Operating and brewing instructions 50l april 2008 - Speidel Tank
Operating and brewing instructions 50l april 2008 - Speidel Tank
Operating and brewing instructions 50l april 2008 - Speidel Tank
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<strong>Speidel</strong>’s Master Brewer<br />
6 Brewing defects <strong>and</strong> eliminating problems<br />
Problem<br />
Eliminating the problem<br />
Fountains of wort shoot up during circulation. The malt is crushed too finely.<br />
If necessary, crush the malt yourself (only break<br />
it up).<br />
Blocked pump.<br />
Put on the filter cloth <strong>and</strong> sheet metal sieve<br />
properly. Pour the malt into the malt pipe<br />
carefully. No malt into the boiler!<br />
The temperature’s initiation time is very long. Put the lid on when heating. Place the Master<br />
Brewer so that it is protected from the wind.<br />
Condensation leaks out of the lid.<br />
Place the Master Brewer horizontally.<br />
The recirculation process does not run properly. Check whether the pump is functioning <strong>and</strong> has<br />
been ventilated. Check that the malt pipe is<br />
evenly supported <strong>and</strong> that the seal does not leak.<br />
The wort runs off very slowly or not at all<br />
during the purging.<br />
Pierce the malt with a wooden spoon several<br />
times from above, down to the sheet metal<br />
sieve. The malt is crushed too finely -> Just<br />
break up the grains, do not crush them too<br />
finely.<br />
Problem<br />
The beer stinks <strong>and</strong> smells sour.<br />
The alcoholic content is too high.<br />
The alcoholic content is too low.<br />
Strange smells of all kinds.<br />
The fermentation does not function properly.<br />
The beer is cloudy.<br />
There is too little carbonic acid.<br />
There is too much carbonic acid - the beer<br />
foams over.<br />
Eliminating the problem<br />
Bacteria have multiplied: throw the beer away.<br />
Work properly in the cold area. The <strong>brewing</strong><br />
times could be too short, which has produced<br />
too much starch in the beer. Stop replenishing<br />
by malt. The replenishment is too hot (over<br />
80°C).<br />
Reduce the content of original wort by adding<br />
water when boiling the hops.<br />
Increase the content of original wort by boiling<br />
longer (water vaporizes).<br />
Greater cleanliness. Avoid touching the mould<br />
<strong>and</strong> using metals other than stainless steel.<br />
Avoid illuminating the beer during storage.<br />
Add more yeast. ‘Activate’ the yeast. Check the<br />
fermenting temperature. Ventilate the wort by<br />
stirring.<br />
Store the beer longer. Subsequently ferment<br />
colder. No losses when bottling (decanting).<br />
Too much carbonic acid is lost when bottling or<br />
hosing. Freeze more wort <strong>and</strong> add it before the<br />
decanting.<br />
Too much pressure – ventilate the stirrup bottles<br />
more frequently. Bottled too soon – the<br />
fermentation had not ended yet. Too much wort<br />
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