Ukuvubela Ubhiya nge-Wyeast 2308 Munich Lager Yeast

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

I-Wyeast 2308 idume ngekhono layo lokukhiqiza izitayela zendabuko zaseJalimane ezifana ne-Helles ne-Munich-style lager. Lo mhlahlandlela unikeza iseluleko esicacile mayelana nokulindelwe ukunambitheka, ububanzi bezinga lokushisa, namazinga okuphakama. Iphinde ihlanganise izincomo zokuqala, izindlela zokuphumula ze-diacetyl, ukuvutshelwa kwengcindezi, namashejuli okukhulisa.

Abafundi bazothola ukuthi ukuvutshelwa nge-2308 kungawathuthukisa kanjani amaphrofayili okudlulisela phambili i-malt. Bazofunda ukuthi bawanyuse nini amazinga okushisa ukuze banciphe kangcono nokuthi bangawavikela kanjani ama-flavour angaphandle. Lokhu kubuyekezwa kudonsela emibikweni yomphakathi kanye nezinqubo zokuphisa ukuze kunikezwe izinyathelo ezingenzeka zamaqoqo asukela kumalitha angu-1 kuye kwayi-10.

Okuthathwayo Okubalulekile

• I-Wyeast 2308 Munich Lager Yeast ihamba phambili e-Helles nase-Munich-style lager enohlamvu oluya phambili.
• Landela umhlahlandlela wokuvutshelwa we-Wyeast 2308 wamazinga okushisa nezincomo zokuqalisa ukuze uqinisekise ukuthotshiswa okunempilo.
• Izinga le-pitching kanye ne-starter efanele kunciphisa ukugoba futhi kuthuthukisa ukungaguquguquki kokuvutshelwa lapho kubila ngo-2308.
• Ukuphumula kwe-Diacetyl kanye ne-controlled lagering kubalulekile ukuze uthole isiphetho esihlanzekile ku-lager yeast 2308.
• Lokhu kubuyekezwa kwemvubelo ye-Munich lager kugcizelela amathiphu asekelwe ebufakazini nezinqubo ezihlolwe umphakathi ukuze uthole imiphumela ethembekile.

Isingeniso seWyeast 2308 Munich Lager Yeast

Isingeniso se-Wyeast 2308 ngesabenzi botshwala abafuna imvubelo yelager yesiJalimane. Lolu hlobo lwelager yaseMunich lubungazwa ngokudala ama-lager ahlanzekile, angcolile njenge-Helles, i-Märzen, ne-Dunkel. Iphinde inikeze ukusikisela kobunzima be-ester lapho ukuvutshelwa kufudumala kancane.

Ukuze uthole uhlolojikelele oluningiliziwe lwe-Wyeast 2308, qaphela ukuthi imibhalo esemthethweni yakwa-Wyeast mancane. Abakhiqizi basekhaya bavame ukuthembela emibikweni yesithangami futhi benze amalogi ukuze bathole imininingwane. Le mithombo yembula ukuncipha okungaguquguquki, ukugeleza okuzinzile, kanye nephrofayili ephansi ye-phenolic ebangeni eliphansi le-lager.

Abaphisi botshwala abanolwazi bagqamisa ukuxolela kwemvubelo ngesikhathi sokushisa okubandayo kanye nephrofayili yayo ecashile yokuyisa phambili kwe-malt. Abanye bakhuluma ngokuthambekela kwe-diacetyl okuthambile, okungaphathwa ngokuphumula okufushane kwe-diacetyl nokulawula izinga lokushisa ngokucophelela.

Lesi sihloko sithatha emibikweni yabaphisi botshwala namanothi okuphisa okusebenzayo ukuze kunikezwe isiqondiso esingasetshenzwa. Ukubuka konke kwe-Wyeast 2308 lapha kuhlanganisa ukuzizwisa ngezandla namaphethini avamile avela emiphakathini eku-inthanethi. Inikeza okulindelwe okucacile kokuvutshelwa nokuthuthukiswa kokunambitheka.

Abafundi abaqondisiwe bahlanganisa abakhi basekhaya abanamakhaza noma iziqandisi nalabo abanentshisekelo kuzo zombili izindlela zokuvubela zakudala nezivivinyo zokuvutshelwa. Lolu hlobo lwe-lager yaseMunich luhamba phambili ezinhlelweni ezivamile zokubanda kodwa futhi luvuza ukuhlola okucophelela emazingeni okushisa aphezulu kumaphrofayela e-ester ahlukahlukene.

Iphrofayela Ye-Flavor kanye Nezimo Zezinzwa ze-Wyeast 2308

Abadayisi bavame ukuchaza iphrofayili yokunambitheka kwe-Wyeast 2308 njengehlanzekile neyisa phambili i-malt, okusikhumbuza amalager esitayela sase-Munich. I-Munich lager yeast taste iphawuleka ngomgogodla wayo we-malt oqinile kanye nokuqedwa okucwebezelayo. Lokhu kuyenza ifaneleke kahle amalager amnyama nezitayela zenhlaka.

