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THE WILLIAMSWARN BREWMASTER USER MANUAL

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1. TAKING AN INITIAL SG SAMPLE When the wort must Is full in the vessel and before the yeast is added give it a good stir so that all the contents are mixed well Take a 100ml sample out of the top surface using a clean glass add this to the 100ml measuring cylinder Then add the hydrometer to the cylinder and give the hydrometer a spin as you let go The spinning helps remove air bubbles from SAMPLES the hydrometer Let the hydrometer come to a stop and then measure the SG An example is shown in Figure 62 You may need to blow off any bubbles so you can read the hydrometer better Then read off the scale at the top point of the liquid where it rises and touches the hydrometer Note some hydrometers require a slightly different reading point so read the instructions of the hydrometer you have For a WilllamsWarn Standard Kit consisting of a 1 7kg 3 75 Ibs can of liquid malt extract and 1 36kg 316 pack of dry malt extract made to 23 Litres 5 UK Gallons 6 US Gallons the SG will be 1 0454 Specific gravity is a measure of density Water has a density of 1 000 SG So 1 040 means the wort must is denser than water due to the dissolved matter from the barley grain or other raw materials that are now in your fermenter along with the water This includes various sugars proteins amino acids minerals and vitamins and other compounds To get the most accurate reading the temperature of the sample should be
2. arrc 1g so that the gas cylinder pressure 1 25 bar for first time users will now hold pressure in the tank at your set point for beverage dispense 14 Then go back to the sediment bottle which you attached to the vessel valve Some of the foam will have collapsed and formed beer but there will still be no air in this bottle Check you attached It securely and solidly hand tight and then open the vessel valve quickly see Figure 51 This will allow beverage to enter the sediment bottle from the tank and the CO from the foam in the sediment bottle will shoot up into the tank and create another final mixing effect in the tank to aid the clarification process Once the beverage has filled the sediment bottle check you have put it on tight enough and It 15 not leaking Leave the vessel valve fully open so that the sediment bottle is open to the vessel again but the clarification agent and yeast and other haze materials can now fall into the sediment bottle over the next 24 hours For beer yeast and haze protein will now have reacted with the clarification agent and you will be able to see some particles falling into the sediment bottle After 24 hours the sediment bottle should be about 12 34 33 full of sediment more see Figure 52 depending yeast and beverage type SECOND CLARIFICATION A second clarification can take place 24 hours after the first clarifications so in general Day 5 for ales and
3. The bubbling sound should be audible and must be vigorous enough to imply a good mixing of the clarification agent with the beverage The mixing can also be seen through the vessel lid sight glass with the help of the vessel light 10 After 10 seconds of bubbling close the 3 way valve X position If clarification is done properly the pressure of the vessel should increase by about 0 25 bar or slightly more So for first time users the pressure in the vessel should be about 1 bar or just above it 11 You now need to rinse the clarification pot Open the pot lid and use the 500ml wash bottle to rinse water down the Sides of the pot wall see Figure 50 Fill to the level that the line enters the pot and then close the lid on the pot again 12 The pressure on the vessel should still be lower than the gas cylinder pressure so turn the 3 way valve back to the arrow pointing to the clarification pot and bubble the rinse water through the lines and into the vessel for a few seconds Mixing is not required as this step is just to rinse the clarification pot and its lines of any clarification agent you do not hear the water bubble into the vessel you may have increased the pressure in the vessel too much during step 9 by bubbling too long You may then need to close the 3 way valve again x and release some pressure from the tank again as you did in step 8 to create a pressure differential and then repeat step 12 13
4. Carapils Carafoam Dextrine Malt 3 L Honey Malt 18 L 25 L Pale Chocolate Malt 200 L Light Roasted Barley 300 L Crystal Caramel Malt 10 L Chocolate Malts 350 475 L Crystal Caramel Malt 20 L Carafa Special 11 430 L Crystal Caramel Malt 30 L Black Barley 500 L Crystal Caramel Malt 40 L Black Patent 525 L ROASTED MALTS KILNED AND ROASTED MALTS Fig 61 Crystal Caramel Malt 50 L Black Malt 600 L Crystal Caramel Malt 60 L Roasted Barleys 450 575 L Crystal Caramel Malt 80 L Crystal Caramel Malt 120 L Special B 120 150 L Meussdoerffer Rost 200 L Base Malts that must be mashed include Lager Pilsner malt 2 L Pale malt 3 L Wheat malt 3 L Rye malt 3 L Some Kilned Malts that are kilned hotter than Base Malts and generally also need mashing but have been used in recipes as steeped malt include Vienna malt 4 L Munich malt 1071 Aromatic malt 20 L Amber malts e g Biscuit malt 25 L Victory malt 28 L Melanoidin malt 28 L Special Roast 50 L Brown malt 70 and smoked malts The negative impact on steeping base malts 15 that you extract unconverted starch rather than sugars which can add to beer haze and infection risk bacteria that eat starch Specialty malts like Crystal Caramel malts have had the mashing process occur inside the grain during processing so the starch Is already mostly converted OUR SUGGESTED METHODS Under 115 Ib malt Add the crushed grains to
5. However some yeast need an extra clarification as discussed in Appendix 8 Rinse the draft tap with water from the plastic wash bottle when you have finished pouring see Figure 57 This will help stop bacteria growing inside the tap on any beverage and we recommend to do this after each pouring session Now all that s left is to sit back relax and enjoy your beverage See Appendix 9 for instructions when the vessel is empty 56 lan Williams Anders Warn 36 SHORT INSTRUCTIONS After some time these short instructions below are all you will need to help you brew However until the process becomes intuitive the Standard Instructions in the previous section will be necessary So start with the Standard Instructions and then use this one page when you feel more experienced For first time users these short instructions also serve as an overview of the process STAGE 1 CLEAN AND SANITISE THE BREWERY APPROXIMATELY 15 MINUTES 1 Preparation Clean the vessel with water Clean the sediment bottle and vessel lid with detergent Clean the draft tap and filling line with detergent Clean the vessel with detergent Rinse the vessel with water Sanitise the vessel 0 NOOR WN Sanitise the draft tap filling line and vessel lid STAGE 2 ADD THE INGREDIENTS APPROXIMATELY 15 MINUTES 1 Boil water in kitchen kettle Hydrate the yeast Add any liquid extracts Add any dry extracts Add any othe
6. THE WILLIAMSWARN WILLIAMS WARN BREWMASTER USER MANUAL INTRODUCTION 2 PART ONE YOUR BREWMASTER BREWERY OVERVIEW 4 THE CONTROL PANEL SAFETY INFORMATION SETTING UP YOUR BREWMASTER 10 PART TWO MAKING YOUR BEVERAGE WITH THE STANDARD BREWING METHOD BREWING CYCLE OVERVIEW 15 THE BREWING PROCESS WHAT YOU NEED 16 THE BREWING STAGES 19 SHORT INSTRUCTIONS 37 PART THREE MAKING BEVERAGES WITH THE ADVANCED METHOD INTRODUCTION 40 ADDING EXTRA HOP FLAVOUR AND BITTERNESS 41 ADDING EXTRA MALT FLAVOURS 43 2013 WilliamsWarn NZ Ltd PART FOUR APPENDICES APPENDIX ONE CLEANING amp SANITISING 46 APPENDIX TWO ADDING INGREDIENTS 49 APPENDIX THREE TAKING S G SAMPLES AND CALCULATING ALCOHOL S 51 APPENDIX FOUR THE LID SEAL 54 APPENDIX FIVE VPRV AND 55 APPENDIX SIX SETTING THE IEMPERATURE WITH THE DIGITAL CONTROLLER 58 APPENDIX SEVEN TYPICAL FERMENTATION CHARTS amp WHEN TO COOL THE BEVERAGE 59 APPENDIX EIGHT CLARIFYING THE BEVERAGE 62 APPENDIX NINE DISPENSING THE BEVERAGE 65 APPENDIX TEN DESCRIPTIONS OF OUR STANDARD KITS amp THE BJCP STYLE GUIDELINES 67 APPENDIX ELEVEN CONVERSION TABLES amp BREW RECORD SHEET 72 APPENDIX TWELVE TASTE TESTING 76 TROUBLE SHOOTING THE WILLIAMSWARN BREWMASTER 78 INTRODUCTION We are very proud to bring you the WilliamsWarn BrewMaster It s a Personal Brewery that can deliver 23 Litres 6 US Gallons of cold clear perfect
7. 15D Roggenbier German Rye Beer BELGIAN AND FRENCH ALE 16A Witbier 16B Belgian Pale Ale 16C Saison 16D Bi re de Garde 16E Belgian Specialty Ale SOUR ALE 17A Berliner Weisse 17B Flanders Red Ale 17C Flanders Brown Ale Oud Bruin 17D Straight Unblended Lambic 17E Gueuze 17F Fruit Lambic BELGIAN STRONG ALE 18A Belgian Blond Ale 18B Belgian Dubbel 18C Belgian Tripel 18D Belgian Golden Strong Ale 19 20 2l 22 23 24 25 26 27 28 18E Belgian Dark Strong Ale STRONG ALE 19A Old Ale 19B English Barleywine 19C American Barleywine FRUIT BEER SPICE HERB VEGETABLE BEER 21A Spice Herb or Vegetable Beer 21B Christmas Winter Specialty Spiced Beer SMOKE FLAVORED WOOD AGED BEER 22 Classic Rauchbier 22B Other Smoked Beer 22C Wood Aged Beer SPECIALTY BEER TRADITIONAL MEAD 24A Dry Mead 24B Semi sweet Mead 24C Sweet Mead MELOMEL FRUIT MEAD 25A 25B Pyment 25C Other Fruit Melomel OTHER MEAD 26A Metheglin 26B Braggot 26C Open Category Mead STANDARD CIDER AND PERRY 27 Common Cider 27B English Cider 2 C French Cider 270 Common Perry 27E Traditional Perry SPECIALTY CIDER AND PERRY 28A New England Cider 28B Fruit Cider 28C Applewine 28D Other Specialty Cider Perry 68 All our WilllamsWarn Standard Kits have been developed to especially focused on matching colour and bitterness A sum
8. 82 F 31 C 30 C 86 F IF GIF If your local cold water temperature is lower than 12 C 54 F or above 30 C 86 F you will need to add some adjustments as follows 1 If your cold water temperature is between 7 12 C 45 54 F add 1 Litre 2 US pints of boiling water before reaching the 23 Litre mark in order to bring the final wort must temp to about 20 C 68 F If your local water is below 7 C 45 F add 2 Litres of boiling water before reaching the 23 Litre mark to bring your wort must temperature to about 20 C 68 F 2 If your local water temperature is between 30 35 86 95 F then dissolve the liquid extract in the 2 Litre jug and empty can in Stage 2 50 C 122 F water rather than boiling water If your local water temperature is higher than 35 C 95 F you will need to cool the wort must to 25 C before adding the yeast to it by setting the temperature controller to 25 C 77 F and waiting until temperature is achieved Avoiding Cold Shock In any case no matter what the difference is between your wort must and yeast you can reduce any cold shock issues just adding the wort must in parts when you open the vessel valve to the sediment bottle with the rehydrating yeast in it If you add the wort must slowly and once the yeast liquid volume 15 doubled e g 500ml then wait a few minutes The yeast will get used to the temperature of the wort must Then add the rest o
9. of the vessel including under the rim the yeast ring from any previous brew the vessel wall and the cone see Figure 11 9 Put the jug under the vessel valve and open the valve to remove the dirty water from the vessel Close the vessel valve and dump the contents of the jug down the sink and rinse the jug CLEAN THE SEDIMENT BOTTLE AND VESSEL LID WITH DETERGENT 10 Add 1 rounded teaspoon 5g 0 180z of WilliamsWarn Brewery Detergent powder to 1 Litre 2 1 US pints of warm water approx 60 C 140 F as discussed in Appendix 1 being half boiled water and half cold water or alternatively 1 Litre of water from a hot water system in the 2 Litre jug see Figure 12 and mix well with the spatula 11 Rinse the sediment bottle well with water under the tap and then fill up the sediment bottle to the brim with the detergent solution this will use about 950ml of the detergent in the jug see Figure 13 Let the sediment bottle soak in warm detergent for a few minutes while you clean the internal surface of the lid 12 Preferably with a protective glove on although not essential dip the sponge into the remaining 50ml of detergent in the jug and give the internal surface of the vessel lid a scrub with the detergent see Figure 14 Rinse the lid under the tap when finished see Figure 15 CLEAN THE DRAFT TAP AND FILLING LINE WITH DETERGENT 13 Ensure the vessel valve 15 closed and then add all the detergent in the sediment bott
10. 131 So in this example 1 0454 1 010 x 131 4 64 abv You will note there is a discrepancy between the formulas These formulas provide a guideline only as true alcohol 15 measured in a lab from the final beverage using equipment a homebrewer does not possess so different authors prefer Slightly different formulas A more complex formula which attempts to provide greater accuracy at higher specific gravities 15 ABV 76 08 x Initial SG Final SG 1 775 Initial SG x Final 56 0 794 You may want to use this for beverages that have an initial SG above 1 060 Using formula B you can see the effect of a lower Final S G on the ABV ORIGINAL SG FINAL SG ABV 1 0454 1 013 4 24 1 0454 1 012 4 38 1 0454 1 011 4 51 1 0454 1 010 4 64 1 0454 1 009 4 77 1 0454 1 008 4 90 1 0454 1 007 5 03 The yeast we use for our extracts all ferment to this range so for the same starting point with a Standard WilllamsWarn Kit you will end up with slightly different alcohol s Nottingham Ale yeast will ferment to about 1 010 in 3 days to make 4 75 alcohol ales and we use this with our English beer styles 5 23 W34 70 are lager yeasts and will ferment slower than the ales they are also fermented at lower temperatures which Slows the process down but they reduce the SG further to about 1 008 in 5 days They therefore produce 5 01 alcohol lagers for 1 0454 initial SG worts For our Belgian Beer we use I
11. 20 C 68 F A few degrees on either side doesn t matter too much but the closer you are to this target the more accurate the reading Note Some hydrometers have different calibration temperatures than this so read the instructions of the hydrometer you have SAMPLING DURING FERMENTATION Once the pressure has built up in the unit you can take a sample out of the draft tap at any time If you d like to measure the SG each day you may do that However unlike the wort must sample there are now carbon dioxide bubbles in the fermenting beverage so you need to de gas It first Take 50 of the beverage out of the draft tap and discard this down the drain this will clear the line so that you may sample the fresh beverage Then take a 150ml sample from the tap and pour it between two glasses for a minute to create turbulence and remove the The more turbulent the pouring between the glasses the more the removal of Then let it settle and ensure it s close to 20 C 68 F in temperature and then add it to the measuring cylinder Add the hydrometer with a little spin and read the SG Different yeast will ferment at different speeds and different fermentation temperatures also affect the rate Some graphs 51 of typical fermentation rates as measured drop in SG are shown is Appendix 7 The yeast 15 consuming the sugars amino acids vitamins and minerals and excreting alcohol and from its cells into
12. 3B Remove the rear protective panel from the unit by turning the latches with a screwdriver and remove see Figure 3C IMPORTANT Please ensure that the brewery has not been connected to the mains before removal of the protective panel if it has please turn off and unplug before proceeding Once the panel has been removed locate the draft beer font over the holes provided in the top of the beer tower and install the three M8 x 25mm bolts back into the base of the font firmly See Figure 3D You are now ready to install the beer line and the CO lines into the beer font There are two available lines inside the beer tower One has an insulated sleeve over it and the other is a black 1 4 tube The one that has an insulated sleeve 15 the beer line and the black tube is the CO line To install the beer line slide the insulation back to expose the end of the tube and press it firmly into the centre fitting on the underside of the beer font see Figure There is blue line on the tube push the tube so that the blue line Is almost hidden by the fitting This is the end point Check to make sure that it is installed properly by pulling it gently to make sure it is locked in The beer line is now installed To install the CO line push the black tube firmly into the other available fitting at the rear of the font and check by pulling it gently to make sure that it 15 locked in See Figure Leave the back protective cover off
13. 5 C to 38 C 41 F to 100 with a maximum allowable humidity of 90 within the prescribed temperature range The WilliamsWarn BrewMaster wheel chocks must be engaged to keep the appliance stable while in use Do not move the appliance while it is in operation and only operate on a level surface The WilliamsWarn BrewMaster shall only be used for human consumption Do not use for storing animal product or other potential hazardous substances that will affect the performance and hygiene of the product Ensure you place your brewery in a well ventilated area so that if the CO gas cylinder leaks the CO dissipates easily CLEANING Before cleaning the WilllamsWarn BrewMaster make sure that the device is turned off Always clean following the instructions in this manual Cleaning Instructions are described in Part Two Stage 1 We recommend the use of WilliamsWarn Brewery Detergent and WilliamsWarn Sodium Percarbonate as the detergent and sanitising agents respectively If other products are used they should be approved brands of dishwashing detergent and approved brands of homebrewing sanitizer that are available commercially for these purposes Always use a non scratch sponge so that the internal Stainless steel of the vessel does not get scratched 2 0 3 0 21696 WilllamsWarn provides 1 year warranty all parts and sundry equipment Warranty Disclaimer The WilllamsWarn BrewMa
14. 59 F 15 C for 3 days and then increase to 64 F 18 C for a diacetyl rest to complete fermentation after another 3 days after which time the S G should be close to 1 009 ENGLISH BROWN ALE An authentic Brown Ale with a dark fruit character Our English Brown Ale has a dark brown appearance from a range of speciality malts employed in the recipe The resulting beer has an array of flavours that includes raisins plums figs nuts biscuits caramel and toffee that last into the finish The hops provide a moderate level of bitterness that helps balance the dark fruit malt flavours The yeast under the lid 15 an 11g pack of Fermentis 5 04 yeast Ideally ferment at 73 F 23 C for 4 days after which time the S G should be close to 1 011 ENGLISH PALE ALE A full bodied English Pale Ale Our English Pale Ale has an amber appearance with a moderate bitterness Technically within the BJCP Style Guidelines it 15 a Standard Bitter the lightest of the English bitter types with respect to alcohol content colour and bitterness This beer has a firm malty start a touch of fruitiness from the yeast and a long dry finish from the hops The yeast under the lid is an 11g pack of Lallemand Nottingham ale yeast Ideally ferment at 73 F 23 C for 4 days after which time the S G should be close to 1 011 IRISH RED ALE An easy drinking pint Our Irish Red Ale has a deep amber light copper appearance from crystal and black ma
15. 77 ABV lagers pilsners with an initial SG of 1 0454 It is important to note that a diacetyl rest at a warm temperature is recommended during fermentation for lager yeast to achieve the 6 day target Please see more details below regarding this see Chart 3 59 CHART 2 06 wheat beer yeast will ferment down to about 1 011 and produce a 4 47 alcohol by volume beer when starting at 1 0454 The yeast we use for our cider is a yeast from Fermentis called 5 04 and we also supply 10 grams of yeast nutrient in a sachet to add to the brew to help the yeast ferment well It is an ale yeast that sediments very strongly and when used in our cider requires no clarification It will sediment early after the start of fermentation and ferment from the sediment bottle Our cider when added as two cans will produce a 1 038 must To leave some residual sweetness in that cider kit you can put the cooling on before the fermentation 15 finished to end at 1 010 which will result in a 3 70 cider You will need to be taking SG measurements to control this See Appendix 3 but it should be very near 1 010 by day 4 If you let it ferment further over a few more days it will stop at about 1 007 which Is a 4 06 cider WHEN TO COOL ALES WilliamsWarn will continually grow its products and introduce more yeasts over time but in general it would be expected that we ll chose ale yeast that are finished by Day 4 and lager yeast that wil
16. 8 14 57 2 48 118 4 82 179 6 15 39 0 49 120 2 83 181 4 16 60 8 30 122 0 84 183 2 62 6 51 123 8 85 185 0 18 64 4 52 125 6 86 186 8 19 66 2 53 127 4 87 188 6 20 68 0 54 129 2 88 190 4 2l 69 8 55 131 0 89 192 2 22 rams 56 132 8 90 194 0 23 73 4 134 6 91 195 8 24 75 2 58 136 4 92 197 6 25 770 59 136 2 98 199 4 26 78 8 60 140 0 94 201 2 27 80 6 61 141 8 95 203 0 28 82 4 62 143 6 96 204 8 29 84 2 63 145 4 97 206 6 30 86 0 64 147 2 98 208 4 31 87 8 65 149 0 99 210 2 32 89 6 66 150 8 100 212 0 33 91 4 67 1526 34 98 68 154 4 72 VOLUME WEIGHT US FLUID LITRE L OUNCE FL oz USPINT pt US GALLONS KILOGRAM kg OUNCE oz POUND Ib 0 25 8 45 0 53 0 07 0 25 8 80 0 55 0 50 16 90 1 06 0 13 0 50 17 60 1 10 0 75 25 36 1 58 0 20 0 75 26 50 1 65 1 00 33 81 Til 0 26 1 00 35 30 2 20 1 25 42 27 2 64 0 33 1 25 44 10 27 1 50 50 72 317 0 40 1 50 52 90 3 31 1 75 59 17 3 70 0 46 1 75 61 70 3 86 2 00 67 63 4 23 0 53 2 00 70 50 4 41 2 50 84 54 5 28 0 66 2 50 88 20 5 51 3 80 128 49 8 03 1 00 3 00 105 80 6 61 PRESSURE 0 50 0 03 10 50 0 72 20 50 1 41 1 00 0 07 11 00 0 76 21 00 1 45 1 50 0 10 11 50 0 79 21 50 1 48 2 00 0 14 12 00 0 83 22 00 1 52 2 50 0 17 12 50 0 86 22 50 1 55 3 00 0 21 13 00 0
17. 90 23 00 1 59 3 50 0 24 13 50 0 93 23 50 1 62 4 00 0 28 14 00 0 97 24 00 122 4 50 0 31 14 50 1 00 24 50 1 69 5 00 0 34 15 00 1 03 25 00 we 5 50 0 38 15 50 1 07 25 50 1 76 6 00 0 41 16 00 1 10 26 00 1 79 6 50 0 45 16 50 1 14 26 50 1 83 7 00 0 48 17 00 1 17 27 00 1 86 7 50 0 52 17 50 27 50 1 90 8 00 0 55 18 00 1 24 28 00 193 8 50 0 59 18 50 1 28 28 50 197 9 00 0 62 19 00 ii 29 00 2 00 9 50 0 66 19 50 1 34 10 00 0 69 20 00 1 38 73 BREW RECORD SHEET BEVERAGE STYLE NAME BREW NUMBER START DATE AND TIME INGREDIENTS MALT EXTRACT WATER YEAST HOPS GRAINS SUGAR OTHER WORT MUST PRODUCTION NOTES FERMENTATION DATA DATE amp TIME DAY S G TEMP C PRESS BREW RECORD SHEET Fermentation Chart 80 2 00 70 1 75 x 60 1 50 79 50 125 M 0 ap 1 00 5 m o 30 075 9 gt lt 2 20 0 50 5 S 9 10 0 25 0 0 00 0 1 2 3 A 5 6 7 8 9 10 11 12 13 DAY CLARIFICATION FINAL PRODUCT TASTE TASTE SCORE 1 10 SEE APPENDIX 12 CLARITY CARBONATION ALCOHOL OTHER COMMENTS APPENDIX TWELVE TASTE TESTING It is important to record a taste test score for each brew so that in t
18. BLAND IS OK NOT QUITE SATISFACTORY 1 FAULT Beers you love and could drink all night or love the taste of are 8 10 POOR 2 FAULTS Beers with a few faults should score 5 or 6 BAD SEVERAL FAULTS OR A MAJOR PROBLEM Beers with major issues are 1 4 s VERT BAD ee eee UNDRINKABLE CAN T DRINK IT WHAT THE HELL IS THIS LIQUID DIESEL NAME rm r 1 7 2 7 3 7 4 7 b 7 6 7 7 7 8 7 TROUBLE SHOOTING THE WILLIAMSWARN BREWMASTER STAGE THREE DURING FERMENTATION PROBLEM 1 THE YEAST DOESN T SEEM TO START FERMENTING Solution Dried ale yeast should take 1 2 a day to show signs of fermenting and lager yeast about 1 day If it takes longer than this then wait one more day for signs of activity If by Day 2 there Is no activity then it could be possible that the yeast had somehow died before use If the yeast was rehydrated in water over 35 C 95 F it may have been too hot In general the dried brewing yeast WilllamsWarn uses is quite stable and should ferment even past its use by date unless the sachet has been broken and oxygen ingress has occurred or if it has been stored in very warm temperatures In the case of no activity after 2 days close the vessel valve remove the sediment bottle dump the non fermenting yeast which will likely be sedimented at the bottom and then rehydrate a new quality yeast in 25 C water 77 F for 10 min
19. Day 712 for lagers 15 Close the vessel valve to avoid disturbing the settled yeast and close the 3 way valve X position Then perform another clarification as described above from steps 7 13 with 20ml of clarifying agent Ensure the last step step 13 of turning the 3 way valve to the tank is performed so that the beverage can equilibrate with the CO cylinder pressure 16 Then open the vessel valve to allow a second lot of new sediment to settle over another 24 hour period at least but 36 hours in general The new sediment will push down on the first lot of sediment and in most cases both lots will be in the bottle over this time period and the sediment bottle should be about full of sediment see Figure 53 depending on the yeast and beverage type and there should be some clear beverage above that As explained in Appendix 8 some yeast are harder to clarify than other yeast and as you brew more you will gain more experience in this aspect of brewing WHAT TO DO IF YOUR BEER ISN T CLEAR YET 1 If after the second clarification the yeast looks settled but the yeast haze 15 above the tank valve and cloudy beer 15 being poured then pour off a pint Often the line of clearer beer is just above the valve and excess sediment can be taken out the beer tap and clear beer will follow Then just remove the sediment bottle as per normal at the end of a brew 2 Alternatively you can also just wait another day for it to com
