Great video Drew! I work at DraftChoice in NYC and clean lines my self. When i was first hired i couldn't believe the normal standards everyone in the industry followed for a line "cleaning". This is one of the best draft cleaning standards i've seen anyone uphold. A war i fight every day here trying to explain to bar owners of how important and time consuming a good cleaning is. Never mind trying to get them to change out old jumpers or take off and clean old fobs (that should really be replaced) Its a never ending struggle and like you said below, eventually you end up with a clientele that respects and cares for the beer and your work. Keep up the great work! Cheers!

@DraftQuality6944

8 жыл бұрын

+SuperLev Production Also check out my stop motion build outs of draft systems! Fools gold tap build out, and George and Jacks tap build out. Cheers!

@DrewLarson7

8 жыл бұрын

+SuperLev Production Some of what we see out there is crazy. I've been all over the country and I hate to say it but the standards are usually lowest in states that don't mandate a regular cleaning cycle and in states where distributors are allowed to provide free line cleaning. In the last year I've heard a lot of good things about New York because folks like yourself are fighting the good fight to help owners improve their businesses and their revenue. I look at it like I'm doing a dis service to you if I know I can improve your business and your revenue and I don't do everything I can to help you understand that! The revenue comes after things are fixed and profitable, not before. Cheers!

@jasonjacobs2095

3 ай бұрын

You make a good living as a beer line cleaning technician?

I stumbled upon this video after looking up information for my kegerator.. I watched the entire thing. Very informative and interesting. I will be questioning my local breweries of their cleaning methods. Keep up the good work.

Well Done Leaders and Drew! I'm getting into the distribution side of the craft beer world, and draft system maintenance along with proper design is key to consistently serving perfect pints. I just passed my "Keeping and & Serving Beer" course last nigh as part of my Certified Cicerone studies, and I have a new appreciation for companies like yours! Thanks for the video. Cheers.

@LeadersBeverageConsulting

8 жыл бұрын

+Edward Muranyi Congrats on passing level 1. Drew used to be an exam manager and grader for the Cicerone® program. E-mail him directly at drew@LeadersBeverage.Com to follow up on the Linkedin conversation. Cheers

@BoyaayyappaAyyappa

10 ай бұрын

Lo

You and your videos are highly educational and greatly appreciated! Thanks for taking the time to make these

Thank you for putting this together! Very well explained obviously at a professional level. The draught beer quality manual reference is a great resource too! You rock!

@LeadersBeverageConsulting

7 жыл бұрын

Michael, we are very happy you found the video and resources useful. The more education we get into the market about quality draft the more better beer there will be for all of us. -Many cheers!

Fantastic video of a pro giving us layman a lesson in how to properly clean our keg lines...Thanks!!!

Very nice video! Helped me a lot to prepare for my oral presentation on how to wash beer lines!

@LeadersBeverageConsulting

5 жыл бұрын

thaguthixman That is great! Thanks so much for letting us know this was helpful. Good luck with your presentation and CHEERS!!

I have watched this video about 30 times....its really great. I just got back from the MicroMatic 3 day advanced course. It was great and you were mentioned several times. Trying to get a small line cleaning biz going in NYC...still very new. I wish you guy took on short apprenticeships, I would love to hang out with you for a week, unpaid of course just to learn from the best. Keep up the good work, your an inspiration to guys like me!

@LeadersBeverageConsulting

8 жыл бұрын

+Joe Gasparino Hi Joe, thanks for the kind words! If it is OK with you we'd like to use your comment as a testamonial on our web site. We do fully support the Micro Matic 3 day course. Our entire team has taken that course and we display the certificates on our walk in cooler in our draught education center. You must have been at the Machesney park location if we were mentioned. The world certainly needs more good and great line cleaning companies that have a genuine interest in what is best for the venues they take care of. Raising the industry standard is one of our goals. We're always here and happy to answer questions as you go. We've thought about ways to offer some sort of apprenticeship but the truth is we are pretty small ourselves. We are just a lot louder than anyone else because we do it for passion and not just because its a job to be had. Cheers!

@joegasparino1958

8 жыл бұрын

+Leaders Beverage i was actually at the training in PA. Your name had come up a few times and i knew exactly who you guys were, because of these videos. It was great to hear that you guys truly do sit to the highest standards and follow the Brewers Association guidelines...that was all confirmed at MicroMatic...you guys are the real deal. A company i can look up to. Believe it or not NYC is completely unregulated and a lot of places are only cleaning once a month...im on a mission to change all of that. If you guys ever do figure out an appretenice program let me know ill be first in line. Or if you ever just want a beer loving NY guy to act as your gopher for a few days im in and ill pay my own way. Like i said im on a mission to make NYC realize how much better the beer can be...to taste it as the brewer intended it to taste

Great video, I'm studying for Cicerone and it's been a while since I've been behind the bar so this video is great! Thanks!

@LeadersBeverageConsulting

6 жыл бұрын

So glad you found it useful Pia. Be sure you know the video did on cleaning the faucet very well for the exam! kzread.info/dash/bejne/iaikzZd-iNbAqZM.html cheers!

FANTASTIC video! Thank you for sharing!

@LeadersBeverageConsulting

7 жыл бұрын

Thanks so much, Michael. Very glad you found this useful. Cheers!

Thanks Drew great explanation clear and concise.

@LeadersBeverageConsulting

8 жыл бұрын

+mike dalton Thanks, Mike! We're super glad you enjoyed and or found the video useful. Cheers!

Hola Soy Ernesto de Colombia, estoy aprendiendo como hacer y mantener sistema de cerveza. Gracias por el video. Excelente. De gran ayuda . Apenas comienze mi kegg les pedire consejo.

@LeadersBeverageConsulting

3 жыл бұрын

Hola Ernesto. Estamos felices de que nuestros videos te hayan ayudado. ¡Buena suerte con tu aprendizaje! -¡Salud!

This is a great video, I did the micromatic cert 14 years ago and they breezed through the beer line cleaning in less than 5 minutes. AFTER they handed us our certifications at the end.

@LeadersBeverageConsulting

2 жыл бұрын

Hi Dave, this is great to hear and thank you for letting us know. We are big fans of the Micro Matic course and send all of our team members, but it is a LOT to cover in 3 days and is definitely oriented as an introduction. They have grown and improved a lot in the last 14 years for sure but in the meantime we hope we can start making videos again soon....we've just been swamped busy. Good Luck and Cheers!

That was a very informative video. Thanks for sharing.

@LeadersBeverageConsulting

7 жыл бұрын

Thanks for letting us know you enjoyed the video, Joel. Hopefully it was also useful in some way. Many Cheers!

Very informative. Thank you.

@LeadersBeverageConsulting

6 жыл бұрын

Hi Jason, We are so glad you found the video informative! Thanks for chiming in and letting us know. -Cheers!

