Maintaining your iGulu system properly ensures consistent flavor, stable fermentation performance, and long-term reliability. This guide focuses on routine cleaning, deep cleaning, sanitizing removable parts, and caring for key components.

1. Routine Cleaning After Each Brew

After each fermentation cycle, the keg and dispensing components must be cleaned to prevent residue buildup.

What to clean after every brew

• Fermentation keg

• Keg lid

• O-rings (all seals on the lid)

• Dispensing tube

• Beer outlet & gas connector

How to clean

• Rinse all parts with warm water

• Use a soft cloth or sponge to remove visible residue

• Avoid abrasive pads or harsh chemicals

• Let parts air-dry completely before reassembly

Why this matters

Residue from yeast, proteins, hops, or sugars can affect carbonation, block the dispensing tube, or cause off-flavors in the next batch.

Reference Video:

2. Deep Cleaning & Sanitizing (Recommended Between Batches)

Deep cleaning is not required after every brew, but it is strongly recommended:

• When switching between different beer styles

• After long storage

• If you notice unexpected flavors

• If foam or pressure issues reoccur

Deep cleaning steps

1. Fully remove O-rings, the dispensing tube, and the magnetic tube cap.

2. Soak removable parts in warm water with a mild, food-safe cleaner.

3. Use a soft brush or cloth to clean hard-to-reach areas.

4. Rinse thoroughly and dry completely.

Sanitizing (optional but useful)

You may use a food-safe brewing sanitizer (e.g., StarSan) on removable parts such as:

• Keg interior

• Keg lid

• O-rings

• Dispensing tube

Important:

• Do not circulate sanitizers inside the machine

• Do not run sanitizing liquids through internal pumps

Only sanitize external, removable components.

3. Caring for the Fermentation Keg

The keg is pressure-bearing and must remain clean and intact.

Best practices

• Always release pressure via the PRV before opening

• Inspect the interior for scratches or residue

• Avoid prolonged exposure to very hot water (>90°C)

• Allow the keg to fully dry before storing

Dishwasher use

Only place the keg in the dishwasher if it is explicitly labeled dishwasher-safe.
Handwashing is recommended to avoid heat deformation.

4. Maintaining the Keg Lid & O-Rings

O-rings are essential for maintaining pressure and avoiding CO₂ leaks.

Maintenance guidelines

• Remove and clean O-rings regularly

• Apply a small amount of clean water during installation to avoid twisting

• Ensure the O-ring seats properly in its groove

• Replace O-rings when cracked, dry, stretched, or leaking

A damaged O-ring is one of the most common causes of pressure loss and improper carbonation.

5. Cleaning the Dispensing Tube & Outlet

The dispensing system must stay clear to ensure smooth pouring.

Cleaning instructions

• Flush the tube with warm water after every use

• Make sure no residue or yeast particles remain inside

• Inspect the spout and outlet for buildup

• Allow the tube to dry fully to prevent odor or microbial growth

This step greatly reduces foam issues during dispensing.

6. Machine Exterior & Interior Care

How to clean the machine

• Turn off power and disconnect the cable

• Wipe the exterior with a damp cloth

• Wipe the interior of the top compartment where the keg connects

• Avoid spraying water directly into the machine

• Do not turn the machine upside down

Do not use

• Bleach

• Strong solvents

• Abrasive cleaning tools

These may damage interior surfaces or leave harmful residues.

7. Replacement Schedule & Wear Indicators

Replace O-rings if you notice:

• Cracks

• Discoloration

• Hardening

• Leaks during fermentation

Replace the dispensing tube if you notice:

• Stiffness

• Discoloration

• Odor

• Reduced flow

Replace the keg lid if:

• The PRV does not seal properly

• The gasket no longer maintains pressure

• There is visible warping or structural damage

8. Why Cleaning Matters

Proper cleaning prevents:

• Off-flavors

• Slow or uneven fermentation

• Undercarbonation or overcarbonation

• Dispensing blockages

• Contamination by wild yeast or bacteria

A clean system ensures that each batch tastes the way it should.

Learn more: Comprehensive Guide to Maintaining