I've recently brewed my first couple sour beers - a Berliner Weisse and a Flanders Red - and want to put one of them on tap. Do I need to designate one of my faucets and lines as "sours only," or will a thorough cleaning after the keg blows be adequate to allow the line and faucet to be used for "non-sour" beers? What is the practice among craft brew bars and brewpubs? I can't imagine that they change out their faucets and lines. My thinking is that the faucet can be cleaned, but that it wouldn't be a bad idea to dedicate a beer line to sours and change it out if/when I use that faucet for "non-sour" beers. I know bottling is an option, but I'd prefer to keg.