So I'm officially experimenting in the sours now and I have a few questions regarding how much sanitizing I need after performing a sour mash. I mashed in at 158 and then allowed it to cool down to 120. At this point I added 6oz of acidulated malt to introduce extra lacto and then let it set in my round cooler mash tun in a temperature controlled room for 3 days while it soured. I then mashed out and sparged as normal. I followed this with a 40min boil and cooling/fermenting with alt yeast. I sanitized the mash tun with a light bleach mixture followed by starsan. Because nothing else touched the wort until after boil, do I need to worry about this lacto infecting other things? For example, do I have to worry about my keg or tap lines being infected with lacto if it was boiled after souring?
Thanks for the Help,
AM