Izici zezinzwa 2308 zifaka ama-ester athambile, kwesinye isikhathi angancika ku-isoamyl acetate. Lokhu kunikeza ukusikisela okufana nobhanana okufiphele, okuphawuleka lapho ukuvutshelwa kufudumala noma kunengcindezi encane. Uma ukuphumula kwe-diacetyl kweqiwa, i-esters ne-diacetyl 2308 zingavela ndawonye. Lokhu kungase kugcizelele amathoni anezithelo namabhotela.

Uma kuqhathaniswa nezinye izinhlobo ze-lager, i-Wyeast 2308 ikhiqiza amanani aphansi esibabule. Isibabule singaba khona ngaphansi kwezimo ezithile zokushisa noma umoya-mpilo. Ngokuvamile kuncipha ngesikhathi sokushisa okubandayo.

Ukuze uthole ukunambitheka kwemvubelo ye-Munich lager efiselekayo, ukuphumula okufanele kwe-diacetyl okulandelwa amaviki ambalwa okukhulisa kubalulekile. Le nqubo inciphisa kokubili amazinga e-esters kanye ne-diacetyl 2308. Ubhiya wokugcina uhlanzekile, ucwebile, futhi unobhalansi, unomlingiswa ocashile wase-Munich kanye nama-flavour amancane.

• Amanothi ayisisekelo: i-malt-phambili, isiphetho esihlanzekile
• Amanothi esikhashana angaba khona: i-isoamyl acetate encane (ibhanana)
• Ingcuphe ye-off-flavour: i-diacetyl uma ukuphumula kushiywe
• Iphrofayela yangemuva kokuphumula: ukucaca okuhlanzekile kwesitayela sase-Munich

Vala i-lager ye-Munich esagolide engilazini eyiphayinti enegwebu elikhilimu namabhamuza akhuphukayo. Ulwazi olwengeziwe

I-Fermentation Temperature Ranges kanye nemiphumela

Izinga lokushisa lokuvutshelwa kwe-Wyeast 2308 lithonya kakhulu kokubili ukunambitheka nesivinini sokuvutshelwa. Abaphisi botshwala abaningi bahlose ukuvubela ku-50°F ukuze bathole iphrofayela ehlanzekile, engcolile egqamisa uhlamvu lwase-Munich. Leli banga lokushisa lijwayelekile ekuvubeleni kwe-lager, okuhloswe ngalo ukuthola imiphumela yakudala.

Ukugcina imvubelo ngaphakathi kwebanga elingu-45–50°F kusiza ukunciphisa ukwakheka kwe-ester, okuholela kubhiya omnandi. Amazinga okushisa aphansi anganciphisa umsebenzi wemvubelo, okuholela ekwandeni kafushane kwezinhlanganisela zesulfure. Lezi zinhlanganisela ngokuvamile ziyancipha ngokuhamba kwesikhathi. Abaphisi botshwala abalandela amazinga okushisa e-lager 2308 bavame ukwamukela ukuvutshelwa okunensayo kwephrofayili yephunga elivinjelwe.

Ukuze uthole ukuphumula kwe-diacetyl nokuqeda ukuncipha, abaphisi botshwala baqondise izinga lokushisa elimaphakathi nebanga elingu-55–62°F. Isu elivamile ukuphakamisa izinga lokushisa lifinyelele cishe ku-60°F lapho amandla adonsela phansi esondela ekugcineni. Lokhu kusiza ekuhlanzeni i-diacetyl kanye nokwehliswa kwe-isoamyl acetate, ukususa amanothi ebhotela noma afana ne-solvent ngaphandle kokulinganisa ngokweqile ama-ester.

Abanye abaphisi botshwala bazama ukuvubela emazingeni okushisa e-ale ukuze bahlole ama-flavour ayingxube. Zingase zehle ku-64°F noma zifudumale kancane ziye ku-70°F, okuholela kuhlamvu lwe-ester oluningi. Le ndlela ingakhiqiza iphrofayili efana ne-ale, ewusizo ekuphekeni kokudala kodwa engafaneleki izitayela eziqinile ze-lager.

Ukwenyuka kwezinga lokushisa okusebenzayo kubalulekile ku-Wyeast 2308. Ukwandisa izinga lokushisa kancane kancane ngo-5°F ngosuku kungenza kube lula izinguquko ezisheshayo uma kudingeka. Ukuze uthole ukulawula okuncane, sebenzisa izinyathelo ezingu-1.8°F (1°C). Uma uhlose ukuvutshelwa okungu-50°F, hlela imigwaqo ukuze uqinisekise ukuthi imvubelo iqeda ngokuhlanzekile futhi ukuphumula kwe-diacetyl kwenzeka ngesikhathi esifanele.

