Changes

As a supplement In addition to the starter notes given in the [[Lactobacillus#Manufacturer_Tips|Manufacturer Tips]] section, this section includes general advice for ''Lactobacillus'' starters for homebrewers and brewers without access to MRS media. See [[Lactobacillus#External_Resources|External Resources]] for additional starter guides.

Pitching ~0.5-1 liter per ~20 liters of wort, or ~1 gallon per barrel of beer, of Lactobacillus starter is the general guideline. The exact advisable pitching rates may differ from manufacture to manufacturer. <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1077639885597558/ Conversation on MTF with thread started by Brad Primozic. 5/29/2015.]</ref>. Counting the exact number of cells can be difficult to achieve due to the small size of bacteria, so starter volumes are generally used <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1068323126529234/?comment_id=1068337639861116&offset=0&total_comments=47&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation on MTF with Bryan Heit. 5/6/2015.]</ref>.

''Starter Procedures:'' # Make a 1 liter starter of '''10°P DME, 10% apple juice + 20 grams of chalk (CaCO3) + yeast nutrients''' for growth results that are close to MRS media growth results (as per [https://eurekabrewing.wordpress.com/2015/05/18/evaluate-starter-media-to-propagate-lactobacillus-sp/ Samuel Aeschlimann from Eureka Brewing Blog]) <ref>[[https://eurekabrewing.wordpress.com/2015/05/18/evaluate-starter-media-to-propagate-lactobacillus-sp/ Evaluate starter media to propagate Lactobacillus sp., Eureka Brewing Blog, by Samuel Aeschlimann.]</ref>. # Best practice is that starters should not be aerated, although there may be an exception to this for ''L. brevis'' <ref name="brevis_aeration"></ref>. # The starter should be held at the temperature best suited for the culture as shown in the [[Lactobacillus#Culture_Charts|Culture Charts]]. Also reference # Reference the above [[Lactobacillus#Culture_Charts|Culture Charts]] for how long the starter should be incubated for before pitching. In general, the starter should be ~0.5-1 liter per ~20 liters of wort (0.75-1 US gallons per US barrel). # The entire starter should be pitched into the wort since 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>.