User manual THE BEER MACHINE THE BREWMASTER MODEL

[. . . ] MODEL 2000 PRESSURE INDICATION The PSI indicated displays the internal pressure in The Beer Machine. Most fermentations will occur in the “Green Zone” between 10 to 15 PSI. When The Beer Machine is in the refrigerator, the cool temperature will decrease PSI into the “Blue Zone” between 5 to 10 PSI and into the “Yellow Zone” at colder temperatures. A normal dispensing pressure is between 3 to 5 PSI however personal preference may be higher or lower. [. . . ] Empty the contents of the Brewers Yeast packet into The Beer Machine. ) 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. (a) Keep The Beer Machine at a constant room temperature until fermentation stops in 3 to 5 days. 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 yeast provided?Was your water clean municipal or filtered water?Avoid well water unless boiled first because it is untreated for bacteria. Did you stir the mix with an unsanitized instrument? • Water is the main ingredient in beer. If you have a private well, we recommend boiling and cooling water before brewing. Un-chlorinated water contains bacteria that can alter the brewing process. Tap water in city systems is usually fine, but many users of The Beer Machine prefer to use filtered water. €Off - Flavors” ( a term used to describe flavors not typical of normal beer) such as sour tastes might arise from contamination with foreign microbes. Off- flavors can also be introduced with water. For example, excessive chlorination or really alkaline water is quite damaging to flavor. Most poor waters can be improved by simply boiling the water for 5 minutes and allowing it to cool. €¢ In spite of all these possibilities, most people enjoy a great beer from The Beer Machine each and every time. Michael Lewis is one of the Brewing Industries most renowned and respected authorities on the science and industry of modern brewing. A professor of brewing sciences at the University of California at Davis, he has been credited as a pioneer developer of the micro brewery industry. Lewis is one of only 100 scientists in the world elected a Fellow of the Institute of Brewing and a recipient of the 1985 Award-of-Merit from the Master Brewer’s Association of the Americas. [. . . ] Attach it by tightening the retaining nut as firmly as you can by hand. To puncture the bulb, screw the cap down over the CO2 bulb all the way. Do not stop when the bulb punctures, continue to then quickly turn the cap down all the way. The Carbonation Unit may be used after your beer has completed Fermentation and has been in your refrigerator for at least 3 days. [. . . ]