Changes

There is some debate as to whether using spontaneous starters should still be termed 'spontaneous fermentation' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1225800400781505/ MTF Facebook thread about naming]</ref>. Each brewer will have to decide for him or herself what terms to use. We recommend transparency and clarity in descriptions and process to avoid potential confusion. In a stricter sense, beers using active inoculation with spontaneous starters might better be described with terms like 'wild', 'fermented with native microbes', or a description of the spontaneous starter process rather than entirely spontaneous beers. Especially if the full wort volume was not ambiently cooled and the starter was allowed to grow for some time before mixing it in. See [[Spontaneous_Fermentation#Alternative_Applications_of_Spontaneous_Fermentation|alternative applications of spontaneous fermentation]] below. Beers receiving additions of isolated cultures or bottle dregs are not spontaneous and are discussed under [[Mixed Fermentation|mixed-culture fermentation]] and [[Commercial_Sour_Beer_Inoculation|commercial sour beer inoculation]].

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