Download THE WILLIAMSWARN BREWMASTER USER MANUAL

that the total volume in the bottle is about 500ml (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.
Fig. 36
14.Then open the vessel valve again and let the wort/must
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).
ENSURE THE VPRV IS SET
16.Set the VPRV to release at 1.5 bar/22psi by opening it 2 ½
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.
Fig. 37
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 coºoling 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 is 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.
Fig. 38
NOTE 2: A visual alarm is triggered on the controller when the
set-point is set 20ºC/36ºF below or 5ºC/9ºF 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)
B) The VPRV is set correctly (approximately 2 ½ turns
counter-clockwise from its fully screwed down position).
C) The desired fermentation temperature is 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.
CLEAN UP
19.Discard all waste products in an environmentally friendly
way and clean up.
F) The brewery filling line valve and CO2 line valve at the
back of the draft tap font are both closed to prevent any
beverage leaking out the taps during fermentation.
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