Page 1: Table Of Contents
PART THREE: MAKING BEVERAGES APPENDIx ELEVEN: WITH THE ADVANCED METHOD CONVERSION TABLES & BREW RECORD SHEET INTRODUCTION APPENDIx TWELVE: TASTE TESTING ADDING ExTRA HOP FLAVOUR AND BITTERNESS TROUBLE SHOOTING THE WILLIAMSWARN ADDING ExTRA MALT FLAVOURS PERSONAL BREWERY © Copyright 2013 Personal Brewing limited...
Page 2: Introduction
INTRoDUCTIoN We are very proud to bring you the Generation 2 WilliamsWarn® Personal Brewery. The development of the first model that we launched with in April of 2011 took over 6 years of effort and determination. In the following 12 months after launch, we sold out of the first batch of 70 that we had produced.
Page 3: Part One: Your Personal Brewery
PART oNE: yoUR PERSoNAL BREWERy...
Page 4: Brewery Overview
BREWERy oVERVIEW The following diagram shows an overview of the main components of your personal brewery. 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.
Page 5: The Control Panel
THE CoNTRoL PANEL The control panel is where you control following diagram. You will need to refer the brewing process from cleaning to to this diagram whilst you are following dispensing the beer. The components the beer making instructions in Part Two. on the control panel are described in the Fig.
Page 6: Safety Information
Please note, the as the detergent and sanitising agents respectively. WilliamsWarn is not designed to be used in an outdoor If other products are used they should be approved environment and should be protected from rain and brands of dishwashing detergent and approved moisture ingress at all times.
Page 7 AS/NZS 3350.2.41:1997 when it is placed and connected to the mains supply. IEC 60335-2-41 Ed 3.2 Do not attempt to use WilliamsWarn Brewery for other Safety of household and similar electrical appliances - purposes or move the appliance while operating. Keep Particular requirements –...
Page 8 Date of manufacture OTHER INFORMATION These instructions for use outline general safety This appliance is compliant to Restriction guidelines for the correct operation of the WilliamsWarn Hazardous Substances Directive RoHS 2011/65/ Personal Brewery System EU in electrical and electronic equipment with the WEEE Directive.
Page 9 COPYRIGHT 2013 © WILLIAMSWARN BREWERY 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...
Page 10: Setting Up Your Personal Brewery
E. An electrical cord to connect to your brewery and your tubing on the low pressure side has been released. electrical power source. For the regulators supplied by WilliamsWarn to release pressure F. The drip tray. on the low pressure side, wind the regulator knob out anti- clockiwse to its closed position and the low pressure gas will Undo the vessel lid and unpack all these items.
Page 11 Other than installing the components required to make the Fig. 3A 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.
Page 12 4. Take the gas cylinder regulator and check the regulator is wound right 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.
Page 13 2. Check that the gas cylinder valve is open and check to see Fig. 4C that the CO regulator is 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 is pushed all the way up to its closed position.
Page 14: Part Two: Making Your Beverage
PART TWo: MAKING yoUR BEVERAGE WITH THE STANDARD BREWING METHoD...
Page 15: Brewing Cycle Overview
BREWING CyCLE oVERVIEW As shown in the overview below, ales (with an alcohol % up to about 6%) will be ready in 7 days, requiring about 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.
Page 16: The Brewing Process: What You Need
We have also provided you with a starter pack of ingredients for you to make your first beer with your WilliamsWarn Personal Brewery. 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.
Page 17 Fig. 6 WILLIAMSWARN SUNDRY EqUIPMENT 1. BREWERY DETERGENT 2. SODIUM PERCARBONATE 3. 2 LITRE PLASTIC jUG 4. NON-SCRATCH SPONGE 5. 500ml RINSE BOTTLE 6. A LARGE SPATULA 7. 100ml CYLINDER 8. HYDROMETER 9. CLARIFICATION AGENT...
Page 18 Fig. 7 EqUIPMENT FROM YOUR KITCHEN You will also need a source of cold water and a sink to dump waste into. 1. KITCHEN KETTLE 2. CAN OPENER 3. TEA SPOON 4. TABLE SPOON 5. THERMOMETER 6. SCISSORS...
Page 19 PREPARATION Fig. 8 1. Ensure you have the ingredients you need. A standard WilliamsWarn kit is shown in Figure 5 in the section “What you need”. Ideally any thick liquid extract you use for beverages like beer or mead should be removed from cold storage in your refrigerator the night before. If not, you...
Page 20 CLEAN THE SEDIMENT BOTTLE AND VESSEL LID WITH DETERGENT 10. Add 1 rounded teaspoon (5g/0.18oz) 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.
