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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.
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==Culturing from Kefir==
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. Pietro Caira from MTF 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.
# 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.
* See [https://www.facebook.com/groups/MilkTheFunk/permalink/1219357984759080 this MTF thread] for more discussion/experiences on souring beer with kefir.