Steve's House of Bar-B-Que
CLOSED

This was a good place when it first opened, but it soon changed into a bit of a rowdy place later on at the bar area, which in my opinion was the downfall. The last time I was there, rap music was playing quite loud, and I quickly exited with my small children, and never returned. Not hardly what I call a family restaurant.

I recommend a new place 

El Farolito Mexican Restaurant

It is located on 6261 white lane, just south of Ashe Rd, across the street from Der Wiener schnitzel and Food Max, located in the same strip mall with the U-haul Trailers.

This is a new local owned family business, with much care and service. The Manager, Javier Perez, had been a respected and loyal employee of Mauricio's for some time, before opening this new venture. Being a new business, they only have a beer and wine license, but the friendly service and the wide selection of good food and brew, leave not much to miss.

The food will match any place in town for great taste and quality food.

Give it a try, as I did, and you will be surprisingly satisfied.

I will post more information and pictures soon.

8/11/07

SOME INTERESTING FACTS.

Draft storage areas should be maintained at no more than 36-38° Fahrenheit. Draft liquid should never exceed 45° Fahrenheit.

Why does my beer foam up?
The three most often causes of beer foaming are:

Setting the Proper Applied Pressure on your secondary regulators is very important. Set the pressure too low and the beer will not maintain its carbonation. Set the pressure too high and the beer will over carbonate and flow will increase to cause foaming and loss of beer.

Always use brewery approved beer line if you want to have foam free fresh tasting beer. Serving it through a plastic tube from the hardware or discount store spoiled many a great beer. If you use the plain vinyl tubing in your beer tap system you will wind up with a foamy, off-tasting beer.

One Full bbl...........31 gallons................3968 ounces.............107.348 liters

One Half bbl..........15.5 gallons..............1984 ounces.............58.674 liters

One Quarter bbl.....7.75 gallons...............992 ounces..............29.337 liters

Be sure that your system has the proper line Balance to allow these pressure settings.
Keg Temperature 34°F 36°F 38°F 40°F 42°F 43+°F
Theoretical Internal Keg Pressure (psi) 10 11 12 13 14 DGH
Ideal Applied Pressure
at the Regulator's Gauge (psi)		 13 14 15 16 17 DGH
Absolute Maximum Applied Pressure
at the Regulator's Gauge (psi)		 16 17 17 18 20 DGH

 

Number of glasses of beer in a barrel
All quantities are for ¼ kegs - numbers in ( ) are for ½ kegs.
Actual number of glasses will vary with the shape of the glasses.

Glass
size

1 inch
head

¾ inch
head

½ inch
head

8 Oz.

168 (355)

158 (317)

143 (286)

10 Oz.

132 (264)

123 (246)

114 (228)

12 Oz.

110 (220)

102 (204)

95 (190)

16 Oz.

82 (164)

76 (153)

71 (143)

60 Oz.

19 (39)

18 (36)

16 (33)

beer keg volume & weight

type

Cases

Gallons

Weight

½ bbl keg

7

15

170 lb.

¼ bbl keg

3½

7¾

85 lb.

1/6 bbl keg

2½

5

60 lb.

Party Ball

2½

5

45 lb.
Wild beer is a beer that is all or mostly foam when it is drawn. Before all else, remember your beer system had to be set up properly for pressure and line balance. This trouble shooting page is for systems that were set up and working properly and have gone astray.
Causes of wild beer Required Correction
Did you let the keg blow off (empty the lines). You need FOBs
Beer drains from the lines during draws. The faucet collar nut needs tightening to hold faucet solidly closed. Tighten it so beer will not drain from the faucet and lines back into the keg.
Did you let the keg settle for 24 hours after bouncing it around in the back of your pick-up? Grab a 6 pack and let it chill.
Improper holding of the glass. Glass must be held at a proper distance from the faucet - too close and there will be no head - too far and it will be all foam.
Poor pouring habits. Faucets should be opened fully and quickly. A faucet that is not opening quickly and fully will cause beer to foam.
Yeast build up in faucet. Clean faucet daily with a good faucet brush. Scour all internal parts at least once a week and clean with BLC. Keep faucet cold to prevent yeast growth.
Kinks, dents, twists in the beer line. Correct lay of the beer line as necessary.
Sag or trap in the beer line. Since line lengths must be maintained route the line so as it is always leading up from the keg connector to the faucet. Spirals are a good way of using up extra line inside the beer system.
Beer is too warm. The temperature at the faucet must be as cold as the keg. Beer line must be kept refrigerated. Insulation is not refrigeration. Keep lines away from hot spots like heater pipes, hot water pipes and steam pipes.
No cold storage space for beer. Keep all kegs of beer refrigerated at all times. Never allow the keg to get above 40°F.
Too much pressure. Pressure should be maintained such that the beer will fill a 10 ounce glass in 4 seconds. Check for proper regulator function.
Excess CO2. Adjust the CO2 pressure as low as possible to maintain the proper beer flow above. No more than 18 psi should be applied to the keg.
Not enough pressure. Check for defective air vents and restrictions caused by dents. kinks and contamination in the pressure line and valves. Always turn on the pressure before drawing the beer.
Old beer. Rotate stock and store beer below 40°F. all the time to prevent secondary fermentation.