Sour mash in a no-chill cube?

[MileHighBrewer]

Has anyone tried this, or does anyone have some input? I haven't done a sour mash yet, but I'm reading a lot. I keep seeing people having really good results with purging 02 to reduce butyric acid (no one likes puke). I'm thinking...what about using a no chill cube, or maybe a collapsible water carrier to REALLY press out any 02 and using that for a few days held at high temps. A more rigid container might be better since you can attach an airlock. But, my thinking is this would pretty much eliminate any nasty odors hanging around the ferm area, not let any oxygen in, and make it easy to handle a sour mash.

 

[dantheman13]

It sounds like an interesting idea to me. Within the cube you will get some Lacto fermentation, which should produce CO2, so having the airlock is a good idea.