Speidels Braumeister
Page 11 of 32
the handle for the winch is not used, it can be folded to save space. The cable must
also be visually inspected for damage. Check for brittle condition and appearance of
ageing (refer to Chapter 9 Maintenance and services) If the malt pipe has been
removed, this equipment can only be pivoted in one direction and must be lowered in
this place. While pivoting the malt pipe, it should be put down as soon as possible and
any load must be removed.
11.7
Notes on hygiene
Hygiene is of top priority when brewing beer. Especially in the cold process area
(while cooling off, when decanting and while fermenting), the beer and the wort are
susceptible to infection, which causes the beer to spoil, meaning that all work could be
in vain. For this reason, take particular care in ensuring that all containers
(fermentation vessel, bottles) and work materials (spoon, taps, seals) are meticulously
clean. In order to disinfect these vessels and equipment, a sulphurous acid (not to be
confused with sulphuric acid) or similar agent is recommended. You may purchase
these items at a local hobby wine-making or beer-making store. Mix and dilute the
powder with water and push this solution into the fermentation lock for disinfection of
the fermentation vessel, all other equipment and even your hands. We recommend
preparing a bucket with sulphurous acid, for example, and using this solution for
disinfecting your hands and all equipment during the brewing process and prior to
decanting. Fill the fermentation vessel with a little sulphurous acid, close it and let it
stand for a few hours. Shake the vessel several times at intervals. Empty it and allow
to drip-dry prior to use. Rinsing the vessel with water is not necessary. A few drops or
a little residue of the sulphurous acid in the beer is completely harmless. Storage and
maturation vessels are disinfected in the same way as fermentation vessels. Where the
beer is filled into flip-top bottles for maturation after fermenting, disinfect the bottles
by heating in the oven. Remove rubber seals and disinfect by boiling in hot water or
bathing in sulphurous acid. Heat the bottles in the oven until they reach a temperature
of approx. 130°C. Then switch the oven off and allow the bottles to cool to room
temperature again. Cap using the disinfected seals. In this manner you can ensure that
the fermented beer is filled into meticulously clean bottles. The disinfection process
should be performed a few days before the end of maturation, to ensure that the filling
procedure can take place quickly and without rush.
11.8
Information about the cooling jacket and water quality
In order to optimise the cooling effect, relatively cold water must be used as cooling
medium. The greater the temperature difference between the cooling water and the
temperature of the wort, the faster the cooling process is ensured. The so-called
“whirlpool effect” causes the wort to flow in a circular current. This also accelerates
the cooling effect (see chapter “Cooling”). From Braumeister 500 L we recommend
the pre cooling from 100°C down to approx.. 60°C bei the cooling jacket in the
Braumeister and the cooling down to fermentation temperature by an adequate plate
chiller.
In order to prevent corrosive damage, clogging or contamination inside the double-
walled shell, only clean water/cooling medium must be used that does not contain iron
particles. Therefore, do not use pipes/fittings or similar equipment made of steel as
supply lines to the double-walled shell . Prior to starting the operation, a water analysis
may be required. You may install screens and filters in order to prevent dirt and iron
particles to enter the system.