Great video man! Thank You!

@LeadersBeverageConsulting

8 жыл бұрын

+James Daniel We're very glad you enjoyed it, thanks so much for your support. Prost!!

You guys rock the beer taps

Very Informative and well instruction on beer cleaning

@LeadersBeverageConsulting

3 жыл бұрын

Thanks Tony, we are glad you found this useful. - Cheers!

There's no need to calculate the volume of the lines. Especially using colored solution. Mix up a batch in a bucket. Start pumping with the discharge going down the drain. When the solution starts coming out put the discharge back into the bucket.

I think this was a great video I'm trying to get a job as a draft tech. this helped tremendously.

@LeadersBeverageConsulting

5 жыл бұрын

Thanks Mark, we are very glad this video may help you land a job. Good luck and Cheers!

Awsome video thanks for taking the time to show the proper way im going to strive to be as good as you are thanks again have a nice day

@LeadersBeverageConsulting

6 жыл бұрын

Thanks, Thomas! We’re super happy to hear this video was useful to you. Good luck with your quality maintenance program. -Cheers!

Excellent teacher 🎉

@LeadersBeverageConsulting

Жыл бұрын

Hi Brandon, your too kind and thanks for the note! Cheers & Beers 🍻

Great video guys, thanks

@LeadersBeverageConsulting

9 жыл бұрын

pumpybum69 Thanks, glad you enjoyed and / or found use in the video. Cheers!

I learned a lot. Thanks.

@LeadersBeverageConsulting

3 жыл бұрын

Hi Matt, that is great to hear. We love it when beer tastes the way the brewer intended it. Cheers!

I don't work at a bar, I don't even drink alcohol, but this was cool to watch.

@LeadersBeverageConsulting

2 жыл бұрын

Hi Thomas, we actually have several team members that don't drink themselves. We encourage and appreciate all living styles and do a lot with carbonated waters, sodas, mocktails, etc. We're glad you enjoyed the video! -Many Cheers

Hey Drew, great video and cheers all the way from Chile! I just picked up a Micromatic pump and realized that I need to pick up a power cord for the pump - any advice on which one to pick up?

Great demonstration video. Bars should take note.

@DrewLarson7

8 жыл бұрын

+Thomas Marshall Thanks, Thomas. We think so too. We spend as much time as we do on education because we know how much better draught can be. Unfortunately it is so frequently ignored and neglected that it is the norm not the standard. Don't be afraid to question your publican about how often they clean, what process they use, what chemical they use (Micro Matic is the undisputed champ there), and so on. If you don't like the answer, order a bottle. Draught, obviously, is more profitable than bottles and cans. Cheers!

@tdtm82

8 жыл бұрын

+Drew Larson Yes Micro Matic is best. I am in England. Bar management with kegs can be improved a lot. I like small faucets. I like the authentic Belgian way of cleaning glassware too which is another important issue.

Thank you very much, it was a really helpful video. Just one question. How do you choose a pump? Which one is that you use?

Awesome video!!!

@LeadersBeverageConsulting

8 жыл бұрын

+Reenactor Guy thanks! We're very glad you found the video useful!

Thank you for the informative videos, ive been trying to find one that implements a fob system in their lines, I seem to be having pressure issues lately, (micromatic fobs) should the leavers in the front to lift the interior float be up or down when I engage my ffirst water push?

@LeadersBeverageConsulting

7 жыл бұрын

Hi Giusseppe, Which Micro Matic Fob do you have? You want to un engage the FOB when doing circulation maintenance so the flow is able to, essentially, bypass it. If it is the standard plastic FOB Micro Matic sells then it would be spun upwards to disengage. Do remember thought that during the water flush you want to use the bleed valve on the fob so that it fills all the way with water. When you are doing the caustic circulation you want to use the bleed valve again so that you fill all the spring mechanisms at the bleed valve covered in caustic. Obviously, do this again during final rinse. We think it would be a good idea to add in a few addendum videos to our channel for special circumstances like FOB's and Pumps. Hopefully as soon as the busy season slows down for us we can get back to video making. Cheers!

Great video!! Thank you for this! Could you possible make a video on FOB maintenance and cleaning?

@LeadersBeverageConsulting

8 жыл бұрын

+George Dimeo We are very glad you found the video useful. Yes, we are planning to do a FOB video soon. We've just been super busy and haven't had time yet. If you have an individual or specific question before we get the video made we're happy to answer it. Cheers!

Well done!

Muito obrigado pela dica é um método inteligente .

Is there a 3 way flush coupler, do you clean one line separately when you have an odd number of kegs

Awesome video! Quick question(s), how much caustic do you use in the bucket where the disassembled faucets are soaking? 2%? Also, how long do you soak those faucets in the caustic bucket?

@LeadersBeverageConsulting

7 жыл бұрын

Hi Brett, we're so glad to hear you found this video useful. We aren't as picky about percentages with the soaking parts. Mostly because we hand scrub them which we can't do to the inside of beer lines. We typically toss the faucets in a bucket with about a capful to half gallon; which, really comes out to about 2% anyway. We try to let them soak at least 15 minutes and then spend time rinsing and scrubbing while the lines are in their rinse cycle. Many folks just put the faucets into the caustic reservoir bucket which caustic is circulating. This works really well because the caustic is moving around the parts. Hope that answers your question, many cheers! Team Leaders

Hey drew I’ve been having a very difficult time connecting the dual flushing coupler to my d style couplers. Any tips?

Great video thank you. It seems that bars and restaurants clean their own so is hard for someone to make money offering the cleaning.

hi i like ur videos, They are really helpful. im new at this job and do it different. i do all the hose to connectors and drain the faucets into a bucket because i dont have the jumpers but i like the way u do it better

@LeadersBeverageConsulting

7 жыл бұрын

Hi Marco, the most important thing is that you want to put quality first! There aren't a lot of companies that do circulation because its takes more time, equipment, and resources. There aren't, unfortunately, many markets where the majority of venue owners recognize the value in investing more in the quality of their draft. However, that is also because the education on what quality can do for improved revenue and profit is lacking. Thus, this channel was created! Good luck and cheers!

@Miguelguzman360

7 жыл бұрын

Hey what's up Marcos I just recently good a job offer in this industry but they don't want to tell pay wage till I agree to a contract with them what does a job like pay ??

You guys rock! We clean our own 14 line, 115' long draw system. We also use a pump recirculation method. Oregon does not believe in requiring clean lines. I have brought up this issue with our health inspector and pointed out what we do to keep our system clean. When we bought the pub the cleaning of the beer lines was only a five minute soaking at less that 1%, you can imagine the floaties in the beer. It took several weeks to get the system clean. One additional thing I look for before cleaning is air bubbles in the beer lines at the coupler. This lets me know if there is a potential gasket problem. Keep up the great educational videos!

I bought a bar that hasn't cleaned their lines in years there is heavy buildup in the polylines.... change the vinyl jumpers..got recirculating pump I cannot find a good chemical to get the build-up out... 20 lines are about 100 ft long any advice so I don't have to change the lines which will cost about $6,000 +

We have a 12 line trunk about 40 feet run what size, will the smaller micromatic pump work?

Hi, on a system like this, every 3 months I would need to take the couplers completely apart to clean them. In which step of the process would I do that? How do I prevent everything on the lines from flowing out when taking it apart? And also, Does the acid cleaning follows exactly the same process as the caustic one?

Hi Drew, great video. Do you have any evidence to back up that a re-circ method is better than a soak clean ? Many thanks

Great video! Very Helpful. Question: When in the cooler and you're connecting the dual flush couplers- do you shut off the gas to the individual line (red tabs, on the wall)? Thank you! (I'm writing a SOP)

@LeadersBeverageConsulting

5 жыл бұрын

Hi Marley, Typically we don't bother turning the gas off. The only time this is something of an issue is if the couplers internal seals aren't blocking the gas from the beer line when disengaged. If that turns out to be the case it will keep pushing beer to the faucet even though the coupler is disengaged. This won't be a big deal if you've already made your connections at the tower; another thing we always do (towers set up before couplers go into dual flush). Hope that helps. -Cheers!

Hello and thanks for the great video. I currently use a re-circ pump for my line cleaning. Same one from Micromatic. I clean 4 lines at a time for 20 minutes. The flow rate seems low to me. My lines are pretty short, maybe 30-40 feet from faucet to coupler. I have noticed that the lines in the cooler (trunk lines) are a lot smaller than the line from the coupler to the FOB. So, is that the issue restricting the flow? Also, what do you recommend in the way of new lines? I know you need a choker behind the faucet but what about the rest of the system? Thanks in advance.

I have a fob system and have cleaned my own lines for years. I flush the lines with water until clear but when I run the cleaner through, I notice that the cleaning solution picks up beer in the lines for a little while in the beginning of the solution cleaning. I just run the solution until it is mostly clear but I was wondering if I may be doing something wrong. I would think that the water would push all the beer through but it must not. Let me know what you think. Thanks and great video.

Do you need to use more than one keg coupler for multiple lines?

I’m happy my company has a patented cleaner which makes this process wayyyyy more simple. All of this makes it seem like you can only do 4to 5 places a day and it takes entirely to long.

That’s pretty cool !!

@DrewLarson7

3 жыл бұрын

Thanks, Blu! -Cheers!

I enjoy that none of the links are there as he says they are.

@DrewLarson7

4 жыл бұрын

Hi Colin, yes, and this is super frustrating. When we produced that video KZread allowed us to place links over the video. Since then they removed that feature and the links. So I now point awkwardly at nothing I’m saying is there. We’ve been meaning to put all the links plus this explanation in the text below the video; no one reads that stuff. -Cheers

Nice video. Do you have a video on cleaning the lines with the acid solution or is it the same method? Also, do you have anyone in the southwest Wisconsin area that will come and clean our tap lines/maintain our system? Thanks

Thanks. Great video. This may be a dumb question but when the caustic is running through the system you are recirculating the caustic and the outtake line from the last shank is not sending it to the drain but back to the bucket? Thanks

@DrewLarson7

4 жыл бұрын

Hi Spinalrx, an honest question is never a dumb question. Yes, the exhaust tube from the last shank goes back into the bucket. That makes the bucket like a reservoir so you may circulate with loss of chemical. -Cheers!

Thank you! What about long draw systems with beer pumps that don't have the reverse flow valve. Is there a method to still use our pump? Right now I'm using pressure pot since I can't figure it out.

@LeadersBeverageConsulting

7 жыл бұрын

Hi David, if your beer pumps don't have reverse flow valves then you can do circulation maintenance. You must have a way to bypass the pump since the pumps are one way. It is frustrating seeing pumps even made without them besides installing without the capability. Depending on your beer pump a reverse flow valve can be installed. If the pump doesn't allow for that a bypass with a shut off could always be built in but that could get messy if. We often install bypass valves when we take on new accounts in order to raise the level of quality. Good Luck & Cheers!!

Excellent video!!!! I have one question. When the caustic is recirculating through the lines, is the input hose and outlet hose in the same bucket……. Meaning it keeps recirculating the same caustic for the 15 mins? Which i think it is but just trying to make sure.

@LeadersBeverageConsulting

6 жыл бұрын

Hi Chris, you are correct, during circulation you create a closed circuit by using a bucket to make a reservoir. You can see right at 20 min and 24 seconds as Drew adds caustic to that reservoir that the red line is the pump drawing in chemical and the clear line is the exhaust back into the bucket. Hope that clarifies. -Cheers!

@shottapusz69

6 жыл бұрын

Leaders Beverage yes, you answered my question! Thank you for the swift response.

If you start your timer right when you turn on the pump won’t all the lines still get a full 20 minutes. Even if it takes a minute to get caustic to the last line, the water flush at the end will also take a minute resulting in the full 20 minutes. Right?

Clean lines so important. Imagine serving a gourmet meal in a dirty plate!

Great video. A more practical approach for doing the 2% or 3% math however.. is to premix. I premix 10 gallons at a time which is almost always more than enough for the locations I work. I have a few that require more but I just make 10 more on the job site when I get to it. Cheers!

@LeadersBeverageConsulting

6 жыл бұрын

Nick Crowe You are spot on there, Nick. Always look for more efficient ways to work. We do a lot of premixing for direct draw systems because there is so little volume inside the system. We also do premixing in the rare cases where we have to do static line cleaning, because there is no reservoir for circulation that the volume of the system will add to. However, in circulation cleaning you must remember that there is a volume of water inside the lines that will become part of the total circulation reservoir, and that must be accounted for in how much caustic gets added. Because every long draw system is different, from a volume standpoint, we can’t premix for multiple accounts at once or each would end up with a different % of caustic in the circulation chemical reservoir. If one were to fill a reservoir bucket with 3% caustic solution then start the pump the entire volume of the lines being circulated would be dumped in lowering the actual chemical concentration. We know the volumes where we maintain and use larger measuring devices for the ounces we need as opposed to counting out 15 caps (as an example). For the folks who do their own line cleaning at their own shop using the cap for measuring is super convenient. Cheers!

@nickcrowe601

6 жыл бұрын

I would be interested in picking your brain on set up and break down efficiency for circulation. I cover a lot of ground each day and it typically takes me a half hour combined for setup and break down. I really dont have time to be on the job site for an hour with the high volume of lines I clean each day. But it is undeniable that circulation is a higher quality clean and I would much rather my clients get the best. Any tips of making it faster? I mean, I know practice practice practice. I run my pump several times a day as it is.. I work 9 hour days and usually hit 15 - 20 sites.

Great video, thanks for sharing. How long does this whole process usually take you?

@LeadersBeverageConsulting

9 жыл бұрын

Jacob Nelson A small system like in this video can be done in under two hours by one person. Whereas a system like Hopleaf in Chicago that has 76 lines split into three locations from two different coolers takes three draft technologists 4.5 to 5 hours. Cleaning this way is far more time and labor intensive than static but its well worth it when it comes to the quality and health of the draft line. Cheers!

what do you do in the case of odd line numbers? static cleaning then when you reverse next cleaning still?

@LeadersBeverageConsulting

2 жыл бұрын

Hi Justin, you can make a three way jumper connection in the cooler so the third to last line feeds the last two lines. Then, at the tower, you leave the faucet on the last line and clean that one line static. Every two weeks we change the direction of flow on the circulation so there isn't one line always just getting static. We mark our cooler logs with direction of circulation at every clean so we don't have to remember and different techs no which way to flow during a given service day -Good luck, Cheers & Beers!

In the video you mentioned that you had 1.5 gallons of water in the lines and 1.5 in the bucket with a total of "2.5 gallons". Not sure if you are not counting 1/2 a gallon for some reason? I'm cleaning 6 lines with 1/4 beer lines and 30 ft. The jumpers are 3/8 inch at 6ft. Assuming I have 1.5 gallons of water in the bucket and same micromatics caustic, how many caps would I need?

Thank you for this video. Just to clarify: When you say the lines should be replaced every 12 months, you’re referring to the Tygon only, correct? In a beer pump system, do you simplify use the pumps to flush it? Thank You

@LeadersBeverageConsulting

Жыл бұрын

Hi, we're really glad you found this video helpful. When we talk about replacing the lines every year (and even every 18 months is fine, just don't go past two years) we are talking about that flexible piece of polyvinyl that goes from the coupler on the keg to the FOB or Wall Bracket on the wall. Beer pumps are only one way. If we installed the system we install flow reversal valves that allow us to circulate and individual gas controls to them. The pumps can then help with circulation flow and add to the number of lines a single pump can circulate. However, you do need to be careful, if you are circulating for example, you only want the pumps on that are flowing toward the tower. Most systems with pumps don't include reversals because not many companies in the US offer circulation cleaning so its hit or miss if we use them. The chemical pump attached to the tower still has to be in place regardless of whether the beer pumps are providing an assist. Good luck; Cheers & Beers!!

@chittlingwhittles1198

Жыл бұрын

@@LeadersBeverageConsulting thanks for taking the time to respond! I have been a Coke tech for almost a decade and never fully understood the beer systems but it seems like it’s right up my alley. I will definitely watch the other videos you have posted. Fantastic Work!

@LeadersBeverageConsulting

Жыл бұрын

@@chittlingwhittles1198 You bet. We do a touch of soda work here and there to help our clients when Coke or Pepsi won't show up in a timely manner. A lot of the building concepts are the same. Beer just has insulated trunk that has circulating glycol in it to keep the beer cold and we have to worry about carbonation and balance all the way from the keg to the glass. Soda techs make great draft beer techs and visa versa; practically twin-sister trades. -Cheers & Beers!!

@chittlingwhittles1198

Жыл бұрын

@@LeadersBeverageConsulting we still have some recirculating systems out there. Instead of glycol, the Soda water line is split from the carbonator, coiled and chilled in an ice water bath and recirculated in an insulated bundle with the other lines. A refrigeration system makes an ice bank inside the water bath and an agitator keeps the water moving preventing irregularities and also keeping the moving water around 32F (0C). The Soda water gets tapped at the bar gun or tower and mixed with the syrup. The beer system reminds me more of what we call “premix” where the pop is already mixed in cylinders in the back and pumped to the dispenser. If I was to categorize the beer system on pop terms it would be a premix system. Very similar systems indeed. I appreciate your help and if you need any help on the other side of the fence please don’t hesitate to ask.

Excellent video! Very detailed. Can you send me the links to the faucet video and coupler videos. The links did not show on this video when you pointed. Thanks so much!

awesome video!!! just started a line cleaning company in Oklahoma. question: whats the maximum number of faucets that you can clean at a time and maintaining the 1gal per minute flow?

@LeadersBeverageConsulting

7 жыл бұрын

Hi Joseph, Sorry for such a slow response, we are in our busiest season right now. The number of lines is dictated by the resistance in the lines. You would be able to clean only 2 or 4 lines if they were 300 foot runs or something like that. While you could circulate 10 direct draw lines. The key is to not exceed a pressure on your pump that puts stress on the system. For example, if you are using warm water for your flush and chemical it will soften the beer lines and jumpers and so fourth. Then if you are cramming 60lbs of pressure down its throat you could blow a clamp off somewhere in the system causing a massive mess and health issue if it was during caustic. Try not to let your pump pressure go above 40lbs; which is just my recommendation for any system I don't know better. Don't worry about trying to reach the 2 gallon per minute goal you read about with the Cicerone program or the Draft Beer Quality Manual. That was written in theory but in practice it isn't practical. The next version of the Draft Beer Quality Manual will drop that 2 gallon per minute flow rate number. Hope that helped answer your question. Cheers!

@josephjunsay8608

7 жыл бұрын

thanks for the reply and the info. I have some more questions ....how do you track all your faucets/ lines that need to be clean? I know you have a lot of accounts. what system are you using? I talked to a lot of software companies. some are expensive and some are not. do you have any recommendation / suggestion for a starting company just like me? thanks and I really appreciate all the help! cheers!

Nice explanation. Did the on-screen links go away on purpose?

Excellent video. I've noticed that the pump hoses don't come with a submerging weight attached. What do you use for a weight to keep the pump intake hose submerged?

@LeadersBeverageConsulting

6 жыл бұрын

Hi Meetthelunas, The intake hose doesn't float, it just rests at the bottom of the bucket or sink with no problem. The only issue we sometimes have is the weight of the hose when it is stretched pulling the line out of the water. In these cases we just use a simple clamp to hold the hose to the bucket. -Cheers!

@meetthelunas

6 жыл бұрын

So we've got two pumps. The newest one has a heavy metal ring near the opening of the intake hose. My oldest one doesn't have that heavy metal ring. I'm going to contact the company that manufacturers the pumps and sells them to MicroMatic and see if they can sell me just a metal ring. i.imgur.com/08LrgkK.png

@LeadersBeverageConsulting

6 жыл бұрын

Good catch on that metal ring Meetthelunas, I really hadn't even thought about the fact that was there. We have had a hard time getting individual replacement parts from Micro Matic for their pumps and hoses. We have come to just fixing and replacing parts ourselves. Good luck with the manufacturer, in the meantime, you can use a large clip to hold the hose in place which should keep the intake forced under the level of water. So happy to hear you are circulation cleaning! -Cheers, Drew

what system pump would you recommend for a 4 tap system?

