Speidels Braumeister 200, 500 and 1000 litres

Dear customer,

You have purchased a new device from our company. We thank you for your trust. Quality and functionality are the main focus of our products. Please read the instruction manual completely before the first use and make it available to every user of the Braumeister.

We have written this instruction manual to ensure reliable and safe commissioning and operation of the Braumeister right from the start.

If you follow these notes and instructions carefully, your Braumeister will work to your complete satisfaction and have a long service life.

Declaration of Conformity
Speidel Tank- und Behälterbau GmbH confirms that the products “Braumeister 200 litres”, “Braumeister 500 litres” and “Braumeister 1,000 litres” (mentioned in this instruction manual) comply with the regulations of the relevant European Directives.

Manufacturer
Speidel Tank- und Behälterbau GmbH
Krummenstraße 2, 72131 Ofterdingen, Deutschland
Telefon +49(0)7473 9462-0, Telefax +49(0)7474 9462-99
www.speidels-braumeister.de, www.speidel-behaelter.de

Additional information
Instruction manual as of May 2021

Lifting device

The lifting device consists of the lifting device, the rope cable winch, the rope and the cross with suspension hook. Check these parts for damage or proper condition before each brewing process. For further information and safety instructions, please refer to the enclosed manual for this cable winch. The handle of the cable winch can be folded when not in use to save space. The rope must also be checked for damage and monitored for signs of brittleness or aging (see also Chapter 9 Maintenance and servicing). When the malt pipe has been lifted out, this device can only be swiveled in one direction and lowered there. In the swiveled state with the malt pipe, it should be drained and unloaded as quickly as possible.

Container lid

The lid helps with heating to reach the temperatures faster. The ventilation holes prevent pressure build-up in the boiler and allow air to circulate easily. Water condenses on the underside of the lid at higher temperatures. When lifting the lid, make sure that the edge of the lid is held over the opening in the boiler so that the condensation water that runs off (when held at an angle) runs back again.

Drain tap

The drain tap simplifies cleaning and draining of the trub after filling. The drain is located at the lowest point and in the cleaning position (see page 74) the Braumeister can be completely drained.

Circulation pump

The circulation pump can also be switched on and off in manual operation. It is important that the pump is vented after filling the liquid in manual operation so that it has full capacity and that it does not run dry and possibly become damaged. This is done by switching the pump on and off several times with the water filled in (until no more air bubbles escape). In automatic mode, this is done automatically.

In the brewing process and in manual operation, the pump switches off automatically for protection at 90°C and does not switch on again until 88°C. The speed and thus the performance of the pump can be regulated via touch control on the display or via the pressure in the line, which is precisely measured by a pressure sensor. The speed and thus the output of the pump can be regulated via touch control on the display or via the pressure in the line, which is precisely measured with a pressure sensor. Optimum circulation pressure for brewing is just under 0.15-0.2 or 0.1-0.15 bar for the Braumeister 500/ 1,000l (readable on the pressure gauge or on the control at the top of the display). The circulation can also be controlled by speed or a set pressure. When using the former variant, one must pay attention to the pressure during the process itself.

You can access the pump control menu by pressing the P symbol at the top of the menu bar (see next page).

The pressure of 0.2 bar or 0.15 bar must not be significantly exceeded to avoid overpressure in the malt pipe. The pump capacity is limited to approx. 0.25 bar for the 200l or 0.2 bar for the 500/ 1,000l.

Filling quantity via solenoid valve

(Accessories: not included in the scope of delivery)

Thanks to the solenoid valve, the desired filling quantity can be precisely determined during the brewing process. The solenoid valve then allows as much water to pass through until the previously determined value is reached. The fill level is measured via the same pressure sensor that is already used to measure the pump pressure.

Information pertaining to the piping layout and the position of the valves

By default, the Braumeister uses 3 feed-through and drain valves on the bottom as well as one valve on the vessel itself. Valves at the bottom must be positioned differently depending on the application and the section of the brewing process. The valve on top of the vessel is used to remove the wort; at the same time it serves as inlet for the whirlpool application. The following description of the brewing process describes the relevant valve positions again and in more detail.

