Fast Ferment 7.9G Plastic Conical Fermenter User Manual

7.9G Plastic Conical Fermenter

7.9G
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Congratulations on your FastFerment Purchase! Now you will be able to make the best beer, wine, cider or mead in the comfort of your own home with the least amount of effort. Thank you for allowing us to help!
We have solid Customer Service so if you have any questions or concerns, please allow us to help before you look elsewhere.
NEED HELP?
Step 1: Check out our website – Go to www.FastBrewing.com

Step 2: Watch our Videos – Click on “Products” ->”Product Videos”

Step 3: Read FastFerment FAQ – Click on “FAQs” -> “FastFerment FAQs

USER MANUAL
EN Table of Contents
Standard Kit Contents ……………………………………………………………………. 3 Description of Parts ………………………………………………………………………. 4 FastFerment Starter Kits ………………………………………………………………… 5 Setting up the Wall Mounts …………………………………………………………….. 6 FastFerment Set Up – Cleaning & Sanitizing ………………………………………… 7 FastFerment Set Up – Taping ……………………………………………………………. 8 FastFerment Set Up – Assembly ………………………………………………………… 9 Simple Steps for Using FastFerment ………………………………………………… 10 Making Wine with the FastFerment ………………………………………………… 11 Making Wine with the FastFerment Option 1…………………………………….. 12 – 14 Making Wine with the FastFerment Option 2 ……………………………………. 14 – 16 Homebrewing with a FastFerment …………………………………………………. 17 Homebrewing with a FastFerment – Malt Extract Syrup ……………………….. 18 – 20 Homebrewing with a FastFerment – Brew in a Bag ……………………………… 20 – 22 Homebrewing with a FastFerment – All Grain …………………………………….. 22 – 24 Top 5 Frequently Asked Questions …………………………………………………… 25 – 26 Hyrdrometer Readings …………………………………………………………………. 27 – 28 Harvesting Yeast …………………………………………………………………………. 29 7.9 Gallon FastFerment Accessories………………………………………………….. 30 Other FastBrewing Products ………………………………………………………….. 31 – 32 FastBrewing Company Contact Information ……………………………………… 35

Step 4: If you can’t find what you’re looking for, send an email to Info@FastBrewing.com or call us 800 549 5763

FIRST TIP:

Never, Ever Rest the FastFerment

on the Collection Ball

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FLOOR

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7.9G (30L) Standard Kit Contents

• Wall Mounts are located in bottom of box * Starter Kits have additional parts

Parts List

1. Conical Fermenter Body – 1 10) Hose – 1

2. Collection Ball – 1

3. Thermowell – 1

4. Left and Right Wall Mounts – 2 12) 6″ Hollow Rubber Gasket – 1

(this will be inside the 6″ Screw Top)

4. 1″ Union Valve – 1

5. Wall Mount Bolts and Washers – 4 each

6. 6” Screw Top – 1

7. Hose Clamp – 1

8. 3 Piece Airlock – 1

9. Union Valve Fittings for Collection Ball & Hose Barb – 4

10. Rubber Grommet – 1

(3 pieces will be attached to the Union Valve)

8. Hose Barb – 1

9. Spare O’Ring for Union Valve – 1

10. Teflon Tape – 1

11. Side Insert Bolts – 2

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Need Spare Parts?
“Find a Retailer” page at: www.FastBrewing.com

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Description of Parts

1. Conical Fermenter Body – Main vessel for fermentation 2) Collection Ball – Small vessel to collect trub and sediment 3) Left and Right Wall Mounts – Mounts to hold the 7.9G FastFerment on the wall 4) 1″ Union Valve – Valve to allow contents to flow into the Collection Ball 5) 6″ Screw Top – Lid for the top of the Fermenter Body 6) 3-Piece Airlock – Allows CO to escape during primary and secondary fermentation 7) Rubber Grommet – Holds and seals the Airlock in the Lid 8) Hose Barb – Located in the Valve; attaches the Valve to the Hose 9) Teflon Tape – Seals off threads on the Thermowell, Conical Fermenter Body and Collection Ball 10) Hose – Fills bottles or kegs from the open Union Valve 11) Thermowell – Holds a thermometer in place; plugs the Conical Fermenter Body 12) 6″ Hollow Rubber Gasket – Seals the Conical Fermenter Body and the Lid 13) Wall Mount Bolts and Washers – Used to attach the Wall Mounts to the wall 14) Hose Clamp – Closes off the Hose when filling when needed 15) Union Valve Fittings for Collection Ball & Hose Barb – Interchangeable fittings to attach the
   Union Valve to the Hose Barb or Collection Ball 16) Spare O’Ring for Union Valve – Replacement part for Union Valve 17) Side Insert Bolts – Holds the Conical Fermenter Body in the Wall Mounts

Contact us if you have any parts questions: Info@FastBrewing.com

Need Spare Parts?
“Find a Retailer” page at: www.FastBrewing.com
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FastFerment Starter Kits
FastFerment Starter Kits incude everything one needs to start brewing!

Standard Beer Starter Kit

FastFerment
Double Lever Capper
Star San 4oz Bottle
Triple Scale Hydrometer
Plastic Spoon
Bottle Brush Dual Scale Liquid Crystal Thermometer

Standard Wine Starter Kit
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FastFerment Double Lever Corker Star San 4oz Bottle 2 – 2 oz PBW Packages Triple Scale Hydrometer Plastic Spoon Bottle Brush Corks Dual Scale Liquid Crystal Thermometer

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Setting Up the Wall Mounts
Wall Mounts are for 7.9G (30L) FastFerment ONLY. Use only the provided Wall Mounts to hang your FastFerment. We cannot guarantee other parts that we haven’t provided.

