In order to avoid secondary fermentation, draught beer should never be allowed to warm up over 50°F. Kegs should be stored between 38° and 42°F and rotated at regular intervals.
UNPALATABLE BEER: Flat and cloudy beer is unpalatable beer.
Dirty faucets
Lines not cleaned properly
Failure to flush beer lines with water after each empty package
Unsanitary conditions at bar
Foul air
Oily, greasy kitchen air
Improper location, maintenance and lubrication of air pump
Dry glasses
WILD BEER:
Beer drawn improperly
Faucets in bad or worn condition
Kinks, dents, twists or obstruction in lines near faucet
Traps in beer lines
Hot spots
Beer runs too long or uninsulated
Beer too warm
Too much pressure
Erratic gas gauge
CLOUDY BEER:
Beer too warm at some time or other
Dirty lines
Defective check valves in keg fitting
Contaminated air
Beer that has been frozen
FLAT BEER:
Greasy glasses
Not enough pressure
Pressure shut off during night
Precooler too cold
Keg improperly tapped
Sticking check valve in keg fitting
Sluggish pressure regulation
Oily air from compressor or kitchen
LOOSE FOAM (settles quickly)
Pressure required does not correspond to beer temperature
Drawing too short a collar
Beer drawn improperly
BALANCING THE SYTEM
RESTRICTION IN BEVERAGE TUBING
3/16" ID
2.2 pounds per foot
1/4" ID
0.6 pounds per foot
5/16" ID
0.2 pounds per foot
3/8" ID
1 pound per 10 feet
1/2" ID
1 pound per 40 feet
For any of the above problems, contact Hensler Coil Cleaning
.
Compliance with Pennsylvania State Law and food and beverage guidelines requires that Draft beer lines must be cleaned every seven days.
