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* Use an aquarium heater (Enheim brand recommended), fill a large plastic cooler with water and keep the water warm with the aquarium heater. Set the souring vessel in the cooler.
* 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.
* Similar to the Anova, James Spensor Spenser of [http://basicbrewing.com/ BasicBrewing.com] video on using an [https://www.youtube.com/watch?v=bquf6EhRe5Q InstantPot InstantPot® to maintain "yogurt" temperatures].
* Build an insulation box out of Styrofoam. See [https://www.facebook.com/groups/MilkTheFunk/permalink/1429055690455974/?comment_id=1429072997120910&comment_tracking=%7B%22tn%22%3A%22R9%22%7D this MTF post] and [https://www.facebook.com/groups/MilkTheFunk/permalink/1429055690455974/?comment_id=1429344713760405&comment_tracking=%7B%22tn%22%3A%22R4%22%7D this MTF post].
* Sour in a keg, and heat the keg. If the keg is not fitted with a [http://seanterrill.com/2015/06/25/build-a-better-spunding-valve/ spunding valve] or an airlock, be sure to burp the keg in case of an accidental yeast contamination as that would result in a lot of built up pressure. See [https://www.facebook.com/photo.php?fbid=10207497057613773&set=p.10207497057613773&type=3&permPage=1 this MTF post].