15
TEMPERATURE
The effects of temperature are manifested in several
ways. The temperature itself is very significant. A
temperature between 36°F (2.2°C) and 38°F (3.3°C)
gives the best dispensing results, and is generally
favored by most people as providing the best taste. If
the beer is cooled below 36°F (2.2°C), more CO
2
is
absorbed and a greater tendency to out gas may
occur when the beer is released to atmospheric
pressure by dispensing, thereby producing more foam.
The greater absorption of CO
2
also imparts a slightly
more bitter taste to the beer, which is objectionable to
most beer drinkers.
Above 38°F (3.3°C) the CO
2
contained in the beer is at
a higher energy level and can escape more easily.
Therefore out gassing and foaming can occur more
readily. This energy level continues to increase at
higher temperatures, resulting in a rapid increase in
the beer’s tendency to foam.
An increase in temperature in the beer lines or the
faucet itself can result in “fracturing” (out gassing)
when the beer is dispensed. This generally occurs
when un-refrigerated beer lines extend outside of the
beer cooler and the ambient temperature surrounding
the lines is at a higher temperature than the cooler
itself. This can also occur in the beer “tower” at which
the faucets are connected when an insufficient amount
of coolant is circulated in the tower. The general result
is that the first glass dispensed after a delay of several
minutes will experience significant fracturing, resulting
26 ft (7.9 m)
Total Conduit Length:
50 ft (15.2 m)
Altitude:
1,000 ft (304.8 m)
Walk-in Cooler
38°F
(3.3°C)
8 ft
(2.4 m)
8 ft
(2.4 m)
5 ft
(1.5 m)
4 ft
(1.2 m)
STH13_Tech.book Page 15 Wednesday, September 15, 2010 3:20 PM