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→Souring with Malted Grains in Another Vessel Before Racking to the Primary Fermenter
[http://beerandwinejournal.com/sour-wort-berliner/ James Spencer provides an article] that fully explains his process, as well as a step by step video guide and tasting on Beer and Wine Journal <ref name="james_spencer" />.
An alternative to this method would be to culture ''Lactobacillus'' from the grain first and then use it in a kettle souring process. See [[Alternative_Bacteria_Sources#Culturing_Lactobacillus_From_Grains|Culturing From Grains]] for more information.
===Tips on Maintaining Heat for Homebrewers===