I don’t drink sours myself but my older son is a fan, so he is putting a recipe together. I know enough to at least be concerned regarding after brewing sanitation of the equipment. I think I will use a glass carboy to ferment (its just a 3 gallon batch). I have been using the carboys only to collect RO water and after letting the bottom of one "tap " my basement floor when trying to get some water for a starter, I am moving more towards using plastic spring water 5 gal jugs for this in the future. Prob took me a month to shop vac up all the tiny glass shards from that disaster. So I would have no problem trashing the carboy I use for this sour fermentation or keeping it out in the shed away from the other brew gear.
I think he has the 3 gal recipe set up for BIAB and I may be able to get it into a 5 gallon kettle but not sure yet. I would like to as I have a 5 gallon kettle that I really do not use much for other than heating up spare water etc.
So to prevent problems down the road with other non-sour batches, I can certainly replace the rings on my SS brewtech kettle (I seem to have accumulated a bunch of spare o-rings ) and I can boil and sanitize the valve before reassembling. I have the standard Starsan as well as an iodine based version.
What do you guys think about how to make sure I don’t start a permanent bacteria farm in my gear from this batch?