good question. lacto is usually rather intolerant of hops but you never know what else might be there in small quantities. I use my "sour" bungs and airlocks for the starter and a separate 3 gallon carboy for the souring part which is not used for any other beers. after the boil all the microbes oughta be killed and I only pitch a saccaromyces strain so that goes into the usual "clean" equipment.
of note I've split a few batches (i.e. half a batch on fruit), and when I put half a finished batch back into the same 3 gal carboy for aging (un-fruited plain half), it eventually develops a pellicle from the lacto and I think some added complexity.
of note I've split a few batches (i.e. half a batch on fruit), and when I put half a finished batch back into the same 3 gal carboy for aging (un-fruited plain half), it eventually develops a pellicle from the lacto and I think some added complexity.
