Tap right
Preparation:
- Set up the tap and connect the electricity (approx. 5-10 minutes before start-up)
- Set up the CO2 bottle securely and secure it against falling over
-Connect and tighten the pressure reducer (usually already pre-installed)
-Connect the beer and carbon dioxide hose to the tap head and dispensing system (only the beer hose).
-Connect the CO2 hose to the pressure reducer. Beer hose and carbon dioxide hose have different threads
-Check that the tap is closed
-Remove the plastic cap from the keg. Place the tap head on the keg and press down the handle of the flat head (KEG connection).
-Open the shut-off valve on the pressure reducer (perpendicular to the line)
-Open the carbon dioxide bottle (turn the screw thread to the left)
-the carbon dioxide pressure should be around 2.1 bar (possibly readjust the regulation screw, in = more pressure, out = less pressure)
Before the tap:
Adjusting the dispensing tap: The dispensing system is equipped with a compensator tap that should be adjusted before it is put into operation.
-Place a glass or larger vessel under the tap
-Open the tap and flow regulator fully until foam comes out
- Close the beer path completely with the adjusting lever on the side of the beer tap. No beer should flow although the tap is open
- Close the tap
-when the flow cooler is ready, open the tap and flow regulator until the beer flows clear
cones:
-Rinse the glass with cold water
- Hold the glass under the tap at an angle of approx. 45° so that the beer can run down the inside of the glass
-The glass should be tapped at least half full. Put the glass down and leave it there.
-After about a minute you can already tap, because this is enough for the
foam has built up stability
(The tap must not be immersed in the beer, otherwise air will be forced in - that
would result in displacement of the carbonic acid.
-Fill the glass two-thirds full.
-a head of foam can be created with the tap by pushing the tap backwards
Set the pressure reducer and dispensing pressure
What is a pressure reducer?
The contents of a CO2 cylinder are under extremely high pressure. The main function of a pressure regulator is to reduce that pressure to a safer and more usable level before the gas reaches the keg. The pressure reducer is also responsible for maintaining the optimum level of carbonation in the draft beer. The CO2 pressure reducer connects directly to the gas cylinder to reduce the pressure. In most cases, the CO2 line then runs from the pressure reducer to the flat head (KEG connection). CO2 pressure regulators are available in both single and twin models. 1-line pressure reducers have one connection and 2-line pressure reducers have two connections.
What parts does a CO2 pressure reducer consist of?
Working pressure gauge: measures the pressure of the gas entering your keg
Content manometer: measures the amount of gas remaining in the CO2 cylinder
Shut-off valve: opens and closes the flow of gas from the CO2 cylinder to the regulator and keg. The flow is open when the lever is parallel to the gas line and closed when it is across the line
Pressure setting: sets the pressure that is sent to the keg. Depending on the model, this can be done by turning a set screw or a knob
Outlet fitting: connects the CO2 line from the tap head (KEG connection) to the regulator
CO2 inlet: connects the pressure regulator to the CO2 cylinder. Always tighten or loosen the union nut with a CO2 wrench
Safety valve: pull to release gas from the system
Good to know!
A delivery pressure that is too low leads to excessive foam as the CO2 dissolved in the beer carbonizes. To fix the problem, make sure your regulator is set for the correct tap pressure. If not, turn the adjusting screw clockwise to increase the pressure to the specified level. You should also make sure that your CO2 bottle is completely open and always ensure that the CO2 bottle is sufficiently filled. If this is the case, check whether the air line is possibly blocked. If all of these things have been checked and you are still experiencing increased foaming, you may need to replace your regulator as it will wear out over time and with use.
Excessive dispensing pressure forces additional CO2 into the beer, also leaving a foamy beer that comes out of the tap too quickly. If your beer is too carbonated, the foam will appear dense with large bubbles. If you encounter this problem, you can easily fix it. Turn the adjustment screw counterclockwise to decrease the pressure to the correct level.
Benefits of draft beer
Freshly tapped beer - the absolute treat
Who beer drinker
What is the optimal beer temperature when tapping?
A well pre-chilled beer can be tapped optimally, it forms a perfect foam crown and tastes cool and refreshing. In order for this to be guaranteed, a few points should be observed both when tapping and when preparing for it.
The ideal beer temperature when tapping!
A cool beer tastes best freshly tapped. The temperature has an enormous influence on the taste. In order for a beer to develop its full taste, it should be well tempered, with each type of beer having its individual drinking temperature. There is no general rule of thumb, because the temperature ranges from 3° to 13° C and of course it also depends on your own taste.
What temperature should beer have when tapped?
Generally speaking, low alcohol beers are served at lower temperatures - high alcohol beers at higher temperatures.
