Troubleshooting guide
Beer pouring flat
Practical commercial checks for beer pouring flat, common causes and when the venue should stop adjusting and have the system tested.
Start with the symptom
Do not change several settings at once.
When a commercial beer system develops a fault, random adjustments can hide the original cause and create a second problem. Record what changed, which taps or products are affected, the time the fault started and whether it is continuous or only occurs during peak trade.
Where safe and within normal venue procedures, check obvious items such as keg status, gas availability, isolation valves and visible alarms. Do not bypass electrical safeties, alter refrigeration controls beyond normal operator settings or continue operating leaking gas or refrigerant equipment.
Common causes
- Insufficient applied pressure
- Gas leak or exhausted supply
- Incorrect regulator setting
- Temperature/pressure mismatch
- Extended residence after dispense-system fault
Diagnosis
Follow the product path from storage to tap.
1. Storage temperature
Confirm whether the affected keg or product is being held at the expected temperature and whether the cool room is recovering under load.
2. Gas supply
Check available gas, regulator condition, isolation and whether multiple products are affected. A shared gas fault often presents across several taps.
3. Cooling circuit
For long-draw systems, verify the glycol chiller and pump are operating and that supply and return temperatures indicate real circulation.
4. Dispense hardware
Inspect couplers, lines, fonts and taps for visible leaks, freezing, damage, contamination or abnormal temperature.
Call for service
Recurring faults usually need measured testing.
If the issue returns after a simple operational check, the technician needs to measure rather than guess. Pressure should be checked under operating conditions, temperatures should be taken at relevant points and the refrigeration or glycol plant should be tested under load.
Send photos of the chiller, regulators, keg room and affected fonts if possible. Tell us whether every product is affected or only one line. That distinction can significantly narrow the likely fault before attendance.
Useful fault information
- Which taps and products are affected
- Current keg-room temperature
- Any chiller, pump or controller alarms
- Whether the fault changes during peak trade
- Recent cleaning, keg changes or maintenance
- Photos of regulators, plant and fonts
Frequently asked questions
Troubleshooting questions
What is the first thing to check when beer pouring flat?
Check whether the fault affects one product or the whole system, then confirm basic storage temperature, gas availability and any obvious plant alarms.
Should staff keep changing gas pressure to fix the pour?
No. Pressure changes should be based on the product, temperature, line resistance and measured system behaviour. Repeated adjustment can make diagnosis harder.
When should a technician attend?
If the fault recurs, affects trade, involves gas leakage, plant failure, abnormal temperature or cannot be explained by a simple operational issue, arrange service.
Related Beer Works capability
Useful next pages
Talk to Beer Works
Need the system assessed, repaired or redesigned?
Send the site, equipment details, tap count and operating problem. For urgent faults, call us directly.