Beer system troubleshooting 10 16-13

WELCOME

Beer System Troubleshooting

101

Jack Busack Patrick Hahn Tom Zalewski

2

Objectives It‟s not rocket science – it‟s beer science!

• To provide a basic knowledge of beer system

issues

• Identify problems and issues

• Provide information on correcting issues

• Interactive presentation – please bring your beer

system troubleshooting scenarios so we can help!

Beer System Troubleshooting 101

Where to come for help • Perlick Milwaukee technicians

• Certified installer network

• Test coupler kit


Troubleshooting process To find the true cause of the problem in the

shortest amount of time, follow this process on

every call:

• Ask the customer to describe the problem

• Find out which faucets are affected, when the

problem started, whether it reoccurs and if there

is a pattern


Troubleshooting process

• Check the temperature of the beer in the cooler

and at the faucet: 34 – 38 degrees is ideal

• Temperatures above 40 degrees may cause

foaming problems

• Check the pressure, making sure that the applied

gauge pressure is set properly for the system – call

Perlick with the Power Pak serial number for

design pressures


Troubleshooting process • Check the sanitation procedures – make sure the

system and glasses are being cleaned properly

• Check the faucet to make sure it‟s clean

• Check to ensure the Power Pak is operating

properly and the digital readout is 30 – 34 degrees

• Check the glycol solution flow to ensure the

recirculating pump and motor are operating

properly



• Check the FOB detector operation – smart

couplers or wall mount style: Are they vented and

reset properly?

• Check the operation of the Flojet beer pumps

and flow reversal valves when applicable

• Check the nitrogen and CO2 supply feeding the

blender to make sure it‟s operating correctly



• If the nitrogen or CO2 gas runs below

the designed inlet pressure

of 45 – 70 psi, the blender shuts

off and goes into protection mode

• Make sure the blended outlet

pressure is set and the outlet

shut-off valve is open.


Draft beer systems are

a balancing act


Correct temperature

Correct applied pressure to keg

Beer needs to stay packed together, prevent breakout of the CO2 from

the beer solution

Problem: Wild beer Description: There is too much foam and not

enough liquid beer.

Causes:

• Number one cause: warm beer

• Beer drawn improperly

• Creeping regulator

• Applied pressure is set too high

• Hot spots in beer line

• Use of non-insulated beer line


Problem: Wild beer

Causes:

• Tapped into a warm keg

• Cooler malfunctioning

• Kinks, dents, twists or other obstructions

in the line, or restrictors

• Faucets in bad, dirty or worn condition

• Saturated insulation due to flooded chase

• Power Pak is not functioning properly

• Air shaft blower not functioning properly


Problem: Unpalatable beer

Description: Beer has an off-taste.

Causes:

• Expired beer! Beer is at its best

before 30-45 days past its racking/

production date

• Dirty or old beer lines

• Dirty faucet

• Unsanitary bar conditions, glass washing

• Contaminated beer


Problem: Cloudy beer

Description: Beer appears hazy or cloudy in glass.

Causes:

• Frozen or nearly frozen beer

• Old beer

• Beer that has been unrefrigerated for

long periods of time

• Dirty glass or faucet


Problem: False head

Description: Large soap-like bubbles, head

dissolves very quickly.

Causes:

• Applied pressure required does not

correspond to beer temperature

• Improper pour

• Beer lines are warmer than beer

in keg

• Dirty glasses


„False head‟

Problem: Flat beer

Description: Foamy head disappears quickly. Beer

lacks usual zestful brewery-fresh flavor.

Causes:

• Wrong blend of mixed gas is used

• Dirty glass – not „beer clean‟

• Applied pressure is set too low

• CO2 is turned off at night

• Beer is too cold


Troubleshooting

Step 1

• Check and adjust regulators to the design pressure.

• Don‟t try to estimate what the pressure should be

– all glycol systems have a “designed” pressure

that must be used.


Troubleshooting

Step 2

• What is the temperature of the coolant on the

digital readout?

• It should be 30 – 34 degrees.

• Factory setting should be 30 degrees if not reset.

This indicates the return temperature of the

coolant.


Troubleshooting

Step 3

• What is the temperature of the walk-in cooler?

• It should be between 35 – 40 degrees. Never

depend on the dial thermometer on the cooler wall.

• The most important temperature is that of the

beer in the keg.

• The best way to get this reading is with the Perlick

test coupler kit.


Troubleshooting

Step 4

• Check for bubbles in the clear

vinyl tubing inside the walk-in

cooler leading from the keg

coupler up to the wall bracket,

FOB detector or beer pump.

• Bubbles are a good visual indicator of improper

temperature and/or incorrect applied pressure to

the keg when being dispensed.


Troubleshooting

Step 5 Consider these questions:


Is the beer breakup

only occasional?

Consider other

answers.

NO

YES

Is the walk-in cooler

used for items other

than beer? YES

Cause

of

problem

found.

Solutions

1. Keep cooler door closed or use an air curtain

2. Set a colder cooler temperature

3. Use the cooler as a dedicated beer cooler

Troubleshooting



Is only Perlick

tapping equipment

in use?

Consider other

answers.

YES

NO

Cause

of

problem

found.

Troubleshooting



Is the walk-in

cooler too cold?

Consider other

answers.

NO

YES YES

Cause

of

problem

found.

If the beer

temperature is under

35 degrees in the

walk-in cooler, the

beer can

overcarbonate if the

applied pressure

gauge is not set

properly, especially

if the beer volume

used is moderate.

Questions?

Thank you!

Beer System Troubleshooting

101

Jack Busack Patrick Hahn Tom Zalewski

Beer system troubleshooting 10 16-13

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Transcript of Beer system troubleshooting 10 16-13