40
B
B
E
E
E
E
R
R
S
S
A
A
V
V
A
A
G
G
E
E
When
the
beer
is
drawn,
it
is
only
foam,
that
is,
has
too
much
foam
and
not
enough
liquid.
Cause
Solutions
Beer
drawn
incorrectly
in
the
glass.
Open
the
tap
completely
and
rapidly.
Check
and
define
the
right
distance
to
hold
the
glass
with
respect
to
the
tap
while
drawing.
A
good
foam
should
have
a
creamy
and
dense
head,
and
the
head
should
be
2
to
3
cm
high.
Yeast
growth
and
other
obstructions
in
the
tap.
Worn
tap
parts
and
worn
tap
seal.
Clean
the
tap
spout
with
a
brush
every
day.
Dismount
all
the
tap's
internal
parts
at
least
once
a
week.
Replace
worn
seals.
If
the
tap
does
not
completely
open,
worn
parts
or
the
entire
tap
should
be
replaced.
Coil
knotsœ,
notches,
or
elbows
or
drawing
tubes
:
tubes
obstructed
near
or
behind
the
tap.
Check
and
replace
knotted,
notched
or
twisted
tubes
from
the
keg
to
the
tap.
Examine
for
worn
coupling
joints
behind
the
tap
which
can
cause
an
obstruction.
Crushing
or
clogging
of
a
tube.
Keep
all
metal
tubes
straight
from
the
keg
to
the
tap
;
never
let
a
line
get
clogged,
because
it
can
cause
a
savage
beer.
Beer
too
hot
at
the
tap.
The
temperature
at
the
tap
should
always
be
at
least
2
degrees
colder
than
that
of
the
keg.
Hot
points
in
the
tube.
Isolate
all
the
beer
lines
;
if
the
beer
has
to
travel
a
long
distance,
it
should
be
constantly
refrigerated.
Insulation
helps.
But
insulation
is
not
refrigeration.
Keep
all
beer
lines
at
a
suitable
distance
from
hot
water,
hot
air
and
steam
lines.
A
cold
steam
line
in
summer
is
a
hot
steam
line
in
winter.
Cooler
or
direct
distributor
too
hot.
Never
switch
off
refrigeration
–
day
or
night.
No
cold
storage
space
to
deliver
the
beer
;
beer
is
delivered
hot
in
the
keg.
Direct
drawing
systems
should
be
correctly
balanced
to
apply
the
required
pressure
when
the
temperature
to
which
the
kegs
are
exposed
is
the
hottest.
A
beer
control
valve
can
be
used
to
balance
the
system.
Air
pressure
too
high
Check
the
pressure
source.
Adjust
the
pressure
so
that
the
system
is
correctly
balanced.
For
a
correct
beer
flow
rate,
fill
a
glass
of
30
cl
in
4
seconds
at
the
appropriate
temperature.
Excess
CO
2
.
Adjust
the
pressure
as
low
as
possible
when
you
use
the
CO
2
.
However,
recall
that
the
applied
pressure
should
be
slightly
higher
than
the
internal
pressure
of
the
beer
(do
not
apply
more
than
8
kg).
The
colder
the
beer
and
the
higher
the
CO
2
pressure
applied,
the
faster
the
CO
2
will
be
absorbed
by
the
beer.
This
over
gasification
of
the
beer
causes
a
Savage
Beer.
Not
enough
pressure
No
pressure
Check
for
defective
aeration
holes
(see
flat
beer).
Always
apply
pressure
before
drawing
the
beer.
Beer
old
Rotate
the
stock.
The
oldest
beer
must
be
the
first
beer
drawn
;
if
beer
is
left
at
a
temperature
of
approximately
45°
for
an
extended
period,
it
may
start
a
second
fermentation.
Store
the
beer
at
40°
all
year
long.
Summary of Contents for DB66
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