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# After 5-7 days, cool wort to around 68. Pitch with a low pH tolerant strain such as 1007 or 2124. No O2. Ferment for around 1-2 weeks… until you hit terminal.
# Package beer. If bottle conditioning, use 4021 as a bottling strains. Very tolerant to low pH.
See [http://suigenerisbrewing.blogspot.ca/2015/05/lacto-starters.html ''Lacto Starters'', by Bryan Heit of Sui Generis blog] for an extensive guide to ''Lactobacillus'' starters.
====[[RVA Yeast Labs]] on RVA 600====