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===General Tips and Experiences on Using Probiotics===
* The use of even small amounts of hops with probiotics, especially ''L. plantarum'' based probiotics, will greatly inhibit their souring effect. It is recommended not to use any hops while the probiotics are souring wort or beer (hops can be added post-souring; adding hops post-souring, even dry hopping, will usually stop the lactic acid prodution).
* [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>.