Speidels Braumeister
Page 24 of 32
Carefully shake the tapped off wort 1 hour before adding to
the fermentation vessel. Or add to the fermentation vessel
while at approx. 0.5 °Plato above the final fermentation level.
First remove a little foam from the top using a ladle. Do not
move the vessel again before bottling. Use a hose to fill into
bottles, kegs or maturation vessels (accessory). Do not fill
bottles more than 90-95%. Allow bottles to stand at even
temperature for 1-2 days and ventilate briefly on a daily basis
(only in case of excess pressure). Then, allow the beer to
mature a further 3-4 weeks at a temperature of 10-15°C.
Continue by pressing the
Select
button in order to start
the hops boiling process. Do not close the lid. Avoid
the hops boiling over. Add the first batch of hops (200 g
or 350 g or 700 g) 10 minutes after the boiling point has
been reached. Do not close the lid during the hops
boiling process either. Steam must be able to escape.
Top up evaporated water quantity or adjust original
wort. Ten minutes before the brewing process is
finished, add the last batch of hops (100 g or 150 g or
300 g).
in order to clear the wort from the hot trub and to ensure a rapid
cooling process, use a hos to connect the pump to the drain valve
(see detailed instructions). To do this, generate the whirlpool
effect. At the same time, run cold water through the cooling
jacket. Caution: Initially, boiling hot water flows through the
cooling jacket. Cool beer wort to 20°C. From now on ensure
sterility so as to avoid infection. Allow the excreted trub to settle
on the base.
Pump the wort (see position of valve in detailed description)
through a hose into the sterile fermentation vessel. First disinfect
the vessel and filling aids with a disinfectant. Do not allow
sediment on the base of the vessel to flow out.
Add a sufficient amount of dry yeast (2 or 4 sachets at 12 g) to the
wort and seal the fermentation vessel by means of the fermentation
lock filled with a disinfectant.
Store the container in the dark room at a temperature between 16 -
20°C The fermentation starts after approx. 12 hours Remember:
Add 12 L of wort to the vessel and store in a cool place (prior to
adding yeast). Fermentation duration: 5-10 days. Fermentation is
complete when no more fermentation bubbles escape. Prepare the
maturation bottles and kegs while fermentation is in progress.