Beer Machine BrewMaster Home Brew Kit Instrucciones Para El Montaje
The Brewing Process is a biological process sensitive to environment and cleanliness.
The KEY to successful brewing is absolute cleanliness of your equipment!! Begin by
CLEANING your hands.
The KEY to successful brewing is absolute cleanliness of your equipment!! Begin by
CLEANING your hands.
Pour in approximately 3 litres or 3 quarts of cold water and add 1/4 cup of chlorine bleach to
The Beer Machine (without Defoamer Disk). Tighten down the top cap. Tilt The Beer Machine
in all directions to swirl the solution around the inside of The Beer Machine. Open the spigot
to sterilize float and tube. Remove cap and Defoamer Cup, place them in a very clean location.
Pour out solution and rinse out with chlorinated tap water. Install Defoamer Disk after
sterilization.
The Beer Machine (without Defoamer Disk). Tighten down the top cap. Tilt The Beer Machine
in all directions to swirl the solution around the inside of The Beer Machine. Open the spigot
to sterilize float and tube. Remove cap and Defoamer Cup, place them in a very clean location.
Pour out solution and rinse out with chlorinated tap water. Install Defoamer Disk after
sterilization.
Preparation For Brewing ~ Sterilization
Brewing Your Beer
1. WATER & BEER MIX
Add room temperature water to The Beer Machine up to 1/3 of fill line mark. Open and pour your
selected Beer Mix into The Beer Machine. Then, add more water up to the fill line (located on the
side of the top case half, about 2 inches below the lid). Do not stir.
selected Beer Mix into The Beer Machine. Then, add more water up to the fill line (located on the
side of the top case half, about 2 inches below the lid). Do not stir.
2. YEAST
Empty the contents of the Brewer’s Yeast packet into The Beer Machine. Do not stir. (If yeast
has been hydrated, pour in the solution.) Check that the top cap which fits over the Pressure
Control Valve and Defoamer Cup has the neck seal in proper position as per Figure 4. Secure
the cap firmly on the top of The Beer Machine.
has been hydrated, pour in the solution.) Check that the top cap which fits over the Pressure
Control Valve and Defoamer Cup has the neck seal in proper position as per Figure 4. Secure
the cap firmly on the top of The Beer Machine.
3. FERMENTATION
(a) Keep The Beer Machine at a constant room temperature until fermentation stops in 3 to 5
days. At a temperature of 68°F or 20°C, fermentation should begin within 12 to 24 hours.
The best results are often obtained with fermentation between 65°F and 72°F or 20°C and
23°C.
days. At a temperature of 68°F or 20°C, fermentation should begin within 12 to 24 hours.
The best results are often obtained with fermentation between 65°F and 72°F or 20°C and
23°C.
CAUTION.
Overpressurization could result if obstruction of the Pressure Control Valve occurs
during a “hot fermentation”. If room temperature exceeds 85°F the Defoamer Disk may not be
able to fully protect the valve from sediments expelled by a “hot” or overactive fermentation. For
best results, maintain The Beer Machine at a constant room temperature during the fermentation
period and avoid overactive conditions.
able to fully protect the valve from sediments expelled by a “hot” or overactive fermentation. For
best results, maintain The Beer Machine at a constant room temperature during the fermentation
period and avoid overactive conditions.
During fermentation, do not store The Beer Machine
at temperatures above 75°F or 24°C or in the sunlight.
(b) Do not disturb The Beer Machine during the fermentation period. As a precaution, place The
Beer Machine in a sink or tub for the first 3 to 5 days. Alternatively, locate a tray underneath The
Beer Machine.
Beer Machine in a sink or tub for the first 3 to 5 days. Alternatively, locate a tray underneath The
Beer Machine.
DO NOT PLACE DIRECTLY OVER OR NEAR RUGS OR VALUABLES which
may be damaged by an overflow from the safety pressure release or an improperly installed
seal.
seal.
(c) After 5 days you may check to see if the fermentation has completed by pouring off a small
sample and tasting it. If it tastes sweet, the fermentation has not yet completed and you should
leave it at room temperature to ferment for an additional 24 or 48 Hours. When you pour your
sample it should come out with good pressure. If not, see Helpful Hints (Page 7).
sample and tasting it. If it tastes sweet, the fermentation has not yet completed and you should
leave it at room temperature to ferment for an additional 24 or 48 Hours. When you pour your
sample it should come out with good pressure. If not, see Helpful Hints (Page 7).
4. CLARIFICATION
When fermentation is complete after 3 to 5 days, chill beer for the next 4 to 5 days by placing
The Beer Machine into a refrigerator. The cold temperature will clarify and condition your beer.
(Beer clarifies more rapidly and absorbs CO
The Beer Machine into a refrigerator. The cold temperature will clarify and condition your beer.
(Beer clarifies more rapidly and absorbs CO
2
more efficiently at cooler temperatures – 35°F to
38°F.)
5. SAMPLE
After the (10
th
) tenth day your beer is ready to sample. Add CO
2
from the Carbonation Unit as
needed.
STEP 2.
STEP 3.
5