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* 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). That scales to a 1.5 - 2 cartons per BBL for the commercial scale (although some have reported that just over 1 carton per BBL is enough; freshness plays a factor) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1821240741237465/ Various MTF Members. Milk The Funk thread on how many cartons of GoodBelly to use. 09/14/2017.]</ref>. If using ''fresh'' GoodBelly that has been stored cold, don't bother making a starter (by checking to see if the pH gets lower, a starter will tell you if the bacteria is viable, 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>.
* Starters can be avoided for ''fresh'' tablet probiotics that have been stored cold, although measuring the pH of a starter will verify that the probiotic pills are still good to use. For Swansons L. plantarum tablets (5 billion cells per tablet), 7-10 tablets for 5 gallons of wort and held at 80-100°F for 1-2 days reportedly works well (temperature control and very warm temperatures are not necessary for ''L. plantarum'' in general) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1217518078276404/?comment_id=1217577824937096&reply_comment_id=1440146586013551&comment_tracking=%7B%22tn%22%3A%22R0%22%7D MTF thread on how many Swansons tablets can be pitched directly without a starter. 01/20/2016.]</ref>.
* Both liquid and pill format probiotics are extremely shelf unstable. They should be stored cold. Liquid probiotics may not be viable after two weeks of cold storage (see expiration date on the package). If liquid or pill format probiotics are stored at room temperature or warmer for any length of time, they may not be viable and a starter is recommended to see if they will acidify wort <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1448945931800283/?comment_id=1448963338465209&comment_tracking=%7B%22tn%22%3A%22R22R4%22%7D Conversation with Devin Bell about storage and viability of probiotics. 10/25/2016.]</ref>. Note that [[Lactobacillus#Culture_Charts|cultures from brewing labs]] have reportedly better shelf lives than probiotics <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1457254734302736/?comment_id=1458550380839838&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Malcolm Frazer on MTF regarding shelf life of OYL Lacto. 11/03/2016.] </ref>.
* According to a representative of GoodBelly™ on MTF: "You're guaranteed 20 billion (cells) at time of consumption (often more)... We know that our products are within the claimed probiotic count range during shelf-life but every product has different count stability characteristics. The dynamics of the change/decline in cell counts is very different at room temperature than it is at refrigeration temperature... Fizziness may come from high metabolic activity or growth of Lp299v. A fizzy product may or may not have elevated counts as – at some point – the counts may go down again when high levels of lactic acid are in the product...StraightShot and our SuperShots are the most (cell count) stable. " <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1745396375488569/?comment_id=1746279895400217&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Marla and Armin from GoodBelly™. Milk The Funk Facebook group. 07/05/2017.]</ref>