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# Let the kefir warm to room temperature.
# Shake the kefir up in the bottle, and add to a an unhopped 1 liter starter of ~1.040 SG DME wort (for a 5 gallon batch of beer).
# Incubate at a temperature of ~100°F for 24 hours (room temperature may work too).
# This results in a starter pH of about 3.2.