Question for line cleaners

[wineglow]

Have any beer line cleaners experienced this? I have a high volume account that is cleaned every two weeks and the faucets have a huge yeast buildup in them every two weeks in the summer time. Like 90% of the accounts the bartenders pour incorrectly and shove the glass into the beer up to the foam. The vent hole becomes clogged and the faucets will have one fourth inch buildup in the spout. It is similar to what you might encounter on a faucet that has not been cleaned in years. These faucets are disassembled and cleaned every two weeks!!! You see the big yeast buildup only in the warm weather!

The lines are about 175 feet long and are split into three locations once they reach the bar, Glycol is at 29 degrees and beer is about 38 degrees in the glass, series kegs. The faucets drip with condensation at this time of the year. The very high yeast buildup is mostly on the lite beers.

I am not new to line cleaning and have over 75 accounts, but have not seen this before. Is this all due to improper pouring? If so why only in summer time?

[USMC - Retired]

I'm not a pro line cleaner just a home keg nut but, I would tend to think that you hit the nail on the head when you mentioned the condensation. All of that moisture will help keep the yeast happy and alive. Since you only have the condensation in the humid summer air thats when you have the problems. The improper pouring only helps to further the problem by leaving beer residue on the outside of the faucets that is not washed away when they pour another, it just builds and ferments with the help of the condensation and warmer summer air. Like I said, I'm no pro, thats just my take on your problem.

Semper Fi,
The Gunns

"Beer is proof that god loves us and wants us to be happy" - Benjamin Franklin

[Larry Tapper]

You are right it is from letting the beer run onto the faceut. Let them know about this and get faucet plugs from M.M. they do make a difference. I gave out these plugs and have been very happy with what they are doing. Customers put them in sanitizer in the day time then on the faucets over night.I have also found that the stainless steel faucets are staying much cleaner.

L. Tapper

[wineglow]

Thanks Larry--- I just can't get over the volumn of buildup in two weeks compared to other accounts! I agree with your statement on Micro Matics spout plugs. I sell them to accounts for 50 cents each and placed over 1200 of them since last year. This account needs corporate approval before working them into their closing procedures and that has been slow coming. I have offered them free and they still need approval.

[draught guy]

something to do with the humidty,poor pouring doesnt help,and sometimes accounts with beer fobs seem to have cleaner lines and faucets.In Georgia most accounts are cleaned once a month and in the summer the get very nasty.m.m. makes great stuff but some of their stainless faucets are a pain in the @$$

[Scott Zuhse]

Either pay $20 for a stainless faucet which will last indefinetly and impedes bio growth or use a $11.00 faucet were if you drop it, you will need a new one. Also, the plating comes off the brass faucet and usually has to be replaced every two years or so.



Scott Zuhse, Instructor Micro Matic Dispense Institute

[Luke]

Could it be the bar staff is holding the glass up to far to the faucet?, and when the glass fills beer is pushed back
over the faucet. This is a great way for yeast build up on the faucets, factor in a little humidity and a little warmth and there you have it.