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changed "sour worting" to "wort souring"
# 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. If no off aromas are detected, pitch the entire starter into the wort using one of the methods described on the [[Sour WortingWort Souring]] 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>. It is probably not always safe to consume any of the grain starter until after it has become beer (see [[Wild_Yeast_Isolation#Safety|Wild Yeast Starters and Safety]]).
# 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 WortingWort Souring]] page.
* See [https://www.facebook.com/groups/MilkTheFunk/permalink/1219357984759080 this MTF thread for more discussion/experiences on souring beer with kefir.]
# Incubate with an airlock at a temperature around ~90°F.
# Wait until the starter clears. This may take several days. When it clears, the starter is done. It may show signs of yeast fermentation.
# After fermentation finishes, add the entire starter to the wort. Reference the [[Sour WortingWort Souring]] page for further brewing procedures.
[https://www.facebook.com/groups/MilkTheFunk/permalink/1186384568056422/ Alex Loijos described an interesting process on MTF] of culturing successive microbes from a starting batch of sauerkraut. After preparing his sauerkraut, each day he took a sample of the developing brine and pitched it into the same batch of wort. This most likely had the effect of pitching ''Leuconostoc'' and ''Weissella'' species during days 1-3, and then ''Lactobacillus'' species starting on day 7.
==See Also==
===Additional Articles on MTF Wiki===
* [[Sour WortingWort Souring]]
* [[Commercial Sour Beer Dregs Inoculation]]
* [[Mixed Fermentation]]