Ubhiya Obilisiwe Nge-Wyeast 3209-PC Oud Bruin Ale Yeast Blend

I-al yaseBelgium ensundu emnyama ebilisa ku-carboy yengilazi etafuleni lokhuni lasemaphandleni, ene-krausen enegwebu, i-airlock, ibhali elichithekile, kanye nesitsha sama-hops aluhlaza endaweni efudumele yokusebenzela.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Okuthathwayo Okubalulekile

• I-Wyeast 3209-PC Oud Bruin Ale Yeast Blend yenzelwe ubhiya obumuncu obuvela ku-malt.
• Le ngxube ikhiqiza i-asidi ebukhali ngenkathi igcina uhlamvu lwe-malt.
• Ibanga elihle lokubilisa lingu-64–84 °F; 70 °F iyisibonelo esivamile.
• Ukugeleza okuphansi kanye nesiqondiso sejubane elithile le-pitch kuthinta ukuhlela kokuqala.
• Umkhiqizi usikisela ukuthi kungabikho ukuphefumula kokuqala ngokufakwa kwe-O2 kamuva.
• Lokhu kubuyekezwa kwemvubelo ye-Oud Bruin kuhlanganisa imininingwane yelabhorethri kanye nempendulo yombhiqizi webhiya ukuze kusetshenziswe ngendlela engokoqobo.

Kungani ukhethe i-Wyeast 3209-PC Oud Bruin Ale Yeast Blend yobhiya obumuncu nobe-malt-forward

Hlanganisa iphrofayili kanye nokulingana kwesitayela okuhlosiwe

I-Wyeast ibeka i-3209-PC njengesiko esixubile sama-sour amnyama, ahamba phambili nge-malt. Ihlanganisa izinto eziphilayo ukuze kube ne-lactic tang, i-funk evinjelwe, kanye nomgogodla we-malt ozinzile. Le nhlanganisela ikhethwa ukuze kwenziwe izindlela zokupheka ezifuna ukuqeda okuthambile, okuhamba phambili nge-malt, okugwema amaphrofayili abukhali noma afana ne-barrel.

Iminikelo yokunambitheka elindelekile: i-asidi ebukhali enohlobo lwe-malt olugciniwe

Le nhlanganisela ithembisa ubumuncu obucacile obuvela ku-lactic ekuqaleni, kanye nobumnandi be-malt obuhlala isikhathi eside. Ubumuncu obuqhutshwa yi-lactobacillus bulola ukunambitheka, kuyilapho i-Saccharomyces kanye ne-Brettanomyces zengeza umzimba kanye nama-phenolics ayinkimbinkimbi. Umphumela uba ukusebenza kwemvubelo emuncu ehambisana ne-malt: ubumuncu bukhona, umuzwa womlomo ogciniwe, kanye ne-funk eguquguqukayo njengoba iminyaka ikhula.

Indlela eqhathaniswa ngayo nezinye izingxube ze-Wyeast sour ezifana ne-De Bom kanye ne-3763 Roselaere yendabuko

Impendulo ye-Homebrewer ivame ukuphikisana nale nhlanganisela ne-De Bom kanye ne-3763 Roselaere. I-De Bom yaziwa ngokumunca ngokushesha kodwa ingase ibe sengozini yama-acetic notes uma ingaphathwa kahle umoya-mpilo. Ngakolunye uhlangothi, i-Roselaere idumile ngokubukhali kwayo kwe-asidi kanye nokuncipha kwayo okuyingqayizivele.

Izinto eziwusizo ezithathwe kokuhlangenwe nakho komphakathi

• Abapheki abaningi babika ukuthi i-asidi iphakathi emavikini ayisithupha futhi i-pellicle yayo ayithuthuki kakhulu uma besebenzisa le nhlanganisela.
• U-Oud Bruin unxusa labo abagwema amaphrofayili anolaka noma ama-barnyard amaningi ngenkathi begcina ubunzima.
• Ukuphathwa komoya-mpilo ngokucophelela kanye nokuthambekela kwesineke kuholela ekubeni ne-malt-accented yeast emuncu elinganiselayo kunokuba kube namaphutha afana noviniga.

Ukuqonda i-microbiology kanye nokuziphatha kwenhlanganisela

I-Wyeast 3209-PC iyisiko elixubile elenzelwe ukubilisa nokuvuthwa okulinganiselayo. Ihlanganisa ukuguqulwa okusheshayo koshukela, ukumuncwa kwe-lactic, kanye nokuthuthukiswa kwe-funk okuhamba kancane. Le nhlanganisela igcina uhlamvu lwe-malt luphakathi ngenkathi i-acidity kanye nobunzima bushintsha ngokuhamba kwesikhathi.

I-Saccharomyces, i-Brettanomyces, ne-Lactobacillus indima ekuvuthweni

I-Saccharomyces iyimbangela eyinhloko yokubiliswa kotshwala, okwenza iningi lokuncipha koketshezi. I-Lactobacillus ingenisa i-lactic acid kusenesikhathi, isungula iphrofayili kabhiya emuncu. I-Brettanomyces, okwamanje, inikela ngama-ester, ama-phenolics, kanye ne-funk eziguquka ngokuhamba kwesikhathi. Lokhu kubambisana kuqinisekisa ubunzima ngaphandle kokunciphisa ukuba khona kwe-malt.

Ukugeleza kwamanzi, amanothi okunciphisa umswakama kanye nokuthi asho ukuthini ngamandla akho okugcina adonsela phansi

UWyeast uphawula ukuthi le nhlanganisela ine-flocculation ephansi, okusho ukuthi amaseli ahlala emile futhi esebenza. Iresiphi yesampula ikhombisa i-OG engu-1.056 kanye ne-FG engu-1.013, okubonisa ukuncipha okungu-78%. Lokhu kuncipha okuphansi kusekela umsebenzi oqhubekayo we-Brett kanye ne-Lactobacillus, okungenzeka kwehlise amandla adonsela phansi kakhulu. Amandla adonsela phansi okugcina angahluka ngokuya ngobukhulu bephimbo, impilo yokuqala, kanye nesikhathi sokubila.

Ukuphathwa kwe-oksijini kanye nesiqondiso esiphikisanayo sokulinganisa i-O2 esivela kumkhiqizi

Umenzi uphakamisa ukuthi kube nomoya omncane wokuqala kanye nomthamo we-oxygen ongase ube khona kamuva ukuze kuthuthukiswe ukukhiqizwa kwe-ethyl acetate. I-oxygen ingavuselela umsebenzi we-Brett futhi, njengoba i-Acetobacter ikhona, yandise ukwakheka kwe-acetic acid. Kodwa-ke, abenzi bobhiya abaningi bayaqaphela ngomthamo we-oxygen ngenxa yengozi yeviniga nama-ester afana nesinyibilikisi.

Ukuphathwa okuphumelelayo kuhlanganisa ukunciphisa isikhala sekhanda, ukugwema ukuchelela uma amagciwane akhiqiza i-asidi esesebenza, nokusebenzisa i-oxygen encane, elinganisiwe uma kuthathwa umthamo. Isikhathi sibalulekile: i-oxygen yasekuqaleni, elawulwayo isekela impilo yemvubelo, kuyilapho i-oxygen ephindaphindwayo yamuva ingandisa i-asidi eguquguqukayo. Ukuphatha ukuchayeka kwe-oxygen kuyisihluthulelo sokufeza ubunzima obufunwayo obuvela ku-mixed culture microbiology.

Izindlela zokupheka eziqondiwe kanye nezitayela ezifanele kahle ingxube ye-Oud Bruin

Ingxube ye-Oud Bruin iyakhanya uma ihlose ukujula kwe-malt kanye ne-asidi elawulwayo. Ihamba phambili ezindleleni zokupheka ezigcina umgogodla we-malt oyindilinga ngenkathi yethula ukuluma okukhanyayo kwe-lactic. Ifaneleka kakhulu ubhiya obona ubunzima kunokukhanya kwe-hop.

Ubhiya obufana no-Oud Bruin no-Flanders: amaphrofayili omuncu ophuma ku-malt

Izitayela ezibomvu ze-Oud Bruin ne-Flanders zidinga uhlamvu lwe-malt olugciniwe olunobunandi obulinganisiwe. Faka i-Munich, i-CaraMunich, kanye ne-Munich emnyama noma emnyama ekhishwe umunyu ukuze uthole isisekelo esithosiwe, esifana namabhisikidi. Isiko elixubile lenhlanganisela ligcina ubumnandi obusele, lakha ubukhali obuhle obuhambisana nama-ester e-malty.

Ama-sour amnyama-ama-malty kanye nama-sour stout ezithelo eziya phambili

I-Dark-malty sours izuza ekhonweni lenhlanganisela lokulinganisela i-roast ne-acidity. Ukuhlanganisa i-Wyeast 3209 ne-malts emnyama kanye nezithelo ezengeziwe kuveza imiphumela emihle kakhulu. I-sour stout nama-blackberry izuza emzimbeni wengxube ogciniwe kanye nokuthamba okucashile. Izithelo zengeza ukukhanya ngaphandle kokunciphisa ukujula kwe-malt. Zombili izinhlobo ze-extract kanye ne-all-grain ziphumelela ngokubilisa ngokucophelela kanye nesikhathi sezithelo.

Isikhathi sokugwema ukusebenzisa ingxube (izitayela ezithambile ze-hop-forward)

Gwema ukusebenzisa ingxube yebhiya ye-hoppy lapho iphunga le-hop kanye nokubaba kufanele kulawule khona. Ama-IPA kanye nama-pale ales alahlekelwa ukucaca lapho amasiko axubile kanye nama-Brettanomyces ehlangana nama-hop volatiles. Khetha uhlobo oluhlanzekile lwe-Saccharomyces ezindleleni zokupheka ze-hop-forward ukuze uvikele ama-volatible hop compounds futhi ulondoloze uhlamvu lwe-hop olubukhali.

