Cool Room

• Beer systems·based in a cool room·should have the beer lines·cleaned every two weeks to minimise and eliminate yeast growth and other biological processes that may affect·beer quality and integrity.
• Beer taps should also be cleaned on the same cycle as the beer lines ensuring that all yeast residue is cleaned out when the beer lines are cleaned avoiding any cross contamination.

Icebank Chiller

• Under bar Ice Bank beer systems should have the beer lines·cleaned·weekly to minimise and eliminate yeast growth and other biological processes that may affect beer quality and integrity.

• Using ambient temperature keg beer dispense systems will encourage faster yeast growth because of the beneficially warmer conditions that allows yeast to propagate over time.

• Beer taps should also be cleaned on the same cycle as the beer lines ensuring that all yeast residue is cleaned out when the beer lines are cleaned avoiding any cross contamination.

Keg Cabinet

• Beer systems based in a refrigerated keg cabinet are similar to a cool room beer dispense system where·the beer lines·should be cleaned every two weeks to minimise and eliminate yeast growth and other biological processes that may affect·beer quality and integrity.

• Beer taps should also be cleaned on the same cycle as the beer lines ensuring that all yeast residue is cleaned out when the beer lines are cleaned avoiding any cross contamination.

Cleaning Chemicals

• When cleaning beer dispense systems always use approved cleaning and sanitising products to avoid affecting beer quality and its integrity. Incorrect cleaning products can also taint beer lines which will cause ongoing presentation and quality issues that could result in having to replace of beer lines to correct ongoing quailty issues.