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updated Allen Stone's probiotics entry
| Dan Graston || Swanson Probiotics || 1 capsule in 1 quart of canned starter wort (1.039, 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.
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| Allen Stone || LactoGG || 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. || N/AI only had test strips, which indicated a ph in the high 3s. I tasted the wort at this point and it had produced some co2, but not much, and a slight tartness. I added Custersianus to ferment out and there has sat for many months. I sampled it recently and it is not great. Slightly tart, but not enough to stand on its own. I would like to do this again with more control, and build a small starter that is pitched into a larger volume of wort, then held at a higher temp. I suspect that because of the makeup of Lacto GG and its ability to survive internal body temp, it may need to work In the low 100s to really go to work. I would say it is a viable option, but not enough info is known at this time to give any suggestions.
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