@LeadersBeverageConsulting

6 жыл бұрын

Hi Doug, Drew is using the smallest circulation cleaning pump that micro Matic sells. We love the little guys and it’s easy to replace the motor internally if they go bad (easy for someone with some mechanical know how). We use that pump for all accounts large and small. -Cheers!

Hi guys! Great video! The best i have found about how to properly clean lines with safety and professionalism! I have a question for you and hope Drew or someone can answer me. I have to clean 6 lines in two floors, so 12 lines. But I'm using a not so good system to clean it, i'm using some jhon guest pieces to attach to the faucet but its a mess and i can't continue cleaning like that. My question is, the faucet jumpers are universal thread/dimensions? Or i have to see the dimensions of my faucets and get jumpers according to that? We have a Lindr towers with flow control faucets, and we are from Europe so i don't now if it's all the same everywhere. I just need the correct jumpers lol.... Thx once again for every video you put here!cheers

@LeadersBeverageConsulting

5 жыл бұрын

Hi Pedro, I’m sorry you are having trouble with making connections to your lines. Trying to circulate through faucets is definitely going to make a mess. Threading in the US is pretty much standardized. We only run into different threading when someone imports a European shank and faucet. Wish we could be more help. Try asking whomever installed your system where you can get faucet attachments so you can build those faucet jumpers yourself. Good Luck & Cheers!

Hi Drew, thank you for the great video. I’m having a problem you will probably have the answer to. Liquid is going up the gas lines when I run my pump. The thomas valves are all in good shape and the nuts are tightened correctly. What could be causing this? Thank you in advance.

@DrewLarson7

4 жыл бұрын

Hello, my first response was going to be the check valves but if they are in place it’s a bit more of a mystery. I can’t imagine the kind of pressure needed to get around a check valve so I would check that the check valves also have the proper tail piece to hold it open and from crushing in the line. Another possibility is that the check ball in the coupler isn’t being held away from blocking the line. That’s what the little metal rod sticking out of the center of the dual flush couplers is for. Without that, the return line will bet blocked and over pressure the system. Lastly, it’s ok to leave the gas on to apply pressure. Otherwise, I’ve never experienced this which means I’d need to see the set up. Good luck and many cheers!

@glaucoriverachaves9538

4 жыл бұрын

Out of curiosity, do the o-rings on the probe and coupler body have any role in preventing liquid going in the direction of the gas in outlet on the coupler while in the disengaged position? Also, how often should those be changed? When I looked at those, some o-rings leave a gap between the probe and the coupler shaft, is that the way it should be or do they have to completely create a seal in that gap space? Lastly, I believe the thomas valves are in good shape due to them feeling rubbery as usual and not having any dents or being cracked or brittle. What are giveaways on their integrity and how often should I replace them? Thank you once again! It has been rather hard finding answers to this problem on the internet.

Hey Drew, excellent video. I'm curious as to what you would do if you encountered a draft system with 7 or 9 lines. Would you have to do two runs to get that odd line? Also, did you leave the gas on during the cleaning? Thanks for the information and looking forward to more videos!

@LeadersBeverageConsulting

7 жыл бұрын

Hi Cory, we do some odd numbered systems. You can, of course, do two runs of 4 if you have time. If the lines are short enough to circulate all of the odd number then we do them all at once. In the cooler we connect the last three kegs together with a modified dual-flush cleaner to allow the three to inter circulate, we then also build a three way jumper for the last three lines. Fluid dynamics allows two of the lines to push out the last line. You just have to be carful that you are getting proper flow in those lines and that the caustic is completely out of all lines. It helps to draw a schematic then draw the direction of flow on the schematic to figure what lines need to be double connected. Now, if the couplers are all in good condition it doesn't matter if the gas is on or off if the couplers are disengaged when connected to the dual flush. If the internal components leak gas then it will push the beer out of the line. I typically make faucet connections before cooler connections to reduce no faucet beer showers. If you notice a line continuing to spit gas then that is what is going on and just turn that one gas line off. Good Luck & Cheers!

Hey Drew, what pump do you use during your cleaning cycle? I own a brewery in Montana, we clean our lines religiously every two weeks, but we use a static procedure currently. We just replaced all our lines in the cooler and are looking to go to a circulatory procedure. -Shawn, Katabatic Brewing Co.

@bradgrandorff1058

2 жыл бұрын

From what I can tell, it is a micromatic model EBC300 or similar.

Question Drew: Can/Will you tell me how fairly charge a bar for performing this procedure. I am retired and a homebrewer and would like to try do on a part-time basis in my local area. Appreciate the step by step layout of video and your knowledgeable advise. Thanks Pappy

@stephengonzalez5565

4 жыл бұрын

average to show up 50. 10-16.00 per line. learn your ounces per foot so you have a good idea on how much solution/caustic etc you will use. 100ft 3/8 is 75 oz. some places will require you to have ins to be on the property. Be safe PAPPY! Sell some stainless faucets and get that brass garbage out of the industry! Pm me if you have any questions. Selling some faucets will pay for your lunch!

Great video, very informative. i just applied for a job doing just this, any words of advice?

@LeadersBeverageConsulting

7 жыл бұрын

Congrats and good luck Juan. Always focus on quality, remember your job is helping your customers business so don't ever take advantage of ignorance, remember that anyone interfacing with customers is also in the hospitality business, be professional at all times, never stop learning about your trade because knowledge is power, take your work seriously but don't take yourself so seriously. -Good luck & Cheers!!

@williamsmith8041

6 жыл бұрын

Juan Ramirez me too

I’ve got some dual flush cleaning cups without a built in check ball lifter. Is the best way to use these just to remove the check ball from the first coupler in the line?

@LeadersBeverageConsulting

5 жыл бұрын

Hi Jason, strange to have a dual flush without the ball lifter. We suppose removing the check ball will work but be sure to put it back. Also, to cut down on work don’t forget you only have to remove the one that is on the reverse direction flow. Good luck & cheers!

@jasonflanders5081

5 жыл бұрын

Can you clean a system that splits between 3 different faucets with a recirculating machine?

after your water flush following the caustic/acid cleaner do you run sanitizer through the lines prior to reconnecting the beer lines?

@LeadersBeverageConsulting

7 жыл бұрын

+Kris Iglehart Hi Chris, there is no need to use a separate sanitizer after the caustic maintenance. If you are doing acid maintenance you should have done a caustic maintenance immediately prior to that (check our video on caustic vs. acid beer line cleaning. kzread.info/dash/bejne/l3mMypl6h6WXd9Y.html). We know, for example, that Star San is a sanitizer and not a cleaner (we love the stuff) so after cleaning a fermenter you sanitize it but that step isn't necessary in beer line cleaning. After all, you aren't fermenting in the beer lines. They need to be clean but they won't really ever be sterile. After cleaning with caustic or acid beer line cleaner you flush the lines with water. You continue flushing with clean water until the pH (using chemical reactive paper or an electronic meter to measure) returns to neutral. Hope that helps -Cheers and Cheers!

