Harvesting sacc from a kettle soured batch?

[Evfk]

I have a kettle soured batch fermenting right now and would like to harvest the yeast (Belle Saison) to save a few bucks for my next batch. There obviously won't be any lactobacillus left because of the boil, but is there anything to keep in mind when harvesting from a kettle soured batch? Will the low ph be problematic for getting a starter going, or affect the next batch in any significant way?

 

[oceanic_brew]

I harvest yeast from fermented beer done with sour mashing quite a bit. I've never had any issues.

As far as I know the boil actually raises the ph a bit, either way if the environment provided in your fermenter was adequate for the yeast to ferment 5 gallons then there's simply no reason why they won't continue on doing just that provided they're taken care of right.

I could be wrong but I've done many a sour mash beers and have never come across an issue like that or read about one.