Changes

* [http://www.sevenstarsfarm.com/ Seven Stars yogurt] - Mike Karnowski reported pH of 3.3 after 20 hours @ 110 F. Zero drop in gravity. Clean, soft lactic tartness, with the usual Lacto sulfur aroma that boils off <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1093323734029173/ Conversation with Mike Karnowski on MTF about Seven Stars Yogurt. 6/17/2015.]</ref>.

[[File:Sourgrains.jpg|thumb|100px|Derek Springer's grain starter]] If the brewer wants to use the LAB found naturally on the husks of grains, and doesn't want to risk pitching grains into the entire batch of wort, a starter culture can be made. The benefit of this is that if the culture contains any vomit, fecal, or putrid aromas, it can be thrown away and tried again. If the starter needs to be dumped, try again with a different malt source as microbial populations can vary greatly between maltsters, harvest years, and malt type <ref>[[Grain#Microbial_Populations_on_Barley|Microbial Populations on Barley]]</ref>. The following is [http://www.fivebladesbrewing.com/lactobacillus-starter-guide/ Derek Springer's grain starter process] <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1050331444995069/?comment_id=1050399004988313&offset=0&total_comments=18&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Derek Springer on Milk The Funk. 4/4/2015.]</ref>: