We put a great deal of effort into making sure our beer is of the highest quality. From cultivating healthy yeast starters and thoroughly sanitizing all equipment, to selecting fresh hops and carefully controlling fermentation temperatures, every stage of the brewing process is designed to enhance flavor and consistency. So why is it that so many brewers still overlook one of the most important maintenance tasks—cleaning draft lines?
I have to admit, I’m guilty of it too. While I can’t tolerate dirty dishes sitting in the sink, I’ve often neglected cleaning my kegerator once a keg is finished. The truth is, cleaning draft lines is simple and quick, and there’s really no reason to delay it. So, better practice what we preach—keep those draft lines clean.
Why Cleaning Draft Lines Matters
At the most basic level, cleaning removes residual beer from the line before a new keg is connected. Since homebrew is typically unfiltered, yeast can easily pass through the system, especially in the first and last pours. In addition, even with good sanitation practices, bacteria, wild yeast, and mold can still find their way into the system over time.
Another important reason is the buildup of mineral deposits, particularly calcium oxalate, commonly known as beer stone. This residue gradually forms on fittings, tubing, and faucets, and behaves much like biological plaque. It can harbor bacteria, contribute to off-flavors, and even cause issues such as excessive foaming or poor head retention. In more serious cases, it may lead to visible particles in the beer.
How to Clean Draft Lines
Commercial bars typically use a recirculating cleaning system, pumping cleaning solution through the lines for several minutes. While effective, this method is often unnecessary for homebrewers, especially since most home draft systems are relatively short.
A simpler soak-and-flush method is usually sufficient:
- Push a cleaning solution through the draft line under pressure until it runs clear
- Let it soak in the line for around 10–15 minutes
- Flush thoroughly with clean water under pressure
- Connect the next keg
- Open the tap and allow beer to flow until it pours clear
- Discard the first pint from the new keg
A practical setup involves using an empty keg filled with cleaning solution, pressurizing it with CO₂, and pushing the solution through the system just like beer. The same process can then be repeated with clean water. Only a small volume of liquid is actually required.
To reduce CO₂ usage, some brewers prefer using a manual pump-style cleaning device, which can be built or purchased. These compact tools typically hold 1–2 liters of solution and generate pressure manually, making the process more efficient and environmentally friendly.
Choosing Cleaning Products
Common cleaners like OxiClean can be effective for routine maintenance, especially when lines are regularly used and not left sitting empty. However, OxiClean does not remove beer stone. For deeper cleaning and mineral removal, specialized products such as dedicated beer line cleaners are recommended, as they are designed to break down stubborn deposits safely.
Don’t Forget Replacement
Even with proper cleaning, beer lines are not permanent. Over time, they degrade and can harbor buildup that is difficult to remove. A general guideline is to replace them about once a year for regular users, and even more frequently for high-volume systems.
