Had an idea for souring wort using one of those collapsible plastic cubitainers. Top it off, toss some grain into it, push any air out and seal it up. Could put a 1 gal one in a pot (in case it leaks) and stick it in the oven over night (our pilot light keeps it at 101 F). On brew day, pull it out, open the spigot and run off into the kettle then bring to a boil and go from there. Has anyone tried something similar?
The benefits as I see it would be that you can close it up with zero headspace, keep air out, and keep the smell in. Is there anything I'm not thinking of? I've not done sours before, so am looking to get started by adding some sour wort to the rest of the beer, rather than doing bugs in the fermentor.