Sour Best Practices

[BrewDaddyDave]

I want to know, besides divine cleanliness and sanitation, what are some techniques and best practices to produce both sour and non-sour beers in the same facility.

Fire away.

[Inthelab]

Keep a separate set of gaskets, zwickle, manway gasket, hoses, and sight glass, preferably different color and well labeled.

Hot kill anything soft that cant be changed out.

As far as barrel to barrel issues, I've heard everything from "Keep pedio out of your sour mix, it can go airborne and infect your non sour barrels" to "You have to have separate storage facilities" all the way down to "Just don't stack a sour barrel on top of a clean barrel and you will be fine"

I would suggest something in the middle that works for your infrastructure and desires and do QC on all clean fermented batches.