Common Beer Line Cleaning Questions – Q: Why do dispensing lines have to be cleaned? A: Regular cleaning of your beer lines, faucet, and keg coupler is crucial for maintaining a sanitary environment, preventing the build-up of yeast, mold, and bacteria.
- This regular cleaning assures that bacteria does not have the opportunity to reach levels that might cause off-flavors and shorten the shelf life of your beer.
- Line cleaning with the proper equipment and chemicals will also eliminate the build-up of calcium oxalate or “beer stone”, a mineral deposit that builds up when dispensing draft beer.
If left unchecked, these beer stones can flake off into your beer causing an off taste, as well as creating an unsanitary surface that can harbor microorganisms. Q: How often should I clean my lines? A: In commercial environments, line cleaning should be performed at least once every two weeks.
- For home environments that may not cycle through as much beer and have a much shorter beer line, we recommend that you clean your lines every time you switch out a keg or every five weeks, whichever is shorter.
- Q: How do I clean my lines? A: There are several different methods for cleaning beer lines, including hand pump cleaning kits, pressurized cleaning kits, and re-circulating cleaning pumps.
To use a hand pump cleaning kit :
Shut off your CO2 Regulator, untap the keg, and remove the beer line from your keg coupler. Attach the beer line to the cleaning kit coupler. Pour the measured amount of the cleaning chemical into the open cleaning bottle, following the manufacturer’s specifications on the label. Add water as directed, ensuring that you do not overfill the container. Insert the pump and twist to tighten. Pump to pressurize the cleaning bottle. Place a bucket or pitcher under the faucet and open the faucet to allow the cleaning solution to flow through the line. Pump until dry. Rinse the cleaning bottle and fill it with clean, cool water and repeat the cleaning cycle to rinse the line of cleaning chemicals. |
To use a pressurized cleaning kit :
Fill the cleaning bottle with line cleaner solution. Secure the bottle cap onto the mouth. Detach the keg coupler from your keg and attach it to the cleaning bottle cap, tapping it as if it were a keg. Place a bucket or pitcher under the faucet to catch the cleaning fluid and pull forward on your faucet handle to begin. Your CO2 canister will force the cleaning solution through the keg coupler, through the beer lines, out of your faucet and into the bucket. Pump until dry. Rinse the cleaning bottle and fill it with clean, cool water and repeat the cleaning cycle to rinse the line of cleaning chemicals. |
To use a re-circulating cleaning pump :
Connect keg couplers with cleaning cups or cleaning adapters. Fill a bucket with warm water and place the “in” hose into the water. Connect the “out” hose to the dispense system and turn the pump on, flushing beer out into a second bucket until the line runs clear with water. Rinse out this second bucket and refill with an appropriate line cleaning mixture. Place the “in” hose into this bucket, creating a closed loop. Turn the pump back on and allow this mixture to recirculate for a minimum of 15 minutes. Refill the first bucket with fresh cold water and place the “in” hose back in this bucket. Pump cold water from the first bucket into the second bucket to rinse the system, refilling the first bucket and dumping the second bucket as needed. |
No matter which cleaning method you use, be sure to soak the keg coupler and faucet in a mixture of water and cleaning chemicals, scrub them with a cleaning brush, and rinse them clean with water. This is also a good time to check that all parts are in good condition and do not need to be replaced.
Contents
How often should you change your beer lines?
There’s a dive bar in my neighborhood that I go to for the cheap pool. They’ve got Summit Pale Ale on tap, which is a beer I love, but man, it doesn’t taste anything like it does at a good bar. The hop flavors are all muddy and indistinct, and they always have way too much foam coming out of the tap.
- I can’t prove it, but I’d wager that they need to replace their beer lines.
- How often should you replace your beer lines? Well, about once a year is fine as long as you keep up with your cleaning.
- Recirculating BLC through your lines once every two weeks should do a good job of keeping them clean.
- Alternating with an acidic sanitizer like Star San will also help.
If you are cleaning regularly and still notice your lines discoloring, with small spots of beer stone on the inside, it’s time to replace them. Keeping your lines clean is a cheap, easy way to ensure you are serving the best beer. Bad lines can cause turbulence and unwanted off flavors in your beer, so keep it clean! 1/4″ Beverage Tubing 3/16″ Beverage Tubing Be the first to know about the latest homebrewing gadgets & gizmos.
