WILLIAMSWARN BrewKeg10 User manual

BrewKeg10TM
User Guide
© 2018 WilliamsWarn NZ Ltd
OVERVIEW 01
PROCESS SUMMARY 02
BREWKEG10TM USER GUIDE
Introduction 03
Video Resources 03
Equipment 03
BREWING INSTRUCTIONS
Clean 04
Mix 06
Adjust 08
Dispense 11
APPENDICES
Special Note on Pressure and Carbonation 12
CO2Levels from Pressure vs. Temperature 12
Adjusting Carbonation 13
Carbonation for Warmer Beverages 13
DOWNLOAD OUR 3
MOST POPULAR RECIPES.
Simply register your brewery at
brew.williamswarn.com/register-now.html
Help us to support you by registering your new
brewing equipment. Registration is easy and is
helpful for warranty and support queries!

VERSION 01

1
OVERVIEW
BrewKeg10TM Structure
STAINLESS STEEL VESSEL
VESSEL BUTTERFLY VALVE
SEDIMENT BOTTLE
VESSEL LID

2
USER GUIDE
PROCESS
SUMMARY
CLEAN
01. Rinse off the internal yeast ring—ensure
the internal surface is visibly clean.
02. Add hot water and detergent—shake with
lid on—take some liquid out the beer line.
03. Open the vessel butterfly valve and add
remaining detergent to the sediment bottle.
04. Rinse the detergent from the BrewKeg10TM,
its lid, sediment bottle and beer line.
MIX
01. Add the extracts to the vessel with hot
water and stir to dissolve.
02. Add any extra ingredients (e.g. hop tea).
03. Top up with water. Target 25ºC (77ºF)
when full. Stir.
04. Rehydrate yeast in sediment bottle in
25ºC (77ºF) water and add to vessel.
05. Attach sediment bottle and open vessel valve.
06. Top up again, attach lid, set VPRV to approx.
2.5 turns and set temperature to ideally
25ºC (77ºF) or within the range of 18-28ºC
(64-82ºF) in your fridge or room.
ADJUST
01. Maintain temperature for 4 days.
02. Check and adjust the pressure as required
after 24 hours. Target 1.5 bar (22 psi).
03. Chill to 1-4ºC (34-39ºF) when fermentation
is finished.
04. Clarify beer—2 step process. Cider does
not require clarification.
DISPENSE
01. Close the vessel butterfly valve and
remove the sediment bottle.
02. Ensure CO2is connected to the gas-in
port on the lid.
03. Connect draft tap to the beverage-out
port on the lid and pour a beverage.
Transfer the beverage to bottles
or kegs if required.

3
BREWKEG10TM USER GUIDE
INTRODUCTION
The BrewKeg10TM User Guide provides you
the basic information you need to:
CLEAN: Prepare your BrewKeg10TM for use;
MIX: Create a beer from your ingredients;
ADJUST: Ferment and then clarify the beer
ready for drinking;
DISPENSE: Enjoy your finished product—a
chilled, carbonated and clear beer or cider.
VIDEO RESOURCES
There are a series of instructional videos under
the Video Resources option off the main menu on
the WilliamsWarn website. Please step through
these videos at your leisure before you make your
first beer or cider to support the content you read
within the Quick Start guide.
You can scroll to specific videos, search by title or
use the tags to filter those videos relevant to your
needs. If you choose the tags of BrewKeg10TM
and QuickStart when searching, you will find the
videos that support the content of this guide.
You will also find a wide range of videos to assist
with techniques, tips and tricks, recipe ideas
how-to’s and more. We encourage you to book-
mark this site and work your way through all
relevant videos.
NOTE: you may find that in some instances the videos do
not match exactly the instructions within this guide. It is
worth noting that there are multiple ways to achieve the
steps below and they are all correct. So, consider your
options and do what works best for you.
IMPORTANT VIDEOS TO WATCH
Connecting Gas and Liquid Correctly
Disassembling and assembling the
BrewKeg lid
BrewKeg Easy Cleaning
Dispensing from a BrewKeg
Doing a basic brew
Successfully pouring your beer
Using the new Sodastream adaptor
The BrewKeg: Step 1 Clean
The BrewKeg: Step 2 Mix
The BrewKeg: Step 3 Adjust
The BrewKeg: Step 4 Dispense
EQUIPMENT YOU NEED
You will need the following items to make
and enjoy your own beer or cider:
• A BrewKeg10TM
• Sundry Accessories
– spatula to mix
– Clarification Agent
– Brewery Detergent
– non-scratch sponge
• A jug or kettle to boil water or very
hot water, 80ºC plus (176ºF)
• A pair of scissors
• A bucket or plastic jug
• A Dosing Device to add the
Clarification Agent
• A Pressure Gauge used to monitor
pressure during fermentation
• Beer or cider ingredients for the BrewKeg10TM
• A warm environment to ferment (18ºC-28ºC
ideally, (65ºF-83ºF)) or a WilliamsWarn
BrewSnug10TM to keep your BrewKeg10TM
at a set fermentation temperature
• A Kegerator or fridge for chilling your beer
• A CO2Gas Bottle (or Sodastream gas bottle
with Sodastream adapter) with CO2regulator
and gas line connector
• A beer tap to dispense your beer

