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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]].
==I used regular yeast and Brett, but my beer isn't sour==
Q: I made a beer with [[Saccharomyces]] and [[Brettanomyces]], but the beer isn't sour. What do I do?
A: Brett only makes a beer "funky" and fruity. It does not produce a lot of acidity. You need to brew a beer using a lactic acid bacteria such as [[Lactobacillus]] or [[Pediococcus]]. Check out the [[Sour Worting]] and [[Mixed Fermentation]] pages.
==Alternative Bacteria sources (yogurt, probiotics, etc.)==