Page 21 100ml to flow into the jug (see Figure 18) then close the valve. For those with the WilliamsWarn counter-pressure bottler, if you would like to clean your filling line tube and bottler, for this step you should attach the brewery filling line valve to the Bottler using the filling line tube.
Page 22 (see Figure 18) then close the valve. Wait 1 minute for the line to soak. For those with the WilliamsWarn counter-pressure Bottlers, the Bottler will still be connected, so put the 2 Litre jug under the open end of the Bottler filling tube, open the Bottler dispense valve and close when the 100ml is collected (see Figure 19).
Page 23 it is critical to be sure the draft tap is closed and holding Fig. 25 the pressure and no gas is 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.
Page 24 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 is added to as “wort/must”.
Page 25 Stir the contents of the jug to help dissolve any remaining Fig. 29 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.
Page 26 (also known as original gravity (OG)). See Appendix 3: Fig. 32 Taking S.G. samples & calculating alcohol %’s. For Standard Kits supplied by WilliamsWarn, you do not need to take an initial sample as the beers will be SG 1.040 and the cider 1.036 (when using two cans).
Page 27 14. Then open the vessel valve again and let the wort/must Fig. 36 gently fill the sediment bottle 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. 15. Put the neoprene cover on the sediment bottle to insulate it from ambient temperatures (see Figure 38).
Page 28 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 Fig. 39 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 the light on).
Page 29 WHAT IF THERE IS NO PRESSURE BUILD UP AFTER 1 DAY? Fig. 40 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 VPRM. See the Trouble Shooting Section, Problem 2 for a solution.
Page 30 STAGE FoUR: CooL THE BEVERAGE Please read Appendix 6 regarding how to set the digital controller and Appendix 7 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 Day 6 for lagers and ciders.
Page 31 STAGE FIVE: CLARIFy THE BEVERAGE Please read Appendix 8 for background information and principles regarding clarifying the beverage. FIRST CLARIFICATION Fig. 42 Fig. 43 First clarification can take place 12 hours after cooling has started, so in general, Day 4 ½ for ales and Day 6 ½ for lagers and ciders.
Page 32 (see Figure 48). 7. Ensure the 3-way valve is closed (x position) and open the clarification pot. Add 30ml of WilliamsWarn clarification agent to the 100ml cylinder and then transfer that to the pot (see Figure 49). Then screw the lid back onto the clarification pot tightly.
Page 33 enough to imply a good mixing of the clarification agent Fig. 52 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.
Page 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 ½ days. So in general, you should be enjoying the Fig.
Page 35 with one of your fingers, open the flow controller slowly by Fig. 56 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...
Page 36: Short Instructions
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.
Page 37: Part Three: Making Beverages
PART THREE: MAKING BEVERAGES WITH THE ADVANCED METHoD...
Page 38 INTRoDUCTIoN There is much flexibility for brewing many different beverage in your WilliamsWarn. 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.
Page 39: Adding Extra Hop Flavour And Bitterness
B. In the whirlpool (which is the step after boiling - the wort is hot but not boiling) C. In the 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 Fig.
Page 40 The amount added (1 oz is 28g) To add extra hop bitterness, you need to boil hops. The time boiled (1-60 minutes) For WilliamsWarn brewers, the easiest way is to boil some Note: “Hop Utilisation” should be calculated for you. hops in 1L of water and then transfer that to a French...
Page 41: Adding Extra Malt Flavours
6. As long as the grains are strained from the water so no added to the brew to add certain characteristics. solids are added to the WilliamsWarn, which can block the beer tap, any soaking and straining method will work.
Page 42 7. Add this to the WilliamsWarn and then add the DME to this more beverage styles than the Standard kits we supply.
Page 43 PART FoUR: APPENDICES...
Page 44 THE WARM WATER USED The WilliamsWarn Brewery Detergent can be used in cold water We also want to ensure these lines have a few minutes contact but warm water is always better to help dissolve organic material time with the Sodium Percarbonate solution to sanitise them.
Page 45 You may prefer to clean less. It is 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 WilliamsWarn. However, the risk of infection will likely increase over time if you never clean the brewery with detergent and sanitizer.
