13,703
edits
Changes
→More Souring Worting Methods
====Culturing Lactobacillus From Grains====
[[File:Sourgrains.jpg|thumb|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>:
# In a 2L flask make a standard starter wort (1.040 OG).
# Cap with an airlock.
# Keep as warm as you can for 2-3 days, ~110°F is best.
# After 2-3 days, strain the grains out using a colander. Pitch the entire starter into the wort using one of the above discussed methods.
==References==