How long can beer lines be left before cleaning?
How often should I clean the beer lines? Unless you have special brewery approved equipment then you should clean (or if you employ a cellar services technician have them do it) at a minimum of every 7 days.
What happens if you don’t clean beer lines?
Dirty Keg Lines – Importance of Cleaning Beer Lines Knowing the importance of cleaning beer lines is an invaluable lesson for any restaurant or bar owner. Clean beer lines affect the taste and quality of the beer served. Kegs are stored in a keg fridge.
- The location of this keg fridge is usually under the back of the bar or in a walk-in cooler near the kitchen.
- In some restaurants or bars, the beer can be coming from as far as 50 feet away! Without proper beer line cleaning and maintenance, draft beer can become tainted and contaminated.
- This is bad for the bar / restaurant owner and the beer lover alike!! Knowing the importance of cleaning beer lines is an invaluable lesson for any restaurant or bar owner.
Yeast – Beer contains yeast. When lines are not properly cleaned, yeast builds up and can clog the lines as well as effect the taste of the beer being served. Yeast build up may result from a small amount left from the brewing process. It can be recognized by its white or grey color and is usually found on the surfaces of the beer system that are exposed to air: faucets, keg couplers and drains for example.
Mold – We all know that mold can be hazardous to your health. Mold also has an effect on beer. When the beer system is exposed to the air there is a risk of mold growing. It can be recognized by its brown or black color and is found on surfaces that are exposed to air: faucets, keg couplers and drains.
Beer Stone – Beer stones are Calcium Oxalate deposits that are created during the brewing process and is a result of combining calcium and oxalic acids or salts at cold temperatures. Beer stones will build up and eventually flake off on the inside of the beer lines if not properly cleaned.
- They have a negative effect on the taste and quality of beer.
- Bacteria – Bacteria found in beer is in small enough amounts that they typically do not present a hazard to human health.
- However, a bacteria build up can be potentially harmful.
- In addition, if lines are not cleaned properly the bacteria will negatively effect the taste and quality of the beer.
Why is it important to clean beer lines? Different people have different tolerances to any number of molds and bacteria. Some of the schmutz in an unclean line will cause a different reaction in people who are more sensitive than others. In addition to possibly getting customers sick, uncleanliness will result in the quality and taste of the draft beer being negatively effected.
Do use effective line cleaning chemicalsDo remember to flush the beer from the lines with water before cleaningDo clean lines regularly
DON’T:
Don’t use just soap and waterDon’t forget to wear protective gear when handling chemicalsDon’t forget to flush chemicals from lines with water after cleaning
Dirty keg lines result in poor beer quality and possible customer health issues that should be very concerning for restaurant and bar owners. All this is assuredly passed down to their customers and leads to a unpleasant customer service experience! Yeast, mold, beer stones and bacteria have different effects on different people.
How often do tap lines need to be cleaned?
How often should I clean my beer lines? – If you are using your tap beer lines regularly, we advised cleaning your beer lines every two weeks. At a minimum you should clean your tap lines once every six weeks. Our recommendation is to clean and sanitize your tap lines between each keg you serve on your draft system to make life easier.
Can you clean beer lines too often?
So, where’s the silver lining to this cloud of despair? – It all seems like a whole heap of high-risk operations just to get a pint on the table, and it’s easy to be overwhelmed by this long list of chemical jeopardy. However, the truth is relatively simple:
Safety is all – learn about best practice and how to avoid all risks Training – take the time to train all your staff about cellar and bar safety Form a habit – safe handling and cleaning is a case of setting and sticking to a regime and not cutting corners Know your dosage – improper use of beer line cleaner will cause you issues in the dispense system through either poor cleaning or damage from excessive concentrations. Getting the dose right will save you acres of time, money and heartache. Got a question? – never be afraid to for advice and any resources they have available.
: The Dos and Don’ts of Line Cleaning
Is it OK to leave water in beer lines?
