Speidel 41000-20, Official Instruction Manual

Page: 64 / 84

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6.8 Main fermentation
After the cooled wort has been filled
into a fermenting barrel (PE barrels
with drain tap and stainless steel
fermentation tanks can be found in
our online shop), the yeast is added
to the wort. For this purpose, dry ye-
ast is recommended, which is simply
added to the barrel. In this phase it is
decided whether you want to prepare
bottom- or top- fermented beer.
Top-fermenting yeast needs
15-23 °C for the fermentation
process, whereas bottom-fer-
menting yeast is active at 4-12 °C.
Thus, the addition of yeast also
depends on the recipe and the type
of beer desired. Top-fermented beer
types are wheat beer, Ales and Kölsch. Bottom-fermented beers are e.g.
Wheat beer and Pils. The alcoholic fermentation of the beer is set in
motion by the activity of the brewer’s yeast organisms, during which the
fermentable sugar is converted into alcohol and carbonic acid. After the
yeast is added, the vessel is immediately closed with a lid and a airlock.
Sulphurous acid or disinfection broth (
not to be confused with sulphuric
acid! ) should be filled into the airlock to prevent foreign organisms from
entering the barrel.
Again, keep in mind that you should work absolutely sterile to avoid in-
fection of the beer with foreign organisms. Never close the keg comple-
tely, so that the CO
2
produced by fermentation can escape.
Place the keg in a darkened room that has the necessary temperatu-
re for the yeast. Fermentation of bottom-fermented beer can be done
in a refrigerator that is not too cold, while top-fermented beer can be
fermented at room temperature. For beginners, therefore, it is suitable
to start with top-fermented beers, since certainly not everyone has an
additional refrigerator available. Maintaining the temperature is particu-
larly important. Temperatures that are too low cause the yeast cells to
become active only slowly or not at all.
The stainless steel
fermentation tank 625 liters