Speidel 41000-20, Официальное инструкционное руководство

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After connecting the cooling jacket to a cold water source (cold tap
water), we recommend hot trub precipitation via „whirlpool effect“, which
promotes the sinking of trub substances present in the wort, thus clari-
fying the wort.
To do this, connect the hose and posi-
tion the taps according to the adjacent
sketch. By using a low pump speed (6
- 8 upwards), you will achieve uniform
rotation of the wort in the kettle.
Caution: Pump does not switch on
again until 88°C.
The rotation also achieves an optimized
cooling process. Here, a cooling time of
approx. 50 min / 120min from 100°C
to approx. 25°C (when using ice water) is achieved. Beginning with the
Braumeister 500 l, we recommend pre-cooling from 100°C to approx.
60°C in the Braumeister with the double jacket and cooling to fermenta-
tion temperature using a suitable plate cooler.
The trub slowly settles in the center of the bottom during cooling and re-
mains at the bottom of the vessel when the clear wort is drained. Stirring
or moving the cooled wort should be avoided at all costs, as otherwise
the settled trub will stir up again and flow into the fermentation vessel
with it. Caution: At the beginning, almost boiling water flows at the out-
let of the double jacket (
risk of scalding ), which can be reused for later
cleaning work. It is particularly important to cool down quickly between
40°C and 20°C, where the wort is especially susceptible with regard to
infection. When the wort has cooled down to 20°C, pump the wort into
a suitable fermentation barrel. Before this, however, remove approx.
4-8 % wort (8-16 l at 200l, bottom-fermented beer approx. 4 %, top-fer-
mented beer up to 8 %) into a sealable vessel and then store it in a cool
place. This later serves as an addition to the fermented beer to achieve
secondary fermentation and sufficient carbonation in the filled bottles or
barrels.