80% of the time the problem is: TEMPERATURE & PRESSURE
20% of the time the problem is: EQUIPMENT RELATED
NOTE: IF PRESSURE & TEMPERATURE ARE NOT SET PROPERLY, FOAMING WILL OCCUR. ALSO FLOWRATES WILL BE IMPACTED.
- Storage Temperature at Distributor: 33°F to 40°
- Delivery to Account – No Greater than 50°F. IDEAL: 40°F or less.
- Cooler Temperature at Account: 38°F or less (liquid temp)
- Liquid Beer Temperature at Faucet: 38°F
- Cooling System (Glycol): 30°F to 33°F (liquid temp)
- Glassware – Cool/Cold NOT frozen – Use Beer-Clean glass
- Temperature of beer in a keg raises 1° in ONE HOUR
- It takes TWO HOURS to lower the temperature of beer in a keg 1°
THE MATH: If a keg is delivered at 50°F the beer must be in a 38°F or less cooler for at least 24 HOURS.
BEST PRACTICE: “COLD HOLD” for 24 hours for each delivered keg prior to tapping to allow the temperature to stabilize. NO WARM BEER STORAGE!
PRESSURE: Pressure Setting for “DIRECT DRAW”Systems based on altitude and temperature using 100% CO2 should range from 14 – 20 psi. A system using BLENDED GAS (60% CO2/40% N) should have a gauge setting of 20 – 25 psi.
FACT: DO NOT USE COMPRESSED AIR (air compressor)
FLOW RATE: Ideal = 2 oz/Second
THE MATH: Pouring a 16 oz glass should take you 8 seconds. Start the clock the second you open the tap until you turn the faucet off. Adjust your flow rate accordingly.
LINE CLEANING: Cleaning Lines and faucets is critical to maintaining draught quality. Foaming will occur if lines are not properly cleaned. Cleaning shall be performed with approved chemicals on a regular basis per Draught Policy Guidelines – (Brewers Association Guidelines):