Speidel's Braumeister
Page 18 of 32
To do this, connect up the hoses and position
the valves as per the figure on the left. With
a low pump speed (dial position 6-8) you
achieve a smooth rotation of the wort in the
kettle. Caution! The pump only switches
back on at 86°C. In addition, the rotation
helps to optimise cooling. In this case, a
cooling time of roughly 90 min is required to
go from 100°C down to 20°C.
During cooling the fine solids settle out
slowly on the bottom and remain on the container bottom when the clear wort is run
off. Stirring or moving the cooled wort should be avoided at all costs, since otherwise
the precipitated trub is stirred up again and is run off into the fermenter. Warning: To
start with, almost boiling water flows from the cooling jacket outlet (Danger of
scalds!); this can be re-used later for cleaning. It is particularly important to achieve
rapid cooling between 40° and 20°, where the wort is especially liable to infection.
When the wort has cooled down to 20°C, pump it into a suitable fermenter. As an
option, beforehand approx. 4-8% (20-40 L in the case of 500 L of wort, bottom-
fermenting beer approx. 4%, top-fermenting beer up to 8%) are run off into a sealable
container and after that stored in a cool place. This can be added later to the beer to
help achieve sufficient carbonic acid formation during the secondary fermentation.
Better still is racking at the right time at the end of the primary fermentation. You will
find more information on this in the Section on "Maturing".
For decanting, use a suitable, clean hose.
The hose connection as well as the valve
positions can be seen in the figure.
(Caution! if the device is not level, the wort
runs straight out as soon as the stopcock is
opened!). Now you can switch the pump
over to manual mode (to change to manual
mode, hold down the first and second
buttons from the left at the same time) and
pump off the wort at your convenience.
Using the pump speed control, to start with you can pump off at high output and later
reduce speed so as to draw off as little fine sediment as possible.
The fermenting keg or fermenter should be about 20% larger than the quantity of wort
in order to leave sufficient fermentation space and to avoid a resulting overflow of the
fermentation froth. The remaining liquid and the trub on the bottom of the Braumeister
can be poured away. The Braumeister is now no longer needed, so please clean it as
soon as possible so that remaining solids do not dry on hard; this makes the cleaning
process considerably easier.