Fig 1: Disassembled BrewKegTM Lid
4
USER GUIDE
CLEAN
The cleaning process requires the BrewKeg10TM and all
parts to be: cleaned with cold water (removing all visible
brewing residues), washed with Brewery Detergent (removing
unseen build up), rinsed (removing all Brewery Detergent
residue), and sanitised with boiling water. Once this is done
you are ready to mix in your ingredients.
01. Boil 2L (0.5 gal.) of water, ready for use later.
02. Disassemble BrewKeg10TM into individual parts:
lid, silicon lid seal, Variable Pressure Relief Valve
(VPRV), beer tube, black anti-block fitting (on
end of plastic beer line) and sediment bottle.
03. In a sink, jug, or small bucket, add 1 teaspoon
(0.17 fl. oz.) of detergent per litre of hot tap
water. Soak all disassembled lid parts and
sediment bottle in hot water, wiping clean with
the non-scratch sponge to remove any visible
yeast/krausen/hops residue of previous brew.
04. Rinse the entire BrewKeg10TM with cold water
over a drain or sink. Using the non-scratch
sponge remove the yeast ring, krausen and
hops residues at the BrewKeg10TM fill mark. Pay
special attention to the underside of the seal area
and bottom valve area. Turn the BrewKeg10TM
over and clean the underside of the bottom valve.
Ensure it is thoroughly clean before closing the
bottom valve and pouring a small amount of
boiling water into the underside of the closed
bottom valve to sanitise.
05. Return to upright position and re-rinse with
cold water. Open the bottom valve to drain
excess water.
06. Re-assemble lid, beer tube, anti-block fitting,
and VPRV. Ensure the anti-block opening is
facing inward and beer tube is inserted firmly
into the lid beneath the correct port (Liquid Port
marked ‘L’).
07. Turn the VPRV to fully closed position.
08. Install sediment bottle and fill BrewKeg10TM
with 1.5L (1.6 qt.) of hot water and add
1 teaspoon (0.17 fl. oz.) of brewery detergent.
09. Fill jug again and boil 2L of water (0.5 gal.),
ready for use later.
10. Install lid with silicon seal properly. The small
tabs on the silicon seal should line up with the
seams down the long length of the lid. Shake
vessel upright, inverted, and on its side for at
least 10 seconds.
11. After every 4-5 uses of the BrewKeg10TM it
is a good idea to run the Brewery Detergent
through your Beer taps. Attach draft beer taps
and flush beer line and beer out port with the
hot detergent.
NOTE: Enough pressure should build up via shaking
of boiling water in the BrewKeg10TM to allow flushing of
the beer line. If there is not enough pressure, attach
CO2 gas cylinder Gas-Disconnect (Grey) to the gas port
(marked with a ‘G’ on the lid) and pressurise slightly to
0.3 bar (5 psi). The correct methods for connecting and
disconnecting your gas and liquid disconnects to your
BrewKeg10TM lid can be found in the Video Resources
on the WilliamsWarn website.

