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Draught System Operations:
A Primer on the Design, Installation, Operation and Maintenance of Your Taproom
Draught System
Neil Witte – Master Cicerone, BA Draught Quality Ambassador
Welcome
Today’s Agenda
• Equipment – Short and Long Draw
• Cooling Systems
• Series Kegs
• Carbonation
• Mixed Gas
• System Resistance
• Pouring High-Carbonated Beers
• Troubleshooting
• System Maintenance / Line Cleaning
Short Draw Systems
Gas Supply
CO2
• Extremely high
pressure (800-
1500psi)
• Handle with care
Regulator
Primary regulator
• Makes the high cylinder
pressure usable
Regulated
Pressure
Tank
Pressure
Shutoff
(open)
Primary Regulator
Tubing From the Primary Regulator
• Vinyl - <40psi
• Braided - >40psi
Secondary Regulator
• Transitions from braided to vinyl tubing
• Sets applied pressure to keg
Gas Manifold
Coupler
Beer out
Gas In
Coupler
© Copyright 2017 Cicerone® Certification Program
D Valve/Coupler
11
22
33
1.Bottom seal
2.Probe Seal/
Keg Seal
3.Probe/ Beer
Valve
Coupler Types
Connectors
Beer Nut
Wing Nut
Tailpiece
Washer
• Connects
tubing to parts
in both gas and
beer systems
Stepless Clamp
Keg
Common Keg Sizes
Beer Flow
• Beer Hose (Jumper Line)
• Vinyl/Flexible Tubing
• Should be clear
Shank
Connects the beer tubing to the faucet
Tower
Faucet
Faucet
Long Draw Systems
Gas Supply
CO2
• Cylinder or bulk tank
(dewar)
Gas Supply
Nitrogen
• Cylinder or Nitrogen
generator
Nitrogen and CO2 cylinders
Gas Supply
Gas Blender
• Stand alone
• Nitrogen generator
Gas Supply
Braided tubing
• High pressure >40psi
• Always used before
and after blender
Gas to beer
Jumper Line
• Flexible beer line running from the coupler in the cooler
Wall Bracket
• Fixed transition from jumper to barrier
Beer Pumps
• Alternative to Blended Gas • Very high gas pressures
>38psi
• Brewpub serving from tanks (max pressure of 15 psi)
Foam on Beer Detector (FOB)
• Saves wasted beer from keg change
• Saves pump overuse when keg empties
Gas Supply
Trunk Line
• Carries beer from cooler to tower
• Glycol-chilled bundle
• Individual lines
• Barrier Tubing – more rigid
Draught Tower / Choker Line
• Internal Stainless Steel lines
• 3/16” ID vinyl or flexible tubing
Choker
Plastic inserts3/16” tubing – vinyl/otherStainless
Steel
Cooling Systems
Cooling Systems – Three types
• Direct Draw System
• Blower System
• Glycol System
Cooling System Objectives
1. Keep the beer cold
2. Keep the beer carbonated
Cooling System
• Cooler temp 36-38 °F• For both kegs and lines
Direct Draw System
• Lines are fully contained in the cooler
Shadow Box
Blower System• Lines leave the cooler
• Up to 15 feet
• Cooler air used to keep lines cold
Glycol System
• Lines leave the cooler
• Long distance
• Separate refrigeration for beer lines
Glycol Chiller
Aka Powerpack
• Chills and circulates glycol to keep beer cold in trunk lines.
Pump
Condenser
Compressor
Bath
Beer Line Bundle
Aka Python/Trunk line
• Carries coolant along with beer from cooler to bar
• Two cooling loops with bundles over 8 beer lines
Tower Cooling
• Copper cooling lines
• Sometimes polyvinyl
• Touches backside of faucet shank
Series Kegs
Series Keg Rotation
• Always tap the full keg with the shortest shelf life in the Faucet Keg position.
• Never put a partial upline from a full keg.
• Never tap an empty keg upline from a full or partial keg.
• Never tap more than one partial in the same series.
• To ensure that old beer does not build up in the system, make sure all series systems run dry at least every 7 days.
