Publicidad
Idiomas disponibles
Idiomas disponibles
We suggest you use bottled mineral water: even though it is more expensive it
is perfect for brewing as it guarantees the absence of chlorine. In case you use tap
water, we suggest you to boil it for about 30 minutes before use or to leave it in an
open container for at least 12 hours in order to allow chlorine to evaporate.
To obtain a beer that is soft on the nose and warm on the palate, add acacia
honey
(200-300 g) in addition to the sugar: dissolve it in a little hot water and pour it in the
fermenter together with the malt.
Remember never to reuse the water with which you heated the malt in a
bain-marie. because having been in contact with the jar it could be contaminated.
Instead of sugar, you could use ''carbonation drops''.
They are practical sugar and glucose based confectionery for a quick and
easy priming. The advantages are many: they dissolve faster than granulated
sugar, improve aroma and flavor. This is the best method to carbonate beer!
Before you start bottling make sure you have enough bottles and caps for the
entire crush.
The ideal bottles are those made of dark glass: we suggest those specific bottles
for beer of 33, 50 and 66 cl or those for sparkling wine of 75 cl. Bottles with ceramic
clips cap are also excellent
How to use...
... the capper had to lift?
1. Position the levers upward to facilitate access to the bushing.
2. Insert the crown cap inside the bushing to contact the magnet.
3. Place the capsuling machine with the cap on the mouth of the bottle, firmly
resting on a solid surface.
4. Simultaneously push down both levers until the cap is completely closed.
5. Bring the levers back up again by rotating them together without lifting the bottle
from the plane.
...the hammer capper?
1. Place the crown cap on the mouth of the bottle.
2. Place the capsuling machine on the stopper.
3. Use a hammer to apply the necessary pressure to ensure the cap is sealed.
20
Tips
&
Tricks
WORT PREPARATION (point 3)
PRIMING (point 7)
BOTTLING (point 8)
Publicidad
