Hello how does one go about purging there kette for kettle souring?
Don’t worry about it. It’s an unnecessary step, and only useful at breweries where it’s keeping a positive pressure in the kettle to keep out any contaminants. Besides, all the bacteria that can create off flavors are anaerobic anyways. Keep everything sanitary, quick boil to pasteurize the wort or hold it 15 minutes or so at pasteurization temperature, and you shouldn’t have an issue.