CO2 and Carbonation
Carbonation
Flavor:
• Acidic• Acrid
Affects other beer aromas/flavors:
• Enhances bitterness, acidity• Carrier for volatile aromas
Purpose of Dispense Gas
1. Maintain the carbonation level of the beer
2. Push the beer from the keg to the faucet
Carbonation
• Measured in volumes per volume or, simply, volumes
• Range in beer varies from 1.0 to 5.0 volumes of CO2
Volumes of CO2
=
2.5 v/v 2.5 v/v
CO2 – Maintaining Carbonation
A balanced keg will maintain the same carbonation throughout the life of the keg.
Two main factors control this:
1. Pressure2. Temperature
2.5 v/v
11 psi @ 38F
Pressure/Temperature Relationship
(Assumes sea-level altitude. Add 1psi for every 2,000ft above sea-level.)
How Does Beer Overcarbonate?
11 psi
2.5 v/v
38 °F
Balanced
How Does Beer Overcarbonate?
• Extra psi forces
more CO2 into
the headspace
of the keg13 psi
2.5 v/v
38 °F
Excess Pressure
How Does Beer Overcarbonate?
• Extra CO2 in the
headspace
absorbs into the
beer13 psi
2.65 v/v
38 °F
Overcarbonated
How Does Beer Overcarbonate?
2.5 v/v
11 psi
38 °F
Balanced
How Does Beer Overcarbonate?
• CO2 is more
soluble in colder
liquid.
• Beer absorbs
more CO2,
causing
overcarbonation2.65 v/v
11 psi
36 °F
Temperature Drop
Overcarbonated
How Does Beer Lose Carbonation?
11 psi
2.5 v/v
38 °F
Balanced
How Does Beer Lose Carbonation?
9 psi
2.5 v/v
38 °F • Lower psi
allows less CO2
into headspace
Pressure Too Low
How Does Beer Lose Carbonation?
9 psi
2.3 v/v
38 °F• Less headspace
psi allows CO2 to
escape the beer
Undercarbonated
How Does Beer Lose Carbonation?
2.5 v/v
38 °F
11 psi
Balanced
How Does Beer Lose Carbonation?
2.3 v/v
11 psi
• CO2 is less
soluble in
warmer liquid.
• CO2 escapes,
causing flat
beer.
42 °F
Temperature Increase
Undercarbonated
38F
11 psi = 2.5 v/v 13 psi = 2.65 v/v9 psi = 2.3 v/v
38F38F
Effects of Pressure Changes
11 psi11 psi 11 psi
38 °F= 2.5 v/v 35 °F = 2.65 v/v42 °F = 2.3 v/v
Effects of Temperature Changes
Short Draw
Accomplishes both goals:
1. Keeps beer carbonated
2. Pushes beer to faucet100% CO2
2.5 Volumes
38F
11
psig
Long Draw
11
psig
100% CO2
2.5 Volumes
38F
Accomplishes only one goal:
1. Keeps beer carbonated
2. Pushes beer to faucet
Long Draw with Blended Gas
2.5 volumes
38F
70% CO2 /
30% Nitrogen
22
psig
• Nitrogen adds the extra “push”.
• Lower % CO2 at higher pressure
maintains carbonation.
Accomplishes both goals:
1. Keeps beer carbonated
2. Pushes beer to faucet
Applied psi for Blended Gas
𝑎 =𝑏 + 14.7
𝑐− 14.7
Where:
𝑎 = Applied psi of blend
𝑏 = Ideal psi with 100% CO2
𝑐 = % of CO2 in blend
OR….
