re-using equipment is taking a chance. are you OK with that risk? will you be upset if your porter takes on a sour character?
if you have the fermentors, i'd dedicate some to sours and some to clean beers. you might be able to sanitize them sufficiently, or you might not... why chance it, when you don't have to?
Originally Posted by sumbrewindude
Maybe I'm wrong (and if I am, please correct me!) but I thought that lacto wasn't the same as brett. I know with brett you need to have separate plastics, but I was always under the impression that lacto could be cleaned/sanitized and put back into general circulation.
lacto is a bacteria, which is 10 time smaller than yeast. they can hide in scratched and pores, where sanitizer can't get to them.