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# 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. Pitch If no off aromas are detected, pitch the entire starter into the wort using one of the methods described on the [[Sour Worting]] page.
See also [[Grain#Microbial_Populations_on_Barley|Microbial Populations on Barley]].