FastFerment Set Up – Cleaning & Sanitizing
FastFerment parts have not been cleaned prior to shipping.

There’s a Wall Mount video – www.FastBrewing.com

The lip of the Wall Mount (where the hole for the screws are) go to the OUTSIDE.

LEFT SIDE

RIGHT SIDE

(when looking at

(when looking at

FastFerment)

FastFerment)

IMPORTANT NOTE: Screwing the side insert bolts too tight will pop the insert out and ruin the wall mounting capabilities.

Step 1:

Determine the area where you will mount the FastFerment by locating two adjacent wall studs. Wall studs are typically 16″ (40.64 cm) apart, which is ideal for the mounting system. You will need a stud for each Wall Mount. Use the stand accessory if mounting is not possible.

Step 2: For homebrewers who are bottling, mark a spot on each stud at 40″ (101.6 cm) in height. If you are kegging – mark spots at 52″ (132.08 cm) in height. Ensure the marks are exactly the same height to keep the unit level for mounting.

Step 3: Line the top of each Wall Mount up with the line drawn on the stud. Make marks in the 4 bolt holes in the Wall Mount for where you will screw in the Wall Mount Bolts. Drill pilot holes and mount both Wall Mounts.

Step 4: Hand tighten the two Side Insert Bolts into the side of the FastFerment until they are snug. Do not over-tighten.

Step 5:

Before you put a full FastFerment in the Wall Mounts, fill the FastFerment 1/2

way and place in the Wall Mounts before filling the whole thing to ensure you’ve

mounted them correctly. Once that’s determined, your Wall Mounts are ready to

use.

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Cleanliness should be the foremost concern of a homebrewer or winemaker. Providing good growing conditions for the yeast in the wort or must also provides good growing conditions for other microorganisms, especially wild yeast and bacteria. Cleanliness to prevent contamination must be maintained throughout every stage of the brewing/winemaking process.
There’s a Cleaning video – www.FastBrewing.com
Our Recommendations for Cleaning & Sanitizing Include:
Soak with PBW and Rinse PBW (Powdered Brewery Wash) is gentle, alkali-based cleanser used to remove dust and debris before brewing and stubborn deposits after brewing. Soak all parts with PBW and use a soft cloth to assist. Rinse off with water if it is a high quality source.
Spray with StarSan Sanitizer Use sanitizer at a rate of 1oz (30ml) in 5 US gallons (18.9L) of water. Apply by spray or soak each part with a contact time of at least 5 minutes. Empty or drain the parts and let air dry. All parts and equipment should be reassembled wet after being sanitized to minimize c7ontamination. DO NOT RINSE SANITIZER OFF.

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FastFerment Set Up – Taping
Take the supplied Teflon Tape and wrap the threads in the same direction as the threads rotate (clockwise direction when looking at the thread – see pictures below)
There’s an Assembly video – www.FastBrewing.com

FastFerment Set Up – Assembly
Tighten the Valve

Step 1

Step 2

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Step 3

NOTE: You might need 6-10 layers of tape. If any connection leaks during a leak test, it requires more layers of tape. Apply Teflon Tape to: 1. Threads at the bottom of the Conical Fermenter Body (white to grey) 2. Threads on the Collection Ball (white to grey) 3. Threads on the Thermowell (brass to white) ALERT: Be very careful with the threads – if you cross thread, the warranty
is no longer valid on the damaged parts.
Always tape in a clockwise direction

Pop the handle off the valve

Place the knobs in the matching divits

Tighten the valve in clockwise rotation

Step 1: Step 2:
Step 3: Step 4: Step 5:

Carefully without cross threading, thread the taped thermowell into the hole If you cross thread the thermowell, the warranty is void. Attach the solid end of the Union Valve to the Conical Fermenter Body. *Only screw the valve to where it touches the conical, don’t overtighten or this could break the threads off and won’t be under warranty. Screw on one set of Union Valve Fittings to the Collection Ball Attach the Hose to the Hose Barb Attach the Collection Ball to the Union Valve and open the Union Valve

Step 6: Insert the Grommet into the hole on the top of the 6″ Screw Top

Step 7: Step 8:

Insert the Airlock into the Grommet Place the completed FastFerment into the Wall Mounts using the Side Insert Bolts or the stand.
Important!

Step 9: Do a leak test by filling the FastFerment with water to ensure that everything seals properly. We suggest leaving it for a minimum of 5-6 hours. If there is a leak, add a few extra layers of tape.

Step 10: If leak test produces no leaks, sanitize and begin your first batch by screwing on the

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6″ Screw Top with the Hollow Rubber Gasket to completed the closed system.