The right beer temperature depends primarily on the type of beer to be tapped and on your own taste. Every beer unfolds its aroma at a different temperature. In order to be able to enjoy the perfect taste and aroma, you should observe the following temperatures when serving:
• Pils: 6° to 8° C
• Kolsch: 7° C
• Storage: 5° to 7° C
• Export 7°C
• Dark: 8° to 9° C
• Dark beer: 7° to 8° C
• Wheat: 7° to 9° C
• Cellar beer/ Zwickelbier: 7°C
• Old: 7° to 9° C
• Light beer: 5° to 6° C
• Non-alcoholic beer: 4° to 6° C
• Buck: 9° C
• Ale: 7 ° to 12 ° C
• Porter: 8° to 13° C
Many brewers recommend the temperature at which their beer tastes best. By cooling the beer correctly, you can get the maximum taste and aroma out of it.
What happens if you store beer too cold?
If beer is stored too cold, it can become cloudy. But this disappears again when the beer gets a little warmer. Clouding does not further affect the quality and taste of the beer after heating. However, if beer is tapped too cold, it can hardly form foam.
And what if beer is stored too warm?
Beer is a biological product and changes with heat. The warmer beer is stored, the faster it loses its taste. The higher the hop content of a beer, the more it loses its typical taste due to the effects of heat. Hops are sensitive to heat and sunlight. A beer that is too warm, on the other hand, also forms an excessive amount of foam, which means it loses carbon dioxide and tastes stale.
Dispensing systems from Schanksysteme24.de
Our dispensing systems enable the optimal cooling of beer and guarantee a dispensing capacity of 25 to 400 liters per hour, depending on the model. Thanks to the dry and wet cooling technology of our tapping systems, you can maintain the temperature of the beer for hours when you tap it. The temperature range of our dispensing systems is 2° to 11°C.
We recommend setting our dispensing systems to the minimum temperature of 2°C. The beer heats up again slightly in the glass, so that the beer has the optimal temperature from the moment it is tapped until it is actually drunk. With porter beers, for example, the temperature of the dispenser can also be increased. The optimal setting of the system varies, of course, depending on the outside temperature and the temperature of the barrel.
It is always advisable to pre-chill beer kegs. This puts less strain on the dispensing system and the beer reaches its optimum drinking temperature more quickly
Conclusion
A well pre-chilled beer can be tapped optimally, it forms a perfect foam crown and tastes cool and refreshing. In order for this to be guaranteed, a few points should be observed both when tapping and when preparing for it. This also includes the correct cooling of the beer. By cooling the beer correctly, you can get the maximum taste and aroma out of the tap.
How is beer properly tapped?
The perfect draft beer requires just a few steps, but all of them are important for the end result. When tapping beer, the motto "practice makes perfect" applies.
Tap beer properly - practice makes perfect!
The statement "A good beer takes seven minutes" is a myth. With our modern tap systems with compensator tap, you can tap a beer with a perfect beer crown in about 3 minutes.
Frequent tapping causes an unnecessary amount of carbon dioxide to escape. If the beer sits longer, it will also become warm and stale. A "quicker tapped" beer has more carbonic acid and therefore tastes much fresher.
It only takes a few steps to get the perfect draft beer, all of which are important to the end result. When tapping beer, the motto "practice makes perfect" applies.
It depends on the right preparation!
First, you need a clean, cool glass! The cleanliness of the glass plays an important role, especially for the perfect head of foam. If there are still detergent residues or grease in the glass, the tapped head of foam collapses. After the rinse cycle, the glass should also cool down for a while. Warm glasses should not be used for tapping, otherwise the beer loses carbon dioxide very quickly and becomes stale. Warm glasses should therefore be dipped in cold water before tapping.
The fresh glass is rinsed with cold, clear water before tapping. When tapping, the beer should have a temperature of 6° - 8° C so that it foams ideally and forms a perfect foam crown. You can find more about the optimal tapping temperature for different types of beer in our article "What is the optimal beer temperature when tapping?"
Now the beer is in the glass!
The glass is held under the tap at an angle of about 45°. This way the beer runs down the inside of the glass, it doesn't foam as much and less carbon dioxide is lost. The faster the beer hits the bottom of the glass, the more foam develops. With the tap fully open, fill the glass at least half full. Leave the beer to stand for about 1 minute until the head of foam has set and firmed.
Then tap beer again with the tap fully open and fill the glass 2/3 full, with the difference that the glass is held straight now. Put the glass back down for a moment to allow the foam to firm up.
As a last step we put the crown on the whole thing!
