2 OPERATING PRESSURE TEST Fill The Beer Machine with fresh cold
tap drinking water to fill line and tight-
en down the top cap. Wipe dry around
where the spigot is attached as well as the
main seal and clamps. Create a cup of
fine soap suds by using one tablespoon
of liquid dishwashing soap, and four
tablespoons warm water. Stir to create
fine bubbles. Apply solution to the fol-
lowing areas
1) where carbonation unit is attached to The Beer Machine.
2) around the top cap where it fastens to The Beer Machine, and
3) pour a small amount of water onto the top cap (1/4" depth) to cover the
‘pressure control valve’ “P.C.V.”
Pressurize The Beer Machine by intro-
ducing two or three small bursts of CO2.
Look for water leaks; if any appear, it is
likely due to incorrect installation of/or a missing, washer or seal; reassembly or
tightening will be required.
Now test for “gas” leaks. Add more small
bursts of CO 2 until bubbles pop from the
center of the “P.C.V.”, this indicates it is
reaching full operating pressure. Observe
for bubbles popping over a one to two
minute period. None should appear, other
than a slow release from the center of the
“P.C.V.” To complete test, pour out one
or two cups of water from the spigot and
observe valve closing, (by the absence of
bubbles). When satisfied that The Beer
Machine is operating correctly, empty
contents and proceed to Preparation For
Brewing - Sterilization.
If “P.C.V.” releases at low pressure or
only one or two bursts of CO2, check to
be sure defoamer cup is firmly attached
and in position against the neck seal. If
bubbles of gas leak around the edges (cir- cumference) of the “P.C.V.”, reseal the
edges of the “P.C.V.” flat against the
black lid.
Please note! If bubbles are indicating
“air” leakage from any area other than
the center of the “P.C.V.”, or if water
leaks from the main seal or spigot,
examine to determine cause. Tighten-
ing a connection or re-seating an
improperly installed main seal
“P.C.V.” will correct the most com-
mon faults.
If an air leak appears where the carbona-
tion unit connects to The Beer Machine,
you may tighten the unit by a quarter
turn and it will operate as well in the hor-
izontal position. If air leaks appear
around the top cap, check to be certain
the large flat white ring seal is properly
installed underneath the defoamer cup
lid, not on the top of the lid. BEFORE BREWING, it is recommended to first test and be certain your installation of seals and parts
is correct. This is simple and easy to complete in less than ten minutes. PREPARATION FOR BREWING - STERILIZATION Pour in approximately 3 litres or 3 quarts of cold water and add 1/4 cup of chlorine bleach to The Beer Machine (without
defoamer disk).
Tighten down the top cap. Tilt The Beer Machine in all directions to swirl the solution around the inside of The Beer
Machine. Open the spigot to sterilize float and tube. Remove cap and defoamer cup, place them in a very clean location. Pour
out solution and rinse out with chlorinated tap water. Install defoamer disk after sterilization. The Brewing Process is a biological process sensitive to environment and cleanliness.
The Key to successful brewing is absolute Cleanliness of your equipment!! Begin by Cleaning your hands. BREWING YOUR BEER 1. WATER/BEER MIX. Add room
temperature water to The Beer Ma-
chine up to 1/3 of fill line. Open
and pour your selected Beer Mix
into The Beer Machine. Then, add
more water up to the fill line
(located on the side of the top case
half, about 2 inches below the lid).
Do not stir. 2. YEAST. Empty the contents of the
Brewers Yeast packet into The Beer
Machine. Do not stir. (If yeast has been hydrated, pour in the
solution.) 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. 3. FERMENTATION. (a) Keep The Beer Machine at a
constant room temperature until
fermentation stops in 3 to 5 days. At
a temperature of 68°F or 20°C, fermentation will begin within 12 to
24 hours. 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