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We are developing best practice SOP's for our true sour program (bugs, not brett), and wanted any advice on how to keep our other beers clean. Any experienced knowledge about Keg handling and line cleaning are really what we are searching for, but any bits of knowledge would be great. Note-This is preventative, not reactionary
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Brett, bugs, etc.
We run quite a bit of weird stuff through our lines, lambics and jolly pumpkin and whatever. We static clean between brands with caustic line cleaner, then pump clean every two weeks with caustic or PBW or whatever. Acid once a quarter. There have been no cross-contamination issues at all. Period.
Just follow best practices here: make sure your Thomas valves and check balls are clean and in working order, always have your gas on before tapping to prevent back flow into the CO2 line. Pump cleaning is by far the way to go. Static holds the bugs down in between pump cycles, and the pump effectively kills everything.
Good luck.
Bill
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