Changes

! Lacto Species/Strain !! Final pH !! Final Appt. Specific Gravity(Anton Paar Alcolyzer) !! ABV (Anton Paar Alcolyzer)

| White Labs ''L. brevis'' || 3.14 || 1.03503386 || 0.10%

| White Labs ''L. delbruekii'' || 3.72 || 1.03303255 || 0.29%

| Wyeast ''L. brevis'' || 3.72 || 1.03503386 || 0.18%

| Wyeast ''L. buchneri'' || 3.61 || 1.03403279 || 0.24%

| Omega Yeast Labs ''L. plantarum'' || 3.17 || 1.03603394 || 0.10%

None of the cultures, whether heterofermentative or homofermentative, produced a significant gravity drop. None produced a krausen or obvious CO2 evolution. All samples will be were sent off to be tested for alcohol levels so we can get an idea of how much alcohol using the heterofermentative Anton Paar Alcolyzer test. All strains produceshowed some alcohol production, indicating [[Lactobacillus#Types_of_Metabolism|heterolactic fermentation]]. This page will be updated as information is provided by Lance The wort was fermented with foil covering the flasks, so it was not an anaerobic environment <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1114207325274147/ Conversation with Lance Shaner on MTF regarding his 100% Lacto Fermentation results. 7/21/2015.]</ref>.