Information about the cooling jacket and water quality

In order to optimise the cooling effect, relatively cold water must be used as cooling medium. The greater the temperature difference between the cooling water and the temperature of the wort, the faster the cooling process is ensured. The so-called “whirlpool effect” causes the wort to flow in a circular current. This also accelerates the cooling effect (see chapter “Cooling”). From Braumeister 500 l we recommend the pre cooling from 100°C down to approx. 60°C bei the cooling jacket in the Braumeister and the cooling down to fermentation temperature by an adequate plate chiller.

In order to prevent corrosive damage, clogging or contamination inside the double- walled shell, only clean water/cooling medium must be used that does not contain iron particles. Therefore, do not use pipes/fittings or similar equipment made of steel as supply lines to the double-walled shell. Prior to starting the operation, a water analysis may be required. You may install screens and filters in order to prevent dirt and iron particles to enter the system.

An auto-cooling function is also stored in the control unit, with which cooling can be controlled automatically after the end of brewing until the set temperature is reached. This requires the solenoid valve available as an accessory.

Dimensions

Power and energy consumption

Dimensions

Power and energy consumption

Should it be necessary to dispose your Braumeister 200, 500 or 1,000 liters, please observe the following note:

Protect our environment, electrical appliances do not belong in household waste. Use the collection points designated for the disposal of electrical appliances and hand in your electrical appliances that you no longer use. By doing so, you will help to avoid the potential impact of incorrect disposal on the environment and human health. You will also be contributing to the reuse, recycling and other forms of recovery of waste electrical and electronic equipment.

Information on where to dispose of the equipment can be obtained from your local or municipal authorities.

Press Brew, select a recipe and start the brewing process with Select. Then follow the instructions on the display. For a detailed description, see chapter “6. Brewing”.

In My Recipes, your recipes can be saved, created on the machine or synchronised via My Speidel.

Recipe synchronization with MySpeidel can be controlled via the settings. We recommend the Auto-Sync setting, so that all recipes are always synchronized from MySpeidel to the device. It is important that the correct Braumeister size is also selected in the recipe on MySpeidel. Only those recipes that fit the Braumeister size will be synchronized. You can copy the first recipes from the global recipe database to your account and edit them if you do not yet have your own recipe.

To change a recipe, select the relevant recipe with your finger and then press Edit. You can thean scroll with your finger to navigate through the recipes. Simply use your finger to select items you want to adjust. You can then make changes using the appearing keyboard. When you’ve made all your changes, click Back. A window appears where you can save your changes.

Recipes can also be developed, saved and exchanged via the customer portal www.myspeidel.com. Above all, it is possible to manage the Braumeister (or other devices) and monitor the brewing process online.

In manual mode, the pump and the heating can be switched on or off. The P and the H in the menu bar show whether the pump or the heating is on.

If the letter is yellow, the pump or heater is activated. If the symbol is only half yellow, the pump is activated but not on because the liquid is, for example, still too hot. You set the setpoint temperature using the temperature controller.

In the Settings section you will find options for setting language, Wi-Fi, metrics, sound, etc.

In all operating modes (automatic / brewing start, recipes and manual operation) you can return to the start menu by Cancel or pressing Back several times.

Getting the ingredients

Obtain the necessary brewing ingredients (hops, malt and yeast) in advance. It is important that the malt is fresh. After grinding (breaking up the grains – not too fine, see “The right grinding pattern” on page 39), the malt should be used as quickly as possible. The quantities vary somewhat depending on the recipe, with the malt quantity ranging from 38-42 / 90-120 / 180-225 kg and the hop quantity from 200-400 / 500- 900 / 1,000-2,000 g. The hops are mostly offered in pressed form as pellets. For fermenting, dry yeast is recommended at first because it is easy to store and has a longer shelf life, but later special liquid yeasts are also recommended. These ingredients can be obtained from home brewer stores or via the internet.

Cleaning the Equipment

Before brewing, the Braumeister is rinsed out with warm water and the pump is flushed by switching it on. The other equipment such as the beer spindle, cooking spoon and fermentation tank are ready and have also been cleaned. See also the instructions in Chapter “8.1 Cleaning”.

