Glass and stainless can certainly be sanitized well enough to put back into general use. As far as any plastic or wood that contacts the sour beer, then no. I would buy a separate fermenter for the Flanders for two reasons. The first being that the beer will take from six to eighteen months to achieve its proper character, and the second is that those bugs seem to like things better in a wooden (oak) barrel. Small barrels made from American oak are probably best because American oak is less porous than French, so a small barrel would have less oxygen infiltration if made from American oak.
As far as priming and conditioning, probably not a good idea. I can see bottle bombs in your future.
Best of luck.
