13,703
edits
Changes
FAQ
,no edit summary
A: It depends on your ''Lactobacillus''. Check out our recommendations on the [[Lactobacillus#Culture_Charts|Lacto Culture Chart]]. The [[Sour Worting]] page may also be helpful.
==What pitching rate do I use for Lacto or Brett==
Q: What pitching rate do I use for Lacto or Brett?
A: For Lacto, use around 500 mL to 1 liter starter volume for 5 gallons of wort. See the [[Lactobacillus#Starters_and_Pitching_Rate|Lacto Starter Guide]] for more info. For Brett, it depends on if you are using Brett in secondary or primary. For secondary, no starter is necessary, although you may choose to make a starter anyway. For [[100% Brettanomyces Fermentation]] lager pitching rates have been used with success. See the [[Brettanomyces#Starter_Information|Brett Starter Guide]] for more information.
==I want to buy a ph meter==