5
BREWING INSTRUCTIONS
12. Remove any pressure in the vessel by pressing
the button on the VPRV. Remove lid, sediment
bottle and drain BrewKeg10TM.
13. Rinse sediment bottle in cold water thoroughly.
14. Rinse lid in cold water and place upside down
on bench.
15. Open butterfly valve and rinse out BrewKeg10TM
again to remove all the detergent residue.
16. Close butterfly valve.
17. Fill BrewKeg10TM with 4L (1 gal.) of boiling water.
18. Install lid with silicon seal properly and shake
upright, inverted and on its side for at least
10 seconds.
19. Connect CO2briefly to pressurise if required
before connecting beer tap lines to flush
with remaining boiling water from inside the
BrewKeg10TM. (Run through beer lines until it
runs hot).
20. Remove any pressure in the vessel by pressing
the button on the VPRV.
21. Remove lid and place upside down on bench
before draining the BrewKeg10TM.
Fig 2: Assembled BrewKegTM Lid
BEVERAGE-OUT PORT
(WITHOUT NOTCHES
ON ITS BASE HEX, WITH
TUBE EXTENDING INTO
THE VESSEL)
BREWKEGTM LID.
GAS-IN PORT
(WITH NOTCHES
ON ITS BASE HEX)
‘L’ IS FOR LIQUID OUT.
THE BLACK DISCONNECT
CONNECTS TO IT
‘G’ IS FOR GAS IN.
THE GREY DISCONNECT
CONNECTS TO IT
VARIABLE PRESSURE
RELIEF VALVE (VPRV)

6
USER GUIDE
MIX
The mixing step combines all ingredients for your brew
together into the BrewKeg10TM. Fermentation commences
once the base ingredients are mixed in, the BrewKeg25TM
is sealed, and the wort (ingredients and water) have been
introduced to the yeast. For specific details on how to
create advanced recipes, steep hops or grain, add fruit to
ciders, and more please refer to the Video Resources on
the WilliamsWarn website.
01. Boil 2L (0.5 gal.) of water.
02. Fill sediment bottle two-thirds full (500ml or
17 US fl. oz.) with warm and cold tap water.
Aim for 25ºC (77ºF), 20-30ºC (68ºF-86ºF) is
acceptable. Do not allow temperature to be
above 40ºC (104ºF) or you may kill the yeast.
03. Rehydrate the yeast:
A. Open the yeast sachet and tip contents into
the sediment bottle.
B. Swirl around gently for 30 seconds. Place
sediment bottle on the bench.
04. Ensure Bottom Valve on BrewKeg10TM is closed.
05. For WilliamsWarn Cider brews:
A. Open the cider pouch with scissors.
B. Empty contents into BrewKeg10TM.
C. Add 1L (1 qt.) of boiling water.
D. Add any other extra ingredients (fruit syrups
etc. as per recipe).
E. Top with cold water to 10L (2.64 gal.) mark.
NOTE: You are aiming for 25ºC-30ºC
(77ºF-86ºF) and no higher than 40ºC (104ºF).
F. Stir well.
06. For WilliamsWarn Beer Kits:
A. If you are steeping hops, put some of the
boiled water aside for steeping your hops so
that it can cool to 80ºC (176ºF) and re-boil
the jug. Information regarding steeping hops
can be found in the Video Resources on the
WilliamsWarn website.
B. Ensure valve is closed then pour 1L (1 qt.)
of boiling water into the Brew-Keg10TM
to commence the mixing process.
C. Open the can of liquid malt extract (LME) and
tip contents directly into the BrewKeg10TM
(warming the can in hot water will make
the malt less viscous for a better pour). Fill
the emptied LME can half way with boiling
water, stir and tip into BrewKeg10TM to get all
remaining malt from can.
D. Stir well with spatula to dissolve malt
especially around the bottom of the cone.
Malt will dissolve to a liquid.
E. Add cold water to approximately halfway full.
You are aiming for approximately 40ºC (104ºF)
(±10ºC) (±18ºF) as an optimal temperature to
mix dry malt ingredients.
F. Add the 645g (1.42lb) bag of dry malt extract
(DME) to the BrewKeg10TM and stir to break
down the lumps. Some lumps may remain and
that is okay, they will break down naturally.
G. Add any extra ingredients (e.g. hop tea via
strainer or additional malts).

