Jeff
my comments on your list:
AB comment on CO2 blanketing the beer in keg - sounds absurd but have you disproved this?
While at Coors, we never advocated 100% CO2 at higher pressures than what was called Ideal Gauge Pressure. Pressure which was based on the temperature of the beer at the keg and elevation. I would like to know exactly which worksheet you are referencing. E-mail please.
AB comment on 30% CO2 - gee, might be that blanketing thing again!
Perlick comment - they are in the equipment business. protecting the quality of the beer has never been their focus.
Ab comment on the 100% CO2 for systems to 50' Certainly if they can maintain temperature and it is a four foot vertical lift. Otherwise, must be that blanket again.
Coors has always used splicers and tailpieces no smaller than 1/4" ID. This was based on the plated fittings that are specified to be 3/16" but were normally smaller. Caused major issues with the higher carbed Coors products. We never ever had any issues with connections failing. Are you chewing on your line?[xx(]
Coors blend information was provided by McDantim. During my stay, indeed we dictated specifications for our beer. As to the volume specification change - I would be the last person on the face of the earth that they would communicate this to. Maybe they changed this since after I left. Possibly the new regime simply could not handle the high carb stuff.
Ab and 3/16" shanks. They probably know that the Coors' distributors will drill them out for them anyway.
BLM - You were not there. The recommendations were based on the tests performed on the actual hospitality lounge system and additional tests in the lab. The results were analyzed by the Coors' lab which is well respected in the industry. They wrote the report and based on this the recommendation was made to utilize this technology to support the conventional cleaning practices. Unless you have friends at Coors who have access to this report and can get this to you, I would not be to critical of it's application. You advocate critical thinking. You should be excited about any technology that can be applied to a system which can assist in the cleaning process. It is not Coors' or LG Smith's fault that the application of this technology has been bastardized by distributors who use it! Do I believe it will work in the field? NO. Not due to the device not working, but due to the lack of execution by the those who use it.
Perlick again - as above - not draught quality oriented!
Your comment on not using vinyl tubing in air shaft systems. Isn't that what was indicated by the previous post:
Quote:
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quote:The only time 100% CO2 can be successful is when temperature can be maintained 24/7 at the keg and throughout the system. This limits it's application. Air shaft systems are notorious for temperature issues, not to mention the use of vinyl tubing. With this, we advocate the use of a gas blender, again with the application of the correct ratios, with the use of 1/4" or 5/16" ID barrier for trunk replacing the majority of vinyl. If this is not critical thinking, what is?
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Never mentioned anything about you being down on MM. I wish I had the time to research every little detail associated with draught beer. Just not enough time. I do believe that we have the opportunity to provide systems today more so than any other time that can successfully dispense a quality draught while yielding maximum profit. Is there room for improvement? Absolutely. I just wish there was another hour in the day.
Scott Zuhse, Instructor
Micro Matic Dispense Institute