Temperature Drop from Box to Glass

[cmkunisch]

What is an acceptable temperature swing from beer box to poured beer? I own a bar, have about a 15 foot beer run from box to tower. I am cooling the lines with a blower. Box temp is running at 40 degrees (pretty bad, I know) but the beer is pouring consistently at 48 degrees. Should I be able to do better or is this common? I guess the question is... is the problem mainly that I need to get the box temp lower or is my blower not doing the job??
Thanks for any help...

[Scott Zuhse]

The most profitable dispensing system is one which can maintain temperature (preferably 38 F) at the keg 24/7 and from the keg all the way to the faucet. Air cooled systems such as yours are notorious for not accomplishing this aspect. Particularly if you are using 100% CO2 to push the beer and you use the keg cooler for other items such as foods / packaged goods.

100% CO2 is very finicky as beer has gas and it is extremely sensitive to temperature fluctuations which you are encountering. First, use a gas blender and push the kegs with a higher pressure in the mid 20's. Second, consider a glycol system. These systems were designed to accomplish one thing - maintain the temperature from the keg cooler to the faucet.

Based on how long you have been in business dispensing from your existing system, I am willing to bet that you have realized so much waste in foam going down the "drip tray", you probably could have applied the lost revenue from this waste 10 times over towards a glycol system.

Check your Private Messages for my phone number so that we can discuss further. There are subtle changes you could apply to your existing system that may improve performance somewhat.