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* Use an [http://anovaculinary.com/ Anova sous vide device] - place the vessel in a larger vessel with water, and keep the heat applied to the outside water with the Anova. Works well for maintaining heat for starters too.
* If not using a plastic vessel, keep the vessel in an oven (if it fits) or an electric smoker.
* Use a [http://www.amazon.com/Zoo-Med-Reptile-Cable-14-75-Feet/dp/B001OVBEEK/ref=sr_1_1?ie=UTF8&qid=1460052384&sr=8-1&keywords=zoomed+reptile+heat+cable ZooMed Reptile Heater Cable] inside of a fermentation chamber. Line the inside of the chamber walls with the wire and secure with duct tape.
* If maintaining heat is not possible with any of the techniques mentioned, use a species such as ''L. plantarum'' that produces acidity at room temperature. [[Lactobacillus#Omega_Yeast_Labs_on_OYL-605|Omega Yeast Labs OYL-605]] works well without hot temperatures. <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1279628395398705/ Tips from many MTF members on maintaining heat for sour worting. 04/07/2016.]</ref>.