Filter
Top Products
22
pressure must be slightly higher than the internal
pressure of the beer (no more than 18 lbs.
should be applied.)
? The colder the beer and the higher the applied
CO
2
pressure, the more rapid the absorption of
CO
2
by the beer. This over-carbonates the beer,
causing Wild Beer.
11)
? Not enough pressure.
? No pressure.
11)
? Check for defective air vents. (see Flat Beer,
Corrections #3 and 4.)
? Always turn pressure on before drawing beer.
12)
? Old Beer.
12)
? Rotate stock. The oldest beer should be tapped
first; if beer has been allowed to stand in warm
temperature beyond 45° for any excessive
length of time, it may begin secondary
fermentation.
? Store beer at 40° all year round.
TAIL END BEER
Beer draws well at the beginning of the barrel. Towards the end of the barrel the beer is flat.
This is more likely to occur when beer turnover is slow.
Causes Corrections
? Where air is used as a pressure source,
air replaced the CO
2
in beer causing flat
beer. Where beer is being drawn rapidly
this problem is not so evident.
? Wherever possible CO
2
Gas should be used as
pressure source.
? In high pressure system s where CO
2
gas cannot
be sued a banner air-gas Blender should be
installed. This introduces a small amount of CO
2
back into the beer, thus maintaining normal CO
2
content in beer.