Beer Fob Troubleshooting: Draught Beer Solutions

Maintaining a successful draught beer system involves more than just the initial setup; it requires constant vigilance. For brewers and business owners, the frustration of dealing with foamy pours or troubled taps can feel overwhelming, not to mention the potential loss of income from wasted beer. Addressing these issues promptly is not just a matter of practicality, but a necessity for safeguarding one’s investment and ensuring customer satisfaction.

Recognizing and resolving common draught system malfunctions does not have to be a daunting task. With a structured approach, one can diagnose the root of the problem and implement solutions to maintain a smooth beer service. This involves a blend of technical know-how, including the maintenance of essential components like the beer fob, and troubleshooting techniques that are adapted to the unique challenges of both the direct draw draft system and remote beer systems. Regular cleaning and proper maintenance of the beer fob can prevent foam waste and ensure consistent quality in beer dispensing.

• Operators can troubleshoot and solve common draught beer system issues.
• A systematic approach prevents unnecessary beer waste and protects investment.
• Regular maintenance ensures consistent quality in beer dispensing.

Common Issues with Beer on Tap

Maintaining an optimal draft beer system is essential for serving the perfect pint. Understanding the interplay between temperature, applied pressure, and system restriction helps to pinpoint and resolve issues that could lead to less-than-ideal beer quality.

Temperature Control: The golden standard for beer dispensing temperature is 38°F. It is the ideal range to ensure the beer maintains its flavor and proper level of effervescence. To confirm that the beer inside your system is cool enough, place a glass of water in the cooler and check it after 24 hours to gauge the accuracy of the beer cooler or walk-in temperature.

Appropriate Gas Pressure: A balanced system requires that the carbonated and dioxide pressure applied to the keg matches the system’s restriction value. Usually, a CO2 pressure between 12-14 PSI is sufficient for most setups. Adjustments may be needed for longer beer lines where mixed gas systems could be utilized for proper carbonation and pouring.

System Restriction: This refers to the resistance beer faces as it travels through the beer dispensing system. It varies according to the length, inside diameter, and route of the beer lines and the equipment in use. Accurate measurement of the system’s restriction is key for a balanced and functional draft beer setup. Maintaining proper restriction helps ensure consistent beer flow.

To determine the troubleshooting common problems, examine the following:

• Foaming or Slow Pour: Indicates potential temperature issues or incorrect CO2 pressure.
• Flat Beer: Check if the keg is empty or if the beer is past its expiration date, affecting carbonation levels.
• Cloudy Beer: Usually a sign that cleanliness may be compromised or the beer is old.
• Warm Spots: Inconsistent cooling can cause spots in the line where beer warms up, leading to poor draught beer quality.
• A FOB device can halt beer flow immediately when a keg empties, preventing foam and air from entering the main beer line.

Regular maintenance and adherence to the draught beer quality manual will enhance the performance of any beer dispensing system and ensure the delivery of top-notch draft beer.

Beer FOB Troubleshooting Steps

When dealing with a beer FOB issue in a remote beer system, follow these steps to identify and resolve the problem effectively:

1. Inspect the FOB Chamber: Ensure there are no blockages or debris in the FOB chamber that might obstruct beer flow.
2. Check the Float Position: Verify that the float is in the correct position. If the float is stuck, gently twist or tap it to release any obstructions.
3. Examine the Vent: Make sure the vent is not clogged or blocked, as this can prevent the FOB from functioning correctly.
4. Verify the Beer Line Pressure: Confirm that the pressure in the beer lines matches the recommended settings (usually between 12-14 PSI) to prevent excessive foam or flat beer.
5. Assess the Gas Supply: Ensure that the gas supply is consistent and that there are no leaks. Use a soapy water solution to check for any gas leaks around connections.
6. Reset the FOB: If the FOB has been activated due to a keg blow, reset the FOB by bleeding out any air and ensuring it is properly packed with beer.
7. Inspect the Beer Coupler: Check the beer coupler for any signs of wear or damage that might affect the FOB's operation.
8. Maintain Cleanliness: Regularly clean the FOB and surrounding components with a caustic solution to prevent yeast build-up and ensure optimal functionality.
9. Test the System: After performing these checks, test the system by pouring beer to ensure that the flow is consistent and free of foam.

