Changes

A: There are many different opinions on this, but we will state here the best balance between practical and cautious advice. [[Brettanomyces|''Brettanomyces'']] can be cleaned and sanitized just like regular yeast, and if a brewery is using a saison yeast known for causing contamination issues like [[Saccharomyces#Diastatic_strains_of_Saccharomyces_cerevisiae|diastatic strains of ''Saccharomyces cerevisiae'']] without contaminating other beers, then they will probably be successful using other wild yeast as well. Bacteria such as ''Pediococcus'' can be a little hardier, but they also still die from intense cleaning and sanitizing. Maintain a very good cleaning and sanitizing regiment, and if you can, use heat treatment of 185°F140°F+ for 30 or 45 minutes. If you can do this, you shouldn't need different fermenting vessels if they are glass, stainless steel, or kegging equipment. Plastic is prone to microscopic scratches and often can't withstand heat treatment, which can help bacteria survive cleaning/sanitizing regiments, so separate plastic fermenters for beers that have bacteria ([[Lactobacillus|''Lactobacillus'']] or [[Pediococcus|''Pediococcus'']]) in them should be considered, but may not be necessary. Since cold side plastic equipment such as auto siphons and hosing are cheap, it is recommended to go ahead and get separate plastic racking equipment, airlocks, bungs, keg tap tubing lines, etc. Equipment that can be boiled can be re-used for clean and sour beers.