WILLIAMSWARN BrewKeg25, Руководство пользователя

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STAGE B Fermentation
Day 4. Yeast sediment
compacted, no activity.
8
BREWING INSTRUCTIONS
ADJUST
There are two key processes in the adjust phase:
Fermentation and Clarification.
FERMENTATION
01.
Attach the WilliamsWarn Pressure Gauge to the
gas port (marked with a ‘G’) on the BrewKeg25
TM
lid to monitor pressure through the fermentation
and clarification process. You will want your fer-
mentation to read 1.5 bar (22 psi) after 24 to 36
hours and then, ideally, maintain this pressure.
It is good practice to remove the Pressure Gauge
once you are comfortable with the pressure
attained in your BrewKeg25
TM and re-attach to
check as required. Please review the
APPENDICES
for options relating to fermentation pressure.
02.
Adjusting the VPRV pressure set point:
If required, once your BrewKeg25
TM contains
CO
2
pressure from yeast activity (after 24-36
hours), you may increase the pressure set point
by turning the VPRV valve clockwise or you
can decrease the set point pressure by turning
the VPRV valve anti-clockwise. You may relieve
pressure by pressing the silver button in the
centre of the VPRV valve.
NOTE: Removing too much pressure quickly while
the ferment is in full swing could result in foaming out
of the VPRV.
03.
Maintain fermentation temperature between
18
-28ºC (65-82ºF) for approximately 4 days
or until fermentation has completed.
Note: A completed fermentation can take longer
for higher alcohol beverages and take less time with
certain yeast strains, so 4 days is a guideline. A lack
of yeast activity appearing in the sediment bottle is the
key indication as to whether a fermentation is complete.
04.
Check your sediment bottle for activity daily.
05.
It can be useful to shine a torch through the side
into the top, clearest part of the sediment bottle
to assess activity. The activity in the sediment
bottle will go through various stages as the
beverage ferments.
06.
The final stages of fermentation can be seen
when there are a few fine bubbles or the
occasional yeast ‘bombs’ rising from the yeast
bed in the sediment bottle. Shortly following
this you will see a clear layer of compacted
sediment with cloudy liquid above it. There will
be no sign of yeast activity after your fermentation
is complete. If you think fermentation may
not be complete, it is always safe to wait an
additional day.
07.
Once fermentation is complete, it is time to chill
your beverage to prepare it for clarification.
08.
Move your BrewKeg25 TM to your refrigerator and
chill your beer or cider to 1-3ºC (34-37.5ºF).
09.
Wait 6 hours for the vessel and liquid to cool
before commencing clarification.
NOTE: CO
2
pressure indicated on the Pressure Gauge will
reduce slightly as CO
2
is absorbed from the head space of
the BrewKeg25 TM into the cooled beverage.
STAGE A
Fermentation Day 1.
Close inspection will
show many fine bubbles
rising from the yeast.
Fig 4: Sediment Bottle Activity Phases. Appearance may
differ depending on yeast strain and wort combination.