I brewed a Berliner Weisse in September and it's looking great with a big pellicle. I bought a labeler so I could label equipment that has been used (carboys and kegs) for "wild" beers.
As I start to do more wild brews, I want to avoid any brewhouse infections as much as possible. So, labeling is one thing but eventually, these yeast strains touch my yeast starter flask, thermometers, syringes, hydrometers and tap lines. It's a lot of contact points.
So, how do I nearly guarantee I'm good and killing all strains when doing a new batch? I hear bathtubs full of PBW and StarSan and you submerge all equipment is one way to do it. or simply having a "wild yeast" set of equipment to keep everything separate.