@krisiglehart1954

7 жыл бұрын

Leaders Beverage just wondering, call it redundant if you want, we have just got into the habit of sterilizing after cleaning everything. I know it may not need it but it's just habit. thank you.

@LeadersBeverageConsulting

7 жыл бұрын

+Kris Iglehart you'll never catch us telling someone to stop any procedure that adds to the thoroughness of a maintenance routine. -Cheers

Should you still run sanitizer through the lines before beer?

Great info. Just a couple of questions. In this example of line cleaning, you cleaned a total of 8 lines using 3 jumpers. In the back cooler are you using a total of 4 flush couplers? So 1 to 2, 3 to 4, 5 to 6 and 7 to 8? I would assume the input hose connected to the 1st faucet is line one and the output line is line at the other end would be line 8? If I have the pump and just wanted to clean 2 lines only 1 flush coupler would be needed to connect the input and output line and on the faucets 1 input line and 1 output line, correct? Thanks!

@LeadersBeverageConsulting

7 жыл бұрын

Hey there Corsa, we're so glad you found this video helpful. You are exactly right. There are only three at the tower because there is an exhaust line and a pump in line. In the cooler there are simply 8 lines that need to connected to each other. Cheers!

@CorsaF430

7 жыл бұрын

Is it possible to use the EBC pump to clean just 1 line? If so, how would you do that and what parts would be needed?

@LeadersBeverageConsulting

7 жыл бұрын

Hi Corsa, sorry about that, it looks like we missed your last question. Cleaning a single line with a pump would likely be more trouble than its worth. You would essentially have to just push cleaner through the line to the coupler. Now, if its a kegerator you could put the jumper in the reservoir bucket and that would circulate the line. On a long draw through you'd just be filling a bucket in the cooler. Two lines is perfectly doable as you'd simply have the pump pushing into one line, an exhaust line on the other faucet shank, and a single dual flush coupler in the cooler. Hopefully that more fully answers your question. If it doesn't, let us know what you are trying to do (equipment you have and such) and we'll try to point you in the right direction for that. Many Cheers!

Hey Guys... have a quick question. I came across a account that has as odd number of beer taps, Im sure this common but its the first I have encountered on the cleaning side...what is the best practice for cleaning the odd number faucet? Im sure its simple and Im just not thinking hard enough, but Im a little stumped....thanks in advance for any help. Joe Gasparino Draftman Services NYC

@LeadersBeverageConsulting

8 жыл бұрын

+Joe Gasparino Hi Joe, I assume you are doing circulation cleaning because an odd number wouldn't matter with static. What we do is create a triple faucet jumper which goes on the three shanks next to the exhaust shank. Lets say its a 5 line tower. On the left shank would be the pump input, then the center three shanks would have a triple jumper connected with a T splice, then the shank on the far right will be the exhaust. Now, in the cooler you will want to build a kind of triple connection for the last three couplers. Its like making a triple faucet jumper only the three connections attach to the last three couplers. What happens then is that the pump pushes the cleaner into one beer line, makes its loop up, then when it returns it returns on two lines and then exits all out the last line. The last key is to switch cleaning directions every time you clean, which is a best practice anyway. Hopefully that was somewhat understandable but it is a bit hard to explain in text, shoot us an e-mail at info@leadersbeverage.com and we'll send a few pictures. Cheers!

Are you controlling the flow rate by the pump or by the number of lines??

@LeadersBeverageConsulting

9 жыл бұрын

Hi Gene, It is actually a bit of both. With larger pumps there are actual pressure gauges and by using the by pass valve one can adjust output pressure and monitor on the gauge. On the smaller pumps like you saw in the video there is no pressure gauge which means you want to be careful and really know the equipment and system. You need to be very careful because most systems can't handle more than about 40lbs of pressure. As you move above 40lbs you run the risk of blowing off clamps within the system. Thus, you can adjust flow rate to some extent with the pump (using the bypass valve). However, if you aren't achieving the flow rate you want and can't raise the pressure safely, then you reduce the number of lines you clean at once (less loops). The draught beer quality manual suggests never cleaning more than four lines at a time (two loops). Hope that helps answer your question. Cheers! Drew Larson HTTPS://LeadersBeverage.Com

@genestarr5263

9 жыл бұрын

Yes, that dose help, thank you.

Hi Do they use the same cleaning set up in the UK... Thanks

@DrewLarson7

8 жыл бұрын

Hi Pepsi Chyna, I wish more people even used this set up here in the US! I'm afraid I can't speak confidently about maintenance practices in the UK. The second I suggest that UK doesn't do a lot of circulation maintenance someone will jump in mad at me. I know they have several large companies in the UK that specialize in 'do it your self' built in auto cleaning systems, but I think maintenance needs human attention. Nothing automatic cleans couplers and faucets they way they need to be, as an example. Hopefully someone with more time in the coolers of UK pubs can chime in and let us know more. Cheers!

@briankathy2580

7 жыл бұрын

“The second I suggest that UK doesn't do a lot of circulation maintenance someone will jump in mad at me”. Sorry mate but if you go up north in the UK and tell them that you only clean your lines once a fortnight; they will probably laugh at you in disgust! Most pub landlords / bar cellar men will clean their lines at least once a WEEK and it can be an important social event for the locals. Given that most of the pubs have cellars and subsequently long lines to the bar; each tap (line) can generate two to three English 20oz pints in wasted beer. The good landlords will pull water through the lines first and the “wasted” beer is pulled off in glasses and put on the bar, for the regulars to drink free of charge. One of the main differences between English pubs and American bars and restaurants, is the variety of delivery systems that you will come across, that you cannot simply loop together. Carbonated beers tend to be on electric pumps due to the rise resistance from the cellar. They deliver half a pint at the touch of a switch and the switch has to be repeatedly pressed to get the water and cleaner through. Due to British cellars being at 56 degrees (the proper serving temp for cask ales), you have flash coolers and the craft beers are on hand pumps (beer engines), that have to be repeatedly pulled to get the water and cleaner through. In short, "circulation maintenance" is a very time consuming job that you have to be trained to do properly and one that is taken very seriously by ever landlord I know. As for American bars, I could tell you stories about the lack of maintenance and cleaning that would make you vomit. Unlike the UK, you don’t have the brewery’s supplying the beers directly to the bar, which also have a vested interest in making sure their beer is served to the public, properly and hygienically. As for the Distributors in the US… Don’t get me started; I wouldn’t get mad at you but I would give you ear ache);O)

Do you still recommend cleaning homebrew lines every two weeks? How do you feel about recirculation on the homebrew level, versus static cleaning.

