Round 4
Your Diagnosis
The cellar environment
Beer is classified as a 'food'. Therefore your cellar falls under the same hygiene regulations as a kitchen does and so should be treated in exactly the same way. Therefore all cellars should be:
- Maintained at the correct temperature of 11-13ºC.
- Kept clean at all times (including any spillages).
- Well ventilated or manually ventilated for 10 minutes daily, to remove stale air and have:
- - Good lighting
- - Clean drains and sumps
- - Access to a sink with hot and cold running water
- - Only contain beer - NO fresh food, vegetables or fruit
Handling keg beers
To obtain the maximum yield from Greene King and other keg beers, the following procedures are recommended:
Have the lines been cleaned in the last 7 days, and are they actually clean?
Yes
No
Is the tap sparkler/creamer plate, (if required for product) in place?
Yes
Does the glass show signs of grease (bubbles clinging to the inside of the glass) or Bloom etc?
Yes
Is the glass branded for the product, if not, correct for the style of beer?
Yes
No
Is the glass dry?
No
Is dispense tap being used correctly?
Is the glass being held at the correct angle?
No
Is beer at correct temperature for the product at dispense tap?
Yes
No
Gas bubbles in beer coupler outlet pipe?
Yes
Ensure cleaner plate/nozzle/spout has been cleaned.
Is dispense tap working properly?
Yes
No
Is the gas cylinder empty?
Yes
No
Is dispense tap working properly?
No
Is keg empty?
No
Yes
Is gas turned 'on' at cylinder and secondary reducing valve?
Yes
Is it plugged in and switched on?
Yes
No
Is there lime scale on the glass?
Yes
Do the glasses appear greasy (Bloom)?
Yes
Are the glasses covered in water spots?
Yes
Is the glass covered in beer residue?
Yes
Are the glasses worn out or badly scratched?
Yes
Your Diagnosis
The cellar environment
Beer is classified as a 'food'. Therefore your cellar falls under the same hygiene regulations as a kitchen does and so should be treated in exactly the same way. Therefore all cellars should be:
- Maintained at the correct temperature of 11-13°C.
- Kept clean at all times (including any spillages).
- Well ventilated or manually ventilated for 10 minutes daily, to remove stale air and have:
- – Good lighting
- – Clean drains and sumps
- – Access to a sink with hot and cold running water
- – Only contain beer - NO fresh food, vegetables or fruit
Handling cask beers
To obtain the maximum yield from Greene King, Belhaven and other cask conditioned beers, the following procedures are recommended:
Has beer been vented and conditioned for at least 3 days?
Yes
Does the beer present well from the cask tap?
Yes
No
Cask beer must be vented and allowed to condition for full 3 days before use. Please ensure this has been done.
Yes
Does the beer present well from the cask tap?
Yes
No
Cask beer must be vented and allowed to condition, settle and clarify for a full 3 days before use. Please ensure this has been done.
Is the beer clear at cask tap?
Yes
No
Is Cask tap open and beer in cask
No
Is gas turned 'on' at cylinder and secondary reducing valve?
Yes
Your Diagnosis
Cellar temperature should be 11-13ºC.
Cellar coolers must be left switched on at all times.
During winter months heating may be required to maintain correct temperature.
Keep a separate thermometer in the cellar and check/record regularly.
Keep doors and access points closed.
Contact your maintenance provider if you need further assistance.
Is there lime scale on the glass?
Yes
Do the glasses appear greasy (Bloom)?
Yes
Are the glasses covered in water spots?
Yes
Is the glass covered in beer residue?
Yes
Are the glasses worn out or badly scratched?
Yes
Is APC switched on?
Yes
Round 5
Storage
All lagers and keg beers must be stored in a cooled cellar at 11-13°C for 24 - 48 hours before being dispensed. Failure to do so could result in fobbing or flat beer and wastage.
Your Diagnosis
Dispense
- Correct CO2 or mixed gas must be used. (See section on gas)
- Gas must be switched off at the end of each session. Failure to do so may result in fobbing beer from product over carbonation and therefore wastage.
- Staff should be trained on how to dispense the beer correctly.
- Always dispense beer into a clean, cool, dry glass otherwise the beer head size, head retention and appearance may be affected.
Your Diagnosis
Health & Safety
- CO2 and mixed gas is an asphyxiant and replaces oxygen.
- Both gases in concentration are heavier than oxygen, and the highest concentration will be found at ground level.
- A risk assessment for the possible need to fit gas monitors must be carried out.
- Do not enter any area that contains a high concentration of gas.
- In case of a gas leak, turn off gas if possible and ventilate area.
- Do not handle frosted cylinders.
- Contact cellar service if a gas leak is found or suspected.
- As a legal requirement cellar warning card must be on display near cylinders.
- All gas cylinders must be secured in an upright position when in use.
- All staff must be trained before being allowed to work on gas systems.
- Gas cylinders can only be transported in ventilated vehicles.
Your Diagnosis
Gas systems
- CO2 and/or mixed gas are used to raise the beer from keg to bar tap and to maintain equilibrium pressure in the keg.
- CO2 – can be used for lagers, ciders and keg beers.
- Mixed gas is a mixture of CO2 and Nitrogen.
- Mixed gas – 60:40 and 50:50 can be used for lagers and cider.
- Mixed gas – 30:70 can be used for cream flow smooth and stouts.
Your Diagnosis
CO2 cylinders
- Normal pressure is 600 – 900 psig at cellar temperature.
- Heat could increase this to 2000 psig.
- Cylinder is protected by a bursting disc.
- Filled with 2/3rds liquid gas.
- Must be chained upright when in use.
- Full and empty cylinders may be laid down when stored, but they must be chocked.
- Tested every 5 years.
Your Diagnosis
Mixed gas cylinder
- Normal pressure is 3000 psig at cellar temperature.
- Cylinder contains all pressurised gas.
- Heat could increase this.
- Cylinder is protected by a bursting plug.
- Must be chained upright when in use.
- Full and empty cylinders may be laid down when stored, but they must be chocked.
- Tested every 5 years.
Your Diagnosis
Gas generation units
- In large outlets BOC or other gas generation units may be installed.
- The unit extracts nitrogen from the air.
- The nitrogen is stored in large cylinders.
