Lets talk about F.O.B. S ! ( Foam on Beer Detectors )
There are many of these devices out there. They have been in use for many years in one form or another. The most basic of these resemble a small plastic cup with a ping pong ball inside.
The latest and most effective is a stainless steel glass cased version with a machined float device.
What they can do for your system is save you money, serious money . How serious the money saved is dependent on the distance or length of your beer line, jump lines ,trunk housing and the number of products you sell.
A good rule of thumb is One ounce of beer for every foot of 3/8 diam trunk line.
When a Keg becomes empty , actually before it becomes empty the supplied gas pressure begins to over carbonate and or push past the remaining beer and is drawn into the dip tube. ( the pipe that goes to the bottom of the keg ).
The beer begins to foam up and sales start to go down the drain.
The FOB will drop its float as soon as this is detected saving all of the product in the line from being emptied .
As an example : 70 feet of total product line = 70 ounces of beer . Standard systems will blow out all of the beer and replace it with froth and C02. Installation of the new Keg then meets up with the pressure on the line and the froth. This must be flushed out before a proper pour returns to the faucet on the beer tower or product shank & faucet device being used.
Almost doubling the amount of lost product each time the Keg is emptied.

By now you can see the real savings obtained in using these devices.
Trupor is in my view the best of these.
cost of installation is offset by the saved product of course . The length of time to recoup the cost is based on line length trunk housing bundle size and volume of sales.

This Blog is an extension of my website.
It is hoped to be a place where end users, clientele and potential customers can educate themselves about aspects of remote beer systems.
Keg Beer is in Most cases better tasting then Bottled. a testament to that can be the specific marketing campaign by the major companies to add the born on date program.
Many things can affect the quality of a draught ( draft ) beer. How the product is dispensed is the first of these.
When beer is pushed from the keg to the bar from a remote location it is best to have the highest quality tubing possible. These are known as barrier tubing . They are generally acknowledged as the optimum in preserving quality of product. Breweries use barrier tubing.
Barrier tubing is at least double thickness. Outer and inner liner.
If we assume the barrier tubing is used over the lower cost vinyl we move our attention to the gas that pushes the beer through the system.
When pushing a beer C02 is the most common and effective. Keeping this pressure in a certain range is vital to product quality and profitability.
when pushing beer over great distance or overhead pressures will increase.
To keep draft beer from being over carbonated several methods are employed.

First : there is air mix with C02 this was quite common years ago and in some establishments is still used. ( you might even notice in this case a certain odor of french fries or other more unpleasant odors or an off taste as these compressors are usually in the kitchen )

Second: Mixed or Beer gas can be used. This is a blended bottled gas Nitrogen & C02.
Far better then the first solution, but carries the cost of delivery, rental of tanks etc.
There are various blends (ex / 75-25 % and so on )
The blend relates to the type of beer sold heavy beer, dark beer, lite beer and so on.

Third: There is the nitrogen generator. This not so little device is the ideal way to go if you have a lot of different beer requiring blends that are being pushed great distance or overhead rather then under floor.This unit generates the nitrogen , stores it and uses supplied C02 to create the desired blends.
At this point the dollar signs can be mounting for an establishment considering draft sales with a remote keg system. Why do it then??????????

Remote systems are best for a volume sales location for several reasons, but for this I will give what I think is the most obvious. wheeling a keg from a cooler in the back and stuffing it into a keg box behind the bar is disruptive to the customer and the bartender who by the way better not be on disability .