Serving a Sour

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callisbeers

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I am getting to keg a sour that was brewed last september. My question is related to the equipment. After I tap this, should I buy new o-rings, dispensing line, etc due to the yeast so that I don't infect a regular batch with the Brett?
 
Yes would be my answer. It is generally a good to keep all wild beers separate from clean beers from fermentation to package/serving to prevent cross contamination.


Sent from the Commune
 
Yup, keep everything that is not stainless or glass separate, just in case.
 
Save your money. Just pull everything off if you're concerned and just drop it in a pot of boiling water for 20 minutes. This is what I do to my fermentors to prevent cross contamination. I boil all the rubber and posts as well as the gas tube. The liquid tube just gets flamed with a torch because it's too long to fit in a boil pot easily.
 

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