DRAUGHT BEER GUIDE
Natural quality pure enjoyment Since 1872, Schneider Weisse has been brewed with highest diligence according to the recipe of the brewery s founder, Georg Schneider Ist. For Schneider Weisse, we use only ingredients of highest quality: wheat and barley malt mainly from controlled cultivation, hops from the nearby Hallertau region, the best drinking water and our own Schneider yeast. All these, combined with the traditional brewing methods open fermenters and bottle re-fermentation are a guarantor for a natural beer of the highest quality. Schneider Weisse is not pasteurized and is brewed according to the Reinheitsgebot, the famous German Beer Purity Law of 1516. In order to give all your customers in the bars the opportunity to pour Schneider Weisse on draught as delicious as it should be, we highly recommend that you follow our guidelines. Weisses Bräuhaus G. Schneider & Sohn GmbH Emil-Ott-Str. 1-5, 93309 Kelheim, Germany Phone ++49 09441 705-0 info@schneider-weisse.de, www.schneider-weisse.de 2
Content Natural quality pure enjoyment............................... 2 Preliminaries for a perfect pour of Schneider Weisse on draught......... 4 Storage.......................................... 4 CO² and pressure............................. 5 Tapping and untapping.................... 7 Cleaning......................................... 8 The perfect pour.............................. 9 Troubleshooting............................ 10 3
Preliminaries for a perfect pour of Schneider Weisse on draught minimum turnover: three full sized or three mini-kegs per week faucet: VT 10 (CMB) with cleaning ball keg coupler: Kombifitting (European Sankey) with the words Schneider Weisse on the blue handle cleaning adapter: unmovably installed, with attached water line max. temperature in the cellar: 40-42 F (4-6 C) cooling: the beer lines must be cooled in a python from the cellar to the faucet. Under no circumstances should the beer lines be unchilled or exposed to a hot spot. No additional cooling is required if the beer is poured directly from the fridge in the bars. diameter of the lines: generally 0.375 lines (approx. 3/8 ), for direct pour from the bar 0.312 (approx. 3/16 ) recommended gas: pure CO 2 or mixed gas N 2 = 70 %, CO 2 = 30 % CO 2 content of Schneider Weisse: 3.5 volumes (most beers are 2.5 volumes) Should you have any variations from this, please contact your supplier or the brewery on guenter.uhl@schneider-weisse.de Storage Keep your cellar clean and at a constant temperature. have your lines always mount from the keg to the faucet. If they hang through at some point, they will not run empty and this might cause hygiene problems. beer lines must be protected from buckling and kinking. the temperature in the cellar should always be at 40-42 F (4-6 C). Have a thermometer in the cellar. use beer lines with glycol cooling. temperature of glycol cooling should be 4 F below the beer temperature (approx. 36 F). Check the temperature regularly. be sure to rotate. a minimum turnover of three kegs per week is required. Otherwise, use bottles. order in due time. A keg needs two days to settle the yeast after delivery. store the keg upside down. Thus, our natural yeast can dispense in the keg when you need it. 4
CO² and pressure During fermentation, Schneider Weisse creates its own CO 2 which makes it a sparkling and refreshing beverage and gives it its beautiful white head when poured. In order to obtain this nice pour, you have to calculate the right pressure on the kegs. It depends on three factors: temperature of the beer length of line hight between keg and faucet Schneider Weisse can not be compared to any regular kegs and will not pour under normal pressure. It needs its own pressure setting. This will help you to calculate the correct pressure on the keg: Increase the calculated equilibrium pressure by the following amounts to compensate for tubing diameters and tanks: 1.5 psi per 6 ft (2 m) tube length (if you use a 0.312 line) 1.5 psi per 18 ft (6 m) tube length (if you use a 0.375 line) 1.5 psi per 3 ft (1 m) climb (tank to valve) 3 psi safety factor 1.5 psi per tank connected in series You will be fine with this if you can use a restrictor faucet/compensator faucet. CO 2 = 3.5 volumes Equilibrium pressure depending on the temperature of the keg: beer temperature equilibrium pressure F C psi 39 4 22 41 5 24 42 6 25 43 6,5 26 44 7 27 45 7,5 27 5
In case you can not use a restrictor faucet, your beer would shoot out of the faucet and foam. In this case, you have to build restriction in the line by adding a choker line. You need to slow down the beer before it arrives at the faucet. In order to calculate the length of your choker line, follow this formula: Calculate your equilibrium pressure according to the chart above. Calculate the pressure your system provides (by rise and length of line) like above. Deduct the pressure of your system from the equilibrium pressure. For this remaining pressure, you have to build restriction by a choker line. If you wind the line up (like a spiral), you get more restriction in the line. If you use a 0,312 line, each ft of line provides 0,33 psi (or 1 psi per 3 ft (1 m)) If you use a 0,375 line, each ft of line provides 0,067 psi (or 0,2 psi per 3 ft (1 m)) Therefore, divide your remaining pressure by 0,33 (or 0,067 respectively). Now, you have the length of line, which you have to wind up in order to build the necessary restriction. Example: The temperature of your beer in the cellar and at the faucet is 42 F. The diameter of your line is 0.312, the length is 12 ft and the hight difference is 3 ft. Equilibrium pressure: 25,0 psi Pressure of the system: 3 psi + 1,5 psi + 3 psi = 7,5 psi Restriction necessary for 25-7,5 = 17,5 psi. 17,5 / 0,33 = 53,03 ft (:3 = 17,66 m) of choker line You can also refer to the calculator on www.schneider-weisse.de (for customers / draught guidelines) 6
