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 any vomit, fecal, or other off flavorsputrid aromas, it can be thrown away and tried again. If the starter needs to be dumped, try again with a different malt source as microbial populations can vary greatly between maltsters, harvest years, and malt type <ref>[[Microbial Populations on Barley]]</ref>. The following is [http://www.fivebladesbrewing.com/lactobacillus-starter-guide/ 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. 4/4/2015.]</ref>: