Most craft brewers pay attention to the C02 volumes closely and stay within their specifications. There may be those who do not control this as they package and it could vary off the line (high).
What type of
system do you utilize to dispense your beer and are you using 100% CO2 or are you some other medium to propel the beer. When you refer to the regular beers, are you simply getting the beer to come out of the faucet the majority of the time or are you controlling the carbonation levels throughout the keg while limiting waste? Are you aware of the CO2 volume levels of the craft brews? These can vary from 2.1 up to 2.7 range. To be successful in dispensing all of your beer types, particularly with CO2, you most know these levels. Why is there a temperature fluctuation between the beer in the keg and at the faucet?
Scott Zuhse, Instructor
Micro Matic Dispense Institute