Bottling (12 Bar); Time / Temperature - BIELMEIER BHG 405 Manuel D'utilisation

GB

Bottling (12 bar)

If no more gas bubbles are passing
through the airlock (8), the fermentation
is complete. The green beer can now be
filled into bottles (12 bar) for conditioning
(secondary fermentation) (fig. 13).
Preparation of bottles:
Soak the rubber bands of the swing tops
in 70% ethanol. Rinse the bottles (12 bar)
well with hot water, then sterilise them in
the oven at 160°C for 4 hours and cover
the openings with aluminium foil. Do not
use any dishwashing detergent since the-
se reduce the surface tension and there-
fore prevent the beer from getting a per-
fect head when pouring.
The bottle (12 bar) should be washed as
shortly before filling as possible, and the
ambient temperature should be as cool
as possible.
To support the secondary fermentation
(which carbonates the beer), sugar (cal-
led priming sugar) is added to the green
beer before filling:
Dissolve the amount of sugar indicated in
the table in 1l of boiling water (to ensure
sterility), allow it to cool, and stir it into the
green beer. Then fill the beer into cleaned
bottles (12 bar) or kegs. The green beer
can also be filled in bottles (12 bar) before
the end of the main fermentation (origi-
nal wort approx. 4°) In this case, do not
add any sugar.
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(Abb. 14)
During and towards the end of the fer-
mentation, use the hydrometer to iden-
tify the ideal moment for bottling (see
Lautering p. 42). The time is right when
the fermentation foam has turned brown
and the yeast has largely settled on the
bottom. The beer should have a value of
approx. 4° Plato (depending on the reci-
pe)
(Abb. 15)
(fig. 13)
(Abb. 16)
Caution!
If the green beer is bottled too soon, or
if you add too much sugar, the pressure
created by the secondary fermentation
can make the bottles (12 bar) explode!
Use only beer bottles or
BIELMEIER
pressure-tight bottles (12 bar) from spe-
cialist retailers.
Duration of secondary fermentation:
4–6 weeks

Time / Temperature

Tables for the original recipes
Maerzen, Bock, Ale:
Brew water: 23 l
ƒ
Gerstengold:
Brew water: 24 l
ƒ
Pilsner, wheat Beer:
Brew water: 25 l
ƒ
GB
Mash (Instructions on p. 39)
Min. Temp. (°C) Bemerkungen
10 45
Measure pH, add malt
20 62
Stir constantly
25 68
Stir constantly
Stir constantly, starch
30 72
conversion test
5 78
Stir constantly
47