Perhaps my anal retentive nature is complicating matters too much in this particular case. I've had concern about plastic items which have been designated for bacteria even <i>touching</i> non-bacteria plastic items.
"Clean your mashtun?" Are we not talking about bacteria?
Obviously your mash is preboil, but I don't like my sour equipment ever touching my non-sour equipment.
Will a plastic cooler mash tun you do a sour mash in be infected with bacteria?
I came across Chris Colby's 2003 BYO recipe for Jolly Rancher Lambic recently and I'm very intrigued. I've searched the internet and I can't find any reviews of the recipe from people who have actually made it. If anyone has made it, can you give some feedback?