20. EXTRACTS For thick Liquid Extracts like those used for beer and mead see 4A below For thin extracts like those used for cider and wine see 4B below 4 For thick extracts Add 750ml 25 US of the boiled water to the 2 Litre jug Open the liquid extract with the can opener and add most of the extract to the water in the jug whilst stirring the water with the spatula see Figure 29 Put the can with the residual extract on the table while you continue to dissolve all the extract well in the jug by Stirring Check the vessel valve is closed and then add this dissolved extract in the jug to the brewery see Figure 30 Fill the empty extract can with the remaining boiled water 750 1 25 US oz and top the can up with cold water Stir with the spatula to dissolve all remaining extract see Figure 31 and then add this to the jug use a cloth to hold the can if it is too hot to handle 24 Stir the contents of the jug to help dissolve any remaining extract and then add this to the brewery also Then using the jug add the first 2 Litres and then 1 Litre of cold tap water to the brewery 3 Litres Total to provide more volume to dissolve any dry extracts into B For thin liquid extracts For products like the WilliamsWarn Apple Cider cut open the pouch and add the contents directly to the brewery with the vessel valve closed Rinse the package with cold water and add that to the brewery DO NOT
21. This gives extra hops aroma and flavour to a standard kit Another technique 15 to boil hops for a while to add extra bitterness And the other main technique 15 to steep crushed specialty grains and strain them to add extra malt flavours A final technique 15 to add any flavour you want via any method you want as long as you don t add particles to the wort must that will block the draft tap and as long as the temperature of the wort must when made up to 23 Litres 6 US gallons is near 25 C 77 F when the yeast is added But as long as you follow the techniques described in the next few pages and our Advanced Recipes pdf and Excel Tool on our website you can make other styles on the BJCP Style Guidelines see Appendix 10 from our Standard Kits This method we re employing is known as Extract plus Grains in the USA so any recipe you can find under that title on the internet will work Our Excel Tool enables you to make your own recipes as it calculates the 5 vital statistics of a brew from the Ingredients entered The video tutorial of this is also on Vimeo at vimeo com 9071894 Adding a little extra steeped hops and malt tea is how Santiago Aon Ratto won the Gold Medal for his Pilsner at the Asia Beer Awards in 2012 so It s definitely something to move into as you get more brews under your belt Good luck and don t be afraid to experiment 40 ADDING EXTRA HOP FLAVOUR AND BITTERNESS Hops can
22. a French coffee press and fill with 1 litre 2 U S pints of 70 C 158 F Steep for 30 minutes then plunger and add with other ingredients as per the Standard Method ADVANCED RECIPES Please see our Advanced Recipes pdf on our website for details and a photographic description like that shown in Fig 61 44 PART FOUR APPENDICES APPENDIX ONE CLEANING amp SANITISING BACKGROUND The best breweries in the world ensure total cleanliness As every brewer knows brewery fermentations are essentially the controlled growing of a single strain of yeast Unfortunately the conditions for the brewery yeast are also perfect for unwanted bacteria mould and wild yeast growth which can spoil the beverage This is why cleaning and sanitising are so important So to ensure it 15 only the yeast we pitch into the wort must that grows we need to both clean off all organic residues and then sanitise the cleaned surfaces The cleaner the surfaces the easier it is for the sanitiser to do its job on these unseen micro organisms that may be there As long as we clean and sanitise the brewery well it s not so critical if the utensils are not 100 clean So use common sense but in general jugs spoons scissors can openers and the table surface you use do not need to be totally sterile It is more the bugs that can hide inside the brewery and create a home for themselves in some hidden corner that create the problem the bev
23. add any dry malt extract to a fruit extract NOTE FOR ALL GRAIN BREWERS Please ensure your wort 15 about 40 C 104 F before adding This 15 to avoid damaging the polystyrene insulation we have around the fermenter ADD ANY DRY EXTRACTS 5 If you are using WilllamsWarn beer kit you will now need to add the DME Open the dry extract bag or other dry products you may be using with the scissors and add to the liquid in the brewery in one dump and then stir with the spatula see Figure 32 Some lumps may form that are difficult to dissolve but they will dissolve by themselves as you fill the brewery with water and over the next hour or so after the vessel is closed Do not add DME to fruit extracts like cider wine or mead If you intend to measure the SG of your wort must to be able to calculate the alcohol content of your final beverage then you need to dissolve all the dry extract to get an accurate reading This is better done by adding the dry extract in smaller amounts and stirring before adding the next amount ADD ANY OTHER INGREDIENTS 6 If you are adding more ingredients as described in Part 3 Making Beverages with the Advanced Method you can add them now FILL UP TO THE 23 LITRE MARK 7 NOTE Please read Appendix 2 regarding the need to add some hot water If your cold water source 15 below 12 C 54 F you have used the 1 5L of boiled water already to dissolve liguid extract e g making beer or me
24. add bitterness flavour and aroma to any brew All beers needs some bitterness to balance the intrinsic maltiness of beer but flavour and aroma are optional and dependent on the beer style being produced To bitter beer hops need to be boiled at 100 212 F for a period of time e g 30 minutes to 1 hour When you make beer from malt extract this bitterness aspect 15 taken care of in the Liquid Malt Extract All the bitterness for the style Is already contained the liquid extract The dry malt extract contains no hops and only adds malt sugars flavours and nutrients Hop aroma 15 derived from essential oils in the hops and you do not need to boil the hops to extract this In fact the opposite is true when you boil hops you lose a lot of aroma in the steam emitted during boiling For this reason brewers add hops at three points to get hop aroma in to a beer A The last few minutes of a wort kettle boil Inthe whirlpool which 15 the step after boiling the wort is hot but not boiling C Inthe fermenter or maturation vessel dry hopping For WilliamsWarn brewers a good option is mimicking the whirlpool addition and this is described below ADDING HOP AROMA A very easy way to add hop aroma to any brew is to mimic the whirlpool hop addition in a brewery using what 15 known as a French coffee press or Bodem or coffee plunger or other name depending on where you live Purchase hops that are known for
25. and a good heat transfer will be achieved 1 ACTUAL VESSEL TEMPERATURE 2 GLYCOL TEMPERATURE SET POINT After fermentation it is recommended to cool the contents to 1 C 34 F to have the beverage as cold as possible to aid ina good clarification As the cone becomes colder and the beverage hits 4 C 39 F an inversion occurs and cold will rise and cool the top of the beverage in the vessel so that all the contents will NOTE A visual alarm is triggered on the controller when the be cold set point is set 20 C 36 F below or 5 C 9 F above the actual temperature Please ignore this alarm it is required only for After clarification the user can increase the temperature to any electrical compliance reasons desired dispense temperature To set the temperature the brewery must be turned on Then use the up and down buttons on the front of the controller to set to the desired temperature See Figure 66 The WilliamsWarn uses a glycol jacket to warm or cool the beverage to achieve set point You can read both the setting and the actual temperature on the controller face Small indicators light up when either cooling or heating 15 being used The temperature range the brewery can be set at is 1 C to 26 C 34 79 F 58 APPENDIX SEVEN TYPICAL FERMENTATION CHARTS amp WHEN COOL THE BEVERAGE TYPICAL FERMENTATION CHARTS Fermentation 15 a process by which yeast cells consume nutrients and grow
26. are using a no rinse sanitizer 23 STAGE TWO ADD THE INGREDIENTS Please read Appendix 2 first for background information and principles regarding the adding of ingredients and Appendix 6 on how to set the temperature on the digital controller For ease of understanding we will refer to the liquid produced in this step that the yeast 15 added to as wort must Wort is the term used in beer and Must is the term used for cider mead and wine For your info wort 15 pronounced wert not wart BOIL WATER 1 Start to boil 1 5 Litres 3 2 US Pints of water in the kitchen kettle HYDRATE THE YEAST 2 While the kettle is boiling add 250ml 8 5 US of water as read on the sediment bottle at 25 5 C 77 9 F to the cleaned sediment removal bottle Use the thermometer to get the water temperature correct and use cold and warm water as required NOTE If you do not have a thermometer you can add the yeast to an empty sediment bottle instead and the yeast will rehydrate in wort must in Step 12 when you attach the bottle and open the tank valve However wait until you are at that step before opening the yeast packet and adding it to the empty sediment bottle 3 Open the yeast sachet with the scissors and add the yeast to this water see Figure 27 Swirl the bottle for 10 seconds to help mix the yeast and then let it sit while the next steps are taken See Figure 28 ADD ANY LIQUID
27. by the actual S G measurement rather than the day If you ferment the cider all the way to 1 007 or lower you may find the cider to be too thin dry and tart sour which 15 why we suggest to put the cooling on before it is fermented right out The yeast will settle and leave a clear cider so do not add any clarification agent as this 15 not required In reality 5 04 will struggle to ferment lower than 1 007 anyway as most of the yeast has flocculated by then We like this ale yeast to be used as our cider yeast as it doesn t need clarification and our clarification agent doesn t work well in apple juice COOLING AND BEVERAGE CLARITY To a certain extent the cooling helps some of the remaining yeast in the beverage to settle down into the sediment bottle but the yeast mostly flocculates when it has finished consuming the sugars that it can consume However you should notice the layer above the sedimented yeast to be a bit more settled after cooling compared to before the cooling 15 put on The cold temperatures also assists the clarification agent to combine not only with yeast to clear beer but also with haze proteins from the barley that make beers hazy The colder the beer the more of a reaction there will be between these proteins and the clarification agent which helps make a brighter beer This is why we recommend cooling any beer to 1 C 34 F for clarification with our clarification agent The dispense temperature
28. detergent and Sterilant at the 3 phases shown in Figures 10 water 16 detergent and 22 sterilant in Stage 1 Just pour the liquid down the VPRV You should see it flow into the tank out the CO line that connects to the tank by the tank light Also use the rinse bottle to force liquid into that CO entry port into the tank back up the VPRV line The VPRV lines will fill with liquid After each flush pull the ring on the pressure relief valve in the cabinet where the CO gas cylinder resides This line will be full of liquid Use a paper towel to remove the liquid as it flows out a shown in Figure B If you have ever had an overflow out the VPRV this cleaning step Is very important as residual wort or beer can be a source of infection Also clean the removed VPRV itself at each step with the water detergent and sterilant Dump the brew Also include the clarification pot in the same rinse clean and sterilising steps and blow the liquid each time through the pot and into the brewery using the 3 way valve and pressure from the CO cylinder 3 Remove the draft tap and give it a clean as described in Appendix 9 Put the tap back on 4 Add 60 of boiling water to the clarification pot to the level of the CO entry hole and push it into the tank with pressure via the 3 way valve Dump that water out the tank 5 Add 1 Litre 34 US fl oz maximum of boiling water to the tank with the tank valve closed Put the lid on and add
29. expand into other add the ingredients to a brew beer styles while using the Standard Kits as a base are available It is acceptable to add this extra as dextrose glucose as the on our website in the additional downloads page base kit has so many good nutrients for the yeast that a little pure sugar Is not an Issue So feel free to boost the alcohol a little with dextrose as it is cheaper than DME won t impact on quality if a 1 36kg 3105 bag of DME 15 already part of the ingredients you use However be aware that German beers are traditionally made with 100 malted barley so it is better to boost the alcohol content of these with DME only and not any sugar 69 DESCRIPTIONS OF OUR BEER AND CIDER KITS AMERICAN AMBER ALE A bitter beer with full bodied speciality malt character Our American Amber Ale has a deep amber light copper appearance from crystal and black malts included the recipe These give this beer caramel raisin and biscuity notes with a slightly dry finish The hops provide a prominent level of bitterness to balance the malt flavours The yeast under the lid is an 11 5g pack of Fermentis US 05 ale yeast Ideally ferment at 73 F 23 C for 4 days after which time the S G should be close to 1 011 To elevate the fresh hop aroma of this style we recommend the brewer make a hop tea of 1 2 oz 28 56g of any American hops in a French coffee press Add approx 30 oz 900 of hot bo
30. not add too much hot water via the hop tea If you want to soak an extreme amount of hops it would be preferable to use water near 25 C 77 F This green hop tea 15 full of hop flavours and aromas and will add complexity to any brew ADDING HOP BITTERNESS To add extra hop bitterness you need to boil hops For WilllamsWarn brewers the easiest way is to boil some hops in 1L of water and then transfer that to a French coffee press to plunger it and filter it before adding to the brewery as described in the aroma hop section above and shown in Figure 59 The amount of extra bitterness you add depends on 2 aspects A The amount of alpha acids in the hops B How long you boil for All hops have an alpha acid level that is measured and stated the hop packet These get converted into 150 acids when boiled and these are the bitter compounds in beer The longer you boil the more bitterness you make Bittering hops usually have a high alpha acid content e g 10 15 and aroma hops usually a low amount e g 4 10 However you can use any hop to add bitterness The bitterness level ranges for most beers range from around 10 for American and Asian lagers to 70 BU s for IPA s and Stouts Guidelines are given by the BJCP at this link http www bjcp org stylecenter php If you want to increase hop bitterness levels for your own personal preference you can use our Excel Tool download from our website or
31. press the VPRV release button and achieve a reduction in pressure 0 5 lower than that of the gas cylinder In this case you d reduce the tank to 0 75 bar soon as enough differential is made you will hear the mixing begin because the 3 way 15 already open However it is possible to perform this without really knowing what the pressure in the cylinder or the vessel actually are In this blind method you will reply on you sense of hearing and touch You simply release pressure in the tank until you hear bubbling that 15 required to get the mixing you know 15 adequate to get a good clarification You can also place your hand on the vessel lid to feel the bubbling to ensure It is vigorous If the initial mixing doesn t sound vigorous enough you just release more pressure until the bubbling 15 vigorous and count the 10 seconds This can work well for experienced brewers but you will in essence be creating a slightly different pressure differential each time This is okay as any differential over 0 25 bar thereabouts will create enough mixing However for beginners we need to ensure all first time users are creating the identical pressure differential each time until It is learnt what bubbling amount is required Therefore in the main instructions we first create a set differential and then turn the 3 way only after that is set This method Is the other way around in that the 3 way is first opened and then the pressure differ
32. pressure and no gas 15 being emitted so as to avoid beverage leaking out the draft tap during fermentation Keep the sanitizer in the jug do not dump it down the drain 29 Then push the draft tap flow control lever all the way up so to close this This is important as it is an additional safety closure that will help ensure no beverage leaks out of the draft tap as the pressure rises during fermentation 30 Check the 3 way valve is in the closed position and then remove all pressure from the vessel again by pushing the button on the variable pressure relief valve VPRV see Figure 8 Release the button when the vessel pressure gauge on the control panel reads O and no gas 15 being emitted Then remove the vessel lid it screws off counter clockwise 31 Put the 2 Litre jug under the vessel valve open the vessel valve and drain any remaining sanitizer from the vessel Close the vessel valve 32 the approximately 400ml of sanitizer that is now in the jug and pour it into the sediment bottle Put your hand over the end of the sediment bottle and shake the bottle for 1 minute to get all internal surfaces wetted with sanitizer See Figure 25 If you prefer not to get sanitising agent on your hands use a glove or just swirl the sanitizer to wet all the Surfaces 33 Then pour the sanitizer from the sediment bottle into the upside vessel lid on a table so that the internal lid surface can also soak with sanitizer Rinse
33. should someone or some child accidently open the vessel valve 6 The vessel temperature is set at 1 C 34 F for clarification so if you d like to increase the temperature now e g to consume at 8 C 46 F for an English Ale then do so now 39 Please aware that the beer will warm up a couple of degrees as it pours through the line and beer tap so set the temperature slightly lower than what you want it in the glass It will take a few hours to warm up the beer in the tank if you increase the set point now To pour your first beverage hold a glass under the draft tap and close the draft tap flow control lever by pulling it up as far as it goes Then pull the tap towards you and then with one of your fingers open the flow controller slowly by pushing it down to get an optimal flow see Figure 55 If it is the first pour of the day the first 50ml in the line may be warm and promote a little excess foaming in the glass so a Slow flow is optimal for the first part of the pour until the cold beverage exits the tap Then you can adjust the flow controller to increase the flow speed and pour a good glass of your own making see Figure 56 When pouring beer before the glass 15 full push the tap away from you to create some beer foam onto the top of the glass If the beverage is not totally crystal clear don t worry it will keep clearing and in most cases soon be bright It just may just need an extra 1 2 day or so
34. the wort must The SG reduces each day because these compounds which are denser than pure water are being reduced in quantity Most of the resulting CO is emitted out the VPRV we keep about 10 and the alcohol stays in the beer The alcohol is also less dense than water so the more that is made the lower the SG becomes as well Beers will eventually stop at a certain SG depending on residual starch in the ingredients and the yeast type Yeast cannot eat sugar molecules above 3 sugar units long and these remain in the beer to give body and some taste The amount of these starches or dextrins depends on how the malted barley was mashed the stage in a brewery brewhouse when crushed grains are mixed with water and starches are converted into sugars For extracts like WilliamsWarn extracts this is controlled when the extract is made All grain brewers can control this themselves depending on their temperature and time regimes during mashing Ingredients made up of mainly sugar like the musts of cider wine and mead will ferment right down when using a non flocculent yeast as they have no residual dextrins because the raw material is fruit or honey not starchy grains We use a very flocculent yeast for our cider so it stops at about 1 005 1 007 if given sufficient time during fermentation SAMPLING AFTER FERMENTATION Once fermentation is complete the SG will not reduce any lower and you can take a final SG sample Thi
35. this the yeast starts to produce a lower quality beer Our DME 15 also the best in the world by far it is supplied to us from an American company who make it in a modern state of the art brewhouse from US and Canadian 2 row barley Under each can lid is a premium dried yeast from either Fermentis or Lallemand so you know what you are using for each beer style and the thinking behind each yeast type used The cider is 5 04 ale yeast from Fermentis and a 10g sachet of yeast nutrient 15 also supplied THE BJCP STYLE GUIDELINES The craft beer and homebrew revolution in the USA is the best thing to happen in the brewing world in the last century As part 67 of this revolution some of the brewers got together and developed style guidelines so that there were some agreed standards your reference brewers could use when making certain beer styles There are several guidelines published but we have used The BJCP Style Guidelines as a basis for our beer styles in our Standard Kits We recommend you download the full PDF of these guidelines so that you become familiar with the list of agreed beer styles and the specification for these This PDF can be found at http www bjcp org stylecenter php The complete list of beverages BJCP BEVERAGE STYLE GUIDE that can be found the BJCP guidelines is displayed below for 1 LIGHT LAGER 1A Lite American Lager 1B Standard American Lager 1C Premium American Lager 1D Munic
36. used improperly or for professional or semi professional purposes or if it is not used according to the instructions in the user manual the guarantee becomes Invalid and WilliamsWarn refuses any liability for damage caused ADJACENT EQUIPMENT The WilllamsWarn Brewery should not be used adja cent to or stacked with other equipment If adjacent or stacked use is necessary the WilliamsWarn Brewery should be observed to verify normal operation in the configuration in which it will be used OPERATION IN WET AREAS Keep the WilliamsWarn Brewery clear from wet areas when it is placed and connected to the mains supply Do not attempt to use WilliamsWarn Brewery for other purposes or move the appliance while operating Keep the WilllamsWarn Brewery clear from wet areas TECHNICAL INFORMATION 1 Product Title Trademark WilliamsWarn BrewMaster 2 Model No NB23 1 7 0 10 11 12 13 14 16 17 18 19 20 21 2 2 29 Vessel Volume V 23 Litres 5 Imp Gallons 6 US Gallons Mains Input voltage 220 240Vac model 100 120Vac model Mains Frequency 50 60Hz Supply Current for higher voltage model 220 240Vac 1 8A for lower voltage model 110 120Vac Fuse rating 5Amp 250V Fast blow 05 x 20mm spare in fuse carrier Power Loading 180 Watts Heating Element 240Vac model 80 Watts 0 36 Amps 110Vac model 80 Watts 0 73 Amps Refrigeration compressor 240Vac mo
37. 5 1 MINUTE DAY 7 DISPENSE THE FINAL PRODUCT BEER FOAM CO FROM THE TAP A NEW SEDIMENT LAYER WILL HAVE A FINAL SEDIMENT LAYER WILL HAVE AND PUT BACK ON THE BREWERY SETTLED AFTER 24 HOURS REPEAT THE SETTLED AFTER 24 HOURS REMOVE CLARIFICATION THE SEDIMENT BOTTLE OPTIONALLY BOTTLE OR KEG THE CARBONATED BEER THEN START THE NEXT BREW UNLIMITED BEER STYLES UNLIMITED CREATIVITY DAY 7 BOTTLE THE BEER USING THE COUNTER KEG THE BEER WITH COUNTER PRESSURE PRESSURE BOTTLER FITTINGS 38 PART THREE MAKING BEVERAGES WITH THE ADVANCED METHOD INTRODUCTION There is much flexibility for brewing many different beverage in your WilllamsWarn After you have tried some or all of the Standard Ingredient Kits you may like to add a little extra flavour You can do this quite easily using what we call our Advanced Methods In this section we introduce our Advanced Methods but for more details please visit our website and the Additional Downloads page There you can click to download our Advanced Recipes pdf and Excel Tool and view a video tutorial Basically the Advanced Methods consists of adding extra ingredients that dissolve in the wort must or adding extra water that has been steeped in the ingredients and then filtered before adding to avoid particles blocking the draft tap The easiest Advanced technique 15 to soak hop pellets in a French coffee press as described in the following pages
