Message 8587 of 39188 in General Discussion

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Also, try to avoid letting the level of beer int eh glass rise to the point 
that the tip of the tap is submerged.  I've seen so many bartenders do this it 
makes my head spin.  This common practice will cause your cause bacteria to 
develop in your tap quicker and spread into the lines.  And unless you have a 
REAL strict regiment about cleaning your beer taps (which, let's be honest, 
few of us have) your going to end up with really stank tasting beer coming out 
of those lines.


> To reduce the amount of head, let the beer flow for just a second 
> before placing the glass.  This allows the trapped air to escape and 
> the beer runs clear.
> 
> Also to reduce, pull the tap handle closer to the bottom, this opens 
> the tap faster and reduces the amount of air.
> 
> If too little head is the problem, try reducing the flow toward the 
> end of the glass by tipping the tap handle back.  If you get it just 
> right more air than beer will come out producing additional head.
> -- 
> Clint
> 
> clint_pitts[at]hotmail.com