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→Culturing Lactobacillus From Grains
# 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 [[Wort 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>. :'''Safety note''': do not drink wort from grain starters. It has been reported that wort soured from grain often carries live ''Salmonella bongori'' for at least two days after souring, which is probably not always safe to consume any of the grain starter until associated with non-lethal food poisoning. This microbe will die during or after it has become beer (see primary fermentation See [[Grain#Malt_Inoculated_Wort|Malt Inoculated Wort]] and [[Wild_Yeast_Isolation#Safety|Wild Yeast Starters and Safety]])for more information.''
For science, see also: