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
disinfectant for food items.
This preparation should take place during the fermentation process or
even earlier so that you do not get unnecessarily hectic on the day of
bottling.
The defrosted wort is now carefully added to the young beer in the
fermentation tank 1-2 hours before bottling. This allows any trub that
has been stirred up to settle again. A hose is used for bottling, which is
placed on the drain tap and reaches down to the bottom of the bottle.
This prevents excessive foaming and not too much carbon dioxide is lost.
The bottles are filled to 90-95 % (fermentation chamber) and sealed
immediately. Make sure that the sediment in the fermenting barrel is not
stirred up and is also filled. After bottling, the beer is stored for 1-2 days
at the same temperature as during the main fermentation. Afterwards,
the beer is stored at temperatures as cool as possible.
Important: During post-fermentation, the bottles must be checked for
overpressure after approx. 12 hours and then during the first 2-3 days. If
necessary, they must be briefly vented to avoid overpressure caused by
CO
2
. The bottles are stored upright so that trub particles can settle on the
bottom.
This type of beer production is a naturally cloudy beer. A nutritious beer
used to be naturally cloudy and is still preferable today because it con-
tains the valuable B vitamins bound to the yeast cells. The first tasting
can take place after a storage period of 2-4 weeks. A slightly longer sto-
rage period will result in an even more ripe taste. Your self-brewed beer
is now ready and you can serve it cooled and enjoy it with your friends!
Cheers!