Draft System - CK Supply

How To Troubleshoot Common Issues With The Draft Beer System

It’s normal to experience issues with a draft beer system every now and then. But before you call up your draft beer maintenance company, take some time to go through the following troubleshooting steps. You’ll likely solve the problem on your own and learn to keep things running smoothly.

Temperature

Nine out of 10 issues with the draft beer system are temperature-related. To keep your system running properly:

  • Keep beer cooler temperature between 36℉ and 38℉
  • Keep the glycol bath in the power deck between 26℉ and 29℉
  • Make sure the glycol bath isn’t frozen
  • Ensure the pump and motor is circulating

Pressure

If the pressure is too high in the system, the beer will rocket out of the faucet and create foam in the glass. If the pressure is too low, it won’t fill the line, creating an air pocket and foam.

Check to make sure there is pressure to the kegs by inspecting the secondary regulator in the cooler. The shut off valves on the air distributor should be in the “On” position and in line with the tubing.

If your system doesn’t have pressure:

  • Check to see if the gas is empty
  • Ensure you have outgoing pressure on the nitrogen generator
  • Make sure the nitrogen generator indicators for CO2 and Air are turned on
  • Check to see if the air compressor has power and is turned on

Keg

To check if the problem with your draft beer system is caused by a keg, tap a “good keg” onto the bad line, and tap the “bad keg” onto a good line. If the issue persists on the good line, then you know the cause is the keg. But if the issue continues on the bad line, then you know the cause is the line.

Kegs typically last two to three months. Check the date stamp to make sure the keg is still within the best by date.

The rubber coupling seal on the keg can become damaged and allow pressure to enter into the line, creating foam. If you see any cuts or breaks in the seal, you’ll need to replace the keg.

A keg should not be tapped for 24 hours after it’s delivered, to give it a chance to settle and cool down before serving.