- The nitrogen is then blended with CO2 to produce the correct mixture of gas.
- The unit requires a supply of CO2 to operate.
- The unit is serviced by the suppliers.
Your Diagnosis
Ordering and managing delivery
Use of a ‘stock and order book’ will reduce over stocking and out of date products.
Before delivery
- Organise empties to be returned.
- Clean the cellar and ensure all beer spillages have been removed.
During delivery
- Check that delivery matches paper work and order.
- Check that the kegs have at least 20 days life to the best before date
- Only sign for goods received and empties returned.
After delivery
- Apply a system for stock rotation.
Your Diagnosis
Presentation
- Having produced excellent beer in the cellar the whole process can be destroyed by poor product presentation or poor hygiene practices in the bar.
- Different products will require different heads and/or different amounts of gas.
- The dispense equipment is set up by quality and dispense service on installation to deliver product to the correct specification.
- Products should only be dispensed into a clean, dry, cool and ideally branded (or correct) glass every time.
- Training of staff is key to the customer receiving a ‘Perfect Pint’. The Licensee should train staff on the correct dispense techniques for individual products and ensure they maintain the highest levels of personal hygiene and presentation at all times.
Check best before date on keg.
Clean pipes using recommended pipe cleaner at the correct strength and contact time. See advice section on keg beer line cleaning.Connect up new keg.
Is new keg up to standard?
Yes
No
Your Diagnosis
Clean pipes using recommended pipe cleaner at the correct strength and contact time. See advice section on keg beer line cleaning.
Is dispense tap being used correctly?
Is the glass being held at the correct angle?
No
Use a new, 'Renovated' and clean glass.
Does clean glass allow head to form?
Yes
No
Your Diagnosis
Ideally use a branded glass for the product. If branded glasses are not available then ensure:
- for lagers that the glass is nucleated.
- for smooth or creamflow ales, ales and stouts the glass is NOT nucleated.
Your Diagnosis
Dispensing beer into a wet glass depresses head formation and retention. Always use a dry glass
Your Diagnosis
Train staff in correct operation.
Use a clean, dry, cool glass. Do you still have a fobbing product?
Yes
Are python/inline coolers and cellar coolers running at the correct temperature?
Yes
No
Is beer at correct temperature for the product at dispense tap?
No
Have the pipes been cleaned in the last 7 days, and are they actually clean?
No
Yes
Has gas been left turned on between sessions?
No
Your Diagnosis
Check if sparker is too tight or blocked or if flow restrictor control has been closed.
Has line been cleaned in the last 7 days?
If not, clean and check again.
Your Diagnosis
Call Greene King or Belhaven quality and dispense services or your brewery cellar service.
Your Diagnosis
Change cylinder.
Is gas turned on at cylinder and secondary reducing valve?
Yes
No
Your Diagnosis
Check if sparker is too tight or blocked or if flow restrictor control has been closed.
Is the fob detector (cellar boy) filled with beer? (if fitted) and is the ball floating?
No
Is the coupling head connected properly?
Yes
Your Diagnosis
Change keg.
If faulty keg, call Greene King or Belhaven quality and dispense services or your brewery cellar service.
Is fob detector ball floating if fitted?
Yes
No
Is pump clicking when dispense tap is opened?
Yes
No
Check if sparkler is too tight or blocked or if flow restrictor control has been closed.
Is pump running?
Yes
Is gas turned 'on' at cylinder primary and secondary reducing valve?
Yes
Is beer flowing to pump?
No
Is power switched on?
Yes
Has the circuit breaker tripped?
Yes
No
Your Diagnosis
Switch on.
Your Diagnosis
Water softener needs regenerating with salt.
Your Diagnosis
Water softener needs regenerating with salt.
Your Diagnosis
Water softener needs regenerating with salt.
Rinse aid has run out or not dispensing.
Clean out machine.
Equipment needs servicing.
'Renovate' glasses after machine service or repair.
Your Diagnosis
Clean out machine.
Shortage or incorrect dosage of detergent or 'rinse aid'. Equipment needs servicing.
'Renovate' glasses after machine repair or service
Your Diagnosis
Replace glasses or the use 'Renovate' may restore glasses, if unsuccessful then replace glasses.
Your Diagnosis
General Stock management
- The cask must be used before the ‘sell by date’ as displayed on the label.
- Once the cask has been put on the stillage and vented Greene King and Belhaven cask beer takes 3 days to settle, condition and mature to its full flavour (check with your supplier for non Greene King or Belhaven beers).
- Under normal cellar conditions you have a further 3 days to sell a cask once the cask is put on sale. This can be extended for up to 6 days where an aspirator system is installed and correctly used/maintained.
Your Diagnosis
Ordering and managing delivery
Use of a ‘stock and order book’ will reduce over stocking and out of date products.
Before delivery
- Remove all empty casks from the stillages.
- Organise empties to be returned.
- Clean the cellar and ensure all beer spillages have been removed.
During delivery
- Check that delivery matches paper work and order.
- Check that the casks have at least 14 days life to the best before date
- Only sign for goods received and empties returned.
After delivery
- Apply a system for stock rotation (e.g. chalking the date stillaged/use next, on the cask itself).
Your Diagnosis
Presentation
- Having produced excellent beer in the cellar the whole process can be destroyed by poor product presentation or poor hygiene practices in the bar.
- Different products will require different heads and/or different amounts of gas.
- The dispense equipment is set up by quality and dispense service on installation to deliver product to the correct specification.
- Products should only be dispensed into a clean, dry, cool and ideally branded (or correct) glass every time.
- Training of staff is key to the customer receiving a ‘Perfect Pint’. The Licensee should train staff on the correct dispense techniques for individual products and ensure they maintain the highest levels of personal hygiene and presentation at all times.
Your Diagnosis
Seal with hard /semi porous spile or close shank venting tap and leave 24 hours to make condition.
Check sparkler adjustment and dispense technique.
Yes
Has beer been vented and conditioned for at least 3 days?
Yes
Is cellar temperature too cold? (Should be 11-13ºC).
Yes
Has cask been disturbed? If yes allow to settle for a further 24 hours – if problems persist, contact Greene King or Belhaven beer returns or your supplier.
Is cellar temperature too cold? (Should be 11-13ºC).
Yes
Connect up new cask. Is new cask up to standard?
Yes
Have the pipes been cleaned in the last 7 days, and are they actually clean?
No
Cask beer must be vented and allowed to condition for full 3 days before use. Please ensure this has been done.
Is cellar temperature too cold? (Should be 11-13ºC).
Yes
Connect up new cask. Is new cask up to standard?
Yes
Have the lines been cleaned in the last 7 days, and are they actually clean?
No
Check if spile is removed.
If an aspirator system if fitted and in use are all gas switches on?
Cask beer must be vented and allowed to condition settle and clarify for a full 3 days before use. Please ensure this has been done.
Is cellar temperature too cold? (Should be 11-13ºC).
Yes
Has cask been disturbed? If yes allow to settle for a further 24 hours.
No
Your Diagnosis
Open cask tap or connect to a new cask
Is fob detector ball floating, if fob detector is fitted?
Yes
No
Is gas pump clicking if fitted when beer engine is pulled?
Yes
No
Check if sparkler is too tight or blocked. Is pump running?
No
If an aspirator system if fitted and in use are all gas switches on?
Your Diagnosis
Water softener needs regenerating with salt.
Your Diagnosis
Overdose of detergent or 'rinse aid'.
Call out service provider.
'Renovate' glass ware after machine service visit
Your Diagnosis
Water softener needs regenerating with salt.
Rinse aid has run out or not dispensing.
Clean out machine.
Equipment needs servicing.
'Renovate' glasses after machine service or repair
Your Diagnosis
Clean out machine.
Shortage or incorrect dosage of detergent or 'rinse aid'.
Equipment needs servicing.
'Renovate' glasses after machine repair or service
Your Diagnosis
Replace glasses or the use 'Renovate' may restore glasses, if unsuccessful then replace glasses.
Round 6
Your Diagnosis
Main cellar coolers
- Cellar temperature should be 11-13ºC.
- Cellar coolers must be left switched on at all times.
- During winter months heating may be required to maintain correct temperature.
- Keep a separate thermometer in the cellar and check/record regularly.
- Keep doors and access points closed.
Your Diagnosis
Remote python coolers
- Remote python coolers must be left switched on at all times.
- Incorrect temperature will result in fobbing and wastage.
- Regularly check ice bank, water and glycol levels.
- All grills must be kept clean and clear.
- If an external heat dump is fitted then this must also be kept clean and clear.
Your Diagnosis
General tips
- All beer lines must be cleaned at least every 7 days, using a brewery recommended detergent at the correct strength and contact time.
- Cleaning lines prevents a build up of yeast and bacteria and prevents cloudy beer, fobbing, off flavours, and poor yields.
- Regularly clean the following coupling heads, cleaning sockets, fob detectors, lines, taps, spouts, creamer discs, sparklers and drip trays.
- Greene King recommends that lines should be cleaned with “Antiformin'S' PCD” supplied by Sutton & Phillips (obtained from the brewery). Belhaven recommends that lines should be cleaned using "Pipeline" (obtained from the brewery). For non Greene King / Belhaven beer lines check with your supplier.
Your Diagnosis
Health & Safety
- Line cleaning detergent is corrosive. Therefore, goggles, gloves and protective clothing must be worn at all times when cleaning lines.
- A ‘DANGER line cleaning in progress’ notice must be displayed in appropriate place when cleaning lines.
- If Gas pump is used to assist dispense, the secondary gas valves to gas pumps must be left switched on.
- There should never be any form of line cleaning detergent sitting in lines during trading hours.
- Always wash out line cleaning bottles after use and store inverted until next required.
- Refer to COSHH Regulations Data Sheet. A copy of which should be held on site.
Your Diagnosis
The line cleaning process
- Inform staff that cleaning is in progress.
- Display ‘DANGER line cleaning in progress’ notices in appropriate place.
- Remove all dispense tap spouts and sparklers on lines to be cleaned and clean separately.
- Clean Keg couplers as part of the line cleaning process.
- Flush all beer out of lines with clean, cold, fresh water – don’t forget the fob detectors.
- Mix a fresh mix of Greene King’s Or Belhaven recommended line cleaner to the correct strength, as indicated on the instructions on the line cleaner container.
- Fill fob detectors with diluted line cleaner, then pull through to the dispense taps.
- Soak lines for 10 minutes, agitate detergent through fob detector and refill each line with fresh detergent.
- Soak lines for another 10 minutes, agitate detergent through fob detector and refill each line with fresh detergent.
- Soak lines for a final 10 minutes, agitate detergent through fob detector and refill each line with fresh detergent.
- Rinse cleaning bottle and fill with clean, cold, fresh water.
- Flush detergent from fob detectors
- Flush detergent from beer lines then pull through each line with a further 10 litres of water
- Replace cleaned spouts and sparklers on the correct dispense taps
- Pull product through to dispense taps and check product QUALITY (Clarity, Aroma Taste and Temperature)
Your Diagnosis
Line cleaning detergent strengths
- Cleaning bottles are normally supplied in either 30 or 50 litre sizes, marked at 5 litre intervals. This enables the concentration of detergent to be made up accurately.
- Use a calibrated measuring jug, measure the correct volume of line cleaner (as prescribed by the instructions on the detergent container) and add it to the cleaning bottle.
- The same concentration of detergent must be used when cleaning cask ale lines using stainless steel buckets.
Antiformin S PCD and Pipeline dilution strengths
| Litres of solution |
Millilitres |
Imperial |
| 5 |
125 |
4 ozs |
| 10 |
250 |
8 ozs |
| 30 |
750 |
24 ozs |
| 50 |
1250 |
40 ozs |
Your Diagnosis
General tips
- Many beer quality problems can be traced to the glass washing operation.
- Most glasses are today cleaned using cabinet glass washers
- All brand new glassware should be cleaned using renovate to remove oils from the manufacturing process. Follow the instructions on the detergent container.
- Inspect your glasses regularly and look for signs of limescale residues or poor wash quality and detergent residues.
- Over time residues can build up on a glass, these can be removed by cleaning glasses using Renovate, but only Renovate when glasses looking unclean or producing consistent poor quality beer.
