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
BEER MISTAKES
Beer mistakes Troubleshooting
Beer smells
and tastes sour Bacteria have settled down: Pouring beer
away. Work more thoroughly in cold areas.
Brewing times may be too short, resulting
in too many starch residues in the beer.
The sparge water is too hot (> 80 °C).
Alcohol content too high Reduce original gravity by adding water
during hop boiling.
Alcohol content too low Increase original gravity by boiling for
longer (water evaporates).
Foreign smells
of all kinds Work with greater cleanliness. Avoid con-
tact with mould and non-precious metals.
Avoid exposing the beer to light during
storage.
Fermentation does
not start Add more yeast. “Activate” yeast. Check
fermentation temperature. Aerate
wort by stirring.
Beer has cloudiness Store beer longer. Post-ferment colder. No
precipitation with bottling.
Carbon dioxide too low Too much carbon dioxide is lost during
filling or tubing. Freeze more wort and add
before filling.
Carbon dioxide too high –
beer froths over Too much pressure – deaerate flip-top
bottle more often. Bottling too early –
fermentation was not yet finished. Wort
addition before bottling is too high.