Poor nozzle hygiene affects beer quality, contributing to off-flavours. Creamer plates are liable to clog up with dried beer and screw threads become sticky with beer residue, yeast and bacteria.
Leaving nozzles to soak in water (it doesn’t matter what kind of water – soda water seems to be the industry preference) is not ‘cleaning’. That container of water becomes a huge petri dish of yeasts and bacteria, which leave a layer of slime on nozzles.
The simplest and most effective way to clean nozzles daily is to run them under clean warm water and brush away any residue from the inner surfaces using the Avani Nozzle Brush. The end of each brush has a soft, absorbent pad which can be used to clean creamer plates.
They come in packs of 4 or 10.