7
BREWING INSTRUCTIONS
H. Top up with cold water to the 10L (2.64
gal.) mark on the side of the vessel. Target
temperature is 25ºC-30ºC (77ºF-86ºF)
when full.
NOTE: The fill line is 6cm (2.4 inches) below the vessel
rim. You can make a mark 6cm (2.4 inches) from the
top of your spatula handle to provide a guide as you fill
the BrewKeg10TM.
I. Stir thoroughly.
07. Attach sediment bottle with rehydrated yeast.
Ensure it is tightened comfortably with your
hands but not over-tightened. Open vessel
butterfly valve slowly to introduce the mixed
ingredients to the yeast.
08. Install the lid and lid seal and set the VPRV to
4 half turns anti-clockwise from fully closed.
09. Set temperature to ideally 25ºC (77ºF) or
within the range of 18-30ºC (64-82ºF) in your
BrewSnug10TM, refrigerator with temperature
control, closet, or room.
Fig 3: BrewSnug10TM

STAGE D: 24 hours after second clarification. Note
compacted layers and clear beer that appears in top
of sediment bottle.
STAGE C: After first clarification.
STAGE B: Fermentation Day 4.
STAGE A: Fermentation Day 1. Close inspection will
show many fine bubbles rising from the yeast.
Fig 4: Sediment Bottle Activity Phases
Ale – left bottle. Lager – right bottle.
8
USER GUIDE
ADJUST
There are two key processes in the adjust phase:
Fermentation and Clarification.
FERMENTATION
01. Attach the WilliamsWarn Pressure Gauge to the
gas port (marked with a ‘G’) on the BrewKeg10TM
lid to monitor pressure through the fermentation
and clarification process. You will want your fer-
mentation to read 1.5 bar (22 psi) after 24 to 36
hours and then, ideally, maintain this pressure.
It is good practice to remove the pressure gauge
once you are comfortable with the pressure
attained in your BrewKeg10TM and re-attach to
check as required. Please review the APPENDICES
for options relating to fermentation pressure.
02. Adjusting the VPRV pressure set point: If
required, once your BrewKeg10TM contains
CO2pressure from yeast activity (after 24-36
hours), you may increase the pressure set point
by turning the VPRV valve clockwise or you
can decrease the set point pressure by turning
the VPRV valve anti-clockwise. You may relieve
pressure by pressing the silver button in the
centre of the VPRV valve.
NOTE: Removing too much pressure quickly while
the ferment is in full swing could result in foaming out
of the VPRV.
03. Maintain fermentation temperature between
18-28ºC (65-82ºF) for approximately 4 days
or until fermentation has completed.
Note: A completed fermentation can take longer
for higher alcohol beverages and take less time with
certain yeast strains, so 4 days is a guideline. A lack of
yeast activity appearing in the sediment bottle is the key
indication as to whether a fermentation has complete.
04. Check your sediment bottle for activity daily.
05. It can be useful to shine a torch through the side
into the top, clearest part of the sediment bottle
to assess activity. The activity in the sediment
bottle will go through various stages as the
beverage ferments and clarifies:
A. Yeast activity, lots of fine bubbles.
B. Yeast sediment compacted, no activity.