Page 46 35°C (95°F), you will need to cool the C. WilliamsWarn liquid and dry malt extracts do not need to be wort/must to 25°C before adding the yeast to it, by boiled. They have already been boiled in a brewery. The hot setting the temperature controller to 25°C (77°F) and...
Page 47 YOUR OWN TECHNIqUES The table below shows the alcohol content for 5 different final SG readings. 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.
Page 48: Appendix Three: Taking S.g. Samples And Calculating Alcohol %'S
(preferably after clarification). This measurement is also known as the Final Gravity (FG). For a WilliamsWarn Standard Kit consisting of a 1.7kg (3.75 lbs.) can of liquid malt extract and a 1 kilo (2.2 lbs.) pack of dry From these two measurements we can calculate the alcohol %.
Page 49 The yeast we use for our extracts all ferment to this range, so for lower and you can take a final SG sample. This could be the same starting point with a Standard WilliamsWarn Kit you before cooling if the yeast has finished fermenting, but the will end up with slightly different alcohol %’s.
Page 50 % ABV by adding more ingredients to the same 23 Litre final volume in a WilliamsWarn. Very roughly, for every 500 grams (17.6 oz) of DME or sugar to a 23 Litre batch, you will increase the final alcohol by approximately 1% ABV.
Page 51 APPENDIX FoUR: THE LID SEAL SEAL POSITION Fig. 63 Fig. 64 It is critical that the tank seal is sitting properly in the groove of the tank rim. It is important that this seal is sitting in the groove along the entire circumference, as shown in Figure 63. The seal circumference is designed to be slightly smaller than the groove circumference, in order to give a better seal when closed.
Page 52 2 - 7°C / 36 - 45°F the beverage is fully carbonated and that is the advantage of the WilliamsWarn – there is no need to keg or bottle flat Ales in New World Countries 2 - 8°C / 36 - 46°F...
Page 53 CHART 1 Levels from Pressure vs Temperature Temp °C / °F 13 / 55.4 12 / 53.6 11 / 51.8 10 / 50 9 / 48.2 8 / 46.4 7 / 44.6 6 / 42.8 5 / 41 4 / 39.2 3 / 37.4 2 / 35.6 1 / 33.8...
Page 54 increase the pressure back to close to 1.25 bar. You will do that In either case the principle is the same in that a pressure again after a 1 day waiting period. differential of 0.25 -0.5 bar is required between the vessel (at the lower pressure) and the gas cylinder (at the higher pressure) After clarification the vessel will therefore be near the dispense in order to force the clarification agent in when the 3-way valve...
Page 55: Appendix Six: Setting The Temperature With The Digital Controller
(See Figure 67). 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.
Page 56: Appendix Seven: Typical Fermentation Charts & When To Cool The Beverage
Day 6 as shown in the chart. Nottingham W34/70 Cider They will finish at about 1.008 when used in a WilliamsWarn Standard Kit and therefore produce 4.28% ABV lagers/pilsners with an initial SG of 1.040.
Page 57 A typical 1.040 (initial SG) lager fermentation chart with S-23 or W34/70 lager yeast in a WilliamsWarn is shown in Chart 3. T-58 will also be finished in about this time frame and S-33 is a faster fermenter so is finished on Day 2.
Page 58 Day 6 you can do this by taking a sample out of the tap (See Appendix 3 for details). However as a rule, WilliamsWarn 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.
Page 59 WHAT YOU ARE CLARIFYING 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 When you clarify with WilliamsWarn Clarification Agent, you are reconnect the sediment bottle to the tank and open the valve. removing two types of haze. The first is yeast cells that make up most of the cloudiness and the second is (for beers, not fruit This foaming is achieved by pushing the draft tap handle beverages) haze proteins from the barley used to make the extract.
Page 60 (since the yeast is making excess carbon dioxide for free) and However for beginners we need to ensure all first-time users then release pressure out of the vessel by depressing the button are creating the identical pressure differential each time until on the VPRV to have the vessel at 0.5 bar lower pressure than it is learnt what bubbling amount is required.
Page 61 Other yeast bought through other suppliers may of course be used in a WilliamsWarn and you will need to see how they react to our agent. We’d assume 80% of brewing yeasts will clear.
Page 62 The parts can be removed easily. For the first pour of the day, we recommend having the flow You can clean the parts in WilliamsWarn Brewery Detergent or a controller closed when you open the tap, and then slowly open similar chemical and sterilise in hot water at 80°C/176°F.
Page 63: Appendix Ten: Descriptions Of Our Standard Kits & The Bjcp Style Guidelines
