The current global homebrewing method of making beer involves making flat beer that then needs to be carbonated somehow in a secondary production step. This extra step can take up to 4 weeks in the case of bottled homebrew. We have solved this problem by fermenting the beer in a stainless steel pressure vessel that allows the beer to carbonate during the first day of fermentation and hold its carbonation level after that. So there's no need to bottle or keg the beer and an enormous amount of work and weeks of waiting time is eliminated. It pours out of the brewery, fully carbonated, 7 days after you've added the ingredients. Although you can bottle and keg the fully carbonated beer from the WilliamsWarn if you chose to, with our attachments and counter-pressure bottler and Cornelius kegs.
Poor temperature control in homebrewing is responsible for both long fermentation periods and poor beer flavour. It is also the reason why homebrew can give you a big headache. The WilliamsWarn Personal Brewery has perfect temperature control throughout the entire process, just like a modern brewery. With our digitial controller, temperature is controlled during fermentation, maturation, clarification and beer dispense. So there are no delays in the beer production and the flavour is commercial quality.
Transferring beer from one tank to another oxidises the beer. The No.1 beer brand in the world has a 3 1/2 month shelf-life because of this. They believe you can taste it. Breweries and good homebrewers minimise this transferring as much as possible but they can't avoid it and the beer gets moved from tank to tank and into packaging and oxidised along the way. We on the other hand have developed a system that involves no transfers at all. We achieve this by having a bottle under the tank cone that allows us to collect all yeast and haze sediment during fermentation and after clarification, which then gets removed off the tank without the beer having to be moved. Therefore the clear beer coming out of the WilliamsWarn Personal Brewery has never been tranferred and is technically the freshest beer in the world.
After fermentation the beer is cold and carbonated but it's still hazy and needs some extra clarification. But because we've developed a pressurised fermentation system that self-carbonates (so that we could eliminate the weeks long secondary carbonation step homebrewers have to do) we've needed to develop a beer clarification system that works under pressure. So the WilliamsWarn has a well-designed system that allows 50ml of a special clarification agent to be forced into the beer and mixed well for about 10 seconds, whilst the whole tank is still under pressure. The remaining yeast cells and beer haze then all fall into the sediment bottle under the tank, which then gets removed. This helps clear the beer without us having to move the beer, which has resulted in us being able to invent the first all-in-one brewing machine. Everything occurs in one tank instead of many tanks, kegs and bottles.
Once the beer is cold and clarified, it is ready to consume. However if we opened the beer tap and started pouring beer, as we emptied the tank over time, the tank pressure would start to decrease and the beer would become flat. This is because as the headspace becomes larger and the beer volume smaller, the CO2 in the beer moves into the headspace and the beer starts to lose its fizz. So what we need to do is maintain the pressure in the headspace as the level decreases, with an external source of CO2. Then the natural CO2 in the beer stays in the beer and it remains fully carbonated right until the last drop. So we use large CO2 cylinder that is placed in the tower, to help push the beer out the beer tap and maintain the same pressure in the tank from first drop till last drop.
The final important part of the technology is the beer tap. Because the beer is under pressure and the tap is close to the tank, we need to be able to restrict the flow so that the beer doesn’t flow out of the tap too quickly and cause over-foaming in the glass. In addition, because we can make unlimited beer styles in the personal brewery, the beer in the tank can be a highly carbonated wheat beer or a low carbonated English ale, so be sitting at different tank pressures. We have therefore used a beer tap with a flow-control mechanism to account for these two issues. This enables the brewer to control the speed of the pour, so that he or she can always get the perfect pour into the glass. The mechanism is simply a small lever on the side of the tap that can be easily adjusted before or during a pour, to restrict or open-up the flow inside the tap as it is dispensed. In addition, by pulling the top of the tap backwards, you can add more foam to the top of your beer in your glass.