Operation - Klarstein 10028505 Bedienungsanleitung

How to make wort
The element cover should be put in the urn, as it prevents the „stuffs" caking
onto element and burn out the urn. Pour water into the urn.
Grind the malt, and heat it up to 55-65 °C, keep heating it up constantly in 3
hours. String it every 30mins. After 3 hours, get a spoon of „wort" and use
iodine to test it every 10mins. If it not shows „light blue", it means the starch
turn into Malt. Opposite, please keep the above instruction and do the testing
again. 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:
1. Automatic timer mode: you can select any time between 10-120 min
(turn timer knob clockwise.)
2. 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.
2 -3 day: there will be more bubbles
nd rd
4 -6 day: the bubbles will start to sink
th th
After the bubble finish sinking, please taste the fermentation juice, when you feel the taste is smooth, and
with yeast taste, the (young) beer is ready!

Operation

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