brett vs brett/bacteria bottling

[millsbrew]

I have dedicated sour plastics, but I'm starting to wonder about having a separate brett and brett/bacteria set of plastics/tubing. If I hit with warm star-san solution, will I need to worry about having 2 extra buckets, siphons, and tubes?

I'm going to be bottling a brett saison soon, and have a sour I need to transfer to secondary shortly after. So I'm debating about a third auto-siphon and eventually a 2nd bottling bucket.

Thanks.

 

[m00ps]

I have a separate set for catch all sours & 100%brett/brett-sacch beers. I dont want the hardy microbes in my sour culture to mess up the brett beer Im making. I can speak from experience that sharing a siphon between the two turned a brett saison into a sour saison. Wasnt until after 6 months past bottling though. It definitely happened in the transfer to the bottling bucket

 

[Yeroc]

I've been meaning to ask this same question for a while. The first thing I made beyond regular yeast beers was 100% brett beer. Then I quickly moved into sours and haven't gone back to a brett only beer. Seems like it probably is a good idea to have a Brett dedicated set of equipment.