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Simple Steps for Using FastFerment

Making Wine with FastFerment

Pour ingredients into FastFerment

When primary fermentation is done, close the valve

7. Or, harvest the yeast to reuse

Allow time for secondary fermentation with valve open

Screw on lid with airlock

5. Remove the collection ball

8. Reattach the collection ball

Allow time for primary fermentation with valve open

Dump, clean & sanitize the collection ball

9. Open the valve

Suggested Equipment for WineMaking FastFerment 7.9 Gallon (30L) Conical Fermenter FastFerment SS Hop Filter (FastBrewing Accessory) FastWasher12 Bottle Washer FastRack12 Rack & Tray PBW (or similar cleaner) StarSan Sanitizer (or similar sanitizer) & Spray Bottle Bottle Brush (long handled nylon bristle brush) Thermometer (FastBrewing Accessory) Hydrometer Graduated Cylinder (optional ­ for sampling Starting Gravity) Plastic Stirring Spoon (Food Grade Plastic) Corks Corker Wine Bottles Degasser

When primary fermentation is done, turn off valve

12. Remove the collection ball

It is recommended that if you are using any grape skins, wood chips or other flavoring items larger than a 1/4″ (0.64cm) diameter, you should
use our Hop Filter in the FastFerment during fermentation for easy retrieval.

13. Attach the filling hose

14. Adjust the hose clamp

15. Bottle or keg & enjoy! 10 11

WineMaking Instructions – Option 1

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There’s a Wine Making video – www.FastBrewing.com

There’s a Wine Making video – www.FastBrewing.com

Winemaking ­ Option 1 Continued: Days 7-10: Secondary Fermentation

There are hundreds of wine kits so the following guidelines are recommendations to be used with a standard wine kit. We advise that you adjust dates for waiting based on your hydrometer readings and the time duration that the kit provides you with. Please ensure that you read all instructions before beginning to guarantee maximum efficiency and best results.

Note – “Filling Hose Attachment” refers to the Hose on the Hose Barb with the Union Fitting and the Hose Clamp (see picture below – 5 pieces total)

Winemaking ­ Option 1: Day 1: Primary Fermentation

Filling Hose Attachment

Step 1: Clean and assemble FastFerment Step 2: Perform a leak test (use water) and when successful, sanitize all equipment Step 3: Pour the contents of the bag into the FastFerment and add water to desired volume Step 4: Slowly sprinkle the packet of Bentonite, stirring constantly Step 5: Put some water in the bag, swirl it around and dump it into the FastFerment Step 6: Add 1.1G (4 l) of water, adjusting the temperature so that the inside temperature
once full is between 68-77°F (20-25° C). At this point you have an option to add a mash bag to add more flavor if the kit provides one Step 7: Stir vigorously Step 8: Check the specific gravity of must and record Step 9: Add the yeast as per instructions Step 10: Screw the lid on the FastFerment with the Grommet and Airlock installed Step 11: Let primary fermentation occur (approx. 7 days)

Step 12: Once primary fermentation is complete, close the Union Valve, remove and empty the contents of the Collection Ball
Step 13: Clean and sanitize the Collection Ball before reattaching (at this point you should also remove the mash bag if you are using one)
Step 14: Reattach the Collection Ball Step 15: Re-open the Union Valve Step 16: Leave FastFerment in a warm, dark area for the duration of secondary fermentation
(approx. 12 days) Days 20-22: Degassing and Stabilizing Step 17: Take a hydrometer reading. The S.G should be 0.995 or lower for secondary
fermentation to be complete. If the S.G is higher, wait a few more days
At this point you have the option of continuing the next few steps on the same day or waiting 5-7 days
Day 24-32: Clearing Step 18: It is time to clear the wine by adding the last fining agents. Refer to your kit for
clearing instructions Step 19: Degas – using either a plastic stir spoon or degassing equipment, degas wine
vigorously for 2 – 5 mins. You can repeat this step 2- 4 times a day over the next 2 days or just once really well will suffice

Primary Fermentation is complete when the Specific Gravity is around 1.030.

Step 20: Add the Metabisulphite and the Potassium Sorbate packages and stir vigorously

The number of days suggested is a general guideline.

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There’s a Wine Making video – www.FastBrewing.com

There’s a Wine Making video – www.FastBrewing.com

Winemaking ­ Option 1 Continued: Day 33-40: Filtering and Bottling Step 23: Clean and sanitize wine bottles and Filling Hose Attachment Step 24: Remove collection ball and attach sanitized Filling Hose Attachment Step 25: Make sure the Hose Clamp is closed. Then open the Union Valve to start
filling wine into bottles. Try to minimize the exposure to the air. Fill the bottles so that the wine is about 0.4″ (1cm) from the bottom of the cork Step 26: Keep wine bottles upright for 1 – 3 days Step 27: Keep your wine in a temperature controlled environment, out of direct sunlight for suggested amount of months prior to consuming Step 28: Clean and sanitize your equipment Step 29: Get ready for your next batch using FastFerment!

Wine Making Instructions – Option 2, Even Easier
Option 2 reduces the workload even more and has been proven successful for years in Wine-on-Premise locations by the Inventor. They are his recommendations only.

Winemaking ­ Option 2: Day 1: Primary and Secondary Fermentation

Step 1: Step 2: Step 3: Step 4: Step 5: Step 6:

Clean and assemble FastFerment

Perform a leak test (use water) and when successful, sanitize all equipment

Pour the contents of the bag into the FastFerment and add water to desired volume

Slowly sprinkle the packet of Bentonite, stirring constantly

Put some water in the bag, swirl it around and dump into FastFerment

Adjust the temperature so that the inside temperature once full is between 68-77°F

(20-25° C). At this point you have an option to add a mash bag to add more flavor

if the kit provides one.