To put on the head of foam, tap again briefly into the glass you are holding. Do not touch the head of foam with the tap. With the so-called foam button on our compensator taps you can create a perfect foam crown. To do this, hold the glass upright and briefly press the tap backwards. This creates a perfect, stable head of foam! The choice of glass also has an influence on the head of foam. The larger the opening of the beer glass, the faster the head of foam collapses, as the carbon dioxide can escape more quickly.
A well tapped beer should be tapped in two to three drafts. The foam should protrude about an inch over the edge of the glass.
What should you consider?
When tapping, the tap should never come into contact with the glass, the draft beer or the head of foam. By immersing the tap in the beer, air is pressed into the beer during tapping, which displaces the carbon dioxide in the beer. Acetic acid bacteria can also quickly settle in the beer foam residues on the tap. For reasons of hygiene, it should therefore be avoided that the tap comes into contact with the draft beer in the glass.
problems with tapping
The beer foams too much:
First of all, it is important to use the correct tapping technique. It is important that the tap is fully opened when tapping. Hold the beer glass at an angle under the tap so that the foam formation is minimal at the beginning. After the glass is 2/3 full, you can hold the glass straight under the tap to create the head of foam. Also check the device temperature of your dispenser. It might be too high. Wait until the dispenser has reached its operating temperature. Also check whether the delivery pressure is too high. If this is the case, lower the CO2 pressure. Note that the CO2 pressure should be increased as the temperature of the beer increases. If only foam comes out of the line, this is an indication that the keg is empty.
The beer foams too little:
When tapping, do not hold the beer glass under the tap at an angle for too long. Hold the glass straight under the tap towards the end for a nice head of foam. Also check whether there are any detergent residues in the glass. These destroy the foam formation in the beer glass. Check the operating temperature of your dispenser. She might too
How do I properly clean my dispensing system?
It is important that you clean your beer dispenser regularly so that no germs get into the beer. This is a time-consuming process in gastronomy, but cleaning is quite easy with our modern tap systems. Thanks to the well thought-out design, it does not take a lot of time.
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What should be considered when cleaning the dispensing system?
Regular and professional cleaning of your tapping system is essential for trouble-free beer enjoyment and good hygiene. We will explain what you should consider so that you as the host and your guests can enjoy a perfect and hygienic beer at all times.
Dispensing systems are open systems that can be contaminated by dirt. Over time, deposits can form from the beer hoses to the tap. These not only affect the taste, they are also a breeding ground for bacteria and germs. Especially at high ambient temperatures, bacteria and microorganisms can multiply ideally. It is therefore important that you clean your tapping system regularly so that no germs get into the beer. This is a time-consuming process in gastronomy, but cleaning is quite easy with our modern tap systems. Thanks to the well thought-out design, it does not take a lot of time. With the help of our cleaning accessories, you can clean your dispensing system quickly, easily and professionally.
Before cleaning, be sure to read the operating instructions for your dispenser.
When should I clean my dispenser?
Before the first use: Before the first use, a thorough cleaning should be carried out. This serves to remove production residues such as metal chips, easily soluble plastic residues, grease, scale and also installation residues.
During tapping: A constant cleaning of the surfaces of the system should be a matter of course, especially when used outdoors. It is advisable to always have a clean cloth and some warm water at hand.
After Each Use: Each time you have used your dispenser, you should rinse the faucet and hoses with cold water. The drip tray and drip tray are cleaned with hot water, washing-up liquid and a clean cloth. Alternatively, the drip tray can also be cleaned in the dishwasher.
Every time you change the keg: Before you connect a new keg, you should thoroughly clean the entire dispensing unit (dispensing system, dispensing head, hoses and dispensing tap).
If the beer quality deviates: If the beverage quality decreases, for example due to an atypical smell or taste, or if atypical, visible cloudiness comes out of the tap, thorough cleaning is also mandatory.
After longer breaks: The same applies here as when changing the cask. Carry out a thorough cleaning of the dispensing system before putting the system back into operation. On the connections and in the lines, dust and residues left behind as well as condensate can lead to contamination of the system.
Which components are cleaned and how?
Tap: The tap should be cleaned with drinking water from the outside every day after tapping. You can use a cotton swab to check the front part of the tap for residue. A tap brush and cleaning balls are suitable for cleaning the tap spout. Both products are available at low cost in our cleaning set. You can find this in our online shop under the heading "Accessories/ Cleaning".
Bar counter and glass washing brush: Both should be cleaned regularly with water and a suitable cleaning agent.
Tap head: Every time the keg is changed, the tap head should be rinsed thoroughly with water. Also read our article "How to change a keg of beer".
