Thankyou, you guys should know and I agree with your response but I don't think it is generally accepted in the beer industry as the best way. I was trained to first place the cold plate on top of a bed of ice and current literature from AB says to sandwich the cold plate between the ice. Can you give some technical reasons of why it is preferable to place the cold plate on the bottom of the jockey box. Is it because there is less potential of forming an "ice dam" and the water will drain off easier, is the superiority of one method over the other questionable, ie. is it worth informing our "special event" customers about?
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