Lindela isiqondiso ekuphenduleni, iziqalisi, nokuphatha izindawo zokuhlala ze-diacetyl ukuze uthole imiphumela ehlanzekile.

Uhlolojikelele lwe-Wyeast 2206 Bavarian Lager Yeast

Ukubuka konke kwe-Wyeast 2206 kuqala ngamamethrikhi okuphisa abalulekile. Abadayisi basekhaya nabaphisi botshwala abangochwepheshe ngokufanayo bathembele kulokhu. Iphrofayili yobunzima ikhombisa ukuncipha okujwayelekile ku-73-77%, ukugeleza okuphezulu okuphakathi nendawo, kanye nobubanzi bokuvubela obungu-46–58°F (8–14°C). Iphinde ibonise ukubekezelela utshwala cishe ku-9% ABV.

Izici zemvubelo ye-Bavarian lager zigqamisa ukuthandwa kwayo kwama-lager acebile, angcolile. Ilungele izitayela ze-Doppelbock, i-Eisbock, i-Maibock, ne-Helles Bock. I-Munich Dunkel, i-Oktoberfest/Märzen, i-Schwarzbier, i-Rauchbier, nezindlela zokupheka ze-Bock zakudala nazo ziyazuza kukho.

Mayelana ne-flavour, iphrofayili ye-strain igcizelela umzimba ogcwele kanye nokuba khona kwe-malt enamandla. Emazingeni okushisa afanele, ama-ester aqhutshwa imvubelo agcinwa elawulwa. Lokhu kuvumela i-caramel, ithofi, nama-malts athosiwe ukuthi alawule ukunambitheka kukabhiya.

Ukuzijwayeza ukuvutshelwa kubalulekile ngalolu hlobo. Kunconywa ukuphumula okuphelele kwe-diacetyl ngemva kokuvutshelwa okuyinhloko. Lokhu kuqinisekisa ukunambitheka okuhlanzekile futhi kunciphisa amanothi ebhotela avame ukuxhunyaniswa nomsebenzi wemvubelo ye-lager.

Ukuncipha okujwayelekile: 73–77%
I-Flocculation: medium-high
Ibanga lokushisa: 46–58°F (8–14°C)
Ukubekezelelwa kotshwala: ~ 9% ABV

Uma uhlela iqoqo, cabanga ngezici zemvubelo ye-lager yaseBavaria kumaresiphi okuhambisa i-malt. Ukubuka konke kwe-Wyeast 2206 kusetha isiteji sokulindelwe komzimba, ukucaca, kanye nokubaluleka kokulawulwa kwe-lagering ukuze uthole imiphumela emihle.

Kungani ukhethe i-Wyeast 2206 yama-homebrew lagers

Ama-Homebrewers akhetha i-Wyeast 2206 ngokusebenza kwayo okungaguquki kumalager esitayela saseJalimane. Inikeza ukuncishiswa okuthembekile kwe-73-77% kanye ne-medium-high flocculation. Lokhu kusiza ekufezeni ukucaca ngaphandle kwesidingo sokuhlunga okunamandla.

Uhlamvu oluqinile lwe-strain, lwe-malt-forward lulungele ama-bocks, ama-doppelbocks, nama-Maibocks. Ikhono layo lokubekezelela ama-worts aphezulu afinyelela ku-9% ABV ayenza ilungele ama-lager acebile. Lawa mabhiya adinga umzimba nokujula.

Impendulo yomphakathi igqamisa ukuvutshelwa okuhlanzekile kwe-Wyeast 2206 uma iphethwe ngendlela efanele. Ayivamisile ukukhiqiza i-diacetyl ngokuphumula okufanele kwe-diacetyl. Lokhu kuyenza ifanelekele i-Märzen, i-Helles, kanye namalager aseJalimane amnyama lapho kufunwa ukuqedwa okubushelelezi.

I-Wyeast 2206 ivubela ngesivinini esincane ngenxa yamazinga okushisa aphansi. Lokhu kubila okuhamba kancane, okuqinile yingakho kukhethelwa labo abafuna ukubikezelwa ngesivinini. Yimvubelo engcono kakhulu ye-bock kumanothi amaningi emiphongolweni, ukulinganisa ukulinganisa, i-flocculation, nokugcizelela kwe-malt.

Izinzuzo ze-Wyeast 2206: ukuncishiswa okuthembekile, ukuhamba kahle, iphrofayili ye-malt-forward.
imvubelo ye-lager yaseBavaria isebenzisa: i-bock, i-doppelbock, i-Maibock, i-Märzen, i-Helles.
Kungani ukhetha i-2206: ibamba amandla adonsela phansi aphezulu, ikhiqiza ubhiya ohlanzekile ngokuphumula okufanele.

Ibanga lokushisa nokuziphatha kokuvutshelwa

I-Wyeast incoma izinga lokushisa elingu-46–58°F (8–14°C) lokuvubela okuyinhloko. Ama-Homebrewers nemibiko yomphakathi iqinisekisa lobu bubanzi njengobulungele lolu hlobo.

Ukuziphatha kokuvutshelwa kwe-Wyeast 2206 kubonakala ngesivinini esinensayo nesinyakazayo. Iqala kancane kuneyeast ye-ale noma imixube eminingi eyomile yelager. Ekuqaleni, lindela umsebenzi we-airlock onesizotha nokwakhiwa kwe-krausen.

Amazinga okushisa acishe abe ngu-54°F (12°C) angasheshisa imetabolism futhi afinyeze isikhathi sokufinyelela amandla adonsela phansi ekugcineni. Ngakolunye uhlangothi, amazinga okushisa asondele ku-48°F (9°C) angaholela ekunambithekeni okuhlanzekile kodwa andise isikhathi sokumisa.