- If you know how to do a water break test then you can check for build up of rinse aid.
- Rinse aid helps drying without spotting, however over dosing causes it to depress the head leading to the appearance of flat beer.
- Correct temperature of washing ensures that the detergent works and sterilisation occurs.
- Glass washing machines will consistently deliver provided they are operated and maintained correctly.
Your Diagnosis
Machine maintenance
To gain the best results carry out the following on a daily basis:
- When closing, rinse out and drain the machine.
- Empty and clean the filter(s).
- Check all nozzles for any blockages(essential!), don't forget to check nozzles in the top of the machine.
- Check and clean the door seals (mould builds up here).
- Check detergent and rinse aid levels and top up if necessary.
- Ensure detergent and rinse aid levels have gone down in order to confirm the machine is working.
- Clean the machine weekly with Renovate by adding Renovate and running the machine through 2 cycles with no glasses in.
Your Diagnosis
Water softeners
- Water softeners remove lime scale from the water.
- Salt is used to regenerate water softener.
- Water softeners should be regenerated at least weekly. In hard water areas, regeneration on a Friday (before a busy weekend) and again on a Monday will ensure best results.
Your Diagnosis
Drying and storage
- Glasses should be air-dried upside down.
- Do not cold rinse or use a drying cloth.
- Clean glasses should be stored on sheets of rigid plastic lattice on the shelves.
- Clean glass shelves and plastic lattice at a minimum weekly with a recommended food safe sanitiser.
Your Diagnosis
General tips
- All ice offered to customers should be free of bacteria, mould, algae, insects, lime scale, glass and cleaning materials.
- It is important that a regular cleaning routine is put into place (in accordance with the machine manufacturers specifications).
- Wash ice buckets and scoops daily when closing with a recommended food safe sanitiser and thoroughly rinse off.
Your Diagnosis
Ice machine maintenance
- Make sure machine is kept clean by following manufacturers' instructions.
- Make sure the inside is cleaned with a recommended food safe sanitiser and thoroughly rinse off.
Your Diagnosis
Contact Greene King or Belhaven beer returns or your beer supplier.
Your Diagnosis
Call Greene King or Belhaven quality and dispense services or your brewery cellar service.
Your Diagnosis
Train staff in correct operation.
Is beer too cold in the glass?
Yes
No
Is the tap sparkler/creamer plate, (if required for product) in place?
Yes
No
Your Diagnosis
Ensure cellar cooler and cellar temperature is between 11°C - 13°C.
Has keg been at cellar temperature for at least 48 hours?
If not, allow to stand for 48 hours.
Your Diagnosis
Call Greene King or Belhaven quality and dispense services or your brewery cellar service
Are python/inline coolers and cellar coolers running at the correct temperature?
Yes
No
Use a clean, dry, cool glass. Do you still have a fobbing product?
Yes
Your Diagnosis
Clean pipe using recommended pipe cleaner at the correct strength and contact time.
The line cleaning process
- Inform staff that cleaning is in progress.
- Display ‘DANGER line cleaning in progress’ notices in appropriate place.
- Remove all dispense tap spouts and sparklers on lines to be cleaned and clean separately.
- Clean Keg couplers as part of the line cleaning process.
- Flush all beer out of lines with clean, cold, fresh water – don’t forget the fob detectors.
- Mix a fresh mix of Greene King’s Or Belhaven recommended line cleaner to the correct strength, as indicated on the instructions on the line cleaner container.
- Fill fob detectors with diluted line cleaner, then pull through to the dispense taps.
- Soak lines for 10 minutes, agitate detergent through fob detector and refill each line with fresh detergent.
- Soak lines for another 10 minutes, agitate detergent through fob detector and refill each line with fresh detergent.
- Soak lines for a final 10 minutes, agitate detergent through fob detector and refill each line with fresh detergent.
- Rinse cleaning bottle and fill with clean, cold, fresh water.
- Flush detergent from fob detectors
- Flush detergent from beer lines then pull through each line with a further 10 litres of water
- Replace cleaned spouts and sparklers on the correct dispense taps
- Pull product through to dispense taps and check product QUALITY (Clarity, Aroma Taste and Temperature)
Has gas been left turned on between sessions?
No
Is there a gas leak/signs of icing around gas pipework/system?
Yes
Your Diagnosis
Call Greene King or Belhaven quality and dispense services or your brewery cellar service.
Your Diagnosis
Turn cylinder or secondary reducing valve on.
Your Diagnosis
Bleed the fob detector, release ball if not floating on product.
Is non-return valve stuck in coupler? (Should rattle when shaken).
Yes
No
Is coil in remote cooler frozen up completely? (Water left in lines after line cleaning).
Yes
Is beer flowing to pump OK?
Yes
Your Diagnosis
Bleed the fob detector, release ball if not floating on product.
Check if sparkler is too tight or blocked or if flow restrictor control has been closed. Is pump running?
No
Is beer flowing to pump OK?
Yes
Your Diagnosis
Call Greene King or Belhaven quality and dispense services or your brewery cellar service.
Is beer flowing to pump OK?
No
Is secondary reducing valve turned on and is there product in the keg?
No
Your Diagnosis
Has the circuit breaker tripped?
If tripped then try resetting.
Your Diagnosis
Reset. If it trips out again call Greene King or Belhaven quality and dispense services or your brewery cellar service.
Your Diagnosis
Call Greene King or Belhaven quality and dispense services or your brewery cellar service.
Your Diagnosis
Traditional stillaging
All casks must be stillaged on the day of arrival or as soon as possible to allow the maximum time for sediment compaction leading to a better yield.
- Casks should be stillaged level to place the headspace directly under the shive, this will reduce wastage and aid correct conditioning.
- Position centre of cask over midpoint between rails, do not put the rolling rings on stillage rail. Raise the front of the cask onto two scotches so that the cask is level, and a three point (hence secure) position is achieved.
- Any casks not stillaged on day of delivery must be vigorously rolled before being placed on the stillage.
- Note: Auto tilt systems should be carefully adjusted to ensure that casks are level when full. Check correct springs and dampers are in use for your cask size.
Your Diagnosis
Syphon dispense stillaging
- All casks must be stillaged on the day of arrival or as soon as possible to allow maximum time for sediment compaction leading to a better yield.
