See [http://suigenerisbrewing.blogspot.ca/2015/07/choosing-right-probiotics-for-souring.html Bryan Heit's article on which Probiotics to avoid based on the genera of microbes they contain].
*Drew Wham has used [http{| class="wikitable sortable"|-! MTF Member !! Source !! Process !! Results|-| Matt Firetto || Swanson Plantarum Probiotic Pills || Starter://www.goodbelly.com/plus-shot/ GoodBelly products] as a source 4 capsules Swanson Planatarum probiotic in 1 liter of L1. planetarium with good results 040 wort fermented in high 70°'s F in over 12 batchesgarage. Their products contain 20 billion cells of the 229v Lafter 36hr PH ~3. planetarium strain per serving6 (using cheap wine PH strips) Tasted clean and noticebly sour with fairly strong yogurt like aroma. In a 5 gal batch a single serving will reduce the pH (not how I would want my beer to 3.2 in 48-72 hours held at 95°F.smell)
* [http://www.amazon.com/gp/product/B00BZ3YWXC/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1 Swanson Probiotics L. planatarum], reported by Ed Coffey. 3 capsules were used in 750ml of a DME starter wort, plus yeast nutrients for 24 hours at 90°F. The starter was pitched into 3 gallons of Gose wort. 72 hours of Lacto only ferment at 95°F resulted in a 3.31pH. No gravity reading taken. Starter chilled over night and decanted most liquid before pitching
* Dan Graston also used the Swanson Probiotics: 1 capsule in 1 quart of canned starter wort (1.039, Single infusion mash all grains at 153°F for 1hr4.44pH5 gallons strike water3 gallons sparge waterAfter mashing and sparging, not DME) at 90°F. Starter pH barely dropped wort heated to 190°F for first 24 hours because the Lacto powder just sank to the bottom 10 minutes and never went into suspension, which was unexpected. After rousing, the pH dropped cooled to 3.23 over the next 36 hours95°F for souringWort PH 4. No drop in 5 using colorphast stripsWort gravity1. Test 040 pre boil/pre lactoPitched decanted lacto starterFlushed Kettle with CO2, so no beer was produced.covered in plastic wrap and lid
* [http://wwwWort PH ~3.lactogg7 gravity 1.com038 pre boil/ LactoGG]after 24 hrs (using cheap wine PH strips) No off aromas, reported by Allen Stonenice fresh grain aroma. 2 capsules were used in Tastes very clean, sweet, not as acidic as starter.60 minute boil - 1 liter of oz tettnang at 10 minutes .5oz tangerine peel and nutrient at 5 mins.Post boil gravity 1.030 wort, and held in high 90°F's 040Pitched US05 at 70°FFermented for 72 hours before stepping up to 5 liters 10 days and pitched kegged at final gravity 1.013 || Tasted after another 7 10 daysin keg. Pours with bright white head, which mostly recedes but leaves good lacing. The powder from Simple aroma of grain and lactic sour aroma. No off or funky aromas.Taste is very bright with a sharp and simple sourness. No bitterness or hop flavors, but I think the capsules fell tangerine peel helped to add more complexity to the bottom sour flavors. Light grain character with just a little bit of the starter initially and needed rousing before it started fermentingsweetness.
* [http://wwwI also drank this side by side with an Ithaca Cruiser Berliner Weiss.Overall the beers were very similar. The Ithaca beer had a stronger grain aroma and a little less lactic sourdough aroma. Both beers seemed to have about the same perceived level of acidity.provivaThe acidity in my beer was just a little more bright than the Ithaca beer, but overall the two were very similar.se/fragor|-och| David Frank || Goodbelly Probiotic Drink || Warmed up 2 Goodbelly probiotic drinks to room temperature and then pitched it into unboiled wort(in a purged keg). Sour worted at 95°F. || Starting pH was around 4.7 (pre-svar/provivaacidified the mash). ph at 3.73 after 15 hours pH at 3.68 after 24 hours pH at 3.65 after 36 hours pH at 3.5 after 48 hours -superfrukt/ ProViva SuperFrukt massive co2(Swedenand possibly ethanol)]production...when I purged the keg, the beer exploded out. The keg was under around 30psi. Very messy to get it out of the keg and into the kettle. Beer was then boiled for 20min, good results reported by chilled and fermented with kolsch yeast.|-| Brett Smith || Goodbelly Flavored Drinks Probiotic Drink || 700ml starter of 1.040 wort. Chill to 95°F. Fill to 1000 with Goodbelly drink. I like the mango as it doesn't seem to leave much aroma at all. Let this starter go for 24 hours. You'll see the massive growth. Brew beer however you choose. Cool to 100°F. Pitch Goodbelly starter. Let temperature free fall. Check pH in 24 hours, should be 3.4-3.6. I like to let my culture go 36 hours and I'm almost guaranteed 3.4. Then pitch yeast to ferment. || Described this above.|-| Ed Coffey || Swansons L. plantarum Probiotic Pills || Cracked open 3 pills and added to 750ml of DME starter wort, kept at 90°F for 36 hours then pitched into 100°F wort. || I've done this twice now, reached a PH of ~3.30 in 48 hours at 95-100°F.|-| Abel || Goodbelly Probiotic Drink || Let warm up to temp and pitch straight in. || Ph before 5.4, ph at the end was 3.2. Temp held at 95°F for 3.5 days then pitch Sacch and lowered to regular ferment temp.|-| Viktor Nyman on MTF <ref>[https://www|| ProViva Superfrukt Probiotic Drink || Made a starter of 200 ml juice and 800 ml OG 1040 wort. Fermented at 35°C for a few days, cooled to refrigerator temperature and decanted into a sanitized container. A few days before the brew day, I made a new starter from the decanted bacteria and 500 ml of OG 1040 wort. Fermented at 35°C. Pitched the whole starter into a 15 litre batch. || The starter had a starting pH of 4.5 and was under 3 pH in 24 hours. This was when fermenting at 35°C. The beer itself started at 4.8 pH and I boiled it when it reached 3.2-3.3 somewhere 21 hours later. Result is clean and lactic without any sign of spoilage bacteria related off flavours (throw up, cheese, butyric acid etc.).|-| Drew Wham || GoodBelly Products (L. plantarum) || Their products contain 20 billion cells of the 229v L. planetarium strain per serving.facebookIn a 5 gal batch a single serving will reduce the pH to 3.com/groups/MilkTheFunk/permalink/1078994715462075/?comment_id=1078998115461735&offset=0&total_comments=2&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Viktor Nyman on in 48-72 hours held at 95°F. || Good results in over 12 batches.|-| Dan Graston || Swanson Probiotics available || 1 capsule in Sweden on MTF1 quart of canned starter wort (1.039, 4. 44pH, not DME) at 90°F. || Starter pH barely dropped for first 24 hours because the Lacto powder just sank to the bottom and never went into suspension, which was unexpected. After rousing, the pH dropped to 3.23 over the next 36 hours. No drop in gravity. Test starter, so no beer was produced.|-| Allen Stone || LactoGG || 2 capsules were used in 1 liter of 1.030 wort, and held in high 90°F's for 72 hours before stepping up to 5/27/2015liters and pitched after another 7 days. The powder from the capsules fell to the bottom of the starter initially and needed rousing before it started fermenting.]<|| N/ref>A.|-|}
==See Also==