pitching yeast

简明释义

接种用酵母

英英释义

例句

1.It's important to use fresh pitching yeast 酵母菌种 to achieve the best flavor in your homebrew.

使用新鲜的pitching yeast 酵母菌种对获得最佳口味至关重要。

2.Make sure to rehydrate the pitching yeast 酵母菌种 before adding it to your wort.

在将pitching yeast 酵母菌种加入麦芽汁之前，请确保进行复水处理。

3.After cooling the wort, I added the pitching yeast 酵母菌种 to start the fermentation process.

冷却麦芽汁后，我加入了pitching yeast 酵母菌种以开始发酵过程。

4.Before fermentation begins, it's crucial to properly prepare the pitching yeast 酵母菌种 to ensure a successful brew.

在发酵开始之前，正确准备好pitching yeast 酵母菌种是确保成功酿造的关键。

5.When brewing beer, the temperature of the wort should be ideal for the pitching yeast 酵母菌种 to thrive.

在酿造啤酒时，麦芽汁的温度应适合pitching yeast 酵母菌种生长。

作文

Brewing beer is an ancient craft that has evolved over thousands of years. One of the most crucial steps in this process is the addition of yeast, commonly referred to as pitching yeast. This term specifically describes the act of adding yeast to the wort, which is the liquid extracted from the malted grains. The proper handling and timing of pitching yeast can significantly affect the flavor, aroma, and overall quality of the beer produced.When brewing, the wort must be cooled to a temperature suitable for the specific type of yeast being used. Different strains of yeast thrive at different temperatures, so it is essential to know the optimal range for the yeast you are using. Once the wort has reached the correct temperature, the next step is to pitch yeast. This involves sprinkling the yeast onto the surface of the wort or stirring it in gently to ensure even distribution.The importance of pitching yeast cannot be overstated. Yeast is responsible for fermentation, a process where sugars present in the wort are converted into alcohol and carbon dioxide. This not only creates the alcoholic content of the beer but also contributes to its flavor profile. Different yeast strains impart unique characteristics to the final product, making the choice of yeast a critical decision for any brewer.Moreover, the timing of pitching yeast plays a vital role in the fermentation process. If yeast is added too early, it may struggle to survive due to the high temperatures of the wort. Conversely, if it is added too late, the wort may become contaminated with unwanted bacteria, which can spoil the beer. Therefore, understanding the right moment to pitch yeast is essential for a successful brew.In addition to temperature and timing, the quantity of yeast used during pitching yeast is also important. Using too little yeast can result in a sluggish fermentation, while too much can lead to off-flavors and excessive foam. Many brewers use a method called 'yeast pitching calculator' to determine the appropriate amount of yeast based on the gravity of the wort and the desired final alcohol content.After pitching yeast, it is crucial to monitor the fermentation process closely. This phase can take anywhere from a few days to several weeks, depending on the yeast strain and the conditions of fermentation. During this time, brewers often take gravity readings to track the progress and ensure that fermentation is proceeding as expected.In conclusion, pitching yeast is a fundamental aspect of the brewing process that requires careful consideration. From temperature control to yeast selection and timing, each factor plays a significant role in the outcome of the beer. Understanding the science behind pitching yeast not only enhances the brewing experience but also leads to the creation of exceptional beers that can be enjoyed by many. As the craft of brewing continues to evolve, the importance of mastering the art of pitching yeast remains as relevant as ever.

酿造啤酒是一项古老的工艺，经过数千年的发展而演变。这个过程中的一个关键步骤是添加酵母，通常被称为pitching yeast。这个术语特指将酵母添加到麦芽汁中的行为，麦芽汁是从麦芽谷物中提取的液体。正确处理和时机把握pitching yeast可以显著影响所酿造啤酒的风味、香气和整体质量。在酿造时，麦芽汁必须冷却到适合所用酵母特定类型的温度。不同的酵母菌株在不同的温度下生长，因此了解所用酵母的最佳范围至关重要。一旦麦芽汁达到正确的温度，下一步就是pitch yeast。这涉及到将酵母撒在麦芽汁表面或轻轻搅拌以确保均匀分布。pitching yeast的重要性不容小觑。酵母负责发酵，这是一个将麦芽汁中存在的糖转化为酒精和二氧化碳的过程。这不仅创造了啤酒的酒精含量，还对其风味特征产生了影响。不同的酵母菌株赋予最终产品独特的特性，因此选择酵母是任何酿酒师的关键决定。此外，pitching yeast的时机在发酵过程中也起着至关重要的作用。如果酵母添加得太早，由于麦芽汁的高温，它可能会难以存活。相反，如果添加得太晚，麦芽汁可能会受到不必要细菌的污染，这可能会破坏啤酒。因此，了解何时正确地pitch yeast对于成功的酿造至关重要。除了温度和时机外，添加酵母的数量在pitching yeast时也很重要。使用过少的酵母可能导致发酵缓慢，而过多则可能导致异味和过多泡沫。许多酿酒师使用一种称为“酵母投放计算器”的方法，根据麦芽汁的比重和所需的最终酒精含量来确定适当的酵母量。在pitching yeast之后，密切监控发酵过程至关重要。这个阶段可能需要几天到几周的时间，具体取决于酵母菌株和发酵条件。在此期间，酿酒师通常会进行比重测量，以跟踪进展并确保发酵按预期进行。总之，pitching yeast是酿造过程中的一个基本方面，需要仔细考虑。从温度控制到酵母选择和时机把握，每个因素在啤酒的结果中都起着重要作用。理解pitching yeast背后的科学不仅增强了酿造体验，还导致了出色啤酒的诞生，供众人享用。随着酿造工艺的不断发展，掌握pitching yeast艺术的重要性依然如故。