Being able to diagnose your draft beer system is important to your business’s profitability. Staying on top of the quality of your pours can mean the difference between making money on each pour or sending it down the drain. Kegworks offers this article on troubleshooting your draft beer system.
If you own or work at a bar or restaurant, you understand that keeping your draft beer dispensing system in proper working condition is an integral part of maintaining your bottom line. When your commercial draft beer system isn’t working properly, you run the risk of creating unhappy customers who may leave your establishment with a less than satisfactory experience to look back on.
Luckily, most common issues with your draft beer system, including foamy, flat, or cloudy beer, are easy to diagnose and troubleshoot. As a rule of thumb, keep in mind that the vast majority of issues can be traced back to one of three things: improper temperature, improper pressure, or general cleanliness.
The following quick guide will arm you with information to help you make the necessary adjustments to ensure that your beer flows freely and your customers remain happy.
Instead of being mostly liquid with just the right amount of creamy head on top, the glass is filled with wasteful foam. Here’s what might be wrong:
The temperature is too warm. Lower the temperature in the refrigeration unit that holds your kegs (ideally, to between 36º and 40ºF). If using glycol to dispense, ensure that your glycol bath is set to dispense at that range as well.
The CO2 pressure is too high. Adjust your regulator to lower the CO2 pressure.
The faucet is dirty or broken. Inspect faucet and washers and replace both as needed. Every few weeks, remove and disassemble your faucet, then clean it with hot water and a brush.
The beer hose has kinks or obstructions. Inspect your hose and make corrections, if necessary.
The beer was poured improperly.
Serving flat beer, or beer that doesn’t have the right level of carbonation, will quickly drive away customers. Beer at its best has a certain effervescence that helps enhance the drinking experience. In many ways, flat beer is the exact inverse problem of beer that is too foamy (or over-carbonated). If your beer is coming out flat, here are some potential problems to address:
The temperature is too cold. Raise the temperature in the refrigeration unit that holds your kegs (ideally, to between 36º and 40ºF). If using glycol to dispense, ensure that your glycol bath is set to dispense at that range as well.
The CO2 pressure is too low. Adjust your regulator to raise the CO2 pressure.
The glass is dirty. Grease is the enemy of carbonation. Ensure your glasses are clean, and rinse with cold water just before pouring.
Cloudy or hazy beer is unattractive and offputting to say the least. If you wouldn’t want to drink a glass of cloudy beer, why would your customers be any different? If you’re experiencing this problem, try this:
The temperature is not remaining steady. Check your refrigeration unit to ensure that your keg isn’t being exposed to alternating warm and cool temperatures. Never let your keg get above 45ºF.
The beer lines are dirty. For best results, you should clean your beer lines between every new keg, or approximately every 2-3 weeks.
The beer is old. Beer doesn’t stay good forever. Check the expiration date on the keg and/or institute an inventory management system that helps you keep track of your kegs.
The PERFECT Pour
Using the proper gas mixture is one of the most important factors that influence pouring a great pint of beer. All draft beers are brewed with a certain amount of carbon dioxide dissolved into the beer and it is important to maintain that level of CO2. A 75% nitrogen and 25% CO2 for “nitrogenated” beers like Guinness, Kilkenny, Caffrey’s, etc. which have a relatively low carbonation content (1.2 volumes) and a 50% N2 and 50% CO2 for domestic and craft beers which have a higher CO2 content (approx 2.5 volumes). Maintaining the carbonation content in beer allows you to pour the proper “2 finger” head on every beer from the top to the bottom of each keg resulting in increased yields and profits for your establishment.
Contact TCSCO2 at 866-SODA-GAS or fill out the form below. We’ll be happy to get you set up correctly.
In an area known for wine and wineries, the Seneca Lodge stands out. For over 70 years the Seneca Lodge & Craft Brewery in Watkins Glen NY has been hosting guests with a historic lodging, great dining and friendly bar with its own variety of Seneca Lodge craft beers.
Founded by Donald L. Brubaker, Esq. in the mid-1940’s the lodge and it’s facilities are now being operated by the third generation of Brubakers. They proudly continue the traditions set by their family and keep the fund and memories happening for hundreds of visitors every year.
