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Cause Correction
Condition
Wi_d Bee_
Beer that is either all
foam, or too much foam
and not enough liquid.
Improper drawing of beer into
the glass.
Yeast growth or other
obstructions in the faucet,
which is usually caused by
a non-refrigerated faucet.
Worn faucet parts and worn
faucet washers.
The beer was stored in an area
that is not cold enough and has
thus
become warm.
Too much pressure.
Excessive amounts of CO2.
Not enough pressure or no
pressure at all.
An old keg of beer which has
not been stored in cool
temperatures has
been used.
• Open the faucet quickly and completely.
• Proper foam should be a tight, creamy head, and the
collar on the average
glass should be 3/4" to 1" high.
• Check for, and replace any kinked, dented, or twisted
lines from the barrel to
the faucet.
• Examine for frayed coupling washers behind the
faucet that may cause an
obstruction.
• Keep kegs of beer refrigerated at all times at 40°F or
below all year round!
• First, check the source of pressure to make sure it is
working. Then adjust the
pressure to suit a properly balanced system. The
correct beer flow should fill a
10oz. glass in 5 seconds at the proper temperature.
• Adjust the CO2 pressure to as low as possible.
However, the applied pressure must remain slightly
higher than the internal pressure of the beer. No more
than 8 Ibs. should be applied. The proper amount
should be between 6 - 9 psi/Ibs.
• The colder the beer and the higher the applied CO2
pressure, the more rapid the absorption of CO2 by the
beer. This over-carbonates the beer, causing Wild Beer.
• Check the pressure regulators periodically to ensure
that the operating pressures remain constant.
• Check for defective air vents.
• Always turn the pressure on before drawing beer.
• If beer has been allowed to stand in warm
temperatures beyond 45°F for an excessive length of
time, it may begin a secondary fermentation. Store
beer at 40°F or below all year round.
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