THE WILLIAMSWARN STANDARD KITS Fig. 68 As of the writing of this manual WilliamsWarn has 15 Standard Kits of differing beer styles. See Figure 68. Each of these cans is designed to be used with a 1kg foil bag of...
Page 64 each beer style and the thinking behind each yeast type used. brewers could use when making certain beer styles. There are The cider is SC22 yeast from Fermentis re-packaged from bulk several guidelines published but we have used The BJCP Style into a 7g sachet.
Page 65 All our WilliamsWarn Standard Kits have been developed to especially focused on matching colour and bitterness. A summary match styles as closely as possible to these guidelines. We have of WilliamsWarn Kits colour vs bitterness is shown on Chart 1 below. WILLIAMSWARN KITS BITTERNESS vs COLOUR...
Page 66 Plunge the solids and add the green, filtered hop tea to the bitterness to balance the malt flavours. mix of ingredients in your fermenter (before adding the yeast). Download the WilliamsWarn User Manual from our website for The yeast under the lid is an 11.5g pack of Fermentis S-33 more details.
Page 67 An authentic Brown Ale with a dark-fruit character. This product is designed to be used with a second 1.65kg/3.6lbs can of WilliamsWarn Dry Cider to make 23 Litres of juice (5 Our English Brown Ale has a dark brown appearance from a Imperial gal/6 US gal) which should then be pitched with 1 range of speciality malts employed in the recipe.
Page 68 The yeast under the lid is an 11.5g pack of Fermentis S-33 ale yeast. This product is designed to be used with 1.0-1.5 kg (2.2- 3.3lbs) of WilliamsWarn Light Dry Malt Extract and water to This product is designed to be used with 1.0-1.5 kg (2.2-3.3lbs) make 23 Litres (6 US Gallons/5 Imp. Gallons) of wort. Original of WilliamsWarn Light Dry Malt Extract (or alternatively a wheat- Gravity of 1.040-1.048 (10°P- 12°P), fermented to a Final...
Page 69 APPENDIX ELEVEN: CoNVERSIoN TABLES TEMPERATURE CELSIUS (°C) FAHRENHEIT (°F) CELSIUS (°C) FAHRENHEIT (°F) CELSIUS (°C) FAHRENHEIT (°F) 33.8 95.0 156.2 35.6 96.8 158.0 37.4 98.6 159.8 39.2 100.4 161.6 41.0 102.2 163.4 42.8 104.0 165.2 44.6 105.8 167.0 46.4 107.6 168.8 48.2 109.4...
Page 70 VOLUME WEIGHT US FLUID LITRE (L) US PINT (pt) US GALLONS KILOGRAM (kg) OUNCE (oz) POUND (lb) OUNCE (FL. oz.) 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...
Page 71 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 & TIME S.G. TEMP °C PRESS. NOTES...
Page 72 BREW RECoRD SHEET Fermentation Chart 2.00 1.75 1.50 1.25 1.00 0.75 0.50 0.25 0.00 CLARIFICATION FINAL PRODUCT TASTE TASTE SCORE / 1-10 (SEE APPENDIx 12) CLARITY CARBONATION ALCOHOL % OTHER COMMENTS...
Page 73 Figure 72 is a photo of a typical taste test conducted in the garage in which the WilliamsWarn Personal Brewery was invented. In this case, one or two beers would be from a personal brewery and the rest were from the super- market.
Page 74 BLIND TASTE TEST SHEET Taste the beers in front of you and give them each an overall SCORE GUIDE hedonic score from 1 to 10, as described in the box to the right. ExCEPTIONAL The starting point is a score of 7 which is included in the score VERY GOOD 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 GOOD that are bland are “Satisfactory”...
Page 75: Trouble Shooting The Williamswarn Personal Brewery
TRoUBLE SHooTING THE WILLIAMSWARN PERSoNAL BREWERy...
Page 76 (95°F) it may have been too hot. In general the dried brewing let the pressure in the vessel build up and then turn the yeast WilliamsWarn uses is quite stable and should ferment VPRV counter-clockwise to release pressure until your set...
Page 77 2. Check the gas cylinder has pressure on its high and low Solution: pressure gauges and isn’t empty. If it is then connect a full The clarification agent WilliamsWarn uses should easily gas cylinder. clear S-33, S-23, W34/70 and Nottingham yeasts. If beers 3.

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Personal brewery

WILLIAMSWARN Generation 2 User Manual

Introduction

Appendix One: Cleaning & Sanitising 44

Part One: Your Personal Brewery

Appendix Two: Adding Ingredients 46

Appendix Four: the Lid Seal 51

Appendix Five: the Vprv and Carbonation 52

Part Two: Making Your Beverage

With the Standard Brewing Method

Appendix Eight: Clarifying the Beverage 59

Appendix Nine: Dispensing the Beverage 62

Part Three: Making Beverages

With the Advanced Method

Appendix Eleven

Appendix Twelve: Taste Testing 73

Appendix Three: TAKING S.G. SAMPLES and CALCULATING ALCOHOL %'S

Appendix Six: SETTING the TEMPERATURE with the DIGITAL CONTROLLER

Appendix Seven: TYPICAL FERMENTATION CHARTS & WHEN to COOL the BEVERAGE

Appendix Ten: DESCRIPTIONS of OUR STANDARD KITS & the BJCP STYLE GUIDELINES

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Summary of Contents for WILLIAMSWARN Generation 2

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