Amazinga okushisa aphakeme okuvutshelwa anyusa ubungozi bokunambitheka okungathandeki njengesulfure nama-ester. Kubalulekile ukugcina ibhalansi uma uhlose ukuvutshelwa ngokushesha nge-2206. Ukulungiswa okuncane kwezinga lokushisa kungaba nomthelela omkhulu kumphumela.

Ibanga lomkhiqizi elijwayelekile: 46–58°F (8–14°C).
Ukuziphatha: umsebenzi ohamba kancane, ozinzile, ojwayelekile.
Ukuhwebelana ngesivinini: ukufudumala = okusheshayo, okupholile = okuhlanzekile.

Ukubekezelelwa kotshwala kuseduze no-9% ABV, okusho ukuthi amandla adonsela phansi aphezulu azokwengeza izikhathi zokuvutshelwa. Lokhu kungase kudinge iziqalo ezinkulu noma i-oxygenation enyathelwe. Zilungiselele izikhathi ezinde zokunciphisa lapho wenza ama-lager aqinile ngalolu hlobo.

I-Homebrewer iqapha ukuvutshelwa kwelaga yaseBavaria nge-carboy kanye ne-thermometer ku-rustic workshop. Ulwazi olwengeziwe

Amanani okukhipha kanye nezincomo zokuqala

Ama-Lagers adinga isisekelo semvubelo esiqinile sokuvutshelwa okuhlanzekile. Ukuthola isilinganiso esifanele se-Wyeast 2206 kunciphisa isikhathi sokugoba futhi kunciphisa ukukhiqizwa kwe-diacetyl nesibabule. Kuma-lager amaningi angama-gallon angu-5 ngokwesilinganiso sangempela samandla adonsela phansi, gxila ekubalweni kwamaseli anempilo. Le ndlela ithembeke kakhulu kunokuthembela ekubalweni kwephakethe kuphela.

Khetha usayizi welager ohambisana namandla adonsela phansi kabhiya wakho. Isiqalisi esingu-1 L singase singanele kumabhiya angaphezu kuka-1.050. Abakhiqizi basikisela ukusebenzisa isiqalisi esingu-1 L kumalager e-OG ephansi. Ngobhiya osindayo, isiqalo esingu-2 L noma esikhulu siyanconywa ukuze kuqinisekiswe isibalo samaseli esanele.

Abadayisi abaningi bakhetha ukukhipha i-starter wort nokufaka imvubelo kuphela. Le ndlela igxilisa amaseli futhi inciphisa ukuhlanjululwa kunqwaba yakho. Ukuvuna udaka ngemva kokuphonswa kungaveza amaseli afinyelela ku-400 billion. Lawa maseli angasetshenziswa kabusha kumaqoqo esikhathi esizayo uma egcinwe futhi ephathwa ngendlela efanele.

Ngama-gallon ama-lager angu-5 ku-1.040–1.050: cabangela isiqalisi esingu-1.5–2 L.
Ku-1.050–1.060 nangaphezulu: hlela i-starter engu-2–3 L noma khuphuka usuke ku-smack pack.
Uma usebenzisa i-slurry evuniwe, hlola ukusebenza kahle futhi wakhe i-starter encane uma kudingeka.

Iseluleko se-Wyeast smack starter sibaluleke kakhulu kubakhi basekhaya abangajwayele isikhwama. Amaphakethe we-Smack ngokuvamile aqukethe amaseli ambalwa kunesiqalisi esakhiwe ngokugcwele. Swayipha iphakethe ukuze ulisebenzise, bese udala isiqalisi ukuze uqinisekise ubungqabavu ngaphambi kokuphonsa.

I-underpitching inganweba isikhathi se-lag kanye nokuvutshelwa kwengcindezi, okuholela ku-off-flavour. Ukweqa, nakuba kungavamile, kungafiphaza ukwakheka kwe-ester futhi kuthinte isimo. Gxila kumandla: qinisekisa ukungena komoya-mpilo okufanele, imisoco eyanele ye-wort, futhi uqondanise usayizi we-lager yokuqala namandla adonsela phansi okuphisa.

Sebenzisa isibali semvubelo noma amashadi eseli ukuze ucwenge izinga lakho lokumisa le-Wyeast 2206 kumavolumu athile namandla adonsela phansi. Lungisa usayizi wesiqalisi lapho usebenza ngephakethe elilodwa le-smack, i-slurry evuniwe, noma uphisa amalager e-OG aphezulu. Lokhu kuqinisekisa ukuvutshelwa okuqinile nokubikezelwayo.

Isikhathi sokubeleka esilindelwe kanye nezici ezisithintayo

Izinhlobo ze-Lager ezifana ne-Wyeast 2206 zivame ukubonisa isiqalo esithulile. Isikhathi esijwayelekile se-lag se-Wyeast 2206 singasukela emahoreni angama-24 kuye kwangama-72, sithonywe izimo ezahlukahlukene.

Isigaba se-lager lag sibonakala ngokunensa, isiqalo esithambile. Izimpawu ze-Krausen noma amagwebu zingavela kamuva kunama-yeasts e-ale. Emazingeni okushisa angu-48–50°F, abanye abaphisi botshwala babuka umsebenzi cishe amahora angama-24. Ku-cold wort, isigaba se-lag singadlulela emahoreni angama-72.

