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? Dirty air lines should be washed with a good
cleaning compound, normally used for cleaning
coils, and then rinsed clean.
3)
? Rubber hose will absorb and retain odors.
3)
? Rubber hose will absorb and retain odors. An
approved Vinyl tubing is best for air since it does
not absorb moisture, and is not affected by oily
substances.
? A fresh, outdoor, air line is imperative when air is
the source of pressure.
4)
? Unfiltered air, Air is moisture ridden or
oily.
4)
? Air must always be filtered.
? See Flat Beer, Correction #8 for moisture ridden
air.
SOUR BEER
May taste and smell extremely yeasty, or moldy.
Cause Corrections
1)
? Contaminated Air Line.
1)
? See Cloudy Beer, Correction #3
? See Off-Taste Beer, Correction #2
? See Flat Beer, Correction #7
2)
? Improper transportation of barrels of beer,
Beer delivered on open truck, during high
summer temperatures, may be the cause
for starting secondary fermentation.
2)
? If at all possible, deliver beer barrels in closed
body, refrigerated truck. If open staked body
truck is used, cover barrels with a tarpaulin for
protection against summer heat, and circulating
warm air.
? Truck should never be loaded the night before
morning delivery, unless beer is refrigerated in
truck.
3)
? No refrigeration, and improper rotation.
3)
? The rule is first barrel in, first tapped.
? 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°.
WILD BEER
Beer, when drawn, is all foam, or too much foam, and not enough liquid beer.
Cause Corrections
1)
? Improper drawing beer into glass.
1)
? Open faucet quickly and completely.
? 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.