Draught Beer Line Maintenance (Cleaning)

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Scroll down for a list of the best practices in Draught Maintenance requirements.

Draught Beer Line Cleaning is exceptionally important to the efficiency of pouring, cleanliness of product, and overall system health. A well maintained system WILL be more profitable for many reasons. While quality may seem expensive consider the profit you are leaving on the table vs. the cost of maintaining a system properly.

Every Two Weeks
-Remove, disassemble, and clean faucets.
-Circulate a 2% Caustic solution (3% for older lines) at up to 2 gallons per minute for no less than 15 minutes
-Static cleaning is not recommended as it is nearly 80 times less effective
-Brush clean couplers

Every Quarter
-Remove, disassemble, and clean all faucets
-Remove, disassemble, and clean all couplers
-Remove, disassemble, and clean FOB's
-Perform a caustic circulation cleaning (controls bacterial growth)
-Flush the system with water again
-Perform a 1% solution acid circulation for no less than 15 minutes. (controls beer stone build up)

Remember, the goal of cleaning is to keep clean lines clean, not to clean dirty lines. There should be no difference in beer flavor from before to after a cleaning.

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Cheers & Beers!