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Draft Troubleshooting Category

Draught Facts

Draught Facts 22

 

Draught Facts 1

Draught Facts 22

DRAUGHT FACTS

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.

TEMPERATURE:

  • 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

FACTS:

  • 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):

Posted in Draft Troubleshooting, General Information
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