Speidel's Braumeister
Page 9 of 32
11.3 Notes on the circulation pump
In manual operation the circulation pump can
be switched on and off with the "Enter" key or
with "P". What is important is that after filling
up with liquid, the pump is primed in manual
operation, so that it operates at full output and
that it does not run dry and become damaged.
This is done by switching the pump on and off
several times once it is filled with water (until
no more bubbles are expelled). In automated
operation this is done automatically. During
brewing and in manual operation the pump
switches off as a protective measure at a temperature of over 88°C of its own accord
and only comes back on at 86°C. The rotational speed and thus the output of the pump
can be regulated by the rotating knob on the control system. The optimum circulating
pressure when brewing is just below 0.15 bar (which can be read off on the pressure
gauge on the pump at the front during the mashing process). The pressure of 0.15 bar
should not be greatly exceeded to avoid overpressure in the malt pipe. The pump
output is restricted to approx. 0.2 bar.
11.4 Notes on the container lid.
During boiling, the lid helps to reach the temperatures quicker. At higher temperatures
water condenses on the underside of the lid. When lifting the lid, care should be taken
that the rim of the lid is held over the mouth of the kettle so that the condensation runs
off (with lid held slanted) back into the kettle.
11.5 Notes on pipe layout and valve position
As standard the Braumeister has 3 stop valves and outlet valves on the underside as
well as one valve on the kettle. The valves fitted at the bottom are to be turned to
different positions depending on use and brewing phase. The top valve (outlet) on the
kettle is to empty the wort and as an inlet for the whirlpool application. In the
following description of the brewing process, the relevant valve positions are detailed
once again.
11.6 Note on the lifting device
The lifting device consists of the boom, the winch, the cable and the cross beam with
suspension hooks. Check these parts for damage before every brew or to ensure good
working order. For more information and safety precautions, please read the separate
manual supplied with the device. The cable is also to be checked for damage and
needs to be monitored for deterioration due to aging (see also Section 9, Servicing and
Maintenance). When the malt pipe has been hoisted out, the boom can be pivoted and
lowered there. Once pivoted carrying the malt pipe, it should be lowered and relieved
of the weight as soon as possible.
11.7 Notes on hygiene
Hygiene is the number-one rule when brewing beer. Above all during cold processes,
(when cooling down, when decanting and when fermenting), the beer or the wort is