38. 58 which will end at about 1 012 Our cider when added as two cans with yeast nutrient will produce a 1 038 must and will ferment to 1 007 or just below and produce a 4 06 alcohol cider To leave some residual Sweetness in that cider kit you can put the cooling on before the fermentation 15 finished to end at 1 010 which will result in a 3 70 cider 52 HOW INCREASE THE ALCOHOL CONTENT OF THE STANDARD KITS To increase the alcohol content you need to add more extract or sugar to the wort made up to 23 Litres 5 UK Gallons 6 US Gallons For beers it 15 better to add liquid or dry extract made from barley but a certain amount of dextrose glucose sugar Is acceptable as long as it isn t more than 20 of the total ingredients in terms of extract added liquid malt extract 15 80 extract dry malt extract is about 98 extract and sugar is 100 Too much sugar makes for a bad flavour for beers NOTE German brewmasters will never add sugar as an ingredient in beer due to the famous German Beer Purity Law from 1516 known as the Reinheitsgebot So only add DME if making a German style beer and want to increase the alcohol Check the BJCP Guidelines as highlighted in Appendix 10 for details on what ingredients are allowed for what beverage style Fruit beverages such as cider mead and sparkling wines can handle a higher addition of sugar to boost alcohol or cheapen the total ingredient cost but the yeast will need a ye
39. A visual alarm 15 triggered on the controller when the set point is set 20 C 36 F below or 5 C 9 F above the actual temperature Please ignore this alarm it is required only for electrical compliance reasons FINAL CHECK 18 Check the following A The 3 way valve is in the closed position X The VPRV 15 set correctly approximately 2 12 turns counter clockwise from its fully screwed down position The desired fermentation temperature 15 set e g 23 C 73 F for ales and cider and 15 C 59 F for lagers D The sediment bottle is attached and hand tight and the vessel valve Is fully open E The draft tap flow control lever is pushed all the way up to prevent any beverage leaking out the tap during fermentation F The brewery filling line valve and CO line valve at the back of the draft tap font are both closed to prevent any beverage leaking out the taps during fermentation CLEAN UP 19 Discard all waste products in an environmentally friendly way and clean up 27 STAGE THREE MONITOR THE PRESSURE DURING FERMENTATION Please read Appendix 5 first for background information and principles regarding carbonation and monitoring the pressure WHAT TO CHECK After approximately 1 day for ales and a bit longer for lagers depending on temperature there should be many bubbles rising as seen in the sediment bottle and foam on the wort must surface as seen through lid sight glass with
40. AST SACHET UNDER THE CAN LID 16 WILLIAMSWARN SUNDRY EQUIPMENT BREWERY DETERGENT SODIUM PERCARBONATE 2 LITRE PLASTIC JUG NON SCRATCH SPONGE 500m RINSE BOTTLE A LARGE SPATULA 100ml CYLINDER HYDROMETER CLARIFICATION AGENT 10 THERMOMETER 11 TEA STRAINER ef yee a SY 17 EQUIPMENT FROM YOUR KITCHEN You will also need a source of cold water and a sink to 1 KITCHEN KETTLE dump waste into 2 CAN OPENER 3 TEA SPOON 4 TABLE SPOON 5 SCISSORS 18 STAGE ONE CLEAN AND SANITISE THE BREWERY Please ensure you have studied Figures and 2 and are familiar with the names of each component on your brewery Please read Appendix 1 first for background information and principles regarding cleaning and sanitising your brewery PREPARATION Fig 8 1 Ensure you have the ingredients you need A standard Fig 8 WilliamsWarn kit is shown in Figure 5 in the section What you need 2 Ensure you have the Sundry and Kitchen Equipment required as shown in Figures 6 and 7 in the section What you need 3 Ensure the BrewMaster is switched off the power button is not lit up when the brewery 15 off Ensure that the black 3 way valve on the control panel is closed the X position 4 Inspect the gas cylinder in the tower and ensure that there is pressure in the gas cylinder as measured by its high pressure gauge see Figure 4C If the cylinder is empty or not attached attach a full ga
41. Australia there is a product called Kleenex Viva Stainless Steel Wipes In the USA there is Weiman Stainless Steel Wipes Find a similar brand and you will find it easy to remove hand marks and keep the brewery looking shiny 47 CLEANING AFTER AN INFECTED BREW During the first 4 years selling WilliamsWarn BrewMasters we are pleased to state that we have only ever had a handful of brewers with infected brews However the experience Is similar in each case In each occurrence the flavour is in general very strong and it makes the brew undrinkable It s usually a yeasty phenolic cloves old homebrew chemical like flavour that is very unpalatable The brewer usually dumps the entire brew In some cases the problem disappears never to return but in a couple of cases the problem remains for several brews until the brewery is totally cleaned several times This indicates an infection in an area of the brewery or the environment that stubbornly refuses to leave In the case of an infected brew we suggest the following steps 1 2 the brewery very good clean following the instructions in Stage 1 but with double the recommended detergent and Ssterilant However include in the cleaning and sterilising the VPRV lines and pressure relief line as shown in Figures A and B below With the brewery empty and the lid off unwind the totally and during the clean rinse the line as shown in Figure A with water and
42. ED IN THE VESSEL As well as your Personal Brewery you have received some equipment which has been placed inside the vessel or inside the brewery tower during transportation This includes A The Sundry Equipment to help you brew as shown in Figure 6 Part 2 of this Manual The Sediment Bottle and its neoprene cover The Draft Tap Font as shown in Figure 2 x U shaped stainless steel wheel chocks as seen in Figure 4A m Oo An electrical cord connect to your brewery your electrical power source F The drip tray Undo the vessel lid and unpack all these items Open the brewery tower door and remove any of these items in there except do not remove the gas regulator which will need to be attached to a gas bottle as shown in Figures 4B and 4C POSITION THE BREWERY Position your BrewMaster in a place where it can remain for the duration of the brewing process and beer dispensing period IMPORTANT this will need to be on a flat level surface Ensure you place your brewery in a well ventilated area so that if the CO gas cylinder leaks the CO dissipates easily It is advisable to place the brewery on a surface than can handle leakage The brewery contains beer under pressure and It 15 possible that a beer leakage occurs We suggest that you assume a worst case scenario and position your brewery in a place where a major leakage could be easily cleaned up The brewery is on four wheels which will enable you
43. ENJOY DAY 7 DAY 0 ADD THE INGREDIENTS 15 MINUTES DAY 1 STAGE 3 MONITOR THE PRESSURE DURING FERMENTATION 1 MINUTE STAGE 5 CLARIFY THE BEVERAGE 10 MINUTES DAY 4 DAY 4 STAGE 4 COOL THE BEVERAGE 10 SECONDS Ales of a higher alcohol content may take a day or two longer to ferment out compared to ales Standard lagers therefore as more fermentation time is required require a 9 day process in general Lager yeast grow a little slower than ale yeast and are fermented For more details see the ale and lager fermentation charts in at colder temperatures also so lagers take about 2 days longer Appendix 7 THE BREWING PROCESS WHAT YOU NEED Before you start brewing it is important that you are fully stocked with the equipment and ingredients you need to make the perfect beverage To get you started we have provided you with a starter pack of sundry equipment which will assist you in making great products We have also provided you with a starter pack of ingredients for you to make your first beer with your WilliamsWarn BrewMaster You will also need to provide some basic equipment which you should find in your kitchen Make life easy and lay all these pieces of equipment as shown in the next three photographs out on a bench before you start to make your beer Best of luck and enjoy the brewing process Fig 5 WILLIAMSWARN INGREDIENTS 1 1 7KG LIQUID MALT EXTRACT CAN 2 1 36KG DRY MALT EXTRACT PACK 3 YE
44. ETHOD FOR EXPERIENCED BREWERS In this method you do not rely on setting an exact pressure differential before opening the 3 way valve but rather open the 3 way valve first and then release gas out of the vessel quickly to create the pressure differential Once the pressure differential is made the mixing will begin What you then control to is the vigorous bubbling sound tn the tank rather than an exact pressure differential For that reason we suggest it for experienced brewers who know what 15 expected The term vigorous 15 subjective and different people will have a different idea of what vigorous bubbling Is However once it 15 experienced by set pressure differential this bubbling sound rather than the pressure differential can be used to control clarification for those who would like to In this method when the beverage in the tank 15 for example at 1 25 1 5 bar after cooling and the gas cylinder at 1 25 bar the settings recommended in the main instructions for first time brewers you put the agent in the pot and then turn the 3 way to the pot No agent will mix into the beer yet as the pressure of the tank is still higher than the gas cylinder Then to mix the agent In you simply de press the button on the VPRV to release gas out of the tank You can either watch the tank pressure gauge reduce or you can perform this blind and rely on the sound of the mixing If you prefer to watch the vessel pressure gauge de
45. FF BUTTON VESSEL LIGHT BUTTON DRAFT TAP DRAFT TAP FLOW CONTROL LEVER following diagram You will need to refer to this diagram whilst you are following the beer making Instructions in Part Two 10 BREWERY FILLING LINE VALVE 11 BREWERY CO LINE VALVE 12 DRIP TRAY SAFETY INFORMATION These instructions for use outline general safety guidelines for the correct operation of the WilllamsWarn BrewMaster System 1 1 1 2 Carefully read and understand this user manual before attempting to operate Never use the WilllamsWarn BrewMaster for any purpose other than the Intended Purpose Do not misuse modify or force the appliance in any way as damage may occur that may create potential hazardous risks or Situations Refer to the Part Two Stage 1 instructions in this User Manual for the approved cleaning instructions of product before use Should the WilliamsWarn BrewMaster appear to malfunction or observe failure of operation contact your local approved service agent to arrange for repair All repairs must be carried out by an approved and qualified service technician Do not use the brewery if there is damage to the product power lead gas bottle and regulator valve or the system has changed in performance Ensure the correct attachments and CO regulator valve are used with the product INTENDED PURPOSE AND PERFORMANCE The intended purpose of the WilliamsWarn BrewMaster system 15 to deliver cold clea
46. ISPENSE When the vessel is being dispensed it is best to have the VPRV at maximum to keep its release point as far away from the gas cylinder setting as possible So set it at maximum pressure during dispense by screwing it right down clockwise When fully wound down it will release at 2 2 2 5 bar depending on the spring tension and ambient temperature If the VPRV Is set too close to the gas cylinder pressure during dispense a small amount of gas from the gas cylinder may emit out the VPRV which is a waste of good carbon dioxide 57 APPENDIX SIX SETTING THE TEMPERA TURE WITH THE DIGITAL CONTROLLER The WilliamsWarn uses an Omron digital controller to control the temperature It is programmed in celsius for countries that use that scale and fahrenheit for countries that use that scale The temperature control system works in the following way The controller controls the temperature of the glycol in the glycol tank A small pump constantly pumps the glycol around the cone of the vessel Heat or cold is transfered from the cone of the vessel As the returning glycol moves 1 C away from the set point the heating or cooling comes on in the glycol tank and adjusts it to the set point It has been designed this way for ease of maintenance as all parts are situated in the tower and can be easily replaced in case of a malfunction During fermentation the production of will mix the contents of the vessel
47. Kits of differing beer styles See Figure 68 Each of these cans is designed to be used with a 1 36kg 3lbs foil bag of WilliamsWarn Dry Malt Extract DME as shown Figure 69 except for the Cider which is a pouch as shown in Figure 70 The reason the cans are sold separate to the DME Is to give the brewer the option to cheapen the cost of the brew by using dextrose glucose sugar instead or Enhancer or Booster type products that are a mixture of dextrose DME and sometimes malto dextrin to give body This is the system currently employed in the homebrew community It gives the brewer some flexibility on half the ingredients For the beer LME cans all the malt colour and hop bitterness you need for the 23 Litre 5 UK Gallons 6 US Gallons brew is within the can so you can chose from a few options for the second pack of ingredients you may use This second part Is very necessary however to ensure the right amount of sugars are in the wort to get to the alcohol content you desire You should never therefore use 2 cans of beer kits as the bitterness and colour will be double the intended specification Our recommendation however is to just use our WilliamsWarn DME as the second part of the ingredients for beer kits as too much sugar makes a very poor tasting beer It s acceptable to use a little bit of sugar up to 20 of the ingredients by weight LME is 80 extract by weight remember the rest water but above
48. URS BACKGROUND Along with hops there are certain types of grains that can also be steeped in hot water with the resulting strained water being added to the brew to add certain characteristics When used with extract as a base steeping specialty grains is a great way to make different beers styles and add colour flavour body head retention and mouth feel to a brew This method known in the US as Extract plus grains offers a lot of flexibility without the need to go through the 6 8 hour process of mashing grains lautering boiling whirlpooling and cooling It only requires 30 minutes and a few extra bits of equipment Download our Advanced Recipes pdf on our website Additional Downloads page for more details on this technique IMPORTANT PRINCIPLES We have a suggested method below but as we ve stated several times in this manual there are many ways to make a brew So it s important you understand some important principles if you choose to adopt your own method These are 1 Weare using hot water when we steep so we need to careful that the wort 15 not too hot when we pitch the yeast With this method we are using a different method to the Standard Method but the volumes and temperatures are calculated with the same principle so that the final wort produced will be close to 25 C 77 F to reduce any temperature shock on the yeast when it 15 pitched 2 standard water to grain ratio used is not more t
49. UST rinse the line each time Otherwise beverage will start to come back up the pot and create problems You need to hear the bubbling for only 1 second as that means all the water has been rinsed through the one way valve and the clarification line and into the beverage If it does block and beverage is seen filling the pot over time the panel can be taken off the tower and the one way removed as long as the vessel isn t under pressure The solids can be rinsed blown or tapped out and the one way put back To remove the one way valve you need to push the push lock fitting while pulling the tubing out You must ensure the lines are pushed hard back into the ends of the one way valve when you replace it You must also ensure the one way 15 put back in the correct direction so fluid can flow from pot to vessel DIFFICULT YEAST Some yeast are very difficult to clear and may require extra clarification In this case you should remove the sediment bottle and dump the sediment from the first two clarifications Fill up the sediment bottle with foam again and clarify a third time with 30ml per the instructions for the first clarification The yeast are using all clear very easily except for I 58 amp 06 which can sometimes be stubborn However Belgian Ales and wheat beers can be a little hazy and still true to style so If they don t quite clear to what you experience with the other yeast perhaps enjoy it a little h
50. a Spicy and peppery attributes to the beer The yeast under the lid is an 11g pack of Fermentis I 58 ale yeast Ideally ferment at 73 F 23 C for 4 days after which time the S G should be close to 1 011 BLONDE ALE A refreshing easy drinking Blonde Ale with a crisp palate Our Blonde Ale 15 yellow in appearance with a moderate bitterness It sits in the Hybrid category of BJCP Style Guidelines and is ale version of a lager beer It therefore ferments warm 73 F 23 C with great efficiency with our ale yeast but with the resulting taste profile being similar to that of a light lager The yeast under the lid is an 11g pack of Nottingham ale yeast Ideally ferment at 73 F 23 C for 4 days after which time the S G should be close to 1 011 BOHEMIAN PILSNER A traditional Bohemian Pilsner with a rich complex maltiness and a crisp finish Our Bohemian Pilsner is deep gold in appearance with a high bitterness and long lasting creamy head The yeast employed is a classic German Pilsner yeast that leaves a very clean taste The yeast under the lid is an 11g pack of Fermentis W34 70 lager yeast Ideally ferment at 59 F 15 C for 3 days and then increase to 64 F 18 C for a diacetyl rest to complete fermentation after another 3 days after which time the S G should be close to 1 009 As an option hop aroma and taste can be elevated if the brewer makes a hop tea of 1 2 oz 28 56 grams of any Czech or Germ
51. a good aroma These are usually known as aroma Examples include Motueka Riwaka Hallertau Amarillo Cascade Crystal Centennial Fuggles Horizon East Kent Goldings Liberty Mt Nugget Perle Saaz Tettnang and Willamette Before you start cleaning the brewery take 50g 1 802 of aroma hops add to the coffee press Add 80 C 1 76 F water Stir and let sit a while as you work Stir a few times as you progress the cleaning and then let it settle When you add the other ingredients during Stage 2 plunger the coffee press as shown in Figure 59 Be careful not to force too much pressure on the solids at the bottom in case you break your coffee press Then pour the green hop water into the brewery as shown in Figure 60 You need to avoid adding solids as hops solids can block the beer outlet pipe 41 Then add dose of cold water to the coffee press to rinse the hops further stir the hops again to extract more flavour compounds plunger again and add another lot of green water to the WilliamsWarn You can also try leaving the hops in the bodem for a few days in a fridge to maximise extraction before pressing and adding You can of course use less or more than 50g 1 80z You can also try combining different hop varieties together But please be aware that after the brewery has been filled to the 23 Litre mark with cold water we want a wort temperature of about 25 C 77 F for the yeast So do
52. a paper towel under the pressure relief valve on the back wall and pull the ring to open the valve and allow water to run out The VPRV line will now be clear of residue See the following section on cleaning AFTER AN INFECTED BREW on how to clean that line and do so during the next clean when the brewery is empty YOUR OWN TECHNIQUES You may find your own techniques that are easier for you than our method You are the brewer and the owner of the brewery so you may find methods that suit you better You may prefer to clean less It 15 possible to just give the brewery a decent water scrub and water rinse and brew the next batch without getting an infection We know brewers who have done this many times with their WilllamsWarn However the risk of infection will likely increase over time if you never clean the brewery with detergent and sanitizer Or alternatively you may feel we have not cleaned and sanitised enough with our method and you d like to do more or double the concentrations of chemicals Either alternative 15 fine as long as the beverages you brew taste good and have no off flavours caused by an infection of unwanted micro organisms At the end of the day the brews you produce will tell you If you are cleaning and sanitising enough CLEANING THE OUTSIDE OF THE BREWERY The best way to clean the outside of the brewery 15 to use Stainless steel wipes used on stainless steel refrigerators and handles In New Zealand and
53. ad then follow 7A below you have not used the boiled water e g making cider or wine follow 7B A Have used the 1 5L boiled water from Step 1 e g making beer or mead Fill up to the 23 Litre mark with your main cold water source You can use the 2 Litre jug to take the water from the tap to the brewery see Figure 33 or a large pot or even a hose depending on your set up The 23 Litre mark is a small round dimple on the back wall of the vessel near the top This dimple is 10 7 cm 4 inches below the weld line which circles around the top of the tank As you get close to the mark you may need to move foam from the wort must surface using the spatula to see where the liquid level is see Figure 34 Once at the 23 Litre mark stir all the total contents in the brewery gently for about 10 seconds with the spatula to get a homogenous liquid wort must It s good to try and get a vertical stir so that and denser liquid at the bottom comes to the top and mixes 25 Have NOT used the 1 5L boiled water from Step 1 e g making cider or wine Fill the tank half way with cold water add the 1 5 Litres of hot boiled water from the kitchen kettle then continue to top up with cold water and mix as described in 7A Yeast nutrient for the WilliamsWarn cider or any other similar product should be added now and stirred into the brew SG SAMPLE 8 Once full and if desired you can take a 100ml sample for a hydrom
54. adjusted It is important the pressure be near the target e g 1 5 bar for first time users You don t need to be 100 accurate as fermenting at a level slightly higher than we actually need but get as close to this as possible Excess gas will be released manually during the clarification phase The yeast makes it for free and we are in fact keeping about only 10 of what the produce so It s no issue to ferment at a higher pressure and release later Therefore during fermentation if the pressure in the vessel 15 too high above target unscrew the VPRV slightly anti clockwise until gas 15 heard to be emitted at the desired set point If the VPRV 15 releasing below target as heard and smelt off the VPRV and read on the vessel pressure gauge then you need to wind the VPRV down a bit clockwise and let the pressure build up and then adjust further If you want to set it there and then without waiting you ll need to add some gas from the gas cylinder to the fermenting brew in the vessel by turning the 3 way valve to the vessel and adding e g 0 3 bar pressure above the target as read on the vessel pressure gauge and then close the 3 way again Then unscrew the VPRV anti clockwise until gas is heard to be emitted at the desired set point After a few brews you will know where to set your VPRV for any desired target but you ll likely always need some fine tuning in the first few days of any fermentation THE VPRV DURING D
55. aking a professional quality beverage at home or the workplace been so easy We promise that after using your BrewMaster you will be as passionate about making beer cider lan Williams Anders Warn and other beverages as we are Thank you very much for your purchase and we sincerely hope you will love your WilliamsWarn from the very first brew Cheers YOUR BREWMASTER BREWERY OVERVIEW The following diagram shows an overview of the main components of your BrewMaster The unit comprises of two main parts The Brewery Tower and The Brewing Vessel The components of the tower and the brewing vessel are described in the following diagram You will need to refer to this diagram whilst you are following the beer making instructions in Part Two DRAFT TAP FONT VESSEL LID SIGHT GLASS CONTROL PANEL VESSEL LID DIGITAL TEMPERATURE CONTROLLER VESSEL RIM BREWERY TOWER BREWERY TOWER DOOR VESSEL CONE VESSEL VALVE GAS CYLINDER BEHIND BREWERY TOWER DOOR SEE FIGURE 4C SEDIMENT BOTTLE STAINLESS STEEL BOWL THE CONTROL PANEL The control panel is where you control the brewing process from cleaning to dispensing the beer he components on the control panel are described in the 1 3 WAY VALVE VESSEL PRESSURE GAUGE CLARIFICATION POT VARIABLE PRESSURE RELIEF VALVE VPRV 2 ey mn DIGITAL TEMPERATURE CONTROLLER ON O
