Avanti MBD5L, Instruction Manual

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18
OFF-TASTE BEER
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 Corrections
1)
•
Contaminated Air Line. Defective
Thomas or Tongue Bents.
1)
•
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.
2)
•
Hose will absorb and retain odors.
2)
•
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.
SOUR BEER
May taste and smell extremely yeasty, or moldy.
Cause Corrections
1)
•
Contaminated Air Line.
1)
•
See Cloudy Beer, Correction #3
•
See Off-Taste Beer, Correction #2
•
See Flat Beer, Correction #7
2)
•
Improper transportation of barrels
of beer, Beer delivered on open truck,
during high summer temperatures,
may be the cause for starting
secondary fermentation.
2)
•
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.
3)
•
No refrigeration, and improper rotation.
3)
•
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°.