Iminyaka yemvubelo nokusebenza: imvubelo entsha, enempilo ifinyeza isikhathi se-lag.
Izinga lokuphonsa: amaseli anele anciphisa ukubambezeleka; i-underpitching iyayinweba.
I-Oxygenation: i-oksijeni efanele ikhuthaza imvubelo ukuthi ingene esigabeni sokukhula.
Ukulungiselela isiqalisi: isiqalisi esiqinile sikhulisa inani lamaseli futhi sinciphisa isikhathi sokubelesela.
I-Wort OG: amandla adonsela phansi aphakeme aphakamisa ingcindezi futhi andise isikhathi eside.
Izinga lokushisa lokuphonsa: ukuphonsa kubanda kakhulu kunciphisa ukusebenza; efudumele kakhulu ingayisheshisa kepha ibeke engcupheni ama-flavour.

Imibiko ye-anecdotal inikeza imininingwane ebalulekile. Umdidiyeli wotshwala oyedwa ugxumeke ku-62°F futhi wabona umsebenzi obonakalayo obambezelekile, kwase kuba ukuvutshelwa okusheshayo ku-FG 1.012 cishe ezinsukwini eziyisikhombisa nge-California common (OG 1.052). Lesi sibonelo sibonisa ukuthi ukuqala kancane kungaholela ekuncipheni okusebenzayo uma imvubelo ijwayela.

Phakathi nesigaba se-lager lag, bheka ukuvutshelwa okungenabo ubudlova, okuqinile. Ukuvubela okusheshayo, okunolaka kuvame ukuphawula amazinga okushisa afudumele kakhulu, okungase kuholele kuma-ester angafuneki noma i-diacetyl. Ukubekezela kuyisihluthulelo sokuzuza amaphrofayili elager ahlanzekile lapho ulawula izici ezithinta ukuqala kokuvutshelwa.

Ishejuli yokuvutshelwa: indlela ye-lager esebenzayo esebenzayo

Sebenzisa le ndlela ye-lager esheshayo, esekelwa izinqubo zesimanje zokuphisa. Gada amandla adonsela phansi athile ngaphambi kwesigaba ngasinye. Lokhu kwenza uhlelo luvumelane nezimo namandla kabhiya nempilo yemvubelo.

Isinyathelo 1 - Esiyinhloko: Pholisa i-wort ku-48-53 ° F (9-12°C). Yethula isiqalisi se-Wyeast 2206 esincishiwe. Gcina izinga lokushisa elingu-50–55°F (10–13°C). Linda kuze kudliwe cishe amaphesenti angama-50 kashukela. Ngobhiya abane-OG ≤1.060, lindela izinsuku ezi-4–7 ezinemvubelo ewuketshezi. Obhiya abane-OG ≥1.061 bangase bathathe izinsuku ezingu-6–10 nemvubelo ewuketshezi, noma izinsuku ezingu-7–14 ezinezinkinga ezomile.
Isinyathelo sesi-2 — Khuphuka: Uma ukuncisha uhhafu sekufinyelelwe, nyusa izinga lokushisa ngo-~5°F njalo ngamahora angu-12. Khomba kokungu-65–68°F (18–20°C). Bamba lokhu kushisa kuze kube yilapho ukuvutshelwa kuqeda futhi ama-flavour asusiwe, ngokuvamile izinsuku ezingu-4-10.
Isinyathelo sesi-3 - Ukwehlisa izinga lokushisa kanye nokubanda: Uma i-FG isizinzile futhi i-diacetyl ingekho, yehlisa izinga lokushisa ngo-5-8 ° F ngokunyuka ku-30-32 ° F (-1-0 ° C). Gcina lokhu kushisa izinsuku ezingu-3-5 ukuze ulondoloze ukushisa ngaphambi kokupakisha.

Ukuze uthole inqubo esheshayo, cabanga ukukhuphuka ngokushesha noma ukwehla kwamazinga okushisa abandayo. Ukwengeza i-gelatin eduze kuka-50°F (10°C) kungathuthukisa ukucaca kwe-kegging uma isikhathi siwumongo. Njalo qinisekisa imingcele ye-mash ne-fermentation ngaphambi kokulungisa uhlelo lwerempu.

Linganisa i-SG nsuku zonke noma njalo emahoreni angama-24 eduze nomsebenzi ukuze unqume ukuthi kufanele ukhuphuke nini.
Lungisa izikhathi ezisuselwe ku-OG, ukusebenza kwemvubelo, nokuncishiswa okubonwayo.
Gcina umoya-mpilo, amazinga omsoco, kanye nokukhucululwa kwendle kuhambisana nokusekela ukusebenza kokuvutshelwa kwe-lager okusheshayo okungama-2206.

Le shejuli ye-lager esheshayo ihlose ukulinganisa isivinini ne-flavour. Ifuna ukulondoloza uhlamvu lwe-lager ehlanzekile ngenkathi yehlisa isikhathi sokuvutshelwa uma usebenzisa i-Wyeast 2206.

Amabhamuza elager esagolide ngaphakathi kwethangi lokubilisa lensimbi engenasici endaweni yotshwala yesimanje. Ulwazi olwengeziwe

Ukwenza ukuphumula kwe-diacetyl nge-Wyeast 2206

Ukuphumula kwe-diacetyl nge-Wyeast 2206 imvubelo yokusiza ekwehliseni i-diacetyl ekhiqizwa ngesikhathi sokuvutshelwa. I-Wyeast 2206 ivamise ukuqeda ihlanzekile ngokuphathwa ngendlela efanele. Nokho, ukuphumula okufushane kwe-lager diacetyl kuqinisekisa ngokumelene ne-buttery off-flavour.

