Yaya tsawon lokacin da ake ɗauka gabaɗayan aikin shan giya?

Brewing daga farko zuwa gilashi

Ana iya raba giya da yawa zuwa nau'ikan gabaɗaya guda biyu, ale da lager.Ba wai kawai ba, amma don manufarmu, bari mu sauƙaƙe shi.

 Giya yana ɗaukar matsakaicin makonni 4 daga farkon zuwa ƙarshe, yayin da lager yana ɗaukar akalla makonni 6 kuma yawanci ya fi tsayi.Babban bambanci tsakanin su biyun ba shine ainihin ranar shayarwa ba, amma lokacin fermentation da lokacin maturation, duka a cikin kwalban da cikin keg.

 Ales da lagers yawanci ana yin su ne da nau'ikan yisti daban-daban, ɗaya wanda aka yi da shi a sama da kuma wani mai ƙasƙanci.

 Ba wai kawai wasu nau'ikan yisti suna buƙatar ƙarin lokaci don tsarma (ku ci duk kyawawan sukari a cikin giya ba), amma kuma suna buƙatar ƙarin lokaci don fara tsaftace sauran samfuran da aka samar yayin fermentation.

 A kan haka, adana giya (daga Jamus don ajiya) wani tsari ne mai rikitarwa wanda ya ƙunshi rage zafin giyan da aka yi da shi na tsawon makonni.

 Don haka, idan kuna son yin giyar ku da sauri don sake dawo da firij ɗinku, giya malt koyaushe shine mafi kyawun zaɓi.

 Hanyoyin Shayarwa

 Akwai manyan hanyoyi guda 3 na shayar da giya a gida, dukkan hatsi, tsantsa, da giya a cikin jaka (BIAB).

 Dukansu noman hatsi da BIAB sun haɗa da sarrafa hatsi don fitar da sukari.Koyaya, tare da BIAB, yawanci zaku iya rage lokacin da ake ɗaukar hatsi bayan dasawa.

 Idan kuna yin ruwan sha, yana ɗaukar kimanin awa ɗaya don tafasa wort, da lokacin tsaftacewa kafin da bayan.

 Don noman hatsi gabaɗaya, yana ɗaukar kimanin sa'a ɗaya don murƙushe hatsin, wataƙila wata sa'a don kurkura su (iri), da kuma wani sa'a don tafasa wort (awanni 3-4).

 A ƙarshe, idan kuna amfani da hanyar BIAB, kuna buƙatar kusan awanni 2 da yuwuwar sa'o'i 3 don tsaftacewa mai yawa.

 Babban bambancin da ke tsakanin tsantsa da bushewar hatsi duka shine cewa ba kwa buƙatar amfani da kayan cirewa donmashing tsari, don haka ba dole ba ne ka kashe lokaci dumama da de-watering don tace hatsi.BIAB kuma yana rage yawancin lokacin da ake buƙata don noman hatsi na gargajiya.

 Wort sanyaya

 Idan kana da wort chiller, zai iya ɗaukar minti 10-60 don kawo tafasasshen wort zuwa zafin jiki na yisti.Idan kuna sanyi na dare, zai iya ɗaukar har zuwa awanni 24.

 Yisti mai yisti - Lokacin amfani da busassun yisti, yana ɗaukar kusan minti ɗaya kawai don buɗe shi a yayyafa shi a kan sanyaya.

 Lokacin amfani da fermenters na yisti, dole ne ku lissafta lokacin da ake buƙata don shirya ainihin wort (abincin yisti) kuma ku ba da damar masu fermenters su haɓaka sama da ƴan kwanaki.Ana yin wannan duka kafin ainihin ranar shayar ku.

 Bottleling

 Bottling na iya zama mai wahala sosai idan ba ku da saitin da ya dace.Kuna buƙatar kimanin mintuna 5-10 don shirya sukarin ku.

 Yi tsammanin ɗaukar sa'o'i 1-2 don wanke kwalabe da aka yi amfani da su da hannu, ko ƙasa da haka idan kuna amfani da injin wanki.Idan kana da layin kwalba mai kyau da capping, ainihin aikin kwalban na iya ɗaukar mintuna 30-90 kawai.

 Kegging

 Idan kana da ƙaramin keg, kamar cika babban kwalba ne.Yi tsammanin tsaftacewa, canja wurin giya (minti 10-20) a cikin kimanin minti 30-60, kuma yana iya zama a shirye don sha a cikin kwanaki 2-3, amma masu shayarwa na gida suna ba da izinin makonni daya zuwa biyu don wannan tsari.