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PREPARATION
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
can sit the can of extract in hot water, to warm up ahead of
adding the ingredients after this cleaning stage (remove the
yeast from under the can lid before you do so).
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 Personal Brewery is switched off (the power
button is not lit up when the brewery is 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 gas cylinder as
described in ‘Setting up your Personal Brewery’ 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 CO
2
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 0 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).
STAGE ONE:
CLEAN AND SANITISE
THE BREWERY
Fig. 8
Fig. 10
Fig. 9
Fig. 11
Please ensure you have studied Figures 1 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.
