WilliamsWarn™
Getting Started & Hardware Concepts
Who is the target market for WilliamsWarn™?
We designed our systems for three main groups. First, ex-homebrewers who gave up the hobby because they were dissatisfied with the results, the time-consuming bottling process, or inconsistent flavours. Second, beer lovers who have never brewed before but want to make professional-quality beer right the first time, without a long learning curve. And third, current homebrewers who want to eliminate kegging or bottling by carbonating during primary fermentation, ensuring the freshest draft beer possible at home or in their commercial venue.
What is the main advantage of your machine over traditional homebrewing?
The elimination of the secondary carbonation step. 99% of homebrewers let the natural CO2 produced during fermentation escape, resulting in flat beer that requires a second, time-consuming step to carbonate (either weeks in bottles or a week in a keg). WilliamsWarn™ systems are pressure vessels from the start. We capture that natural carbonation during primary fermentation. The result is beer that is ready faster, and crucially, is not oxidised from unnecessary transfers between vessels. Less oxygen exposure means fresher, better-tasting beer.
What are the different hardware sizes available?
We currently offer three sizes for personal up to commercial use: The BrewKeg 12.5™ (12.5 Litres), the BrewKeg25™ (25 Litres), the BrewKeg50™ (50 Litres), and the BrewKeg150™ (150 Litres).
What other alcoholic beverages can be made?
Here is the updated Question and Answer block incorporating those new additions.
What other beverages can be made in the machine?
The system is incredibly versatile. Beyond fermenting all styles of beer, you can ferment Cider (we offer a Hard Cider kit), Ginger Beer, Mead, and Wine to create sparkling or still varieties.
You can also use the hardware simply as a pressurized dispensing vessel for non-fermented drinks. It is perfect for making homemade sparkling lemonade or carbonated water (you can even add flavour via the clarification pot later). Many customers also use a keg to serve pre-mixed cocktails, like Gin and Tonic, on tap.
The Brewing Process & Ingredients
Can you really make great beer in just 7 days?
Yes, and it’s not "cheating." We simply use efficient, modern brewing practices optimized for our hardware. Here is a typical 7-day Ale cycle. Days 1-3 are Fermentation (we use vital dry ale yeasts that start fast, and because it's a pressure vessel, carbonation happens simultaneously). Day 4 is Warm Maturation for the yeast to clean up byproducts. Day 4.5 is Cooling down in preparation for clarification. Days 5-7 are Clarification (add clarification agent, sediment drops into the collection bottle and is removed). Day 7 it is ready to consume. Note: Lagers fermented cooler typically take 9 days. Commercial breweries like Guinness produce beer in 5 days; many award-winning commercial lagers are made in 7 days.
How do I control the fermentation temperature?
Accurate temperature control is crucial for brewing high-quality beer. You will need a dedicated environment to keep the vessel at the required temperature and then crash cool it for clarification. Most customers use a dedicated fridge with an external temperature controller, or a glycol chiller system for larger setups.
Can I use other people’s ingredients in this machine?
Absolutely. Many owners enjoy using other kits, and most work very well. A few things to note: We cannot be responsible for the final quality or clarity when using non-WW kits. Our yeasts are selected to ferment fast, settle well, and react perfectly with our clarification agent for clear beer by Day 7 or 9; other yeasts may vary. A tip: Avoid excessive sugar, as yeast hates it. If you want to reduce costs using our ingredients, try replacing 500g of DME with 500g of glucose sugar (not standard white sucrose).
What is the "Advanced Method" (Extract plus grains)?
This is the fun part! While our system is an extract brewery, it offers huge flexibility. The "Advanced Method" involves using malt extract as the base but steeping specialty grains and adding raw hops to create complex styles. You can make almost every style in the BJCP Style Guidelines, from light lagers to massive hop monsters, using this method.
Can I make my own all-grain wort and add it?
Yes. Our brewing equipment is focused on the process from "fermentation to consumption," eliminating the secondary carbonation step. You are welcome to create your own wort using traditional all-grain methods and transfer it into our vessels for superior fermentation and carbonation control.
Can I make gluten-free beer with your system?