Care for draught lines vital when forced to shut cellar Soft drinks business Britvic outlines how to safely close down and reopen postmix. Shut down:
For a shut down of less than eight weeks, mains power should be left on but CO2 and water supply off. However, mains power should be turned off if shut down is more than eight weeks Remove all dispense nozzles and diffusers before cleaning and drying thoroughlyClean all valves before refitting nozzles and diffusers. Do not leave in soakFlush all drip trays with clean waterThe system can be left in this clean state for up to eight weeks. The dispense heads can be turned off in the normal way via key switch or the transformer
Restart:
Remove and replace any out-of-date bag-in-box itemsTurn on CO2 and water before turning power to carbonator off and on to resetRemove and clean all nozzles and diffusers. Clean each valve before refitting nozzles and diffusersClean connectors before attaching the new bag-in-boxDispense at least 3.5 litres of carbonated water, use the furthest head. If unsure, dispense at least 1 litre from each head. If a dedicated button is not available, remove a bag-in-box and use that flavour button to dispense the carbonated waterIf still products are available, repeat the above step for the still waterPour a finished drink, check the temperature (below 4.4°C) and resume service
Cask Marque lays out how to look after cask and keg:
Clean all cask and keg lines as per usual procedureDo not leave water in beer lines, empty keg lines by blowing and pulling water through until just air remains or fill lines with a protectorAll couplers should be sanitised and attached to ring main socketsRemove hop filters from cask lines and hang the lines off the floorClean all cask equipment in sanitiser and leave to dryTurn remote coolers off at the plugIf there are still unbroached kegs in the cellar, keep cooling fans on to preserve the life of stock otherwise, turn fans off and return any unused and in date stock to supplierDeep clean cellar walls, floors and sumps with sanitiserEnsure all empty casks are corked and stored securelyEnsure all glassware is clean and stored on ventilated mattingDrain glass washer, clean all filters and inner surfaces, turn off and leave door openEmpty ice machines, sanitise internal surfaces, switch off and leave door openRemove sparklers and nozzles from spouts, clean in hot water and leave to air dryRemove stock from bottle coolers and optic rails, switch off fridges and leave openCarry out regular checks in the cellar (if possible) for damp, pests and ventilation
Cask Marque director Paul Nunny said: “It is important pubs, bars and hotels close down their beer dispense equipment using the correct procedures so when allowed to open again, their dispense equipment will be in good condition. The advice will also save money as they should return their surplus, in date, stock to their supplier.” Vianet chairman James Dickson advises: “Go through the normal cleaning process and then disconnect the water line before blowing gas or air through to clear the lines of water.
Anything left closed for shut down for seven days or more you would want to ideally blow it through. “Then spray the various tap nozzles with couplers with alcohol sanitiser to clean them so they don’t develop bacteria because the last thing you want is bacteria in the lines. “When you reopen, you would go though normal cleaning regime to avoid any bugs that may have developed.
“Some 24 hours before you are due to trade, put cellar cooling back on and get everything back up and running and get the beer in the cellar down to temperature. It ensures you are selling quality beer when you do reopen, that is what customers are going to want if they haven’t been in a pub for a long time.
Turn off all remote coolers and beer gas lines throughout the period of closureRun a beer line clean on every draught product in turn, leaving beer lines in water once the clean has completedDo not reattach the keg coupler back onto the keg. If there are enough sockets on ring main, leave them attached to a socketDo not wrap dispense taps in plastic wrap because this could trap moisture and lead to mould growthIf there is a substantial amount of beer in the cellar, the cooling system can be switched on as casks should be stored at a temperature between 52-55°F (11-13°C)Temperatures above this will rapidly accelerate ageing, which will, in turn, cause irreversible flavour damage to beer and cause it to go flat. It will also encourage extensive mould growth in damp cellarsIf operators use a beer line cleaning system, this should be used to flush the water through lines on a weekly basis (if possible)Line sanitisers can also be added manually to help keep lines in good shape during a prolonged period of inactivityAll nozzles and sparklers should be removed and put into a pot with sanitising tablets. The nozzles can be left for up to three months, although using fresh tablets regularly is good practice, again, if possible
Beer Piper commercial manager Jeff Singer said: “If beer is left to stagnate inside lines for an extended period of time, there is a significant risk the lines will develop irreversible bacterial contamination, which can lead to gas leak hazards or a costly draught line replacement.” Innserve national customer relations manager Steve Lakin said: “To ensure beer dispense systems remain in an optimum condition, during the current lockdown, it is really important to make sure systems are cleaned thoroughly, as you would on a weekly basis.
