Kegging my wild brews

I have a quick question for you folks:

I have 15 gallons of berliner weiss that I am guessing is about a month away from being able to be consumed. I am wondering if any of you guys keg your wild beers using your regular draft system. I currently use 1/6th barrel sanke kegs and don't have room for another tap in my kegerator. I know the temperature is low enough to greatly prohibit growth of yeasts and bacteria, but will it become an issue down the road for my "normal" sacc. brews?

I'm not sure on the breakdown of the kegs you use, but with my corny kegs I break them down completely every time to clean and sanitize. Wild yeast and bacteria are everywhere so if you are confident in you cleaning and sanitizing then you should be good.

Primary- Kolsch
Secondary- Brett Saison
Kegged- 10 Gal Black IPA, Wet Hop Citra Pale Ale, Sorachi Ace Pilsner, 10 Gal Oatmeal Stout
Bottled- Zeus IPA, Berliner Weisse
Next- Greenbelt Pale Ale, 100% Brett Pale Ale, SMaSH Beer