Mini Pub - Avanti Products

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OFF-TASTE BEEROften bitter and bitey, sometimes completely odor, carrying an unpleasant taste.Beer lines should be flushed after each barrel is empty. Maintain fresh, Clean, sanitaryconditions at bar. Smoke, kitchen odors, fly sprays, and disinfectants will harm the tast andflavor of beer, making it unpalatable. These conditions, as described, may come from an airsource, or from actual contact with the glass at bar.Causes1)• Contaminated Air Line. DefectiveThomas or Tongue Bents.2)• Hose will absorb and retain odors.Corrections1)• Air hoses, air lines and vents, should be examined,and if contaminated, replaced.• Dirty air lines should be washed with a goodcleaning compound, normally used for cleaningcoils, and then rinsed clean.2)• Rubber hose will absorb and retain odors. Anapproved Vinyl tubing is best for air since it does notabsorb moisture, and is not affected by oilysubstances.• A fresh, outdoor, air line is imperative when air isthe source of pressure.May taste and smell extremely yeasty, or moldy.SOUR BEERCause1)• Contaminated Air Line.2)• Improper transportation of barrelsof beer, Beer delivered on open truck,during high summer temperatures,may be the cause for startingsecondary fermentation.3)• No refrigeration, and improper rotation.Corrections1)• See Cloudy Beer, Correction #3• See Off-Taste Beer, Correction #2• See Flat Beer, Correction #72)• If at all possible, deliver beer barrels in closed body,refrigerated truck. If open staked body truck is used,cover barrels with a tarpaulin for protection againstsummer heat, and circulating warm air.• Truck should never be loaded the night before morningdelivery, unless beer is refrigerated in truck.3)• The rule is first barrel in, first tapped.• Refrigeration must be left on winter or summer.• Sour beer is generated as a result of secondaryfermentation, above 45 degrees. Retail outlets that donot have refrigeration should ice up barrels, or at leastcover barrels with tarpaulin or burlap bags.• Best temperature for barrels is 38° to 40°.18
WILD BEERBeer, when drawn, is all foam, or too much foam, and not enough liquid beer.Cause1)• Improper drawing beer into glass.2)• Yeast growth, or other obstructions infaucet.• Worn faucet parts and worn faucetwashers.3)• Kinks, dents, or twists in coils, or directdraw lines: obstructions in line, near, orbehind faucet.4)• Sag, or trap in line.5)• Beer too warm at faucet;• Beer too warm in Coil System.• Beer too warm in Air Shaft System.6)• Hot spots in line.7)• Pre-Cooler, or Direct Draw Dispenser,too warm.8)• No cold storage space for deliveredbeer; beer becomes warm in barrel.Corrections1)• Open faucet quickly and completely.• Check and find the correct distance to hold glassfrom faucet when drawing. Proper foam should bea tight, creamy head, and the collar on theaverage glass should be ¾ “ to 1” high.2)• Clean faucet spout with a good brush daily. Scourall internal faucet parts at least once a week.• Replace worn washers as required. If faucet doesnot open wide, worn parts or entire faucet must bereplaced.3)• Check for, and replace kinked, dented, or twistedline from barrel to faucet.• Examine for frayed coupling washer behind faucetthat may cause obstruction.4)• Keep all metal beer lines straight from barrel tofaucet; never permit lines to sag, as this createstraps that may cause wild beer.5)• Temperature at faucet must always be at least 2degrees colder than at barrel.• In sweet-water refrigerated, or ice-water system,faucet shank must always be submerged.• In Cold Air System, the coldest air from the blowermust first be directed to the faucet, and thencirculated back to pre-cooler.6)• Insulate all beer lines; a long beer run must beconstantly refrigerated. Insulation helps. Butinsulation is not refrigeration.• Keep all beer lines away from hot water pipes, hotair ducts, and steam lines. A cold steam pipe inthe summer is a hot steam pipe in the winter.7)• It is always summer indoors and in the basement,therefore, maintain pre-cooler, and direct drawdispenser temperature at 40° all year round. Ifdirect draw temperature cannot be lowered,increase applied pressure; however, balance thesystem by changing to smaller diameter length ofvinyl tubing or install a foam control faucet.• Never shut off refrigeration – day or night.8)• Coil systems, and direct draw systems, must beproperly balanced in order to apply pressurerequired for warmest temperature to which barrelsof beer will be exposed. A control beer faucet canbe used in place of a restricted coil to balancesystem.19
Page 1 and 2: Mini PubINSTRUCTION MANUALMANUAL DE
Page 3 and 4: IMPORTANT SAFETY INSTRUCTIONSWARNIN
Page 5 and 6: HELP US HELP YOU...Read this guide
Page 10 and 11: IMPORTANT:Before piercing the plug
Page 13 and 14: OPERATING YOUR MINI PUB‣ Setting
Page 15 and 16: c) To clean the Mini Pub exterior s
Page 17: 3)• Not enough pressure.4)• Def
Page 21 and 22: YOUR Avanti Products WARRANTYStaple
Page 23 and 24: INSTRUCCIONES DE SEGURIDADADVERTENC
Page 26 and 27: ANTES DE OPERAR EL DISPENSADOR, LEA
Page 28 and 29: • Enrosque las dos partes del ada
Page 30 and 31: PROBLEMAS CON LA CERVEZACERVEZA TUR
Page 32 and 33: ESPUMA SUELTACAUSASBurbujas grandes
Page 34 and 35: 8.No hay suficiente espacio para al
Page 37 and 38: REGISTRATION INFORMATIONThank you f

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