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After the production of the wort, but before pitching the culture of ''Lactobacillus'', some brewers like to slightly lower the pH of the wort with food grade lactic acid (available at homebrew stores) or phosphoric acid before adding the ''Lactobacillus''. Pre-acidifying wort can be applied to any wort souring method in general, and while using any species/source of ''Lactobacillus'' including lab cultures, probiotics, yogurt, grains, sauerkraut, etc. Acidifying the wort before pitching ''Lactobacillus'' has several benefits, such as discouraging unwanted microbes that may have accidentally been introduced into the wort, and helping to prevent [[Lactobacillus#Foam_Degradation|''Lactobacillus'' from degrading foam proteins]] (although both of these points have been debated on MTF; see [https://www.facebook.com/groups/MilkTheFunk/permalink/1925483400813198/ this MTF thread] as an example). There have also been observations by Jeff Mello of [[Bootleg Biology]] and others that pre-acidification results in .1 to .3 pH points lower than if pre-acidification is not applied (this pH difference is not explained by the addition of acid because pH is logarithmic; see [https://www.facebook.com/groups/MilkTheFunk/permalink/1925483400813198/ this MTF thread]). Pre-acidified wort also appears to reach a low pH in less time after the ''Lactobacillus'' is pitched for souring.
There currently is no formula for how much lactic acid to add to a volume of wort due to the different buffering capacities of wort <ref>[http://www.mbaa.com/districts/Northwest/Events/Documents/Study%20in%20the%20Practical%20Use%20of%20Lactic%20Acid%20Bacteria.pdf A Study in the Practical Use of Lactic Acid Bacteria. Greg Doss from Wyeast Laboratories Inc. 2014.]</ref>. Water chemistry spreadsheets and formulas geared towards mash pH adjustments may not be accurate for wort pH adjustments since wort does not contain grain material, ; however there has been reports on MTF and recommendations from Martin Brungard (author of Bru'n Water) that [https://sites.google.com/site/brunwater/ Bru'n Water] can accurately determine how much lactic acid is needed to lower a wort's pH, or at least provide a starting point <ref name="delange_brungard"></ref>. We encourage readers to experiment with water chemistry calculators to see if they can accurately predict wort pH adjustments or get a starting point for how much acid to add <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1244954842199394/?comment_id=1245053585522853&comment_tracking=%7B%22tn%22%3A%22R%22%7D MTF Thread with Landon Ortiz. 03/03/2016.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1290987234262821/?comment_id=1353870694641141&reply_comment_id=1354548117906732&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Adam Boura and Mark Trent on MTF regarding using Bru'n Water for adjusting wort pH. 07/18/2016.]</ref>.
Another method of finding out how much acid to add would be to pull a measured portion of the wort out, and add acid in measured amounts until the desired pH is reached. The amount of acid added can then be scaled up to the full volume of the wort. A.J. Delange suggests that the buffering capacity of wort might be half that of the mash (based on the kilograms of malt used in the mash) <ref name="delange_brungard">[http://www.homebrewtalk.com/showthread.php?t=587124 A.J. Delange. Homebrewtalk Thread. 07/19/2016.]</ref>.
Trial and error might be the most practical approach for homebrewers that don't have an abundance of wort to spare for finding out how much acid to add to a sample and scaling that up. Post boil, the wort pH is generally around 5.0 - 5.2. Adjusting the pH of wort before pitching ''Lactobacillus'' can then be done fairly easily by taking a trial and error approach. Using 1 mL of 88% lactic acid per .1 shift in pH for 5 gallons of wort is a good starting measurement. As an example, say that 5 gallons of wort has a pH of 5.0 just before pitching the ''Lactobacillus'' culture. Begin by adding 5 mL (1 US teaspoon) of food grade lactic acid to the wort for a target of ~4.4 pH. Stir gently, then take another pH reading. Continue to add 1-2 mL of lactic acid until the wort has the desired pH. Derek Springer has observed that it takes about one tablespoon (15 mL) of 88% lactic acid to reach a pH of 4.2 - 4.5 for 5 gallons of wort <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1290987234262821/?comment_id=1291031577591720&comment_tracking=%7B%22tn%22%3A%22R3%22%7D Conversation with Derek Springer on MTF regarding acidifying wort. 04/24/2016.]</ref>, ; however a higher amount may be required if the brewer's water is high in bicarbonate (24 mL for 5 gallons of wort to reach a pH of 4.4 was reported by Sean McVeigh for his water which contains 375ppm of bicarbonates <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1290987234262821/?comment_id=1291031577591720&reply_comment_id=1291118190916392&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Sean McVeigh on MTF on acidifying wort. 04/23/2016.]</ref>). Once a pH of 4.0 2 - 4.4 5 is reached, pitch the ''Lactobacillus'' culture. This small amount of lactic acid shouldn't have much of an impact on flavor. If a more precise method for determining the required amount of lactic acid is required, a sample of the wort can be pulled and lactic acid or phosphoric acid can be added to it until the target pH is reached, and then that amount can be scaled up (a micropipette might be required to measure very small amounts of lactic/phosphoric acid).
===Maintaining a Lactic Acid Bacteria Culture===