Example:
23 =12 + 14.7
.7− 14.7
EasyBlend App
Nitrogen
• Doesn’t dissolve easily
• ~38psi or greater
• Doesn’t break out easily
• Needs help
Nitro Faucet
Nitro Pour
1.2 volumes
38°
• Creamer faucet has high
resistance to flow
• Nitro beers have low CO2 ~1.2 v/v
• Will absorb 100% CO2 at any
pressure
Nitro Pour
1.2 volumes
38°
25% CO2/75%
Nitrogen
35
psig
• Special Nitrogen-rich blend adds
push but maintains low v/v CO2
• Makes regularly carbonated beers
go flat
Choosing the Correct Gas Blend
Accomplishes both goals
1. Beer stays carbonated
2. Pushes beer to the faucet
Does not accomplish both goals
1. Beer stays carbonated
2. Pushes beer to the faucet
Long Draw
60-70%
Long Draw
25%
CO2-rich blend:
60%-70% CO2
Nitro blend:
25% CO2
System Resistance
Achieving Flow
Balancing two key elements:
1. Applied Pressure (psi)
2. System Resistance (lbs.)
Resistance to flow comes from:
• Gravity
• Tubing, parts
When total system resistance = Applied pressure on the keg, flow will be 1 gallon/minute
Figuring Resistance
Resistance is provided by gravity.
2 ft. = 1 lb. resistance
Measurement is from middle of the keg.
1 foot of vertical rise = .5 lbs. resistance
Figuring Resistance
Resistance is also provided by tubing
Operating Pressure
• Temperature ________
• Volumes CO2
• % CO2
Draught Tower
Gravity
• Vertical Rise - ___ft. x .5 = ____ (Subtract)
• Vertical Fall - ___ft. x .5 = ____ (Add)
Trunk Line
Trunkline ID = ____ID @ ___lbs./ft. x ___ft. = ___lbs.
Jumper ID = ____ID @ ___lbs./ft. x ___ft. = ___lbs.
222.5
38
70%
Glycol Chiller
CO 2 N 2
Example SystemResistance from Gravity
• 12 feet Vertical Rise
• 12 x .5 = 6 lbs. resistance
Operating Pressure
• Temperature ________
• Volumes CO2
• % CO2
Draught Tower
Gravity
• Vertical Rise - ___ft. x .5 = ____ (Subtract)
• Vertical Fall - ___ft. x .5 = ____ (Add)
Trunk Line
Trunkline ID = ____ID @ ___lbs./ft. x ___ft. = ___lbs.
Jumper ID = ____ID @ ___lbs./ft. x ___ft. = ___lbs.
22
12 6
6
2.5
38
70%
Glycol Chiller
CO 2 N 2
Example SystemResistance from Tubing – Trunk Line (Yellow):
• Barrier tubing - 3/8”, 5/16” or 1/4” ID
• 50 foot system
• 5/16” = .1 lb./ft.
Operating Pressure
• Temperature ________
• Volumes CO2
• % CO2
Draught Tower
Gravity
• Vertical Rise - ___ft. x .5 = ____ (Subtract)
• Vertical Fall - ___ft. x .5 = ____ (Add)
Trunk Line
Trunkline ID = ____ID @ ___lbs./ft. x ___ft. = ___lbs.
Jumper ID = ____ID @ ___lbs./ft. x ___ft. = ___lbs.
22
12 6
6
5/16” .1 50 5 5
2.5
38
70%
Glycol Chiller
CO 2 N 2
Example SystemResistance from Tubing – Jumper line (Red):
• Vinyl tubing - 3/8”, 5/16” or 1/4” ID
• 5 foot jumper
• 5/16” = .4 lb./ft.
Operating Pressure
• Temperature ________
• Volumes CO2
• % CO2
Draught Tower
Gravity
• Vertical Rise - ___ft. x .5 = ____ (Subtract)
• Vertical Fall - ___ft. x .5 = ____ (Add)
Trunk Line
Trunkline ID = ____ID @ ___lbs./ft. x ___ft. = ___lbs.
Jumper ID = ____ID @ ___lbs./ft. x ___ft. = ___lbs.
22
12 6
6
5/16” .1 50 5 5
5/16” .4 5 2 2
2.5
38
70%
Glycol Chiller
CO 2 N 2
Example SystemResistance from Tower (Blue):
• 7.5 lbs.
Operating Pressure
• Temperature ________
• Volumes CO2
• % CO2
Draught Tower
Gravity
• Vertical Rise - ___ft. x .5 = ____ (Subtract)
• Vertical Fall - ___ft. x .5 = ____ (Add)
Trunk Line
Trunkline ID = ____ID @ ___lbs./ft. x ___ft. = ___lbs.