Hygiene

Hygiene is the top priority when brewing beer. Especially in cold areas (during cooling, filling and fermentation) the beer or beer wort is exposed to the risk of infection. This can cause the beer to spoil and ruin all the work. You should therefore pay particular attention to absolutely clean vessels (fermentation barrel, bottles) and working materials (spoons, taps, seals). The use of special disinfectants is particularly suitable for disinfecting these vessels and objects. These are available in specialist winery shops and in home brewery stores. These are also suitable for filling into the airlock, for disinfecting the fermentation container and the other equipment. The disinfection of bottles and / or maturing kegs is carried out in the same way as for the fermentation tank. This guarantees that the fermented beer is filled into absolutely clean bottles or maturing kegs. For the maturing vessels, this should be done a few days before the end of fermentation so that the filling process can take place quickly and without rushing.

Softening of the brewing water

If necessary, the brewing water can be softened. For this purpose, the water (cold tap water) is boiled for 30 minutes in the Braumeister, then cooled down and stored temporarily in the fermentation tank until the brewing process is complete.The separated lime has settled on the bottom of the container and is disposed of. The Braumeister is designed for brewing approx. 200 l / 500 l / 1,000 l of finished beer (normal beer). For this purpose, 250-300 l / 600-650 l / 1,200-1,400 l of brewing water are required. For the beginner respectively for the first brewing attempts, normal (hygienically perfect, colourless and odourless) cold tap water can also be used to keep the effort at the beginning a little bit within limits. Basically the brewing water should have a hardness of less than 14 °dH.

The mixing of malt grist and water is called mashing. The aim of the entire mashing process is to extract the malt starch stored in the malt and convert it into sugar with the help of enzymes in the malt. The different enzymes are effective at different temperatures, which is why the different temperature stages are then passed through.

Insert malt pipe

Insert the malt pipe with the seal facing downwards. The seal and malt pipe must be centred and absolutely flat on the boiler bottom.

Inserting the screen plate

Insert the screen plate up to the lower edge with the sleeve facing upwards.

Fill in malt

Please fill in the malt carefully and make sure you do not spill anything. Otherwise the pump could clog. Experience has shown that it is better to pour in the entire amount and then gently stir in.

Stir in the malt

Stir the malt well with a wooden spoon and let it swell for a few minutes.

Insert fine sieve

Place the upper fine sieve on the malt.

Inserting the screen plate

Insert the second screen plate up to the lower edge with the sleeve facing upwards.

Fasten screen plate

Fasten second screen plate with wing nut.

Put on the hold-down bar

Please place the hold-down bar in the appropriate position.

Fasten hold-down bar

Fasten hold-down bar with wing nut.

During the protein rest, the large protein molecules of the malt are split into small building blocks. The protein rest is important for the clarification and palatefulness, but especially for the foam stability and the carbonic acid binding capacity of the beer. The temperature is approx. 52 ° C and is maintained for 5-20 minutes depending on the programmed recipe. For better foam stability, this phase is omitted in some recipes. The display now shows the rest, set and actual temperature and the set and actual time. Time counting starts when the target temperature is reached. The other phases are processed fully automatically. The display also shows the corresponding times and temperatures.

With Cancel the brewing process can be interrupted. Afterwards, a query appears asking whether the automatic system should continue or whether a complete abort is desired.

Click on Overview to get an overview of the current status of the brewing process.

The Help button provides you with assistance in various areas of the brewing process. Like mashing, for example.

Saccharification rest 1

In the third mash phase, further starch components are broken down with the aid of enzymes active at this temperature level and liquefied in the wort. The temperature stage is about 73 °C and is also maintained for about 35 minutes.

Saccharification rest 2

In the last phase, residual starches saccharify and thus form even more non-fermentable extracts, which make the beer a little more full-bodied. The wort is heated up to 78 °C with constant pumping and kept there for 10 minutes. An iodine sample can be used to determine whether residual starch is still present in the wort. To do this, drip some wort onto a white plate and add some iodine. If the sample discolours brown-red or yellow, saccharification is sufficient. If not, the last temperature stage must be kept longer.

Once the programmed brewing phases have been completed, a signal tone sounds again. This is also acknowledged with Continue. The pump switches off and you are prompted to purge (“remove malt pipe”).

