Changes

===Souring in the Boil Kettle===

The brewing process is the same for any all grain batch up until the first wort and sparge runnings are collected into the boil kettle. The temperatures that a typical mash out/sparge reach should be enough to pasteurize the wort <ref name="pasteurization">[http://science.howstuffworks.com/life/cellular-microscopic/pasteurization4.htm Heat pasteurization]</ref>. Once all of the wort is collected in the boil kettle, the wort is chilled to around 80-120°F (37-48°C), depending on the [[Lactobacillus]] culture that is being used. Once chilled to the temperature that is appropriate, the wort in the kettle is inoculated with a culture of Lactobacillus.