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Generally, ''[[Pediococcus]]'' is not used with this method (''Pediococcus'' is generally used in long aged [[Mixed Fermentation]] sours with ''[[Brettanomyces]]''), however [[Pediococcus#Commercial_Pediococcus_Cultures|Bootleg Biology]] has released a blend of ''Pediococcus'' strains that are reportedly good for souring wort.
Important note regarding aluminum pots: souring in an aluminum vessel may strip the aluminum of the protective oxide layer. The oxide layer is only stable at a pH of 4.5 - 8.5. Therefore, kettle souring in an aluminum pot is generally not recommended <ref>[http://www.pfonline.com/articles/aluminum-surface-finishing-corrosion-causes-and-troubleshooting Aluminum Surface Finishing Corrosion Causes and Troubleshooting. W. John Fullen, Boeing Research and Technology & Jennifer Deheck, Boeing, Seattle, Washington, USA. 10/17/2014.]</ref>. Stainless steel (304 and 316) vessels are safe for holding acidified wort or beer.
<blockquote>"''Mixed culture fermentation for sour beers produces one thing, and (kettle souring) produces another thing. If you’re going to make a malty red ale that is kettle soured, don’t call it a Flanders Red. Honor the tradition.''" - Sean Burke of the Commons Brewery, Kettle Souring Presentation, CBC 2015.</blockquote>