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A: We recommend against using shallow plastic tubs as coolships. Most plastics are not food grade. And those that are may not be food grade at boiling temperatures. Also, boil kettles provide suffficient cooling rates as long as outdoor temperatures are cold enough. If you are looking to mimic commercial processes, then a homebrew-sized boil kettle has a surface area:volume ratio more similar to commercial coolships and will have a cooling rate more comparable to commercial producers. See the [[coolship]] page for more info.
==Kettle Sour and Lacto Krausenonly made a krausen or fermented more than expected==
We have two great pages that help you brew your first kettle sour. See the [[Sour Worting]] page, and the [[Lactobacillus#Culture_Charts|Lacto Culture Charts]]!
Q: My Lacto -only pitch has a krausen!, or the gravity dropped more than a few points. Is this a yeast infection?
A: Yes. Yeast contamination is the cause of a krausenor drop of more than .005 gravity points. Even heterofermentative bacteria do not produce more than a little bit of CO2 blow off. The yeast contamination could have come from not enough cleaning/sanitation. There have also been numerous reports of yeast contamination problems from popular yeast companies. We recommend buying Lacto cultures from one of the smaller yeast labs. See [[Lactobacillus#100.25_Lactobacillus_Fermentation|this page]] for details.
==[[Gose]]==