7 COMMON QUESTIONS 1. Is chlorinated tap water okay? Yes, because it is bacteria
free, unlike some well water or spring water. 2. Can I bottle the beer? Yes, a transfer system is available
for the beer machine. Please call Customer Service for
details or visit www.beermachine.com 3. Can I use other Beer Mixes? Yes, if you adapt the recipe
to the size (2.6 U.S. gallons/10 litres) of The Beer Machine
and prepare according to the manufacturer’s instructions. 4. How long will beer last in The Beer Machine? As long as
you keep your Beer Machine in the refrigerator or a cool
location your beer will last at least 3 months. Adding CO2
will improve quality and extend time period. HELPFUL HINTS The brewing process is a biological
process sensitive to environment and
cleanliness. Even in the most sophisticated breweries, occasional
fermentations do not perform as
expected. Although The Beer Machine
was designed to protect the delicate
fermentation process, it is possible the
unexpected may occur. However, most
”surprises” will fall into four main
categories: sweetness, carbonation, haziness and sourness.
• SWEETNESS - The Beer Mix contains
maltose. Maltose will leave your beer
sweet unless it is completely converted to
alcohol and CO2 during fermentation.
Sweetness in the beer is always due to a
lack of complete fermentation. The
proper amount of yeast is important. For
this reason we recommend using the yeast
supplied with your beer mix. If the
fermentation is incomplete or ”stuck”, the
yeast may have been killed by using water
too hot to dissolve the syrup or powder. It
could also be rendered too sluggish by
using very cold water and a cold location
for fermentation. Putting The Beer
Machine in the refrigerator too early has
the same effect. If within the first 24 hours
a foaming up, or fermentation ”boil”
occurs; then the fermentation started well,
however if the beer taste is sweet, then the
fermentation was likely cut short by cold
temperatures.
• CARBONATION - In The Beer
Machine carbonation arises from two
sources. The fermentation process
produces CO2 naturally and the pressure
control valve will trap a substantial
amount of this gas. The second, and more
obvious source is the CO2 cartridge
provided. If the beer is flat and tastes
sweet, part of the problem lies with an incomplete fermentation which would
produce less CO2. If it is not sweet, but
flat tasting....The CO2 could have escaped
from an improperly sealing pressure
control valve, unsecured cap, or other seal
leak. Once the leakage is identified and
stopped, additional carbonation can be
supplied with the CO2 injector.
• BEFORE USING THE
CARBONATION UNIT, the beer
should be refrigerated first as it has to be
thoroughly cold to carbonate well.
• HAZINESS - This is caused by either
yeast remaining in suspension or a ”chill
haze”. We have worked very hard with
our Beer mixes to prevent the latter, so the
most likely cause of haze is the lack of
proper yeast settlement. Settlement
(called flocculation) takes time, and
coldness, and requires the fermentation
cycle to be complete. Again, if there is
residual sweetness, this indicates whether
the fermentation was not properly
completed. The cure here is a complete
fermentation and a long cold storage.
Also check to be certain that the float is
dispensing your beer from the top of the
brew and is attached to the dispense tube.
Otherwise you’ll be pouring from the
bottom of The Beer Machine.
• SOURNESS - This may show up from
time to time and is caused by bacteria
growing in the beer, thereby producing
acid. If your beer tastes slightly vinegary
it is certainly bacteria. These kinds of
faults may show up in beers kept for a
long time, especially if they are warm.
Alternatively, The Beer Machine may
have been inadequately cleaned and
sanitized. A simple chlorine or bleach
rinsing prevents disappointments.
• Odd things may also happen, which
should be considered. Did you use the yeast provided? Was your water clean
municipal or filtered water? Avoid well
water unless boiled first because it is
untreated for bacteria. Did you leave the
vessel open? Did you stir the mix with an
unsanitized instrument?
• Water is the main ingredient in beer. 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. Off- flavors can also be
introduced with water. 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. - Dr.
Michael Lewis, Professor, University of
CA. About Dr. Michael Lewis
Dr. 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.
Dr. 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.