Cleaning your lines is an important step in dispensing great tasting draft beer
Beer lines require periodic cleaning because beer leaves behind yeast, protein and mineral deposits that can affect the taste and smell of your beer. Mold can also find it's way into your draft system fittings through exposure to air. If left untended, these factors can create a scale called calcium oxalate, commonly referred to as beer stone. If it is not completely removed in a cleaning process, it will leave an unsanitary surface that can harbor microorganisms which grow very quickly and affect the flavor and shelf life of your beer.
Lines should be cleaned on a regular basis to prevent beer stone build-up. We recommend that you clean your lines about every 6 weeks or every time you switch out a keg. Commercial applications require more frequent cleaning, depending on the beer system length. Systems less than 25' in length require bi-monthly cleaning, while longer systems should be cleaned following brewery recommendations and/or state guidelines.