Very Slow and foamy

[crsblusky]

Hi all,
Well I just got a Haier (I know, but its all we have in hawaii). First off I read alot on your forum, but I still can not get things going right.
I have a 1/4 barrel of BUD Light, at 10 psi and 36 degrees. When I open the faucet I get a quick squirt then a trickel of foam. I look in the box and see beer in the 3/16 dia line until I open faucet. I drop pressure to 8 psi still foamy and slower... I am very frustrated. I may have messed up by trimming about 12 inches off the hose (so now about 3 feet) and it did not make a difference, just beer got flat?
Please HELP!!
Chris in Hawaii and Thirsty!

[trip]

I had the same problem with my Haier out of the box. Check to ensure your checkball is not blocking flow. Remove it, test, and if things improve. You may have ball in wrong. Just a suggestion.

[Scott Zuhse]

Bud Light @ 36F (be absolutely certain that you have this liquid temperature) requires 14 PSIG with at least five feet of 3/16" for about a 120 oz flow per minute.

Scott Zuhse, Instructor Micro Matic Dispense Institute

[Scott Zuhse]

By the way, the reason your beer is flat is because all the foam you were encountering was the actual gas in the beer breaking out. Eventually you will have clear flat beer!

Scott Zuhse, Instructor Micro Matic Dispense Institute

[crsblusky]

Well thanks for some help. Is there a set up of temp and pressure I can use with the 3 feet or so of tubing (3/16 ID)? The temp is being measured in a cup of water in the fridge with 2 small kitchen bimetalic dial thermometers.
BTW what ball check and where is it that was mentioned? Are we talking about the CO2 line combo ball and check valve? or the big ball on the keg itself or in the tap itself...
Sorry but although I am mechanically inclined I am not sure of the insides of many of the components of this system.
MAHALO
--Chris

[Scott Zuhse]

Your tubing should be around five feet and then trimmed (four inches at a time) back once you balance the temperature and keg. Never set pressure to compensate for tubing. Tubing is used for transfer and flow control only.

Calibrate your thermometer and take the temperature of the beer right out of the faucet if you can acquire clear beer. Otherwise, place a large glass of water on top of the keg or in a corner and test the next day. I gave you the wrong pressure for 36 degrees. Use 13 PSIG. 14 PSIG if you are at 38 degrees.

The check ball is inside the coupler's probe. It is there to prevent beer from backing out of the line and making a mess (beer garden) in the kegerator. Keep the coupler clean and it should work fine.



Scott Zuhse, Instructor Micro Matic Dispense Institute

[crsblusky]

To all that helped... Thanks... I finally found the culprit... the coupler ball check was missing the retainer that is shown on you illustration for cleaning (PN 102-524). With out this retainer the ball was just shot up to the fitting that connects to the coupler and sealed the small flow hole, thus retarding the flow considerably. I have ordered a new coupler from Micro Matic and hope this works. I removed the ball completely and have tremendous flow now.
Is there some draw back to operating this way? Is the part available or should I just toss the coupler?
--Chris

[crsblusky]

Ok got my new tap and the ball retainer. I finished my Bud Light keg using the challenged tap, just fine.

Put new 1/4 barrel of BUD light installed new tap, and a new 5 foot line, let it sit 36 hours cooled it to 34 degrees, tapped it and now pouring PERFECT beer... Just in time for Christmas!

Thanks again for all you support.

I did email Heier about the missing retainer, but no response (how shocking). It took me a few weeks to figure it out, so pass the word to all about this simple, $0.71 part that drove me close to insanity. Just goes to show that you need to check everything before lighting off you keg.