Avanti BD7000 Manual De Instrucciones página 19

Beer, when drawn, is all foam, or too much foam, and not enough liquid beer.
Cause

1
Improper drawing beer
into glass.

2
Yeast growth, or other
obstructions in faucet.

Worn faucet parts and
worn faucet washers.

3
Kinks, dents, or twists in
coils, or direct draw
lines: obstructions in
line, near, or behind
faucet.

4
Sag, or trap in line.

5
Beer too warm at
faucet;

Beer too warm in Coil
System.

Beer too warm in Air
Shaft System.

6
Hot spots in line.

7
Pre-Cooler, or Direct
Draw Dispenser, too
warm.

8
No cold storage space
for delivered beer; beer
becomes warm in
barrel.

9
Too much air pressure.

10
Excess CO .
2
WILD BEER
Corrections

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.

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.

Check for, and replace kinked, dented, or twisted line from
barrel to faucet.

Examine for frayed coupling washer behind faucet that may
cause obstruction.

Keep all metal beer lines straight from barrel to faucet; never
permit lines to sag, as this creates traps that may cause wild
beer.

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.

Insulate all beer lines; a long beer run must be constantly
refrigerated. Insulation
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.

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.

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.

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.

Adjust pressure when using CO
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
the more rapid the absorption of CO
carbonates the beer, causing Wild Beer.
19
helps. But insulation
as low as possible,
2
2
by the beer. This over-
2
is not
pressure,