6.5.1 Information about lautering

Lautering is the separation of the malt grist from the beer wort. Compared to many other home brewing methods, lautering with the Braumeister is a relatively simple, quick and clean process and represents a central concept of the Braumeister.

Remove the wing screw together with the hold-down bar and the second wing screw above the screen plate. Then carefully and slowly pull the malt pipe out of the kettle with the aid of the gallow, the cable winch or the lifting cross until the malt pipe hangs completely out of the wort and the residual wort drips back through the spent grains into the kettle. By subsequently washing out the spent malt with sparge water, the last remaining extract can be removed. This process is called „Anschwänzen“.

With sparge water of 10-20 %, a lot more sugar can be extracted from the spent grains. The original gravity of the dripping wort is approximately the same as that of the wort in the kettle. The so-called „Anschwänzen“ is done by pouring water at 78 °C (max. 78 °C! - no boiling water) into the top of the malt pipe.

After 15-20 minutes of lautering, remove the malt pipe completely by swiveling the gallow forward and lowering the malt pipe down into a collecting container or similar using a cable winch.For safety reasons, it is always advisable to work with heat-resistant gloves here, as all parts now exhibit high temperatures. After removing the malt pipe, acknowledge this again with Next.

To start hop boiling, press Next again and then Start now. The pump and heater switch on again and the automatic process continues.

Now that the lautering process has been completed, the wort content should be checked. This is important to bring the wort to the desired original gravity in order to be able to adjust the subsequent alcohol content of the beer.

Remove a filling into a measuring cylinder (accessory) and determine the level of the wort at the time of removal.

For this purpose, take the three upper level rings located on the drawbar as an aid, which indicate 170 / 200 / 230 l bzw. 425 / 500 / 575 l bzw. 700 / 850 / 1,000 / 1,150 / 1,300 l. You estimate a liquid level in between accordingly. To measure the original gravity with a beer spindle (accessory), the tracted wort must be cooled to 20 °C to obtain an accurate measurement. Cooling in the refrigerator or similar is suitable for this purpose. However, since original gravity is related to a certain liquid level, you do not need to wait until you are ready to take the measurement. Simply proceed to the next phase of hop boiling.

Remove hold-down bar

First remove the wing screw and then the hold-down bar.

Remove second wing screw

Remove the second wing screw above the screen plate.

Hook the lifting cross onto the malt pipe

Hook all four hooks of the lifting cross onto the malt pipe.

Lift out malt pipe

Using the gallow, the cable winch and the lifting cross, carefully and slowly pull the malt pipe out of the kettle until the malt pipe hangs completely out of the wort.

As described in the previous section, the automatic system is continued and hop cooking is started. The display shows the time and temperature of the phase again. The cooking time automatically starts to count down after a certain waiting time without any further temperature increase. With Edit the setpoint temperature and setpoint time can still be corrected or changed during automatic operation.

Note: The cooking time starts counting automatically when there is no temperature increase for a certain time. This happens regardless of the programmed cooking temperature, because it varies depending on the altitude. The higher, the lower the cooking temperature.

In this phase the beer wort is boiled. On the one hand, coagulable prote- ins are excreted and on the other hand the wort is sterilized. This means that all microorganisms that could otherwise spoil the beer during fermentation are destroyed.

As already mentioned in the description of the previous phase, the original wort can be adjusted here by means of evaporating water or by adding water. During boiling for 80-90 minutes the hops are added, which gives the beer the necessary bitterness and wort. The amount of hops added can vary depending on the recipe and your taste. When the original gravity of the wort taken at the end of the previous phase is measured, it is adjusted with the liquid level. If the original extract corresponds to the set value, the level is to be kept at the same level until the end by adding boiling water. If the original gravity is too high, the wort is diluted by pouring more boiling water and the liquid level is increased accordingly. Care must be taken to ensure that the evaporating water is also replaced. On the other hand, if the original extract is too low, the liquid level is lowered (by evaporating the water), which leads to a higher sugar concentration in the wort and thus also to a higher alcohol content in the beer. The boiling phase must be carried out with the brewing kettle open. On the one hand, this prevents the wort from boiling over and is especially necessary for hop boiling, so that unwanted aromatic substances can evaporate from the hops, which would leave a negative taste in the beer.