Qalisa okusele ngemva kokuhamba kancane kokuvutshelwa futhi ukuncishiswa okuningi kufinyelelwa. Uma amandla adonsela phansi athile esondela kumandla adonsela phansi okulindelekile noma ahlale ezinzile amahora angu-24, phakamisa isivundisi siye ku-65–68°F (18–20°C). Gcina lokhu kushisa amahora angama-48-72 ukuvumela imvubelo ukuthi iphinde imunce i-diacetyl.

Nalu uhlu lokuhlola olusebenzayo lokubeka isikhathi ukuphumula kwe-diacetyl kushejuli ekhula ngokushesha:

Qinisekisa ukuthi ukuvutshelwa okusobala kwenziwa kakhulu futhi i-krausen iwile.
Nyusa izinga lokushisa libe ngu-65–68°F futhi uligcine.
Hlola ukunambitheka ngemva kwamahora angu-48; nwebela emahoreni angama-72 uma amanothi ebhotela ephikelela.

Ngezindlela ezikhula ngokushesha, irempu eya ku-65–68°F ingase ibe yingxenye yohlelo olude lokuma. Bamba kuze kube yilapho ukuvutshelwa okusobala sekuphelele futhi amanothi angekho. Lesi sikhathi singasukela ezinsukwini ezi-4-10, kuye ngamandla emvubelo kanye nomlando wokuvutshelwa.

Themba amasheke wezinzwa noma ukuhlola okulula kwe-diacetyl nokunambitheka ngezibali-sikhathi eziqinile. Uma uhlamvu oluyibhotela luhlala, nweba okunye esikhundleni sokuphahlazeka okubandayo ngokushesha. Isikhathi esifanele sokuphumula kwe-diacetyl sigcina ama-lager ehlanzekile futhi eyiqiniso nesitayela ngaphandle kokusebenza ngokweqile imvubelo.

Ukuphahlazeka okubandayo, ukukhuliswa, kanye nezinketho zokucacisa

Uma kubanda kuphahlazeka nge-Wyeast 2206, khomba amazinga okushisa aseduze nokubanda. Khomba ku-30–32°F (-1–0°C) futhi ugcine lokhu izinsuku ezingu-3–5 noma ngaphezulu. Le nqubo isiza imvubelo kanye ne-protein flocculation, isheshise ukucaca ngesikhathi sokukhula.

Abaphisi botshwala abaningi bakhetha ukwehla kwezinga lokushisa ukuze bagweme ukufaka umoya emshinini wokuvubela. Ukwehla okunensayo ngaphezu kwamahora angu-24–48 kusiza ukulawula ukushintsha kwengcindezi futhi kunciphisa izingozi ze-oxidation. Ukwehla ngokushesha, okunolaka kungonga isikhathi kodwa kwandise ingozi ye-oxidation.

Ukuze kucace ngokushesha, ukucwiliswa kwe-gelatin cishe ku-50°F (10°C) ngaphambi kokuphahlazeka kokugcina okubandayo kuyazuzisa. Engeza i-gelatin, bese ulinda amahora angu-24-48 ngaphambi kokuphahlazeka okubandayo. Le ndlela inciphisa isikhathi sokuphakela ama-kegs namabhodlela.

I-Kegging ngemuva kokucwenga kwe-gelatin kuvumela ukugoqa kungakapheli amahora angama-24-48. Abaningi bathola ubhiya usulungele ukuphuzwa ngemva kwezinsuku ezinhlanu endaweni ebandayo. Lezi zinyathelo zenza ukukhushulwa kubikezelwe ngokwengeziwe nge-Wyeast 2206.

Amabhodlela kufanele kuqala abandayo, bese kuba yi-prime kanye nebhodlela. Gcina amabhodlela ku-68-72°F amaviki angu-2-3 ukuze uthole i-carbonate. Ngemuva kwalokho, faka esiqandisini okungenani izinsuku ezinhlanu ukuze uthuthukise ukucaca kwebhodlela.

Cold crash Wyeast 2206: 30–32°F izinsuku ezingu-3–5+ ukuze wehlise imvubelo namaprotheni.
I-Lagering: isitoreji esibandayo esinwetshiwe ngemva kokuphahlazeka ukuze kupholishwe ukunambitheka nokucaca.
Ukucwiliswa kweGelatin: umthamo ku-~50°F ngaphambi kokuphahlazeka kokugcina ukuze kususwe ngokushesha.
Inothi lebhodlela: ukufudumala okuyinhloko kwe-carbonation, bese ibhodlela lager emakhazeni ukuze kucace.

Khetha izindlela ezicacile ezihambisana neshejuli yakho nezinto zokusebenza. Ukulawula izinga lokushisa elithambile kanye nesinyathelo esifushane sokunciphisa kungafinyelela ama-lager acacile, akhanyayo ngaphandle kokuguga isikhathi eside.

Ukubuyisela kabusha nokuvuna i-Wyeast 2206 slurry

Ukuvuna i-slurry ku-fermenter yokuqala kuwumkhuba ovamile phakathi kwabakhi bezindlu. Umdidiyeli wotshwala ubuyisele ngempumelelo i-2206 ku-Oktoberfest esebenzisa udaka oluhlanzekile, oluqukethe cishe amaseli ayizigidi eziyizinkulungwane ezingama-400. Lokhu kugqamisa ukusebenza kahle kokusebenzisa i-slurry ekubuyiseleni kabusha.

Qala ngokukhipha ubhiya esiqwini ngaphambi kokuvuna. Le ndlela inciphisa ingozi yokudlulisa okuqinile okuqinile. Ama-solids anjalo angagcizelela isiko ngesikhathi sokubuyisela.

