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* Use 180°F (82°C) hot water for 60 minutes to disinfect stainless steel and other heat tolerant materials.
* For any plastics that cannot be treated with heat, especially tubing, keep separate plastics for use with ''[[Lactobacillus]]'', ''[[Pediococcus]]'', ''[[Brettanomyces]]'', and ''[[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|Saccharomyces cerevisiae'' var. ''diastaticus]]''.
* Replace rubber and plastic parts such as gaskets as often as recommended by the manufactureror when wear is apparent.
* When operating a commercial brewery with clean beer production alongside sour beer production, invest in a quality control lab and procedures.
* Use a separate packaging system for sour beer unless the packaging system can be sanitized with hot water or caustic (foam disinfectants that are often used in packaging lines have been reported to be not as effective against removing biofilms).