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Winemaking ­ Option 2 Continued: Step 7: Stir vigorously Step 8: Check the specific gravity of the must Step 9: Sprinkle in the yeast – do not stir Step 10: Put the lid on FastFerment Step 11: Do not open or touch for the duration of primary and secondary fermentation
(approx. 20-22 days) Days 20 – 22: Degassing and Stabilizing Step 12: Take a hydrometer reading. The S.G must be 0.995 or lower for secondary
fermentation to be complete. If the S.G is higher, wait a few more days
It is important that the wine is thoroughly degassed. The S.G must be between 0.990 and 0.995
Day 24 – 32: Clearing Step 13: It is time to clear the wine by adding the last fining agents. Refer to your kit for
clearing instructions Step 14: Degas – using either a plastic stir spoon or degassing equipment, degas wine
vigorously for 2-5 mins. You can repeat this step 2-4 times a day over the next 2 days or once really well is good enough Step 15: Add the Metabisulphite and the Potassium Sorbate packages and stir vigorously If you choose to clear your wine on the same day as your degassing and stabilizing, degas wine again for another 5 minutes. If you waited to clear wine,
reseal lid and let it sit for 6 days 15

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There’s a Wine Making video – www.FastBrewing.com

Homebrewing with FastFerment

Winemaking ­ Option 2 Continued:

Suggested Equipment for Homebrewing

Days 33-40: Filtering and Bottling Check to see if wine is clear – if it is not clear, it is not ready to bottle.
Step 17: Clean and sanitize the wine bottles Step 18: Rinse and sanitize the Filling Hose (recommended) Step 19: Remove the Collection Ball
There is no need to remove the Collection Ball until this point. It is designed to hold sediment with an approximate foot of clearance from the wine.
Step 20: Attach the sanitized Filling Hose Attachment Step 21: Make sure the Hose Clamp is closed. Then open the Union Valve to start filling wine
into bottles. Try to minimize the exposure to the air. Fill the bottles so that the wine is about 0.4″(1cm) from the bottom of the cork Step 22: Keep wine bottles upright for 1 – 3 days Step 23: Store wine in a temperature controlled environment, out of direct sunlight for suggested amount of months prior to consuming Step 24: Clean and sanitize all equipment Step 25: Get ready for your next batch using FastFerment!

FastFerment 7.9 Gallon (30L) Conical Fermenter FastFerment SS Hop Filter (FastBrewing accessory) FastWasher24 Bottle Washer FastRack24 Rack & Tray PBW (or another cleaner) StarSan (or another sanitizer) Thermometer Hydrometer Graduated Cylinder (optional ­ for sampling S.G) Bottle Brush (long handled nylon bristle brush) Plastic Stirring Spoon (Food Grade Plastic) Bottle Caps (check if your kit provides them) Capper Large Boiling pot Wort Chiller (or ice to put in a bathtub/large sink) 0.5G (200ml) container (to prepare yeast) Mashtun (optional) Brew-in-a-Bag (optional) Pen and Notepad
It is recommended that if you are using any grape skins, wood chips or other flavoring items larger than a 1/4″ (0.64cm) diameter, you should
use our Hop Filter in the FastFerment during fermentation for easy retrieval.

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Homebrewing Instructions

There’s a Brewing video – www.FastBrewing.com

Please read the instructions entirely before starting on your brew day to ensure maximum efficiency and the best results. We also advise you to adjust dates and measurements according to your specific recipe. The three most important things to keep in mind every time you brew are: Cleanliness, Preparation and Good Record Keeping.
There’s a Brewing video – www.FastBrewing.com

Homebrewing­ Option 1: Malt Extract Syrup Continued Step 8: Once the hour is up, it is time to chill the wort. Attach chiller to a cold-water source
and cool wort. Cool until wort has reached pitching temperature 65-90°F (18-32°C) Step 9: Take a sample of the wort and record a hydrometer reading Step 10: Re-hydrate yeast Step 11: Add wort into FastFerment and then add yeast

Homebrewing­ Option 1: Malt Extract Syrup

Day 1 – Brew Day (Follow Instructions on Ingredient Kit):

Step 1: Step 2: Step 3: Step 4: Step 5: Step 6: Step 7:

Clean and assemble FastFerment Perform a leak test (use water) and when successful, sanitize all equipment Gather ingredients purchased from your favorite homebrew shop Boil suggested amount of water Once boiling, remove pot from the heat and stir in the malt extract syrup, make sure it doesn’t collect at the bottom (stir until completely dissolved) Once dissolved, return liquid to boil for a total of 1 hour Once liquid reaches a rolling boil, proceed to adding hops by following instructions given to you (within boiling hour)

NEED EXTRA HELP? We have great resources:

Step 1: Check out our website – Go to www.FastBrewing.com

Step 2: Watch our Videos – Click on “Products” ->”Product Videos”

Step 3: Read FastFerment FAQs – Click on “FAQs” -> “FastFerment FAQs

Step 4: If you can’t find what you’re looking for, send an email to

Info@FastBrewing.com or call us 800 549 5763

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You have the option of sealing the lid and gently shaking the conical to aerate the wort for the yeast to grow or stir vigorously
Fermentation: Step 12: Seal the lid tight and place FastFerment on the Wall Mounts or in the optional stand
accessory. Leave undisturbed for the duration of primary fermentation (time varies depending on the type of beer) Depending on the type of beer, choose a location that has a stable temperature. If brewing Ale, room temperature is recommended 65-70°F (18-21°C) Step 13: Once primary fermentation is complete, close the Union Valve, remove and empty the contents of the Collection Ball There is the option to harvest the yeast for reuse. Check out page 30-31 for Tips!
Step 14: Sanitize and clean the Collection Ball before reattaching (at this point you should also remove the mash bag if you are using one)
Step 15: After re-attaching the Collection Ball, re-open the Union Valve Step 16: Allow brew to sit for remainder of secondary fermentation (times vary) Step 17: When secondary fermentation is complete, turn off the Union Valve and remove the
Collection Ball to discard the contents or harvest the yeast (See page 31) Step 18: Your beer is now ready to bottle! 19

