Keg and Cask Stock Rotation Sheet
Keep the oldest container next on and nothing sold past the brewery's date, with a week-end count of full stock, empties and returns that a stock take can use.
RB-10 1 page
Restaurants and bars · RB-02
Cellar Line Cleaning Record
A free printable beer line cleaning record — the cellar lines listed once, then every clean with product used, rinse, beer back on, who did it and next due.
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One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
What this sheet is for
Show that every line was cleaned to your own interval, with the product and the person written down, so a flat or cloudy pint can be traced to a line and a date.
Who it is for
Cellar staff, bar managers and licensees in pubs, bars and clubs with draught beer on keg or cask lines.
How to use it
- List the lines and what is on each one in the top table, and update it when a product changes.
- Write your own cleaning interval in the field at the top, from your brewery or your line cleaning product's instructions.
- Log each clean with the lines done, the product, and a tick for soak, rinse and beer back on.
- Write the next due date as you finish, so the gap is visible if it slips.
What is on the sheet
One page, top to bottom:
Printed under the title: Every clean of every beer line in the cellar — which lines, what went through them, that they were rinsed clear and pulled back through before the first pint, and who did it. Nothing here says how often: your brewery, your line cleaning product and your own food safety system set that.
Write-on lines: Venue / cellar · Line cleaning product · Our interval (your figure)
Lines in this cellar — fill in once, update when a line changes product
Table, 5 rows: Line no. · Product on the line · Keg / cask · Font / tap position · Notes
Cleaning record
Table, 8 rows: Date · Lines cleaned · Product / batch · Soaked & pulled · Rinsed clear · Beer back on · Done by · Next due · Faults / notes
Questions
Why does the sheet not say how often to clean the lines?
Because the interval, the product, its dilution and its contact time are set by the product's own instructions, the brewery's technical service and your own food safety system. Write yours in the blank; the record then shows whether it was kept.
What goes in the faults column?
Anything that was wrong on the line before or after the clean: fobbing, cloudy or flat beer, a stiff coupler, a leaking connector. It is the line's history, and it is what the brewery technician will ask for.
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