Isibonelo seresiphi yokusanhlamvu okuphelele esilungiselelwe i-Wyeast 3209-PC Oud Bruin Ale Yeast Blend

Le iresiphi ye-Oud Bruin egcwele okusanhlamvu igxile ekubunzimeni kwe-malt kanye nokugxuma okuvinjelwe. Yenzelwe ukukhombisa i-Wyeast 3209-PC Oud Bruin Ale Yeast Blend. I-grain bill, i-hop plan, kanye ne-mash targets kuhloselwe ukukhula okunokulinganisela kwe-sour. Ziphinde zilondoloze umzimba nombala.

Ibhili lokusanhlamvu eliphakanyisiwe lebhetshi elingama-gallon angu-6:

• 9.00 lb Pilsner (67.9%)
• 2.00 lb CaraMunich (15.1%)
• 1.00 lb Munich Dark 20L (7.5%)
• 0.50 lb Ummbila Oqhekekile (3.8%)
• 0.50 lb Ukolweni (3.8%)
• 0.25 lb Okumnyama Okungahluziwe (1.9%)

Isu lokukhetha i-hop kanye nokubaba:

• Ama-pellets e-Hallertau Hersbrucker angu-1.75 oz ngemizuzu engama-60. I-AA ephansi igcina i-malt kanye nokugxila okumuncu ngenkathi inikela nge-~23.24 IBU (Tinseth).
• I-Whirlfloc kanye ne-Wyeast Beer Nutrient ngemizuzu eyi-10 ukusiza ukucaca kanye nempilo yemvubelo.

Isimiso sokuxubha kanye nokuphathwa kwamanzi:

• Faka i-mash eyodwa ku-152 °F imizuzu engama-60. Qala izinga lokushisa lokusanhlamvu eduze kwama-77 °F ukuze uguqule ngokubikezela.
• I-Target mash pH 5.35. Engeza i-gypsum engu-1.5 oz ku-mash ukuze usize ekufinyeleleni i-mash pH 5.35 target bese ulola incazelo ye-malt.
• Faka amanzi angama-3.5 amalitha ukuze kube nobukhulu obungama-mash obungama-1.75 qt/lb. Thela ku-170 °F ukuze ubilise ngaphambi kokuba ama-7.5 amalitha bese ubila ngemva kokubilisa ama-6 amalitha ku-fermentor.

Izibalo zeqembu kanye nokusebenza okulindelekile:

• OG 1.056, FG 1.013, ABV ~5.6%.
• I-SRM ~20.7 kanye ne-IBU ~23.24 yephrofayili emuncu ene-malt-accent.

Amanothi mayelana nokwehlukahluka kanye nethonya leresiphi yePilsner CaraMunich:

• Ukunciphisa i-CaraMunich kushintsha umbala nobumnandi kube yisiphetho esomile. Le ndlela ilandela indlela yeresiphi ye-Pilsner CaraMunich ukuze kugcinwe ukucaca kwe-malt kanye namanothi ebhisikidi.
• Ukusebenzisa i-Hallertau Hersbrucker njenge-bittering hop kuphela kugcina iphunga le-hop liphansi futhi kuvumela i-acidity eqhutshwa yimvubelo kanye nohlamvu lwe-malt luvele.

Izinketho zokukhipha kanye nokukhipha ingxenye uma usebenzisa ingxube ye-Oud Bruin

Ukwenziwa kwe-extract kunciphisa usuku lokwenziwa kwe-brew, okuvumela ubhiya obunzima, obunoshukela obuvela ku-malt. Kuyibhalansi abenzi be-brew abaningi abayithola ithandeka. Le ndlela iqinisekisa ukuthi ukwakheka komzimba kanye noketshezi lwe-malt kuyagcinwa, ngisho noma kusetshenziswa i-extract.

Izinzuzo kanye nokushintshana kokusebenzisa i-LME/DME kubhiya omuncu

Okukhishwe kwe-malt okumanzi nokomile kwenza kube lula ukuphathwa kokusanhlamvu futhi kunciphisa izidingo zemishini yokuxubha. I-LME DME sour stout ingasheshe ifinyelele uhlamvu lwe-malt olujabulisayo. Lokhu kwenza kube lula ukugxila ekuvuthweni nasekufakweni kwezithelo. Kodwa-ke, inikeza ukulawula okuncane okuqondile kokuvutshelwa kanye nezinketho ezimbalwa zokulungisa ushukela otholakala ku-mash.

I-extract ingakhulisa ukunambitheka okungekuhle uma izinyathelo zokubilisa, zokuhlanza, noma zokubilisa zingasheleli.

Ukuguqulwa kwe-malt ekhethekile yokupheka uma kuqhathaniswa nokuguqulwa kokusanhlamvu okuphelele

Ukucwilisa ama-malt akhethekile ku-165 °F imizuzu engama-20-30 kulondoloza ama-dextrin kanye nama-unfermentable. Lokhu kwenza umzimba ube mnyama. Ukucwilisa ama-malt akhethekile kulula futhi kugwema isidingo se-mash tun.

Sebenzisa i-CaraMunich II, i-chocolate rye, ibhali elithosiwe, kanye ne-malt efanayo. Zigcina ubumnandi futhi ziyosiwe ngaphandle kokukhipha ama-phenolic aqinile ngokweqile.

Ukulungiswa kweresiphi ukuvikela ibhalansi ye-malt nomzimba nge-extract

Uma wakha iresiphi ye-extract Oud Bruin, engeza izithako ezicebile ngamaprotheni njengokolweni noma i-rye. Lokhu kuthuthukisa umuzwa womlomo. Qapha ukuhlushwa kwe-extract ngesikhathi sokubilisa bese ubila ngamandla, agcwele ukuze unciphise izandulela ze-dimethyl sulfide.

Lungisa amazinga e-hop aphansi kakhulu kuma-sour ane-malt-accented. Ukugxuma kancane kusiza izithelo kanye ne-lactic acidity kukhanye ngaphandle kokuvala ibhalansi ye-malt.

• Izibonelo zezilinganiso ezisetshenziswa abenzi bobhiya abaningi: hlanganisa i-Briess CBW Rye LME kanye ne-Munton's Wheat DME nezinhlamvu ezikhethekile ezijulile ukuze uthole i-LME DME ecebile enomuncu.
• Shisa ku-165 °F imizuzu engama-30, bese ufaka i-extract engxenyeni yokugcina yokubilisa ukuze unciphise ukufiphala kanye ne-caramelization.
• Cabanga ngezithelo ezengeziwe kanye ne-oki ngemva kokumunca okuyinhloko; ubhiya omuncu okhishwe ngama-extract one-blackberries engu-3.75 lb kanye ne-oki ecwiliswe ku-calvados kubonise i-FG ~1.012 kanye ne-pH ~3.67 esivivinyweni somphakathi.

Amathiphu awusizo: phinda ugcwalise i-Wyeast kahle, gcina ukuhlanzeka okuqinile, bese ukhetha isimiso sokubilisa esivimbela ukusha kokukhipha. Lezi zinyathelo zinciphisa ingozi yokunambitheka "kwe-homebrew" okungafanele. Zisiza ingxube ukuthi ilethe ubunzima obulindelekile obuvela ekuvuthweni kwe-Oud Bruin.

Iphrofayili yamanzi kanye nokwengezwa kwamaminerali kuma-sour ane-malt-accented

Ukudala iphrofayili yamanzi ye-Oud Bruin ethambile nelula kudinga ukugxila ku-chloride ukuze kuthuthukiswe umuzwa womlomo. Ama-sulfate kufanele agcinwe emaphakathi ukuze kuvinjelwe ukoma okunzima. Qala ngemephu yamaminerali: Ca 60 ppm, Mg 5 ppm, Na 10 ppm, Cl 95 ppm, SO4 55 ppm, HCO3 0. Lokhu kulinganisela kusekela ukugcwala kwe-malt kanye ne-asidi emnene, kulondoloza amanothi e-malt amnyama athambile.

Ukwengezwa kwe-Gypsum kubalulekile, kuhlinzeka nge-calcium ne-sulfate ezithinta umsebenzi we-enzyme kanye ne-mash pH. Kwiresiphi yesampula ye-all-grain, cishe i-1.5 oz ye-gypsum ifakwa ku-mash. Lokhu kuhlinzeka nge-calcium edingekayo futhi kwandisa i-sulfate ezingeni eliqondiwe. Uma amanzi akho engenalo i-chloride, inani elincane le-calcium chloride noma i-CaCl2 yezinga lokudla lingathuthukisa isilinganiso se-chloride ne-sulfate, kuzungeze ulwanga.

Ngeqoqo elingamagaloni ayi-6, inqubo ilula. Amanzi okupheka aphelele angaba amagalani ayi-9.41, kufaka phakathi i-strike kanye ne-sparge. Hlosa umthamo wamanzi o-strike ukuze ufinyelele cishe u-1.75 qt/lb ubukhulu be-mash, okungaba amagalani ayi-5.8 ebhili lokusanhlamvu. Umthamo we-mash one-grain ungamagalani ayi-6.86, kanti ukumuncwa kwe-grain kuseduze namagalani ayi-1.66. Lokhu kushiya cishe amagalani ayi-3.61 e-sparge, okuholela kumthamo wokubilisa ngaphambi kokuba ubile cishe amagalani ayi-7.5. I-Boil-off isethelwe ukushiya amagalani ayi-6 ku-fermentor.

• Kala amaminerali ayisisekelo empompini yakho noma emanzini e-RO kuqala.
• Faka i-gypsum engu-1.5 oz ngqo ku-mash ngaphambi kokufaka inhlama ukuze isakazwe njalo.
• Engeza inani elincane le-calcium chloride uma i-chloride ingaphansi kwama-95 ppm ukuze ulungise isilinganiso se-chloride ne-sulfate.

Ukulawulwa kwe-mash pH kuhlose cishe u-5.35 ekushiseni kwe-mash. Ukwengezwa kwamaminerali kanye nokushisa kwe-mash kungathinta i-pH, ngakho-ke linganisa ngemitha elinganisiwe ngemva kokufakwa kwenhlama. Uma i-pH iphezulu, sebenzisa i-lactic noma i-phosphoric acid yezinga lokudla ekunyusweni okungu-0.5 mL bese uhlola kabusha. Uma i-pH ithambekele phansi kakhulu, ingcosana yokwenziwa kwe-slaked lime noma i-baking soda ingasetshenziswa ngokucophelela.

Eqoqweni lokukhipha elifana nomphakathi lapho i-chloride yayiphansi khona, abenzi bokwenza ubhiya banezela cishe amagremu ama-2 e-CaCl ukuze bafinyelele i-chloride efiselekayo ngaphandle kokuphazamisa amazinga e-calcium. Landelela izengezo eziphelele ze-ion bese ubala kabusha uma kudingeka. Iphrofayili yamanzi ehambisanayo ye-Oud Bruin kuwo wonke amaqoqo iqinisekisa uhlamvu lwe-malt olulindelekile kanye nokulawulwa kwe-pH ye-mash okubikezelwayo ukuze kube nemiphumela ephindaphindwayo.

Ama-glass beakers kanye namabhodlela amaminerali endaweni yokwenza utshwala yasemaphandleni, okubonisa ikhemikhali yamanzi kabhiya i-Oud Bruin.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Ukuphathwa kwemvubelo: ukuphosa, iziqalo, kanye namazinga okushisa afanele okubilisa

Ukuphathwa kahle kwemvubelo kubalulekile ukuze i-Oud Bruin ihlanzeke futhi ilawulwe. Landela izinyathelo ezilula zokulungiselela iphakethe, amazinga okushaya, kanye nokulawula izinga lokushisa. Lokhu kuqinisekisa ukuthi i-Saccharomyces ilawulwa kusenesikhathi, okuvumela i-Brettanomyces kanye ne-Lactobacillus ukuthi zengeze ubunzima kamuva.

I-Wyeast 3209 itusa izinga lokuncibilika elingaba ngu-0.35 (amaseli e-M/ml/°P). Kubhiya ojwayelekile, kuphakanyiswa amaseli angaba yizigidigidi eziyi-110. Sebenzisa lokhu njengesisekelo sebhetshi elingamagaloni ayi-6 noma i-gravity wort ephezulu. Ukuphatha iphakethe kulula: faka amanzi njengoba kuyalelwe yi-Wyeast futhi ugweme ukushaqeka kokushisa lapho ufaka i-wort epholile.

Nini ukwenza i-Oud Bruin starter:

• Yenza isiqalo sama-wort angaphezu kuka-1.055 OG, kumaphakethe amadala, noma uma ufuna ukuvutshelwa kwe-Saccharomyces okusheshayo nokubikezelwayo.
• I-starter isiza i-Saccharomyces ukuthi iqale ukubusa, okunciphisa ukubiliswa kokuqala futhi kunciphisa ithuba lamagciwane angafuneki.
• Uma iphakethe lisha futhi amandla adonsela phansi emaphakathi, inothi likaWyeast elithi “Starter: Cha” liyamukeleka kubapheki abaningi basekhaya abamukela i-ramp ehamba kancane.

Amathiphu osayizi wokuqala:

• Ukuze uthole ibhetshi elingamagaloni ayi-6, elingu-1.056 OG, gxila esiqalweni esiletha inani lamaseli elisebenzayo eduze kwesincomo sephakethe kunokuthembela ephaketheni elilodwa.
• Sebenzisa i-starter engu-1-2 L ukuze uthole amandla amancane; khulisa uma ufaka ama-wort aqinile noma uma iphakethe linezinyanga eziningana ubudala.

Izinga lokushisa lokubilisa elingu-64-84 F liyibanga elimenyezelwe lale nhlanganisela. Abapheki abaningi bakhetha ifasitela elincane elingu-65-72 °F. Lokhu kulinganisela ukuncishiswa kwe-Saccharomyces kanye nokuthuthukiswa okulinganisiwe kwe-Brett ne-Lactobacillus. Ukuqhuba ukubilisa cishe ku-70 °F kuvame ukuveza isimo se-malt esihlanzekile kanye nokuguquka kwe-asidi okuqhubekayo.

Amanothi okuphatha izinga lokushisa:

• Ukuba ngaphansi kobubanzi kunciphisa ukwakheka kwe-ester ne-asidi ngenkathi kulondolozwa ithoni ye-malt.
• Ukukhiqizwa kwe-asidi ne-ester kushesha kakhulu kodwa kuphakamisa ingozi yamanothi e-solvent.
• Gcina amazinga okushisa azinzile ngegumbi elilawulwayo noma nge-wrap; gwema ukujika okubanzi okucindezela imvubelo.

Uhlu lokuhlola olusebenzayo ngaphambi kokufaka isicelo:

• Qinisekisa ukuthi izinga lokushisa le-wort lihambisana nokubekezelela izinga lokushisa lemvubelo.
• Nquma isiqalo se-Oud Bruin ngokusekelwe kumandla adonsela phansi kanye nobudala bephakethe.
• Hlosa izinga lokuphakanyiswa elinconywayo le-Wyeast 3209 ukuze unciphise isikhathi sokulibala futhi uthuthukise ukuncishiswa.

Qaphela amahora okuqala angu-48 eduze. Ukubilisa okunempilo nokusebenzayo ekushiseni okukhethiwe kokubilisa okungu-64-84 F kunciphisa isikhathi sokubilisa futhi kugcina ubhiya endleleni yokunambitheka okuhlosiwe.

Isu le-oxygen, izinqumo zokungenisa umoya, kanye nemikhuba ephephile

Ukuphatha umoya-mpilo ekuvuthweni okuxubile kushintsha ibhalansi phakathi kokumuncwa kwe-lactic kanye nezingozi ze-oxidative. Abapheki bewayini bavame ukuphikisana phakathi kokungabikho komoya wokuqala kanye nomthamo we-oxygen kamuva ukuze bakhe amaphrofayili e-ester kanye ne-asidi. Iziqondiso ezicacile nezinyathelo ezincane zisiza ekunciphiseni i-acetic acid ngenkathi kulondolozwa ubunzima obuhlukahlukene.

Isizathu sokungavumeli umoya uqale

Abanye abenzi bobhiya bakhetha ukungasebenzisi umoya-mpilo lapho ushisa ukuze bathande umsebenzi we-Lactobacillus futhi banciphise ukubusa kwe-Saccharomyces. Le ndlela ingasheshisa ukumuncwa kwe-lactic ngendlela elawulwayo. Ikhiqiza iphrofayili ye-asidi eyindilinga ne-malt ebheke phambili.

Izingozi kanye nezinzuzo ezilinganisiwe ze-oxygen kamuva

Ukungenisa umoya-mpilo kamuva kungashukumisa ukwakheka kwe-ester futhi kufake isandla ekulawuleni i-ethyl acetate. Lokhu kuthinta amanothi anjengezithelo nanjenge-solvent. Ama-pulse amancane e-oxygen alawulwayo angase ashintshe ama-ester ngaphandle kokulimaza ubhiya. Kodwa-ke, anengozi yokukhuthaza i-Acetobacter kanye ne-volatible acidity eningi.

• Sebenzisa i-micro-oxygenation kuphela uma ukwazi ukuqapha i-pH kanye nephunga njalo.
• Nciphisa i-oxygen ephelele efakwe bese uyifaka ngokushesha kunokuba uyifake ngesilinganiso esikhulu esisodwa.
• Cabanga ngezinhlelo ezivaliwe noma imiphongolo evumela umoya-mpilo ukuthi ungene kancane kancane, futhi uqageleke.

Izinyathelo ezisebenzayo zokunciphisa i-acetic acid ngenkathi uvumela ubunzima

Ukuvimbela amaphutha afana neviniga kusho ukunciphisa ukuvezwa komoya okungahlosiwe nokulawula ama-microbial vectors. Ukuhlanzeka, ukuvala okuqinile, kanye nemikhuba yokudlulisa ngokushesha kusiza ekunciphiseni ukwakheka kwe-acetic acid ngesikhathi nangemva kokubilisa okusebenzayo.

• Gcina imithambo yegazi ivaliwe uma ukubila kokuqala kuqala ukuvimbela ukugonywa kwe-Acetobacter emoyeni.
• Uma uzama ukufaka i-oxygen dosing, bhala phansi inani, isikhathi, kanye nezinguquko zemizwa ukuze uthuthukise indlela yakho.
• Sebenzisa izinto zokufaka ezihlanzekile futhi ugweme ukudluliselwa okuvulekile; ukufaka ama-rack emiphongolweni kukhulisa ingozi ngaphandle kokuthi imiphongolo igcinwe kahle.
• Gada i-pH kanye nephunga; ukwanda kwe-asidi eguquguqukayo noma amanothi kaviniga obukhali kubonisa ukuthi kuyeka ngokushesha ukwengezwa komoya-mpilo.

Ukulinganisela umthamo we-oxygen kubhiya obumuncu ngenqubo egciniwe negciniwe kuvumela abenzi bobhiya ukuthi bathonye imiphumela ye-ester kanye ne-asidi. Ukulawulwa kwe-ethyl acetate kuqala ngezinyathelo ezincane, ezenziwe ngamabomu kanye nokuhlanzeka okuqinile ukuvikela inqwaba.

Usosayensi ogqoke ijazi lelebhu kanye nezibuko zokuphepha uhlola ingilazi ye-dark ale eceleni kwethangi lokubilisa lensimbi engagqwali eliqhumayo endaweni yokwenza utshwala yezentengiselwano.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Ukuqapha ukuvutshelwa: amandla adonsela phansi, i-pH, kanye nezindawo zokuhlola imizwa

Ukuqapha ukuvutshelwa kwe-Oud Bruin yakho kubalulekile ukuze uphumelele. Landelela amandla adonsela phansi kanye ne-pH njalo. Futhi, qaphela noma yiziphi izinguquko ezibonakalayo kanye nephunga ngesikhathi sokuvutshelwa kokuqala kanye nokuguga. Lokhu okubonwayo kukusiza ukuthi uqhathanise intuthuko kabhiya wakho nezilinganiso ezilindelekile. Kuqondisa izinqumo zakho zokuthi uzofaka nini izithelo noma uzidlulisele emigqonyeni.

