Draught Beer Line Maintenance (Cleaning)

[@timbrowder704]

I didn't realize just how much work is needed to maintain a bar or restaurant thank u very educational

[@ncvman]

Not many places do this every 2 weeks. Lucky is they do it every 2 years.

[@LeadersBeverageConsulting]

No, they don’t, and that is not only to bad for their clients but also their own pocket books. One of the highest profit margin items getting ignored the most is just a damn shame. Draft system maintenance shouldn’t be looked at as a cost but an investment. Properly maintained lines through quality bi-weekly maintenance earn more revenue and profit on that revenue. When the beer tastes better people order more of it, and draft is more profitable than bottles. Also, clean lines have a better chance at pouring better (the system has to be designed well and operated well too) which means a higher margin on the pints sold. This increased profit should be enough to pay for that proper maintenance, and the bars should brag to their clients how much they put into it. Improved quality = increased revenue and profit on revenue. -Cheers & Beers 🍻

[@ncvman]

@@LeadersBeverageConsulting makes sense. I would have a sign and advertise “want fresh beer come here, we clean out lines bi weekly”

[@ds091810]

How long does it usually take you to clean all of the lines with both the caustic and acid? And scrubbing and cleaning everything?

[@900KING2]

Trying to get a job doing this. How hard is this to do/learn>? Thanks

[@patf03]

I like how you are in my neighborhood and bars that I go to I live in Orland ..i found your videos by looking up how to clean my kegerator lines lol keep up the good work

[@LeadersBeverageConsulting]

Thanks, Pat. We are very glad to hear you are near by and approving of the cleanliness of the lines! Happy pint tipping!!

[@tomloebenstein3037]

This may of been covered, but what if you have a 3-tap system. Do you have to do two lines at a time due to the dual flush?

[@doglok]

I just started about a month or so now and iam cleaning taps / lines in Idaho I do have a question about the beer faubs and if you guys have a video on that. thanks

[@LeadersBeverageConsulting]

Kevin, we were reminiscing through comments and saw yours. We are so sorry we never responded. At this point you have probably figured out the FOB's but a video on that is high priority for us when we get back to video making. Cheers!

[@doglok]

Thanks, iam on your site a lot so the late response is fine, I deal with 3 different fob typs and look forward to your video also would like to see one on beer pumps I have a few accounts that use them and would like to know more, Thanks again an ill keep an eye out for the vid.s

[@scottcharlesjohnson]

Great video, keep up the good work.

[@newellshow]

does having that many returns cause too much restriction for the pump? does it give each line the pressure recommended by the brewers association?

[@LeadersBeverageConsulting]

+Jesse Newell Hi Jesse, this is a direct draw system. The shanks literally go through the wall to the cooler, so in this case no. However, if I were doing any kind of long draw I'd reduce the number of loops I put on one pump. I try never to let the pump go past 35-40lbs of pressure so that to much pressure isn't put on the system (popping seals and clamps and such). The restriction on some systems let me do 10 loops and some only 2 loops. There is no cookie cutter answer when it comes to doing things the best way possible because no two systems are alike. Right now the brewers association draught quality manual says two different things (frustrating). In one place it says 2 gallons per minute and in another it says up to 2 gallons per minute. These numbers were kind of arbitrary based on the one gallon per minute pour rate. In the field, 2 gallons per minute is nearly impossible. I have it on pretty good authority that the next version of that manual will be removing reference to numbers of gallons per minute on flow rates of circulation cleaning. Hope that answers your question. Cheers!

[@jledbet682]

I was wondering what the coupler connector was called and where I can buy them. Im primarily looking for a way for this process to take less time. Not the duplex / male to male line connector, but the one that appears to be a solid piece of metal with the sankies both hooked up opposing each other. Thanks!

[@LeadersBeverageConsulting]

james ledbetter Hi James, that is called a dual flusher cup. You can use either American or European sankey's on it. There are many more iterations in the world but that is the most common. We actually have them in our shop at this link. leadersbeverage.com/product/dual-flusher-cleaning-cup/ Hope that helps, Cheers!

[@ernestnonso9624]

Thanks a bunch boss it was so helpfful

[@daymosn3977]

would you know how often the law requires line cleaning in the rep. of Ireland pls?

[@LeadersBeverageConsulting]

+Daymo Sn we did a quick Google search but couldn't find anything about the law on that in Ireland. Sorry we couldn't help more. Cheers!

[@CRTH09]

all cleaning is carried out by heineken and diageo on there respective lines too insure a common standard, usually every 2 weeks. however there is a different method than shown here. in ireland a keg like container filled with the solutions mentioned is pulled into the lines and let sit in the line, it is then flushed out with water

[@CRTH09]

for home use clean lines every keg as flow is less

[@ernestnonso9624]

What are the likely questions i can be asked if i go for an interview for a draught cleaner/maintenance line?

[@LeadersBeverageConsulting]

Ernest Nonso Hi, Ernest. That depends a lot on how the line cleaner your interviewing does line cleaning. Usually they provide on the job training so questions will probably focus on your back ground and work experience. If you want to know a bit more about line cleaning and draught to show that you are being proactive in training and interested I would suggest watching a few more of our videos, esp. the one that is 34 minutes as a step by step. Also watch the training videos at MicroMatic.com and finally read through the Brewers Association's Draught Beer Quality Manual which is free and downloadable. All you have to do is google it and you find both. Hope that helps, sorry I couldn't be more specific. Cheers!

[@doglok]

When I started with SS Jeff my supervisor asked me 2 questions before I even seen any cleaning done 1. Have you ever cleaned draft beer lines and 2. can you handle accounts unsupervised answered no and yes ( did a small landscaping job requiring going around to accounts) after seeing it, I was taken around with a beer cleaning tech to watch and see how it was done, lasted about 3 weeks (Good training pay). been doing it for a little over a year now, and its a great job low stress (when everything works out) pay is a tad lower then I wanted but the work is somewhat easy (small accounts) I have around 5 accounts that have 24 to 30 taps per account, Ive come to the conclusion that amost all of my accounts except 2 are around 1 1/2 to 2 hours to do. but again it would apply to the company that hires you (I was lucky no real interview at all) its actually a cool job you will meet alot of people hopefully they are nice Iam at 100% satisfaction.

[@connorjucht9817]

Do you turn off the CO2 system before doing this?

[@LeadersBeverageConsulting]

Hi Connor Jucht, no, we do not turn the gas system off while we clean. The gas allows us to leak check as we go and push product back into lines as we finish portions of a system. Sometimes we turn off individual lines but that is only when the internal seals on the coupler allow gas into the system pushing liquids in ways we Don’t want. -Good luck! & remember that quality drives business growth.

[@paulpavlenko]

How can you get certified on cleaning draft lines? I live in Portland, OR.

[@LeadersBeverageConsulting]

Hi Paul, There is no national certification program, though we are trying to implement a more concrete learning program. Take a look at the Micro Matic 3 day course which is a great hands on learning experience. It doesn't matter that its all MM equipment you work on, most equipment in the world will work pretty much the same way. Past that it is just a matter of getting dirty and learning on the Job.

[@UnprofessionalKyle]

Paul Pavlenko On that note, i personally am considering started my own line cleaning business is Western Colorado as there has been an evident lack in accountability with local line cleaners in the short time I've lived here so far. I have taken Micro Matics class in Northridge, CA with Scott Zhusse and for a year did draft installs and service calls with Nor-Cal Beverage working for a family friend. It really opened ny eyes to my inspired passion of draft system service, although I didn't particularly get experience with line cleaning. My concern is do you think it's reasonable for me to try to get my own business going as I'd basically be learning more as I get started, or should I just try to get onboard with a bigger company and gain cleaning experience through them? I have talked to several local brewers and heard from restaurants that they need better cleaning done. I'm considering getting my own business so I can try to get service contracts with those accounts or maybe subcontract through a distributor. I'm skeptical to jump into it by myself as my experience is more so with installs, like I mentioned. Any input you may offer would be greatly appreciated!!

[@UnprofessionalKyle]

@James Higgins loooong story short, I declared this territory nonprofitable for me lol I'm now selling wine & spirits and occasionally doing draft work on the side (mostly because I like to)

[@UnprofessionalKyle]

@James Higgins it's very tedious and repetitive just cleaning lines, but definitely needs to be done far more often than many places realize. If you've seen nasty beer lines, you know! Lol but out here beer distributors can clean lines dirt cheap so it's hard to compete with that, even if their service sucks.

[@JuanRamirez-gu7dh]

Some dumb restaurant or bar managers getmad at the honest technician cleaning their beer lines and tavern heads and faucets, claiming they are there only to waste their beer, well only on long draw systems,

[@LeadersBeverageConsulting]

Hi Juan, unfortunately many owners get in a negative feedback cycle where their profit is down so they cut corners and costs. When draft servicing falls in this category the only thing that will happen is that the profitability of the draft will decrease. Now that there is further reduced profit they cut another corner, and the cycle continues. It is very hard for folks to understand that, if there is a problem with profitability, its investment that is needed and not belt tightening. Well, maybe forgo the diamond necklace for your pet lion, but cutting costs on draft is equivalent to cutting revenue. As one of the highest margin items in any venue draft should be invested in and not cut back on. By doing good maintenance, using high quality equipment (no damn chrome plated brass), and properly balancing a system the profitability goes up. Our company is probably one of the very most expensive when it comes to maintenance. However, we provide consulting and full system management with that and even tell our clients that if we don't help produce more new revenue higher than the difference between our fee and the next guys fee then even we agree we don't need to be there. We invest a lot in education for these very reasons. We want people to succeed and understanding their draft and the importance of its proper upkeep. Cheers!