The bitter is to cold

10
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Just a quicky.Not long had john smiths extra cold put in it replaced a normal one.Lot of people moaning it is to cold.they put a black thing under the bar as well.can I make it a bit warmer.just like to know.

10 COMMENTS

  1. hi bar fly the black thing under the bar will either be what we call a pod or chiller plate and this is there for the product to run through to give it its secondary cooling which is what makes it an extra cold product,unfortunatly there is not anything you can do to make the product any warmer as it will only dispense to the required temp that is needed to make it extra cold .the onlty option that you have is to get it changed back to normal jss,but this said wwhat happens alot of the time is customers get so used to drinking the normal that it takes a bit of time getting used to the change but in the long run they will be getting a better pint with it staying as the extra cold.they will come round in the long run.i hope this helps.

  2. bar fly l agree with you ale should not be made extra cold this should be for lager only. mind you thats my view as a fitter with 30 years in

  3. if its only a few of your jsec customers complaining why not have a normal and a cold one if you have the room than everyone happy

  4. research has proved that a pint of cold beer or lager will resume normal temperature within 5 minutes of being dispensed due to ambient room temperature

  5. 33 wrote: research has proved that a pint of cold beer or lager will resume normal temperature within 5 minutes of being dispensed due to ambient room temperature

    five mins i carn’t wait that long!!

  6. 31 wrote: bar fly l agree with you ale should not be made extra cold this should be for lager only. mind you thats my view as a fitter with 30 years in

    the black "thing".is a pod. if too cold you could allways bypass it.

  7. Guinness were the first I think to install an extra cold product alongside their standard brand and their technicians used to simply utilise all of the existing equipment up to the point of dispense and then use a john guest Y splitter under the bar and take the feed down to a flash cooler and back up to a new tap. I saw some appauling installations but done correctly it works. You would have to do the same in reverse and take a line from the feed to the chiller plate and take it straight to the tap. Done properly it will work fine. This is the only way that you will be able to dispense both products at the same time and avoid the full cost implications identified by Mike. It will cost you the beer between the splitter under the bar and the tap, around 1/4 pt. Quick thought, if your sasles of John Smiths are large and you start using numerous taps at the same time you will see a small pressure drop on dispense.

  8. ;D The above information is unfortunatley against the Innserve spec for installing the product. I agree that this method should be used the same way that Belhaven techs are allowed to put a splitter on the line as it leaves the python. If all dispense lines are properly insulated and a good quality JG fitting is used then the only thing that could affect the dispense is as stated above a slight pressure drop.

    If i owned a pub I would actually demand that all my lines were installed this way to cut cost`s. i.e 1 lager line splitting into 3 and 1 cider line splitting into 2 etc etc but i would want gas pump`s on all my product`s

  9. Serve in a Warm glass straight from the glasswasher!

    Otherwise do not tamper with the equipment? just request conversion back to normal jses and leave it to people who know what the black thingies are

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