Yonke inqubo yokuphiswa kukabhiya ithatha isikhathi esingakanani?

Ukuphuza kusukela ekuqaleni kuya engilazini

Ubhiya ungahlukaniswa kakhulu ngezitayela ezimbili ezijwayelekile, i-ale ne-lager.Hhayi lokho kuphela, kodwa ngezinjongo zethu, asikugcine kulula.

 Ubhiya uthatha isilinganiso samaviki ama-4 ukusuka ekuqaleni kuze kube sekupheleni, kanti i-lager ithatha okungenani amaviki ayisi-6 futhi ngokuvamile isikhathi eside.Umehluko omkhulu phakathi kwalokhu okubili akulona usuku lwangempela lokuphuza, kodwa isikhathi sokuvutshelwa kanye nokuvuthwa, kokubili ebhodleleni nase-keg.

 Ama-ales nama-lagers avame ukwenziwa ngezinhlobo ezahlukene zemvubelo, eyodwa enemvubelo ephezulu nenye evutshelwe phansi.

 Akukhona nje kuphela ukuthi ezinye izinhlobo zemvubelo azidingi isikhathi esengeziwe ukuze zixube (udle wonke ushukela othandekayo kubhiya), kodwa futhi zidinga isikhathi esengeziwe ukuze ziqale ukuhlanza eminye imikhiqizo ekhiqizwa ngesikhathi sokuvutshelwa.

 Ngaphezu kwalokho, ukugcina ubhiya (osuka eJalimane ukuze ugcinwe) kuyinqubo eyinkimbinkimbi ehilela ukwehlisa izinga lokushisa likabhiya ovutshiwe phakathi nenkathi yamasonto.

 Ngakho-ke, uma ufuna ukwenza ubhiya wakho ngokushesha ukuze ubuyisele isiqandisi sakho, utshwala be-malt buhlala buyindlela engcono kakhulu.

 Izindlela Zokuphuza utshwala

 Kunezindlela ezi-3 eziphambili zokwenza ubhiya ekhaya, okusanhlamvu konke, okukhishwe, kanye nobhiya esikhwameni (BIAB).

 Kokubili ukuphisa okusanhlamvu konke kanye ne-BIAB kubandakanya ukuhlanganisa okusanhlamvu ukuze kukhishwe ushukela.Kodwa-ke, nge-BIAB, unganciphisa isikhathi esisithathayo ukuhluza okusanhlamvu ngemva kokugaya.

 Uma wenza i-extract phisa, kuthatha cishe ihora ukubilisa i-wort, kanye nesikhathi sokuhlanza ngaphambi nangemuva.

 Ukuze kukhiqizwe okusanhlamvu, kuthatha cishe ihora ukuhlanganisa okusanhlamvu, mhlawumbe elinye ihora ukuwageza (ukuhlunga), elinye ihora ubilise i-wort (amahora angu-3-4).

 Okokugcina, uma usebenzisa indlela ye-BIAB, uzodinga futhi cishe amahora ama-2 futhi mhlawumbe namahora ama-3 wokuhlanza okubanzi.

 Umehluko omkhulu phakathi kokukhipha kanye nokwenza konke okusanhlamvu ukuthi awudingi ukusebenzisa ikhithi yokukhiphaukuhlanganisa inqubo, ngakho-ke akudingeki uchithe isikhathi ufudumeza futhi ukhiphe ukuchelela okusanhlamvu.I-BIAB iphinde yehlisa isikhathi esiningi esidingekayo ekwenzeni umkhuba wokuphisa okusanhlamvu.

 Ukupholisa i-wort

 Uma une-wort chiller, kungathatha imizuzu eyi-10-60 ukuletha i-wort ebilayo phansi ekushiseni kwemvubelo.Uma upholisa ngobusuku obubodwa, kungathatha amahora angama-24.

 I-Pitching yeast - Uma usebenzisa imvubelo eyomile, kuthatha nje umzuzu owodwa ukuyivula bese uyifafaza ku-wort epholile.

 Uma usebenzisa ama-yeast fermenters, kufanele ubale isikhathi esidingekayo ukuze ulungise i-wort eyisisekelo (ukudla kwemvubelo) futhi uvumele ama-fermenters akhe phakathi kwezinsuku ezimbalwa.Konke lokhu kwenziwa ngaphambi kosuku lwakho lwangempela lokuphisa.

 Ukubhodlela

 Ukufakela amabhodlela kungase kube isicefe kakhulu uma ungenakho ukusetha okulungile.Uzodinga imizuzu emi-5-10 ukulungisa ushukela wakho.

 Lindela ukuthatha amahora angu-1-2 ukugeza amabhodlela asetshenzisiwe ngesandla, noma ngaphansi uma usebenzisa umshini wokuwasha izitsha.Uma unomugqa omuhle wokufaka amabhodlela kanye ne-capping, inqubo yangempela yokufaka amabhodlela ingathatha imizuzu engama-30-90 kuphela.

 I-Kegging

 Uma unesitsha esincane, kufana nokugcwalisa ibhodlela elikhulu.Lindela ukuhlanza, ukudlulisa ubhiya (imizuzu eyi-10-20) cishe imizuzu engama-30-60, futhi ingalungela ukuphuza ezinsukwini ezi-2-3, kodwa abaphisi botshwala basekhaya ngokuvamile bavumela isonto elilodwa kuya kwamabili kule nqubo.