Our brewery has advised that, during the closedown, that all lines should be cleaned as normal, the line left open and flush of all water, until there is air in the pipe. (for upto two months).
I have just completed this with our freeflow products, but we continue to have two pumps that are measured. This means that once there is no water the cellarbouy stops anything being pulled through and I dont believe you can forced open, like the freeflow cellarbouy’s.
So on these two pumps Im left with the cellarbouy half full and the lines lines still holding water. Is there an easy way that I can bleed the water out of the lines, or is it a tech services job?
Thanks for the advice, (i’ll be contacting the brewery tomorrow for advice, but hopefully I can get a quick answer here, and get on with it).