u/HoppyLifter

Context: I had a local restaurant reach out to me about cleaning their draught system. I obliged and when I got there and started looking at their system, it was apparent that they had never cleaned their lines ever. I’m talking years of buildup. The lines were caked with black and yellow buildup on the inside to the point where I don’t even know how they could dispense beer out of the lines.

I ran a caustic and acid cycle for them and provided a number to call for a local draught line cleaning company.

Now I wonder how many places I go to have nasty draught lines.

Yikes.

Can anyone share their experience using Sour Trapp from Murphy and Sons? Is it comparable to Philly Sour or Sourivisiae? It’s $55 a brick compared to over $200 for the other lactic producing strains. My go to yeast for fruited sours has been Philly Sour but it’s hard to overlook the much lower cost of Sour Trapp.