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There’s a Brewing video – www.FastBrewing.com

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There’s a Brewing video – www.FastBrewing.com

Homebrewing­ Option 1: Malt Extract Syrup Continued

Homebrewing­ Option 2: Brew-in-a-Bag Continued

Bottling/Kegging Day: A typical 5-gallon batch requires two cases (48) of 12oz (355ml) bottles for bottling Step 19: Wash, sanitize all beer bottles and place in a FastRack24. Also sanitize Hose,
Hose Barb and Hose Clamp Step 20: Prepare priming solution Step 21: Add priming solution to FastFerment and stir gently Step 22: Wait for sediment to settle for 15 – 30 minutes before proceeding Step 23: Attach the Filling Hose Attachment Step 24: Put Hose Clamp on the Hose and make sure it is closed. Then open the Union Valve to
start filling beer into bottles. Try to minimize the exposure to the air. Fill the bottles so that the wine is about 1″(2.54cm) from the top and cap Step 25: Clean FastFerment and other equipment Step 26: Place bottles in a room- temperature area and let them sit to allow carbonation to take place Step 27: Wait 2 – 3 weeks. Cool beers and crack one open with a friend! Homebrewing­ Option 2: Brew-in-a-Bag Brew Day (Follow Instructions on Ingredient Kit):

Step 7: Add grain to pot and stir the mash very gently until the grains are submerged and wet (if the temperature has cooled significantly during the previous step, add more heat to bring wort back to the desired temperature)
Step 8: Put the lid on and leave it according to the mash schedule Step 9: After the waiting period, lift the bag from the wort slowly and allow it to drain
(hold it close to the beer’s surface to eliminate splashing and introducing air) Step 10: Bring wort to a boil Step 11: Keep on a rolling boil for 1 hour. Begin adding hops according to provided schedule Step 12: Once the hour is up, it is time to chill the wort. Attach chiller to a cold water source
and cool wort. Cool until wort has reached pitching temperature 65-90°F (18-32°C) Step 13: Take hydrometer reading and record Step 14: Re – hydrate yeast Step 15: Add wort into FastFerment and then add yeast Fermentation: Step 16: Seal the lid tight and place FastFerment on Wall Mounts or the optional Stand
accessory. Leave undisturbed for duration of primary fermentation (time varies depending on the type of beer) Depending on the type of beer, choose a location that has a stable temperature.
If brewing Ale, room temperature is fine 65-70°F (18-21°C)

Step 1: Step 2: Step 3: Step 4: Step 5: Step 6:

Clean and assemble FastFerment

Step 17: Once primary fermentation is complete, close the Union Valve, remove and empty

Perform a leak test (use water) and when successful, sanitize all equipment

the contents of the Collection Ball

Gather ingredients purchased from your favorite homebrew shop Line boiling pot with a grain bag

There is the option to harvest the yeast for reuse. Check out page 30-31 for Tips!

Fill boiling pot with water (you will be mashing with the full volume of water)

Step 18: Sanitize and clean the Collection Ball before reattaching (at this point you should

Heat your water to 1° more than the target mash temperature of the recipe to allow

also remove the mash bag if you are using one)

for cooling caused by the grain addition

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There’s a Brewing video – www.FastBrewing.com

There’s a Brewing video – www.FastBrewing.com

Homebrewing­ Option 2: Brew-in-a-Bag Continued

Homebrewing­ Option 3: All- Grain Continued

Step 19: After re-attaching the Collection Ball, re-open the Union Valve Step 20: Allow brew to sit for the remainder of secondary fermentation (times vary) Step 21: When secondary fermentation is complete, turn off the Union Valve and remove the
Collection Ball to discard the contents Step 22: Your beer is now ready to bottle! Bottling/Kegging Day: Step 23: Wash, sanitize all beer bottles and place in a FastRack24. Also sanitize Hose,
Hose Barb and Hose Clamp Step 24: Prepare priming solution Step 25: Add priming solution to FastFerment and stir gently Step 26: Wait for sediment to settle for 15-30 minutes before proceeding Step 27: Attach the Filling Hose Attachment and the Filling Hose Step 28: Siphon beer into bottles leaving 1″(2.54cm) of space from the top and the cap Step 29: Clean FastFerment and other equipment Step 30: Let bottles sit in a room-temperature area and allow carbonation to take place Step 31: Wait 2 – 3 weeks. Cool Beers and crack one open with a friend!

