13,591
edits
Changes
added The Yeast Bay Lacto growth media formulation
# The chalk is not desirable to pitch into the beer because of its buffering effect. The chalk will sediment within hours of being added to the starter, or if a stir plate is used, a couple of hours after the stir plate is turned off <ref>[https://en.wikipedia.org/wiki/Stokes%27_law Stokes' law. Wikipedia. retrieved 09/24/2015.]</ref><ref name="Sam_starter2"></ref>. The ''Lactobacillus'' should stay in suspension for at least a day or two after the starter is done, so swirling the starter isn't necessary, although it is certainly an option. If the starter is swirled, allow a couple of hours for the chalk to sediment out again. After the chalk sediments to the bottom of the flask, pour all of the liquid from the top of the starter into the wort/beer, and leave the chalk sediment behind. Avoid cold crashing the starter because it can have an adverse effect on the bacteria's health <ref name="bryan_lacto_starters">[http://suigenerisbrewing.blogspot.ca/2015/05/lacto-starters.html "Lacto Starters." Bryan from Sui Generis Blog. Retrieved 6/15/2015.]</ref><ref name="sam_starter"></ref>.
======Modified Versions======* Microbiologist Dr. Matt Humbard uses a modified version of the above recipe: combine 10% apple juice (no preservative) with 1.010 SG wort and a tablespoon of calcium carbonate for every gallon. Grow for 2 days at ~90°F, and then cool to refrigeration temperature and store it cold until ready to use (pitching cold is fine). To maintain the culture long term, every ~4 weeks stir the culture and take 10-15% of the liquid culture and add it to a new batch of starter media, and grow the new starter for 2 days as previously instructed. As long as yeast does not contaminate the process, the lactic acid bacteria can be maintained this way indefinitely <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/3154764734551719/?comment_id=3154792411215618&reply_comment_id=3154838211211038 Dr. Matt Humbard. Milk The Funk Facebook post on maintaining a lactic acid bacteria culture. 12/25/2019.]</ref>.
* Nick Impellitteri from [[The Yeast Bay]] shared his formulation for a 1 liter formulation: 25 g Dextrose, 10 g Fermaid O, 2.5 g CaCO3, 100 mL apple juice (no preservatives), 20 mL tomato juice (no preservatives), 1 mL tween 80; QS with DI water to 1L; pH ~6.2-6.3 <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/3360639773964213/?comment_id=3360874993940691 Nick Impellitteri. Milk The Funk Facebook group post on his Lactobacillus growth media formulation. 03/20/2020.]</ref>. See also:* [http://suigenerisbrewing.blogspot.ca/2015/05/lacto-starters.html ''Lacto Starters'', by Bryan of Sui Generis blog] for additional information on ''Lactobacillus'' starters.* [[Laboratory Techniques]]
====Cell Growth====