Changes

Some of the kveik cultures that are not isolated cultures have reportedly been contaminated with lactic acid bacteria. These contamiantions contaminations probably occurred during handling of the yeast at some point. See [https://www.facebook.com/groups/MilkTheFunk/permalink/2092577524103784/?comment_id=2092603600767843&reply_comment_id=2092693610758842&comment_tracking=%7B%22tn%22%3A%22R%22%7D Justin Amaral's statements] regarding this issue. The lactic acid bacteria found in contaminated kveik cultures can be inhibited by ~10 IBU <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2117542431607293/?comment_id=2118202468207956&comment_tracking=%7B%22tn%22%3A%22R%22%7D Justin Amaral. Milk The Funk Facebook group thread about lactic acid bacteria in kveik cultures and sensitivity to IBU. 06/05/2018.]</ref>.