Brew Day (Follow Instructions on Ingredient Kit): Step 6: Take a sample of the wort and record a hydrometer reading Step 7: Bring wort to a boil Step 8: Keep on a rolling boil for 1 hour then begin adding hops according to brew schedule Step 9: Once the hour is up, it is time to chill the wort. Attach chiller to a cold water source
and cool the wort. Cool until wort reaches pitching temp. 65-90°F (18-32 °C) Step 10: Take hydrometer reading and record Step 11: Re-hydrate yeast Step 12: Add wort into FastFerment and then add yeast
You have the option of sealing the lid and gently shaking the conical to aerate the wort for the yeast to grow or stirring vigorously
Fermentation: Step 13: Seal the lid tight and place FastFerment on the Wall Mounts or the optional stand
accessory. (Leave undisturbed for duration of primary fermentation. Time varies depending on type of beer)

Homebrewing­ Option 3: All- Grain Brew Day (Follow Instructions on Ingredient Kit): Step 1: Clean and assemble FastFerment Step 2: Perform a leak test (use water) and when successful, sanitize all equipment Step 3: Gather ingredients purchased from your favorite homebrew shop Step 4: In a Mashtun, steep your milled grain in hot water 152oF (67oC) Step 5: Steep for one hour and pour into a boiling pot
You may re-add this wort through the Mashtun to get out more sugar or run new water through sugar and pour into boiling pot

Depending on the type of beer, choose a location that has a stable temperature. If brewing Ale – room temperature is good 65-70°F (18-21°C)
Step 14: Once primary fermentation is complete, close the Union Valve, remove and empty the contents of the Collection Ball
There is the option to harvest the yeast for reuse. Check out page 30-31 for Tips! Step 15: Sanitize and clean the Collection Ball before reattaching (at this point you should
also remove the mash bag if you are using one) 22 23

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There’s a Brewing video – www.FastBrewing.com

Top 5 Frequently Asked Questions (FAQs)

Homebrewing­ Option 3: All- Grain Continued Step 16: After re-attaching the Collection Ball, re-open the Union Valve Step 17: Allow brew to sit for remainder of secondary fermentation (times vary) Step 18: When secondary fermentation is complete, turn off the Union Valve and remove the
Collection Ball and discard the contents Step 19: Your beer is now ready to bottle

FastFerment FAQs are regularly updated on our website Go To – www.FastBrewing.com

Click

FAQs

FastFerment

Bottling/Kegging Day: Step 20: Wash, sanitize all beer bottles and place in a FastRack24. Also sanitize Hose,
Hose Barb and Hose Clamp Step 21: Prepare priming solution Step 22: Add priming solution to FastFerment and stir gently Step 23: Wait for sediment to settle for 15-30 minutes before proceeding Step 24: Attach the Filling Hose Attachment Step 25: Put the Hose Clamp on the Hose and make sure it is closed. Then open the Union Valve
to start filling beer into bottles. Try to minimize the exposure to the air. Fill the bottles so that the beer is about 1” (2.54cm) from the top and cap Step 26: Clean FastFerment and other equipment Step 27: Place bottles in a room-temperature area and let them sit to allow carbonation to take place

1. Valve is Leaking Through the Middle – IT’S NOT BROKEN!
The valve needs to be tighened. Over time, the middle of the valve may come loose and needs to be tightened using the handle as a wrench. Follow these instructions:

Step 1

Step 2

Pop the handle off the valve Place the knobs in the matching divits

A typical 5-gallon batch requires two cases (48) of 12oz (355ml) bottles for bottling

Step 3

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Tighten the valve in clockwise rotation

To clean the valve, use the same instructions & remove the middle by rotating counter-clockwise

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Top 5 Frequently Asked Questions (FAQs) Continued

2. The Valve is Clogging

The valve clogs if there are large hops or peices of flavoring funneling down into the Collection Ball. The best way to ensure this doesn’t happen is to use our Hop Filter for everything inside and agitate the conical every so often, it will not clog.

3. Is the Valve Open or Closed During Fermentation?

The valve should always be open during Fermentation to allow the trub or sediment fall into the Collection Ball for easy removal. The FastFerment is a closed system so the valve can be left open at all times.

4. Can I set the FastFerment down on the Collection Ball since it’s Flat?

NO WAY! It is not meant to sit on the collection ball and will 100% fall over, break and probably mess your entire floor. You MUST use the wall mounts or a stand when using the FastFerment.

5. What Temperatures can the FastFerment Handle? oY.of uthreFapsatrFtesr,mweenctacnannohtagnudalera1n7te6e°Fth(8e0m°C. ) safely. If you go above this temperatures with any

FastFerment FAQs are regularly updated on our website www.FastBrewing.com

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FAQs

FastFerment

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Hydrometer Readings
A hydrometer is an instrument used to measure the specific gravity of liquids. Measuring gravity is the same as measuring the density.
We use it to determine how much fermentable sugar the wort or must contains. Sugar is more dense than water, so a solution such as wort with lots of sugars will have a higher reading. The more alcohol content in the liquid, the lower the reading will be.
You should always try and take your reading using a sample of your liquid that is around 68°F (20°C). If the liquid is 41°F (5°C) higher, add 0.001 and similarly, if it’s 41°F (5°C) lower, take off 0.001.
Why Use A Hydrometer? Taking a hydrometer reading allows you to accurately test whether fermentation is complete. A hydrometer reading (taken before mixing with yeast) will also help you at the end when you are interested in calculating your alcohol content level.
The first reading should be at the start of fermentation. Ensure your sample is 68°F (20° C). If not, wait until the sample is closer to this
temperature for the most accurate reading. Starting/Original Gravity (OG) All beer and wine vary on their starting gravity. For wine, an average OG should be 1.070 to 1.090. For beer, the OG starts in the 1.030-1.060 range.
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EN

EN

Hydrometer Readings Continued
Taking Hydrometer Readings Step 1: Begin by pouring some wort or must into a hydrometer test jar leaving 2″(5.08cm)
of space from the top for when inserting the hydrometer. Step 2: Insert your hydrometer into the test jar, giving it a little swirl to remove any bubbles
from sticking to the sides. When recording your reading, ensure that you are at eye level and recording the lower of the two levels (see picture below).
Step 3: Take a second reading after primary fermentation Step 4: Take a third reading at the end of secondary fermentation Finish Gravity (FG) The FG Should be 0.990 (for dry wines) to 1.005 (for sweet wines). A typical beer will have a FG at 1.012. Calculating Alcohol Content To calculate the alcohol content, subtract the original gravity (OG) by the finish gravity (FG) and multiply that number by 131 (OG ­ FG * 131).

