21
Beer too warm in Air Shaft
System.
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.
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.
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.
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.
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 temperature.
Check and replace a creeping regulator and gauge.
Excess CO
2
.
#10
Adjust pressure when using CO
2
as low as possible,
however, remembering that the applied 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.
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.
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°F all year round.
Summary of Contents for SBC582B
Page 23: ...23 WIRING DIAGRAM...