9
BREWING INSTRUCTIONS
C. After first clarification.
D. Second clarification complete, clear beer
present in top of sediment bottle.
06. The final stages of fermentation can be seen
when there are a few fine bubbles or the
occasional yeast ‘bombs’ rising from the yeast
bed in the sediment bottle. Shortly following
this you will see a clear layer of compacted
sediment with cloudy liquid above it. There will
be no sign of yeast activity after your fermentation
is complete.
07. If you think fermentation may not be complete,
it is always safe to wait an additional day.
08. Once fermentation is complete, it is time to chill
your beverage to prepare it for clarification.
09. Move your BrewKeg10TM to your refrigerator and
chill your beer or cider to 1-3ºC (34-37.5ºF).
10. Wait 6 hours for the vessel and liquid to cool
before commencing clarification.
NOTE: CO2pressure indicated on the Pressure Gauge will
reduce slightly as CO2is absorbed from the head space of
the BrewKeg10TM into the cooled beverage.
CLARIFICATION
CIDER CLARIFICATION
Cider does not need to be clarified. It clears
naturally within 24-36 hours, the closer to
1ºC (34ºF), the more efficient the clarification.
Once the cider is clear, you can progress to the
DISPENSE stage.
BEER CLARIFICATION
You may need to dump your sediment bottle
prior to commencing the clarification step if your
sediment bottle is more than half full. This may
occur if you are brewing a high alcohol beer or
one with many steeped hops. If required, please
follow the instructions regarding dumping of the
sediment bottle.
01. Prepare your gas bottle, regulator and gas line.
Set your gas bottle outward pressure to 1.1 bar
(16 psi). Refer to WilliamsWarn Video Resources
to set up and use your gas bottle.
02. Wind the VPRV valve to a fully closed position
and close the bottom valve.
03. Unscrew the lid of the Dosing Device and
measure 15ml (0.5 fl. oz.) of Clarification Agent
into the device. Screw the lid back on.
04. Connect the Gas-Disconnect (Grey) fitting from
the gas bottle to the lid of the Dosing Device.
05. Press the VPRV valve on the BrewKeg10TM lid
until the pressure gauge reads 0.6 bar (9 psi).
06. Connect the Liquid-Disconnect (Black) fitting
from the Dosing Device to the liquid out post
on the BrewKeg10TM (marked ‘L’ on the lid). The
difference in pressure ensures the Clarification
Agent immediately bubbles through the liquid.
You should hear the bubbling.
07. Keep the Liquid-Disconnect (Black) attached
until the pressure in the BrewKeg10TM is the
same as the gas bottle (1.1 bar / 16psi), then
disconnect from the BrewKeg10TM.
08. To flush the Clarification Agent residue from the
dosing device add 30ml (1 fl. oz.) of cold water
to the dosing device, install the lid and shake
to clean all surfaces, before connecting back to
the liquid out post and flushing the water into
the BrewKeg25TM by releasing a small amount
of pressure from the vessel while it is connected
to the Gas-Disconnect (Grey). Let the pressure
equalise back to 1.1 bar before disconnecting.
09. Disconnect the Dosing Device from the gas line
and liquid post and remove the pressure gauge.
10. Connect the Gas-Disconnect (Grey) of the gas
bottle to the gas post on the BrewKeg10TM set at
1.1 bar (16psi).
11. Open the bottom valve. The beer will now clarify
and dump a new layer of yeast and haze into the
sediment bottle.
12. You will see a separation of clearer beer and
sediment appearing in your sediment bottle.
13. After 12 hours, repeat steps 3-12 with 10ml
(0.34 fl. oz.) of Clarification Agent.
14. A third yeast and haze layer will fall into the
sediment bottle over the next 24 hours.
15. When you see a clear line of crystal clear beer
above the compacted sediment in your sediment
bottle, you are now ready to enjoy your beer!

Fig 5: Dosing Device setup
1
0
USER GUIDE
DUMPING THE SEDIMENT BOTTLE
It may be necessary to dump the contents of
the sediment bottle to make room for additional
sediment. This may occur due to extra ingre-
dients being added and therefore the sediment
bottle filling past half full during the fermen-
tation. The best time to dump the sediment
bottle is after the beverage has been chilled but
before the first clarification.
i. Ensure the BrewKeg10TM sediment bottle is acc-
essible. If the BrewKeg10TM is currently inside a
BrewSnug10TM, refrigerator or cupboard, assess
whether you should move it to better location.
ii. Completely close the butterfly valve at the base
of the BrewKeg10TM.
iii. Place a dish or alternative container underneath
the sediment bottle to catch any potential
spillage.
iv. Unwind the sediment bottle slowly.
v. Dump the contents of the sediment bottle
down the drain and rinse the sediment bottle
with warm water so that it is visibly clean.
vi. Connect your beer tap to the BrewKeg10TM and
dispense beer from your BrewKeg10TM directly
into the sediment bottle until it is full. It may
be predominately foam that is poured from your
BrewKeg10TM however that is not a concern. The
objective here is to fill the sediment bottle so that
when it is re-attached to the BrewKeg10TM, no
oxygen is introduced to the beer.
vii. Carefully attach your sediment bottle to your
BrewKeg10TM. It should be firmly tightened with
your fingers but not overtightened.
viii. Slowly open the butterfly valve to re-introduce the
fermented beverage into the sediment bottle.

