Lacto Starter Gravity?

[gallagherman]

I am planning to make a Berliner Weiße in the coming weeks and I wanted to get a lacto starter going a week or 2 a head of time. Does one make bacterial starters similarly to yeast starters? About 1.035? What volume? I assume that bacteria like different conditions then yeasts do. I would like to know if i need to do anything differently.

 

[gallagherman]

any insight on this?

 

[funkbier]

I would do a low gravity starter (say 1.032) and wait at least one week if you plan on doing it at room temp. At first its hard to see any sort of activity (pitching wyeast into 1L starter) but soon you'll see some krausen and yeast settling out at the bottom.

 

[shanecb]

I just did a 1L starter at 1.035 gravity. I only had it go for about 3 days and it was fine... quite a bit of activity. It was the White Labs lacto.