WILLIAMSWARN BrewMaster, Руководство пользователя

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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 extracts: Add the contents directly to the brewery
(with the vessel valve closed). Rinse the package with cold
water and add that to the brewery.
NOTE FOR ALL GRAIN BREWERS: Please ensure your wort
is about 40°C/104°F before adding. This is to avoid damaging
the polystyrene insulation we have around the fermenter.
ADD ANY DRY EXTRACTS
5. 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.
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
NOTE: Please read Appendix 2 regarding the need to add
some hot water if your cold water source is below 12°C/54°F.
If you have used the 1.5L of boiled water already to dissolve
liquid extract (e.g. making beer or mead) then follow 7A
below. If you have not used the boiled water (e.g. making
cider or wine, follow 7B.
7. 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.
B) 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
Fig. 29
Fig. 30
Fig. 31