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A: Sometimes Roeselare and other mixed cultures don't get the acidity that you might want. If it hasn't been a year yet, waiting longer may help, but sometimes it doesn't. If after a year the acidity is not high enough for you, try adding fruit such as cherries or raspberries. The fruit has citric acid in it, and the sugar content will partially be turned into lactic acid by the surviving bacteria (the brewer's yeast will be dead after a year). Brewing with no hops and a very high mash temperature (158°F-160°F) is highly recommended for next time. For more information, see [[Mixed Cultures]] and [[Mixed Fermentation]].
==Will Brett clean up off-flavors==
Q: My beer has off-flavour _____; will it go away if I pitch Brettanomyces?
A: It depends on the off-flavor. Typical yeast character such as banana, clove, and other esters will often be changed by Brett. However, many other flavors will not. As the old saying goes, garbage in, garbage out. It's better to brew a clean beer and then add Brett, rather than try to recover a badly brewed beer by adding Brett.
==I used regular yeast and Brett, but my beer isn't sour==
A: It depends on your ''Lactobacillus''. Check out our recommendations on the [[Lactobacillus#Culture_Charts|Lacto Culture Chart]]. The [[Sour Worting]] page may also be helpful.
==I want to buy a ph meter==
Q: I want to buy a pH meter. What is a good one to buy?
A: We recommend two tried and true models, the Hach Pocket pro+ and the Milwaukee MW102. See [[PH Meter]] for more information.
==I am traveling to _____, and want to visit some good breweries==