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STAGE FIVE:
CLARIFICATION
PROBLEM 1:
I CAN’T MIX THE CLARIFICATION AGENT INTO THE
BEVERAGE
Solution:
Read Appendix 8 carefully for principles regarding clarification.
Ensure that the gas cylinder pressure is 0.5 bar (7 psi) higher
than the vessel pressure. Then ensure there is clarification agent
inside the clarification pot. Then turn the 3-way valve to the
pot and listen for the sound of mixing. If there is still no mixing
either increase the pressure from the gas bottle or decrease the
pressure in the vessel until mixing is heard. It could be one of
the gauges is reading incorrectly.
Other causes could be a blocked one-way valve under the pot
inside the tower or a blocked beer line (if hops or malt has been
added and particles are blocking the lines). Call the local help
desk for advice.
PROBLEM 2:
THE BEVERAGE IS NOT 100% CRYSTAL CLEAR AFTER 2
CLARIFICATIONS
Solution:
The clarification agent WilliamsWarn uses should easily clear
S-04, US-05, S-23, W34/70 and Nottingham yeasts. If beers
produced by these yeasts do not clear, then check you are
mixing the agent properly and that vigorous bubbling is heard
during the clarification process. If mixing is proper then any
unclear beverage using these yeast may be a random biological
occurrence or extra ingredients added (via the Advanced
Method) are making the beverage harder to clear. The haze in
this case may be small hop or malt particles that are difficult
to clear. Try an extra clarification with 30ml but be aware small
hops or malt particles may not react with our fining agent.
T-58 and WB-06 yeasts may sometimes be difficult to clear so
in these cases you can try:
1. An extra clearing with 30ml
2. Give the beverage more time to clear
3. Enjoy a slightly cloudy beverage
4. Or experiment with an alternative finings agent
Other yeast used will vary in their ability to be cleared with our
finings agent. If crystal clear beer is important to you then chose
yeast that are easy to clear with our agent or find another liquid
agent to dose.
STAGE SIX:
DISPENSE
PROBLEM 1:
THE BEVERAGE IS FOAMING TOO MUCH
Solutions:
1. Ensure you are pulling the tap handle not pushing it. Pushing
the tap handle creates foam (its used for the last part of a beer
pour). Pull the tap handle instead of pushing it.
2. Ensure you have the tap flow controller fully closed (pushed
up) before you pull the tap handle and then slowly open it
to start with a slow pour. The first pour of the day can be
foamy due to the line being warmer than the vessel and the
carbon dioxide coming out of solution in the line.
3. Ensure the draft tap is pulled out fully when pouring.
4. Ensure the beverage is cold.
5. Ensure the beverage wasn’t fermented at an extreme pressure
or is being dispensed at a too high pressure. Release excess
pressure from the vessel via the VPRV button and set at 1 bar
and try pouring again. You may need to wait for excess gas
in the beverage to move out of the beverage over time (e.g.
1 day). Try to control the pour with the control level and
pour slowly.
PROBLEM 2:
THE PRESSURE IN THE TANK SEEMS TO BE FALLING
Solutions:
1. Ensure that the gas cylinder is connected to the vessel
during dispense. The 3-way valve should be turned to the
arrow pointing to the vessel pressure gauge during dispense.
If not, as you pour the pressure in the vessel will reduce.
2. Check the gas cylinder has pressure on its high and low
pressure gauges and isn’t empty. If it is then connect a full
gas cylinder.
3. Close the 3-way valve (X position), record the vessel
pressure and don’t pour any beer for 24 hours. Read the
pressure again. If there is a major reduction you may have a
leaking seal or VPRV. See solutions 1 and 2 for Problem 2
in Stage 3 above.
PROBLEM 3:
THE BEVERAGE FLOW IS SLOW
Solutions:
1. Ensure the tank pressure is adequate. At 1.25 bar a fast
flow can be achieved when the flow control lever is fully
open and the tap pulled fully towards you.
2. Ensure the flow control lever is pushed down enough to
open and allow a flow.
3. Ensure the draft tap is being pulled all the way to its fully
open position.