Diagnosing and Resolving Dispensing Issues in Remote Beer Systems

Excessive Beer Foam

Evaluating Common Causes:

• Verify system temperature is set to 38°F
• Inspect lines for kinks that impede the flow
• Ensure the beer line size is correct
• Check that keg pressure is between 12-14 PSI
• Check the beer chamber for gas leakage and other issues

Potential Causes Related to Equipment:

• Ascertain gas type is appropriate—either a CO2 blend or the correct beer pump pressure
• Inspect and replace coupler washers if necessary
• Examine faucet washers; replace them if worn
• Confirm cleanliness of the beer system; routine cleanings are recommended every two weeks
• Test for CO2 leaks by using a soapy water spray on connections and searching for bubbles

Solutions to Stabilize the System:

• Adjust glycol bath temperature to 29-32°F to ensure proper keg cooling
• If required, change the beer line to a suitable size or replace the damaged lines
• Correct keg pressure settings to meet the recommended PSI
• Remove and replace any faulty components, such as coupler or faucet washers
• Regularly maintain system cleanliness to prevent build-up that could cause foaming issues
• Secure all couplings and test for leaks; employ a soap solution technique for detecting CO2 leaks from the primary regulator throughout the system

Common Questions About Draught Beer Issues

Resolving Slow Beer Dispensing from Kegs

To address beer dispensing slowly from a keg, for example, one should:

• Verify the temperature is within the correct range (36-38 degrees Fahrenheit).
• Check for clogs or obstructions in the beer line.
• Ensure the taps are fully opened and functioning properly.
• Assess the pressure settings, adjusting to the recommended PSI if necessary.
• Install beer fobs to maintain beer line integrity and prevent slow dispensing issues by minimizing beer loss during keg changes and ensuring lines remain full.

Troubleshooting Flat Draught Beer

To troubleshoot a flat taste in draught beer, consider the following steps:

• Confirm that the CO2 or nitrogen pressure is set appropriately.
• Inspect the beer lines and connections for cleanliness.
• Check the temperature of the beer; if it is too cold, it may reduce carbonation perception.
• Look for any potential leaks in the system that can cause loss of pressure and carbonation.

Causes and Solutions for Keg Dispense Issues

When a keg won't dispense beer, common reasons include:

• The tap system isn't properly connected or the coupler is not engaged.
• There could be a CO2 supply issue; check the tank and regulator.
• The keg might be empty or the beer line could be blocked.
• Temperature inconsistencies or improper storage can cause issues.

Identifying and Fixing Tap System Blockades with Beer FOB

If beer won't drink or flow through the tap system:

• Inspect for any kinks or bends in the beer lines.
• Clean the faucet and keg coupler to remove any blockages.
• Examine the gas lines and ensure there's adequate pressure.
• Check for ice build-up in the lines which can be resolved by adjusting the cooler temperature.

Addressing and Preventing Excessive Foam

To tackle excessive foaming of beer from a tap, take these steps:

• Ensure the system is maintained at the correct temperature.
• Verify the pressure settings are within the optimal range for the type of beer.
• Use a proper pouring technique to minimize agitation.
• Regular inspection and maintenance of washers and couplers can prevent wear that causes foaming.
• Utilize beer FOBs to shut off foam flow when a keg blows, ensuring that the lines remain filled with beer.

Maintaining Clean Beer Lines

For consistent beer quality, adhere to these best practices for beer line cleaning:

• Clean the beer lines with an appropriate cleaning solution every two weeks.
• Use a recirculating pump designed for the type and length of the beer line system.
• Rinse the lines thoroughly with clean water to remove any residual cleaner.
• Rinse the lines thoroughly with cold water after cleaning to maintain the ideal temperature and prevent excessive foaming.
• Maintain a regular cleaning schedule, documenting each session for reference.

