Avanti BD7000 - Manual (Page 19)

19
WILD BEER
Beer, when drawn, is all foam, or too much foam, and not enough liquid beer.
Cause Corrections
1  Improper
drawing beer
into glass.
 Open faucet quickly and completely.
 Check and find the correct distance to hold glass from faucet
when drawing. Proper foam should be a tight, creamy head,
and the collar on the average glass should be ¾ “ to 1” high.
2  Yeast growth, or other
obstructions in faucet.
 Worn faucet parts and
worn faucet washers.
 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.
 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.  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.
 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.  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.
 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.
 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.  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.
10  Excess
CO
2
.
 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.