Large Craft Beer Bar

Problem:        High beer wastage

Target:           To Reduce beer wastage by 50% or greater

Issues found:

  • Beer fittings leaking in cellar and O-Rings perished.
  • Homark fobs bleeders leaking.
  • Homark fob balls/floats damaged and not sealing when keg empty.
  • Homark fob pin being left locked in the clean position.
  • DA taps in Craft bar badly worn.
  • Universal taps in all bars very stiff and O-Rings perished.
  • Beer line cleaning pump not set for correct mixture.
  • CO2 gas mixture – Not set correctly.
  • Beer lines not being traded correctly.

Works Performed to reduce beer wastage:

  •  Service all beer fittings in cellar and replaced all perished O-Rings – One of the main causes of beer wastage and poor beer quality is cellar equipment that has beer poorly maintained. We found a large number of couplers, snap-lock fittings and adapters had been, or were leaking. We service all fittings and replaced O-Rings.
  •  Installed new fob bleeder O-Rings – We found all fob bleeders were stiff and had nicks in the O-Rings which would cause beer to be lost down the drain. Potential for a complete keg on every fob.
  •  Replaced damaged Homark fob balls – We found a number of Homark fob balls had been damaged from years of use. This is quite common in systems of this age. When a fob ball become damaged they will not seat and shut the beer off and in turn the entire beer line will need the be bleed and can cause up to 5 litres of wastage per line per keg.
  • Homark fob pin being left engaged after a keg had been changed – This will cause the entire beer line to be bleed when a keg is changed this can cause up to 5 litres of wastage every time a keg is changed. Staff training carried out to prevent this from happening.
  • DA taps in craft bar badly worn. Installed new Perlick taps to craft beer bar.
  • Serviced Universal taps and replaced O-Rings – We found that all Universal taps were in poor condition and required re-kitting. With all beers and especially craft beers are effected my any disturbance in the line or in the tap and can cause beer to break out (Heady beer) wastage.
  • Corrected Dosing pump mixture to allow for correct chemical mix – This will ensure the beer line are being cleaned with the correct ratio of cleaner.
  • CO2 gas mixture – Any venue with a large variety of beers can have issues with over carbonation to counter to slow the carbonation process down mix gas are required. To reduce the over carbonation issue we adjusted the CO2 mixture on the slower moving beers.
  • Carried out staff training on correct trade out procedure. By working with the Venue manager, we tried trading out the slower moving beers earlier to reduce the amount of beer left in the lines before beer line cleaning.



 Cost of goods draught was reduced by 2% day.

Further options that we identified to reduce the wastage at ………………

  • Installation of a new tapping board with the beer pumps and compressed air. This option would reduce wastage further and reduce CO2 usage by 66%.
  • Installation of new S/S Fob detectors to reduce user error when changing kegs.
  • Checking the operation of chiller plate under the bars. Carry out flow rate check to the glycol circuit. Restricted or blocked glycol circuits will case large beer wastage in high usage periods, then appear completely fine during slow trade.
  • Carry out further training with the Staff.

At All So Cool Pty Ltd, it is our aim, through the continued supply of high quality equipment, innovative solutions and good customer services, to remain your service provider of choice. Trusting we have given you sufficient information and we look forward to continuing our relationship with you.