13,590
edits
Changes
added Bio-Kult to probiotics section
|-
| Marius Loktu <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1287382624623282/?comment_id=1287392701288941&/reply_comment_id=1287403764621168&comment_tracking=%7B%22tn%22%3A%22R8%22%7D Conversation with Marius Loktu about Norwegian probiotics on MTF. 04/18/2016.] </ref> || ProbiMage melkesyrebakterier (available in [https://www.vitusapotek.no/probimage-melkesyrebakterier-40-kapsler/p/817233 Norway], [https://m.apoteket.se/produkter/208211 Sweden], and [https://www.nu3.dk/green-medicine-probimage-40-styk.html Denmark]) || I tend to use 6-8 per 20-25L. (just the content) Turning off heat at about 35C, rack to carboy and pitch content of capsules. Let it naturally reach ambient. Then I pitch yeast after 2-3 days. (always gets me below 3.5 PH) Always sticking with 0 IBU. Have started playing around with co-pitching and pitching lacto after the yeast as well. To get more yeast character from primary. Its capsules. So you just open them up and use the powder inside. It's good not having wet hands doing this. || Good results reported.
|
|-
| Hrafnkell Freyr Magnússon <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1960485313979673/ Hrafnkell Freyr Magnússon. Milk The Funk Facebook group post about Bio-Kult probiotic. 01/30/2018.]</ref> || Bio-Kult || Made two kettle soured beers with this probiotic and they both came out great. The second I pitched 11x capsules in ~22 liters of wort and it dropped to pH 3.2 in just under two days at 32°C. || Taste is nice and clean. Will definitely use this strain more.
|-
|}