• Ibanga eliphansi (45–50°F): iphrofayili ehlanzekile, ukuvubela okunensayo, isibabule esidlulayo.
• Ibanga eliphakathi (55–62°F): indawo yokuphumula ye-diacetyl, ukuhlanzwa okuthuthukisiwe kwama-flavour.
• Ukuhlolwa kwezinga lokushisa kwe-Ale (64–70°F): ama-ester aphakeme, uhlamvu oluxubile.

Izilinganiso Zokufaka, Ukusetshenziswa Kokuqala, kanye Nempilo Yemvubelo

Lapho uhlela ukuvutshelwa okubandayo, izinga lokugxuma le-Wyeast 2308 liba bucayi. Emazingeni okushisa angu-45–46°F noma ngaphansi kwengcindezi, izinga lokuphakama eliphakeme libalulekile. Lokhu kusiza ukugwema izikhathi ezinde ze-lag futhi kuqinisekisa ukuthokomala okubushelelezi. Amazinga okushisa abandayo angehlisa ukusebenza kwemvubelo, ngakho-ke ukwandisa inani lamaseli noma ukusebenzisa isiqalisi esikhulu kuyisihluthulelo sokuqalisa ukuvutshelwa.

Emaphaketheni e-single smack, kuwukuhlakanipha ukwenza i-yeast starter 2308 ehambisana nosayizi weqoqo lakho. Isiqalisi selitha elilodwa kuya kwamabili sijwayelekile eqeqebeni elingamalitha amahlanu, okuqinisekisa ubungqabavu obanele. Abadayisi bavame ukubika ukuvutshelwa okusheshayo kanye nama-flavour ahlanzekile lapho bedlula inani elincane lamalager aseMunich.

Impilo yemvubelo eMunich lager ephiswayo incike ekuphathweni okumnene kanye nokufaka umoya-mpilo ngendlela efanele ekuphonseni. Umoya-mpilo ubalulekile ekuhlanganiseni kwe-sterol namandla olwelwesi, okubalulekile ekuvubeleni okubandayo. Khomba ukungenisa umoya okulinganiselwe noma umoya-mpilo ohlanzekile ukuze ugweme ingcindezi futhi uqinisekise ukuncishiswa okungaguquki.

Ukujwayela kancane kancane ekushintsheni kwezinga lokushisa kubalulekile ukunciphisa ukushaqeka. Uma kungenzeka, dlulisa okokuqalisa kumazinga okushisa okuqondiwe emahoreni ambalwa. Lokhu kuthuthukisa impilo yemvubelo eMunich lager futhi kunciphisa ubungozi bokubila okunamathelayo.

Ukuze uthole ukuvutshelwa okufudumele, okungaba ngu-62–64°F, ungakwazi ukwehlisa izinga lephimbo ngokuphephile. Amazinga okushisa afudumele akhuphula izinga lokugayeka kokudla imvubelo, avumele ukuncipha okuhle kanye nesivinini ngezinga eliphansi le-Wyeast 2308. Lungisa umoya-mpilo kanye nokwengezwa kwezakhi ngokwezinga lephimbo elikhethiwe.

Ngaphambi kokuthumela, sebenzisa uhlu lokuhlola olulula:

• Qinisekisa ukusebenza kwesiqalisi kanye nosayizi ngokumelene namandla adonsela phansi eqoqweni lakho nevolumu.
• I-oxygenate wort kuya kumaleveli anconyiwe ngokususelwe kusilinganiso sokugxuma.
• Letha imvubelo eduze nezinga lokushisa elibiliswayo eliqondiwe ngaphambi kokudlulisa.
• Cabangela isibalo samaseli sokuqala esiphezulu sokuvutshelwa okubanda kakhulu noma okucindezelwe.

Ngokulandela lezi zinyathelo, ugcina impilo yemvubelo eMunich lager ephiswayo. Le ndlela ikhulisa izinzuzo zenani elikhethiwe kahle le-Wyeast 2308 kanye ne-yeast starter eqinile engu-2308. Yehlisa ubungozi futhi isekela ukuvutshelwa okuqinile, okuhlanzekile, ngisho nephimbo eliphezulu lokuvutshelwa okubandayo.

Ubhiya uthela imvubelo yelager ye-Munich esagolide esuka ebhekhani embizeni yengilazi ehlanzekile. Ulwazi olwengeziwe

I-Diacetyl Rest Practices ye-Wyeast 2308

U-Wyeast weluleka ukuphumula kwe-diacetyl enemininingwane ye-Wyeast 2308 ngenxa yokuthambekela kwayo ukukhiqiza i-diacetyl. Indlela eholwa ukunambitheka iyasebenza: sampula ubhiya njengoba usondela kumandla adonsela phansi ukuze unqume ukuthi iyadingeka yini i-VDK rest 2308.