@LeadersBeverageConsulting

8 жыл бұрын

+Allen Hi Allen, a lot comes down to how you feel about the taste of your beer. If you don't perceive any flavor problems than you are probably doing OK. Many home brewers just clean their lines every time they change a keg, and most use a product like Micro Matic Clean Flo and Star San rather than the heavy duty caustic used in this video; and don't forget to clean the faucet and coupler!! Frankly, most home kegerator set ups are much cleaner and have much less going on (i.e., coupler changes, keg changes every day, different people in and out of the cooler, beer touching the faucet nozzle, etc) than a home set up. Static for a few lines at home is probably fine because you are only dealing with 5-7 feet of 3/16th poly vinyl which can be replaced very easily and very cheaply. The beer trunk running from a commercial cooler to a draught tower is meant to last 10-15 years and thus needs more attention for its proper upkeep. Hope that answers your question, cheers!

@theMTBeffect

8 жыл бұрын

+Leaders Beverage thank you for such a quick reply and help. That's what I was wanting to know

Thanks so much for the reply...yeah Im going to email you, I would love to see a picture. Im headed to Micromactic right now to pick up supplies...Ill see if they have one. thanks Joe Gasparino

@LeadersBeverageConsulting

8 жыл бұрын

+Joe Gasparino We just e-mailed you those pics along with a diagram of how we attack odd numbers. We build the triples our selves but the pics will speak for themselves. Give the guys and gals at MM our best. Cheers!

how long are your jumpers? thanks!

@LeadersBeverageConsulting

7 жыл бұрын

Hi David, we typically make our jumpers 6 feet long. However, we also try to be smart about it. If you only need a 3 foot jumper than only make a three foot jumper. There is nothing wrong with an 8 or 10 foot jumper either. You just have to make sure everything is balanced in. We also like using 5/16th ID over 3/8th ID for jumpers, but that starts a whole other conversations. Cheers!

Super informative, thank you! One question, does it affect the other lines at all if I were to only clean 2 or 4 lines at a time? Could I clean 2 lines one night, resume regular business the next day, and come back and clean 2 more the following week? Thank you for your help. It is great to see others who are passionate about quality!

@LeadersBeverageConsulting

8 жыл бұрын

Hi Julian, we're so glad you found the video informative and useful. Cleaning one line won't affect the line next to it. We have helped small businesses manage their own cleaning by doing portions of the system on different days in order break up the work. The important part is that each line be cleaned every two weeks. This, do two lines on Monday and two lines on Tuesday, rinse, and repeat every two weeks without fail.

@jillianmedeiros266

8 жыл бұрын

+Leaders Beverage Thank you, will do. Any special tips for cleaning draft wine lines?

@LeadersBeverageConsulting

8 жыл бұрын

+Jillian Medeiros Jillian, the key with wine is having the system built correctly. Wine is much more acidic than beer. So, while 303 stainless is just fine for beer you want only high quality plastics and 304 stainless touching wine. This means using barrier tubing and not poly vinyl for the jumper, using stainless tail pieces and not chrome plated brass, and using 304 stainless couplers and faucets. After that, 1% caustic will be fine for cleaning if the system is well cared for since that caustic is so far different on the pH scale from the acidity of the wine. Then, when you do the acid cleaning, use citric acid instead of phosphoric acid as used in beer lines. Hope that helps, Cheers

@jillianmedeiros266

8 жыл бұрын

+Leaders Beverage thank you! What do I do if the line clogs?

@DrewLarson7

8 жыл бұрын

+Jillian Medeiros Jillian, sorry to have taken so long to respond, we are in the middle of a big warehouse move and expansion. What is in the line that would have clogged it? Do you mean it clogged during cleaning or it clogged during pouring?

Beer and beverage technician is that a good job? I got offered to be trained for it.

Hi! How often do you make this cleaning?

@LeadersBeverageConsulting

2 жыл бұрын

Hi, we do this cleaning every 2 weeks. 2 weeks has been shown to be about the point at which bacterial growth colonies start taking off. The goal isn't to clean dirty lines but to keep clean lines clean! -Cheers!

What brand and size pump do you recommend for a 20 handle pub (Long draw/glycol cooled system)? And Great video, thanks

@LeadersBeverageConsulting

9 жыл бұрын

s miller How long are the lines and what pressure is your secondary regulators set to? I would recommend the 300' plus Micro Matic model. We've been using these pumps for years without a single problem. Micro Matic also is the easiest company in the industry to deal with if you have a warranty issue. You wouldn't be able to clean all 20 lines at once though. You really don't want to run the pump over about 40lbs of pressure to ensure you don't blow out any clamps or seals inside the system. Therefore, you'd do 6,6,8 - or, depending on the length and resistance of your system 10 and 10. In that last case I'd circulate for a full 20 minutes. Here is a link to the pump I'm talking about. If you have interest we can drop ship them to you at a good discount from the price you see. www.micromatic.com/draft-keg-beer/line-cleaning-pid-EBC300PLUS.html Cheers! Drew

@Miller1382000

9 жыл бұрын

Leaders Beverage The Trunk line will be roughly 60Ft from cooler to tower, and the establishment is still about 6-7 weeks away from opening , I'm researching the initial cost for the principle owner - the distributors have cleaned their own lines for his first restaurant. That establishment only has a handful of handles, and though they have some nice local/regional brews on tap, craft beer is not a focus - I guess I'm trying to get a good idea of pros/cons to assuming the responsibility of cleaning the lines ourselves

@LeadersBeverageConsulting

9 жыл бұрын

Sorry I'm just responding. Circulation cleaning is 80X more effective than static cleaning. Many parts of the country don't even require cleaning by law so getting owners to invest in doing it every two weeks is hard enough let alone to do it the best possible way. The truth is, the money spent on maintenance when done absolutely right is more expensive but pays larger dividend in profit due to increased beer sales and less foam waste. Moreover, a venue goes to the lengths I show in the video they should brag to their customers about it. Being known for having the cleanest beer lines in town goes a long way to customer contact. Believe it or not, clean lines matter even more for the delicacy of American Light Lagers than a huge imperial barrel aged chocolate stout. The problem with distributors cleaning lines is that it is something they have to do, not want to do. You likely have minimum wage, or slightly better, folks cleaning a line who has to be in and out as quickly as possible. The only con to cleaning your own lines, if it is legal by you, is the need to train staff and the liability of using dangerous chemicals. Other than that, even the upfront cost isn't a con because it will pay itself back in quality.

