Speidels Braumeister
Page 21 of 32
12.9
Maturation
During secondary fermentation or maturation, all sugars remaining from the main
fermentation process and added sugars are fermented – causing the green beer to build
up carbon dioxide, which is of significance for subsequent formation of foam, foam
stability and freshness. The beer also matures to perfection as regards taste, and a
natural clarity is achieved as well. As soon as fermentation is complete (no escaping of
fermentation gases), the beer can be decanted. For this, prepare the following:
maturation containers/bottles and, if necessary, defrost the wort.
Using kegs or bottle is the best available method for secondary fermentation; however,
special beer pressure tanks may also be used. Here too, it is important to work under
sterile conditions. All devices must therefore be thoroughly cleaned and disinfected
prior to use. These preparations should take place during the fermentation process or
even earlier to ensure that you do not inflict unnecessary pressure on yourself on the
day of bottling, and can concentrate on more important matters.
You may either start filling at approx. 0.5° Plato above the final fermentation level or,
if the final fermentation has been reached, carefully add the separately stored and
cooled wort to the “unmatured” beer in the fermentation vessel. Do this 1-2 hours
prior to the bottling stage. This allows whirled up trub to settle again. Attach a pipe
that reaches the base of the bottles to the drainage tap for bottling. In this way, you can
avoid extreme frothing and ensure that loss of carbon dioxide is kept to a minimum.
Fill the casks 90-95% (fermentation space) and seal immediately. Also take care not to
whirl up and decant the sediment in the fermentation vessel. After bottling, store the
beer for 1-2 days at the same temperature as used in the main fermentation.
Subsequently, the top-fermented beer is stored at 10-12°C and the bottom-fermented
beer is stored at 0-2°C. Important: During secondary fermentation, it is essential to
check the bottles for excess pressure after approx. 12 hours and again in the first 2-3
days, and to briefly ventilate once where required, so as to avoid excess pressure from
the CO2. Store the bottles in an upright position so that any trub can settle on the base.
This type of beer production results in naturally cloudy beer. In days gone by,
nutritious beer was always naturally cloudy and is today also still preferable, as it
contains valuable B vitamins bonded on the yeast cells. The first tasting can take place
after a storage period of 2-4 weeks. Slightly longer storage periods result in an even
more mature taste. Your home-brewed beer is now ready. Serve cold and enjoy with
your friends! Cheers!