- Any casks not stillaged in the correct place on day of delivery must be vigorously rolled before being placed in final stillage position.
- Casks should be stillaged by being raised by 1/2 inch (directly under the keystone) using 2 scotches to make the cask stable.
- Failure to stillage correctly will result in beer losses when venting.
Your Diagnosis
Venting
- Casks should be vented within 2-4 hrs of being placed on the stillage.
- Unvented casks could build up excess condition, which may disturb sediment and delay clarification.
- CO2 trapped in the sediment could be released while cask is on sale thus resulting in cloudy beer and beer loss.
- Shive must be washed before venting.
- Greene King recommends that casks should be vented and conditioned using semi-porous spiles. (An alternative method is to use a soft spile and replace with a hard spile after conditioning is complete).
- During venting, the spile should be removed to allow any excess gas to escape.
- Venting using Syphon system dispense equipment is carried out via the valve situated on the side of the extraction Shank. The Shank is blanked off at the top and driven through the cleaned keystone. When excess gas has been released, close the vent tap.
Your Diagnosis
Conditioning
It is important that the beer is conditioned properly as this contributes to the flavour and the correct level of condition. Greene King and Belhaven beers take a full 3 days to condition properly from start of venting. (Check with your supplier if non Greene King or Belhaven).Note the amount of residual sugar, and yeast in the cask, along with the temperature of the beer will influence the conditioning of the beer (cellar temperature should be correct).These core factors will determine the amount of ‘secondary fermentation’ that takes place.
- If excess CO2 is not released ideally 3 times/day, the beer may not pull through the beer engine properly as excess condition will break out. Also the sediment can be disturbed by excess condition breaking out in the cask.
- Remove spile from cask 3 times a day. Conditioning is completed when no more gas comes out of the shive/spile. Always replace dirty spiles as necessary. When conditioning has finished always seal cask with a clean hard or semi-porous spile.
- Please note that beer will not go flat or spoil during the conditioning, provided the cask is left sealed with a clean spile during and after conditioning and the cellar is kept at the correct temperature.
- The 'condition' of a prepared cask should be checked at least every 24 hours by releasing the spile.
- Check casks on syphon systems by opening the vent tap 3 time/day listening for a release of gas. Carry on this check until no gas is released when the vent tap is opened. Seal the cask up by closing the vent tap.
Your Diagnosis
Tapping
- Casks should be tapped 24 hours after venting or at least 24 hours before use.
- Keystones must be cleaned before tapping.
- A clean and dry tap must be used. Do not store cleaned taps in water or cleaning fluid.
- Spiles should be removed when tapping with a closed tap to prevent sediment being disturbed.
- Casks on syphon systems should have a clean syphon rod inserted into the cask 24 hours before use. Remove the blank cap to the shank, insert clean washers into the shank and loosely insert a locking collar into the shank. Insert the clean rod into the cask, gently lower to the bottom of the cask, then raise the rod 1/2" to 1" and tighten the locking collar.
Your Diagnosis
Connecting up for sale - traditional
- Remove the spile, then sample the beer directly from the cask by opening the tap
- Check clarity, taste and aroma of beer before the cask is connected for sale.
- Flush lines through with water before connecting up for sale (water is cheaper than beer)
- Connect up; check that a clean tap washer or hop filter is in place. Then pull through to counter and check quality again.
- An aspirator can be connected to the cask via the shive using a spigot, but only once the cask has been connected for sale and ideally 1 pint removed (never more than 4).
- At the end of each serving session, seal the cask with a clean spile if an aspirator is not in use and closing the cask tap.
Your Diagnosis
Connecting up for sale - Syphon System
- Flush lines through with water before connecting up for sale (water is cheaper than beer).
- When dispensing the shank vent tap must be open.
- Check clarity, taste and aroma of beer once pulled through.
- At the end of the trading session, the shank vent tap must be closed.
- An aspirator (demand valve) can be connected to the cask via a fitting on the shank vent tap.
- An aspirator will extend the shelf life of the beer (if fitted correctly) and will maintain the beers condition to the end of the cask.
Your Diagnosis
Tilting
- To obtain maximum yields casks on 'traditional' stillages should be tilted. Do this after the first session on sale, provided the cask is still at least half full, ideally 2/3rds full.
- Note: This does not apply to syphon system and auto tilt stillages.
- Beer quality checks should be carried out just before the start of the next days trading.
Your Diagnosis
Main cellar coolers
- Cellar temperature should be 11-13ºC.
- Cellar coolers must be left switched on at all times.
- During winter months heating may be required to maintain correct temperature.
- Keep a separate thermometer in the cellar and check/record regularly.
- Keep doors and access points closed.
Your Diagnosis
Ale python coolers (APC)
- Ale python coolers in conjunction with a separate cask python are used to cool and maintain the cask ale temperature from the cellar to the beer engine, enabling every pint to be served at cellar temperature.
- They require daily inspection and maintenance to ensure that they are switched on and contain the correct amount of water.
- Thermostat settings will vary depending on length of run from the cellar to the bar. Normally they are set at 9-11ºC.
- To ensure that this vital piece of equipment is working correctly, you must regularly check beer temperature is between 11-13°C at the point of dispense.
Your Diagnosis
General tips
- All beer lines must be cleaned at least every 7 days, using a brewery recommended detergent at the correct strength and contact time.
- Cleaning lines prevents a build up of yeast and bacteria and prevents cloudy beer, fobbing, off flavours, and poor yields.
- Regularly clean the following coupling heads, cleaning sockets, fob detectors, lines, taps, spouts, creamer discs, sparklers and drip trays.
- Greene King recommends that lines should be cleaned with “Antiformin'S' PCD” supplied by Sutton & Phillips (obtained from the brewery). Belhaven recommends that lines should be cleaned using "Pipeline" (obtained from the brewery). For non Greene King / Belhaven beer lines check with your supplier.
Your Diagnosis
Health & Safety
- Line cleaning detergent is corrosive. Therefore, goggles, gloves and protective clothing must be worn at all times when cleaning lines.
- A ‘DANGER line cleaning in progress’ notice must be displayed in appropriate place when cleaning lines.
