Speidels Braumeister
Page 19 of 32
12.7
Cooling
From now on, it is essential that you work in absolutely sterile conditions, as any
contamination through bacteria in the air or through unclean devices during all
subsequent work steps could lead to all your work being in vain. All devices used must
be thoroughly cleaned or disinfected. Please see the notes in the chapter “Notes on
hygiene”. After connecting the cooling jacket to a cold water source (cold tap water),
we recommend to use the “whirlpool effect” in order to settle the hot trub. This effect
causes the trub substances that are contained in the wort to sink to the bottom,
resulting in a clearer wort.
Connect the hoses and position the valves as seen
in the illustration on the left-hand side. Selecting
a low pump speed (set to 6-8) ensures a consistent
rotation of the wort inside the vessel. Caution:
The pump will only restart again at 86°C. The
consistent rotation will also optimise the cooling
process. Cooling the liquid from 100°C to
approx. 25°C (if using ice-cold water) requires
approx. 50 min/120 min.
During the cooling process, this trub slowly
settles on the base of the container, where it
remains once the clear wort is drained. Avoid stirring or moving the cooled wort, as
this will cause the settled trub to whirl up again and also flow into the fermentation
vessel. Caution: First, the water at the outlet of the wort cooler is still close to boiling
temperature (scalding risk). This water can be re-used for cleaning activities at a later
stage. It is especially important to cool the wort quickly between 40° and 20°, as it is
particularly susceptible to infection at this range. Once the wort has cooled to 20°C,
pump the wort into a suitable vessel. However, prior to this, 4-8% wort (8-16 L for
200 L, bottom-fermented beer approx. 4%, top-fermented beer up to 8%) must be
drawn off into a lockable vessel and stored in a cool room. This is added to the
fermented beer at a later stage, so as to achieve secondary fermentation and sufficient
formation of carbon dioxide in the filled bottles or barrels. From Braumeister 500 L
we recommend the pre cooling of the wort from 100°C down to approx.. 60°C with
the cooling jacket of the Braumeister and the cooling down to the fermentation
temperature by an adequate plate chiller.
Use a suitable clean hose for bottling. The hose
connection and the position of the valve can be seen in the
illustration on the left-hand side (Caution: If the hose is
sloping and the valve is open, the wort drains
immediately!). Now, switch the pump to ‘Manual’ mode
(in order to switch to ‘Manual’ mode press the first and
second button on the left simultaneously); this makes it
easier to pump out the wort.
At first, use the speed controller to pump at high speed;
reduce the flow rate later in order to minimise the
drainage of the trub substances.