Ukuze wenze imvubelo ikwazi ukumunca kabusha i-diacetyl, phakamisa amazinga okushisa okuvutshelwa aye ku-60–65°F lapho amandla adonsela phansi akhethekile aseduze nesiphetho, ngokuvamile cishe ku-1.015 kuya ku-1.010. Leli banga lokushisa linika amandla imvubelo ngaphandle kokugcizelela isiko.

Ubude besikhathi sokuphumula kwe-DA siyahlukahluka kuye ngomthombo nolwazi. Isiqondiso esincane siphakamisa amahora angu-24-48, kodwa abaphisi botshwala abaningi bakhetha izinsuku ezingu-3-4. Ezinye zelula ezinye zibe isonto eligcwele noma amabili, njengoba izikhathi ezinde ziphephile uma ukuvutshelwa sekuphelile.

Ukuqondisa ngokuhlolwa kwezinzwa kubalulekile. Uma kungekho bhotela noma amanothi ethofi atholwayo, ukuphumula kwe-diacetyl kungakhethwa. Uma i-diacetyl ikhona noma amadokhumenti e-Wyeast eyincoma, yenza i-VDK rest 2308 futhi uqaphe iphunga nokunambitha kukabhiya.

Ukulandela konke okunye, amazinga e-diacetyl ne-isoamyl acetate azokwehla ngesikhathi sokuphumula se-DA futhi ngokuqhubekayo ngesikhathi sokukhulisa. Ukubekezela nokubanda kuzonciphisa kancane kancane izinhlanganisela ezisele emasontweni ambalwa, kucwengisise ukucaca kanye nokuzinza kwe-flavour.

• Kunini lapho kwenziwa ukuphumula kwe-diacetyl: amandla adonsela phansi aseduze nesiphetho noma lapho ukuhlolwa kwezinzwa kukhombisa ukunambitheka okungasekho.
• Izinga lokushisa elijwayelekile: 60–65°F ngesikhathi sokuphumula.
• Isikhathi sokuphumula se-DA: imvamisa izinsuku ezi-3–7, amahora angama-24–48 njengewindi elincane.

I-Pressure and Fermentation Management nge-2308

Ukusebenza kwe-Wyeast 2308 kungashintshwa kakhulu ngokucindezela okulawulwayo. Abakhiqizi basekhaya bavame ukuthola i-lager ehlanzeke ngokumangalisayo ngokuvubela ku-7.5 PSI (cishe ibha engu-1/2), phakathi kuka-46–48°F. Le ndlela iphinda iphindaphinde izimo ezitholakala emathangeni amade okuhweba ayi-conical, lapho imvubelo ithola khona ingcindezi ye-hydrostatic.

I-Spunding lager yeast iyindlela esebenzayo yokuphatha ukukhiqizwa kwe-ester. Sebenzisa i-valve yokuphotha noma i-fermenter ekwazi ukumelana nokucindezela. Kubalulekile ukuvumela ithangi ukuthi lithuthukise ingcindezi kusenesikhathi, uhlose ukufinyelela i-PSI oyihlosile phakathi namahora angama-36–48 njengoba umsebenzi ukhuphuka.

Ingcindezi, izinga lokushisa, nezinga lokugxuma konke kunendima ekuvubeleni. Ukuvubela i-Wyeast 2308 ngaphansi kwengcindezi emazingeni okushisa abandayo kunganciphisa ukubona kwe-ester ne-diacetyl. Uma kubiliswa emazingeni okushisa afudumele, kuyancomeka ukuthi wehlise ingcindezi ukuze uvimbele ukucindezela ngokweqile kwe-flavour. Emazingeni okushisa aphansi kakhulu, ukwandisa izinga le-pitch kuqinisekisa umsebenzi wemvubelo ngaphansi kwengcindezi.

Kubalulekile ukuqapha imiphumela yokucindezela kuma-sulphur compounds. Ingcindezi elawulwayo, enesizotha ngokuvamile iholela emazingeni aphansi esibabule, okuholela kuhlamvu oluhlanzekile. Bheka iphunga ngesikhathi sokwenza isimo futhi ulungise ingcindezi uma kuvela i-H2S noma amanye amanothi okwehlisa.

Khumbula ukugwema ukweqa imikhawulo yengcindezi ephephile. Ukucindezela okuphezulu, okungaphezu kuka-15-20 PSI, kungagcizelela imvubelo kanye nokuvutshelwa kwesitolo. Lapho uvubela emazingeni okushisa abanda kakhulu, cabanga ukwehlisa i-PSI eqondiwe ukuze unciphise ingcindezi yemvubelo futhi ugcine ukuncishana okuqinile.

