Changes

[[File:Sourgrains.jpg|thumb|100px|Derek Springer's grain starter]] If the brewer wants to use the LAB found naturally on the husks of grains, and doesn't want to risk pitching grains into the entire batch of wort, a starter culture can be made. The benefit of this is that if the culture contains flavors of butyric acid or other off flavors, it can be thrown away and tried again. The following is Derek Springer's grain starter process <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1050331444995069/?comment_id=1050399004988313&offset=0&total_comments=18&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Derek Springer on Milk The Funk. 4/9/2015.]</ref>: