Changes

# Reference the above [[Lactobacillus#Culture_Charts|Culture Charts]] for how long the starter should be incubated for before pitching.

# The entire starter should be pitched into the wort because cold crashing ''Lactobacillus'' can have an adverse effect, and the added lactic acid in the starter can increase the perceived acidity <ref>[http://suigenerisbrewing.blogspot.ca/2015/05/lacto-starters.html Heit, Bryan. Lacto Starters. Sui Generis Blog. Retrieved 6/15/2015.]</ref>.

====Cell Growth====