We offer two paths for those avoiding gluten. First, our standard barley-based beer kits are "Processed to be very low in Gluten." When clarified with our specific agent, the agent reacts with Hordein (barley gluten) to remove haze, taking the gluten with it. Before clarification, our beers test at ~120ppm gluten; after two clarifications, they test at ~29ppm. In NZ/Australia, we state they are "Processed to be very low in Gluten" due to detectable levels. Many Celiacs consume beer made this way without reaction, but it depends on the severity of the condition. The second path is using gluten-free ingredients: You can buy third-party gluten-free sorghum extract from homebrew shops and use our system to make 100% gluten-free sorghum beer.
Can I brew a smaller batch size than the capacity of my fermenter?
Absolutely. Many BrewKeg25™ users brew smaller 12.5 Litre batches for experimentation. The only difference is that pressure will take slightly longer to build due to the extra headspace.
Quality, Taste & Results
When you say the beer is 'commercial quality', does that mean flavorless big-brand beer?
No. When we say "commercial quality," we mean beer that meets the rigorous professional standards required to run a business. This means no off-flavours, no microbiological infections, and no unwanted haze (unless intended). It has nothing to do with lack of flavour. Sierra Nevada makes intensely flavoured "commercial quality" beer. We ensure you make beer without faults so you can focus entirely on the recipe and flavour profile you want.
Can you really make award-winning beer with malt extract? Isn't all-grain better?
The idea that you cannot make great beer with modern extract is a myth. Malt extract is simply all-grain wort that has gone through an evaporation step to concentrate it for shipping. If it's produced by a quality brewhouse and used fresh, the results are exceptional. Proof: In 2012, a WilliamsWarn brewer won a Gold Medal at the Asia Beer Awards against 45 full-scale commercial breweries. The winning Pilsner was made using our malt extract (which was 4 months old at the time) and fermented in 9 days. Extract often wins homebrew competitions against all-grain brews because it eliminates many variables where things can go wrong in the mashing process.
How long does the finished beer last in a WilliamsWarn™?
From a health perspective, it lasts for years due to alcohol and hops. Flavour-wise, it will remain pristine for about a year, though a trained taster might notice aging by then. Because our system has the lowest oxygen pickup in the world (no transfers) and keeps the beer cold after fermentation, it resists aging far better than supermarket beer that sits warm in supply chains. However, most users finish a keg within a few weeks or months, enjoying the beer while it is incredibly fresh.
How do I adjust the carbonation (fizz) level?
You can alter carbonation at any time. For more fizz, simply raise the pressure on your regulator slightly. It will take a day or two for the CO2 to absorb (rolling the keg lightly can speed this up). For less fizz, disconnect the gas line and dispense liquid until the foam/flow stops, then reconnect the gas line at a lower pressure setting.
Practicalities (Cleaning, Costs & Logistics)
Is cleaning the hardware difficult?
Cleaning is significantly easier and faster than traditional bottling. Because it is a single stainless steel pressure vessel, you can clean it in place (CIP) using cleaning solutions under pressure, flushing them through the taps and lines just like a commercial brewery does. No scrubbing 50 individual bottles.
What is the cost per litre and the payback time?
Brewing your own offers significant savings over buying commercial beer. For the BrewKeg25™, ingredient packs average around $2.00/Litre ($10.00/dozen equivalent). Brewing 25L per week, the payback time on the hardware is just over half a year. For Commercial Venues using the BrewKeg50™, bars/restaurants brewing in-house typically see hardware investment payback in 2-4 months due to brewing at 30-60% less cost than commercial keg equivalents.
What happens when I run out of beer? Do I have to wait 7 days?
You can maintain a consistent supply cycle. Many brewers use our Counter-Pressure Bottler to bottle a finished batch (taking about 30-60 minutes) and immediately start a new brew. You can also transfer finished beer into standard Cornelius kegs for storage in a kegerator while you start the next batch in the WilliamsWarn.
Where can CO2 cylinders be refilled?
You need food-grade CO2. In New Zealand, please see our list of refill locations. In Australia, please visit MyKegOnLegs.
What is the shelf-life of your ingredients?
Our brew kits have a 2-year shelf life. Liquid malt extract can darken over long storage, so we ensure our product is kept as fresh as possible. Dry malt extract does not age significantly.