“These simple, but vital, steps will ensure you will be ready to maximise your profits when we all come out of lockdown.”In fact, when it comes to reopening, Innserve’s top tips include turning the cellar cooling, beer coolers and gas system back on before cleaning the beer lines in accordance with the standard process.The lines then should be flushed with water before connecting the couplers to the kegs that are in date and the beer cooler will be ready to dispense at the correct temperature within two hours.
: Care for draught lines vital when forced to shut cellar
How do you know if beer lines are dirty?
Defining a Dirty Beer Line – The State of Ohio describes a “dirty” beer line as one that has not been kept in compliance with Ohio Administrative Code 4301:1-1-28: Beer and wine: cleaning and sterilizing dispensing apparatus. Although this code goes into no detail about how lines should be cleaned, what methods and chemicals should be used, or what the actual risks to the consumer are if beer lines are not kept to standard, it does state that line cleaning must be performed “not less than once every two weeks.” Therefore, by Ohio law, a “dirty” beer line is one that has not been cleaned by a registered line cleaner in over 14 days.
- How would you know this? Simply ask to see a bar’s line cleaning log,
- By law, all bars must maintain a log of their line cleaning, which will be initialed and dated by an Ohio registered line cleaner every time line cleaning is performed.
- So how is “dirty” different from beer line to beer glass? A dirty beer line will have sugar and protein residue built up inside.
These residues may break off when agitated by the flow of beer, resulting in chunks or flakes in the dispensed beer. This is an ugly surprise to the beer drinker, and quite embarrassing for the bartender and bar owner. Even worse, these pieces of beer solids harbor films of bacteria, mold, and yeast that will quickly spoil the beer once colonies are established inside the line.
Even if beer flakes are not dispensed into the glass, be assured that residues do exist in the lines of unkept tap systems, and microbial biofilms harbored by these residues will taint the flavor of draught beer, leaving a sour or dry, cardboard-like taste in the beer, along with a loss of malty sweetness.
It is mainly a variety of acids that are detected as off-flavors when sipping a beer that has been spoiled by a “dirty” beer line. These acids also break up the foamy head of a beer, wash those sticky beer legs from the inside of the glass, and expedite the release of CO 2 from a once sparkly beer.
Can dirty beer lines cause foam?
Beer Foam Physics – One should understand the physics behind foamy beer! Most beer is carbonated, meaning that it is a liquid solution saturated with a large amount of CO2 gas. When a liquid is saturated with CO2 gas, more gas stays in the mixture at colder temperatures.
- In this case, the beer gas/liquid solution holds itself together the best right around 34-38 degrees.
- When the temperature rises above 40 degrees, the CO2 gas starts to escape from the beer, and this is what causes foam (in most cases).
- For this reason, temperature issues constitute the great majority of problems with kegerators serving foamy beer.
Pressure Now that we’ve gone over the basics, check your CO2 regulator settings. Beer can be pushed at anywhere from 4 PSI to 14 PSI, but most kegerators work best between 5 and 12 PSI. You should compensate for the size of your beer lines – the bigger the inner diameter of the beer line, the more pressure that should be used to push the beer.
- The colder the beer, the more pressure you can use as well.
- High pressure and high temperature will cause excess foam to result.
- If your beer lines are on the small side, like 1/4″ inner diameter, this can contribute to foaminess.
- Check our Carbonation Pressure vs.
- Temperature Chart to make sure your pressure is set correct with the temperature you are serving your beer.
Temperature For more persistent foam problems, you should verify that your kegerator is cooling beer to the proper temperature. You can double-check the cooling at both the top and the bottom of your kegerator by placing a glass of water near each location overnight, and measuring the resultant temperature in the morning with a standard thermometer.