56. amsWarn is designed to be able to retain the required amount of carbon dioxide for a range of beverages We control the amount of retained carbon dioxide by controlling the pressure during fermentation and this we do by setting the VPRV Variable Pressure Relief Valve at a certain pressure relief point The pressure builds during the first day of fermentation for ales and 274 day for lagers and then automatically releases to emit the excess carbon dioxide we don t need But by then the beverage 15 fully carbonated and that 15 the advantage of the WilllamsWarn there is no need to keg or bottle flat beer and then go through a specialised carbonation step after fermentation Is over CARBONATION LEVELS FOR BEVERAGE STYLES Carbonation is a function of temperature and pressure So when we chose a brew to make we need to first choose the carbonation level we want and the dispense temperature we want and then we can calculate the correct pressure we need to dispense at This knowledge then tells us what pressure to ferment at and control to on the first few days with the VPRV Different beverages traditionally have different final carbonation levels These can be seen in the Table 1 below TABLE 1 British Ales 3 0 4 0 Porter Stout 3 5 4 5 Belgian Ales 4 0 4 5 American Ales 4 5 5 5 European Lagers Belgian Lambics 5 0 5 5 Some Lagers New World Ales 5 5 6 0 Cider and Mead Still 8 0 American Wheat 5 5 6 5 German Wheat Beer
57. an hops in a French coffee press Add approx 30 fl oz 900ml of hot boiled water to the hops stir and then steep for 70 20 minutes Plunge the solids and the green filtered hop tea to the mix of ingredients in your fermenter before adding the yeast Download the WilliamsWarn Advanced Recipes from our website for more details DRY STOUT A true Dry Stout with a compelling personality Our Dry Stout has a black appearance from the crystal malts roasted malts and roasted barley employed in the grain mix The result is a great Dry Stout that has liquorice roasted coffee and chocolate flavours dominating The prominent hop bitterness level helps elevate the dryness which comes from the roasted un malted barley used The yeast under the lid 15 11g pack of Fermentis 5 04 yeast Ideally ferment at 73 F 23 C for 4 days after which time the S G should be close to 1 011 DUTCH PILSNER This is a noble brew with a crisp finish Our Dutch Pilsner is straw coloured in appearance with a moderate lingering bitterness The yeast employed 15 a classic strain that leaves a slightly estery aroma that 15 typical of Pilsners from The Netherlands When used with our light DME to make an all malt beer the combination of ingredients makes a Pilsner very true to the region The yeast under the lid 15 an 11g pack of Fermentis 5 23 lager yeast which is commonly used by large breweries in Western Europe Ideally ferment at
58. arm up and pour more easily Alternatively you can warm it up in hot water for 15 minutes before opening Remove the yeast sachet from under the can lid if you are going to heat up the as the heat will damage the yeast It is important to dissolve all the liquid malt extract before adding it This is to avoid osmotic stress on the yeast should they come into contact with un dissolved liquid extract THE ALCOHOL CONTENT OF BEVERAGES USING THE STANDARD METHOD A 1 7kg 3 74 Ib can of plus a 1 36kg 316 bag of DME made up to 23 Litres will give a wort must of 1 0454 The wort must will then get fermented down to a minimum SG at the end of fermentation that is dependent on the residual starch in the ingredients which cannot be eaten by the yeast and the yeast strain used 50 APPENDIX THREE TAKING S G AND CALCULATING ALCOHOL S In order to calculate the alcohol content of a brew you need to take two samples 1 The Specific Gravity SG of the initial wort must on Day O when it is made This measurement is also known as the Original Gravity OG 2 The Specific Gravity SG of the final beverage after fermentation and when cold preferably after clarification This measurement is also known as the Final Gravity FG From these two measurements we can calculate the alcohol The higher the initial SG the higher the alcohol will be and the lower the final SG the higher the alcohol will be
59. ast nutrient added to the must as supplied with our cider kit If we assume dry malt extract sugar is added to a Standard WilliamsWarn Kit the approximate increase in Initial SG is shown in the table below If we assume a resulting final SG of 1 010 the different alcohol 905 can be seen also INITIAL SG FINAL SG 02 007 1 0454 1 010 4 64 2508 8 80Z 1 0495 1 010 5 17 500 1 1105 1 0536 1 010 5 71 750 1 7105 1 0577 1 010 6 25 1 2 2105 1 0619 1 010 6 80 1 25kg 2 8lbs 1 066 1 010 7 34 1 5 3 3105 1 0701 1 010 7 87 1 75kg 3 9lbs 1 0742 1 010 8 41 2kg 4 4lbs 1 0783 1 010 6 93 2 5kg 5 5lbs 1 0866 1 010 10 03 3kg 6 6lbs 1 0948 1 010 11 11 In reality the higher you go in initial SG the more alcohol is produced but this also has an effect on the yeast and it will not be the case that a final SG of 1 010 is reached for every yeast As higher alcohol levels are produced some yeast will likely not ferment all the way down and the final SG will finish a bit higher but the table serves to show how you can increase the final ABV by adding more ingredients to the same 23 Litre final volume a WilliamsWarn Very roughly for every 500 grams 17 6 02 of DME or sugar to a 23 Litre batch you will increase the final alcohol by approximately 1 ABV We use approximate final SG estimation for our formulas for ales and lagers For ales we estimate the final SG to be the Initial SG divi
60. atio Cooling 1 25 1 00 0 75 19 pnd Clarification Clarification VESSEL PRESSURE CONTROL DURING THE BREWING PROCESS TO ACHIEVE THE FINAL CARBONATION LEVEL Chart 2 shows the pressure in the vessel during a typical 7 day 0 25 ale brewing as described above PRESSURE BAR 0 50 0 During fermentation you will need to fine tune the VPRV setting to 0 1 2 3 4 5 6 7 achieve the vessel pressure required E g 1 5 bar for first timers DAY After cooling the pressure will reduce about 0 25 bar to about pressure of 0 75 bar in order to create a 0 5 bar pressure 1 25 bar in this example differential between the vessel and the gas cylinder which is set _ at 1 25 bar in this example for first timers You will then turn During clarification you will then release pressure out of the the 3 way valve to the clarification pot with clarification agent VPRV by pressing on the release button to achieve a vessel in it and this will bubble the agent into the beverage which will 56 increase the pressure back to close 1 25 bar You will do that again after a 1 day waiting period After clarification the vessel will therefore be near the dispense pressure that the gas cylinder 15 set at and you can connect the gas cylinder to the vessel by opening the 3 way valve You will then 1 1 2 more days for a final clearing and then begin to consume the fully carbonated beverage We have us
61. ay be removed for maintenance Ensure only an approved service agent has access to the internal parts in the brewery tower Do not try to open the tank lid or valve or take sediment bottle off without closing the tank valve while under pressure Always relieve pressure before opening the tank Check the variable pressure relief valve VPRV regularly to ensure that it is not blocked SYMBOLS AND DEFINITIONS 8 1 a was Fragile Handle with care Operate within 5 C to 40 C with a maximum allowable humidity of 90 Store and transport within the temperature range of 10 C 50 F to 50 C 122 F and 70 C 158 F for 24 hours Material can be recycled C Tick marked as supplier s declaration of conformity to the 1696 Radio telecommunications Act 1992 Section 182 Read instructions before use Lot number SN Product Serial number Date of manufacture This appliance is compliant to Restriction Hazardous Substances Directive ROHS 2011 65 EU in electrical and electronic equipment with the WEEE Directive Under the European Directive 2002 96 EC this electrical appliance must not be disposed of to normal waste Disposal Extreme care must be taken when disposing of your old appliances to avoid hazards The refrigerant gas must be Safely removed Your authorised repairer will be able to give advice on environmentally friendly methods of disposing of your old appliance A IP21 This appliance
62. azier than you would the other beers Other yeast bought through other suppliers may of course be used in a WilllamsWarn and you will need to see how they react to our agent We d assume 80 of brewing yeasts will clear You can also try other finings agents through the pot If our agent doesn t seem to work for the beer you are making IMPORTANT SAFETY INSTRUCTION Only use liquids in the clarification pot The use of solids or liquids with particles may cause blockage or fault in the one way valve that is under the clarification pot Always strain any clarification agent or flavours added into the pot Water can be added without straining It 64 APPENDIX NINE DISPENSING THE BEVERAGE THE DRAFT TAP The draft tap opens by pulling the handle towards you There 15 a flow control lever on the side which when pushed fully up Is closed and when pushed fully down is 100 open If the flow control lever is closed pushed up when you open the draft tap there will be no flow If you then slowly press the flow control lever down you will see the beverage pour For the first pour of the day we recommend having the flow controller closed when you open the tap and then slowly open the controller This is because the beverage in line will be warm and the first pour will foam a little When cold beverage 15 coming through after about 40ml 15 poured you can open the flow controller more to have a faster fill The draft
63. can be Increased on the controller once clarification is complete if you would prefer to drink the beverage at a warmer temperature MAKING BEER IN FOUR DAYS It is possible to make beer in 4 days in a WilliamsWarn Use our Summer Ale as a base and add any extra steeped hops or malt as desired or brew it straight Ferment as usual at 23 C 73 F for 2 days As shown in Chart 1 5 04 15 usually finished in 2 days Check this is the case by looking at the amount of foam on the surface of the brew During fermentation there will be much foam covering the top surface but once fermentation Is finished the foam will only be about 2 5cm 1 inch in diameter If this is the case you can put the cooling on and perform the first clarification straight away warm before the beer has cooled After 24 hours perform the second clarification cold The brew should then be clear and ready to consume If not give it another day to clear 61 APPENDIX EIGHT BEVERAGE Clarifying the beverage is important if you want to make a beverage that looks like most commercial mainstream and craft beers ciders and meads Some beverages styles are supposed to be cloudy e g some wheat beers some ciders and it also a matter of personal preference whether you clear the beverage or not WHAT YOU ARE CLARIFYING When you clarify with WilllamsWarn Clarification Agent you are removing two types of haze The first is yeast cells that make up most of the
64. can do this by taking a sample out of the tap See Appendix 3 for details However as a rule WilllamsWarn Standard Kits should reach the final SG s each time and you can check fermentation Is finished by looking into the sediment bottle and confirming you have a decent amount of settled yeast and almost no bubbles rising anymore This 6 day rule will be true probably up to about 1 055 initial SG made with these 2 lager yeast However it is a good policy to take a sample on Day 6 to ensure a higher alcohol fermentation has finished before you put the cooling on Lagers at higher initial SG s will likely need an extra day or two depending on how high you go For lagers at above 8 you may need an extra packet of yeast pitched at the beginning of fermentation NOTE As mentioned in the note for ales the sharp drops in pressure in the chart on Day 6 5 and Day 7 5 are indicative of the Clarification Process when we create a pressure differential of 0 25 0 5 bar between the vessel and the gas cylinder in order to force clarification agent into the beverage This is described in Appendices 5 and 8 WHEN TO COOL THE CIDER The cider should be at 1 010 by Day 4 and we recommend putting the cooling on then Alternatively you can wait a few more days for it to get to 1 007 Once the cider is cold the yeast should have stopped and the cider should be clear and ready to consume However we recommend you determine when to put the cooling on
65. cloudiness and the second 15 for beers not fruit beverages haze proteins from the barley used to make the extract The clarification agent binds with both these components and settles into the sediment bottle under the vessel valve We can then close the valve and remove this sediment at the right moment and are left with a clear beverage the vessel For beers it 15 important to cool the beverages to the minimum 1 C 34 F set point to aid in the reaction of the clarification agent with the chill haze proteins and then the yeast REMOVING THE NATURALLY SEDIMENT YEAST FIRST After fermentation and once the beverage is at the dispense temperature cooled we are ready to clarify the beverage There will be an amount of naturally sedimented yeast in the sediment bottle It is possible to clarify a new sediment layer onto this naturally sedimented yeast however we find that there is an undesirable reaction between the two that slows down the clarification process So our preferred method is to remove the naturally sediment layer first to avoid these reactions There will be some loss of beverage depending on the yeast used as not all the contents of the sediment bottle will be yeast but in all breweries there is some losses in order to make a great beverage so a small amount of beverage loss is typical of the brewing process So for this reason we first remove the sediment bottle once the beverage is cold and dump the naturall
66. crew the regulator from the gas cylinder and take the empty bottle to be refilled at your local agent 4 Reconnect the full bottle as described above TESTING THE FONT INSTALLATION 1 Ensure the vessel lid seal is sitting correctly into the vessel rim groove as shown in Appendix 4 and close the vessel lid firmly 2 Check that the gas cylinder valve is open and check to see that the regulator 15 set to 1 25 bar as read on the regulator low pressure gauge 3 Check the draft tap is closed and the flow control lever on the side of the tap 15 pushed all the way up to its closed position The draft tap should be automatically closed by its spring which is its central sitting position Not sitting forward and not sitting back Turn the 3 way valve clock wise to the vessel pressure gauge arrow and once the vessel low pressure gauge reaches 0 25 bar turn the 3 way valve back to the X position The pressure in the tank will drop down once you close the 3 way and you will need to open and close the 3 way a few times to get a final steady reading of 0 25 bar with the 3 way valve closed If the beer and CO lines have been 12 correctly installed then the system should then hold this pressure If the gauge drops immediately then it is possible that one of the connections is not pushed in correctly This will need to be checked by firstly following the ACCESS TO MACHINE INTERNAL PARTS AND SERVICING for your safety and the
67. ded by 4 or for lagers to be initial SG divided by 5 So for a 1 060 beer we d estimate the ale yeast to ferment to near 60 4 15 so 1 015 and a lager yeast 60 5 12 so 1 012 This is a rough guide and the final result will actually depend on many variables 53 APPENDIX FOUR THE LID SEAL SEAL POSITION It is critical that the tank seal Is sitting properly in the groove of the tank rim It is important that this seal 15 sitting in the groove along the entire circumference as shown in Figure 63 The seal circumference 15 designed to be slightly smaller than the groove circumference in order to give a better seal when closed However if the seal 15 rising over the lip of the groove towards the centre of the tank see Figure 64 take the seal out and give it a very gentle stretch at a couple of points on its circumference see Figure 65 Be careful not to overstretch the seal Place the seal back in the groove and check It sits in the groove entirely Figure 63 This step is important as it ensures a build up of pressure during fermentation and also cleaning when the tank gets manually pressurised 54 APPENDIX FIVE THE VPRV AND BACKGROUND For the average 5 alcohol beverage the yeast produces during fermentation about 10 times the carbon dioxide we need in the final beer So we only need to keep about 10 and let the rest escape and the beverage is fully carbonated The Willi
68. del 180 Watts 0 75 Amps 110Vac model 180 Watts 1 60 Amps Insulation classification Class Nett Weight 87 kg Enclosure IP rating IP21 Humidity 10 90 Max Gas Pressure PS 300kPa 3Bar CO Regulated Pressure 50kPa 300kPa 0 5 Operating Temperature TS 5 C 38 C 41 F to 100 F Refrigerant R134a Refrigerant mass 131g 4 607 Pressure Low side 10 69kPa High side 80 psig 552kPa Refrigerator Climate Class SN T Atmospheric pressure 86kPa 106kPa Fermentation Temperature 10 26 50 79 F 50kPa 300kPa 0 5 3Bar Refrigeration Temperature 2 C 35 6 F LED Lamp 12Vdc 20mA OTHER INFORMATION These instructions for use outline general safety 8 0 guidelines for the correct operation of the WilliamsWarn BrewMaster System Place the WilliamsWarn BrewMaster upright on a flat even and stable surface Make sure it doesn t block a passage Take care when moving the brewery The wheels on the base allow the user to move the brewery on a flat surface Straight line Take care when moving the machine in another direction The refrigeration system will emit warm air from the ventilation ducts on the Brewery Tower Ensure adequate air flow for the ventilation system so that air is not blocked or looped back Clear all spills from the surrounding floor in order to maintain hygiene Clean the drip tray regularly The brewery tower panels m
69. e pot inside the tower or a blocked beer line if hops or malt has been added and particles are blocking the lines Call the local help desk for advice PROBLEM 2 THE BEVERAGE IS NOT 100 CRYSTAL CLEAR AFTER 2 CLARIFICATIONS Solution Pour a pint out of the draft beer tap and see if it clears The clarification agent WilllamsWarn uses should easily clear 5 04 US 05 5 23 W34 70 and Nottingham yeasts If beers produced by these yeasts do not clear then check you are mixing the agent properly and that vigorous bubbling is heard during the clarification process If mixing is proper then any unclear beverage using these yeast may be a random biological occurrence or extra ingredients added via the Advanced Method are making the beverage harder to clear The haze in this case may be small hop or malt particles that are difficult to clear Try an extra clarification with 30ml but be aware small hops or malt particles may not react with our fining agent In most cases waiting another day will allow the beer to clear 58 WB 06 yeasts may sometimes be difficult to clear so in these cases you can try 1 An extra clearing with 30ml 2 Give the beverage more time to clear 3 Enjoy a slightly cloudy beverage 4 Or experiment with an alternative finings agent Other yeast used will vary in their ability to be cleared with our finings agent If crystal clear beer 15 important to you then chose yeast that are easy to clear with ou
70. e way even at high pressures and you can release excess pressure later STAGE FOUR COOLING PROBLEM 1 THE COOLING DOESN T SEEM TO WORK Solutions 2 Check you have the brewery turned If not turn it on Check you have set the correct temperature and that it is lower than the ambient temperature If not set the correct temperature Check the yellow refrigeration light Is lit up on the tem perature controller LED readout This should read SUB2 If the set point is more than 1 C lower than the actual temperature this text should be lit up on the controller screen If it is lit up and the temperature is not falling there may be an issue with the compressor or a small pump that circulates the glycol Call the local help desk STAGE FIVE CLARIFICATION PROBLEM 1 CAN T MIX THE CLARIFICATION AGENT INTO THE BEVERAGE Solution Read Appendix 8 carefully for principles regarding clarification Ensure that the gas cylinder pressure is 0 5 bar 7 psi higher than the vessel pressure Then ensure there is clarification agent Inside the clarification pot Then turn the 3 way valve to the arrow pointing towards the pot and listen for the sound of mixing If there is still no mixing either increase the pressure 79 from gas or decrease the pressure vessel until mixing is heard It could be one of the gauges 15 reading incorrectly Other causes could be a blocked one way valve under th
71. ed a 0 5 bar pressure differential for clarification to be sure first time users clear their beers but this can be reduced to 0 25 bar and clarification also achieved Any pressure differential less than this will likely not mix the clarification agent well enough into the beer Note We describe two methods on how to release the pressure during a Clarification the main instruction we use a method for beginners where they carefully create the pressure differential before opening the 3 way valve In Appendix 8 we describe another method that experienced brewers may like to try where they turn the 3 way valve and then release the pressure and control clarification by the amount of bubbling that is heard This method requires experience with regards to knowing the amount of vigorous bubbling that is heard for adequate mixing and what a successful clarification process 15 See Appendix 8 for details PRESSURE CONTROL FOR LOW CARBONATED BEERS When you brew beers at a very low carbonation level another clarification technique is required This is because the pressure Is so low we cannot release gas from the vessel via VPRV lower than atmospheric pressure O bar and so the first clarification method described above cannot work For example if you re making an English Ale at 5 C and want a carbon dioxide content of 3 g l you only need 0 12 bar pressure the vessel which is very low So you cannot release 0 25 0 5 bar out of the v
72. ensure the draft tap Is in its closed position When pulled forward the tap is open and when pushed back it is also open the foam mechanism so it must sit in its neutral position to be closed A new tap should always spring back to its closed position but a tap that Is not cleaned adequately can start to build up sticky grime and may stick out from its closed position Children or guests can also open the draft tap by accident In any case to avoid a major spill unless you are pouring beverages as Intended the flow control lever on the side of the draft tap MUST BE PUSHED UP ALL THE WAY ITS FULLY CLOSED POSITION in order to ensure that there will be no leaking out of the draft tap even if it is somehow not fully closed In addition it is important to check the draft tap itself is also in its closed position In this way the tap is closed by two means and the risk of a major spill is reduced 13 PART TWO MAKING YOUR BEVERAGE WITH THE STANDARD BREWING METHOD BREWING CYCLE OVERVIEW As shown in the overview below ales with an alcohol up to about 6 will be ready in days requiring less than 1 hour total work time Each Stage has its own set of corresponding instructions within this section of the user manual The bulk of the work occurs at the start of the process when you are working through Stages 1 and 2 STAGE 1 CLEAN AND SANITISE THE BREWERY DISPENSE THE BEVERAGE STAGE 2 TAKE YOUR TIME AND
73. ential is created But like most of the steps in our instructions there are always alternative methods that can be used and you are welcome to try any method that results in a clear beverage 63 THE METHOD FOR LOW BEERS When you brew beers at a very low carbonation level another technique is required This is because the pressure 15 so low we cannot release gas from the vessel via the VPRV lower than atmospheric pressure O bar and so the first two methods des cribed above cannot work For example if you re making an English Ale at 5 C and want a carbon dioxide content of 3 g l you only need 0 12 bar pressure in the vessel which 15 very low So you cannot release 0 25 0 5 bar out of the vessel as described in the first method when making well carbonated beers In this case you need to brew with the VPRV set at about 0 25 bar above the level of carbonation you want to allow for the drop in pressure when the cooling 15 put on and set the gas cylinder at 0 25 0 5 bar above that to create the pressure differ ential Then clarify as per normal and the gas bottle pressure will force the clarification agent in the beer The pressure will increase in the vessel and it may release itself out of the VPRV When you ve finished clarifying you then should release pressure out of the VPRV to the level you want in the final beer You will clarify a second time using the same principle Once you have finished the