• Izinzuzo: iphrofayili ehlanzekile, ama-ester ancishisiwe, isiphetho esiqinile.
• Indlela: i-valve ye-spunding noma i-fermenter elinganiselwe; ukwakha ukuze kuqondiswe emahoreni angama-36-48.
• Ama-watchpoints: lungisa ingcindezi ngokwezinga lokushisa; gwema >15–20 PSI.

Ukusondela kwethangi lokuvutshelwa elicindezelwe elinelaji yegolide yase-Munich ebhibhayozayo. Ulwazi olwengeziwe

I-Lagering schedule kanye ne-Cold Conditioning Izincomo

Ngemva kokuvutshelwa kanye nanoma yikuphi ukuphumula kwe-diacetyl, sungula ishejuli yokumisa ukubanda ye-lagering Wyeast 2308. Ukwehlisa izinga lokushisa kancane kancane kunciphisa ukushaqeka okushisayo. Lokhu kusiza imvubelo ukuqedela ukusabela kokuhlanza.

Ngokuvamile, abaphisi botshwala behlisa ubhiya ngokunyuka okungu-5°F nsuku zonke kusukela ekuphumuleni kwe-diacetyl maphakathi no-50s kuya emazingeni okushisa angaphansi kuka-30–35°F. Lokhu kusho ukusuka cishe ku-55°F ukuya ezimeni zebanga elibandayo ezinsukwini ezimbalwa.

Gcina ubhiya kulawa mazinga okushisa aphansi amaviki ukuya ezinyangeni ngenkathi i-Munich lager iguga. Ukubekezela kuyisihluthulelo; i-diacetyl esele, i-isoamyl acetate, namanothi esibabule ayancipha emasontweni okuqala angu-3-4 okushisa okubandayo.

Isimo esibandayo sithuthukisa ukucaca kanye nokuzwakala komlomo njengoba amaprotheni nemvubelo kuhlala. Ngaphambi kokupakisha, hlola amandla adonsela phansi kanye nokunambitha ukuze uqinisekise ukuzinza kanye nama-flavour ayindilinga.

• Isiphakamiso sokuyehla: 5°F ngosuku ukusuka ku-55°F ukuya ku-35°F.
• Ukukhuliswa okuncane: amaviki ama-3-4 emazingeni okushisa angaphansi kwama-lager ama-lager alula.
• Ukuguga okunwetshiwe: amaviki angu-6–12 ezitayela ze-Munich lager ezinomzimba ogcwele.

Qaphela njalo ubhiya esikhundleni sokugijimela ku-carbonate. Landela ishejuli yesimo esibandayo esilinganisiwe ukuze uvikele uhlamvu lwe-malt oluthambile. Lokhu kugcina iphrofayili ehlanzekile yokuvutshelwa kwe-lagering Wyeast 2308.

Ukulawula ama-Off-Flavors kanye nokuxazulula izinkinga

Ukuthola ama-flavour angaphandle kwe-Wyeast 2308 kuqala ngokunambitha. Uma ubona amanothi e-diacetyl noma ebhotela, sekuyisikhathi sokuphumula kwe-diacetyl. Phakamisa isivundisi sibe ngu-60–65°F izinsuku ezintathu kuya kweziyisikhombisa lapho ukuvutshelwa kuncipha. Sebenzisa ukuhlola kwezinzwa ukuze unqume ukuthi udinga ukulawula i-diacetyl 2308 noma uqhubekele ekukhuliseni.

I-isoamyl acetate ingethula ama-ester afana nekabhanana kuma-lager. Ukuze unciphise ama-ester nesibabule, gcina amazinga okushisa okuvutshelwa angashintshi futhi ugweme izinga lokushisa langaphambi kwesikhathi. Ukuvutshelwa okunengcindezi nakho kusiza ukukhawulela ukwakheka kwe-ester. Uma amanothi kabhanana ephikelela, zama ukwehlisa izinga lokushisa lokuqala noma ukhuphule ingcindezi ye-headspace kumaqoqo azayo.

Izinhlanganisela zesulfure zivame ukufiphala ngesikhathi sokushisa okubandayo. Gwema ukushintsha okungazelelwe kwezinga lokushisa phakathi kwe-primary kanye ne-lagering. Vumela ubhiya ukuthi uguge endaweni ebandayo ukuze isibabule sihlakazeke ngokwemvelo. Uma isibabule sisala ngemva kokwehliswa okufanele, phinda uhlole amazinga akho ephimbo kanye ne-oxygenation ngokuphisa okulandelayo.

