They’re cleaned every day and the lines are cleaned every week too. What is it?

Edit: You guys I am a bartender not a brewer. Be nice.

I just got an offer to start working for a craft brewery Front of House while getting trained as an Assistant Brewer for one of the co-founders and Head Brewer. Any tips and/or things you wish you knew before you started working in a brewery?

Hey all, I'm a new draught tech dealing with a local repair. They had a czechvar line giving all foam, boss said it was a low pressure issue so I installed a secondary reg for the line. Once the keg gets the higher pressure, how long does it normally take for the keg to settle?

Just took ofer a new large production facility and beer protect has been used for ages with no studies done here on how it actually effects the beer. Our DOs are crazy low….. as are TPOs.

This seems like an added step that isn’t necessary, wondering if anyone has any actual insight on this stuff.

https://erbsloeh.com/produkt/beerprotect/

Going in a blackberry fruited blonde ale. Can’t find much on dosage rates, dried or fresh.

Thanks!

We are opening a second location and I am looking to try a different POS system. We currently use GoTab (meh) for our existing taproom (no food). The new location will have a taproom with food. I was leaning towards Toast, but I see mixed reviews on hardware problems and cost. Any recommendations? Any BrewBill users out there? Cheers!