• To be carried out at the same time as the line clean.
• Add approximately 30mL of multi-enzymatic Beer Line Cleaner (BLC) per 1 Litre of hot water into food grade bucket.
• Soak the taps in the  multi-enzymatic BLC for minimum 30 minutes.
• Soak the couplers in the ‘open’ position, or at even better, move them to both positions whilst they are soaking so to ensure the enzymes are treating all components and areas of the coupler.
• Recommend using a small brush to give a light clean on the inside of the tap.
• Flush thoroughly with potable (tap) water.
• Recommend using protective gloves when placing your hand in the bucket, so the enzymes don’t affect your skin and the water is hot.
• Recommend wearing safety glasses to avoid any product splashing in your eyes. If this does occur, flush your eyes out thoroughly with potable water.

• Whilst a new keg may have a ‘dust cap’ on it, it won’t prevent it from dust, moisture and temperature from harnassing some bacterial growth.
• We suggest cleaning the top of a new keg and the bottom of the the coupler each time a new keg is connected.  Using either a spray sanitiser with a clean cloth or paper towel or an sanitiser wipe.

• Minimising any growth of bacteria is key to maximising hygiene within a coolroom.
• We often find the drop leads and its cliplok fittings don’t receive any regular hygiene maintenance, a bucket soak and brush is ideal, as often as you like… but at least quarterly.
• The fob generally has a top button so you can purge the air out and bring the float to the top, we recommend purging during the cleaning process. By purging with BLC, it will clean the lines that is full of beer that is in very close proximity to the good beer.
• The outsides of the fob, manifold and fittings attract a lot of bacterial growth, we recommend regular cleaning. A little tip is to put some BLC in a spray bottle and spray and wipe.

Glass cleaning guide

You can tell a beer glass isn't "beer clean" when the newly poured beer has bubbles clinging to the inside of the glass.

The bubbles can be caused by lint or chemical residue or can indicate the glasscleaning machine requires a service.

The head on the beer will dissipate rapidly in a glass that isn't 'beer clean', and/or the foam won't cling to the side of the glass, which is called “Lacing”. When you see lacing on your glass that is a great sign that the venues glassware is clean in conjunction with clean beer lines.

To achieve the perfect pour, your glass needs to be "beer clean." This industry term means that it's clean from impurities that give C02 a place to cling to. Once the spots are removed, the beer can pours better,  for its best look and taste.

Guide:

• Minimising any growth of bacteria is key to maximising hygiene within a coolroom.
• The washout line & fittings, coolroom floor & walls are all susceptible to bacterial growth.
• A little tip, you could use the BLC in a spray bottle, you could spray and wipe the walls and fittings regularly.
• A major quarterly clean up will keep it in great condition.

• Nylon bristle brushes, they come in all shapes and sizes, even toothbrushes are great.
• Pipe brushes, ideal for cleaning the inside of the taps.
• 10L or 20L food grade bucket for soaking couplers & taps.