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added link to "Blue Owl Brewing's Jeff Young and Dr. Matt Bochman's lab examine microbial grain population dynamics once inoculated in wort." under Grain
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 [[Wild_Yeast_Isolation#Safety|Wild Yeast Starters and Safety]].
See also :* [[Grain#Microbial_Populations_on_Barley|Microbial Populations on Barley]].* [https://experiment.com/projects/mapping-the-sour-beer-microbiome/results Blue Owl Brewing's Jeff Young and Dr. Matt Bochman's lab examine microbial grain population dynamics once inoculated in wort.]
==Culturing from Kefir==