Gcina i-slurry evuniwe ezimweni ezibandayo futhi uyisebenzise phakathi kwezizukulwane ezimbalwa. Amaseli amasha abalulekile ekuvuneni imvubelo. Ukusebenzisa ngokuphindaphindiwe kungaholela ekuwohlokeni, ukunciphisa ukusebenza kahle, kanye nokuvutshelwa kancane kuqale.

Yenza ukugeza okulula noma ukuvuna ukuze uhlukanise imvubelo ehlanzekile nemfucumfucu ye-hop kanye namaprotheni.
Gcina ukuthuthwa kwendle kuqinile ngesikhathi sokuvuna imvubelo ukuze ugweme ukungcola.
Lebula izimbiza ezinobunzima, idethi, nesilinganiso samaseli esilinganiselwe ukuze ulandelele izizukulwane.

Repitch 2206 lapho ukusebenza nokubalwa kwamaseli kwaziwa. Ukubuyisela kabusha kunciphisa isidingo seziqalo ezintsha. Kodwa-ke, ungacabangi ukuthi i-slurry endala noma ecindezelekile izokwenza kahle. Ukusebenza okuphansi kungandisa isikhathi sokulinda noma ukwethula ama-flavour.

Ukuphahlazeka okubandayo nobhiya obolile, okushiya ungqimba lwemvubelo.
Misa imvubelo emanzini angenalutho noma wort, bese uvumela i-trub esindayo ukuthi ihlale.
Thela i-yeast slurry ecacile ukuze ugcinwe noma uphonsa ngokushesha.

Gada isizukulwane ngasinye ukuze uthole iphunga, ukuncipha, nokusabambezeleka. Uma iqoqo libonisa ukuvutshelwa okuvilaphayo noma ama-ester angalindelekile, lahla lokho kungcola. Yenza i-starter entsha kusuka kuphakethe le-Wyeast smack noma ukuthenga kwe-laboratory strain.

Ukugcina amarekhodi amahle nokuphatha ngobumnene kwandisa impilo ewusizo yemvubelo evuniwe. Lokhu kugcina umlingiswa omfunayo lapho uvuna i-Wyeast 2206 slurry. Iphinde iqinisekise ukuphindwa kabusha okuyimpumelelo kwama-lager alandelanayo.

Ibhika lengilazi eline-creamy yeast slurry endaweni yokhuni ekukhanyeni kwemvelo. Ulwazi olwengeziwe

Okulindelwe kwe-OG/FG nokuziphatha kokunciphisa

I-Wyeast 2206 inciphisa ngokuvamile isukela ku-73 kuya ku-77%. Amandla adonsela phansi okugcina (FG) ongayilindela ancike kumandla adonsela phansi ubhiya wakho kanye nokusebenza kahle kwe-mash. Kubhiya one-gravity yasekuqaleni engu-1.050 kanye nokusebenza kahle kwe-mash, i-FG kufanele ibe phakathi kuka-1.012 kuya ku-1.013. Kulapho i-Wyeast 2206 ifinyelela khona ukuncipha kwayo okujwayelekile.

Umdidiyeli wake wabika ukwehla kwe-OG kuya ku-FG kusuka ku-1.052 kuya ku-1.012 cishe ezinsukwini eziyisikhombisa. Lokhu bekune-pitching enhle kanye namazinga okushisa e-lager azinzile. Lesi sibonelo sibonisa ukuthi i-Wyeast 2206 ingafinyelela ngokushesha ekuncipheni okuhle ngaphansi kwezimo ezifanele zokuvutshelwa.

Obhiya abanamandla adonsela phansi aphezulu bazobila kancane kancane. Bangase baqede nge-FG ephakeme kancane. Uma wenza ama-lager amakhulu, zinike isikhathi esengeziwe. Cabangela ukusebenzisa i-starter enkulu noma izinga lephimbo eliphezulu ukuze usize ukuzuza ukuthotshiswa okugcwele.

Ngaphambi kokwenza izinguquko zokushisa noma ukufaka amabhodlela noma i-kegging, kala amandla adonsela phansi athile. Lokhu kuqinisekisa ukuzinza. Sebenzisa okungenani izinsuku ezintathu zokufundwa okufanayo ukuze uqinisekise ukuthi inqubo yokuvutshelwa iphelile. Lokhu kuqinisekisa ukuthi i-FG yakho okulindelekile ifinyelelwe.

Ukuncipha okujwayelekile: 73–77% (I-Wyeast 2206 attenuation)
Isibonelo: 1.052 → 1.012 ezinsukwini ezingu-7 (OG ukuya ku-FG no-2206)
Obhiya be-OG ephezulu: ukuphela okuhamba kancane, i-FG elindelekile ephakeme kancane
Njalo qinisekisa ukufundwa okuzinzile ngaphambi kokupakisha

Izidingo zomoya kanye nezakhamzimba zokuvubela okuhlanzekile

Ukukhula kwemvubelo enempilo kuqala ngokufakwa kwe-oxygen eyanele kuma-lagers esigabeni sokuphonsa. Ama-lagers ayabila emazingeni okushisa apholile, okunciphisa ukusebenza kwemvubelo. Ukuqinisekisa ukuthi izidingo zomoya-mpilo we-lager ziyahlangatshezwa izinsiza ekwakheni izindonga zamaseli imvubelo eqinile. Lokhu kusekela isiqalo esisheshayo, esinamandla sokuvutshelwa.

Khetha indlela ye-oxygenation eqondana nosayizi wenqwaba yakho. Kumaqoqo angu-5-gallon, ukuzamazama okulula noma ukuchafaza kunganela uma i-wort ibanda futhi imvubelo iphonswa ngokushesha. Kumavolumu amakhulu, iphampu yesandla enomoya oyinyumba noma isistimu ye-O2 ehlanzekile enetshe lokusabalalisa iyadingeka ukuze kuzuzwe amazinga komoyampilo ancibilikisiwe afunekayo.

