Operating and brewing instructions 50l april 2008 - Speidel Tank

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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 Page 18 of 26
Speidel’s Master Brewer Poor content of foam. was added before the bottling. Too little carbonic acid. Shorten the protein mode. Mash at a higher temperature. It is better to remove hot cooler sludge. Ferment at lower temperatures. Page 19 of 26
Page 1 and 2: Operating and brewing instructions
Page 3 and 4: Speidel’s Master Brewer 1 General
Page 5 and 6: Speidel’s Master Brewer must be t
Page 7 and 8: Speidel’s Master Brewer Cancel /
Page 9 and 10: Speidel’s Master Brewer Softening
Page 11 and 12: Speidel’s Master Brewer Maltose m
Page 13 and 14: Speidel’s Master Brewer doing so,
Page 15 and 16: Speidel’s Master Brewer the activ
Page 17 and 18: Speidel’s Master Brewer 5 A brewi
Page 19: Speidel’s Master Brewer Stir the
Page 23 and 24: Speidel’s Master Brewer 8 Advice
Page 25 and 26: Speidel’s Master Brewer 10 Pump c
Page 27 and 28: Speidel’s Master Brewer Page 25 o

Operating and brewing instructions 50l april 2008 - Speidel Tank

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