Many bar and restaurant owners choose to install Foam on Beer detectors (FOBs) to save the amount of beer lost once the keg is empty. The pressure in the keg pushes carbonation and foam into the beer line (the tube from the keg to the tap at the bar) and must be emptied before a clean glass can be pulled from the new keg. The wasted beer that must be cleared from the beer line can add up to five glasses per keg, depending on the length of the line, making FOBs a sound investment in the long run.
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Disengage, completely disassemble and clean your FOB every two weeks. This keeps your lines sanitary, fresh and working properly. You can soak your equipment in commercial sanitising solution for 20 to 30 minutes, or hand scrub the equipment with beer line brushes with commercial soap.
Keep your beer at the proper temperature, between 36F to 40F. Do not open your bar or restaurant's keg cooler if you have one, and check that your kegerator works properly. This provides a refreshing beer for your customer, as cold temperatures and higher temperatures hold more carbonation.
Check that the seal isn't leaking, as this can release the pressure in the keg and prevent the beer from getting past the FOB and through the beer line correctly. You can check the seal by releasing the bottom FOB lever, allowing the chamber to clear and the FOB float to rise again, and engaging it again.
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