But infections can come from old yeast, too. I had cracks in my better bottles that must have harbored old or wild yeast that ended up infecting multiple batches until I swapped fermenters.
Also, regarding old tubing and stuff don't I want to ensure that my sours get the bugs I want rather than the random bugs that may be harbored by old gear?
(Let me say now that I don't mean to sound argumentative. I hope I don't come off that way.)
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Bugs in your old gear that gets into your sours has a long and noble tradition in sour brewing. Think lambics and flanders red. That all goes out the window if you don't like your particular indigenous bugs.
Yes people do have two sets. However, with good sanitation practices, good starters, high hopping levels, refrigeration for my kegged beers and high alcohol for my bottled beers, I was able to get away without having dedicated equipment for sours until I could get good deals on dedicated equipment or until it was time to retire equipment from "clean" brewing.