Solutions & Troubleshooting for Common Problems

[Mark Borland]

Having trouble with your draft beer dispense system? Don't worry, you're not alone. Chances are, many people have had the same problem. Below is a list of common problems/questions, and links to resources that will help you troubleshoot and solve your dispense issues.


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1. "Help! There's so much foam!"

• Are you pouring the beer properly? "To dispense the beer, hold the glass at a 45-degree angle about one inch below the beer faucet. Place a hand low on the tap, near the faucet, and quickly snap the handle towards you with one motion, until it stops and the faucet is open and pouring beer."
  
  
• If you're pouring from a brand new keg, did you allow time for your keg to acclimate? "When a keg is in transit – even if it's carried in a refrigerated truck – it warms up at least a few degrees. Before you tap the keg, you need to allow it to cool back down to an acceptable dispense temperature."
  
  
• Is your beer pouring at optimum temperature? "The temperature of non-pasteurized Ale & Lager type beers must be maintained between 36-38°F all the way to the point of dispense. Temperatures even half a degree above 38°F will cause CO2 to break out of the beer and result in foam and promote sour/cloudy beer. "
  
  
• Even if your beer appears to be at the right temperature... are you sure your thermometer is accurate? "Liquid thermometer alibration is easy, and the resources are generally readily available. All you need is a beer glass, ice (crushed is ideal), and water."
  
  
• Are you using the appropriate amount of CO2 pressure? "When dispensing keg draft beer, the goal is to keep the CO2 level prescribed by the brewer. Any change in the CO2 level will alter the taste, pouring characteristics and appearance of the beer."
  
  
• Do you know the carbonation level of the beer you're pouring? "When dispensing keg draft beer, the goal is to keep the CO2 level prescribed by the brewer. Any change in the CO2 level will alter the taste, pouring characteristics and appearance of the beer."
  
  
• If you know the carbonation level of the beer you're pouring, have you properly balanced your beer system? "The first step to balancing a beer system is to establish the applied gas pressure gauge (PSIG) of 100% CO 2 required to propel and maintain the beers carbonation to the brewers’ specification. This is based on the beer’s CO 2 volumes and the temperature of the beer."
  
  
• If you can't figure out the optimum CO2 pressure using the resources above, have you performed a "flashlight test"? "If you are not quite certain as to your beer's carbonation level or temperature and find yourself without a thermometer, there is still hope in determining your keg pressure. A flashlight can be used to determine if your beer's gas content is staying put with the applied CO2 pressure to the keg."
  
  
• Is your kegerator or beer system clean? "Foamy draft beer can be caused by the build up of bacteria, yeast, mold, and beer stones within a beer line."

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Please note that this thread is a work in progress, and more questions (and related solutions/troubleshooting information) will be added in the near future.