Hi~ bro. It is amazing video I have ever seen. I'm Korean and I'm trying to clean my beer line for healthy haha. so I have a question. What are the chemicals which is blue liquid at 20:45 in video. and can we buy it or make it in lab? Thanks for reading ^^

@LeadersBeverageConsulting

7 жыл бұрын

Hi Byunggon Kim, We are very glad this video helped you learn. The Blue Chemical is caustic made by BPD for Micro Matic. www.micromatic.com/beer-line-cleaning-kits/liquid-beer-line-cleaner We use this chemical because it is the best in the industry! Don't forget that you want to clean your beer lines with acid every 120 days also. Cheers!

where's that link to the Brewers association?

Drew, thank you for so many great videos! I was wondering… what’s the best way to store an unused draft line? Thanks for your time

@LeadersBeverageConsulting

2 жыл бұрын

Hi Richard, the best way to store draft line is to clean it with caustic, then acid, then rinse with Distilled water, push the distilled water out with co2. The distilled water is so there are no chlorine's or other chemicals being left behind as residue as the flush water evaporates. Not a big deal when you are filling back up with beer but not good when you are going to shut a line down. -Cheers and beers!

Where can I buy the circulating hoses?

@LeadersBeverageConsulting

6 жыл бұрын

+Leo Chen Are you referring to the jumper hoses we connect to the faucet shanks? You can get those premise through MicroMatic.com or through us though we don't have them pre-made.

I like the video but none of the links show when you mentioned them

@LeadersBeverageConsulting

2 жыл бұрын

Hi AJ, yes, we know and it’s very frustrating. When this video was first produced KZread let us put links into the video from their software. Since then they removed that feature and this links so now we look like we are half crazy 🤦🏻‍♂️ we will go through the video and post the links in the description. Unfortunately, we can’t just edit original video once it’s uploaded. -Cheers & Beers

may please anyone tell me how are called that conector ( 9:10 ) ? thanksss

@LeadersBeverageConsulting

2 жыл бұрын

Hi Gap 17, we call that part 'Faucet Cleaning Attachment'. Here is a link to the part at Micro Matic. You can find this from many different manufacturers. www.micromatic.com/accessories/faucet-cleaning-attachment-4353 Good Luck & Cheers!

@gap1723

Жыл бұрын

@@LeadersBeverageConsulting Thanks!! im starting a bussines of cleaning lines after realize that just a few bars ( to no say none) take cares about the importance of that ( and after drinking acid and sour beers) , unfortunely im from argentina and there is no a single commerce where i find this piece, you can imagine how much the bars cares about the cleaning on lines... so i'll have to clean one by one the lines. Thanks for your efforts in the videos, cheers

Great video!! But play it at 1.25 speed and it's perfectly fine

@LeadersBeverageConsulting

5 жыл бұрын

Haaa HAAAaa. Don, that is awesome. Usually we are trying to slow Drew down. We're glad to know we got him to slow down enough that the video can be watched faster :) -Cheers!

In the mixing caustic section you said 1 gallon and half of beer/water and then the bucket has one gallon and a half. one and half plus one and a half i thought equals 3 gallons not 2 and a half gallon of volume! One capful per ounce per gallon how;d you come up with 5 cap fulls?

@LeadersBeverageConsulting

Жыл бұрын

Baaaa Haaaaa.....Dan, in 8 years you are the first person to catch that. Good attention to detail. That morning while video taping there was a gallon and a half of water which is more than we use regularly. When filming free content you don't do 100 takes. So he called out the 1.5 gallons in the bucket which does add up to 3 gallons total so for 2% it would have needed 6 caps. That account typically gets 5 cap fulls (about 17oz) which Drew also knew so in doing math while being filmed he called out what we usually use rather than what the math would make sense for the rest of the process. Thanks, Dan. -Cheers & Beers

@Dan-oy3ev

Жыл бұрын

@@LeadersBeverageConsulting haha just trying to educate myself. I can be a technical kinda guy sometimes

Veterans, this is our day. Veterans Day is for honoring all U. S. military veterans.

@LeadersBeverageConsulting

2 жыл бұрын

It is, and we did. We are very proud to be a Veteran owned small business. Thank you for yours and ALL service member and Veteran's service. -Cheers

I've worked at the same bar for a year now.... never once seen the beer lines cleaned. there's mold growing on most of the keg taps.

@LeadersBeverageConsulting

Жыл бұрын

Imagine what the inside of the beer lines are like! Lines not cleaned, properly, every two weeks taint the flavor of the beer. First it just dulls the fresh aromas of hops and sharp bitter notes, then it starts affecting the taste, then you start getting buttery and acidic notes. When you hear folks talk about how draft beer makes them sicker than bottles the next day or turns their stomachs upside down it’s because of dirty lines. The crazy part is every study has shown that systems that are cleaned every two weeks sell more beer and dump less foam, a double whammy of increased profitability. Yet, so many bars go woefully neglected. Perhaps show this document from the brewers association to the powers that make the decisions. cdn.brewersassociation.org/wp-content/uploads/2019/06/Draught-Beer-Quality-for-Retailers.pdf Good luck, Cheers & Beers 🍻

What pump do you use?

@DrewLarson7

8 жыл бұрын

+Adam Rich Hi Adam, use Micro Matic cleaning pumps. We do have several of the large ones but we have decided that we never really need anything more than the small pump because we can't exceed certain pressures regardless. We don't have them in our shop but we can drop ship them out at below retail cost. www.micromatic.com/electric-pumps/electric-re-circulating-line-cleaning-pump-ebc300

@sharxey4269

7 жыл бұрын

Adam Rich

I guess this would have to be done after closing right? (2-5am)

@LeadersBeverageConsulting

9 жыл бұрын

Hi MrDream, Really depends on what time a venue opens, how many lines, how much equipment, where the coolers are, line and tower set ups, etc. If a bar opens at 11am we aim to be done by 10am so that we are out of the way of bartenders and staff and that no one is around our chemicals. If it's 16 lines with no special requirements we can start at 7:30 to 8am. We have an account with 76 lines in three different places from two coolers. We have 3-4 people working on that for 5 hours so we start at 5:30am. On days we do acid cleaning we need more time because that comes on top of caustic. Cheers!

@MrDream5

9 жыл бұрын

Leaders Beverage I worked for "Beverage Intelligence" installing beer. wine & soda systems all through the 90's in So. Cal. What fun it was.

@LeadersBeverageConsulting

9 жыл бұрын

MrDream5 We certainly love it!! Maintenance, installs, troubleshooting, our online shop, education, and all.

How do you charge for this service Thank You

@LeadersBeverageConsulting

5 жыл бұрын

Hi Kerry, The industry in whole typically charges by the line. I.e., $5 or $8, etc, per draft line. We find this method focuses only on the lines themselves and a healthy draft system requires more attention than just the inside of the beer lines. You have couplers, faucets, insulation, jumpers, glycol, regulators, and so on. At Leaders, we determine how long it will take us to properly help a client maintain their draft system from top to bottom so it keeps producing at its peak efficiency. We break that down to a monthly cost; so we are labor based and draft system managers. -Cheers!

You need to write a book.