Changes

'''No hops if possible.''' Any amount of hops will prevent lactic acid production with ''Lactobacillus plantarum''. If hops have to be used for legal reasons (for commercial breweriesin the US, for example):{| class="wikitable sortable"! Hop !! Weight !! Time !! Use !! Alpha Acids|-| Golding (UK)||then use 2 oz|| 10 min||Mash hop, or add after souring||8 AAU|-|}during the second boil if kettle souring. If not kettle souring then use 1.2 ounces per BBL (0.04 ounces per gallon) in the mash so as to limit any inhibition as much as possible.