Wineglow, You pretty much answered your own question. Every major distributer of draught beer equipment recomends at a minimum beer lines should be cleaned every two weeks. If some of your accounts are not allowing you come in a regular basis, the bacteria is probably getting ahead of you. If these accounts are concerned enough about the taste issue, have them let you do extensive cleaning weekly for a couple of weeks to straighten out the problem. PA as only been strictly enforcing the weekly cleaning since the State Police took over enforcement. It's now right on the compliance checklist when they come in to do an inspection. We have always done weekly cleaning though. We very rarely get any complaints, when we do it's usually an item other than the cleaning. Our biggest problem in this area right now is we have a carbonic company, and reps. from at least one beer distributer telling our customers it's OK to run 75% N2 / 25% CO2 on domestics @ 14 lbs. As you know, this equals flat beer, which of course must be the line cleaners fault. It's an uphill battle, but we're tring to educate more everyday!
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