月度归档： 2020年2月

商 酿 篇 For ProBrew 

• 第一步

存储：取得快递后，尽快取出酵母，快速放在0-4℃的环境下保存。

Store：After received the package , take out the yeast bottle asap and store it at 0-4℃

• 第二步

复苏：接种前3小时，将酵母从冷藏环境中取出，放在类似室温环境（20-25℃）下进行缓慢回温复苏，切记不要用热水/或微波炉进行加热！3小时后将酵母与培养液摇匀。

Recovery：Take the yeast bottle out from the refrigerator and place them at room temperature (20-25℃) environment for warming up slowly ( DO NOT heat or microwave it) !  Be patient please , after 3 hours , shake well before using.

• 第三步

初次进麦汁：按酵母最佳发酵温度，注入麦汁，为充分混匀酵母，首次仅注入发酵容器约1/3体积处，等待接种酵母。

1^st Add Wort：Cool down the wort temperature to the best fermentation degree and add wort to 1/3 volume position of the fermentation tank only. Wait for pitching yeast.

• 第四步

消毒罐体：用75%的酒精对设备酵母投放口及半径20公分的周围环境进行充分喷洒，保持接种口湿润。

Sterilization：Use 75% vol alcohol to fully spray the pitching inlet and the surrounding area with a radius about 20 cm and always keep wet.

• 第五步

投酵母：不要急着打开液态酵母瓶子，先用酒精，从上到下、不留死角地对酵母瓶进行消毒。然后轻柔地摇匀瓶内酵母，旋开盖子，用你最潇洒的姿势将酵母全部倒进你的麦芽汁中，切记不要用麦汁或者水清洗酵母瓶并再次倒入发酵罐内，这可能让你染菌从而损失整罐啤酒。

Pitching：Do not open liquid yeast bottle immediately, sterilizate it first. Spray the yeast bottle with 75% vol alcohol from top to bottom. Gently shake the bottle to mix the yeasts and wort in the bottle, open the lid, and pour the yeast into your fermenter in your best posture, quickly but without spilling. Never rinse the bottle with wort or water and pour it back into the fermenter, it may contaminate the whole batch of beer.

• 第六步

收尾，二次进麦汁：尽快封闭酵母投放口， 清理周边酵母残液，添加剩余2/3 麦汁并充氧

Ending，2^nd Add Wort：Close the yeast pitching inlet asap and clean up the surrounding area of the inlet carefully, continue to add the rest 2/3 volume of wort and oxygenate the wort well.

   

 家 酿 篇 For HomeBrew  

• 第一步

存储：取得快递后，尽快取出酵母，快速放在0-4℃的环境下保存。

Store：After received the package , take out the yeast bottle asap and store it at 0-4℃.

• 第二步

复苏：接种前3小时，将酵母从冷藏环境中取出，放在类似室温环境（20-25℃）下进行缓慢回温复苏，切记不要用热水/或微波炉进行加热！3小时后将酵母与培养液摇匀。

Recovery：Take the yeast bottle out from the refrigerator and place them at room temperature (20-25℃) environment for warming up slowly ( DO NOT heat or microwave it) !  Be patient please , after 3 hours , shake well before using.

• 第三步

进麦汁：按酵母最佳发酵温度，注入全部所需麦汁，等待接种酵母。

Add Wort：Cool down the wort temperature to the best fermentation degree and add all wort to wait for pitching yeast

• 第四步

消毒罐体：对酵母接种口进行充分的酒精消毒，同时对液体酵母的瓶身进行充分的酒精消毒（千万不要吝啬那一星半点酒精）。

Sterilization：Sterilize the yeast pitching inlet, and spray outside of the bottle throughout with 75% vol alcohol (Don’t try to save alcohol which is far cheaper than your precious beer.)

• 第五步

投酵母：充分混匀酵母瓶内的营养液与酵母，优雅地旋开瓶盖，干脆地将所有酵母倒入麦汁中。切记不要用麦汁或者水清洗酵母瓶并再次倒入发酵罐内，这可能让你染菌损失整罐啤酒。

Pitching：Mix the liquid yeast gently and adequately , elegantly unscrew bottle cap, simply pour all yeasts into wort. Be sure not to wash the yeast bottle with wort or water and then pour it back into the fermenter, which may contaminate the whole batch of beer.

• 第六步

收尾：清理好投放口周围不慎溅出的酵母，盖好发酵桶。快速地摇晃发酵桶约1分钟以充氧和充分混匀。

Ending：Clean the spilling yeasts around the yeast pitching inlet if there is any and seal the fermentation tank. Shake the fermentation tank quickly for about 1 minute to mix and oxygenate the wort we