Izinombolo zamandla adonsela phansi zinikeza isilinganiso esiwusizo. Kumaresiphi amaningi e-Oud Bruin aqukethe okusanhlamvu okuphelele, i-OG FG 1.056 1.013 pair ivamile, okuholela ku-5.6% ABV. Isibonelo se-extract sour stout sasino-OG ongu-1.055 kanye no-FG ongu-1.012, cishe ku-5.7% ABV. Qapha amandla adonsela phansi kabili ngesonto kusenesikhathi, bese kuba kanye ngesonto njengoba ukubila kuncipha.

Ukulinganisa i-pH njalo kubalulekile ukulandelela izinguquko ze-biochemical. I-pH ye-wort ivame ukuqala cishe ku-5.2–5.6. Njengoba i-lactic acid inqwabelana ngesikhathi sokumunca, i-pH kufanele yehle. Hlosa i-pH yokugcina phakathi kuka-3.4 no-3.8 ukuze uthole ubukhali obufunayo. Hlola i-pH ngaphambi kokufaka izithelo futhi uphinde uhlole ebhodleleni noma ebhodleleni.

Ukuhlolwa kwezinzwa kubaluleke njengokufundwa kwezinsimbi. Funa ukwakheka kwe-pellicle, okubonisa umsebenzi we-Brettanomyces noma we-Pediococcus. Amanye amaqoqo angase angabonakali i-pellicle amasonto, kanti amanye ayakha ngenyanga. Iphunga lamanothi aqinile e-nail-polish avela ku-ethyl acetate noma uviniga ocacile ovela ku-acetic acid. Lawa makha angaphandle abonisa i-oxidation noma ukuba khona kwe-Acetobacter engafuneki.

Sebenzisa uhlu lokuhlola olulula njalo uma uvakashela:

• Qopha izinga lokushisa kanye nokufundwa kwamandla adonsela phansi.
• Bhala phansi i-pH bese uqaphela noma yikuphi ukwehla noma ukwehla okungazelelwe.
• Hlola ubuso ukuze kutholakale ukwakheka kwe-pellicle kanye nokuthungwa kwamanothi.
• Hlikihla ukuze uthole isinyibilikisi, uviniga, noma iphunga elibi ngaphambi kokunambitha.

Ukunambitha kuyindlela elawulwayo. Thatha amasampula amancane ezinyangeni ezimbili ukuze uhlole izimangalo zokumunca okusheshayo. Ukunambitha kwasekuqaleni kwembula i-acidity ebukhali nama-ester. Ukuguga isikhathi eside kuvame ukuthambisa imiphetho futhi kuhlanganise uhlamvu lwe-malt, izithelo, kanye ne-Brett. Gcina amarekhodi ukuze uthuthukise amaqoqo esikhathi esizayo.

Izithelo ezengeziwe kanye nokuguga kwe-oki ngenhlanganisela ye-Oud Bruin

Ukufaka izithelo ne-oki ekuvutshelweni kwe-Oud Bruin kushintsha ukuthungwa kobhiya, iphunga, kanye ne-asidi. Abapheki bebhiya kumele bacabangele ngokucophelela isikhathi, ukuhlanzeka, kanye nephrofayili yokunambitheka oyifunayo. Izilingo ezincane zibalulekile ukuze kufezwe ubhiya omuncu olinganiselayo, ohamba phambili nge-malt ogcina ubunzima ngaphandle kokuba bukhali kakhulu.

Isikhathi sokwengeza izithelo sibalulekile. Ukwengeza izithelo ekuvuthweni kokuqala kungaholela ekutheni imvubelo namagciwane adle ushukela omusha, kushintshe ukuvutshelwa futhi kudale ama-ester angalindelekile. Ukudlulisela esitsheni sesibili kuvumela ukulawula okungcono ekukhishweni kwezithelo futhi kunciphisa ukusebenzisana kwemvubelo. Izibonelo eziphumelelayo zifaka phakathi ukuvumela ubhiya ukuthi uhlale inyanga yonke ngaphambi kokudluliselwa, bese ufaka inani elikhulu lama-blackberry.

• Ukwengeza okuyinhloko: ukukhipha ngokushesha, ukuncishiswa okukhulu, ukulawula okuncane i-microflora.
• Ukwengezwa kwesibili: uhlobo lwezithelo oluhlanzekile, ukuhlanzeka okulula, ukukhishwa okulinganisiwe.
• Ukucwilisa okubandayo ngemva kokudluliselwa: kunciphisa ukubilisa esithelweni futhi kulondolozwe iphunga.

Ama-blackberry, ama-cherries, nama-plum kuyizinketho ezidumile zokwengeza izithelo. Ama-blackberry ahambisana ne-Oud Bruin ngamanothi awo ewayini, izithelo ezimnyama, okuthuthukisa ukunambitheka kwe-malt. Ama-cherry anezela ukuthinta okukhanyayo, okune-asidi okungakhulisa umbono wokuba muncu. Ama-plum anikela ngokujula kwezithelo eziyindilinga, okufana netshe okuhambisana kahle namanothi e-apula-brandy avela ekwelashweni kokucwiliswa kwe-oak calvados.

Ukuguga kwe-oki kungenisa ama-tannins, i-vanillin, kanye nokuthungwa okufana ne-barrel. Abapheki abaningi bakhetha ama-cubes noma ama-spirals athosiwe aphakathi nendawo. Ukucwilisa i-oki kuma-calvados ngaphambi kokuyifaka kungenisa ukunambitheka kwe-apula brandy kanye nokufudumala kwezithelo komoya wesitayela saseNormandy. Ukucwilisa i-oki calvados okulinganisiwe—njengama-cubes ayisithupha kanye ne-splash yoketshezi olucwilisayo—kunezela isakhiwo futhi kunciphisa ukuqonda okubukhali.

Hlanganisa izithelo ne-oki ngokucabangela. Ama-tannins e-oki angaqinisa izithelo ezikhanyayo futhi avikele ibhalansi ye-malt ngenkathi ethambile emaphethelweni abukhali. Izithelo zengeza ushukela ovundile nama-asidi emvelo, okuthonya ukuqonda ubumuncu noma ukuzungeza ngokusekelwe esikhathini. Qapha i-pH bese unambitha njalo ngeviki ezimbili ngesikhathi sokuguga ukuze unqume ukuthi uzosusa nini izithelo noma i-oki.

• Hlanza ukungcola kokuphathwa kwezithelo: izithelo eziqandisiwe, ezivalwe nge-vacuum zinciphisa amagciwane. Ncibilikisa isitsha esihlanziwe bese udlulisela ngokushesha.
• Qala ngezithelo eziningi ezilondolozayo; engeza izithelo ezengeziwe ngezigaba uma ukunambitheka kuthulisiwe. Isibonelo sesithako somphakathi sisebenzise ama-blackberry aqandisiwe angama-3.75 lb, bese kuba yi-1 lb yama-plum asebhishi ngemva kwezinsuku ezine.
• Hlola amandla adonsela phansi kanye ne-pH ngaphambi nangemva kokungezwa. Landelela izinguquko bese uqopha isikhathi esithelweni nase-oki ukuze uthole imiphumela ephindaphindwayo.

Gcina amanothi okunambitha egxile futhi eqondile. Ukwengeza izithelo ngesikhathi esifanele kanye nokucwilisa i-oak calvados kungakhulisa ubunzima, kwengeze ukufudumala, futhi kulondoloze ukufuna kwabapheki be-homebrewers abane-malt-accented profile nge-Wyeast 3209-PC Oud Bruin Ale Yeast Blend. Nquma ukuthi uzozifaka nini izithelo ngokusekelwe ekukhanyeni okufiswayo, umsebenzi wokubilisa, kanye nezinga lokunethezeka kwendle.

Indawo yokwenza utshwala yasemaphandleni enebhereli likabhiya omuncu elizungezwe ama-strawberry, ama-raspberry, nama-cherry.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Ukulungisa, ukugcoba, kanye nokufaka i-carbonation kubhiya obufana ne-Oud Bruin

Ukulungiswa okufanele kuyisihluthulelo sokufinyelela ibhalansi kubhiya obomvana obuvela ku-malt. Hlosa i-carbonation ethambile ehambisana ne-asidi kabhiya ngaphandle kokucindezela umgogodla we-malt. Ngezansi, sizoxoxa ngokufaka i-priming, ukukhetha phakathi kwebhodlela ne-keg, kanye namathiphu okukhonza lowo muzwa womlomo we-Oud Bruin wakudala.

Ukuze uthole inqwaba yamagaloni ayisithupha okusanhlamvu okuphelele, sebenzisa ama-ounces angu-6.3 e-dextrose ukuze ulungiselele. Leli nani lihlose i-carbonation ngamavolumu angu-2.5 e-CO2. I-carbonation enjalo iholela ekhanda elithambile nelifushane, okuthuthukisa ukunambitheka kwebhiya okuyindilinga kanye ne-malt-accent.

Ukufaka ubhiya omuncu emabhodleleni anezinhlobo ezixubile kuholela ekufakweni kwe-carbon kancane futhi okuzinzile. Ukulungiswa kwamabhodlela kuvumela ukubiliswa okuncane okuqhubekayo kanye nokuthuthukiswa kokunambitheka. Hlola njalo ibhodlela lesampula ukuze ugweme ukucindezela amabhodlela ngokweqile lapho imvubelo yasendle isebenza.

Ubhiya obumuncu obufakwa ebhodleleni bunikeza ukulawula okunembile kokukhiqizwa kwekhabhoni futhi kunciphisa ukuhlukahluka kwebhodlela nebhodlela. Abapheki abaningi bakhiqiza ubhiya obuxubile ngaphambi kokushintshela ekusetshenzisweni kwekhabhoni bese bephoqelela ukukhiqizwa kwekhabhoni lapho iphrofayili yokunambitheka ifanele. Sebenzisa i-valve yokuspunda noma isheduli yokukhiqizwa kwekhabhoni ethambile ukuze uthole ukuqeda okungokwemvelo ngaphandle kwekhabhoni enamandla aphelele.

