Operating and brewing instructions 50l april 2008 - Speidel Tank

Speidel’s Master Brewer
6 Brewing defects and eliminating problems
Problem
Eliminating the problem
Fountains of wort shoot up during circulation. The malt is crushed too finely.
If necessary, crush the malt yourself (only break
it up).
Blocked pump.
Put on the filter cloth and sheet metal sieve
properly. Pour the malt into the malt pipe
carefully. No malt into the boiler!
The temperature’s initiation time is very long. Put the lid on when heating. Place the Master
Brewer so that it is protected from the wind.
Condensation leaks out of the lid.
Place the Master Brewer horizontally.
The recirculation process does not run properly. Check whether the pump is functioning and has
been ventilated. Check that the malt pipe is
evenly supported and that the seal does not leak.
The wort runs off very slowly or not at all
during the purging.
Pierce the malt with a wooden spoon several
times from above, down to the sheet metal
sieve. The malt is crushed too finely -> Just
break up the grains, do not crush them too
finely.
Problem
The beer stinks and smells sour.
The alcoholic content is too high.
The alcoholic content is too low.
Strange smells of all kinds.
The fermentation does not function properly.
The beer is cloudy.
There is too little carbonic acid.
There is too much carbonic acid - the beer
foams over.
Eliminating the problem
Bacteria have multiplied: throw the beer away.
Work properly in the cold area. The brewing
times could be too short, which has produced
too much starch in the beer. Stop replenishing
by malt. The replenishment is too hot (over
80°C).
Reduce the content of original wort by adding
water when boiling the hops.
Increase the content of original wort by boiling
longer (water vaporizes).
Greater cleanliness. Avoid touching the mould
and using metals other than stainless steel.
Avoid illuminating the beer during storage.
Add more yeast. ‘Activate’ the yeast. Check the
fermenting temperature. Ventilate the wort by
stirring.
Store the beer longer. Subsequently ferment
colder. No losses when bottling (decanting).
Too much carbonic acid is lost when bottling or
hosing. Freeze more wort and add it before the
decanting.
Too much pressure – ventilate the stirrup bottles
more frequently. Bottled too soon – the
fermentation had not ended yet. Too much wort
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