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====Starters====
As a supplement 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 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>.
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 <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 the [[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 cold crashing ''Lactobacillus'' can have an adverse effect <ref>[http://suigenerisbrewing.blogspot.ca/2015/05/lacto-starters.html Heit, Bryan. Lacto Starters. Sui Generis Blog. Retrieved 6/15/2015.]</ref>.
In regards to liquid cultures and storage: ''"I'm not sure about the liquid cultures - I freeze mine at -80°C (lab freezer), which (stores) indefinitely. As a rule refrigerated liquid cultures should last longer... but there is anecdotal evidence (for some species) of poorer survival of refrigerated versus room temp in liquid cultures. IMO, stable temps are likely more important for non-frozen stocks than hitting 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].
== Commercially available Lactobacillus strains and their pH change over time ==