• Icebiso lokuthosa: ncibilikisa i-dextrose emanzini abilayo, beka efrijini ngaphambi kokuyifaka ebhiyani ukuze unciphise ingozi yokutheleleka.
• Inothi lebhodlela: gcina endaweni yokushisa engaphansi komhlaba izinyanga; izinhlobo ezixubile zivame ukudinga isikhathi sokuqinisa i-carbonation kanye nokunambitheka.
• Inothi lokupheka: shaya ngokushisa okubandayo ngaphambi kokudlulisela kumvubelo we-drop kanye ne-trub; setha isilawuli se-carbonation oyifunayo ngamavolumu angu-2.5 bese uvumela amahora angu-24-72 ukuthi alingane ekucindezelweni kokukhonza.

Khonza ubhiya obufana no-Oud Bruin obupholile kancane, cishe ngo-50–55 °F, ukuze uthuthukise i-malt kanye namanothi ayinkimbinkimbi omuncu. Sebenzisa izitsha zengilazi ezibamba iphunga futhi zibonise i-carbonation ephakathi. Qonda i-carbonation kumavolumu angu-2.5 ukuze ugcine ikhanda libambekile futhi ulwanga lugxile ekulinganiseni kunokuba luqine.

Izingibe ezivamile kanye nokuxazulula izinkinga lapho usebenzisa ingxube ye-Oud Bruin

Ukusebenza namasiko axubile kunikeza imivuzo kanye nezinselele. Lo mhlahlandlela uhlose ukubhekana nezinkinga ezivamile abapheki bebhiya ababhekana nazo lapho bepheka ubhiya obuthambile obufana ne-malty, obufana ne-Oud Bruin. Uhlinzeka ngezixazululo ezisebenzayo zokugcina amaqoqo akho esendleleni efanele.

Ukuphatha ama-asidi aguquguqukayo kanye namanothi e-solvent

Amanothi e-vinegar e-acetic kanye ne-ethyl acetate ebukhali kungaphazamisa ibhalansi. Izimbangela ezivamile zifaka phakathi ukuchayeka ku-oxygen, ukungcoliswa yi-Acetobacter, kanye nomthamo we-oxygen sekwephuzile ukuze kukhuthazwe i-Brett. Ukuze unciphise lezi zingozi, nciphisa isikhala sekhanda ngesikhathi sokudluliselwa futhi ugweme ukusebenzisa izithelo ezingagezwanga noma ezingaphekwanga ngaphandle kokuthi uhlela ukugoma. Uma kuvela ubhiya omunyu we-acetic acid, ukuxuba nesisekelo esingeyona i-acetic kungasiza ekunciphiseni uviniga. Ukwengeza izithelo ezinamandla njenge-blackberries noma ama-cherry kungafihla amanothi e-solvent ngenkathi kulondolozwa ukunambitheka kwezithelo.

Ukulungisa ukubila okubambezelekile noma okuhamba kancane

Ukubilisa okumisiwe ezitshalweni ezixubile kuvame ukuvela ekuncipheni, imvubelo ekhathele, ukubilisa okuphansi kumaqoqo okukhipha, noma i-Saccharomyces ecindezela i-asidi ephezulu. Okokuqala, hlola amandla adonsela phansi kanye nokushisa. Uma ukuncishiswa kuphansi ngemva kwesikhathi esifanele, cabanga ngokuphinda upheke uhlobo lwe-Saccharomyces olunempilo noma wenze isiqalo esinamandla esivela ku-Wyeast noma ku-White Labs. Ukuphakamisa izinga lokushisa lokubilisa kancane kungasiza ekuvuseleleni imvubelo. Kumaresiphi aqukethe okusanhlamvu okuphelele ahlose i-OG 1.056 kanye ne-FG 1.013, qinisekisa ukuthi i-pitch iqinile futhi ube nesineke; uBrett noLactobacillus bazoqhubeka nokunciphisa kancane amasonto kuya ezinyangeni.

Ukulawulwa kokuhlanzeka kanye nokungcola

Ukuhlanzwa kwendle nge-Lactobacillus Brett kudinga ukuhlukaniswa okuqinile nemishini yokuhlanza ukuze kuvinjelwe ukungcola. Ukungcola okuphambene kungalimaza amaqembu esikhathi esizayo kabhiya obungemuncu. Uma kungenzeka, nikela ngama-fermenters, amapayipi, izipuni, kanye nezinto zokufaka amabhodlela. Sebenzisa ama-sanitizer ajwayelekile njenge-Star San bese unamathela ezikhathini zokuthinta ezinconywayo. Ngemva kokubilisa kokuqala, nciphisa ukuvezwa komoya-mpilo ukuze uvimbele ukukhula kwe-Acetobacter. Imikhumbi ebanda ephahlazekayo futhi evalayo inciphisa ukuguquguquka futhi isize ukugcina i-asidi oyifunayo ngaphandle kokudala i-acetic acid ubhiya omuncu.

Uhlu lokuhlola ukuxazulula izinkinga olusebenzayo

• Uma kuvela uviniga: yeka ukudluliselwa, nciphisa isikhala sekhanda, cabanga ngokuhlanganisa.
• Uma ama-ester e-solvent noma i-ethyl acetate ekhombisa: buyekeza isikhathi sokuhlanza kanye nokungenisa umoya kwe-wort.
• Uma ukubilisa kungavuthwa: linganisa amandla adonsela phansi, phinda usebenzise ama-Saccharomyces asebenzayo, noma wakhe i-starter.
• Ukuvikela ubhiya obuhlanzekile: hlukanisa umsebenzi omuncu bese ubeka ilebula ngokucacile ukuze ugweme ukusabalala kwamasiko axubile okubilisa.

Ukulawulwa kwenqubo ngokucophelela, ukungenelela ngesikhathi, kanye nokuhlonipha izindlela ezixubile zamasiko kwenza ukuxazulula izinkinga ze-Oud Bruin kube lula. Ukulungiswa okuncane kokuphonsa, ukuphathwa komoya-mpilo, kanye nokuhlanzeka nge-Lactobacillus Brett kungavimbela ukunambitheka okukhulu okungafanele. Lokhu kuvumela ingxube ukuthi ithuthukise ubunzima bayo obuhlukile bokumuncu.

Umdwebo oseduze womshini wokwenza ubhiya ogqoke ijazi elimhlophe elebhu ohlola i-beaker ye-Oud Bruin ale ensundu emnyama ene-sediment ebonakalayo, ene-fermenter kanye ne-airlock ngemuva kwe-workshop.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Ukunambitha okuqhathanisayo kanye nesikhathi: ongakulindela ezinyangeni ezimbili uma kuqhathaniswa nokuguga isikhathi eside

Amanothi okunambitha kwasekuqaleni anikeza isithombe sokuhlela. Abapheki bebhiya bavame ukuphikisana ngokuthi i-Wyeast 3209 esheshisiwe ikhiqiza ubhiya osulungile ezinyangeni ezimbili noma ukuthi kudingeka ukuguga isikhathi eside. Impendulo itholakala ezilinganisweni zokunambitha kanye nohlelo olucacile lokuguga.

Ezinyangeni ezimbili, sebenzisa uhlu lokuhlola ukuze wahlulele ukulungela. Hlola ukuqina kwe-lactic, ubumnandi obusele, kanye nanoma yiziphi izinyibilikisi ezibukhali noma amanothi e-acetic. Futhi, hlola ukuthi izakhi zezithelo noma ze-oki zihlangana kanjani nomgogodla we-malt.

• Izilinganiso zokunambitha izinyanga ezi-2 vs ukuguga isikhathi eside: hlola i-acidity, umuzwa womlomo, kanye nokuba khona kukaBrett.
• Linganisa i-pH bese uqhathanisa nemibono yezinzwa ngaphambi kokunquma ukuyipakisha.
• Funa ibhalansi: ukulunywa okukhanyayo kwe-lactic kungase kube kuhle, kodwa imiphetho eqinile iphakamisa isikhathi esengeziwe.

Okuhlangenwe nakho komphakathi kubonisa ukuthi i-Wyeast 3209 esheshisiwe ingakhiqiza isisekelo esingaphuzwa cishe emavikini ayisishiyagalombili. Lo mphumela uncike esilinganisweni sokuphonsa, izinga lokushisa, kanye nokuphathwa komoya-mpilo. Lindela inothi eliqinile le-lactic kanye nezinkomba zikaBrett zakuqala kuleli qophelo.

Ukuguga isikhathi eside kushintsha isimo sephrofayili. Ezinyangeni eziningana kuya onyakeni, i-lactic acidity ivame ukuba yindilinga, i-Brettanomyces iba yinkimbinkimbi, kanti izingxenye ze-oki nezithelo ziyahlangana ne-malt. Ama-ester aqinile avame ukuthamba, ashiye ukunambitheka okunezingqimba kanye nokuqeda okubushelelezi.

• Ezinyangeni ezingaba ngu-2: i-lactic acid ebukhali, ubumnandi obusele, isimo sikaBrett esisanda kuvela.
• Izinyanga ezi-3-6: ukuhlanganiswa kwezithelo ne-oki, ukuba mnene kwe-asidi, umuzwa womlomo uyathuthuka.
• Izinyanga ezingu-6–12+: ubunzima obuyindilinga, ama-phenolic aqhutshwa yi-Brett agcwele, ibhalansi ezinzile.

Uma unambitha ukuze unqume ukuthi uzobhodlela, upheke, noma uguge isikhathi eside, sebenzisa izindlela ezihambisanayo zokulinganisa. Uma izinga le-lactic lifana nomgomo wakho futhi kungekho phunga elinamandla elisele, ukupakishwa kunengqondo. Uma ubhiya unambitheka kancane, umuncu kakhulu, noma ulingana nobukhulu obubodwa, bubuyisele esitofini.