Harvesting Yeast
How to Harvest Yeast from FastFerment These are just our suggestions, please consult multiple sources
Step 1: Attach the Collection Ball, open the Union Valve, add the wort and pitch the yeast Step 2: Let fermentation start for 1 – 3 days Step 3: As the trub settles over the first few days of fermentation, it can be discarded by
cleaning out the Collection Ball. You should always wait 24 hours before switching out the the Collection Ball again so everything can settle. Trub will be characterized by a dark colour Step 4: You should only change out the collection ball if the trub/sediment line is above the Union Valve. Try not to waste any beer. Step 5: Once most of the trub has been discarded, wait 6-12 days for primary fermentation to be over. The Collection Ball should be filled with flocculated and dormant yeast ready to harvest Step 6: Close the Union Valve and disconnect the Collection Ball Step 7: Take the Collection Ball contents and put the rubber bung on tight to seal and store in fridge or cold dark area. You should use this live yeast within 2-4 weeks of harvesting maximum Step 8: Sanitize the second the Collection Ball and reattach it to the FastFerment Step 9: Open Union Valve to start secondary fermentation Step 10: Small amounts of yeast and trub will continue to collect in Collection Ball. This can all be discarded at the end of complete fermentation Step 11: To reuse your harvested yeast, simply pitch into your next batch by pouring the contents from the Collection Ball into the Conical Fermenter Vessel when it calls for yeast

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EN 7.9 FastFerment Accessories
FastFerment accessories make it easier, and more enjoyable to make beer and wine.

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EN
14G FastFerment

Want Accessories?
“Find a Retailer” page at: www.FastBrewing.com

Hop Filter

Thermometer

Collection Ball

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Sample Port

Stand Insulated Jacket

Carrying Strap
Tell Us What you Want
to See!

– Most affordable 14G conical fermenter available – Built on the gold medal winning design of the 7.9G FastFerment – Heavy Duty
+33% Thicker vessel & collection ball than the 7.9G FastFerment +33% Thicker stand than the 7.9G FastFerment +33% Larger valve than the 7.9G FastFerment
Stand Leg Extensions
– Makes it easy to keg straight from the 14G FastFerment – Assembles nto the stand included with the 14G FastFerment
Hop Filter
– Works for both 7.9G & 14G FastFerments – Works for dry hopping, oak chips, grapes skins & other flavor infusions
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3G FastFerment

EN

STARSAN HB

Manufactured by/Fabriqué par Five Star Chemicals & Supply, Inc 4915 E 52nd Ave, Commerce City, CO 80022 P: 303-287-0186 F: 303-287-0391

ACTIVE INGREDIENTS:

INGRÉDIENTS ACTIFS :

Dodecylbenzensulfonic Acid ………………………………………………….15%

Acide Dodécylbenzènesulfonique ……………………………………………..15%

Phosphoric Acid …………………………………………………………………..50%

Acide Phosphorique …………………………………………………………………50%

Inert Ingredients ………………………………………………………………….35%

Ingrédients inertes …………………………………………………………………..35%

Total ……………………………………………………………………100% Total ………………………………………………………. ……………..100%

Phosphate content by weight percent as expressed as %P……………15.8% Teneur en phosphate, en pourcentage du poids, exprimée en % P…….15.8%

Phosphate content expressed as grams P per ounce …………………..6.5 gm/oz Teneur en phosphate, exprimée en grammes de P par once …………….6.5 gm/oz

DANGER: KEEP OUT OF REACH OF CHILDREN – Emergency telephone/TENIR HORS DE LA PORTÉE DES ENFANTS Numéro d’urgence: Infotrac 1-800-535-5053
DIRECTIONS FOR USE:
Use as a final acid rinse after removing all gross soil deposits with a good alkaline cleaner such as PBW.Use Star San HB at a rate of 1 oz in 5 gallons of water. Apply by spray or soak with a contact time of at least 2 minutes. Empty or drain the vessel and let air dry. All parts and equipment should be reassembled wet after soak to minimize contamination. Let air dry. (Local state health departments may require a potable water rinse after using all chemicals.)

MODE D’EMPLOI
Utiliser comme solution de rinçage nal à l’acide après avoir enlevé tous les dépôts desaletés importants avec un bon nettoyant alcalin comme PBW. Utiliser Star San HB dilué à raison de 30 ml (1 oz) dans 19 litres (5 gallons) d’eau. Appliquer par pulvérisation outrempage avec un temps de contact d’au moins deux minutes. Vider ou drainer la cuve et laisser sécher à l’air. Toutes les pièces et tout l’équipement devraient être réassemblésalors qu’ils sont encore mouillés après le trempage pour minimiser la contamination. Laisser sécher à l’air. (Les services sanitaires locaux peuvent exiger un rinçage à l’eaupotable après l’utilisation de tout produit chimique.)

