Speidel 41000-20, Официальное инструкционное руководство

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Cleaning the equipment
Before brewing, the Braumeister is rinsed out with warm water and the
pump is flushed by switching it on. The other equipment such as the beer
spindle, cooking spoon and fermentation tank are ready and have also
been cleaned. See also the instructions in Chapter “8.1 Cleaning”.
Hygiene
Hygiene is the top priority when brewing beer. Especially in cold areas
(during cooling, filling and fermentation) the beer or beer wort is exposed
to the risk of infection. This can cause the beer to spoil and ruin all the
work. You should therefore pay particular attention to absolutely clean
vessels (fermentation barrel, bottles) and working materials (spoons,
taps, seals). The use of special disinfectants is particularly suitable for
disinfecting these vessels and objects. These are available in specialist
winery shops and in home brewery stores. These are also suitable
for filling into the airlock, for disinfecting the fermentation container
and the other equipment. The disinfection of bottles and / or maturing
kegs is carried out in the same way as for the fermentation tank. This
guarantees that the fermented beer is filled into absolutely clean bottles
or maturing kegs. For the maturing vessels, this should be done a few
days before the end of fermentation so that the filling process can take
place quickly and without rushing.
Softening of the brewing water
If necessary, the brewing water can be softened. For this purpose, the
water (cold tap water) is boiled for 30 minutes in the Braumeister, then
cooled down and stored temporarily in the fermentation tank until the
brewing process is complete.The separated lime has settled on the
bottom of the container and is disposed of. The Braumeister is designed
for brewing approx. 200 l / 500 l / 1,000 l of finished beer (normal beer).
For this purpose, 250-300 l / 600-650 l / 1,200-1,400 l of brewing water
are required. For the beginner respectively for the first brewing attempts,
normal (hygienically perfect, colourless and odourless) cold tap water
can also be used to keep the effort at the beginning a little bit within
limits. Basically the brewing water should have a hardness of less than
14 °dH.