- If Gas pump is used to assist dispense, the secondary gas valves to gas pumps must be left switched on.
- There should never be any form of line cleaning detergent sitting in lines during trading hours.
- Always wash out line cleaning bottles or buckets after use and store inverted until next required.
- Refer to COSHH Regulations Data Sheet. A copy of which should be held on site.
Your Diagnosis
The line cleaning process
- Inform staff that cleaning is in progress.
- Display ‘DANGER line cleaning in progress’ notices in appropriate place.
- Remove all beer engine sparklers from spouts on lines to be cleaned and clean separately.
- Disconnect lines from casks, remove and clean separately tap washers or hop filters.
- Flush all beer out of lines with clean, cold, fresh water – don’t forget the fob detectors if fitted
- Mix a fresh mix of Greene King’s Or Belhaven recommended line cleaner to the correct strength, as indicated on the instructions on the line cleaner detergent container, in ideally a stainless steel bucket of keg line cleaning bottle
- Pull through diluted line cleaner to the beer engines - don’t forget the fob detectors if fitted.
- Soak lines for 10 minutes, refill each line with fresh detergent, agitate detergent through fob detector if fitted.
- Soak lines for another 10 minutes, refill each line with fresh detergent, agitate detergent through fob detector if fitted.
- Soak lines for a final 10 minutes, refill each line with fresh detergent, agitate detergent through fob detector if fitted.
- Rinse bucket or cleaning bottle and fill with clean, cold, fresh water.
- Flush detergent from beer lines then pull through each line with a further 10 litres of water - don’t forget the fob detectors if fitted
- Replace cleaned sparklers on the beer engine spouts
- Reconnect lines to cask taps using a clean tap washer or hop filter
- Pull product through to dispense taps and check product QUALITY (Clarity, Aroma Taste and Temperature)
Your Diagnosis
Line cleaning detergent strengths
- Cleaning bottles are normally supplied in either 30 or 50 litre sizes, marked at 5 litre intervals. This enables the concentration of detergent to be made up accurately.
- Use a calibrated measuring jug, measure the correct volume of line cleaner (as prescribed by the instructions on the detergent container) and add it to the cleaning bottle.
- The same concentration of detergent must be used when cleaning cask ale lines using stainless steel buckets.
Antiformin S PCD and Pipeline dilution strengths
| Litres of solution |
Millilitres |
Imperial |
| 5 |
125 |
4 ozs |
| 10 |
250 |
8 ozs |
| 30 |
750 |
24 ozs |
| 50 |
1250 |
40 ozs |
Your Diagnosis
General tips
- Many beer quality problems can be traced to the glass washing operation.
- Most glasses are today cleaned using cabinet glass washers.
- All brand new glassware should be cleaned using renovate to remove oils from the manufacturing process. Follow the instructions on the detergent container.
- Inspect your glasses regularly and look for signs of limescale residues or poor wash quality and detergent residues.
- Over time residues can build up on a glass, these can be removed by cleaning glasses using Renovate, but only Renovate when glasses looking unclean or producing consistent poor quality beer.
- If you know how to do a water break test then you can check for build up of rinse aid.
- Rinse aid helps drying without spotting, however over dosing causes it to depress the head leading to the appearance of flat beer.
- Correct temperature of washing ensures that the detergent works and sterilisation occurs.
- Glass washing machines will consistently deliver provided they are operated and maintained correctly.
Your Diagnosis
Machine maintenance
To gain the best results carry out the following on a daily basis:
- When closing, rinse out and drain the machine.
- Empty and clean the filter(s).
- Check all nozzles for any blockages(essential!), don't forget to check nozzles in the top of the machine.
- Check and clean the door seals (mould builds up here).
- Check detergent and rinse aid levels and top up if necessary.
- Ensure detergent and rinse aid levels have gone down in order to confirm the machine is working.
- Clean the machine weekly with Renovate by adding Renovate and running the machine through 2 cycles with no glasses in.
Your Diagnosis
Water softeners
- Water softeners remove lime scale from the water.
- Salt is used to regenerate water softener.
- Water softeners should be regenerated at least weekly. In hard water areas, regeneration on a Friday (before a busy weekend) and again on a Monday will ensure best results.
Your Diagnosis
Drying and storage
- Glasses should be air-dried upside down.
- Do not cold rinse or use a drying cloth.
- Clean glasses should be stored on sheets of rigid plastic lattice on the shelves.
- Clean glass shelves and plastic lattice at a minimum weekly with a recommended food safe sanitiser.
Your Diagnosis
Seal with hard /semi porous spile or close shank venting tap and leave 24 hours to make condition.
Your Diagnosis
Adjust temperature by adjusting cooler thermostat. Or during cold winter periods, turning on the heater allow temperature to rise.
Then seal with hard/semi porous spile or close shank venting tap and leave 24 hours to make condition.
Your Diagnosis
Check cellar cooler is working correctly. Adjust temperature by using cooler thermostat.Condition for further 24 hours.
Your Diagnosis
Contact Greene King or Belhaven beer returns or your supplier.
Your Diagnosis
Clean line using recommended pipe cleaner at the correct strength and contact time.
The line cleaning process
- Inform staff that cleaning is in progress.
- Display ‘DANGER line cleaning in progress’ notices in appropriate place.
- Remove all beer engine sparklers from spouts on lines to be cleaned and clean separately.
- Disconnect lines from casks, remove and clean separately tap washers or hop filters.
- Flush all beer out of lines with clean, cold, fresh water – don’t forget the fob detectors if fitted
- Mix a fresh mix of Greene King’s Or Belhaven recommended line cleaner to the correct strength, as indicated on the instructions on the line cleaner detergent container, in ideally a stainless steel bucket of keg line cleaning bottle
- Pull through diluted line cleaner to the beer engines - don’t forget the fob detectors if fitted.
- Soak lines for 10 minutes, refill each line with fresh detergent, agitate detergent through fob detector if fitted.
- Soak lines for another 10 minutes, refill each line with fresh detergent, agitate detergent through fob detector if fitted.
- Soak lines for a final 10 minutes, refill each line with fresh detergent, agitate detergent through fob detector if fitted.
- Rinse bucket or cleaning bottle and fill with clean, cold, fresh water.
