solving a tavern problem

[tomkatey]

I am trying to solve a taverns problem too much waste.Tavern has a basement walk in cooler 5'x5'x6' high. well insulated new cooling unit
dispensing three products bud coors light and yuengling.10'-4"lift.
7'from center of kegs to vertical run. Set up with 3/8"x5' trunk.
11'-10" 3/8" vinyl python. Yuengling and coors has a 4'3/16" choker.
Bud has a 3'-6" 3/16" choker. Air cooled through a 3" pvc pipe insulated with
black foam pipe insulation to tower box with a 3" pvc air return line to walk in cooler. In addition to pipe insulation air cooling lines also boxed in with rigid insulation.Cooler temp is set at 34 degrees. The main regulator is set at 16#. Secondary regulator set at 15 #. Gas is straight CO2. Have co2 in beer line on bud & Yuengling only which tells me I should increase pressure some more. This would make it pour faster yet and I think it it too fast now. So what do you think?
Longer choker, co2 nitrogen mix? I dont think glycol system expense is possible right now. Refrigeration tech has a timer on unit for defrost
time 1 1/2 hr at 7 in morning. Am losing about 6 degrees from cooler to tower box.

Help!!

[Scott Zuhse]

Be absolutely certain of the temperature of the beer at the keg. Calibrate your thermometer in ice water to ensure it is reading 32 F. Try to target 38 F. Optimum flavor and product carbonation is most stable at this temp. Since your keg cooler is in the basement, hopefully it is not being used for food storage. Also, air cooled systems are notorious for temp. issues. Temperature fluctuations will substantially reduce your success with 100% CO2. Such as your timer. CO2 will work only if you can guarantee the same temp. 24/7/365 at the keg and all the way to the faucet. Otherwise, due to the laws of gasses and equilibrium, you will either impart gas into the beer or allow gas to leave the product prematurely. Both situations cause waste.

To compensate for these fluctuations in temperature, use a gas blender at 60% CO2 / 40% Nitrogen at 22 PSIG to the kegs. Based on your existing set up, rebuild the lines from the wall bracket / trunk line with 10' of 5'16" I.D. barrier tubing and 5' 3/16" vinyl choker line. Not only will the higher pressure with this blend compensate for temp. issues, the carbonation level of the products will be the same the first glass to the last from the keg.

You may feel that you cannot afford the blender at this time. With your existing problems, you cannot afford not to. Do not get caught up with the use of cylinder gas at 25% CO2 / 75% Nitrogen. Yes it will allow you to use higher pressure but also will allow the beer to go flat. The only issue you need to worry about is your glassware. Keep it clean with chemicals designed for beer glasses.



Scott Zuhse, Instructor Micro Matic Dispense Institute