Deconstructing David

10 days later, second part of the brewing adventures !

Third step: filtration
After checking the density and the CO2 flow through the airlock to make sure that the fermentation is over, we pour the fermented liquid to the second keg, leaving a big amount of yeast sedimented on the bottom of the fermentation keg.

This is the simplest separation you can make, during other brewing attempts, we improved the separation of yeast by several cycles of sedimentation/separation. This leads to a less turbid beer.

Fourth step: bottling
Before filling the bottles, we have to relaunch the fermentation to produce some more alcohol but mostly CO2! This CO2 will be released by the yeast after the bottles are sealed thus making the beer sparkling!

The filling is performed with an appropriate filling tube fitted on the keg tap. It’s fast, efficient and foamless.

The capping tool is quite efficient as well and requires no efforts.

Conclusion
Products from Brouwland used here do not allow you to perform the whole brewing process: the most interesting steps (mashing, lautering, boiling) are not performed here as we start from canned wort.

However, even these simple dilutions, fermentations, filtrations allow you to adjust a few parameters to customize your beer. The type and amount of sugar, the type of water and the fermentation temperatures are all important here!

All our testings lead to satisfactory results. There were of course batches that were not as tasty as expected but we never had any bad surprises such as bacterial infections.

Equipment presentation
The main items we used are two 30 L polypropylene kegs with taps and airlocks, a bottle filling tube, a densimeter, a thermometer tape and a bottle capping tool. The rest is just ordinary kitchenware.

First step: cleaning
We gathered empty Jupiler bottles after a few parties and roughly washed them with soap and high pressure water. Then we sterilized the bottles as well as all the equipment with a sterilizing solution. Each bottle was then carefully checked for cracks or sediments.

Second step: primary fermentation
We start the beer making process with a can containing concentrated wort as we’re currently not able to perform the the previous steps (mashing, lautering, boiling). It’s a thick and dark liquid that we have to mix with the appropriate amounts of water and sugar at a precise temperature. Some yeast is added, the keg is tightly closed and the airlock is mounted. The mixture is then kept at the right fermentation temperature for approximately 10 days.