Wild vs Clean Beer in your kegerator; separate taps?

Discussion in 'Home Bar' started by Boosully, Apr 19, 2018.

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  1. Boosully

    Boosully Zealot (574) Apr 8, 2014 Michigan
    Trader

    Do you have separate taps/lines for clean beer and sours ( wild ales/mixed cultures) in your kegerator? Is it best to keep these separate ( clean on one side and wild on the other ) or can I clean and sanitize when exchanging kegs and cross lines? What is your preferred method of cleaning tap lines?

    For homebrewers, do you use specific kegs for clean and wild beers?

    Obviously worries about cross contamination. Apologies for all the questions.
     
  2. IceAce

    IceAce Pooh-Bah (2,274) Jan 8, 2004 California
    Pooh-Bah

    I run wild beers through my keg box often.

    When the wild keg kicks, I fill the beer line with Drafttec cleaning solution and submerge the coupler in a bucket of the same and allow all to soak for 20 minutes.

    Following that, I soak the coupler and disassembled faucet in sanitizer solution for ten minutes and give both a good scrub with a faucet brush.

    I've never had an issue with cross-contamination...ever.
     
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  3. billandsuz

    billandsuz Pooh-Bah (2,097) Sep 1, 2004 New York
    Pooh-Bah

    I do not brew wild beer but I do have some experience cleaning systems.

    Homebrewers are really only just beginning to get into wild fermentation so there does not seem to be an established protocol just yet but there is enough knowledge to know when you are playing with fire.

    Commercial accounts would not typically have dedicated lines for sour beer. Most bar owners are just not that invested and a lot would not even recognize the concept of bacteria vs. domesticated yeast. Even still, it's not a matter of one particular bacteria that can grab hold on a dedicated line. Even the dedicated line could cross contaminate from keg to keg.

    But, there is always a but, a commercial account that does not have a robust line cleaning program will inevitably cross contaminate. And they deserve it too.

    Like Ice says, plan to clean everything that comes in contact with your wild beer equipment. Clean everything really well, with a brush. The bacteria is well known for being very difficult to eradicate. A brewery has a lot on the line with wild beers. A home bar owner can pull apart every item, scrub and soak. That is not an easy fix for a tavern or a brewery. How far you go to separate your brewhouse is up to you. Some pro brewers do. Some do not.
    Cheers.
     
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  4. IceAce

    IceAce Pooh-Bah (2,274) Jan 8, 2004 California
    Pooh-Bah

    Agreed.

    While I mentioned my soak times, I neglected to say why.

    The Draftek loosens any stuck on debris, thereby getting everything clean. The sanitizer soak time ensures a sanitary condition with no remaining bacteria.

    As an added bonus, in my experience the sanitizer inhibits future growth of wild beasties on the exterior of the coupler.
     
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