If you have a draft tower, you should ensure that cool air is circulating through the draft tower as well as the refrigeration compartment. If the beer is cold at the beginning but raises temperature at the end of the beer line, it can cause a great degree of foaming. Consider a draft tower fan or an insulating tower wrap to reduce foaming and regulate temperatures in the beer tower.
Dirty Beer Lines If this is all in order, it is time to check the condition of your beer line and fittings. Dirty beer lines can cause foaming as well, and this makes it very important to clean your beer lines regularly. Now, check all fittings. If any of the fittings are loose, it can cause outside air to be sucked into the beer solution, causing air bubbles and foaminess.
- Make sure to tighten all of your hose clamps and any fitting that has bolts or hex flanges.
- Beer Line Length In some cases, your beer line may not be long enough.
- About six to eight feet of beer line is usually enough to allow you to play with the pressure and find a nice balance.
- You may want to use our Beer Line Length Calculator to determine the perfect size line for your draft system.
Regulator Fail If all else fails, you may have to look to your CO2 regulator. If the regulator has been dropped or banged up (they usually are), you might have a regulator malfunction or leak that is causing a gauge to fail or let excess CO2 into the keg.
Do you turn gas off when cleaning beer lines?
Clean Couplers and Sockets – The first thing you must ensure is that of maintaining cleanliness inside the cellar. Keep a bucket of warm water with cleaning solution ready for the keg coupler, Once removed, make sure you clean the coupler as well as the socket that it goes into.
Can you clean beer lines with hot water?
How to Apply These Factors When Cleaning Your Keg Lines – Now that you understand the four factors that play a role in how keg lines are cleaned, It’s important to apply them when cleaning draft lines.1. Time : It’s important to clean your lines with the right amount of time.
We need to give the cleaning solution the right time to do its work. If the clean is less than 15-20 mins with a recirculating pump. The beer cleaner isn’t cleaning the system effectively, For a Static clean with no pump a minimum time of 20 mins is recommended,2. Temperature : Use warm water (around 80- 110 degrees Fahrenheit) to loosen up any build-up or contaminants,
If using a cold water caustic like MicroMatic’s cool water is fine and what I’d recommend. Remember water that is to warm can damage the beer system itself.3. Mechanical Action : Use a cleaning keg and run solution through the beer lines, or use a recirculating pump,
How much does it cost to clean beer lines?
It should take at least an hour to clean ten lines and cost about $12-15 per line.
What are the symptoms of beer line cleaner poisoning?
Ingestion May cause chemical burns in mouth, oesophagus and stomach. Symptoms following overexposure may include the following: Severe stomach pain. Nausea, vomiting. Skin contact Causes severe burns.
How often should you clean keg coupler?
How often should you clean your keg coupler? – We recommend giving your coupler a deep clean every other time you clean your beer lines.
Can you clean beer lines every two weeks?
Cleaning Lines and General Maintenance – Here are BA-defined minimum standards for draught cleanliness:
At a minimum, you should clean your draught line every two weeks with an alkaline detergent cleaner to remove protein and films that build up quickly. The cleaning chemical should be recirculated through the product line for a minimum of 15 minutes at a velocity up to two gallons/minute. Soaking product lines is not recommended, but the cleaning solution should be left in-line for at least 20 minutes if recirculation is not an option. All faucets should be completely disassembled and cleaned every two weeks. Make sure to replace any damaged seals or gaskets. Acid cleaning should be performed quarterly to remove inorganic compounds such as “beer stone,” which are mineral deposits. All vinyl jumpers and vinyl direct draw lines should be replaced annually. Couplers should be replaced based on condition. Inspect the coupler bottom seal and O-rings, to make sure they are properly lubricated with a food-grade lubricant. Good quality, well-maintained couplers, faucets and shanks can last a lifetime. Parts that are 100 percent stainless steel are the most reliable and will provide the best quality experience for your staff and customers. Always make sure to rinse lines with clean water after cleaning! Draught lines may need to be replaced after pouring root beer, fruit or pepper-flavored beers, sour beers, margaritas or ciders in order to avoid permanent flavor influence.
Should I swirl my beer?
