Avanti BD7000 instruction manual OFF-TASTE Beer, Sour Beer

OFF-TASTE BEER

Often bitter and bitey, sometimes completely odor, carrying an unpleasant taste.

Beer lines should be flushed after each barrel is empty. Maintain fresh, Clean, sanitary conditions at bar. Smoke, kitchen odors, fly sprays, and disinfectants will harm the tast and flavor of beer, making it unpalatable. These conditions, as described, may come from an air source, or from actual contact with the glass at bar.

		Causes	Corrections
1		Improper, or no	 Coils should be thoroughly cleaned at least once a week.
		cleaning of coils, hose,	 Brush and clean faucet. (see Wild Beer, Correction #2)
		leads, and direct draw	 Taps, rods, and tap-Seal fitting should all be scoured, using a
		system.	detergent, then rinsed clean.
			 Direct draw Systems must be cleaned the same as coil
			systems: 4 feet of direct draw line accumulates as much per
			foot as any other system.
2		Contaminated Air Line.	 Air hoses, air lines and vents, should be examined, and if
		Defective Thomas or	contaminated, replaced.
		Tongue Bents.	 Dirty air lines should be washed with a good cleaning
			compound, normally used for cleaning coils, and then rinsed
			clean.
3		Rubber hose will	 Rubber hose will absorb and retain odors. An approved Vinyl
		absorb and retain	tubing is best for air since it does not absorb moisture, and is
		odors.	not affected by oily substances.
			 A fresh, outdoor, air line is imperative when air is the source
			of pressure.
4		Unfiltered air, Air is	 Air must always be filtered.
		moisture ridden or oily.	 See Flat Beer, Correction #8 for moisture ridden air.

SOUR BEER

May taste and smell extremely yeasty, or moldy.

		Causes					Corrections
1		Contaminated Air Line.					 See Cloudy Beer, Correction #3
							 See Off-Taste Beer, Correction #2
							 See Flat Beer, Correction #7
2		Improper		transportation			 If at all possible, deliver beer barrels in closed body,
		of barrels of beer, Beer					refrigerated truck. If open staked body truck is used, cover
		delivered on open truck,					barrels with a tarpaulin for protection against summer heat,
		during		high	summer		and circulating warm air.
		temperatures,			may	be	 Truck should never be loaded the night before morning
		the	cause for		starting		delivery, unless beer is refrigerated in truck.
		secondary fermentation.
3		No	refrigeration,			and	 The rule is first barrel in, first tapped.
		improper rotation.					 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°.

18