Gcina amanothi ephuzu ngalinye lokuhlola. Landelela isikhathi sokuguga se-Oud Bruin kanye nezigaba ezibalulekile zemizwa. Ukunambitha okuphindaphindiwe kwakha umuzwa onokwethenjelwa wokuthi inqubo yakho kanye nezithako zakho kuthonya kanjani intuthuko ngokuhamba kwesikhathi.

Indlela yokulandela iresiphi ewusizo usebenzisa idatha yeresiphi enikeziwe ye-Oud Bruin

Lo mhlahlandlela unikeza iresiphi eningiliziwe ye-Oud Bruin yebhetshi elingamalitha ayi-6. Ihlanganisa amatshe acacile amanzi kanye nokugaywa. Landela izinyathelo ukuze uthole imiphumela ehambisanayo. Iresiphi ihlose ukusebenza kahle okungu-70%, nge-OG 1.056 kanye ne-FG 1.013.

Imininingwane yeqembu kanye nokusebenza kahle

• Umthamo we-Fermentor: amalitha angu-6.0.
• Ukusebenza kahle kwendlu yokuphuza utshwala: 70%.
• Amandla adonsela phansi: OG 1.056; kulindeleke i-FG 1.013.
• Amanzi aphelele adingekayo ohlelweni: amavolumu amanzi angama-9.41 gal kulokhu kusetha.

Izibalo ze-Mash kanye ne-strike

• Ubukhulu be-mash bubekwe ku-1.75 qt/lb. Amanzi adingekayo angaba amalitha angu-5.8.
• Sebenzisa ishejuli yokuxubha engu-152 F ukuze uthole ukuphumula kwe-saccharification imizuzu engama-60 ngokushisa kokuqala kokusanhlamvu okungu-77 °F.
• Faka i-gypsum (1.5 oz) ku-mash ukuze ulungise ibhalansi yamaminerali.

Isikhathi sokupheka esisheshayo, esibilisiwe kusengaphambili, nesibilisiwe

• Ngemva kokucola, cola bese uthela amanzi angamalitha angu-3.61 amanzi angu-170 °F ukuze ufike ezingeni lokubilisa ngaphambi kokuba ubilise cishe amalitha angu-7.5.
• Bilisa imizuzu engama-60. Engeza i-1.75 oz ye-Hallertau Hersbrucker ngemizuzu engama-60 ukuze uthole ukubaba okuncane nephunga elimnandi.
• Njengoba kusele imizuzu eyi-10, engeza i-Whirlfloc kanye nesakhamzimba sikabhiya esilinganisiwe njengoba kuchaziwe kuma-sour ferments ayinkimbinkimbi.

Ukulahlekelwa kanye nokulindela ngemva kokubilisa

• Umthamo we-mash onezinhlamvu endaweni ulinganiselwa kumalitha angu-6.86.
• Vumela ukulahlekelwa kokumuncwa kokusanhlamvu okungu-~1.66 amalitha, i-lauter tun deadspace ~0.25 amalitha, ukumuncwa kwama-hops ~0.07 amalitha, kanye nokubilisa cishe amalitha angu-1.5.
• Ngemva kokubilisa nokubanda kufanele uqoqe amalitha angaba ngu-6.0 ku-fermentor njengoba kuhleliwe.

Ukupholisa nokuphonsa

• Faka i-wort efrijini kuze kufike ekushiseni okuqondiwe kokubilisa cishe ku-70 °F kulesi sibonelo.
• I-Pitch Wyeast 3209 ilandela indlela yakho yokungenisa umoya oyikhethile. Iresiphi iphawula ukuthi abanye abenzi bokwenza ubhiya bayayeka ukungenisa umoya kokuqala kuyilapho abaningi bevumela umoya ukuba uphume ngendlela evamile; khetha ngokusekelwe ekubekezeleni kwakho ingozi kanye nephrofayili ye-asidi/ester oyifunayo.

Ukubilisa kanye nokwengeza okukhethwa kukho

• Gada amandla adonsela phansi kanye ne-pH njalo ngesikhathi sokubilisa okusebenzayo ukuze ulandelele ukuncishiswa kwe-FG 1.013.
• Cabanga ngokungeza izithelo noma i-oki lapho udlulisela kwesibili uma uhlela ubunzima obuhlanganisiwe; engeza ngemva kokunciphisa ukubilisa kokuqala.

Ithebula lamanzi elibhekisela ngokushesha lalesi siphuzo

• Amanzi ashisayo: ~5.8 gal.
• Amanzi e-sparge: ~3.61 gal.
• Inani lamanzi eliphelele lingu-9.41 gal ukuze uhlelo lufinyelele imigomo yangaphambi kokubilisa kanye neyangemva kokubilisa.

Izinto okufanele uzicabangele ngokuphepha, ngokomthetho, kanye nemishini yokubilisa okumuncu

Izinhlobo ezixubile zokukhiqiza utshwala zinikeza izinzuzo nezingozi. Qinisekisa ukuthi indawo yakho yokusebenza ihlelekile, ilebula yonke imikhumbi ngokucacile, futhi umise imikhuba efanayo. Le ndlela isiza ekuvikeleni ama-ales ahlanzekile futhi inciphise ukukhathazeka ngokuphepha kobhiya obomuncu. Ukungalungi okuncane kungaholela ekungcoleni kwamagciwane ngamapayipi, ompompi, noma isitoreji esabiwe. Ngakho-ke, phatha ukubilisa okumuncu njengenqubo ehlukile.

Izingozi zendawo yokusebenza kanye nokungcola okuhlukahlukene

Beka imishini ethile yokubilisa, amapayipi, kanye nemishini yokufaka emabhodleleni kumaphrojekthi kabhiya omuncu uma kungenzeka. Uma kudingeka ukwabelana, hlukanisa kahle bese uhlanza imishini. Vumela amasonto ambalwa ukuthi imishini ingabi namagciwane ngaphambi kokuyibuyisela ekusetshenzisweni kwayo okuhlanzekile. Sebenzisa amalebula acacile emigqonyeni emuncu bese uyihlukanisa nezindawo ezicoliwe nezibilisiwe. Leli cebo lisiza ekuvimbeleni ukungcola ngengozi futhi linciphise ingozi yezinkinga zeBrett Lactobacillus.

Ukulawulwa kwezinga lokushisa, ukuhlanzeka, kanye nokuphathwa komoya-mpilo

Ukushisa okulinganayo kubalulekile ekulawuleni ukukhula kwamagciwane nokugwema ukunambitheka kwe-acetic. Sebenzisa isilawuli sokushisa esithembekile futhi ugcine indawo evikelwe ukuvimbela ukuguquguquka kokushisa. Qinisekisa ukuthi zonke izindawo ezithinta i-wort, ubhiya, noma izithelo zihlanzwe kahle futhi zihlanzwe.

Qaphela lapho uphatha imishini yokungenisa umoya-mpilo kanye ne-micro-oxygen. Sebenzisa abalawuli abaqinisekisiwe kanye namasilinda aqinile ukuze uvimbele ukuvuza. Landela imikhuba emihle yokusebenzisa umoya-mpilo: thatha kancane kancane uma kudingeka, hlola izinto ezifakwayo njalo, futhi ugweme izindlela ezingakahlolwa ezingaholela ekufakweni komoya-mpilo ngokweqile noma ezingozini zokuphepha. Sebenza njalo endaweni enomoya omuhle lapho usebenzisa ama-sanitizer anamandla noma ama-volatile spirits ekwelapheni i-oki.

Izeluleko zokubhala amalebula, ukuphathwa kwegumbi lokugcina impahla, kanye nezeluleko zokuguga kwendawo

Gcina irekhodi eliningiliziwe leqoqo ngalinye elimuncu, usuku oluqophayo, izilimo ezisetshenzisiwe, okungeziwe, kanye namanothi okunambitha. Amarekhodi anembile abalulekile ekugwemeni amaphutha kanye nokuphatha kahle isikhala esilinganiselwe. Hlukanisa ubhiya obumuncu nobuhlanzekile nge-rack, ishalofu, noma igumbi ukuze uvikele zombili izinhlelo futhi ugcine ukuphepha kobhiya obumuncu.

• Gcina amabhodlela nemigqomo egumbini elingaphansi elinokushisa okufanayo, okungcono kakhulu kube ngu-50°F, ukuze ukhule kancane. Izindawo ezifudumele zingasheshisa ukubila uma uthanda.
• Gada imiphongolo emisha ukuze kutholakale ukuthi i-acetic eningi kangakanani futhi uyihlukanise uma kudingeka. Izikhathi zokunambitha njalo zizosiza ekunqumeni ukuthi kufanele ixutshwe nini, ibhodle, noma iqhubeke nokuguga.
• Faka amalebula emiphongolweni ngokucacile ngobunikazi besiko kanye nosuku ukuze ugweme ukudideka futhi uvimbele ukungcoliswa okuhlobene nesitoko esingemuncu.

Thobela imithetho yendawo ephathelene notshwala, amasilinda acindezelwe, kanye nokulahlwa kwezihlanzi zamakhemikhali. Ukukhetha imishini ephephile, ukugcina amalebula acacile, kanye nokunamathela emikhubeni ehlelekile yokugcina izinto ezisele kubalulekile ekuvikeleni indawo yakho yokwenza utshwala, ikhaya, kanye nekhwalithi yobhiya besikhathi esizayo.

Isiphetho

I-Wyeast 3209-PC Oud Bruin Ale Yeast Blend iyithuluzi elikhethekile labenzi bobhiya abahlose ubhiya obumuncu obuvela ku-malt. Lokhu kubuyekezwa kuphetha ngokuthi iphumelela kakhulu ekudaleni i-lactic acidity ebukhali ngenkathi igcina ukujula kwe-malt. Ilungele ubhiya obufana ne-Oud Bruin ne-Flanders, kanye nobhiya obufana ne-dark-malty kanye nezinhlobo ezidala izithelo.

