Speidel 41000-20, Official Instruction Manual

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process or even earlier, so that you are not unnecessarily hectic on the
day of filling.
The thawed wort is now carefully added to the young beer in the fer-
mentation tank 1-2 hours before bottling. This allows stirred-up trub
substances to settle again. A
hose is used for filling, which
is plugged onto the outlet tap
and reaches down to the bot-
tom of the bottle. This avoids
excessive foaming and not
too much carbon dioxide is
lost.
The bottles are filled to 90-
95 % (fermentation room)
and immediately sealed.
Again, make sure that the sedi-
ment
in the fermentation barrel is not stirred up and bottled with it. After bott-
ling, the beer is stored for another 1-2 days at the same temperature as
during the main fermentation. After that, storage takes place at tempera-
tures as cool as possible.
Important: During secondary fermentation, it is essential to check the
bottles for overpressure after approx. 12 hours and then again in the
first 2-3 days. If necessary vent them briefly once to avoid overpressure
caused by CO
2
. Store the bottles upright so that trub particles can settle
at the bottom.
This type of beer production is a naturally cloudy beer. A nutritious beer
was always naturally cloudy in the past and is still preferable today
because it contains the valuable B vitamins bound to the yeast cells. The
first tasting can be done after a storage period of 2-4 weeks. A slightly
longer storage will result in an even more mature taste. Your homebre-
wed beer is now ready and you can serve it chilled and enjoy it with your
friends! Cheers!
Beispiel für Flaschen für die Reifung