Klarstein BEERFEST Mode D'emploi page 12

EN
Please use filter to get rid off the residue. There is filter in the urn, if the residue is too
small, please use a gauze to filtrate the residue.
Please boil the „wort" for 30 mins. And then do the sediment process. Please re-do the
filtrate step again until you get lucid liquid. Please cool it down to 10-12 °C.
Clockwise the timer when you need it. The timer range is from 10-120 min. There are two
modes of timer:
• Automatic timer mode: you can select any time between 10-120 min (turn timer
knob clockwise.)
• Continuous operation mode: The switch is set to „ON" position.
Pre-fermentation
Please prepare yeast, the yeast dosage is 10% of „wort" liquid. Please prepare 250ml
„wort" and mix it with yeast in a disinfectant content and stir it. Make sure you the
„mixture" under 20-25 environment tempera- ture to cultivate for 12-24 hours. (the
more yeast you put, the fermentation process is faster). always string the „mixture", when
the fermentation is done, put it in a big urn and mixture it will all „wort" which had been
prepared.
Main Fermentation
The main fermentation takes 5 to 7 days. The temperature should be kept at 8-12 °C.
18-24 hours later: bubbles will be on the liquid surface.
• 18-24 hours later: bubbles will be on the liquid surface.
• 2nd-3rd day: there will be more bubbles.
• 4th-6th day: the bubbles will start to sink.
After the bubble finish sinking, please taste the fermentation juice, when you feel the
taste is smooth, and with yeast taste, the beer is ready.
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