Ukuze uyisebenzise kahle, qala ngeresiphi yokusanhlamvu okuphelele noma ulungise ukukhishwa. Lungisa amanzi akho abe yiphrofayili ye-chloride-forward. Futhi, lawula izinga lokushaya kanye nezinqumo zokuqala ukuze uthole imiphumela efanayo. Le nhlanganisela yemvubelo ilungele kakhulu izindlela zokupheka ezidinga ubunzima obumuncu ngaphandle kokulahlekelwa yi-caramel kanye ne-malts eyosiwe.

Ibhalansi yengozi nomvuzo isobala: ungafinyelela i-acidity ekhangayo ezinyangeni ezimbili nje. Kodwa-ke, ukuguga isikhathi eside kuyanconywa ukuze kube nobunzima obuphelele. Qaphela ngokulinganisa i-oxygen, ikakhulukazi uma usanda kuqala ukulawula i-acidity eguquguqukayo. Vikela indawo yakho yokugcina impahla ekungcolisweni okuxubile ukuqinisekisa imiphumela ehambisanayo nemnandi ngale nhlanganisela.

Imibuzo Evame Ukubuzwa

Iyini i-Wyeast 3209-PC Oud Bruin Ale Yeast Blend futhi yiziphi izitayela ezilungele yona?

I-Wyeast 3209-PC Oud Bruin iyinhlanganisela yamasiko axubile, ethengiswa njengomkhiqizo wesizini we-VSS cishe ngo-2014. Ihlanganisa izinhlobo ze-Saccharomyces, i-Lactobacillus, kanye ne-Brettanomyces. Le nhlanganisela ikhiqiza i-lactic acidity ebukhali ngenkathi igcina uhlamvu lwe-malt. Ilungele i-Oud Bruin, ubhiya besitayela saseFlanders, kanye ne-dark malt-accented sours. Ilungele futhi ama-dark sours aneminyaka engu-fruit lapho ufuna khona ubumnandi obusele kanye nobunzima be-malt.

I-3209 iqhathaniswa kanjani nezinye izingxube ze-Wyeast sour ezifana ne-De Bom (3203) kanye ne-3763 Roselaere?

Uma kuqhathaniswa noDe Bom (3203) kanye no-3763 Roselaere, i-3209 igcina umzimba we-malt omningi ngenkathi ikhiqiza ukuluma okukhanyayo kwe-lactic. I-De Bom yaziwa ngokumunca okusheshayo futhi ingaba nolaka kakhulu, ngezinye izikhathi ikhiqize ukuthambekela kwe-acetic. I-3763 I-Roselaere iyisilinganiso se-acidity ebukhali kodwa ingancipha ngendlela ehlukile. Abapheki bebhiya bakhetha i-3209 uma befuna ukuba muncu ngaphandle kokususa uhlamvu lwe-malt.

Yimiphi iminikelo yokunambitheka elindelekile evela eqenjini ngalinye lama-microbial kule nhlanganisela?

Ama-Saccharomyces enza ukubiliswa kotshwala okuyinhloko kanye nokunciphisa kakhulu. I-Lactobacillus ikhiqiza i-lactic acid ukuze kube mnandi futhi kuhlanzeke. Ama-Brettanomyces anegalelo ekubunjeni kwesikhathi eside—ama-funk, ama-ester, kanye nokunciphisa kancane—futhi angase akhe ama-pellicles. Uma ihlanganisiwe, ingxube ihlose ukulinganisela kwe-acidity kanye nobunzima ngenkathi igcina ubumnandi be-malt kanye nomzimba.

Yimaphi amazinga okushisa okuvutshelwa kanye nesiqondiso sokuphonsa okufanele ngisilandele?

I-Wyeast ibala ububanzi bokuvutshelwa obufanele obungu-64–84 °F futhi inikeza u-70 °F njengesibonelo. Abapheki abaningi bavubela ububanzi obungu-65–72 °F ukuze kusebenze kahle i-Saccharomyces kanye nokuthuthukiswa kwe-Brett/Lacto kancane kancane. Isiqondiso se-pitch-rate sika-Wyeast sibonisa u-0.35 (amaseli e-M/ml/°P) kanye namaseli e-B angu-110 adingekayo; iphakethe liphawula ukuthi “Ukuqala: Cha,” kodwa ukwenza isiqalo kunconywa kuma-wort anamandla adonsela phansi aphezulu, amaphakethe amadala, noma ukuqinisekisa ukuncishiswa okubikezelwayo.

Ingabe kufanele ngifake umoya ku-wort ngaphambi kokuyiphonsa noma ngilandele isiqondiso sika-Wyeast sokungangenisi umoya kokuqala?

Isiqondiso se-VSS sika-Wyeast sibonisa ukuthi akukho moya wokuqala ovumela i-Lactobacillus kanye nokusheshisa ukumuncwa. Nokho, abenzi bobhiya abaningi bapheka umoya ngokujwayelekile ukuze basekele i-Saccharomyces. Ukunquma kuncike ekubekezeleleni kwakho ingozi: ukungapheki kokuqala kungasheshisa ukuthuthukiswa kwe-lactic, kuyilapho umoya ojwayelekile usiza i-Saccharomyces ukuthi ivikele ukuvutshelwa. Uma ulandela i-SOP engenamoya, yenza ucabange futhi uqaphe i-pH kanye nobunzima bamandla adonsela phansi eduze.

Kuthiwani ngokufakwa komoya-mpilo kamuva—ingabe kufanele ngifake umoya-mpilo ngesikhathi sokuguga?

I-Wyeast iphakamisa ukuthi kuthathwe umthamo we-oxygen kamuva ukuze kuthinte i-ethyl acetate kanye nobunzima, kodwa lo mkhuba uyaphikisana. Ama-pulse amancane e-oxygen alawulwayo angashintsha amaphrofayili e-ester, kodwa angakhuthaza noBrett kanye ne-Acetobacter ukuthi bakhiqize i-acetic acid (uviniga) kanye ne-ethyl acetate e-solventy. Uma uzama i-micro-oxygenation, yenza kanjalo kancane, qapha izinguquko zezinzwa, futhi wamukele ingozi ye-volatious acidity.

Ngingayinciphisa kanjani ingozi ye-acetic acid kanye ne-ethyl acetate uma ngisebenzisa i-3209?

Nciphisa ukuvezwa komoya-mpilo ngemva kokuqala kokubilisa, sebenzisa izitsha ezivaliwe, uhlanze izithelo noma wamukele njengesitofu esihlosiwe, futhi ugweme isikhala esingadingekile. Uma ungakhululekile ngengozi ye-VA, yeqa umthamo womoya-mpilo sekwephuzile bese usebenzisa ukuhlanzeka okucophelelayo kanye nokuvezwa okulinganiselwe kwezithelo. Ukuguga kwemiphongolo okulawulwayo noma ukufuthwa okuncane, okuqashwe ngokucophelela kuyizinketho zabenzi bobhiya abanolwazi.

Yimiphi imiphumela ejwayelekile ye-OG, FG, ABV, kanye ne-pH ngale nhlanganisela?

Izibonelo ezisebenzayo zibonisa i-OG ~1.056 kanye ne-FG ~1.012–1.013, okuveza cishe i-ABV engu-5.6–5.7% ngokuncishiswa okubonakalayo okuseduze no-75–78%. I-pH yokugcina ivame ukuwela ebangeni lika-3.4–3.8 lobhiya be-Oud Bruin obulinganiselayo; izinhlobo ezivuthiwe zingase ziphele cishe ku-pH engu-3.6–3.7. Imiphumela ngayinye incike esilinganisweni se-pitch, isheduli yokubilisa, kanye nokwengezwa kwezithelo noma kwe-oki.

Yisiphi isikweletu sokusanhlamvu, isimiso se-mash, kanye ne-mash pH okunconywayo ku-Oud Bruin engamalitha ayi-6?

Ibhili elivivinyiwe lokusanhlamvu okuphelele: 9 lb Pilsner, 2 lb CaraMunich, 1 lb Munich Dark 20L, 0.5 lb ummbila oqhekekile, 0.5 lb ukolweni, 0.25 lb omnyama okhishwe umunyu (isiyonke 13.25 lb). Hlanza i-infusion eyodwa ku-152 °F imizuzu engama-60 nge-pH eqondiwe ecishe ibe ngu-5.35. Amanzi ahlungiwe kanye nokwengezwa kwamaminerali (isibonelo: 1.5 oz gypsum ku-mash) kusiza ukufeza leyo pH kanye nephrofayili ye-chloride-forward ukusekela i-maltiness.

Yiluphi uhlobo lwe-hop okufanele ngilusebenzise ukuze ngilondoloze i-malt kanye ne-sour focus?

Sebenzisa i-AA ephansi, ebabayo ekuqaleni. Isibonelo sisebenzisa ama-pellet e-Hallertau Hersbrucker (1.75 oz ngemizuzu engama-60, ~4% AA) ukuze afinyelele ku-~23 IBU (Tinseth). Gcina iphunga lama-hops aphuzile kanye ne-hop liphansi ukuze ugweme ukufihla i-malt kanye nohlamvu olumuncu.

Ngingayilungisa kanjani ikhemistri yamanzi ukuze ngithole i-Oud Bruin ene-malt-accent?

Inhloso enconywayo ye-Oud Bruin elula, enamafutha: Ca2+ ~60 ppm, Mg2+ ~5 ppm, Na ~10 ppm, Cl ~95 ppm, SO4 ~55 ppm, HCO3 ~0 ppm. Gcizelela i-chloride ukuze uzwele umlomo bese ufaka i-gypsum ku-mash ukulawula i-pH bese wengeza i-calcium. Cabanga nge-CaCl2 encane eyengeziwe uma amanzi omthombo ephansi ku-chloride.

Ngingakwazi yini ukwenza ubhiya nge-extract noma i-partial mash bese ngithola imiphumela emihle nge-3209?

