I've been saying to myself "I'm not ready to jump into sour beers quite yet" for a while now, but I think this thread has changed my mind. It sounds like I can use this technique with no further equipment needed. Raspberry Berliner, here I come.
Ran it off into my kettle, held a temp of 180 F for 15 minutes (thank you Chad from Crooked Stave and the BN), cooled it to 120 F and then ran it into an extra 5 gallon round Igloo I had. The Igloo is filled to the top, the temp is 117 F. I pitched the White Labs WLP677.
What is the purpose for bringing the temp up to 180? Do you really need to pasteurize the wort if you're planning on souring it anyways?
My thought was to simply pull the grain bag from my cooler after the mash was finished (I use BIAB in a 5-gallon cooler), add enough cool water to bring the temp to 120, then pitch the lacto. Once it hits the sourness level I like, I'd run off to my brew kettle and boil.