Cleaning and Chemical Information

Is Sodium Hydroxide Better Than Potassium Hydroxide?

Different, yes; better, it depends. Sodium hydroxide, while very strong and inexpensive, is more difficult to rinse and more corrosive to faucet and part finishes. Potassium hydroxide is not as caustic as sodium hydroxide and is not as inexpensive, but it is easier to rinse and is not as corrosive to faucet finishes.

Depending on the application, one could be superior to the other. In beverage line cleaning, we believe sodium hydroxide alone is too corrosive on faucets and fittings to justify use.

However, we do blend potassium and sodium hydroxide solutions with surfacing and chelating agents to take advantage of the added alkalinity of sodium hydroxide while maintaining many of the benefits of a primary potassium hydroxide solution.

How Often Should I Clean The Lines?

Many industry experts agree that lines should be cleaned at least once every two weeks. However, there are many different methods, products, and variables to consider when cleaning a beverage system.

It is important to be aware of the soil load being driven out of the system over time. It is also advisable to rotate products periodically because there is no single cleaner that will remove everything from the system.

What About Brewing Cleaners For My Wine Line?

Wine line cleaners are more efficient at removing tannins, anthocyanins, and potassium bitartrate build-ups than cleaners for draught beer.

If you are using cleaners for beer systems with wine, you may be missing important soil that could impact the quality of the wine.

Beverage System Cleaners: Points To Consider

• When selecting line cleaners, the manufacturer's printed dilution ratio is important.
• Cheaper per ounce does not necessarily mean cheaper per application.
• Read the label and do the math before comparing cost.
• Packaging matters. Size and rating of containers impact transportation and handling costs and risks.
• Educated support is crucial when you have a question or emergency.
• Make sure you have access to the distributor and manufacturer if technical assistance is needed.

Routine Line Cleaning

1. Drain all beer from lines.
2. Rinse line using clean water.
3. Re-circulate an alkaline cleaner solution for the period of time recommended by the chemical manufacturer.
4. Let cleaner soak in lines for the period of time recommended by the chemical manufacturer.
5. Hand clean faucets every time lines are cleaned.
6. Hand clean taps at least every 60 days.
7. Rinse lines with clean rinse water.
8. Test the rinse water at the faucet for pH of 6.5 to 7.5 using pH paper or a pH meter.
9. Fill and pack line with beer.
10. Pour beer and confirm the beer has no off-aroma, no off-flavor, no excessive foam, and no cleaning solution contamination.
11. Information supplied by the Draught Beer Guild.

Problem Line Cleaning

• Acid cleaning is recommended at least biannually on all systems and every time for problematic glycol-cooled and other long draw systems.
• Drain all beer from lines.
• Rinse line using clean water.
• Re-circulate an alkaline cleaner solution for the period of time recommended by the chemical manufacturer.
• Rinse with fresh water.
• Flush lines using an acid cleaner solution for the period of time recommended by the chemical manufacturer.
• Rinse lines with clean rinse water.
• Test the rinse water at the faucet for pH of 6.5 to 7.5 using pH paper or a pH meter.
• Fill and pack line with beer.
• Pour beer and confirm the beer has no off-flavor, no excessive foam, and no cleaning solution contamination.
• Information supplied by Draught Beer Guild.

Line Cleaning Frequency

Lines and draught equipment must be routinely cleaned to maintain the quality of draught beer. Failure to do so results in lost sales due to bad tasting beer and customer dissatisfaction.

Draught lines should be cleaned using the following schedule:

• Lines less than 25 feet in length should be cleaned a minimum of every 2 weeks.
• Lines greater than 25 feet in length and all glycol cooled systems should be cleaned a minimum of once a week.
• Faucets should be disassembled and cleaned every time the lines are cleaned.
• Taps should be disassembled, cleaned, and lubricated a minimum of every two months.