74. erage during fermentation or after it is produced If you do experience an infected brew follow the instructions at the end of this Appendix THE WILLIAMSWARN BREWERY DETERGENT The detergent used in Stage 1 can be any popular dishwashing powder although the WilliamsWarn Brewery Detergent is formulated to work well with brewery residue and cold water However it is optimal to use 1 Litre of water that 15 as warm as you can handle on your hands in order to assist dissolving the residue from the previous brew Detergent 15 used to remove solid material off the surfaces ahead of the sanitising agent that follows in the next step WilliamsWarn Brewery Detergent contains a mixture of alkaline cleaning chemicals water softener non ionic surfactants and a small measure of sanitising agent as well The most important part to clean in the brewery 15 the yeast ring that is visible after each brew By dipping the non scratch sponge in the liquid detergent and rubbing onto the yeast ring it should come off reasonable easily If parts of the yeast ring have dried those areas may need a bit of extra effort to scrub off The detergent will get dirty as you clean but it will still have a good cleaning ability regardless The detergent will then need a good rinse off with water to remove it from the surfaces THE WARM WATER USED The WilliamsWarn Brewery Detergent be used in cold water but warm water 15 always better to help dissolve o
75. es not hold but drops then release the pressure from the tank and re set the seal in the rim and try the pressure test again ensure the 15 fully closed also so that the vessel holds pressure Experienced brewers can skip this pressure test step once confident of obtaining a good lid seal each time ATTACH THE SEDIMENT BOTTLE AND THE YEAST 12 Swirl the yeast in the sediment bottle again and then firmly screw it onto vessel valve it screws on anti clockwise looking down on the bottle see Figure 35 For those without thermometers you can add the dry yeast to the empty sediment bottle now and attach It to the vessel IMPORTANT The bottle should be screwed on so that it is solidly hand tight to withstand the pressure during fermentation If the bottle is not sealed tight there may be some leakage during fermentation 13 Check there 15 no pressure in the vessel and then open the vessel valve slowly and gently let in 250ml of wort must so 26 14 15 that the total volume the bottle is about 500 as read on the bottle scale and then close the vessel valve see Figure 36 Wait 1 minute so that the rehydrating yeast can acclimatise to the temperature of the wort must without experiencing a large temperature differential too quickly see Appendix 2 for more details This technique also reduces osmotic stress on the yeast Then open the vessel valve again and let the wort must gently fill the sediment b
76. essel as described in the first method when making well carbonated beers In this case you need to brew with the VPRV set at about 0 25 bar above the level of carbonation you want to allow for the drop in pressure when the cooling 15 put on and set the gas cylinder at O 5 bar above that to create the pressure differential Then clarify as per normal and the gas bottle pressure will force the clarification agent in the beer The pressure will increase in the vessel and it should release itself out of the VPRV When you ve finished clarifying you then should release pressure out of the VPRV to the level you want in the final beer You will clarify a second time using the same principle Once you have finished the second clarification release the increased gas in the vessel again to the pressure and therefore carbonation level you want Then after this you will finally set the gas cylinder at the same pressure which 15 your chosen dis pense pressure and open the 3 way valve to the vessel When you dump the sediment bottle after 36 hours the beer will be at the correct pressure and carbonation The difference with this method 15 that you cannot set the gas cylinder at the pressure you want in the final beer during dispense until after you have clarified With higher carbonated beers as described in the first method above you can set the gas cylinder pressure at the beginning of the process and not change it and use the VPRV to make
77. eter reading of the wort must initial specific gravity also known as original gravity OG See Appendix 3 Taking S G samples amp calculating alcohol s For Standard Kits supplied by WilliamsWarn you do not need to take an initial sample as the beers will be SG 1 045 and the cider 1 042 when using one pouch CLOSE THE LID 9 If you have been soaking the vessel seal in sanitizer in the upside down lid take the seal and put it back in its groove on the vessel rim and then dump the sanitiser from the lid down the drain If not proceed to the next step 10 Check the vessel seal is sitting properly in the groove of the vessel rim as discussed in Appendix 4 it may need a slight stretch as shown in that appendix Then close the lid tight The lid must be closed tight to hold pressure during fermentation so use good strength to get a good seal Check the VPRV is wound right down to its fully closed position clockwise 11 For first time users we suggest testing the lid seal at this point by adding some pressure to the tank It is preferable to perform this before the yeast 15 added To do this open the 3 way valve clockwise to the arrow pointing to the vessel pressure gauge add 0 5 bar of pressure to the vessel and then close the 3 way valve Wait 1 minute to check the pressure holds then release all the CO from the vessel by pressing the release button on the VPRV until the vessel gauge reads O bar If the pressure do
78. extracts more easily After adding all the ingredients and water the goal is to achieve a final wort must volume of 23 Litres 5 UK Gallons 6 US Gallons and a temperature of approximately 25 8 C 77 14 F when you pitch the yeast This is so the wort must temperature 15 within 8 C 14 F of the yeast that 15 rehydrating in the water and therefore any cold shock to the yeast is avoided when the wort must added to It The temperature of the water used in the Standard Method can be adjusted by you In order to achieve this final wort must target of 25 8 C 77 14 F when the vessel valve is opened to the yeast In the sediment bottle You may need to make adjust ments depending on the season you are brewing in and the temperature of your cold water You can add more hot water when you fill up the vessel instead of cold water if your water source 15 too cold Alternatively you can reduce the temperature of the hot water the 15 dissolved into if your cold water 15 too warm Using our Standard Method instructions the final wort must temperature will vary as shown in the table below depending on your local cold water temperature LOCAL COLD WATER FINAL WORT MUST TEMPERATURE BEFORE PITCHING TEMPERATURE C F THE YEAST USING STANDARD METHOD C F 12 C 54 F 17 C G3 F 15370215979 20 C 68 F 18 C 64 F 23 C 73 F 20 C 68 F 24 C 75 F 29 re a Os lia ee 25 77 F 29 C 84 F 28 C
79. f any American hops in a French coffee press Add approx 30 fl oz 900ml of hot boiled water to the hops stir and then steep for 20 minutes Plunge the solids and add the green filtered hop tea to the mix of ingredients in your fermenter before adding the yeast Download the WilliamsWarn Advanced Recipes from our website for more details APPLE CIDER A pleasant and appealing hard Cider Our Hard Apple Cider is made from the highest quality apples The result is a clean and crisp cider The apple flavours are light and pleasant and the overall taste 15 refreshing The yeast used 15 an 11g pack of Fermentis 5 04 yeast and we have included a 10g yeast nutrient sachet to assist the yeast in fermenting the juice This cider must should be made up to 23 litres by adding water Stir in the nutrient first and then pitch the yeast after rehydration in water Ideally ferment at 73 F 23 C for 4 days after which time put the cooling on The S G should be close to 1 010 DO NOT CLARIFY The yeast will settle at the end of fermentation and the cider will be clear For a drier cider let it ferment for a few more days It will then be about 1 005 S G BELGIAN PALE ALE A flavoursome Belgian Pale Ale Our Belgian Pale Ale has an amber colour and a decent bitterness From ale and crystal malts used in the grain bill it has a solid malty and slightly bready taste The yeast employed is a true Belgian Ale yeast that will give banan
80. f the wort must Adding wort must that is 8 C 14 F colder than the yeast 15 more of an issue compared to the opposite But the temperature of the yeast and wort must should not exceed 35 C 95 F in general to avoid overheating the yeast If the temperature of the yeast and wort must are within 8 C 14 F you don t in essence need to add the wort must in parts as we have written in Stage 2 and you can just open the valve and add it all However it s a good safety precaution to do a part fill for 1 minute in any case to get the yeast used to any quick temperature difference so we ve stated it as a standard method in the Instructions This technique also reduces osmotic stress on the yeast by allowing the yeast to accustom itself to wort at half strength for a short period After the yeast has been added to the wort must the fermentation temperature is then set In this way the yeast has time to fully rehydrate and adjust to its new wort must environment at the temperature described above and the brewery then moves the wort must over some time to whatever fermentation temperature Is set 49 YOUR OWN TECHNIQUES The table below shows the alcohol content for 5 different final You may find your own techniques that are easier for you than SG readings our method You are the brewer and the owner of the brewery so you may find methods that suit you better As long as you meet ALCOHOL IF ORIGINAL Seanad
81. fill a sediment bottle with yeast as shown in Figure 40A In this case you may not get a clear beer line above the yeast Don t worry just carry on as per these Instructions You ll end up with clear beer in the end Each yeast type also behaves differently so the amount of settling of the yeast and the clarity of the beverage above the settled yeast will vary Sometimes the sediment bottle will look quite milky if the yeast doesn t settle as well as in the photos Don t worry the beverage will still clarify as the process continues so just carry on as described in these Instructions WHAT TO EXPECT FROM OTHER YEAST 5 04 5 04 yeast ferments very fast and settles very well See Figure 4 We use it in some of our ales and our cider You may find that the ales only need one clarification The cider Should not be clarified at all and 5 04 will settle so well that clear cider remains above the yeast once the cider has been cold for 12 hours US 05 US 05 ale yeast settles moderately as shown in Figure 40C 1 58 For a 4 5 alcohol ale 58 Belgian Ale yeast will ferment out in 4 days and then sediment as shown in Figure 40D There will be a definitive line between the yeast and beer but the beer above the yeast line will be quite cloudy still with unsettled yeast PRESSURE RELIEF SET POINTS The brewery has three safety pressure relief systems WB 06 The wheat beer yeast we use will settle as shown in Figure 40E 1 The VPRV wi
82. for the next step of filling the glycol tank for the heating cooling system INSTALL THE GLYCOL INTO THE HEATING COOLING UNIT Install the glycol into the heating cooling tank as follows Remove the large rubber bung in Figure 3G with a screwdriver or similar so that you can access the slot in the foam insulation above the glycol tank Insert the funnel supplied through the slot in the insulation so that you can pour liquid down the funnel Figure 3H Take the 4 Litres of 5 glycol mix supplied and carefully pour down the funnel into the tank See Figure Replace the rubber bung and wipe off any spillage Replace the rear protective panel and turn the latches back into position with a screwdriver to secure See Figure 3C INSTALL THE LARGE GAS CYLINDER You need to install a large food grade carbon dioxide gas cylinder inside the Brewery Tower as shown in Figures 4B and Such bottles can be A Bought new from WilliamsWarn 11 Bought from other suppliers new second hand C Rented from a gas supply company A gas regulator is supplied with the brewery and is inside the tower door Follow the next steps 1 Ensure the 3 way valve on top of the control panel 15 in the closed position X mark Ensure the gas cylinder valve is closed item 6 in Figure 4 Strap the gas cylinder into the tower as shown in Figure 4B Take the gas cylinder regulator and check the regulator is wound r
83. general principles you may add Ingredients in any FINAL SPECIFIC GRAVITY SG GRAVITY 06 IS 1 0454 If in doubt experiment and find out 1 006 5 16 1 008 4 90 ADDING DME 1 010 4 64 Dry malt extract 15 very hydroscopic and may form clumps when added but as long as 90 of it is dissolved move onto the next step Residual clumps will dissolve over time 1014 4 11 1 012 4 38 If you intent to measure the SG of your wort must to be able to calculate the alcohol content of your final beverage then you need to dissolve all the DME This is better done by adding the DME in smaller amounts and stirring before adding the next amount To increase the alcohol content you need to add more ingredients For more information on alcohol calculations see Appendix 3 Taking SG samples and calculating alcohol s If you do not intend to measure the SG then some clumping 15 acceptable and it s easier to just add the DME one bag at a time and stir it all in accepting some lumps that will dissolve by themselves over the next few hours in the vessel For the Standard Method we have purposely planned the addition of the DME to be into approximately 45 C 113 F water in the cone as we have found it dissolves well at this mid warm temperature ADDING LME Liquid Malt Extract 15 best stored cold in a refrigerator to avoid it ageing However cold extract is difficult to pour so take it out of the fridge the night before you use it so it can w
84. gnificant and will be absorbed by the yeast still in the beverage Oxidation is more pronounced after yeast is removed from the beverage which occurs when breweries pump filtered beer around a brewery and when they package the clarified beer FORCING CLARIFICATION INTO THE BEVERAGE Getting a good mixing of the clarification agent into the beverage is critical We do this by creating a pressure differential between the vessel and the gas cylinder of 0 25 to 5 bar whereby the gas cylinder has the higher pressure We then have the agent in the clarification pot and open the 3 way valve on the tower which then connects the gas cylinder to the pot and forces the agent into the beverage through a one way valve under the pot If the gas cylinder 15 0 25 bar higher than the tank you will achieve adequate mixing over 10 seconds enough to clarify the beverage The bubbling that will be heard in the tank would be termed vigorous However a pressure differential of 0 5 bar will create very vigorous bubbling and that is why for beginners we suggest this differential to ensure clarification is achieved well in the very first brew When you clarify for the first time it is important to hear the bubbling in the tank so you can assess the amount of bubbling and therefore mixing required for good clarification 62 STRAINING THE CLARIFICATION AGENT The WilliamsWarn clarification agent can form crystals in the bottle over time It
85. h Helles 1E Dortmunder Export 2 PILSNER 2A German Pilsner Pils 2B Bohemian Pilsener 2C Classic American Pilsner 3 EUROPEAN AMBER LAGER 3A Vienna Lager 3B Oktoberfest Marzen 4 DARK LAGER 4A Dark American Lager 4B Munich Dunkel Schwarzbier Black Beer 5 BOCK 5A Maibock Helles Bock 5B Traditional Bock 5C Doppelbock 5D Eisbock 6 LIGHT HYBRID BEER 6A Cream Ale 6B Blonde Ale 6C K lsch 6D American Wheat or Rye Beer 7 AMBER HYBRID BEER 7A Northern German Altbier 7B California Common Beer 7C D sseldorf Altbier 8 ENGLISH PALE ALE 8A Standard Ordinary Bitter 8B Special Best Premium Bitter 8C Extra Special Strong Bitter English Pale Ale 9 SCOTTISH AND IRISH ALE 9A Scottish Light 60 9B Scottish Heavy 70 9C Scottish Export 80 9D Irish Red Ale 9E Strong Scotch Ale 10 AMERICAN ALE 10A American Pale Ale 11 12 13 14 15 16 17 18 10B American Amber Ale 10C American Brown Ale ENGLISH BROWN ALE 11A Mild 11B Southern English Brown 11C Northern English Brown Ale PORTER 12A Brown Porter 12B Robust Porter 12C Baltic Porter STOUT 13A Dry Stout 13B Sweet Stout 13C Oatmeal Stout 13D Foreign Extra Stout 13E American Stout 13F Russian Imperial Stout INDIA PALE ALE IPA 14A English IPA 14B American IPA 14C Imperial IPA GERMAN WHEAT AND RYE BEER 15A Weizen Weissbier 15B Dunkelweizen 15C Weizenbock
86. han 1 US gallon to 1 pound of grains This is 3 8 Litres per 4556 of grain or 1 litre per 1206 This ratio is suggested to ensure a decent extraction of colours and flavours but to avoid too much extraction of tannins from the grain husks Tannins can give a drying puckering mouth feel 3 We suggest to heat the steeping water to 70 C 158 F then add the grains The temperature will then drop 5 C 9 F when the grains are added Steeping above 70 C 158 F may result in excess tannin extraction and steeping above 60 C 140 F will ensure a pasteurisation of the grain material to reduce risk of infection so we re targeting 65 C 149 F at the start of steeping once the grains are added 4 Ifthe amount of grain used is only 115g or less 1 4 Ib then we suggest to use a French Coffee Press with about 1 litres 2 US pints of 70 C 158 F water added as shown for aroma hops in the previous chapter Then use the Standard Method for ingredient addition rather than the method described below It will not have too much effect on the final wort temperature and Is simpler 5 The grain must be crushed to extract the flavours and colours and other components Each grain should be crushed into at least 5 parts to optimise extraction Suppliers can crush grain for you or you can set up your own small mill or a similar system 6 As long as the grains are strained from the water so no solids are added to the WilliamsWarn which ca
87. he future you can refer to your records and see which beers are working best for you The best tasting system is blind taste testing in which a series of beverages are presented and the taster has no knowledge of what the samples are Then in quiet conditions with absolutely no talking allowed the taster s smell and taste the samples and score them Figure 72 is a photo of a typical taste test conducted in the garage in which the WilliamsWarn BrewMaster was invented In this case one or two beers would be from a personal brewery and the rest were from the super market Similar types of beverages need to be compared and the tasters told for example that the beverages are Lagers or Stouts or IPA s so they know what to expect and to help score the beverages better The best point system to use as a scoring system for this is from 1 to 10 as described in the following Blind Taste Test Sheet You can print this sheet from our manual on our website and use it for blind taste tests A score of 7 15 like an anchor It represents Satisfactory Beverages with no flavour should score a 7 as little or no flavour is acceptable and not the same as an off flavour In the following sheet 7 s are already inserted as the answers in order to have everyone start at the same point From there tasters can adjust the score down for beverages with faults or up for beverages that are better than satisfactory To obtain a ver
88. he vessel valve and dump the liquid into the 2 Litre jug first and repeat again 24 With the sanitising solution in the cone check the seal Is sitting in its groove properly again like you did in Step 15 see also Appendix 4 and then close the vessel lid onto the vessel again Once more open the 3 way valve partially towards the arrow pointing to the vessel pressure gauge and once again slowly add O 3bar 5 psi pressure of CO from your gas cylinder to the vessel as read on the vessel pressure gauge Then put the 3 way valve back to its closed X position SANITISE THE DRAFT TAP FILLING LINE AND VESSEL LID 25 Put the 2 Litre jug under the draft tap See Figure 17 and take out 100ml of sanitising solution by pushing the draft tap flow control lever right down to its fully open position and then alternating every 2 seconds between pulling and pushing the draft tap open to sanitize both parts of the tap Then close the draft tap The first part of what you take out is the detergent you left soaking in the line in Step 17 Dump this 100ml down the drain NOTE Every 10 brew so it may be necessary to take the tap apart and clean it as described in Appendix 9 This will be necessary If you can see any growth of grime or a similar unwanted film at the front of the tap or if the tap becomes sticky when being pulled and doesn t easily return to the closed position 26 Put the 2 Litre jug under the filling line valve and open the
89. idue off This is because it Is a no rinse sanitizer After a short period of time it breaks down into oxygen and both of which are naturally found in beer and other beverages PRESSURISING THE VESSEL DURING CLEANING AND SANITISING The gas we add to the vessel in Stage 1 is just enough to push the liquids out the draft tap and packaging line If you find you need more or less that that suggested then adjust as required We have found that O 3bar 5psi is about the right level for what is required however if you find you need less that is fine and will save some gas 46 We want some flow out the draft tap and filling line to help clean the lines and we also want to have some soaking time in these lines while we clean the vessel itself We also want to ensure these lines have a few minutes contact time with the Sodium Percarbonate solution to sanitise them THE SPONGE Use a non scratch sponge to prevent scratching the stainless steel The sponge provided 15 non scratch If you use a sponge that scratches the stainless steel the scratches can be a hiding place for undesirable microbes that don t get in contact with the sanitising agent which then increases the risk of Infection THE DRAFT TAP FOAM MECHANISM The draft tap has a beer foam mechanism When pushed towards the back of the brewery it will create foam at the end of a pour into a glass to give a nice head Therefore when we clean we must both pull and p
90. ight out so that it will not supply pressure when connected to the cylinder For the regulator that WilliamsWarn supplies turn the knob item 4 in Figure 4C anti clockwise until the end point which is its fully closed position 5 Screw the regulator onto the gas bottle tightly with a crescent or spanner or wrench 6 Check the black gas line coming through the stainless steel back panel is connected into the regulator For the regulators supplied by WilllamsWarn this is a push lock fitting on the regulator as shown in Figure 4C Push the black line in hard into the push lock fitting to ensure a good seal item 5 in Figure 4 7 Then open the gas cylinder valve The high pressure gauge on the left should then read the pressure of the cylinder Check for any sound of leaking gas 8 Then wind the regulator knob to achieve a reading on the low pressure gauge on top of the regulator in Figure 4C at 1 25 bar This is the setting we suggest for first time users Check for any sound of leaking gas Your gas system 15 ready for use The 3 way valve on the control panel dictates whether this gas pressure is closed the X mark connected to the clarification pot in line with the arrow to the pot or connected to the vessel in line with the arrow to the vessel pressure gauge When you need to replace a bottle 1 Close the gas cylinder valve 2 Wind out the regulator knob to remove pressure on the low pressure side 3 Uns
91. iled water to the hops stir and then steep for 20 minutes Plunge the solids and add the green filtered hop tea to the mix of ingredients in your fermenter before adding the yeast Download the WilliamsWarn Advanced Recipes from our website for more details AMERICAN LAGER A refreshing American Lager for those who appreciate one of the world s most popular beer styles Our American Lager 15 straw coloured in appearance with a low bitterness It 15 crisp dry and thirst stopping The lager yeast employed will give some slightly fruity notes to add a pinch of character The goal 15 light tasting beer with low levels of malt hop and yeast character in perfect balance The yeast under the lid is an 11g pack of Fermentis S 23 lager yeast Ideally ferment at 59 F 15 C for 3 days and then increase to 64 F 18 C for a diacetyl rest to complete fermentation after another 3 days after which time the S G should be close to 1 009 AMERICAN PALE ALE A flavourful American Pale Ale Our American Pale Ale has an amber appearance with a prominent bitterness Due to ale and crystal malts used it has a steady malt flavour with a touch of bready and toasty notes The yeast under the lid 15 an 11g pack of Fermentis 05 05 ale yeast Ideally ferment at 73 F 23 C for 4 days after which time the S G should be close to 1 011 To elevate the fresh hop aroma of this style we recommend the brewer make a hop tea of 1 2 oz 28 56 grams o