With a total cooking time of 80-90 minutes, a bitter substance utilization of 30 % can be assumed.

Example

200 l of wheat beer with a bitterness content of 15 BE are to be brewed. The available hops have an alpha acid content of 3 %. This results in the following hop quantity, which is added at the beginning of the boiling process. The hops added shortly before the end of the boil are not included in this calculation, as no significant quantities of bittering agents are released into the wort during this short period.

From now on, you must work in an absolutely sterile manner, as contamination by airborne microorganisms or unclean equipment can ruin the success of your work in all further work steps. All equipment used from now on must be thoroughly cleaned or disinfected. Observe the instructions in chapter „8.1 Cleaning“. With a solenoid valve, available separately, you can also use the „auto-cooling“ function, with which the solenoid valve is connected to the double jacket and the cooling is open until the specified set temperature is reached.

After connecting the cooling jacket to a cold water source (cold tap water), we recommend hot trub precipitation via „whirlpool effect“, which promotes the sinking of trub substances present in the wort, thus clarifying the wort.

To do this, connect the hose and position the taps according to the adjacent sketch. By using a low pump speed (6 - 8 upwards), you will achieve uniform rotation of the wort in the kettle.

Caution: Pump does not switch on again until 88°C.

The rotation also achieves an optimized cooling process. Here, a cooling time of approx. 50 min / 120min from 100°C to approx. 25°C (when using ice water) is achieved. Beginning with the Braumeister 500 l, we recommend pre-cooling from 100°C to approx. 60°C in the Braumeister with the double jacket and cooling to fermentation temperature using a suitable plate cooler.

The trub slowly settles in the center of the bottom during cooling and remains at the bottom of the vessel when the clear wort is drained.Stirring or moving the cooled wort should be avoided at all costs, as otherwise the settled trub will stir up again and flow into the fermentation vessel with it. Caution: At the beginning, almost boiling water flows at the outlet of the double jacket (risk of scalding), which can be reused for later cleaning work. It is particularly important to cool down quickly between 40°C and 20°C, where the wort is especially susceptible with regard to infection. When the wort has cooled down to 20°C, pump the wort into a suitable fermentation barrel. Before this, however, remove approx. 4-8 % wort (8-16 l at 200l, bottom-fermented beer approx. 4 %, top-fermented beer up to 8 %) into a sealable vessel and then store it in a cool place. This later serves as an addition to the fermented beer to achieve secondary fermentation and sufficient carbonation in the filled bottles or barrels.

Use a suitable and clean hose for filling. The hose connection and the tap position are shown in the adjacent sketch (Attention: The wort starts to flow off directly when the tap is open and there is a gradient!) Now you can switch on the pump in manual mode (to change to manual mode, press the first and second button from the left simultaneously) and pump off the wort conveniently.

With the speed regulator you can pump off at high power at the beginning and slow down later. This way, little trub is drawn off.

The fermentation barrel or fermentation vessel should be significantly larger than the amount of wort in order to have enough fermentation space and thus avoid overflowing of the fermentation foam. The remainder and the trub on the bottom of the Braumeister can be poured away. Please clean the Braumeister, which is now no longer needed, as quickly as possible to prevent it from drying out, which makes the cleaning process much easier.

Move the Braumeister to the cleaning position by folding down the rear bracket or turning the cable winch downward, thereby tilting the Braumeister. Connect the hose to a wastewater pipe and position the taps according to the adjacent sketch. Now you can clean the Braumeister from above with a suitable brush and water. Pump the dirty water into the sewer using the pump (in manual mode).

After the cooled wort has been filled into a fermenting barrel (PE barrels with drain tap and stainless steel fermentation tanks can be found in our online shop), the yeast is added to the wort. For this purpose, dry yeast is recommended, which is simply added to the barrel. In this phase it is decided whether you want to prepare bottom- or top-fermented beer.

