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added section for tips on maintaining heat for homebrewers
[http://beerandwinejournal.com/sour-wort-berliner/ James Spencer provides an article] that fully explains his process, as well as a step by step video guide and tasting on Beer and Wine Journal <ref name="james_spencer" />.
===Tips on Maintaining Heat for Homebrewers===
Keeping the temperature as steady as possible for a ''Lactobacillus'' fermentation is not that important. Just try to stay in the range of the temperature best suited for a given species (see the [[Lactobacillus#Culture_Charts|''Lactobacillus'' culture charts]]).
* For metal vessels such as a kettle, keep it on the stove burner and turn the burner on when heat is lost.
* Put the wort in a plastic bucket and seal with lead, then lower that bucket into a ten gallon water cooler and close the lid. Optionally, insulate with blankets.
* Use a glass carboy FermWrap™ heater attached to a sensor thermowell through the cap and a temperature controller.
* Use a Brew Belt Fermentation Heating Belt and wrap a "hoody" sweater or some other fabric around it to insulate, and a temperature controller.
* Use an aquarium heater (Enheim band recommended).
* Use an 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.
* 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.
* If not using a plastic vessel, keep the vessel in an oven (if it fits) or an electric smoker <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1279628395398705/ Tips from many MTF members on maintaining heat for sour worting. 04/07/2016.]</ref>.
===How to Pre-Acidify===