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
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
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!
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
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
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.
Firestone Walker Brewing Co
Paso Robles, CA