Avanti BD6000 instruction manual Sour Beer, Wild Beer, Cause, Corrections

	? Dirty air lines should be washed with a good
	cleaning compound, normally used for cleaning
	coils, and then rinsed clean.
3)	3)
? Rubber hose will absorb and retain odors.	? Rubber hose will absorb and retain odors. An
	approved Vinyl tubing is best for air since it does
	not absorb moisture, and is not affected by oily
	substances.
	? A fresh, outdoor, air line is imperative when air is
	the source of pressure.
4)	4)
? Unfiltered air, Air is moisture ridden or	? Air must always be filtered.
oily.	? See Flat Beer, Correction #8 for moisture ridden
	air.

SOUR BEER

May taste and smell extremely yeasty, or moldy .

Cause			Corrections
1)	1)
? Contaminated Air Line.	? See Cloudy Beer, Correction #3
	?		See Off-Taste Beer, Correction #2
	?		See Flat Beer, Correction #7
2)	2)
? Improper transportation of barrels of beer,	?	If at all possible, deliver beer barrels in closed
Beer delivered on open truck, during high			body, refrigerated truck. If open staked body
summer temperatures, may be the cause			truck is used, cover barrels with a tarpaulin for
for starting secondary fermentation.			protection against summer heat, and circulating
			warm air.
	?	Truck should never be loaded the night before
			morning delivery, unless beer is refrigerated in
			truck.
3)	3)
? No refrigeration, and improper rotation.	?		The rule is first barrel in, first tapped.
	?		Refrigeration must be left on winter or summer.
	?	Sour beer is generated as a result of secondary
			fermentation, above 45 degrees. Retail outlets
			that do not have refrigeration should ice up
			barrels, or at least cover barrels with tarpaulin or
			burlap bags.
	?		Best temperature for barrels is 38° to 40°.

WILD BEER

Beer, when drawn, is all foam, or too much foam, and not enough liquid beer.

Cause Corrections

1)

?Improper drawing beer into glass.

1)

?Open faucet quickly and completely.

?Check and find the correct distance to hold glass from faucet when drawing. Proper foam should be a tight, creamy head, and the collar on the average glass should be ¾ “ to 1” high.

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