Seems a little pointless for a beer that's already infected. FWIW, it was fermented with Wyeast Roeselare. I might have added some dregs along the way, but it's been two years, so I can't really remember. I'm pretty happy with how the beer has turned out, so I'd prefer not to screw it up at this point. Appreciate any thoughts.
A beer isn't contaminated unless yeast or bacteria or something else takes up residence in said beer unintentionally. If you want to throw caution to the wind, then by all means, don't sanitize your bottles. You may well wind up with something delightful, or absolutely fowl. I prefer control in my brewing, therefore I would suggest sanitizing.
I vote yes. I'm planning on a sour very soon (probably brewing this weekend) and I plan to sanitize everything all the way down the line. Gonna need to remember about hoses and stuff after the bugs get pitched, but to the point of going into secondary is the same as usual, and that's the best time for infections.
Your beer is "infected" only with bugs that you've chosen to add to it at this point, if you want to risk infecting it with unknowns as well then don't sanitize.
Chances of something going wrong if you don't sanitize > Chances of something going wrong if you do sanitize. Especially for a beer you probably had to ferment for a long time, why not take the extra 15 or so minutes and sanitize the bottles.