1
1
BREWING INSTRUCTIONS
DISPENSE
Ensuring a good pour is a combination of beverage and
beer line temperature, level of beverage carbonation, and
pouring pressure.
01. The gas remains connected to the BrewKeg10TM
from the previous Clarification steps, set at 1.1
bar (16 psi).
02. Provided the BrewKeg10TM remains under 5ºC
(41ºF), it is okay to leave the sediment bottle
attached with the bottom valve closed while
dispensing. If you want to remove and dump the
sediment bottle, take the BrewKeg10TM to a sink
or drain, close the bottom valve and remove the
sediment bottle. It screws off clockwise as you
are looking down at it.
03. If removing the sediment bottle under pressure,
it will overflow and need to be in a suitable area
to deal with hosing off the yeast sediment and
up inside the bottom valve before rinsing the
sediment bottle and re-installing it. Leave the
bottom valve closed.
04. Connect the black fitting of your draft beer tap to
the liquid out post on the BrewKeg10TM (marked
with an ‘L’). This could be a Kegerator beer tap, a
plastic beer tap, or some other mechanism.
NOTE: Ensure your beer lines are chilled from being
contained within your fridge prior to pouring. If you use
a Kegerator ensure your fan has been on and the font is
cool to touch. Cold beer will froth if it travels through
warm beer lines.
05. Your cold, clear, carbonated beer is ready to pour.
Enjoy!
NOTE: If you find the carbonation level is a too high for
your personal preference or you are seeing too much
froth in the beer glass (a symptom sometimes of very
hot days and un-chilled beer lines), you can refer to the
APPENDICES in this document on pressure, temperature
and carbonation and adjust accordingly.
06. You can transfer the beverage to bottles or kegs if
required. Simply follow supplied instructions and
refer to the Video Resources on the WilliamsWarn
website.
07. Once the beer is dispensed it is best to leave the
BrewKeg10TM chilled until you intend to clean it.
WARNING: If removing the BrewKeg10TM from the fridge
while the sediment bottle is full, ensure that the bottom
valve is in the open position to avoid pressure building up
in the sediment bottle.

1
2
USER GUIDE
Special Note on Pressure and Carbonation
Beverage Typical Grams
per Litre (g/L) CO2
British Ales 3.0 - 4.0
Porter, Stout 3.5 - 4.5
Belgian Ales 4.0 - 4.5
American Ales 4.5 - 5.5
European Lagers, Belgian Lambics 5.0 - 5.5
Some Lagers, New World Ales 5.5 - 6.0
Cider and Mead Still - 8.0
American Wheat 5.5 - 6.5
German Wheat Beers 6.5 - 8.0
Historically the amount of CO2in a beer has
depended on its beer style and this ranges from 3g/L
to 8g/L. We’ve found over the years that WilliamsWarn
brewers like to target around about 6–6.4g/L CO2in
their beers.
Beverage Typical Serving
Temperature
British Ales 1 – 7°C / 34 – 45°F
Porter, Stout 1 – 8°C / 34 – 46°F
Belgian Ales 6 – 10°C / 43 – 50°F
American Ales 7 – 13°C / 45 – 55°F
European Lagers, Belgian Lambics 5 – 16°C / 41 – 61°F
Some Lagers, New World Ales 10 – 15°C / 41 – 59°F
The typical serving temperature for beers also has
a historical basis and ranges from 1ºC–15/16ºC
(34ºF–59/61ºF). The brewers in New Zealand,
Australia and the USA tend to like the colder beers,
so we’ve targeted 1ºC (34ºF) as the starting point for
these instructional manuals.
CO2Levels From Pressure vs Temperature
CO2Level g/L
Tank Pressure (BAR)
Temp (ºC)
13
12
11
10
9
8
7
6
5
4
3
2
1
APPENDICES