92. in minutes the vessel temperature on the digital display will start rising towards the set point Please note however that if the ambient temperature is above 28 C 83 F then the cooling will stay on The brewery 15 now set up and ready for brewing Press the green on off button and turn the brewery off GENERAL AREA CLEANLINESS It is optimal to maintain a clean area around the brewery It Is natural and expected that you will spill beverage around the unit as time goes by Maintain a clean area around the brewery and wipe drips from the surface of the brewery as much as possible Bacteria will start to grow on spilt beverage and It is always best to reduce any risk of infection in your beverages by keeping a tidy and dry brewing area IMPORTANT AVOIDING A MAJOR SPILL During fermentation the pressure will build up in the vessel This is how the beverage becomes carbonated There 15 a risk of a major spill if the draft tap is open and the flow control lever is open after the ingredients are added and fermentation is Started In this situation as the pressure builds up just a little most of the 23 Litres 5 Imp gal 6 US gal of beverage will pour out the tap and onto the floor HIGH PRESSURE GAUGE 1 5 LOW PRESSURE GAS 2 SAFETY VALVE CONNECTION 3 LOW PRESSURE GAUGE 6 GAS CYLINDER VALVE 4 REGULATOR KNOB As described clearly in the Instructions when you are brewing or when you have finished pouring beverage you must
93. is compliant to Restriction Hazardous Substances Directive ROHS 2011 65 EU in electrical and electronic equipment Ingress protection 2 Note Protected against solid objects greater than 12 5mm Protected against dripping water from vertical limited ingress may occur Electrical Hazard entry by qualified service personnel is required COPYRIGHT 2013 WILLIAMSWARN HOLDINGS LTD ALL RIGHTS RESERVED NO PART OF THIS PUBLICATION MAY BE REPRODUCED OR TRANSMITTED IN ANY FORM OR BY ANY MEANS ELECTRONIC MECHANICAL PHOTOCOPYING RECORDING OR OTHERWISE OR STORED IN A RETRIEVAL SYSTEM OF ANY NATURE WITHOUT THE WRITTEN PERMISSION OF WILLIAMSWARN HOLDINGS LTD SETTING UP YOUR BREWMASTER Please follow the instructions below carefully to set up your Personal Brewery THE INGREDIENTS You will receive a set of ingredients and this user manual in a separate delivery to the brewery You must use this set of ingredients for your first brew An example is shown in Figure 5 Part 2 of this manual UNPACK THE BREWERY Remove the protective cardboard packaging when you receive your brewery Unscrew the four screws that attach the brewery to the pallet and remove the brackets from their internal slots IMPORTANT Keep the protective packaging the pallet the screws and brackets in a safe place for possible future use if the brewery needs to be shipped to a service agent for maintenance REMOVE THE EQUIPMENT STOR
94. is important to strain it as it is poured into the clarification pot This will ensure no crystals pass through the one way valve under the clarification pot The crystals can stop the one way valve from closing and cause beer to flow back up into the pot It is a good principle to strain any liquid or agents that are added to the pot e g flavours that are dosed into a beverage after fermentation Water used for rinsing can be added without being strained THE METHOD FOR BEGINNERS The method we have described in main instructions 15 for well carbonated beverages and first time users We ferment at a higher level of carbonation than we will want in the final beer since the yeast 15 making excess carbon dioxide for free and then release pressure out of the vessel by depressing the button on the VPRV to have the vessel at 0 5 bar lower pressure than the gas cylinder We then open the 3 way valve and the pressure differential forces the clarification agent in the pot into the beverage We mix for 10 seconds We then rinse the pot and force that into the beverage to clear the line and wait 1 day We repeat this again and wait 1 2 days before removing the sediment bottle and then consuming the beverage Once you have experienced creating this pressure differential and have heard what we term as vigorous bubbling and successfully cleared beers you may like to try the method described below for experienced brewers THE M
95. l you should be enjoying the beverage at Day for ales Day 9 for lagers Day 4 for our cider 1 The bottle should be 12 to full of clarified sediment with a clear beverage layer seen at the top of the bottle See Figure 54 2 Close the vessel valve Unscrew the sediment bottle see Figure 42 It screws off clockwise looking down on the bottle It is under pressure so there will be a small release of pressure as it is unscrewed but it is full of liquid so it will be minimal However it is advisable to unscrew the bottle with one of your hands wrapped around the top part of the bottle to block any small spraying of beverage 3 When you have unscrewed the bottle place it in the Stainless steel bowl under the tank see Figure 43 Then take the 500ml spray bottle and spray up into the vessel valve to remove beverage residue from the under side of the valve and valve thread see Figure 44 Let the water drip onto the bowl Then using the removable stainless steel bowl under the vessel to prevent dripping onto the floor take the sediment bottle and bowl to a sink Figure 45 and dump the sediment down the drain and rinse the sediment bottle and stainless bowl both well with water 4 Then put the bowl back under the tank For safety reasons we recommend putting the rinsed and empty sediment bottle back onto the brewery but do not open the vessel valve It can stay there empty under the closed valve as a safety device
96. l be finished in 6 days for 1 045 initial SG beverages A typical 1 045 initial SG ale fermentation chart with Nottingham ale yeast in WilllamsWarn is shown Chart 2 Once all the ingredients have been added the temperature will be somewhere near the fermentation temperature of 23 C 73 F and once you have set the temperature It will control at that set point for the first 4 days The fermentation starts fast enough that the pressure should be at 1 5 bar by Day 1 as shown on the chart and the beer will be fully carbonated releasing the excess gas you don t need through the VPRV By Day 3 the final SG has been reached and we then give 1 more day warm maturation T 58 will also be finished in about this time frame and 5 04 is a faster fermenter so 15 finished on Day 2 The wheat beer WB 06 yeast will also be finished by Day 4 So on Day 4 you can put the cooling on for our ale yeast for 1 045 SG beers If you would like to take SG samples to check each day or on Day 4 you can do this by taking a sample out of the tap See Appendix 3 for details However as rule WilllamsWarn Standard Kits should reach the final SG s each time and you can check fermentation Is finished by looking into the sediment bottle and confirming you have a decent amount of settled yeast and almost no bubbles rising anymore This 4 day rule will be true probably up to about 1 055 initial SG made with these 4 ale yeast However it is a g
97. l need a full clarification as described below The pressure in the vessel may have dropped slightly due to the effect that cooling the beverage has on the dissolved carbon dioxide Colder temperatures allow more carbon dioxide to dissolve in a beverage and the pressure reduces a little because of that So for first time users who fermented at 1 5 bar you may see the pressure on the vessel pressure gauge reading between 1 25 and 1 5 bar 1 Screw the VPRV right down clockwise 5 fully closed position It has done its job and naturally carbonated the beverage for you It will now act as a Safety relief valve if someone inadvertently adds too much pressure from the gas cylinder When fully wound down it will release at 2 2 2 5 bar depending on the spring tension and ambient temperature However we will use the button on top of the the next steps to release gas manually 2 Open the tower door and check that there is gas pressure from the gas cylinder on the high pressure gauge If not attach a full gas cylinder as described in Setting up your BrewMaster in Part One Check the gas cylinder low pressure is set at the final dispense pressure you want First time users should set this at 1 25 bar as discussed in Appendices 5 and 7 3 Close the vessel valve Unscrew the sediment bottle see Figure 42 screws off clockwise looking down on the bottle It is under pressure so there will be a small release of p
98. ld be empty Loosen the back nut as shown in Figure A with a wrench by turning clockwise and then unscrew it fully with your hand gt Remove tap as shown in Figure Undo the screw at the front of the tap as shown in Figure and remove the screw and the spring behind it 4 65 Remove the beer handle as shown in Figure Undo the cap at the base of the stem and remove the stem as shown in Figure Unwind the nut on the flow control lever anti clockwise and remove the flow controller as shown in Figure F Remove the internal flow control mechanism as shown Figure G Then remove the control stem as shown in Figure H a You should then have all the parts separated as shown in Figure You can clean the parts in WilllamsWarn Brewery Detergent or a similar chemical and sterilise in hot water at 80 C 176 F or with the WilliamsWarn Sodium Percarbonate Re assemble in the reverse manner Once re assembled onto the font the flow controller should be fully open at the 8 o clock position and closed at the 11 o clock position If the closed position goes past the 12 o clock position you may need to tighten the tap more onto the font 66 APPENDIX TEN DESCRIPTIONS OF OUR STANDARD KITS amp THE BJCP STYLE GUIDELINES THE WILLIAMSWARN STANDARD KITS As of the writing of this manual WilliamsWarn has 15 Standard
99. le to the 2 Litre jug and then add the 2 Litre jug contents to the cone of the vessel see Figure 16 14 Rinse the sediment bottle well with water from your tap to remove the detergent residue 15 Then close the vessel lid on the vessel see Appendix 4 for important information on how to ensure a good vessel lid seal Check the draft tap flow controller is pushed up to its closed position Check the draft tap Is in its closed position which 15 the middle position not pulled forward and not pushed back Check the VPRV 15 closed right down screw down clockwise Then open the 3 way valve partially towards the arrow pointing to the vessel pressure gauge and slowly add O 3bar 5 psi pressure of from your gas cylinder to the vessel as read on the vessel pressure gauge on the control panel Then return the 3 way valve to its closed X position 16 Put the 2 Litre jug under the draft tap See Figure 17 and take out 100ml of detergent by pushing the draft tap flow controller lever right down to its fully open position and then alternating between pulling and pushing the draft tap open every 2 seconds Then close the draft tap 20 17 Put the 2 Litre jug under the filling line valve and open valve and allow 100 to flow into the jug see Figure 18 then close the valve For those with WilliamsWarn counter pressure bottler If you would like to clean your filling line tube and bottler for this step you
100. ll release at 2 2 2 5 bar when fully wound down so the brewery will not hold more pressure than this W34 70 and S 23 The lid seal will pop out at 2 5 3 bar Lager yeast like W34 70 and S 23 used in our lagers and 3 There is a pressure relief valve inside the tower by the gas pilsners will settle quite well after fermentation as shown in cylinder that will release at 3 bar Figure 4OF So by Day 6 there will be quite a well defined boundary between the yeast and the beverage above before you put the cooling on 29 STAGE FOUR COOL THE BEVERAGE Please read Appendix 6 regarding how to set the digital controller and Appendix for background information on typical fermentations and principles regarding when to cool the beverage and the effects of cooling the beverage In general cooling can be put on at Day 4 for ales and our cider and Day 6 for lagers However you should check fermentation 15 finished before putting on the cooling As discussed in Appendix this can be checked by measuring the Specific Gravity SG and or checking there 15 no major activity in the sediment bottle meaning there are longer bubbles of CO rising constantly For cider it will be about 1 010 SG on Day 4 and still fermenting about 1 001 SG per day at that stage but we recommend putting the cooling on at this point to leave some residual sweetness See Appendix for more details WHAT TO DO 1 When the beverage is fully fermen
101. lts included in the recipe The malt focus gives this beer caramel toffee and toasty notes and a slight dry roasted grain finish The hops provide a moderate level of bitterness Overall this 15 an interesting beer that 15 pleasure to produce and appreciate The yeast under the lid is an 11g pack of Nottingham ale yeast Ideally ferment at 73 F 23 C for 4 days after which time the S G should be close to 1 011 PREMIUM LAGER A pleasant Premium Lager with a clean taste profile Our Premium Lager 15 yellow in appearance with a moderate bitterness It is a satisfying beer that sits in between American Lagers and European Pilsners in character The yeast employed will ferment clean and true to style An agreeable drop that s ideal for brewing for social events and therefore to be shown off to your friends The yeast under the lid is an 11g pack of Fermentis W34 70 lager yeast the most famous and most widespread German lager yeast Ideally ferment at 59 F 15 C for 3 days and then increase to 64 F 18 C for a diacetyl rest to complete fermentation after another 3 days after which time the S G should be close to 1 009 SUMMER ALE A thirst quenching Summer Ale perfect for the hot summer months Our Summer Ale is straw coloured in appearance with a low bitterness Technically it is regarded as a Cream Ale an ale version of a lager beer It therefore ferments warm 73 F 23 C with great efficiency with our ale yeast b
102. ly carbonated professional quality alcoholic beverages in days just like a modern brewery It requires only about 1 hour of your time The quality of the products produced was well and truly proven when a brewer his 3rd brew in his WilllamsWarn beat 45 of the world s biggest and brightest breweries to win a Gold Medal for his Pilsner at the Asia Beer Awards in 2012 A year later this feat was repeated when another Personal Brewer won silver for his American Pale Ale This User Manual is divided into four parts Part One describes your BrewMaster how to set it up and some important safety information e Part Two describes how to make beverages using our Standard Method with our Standard Ingredient Kits The final page contains our Short Instructions which 15 all you will need once you have made several brews and the process becomes more intuitive e Part Three explains some techniques described as our Advanced Methods which will enable you to produce unlimited beverage styles using some extra ingredients along with the Standard Kits e Part Four contains the Appendices and a Trouble Shooting Guide We suggest you read this User Manual from cover to cover before you start to make your first brew so that you are familiar with the process and timings involved The Appendices are very important to read before you brew because they explain the principles behind the Standard Method that you will use in Part Two Never has m
103. mary match styles as closely as possible to these guidelines We have of WilllamsWarn Kits colour vs bitterness is shown on Chart 1 below WILLIAMSWARN KITS BITTERNESS vs COLOUR 120 82 25 100 80 a lt 5 60 tn 9 3 gt 40 x amp an TE SS 2 29 nis 25 20 sg 2 gE 555 55 ES ee NE e 0 0 b 10 15 20 25 30 35 40 BITTERNESS UNITS In some cases we are very slightly out of the BJCP spec for THE ADVANCED METHOD either colour or bitterness but that 15 because choosing From these Standard Kits you can add extra malt and hops and our own specification for technical or historical reasons make other beer styles via what we call our Advanced Method In some cases we are also slightly lower in alcohol content than Inis 15 what 15 known in the USA as Extract plus Grains That the spec because we have standardised our kits as one can of name is a little misleading as it is in fact a method using malt and one 1 36kg 3165 foil bag of DME to keep it simple extract plus not only grains but hops and any other ingredient and consistent However as explained in Appendix 3 you can you want very easily increase the alcohol content of a Standard Kit by The method of soaking extra crushed malt and hops is described adding 250g to 500g of DME or dextrose glucose when you in Part 3 Advanced recipes to allow you to
104. n t empty If it is then connect a full gas cylinder 3 Close the 3 way valve X position record the vessel pressure and don t pour any beer for 24 hours Read the pressure again If there is a major reduction you may have a leaking seal or VPRV See solutions 1 and 2 for Problem 2 in Stage 3 above PROBLEM 3 THE BEVERAGE FLOW IS SLOW Solutions 1 Ensure the tank pressure is adequate At 1 25 bar a fast flow can be achieved when the flow control lever is fully open and the tap pulled fully towards you 2 Ensure the flow control lever is pushed down enough to open and allow a flow 3 Ensure the draft tap 15 being pulled all the way to its fully open position PROBLEM 4 THE BEVERAGE TASTES BAD In most cases an undrinkable brew 15 due to infection See Appendix 1 for what to do if you have an infected brew 80
105. n block the beer tap any soaking and straining method will work BASE MALTS VS SPECIALTY MALTS To make wort or the extract concentrated wort used in the WilliamsWarn cans grains commonly called Base Malts must go through a 6 8 hour process known as the brewhouse This involves crushing mashing lautering boiling whirlpooling and cooling before adding yeast to the wort in a fermenter This provides the sugars and proteins the yeast needs to make beer In the case of extract the wort is evaporated into extract form and put into cans Along with the Base Malts Specialty Malts can be added to add colour flavour body and head retention and some sugars and proteins Malt extracts like those supplied by WilliamsWarn have both Base and Specialty Malts in them For example our Dry Stout has a small amount of Roasted Barley to give the black colour and typical stout flavours However Specialty Malts have the added bonus that they don t need to be mashed to give extra complexity to beer You can steep them like when making a tea with a tea bag and add the resulting strained water to a brew In the water will be an assortment of flavours and colours and other compounds This steeping takes 30 minutes rather than 6 8 hours so 15 the perfect way to make all sorts of beers while still using WilliamsWarn or other extracts as the base malts EXAMPLES OF SPECIALTY GRAINS THAT MAY BE STEEPED ROASTED MALTS KILNED AND ROASTED MALTS
106. n level you want take a vertical line up to the line on the graph for your chosen temperature The lines on the chart read off a range from 1 C to 13 C 34 55 F Then take a horizontal line left to the vessel pressure you will need when dispensing the beverage Step 4 Set you gas cylinder regulator at this pressure setting 55 CO Levels from Pressure vs Temperature CHART 1 Temp C F 13 554 x 12 53 6 11 51 8 Par 10 50 9 48 2 7 446 gt 6 428 V V k 4 t A Pal a 5 41 4 39 2 3 374 E 2 35 6 Tank Pressure BAR 1 33 8 R 4 4 4 2 5 4 s Fi Level g L Step 5 Set the VPRV 0 25 bar higher than the gas cylinder CHART 2 setting and brew at this pressure see below for more details on setting the VPRV For example we recommend that first time users carbonate to the high end of the range for lagers which is 6 g l and set a drinking temperature of 5 C Reading from Chart 1 the 5 C 175 line intersects with 6 8 1 the x axis at 1 25 bar y axis Therefore the required dispense pressure on the gas cylinder Is 1 50 1 25 bar The VPRV must then be set 0 25 bar higher than this at 1 5 bar which 15 the pressure during fermentation that you need to control to Example of Vessel Pressure for the 7 Day Process Ferment
107. n removing the rear protective panel again Re check the connections and make sure they are locked in to the push lock fittings as described above CONNECT TO ELECTRICAL MAINS Connect the electrical cord supplied into your brewery and then plug in your unit to a standard 230V 50 60Hz or 110V 60Hz AC mains depending on which model you have bought and which region you live in and press the green on off button on the front of the unit This will start up the glycol pump and the unit will start heating or cooling Check to see that the vessel temperature the larger number on the digital display is similar to the ambient room temperature and then set the controller temperature the smaller number on the digital display to a setting that is 5 C 9 F lower than the vessel temperature reading using the temperature adjustment buttons as shown in Figure 66 in Appendix 6 This will turn on the refrigeration compressor and will start cooling the cone portion of the vessel A small yellow indicator will appear on the display and read SUB2 Within minutes you should be able to check this as the vessel temperature as read on the display will start dropping towards the set point To check the heating press the temperature adjustment buttons to increase the temperature set point to 5 C 9 F above the actual vessel temperature This will engage the heating element and a small yellow indicator will appear on the digital screen and read OUT 1 With
108. nk 15 at 1 bar and watch for a pressure drop If the seal is in place properly and the lid is closed the pressure should hold Once the seal is confirmed you can leave the pressure in the vessel but re set the to your chosen set point e g 2 2 turns open anti clockwise It is possible the VPRV could be leaking Obtain a children s party balloon and place over the If the balloon expands the VPRV Is leaking and needs attention Release gas from the VPRV by pressing the VPRV release button and then unwind the VPRV fully Examine the seal and spring for faults or obstructions or grit and clean Examine the VPRV cavity for any obstructions or grit and remove if need be Replace the VPRV with the seal and spring in their correct positions and monitor the pressure If pressure still doesn t build up call the local help desk PROBLEM 3 CAN T QUITE GET THE PRESSURE RIGHT WITH THE VPRV Solutions 1 You have a few days to get the pressure right during the first days of fermentation Set an excess pressure on the let the pressure in the vessel build up and then turn the VPRV counter clockwise to release pressure until your set point is reached and no more pressure is emitted at that setting Check gas 15 released out the VPRV as the pressure goes past your desired set point and then leave the VPRV set at that mark Just ferment at a pressure higher than your target The yeast should ferment all th
109. on with Lager Yeast 9 Day Process Diacetyl Rest 18 C 65 F 5 SG UNITS amp TEMPERATURE SG Units Temperature Pressure 60 The initial temperature will likely be above 20 C 68 F and we recommend fermenting at 15 C 59 F so it will take a few hours after pitching the yeast for the temperature of the vessel to reach target Lager yeast ferment slower than ales and at a lower temperature so the start to a lager fermentation takes longer After 1 day the pressure will start to build and a pressure of 1 5 bar should be reached before Day 2 After 3 days fermentation you need to change the temperature setting to 18 C 65 F This increase in temperature 15 to speed up the reduction of a flavour that the yeast has produced called Diacetyl This chemical has a sweet butterscotch flavour and is normally seen as an off flavour in lager The exception 15 Pilsner Urquell from the Czech Republic whose brewmasters like a little bit of Diacetyl their famous pilsner This temperature increase 15 called a Diacetyl Rest or The Narziss Fermentation after the famous German Brewing scientist The SG for a 1 045 lager should be at 1 008 by Day 5 and we give one day more extra warm maturation So Day 6 you can put the cooling on for our lager yeast for 1 045 SG beers If you would like to take SG samples to check each day or on Day 6 you
110. ood policy to take a sample on Day 4 to ensure a higher alcohol fermentation has finished before you put the cooling on Ales at higher initial SG s will likely need an extra day or two depending on how high you go All these 4 ales yeasts can ferment up to 8 alcohol by volume quite easily which is a starting SG of about 1 070 an extra 1 5kg of DME added to a Standard Kit NOTE With increasing initial SG s it is quite important to make sure the largest proportion of what add 15 liquid or dry malt A Typical 1 045 Fermentation with Nottingham Ale Yeast 7 Day Process A5 2 25 40 2 00 35 1 75 30 1 50 25 1 25 20 1 00 0 75 va 5 0 50 SG UNITS amp TEMPERATURE 0 25 0 00 7 SG Units Temperature Pressure extract and not just sugar The yeast needs the proteins in the malt extract to make more yeast cells to ferment bigger beers NOTE The sharp drops in pressure in the chart on Day 4 5 and Day 5 5 are indicative of the Clarification Process when we create a pressure differential of 0 25 0 5 bar between the vessel and the gas cylinder in order to force clarification agent into the beverage This is described in Appendices 5 and 8 WHEN TO COOL LAGERS A typical 1 045 initial SG lager fermentation chart with 5 23 W34 70 lager yeast in a WilliamsWarn is shown in Chart 3 CHART 3 A Typical 1 045 Fermentati
