|
|
| WILD BEER |
|
Beer, when drawn, is all foam, or too much foam, and not enough liquid beer. |
| |||
|
| Cause | Corrections |
|
1 | | Improper drawing beer | Open faucet quickly and completely. |
|
|
| into glass. | 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. | |
|
|
| ||
2 | Yeast growth, or other | Clean faucet spout with a good brush daily. Scour all internal | ||
|
| obstructions in faucet. | faucet parts at least once a week. |
|
| Worn faucet parts and | Replace worn washers as required. If faucet does not open | ||
|
| worn faucet washers. | wide, worn parts or entire faucet must be replaced. |
|
3 | Kinks, dents, or twists in | Check for, and replace kinked, dented, or twisted line from | ||
|
| coils, or direct draw | barrel to faucet. |
|
|
| lines: obstructions in | Examine for frayed coupling washer behind faucet that may | |
|
| line, near, or behind | cause obstruction. |
|
|
| faucet. |
|
|
4 | Sag, or trap in line. | Keep all metal beer lines straight from barrel to faucet; never | ||
|
|
| permit lines to sag, as this creates traps that may cause wild | |
|
|
| beer. |
|
5 | Beer too warm at | Temperature at faucet must always be at least 2 degrees | ||
|
| faucet; | colder than at barrel. |
|
| Beer too warm in Coil | In | faucet | |
|
| System. | shank must always be submerged. |
|
| Beer too warm in Air | In Cold Air System, the coldest air from the blower must first | ||
|
| Shaft System. | be directed to the faucet, and then circulated back to pre- | |
|
|
| cooler. |
|
6 | Hot spots in line. | Insulate all beer lines; a long beer run must be constantly | ||
|
|
| refrigerated. Insulation helps. But insulation | is not |
|
|
| refrigeration. |
|
|
|
| Keep all beer lines away from hot water pipes, hot air ducts, | |
|
|
| and steam lines. A cold steam pipe in the summer is a hot | |
|
|
| steam pipe in the winter. |
|
7 | | It is always summer indoors and in the basement, therefore, | ||
|
| Draw Dispenser, too | maintain | |
|
| warm. | at 40° all year round. If direct draw temperature cannot be | |
|
|
| lowered, increase applied pressure; however, balance the | |
|
|
| system by changing to smaller diameter length of vinyl tubing | |
|
|
| or install a foam control faucet. |
|
|
|
| Never shut off refrigeration – day or night. |
|
8 | No cold storage space | Coil systems, and direct draw systems, must be properly | ||
|
| for delivered beer; beer | balanced in order to apply pressure required for warmest | |
|
| becomes warm in | temperature to which barrels of beer will be exposed. A | |
|
| barrel. | control beer faucet can be used in place of a restricted coil to | |
|
|
| balance system. |
|
9 | Too much air pressure. | Check source of pressure. Adjust pressure to suit properly | ||
|
|
| balanced system. For correct beer flow, fill a 10 oz. Glass in 4 | |
|
|
| seconds at proper temperature. |
|
|
|
| Check and replace a creeping regulator and gauge. |
|
10 | | Excess CO2. | Adjust pressure when using CO2 as low as possible, | |
|
|
| however, remembering that the applied pressure must be | |
|
|
| slightly higher than the internal pressure of the beer (no more | |
|
|
| than 18 lbs. should be applied.) |
|
|
|
| The colder the beer and the higher the applied CO2 pressure, | |
|
|
| the more rapid the absorption of CO2 by the beer. This over- | |
|
|
| carbonates the beer, causing Wild Beer. |
|
|
|
| 19 |
|