13,600
edits
Changes
no edit summary
# The starter should be held at the temperature best suited for the culture as shown in the [[Lactobacillus#Culture_Charts|Culture Charts]].
# Reference the above [[Lactobacillus#Culture_Charts|Culture Charts]] for how long the starter should be incubated for before pitching. If a stir plate is not used, one indication that the starter is done will be when the top of the starter begins to clear <ref name="Sam_starter2">[https://www.facebook.com/groups/MilkTheFunk/permalink/1131778916850321/?comment_id=1131806746847538&offset=0&total_comments=6&comment_tracking=%7B%22tn%22%3A%22R2%22%7D Conversation with Sam Aeschlimann of Eureka Brewing Blog on MTF. 08/20/2015.]</ref>.
# Pour all of the liquid of the starter into The chalk is not desirable to pitch into the wort/beer, leaving the sediment behindbecause of its buffering effect. The chalk will sediment much earlier sooner than when the ''Lacto'' begins to sediment due to the [https://en.wikipedia.org/wiki/Stokes%27_law chalk particles being much larger] <ref name="Sam_starter2"></ref>. After the chalk sediments, and is not desirable to pitch pour all of the liquid from the top of the starter into the wort/beer, and leave the chalk sediment behind. Avoid cold crashing because it can have an adverse effect on the bacteria's health <ref>[http://suigenerisbrewing.blogspot.ca/2015/05/lacto-starters.html Heit, Bryan. Lacto Starters. Sui Generis Blog. Retrieved 6/15/2015.]</ref><ref name="sam_starter"></ref>.
See [http://suigenerisbrewing.blogspot.ca/2015/05/lacto-starters.html ''Lacto Starters'', by Bryan Heit of Sui Generis blog] for additional information on ''Lactobacillus'' starters.