Speidel 41000-20, Официальное инструкционное руководство

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Gener
al inf
ormation
Technic
al data
Pr
epar
ation
Contr
ol
unit
Br
ewing
Notes
Maintenance
Appendix
Saf
ety
If the temperature is too high, the yeast cells may die. Fermentation should
be active 6-12 hours after the yeast is added, which can be easily determi-
ned by the escaping gas bubbles through the fermentation bung. The fer-
mentation period is 2-4 days. During the fermentation process, dark yeast
spots may appear on the fermentation foam, which are skimmed off with
a sterile wooden spoon. If you draw off wort via the drainage tap during
the main fermentation (e.g. for measurements with the beer spindle), the
tap must be cleaned immediately afterwards and, if necessary, disinfected
with a cotton swab and sulfurous acid to prevent drying and subsequent
infection by adhering bacteria during bottling.
6.9 Maturing
During secondary fermentation or maturation, all sugars remaining from
the main fermentation process and added sugars are fermented – cau-
sing the green beer to build up carbon dioxide, which is of significance
for subsequent formation of foam, foam
stability and freshness. The beer also ma-
tures 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 purpose, the following preparati-
ons must be made beforehand:
Prepare maturing tanks / bottles and bring
cooled wort to room temperature. The
best option available to you is secondary
fermentation in bottles - which is also
preferred by most hobby brewers.
Other options include various pressure-resis-
tant containers such as special 5-liter cans or proper beer and pressure
kegs. Even at this stage, sterile work is still important.
All equipment must therefore be thoroughly cleaned and disinfected
before use. When using swing-top bottles, the following procedure for
bottle sterilization is recommended: Rinse and clean bottles thoroughly
with warm water and disinfect them with a suitable disinfectant for food
articles. This preparation should take place during the fermentation
Stainless steel pressure tank 1.2B 625 liters