Overview of Draught Beer System Issues and Resolutions

When managing a draught beer system, certain problems can frequently arise. The following table outlines common issues, reasons, and potential solutions:

Issue Possible Cause Potential Solution Beer is too foamy—overpressure in the CO2 tank. Adjust the CO2 pressure to be within 10-14 PSI. Beer isn't pouring. Empty the CO2 tank or close the shut-off valve. Ensure the CO2 tank is full and the valve is open. Beer is cloudy. Lines may be dirty. Perform a regular cleaning of beer lines. Beer has off-flavor. Contaminated stainless steel beer lines, or equipment. Clean all components thoroughly. Glass fills with foam. Glassware may not be "beer clean." Use a proper glass cleaning technique.

To address foaming issues, one should understand the importance of maintaining the right temperature, usually at 38 degrees Fahrenheit, as indicated in the Draught Troubleshooting Guide. Beer becoming too warm or too cold can cause excessive foam or flat beer.

Another common issue is beer not dispensing at all, possibly due to a pinched line, shut-off valve position, or frozen line. Regular checks to ensure that the system's CO2 and beer lines are not obstructed or kinked can prevent such problems.

Beer that appears cloudy or has off-flavors may be a result of microbial growth within the lines, signaling the need for proper cleaning and maintenance of the entire system.

Ensuring glassware is "beer clean" is critical. Bubbles forming on the side of the glass or foam dissipating quickly could be a sign of impurities.

Lastly, it is crucial to understand that changes made to the system, such as pressure adjustments, can take time to show their effects. Patience and regular monitoring can lead to identifying the ideal settings for the quality pour of draught beer.

Draught Beer Problems

Let's start with the 3 most important things that affect a beer system.

1. The temperature of 38 degrees for dispensing draught beer
2. Right Applied Pressure
3. Restriction Value

Temperature: a draft beer system should always be at 38 degrees F. This temperature is the sweet spot for draught beer dispensing. Verifying this beer temperature often is crucial, especially in the beer cooler or walk-in. Set a glass of water inside and check the temp after 24 hours. This will validate the correct temperature in the cooler. Another place to temp beer is at the faucet, where beer is dispensed. Temperature is the leading problem when it comes to beer systems misbehaving.

Right Applied Pressure: will always be equal to the restriction value on the beer system. To keep things simple, if a retailer is dispensing beer using pure CO2. The applied pressure on the keg should be between 12-14 PSI. For Longer beer runs the applied pressure will generally be more, and we can talk about beer pumps and mixed gas later down the road.

Restriction Value: The value of restriction caused by the run length of the dispensing system. Calculated by beer run length, equipment used, and the route of a beer system. We can go in-depth about the restriction value, but we will talk about this later. What's important to know is the restriction value is one of the big 3 that affect a draught beer system and it's important for beer system balance.

Trouble Shooting Remote Beer Systems

One of the most common problems with Remote systems is Temperature. Draught beer is brewed to be stored and served at 38 degrees. A remote Beer system is designed to maintain the correct temperature from the cooler to a customer's glass.

Troubleshooting Guide for Beer Foaming and No Beer at the Faucet

Problem

Things to Check

Solution

Beer Foaming

Temperature 38 Degrees

Adjust Glycol Bath Temp 29-32 degrees

Kinked Beer Line

Change Beer Line

Wrong Size Beer Line 4' 3/16 I.D

Change Beer Line

Applied Keg Pressure 12-14 PSI

Adjust Pressure

Wrong Gas: Mixed or Beer Pumps

Change the Beer Pump Pressure

Coupler Washers Bad

Replace Coupler Washer

Faucet Washers Bad

Replace Faucet Washer

Beer System Dirty

Clean System every 2 weeks

Co2 Leaks

Check all connections. Use a Spray bottle with dish soap. Look for Bubbles. Pinchoffs from Primary to the rest of the system

No Beer at the Faucet

Empty Co2 Bottle

Replace with a full bottle

Regulator Shut Off

Open Shut-Off

Keg Empty

Tap New Keg

Check Ball in Coupler Stuck

Untap the Coupler and push the check ball up to dislodge it.

Line/Faucet Dirty

Clean beer faucet and lines

FOB Detector

Reset FOB Detector

These are some of the most common problems we see with beer systems. If you have any further questions you can always reach out to us here

Cheers!!

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