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. [. . . ] ) 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. (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?Avoid well water unless boiled first because it is untreated for bacteria. 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. 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. FINAL ASSEMBLY MODEL 1000 FINAL ASSEMBLY Slowly lower the upper half of The Beer Machine in an even attitude so that all the edges of the top and bottom halves are aligned and meet at the side interlock tabs. SIDE CLAMPS The flat end of the clamp is positioned in the middle of The Beer Machine. Install one corner clamp and then the clamp on the diagonally opposite corner. END CLAMPS End clamps are beveled at both ends, see figure 1, item 3. Both are channeled to slide over rails sticking out from the upper For Model 2000 see page 8 valve from sediments expelled by a “hot” or overactive fermentation. Store completely disassembled to prevent microorganisms from gathering in joints. [. . . ] Place the second washer over the threads now extended through the outside of the bottom half and screw the spigot onto the threads. Locate the spigot to point downward and tighten the retainer nut firmly. Insert the tube, with the float attached, into the inside of the spigot retainer nut. Figure 2 CARBONATION UNIT (figure 3) Place the washer over the threads of the retainer nut and insert threads first through the hole in the upper front panel of the top half of your Beer Machine. [. . . ]