Speidel’s Master Brewer
Page 14 of 26
can thus be deposited again. A hose that is pushed onto the stop cock and reaches
down to the bottom of the bottle serves for the filling. That avoids the foam forming
too profusely and it also prevents too much carbonic acid from being lost. The bottles
are filled up to between 90% and 95% of their capacity (thus leaving some fermenting
space) and sealed immediately. Take care in this case too that deposits on the bottom
of the fermenting cask are not churned up and decanted into the bottles with the beer.
The beer is still stored for 1 to 2 days after the filling, at the same temperature as for
the main fermentation. They are then stored at 10°C to 12°C for top-fermented beer
and 0°C to 2°C for bottom-fermented beer. Important: the bottles must definitely be
ventilated after approximately 12 hours during the subsequent fermentation and then
once again during the first 2 or 3 days, in order to avoid excess pressure because of the
CO
2
. The bottles are stored standing, so that particles of sludge can be deposited on
the bottom. This way of manufacturing beer concerns a naturally cloudy beer. A
nutritious beer was always naturally cloudy in former times because it contains the
valuable B vitamins that are combined with the yeast cells. The first tasting can take
place after a storage time of 4 to 6 weeks. A somewhat longer storage leads to an even
more matured taste.
Your self-brewed beer is now ready for drinking: you can pour it out after chilling and
enjoy it with your friends! Cheers!
