Changes

Vinnie Cilurzo from Russian River Brewing Company historically approached cooling differently for his spontaneously fermented "Solambic" beer. Instead of racking boiling wort into a coolship, Cilurzo runs the wort through a heat exchanger and cools the wort to 68°F, and transfers it into a [[Horny Tank|horny tank]] that is housed within the same barrel room as his other (non-spontaneously fermented) beers. Cilurzo claims htat that this has reduced the acidity of the final beer <ref>[https://beerandbrewing.com/podcast-episode-86-russian-river Vinnie Cilurzo. Craft and Brewing Magazine podcast; Episode 86. 06/07/2019.]</ref> (~20 mins in).