Changes

Regarding dry For dried ''Lactobacillus'', such as probiotics or [[Dry Yeast for Sour Ales BlackManYeast]] products, [http: "Yes, refrigerate them//suigenerisbrewing.blogspot. In the com/ Bryan Heit's] lab course I run we compare probiotics studies have shown they can lose viability ~80 times faster at room temperature than when stored at room temp versus in the fridge - viable bacterial numbers dip off ~80x faster in non-refrigerated samplesrefrigeration temperatures. Therefore, it is recommended to store dried ''Lacto'' at refrigeration temperatures."

In regards to liquid Liquid cultures become stressed by two factors: storage in an acidic environment, and storage: "Iwithout sugar. Sugar storage creates more acid as the ''Lacto''m ferments it, so it may not sure about be ideal unless the ''Lacto'' is continually fed. Ideally, liquid cultures - I freeze mine at -80°C (lab freezer of ''Lacto'' should be stored frozen with 20% glycerol), which (stores) indefinitely. As a rule or refrigerated liquid cultures should last longeras slants with water or mineral oil... but Also, there is anecdotal evidence (for some that certain species) of poorer survival of refrigerated versus may survive better at room temp in liquid culturestemperature. IMO, Bryan hypothesizes that stable temps are likely temperatures may be more important for non-frozen stocks than hitting storing at an '"ideal' " temperature." <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1067614393266774/ Conversation with Bryan Heit on Milk The Funk. 05/04/2015.]</ref> - Bryan Heit of [http://suigenerisbrewing.blogspot.com/ Sui Generis Brewing blog].

It A practical option for brewers without a laboratory is also recommended to store the liquid cultures of ''Lacto'' culture with a few grams of a buffering chemical such as potassium phosphate, calcium sulfate (gypsum), or calcium hydroxide (pickling lime). The exact amounts should be adjusted to reach a pH of about 4.0 for the entire solution (begin with 1 or 2 grams per liter, and adjust as needed) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1095449350483278/?comment_id=1095492120479001&offset=0&total_comments=23&comment_tracking=%7B%22tn%22%3A%22R6%22%7D Conversation with Adi Hastings on MTF. 6/20/2015.]</ref>. Tom Belgrano offers these additional steps in order to remove the residual sugars from a storage solution, as well as raise the pH <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1154970097864536/?comment_id=1155560504472162&offset=0&total_comments=12&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Conversation with Tom Belgrano on MTF regarding storing Lacto. 09/28/2015.]</ref>:# Cold crash the starter until the wort is clear.# Decant the liquid, and then refill it with water (distilled is recommended, but not required). # Cold crash again until the liquid falls clear.# Decant the liquid.# Store the resulting slurry at refrigeration temperatures. A slight drop in pH may still occur, but this technique should keep the storage solution well above 4.0 pH.