30L Pail Fermenter Kit Cleaning & User Guide

KL01564 30L Pail Fermenter Kit | Cleaning & User Guide

Included

The 30L Pail Fermenter Kit comes with the following

Assembly

To assemble the 30L Pail Fermenter Kit remove the bag containing the accessories.

Thread the 3/4" Black Fermenter Tap into the corresponding thread hole at the bottom of the fermenter. A seal is not required as this is a plastic on plastic. The tap does not have a hard stop and thus needs to be tightened sufficiently to seal and be in the correct downwards orientation as pictured.

The 3 piece airlock can be instered directly into the pre-installed grommet in the lid.

The thermometer strip should be applied to the side of the fermenter so that the top of the thermometer will be below the liquid level of the pail fermenter when in use to ensure it is as accurate as possible

The lid is a wedge seal - no washer or o-ring is required

Cleaning & Sanitising

The fermenter and all components must be cleaned and sanitised before use.

To clean the 30L Pail Fermenter mix up a solution at the recommended dilution rate of KL05494 StellarClean - 1kg Tub - Powerful Brewery Wash (PBW) directly in the fermenter. PBW works faster at hot temperatures.

Use a microfibre cloth to thoroughly clean all internal and external surfaces of the fermenter.

When clean, open the tap to drain PBW solution through the tap (into a suitable receptacle or sink). This will also clean the tap.

Next, partially fill the fermenter with clean, warm water to rinse. Using a clean microfibre cloth, ensure that all surfaces are rinsed thoroughly.

When rinsed, open the tap to drain the fermenter through the tap (into a suitable receptacle or sink). This will also rinse the tap.

To sanitise, add between 1-5L of clean water to the fermenter. Add KL05357 StellarSan Sanitiser - 500mL Split Chamber Bottle - Phosphoric Sanitiser at the recommended dilution to this. Seal the fermenter with the lid and airlock, and ensure the tap is closed. Gently shake the fermenter for at least 60 seconds, ensuring that all interior surfaces come into contact with the sanitiser solution.

When sanitised, open the tap to drain the fermenter through the tap (into a suitable receptacle or sink). This will also sanitise the tap. NOTE: The sanitiser solution can also be stored for re-suse (for example) it can be used in the airlock during fermentation.

Once cleaned, rinsed and sanitised, the 30L Pail Fermenter is ready for use!

Preparing for Fermentation

  1. Add the wort: Add the wort to the fermenter and top up if needed (for example if using a Fresh Wort Kit such as Fresh3 that may require further dilution). If the wort is at pitching temperature, proceed to step 3

  2. Cool if necessary: If the wort is too hot for the yeast the fermenter can be sealed and the airlock added before pitching. The fermenter can be immersed in an ice bath or placed in a fridge large enough to hold it until thw wort is at pitching temeprature.

  3. Pitch the yeast: Pitch the yeast onto the wort once it is at pitching temperature(typically 16-24°C). Dry yeast can typically be sprinkled directly onto the wort and liquid yeast can be poured directly into the fermenter.

  4. Close the fermenter: Seal the lid securely onto the fermenter.

  5. Install the airlock: Half fill the 3 piece airlock with sanitiser solution at the correct dilution and insert securely in the grommet in the lid.

During Fermentation

  1. Monitor temperature: Keep the fermenter at the recommended temperature for your yeast strain to control fermentation.

  2. Monitor activity: Observe the airlock for signs of fermentation. Bubbles in the airlock indicate that CO2 is being off-gassed which is a good indicator of yeast activity.

  3. Fermentation completion: Take gravity readings over a few days. Fermentation is complete when the gravity is stable across three days and has reached your expected target. You may also see yeast flocculating (clumping) at the bottom of the fermenter.

  4. Optional diacetyl rest: If you have temperature control, raise the temperature slightly for the last few days to allow the yeast to reabsorb byproducts like diacetyl and to ensure complete fermenation.

  5. Cold crash: If you have temperature control, lower the temperature to -1°C to 2°C for a few days to help clear the beer and improve yeast flocculation.

After Fermentation

Transfer the finished beer

  • Bottling: Use a bottling wand to fill bottles from the bottom up in order to minimise oxidation. Add priming sugar to either the fermenter or the bottles to carbonate the beer. Carbonation Drops are ideal for adding directly to the bottle. For a guide to bottling please refer to A Beginner's Guide To Bottling HomeBrew

  • Kegging: Use tubing attached to the tap or an auto-siphon to transfer the beer to a keg. Minimize splashing to prevent oxygenation - ideally fill from the bottom up. Oxidation can negatively affect flavor and shelf stability. For a guide to kegging please refer to The Ultimate Guide to Kegging Your Homebrew

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