Just posting this after thinking about it in another thread. I have been interested in a sour mash but have not done much research on it. So you're just mashing, letting the temp drop and then waiting an extended time to sour the mash? Is this introducing bacteria or other bugs into the mashtun then?
I have a ten gallon plastic cooler and know that for other sour brews you should have dedicated plastic equipment (ie. racking canes, tubing, maybe airlocks, etc.). Would this process mean you need a dedicated plastic mashtun so that you're not contaminating other batches?