Amanzi yenye yezona zinto zibalulekileyo ekusetyenzweni kwebhiya, kwaye amanzi okudidiyela aziwa ngokuba “ligazi lebhiya”.Iimpawu zebhiya ezidumileyo zehlabathi zichongwa ngamanzi otywala asetyenzisiweyo, kwaye umgangatho wamanzi otywala awugcini nje ukugqiba umgangatho kunye ne-flavour yemveliso, kodwa ichaphazela ngokuthe ngqo yonke inkqubo yokuphuza.Ngoko ke, kubaluleke kakhulu ukuba nokuqonda okuchanekileyo kunye nonyango olufanelekileyo lokusela amanzi kwimveliso yebhiya.
Amanzi otywala achaphazela ibhiya ngeendlela ezintathu: Ichaphazela i-pH yebhiya, echaphazela indlela incasa yebhiya ebonakaliswa ngayo emlonyeni wakho;inika "i-seasoning" ukusuka kwi-sulfate-to-chloride ratio;kwaye inokubangela i-off-flavour kwi-chlorine okanye i-contaminants.
Ngokuqhelekileyo, amanzi okusela kufuneka acoceke kwaye angabikho nakuphi na ukuvumba, okufana neklorini okanye ivumba lechibi.Ngesiqhelo, amanzi alungileyo okubilisa ukwenza umngqusho kunye nokudala i-wort kufuneka abenzima ngokuphakathi kwaye abe ne-alkalinity esezantsi ukuya kwimodareyitha.Kodwa kuxhomekeke (akunjalo rhoqo?) Kuhlobo lwebhiya ofuna ukuyisela kunye nohlobo lweminerali yamanzi akho.
Ngokusisiseko amanzi aphuma kwimithombo emibini: amanzi angaphezulu aphuma kumachibi, emilanjeni, nakwimisinga;kunye namanzi aphantsi komhlaba, aphuma kwi-aquifers ngaphantsi komhlaba.Amanzi angaphezulu athande ukuba phantsi kwiiminerali ezinyibilikisiweyo kodwa aphezulu kwizinto eziphilayo, ezifana namagqabi kunye ne-algae, efuna ukuhluzwa kwaye kubulawe iintsholongwane ngonyango lweklorin.Amanzi aphantsi komhlaba aphantsi kakhulu kwizinto eziphilayo kodwa aphezulu kwiiminerali ezinyibilikisiweyo.
Ubhiya obulungileyo bunokwenziwa malunga nawo nawaphi na amanzi.Nangona kunjalo, ukulungiswa kwamanzi kunokwenza umahluko phakathi kwebhiya elungileyo kunye nebhiya enkulu ukuba yenziwe ngokufanelekileyo.Kodwa kufuneka uqonde ukuba ukupheka kukupheka kwaye ukuba i-seasoning yodwa ayiyi kwenza izithako ezimbi okanye iresiphi engafanelekanga.
Ingxelo yamanzi
Wazi njani ubungakanani bealkali kunye nokuqina kwamanzi akho?Rhoqo olo lwazi luqulethwe kwingxelo yamanzi esixeko sakho.Iingxelo zamanzi zijongene nokuvavanywa kwezinto ezingcolileyo, ngoko ke uya kufumana i-Alkalinity Total kunye ne-Total Hardness amanani kwi-Secondary Standards okanye i-Aesthetic Standards.Njengomdidiyeli, ngokubanzi ufuna ukubona i-Alkalinity iyonke ngaphantsi kwe-100 ppm kwaye ngokukhethekileyo ingaphantsi kwe-50 ppm, kodwa oko akunakwenzeka kakhulu.Uyakubona ngokuqhelekileyo amanani eAlkalinity ewonke phakathi kwe-50 kunye ne-150.
NgoBulukhuni obupheleleyo, ngokubanzi ufuna ukubona ixabiso le-150 ppm okanye ngaphezulu njenge-calcium carbonate.Ngokukhethwa, ungathanda ukubona ixabiso elikhulu kuno-300, kodwa oko akunakwenzeka nokuba kunjalo.Ngokuqhelekileyo, uya kubona amanani obunzima buphelele kuluhlu lwama-75 ukuya kwi-150 ppm kuba iinkampani zamanzi azifuni isikali se-carbonate kwimibhobho yazo.Ngapha koko, phantse zonke iimpompo zamanzi ezixekweni, kuyo yonke indawo emhlabeni, ziya kuba phezulu kwi-alkalinity kwaye zibe sezantsi ngobulukhuni kunokuba besiya kukhetha ukwenziwa.
Unokuvavanya kwakhona amanzi akho okusela i-alkalinity epheleleyo kunye nobunzima obupheleleyo ngokusebenzisa ikiti yokuvavanya amanzi, Ezi zizixhobo ezilula zokuvavanya i-drop-test efana nento oya kuyisebenzisa kwidama lokuqubha.
Into Onokuyenza
Wakuba unolwazi lwamanzi akho, ungabala ukuba ingakanani into omayidibanise.Umkhuba oqhelekileyo kukuqala ngobulukhuni obuphantsi, umthombo wamanzi e-alkalinity ephantsi kunye nokongeza iityuwa zokubilisa kwimash kunye/okanye kwiketile.
Kwiintlobo zebhiya ze-hoppier ezifana ne-American Pale Ale okanye i-American IPA, unokongeza i-calcium sulfate (gypsum) emanzini ukuze wenze incasa yebhiya yome kwaye ibe nobukrakra obukrakra.Ngeendlela ezimbi, ezifana ne-Oktoberfest okanye i-Brown Ale, unokongeza i-calcium chloride emanzini ukwenza incasa yebhiya igcwele kwaye ibe mnandi.
Ngokubanzi, awufuni ukugqitha kuma-400 ppm kwisulfate okanye kwi-150 ppm yekloridi.I-sulfate kunye ne-chloride yi-seasoning yebhiya yakho, kwaye umlinganiselo wabo uya kuchaphazela i-flavour balance kwizinga elikhulu.Ibhiya ye-hoppy iya kuba ne-sulfate-to-chloride ratio ye-3: 1 okanye ngaphezulu, kwaye awufuni ukuba zombini ibe phezulu kuba oko kuya kwenza ukuba ibhiya incasa njengamanzi amaminerali.
Ixesha lokuposa: Jan-26-2024