Dispensing Beverages with the G40.1
KL04114 | KL47364 | Icemaster Beverage Chiller G40.1 Glycol/Icebank with Digital Control | Dispensing
To dispense from the G40.1 first please enusre that all Setup and Testing steps have been performed.
Product Lines | Single Pass & Double Pass
The keg may need to be passed once or twice through the product lines.
A single pass through the lines will drop the temperature approximately 15°C.
If you are dispensing a keg that is already in cold storage or otherwise chilled then a single pass may be sufficient.
If the keg is at ambient or room temperature then a double pass may be required to sufficiently chill the beverage for dispensing. If the temperature of the keg is more than 15°C above the desired serving temperature then two passes through the product lines may be required to acheive the correct serving temperature.
Please refer to the below diagrams to see how to connect a keg for a single or double pass through the G40.1 product lines.
1: Commercial (Brewery Made) Keg | Single & Double Pass
2: 19L Ball Lock (Homebrew) Keg | Single & Double Pass
Please note that the above diagrams are for demonstration purposes only. You may have a different style coupler or tap and shank setup to what is shown in the above diagrams
Dispensing Pressure
The pressure the regulator is set to will differ depending on the ambient temperature of the keg and the carbonation level.
As most kegs that are dispensed through a glycol chiller are not chilled, the dispensing pressure will normally be higher than the typical dispensing pressure for a short draw, chilled system such as a kegerator. The rule of thumb is that the higher the temperature of the beverage, the higher the CO2 pressure will need to be to ensure the beverage stays adequatley carbonated and does not foam excessively due to CO2 coing out of solution.
For most styles of beer, you should be aiming for a carbonation level of between 2.3-2.8 volumes of carbonation with the average carbonation level being 2.6 volumes (if you are unsure of the carbonation level of the beer i.e. if it is a commercial keg then assume it is at 2.6 volumes of carbonation).
To achieve a specific carbonation level during carbonation or priming refer to the table in the link below and correlate the temperature of the keg with the desired carbonation level.
For example, if dispensing a standard ale at 2.6 volumes at 25°C ambient temperature, the pressure required to dispense would be ~34.7psi. Please note more or less pressure may be required due to other factors such as line length and diameter. It is always best to start at a lower than expected pressure and increase it if necessary.
NOTE: Do not try to fix a slow or fast pour rate by adjusting the dispensing pressure. The dispensing pressure should be adjust to suit the temperature and carbonation level of the keg.
Bubbles or foam in the beverage line between the keg and the G40.1 are a good indication that the dispensing pressure is loo low.
Adjusting Line Length
Adjusting the dispensing pressure to control the flow speed will result in your beer either going flat or over carbonated. It is best to adjust the beverage line length and diameter.
If the pour is too fast and is producing a lot of froth then increase the length of the beverage line between the G40 and the tap. Alternatively if the pour is too slow then decrease the length of the beverage line between the G40 and the tap.
When adjusting your beverage line length to achieve the perfect pour it is always best to start with a longer length of beverage line as you can always trim a longer length of hose.
For most G40.1 setups, KL06231 EVABarrier 5mm ID x 8mm OD x 12m is recommended.
Wider diameter line may be required for very long runs.
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