Changes

There are instances where wort souring fails for seemingly unknown reasons. Use a species or strain of ''Lactobacillus'' that is adapted well to souring wort within 24 hours, such as ''L. plantarum''. The lactic acid bacteria sometimes do not survive well during storage over long periods of time, so viability should be checked for long stored or mishandled cultures. Contamination with yeast can also prevent souring in some instances but not all. The use of hops should be avoided even for hop tolerant species (unless the brewer is experienced enough to predict the souring based on their lactic acid bacteria), and especially avoided if using ''L. plantarum''. Residual iso-alpha acids on the walls of kettle tanks /heat exchangers/piping could be enough to inhibit some strains of ''Lactobacillus'', specifically ''L. plantarum'', so kettles /heat exchangers/piping that have previously held highly hopped wort might need to be scrubbed clean before being used as a souring tank <ref>[https://www.stitcher.com/show/craft-beer-brewing-magazine-podcast/episode/episode-199-alex-flores-of-urban-south-kettle-sours-the-hard-way-85931878 Alex Flores. Craft Beer & Brewing Podcast. Episode 199: Alex Flores of Urban South Kettle-Sours the Hard Way. Retrieved 09/16/2021.]</ref>(~21 mins in)[http://sites.libsyn.com/315398/episode-116-kettle-souring-w-daniel-lepage-from-creature-comforts Bru Lab Podcast Episode 116: Daniel LePage, Director of Quality at Creature Comforts in Athens, Georgia, joins Cade in the lab this week to chat about kettle souring. Retrieved 10/06/2023.](~30 minutes in).