We are in negotiations with a US group about licensing production in the US. The price will likely be cheaper than here but I can’t confirm until we actually get the first made. Hopefully it’s a pleasant surprise for all of us.

Several people have made comments about the cost. How long do you think it will be until the cost of the brewer comes down in price to something more reasonable for the average beer lover?

After posting our article about the WilliamsWarn personal brewer we received a few really good comments on reddit.com . We took the questions that didn’t have answers in the FAQ section of the WilliamsWarn website and sent them over to Ian Williams and Anders Warn as a follow up. Below are the answers we received back from Ian. Thanks to those guys for taking the time to respond to us!!! Also, a big thanks to DCnC, deangreenz, kyleisgod, aphex732, and praxela for their opening comments on reddit!!

This is one of our few secrets. Took me a while to figure this part of the process out so it’s our IP for the moment.

Your site mentions a “special clarification agent”. What is this product and does it need to be purchased exclusively from you, or can it be bought from your local homebrew store?

There have been questions about creating a quality beer product in such a short period of time. Due to the nature in which the brewer works are you limited to only certain types of beers? What types of beers have been found to not work well with this system?

The 7 day process is for ales. But it’s not short its quite normal and there’s nothing negative about it. Guinness is made in 5 days. Even Foster’s Lager is made in 7 days. Homebrewers have a tradition of long ageing due to the history when it was all bottled and aged for 7 weeks. The only reason they keep bottles for so long is to get them carbonated, it’s not for flavour. But it seems people think beer needs to be matured like wine. We’ve eliminated the extra carbonation step so don’t have the delay like in bottled or kegged homebrew. Beer is best fresh. It’s like bread. It stales. So the last thing you want to do is keep it lying around for some mythical ageing process to improve it. There are a few styles than can benefit in some cases from ageing but generally once you’ve got the flavour you want after fermentation its best to chill it, clear it and drink it. The main thing is to make sure you have no off-flavours before you put the cooling on.

For lager it can take a bit longer but it depends on how much yeast you pitch and what temperature you ferment at and the taste profile of the yeast. If you chose a lager yeast that ferments fast and doesn’t produce too much diacetly or sulphurs then the 7 days can almost be met in those circumstances too. But for really cold fermentations around 10’C it’ll take a while as those types of beers do. Can be weeks. But once fermentation is over and the beer is cold, clarification still only takes a day or so and then you can consume.

The only beers that may not work are those that may be made with a very non-flocculent yeast that our clarification agent can’t force out of the beer and the brewer wants clear beer. So we usually recommend to use yeast that will at least flocculate reasonably well.