Changes

Devin Bell has experienced getting good sourness by co-pitching probiotics with ''L. plantarum'' with yeast, or even after primary fermentation (also known as the "Reverse MTF Sour"). In the case of pitching ''L. plantarum'' after fermentation, the beer turned out like a sour saison, where as co-pitched makes for a better Berliner Weisse or Gose style beer. This has also improved head retention in his beers. Using no hops seems to be required in order to get acid production from the ''L. plantarum'' probiotics after primary fermentation. See [https://www.facebook.com/groups/MilkTheFunk/permalink/1217518078276404/ this thread for details].

* [https://www.facebook.com/groups/MilkTheFunk/permalink/1339833999378144/ Tips/experiences of breaking up pills first or letting them dissolve, using starters vs no starter, and number of pills to pitch.]

* For GoodBelly shots, only 1-2 shots (or 8 oz from a 32 oz carton) for 5 gallons of wort are needed (~20 billion cells for 5 gallons). If using fresh GoodBelly that has been stored cold, don't bother making a starter (a starter will tell you if the bacteria is good, but it will also increase the possibility of contamination). Mango is the preferred flavor because it imparts little flavor to the beer, but others can be used as well <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1390440970984113/ Conversation on MTF about how many GoodBelly shots to use for kettle souring. 08/29/2016.]</ref>.