WILLIAMSWARN BrewMaster, Руководство пользователя

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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 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 is fully carbonated at this point and excess gas you
don’t need, will be emitted out of the valve.
1. Ensure the VPRV setting is correct by checking that gas is
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. A) If the vessel pressure gauge shows a pressure too far
above your target fermentation pressure (e.g. >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 0.1 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 pressure 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 to the target and not 100%
accurate.
STAGE THREE:
MONITOR THE PRESSURE
DURING FERMENTATION
Fig. 39
Please read Appendix 5 first, for background information and principles regarding
carbonation and monitoring the pressure.