Specific pattern of failure, US Sankey /D System valves

January 12, 2016 Leave a comment

Over the past year I have been made aware of many two- to five-year old D System (US Sankey) keg valves failing in a specific way in breweries in the US and Canada. Invariably, upon inspection it turns out these valves are copies of Micro Matic valves in terms of basic design and functionality, but manufactured using inferior quality materials.

This particular failure often becomes evident first as kegs that will not drain properly during the purge cycles on keg cleaning lines and is caused by Internal delamination of the rubber CO2 valve. Delamination is the cracking, splitting and separation of the rubber from the metal spine embedded within the CO2 valve, most often a result of being manufactured with low-grade black rubber. Rarely, it will also occur in valves after 7-10 or more years of heavy use and possibly from excessively strong chemical solution or excessively hot steam sanitation on cleaning/filling lines.

Visual inspection of the valve in the keg shows no evidence of damage, since the problem is internal. The valve will often continue to perform for some time with this damage, allowing kegs to be filled with beer and beer to be dispensed. The problem on the keg line is caused by flaps of rubber torn loose from the valve, sealing the valve closed while in the open position due to reverse flow when cleaning solution must evacuate the keg on the side of the valve normally used for CO2 gas entering the keg for dispense.

Delamination also creates un-hygienic conditions – it’s impossible to fully clean and sanitize cracked, torn rubber parts – and eventually will result in a “leaker keg.”

If you are experiencing this type of valve failure, your best option is to replace the spear with a new one. Your keg supplier may be able to offer solutions.

I hope this info is helpful.

Source: Jon @BA Forum

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Wine Drinkers by the Numbers

December 18, 2015 Leave a comment

Good news, everyone – the latest statistics pertaining to wine drinkers are in! Even better news, the information revealed will appeal to most bar operators, not just those running venues dedicated to wine. We’re all familiar with the numbers concerning craft beers, craft cocktails, rum, vodka, brown spirits, and the battle between the latter two. However, it’s likely safe to assume that only a small percentage of operators doing business outside of the wine world know much about those who choose to imbibe vino. The following information will be of great value to wine bar operators and those who have been thinking about adding wine to their menus. With any luck, it will also inspire a significant number of our readers who previously skipped over the wine drinker demographic to rethink that decision. Cheers!
*Information provided by the Wine Market Council, the Wine Institute, Wines & Vines and the Gomberg-Fredrikson & Associates Report

Read the full article at: http://www.nightclub.com/operations/wine-menu/wine-drinkers-numbers

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Oxygen (O2) parts per billion?

December 16, 2015 Leave a comment

Dearest reader!

We can produce nitrogen generating systems with extremely low oxygen levels, but not parts per billion.  Parts per million is 0.000001 and parts per billion is 0.000000001.  UHP nitrogen is typically 0.001 and we can do it.  Just let us know the flows and pressure required!

Merry Christmas and Happy New Year!

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Will mixed gases spontaneously ‘unmix’?

August 11, 2015 Leave a comment

If you have a mixture of two gases with different densities, and leave them undisturbed in a closed container, will the denser gas tend to accumulate at the bottom of the container? [If it matters, the specific situation I am interested in is H2S in air (or N2).]

Read the responses at: Quoro

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If CO2 is so heavy, why doesn’t it sink and suffocate us?

August 11, 2015 Leave a comment

The question in the title was inspired by a comment on a site I visit a lot, one to which I’ve posted a lot in nigh on three years. More about that later. Suffice it to say that I shall reply to here, rather than there, and attempt to place a link on the other site. There will be no more posting to that site until such time as its moderation policies are given a thorough overhaul! Nuff said for now…

The question was essentially this: given that we all know that petrol fumes sink to the ground at a filling station, why doesn’t CO2 – which we also know is denser than air – also settle at ground level? Why are we not suffocated by the stuff – or does it only come up to ankle or knee level?

Continue reading at: Science Buzz

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Dissolved Oxygen increases during carbonation

April 8, 2015 Leave a comment

A CO2 purity meter can go a long way in solving these types of questions. We had the same thing happening randomly. Usually after having our CO2 receiver filled. We put an SOP in place and made sure a brewer was on hand to watch the trucker unload the CO2, taking him through the line purging steps. We also asked our CO2 supplier for a COA for the CO2 in the truck. The Oxygen spec for Beverage grade CO2 can be as high as 30ppm oxygen entrained. Your normal DO meter can’t read this, and a haphazard CO2 transfer can see the entrained O2 jump way up to the 100’s. We told our CO2 supplier that we would reject any shipment over 10ppm O2. Our normal base line for O2 in CO2 was about 8ppm.

Source:

Jim Crooks
Firestone Walker Brewing Co
Paso Robles, CA

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Quote of the Day

April 6, 2015 Leave a comment

“Do not give what is holy to the dogs; nor cast your pearls before swine, lest they trample them under their feet, and turn and tear you in pieces.”

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Beer Styles Introduction

March 14, 2015 Leave a comment
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CBC 2015 by the Numbers

February 11, 2015 Leave a comment

590+ Number of exhibitors. Have a look at our link.  Booth 2346

10,000+ Total attendees expected. Have you registered yet? Early bird pricing ends March 5! Register now. Remember hotel and travel details too!

1 First Timers Meet and Greet hosted by the Brewers Association Event Committee.

80 Seminars offered. Plan your days with the official CBC app!

19½ Hours of BrewExpo America®—now a half-day longer! View the complete schedule here.

10 Seminar tracks to choose from: brewery operations, brewpubs, export development, government affairs, packaging breweries, quality, selling craft beer, start-ups, sustainability, technical brewing.

150 Number of speakers. Check out the online planner for seminar details, speaker bios and more.

Six Symposium/collaboration beers from Oregon breweries. Each attendee gets one randomly pre-selected bottle in their registration goody bag. Bottle trading among attendees is encouraged!

13 Number of hospitality suites. Five on Wednesday and Thursday, three on Friday.

21,000 Oysters provided at Welcome Reception (among other locally and regionally sourced seafood and meat).

Source: Brewers Association

DRAUGHT BEER QUALITY FOR RETAILERS

January 25, 2015 Leave a comment

January 22, 2015
In our first Power Hour of 2015, three draught quality experts take us on a tour of the Brewers Association’s newest resource, Draught Beer Quality for Retailers. These experts present the four major sections of the publication, highlighting key takeaways in each:

Key considerations and components: What should your system look like?
Proper operation of your draught system
Draught system cleaning and maintenance
Case studies and economics of line cleaning
The group also discusses the genesis of this new retailer-focused publication from earlier work done by the BA’s draught beer quality subcommittee, along with some of the quality issues we face as an industry.

Speakers:

Neil Witte, Training and Technical Support Manager, Duvel USA, Boulevard Brewing Co. and Brewery Ommegang

Matt Meadows, Director of Field Quality, New Belgium Brewing Company

Kevin Reed, Director of Brewing Operations, Rock Bottom Breweries, CraftWorks Restaurants and Breweries, Inc.

Source: Brewers Association