No Swirling – Unlike when drinking wine, you shouldn’t swirl a beer to release aroma. When you take a brew for a swirl you will release aroma, but you’ll also release a lot of the carbonation in the beverage. Plus, that fluffy head on the top of your drink will all but disappear after you swirl. This trick makes wine taste better.11 / 15 Click and Photo/Shutterstock
Why do bartenders put water in beer glasses?
If you’ve ever gone to a nice bar and ordered a beer, you may have been confused—and concerned—when you saw your bartender rinse a glass quickly before serving you. Do they not wash their beer glasses ahead of time? Is that the full extent of the washing your glass will get—because that did NOT look very thorough? Was there some dirt or a bug in the glass? Luckily, the real answer has nothing to do with cleanliness and more to do with optimizing the taste of the beer.
Rinsing a glass (that of course has already been washed) removes any lingering dust or detergent residue from the glass, which ensures that the customer is only tasting the beer they purchased and not anything else that would interfere with the intended taste. For this reason, good beer bars, especially those that specialize in craft beers, install glass rinsers, often called a star washer or star sink, right behind the bar so they can quickly and effectively give the glass a final rinse right before serving.
But the benefits don’t stop there: When the water from the sink blasts the glass, it also makes it more slippery, minimizing the friction when the beer fills it. Because of this, you get a cleaner pour and a more fragrant head, which also helps enhance the taste of the beer.
Additionally, the final spray of water also helps to keep the glass cool, which in turn keeps the temperature of your beer lower, and who wouldn’t want a beer that stays cooler longer? So next time you see one of these sinks near the bartender when you’re ordering up your favorite craft beer, don’t fret.
It’s not that this is their only washing mechanism: They just want you to maximize your beer-tasting experience. Copyright 2017 Scripps Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
How often should cask ale lines be flushed?
How to take care of cask ale With cask ales having a resurgence and outselling most drinks at the bar, Melissa Cole looks at how best to take care of the star performer in the market right now As the trade breathes a sigh of relief that the Chancellor didn’t increase alcohol duty, it’s clear we are not out of the woods yet.
- With 40 pubs still closing a week and the overall leisure and hospitality trade still struggling, everything that makes money counts.
- Cask ale can be a blessing or a curse, depending on how you look at it.
- The upsides of cask beer at the moment are huge.
- In 2008 it was outpacing most drinks on the bar, including wine and vodka, which have been the top performers for years.
And, as The Cask Report 2009-10 illustrates, early numbers for last year show that cask ale is growing both in terms of value and volume after years of decline, with consumer thirst for the product at a 20-year high. That thirst could explain why there are now more than 660 breweries in the UK, which is the highest number since the 1940s.
And, for those outlets specialising in local food, there’s further good news in that regional, local and independent brewers now account for 78% of cask ale volume and 81% of value. But, if you can’t sell it well, then it’s not worth it, as Paul Nunny from accreditation body Cask Marque (www.cask-marque.co.uk) points out: “Beer quality is absolutely key and the right range can affect sales by 3% and improve yields by 7%.
This means if you have, say, a take of £5,000 a week in the bar you can improve your bottom line profit by an extra £13,000 per year.” But how do you take up this opportunity? The first step is to review your draught range. Cask is a living product and must be sold within three days.
- Overstocking leads to fobbing and deterioration in beer quality (see glossary, opposite).
- But to make sure you don’t have this problem, the Why Handpull? campaign, which is headed up by leading regional brewers, has produced a simple table (opposite) that recommends the optimal number of handpulls based on the volumes of ale you serve.
This should ensure enough throughput to keep quality high. ORDERING & DELIVERY So, once you have decided what you need to have in terms of stock level, what do you do when it is delivered? First, it may sound obvious, but always use the oldest-dated stock first.
When your next delivery arrives, ideally you should have three days’ stock remaining in the cellar. This gives the new beer time to adjust to the cellar temperature, preventing fobbing, particularly in the summer. All cask beer delivered must have at least 14 days left before its sell by date. Casks should be stillaged on the day of delivery for three days, allowing the yeast to drop so the beer is clear.
All casks should be vented with a soft, porous peg two to six hours after delivery – this finishes the brewing process by allowing the cask to complete its secondary fermentation. Your next move, when the beer is ready, is to tap the cask 24 to 48 hours before it goes on sale.
