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added probiotics info
====Culturing from Probiotics====
Some commercial probiotics have been successfully used to produce Lactobacillus cultures. As a general rule of thumb, it should be noted that these probiotics may not be as free of contaminates as brewer's yeast labs. The following probiotics are examples of brands, methods, and results that MTF members have had <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1075891152439098/ Conversation on MTF. 5/22/2015.]</ref>. * [http://www.amazon.com/gp/product/B00BZ3YWXC/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1 Swanson Probiotics L. planatarum], reported by Ed Coffey. 3 capsules were used in 750ml of a DME starter wort, plus yeast nutrients for 24 hours at 90°F. The starter was pitched into 3 gallons of Gose wort. 72 hours of Lacto only ferment at 95°F resulted in a 3.31pH. No gravity reading taken. * Dan Graston also used the Swanson Probiotics: 1 capsule in 1 quart of canned starter wort (To do1.039, 4.44pH, not DME)at 90°F. Starter pH barely dropped for first 24 hours because the Lacto powder just sank to the bottom and never went into suspension, which was unexpected. After rousing, the pH dropped to 3.23 over the next 36 hours. No drop in gravity. Test starter, so no beer was produced. * [http://www.lactogg.com/ LactoGG], reported by Allen Stone. 2 capsules were used in 1 liter of 1.030 wort, and held in high 90°F's for 72 hours before stepping up to 5 liters and pitched after another 7 days. The powder from the capsules fell to the bottom of the starter initially and needed rousing before it started fermenting.
==References==