Speidel 41010-30, Официальное инструкционное руководство

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It is particularly important to maintain the temperature. Too low
temperatures cause the yeast cells to become active only slowly or not at
all. If temperatures are too high, the yeast cells can die. The fermentation
should be active 6-12 hours after the yeast has been added, which can
easily be seen from the escaping gas bubbles through the airlock. The
fermentation time is 2-4 days. During the fermentation process, dark yeast
spots may appear on the fermentation foam, which are skimmed off with
a sterile cooking spoon. If you draw off wort via the drain 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 ball and sulphurous acid to prevent drying and later infection
by adhering bacteria during filling.
6.9 Maturing
During secondary fermentation or maturing, the sugars (remaining from
the main fermentation and subsequently added) are fermented. The
young beer is enriched with carbonic acid, which is important for the
later formation of froth, foam and
freshness, and matures to perfec-
tion in taste. During the maturing
process, the beer also undergoes
natural clarification. Once the fer-
mentation process is complete (no
escape of fermentation gases), the
beer can be bottled.
The following preparations must be
made beforehand:
Prepare the maturing container as well as the 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-resistant containers such as spe-
cial 5-litre cans or real beer and pressure kegs. Even at this stage, sterile
working is still essential. All equipment must therefore be thoroughly
cleaned and disinfected before use. When using flip-top bottles, the follo-
wing procedure for bottle sterilisation is recommended: Rinse and clean
bottles thoroughly with warm water and disinfect them with a suitable
Example of bottles for maturing