- KEEP IT REGULAR
- When you are closing up every night you should:
- â- Clean the glass washer and remove and soak the tap sparklers
Beer is a food and you should treat your cellar like a kitchen. Immediately clear up any spilt beer and once a week, just before your delivery, clean the cellar. Hygiene is very important, particularly with regards to cask ale that is exposed to air; bacteria can quickly affect the beer quality, leading to increased ullage.
LINE CLEANING This is always a chore but must be done every seven days without fail. Dirty beer lines have yeast build-up, which leads to tainted beer and fobbing caused by the gas “exploding” out of the beer. Choose a set day every week so it becomes a routine. Leaving line cleaner to soak longer in the pipes does not give cleaner lines; instead, as it is an acid, it eats into the pipe itself.
Always use a reputable brand of line cleaner as your time is valuable. Always ensure that your staff are aware that line cleaning is in progress by placing signs throughout the bar. If you are fortunate to have surplus cask ale pumps it is good practice to flush through the line with cold water when changing a cask.
Dirty beer lines are a major sin. CHILL OUT Cellar temperature should always be 11-13°C and remain constant. Therefore make sure the cellar door is always closed and the cooling is kept on at all times. Cask beer conditions better in these temperatures and the gas pressure on dispense for keg is set for beer to be held at this temperature.
If beer is too warm or too cold it can fob. The next key temperature reading is the beer in the glass. The recommended temperature for cask ale is 11-13°C, which you must check weekly. Not only does it ensure that the customer is delivered a refreshing pint, it will also indicate when your dispense equipment is malfunctioning and might warrant a cellar service call.
- COMMON PROBLEMS
- Guy Shreeves, director of customer service and quality at brewer Wells and Young’s, explains how to rectify some common problems
- Excessive pulls on pint: disconnect beer and check all your joints by pulling water through
No dispense: is the sparkler too tight, if you’re using one? Or have you left the hard spile in?
- Beer won’t drop bright: always roll your beer before you stillage to re-suspend the yeast
- Cellar space is limited: have you thought about using spears? These can however be damaged easily through misuse so get good advice from your beer supplier
- Python temperature control: make sure you keep your black python box topped up with water, or it won’t work!
- Train your staff: as the trade has a high turnover of staff, make sure you fully train new employees in all aspects of stock control and safety
- SAFETY FIRST
- Obviously, cellar safety is not just about cask beer, it’s a vital component in all your work around any drinks served under pressure, so you need to make sure your staff are trained sufficiently.
Both BOC Sureflow and Cryoservice offer safety training services. Cryoservice has just launched its new training course called Using Cellar Gases Safely. Gary Creed of the company explains: “Our new training product is the first online safety tool of its kind for the industry.
Its simple but essential messages are vital for anyone working with drinks dispense gases. “Safety should always come first and through this course we can help replace the myths about gas safety with facts and raise the standards of operation within the industry. The cost effective and time-saving training solution is easy to use and should be a must for any employer.
How to clean draft beer lines: Circulation Method
“One of the biggest concerns for any employer operating bars, clubs, restaurants or leisure centres is without doubt the health and safety of its staff and customers. The nature of the job often requires staff to work in a cellar or other confined spaces surrounded by potentially hazardous materials including gas cylinders and chemicals, bottles, barrels and glasses.
Until now there has been no online certified course for training people who work with CO2, a potentially hazardous substance, to help them clearly understand this risk and work with the gas safely. One of the main benefits of the online course is that it allows the individual to complete the training in-house at their own pace, with minimal interruption to their working routine, meaning employers do not need to take staff members off-site to conduct training.” It costs £49.50 per head and is available via www.cryoservice.co.uk.
Discounted group bookings can be made by calling Gas Safe on 01270 758 896.
- GLOSSARY
- fobbing excessive foaming when pulling the beer through
- shive The large round bung on the top of a cask containing the tut
- spile a wooden peg used to control the air flow into and out of a cask of ale and to prevent natural condition escaping out of the beer
- stillage a frame that casks rest on when in use or conditioning
- ullage stale or infected beer that cannot be sold
- tut the stopper in the centre of the shive that is pushed through to allow a cask to vent
: How to take care of cask ale
How do you know if beer lines are dirty?
