Changes

[[File:Long_FermentationFunky_Ferm.jpg|thumb|upright=2.5|Conceptual graph of traditional microbe and wort dynamics|Conceptual graph of traditional souring microbe dynamics of funk expression and wort dynamicsinoculation timing of Brettanomyces. Y-axis for each microbe group depicts relative activity which combines in a conceptual sense: growth, acidification of wort, attenuation and production of flavor compounds. Plot drawn by Drew Wham based on concepts discussed in American Sour Beer <ref> Tonsmeire, M. (2014). American Sour Beers. Brewers Publications </ref> and Wild Brews <ref> Sparrow, J. (2005). Wild Brews: Beer Beyond the Influence of Brewer's Yeast. Brewers Publications</ref> . ]]