Beer system troubleshooting 10 16-13

WELCOME
Beer System
Troubleshooting
101

2

Jack Busack
Patrick Hahn
Tom Zalewski

Objectives
It‟s not rocket science – it‟s beer science!
• To provide a basic knowledge of beer system
issues
• Identify problems and issues
• Provide information on correcting issues
• Interactive presentation – please bring your beer
system troubleshooting scenarios so we can help!

Beer System Troubleshooting 101

Where to come for help
• Perlick Milwaukee technicians
• Certified installer network

• Test coupler kit


Troubleshooting process
To find the true cause of the problem in the
shortest amount of time, follow this process on
every call:

• Ask the customer to describe the problem
• Find out which faucets are affected, when the
problem started, whether it reoccurs and if there
is a pattern


• Check the temperature of the beer in the cooler
and at the faucet: 34 – 38 degrees is ideal
• Temperatures above 40 degrees may cause
foaming problems
• Check the pressure, making sure that the applied
gauge pressure is set properly for the system – call
Perlick with the Power Pak serial number for
design pressures

• Check the sanitation procedures – make sure the
system and glasses are being cleaned properly
• Check the faucet to make sure it‟s clean
• Check to ensure the Power Pak is operating
properly and the digital readout is 30 – 34 degrees
• Check the glycol solution flow to ensure the
recirculating pump and motor are operating
properly

• Check the FOB detector operation – smart
couplers or wall mount style: Are they vented and
reset properly?
• Check the operation of the Flojet beer pumps
and flow reversal valves when applicable
• Check the nitrogen and CO2 supply feeding the
blender to make sure it‟s operating correctly


• If the nitrogen or CO2 gas runs below
the designed inlet pressure
of 45 – 70 psi, the blender shuts
off and goes into protection mode
• Make sure the blended outlet
pressure is set and the outlet
shut-off valve is open.


Draft beer systems are
a balancing act
Correct
temperature

Correct applied
pressure to keg

Beer needs to stay packed together,
prevent breakout of the CO2 from
the beer solution


Problem: Wild beer
Description: There is too much foam and not
enough liquid beer.
Causes:

• Number one cause: warm beer
• Beer drawn improperly
• Creeping regulator
• Applied pressure is set too high
• Hot spots in beer line
• Use of non-insulated beer line


Problem: Wild beer
Causes:
• Tapped into a warm keg
• Cooler malfunctioning
• Kinks, dents, twists or other obstructions
in the line, or restrictors
• Faucets in bad, dirty or worn condition
• Saturated insulation due to flooded chase
• Power Pak is not functioning properly
• Air shaft blower not functioning properly


Problem: Unpalatable beer
Description: Beer has an off-taste.
Causes:
• Expired beer! Beer is at its best
before 30-45 days past its racking/
production date
• Dirty or old beer lines
• Dirty faucet
• Unsanitary bar conditions, glass washing
• Contaminated beer


Problem: Cloudy beer
Description: Beer appears hazy or cloudy in glass.
Causes:
• Frozen or nearly frozen beer
• Old beer
• Beer that has been unrefrigerated for
long periods of time
• Dirty glass or faucet


Problem: False head
Description: Large soap-like bubbles, head
dissolves very quickly.
Causes:

• Applied pressure required does not
correspond to beer temperature
• Improper pour
• Beer lines are warmer than beer
in keg
• Dirty glasses


„False head‟

Problem: Flat beer
Description: Foamy head disappears quickly. Beer
lacks usual zestful brewery-fresh flavor.
Causes:

• Wrong blend of mixed gas is used
• Dirty glass – not „beer clean‟
• Applied pressure is set too low
• CO2 is turned off at night
• Beer is too cold


Troubleshooting
Step 1
• Check and adjust regulators to the design pressure.
• Don‟t try to estimate what the pressure should be
– all glycol systems have a “designed” pressure
that must be used.


Troubleshooting
Step 2
• What is the temperature of the coolant on the
digital readout?
• It should be 30 – 34 degrees.
• Factory setting should be 30 degrees if not reset.
This indicates the return temperature of the
coolant.


Troubleshooting
Step 3
• What is the temperature of the walk-in cooler?
• It should be between 35 – 40 degrees. Never
depend on the dial thermometer on the cooler wall.
• The most important temperature is that of the
beer in the keg.
• The best way to get this reading is with the Perlick
test coupler kit.


Troubleshooting
Step 4
• Check for bubbles in the clear
vinyl tubing inside the walk-in
cooler leading from the keg
coupler up to the wall bracket,
FOB detector or beer pump.
• Bubbles are a good visual indicator of improper
temperature and/or incorrect applied pressure to
the keg when being dispensed.


Troubleshooting
Step 5 Consider these questions:
Is the beer breakup
only occasional?

YES

Is the walk-in cooler
used for items other
than beer?

NO
Consider other
answers.

YES

Cause
of
problem
found.

Solutions
1. Keep cooler door closed or use an air curtain
2. Set a colder cooler temperature
3. Use the cooler as a dedicated beer cooler


Troubleshooting
Is only Perlick
tapping equipment
in use?
YES
Consider other
answers.


NO

Cause
of
problem
found.

Troubleshooting
Is the walk-in
cooler too cold?
NO
Consider other
answers.

YES

If the beer
temperature is under
35 degrees in the
walk-in cooler, the
beer can
overcarbonate if the
applied pressure
gauge is not set
properly, especially
if the beer volume
used is moderate.


YES

Cause
of
problem
found.

Thank you!
Beer System
Troubleshooting
101
Jack Busack
Patrick Hahn
Tom Zalewski

Beer system troubleshooting 10 16-13

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