Defining a Dirty Beer Line – The State of Ohio describes a “dirty” beer line as one that has not been kept in compliance with Ohio Administrative Code 4301:1-1-28: Beer and wine: cleaning and sterilizing dispensing apparatus. Although this code goes into no detail about how lines should be cleaned, what methods and chemicals should be used, or what the actual risks to the consumer are if beer lines are not kept to standard, it does state that line cleaning must be performed “not less than once every two weeks.” Therefore, by Ohio law, a “dirty” beer line is one that has not been cleaned by a registered line cleaner in over 14 days.
How would you know this? Simply ask to see a bar’s line cleaning log, By law, all bars must maintain a log of their line cleaning, which will be initialed and dated by an Ohio registered line cleaner every time line cleaning is performed. So how is “dirty” different from beer line to beer glass? A dirty beer line will have sugar and protein residue built up inside.
These residues may break off when agitated by the flow of beer, resulting in chunks or flakes in the dispensed beer. This is an ugly surprise to the beer drinker, and quite embarrassing for the bartender and bar owner. Even worse, these pieces of beer solids harbor films of bacteria, mold, and yeast that will quickly spoil the beer once colonies are established inside the line.
Even if beer flakes are not dispensed into the glass, be assured that residues do exist in the lines of unkept tap systems, and microbial biofilms harbored by these residues will taint the flavor of draught beer, leaving a sour or dry, cardboard-like taste in the beer, along with a loss of malty sweetness.
It is mainly a variety of acids that are detected as off-flavors when sipping a beer that has been spoiled by a “dirty” beer line. These acids also break up the foamy head of a beer, wash those sticky beer legs from the inside of the glass, and expedite the release of CO 2 from a once sparkly beer.
How do you take care of a beer line?
How To Clean Draft Beer Lines – You should clean draft beer lines every two weeks (in some states, this is a requirement) to ensure you don’t inadvertently serve any “skunk beer” and scare off brew-loving customers. In addition to cleaning your lines every two weeks, you’ll also want to disassemble and clean faucets.
- This will also give you a chance to inspect components like gaskets and seals and replace any that are too worn or broken.
- At the two week interval, you’ll want to use a caustic solution or alkaline solution at 2% for nicely maintained lines, and at 3% for older or more worn lines.
- You’ll also want to use an acid solution every quarter or so; this will help prevent the dreaded beer stone build up in lines and on components.
Pay attention and do your research to ensure you are buying cleaning detergents that are appropriate for your equipment. Manufacturers will usually suggest detergents and cleaners that best service their products, and products are often regarded as highly effective.
- Again, be sure to choose both alkaline solutions for cleaning every two weeks, and acidic solutions for cleaning every few months.
- When it is time to actually clean your lines, you’ll first want to clear the lines of any beer.
- Use cold water to flush any beer from the lines to ensure your cleaning solution isn’t diluted and can be as effective as intended.
Next, circulate the solution through the lines. Depending on the equipment you have, you may use a hand-pumped circulation method or an electric recirculating pump. Hand pumps are typically recommended for direct draw or short-draw systems. The circulation should occur for 15-20 mins at a velocity of one to two gallons per minute.
- Again, refer to the manufacturer’s instructions or recommendations for the best practices unique to your equipment.
- Lines should not be left to soak, but if circulation isn’t an option, make sure the solution is left in for at least 20 minutes before flushing.
- After circulating the cleaning chemicals through your lines, flush with cold water.
It is vital to completely flush the lines of all chemicals, as they can not only impact the flavor of the beer, but are also harmful to ingest. Use a pH tester kit or litmus paper to make sure no residual chemicals are left in your lines after flushing.
Safety is key: use eye protection and gloves when handling cleaning chemicals Coupler bottom seals and o-rings should be inspected regularly, replaced when needed, and lubricated with food-grade lubes Vinyl jumpers and vinyl draw lines should be replaced each year. Stainless steel connectors are best and will last a lifetime when cared for properly Your draft lines may need to be fully replaced after pouring soda, fruity or sour beer, cider or other beverages like margaritas to make sure no residual flavor lingers and effects the next beer pour