• Minor leak? Switch off cellar cooling, the keg couplers and gas pumps. Listen for hissing, check all the seals are tight. If the gas leak continues please request an urgent tech visit.
• Major leak?
  Ventilate immediately, keep staff out, and please request an urgent tech visit.

• Keg Empty - Check container
• Defective spear or keg - Try another container
• Gas Cylinder Empty - Check gas bottle
• No supply to gas pump if fitted - Check gas in cylinder and valve to pump turned on. If air (blue pipe) check compressor turned on
• Electric pump (if installed) needs priming - Press PCU button until green light or LED comes on. Check power to pump
• Fob detector float stuck - Use button to push float up. Bleed chamber and feed pipe to remove air locks
• Kinked pipe Visual check – e.g. under bar, keg drop, cooler
• Flow control or shut off valve closed – Located under the bar where the python splits and looks like a torpedo shaped connector. Unscrew to achieve desired pint characteristics
• Frozen coil/line in remote - Ensure there is no water in the lines when starting cooling system. Beer should be pulled through to the tap to avoid freezing. Note that cooling system should be off during line clean
• Keg ale sparkler to tight or creamer/orifice plate blocked/incorrect - Unscrew to achieve desired pint characteristics. Creamer/orifice plates will need cleaning after a period without use. Check you have the right plate for the right brand

If the issue persists, please request a tech visit.

• Defective spear or keg Try another container
• Incorrect gas connected For lagers and ciders use CO2 or 60/40, for ales use 30/70 or 60/40. If unsure, pipes are colour coded; grey = CO2, white = 60/40, green = 30/70
• Cellar temperature not between 11-13˚C Ensure cellar is in the correct temperature range. If not running, check that power supply is on. If still outside temperature range after 12 hours or more, contact your cellar cooler provider for support as Butcombe do not service this equipment
• Yeasty lines, fobs or couplers due to inadequate clean Check fob detectors and lines (cellar, cooler, under bar) for any sign of yeast – repeat clean if necessary. Visually inspect the coupler and its black seal for damage and debris. To clean, soak coupler in warm water and use a soft cloth to gently remove dirt and debris.
• Not allowing time for product to reach cellar temperature after delivery Kegs should be stored for 24-48 hours at 11-13˚C before dispensing
• Remote cooler low on water Water level should be slightly above the top copper coils which run around the perimeter of the water bath. Visually check the water level in the remote cooler by looking through the inspection hatch, usually a circular cap in the lid. If a top up is needed, safely isolate the remote cooler at the supply, by switching it off and unplugging it, then top up the remote cooler with cold water from a hose pipe or a jug through the inspection hatch. If you overfill the remote cooler, it will spill out of the overflow pipe located on the side of the cooler in most cases. Take extra care to not overfill the remote cooler. If this happens you MUST ensure that the cooler is free from water and water-damage before turning it back on – please contact Butcombe Technical Services for further support.
• Insufficient ice bank in remote cooler Switch the device off at the mains and unplug it. Using the inspection hatch carry out a visual inspection of the water bath. Inspect the water bath for a strong ice bank all around the edge of the water bath. If no ice, check the cooler power supply is switched on. Note - it can take up to 6 hours for a full ice bank to build from a water bath at ambient temperature.
• Electrics tripping when turning coolers on Ensure you allow suitable time in between powering up coolers (recommended 2-minute wait). This will avoid excessive current draw on the wiring circuit if all units are switched on simultaneously.
• Insufficient air flow Allow the remote cooler to have enough airflow around it, we recommend at least 1m space between the front of the remote cooler and any obstructions. If obstructions are present, safely move them to another location if possible.
• Glycol level low (only on certain models) On the front of the cooler there will be a plastic tank, inspect the fill level of this tank using the guide markers embossed in it. If the level is on or below minimum marker, it will need topping up with glycol. Contact Butcombe Technical services for further support.
• Undercounter cooler off Check power to undercounter coolers and turn on at socket if necessary. Make sure to follow guidance in point 8 on starting up multiple coolers if several are in situ.
• Undercounter cooler low on water Check the overflow by removing the overflow bung, if water flows out, replace bung and move on. If no water is released from the overflow or no bung present, top up the cooler. Safely isolate cooler by switching off and unplugging at the socket. Slide the cooler out a few inches from shelf until (taking care that the unit does not drop off the shelf and cause injury) until the fill spout is clear of the shelf. Open the fill spout to reveal the fill hole and carefully top up with clean cold water using a jug until it begins to spill out from the overflow. Replace bung or place a plastic container under the spout to catch the drips until it stops if you don’t have one. Be aware, water may overflow at a later point if the cooler builds more ice due to displacement. Once you have topped up the cooler, reconnect the unit to the supply and check operation.
• Insufficient air flow around undercounter cooler If obstructions like crisp boxes are present, remove them. Leave plenty of airflow around and in front of the cooler.
• Undercounter cooler grill full of dirt/dust/debris Check if the grill of your cooler is covered in dirt/dust/debris. Switch the unit off and unplug it at the mains. Using a stiff dry brush, carefully remove the debris in a downward motion then reconnect the unit to the supply and check operation.
• Not bleeding fob detector at changeover Ensure the fob detector is bled for enough time so that any air/gas is removed from the drop line and fob before re-opening the tap at the bar.
• Knob at base of fob pushed up When you are dispensing beer/product, the plunger needs to be pulled down.
• Keg on sale too long After 7 days some products will absorb too much gas

If the issue persists, please request a tech visit.

• Defective spear or keg Try another container
• Old or dirty Glassware Check age of glassware, the year of production is printed an inch from the rim. We recommend replacing glassware every 3 years. Check cleanliness of glassware, if a clean glass appears cloudy look to renovate, clean/service your glasswasher and if that fails replace. These issues will compromise the nucleation etching in the base of the glass.
• Incorrect gas connected For lagers and ciders use CO2 or 60/40, for ales use 30/70 or 60/40. If unsure, pipes are colour coded; grey = CO2, white = 60/40, green = 30/70
• Yeasty lines, fobs or couplers due to inadequate clean Check fob detectors, couplers and lines as per instructions in the fobbing section (pg. 5)
• Keg on sale too long After 7 days some products will lose too much gas

If the issue persists, please request a tech visit.

• Defective keg Try another container
• Cellar temperature above 13c High temperature will cause gas breakout and speed up yeast growth in lines
• Yeasty lines, fobs or couplers due to inadequate clean Check fob detectors, couplers and lines as per instructions in the fobbing section (pg. 5)
• Lines not properly flushed after cleaning Flush lines with clean water thoroughly (approximately 8 pints per line). If a chlorine taint is still present and you have access to Guardian Beer Line Protector, soak the line overnight

If the issue persists, please request a tech visit.

Sadly, we do not help with the dispense of soft drinks, please contact the telephone number on the BIB.