[wineglow]

I clean lines in a new restaurant that has been open since December. 24 lines, dual blender, FOB’s, Perlick european style faucets. Perlick equipment and Perlick installed. .Lines are about 125 feet long. Since June customer has been reporting very foamy for up to 12 hours after cleaning, Prior to that everything was fine.

Recorded everything the last two cleanings ( cleaned every two weeks) Before I started cleaning the walk-in cooler Liquid temp was 37 degrees, Glycol cooling bath read 30 degrees and first beer poured hit the glass at 37 degrees.
Glycol chiller is above cooler and requires a ladder to get to it so I don’t turn off unit while cleaning.

After cleaning the walk-in cooler was 40 degrees, glycol bath was 34 degrees and beer in glass was 41 degrees. Two hours after cleaning all temperatures were back to pre cleaning temperatures and beer was pouring fine. Two hours later the restaurant open for business - The first four or five pints out of each line poured ok then they started pouring foamy. Next day they were fine,

I have tried using different types of cleaning fluids, rinsed in ice cold water, checked PH to make sure chemicals out of lines. My pump is rated at 600 feet - I tried cutting down to only 2 lines at a time instead of 4. I even switched cleaning days to a day when they weren’t as busy and kitchen did not get as hot.
You can see the beer change to foam coming out of the faucet so glassware has nothing to do with problem, but as part of our service we check the glassware and the glassware is “beer clean” and glass is chilled to 38 degrees the same as pour temp.

This restaurant also has in-line type inventory control units. I have these same units in 10 other places I clean ( some with lines longer than these and have no problems) Every time I clean 1 ½ kegs goes down the drain because of the long lines – 36 kegs a year so customer is not happy wasting more beer because of foam.

I was able to find out that the original installation included Perlick smart couplers which kept on shutting off even on a full keg and caused a foam problem and they had to be replaced with the standard wall mount DCF 100 FOB’s. If a bartender forgets to reset a FOB when changing a keg and the line empties out when the new keg empties that line is foam until the next day. Based on this info I am guessing that gas is being trapped in line and the line is not completely packed after cleaning. Since this problem just started is the summer temperatures and fact that trunk line is above kitchen a factor?

Am I on the right track ? Any ideas, solutions?