111. ottle fully see Figure 37 Once the bottle is full leave the vessel valve fully open so the bottle contents mix with the vessel during fermentation Put the neoprene cover on the sediment bottle to insulate it from ambient temperatures see Figure 38 ENSURE THE VPRV IS SET 16 Set the to release at 1 5 bar 22psi by opening it 2 1 2 turns counter clockwise This will enable you to carbonate to a level typical for the most common beverage types However you will need to adjust this over the next few days once the pressure has built up See Stage 3 and Appendix 5 for more details about the VPRV and carbonation SET THE DESIRED FERMENTATON TEMPERATURE 17 Please read Appendix 6 regarding how to set the digital controller Then turn on the brewery and set the desired temperature for fermentation We recommend 23 C 73 F for ales and 15 C 59 F for lagers for the first 3 days and then 18 C 64 F for the next 3 days See Appendix 7 for more information on your temperature options The temperature control system in the brewery will now bring the contents of the vessel to the fermentation temperature you have set by either warming or co oling the vessel NOTE 1 This is a deadband set in the controller of 1 C 1 8 F So the cooling will come on when the temp 15 1 C 1 8 F above setpoint The heating will come on when it is 1 C 1 8 F below the setpoint You can see this occur on the digital controller NOTE 2
112. pact into the bottle more The sediment 15 quite fluffy and compacts more and more each day 3 If the yeast looks unsettled and messy and there are volcanoes erupting and bubbles shooting up into the tank then the yeast is misbehaving and clarification 15 being compromised The best thing to do would be to close the tank valve remove the sediment bottle like you do when you first clarify and dump that sediment and rinse the bottle Fill the sediment bottle up with foam from the tap as you do during clarification and put it back on the brewery Make sure the gas cylinder 15 onto the vessel to maintain pressure as it should be at this stage Then very gently open the valve and let the beer that s in the cone drop into the sediment bottle You might want to do this over a few openings and closings to let it settle without shooting back up into the tank e g 10 little openings and closings with a 10 second break between each opening When the sediment bottle is full open the valve fully and leave that overnight Hopefully it s then clear Usually you ll find you just have some sediment above the valve and It s only a few inches that settles overnight But at least the beer has a chance to settle better without erupting yeast delaying it You hopefully can see the beer line easily and it clears up by this extra day 4 Ifthe beer still isn t clear it may take a 3rd clarification So after performing point 3 above just do a 3
113. r perfectly carbonated commercial quality beer in 7 days as in a modern brewery requiring just over 1 hour of setup time The BrewMaster process involves the operator performing various tasks at specific times to produce a commercial quality beer in a domestic home environment or other establishment Please note the WilliamsWarn is not designed to be used in an outdoor environment and Should be protected from rain and moisture ingress at all times COMPONENTS AND ACCESSORIES The complete WilliamsWarn BrewMaster includes A The BrewMaster A bag of Sundry Equipment as laid out in Figure 6 in Part Two M8 x 20mm stainless steel set screws to attach the beer font D A funnel to enable the addition of a glycol mixture to the heating cooling unit before use 4 Litres of 5 food grade glycol mixture to add to the heating cooling unit before use 1 3 gt P A F Two stainless steel wheel chocks to prevent movement of the unit once positioned This user manual and a set of ingredients will be delivered separately to the brewery INSTALLATION STORAGE AND OPERATING CONDITIONS WDaE This appliance is considered Suitable for use in countries having a warm damp equable climate This appliance is to be supplied through a residual current device RCD having a rated residual operating current not exceeding 30mA WilliamsWarn BrewMaster is suitable for operating in temperatures of
114. r agent or find another liquid agent to dose STAGE SIX DISPENSE PROBLEM 1 THE BEVERAGE IS FOAMING TOO MUCH Solutions 1 Ensure you are pulling the tap handle not pushing it Pushing the tap handle creates foam its used for the last part of a beer pour Pull the tap handle instead of pushing It Ensure you have the tap flow controller fully closed pushed up before you pull the tap handle and then slowly open it to start with a slow pour The first pour of the day can be foamy due to the line being warmer than the vessel and the carbon dioxide coming out of solution in the line Ensure the draft tap is pulled out fully when pouring Ensure the beverage is cold Ensure the beverage wasn t fermented at an extreme pressure or is being dispensed at a too high pressure Release excess pressure from the vessel via the VPRV button and set at 1 bar and try pouring again You may need to wait for excess gas in the beverage to move out of the beverage over time e g 1 day Try to control the pour with the control level and pour slowly PROBLEM 2 THE PRESSURE IN THE TANK SEEMS TO BE FALLING Solutions 1 Ensure that the gas cylinder is connected to the vessel during dispense The 3 way valve should be turned to the arrow pointing to the vessel pressure gauge during dispense If not as you pour the pressure in the vessel will reduce 2 Check the gas cylinder has pressure on its high and low pressure gauges and is
115. r ingredients Fill up to the 23 Litre mark Attach the sediment bottle and the yeast Close the lid Ensure the 15 set p D P oe wN 10 Set the desired fermentation temperature 11 Final check 12 Clean up STAGE 3 MONITOR THE PRESSURE DURING FERMENTATION A FEW MINUTES STAGE 4 COOL THE BEVERAGE A FEW SECONDS STAGE 5 CLARIFY THE BEVERAGE 2 X 5 MINUTES STAGE 6 DISPENSE THE BEVERAGE 37 STAGE ONE STAGE TWO CLEAN amp ADD THE SANITIZE INGREDIENTS THE BREWERY DAY 0 15 MINUTES DAY 0 15 MINUTES REHYDRATE THE DRY YEAST CONNECT THE YEAST TO THE BREWERY CLOSE THE LID AND SET THE TEMPERATURE AND PRESSURE RELIEF VALVE DISSOLVE THE LIQUID MALT EXTRACT AND ADD TO THE BREWERY STAGE THREE MONITOR THE PRESSURE AND WATCH THE YEAST FERMENT DAYS 1 4 1 MINUTE AFTER 24 HOURS FINE TUNE THE YEAST AFTER 1 HOUR YEAST DAY 1 YEAST DAY 2 YEAST DAY 3 YEAST DAY 4 PRESSURE RELIEF SET POINT TO THE DESIRED CARBONATION LEVEL STAGE FOUR STAGE FIVE COOL THE BEER CLARIFY THE BEER 28800 DAY 4 5 5 MINUTES REMOVE THE NATURALLY CLARIFY THE BEER SEDIMENTED YEAST DAY 4 10 SECONDS FILL THE SEDIMENT BOTTLE WITH DAY 5 5 5 MINUTES DAY 6
116. rd clarification Fig 53 using 30ml again Make sure the tank valve is closed before you clarify and only open it after the pot rinsing step Belgian and Wheat beer yeast can be very hard to clear at times but all others should be okay after 3 clarifications especially once the bulk of the settled yeast 15 removed to give the 3rd clarification a better chance of working If not it s likely a quirk of brewing and the yeast for some reason are not playing ball relating to static electrical charges on the yeast cell walls and for some biological reason that Is hard to understand they just won t settle and you ll have to wait a few more days for it to happen over more time Or just consume the more hazy beer and move on to the next brew In 95 of brews using ale or lager yeast the yeast should clear without too much drama and two clarifications are enough For the Belgian and Wheat beer if 3 clarifications don t do it they will likely need quite some days to clear by settling naturally so it s likely 15 easier just to accept some haze as in the commercial examples of these beer styles and enjoy their flavours as you consume them 34 STAGE SIX DISPENSE THE BEVERAGE Please read Appendix 9 for background Fig 54 information and principles regarding dispensing the beverage Dispense can take place 24 hours after the second clarifications but for extra clarity we recommend waiting 1 days So in genera
117. ressure as it is unscrewed but it is full of liquid so it will be minimal However it is advisable to unscrew the bottle with one of your hands wrapped around the top part of the bottle to block any small Spraying of beverage 4 When you have unscrewed the bottle place it in the stain less steel bowl under the tank see Figure 43 Then take the 500ml spray bottle and spray up into the vessel valve to remove beverage residue from the under side of the valve and valve thread see Figure 44 Let the water drip onto 31 the bowl Then using the removable stainless steel bowl under the vessel to prevent dripping onto the floor take the sediment bottle and bowl to a sink Figure 45 and dump the sediment down the drain and rinse the sediment bottle and stainless bowl both well with water Then put the bowl back under the tank and take the well rinsed sediment bottle to the draft tap Put the bottle under the tap and push the draft tap flow control lever all the way down to Its fully opened position see its open position in Figure 46 Then push the draft tap towards the back of the brewery to create foam to come out of the tap this is the foam mechanism part of the tap Fill the sediment bottle with foam by allowing the foam to fall to the middle of the bottom of the sediment bottle and not roll down the side See Figure 46 Foam consists of bubbles of that have a positive pressure As we fill the sediment bo
118. rganic material like the yeast ring and beverage residue If you have a hot water system close to a temperature of 60 C 140 F this will work well Otherwise the easiest way to make approximately 60 C 140 F water Is to mix 50 50 ambient water from the tap with boiled water from a kitchen kettle Ambient water will fluctuate with the seasons and geographical locations but even a range from 10 C to 30 C 50 F to 86 F tap water will produce warm water in the range of 55 C to 65 C 131 F to 149 F once combined with boiling water which 15 fine for the purpose of cleaning the vessel Once the warm water Is put in the 2 Litre jug and the detergent mixed and then added to the cone the temperature will be closer to 50 C 122 F which should be acceptable for contact with your hand and scrubbing the vessel with However if you find this too warm then you should use a colder water temperature THE WILLIAMSWARN SANITISING AGENT SODIUM PERCARBONATE The WilliamsWarn sanitising agent that follows the detergent is Sodium Percarbonate Sodium Percarbonate will react in water to form Sodium Carbonate and Hydrogen Peroxide It is the Hydrogen Peroxide that works as an oxidiser on bacteria and other undesirable microbes It requires a contact time of about 2 minutes after wetting to sanitise the cleaned surface After this contact time the bulk liquid should be drained from all surfaces but there 15 no need to rinse the sanitizer res
119. rment faster than lager yeast in general but also due to the warmer temperatures used Nottingham ale yeast will be finished fermenting close to Day 3 and we give an extra day warm maturation to be sure Nottingham will produce a 4 47 alcohol by volume beer when fermenting from 1 0454 to 1 011 Nottingham can produce higher alcohol beers when more DME or sugars are added in the mix 5 04 yeast will ferment fast and settle out quickly It will ferment from 1 0454 to about 1 011 making a 4 47 alcohol by volume beer US 05 ale yeast is a slow starter and will only ferment from 1 0454 to about 1 041 on the first day However it then kicks in and will likely be finished by Day 3 at about 1 011 making a 4 47 alcohol by volume beer T 58 ale yeast is used for Belgian Ales and wheat beers and will ferment quickly and then have a slow end where it takes a few days to finish It will produce a 4 47 alcohol beer when fermenting from 1 0454 to 1 011 It also can produce high alcohol beers when more DME or dextrose glucose is added at the start 5 23 W34 70 are lager yeasts which are fermented at colder temperatures compared to the ales Lager yeast tend to grow more slowly than ales in general so therefore take a little longer to get going The total fermentation time is longer by two days but should be finished by Day 6 as shown in the chart They will finish at about 1 009 when used in a WilliamsWarn Standard Kit and therefore produce 4
120. s 6 5 8 0 CARBONATION These are guidelines only and you may prefer to produce a highly carbonated English Ale if that is your personal preference However in beer competitions being closer to what is traditional may be important with regards to the scoring system beer tasting judges may use Different beverages traditionally have different final tem peratures they are consumed at Some approximate guidelines can be seen in Table 2 below TABLE 2 BEVERAGE TYPICAL SERVING TEMPERATURE 1 7 C 34 45 F Lagers Ales in New World Countries 1 8 C 34 46 F Wheat Beers 6 10 C 43 50 F British and Belgian Ales 7 13 C 45 55 F Cider and Mead 5 16 C 41 61 F Strong Dark Ales and Barley Wines 10 15 C 41 61 F These are also guidelines and you as the brewer may choose to dispense at a temperature not within these ranges if that is your personal preference SETTING YOUR CARBONATION LEVEL Carbonation is a function of temperature and pressure You can control the amount of carbonation you want in the final beverage by the following steps Step 1 Decide what level of you want as read from Table 1 Step 2 Decide what temperature you want to drink the beverage at as shown in Table 2 Step 3 Use Chart 1 to determine what final dispense pressure you need on your gas cylinder the y axis on the graph in order to achieve this level of carbonation Start on the x axis at the carbonatio
121. s could be before cooling if the yeast has finished fermenting but the most accurate reading is at the very end when the beer is cleared This is because if fermentation hasn t stopped during cooling the SG will continue to lower and in addition the clarification process mixes that entire tank contents very well to make sure you get an accurate reading of the total tank SG You will need to take a sample ensure it is close to 20 C 68 F and de gas the beverage by pouring 150ml between two glasses before putting it in the measuring cylinder with the hydrometer To increase a cold beverage s temperature you can hold the glass of sample under a tap of ambient or slightly warm water while swirling the glass to get a good heat transfer Then measure the SG as described above CALCULATING ALCOHOL BY VOLUME ABV The alcohol cannot be determined by floating the hydrometer in wort or beer and reading the alcohol scale on the hydrometer A calculation is required There are various calculations to calculate alcohol by volume ABV from an initial and final SG reading Here are some options you may find others on the internet A A basic calculation 15 Initial SG x 1000 Final SG x 1000 7 46 So for a beer starting at 1 0454 and finishing at 1 010 the alcohol content by this formula will be 1045 4 1010 7 46 4 75 alcohol by volume Another simple formula 15 that is commonly used Is ABV Initial SG Final SG x
122. s cylinder as described in Setting up your BrewMaster in Part One 5 Ensure the gas cylinder low pressure gauge see Figure 4C is set at the final dispense pressure you want as discussed in Appendix 5 First time users should set this at 1 25 bar Also check the brewery line valve and the brewery filling line valve are closed at the back of the draft tap font They are closed when the valves are in their horizontal position 6 Start boiling 500ml 1 US pint of water in your kitchen kettle for use in Step 10 7 Then remove all pressure from the vessel by pushing the button on the top of the variable pressure relief valve VPRV See Figure 8 Release the button when the vessel pressure gauge on the control panel reads O and no gas is being emitted Remove the vessel lid it screws off counter clockwise If the sediment bottle is attached from the last brew then remove it it comes off clockwise looking down on the bottle from above Put the 2 Litre jug under the vessel valve and open the valve and dump any vessel residue into the jug See Figure 9 Then close the vessel valve and dump the contents of the jug down the sink 19 CLEAN THE VESSEL WITH WATER 8 Rinse the jug and fill it with 2 Litres of cold water Close the vessel valve and dump the 2 Litres of water into the vessel cone Figure 10 Dip the sponge into the water that Is in the cone and give a preliminary scrub of all the internal surfaces
123. second clarification release the increased gas in the vessel again to the pressure and therefore carbonation level you want Then wind the VPRV down to its closed position clockwise Then after this you will finally set the gas cylinder at the same pressure which is your chosen dispense pressure and open the 3 way valve to the vessel When you dump the sediment bottle after 36 hours the beverage will be at the correct pressure and carbonation The difference with this method is that you cannot set the gas cylinder at the pressure you want in the final beer during dispense until after you have clarified With higher carbonated beers as described in the first two methods above you can set the gas cylinder pressure at the beginning of the process and not change it and use the VPRV to make the pressure differential by releasing pressure from the tank either case the principle is the same in that a pressure differential of 0 25 0 5 bar is required between the vessel at the lower pressure and the gas cylinder at the higher pressure in order to force the clarification agent in when the 3 way valve is opened to the clarification pot RINSING THE POT It is important to rinse the pot after each clarification and also bubble that into the beverage in order to clear the line of clarification agent The clarification agent can form little solid lumps if left over time and this can get stuck in the one way valve under the pot So you M
124. several web based tools For example http www hotv org tools hopbitterness html http www realbeer com hops IBU html http www brewersfriend com ibu calculator On these sites you will be asked to insert Final wort or beer volume 23 Litres 5 Imp Gallons 6 US Gallons Wort specific gravity 1 000 we are boiling in water The alpha acid content for each hop used read the packet from 4 16 The amount added 1 oz is 28g The time boiled 1 60 minutes Note Hop Utilisation should be calculated for you Alternatively you can use the chart below to discern how long to boil your hops for Example 1 For every 10g of a 10 alpha acid hops boiled for 30 minutes in 1 Litre of water which is then filtered in a French Press and added to the WilliamsWarn with the other ingredients in Stage 2 12 bitterness units will be added to the final beer Example 2 For every 10g of a 14 alpha acid hops boiled for 60 minutes in 1 Litre of water which is then filtered in a French Press and added to the WilliamsWarn with the other ingredients in Stage 2 22 bitterness units will be added to the final beer BITTERNESS UNITS ADDED PER 10 GRAMS 0 3502 OF HOPS OF DIFFERING ALPHA ACID WHEN BOILED IN 1 LITRE OF WATER AND ADDED TO 23 LITRES OF WORT Bitterness Units added 10 15 20 29 16 0 14 0 12 0 10 0 8 0 6 0 4 0 30 35 40 45 50 29 60 42 ADDING EXTRA MALT FLAVO
125. should attach the brewery filling line valve to the Bottler using the filling line tube Once the line is connected ensure the Bottler dispense knob 15 closed and then open the brewery filling line valve Then put the 2 Litre jug under the open end of the Bottler filling tube open the Bottler dispense knob collect the 100ml into the jug see Figure 19 and then close the bottler dispense knob Leave the Bottler connected for the sanitation step See WilliamsWarn Bottler Instructions for further information Dump the 200 of detergent the jug down the sink The draft beverage line and packaging valve line will now soak with detergent while you manually clean the vessel CLEAN THE VESSEL WITH DETERGENT 18 Check the 3 way valve is in the closed X position and then remove all pressure from the vessel again by pushing the button on the variable pressure relief valve VPRV see Figure 8 Release the button when the vessel pressure gauge on the control panel reads O and no gas 15 being emitted Then remove the vessel lid it screws off counter clockwise 19 Dip the sponge into the cleaning fluid in the cone and scrub all of the internal surfaces of the vessel including around the rim under the rim the yeast ring from any previous brew the vessel wall and the cone See Figure 20 20 When the vessel is clean place the empty 2 Litre jug under the vessel open the vessel valve and dump the contents of the cone into the j
126. some pressure to the tank and take that hot water out both the beer tap and the beer filling line valve at the back of the font 6 Clean all utensils well Clean them in a dishwasher with a high heat setting at least 65 C 149 F or soak them in detergent and sterilant at a similar temperature 7 Make another brew but not a Wheat Beer or Belgian Pale ale both of which have phenolic flavours naturally Brew a lager or another kind of ale 8 Ifthe problem persists contact WilliamsWarn 48 ADDING INGREDIENTS APPENDIX TWO IMPORTANT PRINCIPLES For ingredient addition the principles we are adhering to are as follows A The water you use should be drinking water quality Follow the principle If you can drink it you can brew with it Chlorinated water doesn t need to have the chlorine removed but if you have a carbon filter commonly used for that purpose then that water 15 also fine The yeast needs to be rehydrated in 25 C 5 C water 77 9 F This temperature 15 optimal for dried yeast rehydration and water is better than wort must as water puts the yeast cells under less osmotic stress during the hydration phase Tap water with its naturally dissolved mineral content or deionised or sterile water all work well WilliamsWarn liquid and dry malt extracts do not need to be boiled They have already been boiled in a brewery The hot water employed is just used to help dissolve the liquid and dry malt
127. ster is to be used only for human consumption only in accordance with the intended purpose 1 1 Use of the appliance not in accordance with these instructions will void the warranty and could cause potential harm and potentially severe health related issues MANUFACTURER DETAILS The WilliamsWarn BrewMaster 15 manufactured by WilllamsWarn NZ Ltd 804 Omahu Road Hastings 4175 New Zealand www williamswarn com APPROVALS C Tick marked as supplier s declaration of conformity to the Radio telecommunications Act 1992 Section 182 Importer Client Code 4023 5041 F Compliance AS NZS 60335 1 2011 1 2012 UL IEC 60335 1 2011 Household and similar electrical appliances Safety Part 1 General requirements AS NZS 60335 2 24 2010 UL IEC 60335 2 24 2010 1 2012 Household and similar electrical appliances Safety Particular requirements for refrigerating appliances ice cream appliances and ice makers UL 471 10 Standard for Safety Commercial Refrigerators and Freezers AS NZS 60335 2 21 2002 IEC 60335 2 21 ed6 0 Household and similar electrical appliances Safety Particular requirements for storage water heaters AS NZS 60335 2 34 2003 A2 IEC 60335 2 34 2012 2012 Household and similar electrical appliances Safety Part 2 34 Particular requirements for motor compressors AS NZS 3350 2 41 1997 IEC 60335 2 41 Ed 3 2 Safety of household and similar electrical appliances Particular requiremen
128. sure from the gas cylinder to the vessel as described in Appendix 5 and set the VPRV to release at the target 3 Once the VPRV is confirmed to be releasing gas at or just above the set point it shouldn t need more attention When fermentation is complete the pressure will still be maintained in the vessel and the beverage remains fully carbonated We are fermenting at a slight excess pressure so you only need to be close the target and not 100 accurate 28 WHAT IF THERE IS NO PRESSURE BUILD UP AFTER 1 DAY If the pressure does not build up and the yeast is actively fermenting as seen in the sediment bottle you likely have a leaky seal in the rim lid or VPRV See the Trouble Shooting Section Problem 2 for a solution Lager yeast can sometimes take more than 1 day to get active WHAT YOU WILL SEE IN THE SEDIMENT BOTTLE Figure 40 shows what you will sometimes see in the sediment bottle for Nottingham Ale yeast over the first 4 1 2 days for an ale fermentation The yeast cells will start to become active after a few hours and begin to ferment They will then disperse into the vessel due to their own production and consume the Sugars other nutrient in the wort must and multiply When i d the sugars are depleted most yeast will settle similar manner as shown in Figure 40 On other occasions the Nottingham yeast may grow very well and be very active and