Jumper ID = ____ID @ ___lbs./ft. x ___ft. = ___lbs.
22
12
2.5
6
5/16” .1 50 5 5
5/16” .4 5 2 2
7.5
1.5
38
6
70%
Resistance Chart
Glycol Chiller
CO 2 N 2
Example SystemResistance from Tubing – Choker line (Green):
• Vinyl/flexible tubing – 3/16” ID
• 3 lb./ft.
Operating Pressure
• Temperature ________
• Volumes CO2
• % CO2
Draught Tower
Gravity
• Vertical Rise - ___ft. x .5 = ____ (Subtract)
• Vertical Fall - ___ft. x .5 = ____ (Add)
Trunk Line
Trunkline ID = ____ID @ ___lbs./ft. x ___ft. = ___lbs.
Jumper ID = ____ID @ ___lbs./ft. x ___ft. = ___lbs.
22
12 6
6
5/16” .1 50 5 5
5/16” .4 5 2 2
7.5
1.5
1.5.5
2.5
38
70%
Glycol Chiller
CO 2 N 2
Example System
Vinyl Alternatives
• New alternative flexible
tubing
• Plastic segment restrictor kits
Glycol Chiller
CO 2 N 2
Over-restricted SystemResistance from Gravity
• 20 feet Vertical Rise
• 20 x .5 = 10 lbs. resistance
Operating Pressure
• Temperature ________
• Volumes CO2
• % CO2
Draught Tower
Gravity
• Vertical Rise - ___ft. x .5 = ____ (Subtract)
• Vertical Fall - ___ft. x .5 = ____ (Add)
Trunk Line
Trunkline ID = ____ID @ ___lbs./ft. x ___ft. = ___lbs.
Jumper ID = ____ID @ ___lbs./ft. x ___ft. = ___lbs.
22
20 10
10
5/16” .1 50 5 5
5/16” .4 5 2 2
7.5
-1.5
2.5
38
70%
Need to either:
• Increase psi
or
• Decrease resistance
Increasing Pressure
Operating Pressure
• Temperature ________
• Volumes CO2
• % CO2
Draught Tower
Gravity
• Vertical Rise - ___ft. x .5 = ____ (Subtract)
• Vertical Fall - ___ft. x .5 = ____ (Add)
Trunk Line
Trunkline ID = ____ID @ ___lbs./ft. x ___ft. = ___lbs.
Jumper ID = ____ID @ ___lbs./ft. x ___ft. = ___lbs.
29
20 10
10
5/16” .1 50 5 5
5/16” .4 5 2 2
7.5
4.5
2.5
38
60%
4.51.5
Glycol Chiller
CO 2 N 2
Example System
Operating Pressure
• Temperature ________
• Volumes CO2
• % CO2
Draught Tower
Gravity
• Vertical Rise - ___ft. x .5 = ____ (Subtract)
• Vertical Fall - ___ft. x .5 = ____ (Add)
Trunk Line
Trunkline ID = ____ID @ ___lbs./ft. x ___ft. = ___lbs.
Jumper ID = ____ID @ ___lbs./ft. x ___ft. = ___lbs.
22
20 10
10
5/16” .1 50 5 5
5/16” .4 5 2 2
7.5
-1.5
2.5
38
70%
Need to either:
• Increase psi
or
• Decrease resistance
Glycol Chiller
CO 2 N 2
Example SystemResistance from Tubing – Trunk Line (Yellow):
• Barrier tubing - 3/8”, 5/16” or 1/4” ID
• 3/8” = .06 lb./ft.
Glycol Chiller
CO 2 N 2
Example SystemResistance from Tubing – Jumper line (Red):
• Vinyl tubing - 3/8”, 5/16” or 1/4” ID
• 3/8” = .2 lb./ft.
Operating Pressure
• Temperature ________
• Volumes CO2
• % CO2
Draught Tower
Gravity
• Vertical Rise - ___ft. x .5 = ____ (Subtract)
• Vertical Fall - ___ft. x .5 = ____ (Add)
Trunk Line
Trunkline ID = ____ID @ ___lbs./ft. x ___ft. = ___lbs.