Ukwakheka kwe-wort kuthonya isidingo se-yeast Nutrient Wyeast 2206 noma inhlanganisela yezakhi ezijwayelekile. Amandla adonsela phansi aphezulu aphezulu, izithasiselo ezinoshukela, noma ukolweni ogxilile kungaqeda imvubelo yamavithamini namaminerali abalulekile. Ukwengeza isakhi esilinganisiwe se-yeast kungavimbela ukuvutshelwa okuvilaphayo kanye nokukhiqizwa okungenakunambitheka.

I-oxygenation efanelekile kufanele ihambisane namazinga alungile wokumisa kanye nemikhuba yokuqalisa. Isiqalisi esinempilo noma i-pitch eyanele ye-Wyeast 2206 inganciphisa isikhathi se-lag futhi inciphise ukucindezelwa kwamaseli. Imvubelo egxilile ijwayele ukukhiqiza ama-diacetyl amaningi kanye ne-sulphur compounds.

Buka izimpawu zokuntuleka komoyampilo noma umsoco: ukunensa isikhathi eside, ukwehla kwamandla adonsela phansi kancane, noma amanothi esibabule angalindelekile. Uma lezi zimpawu zivela, cabanga ngokufaka umoya omncane ngaphambi kokuvutshelwa okusebenzayo kuphela lapho kuphephile. Futhi, buyekeza uhlelo lwakho lokuhloma amaqoqo esikhathi esizayo ukuze uhlangabezane kangcono nezidingo komoyampilo we-lager.

Kumaqoqo angamagaloni angu-1–5: ukuzamazama okunamandla noma i-aeration pre-pitch.
Kumaqoqo angamagaloni angu-5+: umoya-mpilo onetshe noma umshini we-O2 omsulwa.
Okwe-OG ephezulu noma obhiya abahlanganisiwe: umthamo we-yeast Nutrient Wyeast 2206 noma imisoco elinganayo ngokwesiqondiso somkhiqizi.

Ukusebenzisa lawa maqhinga kuhlomisa i-Wyeast 2206 ukuvutshelwa okuhlanzekile. I-oxygenation eyanele yama-lager, kuhlanganiswe nokungezwa kwezakhi ezihlosiwe, kusekela ukuvutshelwa okusheshayo, okulawulwayo. Lokhu kubangela ubhiya ophelile ohlanzekile.

Ukugwema kanye nokuxazulula izinkinga ezivamile ezingezona ukunambitheka

Thola ama-flavour ajwayelekile kusenesikhathi. I-Diacetyl, i-acetaldehyde, ne-fruity esters noma ama-phenolic yizinkinga ezijwayelekile nge-Wyeast 2206. Lokhu kungashintsha kakhulu ukunambitheka kukabhiya wakho.

I-Diacetyl ikhipha ibhotela noma iphunga le-butterscotch. I-acetaldehyde inephunga le-apula eliluhlaza. Ama-ester amaningi noma ama-phenolic angenza ubhiya wakho uhogele isithelo ngokweqile noma njenge-clove, ngokuvamile ngenxa yengcindezi yokuvutshelwa noma amazinga okushisa aphezulu.

Uma ubona i-diacetyl: nyusa izinga lokushisa likabhiya libe ngu-65-68°F (18-20°C) futhi ulibambe lapho kuze kuphele ukunambitheka kwe-off-flavour. Lokhu kuvumela imvubelo ukuthi iphinde ibambe inhlanganisela.
Uma ukuvutshelwa kuhamba kancane noma kubambekile: hlola ukugcwala komoyampilo, faka imvubelo entsha, esebenzayo noma isiqalo/udaka, bese wengeza imisoco yemvubelo. Izibalo ezifanele zamaseli kanye ne-oxygen ekukhuleni kwemvubelo kusiza ukugwema ukuvutshelwa okungaphelele kanye ne-acetaldehyde.
Uma ama-esters aphimiseleke kakhulu: qinisekisa ukuthi amazinga okushisa okuvutshelwa ahlala phakathi kwebanga elinconyiwe. Ukuvutshelwa okufudumele, okusheshayo ngesikhathi sokukhula kukhulisa ama-ester anezithelo.

Namathela ezintweni eziyisisekelo zokuphisa i-lager ukuze ugweme izinkinga. Sebenzisa amazinga okuphakama anembile, gcwalisa i-wort nge-oxygen ngaphambi kokuyiphonsa, futhi uhlele ukuphumula kwe-diacetyl lapho ukuvutshelwa sekuzophela.

Qinisekisa ukwehla kwamandla adonsela phansi ukuze uqiniseke ukuthi ukuvutshelwa kuyaphela.
Yenza ukuxazulula inkinga kwe-diacetyl uma inothi lebhotela livela.
Lungisa izinkinga zezinga lokushisa nephimbo ukuze uxazulule umsebenzi ovilaphayo.

Naka kakhulu ngesikhathi sokukhula kwangaphambi kwesikhathi kanye nesigaba sokuhlanza ukuze uthole iphrofayili yelager ehlanzekile. Lokhu kulungiswa kwama-lager off-flavour kuqinisekisa ukuthi obhiya be-Wyeast 2206 bahlala beyiqiniso esitayeleni, kunciphisa isidingo sokusebenza kabusha.

