Always good to have an extra set of plastic ware (thief, racking stuff, buckets, bungs, airlocks, etc) for sours/brett'd beers.
I use duct tape or red permanent marker to mark the "sour" equipment.
BTW - lambic is fermenting away in primary. I didn't have time for slurry, but I probably could send you a bottle of unfinished (but fairly attenuated) beer that you could pitch straight into a batch or grow a starter from.