Ins and outs of a beer tap set up?

McLovin · 2 Sep 2007 at 13:50

Does anyone know how exactly this setup works.

I have a large gas bottle (co2?), a keg, taps and a cooling unit (bout the size of two pc cases).
How exactly does the beer get chilled? Does it super cool when I pull the tap? As it goes from room temp keg->cooling unit(chills beer)->taps->pint glass?

-westy- · 2 Sep 2007 at 15:46

Does anyone know how exactly this setup works.

I have a large gas bottle (co2?), a keg, taps and a cooling unit (bout the size of two pc cases).
How exactly does the beer get chilled? Does it super cool when I pull the tap? As it goes from room temp keg->cooling unit(chills beer)->taps->pint glass?

The cooling unit alone isn't enough to chill the beer, pub cellars are normally kept between 11 and 13 degrees. if its too warm all you'll get out the tap is froth.

It also depends what the cooling unit has been designed for.

Neoni · 2 Sep 2007 at 16:30

in the cellar at work its really cold, air con etc, and we have loads of chillers, and compressors etc, all a bit confusing!

McLovin · 2 Sep 2007 at 16:43

-westy- said:
The cooling unit alone isn't enough to chill the beer, pub cellars are normally kept between 11 and 13 degrees. if its too warm all you'll get out the tap is froth.
It also depends what the cooling unit has been designed for.

Will it froth because of the way its dispensing or just because its room temp? As iv seen normal taps used on kegs at parties and it came out alright (a tap attached to the top of the keg that is)

Hmm, so whats the cooling unit actually for?

Gaverick · 2 Sep 2007 at 16:44

The keg should be kept in a room around 51 Fahrenheit or 10 Celsius. Then since the keg is pressurised it cools as it leaves the keg and into the pipes. The cooler then does the rest of the cooling to get it to around 2-3 Celsius out of the nozzle.

SaBBz · 2 Sep 2007 at 16:53

Are you talking about beer or lager?

McLovin · 2 Sep 2007 at 17:00

SaBBz said:
Are you talking about beer or lager?

Em good question, its miller and budweiser?

Gaverick said:
The keg should be kept in a room around 51 Fahrenheit or 10 Celsius. Then since the keg is pressurised it cools as it leaves the keg and into the pipes. The cooler then does the rest of the cooling to get it to around 2-3 Celsius out of the nozzle.

That sounds a reasonable enough temp, especially at night.

The_blue · 2 Sep 2007 at 17:11

-westy- said:
The cooling unit alone isn't enough to chill the beer, pub cellars are normally kept between 11 and 13 degrees. if its too warm all you'll get out the tap is froth.

It also depends what the cooling unit has been designed for.

Nah. not true

Many modern pubs and out door events don't have an undergruond cooled celler. Thats why chillers were invnted.

-westy- · 2 Sep 2007 at 17:16

The_blue said:
Nah. not true

Many modern pubs and out door events don't have an undergruond cooled celler. Thats why chillers were invnted.

depends on what kind of chiller you use. If its a Glycol style chiller, then it'll do the job perfectly. However if its the kind of chiller thats normally behind/under the bar, then thats definately not up to the job, and is what the OP is describing.

FrostedNipple · 2 Sep 2007 at 17:19

When i was in France there was this English pub that i found, which i was amazed and great full for. I witnessed him change the kegs, and he basically rolled them out from a cupboard near the toilet, so they weren't chilled in a 'cellar' and then rolled them to under the tap, the 1st couple of pint were froth presumably because of the rolling, then normal pints of Amstel. I made him run out of Guinness haha

, he said normally the French are scared of it, so he doesn't order as many kegs as amstel

McLovin · 2 Sep 2007 at 17:36

FrostedNipple said:
When i was in France there was this English pub that i found, which i was amazed and great full for. I witnessed him change the kegs, and he basically rolled them out from a cupboard near the toilet, so they weren't chilled in a 'cellar' and then rolled them to under the tap, the 1st couple of pint were froth presumably because of the rolling, then normal pints of Amstel. I made him run out of Guinness haha , he said normally the French are scared of it, so he doesn't order as many kegs as amstel

Intresting. Seems to be conflicting views in here, i might take some pics of the gear and see whats recommended. When push comes to shove though, ill probably put the keg outside for convenience (if i can run the lines that far)