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2)
? Yeast growth, or other obstructions in
faucet.
? Worn faucet parts and worn faucet
washers.
2)
? Clean faucet spout with a good brush daily.
Scour all internal faucet parts at least once a
week.
? Replace worn washers as required. If faucet
does not open wide, worn parts or entire faucet
must be replaced.
3)
? Kinks, dents, or twists in coils, or direct
draw lines: obstructions in line, near, or
behind faucet.
3)
? Check for, and replace kinked, dented, or
twisted line from barrel to faucet.
? Examine for frayed coupling washer behind
faucet that may cause obstruction.
4)
? Sag, or trap in line.
4)
? 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 faucet;
? Beer too warm in Coil System.
? Beer too warm in Air Shaft System.
5)
? Temperature at faucet must always be at least 2
degrees colder than at barrel.
? In sweet-water refrigerated, or ice-water system,
faucet shank must always be submerged.
? In Cold Air System, the coldest air from the
blower must first be directed to the faucet, and
then circulated back to pre-cooler.
6)
? Hot spots in line.
6)
? 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)
? Pre-Cooler, or Direct Draw Dispenser, too
warm.
7)
? It is always summer indoors and in the
basement, therefore, maintain pre-cooler, and
direct draw dispenser temperature 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 for delivered beer;
beer becomes warm in barrel.
8)
? Coil systems, and direct draw systems, must be
properly balanced in order to apply pressure
required for warmest temperature to which
barrels of beer will be exposed. A control beer
faucet can be used in place of a restricted coil to
balance system.
9)
? Too much air pressure.
9)
? 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
tempe rature.
? Check and replace a creeping regulator and
gauge.
10)
? Excess CO
2
.
10)
? Adjust pressure when using CO
2
as low as
possible, however, remembering that the applied