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FAQ
,added FAQ for probiotics not souring
A: Check out [[Alternative Bacteria Sources]] for a list of what some members have tried so far and their experiences.
Q. : How many GoodBelly shots do I need, and do I need a starter?
A: Use only fresh GoodBelly that has been stored cold, and don't bother making a starter. 1-2 shots (or 8 ounces from a 32 oz carton) is enough for ~5 gallons of wort (~20 billion cells for 5 gallons). The mango is generally preferred as it contributes very little flavor, but others can be used as well.
Q: I used probiotics and my beer didn't sorry. What happened?
A: This generally happens due to one or more of these three reasons:
* The wort contained hops. Don't use hops in any form when souring with probiotics; hops can be added after souring has occurred if you choose. Probiotic strains of ''Lactobacillus'' tend to be very intolerant of hops.
* The temperature was too hot. ''L. plantarum'' for example prefers temperatures under 110°F/43°C. Higher temperatures might kill some species of ''Lactobacillus'' probiotics.
* The probiotics were expired or not stored properly. Probiotics are extremely shelf unstable, especially if not stored refrigerated (for both pill and liquid formats). If the viability of your probiotics is in question, make a starter and measure pH to see if they are acidifying your starter wort. See [[Alternative_Bacteria_Sources#General_Tips_and_Experiences_on_Using_Probiotics|these general tips]] for more information.
==What temperature do I kettle sour at==