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A dextrinous wort may be produced by different mashing procedures. The most traditional method of achieving this is through a [[Turbid Mash|turbid mash]]. With this mashing technique, unconverted starchy wort (which turbid in appearance) is pulled from the mash and heated to denature enzymes. These pulled runnings are then replaced by infusions of hot water as the mash is carried through a series of steps for conversion of the remaining grains. The starchy wort from the early 'turbid' pulls is carried to the boil with incomplete conversion, providing dextrins to sustain [[Brettanomyces]] and lactic acid bacteria in a prolonged mixed fermentation. Other methods to carry unconverted dextrins into the boil may be employed such as the addition of flour <ref name="Burgundian Babble Belt discussion">[http://www.babblebelt.com/newboard/thread.html?tid=1108752780&th=1243453104 Burgundian Babble Belt discussion]</ref> passing hot mash runnings through flaked grains <ref name="Flat Tail on the Brewing Network">[http://thebrewingnetwork.com/shows/1027/ Flat Tail on the Brewing Network, ~1:04 in]</ref>, or pulling mash runnings before full conversion without the prolonged processing of a turbid mash <ref name="Flat Tail on the Brewing Network" />. Whichever technique is employed, the goals are the same - to provide starches which ''Saccharomyces cerevisiae'' and ''Saccharomyces pastorianus'' cannot ferment and which can feed the diverse combination of other yeasts and bacteria present.
Traditional spontaneous brewers use high hopping rates of aged hops in a long boil. The high hopping rates help to regulate bacterial activity and select for the desired bacteria (''[[Pediococcus]]'' rather than ''[[Lactobacillus]]''. Aging of the hops lowers the flavor/aroma impact the hops provide and also lowers the bitterness. The aged ops still do provide some bitterness as both oxidized alpha acids and oxidized beta acids can contribute to perceived bitterness and measured IBUs <ref name="OSU talk at CBC 2015"> Understanding How to Control Flavor and Aroma Consistency in Dry Hopped Beer. Dan Vollmer, Dan Sharp, Dr. Tom Shellhammer (Oregon State University). Oral presentation at the 2015 Craft Brewers Conference</ref>. Cantillon uses hops that are on average 2-3 years old at hopping rate of 250-300g/100 L (3.34-4.0 oz/gal)(<ref name="Spontaneous Sour Hour">[http://www.thebrewingnetwork.com/membersarchive/sourhour2015_05_wildfriendship.mp3 The Sour Hour Episode 11 with Rob Tod and Jason Perkins from Allagash, Jean Van Roy from Cantillon, and Vinnie Cilurzo from Russian River]</ref> (~49 minutes in). Other producers use higher hopping rates . The use of significantly lower hopping rates may result in less bacterial inhibition and lead to different types of bacteria present. Some lambic producers are experimenting with the use of fresh dried hops in addition to or instead of aged hops <ref> [http://www.cantillon.be/br/3_108 Cantillon Iris]</ref> <ref>[https://www.facebook.com/permalink.php?story_fbid=1004839069568069&id=110627652322553 Cantillon Facebook Page post 22-Sept-2015]</ref> <ref>Conversation between Dave Janssen and Jean van Roy of Cantillon, 17-Sept-2015</ref>
A [[coolship]] is an open vessel used to cool wort by exposure to ambient air which traditional spontaneous fermentation brewers use to both cool their wort and to inoculate the wort with ambient microbes during the open overnight cooling. Traditionally, a coolship is a broad, open-top, flat vessel in which wort cools overnight. The high surface to volume ratio allows for more efficient cooling, which is important at commercial production scales. In addition this broad, shallow design maximizes the area of wort available for inoculation with ambient microbes. On a homebrew scale, where typical batch sizes cool more quickly, a wide shallow pan is not necessary to achieve appropriate cooling overnight given sufficiently low nighttime outdoor temperatures and the use of a wide shallow pan might result in cooling at a much more rapid rate than seen in traditional commercial production. Boil kettles and similarly shaped vessels are sufficient for overnight cooling for most homebrew batch sizes and may provide a rate of cooling more similar to that provided by coolships in commercial production sized batches <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1068826853145528/ Facebook post by James Howat] </ref>. However the aspect ratios of these sorts of vessels may limit the inoculation of the wort by ambient microbes due to the lower surface area for a given volume compared to traditional coolships. Cantillon targets a cooled wort temp of 18-20 C (64.4-68 F) after the overnight cooling (<ref name="Spontaneous Sour Hour" /> ~50 min in). Traditional producers only carry out spontaneous fermentation between fall and spring when nighttime temperatures are sufficiently low (max nighttime minimum of about 8°C <ref>Conversation between Dave Janssen and Armand Debelder of [[3 Fonteinen]], July 2011</ref>) to appropriately cool the wort overnight. The ambient microbial balance may also be more favorable during this time of year (--some sources say more bacteria in summer--), but inadequate cooling could result in similar results of enhanced acid production (similar to the effect of warm incubation in [[Sour Worting|sour worting]], see also Alternative applications of ''Spontaneous Fermentation'' below). Whatever the root of the different resulting beers based on time of season/ambient nighttime temperature, producers do report different times of year/temperatures exerting a strong influence on the final beer <ref name="Spontaneous Sour Hour">[http://www.thebrewingnetwork.com/membersarchive/sourhour2015_05_wildfriendship.mp3 The Sour Hour Episode 11 with Rob Tod and Jason Perkins from Allagash, Jean Van Roy from Cantillon, and Vinnie Cilurzo from Russian River]</ref>(~39 minutes in, ~54 minutes in).