13,591
edits
Changes
updated how much GoodBelly cartons to use for commercial size batches
* The use of even small amounts of hops with probiotics, especially ''L. plantarum'' based probiotics, will greatly inhibit their souring effect. It is recommended not to use any hops while the probiotics are souring wort or beer (hops can be added post-souring; adding hops post-souring, even dry hopping, will usually stop the lactic acid production).
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1339833999378144/ Tips/experiences of breaking up pills first or letting them dissolve, using starters vs no starter, and number of pills to pitch.]
* For GoodBelly shots, only 1-2 shots (or 8 oz from a 32 oz carton) for 5 gallons of wort are needed (~20 billion cells for 5 gallons). That scales to a 1.5 - 2 cartons per BBL for the commercial scale (although some have reported that just over 1 carton per BBL is enough; freshness plays a factor) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1821240741237465/ Various MTF Members. Milk The Funk thread on how many cartons of GoodBelly to use. 09/14/2017.]</ref>. If using ''fresh'' GoodBelly that has been stored cold, don't bother making a starter (a starter will tell you if the bacteria is good, but it will also increase the possibility of contamination). Mango is the preferred flavor because it imparts little flavor to the beer, but others can be used as well <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1390440970984113/ Conversation on MTF about how many GoodBelly shots to use for kettle souring. 08/29/2016.]</ref>.
* Starters can be avoided for ''fresh'' tablet probiotics that have been stored cold, although measuring the pH of a starter will verify that the probiotic pills are still good to use. For Swansons L. plantarum tablets (5 billion cells per tablet), 7-10 tablets for 5 gallons of wort and held at 80-100°F for 1-2 days reportedly works well (temperature control and very warm temperatures are not necessary for ''L. plantarum'' in general) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1217518078276404/?comment_id=1217577824937096&reply_comment_id=1440146586013551&comment_tracking=%7B%22tn%22%3A%22R0%22%7D MTF thread on how many Swansons tablets can be pitched directly without a starter. 01/20/2016.]</ref>.
* Both liquid and pill format probiotics are extremely shelf unstable. They should be stored cold. Liquid probiotics may not be viable after two weeks of cold storage (see expiration date on the package). If liquid or pill format probiotics are stored at room temperature or warmer for any length of time, they may not be viable and a starter is recommended to see if they will acidify wort <ref>[https://www.facebook.com/groups/MilkTheFunk/1448945931800283/?comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Devin Bell about storage and viability of probiotics. 10/25/2016.]</ref>. Note that [[Lactobacillus#Culture_Charts|cultures from brewing labs]] have reportedly better shelf lives than probiotics <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1457254734302736/?comment_id=1458550380839838&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Malcolm Frazer on MTF regarding shelf life of OYL Lacto. 11/03/2016.] </ref>.