1
3
BREWING INSTRUCTIONS
WilliamsWarn brewers tend to like quite highly
carbonated beers so we’ve targeted 6.4g/L in a
BrewKeg10TM at 1ºC. This means, as you can see
on this graph, we need a pressure of 1.1 bar during
dispense. So that’s why we set 1.1 bar pressure on
the low pressure gauge on our CO2supply regulator.
Adjusting Carbonation
Carbonation g/L CO2Pressure on CO2Supply for
Clarification and dispense (1ºC/34ºF)
High 6.4 g/L 1.10 bar
High 6.2 g/L 1.03 bar
High 6.0 g/L 0.96 bar
Moderate 5.8 g/L 0.90 bar
Moderate 5.6 g/L 0.83 bar
Average 5.4 g/L 0.76 bar
Average 5.2 g/L 0.70 bar
Average 5.0 g/L 0.63 bar
Low 4.8 g/L 0.56 bar
Low 4.6 g/L 0.49 bar
If you find this high carbonation level is a little bit too
high for your personal preference, or you are getting
a little too much foam out of the draft beer tap,
then for your next brews just target a lower dispense
pressure. For example 0.9 bar will give you 5.8g/L
carbon dioxide. So that is what you would set on
the low pressure gauge on your CO2supply. During
fermentation set your VPRV to release at about 0.4
bar higher than the dispense pressure you’ve chosen
to allow for a pressure drop during cooling and to
have a little excess carbonation in the beer before
clarification. Also when you press the button on the
VPRV to reduce the pressure in the vessel before
you dose in the clarification agent, lower the vessel
pressure to 0.5 bar lower than the dispense pressure
you might be choosing from this table, to be able to
force the agent into the beer.
Carbonation for Warmer Beverages
Carbonation g/L CO2Pressure on CO2Supply for
Clarification and dispense (5ºC/41ºF)
High 6.4 g/L 1.41 bar
High 6.2 g/L 1.34 bar
High 6.0 g/L 1.26 bar
Moderate 5.8 g/L 1.19 bar
Moderate 5.6 g/L 1.11 bar
Average 5.4 g/L 1.03 bar
Average 5.2 g/L 0.96 bar
Average 5.0 g/L 0.88 bar
Low 4.8 g/L 0.81 bar
Low 4.6 g/L 0.73 bar
Please note, if you prefer a warmer beverage
temperature at dispense, for the same amount
of carbonation you need more pressure. So
choose the amount of carbonation you want
and use the graph on the left to set the dispense
pressure you need. If you find your beverage
is over carbonated to your personal taste or
maybe over foaming through your beverage
tap system, put the pressure gauge back on
and open the VPRV up to a lower pressure
and let it stand overnight. This will reduce
the carbonation level. If you’re short of time,
you could try shaking the keg a little bit to help
force the CO2out of the beverage.
A Simple Rule of Thumb
If you like the level of carbonation that 1.1 bar
(16 psi) gives you at 1ºC (34ºF), but would like
a warmer beer, a simple rule of thumb is to try
1.2 bar at 2ºC (35.6ºF), or 1.3 bar at 3ºC (37ºF),
or 1.4 bar at 4ºC (39ºF), or 1.5 bar at 5ºC (41ºF).
This works well for those who like a high carbonation
level and it will not result in foaming of the beer out
the tap when the beer is poured.

1
4
USER GUIDE
FINAL
WORDS
These instructions represent
a means for anyone to make
great beer or cider the first
time they use a BrewKeg10TM.
As you brew more, you may
find you come up with your
own tweaks to what is
written here or develop
radically different methods
that suit you better. As long
as you and your friends are
happy with the final beer
or cider, feel free to make
you own adjustments to the
process if you feel the need
or see an easier way to brew
using your set up.

1
5
BREWING INSTRUCTIONS
NOTES

1
6
USER GUIDE
NOTES

1
7
BREWING INSTRUCTIONS
NOTES