The Lodge’s Tavern Room hosts mementos of race events, hunting trips, and an unusual collection of baseball caps forgotten by patrons. If you happen to be sipping a cocktail in the upper bar, look outside—an attached bird feeder attracts a variety of feathered diners when there are no humans having a meal or a drink on the porch. And on tap is their own Seneca Lodge beer. Six varieties are brewed in the cellar, where it’s also bottled—a good souvenir for those who love small-batch brew. Brett began the brewery but passed responsibilities to current Brewmaster Jason Curran. Last year they produced 5,000 gallons, and every year they increase production.
We can’t thank them enough for dumping their former co2 supplier (hint – a corporate giant that forgot about service!) and chose Tri-State! Check out the Lodge at senecalodge.com. If you’re looking for a new CO2 supplier, visit our switch page and find out just how easy it can be.
Look around. You will be hard pressed not to see something made from concrete. If you’re in a rural area, you may have to work a little harder, but if you’re in a building there’s bound to be a concrete floor. An urban dweller stands a better chance of walking on a sidewalk, enter a building or driving in a tunnel or on a bridge that has been built with concrete.
It’s no wonder that concrete is the most abundant man-made material in the world. It’s been used to build with almost as far back as recorded time. Ancient Egyptians and later Romans are noted for their use of concrete.
Concrete is becoming environmentally friendly!
Today, China is the largest producer of ready-mix concrete in the world with a market share of almost 33%. Worldwide production is expected to grow by nearly 6% in the next 5 years as developing nations continue their efforts to build buildings and infrastructure.
What is concrete? Concrete is made up of 3 basic components: water, an aggregate (rock, sand or gravel) and Portland Cement. This combination can be reinforced with metal or fibers to increase its strength.
The BBC reported that cement is the source of about 8% of the world’s carbon dioxide (CO2) emissions according to think tank Chatham House. They also reported that if the cement industry were a country, it would be the third largest emitter in the world, behind China and the US.
What can be done to “green up” this greenhouse gas emitter? A company called CarbonCure has come up with a solution. They have developed a system that traps CO2 emissions and “mineralizes” them as the concrete hardens. This process strengthens the concrete and allows for the use of less cement. Read and view the CNN article and video here.
CarbonCure is on a mission to reduce CO2 emissions by 500 megatons annually.
- They have more than 130 producer partners across North America and in Singapore.
- On average, 25 pounds of CO2 are saved per cubic yard of ready mix concrete made with the CarbonCure Technology.
- In total, our ready mix partners have produced more than 2.5 million cubic yards of reduced-carbon concrete, saving more than 75 million pounds of CO2 to date.
Their patented process involves injecting a precise amount bulk CO2 into the mixing process. The CO2 becomes chemically converted into a mineral which improves the compressive strength of concrete while reducing the amount of cement necessary. It is the reduction in the quantity of cement along with the use of sourced CO2 that improves the greenhouse gas emissions.
According to CarbonCure, this process can be added to virtually any type of production – from ready mix, to precast to masonry. Their mission is to save up to 500 megatons of CO2 every year and they claim to have already saved 76.2M pounds to date. That’s equivalent to 41,501 acres of forestland absorbing CO2 for a year!
Contact us for more details.
It it time to leave your Wall Street, profit-driven beverage carbonation company?
Join the hundreds of businesses who switched to the most trusted name in beverage carbonation = Tri-State Carbonation Service!
It it’s time to make the break from a large corporate conglomerate who is based in another country or state and come back to a family owned, local business, let TCSCO2 help. You may be entitled to change suppliers as a result of a huge corporate sale or takeover. Now is the time to explore your options.
• Locally owned and operated
• Better rates
• Fair business practices
• Higher quality service
• Better account management
• No hidden fees on your bill
Call 866-SODA-GAS or visit our website @ http://bit.ly/Switch2TCSCO2
Come visit Tri-State Carbonation Service at the NYS Brewers Association’s Annual Craft Brewers Conference at the Desmond Hotel in Albany, New York on March 7-9. Tickets are on sale now at at newyorkcraftbeer.com Join TCSCO2 and find out how we can help you deliver your best beer!
The New York State Brewers Association is proud to announce the sixth annual New York Craft Brewers Festival taking place on Saturday March 9, 2019 at the Desmond Hotel in Albany, New York. The New York Craft Brewers Festival brings together Over 70 New York Breweries (and brewers) from every region of the state featuring up to 150+ hard to find and award winning beers. This is a great opportunity to meet the NYS brewers that make the beer, and the owners of the local food scene in the Capital District that are such an important part of the community.