Jumper ID = ____ID @ ___lbs./ft. x ___ft. = ___lbs.
22
20 10
10
3/8” .06 50 3 3
3/8” .2 5 1 1
7.5
.5
2.5
38
70%
.5.17
Glycol Chiller
CO 2 N 2
Example System
Now that we’ve talked carbonation and resistance…
Pouring a High-Carbonated Beer
Pouring a High-Carbonated Beer
Three methods of adjustment:
• Pressure Adjustment
• Pressure + Restriction Adjustment
• Pressure + Restriction + Gas Blend Adjustment
Pouring a High-Carbonated Beer
Pressure Adjustment
PSI Adjustment Requirements
• Dedicated Regulators
PSI Adjustment Requirements
• CO2 content knowledge
• Difficult for retailers
• No definitive list
• General guidelines
• Craft – ~2.5 vol
• Domestic – ~2.7 vol
• Imported Specialty/Wild - ~2.8+
PSI Adjustment
• If you know the CO2 content:1.Look up ideal pressure
2.Keep within 5psi of restriction on system• Minimizes flow rate change
Draught Beer Quality Manual Chart – 100% CO2 McDantim EasyBlend App
PSI Adjustment – Short/100% CO2 System
• If you don’t know the CO2 content:
Flashlight test1. Set regulator low - ~5psi
2. Tap fresh keg – make sure keg is at temp
3. Pour a small amount of beer
4. Look for bubbles in the line coming out of the coupler
5. If bubbles are present – raise pressure by 1 or 2 psi
6. Repeat steps 3-5 until beer no bubbles are present and beer pours clear
• * Keep within 5 psi of restriction on system
PSI Adjustment – Long/Blended Gas System
• Use best estimate of CO2 volumes
• Set psi within 5psi range
PSI Adjustment – Long/Blended Gas System
Pouring a High-Carbonated Beer
Pressure Adjustment
+
Restriction Adjustment
Achieving Flow
When System Resistance = Applied Pressure on the keg,
Flow rate will equal 1 gallon/minute
Adding Restriction
Glycol Chiller
CO2
N2
Trunk Line – Set length and
diameter, no adjustment possible
Adding Restriction
Glycol Chiller
CO2
N2
Choker – Permanent installation,
difficult to adjust
Adding Restriction
Glycol Chiller
CO2
N2
Jumper – Some adjustment
possible
Adding Restriction
Tubing Resistance Chart – Draught Beer Quality Manual
Every pound of
restriction equals
about 4 oz/min
flow rate
* This solution
has limitations
with larger
serving vessels
Flow Control Faucets
Maximum flexibility
Flow Control Faucets
• Lever allows for manual
control of flow rate
• Bartender training is
imperative
Flow Control Faucets
• Tubing restriction should be
set at the low end of target
range
• Target flow rate may be lower
than 1 gal/min
• Very high CO2 volumes may
require an extremely slow
pour
Pouring a High Carbonated Beer
Pressure Adjustment
+
Gas Blend Adjustment
+
Restriction Adjustment
Single Blend
33 3.23
32 3.17
31 3.10
30 3.03
29 2.96
28 2.89
27 2.83
26 2.76
25 2.69
24 2.62
23 2.56
22 2.49
21 2.42
20 2.35
19 2.28
18 2.22
psi 70
%
2.2 – 3.2 vol
• 15 psi range
Multiple Blends
32 2.71 3.17
