First, narrow it down
Use a clean food-safe thermometer to check a fresh pour and compare that reading with the walk-in, keg cooler, and glycol-system indicators if present.
What you're seeing
| Symptom | Possible cause | What to do next |
|---|---|---|
| All beer warm | Cooler or common cooling issue | Check storage temp and unit status. |
| First pour warm only | Tower/line warming | Request circulation inspection. |
| One distant tap warm | Local trunk or glycol issue | Record location for service. |
What to check
Check the poured beer first
Carbonator’s field sheet flags beer above 40°F as warm and targets 34–38°F in its setup. Many draft references aim for 36–38°F at the tap.
Check keg storage temperature
A warm keg takes time to cool throughout. Make sure the cooler door closes fully and the thermostat is operating normally.
Compare the first pour with the next
If the first beer is warm and the next is colder, the faucet or tower may be warming between pours. That points toward tower air circulation or glycol cooling.
On long-draw systems, inspect the glycol indicators
Carbonator’s supplied notes reference a reservoir near 35°F and a glycol power pack near 28–32°F in different diagnostic situations. These are not interchangeable: the correct setpoint depends on the equipment and what the sensor is measuring.
Check cooler airflow and maintenance
Blocked fans, overloaded kegs, open cooler doors, or a glycol unit showing a fault can prevent proper cooling.
Do not chase foam by altering gas pressure
Cooling and gas balance work together. Have service check the cooling loop and correct temperatures instead of changing regulator settings.
Why it happens
Beer can become warm between the cooler and the glass. A temperature difference between keg and faucet helps locate where heat is entering.
Need service?
Call if the keg is cold but the faucet runs warm, the glycol system alarms, or the cooler cannot maintain its normal temperature.
Contact us (215) 726-8000