Kettle sour in Anvil Foundry

[Smitty4263]

I am weighing all my options to sour with Omega 605 and ferment with Omega Kveik 061. Right now I am planning on co-pitching both since I am able to keep the fermentation temperature at the higher end.
I have also looked into the kettle sour path but I am not sure about temperature control during the souring process in the Foundry. Is it safe to leave the foundry on for the 2-3 days it takes to hold temperature? I brew in the garage and the temperatures here will be around 60-70 during the day when I plan on brewing.
Some recipe info:
5.5 gallons into the fermenter
9 lbs Pilsen
4 lbs Wheat
Use lactic acid to get mash PH to 4.5

 

[k-os]

Omega 605 has L. Plantarum in it which can sour at room temps. If you're worried about leaving the heat on for 2-3 days I would recommend chilling to 95F, pitching your bacteria, and letting the temp free-fall. You can wrap the foundry in a blanket or sleeping bag to help it retain heat.

I kettle sour in my BIAB set up with a 240V 5500W element and have had no issues leaving it powered on to maintain temperature. I don't think you'd have any issues doing the same with the Foundry.