- Flush detergent from beer lines then pull through each line with a further 10 litres of water - don’t forget the fob detectors if fitted
- Replace cleaned sparklers on the beer engine spouts
- Reconnect lines to cask taps using a clean tap washer or hop filter
- Pull product through to dispense taps and check product QUALITY (Clarity, Aroma Taste and Temperature)
Your Diagnosis
Check cellar cooler is working correctly.
Adjust temperature by using cooler thermostat.
Condition for further 24 hours.
Your Diagnosis
Contact Greene King or Belhaven beer returns or your supplier.
Your Diagnosis
Clean line using recommended pipe cleaner at the correct strength and contact time.
The line cleaning process
- Inform staff that cleaning is in progress.
- Display ‘DANGER line cleaning in progress’ notices in appropriate place.
- Remove all beer engine sparklers from spouts on lines to be cleaned and clean separately.
- Disconnect lines from casks, remove and clean separately tap washers or hop filters.
- Flush all beer out of lines with clean, cold, fresh water – don’t forget the fob detectors if fitted
- Mix a fresh mix of Greene King’s Or Belhaven recommended line cleaner to the correct strength, as indicated on the instructions on the line cleaner detergent container, in ideally a stainless steel bucket of keg line cleaning bottle
- Pull through diluted line cleaner to the beer engines - don’t forget the fob detectors if fitted.
- Soak lines for 10 minutes, refill each line with fresh detergent, agitate detergent through fob detector if fitted .
- Soak lines for another 10 minutes, refill each line with fresh detergent, agitate detergent through fob detector if fitted.
- Soak lines for a final 10 minutes, refill each line with fresh detergent, agitate detergent through fob detector if fitted.
- Rinse bucket or cleaning bottle and fill with clean, cold, fresh water.
- Flush detergent from beer lines then pull through each line with a further 10 litres of water - don’t forget the fob detectors if fitted
- Replace cleaned sparklers on the beer engine spouts
- Reconnect lines to cask taps using a clean tap washer or hop filter
- Pull product through to dispense taps and check product QUALITY (Clarity, Aroma Taste and Temperature)
Your Diagnosis
If the cellar is running too cold, below 8°C, the beer may develop a 'chill haze'.
Adjust temperature by adjusting cooler thermostat. Or during cold winter period, turning on the heater allow temperature to rise.
Your Diagnosis
Contact Greene King or Belhaven beer returns or your supplier.
Is the cask tap open and beer flowing to pump OK?
Yes
Your Diagnosis
Bleed the fob detector, release ball if not floating on product.
Check if sparkler is too tight or blocked. Is pump running?
No
Is beer flowing to pump OK?
Yes
Is gas turned 'on' at cylinder primary and secondary reducing valve?
Yes
Is beer flowing to pump OK?
No
Your Diagnosis
Reset. If it trips out again call Greene King or Belhaven quality and dispense services or your brewery cellar service.
Your Diagnosis
Call Greene King or Belhaven quality and dispense services or your brewery cellar service.
Is water bath level OK?
Yes
No
Round 7
Is beer flowing to pump OK?
No
Your Diagnosis
Call Greene King or Belhaven quality and dispense services or your brewery cellar service.
Is dispense tap being used correctly?
Is the glass being held at the correct angle?
Yes
No
Your Diagnosis
Fit appropriate sparkler/creamer plate.
Your Diagnosis
General tips
- Many beer quality problems can be traced to the glass washing operation.
- Most glasses are today cleaned using cabinet glass washers.
- All brand new glassware should be cleaned using renovate to remove oils from the manufacturing process. Follow the instructions on the detergent container.
- Inspect your glasses regularly and look for signs of limescale residues or poor wash quality and detergent residues.
- Over time residues can build up on a glass, these can be removed by cleaning glasses using Renovate, but only Renovate when glasses looking unclean or producing consistent poor quality beer.
- If you know how to do a water break test then you can check for build up of rinse aid.
- Rinse aid helps drying without spotting, however over dosing causes it to depress the head leading to the appearance of flat beer.
- Correct temperature of washing ensures that the detergent works and sterilisation occurs.
- Glass washing machines will consistently deliver provided they are operated and maintained correctly.
Your Diagnosis
Machine maintenance
To gain the best results carry out the following on a daily basis:
- When closing, rinse out and drain the machine.
- Empty and clean the filter(s).
- Check all nozzles for any blockages(essential!), don't forget to check nozzles in the top of the machine.
- Check and clean the door seals (mould builds up here).
- Check detergent and rinse aid levels and top up if necessary.
- Ensure detergent and rinse aid levels have gone down in order to confirm the machine is working.
- Clean the machine weekly with Renovate by adding Renovate and running the machine through 2 cycles with no glasses in.
Your Diagnosis
Water softeners
- Water softeners remove lime scale from the water.
- Salt is used to regenerate water softener.
- Water softeners should be regenerated at least weekly. In hard water areas, regeneration on a Friday (before a busy weekend) and again on a Monday will ensure best results.
Your Diagnosis
Drying and storage
- Glasses should be air-dried upside down.
- Do not cold rinse or use a drying cloth.
- Clean glasses should be stored on sheets of rigid plastic lattice on the shelves.
- Clean glass shelves and plastic lattice at a minimum weekly with a recommended food safe sanitiser.
Your Diagnosis
Call Greene King or Belhaven quality and dispense services or your brewery cellar service.
Your Diagnosis
Ensure cellar cooler and cellar temperature is between 11°C - 13°C.
Has keg been at cellar temperature for at least 48 hours?
If not, allow to stand for 48 hours.
Is there a gas leak/signs of icing around gas pipework/system?
Yes
Your Diagnosis
Call Greene King or Belhaven quality and dispense services or your brewery cellar service
Your Diagnosis
Free the valve by washing the coupler in hot water and refit.
Is coil in remote cooler frozen up completely?
(Water left in lines after line cleaning)
Yes
Your Diagnosis
Switch off remote cooler and call Greene King or Belhaven quality and dispense services or your brewery cellar service.
Your Diagnosis
Call Greene King or Belhaven quality and dispense services or your brewery cellar service.
Your Diagnosis
Call Greene King or Belhaven quality and dispense services or your brewery cellar service.
Is secondary reducing valve turned on and is there product in the keg?
