Changes

See [http://suigenerisbrewing.blogspot.ca/2015/07/choosing-right-probiotics-for-souring.html this Sui Generis Blog article on which Probiotics to avoid based on the genera of microbes they contain]. Probiotics should have their contents listed plainly on their packaging. Avoid probiotics for animals as they tend to contain organisms that produce off-flavors such as ''Enterococcus'', ''Clostridium'', or ''Bacillus'' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1195902047104674/?comment_id=1195949307099948&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with DeWayne Schaaf on MTF. 12/17/2015.]</ref>.

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].