This is another weird topic that came up in my HomeBrew club the other day. We were talkin about sours and my take was that you want to have as much sanitary protocol as with a non sour. Others had said that yes you want cleanliness ie. starsan the Carboy etc but that it was not as stringent as per say a non sour. The reasoning was that a lot of te bacteria and yeast that are in the environment such as Lacto or pedio are being introduced anyway so it was not as imperative with a sour. What's everyone else's take ?
Funky Onion Brewing est.2010
Primary-Turbid mashed Lambic
Secondary-Burley whiner American barleywine
Primary-A dark German lager or a Hoppy Munich Helles