Ukuvubela izitayela ezithile ngalolu hlobo

I-Wyeast 2206 ihamba phambili ngezitayela ze-lager zendabuko zase-Bavaria, ezidinga umgogodla oqinile we-malt kanye nesiphetho esihlanzekile. Kuyinketho ephezulu ye-Doppelbock ne-Eisbock. Ukuqina kwayo okuqinile kanye nohlamvu oluya phambili kwe-malt kudala umuzwa womlomo ocebile, ogcwele. Lokhu kuthuthukisa ushukela omnyama kanye namanothi ethofi ngaphandle kokuwahlula.

UMaibock noHelles Bock nabo bayahlomula kule mvubelo. I-medium-high flocculation yayo iqinisekisa ukuthi la mabhoksi alula acace kahle. Lokhu kugcina ubumnandi be-malt obumnene, isici sesitayela.

I-Munich Dunkel kanye ne-Oktoberfest/Märzen ziyilungele kahle i-2206. Igcina ukunambitheka okuthosiwe nesinkwa kuyindilinga futhi kuyimvelo. U-Schwarzbier no-Classic Rauchbier bazuza kuphrofayela yabo ye-ester ehlanzekile. Lokhu kuvumela izimila ezigazingiwe nezibhenyiwe ukuthi zihlale zigxilile.

Uhlu lwamameshi aqinile ezitayela ezingu-2206:

I-Doppelbock
Eisbock
Maibock / Helles Bock
I-Munich Dunkel
Oktoberfest / Märzen
Schwarzbier
I-Classic Rauchbier
Ibhokisi Lomdabu

Abakhiqizi basekhaya bavame ukusebenzisa i-Wyeast 2206 kuma-hybrid lager kanye nobhiya besizini. Inikeza umgogodla oqinile, ongalungile kanye nephrofayela ehlanzekile. Le mvubelo isekela ubunkimbinkimbi be-malt ngenkathi ihlala ingabonakali kuma-hop-forward hybrids.

Ukuqapha kuyalulekwa ngobhiya be-OG abaphezulu kakhulu. Kuma-big bocks nama-eisbock, isikhathi sokuqala esinwetshiwe kanye namazinga anele wokumisa kanye nemisoco kubalulekile. Lezi zinyathelo zinciphisa ingcindezi yemvubelo futhi zehlise nengozi yokuvutshelwa okunamathelayo ekuphiseni izitayela ezisindayo zelager yaseBavaria.

Uhlu lwamabhiya wesitayela saseJalimane ku-glassware ehlukile okhunini lwe-rustic ngaphambi kodonga lwezitini. Ulwazi olwengeziwe

Izisetshenziswa nokulawula izinga lokushisa ukusethwa kwama-homebrewers

Ukulawula izinga lokushisa kwe-lager okusebenzayo kuqala ngezinto ezifanele. Abakhiqizi basekhaya bavame ukwenza kabusha isiqandisi noma isiqandisi, esihambisana nesilawuli esifana no-Inkbird noma uJohnson. Lokhu kusetha kuqinisekisa amazinga okushisa angaguquguquki kuyo yonke inqubo yokuphisa, ukusuka ekuhlanganiseni kuya ekukhuleni.

Kumaqoqo amancane, i-cooler ye-homebrew enamabhodlela amanzi aqandisiwe inganele ukubamba izinga lokushisa okufushane. Ukuze uthole imiphumela engaguquki, khetha isilawuli esingashisisa futhi sipholile, samukela uphenyo lwangaphandle. Faka i-thermometer enembile ukuze uqaphe amazinga okushisa ngokuqondile.

Ukuphonsa phakathi kuka-48–53°F (9–12°C) kulungele i-Wyeast 2206. Setha isilawuli ukuthi sikhuphuke kancane kancane sibe ngu-65–68°F (18–20°C) ukuze kuphumule i-diacetyl. Ngemuva kokulungiswa, amazinga okushisa aphansi aze acishe abe yiqhwa ukuze akhule ku-30–32°F (-1–0°C). Lokhu kulawulwa kwezinga lokushisa okunembile kuvumela ishejuli yokukhula ngokushesha, ukunciphisa izikhathi zokuguga.

Imishini yokukhipha umoya, njengekhithi ye-O2 netshe, inenzuzo kumaqoqwana amakhulu noma aphezulu adonsela phansi. Isiza imvubelo ekuqaliseni ngamandla. Pholisa i-wort kahle ngaphambi kokuyiphonsa ukuze unciphise ingozi yokutheleleka futhi uqinisekise ukusebenza kwemvubelo. Hlanza zonke izimbobo zokuhlola kanye nokufakwa ukuze unciphise ubungozi bokungcola.

Okubalulekile: isilawuli (i-Inkbird noma uJohnson), i-probe yangaphandle, ukuguqulwa okuthembekile kwesiqandisi/isiqandisi.
Ongakukhetha: Ikhithi ye-O2, isiqeshana se-stainless probe, ingubo yokubilisa evalekile yokuphisa ebusika.
Inketho enezindleko eziphansi: ukusethwa kwe-cooler ye-homebrew enamaphakethe eqhwa kanye ne-thermometer yedijithali yesikhashana.

Bhala phansi amajika akho okushisa futhi ubheke ukuthi ukusethwa kwegumbi lakho lokuvutshelwa kusabela kanjani ekuvulekeni kweminyango kanye nezinguquko ze-ambient. Ama-tweaks amancane okuhlola ukubekwa noma ukuma kwe-fermenter kungathuthukisa kakhulu ukuzinza futhi kukhiqize amaphrofayili e-lager ahlanzekile.

