Cleaning with Electric Pumps vs. Canisters

Both types serve the same purpose but they vary in their mode of operation and efficiency. Electric beer line cleaning pumps offer much more power and consistent pressure making them the more suitable choice for larger and more complex systems. 

Often times when distribution houses and other companies offer free line cleaning services, their technicians clean with canisters instead of mechanical pumps so their equipment costs are significantly lower and they have quick turnaround time at their clients' locations. While it may initially seem appealing to utilize these free services, the reality is that you get what you pay for.

Often times the end result will be quick, inefficient line cleaning with sub par equipment and the rest of the tap system not being properly broken down and cleansed. Distribution house technicians often don't take the time break down the faucets or soak them in beer line cleaning solution wile the rest of the system is being cleaned. In comparison to using cleaning cans, electric circulation pumps are 70 times more efficient. Canisters cans only clean at the PSI of the gas regulator (10-15) PSI while pump cleans at 55 PSI. 

BevGro only uses electric pumps and cleans four lines at a time on a closed looped system.  The couplers are locked together and the taps are bound together with jumper lines. Every line is cleaned at the same psi and for the same amount of soak time. Following this cleaning routine every 14 days is the only way to efficiently remove the bacteria and mold that accumulates within the draft system. 

All faucets are cleaned by hand and then reassembled before being put back onto the tap system.​

Yeast

White or grey-colored surface growth found on beer system components (faucets, keg couplers and drains) that are exposed to air.

Mold

Brown or black-colored surface growth found on beer system components (faucets, keg couplers and drains) that are exposed.

Beer stone

Grey or brown in color, (calcium oxalate) builds up and eventually flakes off if the system is not properly maintained, potentially ending up in the pint and having a negative effect on taste.

Bacteria

Beer-spoiling bacteria will ruin a beer’s flavor and aroma. While these micro-organisms are not health risks, they will cause buttery off-flavors called diacetyl, or sour, vinegary off-flavors called acetic acid.

All of these enemies of beer are easily preventable by regular line cleaning, but if left unattended will inevitably lead to dissatisfied customers and lost sales.

Clean beer lines are imperative for maintaining the quality of craft beer.

Small and independent craft brewers devote a lot of time, effort and resources to make the best possible beer for consumers. Ingredients are handpicked, the latest technological advances in brewing are used, and batches of beer are tested throughout the process to ensure superior quality. All of that hard work can be ruined in the time it takes the beer to travel from the keg to the glass if the draught system/lines have not been properly cleaned and maintained.

The culprits of quality draught beer may include the following:

​Reference:  https://www.brewersassociation.org/association-news/importance-draught-beer-line-cleaning/

Cleaning Lines and General Maintenance

Here are the American Brewer's Association defined minimum standards for draught cleanliness:

At a minimum, you should clean your draught lines 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.