So I've been really curious about trying to due a wild brew/sour on a small scale. The only commercial example I've ever tried have been Blue Moon Farmhouse Ale and Lindeman's Framboise (which I know is back sweetened quite a bit) and really enjoyed them. I'm irrationally fearful of trying this because it goes against most of the things I do when I brew.
So here are my questions:
1.) Can you ever get an infection in your wild brew that makes it too infected to drink?
2.) I've read that once you do a wild/sour brew that it's a bad idea to do another brew (non infected) in the same equipment. Is there any truth to this in your experiences?
3.) I want to leave my potential brew outside with some cheese cloth over the top (keep bugs out) but it's super fraking hot outside right now. Would I be wasting my time trying to wild brew in this heat? Or would my dirty 1917 damp basement be better?
Thanks for all the advice and feel free to give any other advice you can think of in this endeavor. (especially if it involved inexpensive ideas since I'm on a very limited budget these days).