31 2.66 3.10
30 2.60 3.03
29 2.54 2.96
28 2.48 2.89
27 2.42 2.83
26 2.36 2.76
25 2.31 2.69
24 2.25 2.62
psi 70%60%
2.2 – 3.2 vol
• 8 psi range
Multi-Blend Blenders
Gas Blend/psi/Volumes
psi 60% 80% 100%
30 2.60 3.03 3.46 4.33
29 2.54 2.96 3.39 4.23
28 2.48 2.89 3.31 4.14
27 2.42 2.83 3.23 4.04
26 2.36 2.76 3.15 3.94
25 2.31 2.69 3.08 3.84
24 2.25 2.62 3.00 3.75
23 2.19 2.56 2.92 3.65
22 2.13 2.49 2.84 3.55
21 2.07 2.42 2.77 3.46
20 2.02 2.35 2.69 3.36
30 2.60 3.03 3.46 4.33
29 2.54 2.96 3.39 4.23
28 2.48 2.89 3.31 4.14
27 2.42 2.83 3.23 4.04
26 2.36 2.76 3.15 3.94
25 2.31 2.69 3.08 3.84
24 2.25 2.62 3.00 3.75
23 2.19 2.56 2.92 3.65
22 2.13 2.49 2.84 3.55
21 2.07 2.42 2.77 3.46
20 2.02 2.35 2.69 3.36
Range
• 2.0 – 4.3 vol
• 11 psi
Multiple Blends/Temperatures
Multiple Blends/Temperatures
45F 50F 55F
Gas Blend CO2 % Gas Blend CO2 % Gas Blend CO2 %
100% 80% 60% 100% 80% 60% 100% 80% 60%
1.8 7 12 21 1.8 9 15 23 1.8 11 18 28
1.9 8 14 23 1.9 10 16 27 1.9 13 19 31
2 9 15 25 2 11 18 29 2 14 21 33
2.1 10 17 27 2.1 13 20 31 2.1 15 23 35
2.2 12 18 29 2.2 14 21 33 2.2 17 25 38
2.3 13 20 31 2.3 15 23 35 2.3 18 27
2.4 14 21 33 2.4 17 25 38 2.4 20 28
2.5 15 23 35 2.5 18 26 2.5 21 30
2.6 16 24 37 2.6 19 28 2.6 23 32
2.7 17 25 39 2.7 21 29 2.7 24 34
2.8 19 27 2.8 22 31 2.8 26 36
2.9 20 28 2.9 23 33 2.9 27 37
3 21 30 3 25 34 3 28 39
3.1 22 31 3.1 26 36 3.1 30
3.2 23 33 3.2 27 38 3.2 31
For Beers at
Be
er
CO
2 V
olu
me
s
For Beers at
Be
er
CO
2 V
olu
me
s
For Beers at
Be
er
CO
2 V
olu
me
s
Troubleshooting
Troubleshooting
Primary symptoms seen in draft systems
• Foaming beer
• No beer
• Off-flavored beer
Primary areas of focus
• Temperature
• Gas Dispense
• Hardware
Foamy BeerTemperature
• Measure:
• Temperature of beer in glass
• Current temperature of cooler
• Temperature of beer in keg
• Ask about delivery & storage
• Use picnic tap, FOB drain, etc to sample
• Sample other liquids in cooler – bottled
beer, water, etc.
Foamy Beer
Keg Temperature
• Kegs need time to cool down
• During delivery, it only takes 6 hours for keg to warm up to 48 °F
• It takes 24 hours to chill a keg from 48 °F to 38 °F
Foamy Beer
Line CoolingDirect Draw
• In some cases a blower tube will help cooler air get to the faucet
Foamy Beer
Line Cooling
Forced Air
• the blower is working (1)
• the ductwork is sealed properly (2)
• the air is returning. (3)
(1)
(2)(3)
Foamy Beer
Line Cooling
Glycol• Glycol unit is on
(check operation of compressor and recirculation pump)
• The glycol is cold (29-32 °F)
• The condenser fins are free of dust/ debris
Pump
Condenser
Compressor
Bath
Foamy Beer
Dispense Gas
• Gas Tank(s)• Make sure tanks are on,
full, and that all shut-offs are open.
• Primary Regulator(s)• Make sure they are set
high enough to supply the secondary regulators.
