BIELMEIER BHG 401, Инструкция по эксплуатации

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Preparation of bottles:
Soak the rubber bands of the swing tops in 70%
ethanol . Rinse the bottles well with hot water, then
sterilise them in the oven at 160°C for 4 hours and
cover the openings with aluminium foil . Do not
use any dishwashing detergent since these redu-
ce the surface tension and therefore prevent the
beer from getting a perfect head when pouring .
The bottle should be washed as shortly before
filling as possible, and the ambient temperature
should be as cool as possible .
To support the secondary fermentation (which
carbonates the beer), sugar (called priming sugar)
is added to the green beer before filling:
Dissolve the amount of sugar indicated in the table
in 1l of boiling water (to ensure sterility), allow it to
cool, and stir it into the green beer .
Then fill the beer into cleaned bottles or kegs . The
green beer can also be filled in bottles before the
end of the main fermentation (original wort ap-
prox . 4°) . In this case, do not add any sugar .
During and towards the end of the fermentation,
use the hydrometer to identify the ideal moment
for bottling (see Lautering p. 24) . The time is right
when the fermentation foam has turned brown
and the yeast has largely settled on the bottom .
The beer should have a value of approx . 4° Plato
(depending on the recipe) .
CAuTIon!
If the green beer is bottled too soon, or if you
add too much sugar, the pressure created by the
secondary fermentation can make the bottles
explode!
Use only BIELMEIER beer bottles or pressure-
tight bottles from specialist retailers .
Duration of secondary fermentation:
4–6 weeks
°C min.
40
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0
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(fig. 14)
(fig. 15)
(fig. 16)