This outlet was very unusual in that the installation was actually in a corridor.
This meant that the supply distance to the bar was very short but despite that, the beer was fobbing to an extent where at least one keg in four was being wasted.
There were a number of contributing factors to this issue. The water level in the cooler water level was very low - this must be kept topped up by every pub. There was no cellar cooling so the beer temperature was starting its journey at 21c instead of 10-12c and the lines were also showing a build up of yeast which was affecting beer quality.
With the exception of the location of the installation, all of the beer quality and yield issues can be solved almost immediately giving a tangible saving of one keg per week.
The longer term objective is to resite the dispense equipment to an area which is not a thoroughfare and has cellar cooling.
