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Changes
added culturing from kefi
See also [[Grain#Microbial_Populations_on_Barley|Microbial Populations on Barley]].
==Culturing from Kefir==
Pietro Caira offers this guidance on culturing from commercial kefir products (President's Choice and Liberté brands specifically tested): <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1167459286615617/?comment_id=1167572153270997&reply_comment_id=1167573949937484&total_comments=1&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Peitro Caira on MTF regarding Kefir. 10/22/2015.]</ref>
# Let the kefir warm to room temperature.
# Shake the kefir up in the bottle, and add to a 2 liter starter of ~1.040 SG DME wort.
# 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.
# Add the entire starter to wort using one of the methods described on the [[Sour Worting]] page.
Commercial kefir will have the microbial populations listed on the bottle. Many include ''Lactobacillus spp''. The above process should also work well for home fermented kefir.
==Culturing from Probiotics==