Post
by arturobandini » Tue Oct 27, 2009 3:46 pm
Removing nozzles from taps and washing through with warm water after each session is a good practice to get in to. Nozzles harbour all the gunky crap that won't be shifted in a line clean. Most Pubs will swear by leaving them in a soda water solution each night but this is just nonsense.
My system is pretty compact and I'm an anal, fastidious berk so after each session I disconnect from the cornie,polypin,whatever and pump the beer through to empty the line, i then flush warm water through and so reconnect everything. That leaves clean empty lines and no beer sitting in the lines waiting to spoil. I must add that I use a flash chiller and my lines aren't refridgerated.
Using a trade standard Beer Line Cleaner will also make sure you get a sparklingly clear line. Make sure you flush well with cold water afterwards as essentially it's bleach, there are some which come in purple colour or what-not so you know when it's all flushed out.
Planning - Not for a long while
Fermenting - I'm Done
Bottle Maturing - Hobgoblin, Fullers ESB, American Stout, TOP, Fullers London Porter, Bandini Black IPA
Drinking - Still...Whiskey