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added storage advice for grain starters
# 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. If no off aromas are detected, pitch the entire starter into the wort using one of the methods described on the [[Sour Worting]] page.
If the starter is not going to be used right away, storing it in the fridge for up to a couple of weeks should be fine. If the starter still smells sweet/vegital then it should be ok to use. However if the starter starts to produce aromas of feces or vomit, do not use it <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1474146382613571/?comment_id=1474383142589895&comment_tracking=%7B%22tn%22%3A%22R4%22%7D Conversation with Bryan of Sui Generis Blog on MTF. 11/18/2016.]</ref>.
See also [[Grain#Microbial_Populations_on_Barley|Microbial Populations on Barley]].