Ukuvutshelwa okuhamba kancane kanye nokunciphisa kancane kuvame ukuvela emazingeni okushisa aphansi noma izinga lokushisa elipholile kakhulu lokuvutshelwa. Ukuze uxazulule inkinga, khulisa usayizi wesiqalisi noma faka imvubelo eyengeziwe. Noma, qala ukuvubela ngokufudumala kancane emahoreni okuqala angama-24-48 ukuze ukhuthaze ukuvutshelwa okunempilo ngaphambi kokupholisa ukuze uqondise amazinga okushisa e-lager.

Ingcindezi ingaba nomthelela ekusebenzeni kwemvubelo. Ukucindezela okukhulu ngaphezu kuka-15–20 PSI kungacindezela amaseli futhi kuvimbele ukuvutshelwa. Yehlisa ingcindezi uma usola ingcindezi noma ukubila okubambekile. Gcina ingcindezi emaphakathi yokulawula ama-esters ngenkathi ugcina imvubelo inempilo.

• Sebenzisa ukulungisa okuqhutshwa ukunambitheka. Yenza kuphela izinyathelo zokulungisa njengokuphumula kwe-diacetyl lapho ama-flavour angekho.
• Hlola amandla adonsela phansi ukuze uqinisekise ukuthi ukuvutshelwa kuqediwe ngaphambi kokumiswa isikhathi eside.
• Lungisa umoya-mpilo kanye nesengezo somsoco ukuze usekele ukuthotshiswa okuhlanzekile.

Landela lokhu kuhlola okusebenzayo ukuze uxazulule ukuvutshelwa kwelager futhi unciphise ama-ester nesibabule ngaphandle kokulimaza impilo yemvubelo. Ama-tweaks amancane aqondiswa izinzwa azosiza ukulawula i-off-flavour i-Wyeast 2308 futhi iholele ekuhlanzeni, ama-crisper lager.

Izisetshenziswa kanye namasu okulawula izinga lokushisa

Khetha okokusebenza okuthembekile kwe-lager ukuze ugcine amazinga okushisa angashintshi. Isiqandisi sesifuba sokulawula izinga lokushisa siyisinqumo esidumile phakathi kwabaphisi botshwala basekhaya. Ihambisana kahle nesilawuli sedijithali, esifana ne-Johnson Controls A419, ukuze uthole izilungiselelo ezinembile zokushisa ebangeni elingu-45–55°F.

Cabangela ukusetha kwe-spunding valve ukuze kubiliswe ngaphansi kwengcindezi. Lokhu kusetha kuhlanganisa ukufakwa okulinganiselwe ukucindezela kanye nevalve yekhwalithi yokuphotha ukuze ithwebule i-CO2 futhi ithuthukise ukuzwakala komlomo. Kubalulekile ukuqapha i-PSI futhi uvumele ukucindezela ukuba kwenyuke kancane kancane ngesikhathi sokuvutshelwa okusebenzayo ukuvimbela ingcindezi kumvubelo.

Hlela amarampu okushisa ukuze ugweme ukushaqeka okushisayo. Abaphisi botshwala abaningi balungisa amazinga okushisa ngamanani amancane, cishe ngo-5°F ngosuku, ukusiza imvubelo ijwayelane. Uma isilawuli sakho singakwazi ukufudumala ngokushesha ukuze uthole ukuphumula kwe-diacetyl, hambisa okokuvubela ekamelweni lokushisa eliseduze no-62°F ngempelasonto.

Sebenzisa amaqhinga alula ukunyusa izinga lokushisa ngaphakathi kwefriji yesifuba uma kudingeka. Ibhodwe lamanzi afudumele noma i-aquarium heater endaweni evalekile ingasiza ukwandisa izinga lokushisa langaphakathi. Ungakwazi futhi ukuhlela i-Johnson Controls A419 ukuze unyathele amazinga okushisa kancane ukuze ufinyelele okuhlosiwe kokuphumula kwe-diacetyl.

• Qinisekisa ukuthi i-wort oxygenation efanele ngaphambi kokuyiphonsa ukuze isekele ukuvutshelwa okubandayo.
• Gcina ukuthuthwa kwendle kuqinile lapho uphatha imvubelo kanye nemishini yokudlulisa.
• Qinisekisa ukuthi konke ukufakwa kanye nemigqa ekusethweni kwe-valve e-spunding ivikelekile futhi ikalelwe i-PSI elindelekile.

Khetha okokusebenza okuhambisana nezinjongo zakho zokuphisa. Kuma-lager akudala, isiqandisi sesifuba sokulawula izinga lokushisa esine-Johnson Controls A419 kanye nehardware ye-pressurization eyisisekelo ilungile. Le nhlanganisela iqinisekisa impilo yemvubelo futhi ikhiqize imiphumela ehlanzekile.

Ukubhangqwa Kweresiphi kanye Nezitayela zikabhiya Ezifaneleka Kakhulu ku-2308

I-Wyeast 2308 ihamba phambili ekuphekeni okugcizelela i-malt, ifuna isiphetho esihlanzekile nobunkimbinkimbi be-malt obucashile. Ilungele ama-Helles akudala nama-Munich lager. Lezi zitayela zibonisa i-pilsner kanye ne-Vienna malts, evumela uhlamvu lwezinhlamvu ukuthi lukhanye.

Ku-Helles yeast 2308, gxila kuma-malts alungiswe kahle futhi uqhubeke ugxuma kancane. Le ndlela iveza amanothi ayisinkwa, ama-cracker. Imvubelo yengeza ukukhanya, ukuthela okusekelayo, okuhle uma kubilisiwe ekugcineni okuphansi kobubanzi bayo.

I-Munich lagers 2308 izuza kuma-grist acebile. Zama ukuhluka kwe-Märzen noma i-Munich Dunkel okugqamisa ama-malts athosiwe ne-caramel. Iphrofayili ye-yeast ye-lager ehlanzekile iqinisekisa ukuthi umgogodla we-malt uvelele, nge-sulphur encane noma ama-phenol anokhahlo.

Cabanga nge-Wyeast 2308 njengenye indlela ye-pilsner lapho ufisa ukuzwakala komlomo ogcwele noma ukusikisela kwe-ester. Kuma-BoPils noma ama-Pils aseJalimane, izinhlobo ezikhethekile zivame ukuncanyelwa ukunambitheka okushisayo, okuya phambili. Uma usebenzisa i-2308, lawula izinga lokushisa lokuvutshelwa futhi unwebe i-lagering ukuze unciphise ukubona kwe-ester.

• Okufanayo okuhle kakhulu: i-Helles yakudala, i-Märzen, iMunich Dunkel.
• Izindlela ezihlukile ze-Pilsner: I-BoPils noma i-German Pils enokulawula okuqinile kwesimo sezulu kanye nokubanda okude.
• Ukusetshenziswa kweHybrid: ama-lager okudala amukela ama-ester amaphakathi noma isithelo esifana ne-saison emazingeni okushisa e-ale.

Lapho wenza izindlela zokupheka, beka kuqala ikhwalithi ye-malt nokusebenza kahle kwe-mash. Khetha ama-hops ahloniphekile noma ama-hops asezingeni eliphezulu aseMelika ukuze uthole ibhalansi. Lungisa ikhemistri yamanzi ibe yi-sulfate emaphakathi ukuze uthole ukucaca kwe-hop kwezinye izindlela ze-pilsner kanye namaphrofayela athambile e-Munich lagers 2308.

Faka imvubelo eyanele enempilo futhi uvumele ukuphumula okuhlanzekile kwe-diacetyl ukuvikela iphunga elimnandi le-malt. Ukulungiswa okuncane kokuvutshelwa kanye nokukhuliswa kungawushintsha kakhulu umbono wokugcina. Izindlela zokupheka ze-batch ze-Helles yeast 2308 nezinye izitayela zikabhiya i-Wyeast 2308 ukuze uzuze ibhalansi oyifunayo.

Ukusondelana okuncane kakhulu kweseli yeyeast ye-Munich Lager eyodwa enendawo ebhaliwe. Ulwazi olwengeziwe

Isilingo: I-Fermenting Wyeast 2308 ku-Ale Temperatures

Abakhiqizi basekhaya bavame ukuhlola ukuvubela okungu-2308 kumazinga okushisa e-ale, aqala ku-64°F nokufudumala kuya ku-70°F. Le ndlela ihlola ukuthi i-Munich lager yeast isebenza kanjani ngaphansi kwezimo ezifudumele. Amanothi avela emphakathini abonisa ukuthi ama-ester ahlala elindile uma amazinga okushisa engeqi ku-70°F.

Cabangela ukwenza ukuhlolwa kwe-split-batch. Beka i-fermenter eyodwa emazingeni okushisa e-lager endabuko kanti enye emazingeni okushisa e-ale. Gada ukuncipha, amaleveli e-ester, nokuzwakala komlomo ukuze ubone noma yimuphi umehluko.

Uma uzama ukuvutshelwa kwe-hybrid, sebenzisa izilawuli ezisebenzayo. Gcina umkhumbi owodwa kokungu-64°F ukuze ukhawulele ukukhiqizwa kwe-ester. Phakamisa kuphela izinga lokushisa libe ngu-70°F uma kuvela i-diacetyl, edinga ukuphumula okufudumele okufushane.

Abanye abaphisi botshwala balandela indlela ye-Brülosophy 34/70 ukuze baqhathanise izinhlangothi. Le ndlela igcizelela izivivinyo eziphindaphindiwe kanye nokunambitha okungaboni ukuhlukanisa phakathi kokubona nokulindela.

Qaphela ukuhwebelana kokuvutshelwa okufudumele nge-Wyeast 2308. Nakuba ingase ingafaneleki izitayela eziqinile ze-lager, ingasebenza kahle kuma-amber ales, i-altbier, noma abanye obhiya abayingxube. Njalo qapha ukunambitheka futhi usebenzise ukuhlola kwezinzwa ukuze uqinisekise ukuthi ukunambitheka kuhambisana nephrofayela ehlosiwe kabhiya wakho.

• Qala ku-64°F ukuze unciphise ama-esters.
• Khuphukela ku-~70°F kafushane kuphela ukuze unciphise i-diacetyl.
• Yenza ukuhlolwa kwezinhlangothi ukuze ulinganise umehluko.

I-Wyeast 2308 Munich Lager Yeast

I-Wyeast 2308 iyisisekelo sabaphisi botshwala. Ikhiqiza ama-lager ahlanzekile, angcolile ane-pitching efanele kanye nezinga lokushisa. Labo abayibuyekezayo batusa ukuncipha kwayo okuthembekile kanye nohlamvu oluhlukile lwase-Munich elengeza ku-Helles ne-Munich lager.

Amandla ayo ahlanganisa isiphetho esisheshayo kanye nokusebenza okuhle kakhulu ngaphansi kwengcindezi. Kumaphimbo abandayo, isiqalo esinempilo noma izinga eliphezulu lephimbo liyanconywa ukuze ugweme ukuqala kancane. Izibuyekezo eziningi zeMunich Lager Yeast zigcizelela ukubaluleka kokuphumula kwe-diacetyl ukuze kuqedelwe okucolisisiwe.

Izingozi zifaka i-diacetyl ne-isoamyl acetate uma ukuvutshelwa kungaphathwa kahle. Ukuhlolwa kwemvubelo okuphelele kuyadingeka ukuze ubambe noma yiziphi izinkinga ngesikhathi sokuvuthwa. Ukuphonswa okubandayo ngaphandle kwamaseli anele kungabangela ukuvutshelwa okuhamba kancane noma okunamathelayo. Ngakho-ke, cabangela usayizi wesiqalisi lapho uthenga i-Wyeast 2308.

• Okuhamba phambili kwama-Helles namalager esitayela saseMunich.
• Isebenza kahle ekusetheni okucindezelwe kumaphrofayili ahlanzeke kakhulu.
• Ifanele izivivinyo ze-arm-ferment ukuze udale obhiya abayingxube.

Isiqondiso somkhiqizo wokugcina sihlanganisa ukukhala okwanele, amajika okushisa anengqondo, nokuphumula kwe-diacetyl okunesikhathi esihle. Ama-brewers kufanele ahlelele ukunwetshwa kwe-lagering ukuze asuse ama-flavour ayinsalela. Lapho uthenga i-Wyeast 2308, beka phambili amaphakethe amasha futhi uqondise ukuhlolwa kwakho kwemvubelo nemigomo yakho yokuvutshelwa.

Isiphetho

I-Wyeast 2308 igqama uma iphathwa ngokunemba. Ukuvubela ku-45–50°F kuthuthukisa umlingiswa we-Munich malt futhi kuqinisekisa ukuncibilika okuhlanzekile. Ngamazinga okushisa e-ale, qhubeka ngokuqapha, usebenzisa ama-split batches ukuze uqhathanise amazinga e-ester kanye nokuzwakala komlomo.

Amathiphu angukhiye wokuvubela we-2308 ahlanganisa ukuqala ngesiqalisi esiqinile noma ukuphonsa ngokukhululekile ukuvutshelwa okubandayo. Njalo qapha impilo imvubelo. Uma ubona i-diacetyl noma i-isoamyl acetate eqinile, ukuphumula kwe-diacetyl ku-60–65°F izinsuku ezingu-3–7 kungasiza. Ukuvutshelwa okunengcindezi kungase futhi kucindezele ama-ester ukuze uthole ukunambitheka okuhlanzekile.

Ukubekezela kuyisihluthulelo uma usebenzisa i-Munich lager yeast. I-Lagering ibalulekile ukuze uhlanganise ama-flavour futhi ususe amanothi. Lawula amazinga okushisa okuvutshelwa futhi ulungise ukuphakama nokucindezela ngokusekelwe kumpendulo yezinzwa. Ukuhlukanisa amaqoqo namanothi okunambitha kungasiza ekuthuthukiseni amasu akho. Ngokunakekelwa okufanele, ukulawulwa kwezinga lokushisa, nokuphumula kwe-diacetyl, i-Wyeast 2308 iyinketho ephezulu yabadidiyeli basekhaya abahlose amalager angempela esitayela sase-Munich.

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