Top-fermenting yeast needs 15-23 °C for the fermentation process, whereas bottom-fermenting yeast is active at 4-12 °C. Thus, the addition of yeast also depends on the recipe and the type of beer desired. Top-fermented beer styles are Ale, Kölsch and Wheat beer. Bottom-fermented beers are e.g. Lager and Pilsner. The alcoholic fermentation of the beer is set in motion by the activity of the brewer’s yeast organisms, during which the fermentable sugar is converted into alcohol and carbonic acid. After the yeast is added, the vessel is immediately closed with a lid and a airlock. Sulphurous acid or disinfection broth (not to be confused with sulphuric acid!) should be filled into the airlock to prevent foreign organisms from entering the barrel.

Again, keep in mind that you should work absolutely sterile to avoid infection of the beer with foreign organisms. Never close the keg completely, so that the CO2 produced by fermentation can escape.

Place the keg in a darkened room that has the necessary temperature for the yeast. Fermentation of bottom-fermented beer can be done in a refrigerator that is not too cold, while top-fermented beer can be fermented at room temperature. For beginners, therefore, it is suitable to start with top-fermented beers, since certainly not everyone has an additional refrigerator available. Maintaining the temperature is particularly important. Temperatures that are too low cause the yeast cells to become active only slowly or not at all.

If the temperature is too high, the yeast cells may die. Fermentation should be active 6-12 hours after the yeast is added, which can be easily determined by the escaping gas bubbles through the fermentation bung. The fermentation period is 2-4 days. During the fermentation process, dark yeast spots may appear on the fermentation foam, which are skimmed off with a sterile wooden spoon. If you draw off wort via the drainage tap during the main fermentation (e.g. for measurements with the beer spindle), the tap must be cleaned immediately afterwards and, if necessary, disinfected with a cotton swab and sulfurous acid to prevent drying and subsequent infection by adhering bacteria during bottling.

During secondary fermentation or maturation, all sugars remaining from the main fermentation process and added sugars are fermented – causing the green beer to build up carbon dioxide, which is of significance for subsequent formation of foam, foam stability and freshness. The beer also matures to perfection as regards taste, and a natural clarity is achieved as well. As soon as fermentation is complete (no escaping of fermentation gases), the beer can be decanted.

For this purpose, the following preparations must be made beforehand:

Prepare maturing tanks / bottles and bring cooled wort to room temperature. The best option available to you is secondary fermentation in bottles - which is also preferred by most hobby brewers.

Other options include various pressure-resistant containers such as special 5-liter cans or proper beer and pressure kegs. Even at this stage, sterile work is still important.

All equipment must therefore be thoroughly cleaned and disinfected before use. When using swing-top bottles, the following procedure for bottle sterilization is recommended: Rinse and clean bottles thoroughly with warm water and disinfect them with a suitable disinfectant for food articles. This preparation should take place during the fermentation process or even earlier, so that you are not unnecessarily hectic on the day of filling.

The thawed wort is now carefully added to the young beer in the fermentation tank 1-2 hours before bottling. This allows stirred-up trub substances to settle again. A hose is used for filling, which is plugged onto the outlet tap and reaches down to the bottom of the bottle. This avoids excessive foaming and not too much carbon dioxide is lost.

The bottles are filled to 90- 95 % (fermentation room) and immediately sealed. Again, make sure that the sedi- ment in the fermentation barrel is not stirred up and bottled with it. After bottling, the beer is stored for another 1-2 days at the same temperature as during the main fermentation. After that, storage takes place at temperatures as cool as possible.

Important: During secondary fermentation, it is essential to check the bottles for overpressure after approx. 12 hours and then again in the first 2-3 days. If necessary vent them briefly once to avoid overpressure caused by CO2. Store the bottles upright so that trub particles can settle at the bottom.

This type of beer production is a naturally cloudy beer. A nutritious beer was always naturally cloudy in the past and is still preferable today because it contains the valuable B vitamins bound to the yeast cells. The first tasting can be done after a storage period of 2-4 weeks. A slightly longer storage will result in an even more mature taste. Your homebrewed beer is now ready and you can serve it chilled and enjoy it with your friends! Cheers!

Visual Symbols

	Follow the instruction manual!
	Always remove the plug from the socket before carrying out any work on the appliance!
	Wear gloves or potholders!
	Attention / Warning!
	Attention, electrical voltage!
	Attention, hot surface! Danger of burns!
	Do not hose down electrical parts!
	No access for unauthorised persons
	General prohibition sign
	No alcohol during pregnancy
	The product must not be disposed of as household waste.

