Vinotemp VT - PONYKEG Manual Do Utilizador

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2) Contaminated Air Line, 
and/or defective Thomas or 
Tongue Vents 
•  Air hoses, air lines and vents, should be examined, 
and if contaminated, replaced.  
•  Dirty air lines should be washed with a good 
cleaning compound, normally used for cleaning 
coils, and then rinsed clean. 
3) Rubber hose absorbing and 
retaining odors  
•  Rubber hose will absorb and retain odors. An 
approved Vinyl tubing is best for air since it does 
not absorb moisture, and is not affected by oily 
substances. Replace hose with Vinyl or Braided 
Vinyl (High Pressure) air line tubing. 
•  A fresh, outdoor, air line is imperative when air is 
the source of pressure. 
4) Unfiltered or contaminated 
air 
•  Air must always be filtered. 
•  See Flat Beer, Correction for moisture-ridden air 
5) Improper transportation or 
storage  
 
•  Change beer storage to refrigerated storage and 
transportation. 
Barrels should remain refrigerated or iced. Sour 
beer is generated as a result of secondary 
fermentation, above 45 degrees. High 
temperatures may cause the start of secondary 
fermentation in the barrel. 
 
Problem: Wild Beer 
When poured beer is all foam or has too much foam and not enough liquid beer. 
Causes 
Corrections 
1) Improper drawing beer into 
glass. 
•  Open faucet quickly and completely. 
•  Check and find the correct distance to hold glass from 
faucet when drawing. Proper foam should be a tight, 
creamy head, and the collar on the average glass should 
be ¾ “ to 1” high.  
2) Yeast build up in faucet 
•  Clean faucet spout with a good brush daily. Scour 
all internal faucet parts regularly. 
•  Replace worn washers as required. If faucet does 
not open wide, worn parts or entire faucet must 
be replaced. 
3) Kinks, dents, twists or 
obstructions in coils or lines 
•  Check for and replace kinked, dented, or twisted 
line from barrel to faucet. 
•  Examine for frayed coupling washer behind faucet 
that may cause obstruction. 
4) Sag or trap in beer line 
•  Keep all metal beer lines straight from barrel to 
faucet; never permit lines to sag, as this creates 
traps that may cause wild beer. 
15 
 
 
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