Speidel 41010-30, 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
Security
In this phase it is decided whether you want to prepare bottom- or top-
fermented beer.
Top-fermenting yeast needs
15-23 °C for the fermentation
process, whereas bottom-fer-
menting yeast is active at 4-12 °C.
Thus, the addition of yeast also
depends on the recipe and the type
of beer desired. Top-fermented beer
types are wheat beer and Kölsch.
Bottom-fermented beers are e.g.
Wheat beer, Pils and IPA beers. The
alcoholic fermentation of the beer
is set in motion by the activity of the
brewer’s yeast organisms, during
which the fermentable sugar is
converted into alcohol and carbo-
nic acid. After the yeast is added, the
vessel is immediately closed with a lid and a airlock. Sulphurous acid
or disinfection broth (
not to be confused with sulphuric acid! ) should
be filled into the airlock to prevent foreign organisms from entering the
barrel.
Please also remember that you should work absolutely sterile to avoid
an infection of the beer with foreign
organisms. The keg must never
be closed completely so that the
CO
2
produced by fermentation can
escape.
Place the barrel in a darkened room
at the temperature required for the
yeast. Bottom-fermented beer can
be fermented in a refrigerator that
is not too cold, while top-fermented
beer can be fermented at room
temperature. Beginners should
therefore start with top-fermented
beers, as not everyone has an
additional refrigerator available.
The fermentation and storage barrel UF 60 litres
The fermentation barrel 60 litres