Acoustic signals

At certain points in the brewing process, the Braumeister PLUS emits a signal tone at certain times. This signal tone is intended to inform you that the next step in the process is about to be taken (follow the corresponding instructions on the display).

Do not repair the appliance yourself, but consult an authorised technician. To avoid any hazards, a defective control unit / mains cable or other electrical components may only be replaced or repaired by the manufacturer, our customer service or a similarly qualified person.

Brewing msitakes

Beer mistakes

It is best to move the Braumeister to the cleaning position immediately after the brewing process (see picture) and pump out all the trub diluted with water. Observe the correct tap position for this.

Now use a brush and water hose to remove the brewing residues from the inside of the tank and the heating coils. Keep pumping out the contaminated water. Also pump fresh water into the kettle through the inlet port to flush this line and the faucet as well. Cleaning also includes the outlet and inlet ports.

The malt pipe and screen plates can be easily cleaned outside.

After the Braumeister is visually clean, it is filled with water a few centimeters above the heating coils for disinfection and the water is heated to approx. 30°C. During this process, the water is recirculated. Add some Halapur (lye cleaner - see accessories below). Ensure to clean all hoses and valves and connect the hose to the vessels valve to the „whirlpool“.

During the recirculation process, ensure to open and close all valves several times. This will assure that all valves are being cleaned. This includes also all valves on the pump.

After you have carried out this process for approx. 15-20 min, empty the container of the lye and rinse again several times with fresh water analogous to the previous process. Make sure that no more lye residues remain in the container.

Finally, open all taps including the taps on the pump to allow all water to escape and the parts to dry (if necessary, close and open the tap several times).

From time to time, also remove the hoses in the lower area and clean them with a brush.

When cleaning the outside of the Braumeister, use only a damp cloth. Do not spray the Braumeister with a water hose. Avoid getting water into the electrical components. When cleaning the outside of the Braumeister, disconnect the power plug beforehand.

Of course, the best cleaning results can be achieved with a high-pressure cleaner. The manhole in the front of the Braumeister 1,000 l boiler can be removed to provide better access to the interior for maintenance, cleaning, and inspection work.

Our special cleaning set (Art. No. 78027) is recommended as an accessory for cleaning.

With regular cleaning and care, the Braumeister has a long service life. Updates can be downloaded and installed automatically.

If your device is defective, have it repaired by one of our approved repair services. With the return form you can return the device to us. You can find the form at: Service / Downloads.

Please also observe the following maintenance and servicing instructions and their recommended intervals.

Maintenance and servicing BM 200 litres

Maintenance and servicing BM 500 litres and 1.000 litres

B Warranty conditions, handling

Conditions

Statutory guarantee conditions apply. The guarantee period for users is reduced to the regulations applicable to commercial customers to the extent that they are making use of a device suitable for commercial use, including in part.

Transmission of a copy of proof of purchase is a prerequisite for guarantee claims against us or one of our dealers. For verification of the guarantee refer to the note on handling a guarantee below. For quick processing of guarantee claims, please inform us immediately in writing upon noticing defects, and include a fault description and photos where applicable.

No guarantee is given for defects due to non-adherence to the operating instructions, improper treatment or normal wear and tear of the device. Guarantee claims are also excluded in terms of brittle components or expendables such as seals or similar. Finally, guarantee claims are excluded where work is performed on the device by nonauthorised parties.

Handling

Should your device display any defects within the guarantee period, please inform us of your guarantee claim. The fastest and most convenient option is to return the device or the notice of defect to the dealer / agent responsible or directly to us:

E-Mail an verkauf@speidel-behaelter.de
or Fax to: +49 7473 9462 99

Please provide us with your complete address and contact details. Furthermore, we need the type designation of the device under complaint, a short description of the fault with photos if necessary, the date of purchase (copy of the invoice) and the dealer from whom you purchased the new device. you purchased the new device.

Please download our return form at Service / Downloads .

After reviewing your defect report, we will contact you as soon as possible to coordinate contact you as soon as possible to coordinate the further procedure. Please please do not send us your device without postage.

C Sprachen / Languages