Foamy Beer
Dispense Gas
Applied CO2 Pressure
• Above ideal gauge
pressure
• Keg may be
overcarbonated
• Beer may be leaving
faucet too fast
Foamy Beer
Dispense Gas
Applied CO2 Pressure
• Below ideal gauge
pressure
• Bubbles may be
forming in line,
producing foam
Note: Straight CO2 on a forced air or glycol system can
cause foamy beer when the temperature rises from the
cooler to the trunk line
Foamy Beer
Draught Hardware
• Inspect seals for damage
• Coupler
• Keg
Foamy Beer
Faucet
• Make sure faucet vent holes are free of debris
Glasses
• Make sure foaming is not due to use of frosted glasses.
No BeerMake Sure….
Temperature
• The keg or the lines are not frozen
Dispense Gas
• Gas tanks are on, full, and that all shut-offs are open.
Draught Hardware
• The keg is not empty
• The check ball is not stuck
Flat Beer
• 25% CO2 blends used
• Misreporting foamy beer
So what are we up against?
Condition of the Line
Hardware Cleanliness
Installation and Cleanability
What grows in lines?• Organic material – Biofilm
• Yeast• Bacteria• Mold
• Mineral deposits• Calcium Oxalate (beerstone)• Calcium Carbonate
Biological Growth• Perfect environment for microorganisms
• Food• Protein
• Sugar
• Aerobic and anaerobic
• Rough areas• Beerstone
• Splices
• Older generation tubing
• Rapid growth
Biological Growth
Comes from:
• Coupler at tapping
• The brewery
Biological Growth• Pediococcus
• Anaerobic (no oxygen)• Produces diacetyl – butter/butterscotch
• Lactobacillus• Anaerobic (no oxygen)• Produces lactic acid - sour
• Pectinatus• Anaerobic (no oxygen)• Cloudy• Acetic acid – vinegar• Sulfur – rotten eggs
• Acetobacter• Aerobic (oxygen)• Acetic acid - vinegar
Required deep clean and part replacement to remove
Mineral Deposits
• Calcium Oxalate• Beerstone
• Calcium Carbonate• Reaction with caustic and CO2
• Slower development
• Provides foothold for biofilm
In cleaning, the final result
is influenced by 4
interdependent factors,
represented in the Sinner
Circle. If one factor is
reduced, the loss must be
compensated for by
increasing one or more
other factors.
Sinner Circle
Chemical Safety• Adhere to chemical manufacturer
instructions
• MSDS
• Proper Personal Protective Equipment (PPE)
• Eye protection• Gloves
• pH test rinse water
• Never rinse chemical with beer
Time• Cleaning every two
weeks
• 15 minutes of recirculation
• Faucets cleaned every time
• Couplers cleaned every time
• FOBs/couplers detailed semi-annually
Temperature• Temperature
• Hot is more effective BUT:
• Safety hazard
• Can warm up other lines in bundle
• Hot but not too hot• Hot tub temperature
• 80-110
Chemicals
• Caustic• High pH
• Removes organic material
• Every two weeks
• Acid• Low pH
• Removes inorganic/mineral
• Quarterly
Chemicals
• Caustic Solution• 2% - 3%
• 2% for regular use
• 3% for older or problematic lines
• Only use chemical which provides explicit directions
Acid Solution• Follow
manufacturer’s
instructions
Mechanical Action
Circulation Pump:
• High Pressure up to 1 ½
times flow rate
• Mechanical force assists
in removal of build-up
• More Time Efficient
• 15 minutes contact time
Mechanical Action
Mechanical Action
Cleaning Canister:
• Pressure restricted to the
regulator setting
• Stagnant (no flow)
• Time Consuming
• Development of Carbonic
Acid
• 20 minutes contact time
Surfaces to be cleaned
• Coupler
• Faucet
• Tubing, fittings
• Draught Tower
• Drain Pan
• Cooler wall
SummaryEvery two weeks
• Caustic chemical solution at 80-110F• 2% solution, 3% for old or problem lines• Recirculate with an electric cleaning pump 15 minutes• Disassemble and clean faucet at every cleaning• Scrub Coupler at every cleaning
Quarterly• Acid line cleaner – descaling
Semi-Annually• Disassemble and detail FOBs• Disassemble and detail couplers
Always pre-rinse and post-rinse with fresh waterAlways use proper PPE
Industry-Wide Draught Quality Standards
Questions