Tapping and untapping Never tap a keg right after delivery. The yeast needs two days to settle and to cool down. You can only pour without trouble a well settled and cooled keg. Please remember that you should not have one keg tapped for more than three days. Otherwise, the beer would become flat. 1 Tapping 2 3 4 Tapping 1) remove the plastic protection cap from the top and store the cap. You need to put it back on the empty keg. Clean the keg coupler and the fitting with a brush and hot water. 2) put the keg coupler with the connected beer and gas lines firmly onto the fitting. 3) press the blue lever down until it clicks into place. 4) the keg coupler is now firmly attached to the fitting and the beer and gas lines are open. You can start pouring your Schneider Weisse. Untapping Now you do it the other way round 1) lift the lever, the keg fitting is now leakproof. 2) remove the coupler and replace the plastic cap. In case you do not need a new keg right away, turn the gas line off. 1 2 Untapping 7
Cleaning Schneider Weisse is a natural wheat beer. It contains live yeast. We recommend the following minimum cleaning intervals. Cleaning of keg, coupler and beer lines Cleaning intervals This is just to remind you of our recommended cleaning intervals. Cleaning adapter with water line Daily faucets (with a cleaning ball) bar sink glass cleaning brushes Every two weeks beer line and keg coupler take apart the faucet to clean it carefully When tapping a new keg clean the keg coupler and fitting with hot water and a brush to remove residues Attach the keg coupler by pressing the lever. Open the water line for cleaning purposes, the water runs into the beer line and to the faucet Put the keg coupler onto the adapter Whenever necessary always keep cooling rooms, fridges and bar clean Every year replace the gas lines change the cooling water in the beer line cooling Please do also have in mind the hygiene of your employees. They must wash and disinfect their hands regularly wear clean clothes always use clean towels not eat and drink behind the bar not work when they have open wounds 8
The perfect pour Pouring and drinking wheat beer is something special. You should know how to do it. Also keep in mind the right handling of the glasses and enjoy it. clean the glasses with a glass detergent never dry with a towel lint causes foaming! store in fat free environment rinse a Schneider Weisse glass with cold water, and then follow the pictures For bottle lovers rinse a wheat beer glass and pour your well cooled Schneider Weisse slowly. do not touch the beer or the glass with your bottle. if you want to enjoy the yeast, pour it slowly into your glass. Schneider Weisse should be stored upright at a temperature of 40-42 F (4-6 C). Thus, it can develop best its unique flavour. 9
Troubleshooting The first principle when problems arise is: stay calm. There are various possible reasons. Look systematically for the reason in your case. The following chart will help you. Problem Possible reason Solution the beer doesn t pour at all keg is empty tap a fresh keg gas bottle is empty tap a new gas bottle the faucet at the line is closed check the faucet the keg coupler has not been assembled correctly the gas line leaks the valves at the keg couplers are sticky the beer line has a sharp bend the beer line is frozen beer and gas line have been mixed up the adjusting screw at the flow restrictor/compensation tap is locked check the keg coupler, if necessary use a new one Swab soapy water on the outside of the gas line. If there is a hole, you will see big bubbles. clean the valves with hot water or replace them check the beer line switch off the cooling check the correct connection of the lines check the flow restrictor/compensation tap the beer is too cloudy, tastes sour beer line, keg coupler or valve are not clean the beer was not stored upside down or too warm the keg has been tapped for more than a week clean all parts carefully store the keg upside down at 40-42 F (4-6 C) use one keg within a week 10 the beer foams too much the beer is too warm: the temperatures in the cellar check the temperatures or in the bar are too high the beer line is not insulated insulate the beer line the beer glass is too warm rinse the glass with cold water before pouring the beer line cooling is not check the beer line cooling working the gas pressure is too low set the gas pressure properly the beer has not yet settled after transport the beer has been tapped for more than a week the beer line has a sharp bend the beer lines are not clean (dirty lines cause foaming!) a keg should have two days to settle the yeast after transport use one keg within a week replace the beer line clean the beer lines
Problem Possible reason Solution the beer does not have enough foam the beer tastes flat the head is not stable it collapses The beer is too cold: the temperature in the cellar or in the bar is too low the beer line cooling is not set correctly the pressure reducer has not been set correctly the gas bottle is becoming empty, the gas line has a hole the gas connection was interrupted during the night after tapping, the gas connection was opened only after the beer did not pour anymore The gas pressure is too low the natural CO² has left the beer because of improper pressure setting using G-mix, the wrong percentage of CO² and N² has been used loss of gas through leaking gas lines or valves traces of fat on the glass, in the lines or at the faucet wrong detergent for the glassware pressure too low check the temperatures set the pressure reducer properly check gas bottle and line do not disconnect the keg before it is empty open the gas connection instantly after tapping the keg (otherwise, the keg will lose its natural carbonation) set the correct pressure use mixtures with a high CO² content (G-mix will flatten the beer quickly!) check the gas line clean glasses, lines and faucet carefully use special detergent for beer glasses increase the pressure You don t find your problem in this chart? Our suggested solution does not help? Please do not hesitate to contact our brewmasters on Guenter.Uhl@schneider-weisse.de or ++49 9441 705 151 11
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