Changes

==Techniques==

===Kettle and Mash Hopping===

Kettle hopping sour beers can be a difficult thing for the new sour beer brewer. The usage of hops generally inhibits most lactic acid bacteria species, however there are many exceptions to this. Lactic acid bacteria can have a range of hop tolerance, with species such as ''Lactobacillus acetotolerans'' that tolerated Goose Island's Bourbon County Stout at 60 IBU <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1363048380390039/ MTF thread that reported an MBAA presentation by Brett Porter from Goose Island. 07/30/2016.]</ref>. Some breweries report that their house lactic acid bacteria can tolerate IBU ranges up to 10-20 IBU. White Labs claims that their ''L. delbuekii'' (WLP677) is tolerant of up to 20 IBU, however most ''Lactobacillus'' cultures from yeast labs are not hop tolerant <ref>[http://www.themadfermentationist.com/p/commercial-cultures.html "Commercial Brettanomyces, Lactobacillus, and Pediococcus Descriptions; Commercial Yeast Laboratories." The Mad Fermentationist blog. Michael Tonsmeire. Retrieved 12/12/2016.]</ref>. See the [[Lactobacillus#Culture_Charts|''Lactobacillus'' culture charts]] and [[Lactobacillus#Hop_Tolerance|hop tolerance]] for more information.