129. tap also has a foaming mechanism To add foam after filling a glass push the draft tap handle away from you and foam will pour out of the tap The tap is closed in the middle position SAFETY For safety reasons and to avoid loss of beverage we recommend to always have the flow control lever push up closed when you are not consuming the beverage This 15 in case the tap accidently is opened by a guest or child for example or if the tap becomes sticky and doesn t close properly THE LIGHT You can press the vessel light button on the front of the tower and look through the vessel sightless to view the contents and see how much beverage remains aS you consume your creation WHEN THE VESSEL IS EMPTY When the last beverage Is poured simply turn off the power to the BrewMaster but leave it under pressure to avoid contamination When you want to make another beverage start at Stage 1 again in the main instructions If you are going to leave the brewery for an extended period of time It is best to clean it after the last use and then let it sit idle with the lid closed CLEANING THE DRAFT TAP The draft tap may periodically need to be taken off the tower and disassembled and given a hand clean This will be required if you find the draft tap is sticking when being operated or if you see any growth coming out the front of the tap To disassemble the tap ensure there is no pressure in the vessel and ideally the vessel shou
130. te an exact and known pressure differential and then experience the amount of vigorous bubbling of Clarification agent that 15 required to mix the agent well There is an alternative method described for in Appendix 9 that experienced brewers may like to try after a few brews which focuses on the amount of bubbling heard without knowing the exact pressure differential created Lower the vessel pressure as read on the vessel pressure gauge on the control panel to 0 50 below your gas cylinder low pressure set point that you checked in step 2 above in this Stage by pushing the button on top of the VPRV For first time user who have set the cylinder low pressure 1 25 bar this will mean releasing the pressure in the vessel from just under the pressure achieved during fermentation e g 1 5 bar or under as the cooling of the beverage reduces the pressure a little bit to 0 75 bar as read on the vessel pressure gauge on the control panel 32 9 You are now going to force clarification agent into vessel It is critical to be able to hear the clarification process in order to be sure it has occurred so turn off all external noise like any music players the radio etc Open the black 3 way valve to the pot for 10 seconds only by turning the 3 way valve anti clockwise from its closed X position to be clarifice see Figure 49 Allow the clarification agent to bubble and mix into the vessel for 10 seconds
131. ted or fermented to the SG you desire set your desired dispense temperature on the digital controller see Figure 41 to its minimum which ts 1 C 34 F The temperature control system will control the temperature of the vessel to the new set point It will take about 12 hours for the entire contents of the vessel to become as cold as your set point Please note that a visual alarm 15 triggered on the on controller when the set point is 20 C 36 F below or 5 C 9 F above the actual temperature Please ignore this alarm It is required only for electrical compliance reasons We need the beverage to be as cold as possible for the clarification of the beverage You can increase temperature in Step 6 if you prefer to drink a warmer beverage but at this phase of the process we want the yeast to settle due to the colder temperature and as much chill haze to form as possible 30 STAGE FIVE CLARIFY THE BEVERAGE Please read Appendix 8 for background information and principles regarding clarifying the beverage FIRST CLARIFICATION First clarification can take place 12 hours after cooling has started so in general Day 4 12 for ales and Day 6 2 for lagers Our cider kit uses 5 04 as the yeast and does not require clarification It should be ready to be consumed once cold on Day 4 1 2 at about 1 010 S G So for our cider kit just go Straight to Stage 6 Dispense the Beverage once it 15 cold Our beer kits however wil
132. the light on The pressure in the vessel should have built up to the pressure release point of the VPRV Variable Pressure Relief Valve that you set in Stage 2 When the pressure in the vessel reaches this level as read on vessel pressure gauge the VPRV should release gas The beverage 15 fully carbonated at this point and excess gas you don t need will be emitted out of the valve 1 Ensure the VPRV setting 15 correct by checking that gas 15 being emitted heard as a slight hissing and smelt as a slight aroma only at the target pressure or just above it e g within 0 1 bar above target see Figure 39 WHAT TO DO 2 the vessel pressure gauge shows a pressure too far above your target fermentation pressure e g gt 0 1 bar above it as read on the vessel pressure gauge you need to adjust the VPRV very slightly counter clockwise as described in Appendix 5 to release the gas to your target or within 0 1 bar above It so first time users control at 1 5 1 6 bar B If gas is being emitted out of the VPRV below your target fermentation pressure as read on vessel pressure gauge the VPRV needs to be adjusted slightly clockwise as described in Appendix 5 to release at your target or within O 1 bar above it so first time users control at 1 5 1 6 bar You will need to wait for the pressure to build up to the new setting and release to be certain of your new setting If you have no time to wait you can manually add gas pres
133. the pressure differential by releasing pressure from the tank In either case the principle is the same in that a pressure differential of 0 25 0 5 bar is required between the vessel at the lower pressure and the gas cylinder at the higher pressure in order to force the clarification agent in when the 3 way valve is turned to the clarification pot MONITORING THE PRESSURE IN STEP 3 AND ADJUSTING THE VPRV SET POINT When you brew you will need to use the pressure 1 the tank during fermentation to set the VPRV at the pressure you desire Winding the screw down clockwise will increase the vessel pressure required to release the spring and winding it out anti clockwise will lower the vessel pressure required to release the spring To test any new setting the vessel will need to be pressurised and the vessel pressure gauge read when the sound of gas emitting from the VPRV Is heard This can be done at any time by adding gas from gas cylinder to the vessel However it is easiest and results in less loss of bottle gas if performed during fermentation when the yeast is making excess So for your first brew set the at 2 gt turns counter clockwise for fermentation This is approximately the release point of 1 5 bar During the first day for ales and 274 day for lagers the pressure will build up and you can adjust the setting If the vessel pressure is below or above the set point the VPRV needs to be
134. the sediment bottle well with water to remove all sanitizer and put it on the table Then swirl the upside down lid gently so that the sanitizer can wet all surfaces and parts of the lid thread Take IMPORTANT CLEANING AFTER AN INFECTION the seal out of the vessel seal groove and place it in the sanitizer in the upside down lid Let the lid and seal soak in the sanitizer see Figure 26 In our experience infected brews are extremely rare when using a WilllamsWarn BrewMaster and our ingredients However if you do happen to experience an infected brew the brewery will need 34 Put the empty jug under the vessel valve and open the a special clean Please see Appendix 1 for details vessel valve to remove any final residual sanitizer Close the vessel valve and dump any residue the jug down the drain and rinse the jug well to remove all sanitizer 35 Let the upside down lid and seal soak in sanitizer until required in the next stage involving adding the ingredients If you are cleaning the brewery but not going to make another brew right now then after the lid and seal have soaked for 1 minute put the seal back in its grove on the vessel rim Then dump the sanitizer from the upside down lid and put it back on the brewery There is no need to rinse the lid THE BREWERY IS NOW CLEANED AND SANITISED AND READY FOR THE ADDITION OF INGREDIENTS You do not need to rinse the sanitizer off the vessel walls As explained in Appendix 1 we
135. to push the brewery unit in a straight line They are not castors so in order to change direction you will need to lift or drag the front or back around to suit the direction that you require To fix the brewery into position please slide the wheel chocks around the two front wheels see Figure 4A This will prevent the brewery from being pushed around It is preferable to keep the unit away from direct sunlight For electrical safety reasons the unit must be kept out of the rain or wet area s so is not suitable for positioning outside in an uncovered area It is preferable that the unit 15 maintained in an ambient environment between 5 C and 38 C 41 F to 100 F and less than 90 humidity Remove the white protective wrap from the stainless steel by pulling it off with your hands It should peel off easily and reveal clean stainless steel Position the unit so that there is adequate air flow through the air ducts at the base of the brewery tower This is to enable the refrigeration system to work properly It is important that the ducts are not blocked in some way or that the air flow does not loop back on itself The area around the ducts may become warm at times ACCESS TO MACHINE INTERNAL PARTS AND SERVICING IMPORTANT READ THIS SECTION CAREFULLY We have carefully designed and constructed this machine so that if necessary the user can access the internal parts of the brewery required On initial set up of the brewery
136. ts Pumps RoHS 2011 65 EU Restriction of the use of Hazardous Substances Directive in electrical and electronic equipment WEEE 2002 96 EC Waste Electrical and Electronic Equipment Directive 5 0 5 1 5 3 5 4 6 0 Food Safety Regulations Food hygiene Regulations 1974 AS NZ AS NZS 4020 Products for use in contact with Drinking Water AS 2070 1999 Plastic materials food contact use ANNEX ELECTROMAGNETIC EMISSIONS For electromagnetic emissions the WilllamsWarn Brewery has been tested for compliance to AS NZS CISPR14 1 Ed 5 1 2009 Class WARNINGS Use of accessories cables and ingredients other than those specified and sold by the manufacturer as replacement may result in increased emissions or decreased immunity of the WilllamsWarn Brewery Check if the voltage indicated on the appliance corresponds to the local mains voltage before you connect the appliance Do not use the appliance if the plug the mains cord or the appliance itself is damaged This appliance is not intended for use by persons including children with reduced physical sensory or mental capabilities or lack of experience and knowledge unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety Children should be supervised to ensure that they do not play with the appliance CAUTION This appliance is intended for household use only If the appliance is
137. ttle this way the foam and its bubbles of will displace air in the bottle The top surface of the foam will retain the positive pressure and not take in air and as the bottle 15 filled we can displace all air from the bottle Fill the sediment bottle to the very top with foam then close the draft tap and push the draft tap control lever up to Its fully closed position see Figure 47 Put the sediment bottle which 15 now full of foam back the vessel and close it hand tight as per normal The bottle screws on anti clockwise looking down Keep the vessel valve closed do not open it and move onto the next step Ensure the 3 way valve is closed X position and open the clarification pot Add 30ml of WilliamsWarn clarification agent to the 100 cylinder and then transfer that to the pot through the tea strainer see Figure 48 Then screw the lid back onto the clarification pot tightly It is important to strain our clarification agent through the tea strainer because crystals can form in the clarification agent over time and these can block the one way valve under the pot If the one way valve becomes blocked it will not close and the beverage will blow back up the pressurised line into the pot and out over the brewery All liquids added to the pot should be strained except for water NOTE The next sequence of forcing clarification agent into the beverage 15 required for first time brewers to use in order to crea
138. ug See Figure 21 Dump the contents of the jug down the drain and place the jug under the open vessel valve again RINSE THE VESSEL WITH WATER 21 Fill the 500m rinse bottle with cold water and rinse the detergent residue off the vessel by spraying the water around and under the rim and evenly down the sides of the vessel from the top See Figure 22 Ensure a good flow going down the walls to rinse off the detergent Repeat this step twice more The very top part of the vessel around the vessel seal can be wiped with a paper towel to avoid water running down the outside of the vessel Close the vessel valve and dump the contents of the 2 Litre jug down the drain The vessel should now be clean and the stainless steel shiny and spotless ready for sanitation SANITISE THE VESSEL 22 500 of cold water to the 2 Litre jug then add 1 rounded teaspoon 5g of Sodium Percarbonate and mix well with the tablespoon until the solids are dissolved Add this solution to the 500ml rinse bottle see Figure 23 21 23 Ensure the vessel valve is closed and then spray the sanitising solution under the rim and evenly down the side walls so that all surfaces are wetted See Figure 22 again Try to wet all surface with this 500ml of sanitizer and let all the sanitising agent solution collect into the cone of the vessel See Figure 24 If not all surface became wetted collect the liquid back into the wash bottle open t
139. under anaerobic conditions and excrete carbon dioxide ethanol flavours and other bi products from their cells The way brewers typically measure the progress of a fermentation is by measuring the specific gravity density of the wort or must A standard 4 64 beer typically starts at 1 0454 SG and ferments down to 1 010 The difference in starting and finishing SG Is caused by both the reduction of dense nutrients in the wort must by the yeast Sugars and proteins and the production of ethanol which Is less dense than water water has an SG of 1 000 CHART 1 Specific Gravity Reduction from 1 045 SG During Fermentation 4 Ale 2 Lager 1 Wheat Beer amp 1 Cider Yeast 1 030 1 025 SG 1 020 1 015 1 010 1 005 1 000 0 995 0 1 2 3 4 5 6 7 8 9 5 04 5 23 58 Nottingham 3 70 gt lt Cider WB 06 gt k 05 05 Beers usually have some residual starch or dextrins in them which the yeast cannot consume but beverages made from fruit cider and wine or mead made from honey are made of simple sugars and some non flocculent yeast can ferment them right down Chart 1 shows typical reductions in SG for 4 ale yeast 2 lager yeast the wheat beer yeast and the cider yeast used in WilllamsWarn Standard Kits 5 04 Nottingham 05 05 and T 58 are ale yeast that ferment warm e g 23 C 73 F Ale yeast fe
140. ush the tap when allowing detergent and sanitising agent to flow out the tap so that the tap gets a good clean THE SEDIMENT BOTTLE At the end of the brewing process the sediment bottle should be rinsed and put back on the brewery as a safety measure in case children open the vessel valve However just before the next brewing day when the beverage Is almost gone as an alternative to the clean and sanitisation that occurs in Stage 1 you may instead wash the sediment bottle in a dishwasher In addition an alternative to sanitise is to stand the sediment bottle 80 C 176 F hot water for 2 minutes The heat will destroy most bacteria even if the bottle isn t cleaned well The bottle can handle most cleaning agents as well as hot temperatures to 100 C 212 F CLEANING THE DRAFT TAP If the draft tap looks dirty or becomes stuck or hard to more forwards and backwards it will need to be dismantled and cleaned Please see the instructions and photos in Appendix Nine Dispense The Beverage RINSING THE VPRV LINE If you have for some reason experienced beer foam coming out the this line will need a clean Remove pressure slowly from the vessel if required and remove the lid Unwind the VPRV fully and remove the parts Using the rinse bottle spray water down the VPRV line so that It runs out into the fermenter through the hole at the top Rinse this hole with the rinse bottle as well Then open the tower door and put
141. ut with the resulting taste profile being similar to that of a light lager The yeast under the lid 15 an 11g pack of 5 04 ale yeast Ideally ferment at 73 F 23 C for 4 days after which time the S G should be close to 1 011 WHEAT BEER A refreshing smooth drinking Wheat Beer Our Wheat Beer has a straw coloured appearance with a low bitterness The malted wheat in the grain bill gives this beer a slightly grainy flavour with a creamy fullness that leads to a light finish The yeast employed will provide decent levels of phenolic flavours and so this brew leans towards a fresh German wheat beer in style The yeast under the lid is an 11g pack of Fermentis WB 06 wheat beer yeast Ideally ferment at 73 F 23 C for 4 days after which time the S G should be close to 1 011 APPENDIX ELEVEN ONVERSION TABLES TEMPERATURE CELSIUS C FAHRENHEIT F CELSIUS C FAHRENHEIT F CELSIUS C FAHRENHEIT F 1 33 8 oo 95 0 69 156 2 2 35 6 36 96 8 70 158 0 3 37 4 oF 98 6 159 8 4 39 2 38 100 4 72 161 6 5 41 0 39 102 2 73 163 4 6 42 8 40 104 0 74 165 2 7 44 6 41 105 8 25 167 0 8 46 4 42 107 6 76 168 8 9 48 2 43 109 4 77 170 6 10 50 0 44 111 2 78 172 4 11 51 8 45 113 0 79 174 2 12 53 6 46 114 8 80 176 0 13 55 4 47 116 6 81 177
142. utes Add the sediment bottle back onto the brewery with the new quality yeast and open the valve in 2 stages as described in the instructions to avoid temperature shock Monitor closely PROBLEM 2 THE PRESSURE ISN T BUILDING UP Solutions 1 Check that there 15 activity in the sediment bottle and foam seen on the beverage surface through the sight glass and that the vessel valve is open If fermentation 15 only just starting the amount of carbon dioxide being generated is small and the pressure will take a while to build up If fermentation is vigorous and the pressure is not building up over a few hours under such fermentation conditions then you probably have a leak Ale yeast should take 12 of a day to start to build up pressure and lager yeast about 1 day Firstly release any pressure In the vessel via the VPRV by pressing the VPRV release button and remove the lid Check the seal is sitting in the groove properly It may need a stretch as explained in Appendix 4 Ensure the seal 515 in the groove as shown in the photos in Appendix 4 and then re close the lid tightly Then monitor pressure build up To speed up this test you can manually add CO from your gas cylinder and pressurise the tank to 1 bar Firstly wind the VPRV down to its fully closed position clockwise Then open the 3 way valve from the X position to the arrow pointing to the vessel pressure gauge Close the 3 way valve back to the X position when the ta
143. valve and allow another 100 to flow into the jug see Figure 18 then close the valve Keep the 100ml in the jug Wait 1 minute for the line to soak For those with the WilllamsWarn counter pressure Bottlers the Bottler will still be connected so put the 2 Litre under the open end of the Bottler filling tube open the Bottler dispense valve and close when the 100ml is collected see Figure 19 2 After the filler line has soaked for 1 minute open the filling line valve again and collect the remaining 300ml of solution in the vessel into the 2 Litre jug and only close the valve when gas 15 being emitted out of this line It is critical to be sure the valve is closed and holding the pressure and no gas 15 being emitted so as to avoid beverage leaking out this valve during fermentation Keep the 400ml of solution now the jug For those with the WilliamsWarn counter pressure bottling device you will be opening the Bottler dispense knob See Figure 19 Once 15 emitted close the Bottler dispense knob and the brewery filling line valve and for the same critical reason underlined above ensure pressure 15 being held by the closed filling line valve 22 28 Put the 2 Litre jug under the draft tap and open to remove any remaining sanitising solution from that line too Close the draft tap when CO is being emitted Again it is critical to be sure the draft tap is closed and holding the
144. y accurate score a minimum of 6 tasters is required However it 15 not practical to ask 6 people to come to your brewery each brew and for you to set up a blind taste testing You can therefore ask someone living with you to set up 2 3 samples for you to blind test with one of them being your own beer Alternatively it may also be practical and necessary for you to score your beers knowing it s one of yours In this case take a sample and use the same scoring system and try to be as un biased as possible Record that score in the Brew Record sheet and our online database when it Is on our website Don t be afraid to test your beers against commercial beers You re making top quality beverages and you re sure to do well in blind taste testing if you get some friends around to participate 76 BLIND TASTE TEST SHEET Taste the beers in front of you and give them each an overall hedonic score from 1 to 10 as described in the box to the right BOO RE ae 22 EXCEPTIONAL The starting point is a score of 7 which 15 included in the score box already to anchor you If the beer is Satisfactory in your opinion leave the 7 in the box Beers with no taste or beers that are bland are Satisfactory as they have no faults so they should score 7 s Don t be afraid to leave all 75 if you think all are Satisfactory your opinion VERY GOOD GOOD SATISFACTORY NO OFF FLAVORS OR FAULTS
145. y sedimented yeast PREVENTING OXIDATION Once we have dumped the naturally sedimented yeast we need to put the sediment bottle back on to catch the sediment that will settle when we mix the clarification agent into the beverage However we do not want any oxygen to go into the beverage There are several ways to reduce air in the empty bottle You can add beer from the bottom of the bottle from the draft tap beverage foam full of carbon dioxide from the draft tap or add CLARIFYING THE carbon dioxide gas from the gas cylinder and purge the air out We prefer to add beverage foam from the draft tap Beer foam especially is very stable as it has foam proteins and hops components along with carbon dioxide that keeps it in formation for a period of time We therefore fill the bottle with foam before we put the bottle back on to displace the air in the bottle The foam is mainly carbon dioxide and contains no air so as it fills the sediment bottle it will displace all air out of the bottle Fill it right to the top and even have some foam extending out the top to reduce adding any oxygen to the tank when you reconnect the sediment bottle to the tank and open the valve This foaming is achieved by pushing the draft tap handle towards the back of the unit which is the foam mechanism of the draft tap Technically there will be some very slight addition of oxygen to the beverage at a parts per billion level but it will not be si
146. you will be required to access this area Before accessing the rear protective panel you must ensure that the brewery is not connected to the mains power supply In the future should you need to access this area after the gas cylinder is connected you should also ensure that the cylinder is turned off at the cylinder and the pressure in the tubing on the low pressure side has been released For the regulators supplied by WilliamsWarn to release pressure on the low pressure side wind the regulator knob out anti clockiwse to its closed position and the low pressure gas will release itself Other than installing the components required to make the brewery functional it is not envisaged that the user will be required to access this area and you should not attempt to make any alterations modifications or repairs to the machine without the strict guidance of the supplier manufacturer All warranties will be void if the above process 15 not followed 10 INSTALL THE DRAFT BEER TAP FONT Install the draft beer tap font as follows 2 Take the draft beer tap font as shown in Figure 3A At the base of the font are two John Guest fittings and three M8 bolts the fittings have been installed and tested with the unit prior to removal for transport please do not loosen or adjust them as it could affect the performance of your brewery The three M8 x 25mm bolts can be removed from the base ready for reinstallation See Figure

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