Changes

The strain of ''Lactobacillus'' is very important. As is explained below, the souring process should not take longer than 2 days, and some strains do not perform well within this timeframe. Not all strains or species are efficient to use for wort souring. ''Lactobacillus plantarum'' has proven to be the most successful species for kettle souring because it produces acidity very quickly, and it is not as vulnerable to temperature shifts, although using any hops will usually completely prevent this species from producing lactic acid. ''L. brevis'' has also been used with some degree of success, depending on the strain. While ''Pediococcus'' is generally not used for wort souring, Bootleg Biology's ''Sour Weapon P'', which is ''P. pentosaceus'', performs well at wort souring (see [[Pediococcus#Commercial_Pediococcus_Cultures|Commercial ''Pediococcus'' cultures]]). The ''L. delbruekii'' culture offered by White Labs is meant for long term souring and is not a good choice for wort souring (other strains of ''L. delbruekii'' might perform better) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1212455192116026/?comment_id=1212475888780623&reply_comment_id=1212476575447221&comment_tracking=%7B%22tn%22%3A%22R3%22%7D Conversation with Andrew Addkison on MTF. 01/12/2016.]</ref>. Review the [[Lactobacillus#Culture_Charts|''Lactobacillus'' commercial cultures]] before selecting one for wort souring, and review the [[Alternative Bacteria Sources]] page for tips on using alternative sources of ''Lactobacillus'' such as probiotics, grain, etc.