Beer line: Examining the beer lines with a flashlight provides certainty as to whether there are deposits in the beer lines. The beer line should be thoroughly cleaned once a week or after prolonged use. The use of cleaning balls is recommended for this. Alternatively, the beer line can be chemically treated with a special
detergents are cleaned. You can also find both in our online shop under the heading “Accessories/Cleaning”.
What do you need to clean a beer dispenser?
In principle, only the use of cleaning agents specially developed for cleaning dispensing systems is recommended. Please note the cleaning steps specified on the packaging of the respective manufacturer. Make sure that the cleaner removes both organic and inorganic deposits! We recommend warm water and a mild detergent to clean the housing. A clean and unused cloth is essential for cleaning. In our online shop you will find all accessories for
Which glass for tapping beer?
Of course, tapping beer in the right glass looks very chic. Above all, the shape of the beer glass helps the beer to develop its full aroma and is decisive for the formation of a perfect foam crown.
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Which glass should you use for tapping beer?
As large as the variety of beers is, there is just as much choice when it comes to beer glasses. When beer is served in an attractive and well-cleaned glass, it has a huge impact on the taste of the beer. The shape of the glass, the filling level and the use of the detergent play a major role.
Why are there so many different beer glasses?
Just like wine, beer unfolds its optimal aroma and typical smell in the right glass. Which beer tastes best from which glass is a philosophy.
Tapping beer into the right glass naturally looks very chic. The shape of the beer glass is also decisive for the formation of a perfect head of foam. However, the shape of the beer glass also influences the aroma, taste and smell of the beer as well as how it feels in the mouth when drinking.
When pouring into tall, narrow glasses, a thicker head of foam is created. The thinner the glass, the more elegant the beer tastes. Thick glasses, due to their rustic nature, make the beer appear rather heavy. Beer also stays cold longer in thick glasses than in thin glasses. The opening of the glass also has an influence on the formation of the foam crown, but also on the appearance and taste. The thicker a glass, the darker the beer will appear. If the opening is curved inwards, the head of foam in the glass lasts longer. As you can see, there are a few things you can do to make the enjoyment of a freshly tapped beer with the right glass perfect.
Which beer glass for which type of beer?
In principle, beer can be poured into any clean glass. There are a variety of different beer glasses with different sizes and shapes. There is a perfect beer glass for every type of beer: Pils is drunk from tulips, Kölsch from bars, Export and Alt from mugs, wheat beer from curved glasses, Weisse is drunk from goblet glasses and Bavarian light beer is enjoyed from beer mugs. Here is an overview of the most common types of beer glass:
Bar: The capacity of a bar is 0.2 or 0.33 liters. This type of glass is mainly used for Kölsch. Non-alcoholic beers, lagers and mixed beer drinks are also served in the bar. Typical of this is the thin, narrow and straight shape, which means that the beer loses little CO2 when tapped.
Tulip: Due to the bulbous shape, the aromas are held well in the glass and the foam crown can unfold perfectly on the upper third. This type of glass is mainly used for dark beer and lager beer.
Altbier mug: The Altbier mug is also a cylindrical, straight glass, but it is slightly thicker than the Kölsch bar. The straight shape also reduces the loss of CO2 when tapping.
Pint: The pint glass is cylindrical, cup-like in shape, with a bulge in the top third. It is typical of English beers, porters and stouts and has a capacity of 568ml. Pint glasses do not have a fill line but are filled to the brim with beer and the foam is skimmed off.
Goblet: The cup-like, bulbous shape of the glass perfectly releases the aroma of the beer and its scent. This glass is held by the stem, which keeps the beer colder in the glass for longer. The glass is used, for example, for Berliner Weisse or for aromatic Belgian beers.
Mug: The thick glass keeps the beer cold longer. Light beers, lagers, non-alcoholic beers and mixed beer drinks are served in a mug.
Beer mug: The thick-walled, large glasses have a capacity of 0.5 or 1 liter. The thick wall keeps the beer cool for a long time, and the glasses are very robust and don't break easily.
Wheat beer glass: This is a narrow, tall glass with a capacity of 0.5 liters. Due to the special shape, the carbon dioxide cannot rise to the surface so quickly and the beer stays fresh for longer. As the name suggests, this glass is particularly suitable for classic wheat and wheat beers.
Willibecher: The thin-walled, neutral, beaker-like glass is used both privately and in the catering industry. This beer glass can be used universally for all types of beer.
Proper cleaning of beer glasses:
The best way to wash beer glasses is by hand. It is best to use a special glass detergent and warm water for rinsing. Ordinary detergents contain additives that collapse the beer foam. Residues of normal washing-up liquid should therefore be rinsed off with clear water before tapping. In the sink should be a continuous freshwater