Yebo. I-Extract yenza inqubo ibe lula futhi ingaveza imiphumela emihle kakhulu uma yenziwe ngokucophelela. Sebenzisa i-Briess noma i-LME/DME esezingeni eliphezulu, i-malt ekhethekile ebukhali ku-~165 °F ukuze ulondoloze umzimba, bese wengeza imithombo yamaprotheni njengokolweni noma i-rye ukuze uzwe kahle emlonyeni. Qaphela ukugcwala kwe-extract ngesikhathi sokubilisa futhi ugcine ukubila okunamandla kanye nokuhlanzeka okuhle ukuze ugweme ukunambitheka okungekuhle.

Kufanele ngifake nini izithelo, futhi yiziphi izithelo ezisebenza kahle?

Izithelo zivame ukungezwa ngesikhathi sesibili noma lapho zidluliselwa esitsheni sezithelo ukulawula ukukhishwa kanye nokuhlanzeka. Izinketho ezivamile: ama-blackberry, ama-cherry, ama-plum—ama-blackberry ahlangana kahle ngaphandle kokubusa, ama-cherry anika ubumnene, ama-plum anezela ukujula kwezithelo. Izibonelo zomphakathi ezingezwe ama-blackberry aqandisiwe ngemva kwenyanga eyodwa kanye nama-plum engeziwe ezinsukwini ezimbalwa kamuva ngemiphumela emihle. Linganisa i-pH kanye nokunambitheka ngenkathi ukhula ukuze unqume ngesikhathi sezithelo.

Kuyoze kube nini ubhiya usulungele ukuphuzwa, futhi ukunambitheka kuthuthuka kanjani ngokuhamba kwesikhathi?

Ezinye izingxube ze-VSS zingase zikhiqize ubhiya obabayo obuphuzwayo cishe ezinyangeni ezimbili, kanti i-3209 ingabonisa i-acidity efanelekile kanye nebhalansi emavikini angu-6-8. Lindela ukuthuthuka okuqhubekayo ezinyangeni: i-lactic acidity iyahlangana, i-Brett ithuthukisa i-funk kanye nobunzima, kanye nokuhlanganiswa kwezithelo/i-oki. Abapheki abaningi bakhula izinyanga eziningana kuya onyakeni ukuze bathole iphrofayili ephelele.

Yiziphi izinyathelo zokuphepha kanye nemishini okufanele ngizithathe lapho ngisebenza nezinhlobo ezixubile?

Izilimo ezixubile zandisa ingozi yokungcoliswa okuxubile. Sebenzisa izivundisi namathuluzi akhethekile uma kungenzeka, noma uhlanze ngokucophelela futhi uhlukanise umsebenzi omuncu ekukhiqizweni kwe-ale ehlanzekile ngesikhathi nendawo. Faka ilebula ngokucacile emithonjeni emuncu bese ulandela izengezo. Hlukanisa imishini ukuze ugweme ukuthelela ubhiya obuhamba phambili noma obuhlanzekile.

Yiziphi izinyathelo engingazithatha uma izindawo zokubilisa noma ukuncipha kokubilisa kuphansi?

Ukuqina kungavela ekugayeni okungaphansi, imvubelo endala, ama-wort agcwele i-extract, noma i-asidi ephezulu evimbela ama-Saccharomyces. Izindlela zokwelapha: yenza futhi uphakamise i-Saccharomyces starter enempilo, phinda uvuselele uhlobo lwe-ale olusebenzayo, ukhuphule izinga lokushisa lokubila kancane, noma uvumele isikhathi eside ukuthi uBrett noLacto baqede ukuncipha. Qinisekisa ukufundwa kokuhlanzeka kanye nobukhulu bamandla ngaphambi kokungenelela.

Iyiphi indlela yokwenza i-carbonation kanye ne-priming esebenza kahle kakhulu kubhiya obufana no-Oud Bruin?

Hlosa i-carbonation ethambile. Ngebhetshi elingamagaloni ayi-6, i-dextrose ~ 6.3 oz ikhiqiza cishe amavolumu angu-2.5 e-CO2, okuhambisana nesitayela. Ukulungiswa kwamabhodlela kuvumela ukuthuthuka okuqhubekayo; ukufaka i-kegging nge-carbonation enamandla kunikeza ukulawula okunembile futhi kugwema ukushintshashintsha kwebhodlela libe yibhodlela. Khonza kupholile kancane (50–55 °F) ukukhombisa ibhalansi ye-malt kanye ne-muncu.

Ama-cubes e-oki kanye ne-spirit-crispy ayithinta kanjani ubhiya?

I-oki inezela i-tannin kanye nokuthungwa, isiza ukulinganisela izithelo futhi igcizelele umzimba obonakalayo. I-oki ecwiliswe ngomoya (isibonelo: ama-cubes acwiliswe nge-calvados) inezela ukufudumala okufana ne-barrel kanye namanothi ezithelo. Sebenzisa amanani alinganisiwe futhi unambithe njalo; i-oki kanye neziphuzo ezidakayo kungathambisa ubukhali futhi kwengeze ubunzima kodwa kuzoshintsha nephrofayili kabhiya ngokuhamba kwesikhathi.

Yiziphi izimpawu zemizwa ezibonisa inkinga efana ne-volatible acidity ephezulu noma i-ethyl acetate?

Qaphela amaphunga kaviniga (i-acetic acid) anamandla abonisa umsebenzi we-Acetobacter kanye namanothi afana ne-nail-polish noma afana ne-solvent abonisa i-ethyl acetate eningi kakhulu. Lokhu kuvame ukubangelwa ukuchayeka komoya-mpilo, ukungcola, noma ukulashwa komoya-mpilo sekwephuzile okungalawulwa. Uma kutholakala kusenesikhathi, yeka ukuchayeka komoya-mpilo, cabanga ngokuhlanganisa, noma uhlukanise inqwaba bese uhlola izinketho zokusindisa.

Ingabe ama-pellicle avamile ku-3209 futhi kufanele ngiwachaze kanjani?

Ukwakheka kwama-pellicle kuyahlukahluka; abanye abenzi bobhiya babika ama-pellicle amancane ngemva kwezinyanga eziyi-1.5 nge-3209, abanye babona ama-pellicle kuye ngokuthi izinhlobo nezimo ze-Brett zinjani. I-pellicle ikhombisa umsebenzi we-aerobic microbial (ngokuvamile i-Brett/Pedio). Ukuba khona kwayo kuphela akukubi—ukuqapha ukunambitheka kanye ne-pH—kuyilapho ifilimu noma amanothi e-acetic amaningi edinga ukuhlolwa okuseduze kokungcola kwe-Acetobacter noma ukuchayeka komoya-mpilo.

Ingabe kufanele ngenze isiqalisi sayo yonke inqwaba ngisebenzisa i-3209?

Kunconywa isiqalo uma ufaka ama-wort anamandla adonsela phansi, lapho iphakethe selidala, noma uma ufuna ukubila okubikezelwayo, okunamandla kanye nokuncipha okuqhubekayo. Ukuze uthole ibhetshi ejwayelekile engamalitha ayi-6 OG 1.056, abenzi bobhiya abaningi bakha isiqalo ukuqinisekisa ukuthi ama-Saccharomyces avikela ukubila ngokushesha futhi anciphise ifasitela lokuthi izinto ezingafuneki zikwazi ukungena.

Ngingawaphatha kanjani amanzi amaningi kanye nobukhulu bama-mash kule recipe engamalitha ayi-6 enikeziwe?

Ngamagalani ayi-6: ubukhulu be-mash obuqondiwe ~1.75 qt/lb ngamanzi angama-~5.8 amagalani (umthamo we-mash ~6.86 gal), ukumuncwa kwezinhlamvu ~1.66 gal, kanye namanzi angama-~3.61 gal a-sparge ukuze afinyelele ~7.5 gal ngaphambi kokubilisa. Lindela ukuthi ~1.5 gal abilayo ukuze afike ~6 gal ku-fermentor. Lungisa ukulahlekelwa kwesistimu yakho bese ulinganisa amandla adonsela phansi ukuze afinyelele ku-OG ~1.056.

Yiziphi izindlela eziphephile zokuphatha umoya-mpilo kanye nemishini yokungenisa umoya-mpilo omncane?

Sebenzisa abalawuli abafanele kanye nemishini yokukhipha umoya-mpilo encane eyenzelwe ukupheka. Gwema ukulethwa komoya-mpilo ngendlela ezenzakalelayo. Sebenza endaweni enomoya-mpilo, landela iziqondiso zokuphepha zomkhiqizi, bese uthatha umthamo wama-pulses amancane, alawulwayo uma usebenzisa umoya-mpilo kamuva lapho usugugile. Njalo linganisa izinzuzo ngengozi yokwandisa ukukhiqizwa kwe-acetic.

Uma ngithola ukuthi i-VA iphezulu, ingabe ubhiya ungasindiswa?

Izinketho zokusindisa zilinganiselwe. Izinkinga ezincane ze-VA zingase zibe lula ngokuxuba zibe yiqembu elikhulu elingeyona i-acetic noma ngokuhamba kwesikhathi uma amanothi e-acetic ethambile. Uviniga onamandla ngokuvamile udinga ukuxuba noma ukusebenzisa ubhiya ekuphekeni. Ukuvimbela—ukunciphisa umoya-mpilo, ukuhlukanisa imithambo emuncu, kanye nokuhlanzeka okuqinile—yindlela engcono kakhulu.

Yiziphi izinto ezilindelekile ezingokoqobo ngesikhathi kanye nomlingiswa wokugcina kusetshenziswa u-3209?

Lindela i-lactic acid ebonakalayo kanye nohlobo lokuphuza emavikini angu-6-8 ezimweni eziningi, kodwa hlela izinyanga eziningana kuya onyakeni ukuze kuhlanganiswe ngokugcwele kanye nokuthuthukiswa kwe-Brett. Ubhiya bokugcina kufanele bubonise ukulunywa okubukhali kwe-lactic kanye nobumnandi be-malt obugciniwe kanye nomzimba, ubunzima obuphakathi be-Brett ngokuhamba kwesikhathi, kanye nokuhlangana okuhle kwezithelo/i-oki uma kusetshenziswa.

Ukufunda Okuqhubekayo

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