No
Your Diagnosis
Make sure coupling head is fully engaged.
Turn on the secondary reducing valve. Or change keg.
Your Diagnosis
Call Greene King or Belhaven quality and dispense services or your brewery cellar service.
Your Diagnosis
Call Greene King or Belhaven quality and dispense services or your brewery cellar service.
Is beer flowing to pump OK?
No
Your Diagnosis
Call Greene King or Belhaven quality and dispense services or your brewery cellar service.
Is the cask tap open and beer flowing to pump OK?
Yes
Are the ventilation grills blocked?
Yes
Top up to correct level with water.
Yes
Your Diagnosis
Reset. If it trips out again call Greene King or Belhaven quality and dispense services or your brewery cellar service.
Your Diagnosis
Call Greene King or Belhaven quality and dispense services or your brewery cellar service.
Round 8
Your Diagnosis
General tips
- Many beer quality problems can be traced to the glass washing operation.
- Most glasses are today cleaned using cabinet glass washers.
- All brand new glassware should be cleaned using renovate to remove oils from the manufacturing process. Follow the instructions on the detergent container.
- Inspect your glasses regularly and look for signs of limescale residues or poor wash quality and detergent residues.
- Over time residues can build up on a glass, these can be removed by cleaning glasses using Renovate, but only Renovate when glasses looking unclean or producing consistent poor quality beer.
- If you know how to do a water break test then you can check for build up of rinse aid.
- Rinse aid helps drying without spotting, however over dosing causes it to depress the head leading to the appearance of flat beer.
- Correct temperature of washing ensures that the detergent works and sterilisation occurs.
- Glass washing machines will consistently deliver provided they are operated and maintained correctly.
Your Diagnosis
Machine maintenance
To gain the best results carry out the following on a daily basis:
- When closing, rinse out and drain the machine.
- Empty and clean the filter(s).
- Check all nozzles for any blockages(essential!), don't forget to check nozzles in the top of the machine.
- Check and clean the door seals (mould builds up here).
- Check detergent and rinse aid levels and top up if necessary.
- Ensure detergent and rinse aid levels have gone down in order to confirm the machine is working.
- Clean the machine weekly with Renovate by adding Renovate and running the machine through 2 cycles with no glasses in.
Your Diagnosis
Water softeners
- Water softeners remove lime scale from the water.
- Salt is used to regenerate water softener.
- Water softeners should be regenerated at least weekly. In hard water areas, regeneration on a Friday (before a busy weekend) and again on a Monday will ensure best results.
Your Diagnosis
Drying and storage
- Glasses should be air-dried upside down.
- Do not cold rinse or use a drying cloth.
- Clean glasses should be stored on sheets of rigid plastic lattice on the shelves.
- Clean glass shelves and plastic lattice at a minimum weekly with a recommended food safe sanitiser.
Your Diagnosis
Contact Greene King or Belhaven beer returns, or your supplier.
Your Diagnosis
Train staff in correct operation.
Your Diagnosis
Main cellar coolers
- Cellar temperature should be 11-13ºC.
- Cellar coolers must be left switched on at all times.
- During winter months heating may be required to maintain correct temperature.
- Keep a separate thermometer in the cellar and check/record regularly.
- Keep doors and access points closed.
Your Diagnosis
Remote python coolers
- Remote python coolers must be left switched on at all times.
- Incorrect temperature will result in fobbing and wastage.
- Regularly check ice bank, water and glycol levels.
- All grills must be kept clean and clear.
- If an external heat dump is fitted then this must also be kept clean and clear.
Your Diagnosis
Call Greene King or Belhaven quality and dispense services or your brewery cellar service.
Your Diagnosis
Switch off remote cooler and call Greene King or Belhaven quality and dispense services or your brewery cellar service.
Is secondary reducing valve turned on and is there product in the keg?
No
Your Diagnosis
Make sure coupling head is fully engaged.
Turn on the secondary reducing valve. Or change keg.
Your Diagnosis
General tips
- Many beer quality problems can be traced to the glass washing operation.
- Most glasses are today cleaned using cabinet glass washers.
- All brand new glassware should be cleaned using renovate to remove oils from the manufacturing process. Follow the instructions on the detergent container.
- Inspect your glasses regularly and look for signs of limescale residues or poor wash quality and detergent residues.
- Over time residues can build up on a glass, these can be removed by cleaning glasses using Renovate, but only Renovate when glasses looking unclean or producing consistent poor quality beer.
- If you know how to do a water break test then you can check for build up of rinse aid.
- Rinse aid helps drying without spotting, however over dosing causes it to depress the head leading to the appearance of flat beer.
- Correct temperature of washing ensures that the detergent works and sterilisation occurs.
- Glass washing machines will consistently deliver provided they are operated and maintained correctly.
Your Diagnosis
Machine maintenance
To gain the best results carry out the following on a daily basis:
- When closing, rinse out and drain the machine.
- Empty and clean the filter(s).
- Check all nozzles for any blockages(essential!), don't forget to check nozzles in the top of the machine.
- Check and clean the door seals (mould builds up here).
- Check detergent and rinse aid levels and top up if necessary.
- Ensure detergent and rinse aid levels have gone down in order to confirm the machine is working.
- Clean the machine weekly with Renovate by adding Renovate and running the machine through 2 cycles with no glasses in.
Your Diagnosis
Water softeners
- Water softeners remove lime scale from the water.
- Salt is used to regenerate water softener.
- Water softeners should be regenerated at least weekly. In hard water areas, regeneration on a Friday (before a busy weekend) and again on a Monday will ensure best results.
Your Diagnosis
Drying and storage
- Glasses should be air-dried upside down.
- Do not cold rinse or use a drying cloth.
- Clean glasses should be stored on sheets of rigid plastic lattice on the shelves.
- Clean glass shelves and plastic lattice at a minimum weekly with a recommended food safe sanitiser.
Is the cask tap turned on and is there beer in the cask?
Yes
Your Diagnosis
Call Greene King or Belhaven quality and dispense services or your brewery cellar service.
Your Diagnosis
Switch off power and clean out.
If no improvement, call Greene King or Belhaven quality and dispense services or your brewery cellar service.
Is beer still too warm?
Yes