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Once the 1 to 4 day time period has been reached, the wort is transferred to the boil kettle and boiled as normal. Boiling will kill all of the microorganisms in the wort, and will provide the option for adding hops and other kettle additions. Just as with kettle souring, the wort doesn't have to be boiled, but can be instead heat pasteurized at 170°F (76.6°C) for 15 minutes <ref name="pasteurization" />. ''Caution: the wort gravity may also be tested to check for alcohol presence. Alcohol can be more easily boiled off since it boils at 173.1°F (78.37°C) <ref name="boiling_of_alcohol" />.'' Once boiled, the wort can be chilled and handled in the same way as the above methods for wort souring.
[http://beerandwinejournal.com/sour-wort-berliner/ James Spencer provides an article ] that fully explains his process, as well as a step by step video guide and tasting on Beer and Wine Journal <ref name="james_spencer" />.
===More Souring Worting Methods===