Avanti BD7000 Manual De Instrucciones página 18

Often bitter and bitey, sometimes completely odor, carrying an unpleasant taste.
Beer lines should be flushed after each barrel is empty. Maintain fresh, Clean, sanitary
conditions at bar. Smoke, kitchen odors, fly sprays, and disinfectants will harm the tast and
flavor of beer, making it unpalatable. These conditions, as described, may come from an air
source, or from actual contact with the glass at bar.
Causes

1
Improper, or no
cleaning of coils, hose,
leads, and direct draw
system.

2
Contaminated Air Line.
Defective Thomas or
Tongue Bents.

3
Rubber hose will
absorb and retain
odors.

4
Unfiltered air, Air is
moisture ridden or oily.
May taste and smell extremely yeasty, or moldy.
Causes

1
Contaminated Air Line.

2
Improper transportation
of barrels of beer, Beer
delivered on open truck,
during high summer
temperatures, may be
the cause for starting
secondary fermentation.

3
No refrigeration,
improper rotation.
OFF-TASTE BEER

Coils should be thoroughly cleaned at least once a week.

Brush and clean faucet. (see Wild Beer, Correction #2)

Taps, rods, and tap-Seal fitting should all be scoured, using a
detergent, then rinsed clean.

Direct draw Systems must be cleaned the same as coil
systems: 4 feet of direct draw line accumulates as much per
foot as any other system.

Air hoses, air lines and vents, should be examined, and if
contaminated, replaced.

Dirty air lines should be washed with a good cleaning
compound, normally used for cleaning coils, and then rinsed
clean.

Rubber hose will absorb and retain odors. An approved Vinyl
tubing is best for air since it does not absorb moisture, and is
not affected by oily substances.

A fresh, outdoor, air line is imperative when air is the source
of pressure.

Air must always be filtered.

See Flat Beer, Correction #8 for moisture ridden air.
SOUR BEER

See Cloudy Beer, Correction #3

See Off-Taste Beer, Correction #2

See Flat Beer, Correction #7

If at all possible, deliver beer barrels in closed body,
refrigerated truck. If open staked body truck is used, cover
barrels with a tarpaulin for protection against summer heat,
and circulating warm air.

Truck should never be loaded the night before morning
delivery, unless beer is refrigerated in truck.

and The rule is first barrel in, first tapped.

Refrigeration must be left on winter or summer.

Sour beer is generated as a result of secondary fermentation,
above 45 degrees. Retail outlets that do not have refrigeration
should ice up barrels, or at least cover barrels with tarpaulin or
burlap bags.

Best temperature for barrels is 38° to 40°.
18
Corrections
Corrections