Originally Posted by jezter6
In either case, it is necessary to reboil the soured liquid to kill any of the baddies, lest they take over your entire batch and brewery.
I don't think this is true, maybe that batch(which may not be bad), but not your brewery. Jamil Z agrees, but advocates getting seperate tubing and bucket(any soft plastic), if you use glass its fine.
Souring the whole mash, or wort, is easy to control. When its sour enough just boil it, it can take 1-3 days. But you don't have to boil it, this is how traditional Berliner Weisse is made, without boiling all the wort. The lacto/etc. is left to do their thing throughout fermentation.