Free cellar check and beer line cleaning log template
This free cellar check and beer line cleaning log template — printable PDF or editable Excel — records daily cellar temperature and gas checks alongside every line clean, with the date, lines cleaned, chemical used and initials.
Free. No email address, no sign-up — the cellar check & line cleaning log downloads straight away.
Beer quality complaints are almost always answered from this sheet. When a brewery rep or a quality auditor asks when the lines were last cleaned, "about a week ago" is not an answer — a dated log with initials and the chemical used is. It also protects you the other way: if the log is complete and the beer is still off, the problem is upstream and you can prove it.
Cellar temperature is the check most often skipped and the one that costs the most. A cellar drifting a few degrees above target shortens the life of every cask in it and changes how the beer pours, and by the time anyone notices in the glass the stock is already affected. One reading a day, written down, catches it in a week rather than a month.
Log gas as a level and a spare, not a yes or no. Running out of gas mid-service on a Friday is entirely preventable and entirely predictable from two numbers written down daily. Same for keg positions — noting the next keg is in place is a thirty-second check that saves a cellar trip during the rush.
Line cleaning intervals and chemicals are specified by your dispense equipment supplier and your brewery, and they vary between systems. Seven days is the most commonly specified interval, but follow the guidance for your own setup and record what you actually used and at what dilution.
What's on the sheet
Log sheet — blank rows to fill in · Landscape A4 · PDF, Excel and CSV
Header fields
Venue / site · Month · Cellar manager · Line clean interval per supplier
Columns
- Date
- Cellar temp — °C, against your target
- Gas level / spare connected — Y / N
- Next kegs in position — Y / N
- Lines cleaned today — Which lines, or 'none'
- Chemical and dilution
- Rinsed and tested — Y / N
- First pint to waste — Y / N
- Initials
Extra columns in the Excel version
- Next clean due — Date
- Cask ullage / waste recorded
- Issues found
These are left off the printable version so the columns stay wide enough to write in by hand.
20 blank rows per sheet.
What you get
- ✓Printable PDF, landscape A4, 20 dated rows per sheet
- ✓Excel (.xlsx) version with next-clean-due, ullage and issues columns
- ✓CSV version for import
- ✓Daily cellar temperature and gas check columns
- ✓Line cleaning record with chemical, dilution and rinse confirmation
- ✓Initials on every row and a cellar manager sign-off field
How to use it
- 1
Write your cellar temperature target and your supplier's line cleaning interval in the header before printing.
- 2
Take the cellar temperature at the same time each day and record it, in range or not.
- 3
Check the gas level and that a spare cylinder is connected and in date, and note the next kegs are in position.
- 4
On a cleaning day, record which lines were cleaned, the chemical and dilution, and initial it.
- 5
Rinse until clear, test the pour, put the first pint to waste and tick each step.
- 6
Write the next-clean-due date in the spreadsheet column so it is booked rather than remembered.
Questions
How often should beer lines be cleaned?
Every seven days is the interval most breweries and dispense suppliers specify, though some systems allow longer. Use the interval given for your own equipment and record every clean with a date, the chemical used and initials.
What temperature should a beer cellar be?
Around 11–13°C is the range commonly recommended for cask ale cellars, with keg products dispensed cooler through the python. Confirm the target for your own products and equipment, write it on the sheet, and record a reading daily.
Why does line cleaning need to be recorded?
Because it is the first thing asked about when there is a beer quality complaint, and because a rota without a record is guesswork. A dated log with initials also shows a brewery or auditor that the routine is real.
What chemical should be used for cleaning beer lines?
Use the line cleaning product your dispense equipment supplier or brewery specifies, at the dilution on the label, and rinse until the water runs clear. Record both the product and the dilution on the log.
Or stop printing it altogether
Rotahr does this check on a phone — timestamped, with the person who did it attached, reminders when one is due, and a PDF export when somebody asks for a month of records. Same job, no folder to search through.
Templates that go with it
Bar opening & closing checklist
This free bar opening and closing checklist template — printable PDF or editable Excel — runs from cellar and gas through to till reconciliation and lock-up, with initials and time columns on every task.
Spirit stocktake sheet
This free spirit stocktake sheet template — printable PDF or editable Excel — counts full and part bottles separately, records part bottles in tenths, and gives you a value and a variance against expected usage.
Deep clean schedule
This free deep clean schedule template — printable PDF or editable Excel — tracks the monthly, quarterly and annual cleaning that daily routines never reach, with a last-done date, a next-due date and space for contractor certificate references.
Free to print, copy and use in your venue — no attribution required. Written for an international audience: where a threshold is a widely used figure it is printed as one, but food safety and employment rules differ by country and change. Check yours before relying on this sheet.
← All free templates