– Perfect for 1 & 2 Gallon batches & splitting 5G batches – Yeast Collection in various size mason jars – Comes with stand for easy storage
FastWasher12 & FastWasher24 for FastRack12 & FastRack24
Wash, sanitize, drain & store all of your bottles with the FastWasher12 and FastWasher24 and the FastRack12 and FastRack24
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FIRST AID
If in Eyes: Hold eye open and rinse slowly and gently with water for 15-20 minutes. Remove contact lenses, if present, after rst 5 minutes, then continue rinsing. Call a Poison Control Center or doctor for treatment advice. If Swallowed: Call a Poison Control Center or doctor immediately for treatment advice. Have person sip a glass of water if able to swallow. Do not induce vomiting unless told to do so by the Poison Control Center or doctor. Do not give anything by mouth to an unconscious person. If on Skin or Clothing: Take o contiminated clothing. Rinse skin immediately with plenty of water for 15-20 minutes. Call a Poison Control Center or doctor for treatment advice. If Inhaled: Move person to fresh air. If person is not breathing, call 911 or an ambulance, then give articial respiration, preferably mouth-to-mouth, if possible. Call a Poison Control Center or doctor for treatment advice.
FIRST AID
En cas de contact avec les yeux : Garder les paupières écartées et rincer doucement et lentement avec de l’eau pendant 15 à 20 minutes. Enlever les lentilles de contact, s’il y a lieu, après les 5premières minutes et continuer à rincer. Appeler un centre antipoison ou un médecin pour plus deconseils sur le traitement. En cas d’ingestion : Appeler immédiatement un centre antipoison ou unmédecin pour obtenir des conseils sur le traitement. Faire boire à petites gorgées un verre d’eau, si la personne peut avaler. Ne pas faire vomir, sauf avis contraire du centre antipoison ou du médecin. Nerien administrer par la bouche à une personne inconsciente. En cas de contact avec la peau ou lesvêtements : Enlever tous les vêtements contaminés. Laver immédiatement la peau à grande eaudurant 15 à 20 minutes. Appelez un centre antipoison ou un médecin pour obtenir des conseils sur letraitement. En cas d’inhalation : Sortir la personne à l’air libre. Si elle ne respire pas, appeler le 911 ou une ambulance, puis pratiquer la respiration arti cielle, de préférence le bouche-à-bouche, sipossible. Appeler un centre antipoison ou un médecin pour obtenir des conseils sur le traitement.
Have the product container or label with you when calling to Poison Control Center or a doctor or going for treatment. You may also contact 1-800-535-5053 for emergency treatment information. NOTE TO PHYSICIAN: Probable mucosal damage may contraindicate the use of gastric lavage.
Avoir le contenant ou l’étiquette du produit en main au moment d’appeler le centre antipoison ou un médecin, ou lorsqu’on veut se faire soigner. Composer le 1 800 535-5053 pour obtenir des renseignements sur le traitement. NOTE AU MÉDECIN : Des dommages probables aux muqueuses
peuvent contre-indiquer l’utilisation du lavage gastrique.
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EN
LIMITATION OF LIABILITY Full Throttle Parts Inc. and Axle Plastic Inc. shall not be liable for any liabilities, damages, costs, claims, suits or actions resulting from any breach, violation, or non-performance of any covenant, condition or agreement, whether in contract, tort, or any other action, resulting from any damages of any nature, including, but not limited to, damages for any loss of use,time, profits, savings, investment, or revenues to the extent that the same may be claimed at law for the use and enjoyment of FastFerment or any accessories, parts or any other material aspects associated with FastFerment.
LIMITATION OF LIABILITY
EN AUCUN CAS Full Throttle Parts Inc. OU Axle Plastic Inc. SERA-T-IL RESPONSABLE POUR N’IMPORTE QUELS DOMMAGES, FRAIS, POURSUITES OU ACTIONS RÉSULTANTS DE VIOLATIONS QUELCONQUE OU D’UNE NON-EXÉCUTION D’UN ACCORD, SOIT EN CONTRAT, TORT, OU AUTREMENT, RÉSULTANT DE DOMMAGES ACCIDENTELS, SPÉCIAUX, INDIRECTS OU PUNITIFS, Y COMPRIS, MAIS SANS ÊTRE LIMITÉ, AUX DOMMAGES POUR TOUTE PERTE D’UTILISATION, PERTE DE TEMPS, OU PERTE DE BÉNÉFICES, ÉCONOMIES, INVESTISSEMENTS ET REVENUS À LA PLEINE AMPLEUR QUI PUISSE ÊTRE RÉCLAMÉ PAR LE DROIT POUR L’UTILISATION DU FastFerment OU SES ACCESSOIRES OU LES PIÈCES ASSOCIÉES AVEC LE FastFerment.
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Contact Information
FastBrewing & WineMaking Unit 105, 264 Queens Quay W.
Toronto, ON, Canada M5J 1B5
1 800 549 5763 Info@TheFastRack.ca www.FastBrewing.com We have a solid Customer Service so if you have any questions or concerns, please allow us to help before you look elsewhere.
NEED HELP?
Step 1: Go www.FastBrewing.com
Step 2: Click on Product Videos
Step 3: Read FastFerment FAQ’s
Step 4: If you can’t find what you’re looking for, send an email to Info@FastBrewing.com
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