Changes

* 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. * Use If not using a plastic vessel, keep the vessel in an oven (if it fits) or an electric smoker.* 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. * 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>.