Beer line cleanliness

Very good policy...

 

I would genuinely love to see the science behind this.

 

Drink bottles if you are worried about it

 

Not sure if you're right about that or not, but diacetyl can also be the result of bad brewing. Really I'm not sure how you can tell if it was bad lines, badly made beer, or poor storage conditions at some point.

 

I'll see if I can find my work sheets and hand outs.

 

That'd be cool...

 

True and false. Diacetyl is produced by brewers yeast, and a good fermentation regime will let the yeasts clean it up. Pediococcus is also a big diacetyl producer, but it can't clean up the diacetyl, a Pedio infection in the lines will produce it (in lambics the diacetyl from Pedio is clean up by Brett). A third path is that the precursor for diacetyl, if present, is oxidized to diacetyl when exposed to air, this has happened to me when bottling homebrewed beer.

Edit - some link stuff.
http://drinks.seriouseats.com/2013/...-skunked-beer-diacetyl-dirty-draft-lines.html

Edit 2 - my local cleans the lines every 2 weeks. Another place in town may have never cleaned their lines. If you go early and get the first pint of a beer, it can be Godawful, vinegar, diacetyl, moldy aromas, really nasty crap. I haven't stopped there for years.