20
SOUR BEER
May taste and smell extremely yeasty or moldy
.
Cause
Corrections
Contaminated Air Line.
#1
See Cloudy Beer, Correction #3
See Off-Taste Beer, Correction #2
See Flat Beer, Correction #7
Improper transportation of barrels of
beer, Beer delivered on open truck
during high summer temperatures,
may
be
the
cause
of
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.
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°F.
WILD BEER
Beer, when drawn, is all foam, or too much foam, and not enough liquid beer.
Cause
Corrections
Improper drawing beer into glass.
#1
Open faucet quickly and completely.
Check and find the correct distance to hold glass from
faucet when drawing. Proper foam should be a tight,
creamy head, and the collar on the average glass
should be ¾ “ to 1” high.
Yeast growth, or other
obstructions in faucet.
Worn faucet parts and worn
faucet washers.
#2
Clean faucet spout with a good brush daily. Scour all
internal faucet parts at least once a week.
Replace worn washers as required. If faucet does not
open wide, worn parts or entire faucet must be
replaced.
Kinks, dents, or twists in coils, or
direct draw lines: obstructions in
line, near, or behind faucet.
#3
Check for, and replace kinked, dented, or twisted line
from barrel to faucet.
Examine for frayed coupling washer behind faucet that
may cause obstruction.
Sag, or trap in line.
#4
Keep all metal beer lines straight from barrel to faucet;
never permit lines to sag, as this creates traps that
may cause wild beer.
Beer too warm at faucet.
Beer too warm in Coil System.
#5
Temperature at faucet must always be at least 2
degrees colder than at barrel.
Summary of Contents for SBC582B
Page 23: ...23 WIRING DIAGRAM...