Okuhlangenwe nakho kwe-Brewer namanothi omphakathi ngokusebenzisa i-2206

Izibuyekezo ze-Wyeast 2206 zivame ukugcizelela ukubekezela njengento ebalulekile. Ama-homebrewers amaningi aqaphela izikhathi ezinde lapho evubela ekugcineni okuphansi kwezinga lokushisa. Le phethini iyabonakala ekuhlangenwe nakho kwabaphisi botshwala 2206 kuzo zonke izinkundla ezahlukene kanye namakilabhu endawo.

Amanothi omphakathi ku-2206 agqamisa ukusebenza okungaguquki lapho imvubelo iphathwa ngokucophelela. Abaphisi botshwala abaningana babika ukuthola imiphumela engcono kakhulu ngokuphonsa ku-48–50°F nokuvumela amahora angu-24 omsebenzi wemvubelo. Le ndlela inciphisa ukucindezeleka futhi ikhuthaze ijika eliqinile lokuvutshelwa.

Ama-anecdotes asebenzayo abeka okulindelwe okungokoqobo. Umthengisi wasekhaya oyedwa usebenzise i-Wyeast 2206 ku-California Common ene-OG engu-1.052. Babeka i-starter engu-1 L futhi bagcina i-wort cishe ku-62 ° F. Umsebenzi obonakalayo wabambezeleka, wabe esesheshiswa, wafinyelela ku-FG eduze no-1.012 cishe ezinsukwini eziyisikhombisa.

Enye i-akhawunti ichaza ukusebenzisa udaka oluvuniwe—amaseli acishe abe yizigidi eziyizinkulungwane ezingama-400—eqenjini le-Oktoberfest. Lo mshini wokuphisa ube nezinhlamvu eziqinile, ezivubela ngisho nokuvubela futhi ezihlanzekile. Amacala anjalo ajwayelekile ekubuyekezweni kwe-Wyeast 2206 kanye nesipiliyoni sotshwala imicu engu-2206.

Ukuvumelana phakathi kwabakhiqizi belager abanolwazi kucacile. Izinhlobo ze-Lager zibila kancane futhi zizinzile kunezinhlobo ze-ale. Lindela amahora angama-72 ngaphambi kokuthi umsebenzi obonakalayo ubonakale. Amanothi amaningi omphakathi ku-2206 agcizelela ukuthi ukukhathazeka kusenesikhathi kungaholela ekuphindaphindeni okungadingekile noma ekudleni ngokweqile.

Izici ezibalulekile zempumelelo ziyavela emibikweni. Amazinga okuphakama afanelekile, umoya-mpilo owanele, nokuphumula okuhleliwe kwe-diacetyl kuvame ukuveza imiphumela emihle kakhulu yokunambitheka. Abakhiqizi abasebenzisa ukubuyekezwa kwe-Wyeast 2206 bancoma ikhono layo lokukhiqiza ama-lager ahlanzekile, ama-malt-forward nezitayela eziyingxube uma inikezwa lezi zisekelo.

Izifinyezo ezivela kumakilabhu e-homebrew kanye namaqembu aku-inthanethi akhuthaza ukuzijwayeza ngendlela. Landelela usayizi wesiqalo, ukubalwa kwamaseli, nokulawula izinga lokushisa. Qhathanisa imiphumela ngamaqoqo ambalwa ukuze ufunde ukuthambekela kohlobo. Okuhlangenwe nakho kwe-brewer 2206 okwabiwe ekunambitheni amanothi kuvame ukuthanda ama-lager aseJalimane angcolile kanye nezinye izindlela ezihlanzekile kunezinhlobo ze-ale.

Amanothi omphakathi ku-2206 ahlala ewusizo kubaphisi botshwala abasha. Funda izibuyekezo eziningi ze-Wyeast 2206 bese ungena idatha yakho. Lo mkhuba uthuthukisa ukuqagela futhi usiza ukufanisa isu lokuvutshelwa nobhiya ofuna ukuwupheka.

Isiphetho

I-Wyeast 2206 I-Bavarian Lager Yeast igqame kubakhiqizi basekhaya abahlose ama-lager endabuko aseJalimane. Le mvubelo ikhombisa izinga lokuncipha elingu-73–77%, ukugeleza okuphezulu okuphakathi nendawo, kanye nokuvubela okungcono kakhulu phakathi kuka-46–58°F (8–14°C). Ilungele izitayela ezifana nama-bocks nama-dunkel, lapho ukunambitheka kwe-malt ehlanzekile kubalulekile.

Ukuze uzuze imiphumela engcono kakhulu, landela izinqubo ezinconyiwe ze-Wyeast 2206. Qala ngesiqalisi esinosayizi omuhle noma i-slurry, qinisekisa ukuthi i-wort oxygenation efanele, futhi ulindele isigaba se-lag samahora angu-24-72. Sebenzisa ukuphumula kwe-diacetyl ku-65–68°F, kulandelwe amarempu okushisa alawulwayo kanye nokuphahlazeka okubandayo noma ukunwebeka okunwetshiwe. Lokhu kuzothuthukisa ukucaca nokushelela. Bheka amandla adonsela phansi athile ukuze ulinganise ukuqhubeka kokuvutshelwa, uma ukushejuli esheshayo.

Kafushane, i-Wyeast 2206 Bavarian Lager Yeast inconywa kakhulu. Ngokuphathwa ngenkuthalo kwezinga lokushisa kanye nokunaka okucophelelayo emazingeni okufaka kanye nokwengezwa kwezakhi, ikhiqiza ukunambitheka okuyiqiniso, okugcwele umzimba kumalager agxile kwi-malt. Ngisho nabaphisi botshwala abangomakadebona bangakwazi ukulungisa izikhathi zokuvubela kuyilapho begcina imiphumela ehlanzekile ngokuqapha amandla adonsela phansi athile kanye nomsebenzi wemvubelo.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso: